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Chicken fillets with carrot and zucchini (diet recipe!)

Chicken fillets with carrot and zucchini (diet recipe!)

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Peel a squash, grate it and squeeze the juice.

Cut the chicken muscle into pieces, add to the sauteed vegetables, add approx. 2 tablespoons olive oil, season with salt and cumin seeds, then boil for approx. Boil for 15 minutes, covered.

They are served as such, without any garnish! ;)

Zucchini stuffed with chicken and vegetables - an original and delicious way to prepare zucchini!

We present you an original recipe for stuffed pumpkins in the form of boats. Zucchini stuffed with chicken and vegetables are extremely tasty, good-looking and extremely tasty.

These pumpkins will be especially appreciated by children, because they look great. In addition to the appetizing appearance, the stuffed pumpkins have a perfect taste, the pumpkins are very soft, and the filling is juicy and extraordinary. Enjoy them with a spicy garlic or mustard sauce.


Method of preparation

1. Cut the zucchini lengthwise and hollow out the core.

2. Finely chop the chicken fillet and fry it in a hot pan until golden brown.

3. Fry the finely chopped vegetables in a separate pan. First fry the onion and carrot, then the bell pepper and tomato. Vegetables should leave juice.

4. Fry the vegetables over medium heat for 2-3 minutes. You can add everything you have in the fridge, depending on the season: cauliflower, eggplant, leeks. Housewives necessarily use the core and seeds of young pumpkins.

5. Fill the zucchini: place the chicken on the bottom and the vegetable mixture on top.

6. Add a piece of butter, curry and salt to taste in the pumpkin boats.

7. Spread on top with a little mayonnaise and sprinkle with a little grated cheese.

8. Wrap the zucchini in foil.

9. Bake the zucchini in the preheated oven for 30-40 minutes until ready. Zucchini should be soft and elastic. Due to the foil, the pumpkins are extremely fragrant and juicy.

10. Serve the zucchini sprinkled with greens. It combines excellently with garlic or mustard sauce.

Interesting information about cooking chicken

  1. To keep the chicken juice from boiling after washing, it should be placed in a bowl of warm salted water for 15 minutes.
  2. In order not to release the water that was used to feed the meat, it is necessary to lubricate it with vegetable butter or melted
  3. The chicken & # 8220 loves & # 8221 spices. It should be rubbed properly with any preferred spices. Very suitable curry, paprika and turmeric
  4. After cooking, the meat needs a little time to get away from cooking. Let it lie down with foil for 10 minutes
  5. It is best to use chilled meat for baking, rather than frozen. In any case, it must be fresh. The food may not be tasty if you use products that do not meet the standards.

Chicken meat is harmoniously combined with many vegetables, pineapples, potatoes and mushrooms. It can be prepared with sour cream, mustard sauce, with ready-made soy sauce, simply with vegetable oil or baked in wine.

Calories 100 grams. Baked chicken breast in the oven is only 148 kcal. Therefore, chicken fillet is considered one of the most dietary and at the same time affordable meat products.

Cooked chicken is stored for about 3 days in the refrigerator and one day at room temperature.

Boil the chicken breast in water with a little salt and carrot. Leave them to cool and cut them into thicker slices. Heat the oil, add the julienned onion, the crushed garlic, leave for a few seconds, then the chicken breast and, in turn, the zucchini and the eggplant, well washed and dried, cut into rounds. Leave for 10 minutes, add salt and pepper and turn off the heat. Serve with broken lettuce, olives, chopped tomatoes and sprinkled, to taste, with lemon juice.

1 chicken breast
3 tablespoons butter
3 tablespoons breadcrumbs
1 pinch of salt
hot pepper powder

Baby menu 10 months. Risotto with salmon and zucchini


  • 1 teaspoon olive oil
  • 1 finely chopped onion
  • 1 clove of garlic
  • ½ finely chopped bell peppers
  • 40 g finely chopped mushrooms
  • 200 g risotto
  • ½ teaspoon freshly chopped parsley
  • 1 l vegetable soup
  • 75 g peas
  • 400 g fillets of cooked salmon
  • 250 g finely chopped zucchini
  • 30 g Cheddar cheese

Method of preparation

Preheat the oven to 180 ° C. Put the onion, garlic and bell pepper in a pan with a little water and olive oil and leave until soft. Add the mushrooms and leave for another 2 minutes. Then add the rice and leave for another 2 minutes, stirring constantly.

