This post is sponsored by the Nutribaby by Babymoov, because life is beyond busy when you have a little one, so let them help you make mealtime a little less crazy!


Today, I am bringing you not 1.. but 4 recipes!!!

It’s a good day!

The reason – I wanted to showcase how amazing the Nutribaby by Babymoov is and how it really grows with your baby and all of the different stages of feeding – from purees, to finger foods and it even helps with toddler meals!

So get ready, it’s time to go on a culinary adventure together.

First stop, is a simple Yellow Squash + Thyme Puree that is a perfect starter puree for baby, followed by a decadent Sweet Potato + Strawberry Puree with Cinnamon and Farro that you can serve chunky or smooth and is so good that both of my girls were beyond happy to have this puree in their reusable pouches for snack time all week long. Then onto finger foods! A spring Green Finger Salad with Coconut Oil + Mint salad that is great for both babies just starting to feed themselves, perfectly soft so they can gum them up even if they don’t have any teeth, and also served as a side dish at family dinner. And finally, onto my favorite recipe for toddlers (and moms:) Beet Chocolate Muffins with Cream Cheese Surprise! <——- totally saved the best for last didn’t I?!?!


Yellow Squash + Thyme Puree

This smooth and creamy puree is made with yellow squash (or zucchini as I call them), a small white potato and a sprinkle of thyme. This puree is mild with a nice note of fragrant thyme and is full of vitamin A and C, magnesium, fiber and folate. Since yellow squash is in abundance in the spring and summer months, you have no excuse not to make this.

Because summer squash is loaded with water, I use a white potato in this recipe for some extra thickness. But if you aren’t into the potato, you can also substitute in an apple or pear if you prefer.

This easy puree is made in exactly 3 steps and takes roughly 14 minutes to make, from chopping to finished puree. 14 minutes until you have this delicious puree bursting with summer’s favorite yellow vegetable!

Step 1 – Chop your veggies
Step 2 – Stack your baskets and push the steam button
Step 3 – Puree the zucchini into a smooth consistency

Done and Done!


Yellow Squash + Thyme Puree

2 medium yellow squash, trimmed and chopped
1 small white potato, chopped*
1/2 teaspoon fresh thyme, chopped**

Instructions for Nutribaby
1. Place the squash, white potato and thyme into the large basket. Start a 10 minute steam cycle. 2. Let cool and then transfer all of the ingredients into the blender.
3. Puree until smooth. I did not need to add any additional cooking liquid but if your puree is too thick, add 2 tablespoons of the cooking liquid in at a time until you achieve your desired texture.

Instructions for Regular Cooking Method
1. In a medium saucepan, bring 2 inches of water to a boil. Add the squash, potato and thyme into a steamer basket and steam for 10 minutes. Let cool slightly. Transfer all ingredients to a blender of food processor and puree until smooth.

Yield – 15 ounces
Storage – 4 days in fridge or 3 months in freezer

* Feel free to use a cored, peeled and chopped apple or pear in this recipe instead of the potato.
** I steamed the thyme in this recipe so their flavors are more subtle, but for a big spice kick you can add the thyme right before pureeing.


Sweet Potato + Strawberry Puree with Cinnamon and Farro

Oh man! Sweet potatoes, strawberries and cinnamon <——- this is a match made in baby puree heaven!

This puree is a little sweet and a little savory – a deep rich taste from the sweet potatoes, a little summer fun kick from the strawberries and a little spicy wholesome cinnamon for a complimentary flavor kick, are all blended together before being swirled in with nutty and chewy farro.

You can serve this as a chunky puree with a little cooked farro, or you can puree the farro along with the sweet potato mixture for a smooth puree for baby. Either way, this puree has it going on!

I spooned this puree into reusable pouches for the girls and they couldn’t get enough! They went through 6 pouches in 2 days!! I probably should monitor their pouch intake but when they are eating pouches full of beta carotene, vitamin C, antioxidants, fiber and protein for a snack, I always cave.


