Browsing Tag

baby food recipes

Homemade Brown Rice and Quinoa Baby Food

baby, EAT By January 1, 2014 Tags: , , , , , , , No Comments

Homemade Brown Rice and Quinoa Baby FoodHomemade Brown Rice and Quinoa Baby Food is fun and easy to make – and packs a huge punch for your little one as they begin solid food. You can also make this first food recipe in a rice cooker in bulk and freeze individual spoonfuls in ice cube trays. Once froze, pop the cubes out and keep them together in a big labelled ziplock bag.  Just make sure when you thaw in the microwave that there are no hot spots.


½ cup brown rice
½ cup quinoa
2 cups purified water or organic free-range chicken stock
1 jar (4 ounces) organic meat baby food, any flavour


Put the rice, quinoa, and water or stock in a small pan
Bring to a boil over medium heat
Reduce heat to low, cover, and cook for 40 to 50 minutes, until the water is absorbed
Fluff with a fork and add the baby food

Cool before serving

Variation: Add peas, other soft cooked vegetables, or fruit


Sweet Potato Puree

baby, EAT By April 17, 2013 Tags: , , No Comments

sweet potato baby pureeSweet Potato (also known as the yam) can be orange fleshed or ivory-white, though color is no particular indication of sweetness. Sweet potato puree provides a tummy satisfying starch as well as chill-beating vitamin C. Orange fleshed varieties are rich in beta carotene, the stuff which turns Flamingo feathers pink and, if eaten all the time, gives babies a ruddy glow. If your baby seems to have acquired a golden tan, lay off the orange colored food!

We like to freeze the puree in ice cube trays and pop the frozen cubes into labeled baggies or containers in the freezer.  This allows you to always have an assortment of ‘cubes’ on hand.  The recipe can also be prepared with a variety of other veggies (even canned pumpkin).. wink

Suitable for 6 months onwards.  Makes 2 cups

Sweet Potato Puree

You will need:
1 pound Sweet Potatoes

Peel the potatoes and chunk into bite sized pieces and put into a pot with enough boiling water to cover. Return water to boil, reduce heat, loosely cover, and cook 20-30 minutes or until perfectly soft and tender. Drain – not too thoroughly – reserving a little of the cooking water. Mash (or use a food processor) to a puree with a little of the cooking water.

Alternately, you can use a steamer…

Serve and enjoy!


Summer-Fresh Blueberry Dessert for Babies

baby, EAT By August 9, 2012 Tags: , , , , , , , , No Comments

With summer here and berries in abundance, your little one can enjoy the sweet berries of the summer season with this simple recipe. Blueberries are one of the most suitable berries for babies as they don’t need sweetening. They are high in vitamin C and contain a natural enzyme that allows them to keep for a long time in the fridge.


Homemade Baby Rice Congee

baby, EAT By September 16, 2011 Tags: , , , , , No Comments

This savoury rice porridge contains many of the ingredients that baby needs to get through the day. Adding scant amounts of ginger, garlic and chicken to mild rice is a great way to introduce new flavors to your baby. The oil in this recipe is a good source of fat, which supplies energy and aids in the absorption of fat-soluble vitamins. The carbohydrates found in rice provide another source of energy and assists in the utilization of fats.

1 tsp                         oil                                                                                                   5 mL
2 tbsp                      minced shallots                                                                           30 mL
1                                 small clove garlic, minced                                                        1
1 tsp                         minced ginger                                                                              5 mL
1 cup                        cooked white or brown rice                                                       250 mL
2 cups                     water                                                                                               500 mL
1/4 cup                   finely chopped cooked chicken                                                  50 mL
2 tbsp                      finely chopped carrots                                                                 30 mL
1 tbsp                      finely chopped celery                                                                    15 mL

In a deep skillet, heat oil over medium high-heat. Cook shallots, garlic and ginger for one minute. Stir in rice. Add water and bring to boil. Reduce heat and stir in chicken, carrots and celery. Cook until rice is very soft and vegetables are tender, about 30 minutes.

Makes 6 to 8 servings.

Per 1/4 cup (50 mL) serving: about 45 cal, 7 g carbs, 0 g fat, 2 g protein.


Quinoa and Butternut Squash Baby Food Recipe

Quinoa and Butternut Squash Baby Food Recipe

baby, EAT By March 1, 2011 Tags: , , No Comments

The nutty flavor and grainy texture of quinoa is delicious with the sweet juicy flesh of the squash, a combination popular in Peru, home territory to both of these ingredients. Quinoa was the staple grain food of the Incas of Peru – they call it the mother seed. Modern chemists identify it as being remarkably high in protein – particularly lysine, which is difficult to obtain in other vegetable source. It also supplies fiber, vitamins B and E, calcium, iron, magnesium and phosphorus.  This makes a delicious Quinoa and Butternut Squash Baby Food Recipe.

Quinoa and Butternut Squash Baby Food Recipe

1/2cup quinoa
Spring water
1- pound piece butternut squash or other yellow-fleshed squash

  • Put the quinoa grains in a small pan with enough spring water to cover by about 2 cm.
  • Bring to a boil, reduce and simmer for 15-20 minutes until the dark skins pop open, showing the pale insides.
  • Meanwhile peel the squash with a sharp knife, remove the fibers and seeds in the middle and cut up the flesh.
  • Stir the cut-up squash into the quinoa, let it bubble up, reduce the heat to a gentle simmer, tightly cover, and cook for 20- 25 minutes, until the grains are tender and translucent and the squash is completely soft.

Makes about 3 cups
Suitable for 9 months and on

Food Adventures – Elisabeth Luard & Frances Boswell
For 9 mos and up