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4 Organic Meals Babies and Toddler

4 Organic Baby and Toddler Meals

Of course, your child’s food should always be made of the freshest, healthiest ingredients possible! With 4 Organic Babies and Toddler Meals, you can be sure your growing child eats the most nourishing meals nature can offer. You can create well-balanced, all-natural dishes right in your own home. As simple to prepare.

1.Creamed Spinach for babies

Creamed Spinach

This recipe is a nice choice for babies who don’t enjoy raw spinach right away. Many kids like the garlic flavor and creaminess of this recipe, so it’s definitely worth a try. It seems like a lot of spinach, but it wilts when it cooks. Spinach is full of iron, which is a mineral your growing toddler needs. 

6 SERVINGS 

2 teaspoons extra-virgin olive oil 

¹⁄4 cup chopped yellow onion 

2 cloves garlic, minced 

6 cups fresh babies spinach 

4 ounces cream cheese 

¹⁄8 teaspoon salt 

Pinch of ground black pepper 

Pinch of ground nutmeg (optional) 

1. In a nonstick skillet, heat the oil on medium. Add the onion and sauté until translucent. 

2. Stir in the garlic and spinach. Cook for about 3 minutes, until the spinach 

is just wilted. 

3. Reduce heat to low. Add the cream cheese, salt, pepper, and nutmeg, and cook until heated through about 2 minutes.

2. Peach Applesauce for babies

Peach Applesauce

Chances are, you won’t find organic peach applesauce at the store… Making healthy organic meals for your babies! 

12 SERVINGS 

5 Fuji or Gala apples, peeled, cored, and chopped 

1 cup skinned and chopped peaches 

¹⁄4 cup apple or white grape juice 

1 teaspoon pure vanilla extract 

¹⁄4 teaspoon ground cinnamon (optional) 

2 tablespoons turbinado sugar (optional) 

1. Combine all the ingredients in a large pot. Bring to a boil. 

2. Cook on medium-high heat for about 10–15 minutes, until the fruit is tender, stirring occasionally. 

3. Mash with a potato masher until a coarse texture is reached. For a 

smooth consistency, purée the mixture in a blender for 30–60 seconds. 

4. Serve warm or chilled. 

3.Minestrone Soup Timeless for babies

Minestrone Soup

Minestrone soup is a one-pot wonder filled with all types of goodness. It’s best to introduce it to babies soon after transitioning from purées, while the flavor profile of vegetables is still on the tip of their tongue. 

8 SERVINGS 

5 cups of water 

1 zucchini, cubed 

1 carrot, peeled and chopped 

¹⁄2 .(15-ounce) can white beans, drained 

¹⁄2. cup elbow macaroni 

¹⁄2. (28-ounce) can plum tomatoes 

1 teaspoon dried parsley 

1 teaspoon dried oregano 

¹⁄2 teaspoon salt, or to taste 

¹⁄4 teaspoon ground black pepper, or to taste 

¹⁄3 cup grated Parmesan cheese 

1. In a large saucepan over medium-high heat, bring the water to a boil. 

2. Add the zucchini, carrot, white beans, and macaroni. Return to a boil. 

3. Add the tomatoes with their juice. Return to a boil. 

4. Stir in the parsley, oregano, salt, and pepper. 

5. Reduce heat to medium-low cover, and simmer for 10 minutes or until the zucchini is tender and the macaroni is cooked.

Pour the soup into serving bowls and garnish with the Parmesan cheese.

4.Chicken Corn Chowder

Chicken-Corn-Chowder

When you’ve got a ton of chicken in the freezer that you need to do something with, make a chowder.

Have you ever heard of a freezer party? It’s when you cook up everything in the freezer before it gets that dreadful freezer burn_Remember all the chicken stock you made and froze? Oh, and the leftover chicken breast that’s forming ice crystals as we speak? Throw it all in a pot to make this chowder for your Babies. 

8 SERVINGS 

2 teaspoons extra-virgin olive oil 

1 small yellow onion, diced 

¹⁄4 cup diced red bell pepper 

¹⁄4 cup diced celery 

1¹⁄2 cups chicken stock (store-bought or homemade—see the recipe in this 

chapter) 

1 cup whole milk 

1 cup shredded cooked chicken breast 

1¹⁄2 cups frozen corn kernels 

¹⁄8 teaspoon dried thyme 

¹⁄4 teaspoon salt 

¹⁄8 teaspoon ground black pepper 

¹⁄4 cup chopped fresh flat-leaf parsley 

1. Heat the olive oil in a saucepan over medium heat. Add the onion, red pepper, and celery. Sauté until tender, about 2 minutes. 

2. Add the chicken stock, milk, shredded chicken, corn, thyme, salt, and pepper. Simmer for 15 minutes. 

3. Stir in the fresh parsley. Serve hot.

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