Posts Tagged ‘sweet potato’

Baby’s First Foods

Wednesday, March 19th, 2014

Introducing solid foods is a big step for new moms and can be quite confusing. Here are some common questions new moms may have about introducing solids.

Is my baby ready for solid foods?

first food

The American Academy of Pediatrics recommends breastfeeding as the sole source of nutrition for baby during the first six months of life. Below are a few milestones your baby should reach before starting solid food:

  • Baby can sit in high chair with good head control
  • Baby watches you eat, reaches for your food and seems eager to be fed
  • If you offer a spoon of food and baby pushes it out of its mouth; he may not have the ability to move it to the back of his mouth to swallow. If this happens- try to dilute food with breast milk or water or wait a week or two and try again.

Sounds like my baby is ready. What should I feed them first?

Traditionally single-grain cereals are introduced first; however there is no medical evidence that introducing solid foods in any particular order is advantageous for baby. This website has tons of great recipes, nutrition information and pointers on how to prepare homemade baby food.

Are there any foods I should avoid?

What to Expect has a great list of food to avoid. This includes nuts, egg whites, honey, cow’s milk, wheat, juice, shellfish, strawberries and chocolate. These foods can be introduced later, please check with your pediatrician for when these can be safely introduced.

What were your babies’ first foods?

With my first we attempted organic brown rice cereal right at six months. This did not go well; she hated it. We went back to breast milk for few weeks and tried sweet potatoes next time she had solids. Our second was 7.5 months before we gave him solid food and he started with homemade sweet potatoes.

How do you make sweet potatoes for your baby?

Preheat oven to 400* F. Wash and poke holes in sweet potatoes and wrap in foil; bake in oven until soft (30-60 minutes). Puree in blender mixed with water or breast milk for desired consistency. Drop spoonfuls onto cookie sheet to freeze. Once frozen put into Ziploc bags to store in freezer until ready to eat. Thaw and serve.

What was your baby’s first food? What would you do differently with your next child?

Kristen Beggs is a mom of two who enjoyed watching her babies take their first bite. 

 

Tasty Tuesday: Mixed Potato Soup with Roasted Red Pepper

Tuesday, August 7th, 2012

My hubby made this soup on a whim the other day. As usual he whipped it together without using a recipe and simply making use of whatever we had available in the fridge/pantry. Luckily we had just purchased a brand new high-quality vegetable peeler because there was a lot of peeling involved. The soup turned out sooo yummy that I asked him to write it down so I could attempt to repeat it. I made it again last night for dinner served with a side of cashew nut quinoa and a spinach salad. My kids totally licked their soup bowls clean. Our dinner guest also raved at the deliciousness of the soup.

Ingredients:

Coconut Oil (or olive oil)

1 onion, chopped

4 cloves garlic, chopped

1 Tablespoon of curry

1 Tablespoon of ginger

1 large sweet potato, peeled and chopped

4 carrots, peeled and chopped

4 red potatoes, peeled and chopped

1 roasted red pepper, chopped

1 Tablespoon of soy sauce

1 Tablespoon of sesame oil

3 cups of water (depending on how thick you want it)

1/2 can of coconut milk

salt, to taste

Directions:

Sautee onions and garlic in coconut oil. Add currry and ginger and saute one minute stirring to evenly coat onions and garlic. Add all remaining veggies and saute for 2-3 minutes stirring occasionally. Add soy sauce, sesame oil, and water. Bring to a boil. Then cover and cook for approximately 20 minutes until carrots are soft. Transfer to blender and blend smooth. Return to pot and mix half a can of coconut milk and salt to taste. Simmer funcovered or 10 more minutes. ENJOY! :)

Quick Tips:

  • You can easily roast your own red peppers at home for WAY cheaper than buying jarred roasted red pepper. I usually roast more than one at a time…might as well do a couple at a time if you are going to heat up the oven. I have also roasted them in a toaster oven and on the grill.
  • There is a lot of peeling involved in the preparation so be sure you have a good peeler to make this step quick and easy.
  • You can roughly chop the veggies since you will be blending everything anyway. However if you chop vegetables into large chunks, it might take a tad longer for them to soften.
  • Be sure to use a high quality curry…it makes a world of difference in the flavor.

Would love to hear your feedback if you give this recipe a try! :)

-Sarah