Part Two: FTMS
Hello all and thank you for tuning in once again. On Wednesday I discussed FTMS, first time mom syndrome, and why I make my own baby food. That post can be found here for those that did not get the chance to read it. Today, I want to get in the second part of why I make baby food, and that is the process of actually making it. The process is super easy and rather fun to do. My first time using my food processor, I decided to try acorn squash for the first time. Now prior to my food processor, I had been blending the vegetables or fruits in a mini blender that I had. This food processor has been a big help in allowing me to process more foods at once and puree it to perfection. The food processor I used was the Oster 2-in-1 and it can be purchased here. Let’s get started.
The process before the actual process
First thing to do. Wash your produce, always. Infants do not have the same immune system as adults. So not washing your produce may not have dire effects on us but could be more dangerous towards infants. The next step is to cook your produce as to clean it further and get rid of any other bacteria. Of course certain produce like avocados or bananas do not need to be cooked. But otherwise, wash and cook all produce you use. A tip when dealing with squash, specifically acorn squash, the “shell” is very thick. It took me almost 5 minutes to actually open it and get to the “meat” of the squash. Most recipes dealing with squash of any kind direct you to bake it in the oven. But honestly, I didn’t feel like waiting 40 minutes for it to cook thoroughly. I was like a kid in a candy store, I wanted to use my food processor so bad. So I boiled the squash for about half that time. It came out so soft. Soft enough for me to blend myself with a fork, but I didn’t buy that food processor for nothing. It took me a total of about 1 and 1/2 hours to cook, puree, cool, and freeze my son’s baby puree.
- 1 small-sized acorn squash
- 3-1/3 cups water
Pour 3 cups of water into a pot and bring to a boil. Wash and cut your squash in half and take out the seeds in the center. Boil squash for about 15 minutes or until tender. Remove squash and scoop out meat. Add 1/3 cup of water and puree to desired consistency. Yields about 16 oz.
*For this recipe, I used frozen peas. Check packaging on whether or not to cook produce*
- 16 oz frozen peas
- 2-1/2 cups water
Pour 2 cups of water into a pot and bring to a boil. Pour peas into water and boil for 10-15 minutes. Drain, add 1/2 cup water, and puree. Yields 16 oz. *For this recipe, I used frozen peas. Check packaging on whether or not to cook produce. In addition, pea skins can be difficult to puree so do not worry if it takes a minute or two to puree to the desired consistency.*
- 1 apple
- 1-1/3 cups water
Pour 1 cup of water into a pot and bring to a boil. Cut the apple in half, take out the seeds, and dice apple into cubes. Boil for 10 minutes. Drain, add remainder of water, and puree. Yields 8 oz.
- 16 oz carrot sticks
- 3-1/2 cups water
Pour 3 cups of water into a pot and bring to a boil. If you desire, dice carrot sticks, otherwise boil for 20 minutes. Drain, add remainder of water, and puree. Yields 16 oz.
Those are the vegetables and fruits that I have tried so far and my son has loved them all. He has only been eating puree for almost a month so I have not tried mixing different vegetables and fruits. As he gets used to it, I will incorporate more produce and mixtures.To make it easier on myself and further show my FTMS, I colored coded the produce in storage containers. I both the storage containers and baby spoons at Wal-Mart. In addition to color coding, I also use one color for every week day. I know, my first time mom syndrome is severe. But I wouldn’t have it any other way.
- Monday-Red (squashes, zucchini)
- Tuesday-Yellow (fruits)
- Wednesday-Orange (carrots, sweet potatoes)
- Thursday-Blue (rice cereal, avocado)
- Friday-Green (peas, avocado)
- Saturday-Blue (rice cereal)
- Sunday-Blue (rice cereal)
That is all for now. Until next time, stay blessed:)