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Homemade Baby Food (Age 6-9 months) Part II

Atlantic Highlands, NJ
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Homemade Baby Food (Age 6-9 months) Part II

Roasted Blueberries, Apples, and Steamed Spinach
2 Cups Organic Blueberries
2 Organic Apples (Honeycrisp, Granny Smith or Pink Lady), cut in half lengthwise
8 oz. Organic Baby Spinach
Preheat oven to 400 degrees. Line a baking sheet with foil and lightly coat with olive oil. Place blueberries in the center of the baking sheet. Position apples halves around the berries and bake for 10 mins. The blueberries are ready once their juices start to run a little. Remove them with a spatula from the baking sheet and continue baking apples until a knife can easily pierce through the flesh. In the meantime, steam baby spinach for 5 mins. Reserve cooking liquid.
Once the apples are cool enough to handle, cut out the core and chop into smaller chunks. Place all ingredients in a food processor or blender and puree until smooth. Add reserved steaming liquid if mixture is not pureeing easily.
Roasted Butternut Squash and Red Lentils
1 Cup Organic Red Lentils
1 Med. Butternut Squash, peeled and diced into 1-inch cubes
1 Sm. Onion, chopped
Olive Oil
Preheat oven to 400 degrees. Toss squash and onions in a little olive oil and place on a lightly greased baking sheet. Bake for 15-25 mins., turning once, until squash is tender. In the meantime, combine 2 cups water with 1 cup lentils in a small pot. Cover and bring to a boil then reduce heat to a simmer. Cook for 25 mins. Combine squash mixture and lentils in food processor or blender. Puree until desired consistency for baby is reached.
*I like to spice the squash a little with either a very mild curry or cinnamon. Depending on your baby’s preference, you can easily incorporate additional spices to the recipe by adding it to the squash before roasting.

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