Homemade Baby Food Recipes
Fresh from the NoCo Farmer's Market
Farmer's Market Trip #4
As this extra hot summer continues be sure to check your children for signs of heat rash - children are especially vulnerable to excessive heat. But before you react to just any "red rash" found on your child, make sure you have distinguished/eliminated other possibilities that produce "red rashes" such as: impetigo, eczema, folliculitus and poison ivy or oak. A true heat rash results from a child becoming too hot and sweaty, to the point where their sweat ducts become clogged and rupture.
Healthy children in Chinese Medicine are viewed as little balls of Yang-Heat energy. This can be observed in their frequent and on going explosive outbursts of energy as well as their sometimes uncanny ability to be unaffected by cold waters (ie: beaches and pools). [Side note: as we age, our "yang/heat" energy becomes balanced out by our "yin/cool" energy.] As a result of their innate propensity toward heat and warmth, they are more susceptible to becoming overheated and for some will express it through "heat rashes."
Case Study: A patient's 2 year old daughter came in this week complaining of a heat rash for several days. It would come on when sleeping and then would pass quickly. What we recommended at Fort Collins Family Acupuncture is some Baby Tuina (a massage specifically for babies which often replaces acupuncture in little ones), cupping, and some dietary recommendations. Within one day of this treatment the patient's mother reported back that no more heat rashes had occurred.
If you or your kids are experiencing heat rash -- before you rush to the Benadryl try this Chinese Medicine juice remedy first, brought to in collaboration with
Fort Collins Family Acupuncture
Baby Food Doctor.
Watermelon and Cucumber Juice
• 1 cup chopped watermelon flesh
• ¼ cup peeled and chopped cucumber
• Place all ingredients in the blender or food processor and puree until smooth
• Serve chilled
Farmer's Market Trip #3
These wonderful little cupcakes were an impromptu adventure. I was making the
Veggie-Packed Chicken Enchiladas
with all the fresh vegetables from this week’s NoCo farmer’s market and the muffin tin caught my eye. Kids like foods which are unique and fun to look at and eat, and I venture to say that adults are the same. In the last week we have had these Veggie Cupcakes for healthy snacks, appetizers to a Spicy summer salad or as a main dish for a light dinner. Pack more veggies into your day by putting them in a cupcake.
Mexican Veggie Cupcakes
• 12 corn tortillas
• Canola cooking spray
• 1 can black beans – drained, rinsed and blotted
• 2 med zucchini
• 2 med sweet potatoes
• 1 med red onions
• 1 clove of garlic - crushed
• 1 Tbsp olive oil
• 1 ½ cups shredded pepper jack cheese
• Cilantro and green onions – optional for garnish
• Preheat the oven to 375
• Spray muffin tin with cooking spray
• Make each corn tortilla a cone and fit into each muffin tin well, folding them if needed to make into individual cups
• Spray each tortilla cup lightly with the cooking spray (helps to crisp the cups)
• Place in oven for 4-5 min just enough to crisp
• In a food processor shred the zucchini, sweet potato and onions, mix with garlic, drizzle with olive oil and combined well.
• Sauté the veggies in a skillet until the soft – about 5 min
• Place a spoonful of black beans in the bottom of each tortilla cup, then layer on the shredded veggie mixture and finally top with a little shredded cheese.
• Place back into the oven for 20 min to cook through and cheese is melted.
• Serve with cilantro and sliced green onions
Farmer's Market Trip #2
Summer squash are just starting to show up at the Northern Colorado farmer’s markets, but as many of us know, by the end of the summer we will have summer squash coming out of our ears. Because of their creamy texture we typically give babies winter squash like Butternut or Acorn, but summer squash also makes a nutrient dense and healthy homemade baby food puree. Yellow squash and zucchini are a good way to start to experiment with their developing taste buds and give them a taste of the summer season. Baby Food Doctor Mixed Summer Squash Puree
Acceptable for 8 months+
• 2-3 Organic Zucchini
• 2-3 Organic Yellow summer squash
• Olive oil
• Wash and slice squash into disks
• Drizzle the disks with olive oil
• Add squash to a large pot and cook over medium heat, occasionally stirring until the disks are soft.
• Add to food processor
• Puree to desired consistency – these squash tend to contain a lot of water, so it is unlikely that you will need to add any more.
• Serve some immediately and freeze the remaining in ice cube trays (each cube is a perfect 1 oz serving)
• Optional seasonings (over 8months) – Italian seasoning mix (basil, oregano and parsley) or basil and garlic
Also Try: Are you grilling squash on the BBQ grill this summer? Make a couple extra and puree them. Your baby may like this new and different twist on summer squash
Farmer's Market Trip #1
This week’s NoCo Farmers Market was full of colorful and delicious vegetables, including lots of fun root vegetables. I love walking through the farmers market stand and imagining what new recipes I could come up with which would introduce and new taste and or texture for my daughter. If you are not sure how to prepare something, ask your farmer. They are a wealth of knowledge and this is another benefit of shopping local at the NoCo Farmer’s Market. Roasted Beets, Turnips and Carrots
Until last week I had never eaten a turnip, but after the first batch was made I knew this would be a regular vegetable in our household. If you are new to turnips also, or maybe you think your family would not eat beets, I challenge you to try this homemade baby food recipe and it might surprise you.
Perfect finger food for toddlers
• 4-5 medium fresh beets
• 1 large turnip
• 4 medium carrots
• 2 Tbsp olive oil
• Salt and Pepper
• Wash all root vegetables with a vegetable brush to remove all dirt
• Pre-heat oven to 350 degrees
• Chop into bite-sized chunks
• Place in a bowl with the olive oil, salt and pepper to taste. Stir until well coated.
• Place on baking sheet and bake for 40-45 min until tender and slightly browned on one side.
• Serve warm
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