Orange Apple Sauce (5M+)

I really wanted to make a puree with orange but it doesn’t work all that well for that purpose on its own, so therefore I added apple. This puree tasted like summer to me and my son loved it. Citrus fruits are considered allergens so after feeding this one it’s good to take the 3 day rule with tasting new things in consideration of you haven’t already. I can’t say that I have done that all the time but I don’t worry either. I believe that by being too careful with so many things, we are actually increasing the risks for them to develop allergies. But this is just my personal view. My son hasn’t reacted to anything yet (knock on wood).

Apple and orange

  • Peel and cut the apple. Steam them fork tender.
  • Peel the oranges and make sure to get rid of the seeds. These go in raw.
  • Blend and serve.

Freeze in some for later.

I fed this to my son as a dessert. Light fruit purees doesn’t seem to keep him satisfied for long anymore.

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Oven Baked Perch with Veggies (6-8M+)

Personally, I love fish! My husband on the other hand can’t stand. This means that we don’t eat so much fish in our house but I still try to feed it to my kids as often I can.  I buy farmed fish, so in this way I don’t have to worry about them containing heavy metals or toxins from polluted waters. If you feel unsure about using tin foil, just put the fish in an oven tray and add a bit of water so it doesn’t get dry.

The veggies I used for this dish was carrot and parsnip. They are both kind of sweet and using garlic as seasoning works great to balance the flavors!

Perch and veggies

  • First make sure to remove all the bones from the perch fillets. The easiest way to do that is to cut a “v-cut” in the middle of the fillet starting from the thicker end. You can feel the row of bones if you firmly press in the middle of the fish.
  • Place the fish in an oven tray and drizzle some oil or put a bit of butter on top.
  • I also added grated garlic and dill for taste.
  • Put a bit of water in the tray and cover it with a bit of baking paper to prevent it from drying out. Bake in 200°C for 30 minutes.
  • Scrub and cut the veggies. And steam until they are fork tender.
  • Blend it all and add a bit of water to reach the consistency you want.

I didn’t blend it all too well since I want my son to get used to texture.

Can be put in the freezer.

Pear and Peach (4M+)

My son absolutely loved this combination! Both pears and peaches are quite full of water so I added potato starch to thicken it up a bit. You can use corn starch as well.

Pear and peach

 

  1. Peel and cut the pear.
  2. Cook on medium heat until they start getting softer.
  3. Peel and cut the peaches.
  4. Add those last, they don’t need to cook so long.
  5. Mix some potato starch or corn starch with a bit of cold water.
  6. Take the fruits off the heat and blend it.
  7. Put the mix back on the stove and mix in the starch. It will thicken up quite quickly. If it didn’t get thick enough, just add more starch mixed in a bit of cold water.

Can be put in the freezer.

Avocado and Kiwi (6-8M+)

Kiwi has quite a strong taste and it is definitely not to all babies’ liking. My son however seems to like strong flavors. Gave him half a lemon the other day that he happily chewed like there was no tomorrow haha. Between 6 and 7 months of age is a good time to introduce stronger flavors in veggies, fruits and spices. It seems that this is the time when the baby’s taste buds are feeling adventurous.

I chose to cook the kiwi a bit just because it’s easier on the little one’s stomach but you can add it uncooked as well.

Avocado and Kiwi

  1. Peel or cut the kiwi in half and spoon out the pulp.
  2. Cook on medium until they have softened.
  3. Cut the avocado in half and spoon out the pulp.
  4. Blend the avocado and kiwi.

Can be put in the freezer.

Oven Baked Avocado with Egg Yolk (6-8M+)

I feel that my son starts being at the point that he eats anything that I put in front of him lol. Well I am certainly not complaining.

Baked Avocado with Egg Yolk

  1. Putt the oven on 225 degrees Celsius.
  2. Cut the avocado in half and remove the stone.
  3. Separate the yolk from the white and put half of it in one half of the avocado and the other half in the other one.
  4. I put it in a bit of tin foil to keep it standing straight (and not to have to do any dishes lol)
  5. Bake for 15-20 minutes (or less if you want a softer yolk!)
  6. Scoop it all out and mash with a fork.

