Some of you may remember the week long giveaways I did in December. On one of those days we gave away a Beaba Babycook. After that, I was asked to do a review of this one-of-a-kind baby food making appliance. At first I was a little hesitant as I have relied on my oven and food processor to do most of my baby food making and did not see the need for yet another appliance in my kitchen. But the moment I made my first puree with this little green wonder I knew I was wrong.

The Beaba Babycook is an all-in-one appliance that functions as a steamer, defroster, warmer, and blender to prepare healthy baby food purees. As we all know the best way to attain the most nutrients out of food while cooking is to steam but I always used the oven because I found it a hassle to pull out my huge steamer from the pantry. Let’s face it, making your own baby food is rewarding on so many levels but sometimes it can be a bit of a job. That is the main reason I love this product! Simply put, the Beaba Babycook makes feeding your babies fast, functional, easy and incredibly simple to do even on a daily basis.

Here’s how it works: (I’m making a Peach Ginger Chicken puree, suitable for babies 8 to 10 months)

Peach Ginger Chicken Puree 1 serving stage 2 (8 to 10 months)

Add water to the measured and marked blending bowl. You will find how much water to use for certain foods in the enclosed booklet. For this purpose fill to the 3 mark.

Pour water into the steam heating compartment and close the lid.

Place the bowl back onto the Babycook, snapping it into place. Place the chicken in the steamer basket and insert the basket into the blender bowl. Secure the lid on by snapping it into place.

Turn the knob to steam and go prop your feet up or whatever it is you have to do for 15 minutes (time varies for certain foods).

Once finished, remove the chicken from the basket and place in the blender.

Add the peaches and ginger. Since peaches aren’t in season in the winter I used frozen and defrosted them using the Babycook before hand. Place the orange mixing lid and the blender bowl lid onto bowl, locking it it into place.

Turn the knob to the blender setting and puree for 1 minute. Serve.

So simple! Seriously, the next best thing to the invention of the diaper. The pros are it is compact, the blender is powerful and really better than my food processor, it’s an all-in-one steamer and blender, comes with easy instructions and small cookbook with a food guide and it is very easy to clean. The cons are that I did not find it big enough to do large batches of puree to freeze for future use. But keep in mind that I usually spend a day cooking, pureeing and freezing rather than making purees on a daily basis.

I would highly recommend this to anyone that wants to make their own fresh, healthy and nutritious food for their babies! No really, just the invention of this incredible machine is having me consider the possibilities of another child!

Find a retailer at the official Beaba Babycook website http://www.scichild.com/Home/Where-to-Buy or on Amazon

Disclosure of Material Connection: I received the product mentioned above for free for review purposes from Scandinavian Child. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255

This is a perfect meal for babies 6 months and up! Created by Tyler Florence, this recipe is naturally sweetened by roasting the bananas. A technique I would have never thought of until I stumbled upon this. The original recipe is below and on his blog , TylerFlorence.com – Banana Brown Rice. I didn’t want to make a full batch because I wasn’t sure if Mia would like it but, of course, I was wrong and she loved it! Here is Florence’s recipe and my reduced portion version with photos for baby and a toddler version for our older kiddos. Make this naturally sweet treat for your little loved one today!

Banana Brown Rice makes three cups by Tyler Florence

Time: 40 minutes

2 cups cooked brown rice

3 bananas

2 teaspoons ground cinnamon*

filtered water

Preheat oven to 350 degrees F.  Bake bananas on a roasting pan in their skins for 30 minutes.  Use a large scoop to remove flesh then puree with brown rice, cinnamon and filtered water until you have a smooth, creamy consistency.

Banana Brown Rice for baby, stage 1 or 2 makes 1 to 1 1/2 cups

• 1 cup cooked brown rice
• 2 bananas
• 1/2 tsp cinnamon*
• filtered water (or breast milk if preferred)

* Cinnamon is suggested to be given to baby after 8 months old. Some children have a cinnamon sensitivity like Mia. At two years old she still breaks out in a horrible diaper rash. Omit if baby is under 8 months old or has a known sensitivity. Please check with your doctor before introducing new foods.

