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Here are some of the recipes for what I have fed Eliana so far. Here are a few notes about my recipes and cooking:

-I give Eliana as much seasonal, organic produce as possible. My friend Dawn brings up a good point about buying local, in season produce because other countries might not necessarily have the same rules about pesticides as we do.  If I were super clever, I would have thought to freeze the yummy organic fruit that was available in the summer. But, over the summer I had a newborn, so cleverness was not my strong point!

-Organic fruits and vegetables that are flash frozen are still very nutritious so most of the time I use them over canned vegetables.

-Whenever I steam Eliana’s food, I use the Beaba Babycook my brother and his family gave me last month. Typically, I blend it in there too, since it is BPA-free plastic.

-“Purée” is a bit of a misnomer. I always leave a few small, soft lumps as advised by our pediatrician.

Having said all that, here are some recipes. If you have any questions about them, feel free to ask either by emailing me directly at [email protected] or by leaving a comment in the “Comments Section” below.

• Roasted Butternut Squash Purée
• 6-9 months

• -1 butternut squash, seeded and chopped in halves or quarters
• -Olive oil, salt and pepper to taste

Heat the oven to 400°

On a baking sheet lined with parchment paper or a Silpat, lay the squash, skin-side down, and drizzle with olive oil and sprinkle on some salt and pepper.

Roast for 40-50 minutes or until tender.

Scoop out the flesh and mash with a fork or blend in food processor making sure to leave some small chunks.

 Let cool slightly before serving.

• Variations:
• -Add 1 small organic yellow onion, chopped into half moons and tossed with olive oil, salt and pepper
• -Add 1 small organic apple, peeled, seeded and chopped into large chunks and tossed with olive oil, salt and pepper

• Carrot, Onion and Farro Purée
• 6-9 months

• -2-3 organic carrots, peeled and chopped
• -¼ small organic onion chopped
• -½ tablespoon cooked farro and some reserved cooking liquid
• -Olive oil, chopped garlic, salt and pepper to taste

Cook farro according to directions on package and reserve some of the liquid.

Heat olive oil in pan on low-medium heat and add onion, garlic and salt. Cook until onions are golden, around 5 minutes. Steam the carrots. (I steam them in the Beaba Babycook).

Combine carrots, farro, about a tablespoon of reserved cooking liquid and the onion mixture and blend.

Add more liquid as needed.

 Let cool slightly before serving to baby.

• Applesauce
• 6-9 months

• – 2 apples peeled and chopped (if apples are organic, can leave peel on)
• – About ¼ cup of water
• – Cinnamon to taste

Put ingredients into a small saucepan. Over low-medium heat, simmer for 5 minutes or until apples are soft.

Mash with a fork or in blender or food processor, adding cooking liquid as needed.

 Let cool before serving.  

• Variations:
• -Combine with plain oatmeal, full-fat Greek yogurt, or both.

 Pear Purée

• 6-9 months
• 9-12 months

Ingredients:

• -2 pears peeled and chopped (if pears are organic, can leave peel on)
• -About ¼ cup of water
• -Ground ginger to taste

Preparation:

Put ingredients into a small saucepan and cover. Over low-medium heat, simmer for 5 minutes or until pears are soft

Mash with a fork or in blender or food processor, adding cooking liquid as needed until desired consistency is reached.

Let cool before serving

Variations for Foodies 6+ months:

• -Mix with oatmeal, couscous or quinoa for texture
• -Mix with yogurt, soy milk or ricotta cheese for protein

Variations for Foodies 9+ months:

• -Mix with brown rice, orzo pasta, farro or Israeli couscous for texture
• -Mix with yogurt, soy milk, cottage cheese or ricotta cheese for protein

Happy Cooking!

Tags: 6-9 months, apples, applesauce, butternut squash, carrots, farro, Meatless Monday, onions, pears, purée, Thanksgiving

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