Baby Food: Parsnips | Model Behaviors

Baby Food: Parsnips

As a new mom, it’s amazing how much information and advice I receive on a daily basis. I’ve just come to realize I’m a lifetime member of this mommy club, and as Darlington matures, so does the information and advice—especially regarding health. Since our Mommy Makeover Contest started, I’ve been able to see firsthand how health is truly a delicate balance between lifestyle, fortitude, and luck.

Most of us try to incorporate good food and exercise into our lives, but not everyone has the mental and emotional strength to see things through. And sometimes things happen that are completely out of our hands. I’ve witnessed through friends and family just how difficult the road can be when dealing with the failing health of a child. So much so, I count my blessings every day for Darlington’s health.

And like so many breastfeeding moms, I felt an intense amount of guilt when I had to stop, just shy of five months. We’re constantly traveling, and she’s around so many people. It’s as if I was taking away the only gift I could give her to help build her little immune system, but the truth is that I had a significant decrease in milk production. If I could’ve kept going, I would’ve, but thankfully she started taking solids at six months, and she was able to get more vitamins and minerals from vegetables in addition to her regular formula.

I also started incorporating her solids into our grocery list and weekly menu, and now, I feel a renewed sense of responsibility to help build her foundation for a healthy lifestyle. I try to really get her involved in making all of our family’s meals, and it’s been so fun and rewarding to see how much she likes each new fruit and vegetable that she tries. So far, her favorite is—you guessed it—parsnips!

Baby Food: Parsnips | Model Behaviors

Baby Food: Parsnips
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8 servings
Ingredients
  • 3-7 parsnips
Instructions
  1. Preheat oven to 400 degrees.
  2. Wash and peel parsnips.
  3. Slice into 1-inch pieces in halves.
  4. Lay parsnips on tinfoil and drizzle with olive oil.
  5. Close up the tinfoil.
  6. Bake for 30 minutes or until tender.
  7. Place cooked parsnips into a blender.
  8. Add just enough water to puree and achieve a smooth consistency.
  9. Serve.
Notes
I refrigerate 6 tbsps. and serve Darlington 2 tbsps. per day. More than three days is not recommended. I then take the remaining puréed parsnips and stick them in individual containers (6 tbsps. per container) and freeze them.

I hope your little ones enjoy it!

Baby Food: Parsnips | Model Behaviors

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