Since we spend a pretty lengthy amount of time discussing food on this blog, and since I spend just as much time feeding hurricane chickpea., the occasional venture into the great wide world of baby food was semi-inevitable. I’ve received oodles of requests to post my ankle-biter recipes, so when I actually come up with something unique amist the smashed avocados and pureed peas, I’ll be sure to share it with you! If you don’t have a miniature human to feed at home, don’t fret, I have oodles of adult recipes for you up my sleeve as well. This baby food business will just be a little somethin’ extra from time to time.
Back to the baby pops! They’re pretty much our favorite thing in the world right now. As part of our attempt at baby led weaning, I let Mia feed herself. Whether she’s using a spoon or her fingers, this little lady is in control! It’s a huge confidence builder, helps her establish a fun and healthy relationship with food, and frees up my hands so I can stuff food in my own face while she smears food all over hers. It also helps build motor skills and all that jazz, or so I’m told. I think it’s mainly practice for her future as an artist. This kid can paint the room broccoli in a matter of seconds. It’s impressive.
- 32 ounces of whole milk organic yogurt [plain or vanilla]
- one bunch of organic broccoli, tops only [green beans are great too!]
- 1 ripe avocado, pit removed
- 1 cup of organic applesauce, unsweetened
- ground cinnamon, to taste
- extras: Add a handful of fresh organic spinach to the mix if you have it! Frozen or fresh mango also makes a yummy addition!
- Start with plain full-fat greek yogurt or make your own!
- To thicken regular yogurt into protein-packed greek, all you have to do is strain it! My favorite method is pretty no-fuss no-muss and involves topping a large bowl [a pot works too!] with a sieve and several layers of cheesecloth. Typically the cheesecloth comes in a giant roll so just fold it over itself a bunch of times, slap it in the sieve, and pour in your yogurt. To make it air-tight and keep things fresh, wrap the top of the bowl with plastic wrap and place in your refrigerator for a few hours. Though it will thicken within 2-3 hours I will typically leave mine in overnight [or even 24 hours] to make ridiculously thick yogurt that, once frozen, resembles ice cream in texture. Mia goes ape over it.
- Blanch or steam your broccoli until bright green and tender and add it to a blender or food processor with the thickened yogurt, avocado, applesauce, and cinnamon.
- Have spinach handy? Toss it in!
- Blend until creamy and green and no large chunks of broccoli remain.
- Spoon into your pop molds and freeze overnight.
optional tools: Cheesecloth and sieve/strainer to thicken plain yogurt into creamy, protein-packed greek yogurt. I use my sieve for everything from rinsing quinoa to straining pasta and the cheesecloth comes in handy for not only making your own cheeses but for thickening dairy products for thick and creamy dips! I store them inside one of my larger pots to save space.
Nothing beats a good broccoli beard =)