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1 cup of either fresh or frozen peas
Directions: Add peas to saucepan. Cover with water. Bring peas to a boil and then simmer on low just until they are soft (about 10 minutes). Add peas to food processor. Add water from saucepan until peas are to desired consistency. Freeze extra portions in icecube trays. Lasts for up to 8 weeks.
Sidenote: The peas can also be steamed. Just be sure to add enough water to the saucepan to be able to thin out your pea puree.
First Sweet Potatoes
2-4 Sweet Potatoes (or Yams – depending on what your grocery store calls them)
1 cup of BOILED water – cooled
Directions: Preheat oven to 350. Clean and bake sweet potatoes for 45-50 minutes. Remove from oven and let sit for 15 minutes. Scoop out flesh and add to food processor. Puree. Add small amounts of cooled boiled water until desired consistency. Freeze extra portions. Will last for up to 8 weeks.
Side note: The potatoes can also be mashed, but I recommend pureeing them in the beginning while the baby is still getting use to eating and swallowing solids.
1 large Butternut Squash or 1 bag frozen Butternut Squash (I recommend “woodstock” or another organic brand)
1 cup boiled water- cooled
Directions: Preheat oven to 350. Clean squash, cut open, and remove seeds. Back flesh side up for 20-30 minutes until the flesh is tender. Remove from oven and let cool before handling. Scoop out flesh and add to food processor. Slowly add water and puree until it is a smooth consistency. Free extra portions in ice cube trays. Will last up to 8 weeks.
Frozen Squash: Fill a sauce pan half way up with water. Add squash and bring to a boil. Boil for about 5 minutes until tender. Add squash to food processor. Slowly add water and puree until it is a smooth consistency. Free extra portions in ice cube trays. Will last up to 8 weeks.