Monthly Archives: August 2013

Zucchini and Beans Baby Puree

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Zucchinis are rich in potassium, vitamin A and have a sweet and light taste. Beans have kind of a sweet taste too, it’s a nice mix!

Awwww did I told in my previous post that I was super excited to make baby purees again? (hahaha I know I wrote it, hahaha!)

I hope big boy Auguste will be just like his sister Dalie and will like to eat everything, she was still a baby and she was in love with fish, asparagus, pumpkins risotto, Indian dishes.. aww!

For now he loves everything I made him eat, I hope it’s a good sign 😉

for those who are moms, did you made your own baby purees?

Servings

About 5 servings (of 1/3 cup)

Ingredients

* 1 large yellow zucchini (summer squash)

* 12-15 yellow beans

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Directions

* Wash the beans and the zucchini (I keep the skin on), slice the squash and cut the beans (they will cook faster)

* Steam cook for few minutes. It took me around 5-6 minutes to have everything cooked

* Put it in the food processor. Mix.

* You can add a small amount of the water you just used to cook your veggies to get a nice smooth puree.

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.

Pear & Parsnip Baby Puree

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Awwww big boy Auguste is growing sooo fast! He’s already eating a lot, I was breastfeeding him, but he was ALWAYS hungry (Like his sister who did the same) so he started to eat.. now he already tasted corn, squash, carrots, mango, apple, pear, parsnip, blueberry, banana, cereals… I’m so excited to start making baby puree again, and sooner than I think.. big boy food. Awwww!

Parsnips are good for babies, in fact they are good for everyone! they are rich in potassium and fibers. They also have a little sweet taste so it can be mixed with about anything! My big girl loved and still love them, can’t wait to try her favorite meal (when she was a baby, now she will be turning 3 in February) with Auguste, it was parsnip, lentils and pears, but not in puree.

We moved into our new home (in another town, Sorel (Quebec) is the 4rth oldest town in Canada, hehe), I can finally cook again!! Yeah!! *happy dance*

Servings

3 servings (of 1/3 cup)

Ingredients

* 1 medium ripe pear

* 2 medium parsnip

* water

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Directions

* Peel the parsnips, and wash the pear (I keep the skin on), slice it into small cubes.

* Steam cook for few minutes. It took me around 6 minutes to have the parsnip cooked.

* Put it in the food processor. Mix. (wouahh I used my ninja blender!!! AWWWW!!!! Such a smooth puree!)

* You can add a small amount of fresh water to get a nice smooth puree. (Like carrots, beets and potatoes, I don’t use the water that they were cooked in it)

* An effective method of preservation is freezing. The ice cube trays are very useful, inexpensive and reusable as many times as we wish. Simply place the puree in the trays to freeze it and once it is frozen, removed from the mold and put the cubes in a freezer container. Don’t forget to write the date on it. you can keep it for at least 3 months.