Turkey and Garlic Marinara (Paleo/Weston A Price Stage II Baby Puree)

Turkey and Garlic Marinara (Paleo/Weston A Price Stage II Baby Puree)

Starting Stage II Baby Foods

As your baby grows, this is a great time to experiment with sneaking in new and different flavors as well as ingredients (like other veggies)! You should start the second stage of baby foods once your baby has gotten adjusted to solid foods. There is no perfect time because it is really just about feeling when your baby is ready for more diverse and complex foods in terms of flavor and texture. They may enjoy chunkier purees as teeth come in. Some note this stage as when your baby can sit on their own, but there may be some other signs as well. With my son, I noticed he would get bored with certain foods that I had given him from the start, and he started fussing or grabbing for the spoon. Giving him new combinations helped renew his interest, and putting some food in a mesh teething bag for him to hold sometimes, helped him feel in control. Personally, I did not choose to do much baby led weaning because my priority was to increase his calorie and nutrient intake. So, for you, it may make sense to incorporate baby led weaning much sooner.

Turkey Marinara Puree Recipe

With this recipe, babies can enjoy Italian night too!! This turkey marinara is packed with healthy fats, fiber, protein, and vitamins and minerals. Spinach adds folate, while the cauliflower gives a boost of magnesium. Plus, the tomato from the marinara offers potassium and Vitamin C.

turkeymarinarapuree

Ingredients:

  • 1 TBSP coconut oil or butter (for cooking)
  • 1 lb ground pasture-raised turkey
  • 1 cup fresh spinach
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and pepper
  • 1/2 jar sugar-free and preservative-free marinara sauce (homemade or jar)
  • 4 TBSP olive oil
  • 1 head of cauliflower

Directions:

1. Heat a pan on medium heat and add 1 TBSP fat to pan.

2. Cook ground meat and garlic powder, onion powder, salt and pepper.

3. Cut spinach into ribbons, and add to the pan once the meat is cooked to quickly wilt it.

4. While the meat is cooking, chop your cauliflower off the stalk into 1/2 inch pieces. Steam over 2 cups of boiling water for 7 minutes.

5. Removed the cauliflower from the steamer and add to the pan with the cooked turkey. Pour the sauce over the meat to heat it through.

6. Once you pull the turkey marinara off the heat, add the olive oil.

7. Add the turkey marinara to a blender and pulse until it reaches a chunky pureed consistency.

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