Blueberry Cinnamon Sauce

An easy and healthy alternative to top you and your child's morning pancakes or waffles!




















Blueberry Cinnamon Sauce

- 1 cup frozen blueberries
- 3 tbsp brown sugar
- 1/2 cup water
- 1/4 tsp cinnamon
- 1/4 cup water
- 1 tbsp cornstarch
- 1/2 tsp pure almond extract (optional)

In a small saucepan add frozen blueberries, brown sugar, 1/2 cup water, and cinnamon. Bring contents up to a simmer. As the mixture simmers, mash the blueberries with a potato masher or the back of a spoon to break them up. Simmer for 10-15 minutes. 


Mix cornstarch in 1/4 cup water and stir until smooth. Add to blueberry mixture and continue simmering while stirring continuously for about 2 minutes until it has thickened somewhat. Remove from heat and stir in almond extract, if using.

* Makes about 1 cup blueberry sauce.
* Will keep refrigerated for up to one week.
 

Avocado and Apple Puree

Avocados, rich in healthy fats, antioxidants, and fibre are a great food to incorporate into your child's diet. Paired with apple, it's an easy sell.This is a quick and deliciously creamy homemade puree suitable for babies from 6 months, once they've had both individually. Also makes a great breakfast alternative for toddlers and older kids...just call it pudding! 

Avocado and Apple Puree

- 1/2 ripe avocado
- 1 large sweet apple (I used a Gala)


Peel and coarsely chop the apple. Lightly steam using a steamer insert over a saucepan, or microwave for on high for two minutes in a loosely covered glass container. Let cool slightly. 

Scoop out avocado flesh and add along with the apple to the bowl of a food processor. Whiz until smooth, adding water to thin is necessary. (For

* Makes 4 baby servings or 2 toddler servings
* Can be refrigerated for up to 2 days with cling wrap pressed into surface, it will discolor somewhat but it'll still taste fine.

Senegalese Peanut and Tomato Soup

I have been making this soup for years and I don't know why I never thought to post it before. We make it at least once every 2 weeks since it's my husband's favorite. It's super quick, super easy, and super adaptable and uses things that I almost always have on hand. This is also a great recipe to make after poaching a whole chicken as it uses both the wonderfully flavorful broth and some of the tender chicken. You can also easily make this a vegan recipe by using vegetable broth and leaving out the chicken. Let me know if you like this soup as much as we do!

Senegalese Peanut and Tomato Soup

- 1 medium onion, chopped
- 1/4 tsp kosher salt
- black pepper, to taste
- 2 tbsp canola or coconut oil
- 2 tsp Madras curry powder
- 2 cups chicken broth
- 1 14 oz can diced tomatoes, regular or fire-roasted
- 1/2 cup rice (I prefer basmati for this recipe)
- 1 cup chopped cooked chicken, shredded
- 1/4 smooth peanut butter
- 1 cup hot water
- 2 tbsp fresh cilantro, chopped


1. In a medium saucepan, heat the oil over medium heat. Add the onion, salt, and pepper and saute until softened, but not browned (about 5 minutes).


2. Add curry powder and cook stirring until very fragrant (about 2 minutes). 


3. Add the tomatoes with their juice, the broth, and the rice. Stir. Bring up to a boil. Cover and lower to a simmer and cook until rice is done (depending on the rice type you choose, white basmati = 18 minutes). 


4. Once rice is cooked, stir peanut butter into hot water until melted and smooth and add to soup along with cooked chicken. Continue to simmer for about 5 minutes until the soup returns to temperature. 


5. Stir in chopped cilantro and serve. 


* Serves 4
* Suitable for babies over 10 months.

Mandarin Vanilla Super Shake

Luc is still sick although seemingly on the mend and hasn't vomited for about 48 hours and his fever has broken. However, understandably he has no appetite and the only thing he would eat was a couple crackers in the last few days. He is uninterested in the usual bland sick foods and all he keeps asking for is milk and fruit. 

