Baby food dish
Baby Food Dish - Etsy.de
Etsy is no longer supporting older versions of your web browser in order to ensure that user data remains secure. Please update to the latest version.
Take full advantage of our site features by enabling JavaScript.
Find something memorable, join a community doing good.
( 329 relevant results, with Ads Sellers looking to grow their business and reach more interested buyers can use Etsy’s advertising platform to promote their items. You’ll see ad results based on factors like relevancy, and the amount sellers pay per click. Learn more. )
Kids Dishes - Kid Friendly Dishes
Kids Dishes - Kid Friendly Dishes | The Natural Baby Company Skip to contentSort SortFeaturedBest sellingAlphabetically, A-ZAlphabetically, Z-APrice, low to highPrice, high to lowDate, old to newDate, new to old
New
Quick View
Boon Pulp Silicone Feeder Single
$6. 99
New
Quick View
Boon Pulp Silicone Feeder 2 pack
$12.99
New
Quick View
Mushie Snack Cup
$13.99
Quick View
EZPZ Mini Mat
$22.99
Quick View
EZPZ Happy Mat
$25.99
Quick View
EZPZ Happy Bowl
$22.99
Quick View
EZPZ Mini Bowl
$19.99
Quick View
EZPZ Tiny Bowl
$16.99
Quick View
Mushie Silicone Baby Bib
$12.99
Quick View
Boon Snug Straw
$9.99
Quick View
Boon Swap Baby Utensils
$9.99
New
Quick View
Boon Snug Spout with Cup
$12.
99
Quick View
Boon Snug Spout
$9.99
Quick View
Avanchy Baby Bamboo Bowl + Spoon - Pink
$19.99
Quick View
Avanchy Baby Bamboo Bowl + Spoon - Orange
$19.99
Quick View
Avanchy Baby Bamboo Bowl + Spoon - Green
$19.99
Quick View
Avanchy Baby Bamboo Bowl + Spoon - Blue
$19.99
Quick View
Avanchy Baby Bamboo Bowl + Spoon - White
$19.99
Quick View
Avanchy Baby Bamboo Bowl + Spoon - Gray
$19.99
Quick View
Avanchy Baby Bamboo Plate + Spoon - Green
$19.99
Quick View
Avanchy Infant Feeding Spoons - No Pink
$19.99
Quick View
Avanchy Bamboo and Silicone Toddler Training Forks
$19.
99
Quick View
Avanchy Toddler Bamboo Plate + Spoon - Pink
$24.99
Quick View
Avanchy Baby Bamboo Plate + Spoon - Grey
$19.99
Quick View
Avanchy Baby Bamboo Plate + Spoon - Orange
$19.99
Quick View
Avanchy Baby Bamboo Plate + Spoon -Blue
$19.99
Quick View
Avanchy Baby Bamboo Plate + Spoon - Magenta
$19.99
Quick View
Avanchy Infant Feeding Spoons - No Blue
$19.99
Is around 5pm the ‘witching hour’ at your house? It’s a phenomenon that babies and toddlers get the crankies at mealtime. While we can’t bounce them on our knee while you get the spaghetti on the table, the least we can do is help make things a little more pleasant! Our line of eco-friendly baby and kid’s dishes by Avanchy and Mushie have nifty features like suction to keep that plate off of the floor, easy-to-clean bamboo and chemical-free plastic, and with soft colors and sleek lines, they look great to boot.
We’ve also figured out a way to keep your kiddos from wearing their food. It’s a bib...it’s an apron...it’s a bapron! This bestseller from Bapron Baby is a full coverage smock that’s waterproof, machine washable and comes in adorable patterns like Taco Party, Cookies & Milk and Camping Bears. You’ll find it comes in handy for art and playtime!
Read online "365 Healthy and Delicious Meals for Baby Food" - LitRes
Foreword
Nutrition - what could be more important for a growing organism? How your baby starts to eat when you wean him will affect his future development and perhaps even adulthood. In our time, in industrially prepared products, you can find a lot of food additives, flavoring and coloring, which are not at all useful for a small person - and in these conditions the importance of homemade food increases many times over.
