Baby food

[Guest guest]

You're wise to question that. Yes, start with stuff that is easier to digest

like pealed, deseeded, and cooked vegies and fruits...obviously, make sure to

puree them for the baby. Mashed banana would be good as would mashed avocado.

Peds always say to start with the grains like rice cereal, then move to pureed

fruits and veggies, and then pureed meats. Just omit the grains altogether, and

start with the fruits and veggies. I'd check out the stages list in the food

preparation section of pecan bread if you want an idea of a good order to use.

Meleah

Baby Food

Hey everyone-

Does anyone have any info on how to intoduce foods to a baby? I mean, my

baby's ped says I should start with rice cereal around 4-6 mos. Well, if my

stomach is so sensitive to grains and starches, shouldn't I be cautious when

intoducing foods to my baby? Wouldn't it make sense to start with something less

complicated to digest, such as a mashed banana?

I'm just trying to prevent the " vicious cycle " before it even has a chance to

begin. My baby is 5 1/2 months old.

__________________________________________________

[Guest guest]

Just a thought that, aside from questioning WHAT to give your baby re. solids,

also question WHEN! The American Academy of Pediatrics suggests 6 months at

least of only breastmilk, so your dr. is not even suggesting that (I know your

baby is almost 6 months, though).

We're about to start solids on our baby and she's 9 months. We waited until all

our four kids were between 8 and 9 months to feed them anything other than

breastmilk.

Ellen

9 y/o dd scd since 5/06 for Crohn's

[Guest guest]

Baby Food on scdreicpe_creators

http://health.groups.yahoo.com/group/scdrecipe_creators/msearch?query=Baby+Food & submit=Search & charset=windows-1252 http://health.groups.yahoo.com/group/scdrecipe_creators/message/2177Cheeseburgers with salad or steamed vegetable, plus an SCD pickle spear (I make my own). A Foreman-type grille is great for getting burgers cooked quickly.You can make your hamburgers different by using different seasonings and different cheese. A "Black-n-Blue Burger", for instance: blackened beef seasoning and bleu cheese, Or a Monsta Burger -- two patties with salt and pepper, with lettuce, tomato and cheddar in between,

and bacon and cheddar on top, and a steak knife thrust through the two to hold them together. (Bacon can be baked ahead with a minimum amount of attention, and then reheated when you need it. Or a Cajun BBQ, served with some legal coleslaw. If raw veggies are a no-go, served a steamed vegetable. I've made mock potato salad with properly prepared white beans, and everyone except my husband, who hates beans, thought it was great. A Swiss-n-Mushroom Burger -- mushrooms sauteed in butter with a sprinkle of thyme, piled over the burgers and topped with legal Swiss. Pass it under the broiler if you want the cheese melted more than the heat of the burger and the mushrooms.Now picture any of the above done with lightly pounded boneless chicken breasts or slices of previously baked turkey breast. (I'd use poultry seasoning or blackened chicken seasoning (homemade, of course) for these.Boneless fish filets are great, too. I do a mix of homemade garlic

powder, powdered ginger, and mustard powder. Brush firm white filets with sesame oil, sprinkle with seasoning and grill. Or broil. Meanwhile, cook baby bok choy, or celery and fresh spinach leaves, or throw in some pea pods and cook with a bit more sesame oil and some of the seasoning. If you have the fish pre-seasoned and the veggies chopped beforehand, this can be on the table inside of ten minutes.Then there's the Creative Crockpot. Blackened Beef Pot Roast -- splash some dry red wine in the bottom of the crock pot. in a two pound chuck roast, and splash it with wine and sprinkle with blackened beef seasoning. Add another two pound roast, and repeat. Add a third roast, and repeat. Cover and crock for many hours. Have some pealed, cut carrots in a bowl in the refrigerator. About an hour before you want to eat, dump them in the crock pot, cover, and turn to high. Do this before you leave to take Kid A to piano lessons, so food is ready when you

return, and you actually have time to eat before Kid B leaves for soccer.Or crock pot chili. This can be made with ground beef or ground turkey. 3-4 pounds of ground meat, browned, tossed in pot with 2 46-ounce cans of tomato juice, 3-4 mild New Mexico chiles, chopped, 3-4 tablespoons homemade chili powder, some chopped onion and garlic. On high, bring to a simmer, then add 1 pound brown lentils, properly soaked SCD wise (they don't need to be pre-cooked), stir, and let cook for an hour. I've also done this with stew meat which I crocked overnight, then added the lentils in the morning, and let it crock on low until dinner time, stirring occasionally as I pass through the kitchen for something else.http://health.groups.yahoo.com/group/scdrecipe_creators/message/2021How about trying cauliflower, steam it, you

