I’m creating this to chronicle my journey through making food for my little boy Nio (short for Antonio). This is important to me for a multitude of reasons.
- Due to medical issues, I cannot breastfeed him anymore. I managed to make it to 4 months but couldn’t keep up with his demand nor could I keep up otherwise without the medication I take for my fibromyalgia. So making the solid foods he eats as much as possible is a way of staying connected to the nutrition side of him from an early age.
- The high amount of chemicals in baby foods is daunting some days. Aside from pesticides, herbicides and other residual things from the produce or proteins used, there are also preservatives, sweeteners and heaven knows what else in mass-produced baby food. I would like to minimize Nio’s exposure to such things as much as possible. The fact that part of the milk industry is trying to put aspartame into milk as a regular thing makes me shudder in revulsion.
- I have an associates degree in Culinary Arts and a Bachelors in Culinary Management, so who better to be making my son’s food than me?
- Like most people with a chronic medical condition, I look for things that I can do for my family. Food is one of the biggest, non-emotional things a parent can provide for their children, so providing healthy foods I make gives me a sense of accomplishment.
- If my taking time to write out my experience helps at least one other mom or dad out there connect with their child, then its worth it.
So, if you’re read this far, thank you. I hope my experiences help. Now, lets get things rolling!
Pears & Prunes Puree
Alliteration aside, my son has already shown that he likes pears and prunes when offered in the form of commercially made foods. So I’ve decided to give making him the same dish from scratch a shot. Prunes are dried plums and can be found under both names in the grocery store. I snagged a large bag of prunes from Costco yesterday and some pears from the market a few days ago.
- 6 prunes, quartered
- 2 pears, halved and cored
- cinnamon (optional)
- tin foil
- Preheat your oven to 350F and pull out a small pan. I used a pie pan since it was the right size and the pears wouldn’t roll out of it.
- Prepare your fruit but cutting the prunes in fours and the pears in half then removing the seeds in the center. I also remove the tough part of the stem so I don’t have to mess with it later.
- Stuff the prune pieces into the holes in the pears, put the two parts together and sprinkle with cinnamon if using. Then wrap the pears in foil and set in the pan. Repeat with the other pear.
- Bake for 40 minutes or until tender. I used some base-ball sized pears, so it took a little longer to get tender. Remove and cool before processing further.
- Puree to desired consistency, adding water, formula or breast milk as needed. Strain through a fine mesh sieve if desired for younger babies.
- To Store: store in the refrigerator for 24 hours if using formula or breast milk, 3 days if using water. Freeze up to three months in individual servings by putting it in to an ice cube tray, freezing over night and then popping into a plastic freezer bag labeled with what it is, when you made it and when it expires in permanent marker. Defrost before feeding.
Please feel free to comment, ask questions, request that I attempt a recipe or tell me how the recipe worked for you.
Thanks for reading!