Browsing Tag

baby food

Tiny Meatballs for Your Wee One

baby, EAT By November 1, 2007 Tags: , , , No Comments

These meatballs are great once your baby is comfortable with solid food. They are full of nutrition, tender and the cinnamon gives just the right amount of sweetness. Just make sure you watch them eat to avoid any danger of choking.

  • Olive oil spray
  • 1 egg beaten
  • ½ cup bread crumbs
  • ¼ cup frozen spinach, thawed and drained
  • ¼ pound organic chicken-apple sausage, casing removed and diced
  • Dash of ground cinnamon
  1. Preheat the oven to 375 degrees. Line a baking sheet with aluminum foil or parchment paper and spray it with olive oil spray; set aside.
  2. Mix the egg, bread crumbs, spinach and sausage together in a bowl. Using a small scoop, make 1 inch balls and place them on the baking sheet.
  3. Bake for 15 to 20 minutes or until firm.
  4. Place the meatballs on a plate and dust them with cinnamon.
  5. Make sure you cute them up for babies who don’t have many teeth.


Peach Cobbler for Babies

baby, EAT By August 1, 2007 Tags: , , , No Comments

Peaches are the perfect, mushy and colourful baby treat. Making them into a dessert is a great was to make sure your baby eats the rainbow.

You will need:

  • One ripe BC peach
  • ¼ cup spring water
  • 1tsp brown sugar
  • 1 tbs oat flour
  1. Chop peach up finely and place with spring water in an oven proof dish.
  2. Mix brown sugar and oat flour together and pour over the top of the peaches.
  3. Bake for 30 minutes or until bubbling and soft.
  4. Remove, cool and let your little one enjoy!


Garlic Broth

baby, EAT By December 9, 2006 Tags: , , , , , No Comments

Garlic broth works well during cold and flu season. This is a general cure-all and stomach settler for babies and young children throughout the lands of the Mediterranean, thought this particular version is from Provence.The brew is also good for indigestion and general discomfort when you are pregnant. Garlic, modern chemists say, is antibiotic and antifungal – which might explain why it figures in fairytales as a defense against witches and other undesirables, particularly vampires and things that go bump in the night!

  • 6 garlic cloves, skinned and crushed
  • 2 tablespoons olive oil
  • 2 cups of spring water
  • 1 sprig of sage
  • ½ teaspoon of salt

Simmer the garlic and oil in the spring water for 20 minutes. Five minutes before the end of the cooking, add the sage: it’ll give the soup a delicate amber tinge and wonderfully medicinal fragrance. Season it with a little salt. For older children and adults, stir in a handful of vermicelli – they’ll only take 2 – 3 minutes to cook and whisk in an egg yolk in after you remove from the heat.