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Good morning! Are you waking up to a delicious warm, no fuss breakfast that you made last night? If not, you must try this!! 

Homemade Apples & Pumpkin Puree Baby Food Recipe

Tools - Saucepot Knife, Cutting Board, Food Processor

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Ingredients

  • 1 cup fresh pumpkin – peeled and diced
  • 2 cups apples – peeled cored and chopped
  • 1-2 cups of water
  • pinch of cinnamon

Instructions

  1. Combine all the ingredients in a medium saucepan.*
  2. Bring ingredients to a gentle simmer and continue to simmer on low until the fruits are soft and fork tender *Check on water level during simmering time – approximately 25 minutes.

Notes

Allow to the apples and pumpkin to cool then mash or puree if needed.

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This soup is almost like a casserole, with the same big flavor and creamy goodness. And yes, there are even some chunks of chicken and vegetables that little fingers can pick up and self-feed from a bowl or plate. Winner winner!

Homemade Apples & Pumpkin Puree Baby Food Recipe

Tools - Saucepot Knife, Cutting Board, Food Processor

Save Recipe

Ingredients

  • 1 cup fresh pumpkin – peeled and diced
  • 2 cups apples – peeled cored and chopped
  • 1-2 cups of water
  • pinch of cinnamon

Instructions

  1. Combine all the ingredients in a medium saucepan.*
  2. Bring ingredients to a gentle simmer and continue to simmer on low until the fruits are soft and fork tender *Check on water level during simmering time – approximately 25 minutes.

Notes

Allow to the apples and pumpkin to cool then mash or puree if needed.

7.8.1.2
4
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“How many ways can you think up to make us eat butternut squash?” Rest assured my little dears, there are a million and one ways that parents can serve butternut squash to their kids!

Slow Cooker Size: 4 to 6 quarts (3.8 to 5.7 l); oval

Freezes well.
Vitamins include B vitamins, including folate, and A, C, and E, iron, calcium, magnesium, fiber, and protein

Butternut & Acorn Squash in the Slow Cooker – The Whole Darn Thing

Okay, you are going to read this recipe and think one of two things: Either this lady is totally insane, or this lady is the most clever person to walk the kitchen floor!

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Ingredients

  • 1 large butternut squash

Instructions

  1. Wash the squash and place the whole squash into the slow cooker. (This is not a joke!) If you’d like, lightly swipe olive oil on the bottom of the vessel to help prevent sticking; this is optional and I have never found the squash to stick. You could also add 1/2 cup of water to the slow cooker if desired instead of the oil.
  2. Cover and cook on high for 4 to 5 hours, or on low for 6 to 8 hours. The squash will be cooked when it is easily pierced with a fork and the skin puckers a bit or gets wrinkly (the same as when you are baking/roasting it)
  3. Remove the cooked squash from the slow cooker and allow to cool. Once cooled, cut the squash in half and remove the seeds. Scoop the flesh out of the shell and into a bowl.

Notes

Notes

Preparation and Storage for Baby

Place the squash in a blender or food processor and process to a texture that is appropriate for your baby. Add water, formula, or breast milk as desired to create a thin puree.

Store in the refrigerator for up to 3 days for babies and up to 6 months in the freezer.

For the Family

If you’d like to get a bit adventurous, make a curried squash soup with the puree by adding broth to thin to your desired consistency and 1 teaspoon of curry powder for starters. Stir and taste, then season as needed to achieve a perfect-for-you curry soup. Don’t forget the dollop of yogurt or sour cream to finish.

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These little tasty nuggets of flavor have been a staple meal/snack for many years.  They are so good that your kids may want to eat them for breakfast! You can bake them or put them in the slow cooker, either way you choose to cook these works well.

Slow Cooker Size: 4 to 6 quarts (3.8 to 5.7 l); oval

Freezes well.
?B vitamins, including folate, and A, C, and E, iron, calcium, magnesium, fiber, and protein.

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Ingredients

    7.8.1.2
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    When I would make this recipe for my family when my kids were younger, they would wonder why it was called pot roast when I was using the slow cooker. They also wondered what type of meat a “pot roast” could be.  I never told them what kind of meat I used.  I just let their imaginations take over.

    Slow Cooker Size: 6 quarts (5.7 l); oval

    Freezes well.

    ? B vitamins, including folate, and A, C, and E, plus iron, calcium, magnesium, fiber, and protein H

    ? This recipe contains wheat, which is considered to be highly allergenic for some people. If you or anyone in your family has a history of food allergies, please be sure to contact your pediatrician about offering your baby foods that may be allergenic

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    What a high-protein meal this recipe delivers, and it’s tasty, too. Keep the lentils and carrots a bit on the al dente side so your little one can use a spoon or his fingers!

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    Ingredients

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      Welcome to WordPress. This is your first post. Edit or delete it, then start blogging!

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      Pumpkin Pie Wonton Recipe – Tasty Pumpkin Pie With Less Work

      From September to the late Winter, all I think about is the different ways to use squash and pumpkin. Sure it’s great to make these tasty gourds for a veggie side dish or soup but doesn’t that get boring? Behold the Pumpkin Pie Wonton recipe.

      You and your family need this little treat in your lives.

      Older babies will delight in scooping and scraping out the filling and trying out the “crust”. When you serve this to your older baby or toddler, please be sure to watch them closely.

      ? The wontons may crumble and break into manageable pieces but larger pieces could always break off and pose a choking hazard.

      Pumpkin Pie Wontons – Yum!

      Does anyone in your family love pumpkin? Make these delicious and easy to make mini wonton “pies”!

      • 18 wonton wrappers
      • 1 cup pumpkin puree (not pumpkin pie mix 1 egg)
      • 1 tablespoon maple syrup
      • 2 teaspoon cinnamon
      • 2 teaspoom vanilla
      • ½ cup sour cream or plain Greek yogurt (you may use vanilla Greek yogurt, if desired)
      1. Preheat oven to 350F.
      2. Grease a muffin tin with cooking spray or shortening.
      3. Place 1 wonton wrapper in each muffin cup.Whisk together the pumpkin puree, egg, cinnamon, vanilla, sour cream until smooth, light and creamy.
      4. Spoon the pumpkin mix into each wonton wrapper, fill each wrapper approximately 3/4 of the way.
      5. Bake for 10 – 20 minutes. The baking time may vary with the amount of filling keep a close watch!
      6. Once baked, remove muffin tin from oven. Let wontons cool for a moment and then remove the wontons from the muffin tin and transfer to a wire to cool completely.
      7. Serve warm or cold.

       

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      Baby’s Crockpot Applesauce Recipe – Homemade Crockpot Applesauce & Apple Baby Food

      This slow cooker applesauce recipe is delicious anytime of the [...]

      By Maggie|2018-10-08T15:10:36+00:003:10 pm|Categories: 4-6 months, 6 months, apples, Fall, fruits, stage 1, Stage One - Fruits|0 Comments
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      Homemade Apples & Pumpkin Puree Baby Food Recipe

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