In the beginning of the month, my husband and I got away on vacation leaving Baby G with my folks. They did a great job and even though I gave them the okay, they persevered and kept Baby G on an unprocessed diet. The only big change was my mom cut up all of her food into tiny pieces (I was giving her strips of steamed veggies) and apparently, she prefers small pieces so we have been readjusting our finger foods accordingly. Sounds like a small change, but it really threw us off at first.
Purees have been a bit of challenge since we got back. I was so excited to make her a green puree out of veggies she loves: asparagus, green beans, and snap peas. I thought it tasted amazing, Baby G took one bite and then clamped her lips shut. I think I was more upset that I "wasted" all that asparagus and then had to throw it out. I feel like our meals in the last few weeks have been one step forward and two steps back as we try to get back into a routine and keep food in the house that Baby G will eat.
Giving in to the PouchAfter a very messy outing on Tuesday, I decided to finally break down and buy the gadgets needed to make my own pouches. I was really resisting this which was really stupid, to be totally honest. I had this thing with not wanting Baby G to eat from a pouch. As I write it, I am embarrassed by how I was taking myself way too seriously. As my husband pointed out, at this point it doesn't matter HOW she eats, just WHAT she eats. He also asked if I planned to go to school with Baby G and feed her off a spoon. Touche.
For this puree, I wanted to come up with something that could serve as a whole meal, so I wanted a protein, a veggies (or two), and a fruit.
Apples and carrots are two of Baby G's favorite things and they are sweet, so I knew they would be a winner. I had some leftover baby kale, so I thought I could sneak that in with some mild, creamy garbanzo beans. Because nutmeg pairs well with dark greens and apples, I decided that it would be a great spice to add sweetness and warmth. That's how I came up with this puree. Baby G loves it and I hope your baby does too.
Apples, Carrots, Beans N Greens Puree12 carrots, ends removed and cut into 2-3 inch chunks
4 apples, cored and sliced
[1/2] teaspoon ground nutmeg
1 cup water
3 handfuls of baby kale or baby spinach
1 cup cooked chickpeas
1. Steam carrots, apples, and nutmeg. I prefer throwing them in the slow-cooker with a cup of water and cooking on high for 3-4 hours until carrots and apples are tender. Add kale or spinach for last 10 minutes.
2. Combine carrots, apples, nutmeg, kale (or spinach), and chickpeas in blender. Start by adding [1/4]- [1/2] cup water. Puree until you reach desired consistency. Add more water if needed.
3. Store in fridge for up to 5 days or in the freezer for up to 2 months.
*This makes a lot of puree! I filled 8 pouches and had enough for a few meals leftover.
Freshly ground nutmeg is so much better than the already ground stuff you normally see. Store them in the fridge and just grate them as needed. They last for a long time and pack a ton of flavor.
I used kale in this recipe because we had some on hand, but you could also substitute in spinach. Both are leafy greens that add a nutritious punch to your diet. In addition to being a great source for calcium, spinach is also packed with antioxidants and vitamin K. Kale also provides antioxidants and has anti-inflammatory properties. (Click the links to learn more about their health benefits).
A Note About PouchesI am using the Infantino Squeeze Station to make our pouches. I have to be honest, I didn't do a ton of research on them, but I am really happy with it so far. We are doing the disposable bags because I am too worried about not cleaning the reusable ones enough and let's be honest, it's easier to do the disposables.
Anyone else making their own pouches? What do you use? Any recommendations on where I can get more bags? Any reasons I should reconsider the reusable pouches?