 

Creamy Avocado Soup (6-8M+)

I bought a lot of avocado-so now I had to think of more ways of using it before it got bad 🙂 I wanted to add lime or lemon juice to this but discovered that we had run out. I’m far too ill to go to buy so I just made this one without.

Creamy Avocado Soup

-1 small clove of garlic

-1/4 of small onion

-2 big or 3 small ripe avocados

-1 to 2 dl of whole cream

-lime or lemon

-a bit of cumin and finely ground black pepper

 

  1. Grate the carlic and chop the finely chop the onion.
  2. Put a bit of butterin a pan, bring it to medium heat and cook the garlic and onion for a minute or so.
  3. Add about 1 dl to 1 1/2 dl of water.
  4. Add mashed avocado and let it cook for about 10 minutes on medium heat.
  5. Take the pan off the stove and blend it well.
  6. Return the pan to the stove and add the cream, pepper and cumin, mixing it all while bringing it to a boil.
  7. Let boil for a couple of minutes and add lime last.
  8. Taste and serve.

You can adjust the consistency of the soup with how much cream you add. I made it to be something between a soup and a puree.

Can be put in the freezer and reheated with a bit of cream later.

Baby Blueberry Pancakes (-)

Since we are now both having the flu, me and my boy, I made some comfort for lunch. I chose not to age recommend this one for the same reason as with the omelet (containing egg). Usually when making blueberry pancakes you want to fold the blueberries in carefully. Since this is meant to be finger food for my son (and for me) I have chosen to beat in the blueberries to get them mashed and to give it some color 🙂

Baby Blueberry Pancakes

For these I used:

-1 egg

-1 3/4 dl of flour

-about 40 grams of unsalted butter.

-1 teaspoon of baking powder

-1 ½ dl of milk supplement or milk, almond milk or soy milk

-1 dl blueberries

 

  1. Mix the flour and the baking powder.
  2. Beat the egg adding milk.
  3. Mix egg and milk with the flour.
  4. Beat in melted butter.
  5. Mix in the berries.
  6. Leave to swell for about 15 minutes.
  7. Put some butter in a pan and cook for a couple of minutes on each side (just keep checking so you don’t burn them).

I just let them cool down a bit and cut them a bit smaller to make it easier for my son to grab them. He ate about half a pancake by himself (if you count all the small pieces together :)) and continued with the Mango and Avocado puree after that.

I ate mine with some vanilla sugar on top.

Almond Milk (6-8M+)

Unfortunately, my husband and daughter are both allergic to nuts, so I have been careful with them when it comes to my son.

I did make some home made almond milk but used it to make a berry smoothie for myself 🙂

It is super easy to make and can be done with thing you find around your house.

Almond Milk

 

  1. Leave the almonds in water over night, with skin or without.
  2. Peel the almonds, the skin will come off quite easily, but if you don’t have much patience, I recommend getting the ones without skin 🙂
  3. Put the peeled almonds in a blender and add fresh water, 1:2 (1 dl of soaked almonds to 2 dl of water)
  4. Blend really well.
  5. To separate the almond residue from the milk I just used some new inexpensive nylons. Just pour the milk through and squeeze out the last drops.
  6. Remove the almond residue and leave it to dry for a couple of days and you will have almond flour. 🙂

The almond milk will stay good in the fridge for about two days, but you can also put it in container and freeze it.

Can be used as a drink for the little one or you can use it for making soups, sauces or whatever you can think of.

Ground Beef, Rice and Veggie Stew (6-8M+)

For this dish I used a rice what is used for making rice pudding or porridge.

You can easily decide how much texture you want according to your baby. You can blend it really well into a puree or you can leave some texture by just mashing it with a fork. (This made 3-4 portions)

Beef, Rice and veggie stew

 

  1. Mix the ground beef with grated garlic. I used 90/10 beef, about 30 grams.
  2. Put the meat and garlic to boil in about 3-4 dl of water.
  3. Add 1 small chopped carrot and 1 small chopped potato and rice.
  4. Add chopped broccoli last.
  5. Season with herbs or spices. I used oregano, basil and curry.
  6. Let it all boil on medium heat.
  7. Blend or mash.

Can be put in the freezer.