Homemade Baby Food
Welcome to my September SRC post as part of Group A! I’m still in shock how long I’ve been doing this blog which is why it hurts to say that this is going to be my next to last post. While I’m still cooking (and eating!), I’m spending little to no time researching and developing new recipes – which is rather essential as a food blogger. Right now my days are spent as a jungle gym and I’m okay with that. Most likely I’ll come back to the blog, probably as soon as spring time but right now I’m doing lots of family favorites. However, I did want to finish out my commitments to the SRC which had been such a huge part of my blogging identity. This month I was assigned a blog with one of the most hilarious “origin” stories out there – it involves a muffin burnt so badly that it went THRU an apartment wall when tossed. I can soooo relate to that – as well as the desire to focus on healthy recipes while still being tempted by the good things in life such as caramel and nutella (or biscoff)!!!!! Burnt Apple is run by an awesome mom of three kids who is juggling normally mom life along with some pretty intense medical issues such as Type I diabetes and colitis. I found soooooo many vegetarian friendly recipes on her blog, including variations of some of my family’s favorite such as sweet potato black bean quesadillas. However in the end the part of her blog that I HAD to focus on was her small but awesome section dedicated to baby food. Baby E started doing solids a few months ago and it has been such a learning curve in regards to texture, color, and temperature. As it gets closer and closer to the time I return to work I’m also starting to think about what I can do now to make things easier. One of those is prepping baby food and WOW did I strike gold in being partnered with Burnt Apple. She has a two column color-coded guide to freezing baby food as well as one of the easiest baby friendly applesauces out there – plus a healthy first birthday cake (which we’re going to need very soon).
This month I did things a bit differently and instead of doing a “recipe”, I essentially did her entire freeze column using her “how to make baby food” and “baby food delicacies” posts. All of the items I made can be stored for up to a month, which is great since husband is starting a new job this week and will have some rather insane hours for the next few weeks. This way I can pick out baby girl’s meals the night before and just toss in the fridge to thaw before reheating. I’m hoping that eventually I’ll be able to do this in the hour suggested – maybe then I can get back to blogging!!!! I used a Ninja in place of a food processor and my Doctor Who Silicon Ice Cube Trays since 1) they hold just over 2tbsp and 2) everything pops out of the super easy. The top picture is squash by itself while the second one is her apricot puree – which was a HUGE hit. I’m hoping to do her Garden Vegetable combo this week since we have now checked all those veggies off on their own.