Are you starting to make your own purees for the little one? If so, here are a few tips on serving and preparation to help you out!
Serve the food no warmer than body temperature.
Use caution if you heat meals in the microwave. Microwaves heat unevenly and can create “hot spots”, so be sure to stir microwaved food well and let it sit for a few minutes before serving.
Only dish out the amount of food you think your baby will eat at that feeding. You’ll need to toss what’s left over because your baby’s saliva will get into the mixture and make it easy for bacteria to grow in the food.
Don’t sweeten your baby’s food. Babies don’t need any extra sugar. Never use honey or corn syrup, which can cause botulism, which is a potentially fatal food poisoning found in infants.
Use seasonings, as they are able to tolerate and enjoy a variety of flavors.
Refrigerate leftovers in an airtight container and use them up within 2-3 days. You can also freeze leftovers in ice cube trays or similar devices. After the cubes are frozen solid, remove them and store in plastic freezer bags. Fruits and vegetables frozen this way will last six to eight months. Meat will last one to two months.
As a parent, we all want to make sure that we are providing our children with the most nutritious meals possible and what better way to do that than with pureed veggies! Sometimes, one of the easiest ways to make sure they are getting all of their servings of vegetables is to incorporate purees into traditional dinner time staples such as mac & cheese, pasta sauces, soups, muffin, breads and casseroles. Here are a few easy puree ideas to incorporate into your next meal! This is a great way to introduce your little ones to a new vegetable so that they can enjoy the taste first and then gradually expose them to different ways of eating that item.
White Puree (perfect for an Alfredo sauce or mashed potatoes)
2 cups cauliflower, cut into florets
2 small to medium zucchini peeled and rough chopped
1 teaspoon fresh lemon juice
1 tablespoon water
Steam cauliflower for about 10 to 12 minutes until very tender.
Pulse the raw peeled zucchini with the lemon juice only.
Drain the cooked cauliflower.
Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water.
Puree on high until smooth. Stop occasionally and push contents from the top to the bottom.
**This makes approximately 2 cups of puree and is a great recipe to double and freeze small batches to have on hand for later use.
Yellow or Orange Puree (great for cheese sauces)
Puree 1 cup of orange cooked vegetables such as butternut squash or carrots for every 16 oz. of pasta required in the recipe.
Apple Cinnamon Muffins With Pureed Zucchini
1 cup applesauce
1 teaspoon vanilla extract
¼ cup light brown sugar
¼ cup honey
¼ cup pureed dates or date paste
2 cups pureed zucchini squash
1 cup all purpose flour
1 cup whole-wheat flour
1 tsp salt
1 tsp baking soda
½ teaspoon baking powder
3 teaspoons cinnamon
¼ teaspoon nutmeg
½ cup chopped nuts (walnuts work great), optional
Preheat your oven to 350 degrees. Grease a muffin tin with non-stick baking spray or use muffin liners.
In a large bowl using an electric mixer on medium speed beat together the eggs, vanilla, applesauce and pureed or shredded zucchini.
Add all the dry ingredients and mix until everything is combined. Add nuts and pour the batter into muffin tins, filling each tin about 3/4 full.
Bake at 350 degrees for 15-18 minutes or until golden brown and a toothpick inserted into center of muffin comes out clean. Let cool slightly before removing from muffin tin. Makes a dozen muffins. Recipe yields about 12-14 muffins