Sweet Potato + Strawberry Puree with Cinnamon and Farro

2 cups sweet potato, peeled and chopped (roughly 2 small sweet potatoes)
2 cups strawberries, trimmed and chopped*
1/2 teaspoon cinnamon
1 cup cooked farro

Instructions for Nutribaby
1. In the large basket, place the sweet potatoes and start a 15 minute steam cycle.
2. In the small basket, place the strawberries and sprinkle with cinnamon. When the first 15 minutes for the sweet potatoes are done, add the small basket of strawberries ontop of the sweet potato basket and start a 3 minute steam cycle. Let both cool slightly.
3. Transfer both the sweet potatoes and strawberries to a blender and puree until smooth, using the juices from the cooking process if needed.
4. Mix the puree with the cooked farro. For a chunky puree, mix the puree and whole farro and serve. For a smooth puree, add the farro to the blender after pureeing the sweet potatoes and puree or pulse until you reach your desired consistency.

Instructions for Regular Cooking Method
1. In a medium saucepan, bring 2 inches of water to a boil. Add in a steamer basket with the sweet potatoes and steam for 15 minutes. Add the strawberries and sprinkle with cinnamon and steam for 3 more minutes. Let cool slightly. Transfer all ingredients to a blender or food processor and puree until smooth, adding cooking water in if needed. Mix with the farro as directed above in step 4.

Yield – 20 ounces
Storage – 4 days in fridge or 3 months in freezer

*Note about Strawberries – in the spring time when strawberries are not at their juiciest, I find that giving them a quick steam helps make their flavor more impactful. If you are making this at the height of strawberry season and your strawberries are bursting with flavor, feel free to skip the steaming step.


Green Finger Salad with Coconut Oil + Mint

Let’s fact it, the finger food stage of feeding is a tough one.

At least for me it was!

I’m talking about that two to three month period when your baby is totally over purees (or eating purees but also wanting to feed themselves) and while you want to be able to feed them whatever you are eating, the chances you are eating soft and gum-able foods at 7am is probably not happening, or is it only me that needs at least 3 cups of coffee before I can even think about breakfast foods?

Also, going from having a huge backstock of healthy pre-made frozen purees ready at my beck and call, to having to make everything right there on the spot really through me for a loop. It actually stressed me out! I wasn’t ready for the moments when baby Parker would be hangy and pissed that I couldn’t get her selection of finger foods ready fast enough! And boy, do my girls get hangry!

So while I was using the Nutribaby these last couple of weeks, it hit me – the Nutribaby is actually the most AMAZING thing to help you make fast finger foods! Don’t get me wrong here, it also makes amazing baby purees, but it seriously makes the finger food stage so easy.

You just toss in whatever you are having for dinner or what you can quickly gather from your fridge, chop and toss together, steam for 5-8 minutes and baby’s meal is done!

This green finger salad is full of Springs freshest vegetables – green beans, asparagus and broccoli. Gently steamed so they are soft but still have a little crunch, then tossed with a spoonful of coconut oil for some healthy fats and a pinch of chopped mint leaves for a refreshing taste.

I made this finger salad for family dinner and paired this with some grilled chicken, a side of brown rice and a bowl of cut watermelon. We all devoured it, even Ellie who is not always the best at eating her green veggies these days!


Green Finger Salad with Coconut Oil + Mint

1/2 cup asparagus, trimmed chopped
1/2 cup green beans, trimmed and chopped
1 cup broccoli florets, chopped
1/2 teaspoon coconut oil
3 mint sprigs, finely chopped

Instructions for Nutribaby
1. Place the asparagus, green beans and broccoli into the large basket. Start the steam cycle for 8 minutes. Let cool slightly.
2. Place all of the ingredients into a medium bowl, and toss with the coconut oil and mint. The coconut oil will melt as you toss the warm veggies in it.