The basis of human nutrition is meat, fish, dairy and sour-milk products, various vegetables and fruits, buckwheat is obligatory for cereals.
Vegetarianism, fasting for children is unacceptable, and canned food at an early age is undesirable.
It is best to cook your own food from food purchased raw. It is advisable to buy meat and fish in a piece and not give a small child store-bought convenience foods. Remember that when preparing children's dishes (up to 8-10 years old), hot spices are not added.
Starting at about a year old, a child can get many meals from an "adult" table. It must be remembered that the child has already learned to chew and swallow rough food, but can he bite well? Gradually, the child must be accustomed to more and more varied foods, while noticing whether this or that product will cause an allergy. Unfortunately, this problem is now actual. Eggs, honey, later - chocolate and citrus must be introduced under control. But in our time, any products can give an undesirable reaction, which is why parents need to be careful.
If up to a year the child's diet mainly consists of pureed soup, cereals and mashed potatoes, then after a year it is already possible to give meat in the form of fried or baked cutlets, casseroles, meatballs; vegetables and cereals - not only in pureed form, but also in the form of pancakes, vinaigrettes, you can give raw vegetables, rye bread.
The wider the set of products, the more fully and fully the child's need for proper nutrition is satisfied.
Dishes for infants
Recipe no. 1
Vegetable broth
Ingredients: 50 g vegetables, 100 g water.
One of these vegetables: Carrots, cabbage, turnips, potatoes or zucchini Wash thoroughly, peel, cut into small slices, cover with cold water and cook covered over low heat until tender. Then strain through sterile cheesecloth, bring to a boil and pour into a sterile bottle.
Vegetable decoction can be given to an infant between feedings as a drink. Usually, such supplementation is required if the child is bottle-fed or breast-fed "by the hour". If the child receives a breast on demand, then mother's milk is enough for him.
Recipe No. 2
Juices for the first feeding
To obtain 50 ml of juice, 100 g of any berries or fruits are required.
Wash fresh green apple, pour over with boiling water and grate.
Put the resulting puree into cheesecloth, folded in half, and squeeze the juice with a spoon. Drain the squeezed juice into a glass dish and close the lid. If the apples are sour, add sugar syrup to the juice before feeding.
Red-skinned fruits can cause an allergic reaction, so a green apple is best.
Recipe No. 3
Juices for the second food
To obtain 50 ml of juice, you need 100 g of any fruit or vegetable.
Option 1.
Sort ripe plum fruits, rinse thoroughly, scald with boiling water, remove the seeds and put the pulp into a sterile double-folded gauze. Squeeze out the juice with a stainless steel spoon.
Option 2.
Wash young carrots (carrot), scald with boiling water and grate on a fine grater. Then squeeze the juice through cheesecloth.
Carrot juice is rich in vitamin A, so it is desirable to add it to other vegetable juices.
Recipe No.
4 Fruit purees
To obtain 40-45 g of puree, 50 g of fruit are required.
Option 1.
Wash ripe apples or pears without spots or damage, pour over with boiling water, remove the skin, remove the seed nest and grate on a fine grater.
Option 2.
Wash fresh apricots thoroughly, cover with water, cook until soft. Rub through a sieve, add granulated sugar (1 tsp), boil again.
Blueberries, black currants, apples and pumpkins, strawberries, sea buckthorn, etc. can be puréed in the same way.
Recipe No. 5
Carrot puree
Ingredients: 1 carrot, 1/4 cup milk, 1/3 tsp butter or vegetable oil.
Wash the carrots with a brush, peel, chop, put in a saucepan, pour a small amount of boiling water and simmer under the lid in its own juice, stirring occasionally, until tender. Hot wipe through a sieve, add warmed milk, a little salt, put on a slow fire and warm, not boiling. Put butter or vegetable oil into the finished puree.
