I have been un-intentionally gone for the last week or so due to a visit from my in-laws, construction on my house taking w.a.y. longer then expected but mostly because during the time I usually work during the day [Little E's nap time] I have been napping as well. With less then 4 weeks to go until Baby FoodE #2 arrives, I have hit my wall. A really high wall made up of fatigue, swollen ankles and an extreme case of mommy brain. I have been trying to break down this wall with eating a ton of popsicles, drinking gallons of lemonade and having a nightly bedtime of 9pm, but so far I have found those items useless in my pursuit to get over it all.
So please be patient with me during the next couple of months as I wind down a little [mostly because I can't get as much done, not because I don't want to] and try to figure out how to take some time off after the baby comes and still have some posts for you all to enjoy [any ideas on how I can achieve this would be greatly appreciated].
Just because there may not be as many posts or insightful thoughts into baby food, life or being a mother from me, doesn't mean that I won't still be here cheering you on to make the most delicious baby food for your little loves.
However, the other day I had just enough time and energy to make this simple puree and had to share it with you. Nothing fancy, just fresh apricots and pears simmered down with a little water and a dollop of coconut oil for some extra healthy fat.
That is the name of the game with me these day. Enjoy!
Other ways to enjoy this puree:
- Served over greek yogurt or ricotta cheese
- Mixed with lightly pureed cooked brown rice and steamed chicken or lamb for a Indian inspired chunky meal
- Spooned into a reusable pouch to enjoy on the go
- Frozen and used in your favorite tropical smoothie
- Swirl 2 parts apricot puree with 1 part spinach puree for a powerhouse puree
Apricot + Pear + Coconut Oil Puree
6 organic apricots
2 organic pears
1/2 cup liquid [water, breast milk, stock]
1 tsp organic coconut oil [optional]
Wash, core and slice apricots and pears [peeling is optional]. Place apricot and pears in medium saucepan with 1/2 cup liquid and heat for 10 minutes, covered. Stir every couple of minutes. Let cool slightly.
Transfer to blender or food processor, add coconut oil and puree until smooth.
Will make 12 ounces. Lasts 4 days in the fridge or 3 months in the freezer.