Instructions for Regular Cooking Method
1. In a medium saucepan, bring 2 inches of water to a boil. Add the asparagus, green beans and broccoli into a steamer basket and steam for 8 minutes. Let cool slightly. Transfer all ingredients into a medium bowl, and toss with the coconut oil and mint.

Yield – 2 cups or 6 small servings
Storage – 4 days in fridge


Beet Chocolate Muffins with Cream Cheese Surprise

Yes – these muffins are for your toddler
Yes – these muffins are also for you:)

These Beet Chocolate Muffins with Cream Cheese Surprise are a healthier version of the traditional red velvet cake with cream cheese icing. But instead of overloading on the unhealthy fat, sugar and refined wheat, we substitute in white whole wheat flour, olive or coconut oil (both are healthy fats) and your choice of sugar (coconut, stevia, regular, maple syrup).

Plus we fill the muffins with a big serving of beet puree.

Because 1) it makes the muffins a beautiful deep red color and 2) it fills the muffins with immune-boosting vitamin C, potassium and fiber.

But red velvet cake isn’t anything worth eating without the cream cheese icing, so we add just a spoonful of sweetened cream cheese filling into the muffins for a fun mid-muffin surprise!

Perfect for your toddler’s breakfast, lunch or snack, these muffins are surely going to be a big hit. I also recommend you having one for snack with a big cup of hot coffee while standing in your kitchen ignoring your toddler completely destroying your house.


Beet Chocolate Muffins with Cream Cheese Surprise

For Muffins
1 1/2 cup white whole wheat or all-purpose flour
1/2 cup sugar, coconut sugar or maple syrup*
1/2 cup cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/4 teaspoon cloves
1/2 cup milk, of choice
2/3 cup olive, coconut or vegetable oil
3/4 cup beet puree
2 teaspoons vanilla extract
1 egg

For Cream Cheese
4 ounces cream cheese
1 teaspoon maple syrup

For Beet Puree
2 medium red beets, trimmed, peeled and chopped

Instructions for Nutribaby
1. Preheat oven to 350 degree F. Line 12 regular size muffin holes with paper liners.
2. Place the beets into the large basket and start steamer cycle for 20 minutes. Let cool slightly and then puree. Measure out 3/4 cup for this recipe and reserve the rest for another batch of muffins or another recipe. Beet puree can be frozen for 3 months.
3. In a medium bowl, whisk together the flour, sugar (if using maple syrup blend with wet ingredients), cocoa powder, baking powder, salt, cinnamon and cloves.
4. In the blender you used to puree the beets (no need to wash), blend together the milk, oil, beet puree and vanilla extract for 45-60 seconds. Add in the egg and pulse for 10 seconds.
5. Add the wet ingredients into the dry ingredients and stir until just combined.
6. In a small bowl, add the cream cheese and maple syrup and microwave for 20 seconds. Whisk until smooth.
7. Fill each muffin hole with 1 heaping tablespoon of muffin mix, make a slight indent in the muffin mix with the back of your spoon. Spoon 1 teaspoon of cream cheese filling into each indented hole. Cover with another heaping tablespoon of muffin mix, making sure to cover the cream cheese completely.
8. Bake in oven for 18-20 minutes or until a toothpick comes out clean. Let cool and serve.

Instructions for Regular Cooking Method
1. In a medium saucepan, bring 2 inches of water to a boil. Place the beets into a steamer basket and steam for 20 minutes or until tender. Let cool and transfer the beets to a blender or food processor and puree until smooth. Measure out 3/4 cups of beet puree for recipe, reserving the rest for another recipe. Continue as directed above at step 3.

Yield – 12 regular size muffins
Storage – in air-tight container in fridge or counter for 1 week, or 3 months frozen

* Note about sugar – this amount will produce a mildly sweet muffin. If you want a sweeter muffin increase the sugar amount to 2/3 cup. For the muffins pictured, I used 2/3 cup of maple syrup for a sweet almost cake like sweetness.


This post is sponsored by Babymoov but my love for this product is all my own! Thank you for supporting the brands that support Baby FoodE!