Easy Summer Camping Meals You Can Do on Your Stove, Oven or BBQ, Just for Fun!

Now that summer is upon us we are all hoping to get back to normal!!!  Camping is one of the best good weather activities available.  Being out of doors is invigorating!  Our kids can run to their hearts content!  Yeah!!!  The following out door meals can be done at home, if you desire.  They are made with things you will most likely have in you fridge and can be lots of fun to do just for the heck of it!!!

I hope these outdoor cooking ideas add some fun and variety to your family’s time at home. It would also be so much fun to deliver one of these meal kits to a friend or loved one, especially if they have kids.

Hobo Dinner Packs are so simple to make and everyone raves about them! Comforting veggies like potatoes, carrots and onions are topped with a seasoned hamburger patty and grilled or baked to tender perfection.

This Hobo Dinner recipe offers a simple fun way to share dinner in a different format! Not only is this a complete meal in one simple packet, but it is so easy to prepare and even easier to clean up making it the perfect meal to serve to your hungry family!

  1. Foil Packet Dinner by Spend with Pennies https://www.spendwithpennies.com/hobo-dinner-packs-hamburger-potato/

This simple Hobo Dinner recipe uses seasoned ground beef, potatoes, carrots and onions. It can be made on a campfire, grill or in the oven. I especially like that foil packet dinners can be made ahead of time and each person can customize to his or her preferences.

This meal is easy to transport and clean up too. We have made these at home in the oven or even on the out door BBQ.  My kids label each packet with their name to be certain they receive their own custom creation.

Hobo Dinner Foil Packets

PREP TIME 15 minutes
COOK TIME 45 minutes
SERVINGS 4 servings
CUISINE American
Hobo Dinner Foil Packets combine lean beef, tender seasoned veggies and a simple gravy to create a simple meal cooked to tender perfection!


  • 1 lb lean ground beef
  • 1 package dry onion soup mix
  • 4 small potatoes peeled and sliced
  • 2 cups carrots chopped
  • 1 large or 2 small onions, sliced
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • salt & pepper to taste
  • condensed mushroom soup


  • Preheat oven to 375 degrees F.
  • Combine ground beef and dry soup mix in a bowl. Form into four patties and set aside.
  • In a large bowl combine all remaining ingredients except mushroom soup. Toss until well mixed.
  • Spray a 12″x18″ piece of foil with non-stick spray.
  • Place 1/4 of the vegetable mixture in the center of the foil. Top with 1 beef patty. Add 2 tablespoons of condensed mushroom soup on top of each patty.
  • Seal foil packets well. Place beef side up on a large baking sheet and bake 35-45 minutes or until potatoes and carrots are tender.

Recipe Notes

These foil packs can also be grilled at medium heat for about 45 minutes or until potatoes are tender and ground beef reaches 160 degrees.




For many, the pie iron is a nostalgic piece of campfire cooking equipment that brings back memories of family trips, summer camp, and wholesome fun outdoors. It is also the easiest way to enjoy your own personal pizza pocket. So, what are you waiting for?

While there are endless iterations of things you can cook in a pie iron, we decided on a classic pizza pocket to start off with. For this recipe, we made our own pizza dough (included below), it would work just as easily with pre-made store-bought dough. You can use the Bridgeford Frozen Bread Dough.  Let it thaw overnight according to the instructions.

Fun Family Recipes to Make Outside

(This photo is of a topless pocket)

Start by lightly oiling the inside of the pie iron. Shape a piece of dough roughly into a square that is slightly larger than the size of your pie iron. Pie irons have a concave shape to them, so you will need a little extra dough to run it up the sides. Place the dough, add your cheese, then sauce, then toppings, then more cheese, then your top piece of dough. Be sure to tuck the top piece of dough on the inside of your bottom piece of dough (creating an enclosed “pie”). Close the lid and you’re ready to go.


Pizza Dough

  • 2 ¾ cups all purpose flour
  • 1 packet rapid rise yeast
  • 2 teaspoons salt
  • 1 cup warm water
  • 2 tablespoons olive oil


  • 1/2 cup pizza sauce
  • 1 cup low-moisture shredded mozzarella cheese
  • 1 green bell pepper, diced
  • 4 oz can sliced black olives, drained
  • 16 slices pepperoni
  • Oil


Make the dough (can be done ahead of time!): In a mixing bowl, stir together the flour, yeast, and salt. Add the oil and water. Using a spoon or fork, mix the ingredients until a dough forms. Add additional flour if it seems too wet, then knead until a ball forms. Cover and let rise 20 minutes.

