I know my last post was all about foods that aren’t orange…. but, if your kid is having potty problems, beets are always the answer!
Rian loves red beets, so I thought, why not try golden beets?
Here is how I made them:
While your oven in preheating to 350 degrees, wash and dry your beets. No need to peel them just yet!
Cut the ends off the beet and pile onto a piece of foil. Once all of the beets ends are cut off, seal your foil tightly and throw it in the oven for about 45 minutes or until the beets are tender.
Let your beets cool enough to handle and then, using a sharp knife, begin peeling off the skin. It should fall right off without much effort!
Add to a blender with a little bit of water and blend until you reach a nice consistency.
Freeze and store for up to a month!
If your kid is like mine, then you’re practically searching for ANY food to feed him that isn’t orange. Carrots, sweet potato, any form of squash…. the list on orange foods is endless!
We have found out (through trial and error) that Rian is allergic to bananas, pumpkin, peas, possibly green beans and all sorts of rice and grains. His non orange foods currently include apples, pears, beets, broccoli and now cauliflower. I have some eggplant in the freezer too that I am waiting to trial after this one 🙂
Cauliflower couldn’t be easier…. in fact, you make it just like broccoli!
Chop one head (or more) of cauliflower and add it to a pot with a 1/2 inch of water. On medium heat, steam the cauliflower until fork tender. You will know it’s ready based off of the smell of it!
Blend in your favorite blender until smooth. If you need to, add water from the pot until you reach the right consistency.
If you want to, the cauliflower will be nice and tender and you can give your child a piece to try once it is cooled! Rian didn’t care for his piece but loved the rough blend!
Freeze for best storage up to a month.
When I was a baby, I would only eat carrots. You can only imagine what happened, right?! YOU GUESSED IT – I turned orange. Not Jersey Shore Snooki orange, but you get the idea…
It’s no surprise that Rian loves carrots too!
Here is how I made them:
Grab a nice big bag of carrots from the store. I mean, if you’re going to do the work, you might as well prep for at least a month!
Wash and peel your carrots. Cut into cubes (Tip: the smaller the cubes, the faster they cook) and add to a large pot. Add a 1/2 inch of water to the pot and place on the stove with medium/high heat. Let the water come to a low boil. Drop the heat to low and cover. Let simmer for about 30 minutes or until the carrots are tender.
Add the carrots and about a 1/2 cup of cooking liquid to your blender and puree.
Freeze your puree in a food tray for storage up to a month!
Broccoli is one of my FAVORITE vegetables! I love it baked and sautéed with eggs in the morning…. YUM!
It’s full of fiber, vitamins and even contains a fair amount of protein! #Winning 🙂
To prepare your baby’s broccoli:
Cut the florets off of your fresh broccoli and put them in a strainer to wash thoroughly. Once washed, add the broccoli florets to a medium pot with a 1/2 inch of water in it. (If you are using frozen broccoli, just skip this step and move on to the cooking part!)
On medium to high heat, bring the water to a low simmer. Once simmering, drop the heat to low, cover and let steam for 10-15 minutes (or until the broccoli is tender). You will be able to smell your broccoli when it is done! (YIPPEE).
When your broccoli is done cooking, add to your blender and puree. The florets will hold onto some of the cooking liquid, but you might need to add a bit more. Add small amounts at a time because, remember, you can always add more!
Freeze for easy storage for up to a month!
TIP: for some reason, the broccoli seems to take longer to defrost than other vegetables. I like to take mine out and defrost them separately in the morning or nuke it in the microwave before his other blocks of food.
I was so excited when I saw a whole buttload of acorn squash growing in my garden! I was even more excited when I cut them open and saw that they weren’t bad LOL.
Acorn squash is a great source of vitamin C, amongst other things like vitamin A, niacin and folate.
Here’s how I made these beauts into baby food:
Start by preheating your oven to 400 degrees.
Wash and cut your squash in half. Scoop out the seeds with a spoon and discard (or save for squash seeds!)
You can leave your squash in halves or, to make them cook faster, cut them into smaller cubes. I left the skin on mine, but you can cut that off too if you’d like. Bake the squash for 45 minutes then let cool.
Once the squash is cool enough to handle, you can begin squeezing out the flesh. You will (or at least I did) have a tough outer layer on the flesh that was cooked. I just cut my pieces in half and squeezed. The flesh will come right out!
Add all of your squash to a blender and puree with a little water. You can also mash up your squash with a fork if your child is good with solids 🙂
Freeze your puree for a longer shelf life or store in an air tight container in your fridge.
If you ever have fruit that is on its way out – make baby food! The softer the fruit is, the easier it is to mash or puree.
Peaches are super easy to do… here’s how I did them:
Wash and cut your peaches in half, taking the pit out and tossing it in the trash. Pierce the skin of the peach with a fork.
There are a few different ways you can cook the peaches, depending on your preferred method or amount of time you have on hand:
Oven – Preheat to 400 degrees. In a baking dish, add a 1/2 inch of water and place the peaches in there with the skin side down. Bake for about 20 minutes, or until they are fork tender.
Stovetop – Place the peaches skin side down in a pot with a 1/2 inch of water. Bring the water to low boil and cover. Let steam for 10-15 minutes or until fork tender.
Microwave – In a microwave safe dish, add 1/2 inch of water and place the peaches skin side down. Cover the dish with saran wrap and microwave on high for 5 minutes.
After the peaches have cooled down enough, peel the skin off the flesh (it should come off easily!). Add the flesh to your blender and puree or mash with a fork. Transfer to a freezer tray to make storing your baby food easier!
You can freeze your food and store in a ziploc bag for about a month. Always make sure to label your bags! 🙂