Preheat oven to 350°. Place bananas on a baking sheet (I cover mine with parchment). Place in oven and roast for 30 minutes until they look like this….

Use a large scoop to remove the banana from the peel. Yes, that kind of looks like a big grub worm but I assure you it taste like honey and bananas.

Place the bananas, rice, and cinnamon* in a food processor or blender for 1 to 2 minutes. Puree until smooth adding water a little at a time until you reach the right consistency for your baby. Use more water and puree for longer for the younger babies as they are still trying to get used to texture. Serve. This will keep in an air tight container in the refrigerator for up to 3 days.

Banana Brown Rice For toddler

Like I said, Mia devoured this and I wish I would have made this for her when she was a baby. Doesn’t mean we can’t  adjust it for her now!

• Follow the original recipe but add milk instead of water, cinnamon,* 1 tsp of honey optional (if over 1 year old), and a 1/2 Tablespoon of organic raisins. YUM!

Linus van Pelt was right. There really is a great pumpkin. It might not be a in the form of a mysterious character that comes to the pumpkin patch on Halloween as the little guy wishes but pumpkins are certainly great. Loaded with cancer and heart disease preventing Vitamin A and Beta Carotene, pumpkins are one of the most nutritious vegetables you can give your family. A simple pumpkin puree can be used in almost anything from a pasta sauce, risotto, bread, oatmeal, cookies, pancakes, and even your kids favorite Rice Krispie treats (recipe coming soon). Take advantage of this pumpkin season and grab yourself a great pumpkin today!

Simple Pumpkin Puree for baby 6 months+ and everyone else
makes 2 cups

• 1 pumpkin, choose a pie or sugar pumpkin

Preparation:

Preheat oven to 400°. With a very sharp knife, slice the pumpkin in half and scoop out the seeds. A serrated grapefruit spoon works great for this.

I love how water seeps from pumpkin and squash after you cut it. It’s purrrdy.

Place both halves face down on a baking sheet. I cover my baking sheets with parchment paper or foil for easy clean up. Roast in the oven for 45 minutes.

Allow to cool for 10 minutes. Scoop out the meat of the pumpkin with a spoon and place the “meat” in a food processor or blender.

Puree for 1 to 2 minutes until smooth.

Serve plain or add a dash of cinnamon (spices are recommended for babies 8 months and older). For baby, also try adding a teaspoon of  rosemary or sage to a puree or try adding  3/4 cup of cold chicken while pureeing a whole pumpkin. Apples, peaches, pork, and ginger are also great pairings with pumpkin in a puree. Store in an air-tight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. For easy storage, freeze in an ice-cube tray and once frozen store cubes in freezer bags. Each cube is an ounce and is so easy to grab and throw in a bowl of oatmeal!

Other uses for pumpkin:

Pumpkin Wedges

Cut pumpkin in half and scoop out the seeds. Slice the pumpkin in wedges and sprinkle with a little cinnamon and brown sugar. Place in a 400° oven for 40 minutes. This is a great treat for the kiddos and if you forget to add the cinnamon and sugar before cooking, like I did pictured above, you can always add it after cooking. Hey, we’re not all perfect.

Ginger Pumpkin Bread, from Everyday Food, published October 2006

This is by far one of our family’s favorite fall recipes. When the whether changes it is the second thing that the husband hints at, the first being Chicken and Hatch Chile Stew. Thankfully, I found the recipe on-line so I don’t have to type it out for you and you can just print it off. Some changes that I’ve made to this over the years is adding fresh pureed pumpkin, which really does make a difference, and 1 tsp of fresh grated nutmeg. It’s seriously the best pumpkin bread recipe that I’ve ever had. Find the recipe here: Ginger Pumpkin Bread.

