If you have a baby that loved all the purees you ever gave him and suddenly with the shift to chunkier textures he is super picky, then I feel your pain. My little guy is almost 13 months and we are in that funny time period where he won’t let you feed him, he is struggling to grasp the idea of a spoon and he wants to try everything we eat. I’m all for sharing, but lately he is throwing more food off his high chair than eating it. Oh, and did I mention I’m trying to wean him from nursing? Let’s just say meal time has not been the most relaxing experience lately.
I got the chance to review the new 201 Organic Baby Pureescookbook by Tamika Gardner, the author behind the Simply Baby Food Recipes blog. Certainly good timing as we were moving into this transition stage of eating. Plus I had used a number of her recipes already when we were in the early food stages. Think Stage 1 and 2 of store bought baby food.
The cookbook is divided into age appropriate recipes, with a push towards a broader flavor offering as the child grows. One of the cool ideas I liked is the menu plans for little ones. Sometimes I find it easier to make new recipes when I see the different ways I can reuse later in the week.
The big winner in all the recipes I tested was the Pumpkin Risotto. It’s noted to be both freezer friendly and parent friendly, both winners in my book. I LOVE risotto and yet I had never baked it before. Guess what, it works. Easier than standing at the stove for a half hour stirring, sort of like when I made risotto in the pressure cooker. What was even better is that the little guy LOVED his risotto too. He ate it so fast I nearly forgot to get a picture. Very little ended up on the floor. 😉
PUMPKIN RISOTTO from 201 Organic Baby Food Purees
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 tablespoon fresh sage
1 garlic clove minced
1/4 cup chopped onion (I used red)
1 cup arborio rice
1 cup canned pumpkin
3 cups vegetable broth
|Risotto ready for the oven|
1. Preheat oven to 350 degrees.
2. In a small skillet, heat olive oil and butter on medium heat.
3. Once butter is melted and mixture is starting to sizzle, add sage and garlic. Saute for about one minute.
4. Transfer herb mixture to a 3 quart casserole.
5. Add remaining ingredients and cover.
6. Bake 1 hour. Stir before serving.
Want a copy of this cookbook?! Enter for yourself or a friend, this book would make a nice unexpected shower gift for a lucky mom. Contest will be open until midnight on March 2st., US residents only please.
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About Emily Roach
Emily Roach is a culinary nutrition expert and works with clients to create a healthy lifestyle design. She loves teaching her kids how to cook, playing tennis and inspiring women to take control of their health. Emily does one-on-one consulting, cooking workshops and speaking engagements.