Last week I shared one of my favorite tools for feeding babies and toddlers, the reusable baby food pouch. This week, I’m sharing a few Nora-approved simple, healthy recipes to put in those pouches.
Each of these recipes makes multiple servings. Freeze any extra in ice cube trays and, once frozen, store the cubes in a labeled zip-lock freezer bag (3 months max). When ready to use, put 3-4 frozen cubes into the reusable pouch and let thaw in the refrigerator.
A great all-natural alternative to the sugar-laden yogurts on the market.
- Organic Whole Milk Yogurt
- Frozen Mango -Thawed and Pureed - I typically thaw an entire bag of Trader Joe’s mango and then puree it in the blender. If there is mango left over after making this recipe, I freeze it in ice cube trays in the freezer for use in the future.
- Mix 2 parts yogurt with 1 part mango.
Filled with healthy fats, tons of vitamins and minerals, and completely delicious. We always throw fresh mint in from the garden but, even without it, it is delicious.
- One Banana
- One half avocado
- 1/2 to 3/4 cup frozen mango
- One half cup milk or water
- Splash of Orange Juice
- Handful of spinach
- Fresh mint (optional)
Combine all ingredients in the blender. If too thick, add additional water.
So very simple and a great source of vitamin C and beta carotene (vitamin A).
- Canned Pumpkin
- Cinnamon (to taste)
Mix 3 parts applesauce to 1 part pumpkin puree. Add cinnamon to taste.
If you are looking for more pouch recipes, check out the Little Green Pouch’s recipe page for a ton of other great ideas.
Let me know what your babies and toddler think of these recipes!