13
Tropical Fruits and
Cinnamon Oats
Mango and papaya contain good-for-you
enzymes that help with digestion.
Makes about 2¼ cups or eighteen 1-ounce
servings
1
cup mango, cut into ½- to 1-inch pieces
1
cup papaya, cut into ½- to 1-inch pieces
100
ml water
1
ripe banana, cut into 1-inch pieces
½
cup cooked oatmeal
¹∕
8
teaspoon ground cinnamon
Put the mango and papaya into the work bowl
fitted with the steam blade and cover bowl with
lid.
Add the water to the steam/bottle warming
chamber and set the measuring cup in its place.
Close the lid to lock and then turn the dial to
steam.
Once the light goes out indicating the steaming is
complete, add the banana, oatmeal and cinnamon
to the bowl and turn the dial to chop. Pulse about
10 times to break up, scraping if necessary, and
then process continuously until completely
smooth, about 20 to 30 seconds.
Allow to cool before serving. If not using
immediately, refrigerate for up to three days or
freeze in individual portions for convenience.
Nutritional information per 1-ounce serving:
Calories 19 (8% from fat)
∙
carb. 5g
∙
pro. 0g
∙
fat 0g
sat. fat 0g
∙
chol. 0mg
∙
sod. 1mg
∙
calc. 4mg
∙
fiber 1g
Eat Your Veggies
The sweetness of these veggies has baby
always wanting more!
Makes about 2 cups or sixteen 1-ounce servings
1
cup fresh spinach
1
⁄
3
cup zucchini, cut into ½- to 1-inch
pieces
1
medium carrot, peeled and cut into
½- to 1-inch pieces
225
ml water
1
medium VERY ripe pear, peeled, cored
and cut into ½- to 1-inch pieces
Put the spinach, zucchini and carrot into the work
bowl fitted with the steam blade and cover bowl
with lid.
Add the water to the steam/bottle warming
chamber and set the measuring cup in its place.
Close the lid to lock and then turn the dial
to steam.
Once the light goes out indicating the steaming is
complete, add the pear to the bowl. Pulse about
10 times to break up, scraping if necessary, and
then process continuously until completely
smooth, about 20 to 30 seconds.
Allow to cool before serving. If not using
immediately, refrigerate for up to three days or
freeze in individual portions for convenience.
Nutritional information per 1-ounce serving:
Calories 9 (3% from fat)
∙
carb. 2g
∙
pro. 0g
fat 0g
∙
sat. fat 0g
∙
chol. 0mg
∙
sod. 4mg
calc. 5mg
∙
fiber 1g
Greens and Sweets
It is so important to introduce green vegetables
to your baby as early as possible. The sweetness
of this recipe is great way to start.
Makes about 1¼ cups or ten 1-ounce servings
1
cup peeled and sliced parsnips
1
cup sweet potatoes, peeled and cut into
½- to 1-inch pieces
½
cup parsley, hard stems discarded
½
cup shredded kale
225 ml
water
Put the parsnips, sweet potatoes, parsley and kale
into the work bowl fitted with the steam blade and
cover bowl with lid.
Add the water to the steam/bottle warming
chamber and set the measuring cup in its place.
Close the lid to lock and then turn the dial to steam.
Once the light goes out indicating the steaming is
complete, turn the dial to chop. Pulse about 10
times to break up, scraping if necessary, and then
process continuously until completely smooth,
about 20 to 30 seconds.
Allow to cool before serving. If not using
immediately, refrigerate for up to three days or
freeze in individual portions for convenience.
Nutritional information per 1-ounce serving:
Calories 24 (2% from fat)
∙
carb. 6g
∙
pro. 1g
∙
fat 0g
sat. fat 0g
∙
chol. 0mg
∙
sod. 12mg
∙
calc. 59mg
∙
fiber 1g