Peaches, peaches, peaches!!! Thanks to this year’s harvest from the ranch and our neighboring friends (thanks LL!) my house is overflowing and exploding with juicy Texas organic peaches! Best time of summer in my opinion. So, before they all get squishy I am using them in everything…and I do mean everything, beware. This is one of our favorite purees that we make all of the time but especially now when they’re in season! Full of Vitamin A, C and calcium, this puree is not only perfect for babies ready for stage 1 foods (providing they have sampled butternut squash and peaches separately to make sure of no allergic reaction) it is perfect for us all!

Butternut Squash and Peach Puree {stage 1+} makes 3 cups

• 1 small butternut squash
• 4 to 5 large peaches (2 cups sliced), peaches are on the dirty dozen list choose organic if possible
• of course you could always make this supper fast & buy winter squash puree & frozen peaches but that takes all the fun out of it.

Preheat oven to 400°.

With a sharp knife, slice the end and top of the squash. Stand it upright and slice the squash in half. With a spoon, scoop out the seeds and discard. Lay both halves face down in a baking dish or pan. I cover mine with foil because I hate cleaning dishes almost as much as laundry but that’s another story for another day. Place in oven for 45-50 minutes until tender. Allow to cool.

While the squash is in the oven, peel and slice peaches.

After the squash has cooled, scoop out the “meat” and discard the skin. Set aside 1 cup of butternut squash. The rest you can eat for dinner or puree and freeze for future use. In a food processor or blender, add 2 cups of sliced peaches and 1 cup of the butternut squash. Puree for 1 to 2 minutes until silky smooth.

Serve or freeze.

To freeze, spoon puree in an ice-cube tray and cover with plastic wrap. Place in freezer. Once frozen, store cubes in a freezer bag in the freezer for up to 3 months. Each cube is 1 ounce.

If using immediately this will store in refrigerator in an air tight container for 3 days.

Like I said earlier, this is a great puree for everyone! Mia thinks she’s a big girl and won’t touch anything that resembles baby food, except applesauce. I still make purees weekly not only for you but for our family. It’s a great and fast way to sneak a little fruit or veggie in almost everything! Try adding a defrosted cube of this into yogurt with a little honey or oatmeal in the morning (Mia’s current favorite). The little ones will never know its squash! *insert evil genius smile here*

left: plain yogurt with buternut squash and peach puree and a little honey

right: oatmeal with butternut squash and peach puree with dried cherries and flax seed

I promised Monday that today I would deliver the usual stellar baby food post for you baby food foodies out there. Ok, so I lied. In all honesty I planned to deliver but what in my head seemed like a good idea at the time turned out not to be so wonderful. I think we can all admit we’ve been there before {many of my college days ended with that line}. The post today was supposed to be about how one can turn leftovers into baby food. This is true. It can happen {check out Pork Tenderloin with Sweet Potatoes and Peaches) but sadly it was not in the cards today for this mama.

My attempt to turn this:

Into this:

well, turned into this…

enough said.

My apologies. If you are a follower of In Sock Monkey Slippers you well know that we’re not so perfect and revel in it. We do have our good days! So, come back tomorrow for the tantalizing post, An Accidental Tourist in the State of Parenthood by Ashley Bass, and next Monday for your baby food fix. Trust me this time it’s a good one. I know because I’ve already made it. If you are daring and you think your baby would like Pineapple and Chicken Puree let me know and I will gladly, yet hesitantly, send it to you.

For those of you following the baby food recipe part of this lovely blog, here is Mia’s favorite puree (besides her apple cherry oatmeal that is). Not only will she down an entire bowl full she doesn’t even know there’s spinach in it. Yea, for the sneaky mama in her sock monkey slippers.

blueberry, apple, spinach puree {for baby stage 2}

• 1 cup frozen blueberries
• 2 peeled, cored, and chopped apples* (about 2 cups)
• 1/4 cup of water
• 1 1/2 cups fresh baby spinach*

In a medium pot, place the blueberries, apples and water. Simmer over medium heat until apples are tender, about 5 to ten minutes.

Turn off heat and add spinach. Stir until spinach is wilted. Just about a minute or so.

With a slotted spoon, remove blueberries, apples and spinach and transfer to a food processor or blender.

