Baby Food: Blueberry & Spinach Puree
By Proud Mama
Packed into this perfectly purple puree are antioxidants, vitamins A, C and E, flavonoids, fiber , zinc and iron!
Appropriate for babies six to nine months
Packed into this perfectly purple puree are antioxidants, vitamins A, C and E, flavonoids, fiber , zinc and iron!
Appropriate for babies six to nine months
Ingredients
- 2 10-oz packages of frozen spinach
- 1 1/2 cups of frozen blueberries
- 1/2 tsp lemon (or lime) juice
- 2 tbsp water
Details
Level of difficulty Easy
Preparation time 10mins
Cooking time 2mins
Cost Budget Friendly
Preparation
Step 1
Place spinach into saucepan and cover with water.
Let it boil, keep it covered and let it simmer for approximately seven minutes.
Drain the spinach.
Step 2
Puree the blueberries and spinach separately for about one minute, or until a smooth texture is achieved
Step 3
Now add both the pureed spinach and blueberries into the blender with the lemon juice and water.
Puree until smooth.
Be careful to clean your appliances and counters as you cook, as the blueberries tend to stain white countertops and materials!
Add extra water by the tablespoon to achieve a smoother texture, if desired.
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Chef Tips and Tricks
Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!
Ingredients
- Chicken breast
- 6 -8 bacon slices
- 1 cup spinach leaves
- 1 small jar semi-dried tomatoes
- 1 cup shredded cheese
- Salt and pepper
Method
- Carefully slice the chicken breasts, forming a pocket, without cutting right through.
- Fry the breasts until golden brown on both sides.
- Layer bacon slices on a chopping board.
- Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
- Roll the chicken breast in the bacon slices, folding it closed as you go.
- Cook in the oven for 20 minutes at 375°F.
- Serve, and enjoy!
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