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16
Salmon Sweet Potato and
Quinoa Superfood
A super food combo to nourish your baby.
Makes about 2 cups or sixteen 1-ounce
servings
5 ounces sweet potato, cut into ½ to
1-inch pieces
5 ounces salmon, cut into 1-inch pieces
175 ml water
2
⁄3 cup cooked quinoa
Put the sweet potato and salmon into the work
bowl fitted with the steam blade and cover bowl
with lid.
Add the water to the steam/bottle warming
chamber and set the measuring cup in its place.
Close the lid to lock and then turn the dial to
steam.
Once the light goes out indicating the steaming is
complete turn the dial to chop. Pulse about 5
times to break up and then process continuously
until completely smooth, about 20 to 25 seconds.
Add the quinoa and pulse to incorporate, about 8
to 10 times. Process continuously until desired
consistency is achieved.
Allow to cool before serving. If not using
immediately, refrigerate for up to three days or
freeze in individual portions for convenience.
Nutritional information per 1-ounce serving:
Calories 29 (22% from fat)
∙ carb. 3g ∙ pro. 2g ∙ fat 1g
sat. fat 0g ∙ chol. 5mg ∙ sod. 9mg ∙ calc. 5mg ∙ fiber 1g
Sweet Bunny Waffles
The combination of carrot and apple purée used
in these sugar-free waffles make them a great
option for the whole family to enjoy.
Makes 6 waffles
1 cup whole wheat flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 large egg, lightly beaten
3 tablespoons vegetable oil
¼ cup plain yogurt
1
⁄3 cup whole milk
¼ cup carrot purée
¼ cup apple purée
1. Combine the flour, baking powder, baking soda
and salt in a mixing bowl and stir to combine.
2. Put the egg, oil, yogurt, milk, and purées into
the work bowl of the Cuisinart Baby Food Maker.
Process for 10 seconds to blend.
3. Add the dry ingredients and pulse three times.
Scrape the bowl and pulse three times again to
fully incorporate all ingredients. Allow batter to rest
for about 5 minutes before using.
4. Prepare waffles according to waffle maker’s
instructions using approximately
cup of batter
per waffle.
5. Serve immediately.
Nutritional information per waffle:
Calories 164 (48% from fat)
∙ carb. 18 g ∙ pro. 5g
fat 9g ∙ sat. fat 2g ∙ chol. 34mg ∙ sod. 294 mg
calc. 103mg ∙ fiber 3g
Sunshine Muffins
Whole grain muffins sweetened with butternut
squash purée make a wholesome breakfast
or snack.
Makes 6 muffins
nonstick cooking spray
1 cup whole wheat flour
1 teaspoon baking powder
¼ teaspoon salt
¼ teaspoon cinnamon
¼ cup butternut squash purée
2 tablespoons vegetable oil
1 tablespoon pure maple syrup
¼ cup plain yogurt
1 large egg
½ teaspoon pure vanilla extract
2 tablespoons whole milk (nondairy milk
may be substituted)
Preheat oven to 375°F. Thoroughly spray a six-cup
muffin tin.
Stir together the flour, baking powder, salt and
cinnamon in a small bowl.
Put the purée, oil, syrup, yogurt, egg, vanilla and
milk into the work bowl fitted with the steaming
blade. Pulse on chop to incorporate ingredients,
about 10 long pulses.
Sprinkle the dry ingredients evenly over the wet
ingredients in the work bowl. Pulse gently until
ingredients are just evenly incorporated. Be careful
not to overmix.
Scoop even amounts (each about a scant ¼ cup)
of batter into the prepared muffin tin.