Best for Babies 6+ Months (puree) and 11+ Months (pancakes)
Sunday brunch is one of our fave weekend traditions. This morning we made Mason a cheese omelet with a side of Cinnamon-Spiced Blueberries and Apples that I whipped up Thursday night. The fruit recipe was inspired by one I had seen on Parents.com, and Mason enjoyed the warmly spiced fruit mixture with his oatmeal Friday morning. While Mason ate his breakfast, Chris and I whipped up some pancakes and bacon for us. We made an extra pancake for Mason and topped it with a spoonful of blueberries and apples. It was his first pancake and he dug in, face, hands, hair — you name it! — covered in crumbs and blueberries.
I love this fruit puree because it’s so versatile — and so simple to make. I peeled a Gala apple with a potato peeler, then removed the core and diced it. Then I added the apple to my steamer, along with 1-1/2 cups of frozen organic blueberries. I steamed the fruit for about 7 minutes, then dumped it into the blender. I sprinkled 1/2 a teaspoon of cinnamon on top of the fruit, then blended it until it was smooth (you can also smash the fruit instead of blending it if you want a chunkier texture). I originally intended to make the puree with pears since the Parents.com recipe calls for pears but I ran out of pears so I substituted apples instead (the fruits are incredibly similar). The puree was so delish that Chris ate it on his pancakes as well!
Try out this idea with your babe (or mix up the fruit as a topper for oatmeal or cooked apples), and let us know what you think!
Cinnamon-Spiced Blueberries and Apples
1 Gala apple
1-1/2 cups fresh or frozen blueberries
1/2 teaspoon ground cinnamon
Peel and core the apple. Dice. Combine with 1-1/2 cups blueberries. Steam for 5-7 minutes until soft. Drain fruit and pour into a blender for pureeing or bowl for smash. Puree in a food processor, or smash with a fork or potato masher. Freeze leftovers for up to 3 months.
Best for Babies 8+ Months Old
The last week or so has been all about replenishing our stock of homemade baby food. Our life is crazy busy (like yours) so it helps to have several servings of healthy food in the freezer that I can just grab and heat up when mealtime rolls around. We’ve been traveling a lot so I haven’t had time to cook. Now that we’re home and things are settling down a bit, I’m loving all the time I have to cook. To help replenish our stock, I wanted to try something new — but I also wanted to make something Mason was sure to like. Since he loves yogurt, peas, and curry powder, Fraya Berg’s pea recipe seemed like the obvious choice (plus we loved her apple and cabbage puree with raisins).
This new twist on peas was a snap to make. I cooked organic frozen green beans, then combined them with full-fat Greek yogurt and curry powder in the blender (no more fancy baby food making equipment for me). I tasted the puree as soon as it was ready, and it was absolutely delicious. The peas were bright and beautiful, with a rich, creamy texture from the yogurt. The curry powder added a very slight hint of spice. Mason loved it.
If you haven’t introduced your babe to spices yet, this is the perfect recipe to start with. The spice is very subtle, even more so than in my curried lentils recipe, and the recipe is calcium-rich and chock full of fiber from the peas. (Just be sure to use fresh or fresh-frozen green beans — canned beans are loaded with sodium.) My variation of Fraya’s recipe is below. Try it out — and let us know what you think!
Curried Peas with Yogurt
Peas, frozen or fresh, 10 ounces
1/3 cup full-fat Greek yogurt
1/4 teaspoon curry powder
1. Cook peas until soft, about 7 minutes. Drain and rinse.2. Combine peas, yogurt, and curry powder in a food processor or blender. Puree until smooth. For a thinner puree, add water.