This is one of Mia’s all time favs. It is a stage 2 food if you use the egg yolk and a stage 3 if you use the entire egg.

butternut squash and egg breakfast {for baby} stage 2 or 3 food

you will need:

2 cubes (or 2 ounces) of butternut squash puree · see post: simple purees for baby

1 egg or egg yolk (it’s recommended that egg yolks be given after 8 months and whole eggs after 12 months)

pinch of Italian seasoning without salt · rosemary, oregano and thyme (optional)

whole milk or formula

Defrost butternut squash puree in microwave.

Place defrosted puree, egg and a small amount of butter (optional) in a non-stick skillet. Cook on medium-low heat and stir continuously. When egg is cooked completely add seasoning. Stir and add a small amount of whole milk or formula until desired consistency is reached. Serve when cooled.

Try adding a pinch of garlic powder or substitute squash for sweet potato. Also, if baby is ready for texture, scramble egg first then add the squash.

I ran out of blueberry puree for Mia and she is now holding my cat for ransom. Poor Athens.

I dropped everything I was doing (so laundry will get done later, woo hoo I lead an exciting life these days, a lot different than the days at the magazine or being on tour with my husband in his musician days la la la….enough rambling) what was I saying, oh yeah, I dropped everything and threw this together. She’s old enough now that I mix this with yogurt or a protein. It’s good even if your baby is pass the stage 2 foods to have on hand to cook with. She loves it. Of course you could blend anything with blueberries and she would like it. hmmmm… spinach/ blueberry??? Stay tuned.

Blueberries and mangos are stage 2 foods (8 to 10 months) because blueberries could cause an allergy, although it’s rare, and mangos have been known to be sensitive to babies who are sensitive to acidic or tropical fruits. As always consult your doctor when introducing your baby to a new stage of foods.

blueberry, apple, mango puree {stage 2 baby food}

ingredients:

1 cup of blueberries, fresh or frozen

1 cup of cored peeled and diced organic apples (apples are on the FDA “dirty dozen” list, choose organic if possible)

1 cup of peeled and diced mango

1/3 cup of water

Place blueberries, apples, and water into saucepan and bring to a boil. Simmer for 10 minutes or until apples are soft and mash-able.

Meanwhile, place mangos in a food processor or blender and pulse until slightly pureed.

With a slotted spoon, transfer apples and blueberries to the food processor reserving the cooking liquid. Puree adding the reserved liquid from the apples and blueberries until desired consistency is reached.

Place puree in an ice cube tray. Cover with plastic wrap and freeze. When frozen remove and place in a freezer bag. Store for up to 3 months. Preferably use in 1 month. Defrost in microwave to serve. Each cube is 1 ounce.

Tip: Try to keep baby occupied when in the kitchen. I still haven’t found a way to keep her mind distracted from the “I don’t want you doing that” things in the kitchen such as cat food or water dishes. If you have any ideas PLEASE let me know!  I don’t know how she got it, my guess is she has learned to open the refrigerator and the fruit drawer inside, but all of the sudden I hear crunch…crunch…crunch. I look down and…

Seriously, I’m not making this up. Where did she get the apple?

Yep. Sweetie I know you have your front teeth but I don’t think you are ready. Now put down the apple and give me the cat.

I roasted a pork tenderloin last night and had enough left over to make Mia some too. Since I knew I was going to do this today I did not do anything fancy to the pork. I just seasoned a  pork tenderloin with a small amount of extra virgin olive oil and a small amount of rosemary and garlic and placed it in a 425° oven for 25 to 30 minutes or until it reached 155°.

Pork Tenderloin with Sweet Potatoes and Peaches {stage 3baby food}

1 cup of cubed cooked, cold pork tenderloin

1 cooked sweet potato

1 cup of organic peaches, fresh or frozen

3/4 cup (or more) of water or low-sodium chicken broth (I use equal amounts of both)

Since peaches are not in season I used frozen organic peaches. To make them extra soft and sweet start by putting them in a saucepan with 1/4 cup of water.

Bring to a boil and simmer for 5 to 10 minutes or until water is at least halfway evaporated.

Scoop the flesh out of the sweet potato. Discard skin.

Place pork (cold meats puree best) and sweet potato in food processor or blender along with 1/4 cup of broth or water and puree until mixed.

Add peaches and puree, adding water or broth as needed to reach desired consistency (i usually use a total of 3/4 cup).

Place in an ice cube tray for easy storage and portion control. Makes one tray and each cube is an ounce. Cover with plastic wrap and freeze. Once frozen remove cubes from tray and store in a freezer bag. Keeps for 3 months. Preferably use in one month. Defrost to serve and if desired add milk, formula or a small amount of olive oil or butter. Mia loves this recipe!

Since I’m making Hatch Chili Chicken Stew today I decided to make extra chicken for some baby food. There are many different ways I cook chicken for Mia and this is just one. I use chicken thighs because they have the most nutrition and iron.

Apple Thyme Chicken and Rice {stage 2 or 3 baby food, depending on texture}

5 Chicken Thighs

1 to 2 Small to Medium  Organic Gala or Macintosh Apples Peeled, Cored and Diced or 6 oz Organic Applesauce

1/2 cup Cooked Brown Rice (Uncle Ben’s makes a 90 second microwave package that is super easy and fast)

1/2 cup Organic Apple or Pear Juice

1 Tablespoon of Fresh Thyme or 1/2 Tablespoon of Dried Thyme

Cooking Liquid From Chicken

To Prepare:

Combine chicken and apples in a medium sized pot and cover slightly with water.Bring to a slow boil and then turn the heat down.
Simmer until the meat pieces are cooked; approximately 20 minutes. Keep an eye on the liquid level when simmering.

When meat is fully cooked and the apples are mushy, remove contents to a bowl and allow to cool (Cold chicken purees better).

Place chicken and apple in a blender or large food processor. Add rice, thyme, and juice. Puree until smooth adding the reserved liquid from cooking if needed for a thiner puree. Pour into ice cube trays. Cover with plastic wrap and freeze. When frozen remove from trays and place in freezer bags. Each cube is 1 ounce and is good for 3 months. Preferably use within 1 month. Can be combined with milk or formula to thin out when served.

Without fail yogurt will always end up on her face, clothes, floor and in her hair. It is unavoidable.

Blueberry – Pear – Thyme Yogurt (stage 3 food 8 to 12 months) · a little bears favorite

1 oz. blueberry, pear, and thyme puree (see recipe below)

2 oz. whole organic yogurt

mix and serve

Blueberry – Pear – Thyme Puree (stage 2 food 6 to 8 months)

1 cup frozen blueberries

1/4 cup of water

3/4 cup pears mashed or pureed

4 sprigs of fresh thyme

Bring water to a boil and add blueberries. Simmer for 15 minutes or until berries are soft. Spoon out blueberries and reserve liquid. Toss the thyme sprigs. Place blueberries and pears in food processor or blender. Blend until smooth adding reserved liquid from the blueberries if needed. This makes 16 ounces more or less of puree. I place puree in ice-cube trays and freeze. When frozen take out cubes and place in labeled freezer bags. Store for up to 3 months. 1 frozen cube equals 1 ounce.

** As always check with your physician before introducing a new food