Healthy Baby Beans

Hillside Farm’s Free Range Eggs produced by Sun Loving, Bug Eating, Free Roaming Chickens!

Egg yolks are full of many nutrients such as protein, fat, vitamins A, D, E and B12, thiamin, niacin, riboflavin, phosphorous, zinc, iron, folate and choline.  Egg yolks are easily digested and are a very soft food which makes “gumming” or chewing easy.  The taste of an egg yolk is mild and most children will welcome the new taste.

Your baby’s brain is still developing and needs the best nutrition.  The membranes of the brain cells are made up of fatty acids (majority), phospohlipids, cholesterol, and protein.   Sources of fatty acids (omega 3- DHA) include free range egg yolks, fish oils, algae, seaweed, leafy greens (kale), breast milk, and flaxseed (oil).  Phospohlipids can be found in egg yolks, soybeans, peanuts, lentils, sesame seeds, flaxseeds.  Cholesterol sources include egg yolk, shrimp, and animal products.  Protein sources come from eggs, poultry, beans, nuts, seeds, meat and dairy.

• Buy eggs from you local farmer
• The darker the yolk the more nutrients it contains
• Mashed cooked yolk acts like a thickener for runny purees
• For the new eater (6 months), crumble and smooth the yolk into your baby’s food
• For an older eater (> 9 months), mix a couple drops of water with the yolk, scramble and add in cheddar cheese for a great finger food
• Think of egg yolk as a powerful additive!

• Flaxseed oil-  add a drop or two to baby food.  Make sure you watch the expiration date and keep refrigerated.

• Pureed Kale- steam kale (2-3 minutes) and puree in blender.  Use the water you steamed the kale with to thin puree).  Freeze in tbsp. size serving size (I use my deviled egg platter and then spoon out frozen serving.  The servings can then be stored in a Ziploc bag in the freeze for easy access)

• Use breastmilk or fortified formula to thin your baby food purees.

   

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  For baby led weaning recipes, click here!