I didn't want to give him dairy while his tummy was still very sensitive, so I made this shake which is dairy-free but still creamy and a little fruity.  It was also delicious! Luc actually wanted to drink it and it stayed in him. We will be making this tasty shake, which is full of protein, iron, whole grains, and vitamin c, whenever we have mandarins on hand!
 

Mandarin Vanilla Super Shake

- 1 mandarin orange
- 1 half-pack (150 grams) soft tofu
- 1/2 cup ground rolled oats
- 1 tsp vanilla
- 1/2 tbsp ground flax seeds
- 1/4 cup water
- 1 tsp mandarin orange zest
- 1 tbsp agave nectar 


Grate the 1 tsp of zest off your mandarin orange, then peel and section. Combine all of the ingredients in a blender or food processor (I used a beaker and immersion blender) and blend until smooth and creamy. 

Gingered Sweet Potato and Carrot Puree

What a crazy busy week this is turning out to be. I even have a job interview tomorrow! Who knows, I might not be a full-time SAHM much longer...I'll let you know how it goes!


Anyhow, this is a great vegetable baby puree that takes plain old sweet potato and carrot up a notch with very little effort. Luc even ate a bowl of it although he generally won't touch anything that's a puree at this stage (unless it's pudding of course!). A nice gentle introduction to some Asian flavors for munchkins 6 months plus.

Gingered Sweet Potato and Carrot Puree

- 1 large sweet potato
- 2 medium carrots
- 4 slices fresh ginger (peeled and sliced into coin sized slices)
- 1/4 tsp ground coriander


Peel the sweet potato and carrots and cut into 1/2 inch chunks. Boil sweet potato, carrots, and ginger slices in a medium saucepan in plenty of water until soft. 


Drain, reserving the cooking water. Remove the ginger slices. 


Puree, adding the ground coriander and enough reserved cooking liquid to reach baby's favorite consistency. 


*Makes about 10 cubes
*Keep up to 3 days in the fridge or freeze up to 3 months 

Baby's Papaya and Raisin Puree

A couple weeks ago I ran into a nearby grocery store to grab a few things quick and I saw a jar of papaya and raisin chutney. It struck me as an unusual combination, so I bought it. It was delicious. I think it stood out to me because I have a tendency to pair tropical fruit with tropical fruit, and temperate fruit with temperate fruit. I guess it makes intuitive sense to me that if they grow together they'll taste good together. This chutney resulted in two things: 1. Teaching me that I have get more adventurous with trying different flavour combinations and 2. This amazing Papaya and Raisin Puree! 

This is another homemade baby food recipe that is suitable for babies from 6 months, as long as they've tried papaya on its own. Papayas are a nutrient powerhouse and they also contain something called papain, which aids digestion -- great for baby's tummy. It also helps relieve constipation, which many babies new to solids suffer from. 

Papaya and Raisin Puree 

1 cup papaya, peeled and chunked
1/4 cup raisins, any variety


Add the raisins to 2 cups of water in a saucepan that has a steamer insert. Leave the insert off for now and bring the water up to a boil over medium heat. Once the water is boiling set on the steamer insert, add the papaya chunks and steam until very tender (ripe papaya is already very soft, this will only take about 2 minutes). 


Once done, take off the heat and transfer papaya to a mini-food processor or blender. Let the raisins sit in the hot water until nice and plump, then transfer to the processor with the papaya. Blend until it reaches baby's favourite consistency, adding some of the steaming liquid if necessary.

Makes 3 baby cubes 


Keeps for 3 days in the fridge or freeze for up to 3 months


* Would also make a tasty dip for French Toast Strips


* This recipe is easily scaled up, but you will likely have leftover papaya as they are usually large. Papaya freezes really well. Cut the whole thing into chunks, place whatever you don't need right away in single layer on a baking sheet and freeze. Once frozen, transfer to a freezer bag to have on hand for future use. 


 Variation: Once baby reaches 8 months, swirl in a little full-fat yogurt in this puree.