Remove the pot from the heat, add the parsley, soup, peas and salmon and mix well.

Meanwhile, boil the zucchini until soft. When ready, add over the risotto, cover the bowl and bake for 20 minutes. Then take it out of the oven, sprinkle the cheese and put it for another 5 minutes without covering the bowl.

Mini pizza with zucchini and chicken breast

Mini pizza with zucchini and chicken breast is a healthy version of the famous and much loved & # 8220pizza & # 8221, and can be offered with confidence to the little ones as a snack in diversification or enjoyed by people suffering from gastric diseases.

Cut the butter into cubes and mix together with the cream cheese and flour. The resulting dough is wrapped in cling film and placed in the freezer for 30 minutes. After 30 minutes, the dough is removed and spread on the work table sprinkled with flour. Spread the spread dough with melted butter with a silicone brush and cut with a glass or a round template.

Place the cut dough in the tray on the baking sheet and place the topping as follows: chopped chicken breast & # 8211 grated zucchini and squeezed juice & # 8211 grated mozzarella. Place in the preheated oven at 190 degrees for 20 minutes. Another variant of pizza can be found here.

Step by step recipes for delicious fruit juice smoothies

Zucchini - a product with a low calorie content, so pancakes or pancakes without ingredients with high energy value (flour, for example) can serve as a dietary dish. In addition, they can be baked in the oven, fried in a pan, cooked in the now fashionable multivarka, even in the microwave, double boiler. Choose the device, experiment in it to succeed.

Recipes pancakes can include other components that make the taste more diverse - this cheese (soft, hard, smoked, processed), greens, potatoes, eggplant, liver (cod, pork, chicken), mozzarella, tomatoes, turkey, cheese, mushrooms, sesame seeds, apples and so on. g. hydrated soda, yogurt makes pancakes more lush. All the subtleties of cooking are waiting for you ahead.

Pumpkin pancakes with cheese and garlic in the oven

Light flavored zucchini allows them to be combined with a variety of products. In this recipe, the ingredients play a role more garlic and goat cheese: the first seasoning, and the second - a soft, velvety dishes. As the sauce is recommended to use a mixture of Greek yogurt, garlic powder, onion. Prerequisites for pumpkin pies:

  • shallot - 1 pc.
  • zucchini - 3 pieces. medium size
  • salt - 10 g
  • garlic cloves - 3 pcs.
  • Eggs - 2 pcs.
  • ground black pepper - 5 g
  • goat cheese - 025 cups
  • flour - ’90

  • Wash the pumpkins, dry them, grind them with a spatula. Pour into a strainer, leave for a while to bottle the excess moisture, sprinkle with salt. After the hands squeeze the mixture.
  • Add to the shallot chopped fruit juice, black pepper, garlic, two beaten eggs, flour, cheese.
  • lined baking sheet greased parchment paper. Spoon put the dough, flatten the surface.
  • Bake in the preheated oven until soft and browned.

How to make a lush fruit juice smoothies from yogurt without eggs

Continue to enjoy the summer reward, pampering them with lush pumpkin patties. Lemon peel, parmesan, garlic gives a nice, spicy taste. If the pancakes supplement cooked green beans, you will get a terrible meal. Necessary ingredients:

  • flour - 150 g
  • yogurt - 75 ml
  • salt - 10 g
  • zucchini - 500 g
  • parmesan race - 025 cups
  • grated lemon peel - 20 g
  • chopped green onions - 30 g
  • garlic cloves - 1 pc.
  • Rapeseed oil - for frying.

  • Rub fruit juice, move into a fine-mesh strainer, sprinkle with portions and half of the said salt. We give the weight to drain for half an hour. After using a clean tea towel, paper towel or gauze, squeeze out all the excess moisture.
  • In a large bowl, mix the remaining salt, Parmesan, flour. In another bowl, combine yogurt, onion, garlic, lemon peel. Connect the wet and dry ingredients, mix. It interferes with grated zucchini.
  • Heat two tablespoons of rapeseed oil over medium heat. Spoon place the dough lightly pressing the spatula to smooth the top. light pancakes fry zolotavosti on each side.