Recipe No. 6
Mixed vegetable puree
Ingredients: various vegetables - 80 g, potatoes - 20 g, milk - 1/2 cup, butter or vegetable oil - 1/3 tsp, sugar - 1/ 2 tsp
Wash fresh vegetables (carrots, turnips, cabbage, beets) with a brush, peel, chop, simmer covered in a saucepan with a little hot water so that the vegetables are stewed with steam in their own juice. Make sure that there is water at the bottom of the pan all the time (if necessary, add boiling water). Add sugar to speed up cooking. Bring vegetables to half-cooked and add peeled and chopped potatoes to them, then simmer until tender.
Pass hot vegetables through a sieve, add hot milk, a little salt and beat well, then put back on the stove and bring to a boil.
Add butter or vegetable oil to the puree.
Recipe No. 7
Spinach puree
Ingredients: spinach - 100 g, milk - 1/4 cup, butter - 1 tsp, flour - 1/2 tsp, sugar syrup - 2 ml .
Carefully sort the spinach, discarding the brown parts, wash in running water, transfer to a saucepan and simmer in its own juice until soft (10-15 minutes).
Then rub through a sieve and season with white sauce. For the sauce, dissolve the butter in a saucepan, fry the wheat flour in it, add hot milk and boil for 5-6 minutes. Add a little salt to the puree, seasoned with sauce, put on fire again and bring to a boil. Season the finished puree with butter and sugar syrup.
Spinach contains iron, phosphorus and magnesium and is therefore beneficial for the development of the child's body.
Recipe No. 8
Spinach-potato puree
Ingredients: spinach - 100 g, potatoes - 150 g, milk - 1/2 cup, sugar - 1/2 teaspoon, butter - 1/2 teaspoon.
Wash potatoes thoroughly with a brush, add a little boiling water, cover and boil. Sort the spinach, wash it, put it on a sieve and let the water drain, then transfer it to a separate pan, add granulated sugar and simmer in its own juice without adding water. Peel the boiled potatoes and rub hot through a sieve. Grate the cooked spinach into the same bowl.
Stir the puree, dilute with boiling milk, add salt, beat and bring to a boil over low heat. Fill the finished puree with butter.
Spinach is an excellent source of iron, one of the leaders among plants in terms of iodine content. The vitamin D content of spinach makes it useful in preventing rickets.
Recipe No. 9
Cauliflower and zucchini puree soup
Ingredients: cauliflower – 50 g, marrow – 50 g, egg yolk – 1/2 pc., butter – 1/3 tsp.
Peel the cauliflower, remove the green leaves, cut into small tufts and wash well. Wash the zucchini, peel and cut into small pieces. Put the cabbage and zucchini in a saucepan, pour a small amount of boiling water, close the lid and simmer over low heat until tender. Then pour the broth into a separate bowl, and rub the hot vegetables through a sieve. Add broth and salt to the puree, mix well and bring to a boil. Season the finished soup-puree with butter, pounded with the yolk of a hard-boiled egg.
Recipe No. 10
Vegetable puree with liver
Ingredients: carrots - 100 g, potatoes - 100 g, liver - 50 g, broth - 1/2 cup, butter - 1/2 tsp.
Soak fresh steamed beef liver in running water, remove skin, cut across the grain and quickly fry in hot oil in a saucepan with a lid. Then add a little water or low-fat broth and put the saucepan in the oven for 5-10 minutes. You can pre-stew in oil, adding a little onion.
Steam boil potatoes and carrots, peel, rub through a hair sieve along with stewed liver, previously passed through a meat grinder. Dilute the puree with hot broth, salt, beat, put on low heat and, whisking, bring to a boil. Add butter to the finished puree.
The liver contains many minerals: iron, copper, calcium, zinc, sodium and others.
Recipe no. 11
Mashed potatoes with chicken
Ingredients: chicken meat - 100 g, potatoes - 200 g, milk - 1/4 cup, butter - 1/2 tsp.
