Munchkin Meals: Breakfast

I like scrambled egg yolks!

Purée "Recipes" 

Banana purée: slice a few very ripe bananas; fork mash or buzz with an immersion blender (adding water to thin as needed).

Apple purée: Peel, core, and dice a few apples (I used Gala apples). Place in a saucepan, and add just enough water to cover the apples, cover the saucepan, and cook until fork-tender (about 8 minutes). Drain, reserving the cooking liquid, and purée with an immersion blender, adding some of the cooking water as needed to thin the purée. 

Pear purée: Same as for apples, cooking for 4 minutes instead of 6. 

Peach purée: If the flesh is soft enough, no cooking is needed at all, just peel, remove the pit and purée. Baked peaches are delicious as well: slice 4 or 5 peaches in half, remove the pit, and place cut-side down in a baking pan, and add about an inch of water. Bake at 400 degrees for 10 minutes, or until soft. If skin hasn't baked into the flesh, remove it, then purée, adding some of the cooking water to thin as needed. 

Plum purée: Same as for peaches.

Scrambled Egg Yolks: Since whites are typically the part of the egg to which babies tend to be allergic, separate the whites from the yolks (Liam will eat 2 yolks at a time; I save the whites for other applications). Spray a small skillet with nonstick spray, and place over medium heat. Place the yolks in the pan, and scramble until well-cooked. Allow to cool for several minutes, and serve. 

Blueberry-Banana purée: Bring 2 tablespoons of water to a simmer in a small saucepan. Add 2 tablespoons of blueberries, and cook for two minutes, or until the blueberries break open. Pour the blueberries and cooking water into a tall tupperware container or cup, add half a banana broken into chunks, and purée with an immersion blender. For a thicker purée, drain the blueberries and discard the cooking water.

After any purée is made, pour into a pastry bag (it helps to use a clip on the narrow end to hold the purée in as you are pouring), then pipe an ounce of purée into each well of an ice cube tray . Freeze about four hours, then remove to a zip-top freezer bag, labeled with the contents and the date. I find it easier to remove purées from silicone ice cube trays (I use Tovolo) than from plastic ones. 

To defrost, simply transfer enough food for the following day to covered containers and place in the refrigerator. Purées can remain refrigerated up to 3 days. Never re-freeze. 

To an ounce of purée, I add a heaping teaspoon of Trader Joe's full-fat Greek yogurt, or a tablespoonful of baby oatmeal mixed with 1 ounce of breastmilk (you can also use formula or water). If I need to thicken a very soupy purée, I will add a tablespoonful of dry oatmeal flakes. I sometimes add a sprinkle (about ⅛ of a teaspoon) of cinnamon to his apples. 

See more Munchkin Meals on Brittany's blog, A Healthy Slice of Life.