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So healthy, so easy: Homemade baby food recipes from Baby Love

Our lives are very, very busy. Geoff is a trained chef and has five restaurants. I am a television anchor and correspondent who covers politics with NBC. Geoff and I don’t work full time, we work all the time. We also have three beautiful young children. Grace and Henry are twins. Riley was born thirteen months later. Seriously, we had three kids in thirteen months! They make work seem like a piece of cake.

Even with demanding jobs and hectic schedules, our children remain our number one priority. Nothing is more precious to us than their smiles, their happiness, and their health. When we became parents, we decided to make sure that we were never too busy to provide wholesome, nutritious food for our children. The food that is lovingly spoon-fed to a six-month-old child is the first food other than breast milk or formula. It is the cornerstone of a lifelong healthy relationship with food. It is quite literally the way to a baby’s heart.

Like busy parents everywhere we figured out how to make it work, and want to share that with you.

  • Papaya Banana

    A tropical delight that’s good for the tummy. Papaya is a rich source of proteolytic enzymes – chemicals that enable the digestion of protein and can help with an upset stomach.

    Get the Recipe »

  • P.E.A. (Pea, Edamame, and Apple)

    Edamame is a complete protein packed with amino acids. They are also a great source of fiber, essential fatty acids, and isoflavones. Here, the flavor is balanced with the sweetness of pea and apple.

    Get the Recipe »

  • Whole Grain Blueberry Pancakes with Flax

    Pancakes will never qualify as a super nutritious food – especially topped with real maple syrup and butter the way we like ‘em in our house. But I would be remiss not to include it in the book. This was the recipe I made for Norah at least three times a week during each pregnancy.

    Get the Recipe »

From Baby Love by Norah O’Donnell and Chef Geoff Tracy. Copyright © 2010 by the author and reprinted by permission of St. Martin’s Griffin.

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