Lemony Millet Pilaf

We were supposed to have Spanish-style quinoa with supper tonight, however, when I went to grab the quinoa I discovered that there were only a few tablespoons of it left and our last red pepper was fit for the compost. I came up with this millet side dish instead and not only was it easy peasy, but it turned out really well. It's quite lemony, but not overly so and the flavour of the vegetables really comes through. Over the past year, we have been trying to incorporate a wider variety of whole grains into our diets, but have struggled to find a good side dish recipe for millet. Well, we have one now! This dish is suitable for all members of the family over age 1, but you could make it work for younger babies by squeezing lemon juice over the dish after removing a baby-sized portion and omitting the salt.

Lemony Millet Pilaf 

 - 2 tsp olive oil (or use some of the oil from the sun-dried tomatoes for more flavour)
- 1 small onion, finely chopped
- 2 stalks celery, finely chopped
- 1 clove garlic, minced
- 3/4 cup millet
- 1 1/2 cups low-sodium chicken or vegetable broth
- juice of 1/2 lemon
- 1/4 cup sun-dried tomatoes, well drained and finely chopped 
- 1/2 tsp sea salt
- freshly ground black pepper, to taste
- 1/4 cup chopped fresh italian (flat-leaf) parsley


In a medium saucepan heat the olive oil over medium heat and add the onion, celery, and garlic, salt and pepper. Cook until vegetables softened and fragrant, about 8 minutes. Add the millet; stir well to coat the grains in oil and cook about 1 minute more. Add broth, lemon juice, and sun-dried tomatoes. Bring to a simmer, cover, and reduce heat to low. Let cook for 20-25 minutes until all the liquid is absorbed, adding a little extra water or broth if it looks as though it is getting too dry. Remove from the heat and let sit 10 minutes until grains are tender. Fluff with a fork and serve. 


Makes 4 side-dish servings

Pasta with Pumpkin Sage Sauce

Our whole family loves anything made with pumpkin, both sweet and savory,which works out great since it's so healthy, containing 236% of your daily recommended intake of Vitamin A among other vitamins and antioxidants. This pasta sauce recipe is a great easy one for babies, toddlers, or anyone else. It is also super quick, which is why I made it today as this has been a very busy week with exams, redecorating our bedroom, and Christmas shopping on top of all the usual busyness! You can puree the whole meal with the pasta for younger babies (from 8 months) or use tiny pastina.The sauce also freezes well for up to three months.

Pasta with Pumpkin Sage Sauce

- 1 cup pumpkin puree, canned or homemade
- 1/2 small onion, very finely chopped
- 1/3 cup low-sodium chicken or vegetable broth
- 1 tbsp butter
- 1 tbsp applesauce or apple puree   
- 1/2 tsp dried sage
- tiny pinch cinnamon
- freshly grated parmesan cheese (optional)

In a small saucepan, heat butter over medium-low heat and cook onion until it becomes fragrant and starts to soften, about a minute. Add pumpkin puree, applesauce, sage, cinnamon, and broth and simmer about 5 minutes to let flavour combine. Add more broth if the sauce needs a little thinning. If choosing, stir parmesan into the sauce now, or serve on top. Spoon onto your munchkin's favourite pasta. 

Makes enough for roughly 5-6 baby servings or 3-4 toddler servings.

Creamy Tropical Puree

This puree has been Luc's favourite from the very first time he had it and I have recommended it to other moms and their babies have liked it too. This is one baby puree that Luc will still eat -- he seems to think it's a treat. This is another super easy no-cook baby recipe. Suitable for babies over 8 months (due to the coconut), or you can just make Banana and Avocado Puree for those 6-8 months. 

Creamy Tropical Puree

- 1 med banana
- 1/2 avocado 
- 1/4 cup or so coconut milk

Mash banana in a bowl with avocado and add coconut milk until the mixture reaches your baby's favourite consistency. 


* can be stored in the refrigerator for 3 days. Just make sure you cover with cling wrap that is pressed against the surface to reduce browning of the avocado. 


