Banana & Blueberry

This recipe is super simple and completely delicious.  This is one of those, throw together at the last minute purees and your baby will love it.

Banana & Blueberry

1 medium banana

1/2 cup blueberries, fresh or frozen

Place in food processor and puree.  

If using frozen blueberries just allow them to defrost a bit.  

Mine were still slightly frozen which worked out just fine.

*Variations

-Add a dollop of yogurt.  I usually do this when I've used a really ripe and sweet banana

-For some extra protein, add 1/4 cup of silken tofu.  It blends right in and the flavor hardly changes.
-Mash this with a fork for some texture
-Mix with prepared oatmeal

*Storage

This looks prettiest when eaten fresh as the banana will turn brown.

However, brown banana does not mean bad banana 

(unless of course we are talking about starting off with a rotten banana).

You can refrigerate for up to 3 days. 

I suggest placing cling wrap directly on the surface of the mixture to reduce browning if it bothers you.

You can also freeze this for up to 3 months (and I have frozen it) but it will brown as you thaw.

*Benefit

Blueberries are full of antioxidants and they help maintain memory. 

I'd say that's a huge perk considering the amount that your baby is learning on a daily basis.

Bananas are a great source of fiber and potassium.

They are also very good for the digestive system and have been known to remedy diarrhea(tmi?).

Simple Winter Squash

I thought we should really kick off summer by featuring a recipe for winter squash!  Yay!

Your winter squash are the hard shell squash like butternut squash, spaghetti squash and acorn.  I used acorn for this recipe simply because I have no idea if I would be able to cut a butternut squash without taking off at least one appendage.  I usually have B cut the squash because I'm pretty accident prone.  

I've read that you can partially cook a squash and then cut it.  

When I try that I will get back to you on the result.

Acorn squash is much more manageable.  And it's so tasty too!

Basic Winter Squash

1 acorn squash 

(look for a heavy squash with smooth skin and no dents or holes)

Preheat your oven to 400 degrees.

Take a large, sharp chef's knife and cut your squash in half.  

I got stuck halfway thru.  What can I say... I have mush in the place of muscles.

If you are like me, you can use a rubber mallet to very carefully continue your cut.

Or I can send B to your house to cut your squash.

OR maybe you do have muscles, in which case I say, would you like to come cut squash for me?

Scoop out the stringy flesh and seeds and discard (although I wish I would have baked my seeds)

Place your acorn squash, cut sides down on a baking sheet.

Bake at 400 degrees for about 40 minutes.

The skins will be soft and easily pierced with a fork.

Let your squash cool and blend or mash to your desired consistency, adding water as needed.

This puree turns out so smooth and creamy, it is absolutely delicious.

Do you see how the back half of the squash looks like it started to decay in the oven?

It didn't.

Those are fork marks where we were eating it hot out of the oven.

For a minute I thought about adding butter and real maple syrup, eating it 

and making baby food another day.

But then I remembered that Peanut needed some veggies made.

Motherhood can be such a nuisance :)

*Variations

-Add 1/4 teaspoon cinnamon

-Puree with 2 baked or steamed apples or pears

-Use unsweetened apple or pear juice to puree

-Use as a thickener for other fruit or veggie purees

-Substitute with butternut squash
~Serve this for your dinner! Instead of water add a pat of butter and some milk.
Use the squash by itself or mashed with potatoes~

*Storage

Refrigerate for up to 3 days or freeze for up to 3 months

*Benefits

Acorn squash is not surprisingly full of healthy fiber but it is also packed with potassium and iron.

Butternut squash has tons of vitamin A and beta-carotene.

~I have a new page/tab up top featuring pictures of Dandy Babies!

If you have a picture of your baby eating a Dandy Baby recipes and would like me to include it, 

please email me at dandy7321@yahoo.com

Minted Summer Peach

Stone fruit is in season and we've been getting the most amazing, gigantic, juicy and flavorful peaches from our CSA.  It always surprises me how much flavor farm fresh food can have.  

I mean the peaches taste like peach-scented products.  Does that make any sense?

It's just that occasionally you get food from the supermarket that looks like food 

but doesn't taste like much.

These have been so packed with flavor.

This recipe actually includes apples which I thought was great for the texture.  I'll have to admit that apples weren't in the original plan but we ate more peaches than I thought... 

so Peanut wasn't left with much.

That's what happens when you are lowest on the totem pole.

I wanted to start introducing Peanut to herbs and spices 

and mint sounded so refreshing for this time of year.

