Thai Carrot Baby VEGGIE BLEND
Vitamin A is essential for proper growth and development, protecting the single cell layer of the gut lining called the epithelium, vision development, and along with vitamin D is involved in the development of the immune system. Therefore, vitamin A (along with vitamin D) is a very important fat soluble vitamin to prevent the development of allergic disease. Carrots are rich in beta-carotene (a pre-vitamin A) which requires enzymatic action to become the active vitamin A (also known as retinol). The conversion rate is relatively low, and in some individuals genetic alterations reduce the activity of the enzyme BCMO further making it even more difficult to produce enough active vitamin A. Egg yolks are a rich source of retinol, and therefore can be an excellent addition to ensure proper vitamin A status in your little one. Plus, egg yolks are one of the best sources of choline which is important for optimal brain development. Therefore, as babies start eating complimentary foods, it is very important to ensure adequate choline intake. Babies need ~ 150mg of choline per day, which is most easily met via the intake of egg yolks (1 egg yolk provides 150mg) or liver (1oz provides 80mg) . Supplementation may be helpful/essential if your baby does not tolerate eggs or liver. Work with your dietitian or health care provider if this is the case. 

Makes 10 servings
Time: ~20 minutes

INGREDIENTS
1 bundle fresh organic carrots (7-8 medium)
2 cloves garlic
1 teaspoon , peeled ginger root (or more to taste)
3 whole pasture-raised eggs
1/4 cup organic canned coconut milk
1/8 teaspoon sea salt

DIRECTIONS
Place a steamer basket into a medium pot, and fill with 1-2 inches of water. Wash the carrots, trim the tops, and cut in half. Place carrots, along with garlic cloves, and small piece of peeled ginger root into the steamer basket and cover.

Bring to a boil, and set timer for 5 minutes. After 5 minutes, add the whole eggs, and steam for another 10 minutes. Remove the eggs and strain under cold water. Pierce the carrots with a fork to make sure they are fork tender (if not, steam another 3-5 minutes). Transfer the veggies into the food processor and process along with the coconut milk and salt to your desired texture, keeping it very smooth for younger babies. 

Meanwhile, peel the eggs, and remove the yolks. Save the whites if desired*. Add the yolks to the processor and process until incorporated. 

Transfer mixture to a baby food freezer tray, and freeze. Once frozen, transfer into a sealable freezer ziplock bag or glass mason jar. To serve, allow to thaw in refrigerator overnight or place into a microwave safe bowl and microwave for 30 seconds. Stir, and feel the mixture to make sure it is not too hot. 

*Note: Some babies do not tolerate egg whites, but egg yolks are fine. If your baby is able to tolerate egg white and enjoys finger foods, you can give them small pieces of the egg white with their meals. Or you can mash them up with avocado and a pinch of salt for another easy protein and fat rich baby puree. 

Tip: I like to use bundled carrots with the greens because they are more fresh and have a more delicate skin. 

Nutrition (per serving): 45kcal, 2.6g fat, 4.5g carbs, 1.5g fiber, 1.2g protein, 45mg choline. 

Banana Strawberry Cream BABY FRUIT BLEND
This tasty combination is always a hit with babies. You can use fresh or frozen strawberries depending on the season. Please always choose organic strawberries because conventional strawberries are one of the top 10 most heavily laden pesticide produce items. 

Makes 10 Servings
Time: ~15 minutes

INGREDIENTS
1 medium ripe banana
1-10z package organic frozen strawberries (left at room temperature to thaw a bit)
1/4 cup grass-fed organic heavy cream
2 teaspoons chia seeds

DIRECTIONS
Place the strawberries and banana into a food processor and pulse until desired texture is reached. Keep it smoother for new eaters, and leave some texture for more advanced eaters. Add the chia seeds and heavy cream. Pulse to combine.  

Transfer to a baby food freezer tray and freeze. Once frozen transfer to a sealable ziplock bag or mason jar. Pull out as needed and thaw overnight in fridge or quickly microwave ~15 seconds. Make sure to feel the mixture before serving to make sure it didn't get too hot. 

Tip: You can mix this into cooked oatmeal or into whole milk yogurt if desired. If you transfer some into a silicone teether, then you have a baby fruit popsicle!

​Nutrition (per serving): 45kcal, 6g carbs, 1.2g fiber, 2.5g fat, 0.5g protein. 

Note: You may use substitute the heavy cream for 1/4 cup organic canned full fat coconut cream but you need to add 2 teaspoons of coconut oil to ensure similar fat/calorie content. 

Potato Fennel with Greens BABY VEGGIE BLEND
Increasing the variety of ingredients that baby gets is essential to increase the nutrient density and phytonutrient density of their diet. If babies only get the same foods over and over again, the chances are nutrient deficiencies can develop. Plus, more variety exposes your baby to new flavors, discouraging picky eating later down the road. This recipe highlights prebiotic rich onions, leeks, and garlic, with the gentle sweetness of fennel to hide the more bitter compounds in dark baby greens. You can use grass-fed butter or heavy cream, or a combination of both to ensure adequate fat for the absorption of fat soluble vitamins.  

Makes 10 servings
Time: ~30 minutes

INGREDIENTS
1 medium yukon gold potato, washed and quartered
1/2 fennel bulb, core removed
1/2 medium onion, halved
1/4 leek stalk (cleaned to ensure dirt is removed)
1 clove garlic
Handful tender baby greens (spinach, kale, collards, etc)
Handful chopped green herbs (I used basil, but parsley would work well too)
2 tablespoons grass-fed butter
2 tablespoons hydrolyzed collagen (optional)
Generous pinch sea salt
Fresh ground pepper

DIRECTIONS
Place the potato, fennel, onion, leek, and garlic into a pot lined with a steamer basket and filled with water to reach the bottom of steamer. Cover with lid and bring to a boil, then reduce to medium heat. Steam for ~15 minutes or until all is fork tender. Place your choice of baby greens into the steamer and steam for an addition minute until tender and bright green. 

Transfer all the steamer ingredients to a food processor and add the fresh herbs, butter (or 4 tablespoons heavy cream), optional collagen peptides, salt and pepper. Process until smooth. 

Transfer to a baby freezer food tray and freeze. Once frozen transfer to freezer safe container or silicone ziplock bag. 

Place single serving into a microwave safe dish, and reheat for 30 second in the microwave. Stir. Make sure to feel the mixture before serving to baby to make sure it is not too hot. Alternatively, you can thaw overnight in fridge. 

Note: In place of fennel, you can also use celeriac root.

Tips: You can use baby purees to make quick baby or toddler soups by simply adding more liquid such as bone broth, vegetable stock, or water to thin to soup consistency. You can also whisk in an egg and make a veggie "pancake" or "crepe". 

Nutrition Facts (w/ butter & collagen peptides): 48kcal, 2.4g fat, 5.5g carbs, 1.1g fiber, 1.9g protein.