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When my baby started eating solids I was determined to make all her baby food. What I didn’t realize is how much time it would take! Now a days, I gladly welcome anything that helps me shave off a few minutes of food prep! The most helpful hack has been making meals for the hubby and I with the ingredients I use for the baby’s food. This week to celebrate Thanksgiving and all things autumn I made her a quinoa, persimmon, pumpkin and sweet potato purée. And for my husband and I, a kale and quinoa salad with pumpkin, sweet potato, persimmons and nuts with a simple balsamic vinaigrette. I figured I’d need my stretchy pants by the end of the week so I’d try to start healthy on Sunday!
I usually try to stick to one grain, one to two vegetable and one fruit per purée. I love making her baby food and coming up with tasty combinations! I’ve even caught my husband eating leftover baby food in the past! I was thinking about making “family meals” a bi-weekly post. Thoughts? Would you be interested in more baby and parent meals?
To be honest, I’m not a big salad person…at all. As a vegetarian, salads were often the only option for me so I’ve become a little jaded by them. Howver, this is a salad I can mess with it. I topped it with toasted pecans, pine nuts and pumpkin seeds to add a little crunch and texture.
I used a red kuri squash (a type of pumpkin) for the purée. Kuri squash has a super creamy, velvet-y texture that works great for baby food. It has a sweeter flavor than normal pumpkins and is high in vitamin A and C. I also like using quinoa in her baby food since it’s full of protein, which is super important for my growing baby.
I like to freeze the purée into cubes. I place three tablespoons of purée into each cube in my silicon ice-cube tray. Then the day before I thaw 2-3 cubes in the fridge. If I’m in a rush I throw it in the microwave and heat in 20 second increments, stirring in between until it’s just warm enough for baby. Super quick and very easy! The baby loved the purée! She ate it up with no problem!
Before all the madness of family reunions, take some time to make yourself and your family a quick and healthy meal. Enjoy!
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Family Meal – Pumpkin & Kale Salad and Pumpkin, Quinoa & Sweet Potato Baby Food
- Total Time: 1 hour 15 minutes
- Yield: Baby food - makes 2 1/2 cups (~6 servings)
Ingredients
- 1 sweet potato, peeled and cut into 1/2 inch slices
- 1 medium pumpkin, cut into 1/2 inch slices
- 2 persimmons, one cup into 1/4 inch cubes and one cut into thin slices
- 1/4 cup quinoa
- pinch of cinnamon
- 3 cups kale, chopped
- 2 tbsp pumpkin seed, toasted
- 1 tbsp pine nuts, toasted
- 1 tbsp pecans, toasted
- 1/2 tbsp parmesan cheese
Dressing
- 1 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 tsp Dijon mustard
- 1 tsp sesame oil
- 1 tsp maple syrup
Instructions
- Preheat oven to 425 F
- Place sliced sweet potato and pumpkin on a parchment-lined baking sheet. Roast in oven for 40 minutes. Cool and remove skin from pumpkin while warm.
- When the sweet potato and pumpkin are halfway done, prep the quinoa and persimmon. Add 1/2 cup of water and quinoa to a small saucepan. Bring to a boil, lower heat to a simmer and cover. Simmer for 15 minutes. Set aside when done. Add cubed persimmon into a steamer and steam for 15 minutes. Set aside when done.
Baby Food
- Add steamed persimmon, 2 heaping tablespoons of quinoa, 2/3 of the pumpkin, 2/3 of the sweet potatoes and a pinch of cinnamon to deep container and blend with an immersion blender until smooth. Add breast milk, formula, or water to thin out to whatever consistency your baby likes.
- Spoon into a ice cube tray and freeze. Thaw cubes the night before in fridge or use microwave in 30 second increments, stirring in between, until the cubes melt.
Kale Salad
- Add kale, the rest of the quinoa, pumpkin, sweet potato and thinly sliced persimmon to a large bowl. Top with pumpkin seeds, pine nuts and pecans.
Dressing
- Add all ingredients into a small bowl and whisk until well incorporated. Pour over salad and mix. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: Salad - serves 2
16 Responses
Such a colorful and creative meal. Bon appetit.
Thanks!
That salad looks delicious! And I love how you used extras to make baby food! Will have to remember that!
Yes- such a great hack right!?
Your baby must adore you. You sound like an amazing mother. And yes to the salad. Some of my favorite ingredients. I love Quinoa.
Aww thank you- that is really sweet! I’m a big fan of quinoa as well!
Now this is my kind of salad! I love the fall vegetables you used and your photos are gorgeous!
Thank you so much! 🙂
This sounds and looks delicious!! I love salads but can also get burnt out on them. This one is such a perfect fall version; I love it! Also, props to you for making all the baby food! I had thought I would and I only puréed one sweet potato haha Maybe with my next baby 😉
xx Emily | happilylindsey.com
hahah – you can do it mama! It’s much easier when you’re making the meal for you too!
This is so freakin’ cool! I’ve honestly NEVER seen this “family meal” concept on any other blog before. Especially not in recipe form. You rock!
xo Kathryn
http://www.fashionablyfrank.com
I know! I’m surprised no one else has done this before me!
I love toasted nuts and seeds on my salad. It makes them so tasty! Great baby food idea, really healthy. Ree Love30
Omg me too- it seriously makes the salad 100 times better!
This recipe looks so delicious. You just reminded that I need to go and get me some Kale. It’s so good. I’m all about making yummy recipes like this. 🙂 -Jocelyne from resonatecreations.com
Thank you! Grab that kale and give it a try!
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