May 122011

Choosing, Picking, and Preparing Carrots to Feed your Baby

Carrots are loaded with beta-carotene, a form of vitamin A that is not toxic, even in large doses.  Your baby should get a vitamin A veggie every day!  Here are some details for feeding you baby carrots:

Age: Baby must be at least 7 months old for cooked carrots, 10 months for finely grated raw carrots.

Choosing: Carrots should be firm, and not pale.  The smaller the carrot, the sweeter the carrot.

Storing: Carrots need cold temperature and high humidity.  Store in the refrigerator in plastic bag with holes.  When properly stored, carrots retain their nutrients for up to two weeks.

Preparation for cooking: Nutrients are most concentrated in the peels of carrots and just below.  You don’t have to peel or scrape young or small carrots if you give them a good scrubbing with a vegetable brush.  Older, bigger carrots are probably better peeled.

Steaming: Steam whole carrots 15 minutes, carrot slices about 10 minutes.

Baking: Large carrots can be baked in the oven.  Scrub them and leave whole and unpeeled. Bake at 350 for 30 to 40 minutes.

Freezing: Freeze pureed carrots using the food cube method for up to 2 months.

For tips on preparing and feeding more vegetables, check out Super Baby Food book or check right back here at the Super Baby Food Blog.

Dec 272010

Who doesn’t like French fries?  You are right, No one!  Everyone loves French Fries.  Here’s a quick but deliciously simple recipe for French fries that whole family will adore.  You can find more recipes at our website at by clicking on the link and of course my book, Super Baby Food.

Don’t deep fry potatoes in all that oil–bake them for your toddler instead!

Cut up 2 or 3 potatoes into quarters, eighths, or French fry shapes. You can peel them if you wish, but remember that the peels have lots of nutrients.

Put the cut-up potatoes in a bowl and toss them with melted butter. Use only about 1 teaspoon of melted butter for each potato. (Or save washing a big bowl and brush them with melted butter instead.)

Spread potatoes on a cookie sheet sprayed with non-stick cooking spray. Bake in pre-heated 400 oven for 20 minutes or until browned.

Variations: Sprinkle some Parmesan cheese and/or parsley on those fries before they go into the oven–delicious! Or use sweet potatoes instead of white potatoes for an extra jolt of vitamin A.