Minted Summer Peaches

1 large or 2 small peaches, peeled, pitted and chopped (about 1 1/2 cups)

1 large or 2 small apples, peeled, cored and chopped (about 1 1/2 cups)

3/4 teaspoon minced mint leaves

1tablespoon water

Place your peaches and apples in a saucepan or pot with the 1 tablespoon of water.  Put a lid on (or piece of foil) and bring to a simmer over medium heat.  Simmer for about 3 minutes, stirring once or twice, until the fruit is fork tender.

Take your fruit off the heat, removing lid and allow the mixture to cool.   Meanwhile, chop your mint.  When the fruit has cooled, blend or mash to desired consistency.  Add in your mint.  I like to add the mint to cooled fruit as hot fruit will turn it all brown.

Enjoy!

*Variation

-Feel free to use frozen peaches
-This would be fantastic done with all peaches, all apples or even nectarines.

-You can eliminate the mint and serve this as a first fruit.

-Add a little plain, whole milk yogurt 

--Serve this semi-frozen with some berries as a treat for you--

*Storage

Refrigerate for up to 3 days or freeze for up to 3 months

*Benefits

Peaches are a great source of vitamins C & K as well as calcium and potassium.
They are also high in fiber.
Apples have lots of antioxidants as well as loads of fiber.
Mint (just fyi even though there is such a teensy amount) containes Vitamins A, C and B12, calcium, potassium and folic acid.  I think it's a great way to introduce herbs and it just screams summer.

This recipe is marked as 8-10 months because of the mint.  Many people (like me) may introduce herbs and spices younger than 8 months.

I'm looking for pictures of your baby eating some Dandy Baby food for my blog!  
If you have one to share please email it to me at dandy7321@yahoo.com

Blueberry Pear Oatmeal

This recipe came after a lot of experimenting with blueberries and pears.  

It all started with a great sale on organic blueberries.

I did some reading on the internet and found that almost all the recipes were nothing more then blending the 2 ingredients together. I did and it tasted great. It had a nice pear flavor with bits of blueberry in it. Although the skins look alarming, they are so soft I wouldn't worry about them in the puree.

My complaint was that once pureed it was almost completely liquid. My pears were extremely ripe and juicy.  Oh and pears brown almost immediately, so expect your puree to take on a tan tinge.

Some say that for babies younger than 8 months, or when you are trying a new fruit on a baby, that it's better to cook the fruit first.  Cooking the fruit should aid in digestion.  Although blueberries are recommended for 8 months and older anyway.

My next step was trying to cook the fruit first.  As you can see, the puree differs dramatically in appearance.

I decided to address the consistency by turning it into an oatmeal.

On the left is the final recipe, on the right was my attempt to add cooked oatmeal to my fresh puree.

Although the fresh blend was tasty I loved the cooked blend.  The blueberries take on this deep flavor that I couldn't get enough of.   Just the smell of the cooking fruit was enough to make me crave more.

I'd love the puree served warm over pancakes.  Yum.

The result of all this shenanigans is one simple recipe.

Blueberry Pear Oatmeal

1 cup blueberries (fresh or frozen)

2 ripe pears, peeled, cored, chopped into chunks (about 2 cups)

1/2 cup oatmeal

Add blueberries and pears to a medium pot or saucepan and place over medium to high heat.  No additional liquid is needed.   Bring to a simmer and continue simmering 5 minutes, stirring occasionally.  The fruit should be soft and the blueberries will be breaking down and letting out that gorgeous purple juice.  Take your pan off the heat and allow it to cool for a few minutes.

Meanwhile, grind your oatmeal.  This step allows you to control the amount of texture your baby gets in the finished product.  You can grind to a fine powder or not grind at all.  Transfer your oatmeal to a small bowl or cup.

Carefully place the fruit in the food processor and puree.  Transfer the pureed fruit back to the original pan and bring mixture up to a simmer.

Once the fruit is at a simmer, whisk in the ground oats.  Let the oats cook in the mixture, stirring occasionally.  I used quick cook oats and ground them down so it only took about 2 minutes to cook.  There are different types of oats so cook accordingly.

Let it cool and enjoy!

If the finished product is too thick for your little then go ahead and thin down with water.

Peanut approves!

*Variation

If you'd like to use the the oats as a thickener instead of as a main ingredient, simply cut down to 1/4 cup  of finely ground oats.

*Storage

Realistically I'm not sure I'll ever whip this up for breakfast.  I'm not a morning person, I don't get much done first thing in the morning.  Put this into an airtight container and you can keep refrigerated for up to 3 days.  Warm it and then check the consistency.
You may need to thin it out with water, formula or breast milk

Freeze for up to 3 months.  Once thawed it's slightly rubbery.  Simply warm it and add water, formula or breast milk until it is a good consistency for your little.

*Benefits

Blueberries are a super fruit when it comes to nutritional value. 