Divide the dough into 8 pieces. Working with two pieces at a time, stretch and flatten the dough into roughly 4 ½ x 4 ½ inch squares.

Our next entry will have a few more fun “at home camping meals”.  Hope you enjoy!



When Should I Freeze My Pumped Breastmilk?

  • Freeze your breast milk as soon as possible after expressing.

Freezing your breastmilk immediately after expressing retains the most nutrients possible.

Which breast milk storage method is best?

Breast milk is better for your baby than formula – but freshly expressed breast milk is preferable to refrigerated, and refrigerated is better than frozen. That’s because freshly expressed milk has the best bacteria-fighting properties and is higher in antioxidants, vitamins and fat than milk that has been refrigerated or frozen.

How long to store your expressed breast milk

If you have expressed breast milk cleanly and safely, you can store it at room temperature, in the fridge, or in the freezer, depending on how soon you want to use it. Follow these guidelines:

Storage guidelines for freshly expressed breast milk (for healthy term babies)2,3

Storage place Room temperature
16 °C to 25 °C
(60 °F to 77 °F)
4 °C (39 °F)
or colder
-18 °C (0 °F )
or colder
Previously frozen
breast milk thawed
in the refrigerator
Safe storage time Up to four hours is best

Up to six hours for milk expressed under very clean conditions*

Up to three days is best

Up to five days for milk expressed under very clean conditions*

Up to six months is best

Up to nine months for milk expressed under very clean conditions*

Up to two hours at room temperature

Up to 24 hours in the refrigerator

Do not refreeze


* Very clean conditions means rigorously following the guidance in our article on cleaning and sanitising your breast pump.These guidelines for storing and defrosting breast milk are a recommendation – contact your lactation consultant or breastfeeding specialist for further information.

If your baby is in a neonatal intensive care unit (NICU) or special care ward, your hospital may have stricter recommendations for cleaning and storage.

If you’re refrigerating or freezing expressed milk, always label the bottles or bags with the amount and the date it was pumped, so you can track and manage your stored milk.

Guidelines for using expressed breast milk

Stored breast milk tends to separate into layers, with the fat (cream) rising to the top. Gently swirl the bottle to mix the layers before feeding your baby. Vigorous stirring or shaking can damage some of the milk’s nutritional and protective components.5

When your baby feeds on expressed breast milk from a cup or bottle, bacteria from his mouth can naturally end up in the milk. For this reason, it’s best to throw away any leftover, partly drunk milk within one to two hours of his initial feed. To avoid wasting expressed milk, it’s always a good idea to store it in small amounts, and only use what you need.2

How to store breast milk in the refrigerator2,3

Follow these guidelines to store expressed milk safely in the fridge:

  • Refrigerate your breast milk as soon as possible after expressing.
  • Store your milk in clean breast milk bottles or storage bags  made from BPA-free materials. BPA is a chemical that was previously widely used in plastic containers and coatings, which many manufacturers are phasing out due to its uncertain long-term effects.
  • Small amounts of expressed milk may be added to the same refrigerated container, provided the milk you want to add is cooled in the fridge beforehand. Don’t add body-temperature milk to already cooled milk.
  • Store breast milk in the coldest part of the fridge – at the back, on the shelf above the vegetable compartment. Don’t keep it in the fridge door where the temperature is less consistent.

How to store breast milk in the freezer2,3

Read on for how to freeze breast milk safely:

  • Freeze your breast milk as soon as possible after expressing.
  • Expressed milk may be added to already frozen breast milk, provided the milk you want to add is cooled in the fridge beforehand. Don’t add body-temperature milk to frozen milk.
  • For easier thawing and minimal wastage, store your milk in small portions (less than 60 ml). These can be combined after defrosting.
  • Check that your breast milk storage containers can be used in the freezer – some products (such as glass bottles) may crack at very low temperatures. Medela breast milk storage bags are ideal for storing frozen breast milk as they’re freezer-proof, ready to be used and easy to label.
  • Don’t fill bottles or bags more than three-quarters full, as breast milk expands during freezing.
  • Store frozen breast milk at the back of the freezer where the temperature is most consistent. Keep it away from the walls of self-defrosting freezers.

