This baby food recipe not only tastes wonderful, but is packed with nutrients and great for digestion with all the fiber (from both the rice and pumpkin) and bloat-fighting fennel. Since my daughter is obsessed with pumpkin, I wanted to put together at least one luncheon meal that incorporated it in case her diet the day before included some new or more constipating/bloat-causing foods such as potato or broccoli. She gets terribly fussy when exhibiting any of those symptoms, so if pumpkin is one of her comfort foods, who am I to complain!
Pork is an excellent source of protein, thiamin, vitamin B6, phosphorus and niacin, and a good source of potassium, riboflavin and zinc.
Fennel is a great source of vitamin C and B-6, dietary fiber, potassium, manganese, copper, phosphorus and folate as well as a good source of calcium, magnesium, iron and niacin. What does this mean? It’s not only great for supporting a healthy heart, but is often used to aid in digestion and relieve flatulence (for your little tooter.)
Pumpkin is wonderfully nutritious, full of vitamin A and C, riboflavin, potassium, copper, and manganese as well as vitamin E and B6, thiamin, niacin, folate, iron, magnesium, and phosphorus.
Brown rice is high in fiber and manganese, a good source of magnesium, phosphorus, selenium, thiamin, niacin and vitamin B6, and even contains protein.
This recipe makes about 2 servings based on 11 grams of protein per day, which was recommended to me to serve in the form of lean meat for lunch from 7 – 12 months.
- 45 g of pork
- 125 g of fennel
- 250 g of roasted pumpkin (instructions on how to roast a pumpkin are here)
- 20 g of brown rice
- Your choice of oil
Cook the rice in a separate pot on the stove.
Place the pork on the bottom rack of your steam cooker and set the timer for 12 minutes. After 2 minutes, add the fennel, which will cook for the remaining 10 minutes.
Once done, add all of the ingredients (except the oil) to the blender and puree, including the cooking water.
If using right away, add a tablespoon of oil. Otherwise, refrigerate or freeze as is in an air-tight container and add the butter/oil later. It will last 48 hours in the fridge.