First of all, humor me and smile at this most adorable cupcake. She’s nine months old. That sweater was my mom’s and those pearls…just too much to handle. Pearls mean you need act serious, and classy…clearly.
But I must warn you, this post is all baby.
I have spent the last four months diligently pureeing fruits and veggies for Julianna. It is definitely a commitment. It most certainly takes time. Lots of time. But I am not entirely normal, and find it to be actually kinda fun.
Well, that is until now…now she wants food. Real food. And more of it.
For the past few weeks, I have been fancify-ing things up a bit. Making delicious combinations of foods each night for my wee-one to chow down. And let’s be honest. That was ridiculous, and crazy, and way too much work-even for me.
So I have smartened up a tad and started creating a weekly meal plan-this is my first week and overall I’d say it was a success. One hour of one weekend day, and Julianna’s food is done. D.O.N.E.
Now my nights consist of reheating already prepared dishes and spending more time with my babe. Genius.
Sunday afternoon, my kitchen could have easily been mistaken for Iron Chef. Iron Chef of baby food that is. A whirlwind of chopping, roasting, mashing, and pureeing. And after a mere hour on my Sunday afternoon-Julianna’s food was set for the week AND it’s nearly all homemade. Woot, woot!
Below you can find this week’s meal plan, along with a shopping list of all the ingredients you’ll need. I’ve also included an outline of steps that I took to keep my baby food extravaganza to an hour. Trust me, if you stay organized an hour is possible! And isn’t it worth it to turn your little ravenous munchkin into a miniature foodie? Heck yes.
Julianna is 9 months old. She has tried all of these foods prior to them being mixed and mashed together. If you are unsure of any ingredients, consult your pediatrician first.
Note: Food will last up to three days in the refrigerator. Freeze what you don’t plan to use in the first three days.
Links to recipes can be found here:
Sweet Potato, Chicken, and Rice Mash Recipe:
Puree all cooked ingredients with low-sodium (or preferably no salt) chicken stock until desired texture is reached.
Roasted Fruit Blend:
Heat oven to 425 degrees. Peel and slice fruit. Place in baking dish along with dried cherries. Add enough water to create steamy goodness (about 2 cups). Bake until fruit is tender. Mash or puree to reach desired texture.
Here are my tips for keeping within a one hour prep time:
-Start by roasting potato, chicken (in foil with water), and fruits.
-While things roast-cook carrots, zest orange, remove carrots, steam spinach.
-Cook pasta and drain.
-Cook rice, while rice cooks assemble Carrots and Stars Pasta and Sweet Potato Chickpeas Spinach.
-Assemble chicken, sweet potato, and rice mixture.-Boil eggs, and then puree or mash fruit.
If you have any questions, please let me know. Or suggestions and ideas!