Lunchtime Chat Starting Solids
February 25, 2022
Red bell pepper
Cumin (tiny bit)
Ghee, butter or avocado oil for cooking
Olive oil to purée
In a stainless steel or cast iron pan sauté all ingredients (except eggs) until soft or roast in oven until soft.
Whip eggs and a little water together then pour in pan with vegetables. Stir to mix.
Cook in oven set at 350-400 degrees until stiff
Put in glass jar and add a little olive oil. Purée with immersion blender to desired texture
Salmon Sweet potato Kale
Canned wild Alaskan sockeye salmon (bone in skin on) including water or olive oil
Roasted sweet potato
Combine all ingredients and purée. Use a little olive oil for a more smooth texture.
Apple walnut Delight
Red walnut (not bitter)
Put all ingredients in a cast iron or stainless steel pan and roast in a 350 degree oven or cook on stove until soft.
Purée with immersion blender
Can do the same with pears and pistachios
Canned sardines in olive oil (bone in skin on)
Roasted or canned tomatoes
Simmer all ingredients together on the stove until hot and onions are transparent. Cool and purée
Have lots of fun.