Sweet pumpkin dumplings with apples and cinnamon on semolina

This delicious, easy recipe for pumpkin fillets stuffed with apples and yogurt and semolina. Spices add wonderful taste dish. Serve pancakes with condensed milk, jam, sweet topping or other sauce of choice. Required components:

  • semolina - 2 cups
  • grated zucchini - 150 g
  • ras ras - 0, 5 dogs
  • baking powder - 5 g
  • sugar - to taste
  • low fat neutral yogurt - 125 cups
  • Cinnamon powder - taste.

  • We switch to a straining pumpkin rub, wait half an hour after the gauze draw, squeeze out excess moisture.
  • Mix in a bowl of grated apple, zucchini, semolina, yogurt, baking powder, cinnamon and sugar.
  • Heat the pot over high heat for a few minutes after starting over medium heat.
  • Grease the tray with brush oil.
  • Spread the dough, fry until light Rouge on all sides. Serve with your favorite sweet sauce.

How to cook pancakes with pumpkin and potatoes with sour milk

Pumpkin pancakes can include a multitude of components, but one of the most preferred for many housewives left with the addition of potatoes and corn. zucchini taste so light that the other components are the perfect accompaniment. Use cornflakes gives extra charm, a beautiful golden brown. Required components:

  • test - 05 pcs.
  • salt - 5 g
  • zucchini - 2 pcs.
  • Butter - 30 g
  • garlic cloves - 1 pc.
  • corn flour - 150 g
  • corn - cobs of 2
  • Wheat flour - 150 g
  • soda - 25 g
  • potatoes - 2 pcs.
  • sour milk - bottle
  • chicken egg - 1 pc. (3 quails)
  • Vegetable oil - for frying.

  • In a small bowl place the rubbed pumpkin, potatoes, salt. Wait 10 minutes after extraction, in several layers of gauze or paper towels, carefully squeeze the juice and starch.
  • Melt the butter in a pan to make it look like bubbles. Add chopped garlic, onion, simmer for 4 minutes. Add the corn kernels, fry for three minutes.
  • In a small bowl, beat both types of flour, baking soda. In another bowl, mix sour milk and eggs. Add the corn mixture, fruit juice, mix. We combine wet and dry ingredients, mix. Add the desired amount of salt and pepper.
  • Pour a sufficient amount of vegetable oil into a pan. Heat over medium heat. Pumpkin table put a tablespoon, fry each side until golden.

Pumpkin pancakes with crispy minced meat and mushrooms in a pan

Zucchini dumplings can be made more nutritious and nutritious if you add the dough and mushrooms to the minced meat. The last component gives the dish a pleasant aroma and taste. Chicken is better to chop choose. In addition to the pan, muffins can be baked in the oven. Required components:

  • CEPS - 5 pcs.
  • zucchini - 1 pc.
  • minced chicken - 200 g
  • spinach - 1 handful
  • egg - 1 pc.
  • flour - 025 cups
  • garlic powder - 15 g
  • rapeseed oil - for frying.

  • Zucchini breaks into pieces on a grater, pour into a strainer, sprinkle with a little salt. After 20 minutes, squeeze the maximum amount of liquid.
  • Heat the oil in a pan, fry the chopped, chopped mushrooms, chopped spinach until soft.
  • Stir in the mixture of mushrooms, zucchini, egg, garlic powder, flour, salt, ground black pepper.
  • Heat a tablespoon of rapeseed oil. Using a spoon put the dough, fry pancakes on both sides.

Delicate pancakes with pumpkin and squash in the multivarka

unusually pumpkin patties on the recipe have a delicate aroma, light sweetness of pumpkin. Serve them with vegetable salad, tomato chutney, yogurt and garlic sauce. Necessary ingredients:

  • the peel of a lemon
  • zucchini - 1 pc.
  • Pumpkin - 1/3 piece.
  • potatoes - 2 pcs.
  • the juice of a lemon
  • flour - 100 g
  • Himalayan salt - to taste.

  • Mix the grated potatoes, grated pumpkin and transfer to a colander. Add a little salt, we will insist twenty minutes. After squeezing the maximum amount of liquid.
  • Putting the mixture of squash-potatoes, grated pumpkin, Himalayan salt, juice and peel of a lemon, flour.
  • Grease a bowl of Multivarki oil. Spread the dough with a spoon, boil in "frying" mode until both sides are lightly browned.

