WHAT VANESSA MALZAHN DOES

• Instead, I buy organic frozen fruits and vegetables, blend them in a variety of mixes and then freeze them. It’s cheaper. I use only organic ingredients and I have full control over what goes in.
• I bought some glass jars on Amazon – here is the link: I use them to store the baby food. I use glass because it’s safe and I can reheat and freeze from the jar without any issues.
• Once a day, I cut up a piece of fruit – a piece of banana or a slice of orange and put it inside a mesh bag and let Noah enjoy. Here is the link on Amazon for the feeder .
• I make the food in batches and freeze them – that way I can make a lot at a time and it saves without any preservatives.

RECIPES

Pumpkin Puree

• Cut pieces of organic pumpkin (or buy them already cut from the store) and boil them until they are tender
• Then add the pieces, without any water, and blend. Add water to adjust the consistency (1 tablespoon at a time)

Pumpkin & Carrots Puree

• equal parts pumpkin and carrots (you could use pumpkin mix from a can, but I would use the organic one if you go that route)
• boil them
• blend without any water, adding 1 tablespoon of the water at a time to adjust the consistency
• Add to the jars
• Freeze for up to 1 month
• When you’re ready, take it out of the freezer to defrost and then either cook it stovetop or in the microwave (I like to take the food out the night before and leave it in the fridge to start defrosting and then cooking it when I’m ready to serve that day)

Blueberry, Beets & Avocado Puree

• 1 beet (boil it until tender)
• blend with 8 oz of blueberries without any water, adding 1 tablespoon of the water at a time to adjust the consistency
• Add to the jars
• Freeze for up to 1 month
• When you’re ready, take it out of the freezer to defrost and then either cook it stovetop or in the microwave (I like to take the food out the night before and leave it in the fridge to start defrosting and then cooking it when I’m ready to serve that day)
• After the food is cooked, mash a slice of avocado into the food and serve

Spinach & Apple Puree

• 1 bag fresh spinach – boil until cooked.
• Mix 1 cup of organic apple sauce (make sure there is only one ingredient listed) and blend without any water, adding 1 tablespoon of the water at a time to adjust the consistency
• Add to the jars
• Freeze for up to 1 month
• When you’re ready, take it out of the freezer to defrost and then either cook it stovetop or in the microwave (I like to take the food out the night before and leave it in the fridge to start defrosting and then cooking it when I’m ready to serve that day)

• I too have been buying frozen and organic veggies and fruits for Zaid.  We have a bit of a family grocery store pool going, so about once a week I’ll get a fresh round of fruits to puree.  My favorites are apple, pear and mango.  I typically get the organic frozen mangoes at Trader Joes.
• After I puree, I’ve been putting his food in the WeeSprout Baby Food Storage Containers, as well as the WeeSprout Baby Food Freezer Tray.   I use the freezer tray for longer term freezer storage.  Once the food is frozen, I pop it out of the pod and store it in safe plastic freezer bags to maximize space.
•  To sooth his gums since he’s teething and to continue stimulating those taste buds, I’ll put some fresh fruit in the Munchkin Silicone Baby Food Feeder.  This keeps him happy and occupied in between feedings.
• I’ve also been using
• Zaid’s food has pretty much mirrored whatever we are having for the week.  It’s typically sides, but I also throw in protein like chicken and eggs.  I’ve been using the BEABA Baby cook 4 in 1 Steam cooker and Blender.

Carrots + Apple + Cinnamon

• Chop up 4-5 carrots and 2 apples.
• On a baking dish, place carrots coat with about a teaspoon of olive oil.
• Place carrots and apples on stove top or in baby food maker to steam for about 10 minutes (make sure carrots are softened well).
• Put carrots and apple both in blender or baby food maker and puree to desired consistency. You can add the apples juices from it’s steaming to the mix to soften the puree texture.
• Stir in 2 tablespoons of cinnamon.
• Freeze up to 3 months

• Spread out chunks of 1 butternut squash on baking dish and coat with 2 tablespoon of olive oil.
• Bake for 45 minutes at 450 degrees, or until soft and golden brown.
• After squash is done baking, place in blender or baby food maker. Add about 1/4 water and 1 tablespoon of thyme. Puree to desired consistency.
• Freezes up to 4 months.