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Collaboration: Oh So Delicioso-Baby Food

Posted: Oct 28 2014

How many of you have been here: you're feeding your chubby, beautiful little babe some expensive organic jarred baby food when suddenly a big blob of said expensive organic jarred baby food slides down her chin and is about to stain (because we all know baby food stains) the cute top you just put her in. Do you A), let the expensive organic jarred land on her pretty floral top or B) swipe it up with your finger and lick it off to avoid a stained top and having to get up and get a paper towel? B! I choose B every time.
Which means I taste that expensive organic jarred baby food. And it's no wonder getting our babes to eat can sometimes be a battle story we compare with our friends' battle stories.
I never made baby food with my 3-year-old, I just kinda dealt with it and stuck to the few varieties I knew he'd eat. But with my 10-month-old, I had this urge to introduce her to all sorts of new, healthy foods and flavors, and save a ton of money at the same time. She's obsessed.
I'm also obsessed with A Little Lady Shop. Her bows and wraps are absolutely darling and I'm so excited to do this collaboration with her! I'm Stephanie from the food lifestyle blog Oh So Delicioso and I'm here to share with you some of my baby food recipes that have been Lyla's favorites. Making your own baby food is actually incredibly easy. There's really no science behind it. If you can make a smoothie, you can make baby food! You don't even need to peel or cook most fruits, and most vegetables only require a little steaming to soften them a bit. I like to add spices and herbs to increase her affinity for a wider variety of foods (curries, garlic, pesto, cinnamon, etc.). A little bit of salt goes a long way. It is such a flavor enhancer, and in a moderate, regulated amount, is not bad for your growing child, but actually necessary for her body chemistry. I'd rather her eat the kale and chicken and peas with a tiny bit of salt than the processed cheese puffs being sold at the grocery store. I add chicken and/or beans and lentils for protein. Quinoa is another favorite for protein, fiber, and carbs. Cook your meats, fruits, and veggies in coconut oil for a healthy dose of fats those little baby brains need. 
Ikea's ice cube trays are perfect for these, and come in fun little shapes. I love the cute little hearts, they put a smile on my face as I'm listening to my hangry baby in the background, anxious to be fed (oh, I love my little Lyla Bean). After I freeze the food into cubes, I dump the cubes in a freezer-safe gallon plastic bag. These four recipes last us 3-4 weeks, and total time takes about an hour. Then you're set with a great variety of easy food to have on hand. I'm all about the baby-led feeding. I do that with my little one, and she loves it. But sometimes it's just not convenient to tote an ear of corn around in your purse. Or sometimes you're having a crunchy salad or a really spicy curry or you're leaving them with a sitter and don't want the sitter to have to worry about what your baby is capable of handling. I've just really loved having these little cubes readily available for a quick meal. Another thing, one day she'll hate a certain flavor, but the next day she loves it and gobbles it up. Don't give up and keep trying to introduce new foods! Last, can we talk about the cost factor here? A 6-pack of Plum Organic's spinach, peas, and pears costs $8.28. Go out and buy your own $2 bag of spinach, pound of pears for $1.50, and bag of freshly-frozen peas for $1.98. I can't even handle it.
                     
  
These bows are just darling. This perfect, little mustard felt bow is one of my favorites. So excited for all of the fall outfits...
And the watercolor floral is just begging to be paired with whatever other patterns she has in her closet. These little mini mason jars with the screw-on lids are another favorite baby food purchase. Perfect for carrying around in my bag and microwave safe. 
I love how she looks like such a little lady with these head wraps! The solid one is super soft and stretchy, she loved it. 
  
I feel so blessed to be this little one's momma. Being passionate about food in general has led me to feel the same way about food for my littles too. I love knowing exactly what I'm putting in their little bodies. I really believe that you are what you eat, and healthy food is the best preventative medicine. Take the plunge today!
half pint strawberries, washed
1 c purple cabbage
half of a pineapple, chopped
1 mango, peeled, pitted, and sliced
1 sweet potato, peeled and chopped
1 large handful peeled carrots, chopped
1 pear, sliced
1 nectarine, sliced
1/4 t cinnamon
1/8 t nutmeg
1/2 c quinoa
1 c chicken broth or water
1 clove garlic
1 T coconut oil
1/4 c peas
half yellow squash, chopped
handful spinach
1 chicken breast, cooked
1/8-1/4 c water or broth
1/4 t salt
partial batch of Salsa Verde Chicken and Bean Soup as follows:
2 chicken breasts
1 can chickpeas
1 can great northern beans
32 oz. chicken broth
12 oz. jar salsa verde
4 oz. can green chilies
1/2 t cumin
large handful kale
Strawberry and Pineapple:
Blend strawberries, cabbage, pineapple, and mango until smooth. Pour into ice cube trays to freeze.
Spiced Sweet Potato and Carrots
Steam sweet potato and carrots about 10 minutes until softened.
Place steamed sweet potato and carrots, pear, nectarine, cinnamon, and nutmeg into blender. Blend until smooth. Pour into ice cube trays to freeze.
Green Chicken Quinoa
Cook quinoa by bringing 1 c water or broth to a boil, adding in 1/2 c quinoa and garlic clove, cover, reduce to simmer, and let cook 15 minutes. Remove from heat and let stand covered for additional 5 minutes.
Heat coconut oil over medium heat in saute pan. Add squash and peas. Cook for 10 minutes or until softened.
Place cooked quinoa, cooked chicken breast, cooked squash and peas, handful spinach, and 1/8-1/4 c water or broth into blender. Blend until smooth. Pour into ice cube trays to freeze.
Salsa Verde Chicken and Bean Soup
Place fresh or frozen chicken breasts, chickpeas, great northern beans, chicken broth, salsa verde, green chilies, and cumin into crock pot. Cook on low 6 hours. Add in handful of kale, cook additional 2 hours.
Pour desired amount into blender, blend until smooth. Pour into ice cube trays to freeze. Enjoy the remaining unblended soup for dinner.

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