Babies fed homemade baby food rather than commercial food grow up leaner.

May 29, 2009 Friendly Baby Food Advice, Nutrition

“Children with higher-quality weaning diets including fruits, vegetables and home-prepared foods had a greater lean mass at four years of age,” said Dr Sian Robinson of the University of Southampton, who led the study.”

We knew all along that the benefits of making your baby fresh homemade baby food were many. We have always believed that homemade baby food would help babies develop healthy eating habits,  leading to more thin and healthy kids. My own twins are lean due to their love of fresh fruits & veggies and other healthy foods. One study has confirmed that homemade baby food may lead to children who are less fat and more lean.

Entitled Variations in infant feeding practice are associated with body composition in childhood this study examined how variations in milk feeding and the weaning diet relate to body composition at 4 years. The study involved 536 children (in a prospective birth cohort study).

Yet another wonderful reason to at least give homemade baby food a try! You’ll be glad you did.

Tags: Nutrition

An egg-cellent recipe for babies who enjoy lumps and bumps!

May 13, 2009 Baby Food Recipes Updated, New Baby Food Recipes

We’re sharing a “casserole” from our favorite egg recipes site,  the American Egg Board.  This is called the Good Morning Casserole.  You can use all egg yolks (12 of them) if your baby has not yet started whole eggs.  Remember, many pediatricians still recommend whole eggs at 12 months of age so please be sure to consult with your pediatrician about eggs.  Click to read all about eggs and egg allergies, and find more egg recipes too.

This recipe would be great for the 10 month+ baby who is enjoying lumps and bumps in food; a really great textured meal for the active “pincher”.   I also suggest using this recipe to help baby learn self-feeding with a spoon.  Enjoy!

Ingredients:

• 4 slices bread, crust trimmed (try a hearty multi-grain bread!)
• 6 eggs
• 1 1/2 cups skim or low-fat milk
• 4 slices cooked turkey bacon, crumbled
• 1/4 cup (1 oz.) shredded Cheddar cheese, divided
• 1/4 cup (1 oz.) shredded  Swiss cheese, divided
• 1/3 cup sliced mushrooms
• 1/4 teaspoon seasoned salt, optional
• 1/2 cup frozen hash brown potatoes, thawed

Directions:

Across bottom of lightly greased 9 x 9 x 2-inch baking dish, arrange bread slices, slightly overlapping. Set aside. In large bowl, beat together eggs, milk, bacon, 2 tablespoons each of Swiss and Cheddar cheeses, mushrooms and salt, if desired. Pour mixture over bread slices. Sprinkle potatoes and remaining cheeses over egg mixture. Cover and refrigerate overnight.

Bake, uncovered, in preheated 350ºF oven until lightly browned and knife inserted near center comes out clean, about 40 to 45 minutes.

Tags: eggs

Why is it important to cook frozen veggies for baby food?

May 13, 2009 Food Safety Tips, Friendly Baby Food Advice, freezing baby food

Using frozen veggies to make homemade baby food is a great way to offer your little one variety all year long. As we note on our Fruit & Veggie FAQ page and on our Freeze Page, it is important that you cook the frozen veggies prior to pureeing and/or refreezing them into portions.

You see, frozen veggies are not cooked prior to freezing and packaging. Do be sure to read the package as we have encountered pre-steamed frozen veggies twice at our grocers. This is a great advantage because the veggies are typically picked and then flash frozen right away.  There is no cooking, no transporting and no sitting around in warehouse for these veggies!  Flash freezing raw and fresh from the field allows frozen veggies to retain the most nutrients possible.  It is often said that frozen veggies (and fruits too!) are more “fresh” than fresh veggies.

One more important note, please be sure to purchase frozen veggies without added salt whenever possible.

Tags: freezing baby food, frozen vegetables