3 EASY, ALL-NATURAL RECIPES FOR YOUR BABY AND TODDLER.

 Baby food is a delicate matter. It has to be healthy, nutritious, balanced and delicious, and quick and easy to make at the same time. Without a doubt there is nothing better for your baby than the homemade food: it's fresh and unprocessed, you choose what goes into it, and it is a delicious way to introduce your child to a world of new exciting flavors. In this article I am sharing three amazing baby recipes that I personally make for baby boy. And the best part is that they are so good that you too can indulge. Let's dig in!

 

Easy Creamy Smoothie (over 10 months)

Prep time: 5

Total time: 5

Serves 1

 

Ingredients: 

300 ml almond milk (homemade is always the best option)

1 banana 

1 kiwi

½ avocado

 

Directions: 

  • Toss everything in the blender and blend until smooth and creamy. 

Sugar-Free Cookies (over 8 months)

Prep time: 5

Total time: 20-25

Makes about 10 cookies 

 

Ingredients: 

2 very ripe bananas

1/2 cup oats

1/2 cup rye flakes

1/2 cup shredded coconut 

2 tbsp. coconut oil

A pinch of cinnamon

A pinch of nutmeg

 

Directions:

  • Preheat the oven to 200 C. 

  • Blend the bananas and the coconut oil.

  • Add the oats, rye flakes, shredded coconut and the spices, and mix well with a spoon.

  • Bake the cookies on a baking paper for 15 min. 

  • When ready leave them in the oven to cool down slowly.

 

Tip: These cookies go very well with some kefir or yogurt on the side. 

 

Ayurveda Style Lentil Stew (over 10 months)

Prep time: 5

Total time: 20

Serves 4

 

Ingredients:

2 tbsp extra-virgin olive oil 

1 onion, diced

1 tsp cumin powder 

1/2 tsp dried oregano

½tsp dried basil 

1larger carrot, finely chopped  

1 smaller zucchini, finely chopped 

1/2 tsp. sea salt (only if your baby is over 12 months)

1 cup red lentils 

5-6 cups water or stock 

½can coconut milk

1-2 tbsp freshly squeezed lemon juice 

 

Directions: 

  • Heat olive oil in a soup pot. 

  • Add onion and sauté for 3–4 minutes. 

  • Add cumin, basil and oregano, stirring for 30 seconds. 

  • Add carrot and zucchini and sauté for another 3 minutes. 

  • Season with sea salt (optional)

  • Add lentils, water or stock.

  • Bring to a boil. 

  • Cover, lower to a simmer, and cook until lentils are soft. 

  • Remove from the heat. 

  • Add coconut milk and lemon, and mix well. 

 

 Read also MY POSTPARTUM BODY: PERFECTLY IMPERFECT. 

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