Baked Bok Choy & Cauliflower Puree

A big and special thank you to @simplebabyfoods for giving me the opportunity to try out their DIY pouches! I felt like a superwoman this weekend when mommies asked what brand of food I was feeding the boys, to which I got to reply “It’s all homemade. The pouches are reusable!”

They are easy to use and clean, and not just for babies. Smoothies, homemade puddings and yoghurt snacks fit easily inside, making them perfect for toddlers as well. Check out for details on their DIY pouch bundles, as well as their personal Baby Chef service where you can have a professional make your #organic baby food in your home. Order your (reusable, dishwasher safe and BPA free) DIY pouches through their website.

I actually made a few things over the weekend to test out the pouches. Here’s my fave!

True story: While the leftovers were still warm, I poured some over my salad that had the same ingredients (sauteed), plus cut up sausages. It was delicious!

Handful chopped cauliflower
4 small slices of onion
1 baby Bok
Pinch of Thai spice (optional)
Extra virgin olive oil
Sheet of foil

Preheat oven at 400 degrees
Clean and dry all ingredients
Chop up the cauliflower, onion and bok choy (see image above)
*Cutting is just to make it easier to puree once it’s cooked
Place the ingredients on a sheet of foil
Drizzle some olive oil and spice (spice is optional)
Seal the ingredients in the foil and place in the oven for 30 minutes
(See image below)
Remove and blend
You can change the consistency with water, breastmilk or homemade veggie stock
Serve, refrigerate or freeze for later.


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Filed under 8+ Months, Dairy Free, Finger Food, Vegetarian Friendly

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