Puree adding the reserved cooking liquid as needed to reach desired consistency.

The recipes we use are large enough to freeze in ice-cube trays for future use. This recipe will make one ice-cube tray full depending on how much water you use. To freeze, spoon puree in an ice-cube tray and cover with plastic wrap. Place in freezer and once frozen store in a freezer bag. Each cube is 1 ounce. Will keep for 3 months in freezer.

If using immediately this will store in refrigerator in an air tight container for 3 days.

* Apples and Spinach are on the “Dirty Dozen” list for foods to by organic due to their pesticide contamination level. If possible try to by organic.

While I was a cooking fool today this is what Mia was doing. Yes, I have become that mom that shows you countless pictures. sorry

This is a favorite in our house. Chicken, broccoli and cheese puree is simple and delicious and packed with nutrients. A good source of protein, iron, vitamin C, fiber and calcium all in one meal. Mia likes this meal a little on the textured side. That’s the great thing about making your own baby food. You can manipulate food based on the way your  baby likes it.

If you reading this and thinking “Seriously lady, I don’t have time to do all of this.” Then just cook extra chicken, broccoli, and rice the night before and throw it in the food processor the next day. Nothing to it.

chicken, broccoli and cheese {for baby stage 2+}

• 1 cup cold cooked chicken*, preferably chicken thighs
• 1 cup of cooked broccoli, I use frozen and steam in the microwave
• 1/2 cup brown rice, cooked (optional)
• 1/2 cup of grated Monterey jack cheese
• 1/4 – 1/2 cup of water, use more for a thinner texture

Place chicken, broccoli, rice and cheese in a food processor or blender. Puree until smooth adding the water a little at a time until the desired texture is reached.

To save time we like to make a large enough batch to freeze in ice-cube trays for further use. This recipe will make one ice-cube tray full depending on how much water you use. To freeze, spoon puree in ice-cube tray and cover with plastic wrap. Place in freezer. Once frozen, remove cubes and store in a freezer bag. Each cube is 1 ounce and will keep for 3 months in freezer.

If using immediately this will store in refrigerator in an air tight container for 3 days.

*Chicken is best pureed cold. I use thighs because they have the most nutrients and fat that babies need. To cook chicken, place chicken in a baking dish and place in a 400° oven for 20 – 25 minutes.

and since it’s bluebonnets season and all….

Here’s a pic of Mia trying her hardest not to pick our state flower on a picnic this past weekend. Because we all know it is possible for us parents to show those baby pictures, if you have a picture of your little ones in the spring flowers head on over to our facebook page and share. We’d love to see it!

Sweet with a little ginger spice make this a great purée for baby. As simple as peel, cut, roast, puree. I totally didn’t think Mia would like this one but she loves it! Ate 4 whole ounces in seconds.

Tomorrow’s Post: the easter bunny, jesus and a gastric bypass

carrot, apple and ginger purée {for baby stage 2}

• 6 carrots
• 3 apples*, apples are on the dirty dozen list choose organic if possible
• 1 tsp of grated fresh ginger, about a 1 1/2 inch section of ginger
• 1/4 cup water or baby apple juice, organic if possible

Preheat oven to 400°.

Peel carrots. Cut in sections and place in a baking dish.

Cut apples in half and remove core.

Place apples face down in same baking dish as carrots. Cover with foil and place dish in oven.

Roast for 30 to 40 minutes or until carrots and apples are fork tender.

Place carrots in food processor or blender.

With a spoon scoop apple out of the peel. Discard peel and put the apple in the food processor.

Add ginger to the food processor.

Process until smooth adding the water or juice a little at a time until the desired consistency is reached.

If storing, place puree in an ice-cube tray and cover with plastic wrap. Place in freezer and once frozen store in a freezer bag. Each cube is 1 ounce and recipe will make 1 tray depending on how much liquid added. Will keep for 3 months in freezer.

If using immediately this will store in refrigerator in an air tight container for 3 days. Enjoy!

