Carrot Puree

Ingredients:

1 lb bag of organic bunch carrots*

Apple juice

*I use organic because it tastes much better than regular carrots.

Peel and chop carrots.

Place them in a steamer and steam on low for about 20 - 30 minutes.

Puree with Apple juice or fresh water. I do not recommend using cooking liquid due to nitrates the carrots give off in the cooking process.

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Butternut and White Acorn Squash

Ingredients:

1 Butternut Squash

1 White Acorn Squash

Preheat oven to 400 degrees F.

Cut both squash in half and scoop out seeds. Place in a baking dish and fill with water about halfway.

Bake for an hour. Carefully remove "meat" from squash in a bowl and puree using the cooking liquid.

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Pear Blueberry

Ingredients:

1 Pkg of Blueberries (rinsed)

3 Pears peeled and cubed

Combine blueberries and cubed pears in a saucepan and cook on low for about 20 min or until pears are fork tender.

Puree cooked mixture. You should not need to add any additional liquid, but if needed, apple juice or water will help thin out the puree.

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Broccoli, Cauliflower, and Peas

Ingredients:

1 12oz Pkg of fresh Broccoli and Cauliflower crowns

1 small frozen pack of sweet peas

Place all ingredients in steamer. Add water and steam on low heat until broccoli and cauliflower is fork tender.

Add water and puree until desired consistency.

I have to admit that Lexi HATED this puree by itself. However, I wanted her to have this in her diet. So I did a little experimenting. Add 1-2 cubes of this puree and combine it with 2 cubes of carrots and VOILA! A dinner she absolutely loves!

Yields: 3 ice cube trays

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Butternut Squash with Chicken

Ingredients:

1 Butternut Squash

1 Clove of Garlic cut in half

1 Chicken Breast diced

1 Tbs Butter

Preheat oven to 400 degrees F.

Cut butternut squash in half and place cut side down in a baking dish. Fill the dish with an 1 inch of water and add garlic clove. Bake for an hour.

Saute chicken breast in a skillet with butter. Cook meat thoroughly and then set aside in a large bowl

Scoop out the "meat" of the squash and add to the bowl with chicken. Add a few tbs of cooking liquid and puree with a hand blender until you meet the desired consistency. Continue to add cooking liquid to thin out puree.

Yields: 2 and 1/2 ice cube trays

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Pumpkin

Ingredients:

1 Sugar Pumpkin

Pinch of Cinnamon and Nutmeg

Preheat oven to 400 degrees F.

Cut pumpkin in half and scoop out seeds. Bake for 45 minutes or until "meat" is tender.

Scoop out "meat" add a pinch of cinnamon and nutmeg and puree with water until desired consistency.

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Sweet Potato Puree

Ingredients:

1lb Sweet Potatoes

Water

Peel and cube sweet potatoes into 1/2 inch chunks. Place sweet potatoes in a steamer in a medium saucepan. Fill the saucepan with enough water to steam cook. I used a basket steamer and filled the pan with water until it reached the bottom of the steamer. Cook on low for 25 minutes or until sweet potatoes are fork tender.

Place cooked sweet potatoes in a bowl reserving the cooking liquid. Using an immersion blender (or you could use a regular blender) puree sweet potatoes with 1 cup of the cooking liquid to start off with. Add additional water until desired consistency is met. Puree should be smooth and creamy.

Yields: 2 cups or 1 1/2 ice cube trays

Sweet potatoes are considered low in pesticides and are listed on the "Clean 15" according to the EWG. So no need to buy organic here, but if they happen to be on sale, why not...try organic. I've tried both and my daughter loves them both the same.

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