How to cook chicken pumpkin pies and cheese in the oven

He introduced the version of the fabulous delicious pumpkin pancakes. bake at a high temperature so that you get clear edges with soft paste inside. You can use any chicken: pre-cooked, fried, fried breast, grilled or smoked chicken for more flavor and thyme. Pancakes are a big hit with the famous American Ranch sauce. Necessary ingredients:

  • egg - 1 pc.
  • zucchini - 2 pcs.
  • breadcrumbs - 75 g
  • Cheddar cheese breed - 0, 5 cups
  • chopped basil - 25 g
  • garlic powder - 25 g
  • ground black pepper - to taste
  • salt - 025 teaspoon ..
  • ready chopped chicken - 0, 5 cups.

  • Preheat the oven to 200 degrees. baking sheet lined with baking paper, lightly sprinkle with oil.
  • Place the zucchini in grated cheesecloth, folded in half, carefully and squeeze over the sink.
  • Put zucchini, chicken, salt, black pepper, basil, cheese, beaten egg, breadcrumbs in a bowl. Stir until all ingredients are evenly distributed, not between them.
  • Pour the mixture spread on a baking sheet, lightly press the tip of your hands to flatten.
  • Bake for 20 minutes, until the contours oladiky will not find zolotistist.

Dietary pumpkin pancakes without oatmeal flour

In this recipe, you will learn how to prepare dietary dishes for those who lose weight on the Dukan Diet, and even diabetics who suffer from allergies. Instead of flour used oatmeal. rich taste of pumpkin dumplings add garlic and grated Parmesan (terdy cheese other varieties). Recommended to be served with Greek yogurt or mayonnaise and chopped dill sauce. Required components:

  • egg - 1 pc.
  • egg white - 3 pieces.
  • Parmesan race - 0, 5 cani
  • Garlic - 1 puppy
  • oatmeal - glass
  • zucchini - 500 g
  • olive oil - for frying.

  • Zucchini break into pieces on a grater, squeeze all the excess moisture.
  • Mix the pumpkin, oatmeal, cheese, beaten egg whites and garlic. Bake the dough for half an hour, add the desired amount of salt and pepper.
  • Heat pan over medium heat. The olive oil is distributed at the bottom of the brush. Spread the dough with a spoon, ready to form a good crust. Or bake in the oven on a sheet lined with greased baking paper.

Recipe with meatless pumpkin pancakes from yeast dough

During Lent it is not necessary to indulge in pumpkin pies, as this dish can be prepared with lean yeast dough. Pancakes are obtained lush, soft and juicy. Necessary ingredients:

  • flour - 200 g
  • powdered yeast - 1 teaspoon ..
  • sugar - 30 g
  • zucchini - 350 g
  • salt - to taste.

  • Zucchini cut into pieces on a grater, pour into a strainer with a fine mesh, salt. After 20 minutes, squeeze extra juice. Transfuse it into a glass, mix with 250 ml of water.
  • Sift the flour and mix with yeast, sugar and water. The resulting dough is kept warm for about an hour.
  • Combine dough and pumpkin. Sprinkle with pan oil, heat and fry until golden brown on both sides.

Another variant of pasta sauce, without tomato juice

2. Tagliatelle with white chicken sauce

White chicken sauce for pasta, an alternative to the usual one, with tomatoes

Pasta with chicken breast and vegetables in the tomato-free version. For those who prefer to feel the chicken flavor strongly, another effective solution of a whole chicken: white sauce. We can combine it with pasta but it can also be served with puree, white rice or even polenta.


  • 1 whole chicken cooked under pressure (or in the usual way)
  • a little smoked bacon, optional, for a final note
  • 2 onions
  • 3-4 carrots
  • 1 celery root
  • 2 cloves of garlic
  • 1 red hot pepper
  • rosemary
  • fresh parsley
  • oil
  • white wine (beer)
  • salt pepper
  • chicken soup (in which he boiled the meat) or water
  • 400 noodles

* Start by flavoring for 1 minute a few tablespoons of oil with garlic, rosemary, hot peppers. A large non-stick pot is used, then all the ingredients must fit in it.