* I like to use a variety of apples. Gala, Fuji, Granny Smith, Macintosh are all good choices. Granny Smith apples do cook faster so keep an eye on them and remove before carrots are done.

yummmmm…

BTW, I’m so getting a pair of these. Maybe not matching because that would be weird and I would be that weird annoying mom that everyone runs away from. But I miss my Chucks. *reliving the 80′s/90′s and i living vicariously through my daughter*

Bananaquac. Sounds completely gross right? I thought so too. Until one day out of frustration while trying to get my daughter to eat avocados I mixed a banana with it. Now six months later she still devours it.

Bananas are great sources for fiber and potassium and avocados contain folate, fiber, iron, Vitamin E, and healthy fats. Mixed together and you have an ideal meal.

Bananaquac makes 4 oz or 1/2 cup { for baby stage 1 +}

1/2 large banana, peeled

1/2 large avocado, peeled and seeded

In a bowl mash banana and avocado with a fork till desired texture is reached and serve. Just that simple. If you desire a smoother texture (which might be ideal for baby’s first food) puree in a food processor or blender until smooth. Can be frozen for storage but will discolour and can alter the texture. It’s so easy I just make it fresh.

For babies 8 months and up, try adding some tofu for added protein.

It’s oatmeal time again. We were out for a while. It was tough, real tough but I got a chance to make a couple weeks worth and now we have a happy baby. Here’s an updated take on the first stage 1 oatmeal recipe post: oatmeal is everywhere.

This recipe makes 2 large adult servings or 1 ice-cube tray (for storing) and a little left over for baby. We’re making it this morning to get Tim fueled up for his upcoming race this weekend in Ft.Woth.

Note: pears, apples, cherries, and raisins are all on the “dirty dozen” list of produce to by organic. If possible try to get these items organically. Also, as with any new baby food recipe make sure baby is used to all ingredients before serving.

Pear Apple and Cherry Oatmeal {for baby stage 2 + and everyone}

• 2 cups water
• 2/3 cup oatmeal, not instant
• 1 pear, organic if possible, peeled, cored and cubed
• 1 apple, organic if possible, peeled, cored and cubed
• 1/3 cup dried cherries, chopped, organic if possible
• 1/4 cup golden raisins, choped, organic if possible
• 2 Tbs brown sugar
• 1/4 tsp pure vanilla extract
• 1/4 tsp freshly grated nutmeg
• 1/2 tsp cinnamon* some babies are known to have a sensitivity towards cinnamon, read this WholesomeBabyFood.com “Spices and Herbs” article for more information

In a pot bring the water to a boil and add the rest of the ingredients listed. Simmer on medium low for 10 to 15 minutes or until the pears and apples are tender.

You can either serve now or puree in a food processor or blender. Add more water if needed.

If making this strictly for baby you will have plenty of left over. Pour into an ice-cube tray. Cover with plastic wrap or ice-cube tray cover. Place in freezer and when frozen remove from trays. Store in freezer bags. Each cube is 1 ounce. Will store in freezer for 3 months or in the refrigerator for 3 days.

Mia is now 15 months and still loves this recipe! If you are like us and the doctor’s orders are to add a little more chub to those baby cheeks (b/c of Mia’s prematurity), this is a great vehicle for a little extra whole milk or butter!

Now I must get off the computer and in the car. It’s time for another marathon weekend. It’s funny how when my husband and I first were together and in the early days of our marriage, weekends were full of music gigs and musicians. Now it’s full of races and sweaty runners! This time we’re off to The Cowtown Marathon and in the spirit of things I will leave you with a couple of photos of races from the past. If your interested (I know it’s peeking your curiosity, right?) I’ll tweet with updates. So, follow along on twitter or check the side bar on here. Have a good weekend everyone!

Left: honestly, I can’t remember what race this is from but I love how he’s always smiling before a run. Right:White Rock Marathon in Dallas, TX

Left: Jingle Bell Run. He ran it injured, in a tux and still placed 3rd in age division! Like I said crazy. Right: Hills and Heels 1/2 marathon.