Veggie puree

The meals I prepared for Simona during the 7-9 month mark were some of the easiest and fastest foods to date. I enjoyed basically throwing whatever veggies I had in the fridge into a saucepan and boil them up. As she was still quite physically demanding on me (read this as, she had to be held most of the time or scream bloody murderer), I had to quickly prepare food while also making myself available to her.

Ingredients:

3 medium red potatoes, peeled and cubed

2 carrots, peeled and cubed

1 green or yellow squash, peeled and cubed

2-2 ½ cups of water

1 tsp ghee

Directions:

  1. In a medium saucepan, bring water to a boil
  2. Add cubed vegetables and cook over medium-high heat until tender, 10-15 min (check potatoes as a benchmark for overall readiness)
  3. Pour water out and puree. If the consistency is too thick, add breastmilk or formula to reach desired consistency.
  4. Add ghee and mix well.

Total prep+cook time: 20 minutes

Freezer tip: whenever I made this recipe, I made more of it, divide into portions and freeze them. It saves a lot of time and hassle, especially in this tricky age, so don’t be afraid of making more food.

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