can puree it and smuggle it into meatballs http://health.groups.yahoo.com/group/scdrecipe_creators/message/2020You could chop the broccoli really fine and disguise it in meatballs or spaghetti sauce. That usually works good. Or you can smother it with homemade mayonnaise. http://health.groups.yahoo.com/group/scdrecipe_creators/message/2018broccoli chopped small and simmering in tomato sauce with some chunky pieces of carrots and green peppers. http://health.groups.yahoo.com/group/scdrecipe_creators/message/1919For my friends daughter, I

cook up winter squash and applesauce andfreeze it in quart freezer ziplock bags (for them, freezer space isnot a problem). I can my applesauce. I often make up sausage patties andmeatloafs and freeze those too. One of the frustrating things aboutSCD is not having enough prepared food on had, like ketchup, tomatosauce, mayo etc. You could make her batches of those and freeze insmaller amounts (not the mayo) so she can always have some fresh on hand.If she can eat baked goods, you can make up muffins and breads andfreeze those as well. I recommend pre-slicing the bread before youfreeze it. That way she can only take as much as she needs.I think the Avocado bread recipe you found is mine. You can use anytype of nut butter she tolerates. For small batches you can make it inthe blender by

grinding nuts and oil (and salt -optional) together.It's not as easy in the blender, but it can be done. Make sure toscrape down the sides often. You can also buy your nut butter. Itusually is slightly more expensive this way. I don't know how longyour friend has been SCD, but often the easiest nut butter/flours totolerate are: pecan, macadimia, walnut, blanched almond, and brazil.Peanut butter and cashew butter are usually considered for further inthe healing process.The ingredients in your nut butter should only be nuts, oil and salt.It can raw or dry roasted. (Do not make nut butter from store boughtdry roasted nuts. These often have starch on them. You can roast themyour self however. Usually nut butter made from dry roasted nuts isfine because they don't add the starch. To play it safe, buy raw nutbutter.) http://health.groups.yahoo.com/group/scdrecipe_creators/message/1538MAGIC MEATBALLSExtras can be frozen for months.6 to 8 tablespoons Green Purée (recipe follows)2 tablespoons tomato juice, cooked down1 teaspoon salt¼ cup almond flour or maybe yogurt (wheat germ, unsweetened wasoriginally called for)1 large egg, beaten1 pound lean ground beef or turkey2 to 4 tablespoons extra-virgin olive oilPrepare the Green Purée.In a large bowl, combine the Green Purée and tomato paste, mixingwell with the back of a fork until the green color turns brownish.Mix in salt, almond flour (wheat germ) and egg, and finally add theground meat, and mix with hands until well-combined. Using damphands, pinch off about 2 teaspoons meat, and gently shape mixtureinto

mini meatballs.Pan-fry or bake the meatballs as follows.To pan-fry: Heat 2 tablespoons oil in a large (10- to 12-inch)nonstick skillet over moderately-high heat until hot but not smoking.Add meatballs in 4 batches to avoid overcrowding the pan. Allow tobrown on all sides for about 5 minutes, turning occasionally with thehelp of 2 teaspoons. Reduce heat to low, and cook through for another10 minutes. Transfer to a plate, and add more oil as needed for thenext batch.To bake: Preheat oven to 350 degrees. Brush a large cookie sheet with2 tablespoons oil, gently place meatballs on sheet, and bake for 10minutes. Using a spatula to loosen, turn the meatballs over to brownon the other side, then return to oven for another 10 minutes.Serve with toothpicks as "cocktail'' meatballs, dropped in almost anysoup or smothered in Easy Homemade Pasta Sauce

(recipe online) overspaghetti.Makes about 42 small meatballs.----------------------------------------------------------------------Green Puree: 2 cups raw baby spinach leaves (or 1 cup frozen chopped spinach orfrozen chopped collard greens)2 cups broccoli florets, fresh or frozen1 cup sweet green peas, frozen1 teaspoon fresh lemon juiceIf using raw spinach, thoroughly wash it, even if the package says "prewashed.'' Using a vegetable steamer, steam the broccoli and spinach in 2 inches of water in a tightly covered pot for about 10 minutes. Add the peas for the last minute of steaming. Alternatively, place broccoli and spinach in a microwave-safe bowl,cover with water, and microwave on high for 8 to 10 minutes until very tender, adding the peas for the last minute of cooking. Once cooked, drain the vegetables, and place them in the bowl of a food processor along with 2

tablespoons water and the lemon juice. Purée on high until as smooth as possible. Stop occasionally and push contents from top to bottom. If necessary, add 1 or 2 tablespoons water to make a smoother purée. Store in refrigerator up to 3 days or freeze in ¼-cup portions. Makes about 2 cups purée (double the recipe to make an additional cup).NoteThis recipe makes more than you need for the meatball recipe; the leftovers can be frozen.----------------------------------------------------------------------EASY HOMEMADE PASTA SAUCE¼ cup extra virgin olive oil1 onion, finely minced or puréed1 garlic clove, finely minced¼ cup Orange Purée (recipe follows)¼ cup White Purée (recipe follows)1 (28-ounce) can whole peeled tomatoes with liquid or fresh tomatoes,cooked and peeled6-ounce cooked down tomato juice½ teaspoon saltFreshly ground

