Mixing Sweet and Savory
Salmon and sweet potatoes is such a delicious meal, and it is great for expanding your baby’s taste buds. By combining the sweet potato with the salmon, the sweet potato makes the fishy taste more subtle. So, it is a slow introduction to the flavor. Over time, your child will grow to like the fishy taste on their own. My son’s favorite food is salmon, and he devoured this puree. Plus, salmon is brain food, especially in the morning, because it is rich in omega 3s, vitamin B12, phosphorus, vitamin D, and protein. Sweet potato is a healthy source of carbohydrates for energy and vitamin A.
- 1 lb of wild caught salmon
- 1 lb sweet potatoes
- 4 TBSP coconut oil
- Coconut milk for blending
- Cook the salmon in 350◦F oven for 20 minutes.
- While the salmon is cooking, peel and cube up sweet potatoes. Each piece should be about 1/2 inch pieces.
- Boil about 2 cups of water in a steamer. Place the sweet potato in the steamer, and cook for 7 minutes.
- Using your hands or a knife, break up the salmon into chunks for easier processing in the blender. Add the salmon, sweet potato, and coconut oil to the blender.
- Blend the ingredients for 30 seconds, and then add coconut milk in 1/4 cup increments until it blends to a smooth consistency.
- Spoon about 1/2 cup or 4 oz of the food into a breast milk bag. Flatten the bag, label with the date and description, and freeze. Repeat this process until all of the batch is stored.