When my two children were babies I wanted them to eat the healthiest foods. I quickly realized that commercial baby food was not the most nutritious or tasty options out there. Store bought healthy baby food was and still is very expensive. I wasn't sure what to make for my kids?
I was discussing babyfood options with some moms at a playdate and one of the moms told me about the Super Baby Food Book by Ruth Yaron. She had some recipes with her that looked and smelled delicious. Her baby was gobbling up these tasty meals, so I bought the book.
Not only did it contain recipes for super healthy baby food, it provided guidance about how to introduce foods to babies and precautions about food allergies.
I attribute the Super Baby Food Book with making my kids well rounded eaters because I gave them foods that most parents would not think of giving to babies. My son still loves beets which are sweet and delicious,,, babies can't get enough of them, but truly I would not have thought of giving my son beets to eat as a baby! Both of my children, who are teenagers now, still love tofu marinated in apple juice which was one of their first foods thanks to Ruth Yaron's insightful baby food book.
Here is a new recipe that is in Ruth's latest addition of the book. 14 years ago when my daughter, who has nut allergies, was a baby it was believed that it was best to avoid giving children potential allergen foods until she was 4 or 5 years old. I never gave my daughter peanut butter, even though I ate it from the time I was 2 years old... and never developed an allergy to it. Today we know that exposing a child earlier to commonly allergic foods like nuts, wheat, and soy can help prevent allergies.
So enjoy this recipe and sample some others from the Super Baby Food Book.
Peanut Butter Pudding
by Ruth Yaron reprinted with permission from Direct Connect
- 1 small mashed banana
- ½ cup yogurt or tofu
- ½ cup natural peanut butter
- 1 teaspoon maple syrup or honey
- ¼ teaspoon vanilla
Mix ingredients in a blender. Process until smooth, pour into individual cups, and refrigerate until cold.
Variation: Replace all or part of the peanut butter or tofu with tahini, almond butter, or other nut/seed butters.
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Weekly Menu Plan:
Sunday: Chicken and Root Vegetables Roasted in White Wine
Meatless Monday: Broccoli over Pasta in a Garlic Olive Oil Sauce
Tuesday: Traditional Meat Lasagna (made a while ago and frozen) with a salad.
Wednesday: Tilapia with Cajun Seasoning, Roasted Paprika Potatoes and Garlicky Dark Greens
Thursday: Thanksgiving Dinner
Friday: Turkey Gumbo with Wild Rice
Saturday: Pizza out