black pepperPrepare the Orange and White Purées.Place the oil in a deep saucepan over medium heat. Cook the onions and garlic until they are slightly translucent but not brown, stirring occasionally. Mix in the Orange and White Purées, tomatoes and tomato paste, and bring to a boil. Lower the heat and simmer for 15 to 20 minutes until the sauce thickens. Transfer sauce to ablender, and purée in batches or use a handheld blender inserted directly in the pot to purée sauce. Stir in salt and a few grinds of pepper, to taste. Use immediately,store covered in the refrigerator for up to 1 week or freeze for up to 6 months.Makes about 4 cups sauce.----------------------------------------------------------------------Orange Purée: This makes more than you need for the meatball recipe but can be frozen.1 medium butternut or winter squash, peeled and roughly chopped3

medium to large carrots, peeled and sliced into thick chunksIn a medium pot, cover the squash and carrots with cold water, and boil for about 20 minutes until potatoes and especially carrots are very tender. (If the carrots aren't thoroughly cooked, they'll leave telltale little nuggets of vegetables, which will reveal their presence.) Drain the squash and carrots, and put them in the food processor with 2 tablespoons water. Purée on high until smooth; no chunks shouldremain. Stop occasionally to push the contents from top to bottom. If necessary, add 1 to 2 tablespoons water to make a smooth purée, but the less water the better. Store in refrigerator up to 3 days or freeze in ¼-cup portions. Makes about 2 cups purée (double the recipe to make an additional cup).----------------------------------------------------------------------White Purée: This makes more than you need for the

meatball recipe but can be frozen.2 cups cauliflower, cut into florets (I may try white beans)2 small to medium zucchini, peeled and roughly chopped1 teaspoon fresh lemon juiceSteam the cauliflower in a vegetable steamer over 2 inches of water using a tightly covered pot for about 10 to 12 minutes, or until very tender. Alternatively, place cauliflower in a microwave-safe bowl, cover with water and microwave on high for 8 to 10 minutes, or until very tender. Meanwhile, start to pulse the (raw or cooked and peeled) zucchini with lemon juice. Drain the cooked cauliflower. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the foodprocessor with 2 tablespoons water. Purée on high until smooth. Stop occasionally and push contents from top to bottom. If necessary, add 1 to 2 tablespoons water to make a smooth purée. Store in refrigerator up to 3 days or freeze in ¼-cup portions. Makes about 2

cups purée.http://health.groups.yahoo.com/group/scdrecipe_creators/message/306Spinach Crackers 350* oven1 bag of baby spinach (pre-washed)3/4 cup almond flour3 cloves of garlic, minced 2 tablespoons ghee (or butter or oil) you need this much tomake them crispy1 tablespoon watersalt to tastePre-heat the oven to 350In a frying pan melt gheeAdd spinach, garlic, water and salt. Cover and cook till wilted and the water is evaporatedTake from the heat and mix in almond flourSpread on a cookie sheet lined with parchment paper. It should be very thin, about 1/8"Bake for 25 min. Remove from the oven and carefully cut into small

squares without lifting it from the sheet.Lower the oven to 170F and bake (dry) for about 60-80 min.They are very crispy and hold well together. http://health.groups.yahoo.com/group/scdrecipe_creators/message/291Butternut Squash or Carrot "No Tomato" SauceCut rounds of butternut squash (w/ peeling still on) or use baby carrots and brush/toss with olive oil. Roast in oven on a cookie sheet till tender, turning several times.If using squash, scoop from skin. While squash/carrots are cooling a bit, heat oil in a pan and sautee a few slivers of onion (I think B-L used garlic) till tender. Puree the squash or carrots and add some to pan w/ onion. Thin with warmed chicken broth till a good sauce consistancy is reached adding more puree or broth as needed. I

usually season with either a little basil or oregano and lots of salt and a bit of pepper. The roasting really adds depth to the sauce so it doesn't taste like you're eating baby food. I have tried it with boiled carrots and it didn't fly with the kiddo. Teri Arranga smallmp@... Thu, May 13,'10 Our son did all right for a while with baby food veggies, but when we gave him more to promote BMs, then he had a very bad behavioral reaction due to physical discomfort. We found that preparing all of his veggies from scratch was the very best way. This is fresh and unpasteurized, containing the food's natural enzymes. We bought the veggies and juiced,

blenderized, and baked/pureed. What a difference! He was much more comfortable gastrointestinally. TeriElaine's web site type in search Baby Food:http://search.freefind.com/find.html?si=24390257 & pid=r & n=0 & _charset_=iso-8859-1 & bcd=%F7 & query=BABY+FOOD

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