A little over three weeks ago, sweet baby boy decided that he was ready to eat solids. It was a HUGE surprise since we had been working on trying and playing in solids for the last six months with very little success. We even took about six weeks off from trying to give his core more time to develop and for him to get better at sitting.
For a little background, Sumner was born three months early and is a bit developmentally delayed when it comes to mobility. He learned to roll over from his back to his belly one week before turning one. We’re still working on transitioning from the floor to sitting and from sitting to the floor. He is super strong in sitting these days though. Due to feeding difficulties, he has a g-tube. We haven’t had to use it in a while, but eating can be a struggle.
While we buy the majority of his food from Yumi (that’s my referral link — you get 5 free jars), sometimes I get the urge to whip up things for him. I like offering him lots of flavors and new foods — within reason to make sure that he doesn’t have a reaction — as often as possible. We get 16 jars of yumi per week, so that leaves me with about five meals to experiment with since he gets solids three times per day.
This week, Sumner will be having cantaloupe creamsicle for breakfast. It sounds fancier than it is, but you eat with your other senses first. I decided to use cantaloupe this week because it was part of our weekly CSA delivery. Whenever possible, I like to use in season produce.
Ingredients
Mix ahead ingredients
- 250 grams cut up cantaloupe
- 161 milliliters canned coconut milk
Day of ingredients
- one serving of probiotics (optional, we use Garden of Life baby probiotics)
- 7 grams baby oatmeal cereal (we like Earth’s Best)
- 30-40 milliliters juice or formula or milk
The steps for this recipe are super easy.
Use a blender or food processor to purée the cantaloupe with the coconut milk. Evenly divide between six 4 oz jars. I like to reuse the Yumi containers since they’re the correct size and Sumner likes to play with them at the end of his meal. Refrigerate the breakfast jars until you’re ready for them.
When you’re ready to use them, add one serving of probiotics, the oatmeal, and your chosen liquid. You may need to add more or less liquid depending on the thickness you’re going for. Stir well and you’re ready to go. Sumner likes his food cold or room temperature, but you could warm this up.
Each jar is approximately 100 calories if made with juice.
Homespun in Colorado 