* Then fry the vegetables in oil for about 2-3 minutes, as in the previous recipe. Along with them, and the pieces of bacon, optional.

* Add the cooked chicken and cut into pieces. Brown for another 2 minutes together, quench everything with a few tablespoons of wine (beer, for those who prefer - beer contains a part of unfermented sugar, which contributes to caramelization).

* Add chicken broth, about half a liter, and simmer for half an hour. Cover with a lid, leaving a small space for the water to evaporate. While boiling, stir occasionally. Eventually add a little water if it has dropped too much.

* Towards the end, with a vertical mixer, grind the meat and vegetables, as in the recipe above.
* Continue for a few more minutes, seasoning with salt and pepper.

* Add the sauce over the cooked pasta al dente and strained.

* Serve immediately, warm, with finely chopped green parsley.

* In both variants, we can possibly preserve part of the sauce in the refrigerator for 2-3 days. If the chicken was not initially frozen, we can freeze the sauce, but taking care to consume it in a month or two.

Rice pilaf with chicken and zucchini

Today's proposal is a rice pilaf with chicken and zucchini. A simple and tasty recipe.

What do you need:

  • 1 handful of rice (I used long grain rice)
  • 500 grams of minced chicken (I used a homemade breast mixture with minced meat)
  • 300 ml of tomato juice
  • 1 large white onion
  • 1 carrot
  • 1 zucchini
  • 1 slice of red pepper
  • 2 teaspoons dehydrated vegetable mixture
  • a bouquet of green parsley
  • 2 tablespoons cold pressed vegetable oil (I used olives)
  • spices: 2 teaspoons turmeric, 2 teaspoons paprika
  • for adults you can use a small amount of salt, pepper and chilly

How I proceeded:

  • I washed the rice well in several waters and boiled it. 10 minutes after the start of cooking, I drained the rice and continued cooking in another water. When it was completely boiled, I drained it of water and rinsed it under a stream of cold water. The reason for this procedure can be found here.
  • I cleaned and cut the onion scales, and the carrot, after cleaning, I cut it into small cubes.
  • I simmered the onion and carrot in a little water. After 5 minutes I added turmeric, paprika and chicken.
  • mixing thoroughly I left the meat with the vegetables on the fire for 10 minutes, then adding the tomato juice and dehydrated vegetables.
  • I let the meat boil until it was well cooked (for me it lasted a little over 30 minutes. If necessary, it can be supplemented with water.
  • when the meat was cooked perfectly, I added the diced zucchini, the whole pepper and the rice.
  • I left the preparation on the fire for 5-7 minutes.
  • after turning off the heat, I added the chopped green parsley to the knife and the vegetable oil.

♥ The dish is served at lunch.

♥ Before consumption I added a little fresh green parsley.

♥ The amount resulting from these ingredients is sufficient for the whole family (2 adults and 2 children).

The first recipes in diversification for babies on Monday

The first baby recipes on Monday at the beginning of diversification

If you choose the classic version in the first months of food diversification, give your baby a variety of purees from vegetables, fruits or cereals in combination with foods rich in protein (meat, dairy, egg, fish). The most suitable foods with which to start diversification are those rich in iron. If your baby benefits from three meals of milk a day (for breakfast, lunch and dinner), replace one of them with solid food (puree) in the first month of diversification.

The first baby recipes on Monday at the beginning of diversification

As a rule, starter purees for babies with solid food are obtained by mixing cooked (or baked) vegetables with as much breast milk or formula as you want to get a softer texture. In the case of children with a predisposition to develop food allergies, the 3-day rule is recommended when introducing a new food. Pediatricians recommend that foods be introduced one at a time to easily identify which food the baby has had an allergic reaction to.

Diversification is recommended to start when the baby is ready, usually around the age of 6 months or on the recommendation of the pediatrician who monitors his evolution month after month of birth. Up to 9 months babies should be accustomed to a wide variety of tastes. For babies in perfect health, diversification can start with any food. Here are some ideas for your baby's first recipes.

The first recipes for babies with MORCOV

Carrot tastes good, it is used in many dishes, but the most important is that it has large amounts of vitamin C, vitamin A, but also magnesium and potassium. By boiling, it becomes softer, easier to digest, being an excellent source of health for those who consume it.

