Our Food Philosophy
You feed your baby well and so do we! Our in-house chef strives daily to prepare only the best food for your infant. She designed her recipes with the guidance of the Healthy Meals in Childcare Centers Program (HMCCP by Health Promotion Board). Backed by Paediatricians’ advice, we cycle our meal plans to never sacrifice joy or nutrition.
Purple Carrot & Blueberries Baby Puree
(Perfect for all ages)
4 large purple carrots
1/2 cup blueberries
1- Peel and roughly chop carrots.
2- Bring 2 inches of water to a boil in a medium sauce pan over medium heat. Add the carrots to a steamer basket and cook for 10 minutes.
3- Add the blueberries to the carrots and cook for an additional 5 minutes. Reserve steamer water. Let cool slightly.
4- Place the carrots and blueberries into a blender or food processor and puree until smooth, adding reserved water, breast milk or formula in 1/4 cup increments if needed.
Makes – 12 ounces
Step 1: Prepare carrots
Step 2: Prepare Blueberries
Step 3: Cut carrots & blueberries
Step 4: Blend & Serve
Broccoli & Olive Oil Baby Puree
(Perfect for 4 – 6 months infant)
- 2 cups broccoli chopped into small florets.
- 1 small white potato peeled and chopped
- 1 tablespoon olive oil
- In a medium saucepan, bring 2 inches of water to a boil over medium heat.
- Place the broccoli and potato into a steamer basket and place over boiling water, cover and steam for 12-15 minutes or until the broccoli and potato are tender. Reserve water from steamer. Let cool slightly.
- Add the broccoli, potato and olive oil into a blender or food processor and puree until smooth, adding water from steamer in 1/4 cup increments if needed.
Step 1: Chop ingredients
Step 2: Steam
Step 3: Blend till smooth
Step 4: Ready to Serve
Chicken Soup Stock for Babies – Awesome Base for Congee or Noodles
(Perfect for 4 – 6 months infant)
1 – 2 chicken carcasses or 4-6 chicken breast bones
2 carrots, roughly chopped
2 onions, roughly chopped
2 celery , roughly chopped
2 oregano or rosemary stems
1 tbsp dried thyme
1. In a large stock pot, combine all of the ingredients. Fill pot with cold water until everything is covered by an inch of water, roughly 8 cups of water.
2. Bring to a boil over high heat and then reduce heat to a gentle simmer for 4-5 hours, skimming fat off of surface every so often.
3. Pour all ingredients through a fine mess coliander into another large pot. If you find that some of the chunks got through, strain again. Store stock in a large air-tight container.
4. If freezing, fill ice cube trays or freezer containers and freeze immediately.
5. Once the stock cools, you will see white chunks of fat. You can either remove these or keep them in for additional flavor and nutrients. Once you heat the stock again, they will dissolve.
Yield – roughly 8 cups stock
Step 1: Combine ingredients
Step 2: Boil & Simmer
Step 3: Strain & Serve
Whole Wheat Pancakes – Ideal Snack Time
(Perfect for infants above 9 months)
3 cups white whole wheat flour
2 cups whole wheat flour
1/4 cup ground flax seeds
1/4 cup sugar
3 tablespoons baking powder
2 teaspoons baking soda
1 tablespoon cinnamon
1 teaspoon sea salt
For 1 batch pancakes (yields 6-8 pancakes)
1 cup whole wheat pancake mix
1 cup milk of choice (regular, almond, coconut, etc)
1 tablespoon oil, melted butter or melted coconut oil
1/2 teaspoon vanilla
1. To make the pancake mix – In a large bowl, whisk all of the ingredients together. Store in air-tight container for up to 6 months.
2. To make pancakes, pre-heat a griddle or large skillet on medium.
3. In a medium bowl, gently stir the pancake mix, egg, milk, oil and vanilla together until just combined.
4. Spray skillet with cooking spray or brush with oil, pour 1/4 cup of pancake batter into pan, let cook for 3-4 minutes or until small bubbles appear on the top of the pancake. Flip and cook for another 2-3 minutes.
Prep Time – 10 minutes
Yield – 6 batches of 6-8 pancake batches