I LOVE toddler food pouches. They’re super convenient, and they are often the only way I can get T to eat any vegetables.
The cost of them, however, definitely adds up. As a result, I now make my own at home using reusable pouches.
Here are a few of my favorites:
Banana & Butternut Squash Pouch:
- 1 banana
- 1/2 a butternut squash
- You must first cook the butternut squash. Rinse it, and then cut it in half lengthwise.
- Pre-heat your oven to 375 degrees.
- Use a spoon to remove the seeds.
- Get a large baking dish and put a little water in it, just enough to cover the bottom, so that the squash won’t stick to it.
- Put the squash in the dish face down.
- Cook for 45 minutes.
- Remove the butternut squash from the oven.
- Use a spoon to scrape out the squash from one of the halves to put it in a blender
- Peel a banana, break it into a few pieces, and place it in the blender as well.
- Blend the two together until you have a nice and smooth consistency.
- Now use the puree you just created to fill your baby food pouches (makes about 4), or store it in small Tupperware.
- Serve warm or chilled.
Note: As with all purees with banana, (or avocado) freezing changes its consistency, so just refrigerating it is recommended. Refrigerated, it will stay good for about a week. Also, you can either double the recipe to use all of the squash, or just puree the other half of it on its own.
- 1 banana
- 1 handful of spinach
- 6-8 strawberries
- 1-2 tablespoons of unsweetened apple sauce
- Rinse your spinach and strawberries. Then, cut off the stems of the strawberries.
- Chop up your spinach, and add it to your blender, along with the strawberries, the banana (peeled and broken up of course), and the applesauce.
- Blend until smooth.
- Again, this fills about 3 pouches.
- Best served chilled.
Note: I steam the spinach first so that it blends more easily, but that part is up to you (and I’m sure depends on the quality of your blender).