Carrot puree (from 6 months)
• 2 medium carrots
• breast milk or formula
Method of preparation:
Put the pieces of vegetables in a sieve or steamer until soft.
Take the pot off the heat and let it cool.
Mix the cooked vegetables with a fork or put them in a blender.
Add breast milk, formula or a little water used to boil, to get a thin puree.
Season with two finely chopped green parsley leaves.

Here's another recipe for carrot babies

You can also try the following baby carrot combinations:

  • carrot + zucchini,
  • carrot + zucchini + white potato,
  • carrot + white potato + cauliflower,
  • carrot + peas,
  • carrot + green beans or pods.
  • to all the above purees can be added cubes of meat (for example boiled turkey breast or country chicken), boiled egg, well-boiled chicken liver, a cube of butter or a teaspoon of extra virgin olive oil.

Also on the same topic:

The first recipes for babies with AVOCADO

Avocado is extremely nutritious, being an excellent source of unsaturated fatty acids that the baby needs for a good development of the central nervous system. Avocado is never cooked, but you can give it to your baby in combination with other fruits. Choose carefully when buying. The very soft ones are not suitable for the baby. It must be soft, but not extremely soft and not have brown spots, but a uniform color.

Avocado cream with banana for babies

Avocado cream with banana (from 6 months)
• 1 half avocado
• 1 banana
Method of preparation:
Cut banana into rounds.
Cut the avocado in half, scoop out half with the teaspoon to remove the core, and put the other half in the fridge wrapped in paper.
Pass the two ingredients and mix them.

Here are other recipes for babies with avocado

The first recipes for babies with BANANA

Banana has a special taste and texture that makes it suitable for diversification recipes. It is rich in fiber, prevents anemia because it is rich in iron and cures constipation because of this, helping digestion. Bananas offered to children must be ripe, green ones, still unripe, are very difficult to digest. Its peel should be yellow and spotless, which is a sign that the banana is well cooked. Although it helps the immune system, it is still a food that should not be given to children when they have a cold or cough, because it intensifies the creation of mucus. For babies, a small banana a day is enough.

Banana puree with boiled apple for babies

Banana puree with apple pieces (from 7-8 months)
• 1 small banana well cooked
• 1 small apple
Method of preparation:
Peel an apple, cut it into cubes and boil it or steam it.
Cut the banana into rounds, then crush it with a fork.
Add breast milk or plain water if you want the puree to be more liquid.
Add the boiled apple pieces.

Here's another recipe for banana babies

You can also try the following banana-based combinations for babies: banana + boiled oatmeal, banana + apple + boiled soft oatmeal, banana + apricot + 2 tablespoons fatty yogurt, banana + mango + avocado.

The first recipes for babies with BROCCOLI

Broccoli is introduced into the baby's diet between 8-10 months, because it can be difficult to digest, being rich in cellulose. Therefore, it is recommended to be cooked. Of all the vegetables, broccoli contains the most iron, but it is also an excellent source of vitamin A and C, calcium and soluble fiber, as well as a lot of minerals.

Broccoli and zucchini puree for babies

Broccoli puree with zucchini and apple (after 8-10 months)
• 3 small bunches of broccoli
• ¼ small zucchini (introduced at 6-8 months)
• 1 apple
• formula milk
Method of preparation:
Wash broccoli, zucchini and apple well.
Peel an apple, grate it and cut it into cubes.
Bring all the vegetables to a boil until soft.
Drain them, blend them and add formula (or breast milk) until you get the desired consistency.

Here is another recipe for babies with broccoli

The first recipes for babies with WHITE POTATO

Although it does not cause allergic reactions, the white potato is introduced in the baby's diet between 8 and 10 months due to its high starch content. They contain few proteins and a low amount of B vitamins, potassium and calcium. However, it goes well with other vegetables, richer in vitamins (carrots, parsnips, peas, lentils), but also with chicken and fish.

Mashed potatoes with fish for babies

Mashed potatoes with fish (between 8-10 months)
• 1 small potato
• 2 tablespoons homemade yogurt (from 8 months)
• 1 small fillet fillet (from 8-9 months)
• 2 green parsley leaves
Method of preparation:
Steam or fry the fish and vegetables, but separately.
Pass the boiled potato and add the yogurt.
Check the fish for bones, and coarsely crush them with a fork.
Mix the puree with the fish and sprinkle with green parsley.

