I adore making homemade baby food, and I’ve never distinguished why more families don’t do it. It saves you cash. In many ways it’s so much easier than any other kind of cooking, and you maintain control over the ingredients.
That control matters extra when you hear about what’s in the baby food you salvage on store shelves. Tests of 168 baby foods commissioned by Healthy Babies intellectual Futures (HBBF) found toxic heavy metals — arsenic, lead, cadmium and mercury — in 95 percent of the containers tested. While these toxins are a lot of our food, thanks to pollution, they are especially nefarious to the developing brains of babies.
If you resolve you do want to make your own baby food, here are a few concepts to sustain in mind:
Start slowly: From worries over allergies to making sure they unexcited get enough breast milk (which should be the distinguished source of nutrition until at least 6 months), it makes sense to introduce solid foods gradually. Wait until your child seems interested and then give him to explore foods one at a date, waiting a few days between each new food to notice for adverse reactions. Contrary to previous advice, it’s no longer recommended to withhold well-liked allergens unless there’s reason to suspect your kid may actually be allergic. You still need to be extremely careful of potential choking hazards.
Have a system: As you start making baby foods, make sure you thought ahead. Make a shopping list so you possess ingredients on hand, and batch cook and freeze in gigantic quantities so you’re stocking up for the future. While I wouldn’t go overboard with gadgets, it’s worth investing in equipment that creates things easy — for example soft, silicone ice cube trays and squeezable disappear spoons were both big hits in our household.
Focus on quality ingredients: From the environmental to the ethical, there are plenty of reasons to settle local and organic — but I for one believe that seasonal, local ingredients simply taste better too. So I highly recommend visiting your local farmers market, or keep an eye out for organic and local fabricate at the grocery store as you conception out your baby foods. Even if you don’t attention about organic and local, it’s important to tolerate your child eats primarily fresh, whole foods — he’s one of the most important ways to funding them a healthy start in life.
Understand nutrition: The treat of making baby food may be relatively easy, but that doesn’t mean it’s a salubrious idea to be casual about it. As your baby grows, she’ll need the right mix of foods to maintain healthy development of both body and desire. As a general rule of thumb, you should aim to perform sure your child gets a protein, a whole grain and some fruits and veggies beside every meal.
Here are some easy recipes to attend you do that.
Sauteed, pureed chickpeas and peas
Saute a clove of garlic, a pinch of cumin, add a cup or two of chickpeas and frozen peas. Splash in a little broth, and then puree the extremity. You can leave it a little beefy, or puree it smooth, depending on the tastes and ages of those doing the eating. The adults in our household even loved this dish.
Egg, avocado and breast milk salad
Yes, the “breast milk” part might put grown-up diners off, but the basic recipe is savory for anyone. Simply hard boil an egg, and and mash it up with half an avocado. Add a little breast milk or formula if you are pureeing it for younger babies. And if you have a family history of egg allergies, remove the egg white for children younger than 1. This puree can be old-fashioned on its own, or spread on toast or tortillas for a yummy finger food.
Meat for beginners
Meat is a stout first food as it provides important healthy fats that promote brain improve. It can be a challenging texture for younger eaters though, and may even represent a choking hazard in ample chunks. A little chicken breast, turkey or slow-cooked pork is a ample way to introduce meat, but be clear to cook it until soft and what is more puree it. In my family, we relish to serve meat with sweet potato, peas or still apricot.
Contrary to celebrated belief, baby food doesn’t have to all be purees. With my second child, Adeline, I had limited daylight to create purees and baby foods, so the opinion of giving her what the rest of the household ate was extremely beautiful. That’s where I discovered Baby Led Weaning, a concept that recommends giving whole, solid foods to babies as young as 6 months. It’s important that foods be at least 2 inches big to avoid a choking hazard, and to allow the young eater to have something to have onto. In our household, whole wheat or spelt quesadillas managed a popular hit — filled with varying combinations of sweet potato, spinach, beans, avocado and cheese. We’d go easy on the salt for the fillings — allowing the grown-ups to adjust the seasoning at the table. And then we’d all just dig in and delight in the feast. (Clean up afterwards was sometimes less fun!) If you do determine to explore Baby Led Weaning, be certain to read up on how to do it safely.
Macaroni and anything
If my children had to determine one food to exist on for the rest of their lives, it would be macaroni. And while the registered dietitian in me craves more diversity, I do recognize that pasta dishes are a aesthetic versatile base for culinary exploration. For our younger babies, we often made a soup with sauteed onion, pureed pumpkin, low sodium broth and pastini. (You add the pastini after pureeing the other ingredients.) As they got older, macaroni and cheese, or macaroni and peas, or macaroni and spinach, or macaroni and just-about-anything manufactured a fairly popular staple. To make determined they get protein, we’ll sometimes whisk in some beaten eggs and butter into the hot macaroni, or add a little meat. And he’s never a bad idea to try whole grain pasta, or mix whole grain and white pasta in equal proportions. Quinoa, millet, brown rice or whole grain cous cous are too great bases for creating different baby- and child-friendly combinations.
Jenni Grover, MS RD LDN, is a registered dietitian and co-founder of Realistic Nutrition Partners in Durham, North Carolina. She specializes in child, maternal and prenatal nutrition, with a focus on whole foods.
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