Boil low-fat chicken broth, strain through a wet napkin and pour it over the peeled and cut into large pieces potatoes. The broth should just cover the potatoes. Boil potatoes under the lid for 25-30 minutes, then rub through a hair sieve, adding pre-cooked and minced chicken meat. Dilute the resulting puree with boiling milk and beat with a whisk. Heat on the stove until boiling. Add butter to the finished puree.
Recipe No. 12
Vegetable cutlets
Ingredients: various vegetables (carrots, zucchini, kohlrabi, potatoes) - 250 g, egg - 1 pc., flour - 1 tbsp. l., sunflower oil for frying, crackers - 2 tbsp. l., parsley, salt.
Boil well-washed and chopped vegetables in salt water, finely chop and mix with egg yolk, herbs, salt, whipped egg white and breadcrumbs. Stew cutlets in a small amount of water.
May be served with sour cream.
Recipe No. 13
Semolina porridge
Ingredients: milk - 1/2 cup, water - 25 ml, semolina - 2 tsp, salt, sugar syrup - 3 ml, butter - 1/3 tsp.
l.
Pour water into half of the taken milk, boil, then pour the sifted semolina in a thin stream and cook over low heat, stirring constantly, for 15-20 minutes. Then salt a little, add sugar syrup and the remaining warmed milk. Bring the porridge to a boil. Put butter into the prepared porridge.
Semolina contains 70% starch, a lot of proteins, vitamins and minerals, and since it cooks quickly, all of them are preserved.
Recipe No. 14
Pink semolina porridge
Ingredients: semolina - 2 tsp, milk - 70 ml, water - 25 ml, sugar syrup - 3 ml, carrot juice - 30 ml, butter - 1/ 3 tsp
Pour juice from fresh carrots into ready-made, slightly cooled semolina porridge, mix thoroughly and immediately give to the child.
Preparation of carrot juice: wash carrots with a brush, scald with boiling water, scrape off the skin with a sharp knife, wash again with boiled water and grate. Put carrots in gauze scalded with boiling water and squeeze out the juice.
Recipe No. 15
Semolina porridge with pumpkin
Ingredients: pumpkin - 100g, sugar - 1 tsp, portion of semolina porridge.
Peel the pumpkin, cut into small cubes, sprinkle with sugar and, after extracting the juice, simmer until softened. Then mix with ready-made semolina and bring almost to a boil.
Pumpkin contains a large amount of carotene and vitamins, including a lot of vitamin D. Even a weakened body easily absorbs fiber, so pumpkin dishes are recommended for therapeutic and preventive nutrition.
Recipe No. 16
Semolina porridge with dried apricots
Ingredients: dried apricots – 1 tbsp. l., sugar - 1 tbsp. l., a portion of semolina porridge.
Prepare dried apricot fruit puree. Rinse dried apricots, add a small amount of water, close the lid and simmer until soft. Then rub through a sieve, add sugar and boil until thickened. Boil liquid semolina porridge and mix it with slightly cooled mashed potatoes.
Dried apricots contain significantly more minerals, including potassium, magnesium, calcium, iron and phosphorus than fresh apricots. Eating dried apricots is recommended for anemia, impaired vision, heart disease and as a general tonic.
Recipe No. 17
Dessert semolina porridge
Option 1.
Ingredients: small apple, sugar - 1 tsp. l., a portion of semolina porridge.
Prepare liquid semolina. Wash a small apple just before feeding the child, scald it with boiling water, peel, grate, mix with sugar and combine with slightly cooled porridge.
Option 2.
Ingredients: semolina - 3 tbsp. l., milk - 1 cup, salt, egg - 1 pc., flour - 1 tbsp. l., breadcrumbs.
Boil thick porridge from milk and semolina, salt and, when it has cooled down a bit, mix with egg and flour. Transfer the prepared mass to a board sprinkled with breadcrumbs and roll it out to a thickness of 0.5 cm. Then cut into squares 4 x4 cm and fry on both sides.
