Babies need more protein than adults because they’re growing so fast. This is especially true in first few years of your baby’s life. Most of the time I cook with skinless, boneless chicken breasts, but last week I found organic/free range chicken thighs that looked delicious. The thigh is higher in fat than the breast, which is a good thing for babies and it also has more iron and twice as much zinc.
The first time I gave it to Kenya he kind of turned up his nose. I couldn’t figure it out since he loves carrots and corn. After try number two, I added a little hot water to thin it out and presto, he loved it. Always take into consideration the texture of baby food. Sometimes a creamy texture is all it takes.

Chicken with Carrots and Corn (10 baby servings, freeze 1/2)

1/2 Cup Brown Rice
1 1/2 Cup Water
2 Chicken Thighs, skinned on the bone
1/2 Cup Baby Carrots, sliced into coins
1 Cup Chicken Stock
1/2 Cup Frozen Corn

1. In a saucepan bring water and rice to a boil and immeditaly cover and simmer for 45 minutes.
2. In a saucepan over medium heat, bring stock to a boil.
3. Add the chicken and carrots and reduce to a simmer.
4. Cook for 5 minutes.
5. Add corn and cook another 2 minutes or until carrots are tender and chicken is cooked through.
6. Let mixture cool for several minutes.
7. Remove the meat from the chicken and put into a food processor with the remining ingredients and puree until smooth.
8. Cool and serve.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

Super simple and sweet. Kenya is addicted to butternut squash. It’s also a great thing to keep on hand to mix into other purees. Butternut Squash was one of Kenya’s first foods. Smooth, creamy and easy for baby to get down. This is a must for all babies. Packed with Beta-Carotene to help with babies skin and vision while also giving a boost of antioxidant qualities.

Butternut Squash Puree (12-20 baby servings (depending on the size of the squash),

1 Butternut Squash

1. Preheat oven to 350 degrees.
2. Cut squash in half from top to bottom and remove seeds.
3. Place both sides of squash on a cookie sheet covered with foil (for easier cleanup).
4. Bake for 45 minutes. Remove from oven and let cool for several minutes.
5. With a spoon, scrape out soft pulp into a food preocessor.
6. Puree until smooth.
7. Cool and serve.

*Place in Baby Cubes and freeze.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

What baby doesn’t like cheese? It’s easy to pick up, soft, and has tons of flavor. One of my friends is vegan and introduced me to Nutritional Yeast a few years ago. The name sounds kind of disgusting if you ask me, but it’s a pretty cool ingredient. It comes in a powder form which is flakey.
My friend was cooking for her toddler and made vegan macaroni and cheese. I was totally skeptical at first, but then realized it was delicious! You can sprinkle it into casseroles, soup, sauces to add tons of nutrients and cheese flavor. In this dish, I’ve added it along with Colby Cheese, so that Kenya will get the protein and fat from a little cheese plus the vitamins and nutrients from the nutritional yeast.

Cheesy Chicken Casserole (10 Baby Servings, freeze 1/2)

1 Russet Potato, cubed
15 Organic Baby Carrots
1 Skinless, Boneless Chicken Breast
1/4 Cup Shredded Organic Colby or Cheddar Cheese
1 Tbsp Nutritional Yeast

1. Add the potato, carrots and chicken to a steamer pot over boiling water.
2. Cook for 6-8 minutes or until vegetables are fork tender and chicken is cooked through.
3. Put all the ingredients in a food processor and puree.
4. Add water from the steamer pot to make smooth.
5. Cool and serve.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

I came up with this recipe on a whim. We didn’t have anything green in the refrigerator and I was combing through the freezer. I always try to keep it stocked with organic fruits and vegetables when I’m in the mood for something that might be out of season or just need something quick and fresh tasting.

As I looked at bag after bag, I came upon the edamame (or Soy Beans as some like to call them)..hmmm.. What can I make that will be fast and appealing? I must have looked like a mad scientist with some of the ingredients on the counter, but it got more exciting by the moment. Edamame, curry, apricots, yogurt. It’s an Indian dish with an asian twist. Even better, soy beans are the most nutritious of all beans and contain more protein weight for weight than any other food or vegetable of animal or vegetable origin.

As I added ingredients, spoon after spoon, I kept feeling like something was missing (for me it’s usually the salt, a no no for babies). Finally I decided to leave it up to my customer. When I tell you that Kenya wouldn’t stop eating it, I mean it. Sometimes, he will get burned out fast on a taste or flavor, but this dish we could have kept eating all day.

Curried Edamame (Makes 12 Baby Serving)

1/3 Bag Frozen Edamame
3 Tbsp Whole Milk Yogurt
1/2 Tsp Curry Powder
*2 Tbsp Apricot Puree
1 Tbsp Water

1. Heat water over a steamer pot with the edamame and heat beans for 3-4 minutes.
2. Put all ingredients in a food processor and blend until pureed.
3. Cool and serve.

*Place in Baby Cubes and freeze.

*To make puree, put a bag or dried, unsulphored apricots in a bowl and cover with hot water. Let stand 10-15 minutes. Puree in a food processor.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

Blue food? I know what you’re thinking, she actually put blue dye in her baby’s food?! No, the ingredients in this delicious mash are blue potatoes and purple cauliflower. Now that I look at the picture again, does it look blue or purple. No matter how it looks, it tastes delicious. Don’t be scared of the color, the blue is an added vitamin boost. One of the first things I learned in culinary school was the brighter the fruit or vegetable, the more vitamins it contains. In this case, the dish is packed with potassium and vitamin C. Pretty to look at and fantastic for baby to eat.

Blue Mash (Makes 12 Baby Servings, freeze 1/2)

2 Medium Blue Potatoes, peeled
1 Cup Purple Cauliflower Florets
2 Tbsp Water or Rice Milk (I use the water remaining under the steamer pot)

1. Add the potatoes to the steamer pot over boiling water and cook for 4 minutes.
2. Add the cauliflower and continue to steam 4 more minutes.
3. Put all the ingredients in a food processor and puree until smooth and creamy.
4. Cool and serve.

*Place in Baby Cubes and freeze.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor

Kenya could eat a whole sweet potato if I handed it to him. Being that his tiny little hand couldn’t hold the whole thing up, mashed sweet potatoes seem like a better choice. In my quest to find new ingredients that will tempt his taste buds I realized that he hadn’t tried coconut milk. Sweet and creamy, it adds body and depth to the puree. Add a touch of cinnamon, yummy delicious.

Sweet Potato Coconut Puree (Makes 14- 2 Tbsp Servings)

2 Medium Yams, washed
1/3 Cup Coconut Milk (full fat or light)
1 Tsp Cinnamon

1. Preheat oven to 400 degrees.
2. Poke several holes in the sweet potatoes with a fork.
3. Bake for an hour (I put them on a piece of tin foil so they don’t drip all over the oven).
4. When sweet potatoes are cool to the touch peel off the skin and scoop insides into a food processor with remaining ingredients.
5. Puree until smooth.
6. Cool and serve.

*Place in Baby Cubes and freeze.

We used these to make this recipe:

Cuisinart DLC-2 Mini Prep Plus Food Processor