They are pure brain food, packed with antioxidants and vitamin C.

The list of health benefits go on and on, regardless of whether they are fresh or frozen.

Oats are a great source of both soluble and insoluble fiber. 
They are also a good source of manganese, vitamin E, zinc, and protein.
They are also a great way to introduce your little to different textures.

As compared to the commercial version.

Isn't ours pretty?

Apples & Prunes

Prunes aren't just made into juice for your grandparents to drink.  They are highly underrated.

They are tasty.  Seriously.  They are sweet and their flavor packs a lot of punch.



Yes, prunes are good for regularity.  If your baby needs to get things moving then you might incorporate more prunes into your little's diet for a while.  They are high in fiber which is a benefit in itself.

Prunes also have a lot of vitamins A & C, iron and potassium, as well as tons of antioxidants.



Apples are easy to blend with pretty much everything.  They are fantastically good for you, you know, an apple a day and all.

This is all fine and good but the real reason this recipe is a winner is that babies (and adults) love this.


It just tastes good.  The texture is familiar, even to adults, as it is just like applesauce, if not a bit creamier.  Plain pureed prunes can get pasty so this is a perfect balance.



It's definitely one of those that has me licking the spoon or finishing off what Peanut doesn't eat.

Apples & Prunes
1 cup prunes
2 apples, peeled, cored and chopped (about 3 cups)

Put prunes in a small saucepan and cover with just enough water to cover.  Bring to a boil and then turn down the temperature and let it simmer for about 3 minutes.  Meanwhile prep your apples.  When the 3 minutes are up, go ahead and throw in your apple chunks.  Make sure the temperature is down to low and cover the pot with a lid.  Let the apples steam/simmer for about 5 minutes.

All of the apples should be fork tender, if the very top aren't then go ahead and give it a little stir.

Let it cool a bit and blend or mash to your desired consistency.  I usually dump all the contents, including the water, into the food processor.  Add water if needed.

There will be tiny bits of prune skin in the puree but it's so soft and small that you don't have to worry about baby eating them.

*Storage:  Place in an airtight container.  Keep refrigerated for up to 3 days or freeze for up to 3 months.  Prune puree does not freeze completely solid and may be slightly softer than your typical frozen item.

You can see how much Peanut likes Apples and Prunes puree HERE!

Simple Fruit Puree

An easy and very popular first food for baby are pears or apples.  From this basic recipe a million different combinations are born.



Pear Puree
Start with 4 medium pears quartered, then peeled and cored.  Bring 1 inch of water to boil in a pot, place pears in steamer over (but not touching) water, cover and steam for about 7 minutes.  They should be fork tender.  Really ripe pears don't actually need to be steamed if your baby has already tried them.

Alternatively you can take the peeled, cored pears and cut them into chunks.  Place them in a saucepan or small pot, cover and cook on low for 3 or 4 minutes.

Puree or mash for your little.  As baby gets more comfortable with eating solids you can easily thicken this puree with rice cereal.

Apple Puree
Start with 4 medium apples, peeled and cored.  Cut them into 2 inch chunks and steam as directed above.

Alternatively you can take those apple chunks and cook them in a saucepan or small pot.  Simply add 1 tablespoon of water (or unsweetened apple juice) and cook on low 6 or 7 minutes until fork tender.

Puree or mash for your little Peanut.



You can refrigerate these for about 3 days or freeze them for up to 3 months.  Although I often freeze my blends in jars, I like to freeze these basic purees in ice cube trays.  This makes it easy for me to add the purees to all kinds of other foods.  You can blend apple and pear together, sweeten some rice cereal, mix with vegetables or meats and add them to your commercial foods.

Apple Mango

Apple Mango
1 mango, peeled & chopped (about 1 1/2 cups)
1 apple, peeled, cored & chopped (about 1 1/2 cups)

Steam your apple for about 2 minutes until fork tender. Alternatively you can simmer in about 1 teaspoon of water. Use a small pot with the lid on. If you do this reserve water before adding to food processor. I usually just add any remaining (cooled) water to Peanuts cup.

Make sure your mango is nice and ripe. Blend the two together or mash them up.

This puree turns out thin and would be a perfect introductory food when you are ready for combinations. I'm thinking I'll blend it with some homemade oatmeal. I'll get back to you on that recipe.



*A ripe mango will give just a bit with gentle pressure. You can ripen them at room temperature or you can put it in a paper bag... just don't forget about it like some people I know. ~ahem~

Mangoes are packed with potassium, beta-carotene and vitamin A along with many other nutrients.

This puree would also be really great in a shake or mixed with yogurt for you or baby. Come to think of it... mixed with some ice, a splash of lime juice or even cranberry and vodka it'd make a nice cocktail. :)