* can also be frozen, but will discolour somewhat, although it won't affect the taste


About 5 baby cubes

Staple Recipe: Luc's Favourite Tomato Sauce

This is a recipe adapted from The Baby's Table by Brenda Bradshaw and Lauren Bramley and just a fantastic easy recipe for baby. After 10 months of age I tried several tomato sauce recipes and this was by far Luc's favourite and I have been making it regularly ever since. It is extremely versatile and easy to make and can be used on pastina, pasta (by itself or with add-ins), as a dipping sauce, as a tasty puree by adding a little to a pureed vegetable + cheese of your choice, add a little to a stew -- the possibilities are endless. I try to always keep a little frozen in Baby Cubes to have on hand. 


Tomato Sauce

- 1 14 oz can diced tomatoes
- 1 tbsp olive oil
- 1 plump shallot, finely diced
- 2 tbsp tomato paste
- 14 cup water
- 1/3 cup chopped fresh basil

In a frying pan, heat olive oil over low heat; saute shallot until translucent. 

Add tomatoes, tomato paste and water; bring to a boil. Turn down the heat and add the basil. Simmer, partially covered for 30 min. stirring occasionally. 

Makes 5ish baby cubes

* some brands of tomato paste are gluten-free, some aren't, if that's a concern 

Cinnamon Sweet Potato “Fries”

This take on sweet potato fries make a great snack or breakfast side dish for toddlers, big kids, and adults. The ingredients make them suitable for babies over 8 months (consult your pediatrician). If they are too big for baby, you can cut the fries into little bites, or alternatively, make the same recipe into a puree by roasting the sweet potato and then blending it with the virgin coconut oil and the cinnamon. Virgin coconut oil is very healthful and adds a great coconut flavour. 

You can also add a dipping sauce for toddlers and kids who prefer everything with a dip by blending plain yogurt, nut butter of your choice, and a touch of honey (also makes a great dip for waffle strips).

Cinnamon Sweet Potato “Fries” 

1 med sweet potato, peeled and cut into narrow matchsticks

1 tbsp virgin coconut oil, melted

1 tsp ground cinnamon

Preheat oven to 425 degrees F. Place matchsticks in a bowl and toss with oil and then cinnamon (it will look like a lot of cinnamon) until evenly coated. 

Bake for 25 minutes or so, depending on the size of your matchsticks, flipping the fries halfway through. 


1 potato makes roughly 1 toddler portion plus one parent portion. This recipe is easily increased to make enough to be part of a breakfast for the whole family. The fries can be reheated, but don't taste quite as good. If making the puree, you can freeze it for up to three months.

Munchkins Eating Paper? Make it Nutritious!

OK, so it's not exactly paper, but Nori is paper-like and a novel and easy toddler and kid snack, especially, if like me, you have a toddler who can't seem to resist putting paper in his mouth. You can snip it into strips or cut it into fun shapes. According to Wikipedia, Nori is a source of vitamin A, B, C1, iodine, protein , fiber, and carotene. It also contains a great deal of calcium and iron. I don't know for sure, but I'm guessing magazine pages don't have quite the same nutritional profile!

Chocolate Tofu Pudding (with variations)

A super easy no-cook recipe. Cocoa is rich in antioxidants and tofu is a great source of iron and when you make it yourself you control the sweetness, making this one dessert/snack you can feel good about giving to munchkins. This recipe and its variations are appropriate for babies over one year (but as always, talk to you pediatrician). For Tofu Pudding recipes, I use the two-pack soft (silken) packages available at some stores (I use Soyganic brand) because I find it’s the perfect size as one half makes two toddler-sized servings. You can use a large package if that’s all you can find and use the other half for something else, or just double the recipe.

Basic Chocolate Tofu Pudding

One half of two-pack soft (silken) tofu package

2 tbsp pure cocoa powder

1 tbsp agave nectar (taste for sweetness, you may need a little more)

1 tsp vanilla extract

Blend everything in a beaker with an immersion blender or toss in a mini food processor or blender and blend until silky. Can be served immediately or kept in the fridge for up to 3 days. Do not freeze.

Variations:

Chocolate Peanut Butter Tofu Pudding: add 1 tbsp natural peanut butter (regular varieties contain hydrogenated oils)

Chocolate Coconut Tofu Pudding: add 1 tbsp coconut milk (great when you have a little left over from another recipe) and 1/2 tbsp unsweetened coconut flakes