Baby, Baby, Baby, Baby Oh-oh Ba-a-by…
You’d have to be a Karen Carpenter fan, listen to the 70s Pandora station, or be born in the ’70s to get the humor behind that…
Since my BIG FAT life is centered around a little 8 1/2 month old diva right now, I thought I’d do a little post about what I’m up to my elbows in – baby food!
In an attempt to save some time, I’m taking an hour or two each week to make a big batch of baby food. I try to make something orange (either butternut squash or steamed carrots) and green (steamed green beans, or a mix of spinach and Swiss Chard), then mix them together at feeding time. These cute little two-ounce containers from Babies R Us make it a pinch to freeze ahead and they’re BPA and Phthalate free.
My recipe-ish follows at the end of this post. PLEASE don’t let these recipes take the place of your pediatrician’s recommendations for your kiddos. My baby tolerates cashew milk well, but ask you doctor before giving ANY nut milks to your babies… Whew, I feel better now.
- 1 butternut squash
- 2 tablespoons ghee, or fat of choice
- cashew milk
- Preheat oven to 375F.
- Line oven rack with aluminum foil. Prick squash in several places.
- Bake squash until a knife or fork easily slides into squash.
- Remove squash and carefully cut in half. Scoop out seeds.
- Scoop squash innards (love that word) into food processor or blender.
- Process with ghee and enough cashew milk for desired consistency.
- large package of spinach
- 2 bunches Swiss Chard
- 2 tablespoons ghee, or fat of choice
- cashew milk
- Wash and coarsely chop spinach and Swiss Chard.
- Heat a saute pan to medium. When hot, add a few swirls of olive oil.
- Add spinach and Swiss Chard and stir. Cover pan and allow to steam until soft. Keep checking so it doesn't get too dry. Add water if needed.
- Drain greens in a colander and press with the back of a wooden spoon.
- Add to food processor or blender along with ghee and cashew milk to desired consistency.
