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Baby Food: Blueberry & Spinach Puree

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Packed into this perfectly purple puree are antioxidants, vitamins A, C and E, flavonoids, fiber , zinc and iron!
Appropriate for babies six to nine months

The Gourmandize Team

Packed into this perfectly purple puree are antioxidants, vitamins A, C and E, flavonoids, fiber , zinc and iron!
Appropriate for babies six to nine months

Rate this recipe 4.1/5 (77 Votes)

Ingredients

  • 2 10-oz packages of frozen spinach
  • 1 1/2 cups of frozen blueberries
  • 1/2 tsp lemon (or lime) juice
  • 2 tbsp water

Details

Level of difficulty Easy
Preparation time 10mins
Cooking time 2mins
Cost Budget Friendly

Preparation

Step 1

Place spinach into saucepan and cover with water.
Let it boil, keep it covered and let it simmer for approximately seven minutes.
Drain the spinach.

Step 2

Puree the blueberries and spinach separately for about one minute, or until a smooth texture is achieved

Step 3

Now add both the pureed spinach and blueberries into the blender with the lemon juice and water.
Puree until smooth.

Be careful to clean your appliances and counters as you cook, as the blueberries tend to stain white countertops and materials!
Add extra water by the tablespoon to achieve a smoother texture, if desired.

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Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!

Ingredients

  • Chicken breast
  • 6 -8 bacon slices
  • 1 cup spinach leaves
  • 1 small jar semi-dried tomatoes
  • 1 cup shredded cheese
  • Salt and pepper

Method

  1. Carefully slice the chicken breasts, forming a pocket, without cutting right through.
  2. Fry the breasts until golden brown on both sides.
  3. Layer bacon slices on a chopping board.
  4. Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
  5. Roll the chicken breast in the bacon slices, folding it closed as you go.
  6. Cook in the oven for 20 minutes at 375°F.
  7. Serve, and enjoy!

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