Discover recipes for babies with sweet potatoes

The first recipes for babies with PEAS

The sweet taste of peas combines very well with the harmless parsley root, and dill is one of the spices suitable for the age of food diversification. Peas are rich in vitamins (those of group B, but also K, C, A), minerals (potassium, calcium, magnesium, copper, phosphorus), fiber and vegetable proteins. The baby's first encounter with her taste should be with a pea puree, but then it can become the ingredient in soups, pastas or meat dishes.

Pea puree and carrot puree for babies

Pea puree (from 7-8 months)
• a bowl of peas
• a finger of parsley root
• a few sprigs of dill
• 1 teaspoon of olive oil
Method of preparation:
Steam the vegetables, then blend them or pass them with a fork.
Then mix the puree obtained with the oil and finely chopped dill.

Here's another recipe for baby peas

The first recipes for babies with BEET

It is full of vitamins (A C, B complex, vitamin K), minerals (potassium, magnesium, calcium, phosphorus, iron and zinc), and the sweet taste makes it a vegetable difficult to refuse by little ones who diversify their diet. To give it to the little one, you can boil the beets in water, steam them or bake them in the oven. If you boil it, do not peel it first, but just wash it well. In the oven, bake wrapped in baking paper until soft.

Beetroot puree with apple for babies

Beetroot puree with apple (from 8-10 months)
• 1 peeled apple
• 1 half small beet
• 2 drops of lemon juice
Method of preparation:
Wash the whole beet well, wrap it in baking paper and put it in the oven until the fork enters it lightly.
Separately, boil diced apple.
Pass the cooked vegetables and the boiled apple, mix them and add the lemon juice.

Here's another recipe for baby beets

The first recipes for babies with RED

Do not rush with the introduction of raw tomatoes in the baby's diet, because they are very acidic and can cause discomfort. But they are very healthy! They contain lycopene, an antioxidant that helps the body fight several serious diseases. It also contains a lot of vitamin C, thus helping the absorption of iron in the body. Boiled, however, or ripe, tomatoes are no longer so dangerous for the little ones.

Cream tomato soup for babies

Cream of tomato soup (from 8-10 months)
• 3 medium tomatoes, well cooked
• 1 carrot
• 1 small onion
• 1 small clove of garlic
• 1 finger of celery root
• 20 g of fermented cream
Method of preparation:
Peel the vegetables, wash them well under running water, then cut them into larger pieces.
Boil the carrot, onion and celery (20-30 minutes).
When cooked, add the tomatoes, peeled and cut into 4.
După ce toate au fiert, scoate-le din apa în care au fiert și dă-le prin blender, adăugând din apa în care au fiert până obții un amestec de consistența unei smântâni.
Stoarce cățelul de usturoi și adaugă smântâna, amestecând pe foc mic încă 10 minute.
Servește cu bucățele de pâine înmuiate în supă.

INFO: Păstrarea piureurilor

Dintr-un măr, un morcov sau un cartof obții mai multe porții de piure proaspăt pe care le poți păstra (înainte de a-l subția!) o zi, într-o cutie acoperită, în frigider. Cum probabil nu vei vrea să-ți petreci timpul preparând mici cantități de mâncare pentru bebeluș, este util să poți păstra hrana pentru o perioadă mai îndelungată.

O metodă bună este să pui piure în cutia pentru cuburi de gheață a frigiderului și să-l congelezi. După congelare, pune cuburile de piure într-o pungă frigorifică și eticheteaz-o. Poți scoate câte 1-2 cuburi odată, pe care le încălzești la aburi. Asigură-te întotdeauna că aceste cubulețe de piure s-au dezghețat în totalitate și că s-au răcit înainte să îi dai bebelușului să pape.

Nu păstra piureurile care au intrat în contact cu saliva copilului deoarece se alterează în scurt timp și devin periculoase pentru burtica bebelușului.

Descoperă aici GHIDUL COMPLET DIVERSIFICAREA BEBELUSULUI actualizat și completat cu toate recomandările OMS și ale pediatrilor.