Here are some recipes I’ve made for Eliana lately.
I love, love, love the soft spoons you see in the photos made by by Baby Beaba. They are soft on Eliana’s gums and budding teeth, the silicone doesn’t transfer the heat of her warm foods and they are dishwasher safe.And, well yeah, I think they are pretty, too!
- – 1 cup frozen organic peas-thawed
- – Pinch of salt and pepper
Steam peas. Puree and add salt and pepper.
Let cool slightly before serving to baby.
|Hmm, I might like these. (1st day she tried them.)|
|No! I don’t like peas! (2nd day.)|
This next recipe is a variation of a soup recipe my friend Lara’s mom makes. Lara’s mom, Dalal, is an amazing cook. In high school and college my friends and I could always count on Lara’s fridge to be full of yummy Lebanese food at any time of day. (Thanks, Dalal!)
Swiss Chard and Lentil Soup (inspired by Dalal’s recipe)
- – 2 bunches organic Swiss chard (rainbow or regular), chopped
- -1 onion, chopped
- -½ cup dried lentils (rinsed and drained)
- -1 cup large whole wheat couscous
- -Olive oil, chopped garlic, salt and pepper
Clean Swiss chard by putting it, chopped, into a large bowl of cold water. Let it sit for a few minutes. Drain and repeat until there is no soot at the bottom of the bowl. Heat olive oil in a large pot and sauté onions and garlic with a little bit of salt. Add water and Swiss chard, cover and bring to a boil on high heat. (Add the same amount of water you’d use to cook pasta.) Add lentils and boil for two minutes. Then, let simmer for about an hour, covered, on low-medium to low heat. Add salt, pepper and a pinch of red pepper flakes. Add couscous and cook 8 minutes.
Puree and let cool slightly before serving to baby.
|Trout is tasty!|
|The trout. I broke it into small pieces as I fed it to her.|
Click here for a video of Eliana eating the trout.
|Still her favorite part of any meal: her OXO brand sippy cup of water.|