Using frozen breast milk2,3

Take care when defrosting breast milk to make sure it’s safe for your baby:

  • Breast milk can be defrosted in the fridge, normally in around 12 hours. Alternatively, hold the bottle or bag of frozen milk under warm running water (a maximum of 37 °C or 99 °F). Don’t leave frozen breast milk to defrost at room temperature.
  • Once fully thawed, previously frozen breast milk may be kept at room temperature for a maximum of two hours or in the refrigerator for up to 24 hours.
  • Don’t thaw or heat frozen breast milk in a microwave or in boiling water. These can damage its nutritional and protective properties and create hot spots that could scald your baby.
  • Thawed breast milk left at room temperature should be fed to your baby within two hours or thrown away.
  • Never re-freeze breast milk once thawed.

How to warm your stored breast milk2,3

Healthy, full-term babies can drink breast milk at room temperature or warmed to body temperature. Some have a preference, others don’t seem to mind.

  • To warm your milk, place the breast milk bottle or bag into a cup, jug or bowl of lukewarm water for a few minutes to bring it to body temperature (37 °C or 99 °F). Alternatively, use a bottle warmer. Do not allow the temperature to go above 40 °C (104 °F), and do not use a microwave, as this can overheat your milk.
  • Gently swirl the bottle or bag, without shaking or stirring, to mix any separated fat (see above).

Why does my stored breast milk smell odd?

You may notice that your refrigerated or defrosted breast milk can sometimes smell different. This is because an enzyme called lipase breaks down fats and releases fatty acids – a process that helps prevent the growth of harmful bacteria.

Some mums report that their stored milk has a soapy or rancid smell. But if you’ve followed all the safe-storage guidelines in this article, it will be perfectly fine to use.2

Breast milk storage on the go

If you have to transport your milk between work and home or daycare, use a cooler bag with ice packs.2 For more on pumping and storing milk on the move, read our article on travelling and pumping.

Related articles

Breastfeeding while you or your baby are sick

Breastfeeding while you or your baby are sick

Tips and instructions for hands-free pumping

Tips and instructions for hands-free pumping

Getting help with breastfeeding from a lactation consultant

How to get breastfeeding support

Getting to know your newborn baby

Breastfeeding and bonding with your newborn

Relevant products

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A NewYork-Presbyterian pediatrician explains the new illness and the symptoms parents should look for.


Below please find three separate organizational articles discussing a possible link of Inflammatory Syndrome in children related to COVED 19.  Know that of literally hundreds of thousands of cases worldwide there have only been an handful of deaths related to this complication.  Personally, I would prefer not to pass this information on to you in that the occurrence is so rare the odds are you will never know someone affected. However, with the doom and gloom prophets abounding, you will hear of this somewhere.  Each article begins with the disclaimer that this complication is rare as to  not raise fear.

You are doing your very best for your little ones.  They are at home in quarantine, they are healthy and happy and raring to get back to normal.  They are a bit stir crazy, as are all of us.  In addition, they are eager to be with friends, on the beach, with their teams, and back to normal.

Good work!!  The last few months have taken an enormous toll on all of us.  Parents are stressed, kids are too.  Our creativity has met it’s limits and we are all eager to return to life as we knew it!!

Stay on course.  Summer is here.  Our immunities grow and expand when challenged.  Know being out of doors around others builds immunities.  Staying at home diminishes them.



Inflammatory Syndrome and COVID-19: What Parents Need to Know

Stanford Children’s Health




healthy children.org

COVID-19 and Multi-System Inflammatory Syndrome in Children




New York Presbyterian

Health Matters  Stoies of Science, Care, & Wellness

A NewYork-Presbyterian pediatrician explains the new illness and the symptoms parents should look for.


Life is a Whirlwind!!!!!

It is wonderful to be coming out of quarantine and moving into real life again!!!  I pray you and your family are healthy and feeling great!!  In California the sunshine is out.  Yesterday, Mother’s Day, was the first day we have been out on the beach since this whole thing began.  Yeah!!!!!  It feels like we have been in a time warp where everything stood still.

What do you have planned for the near future?  Have you accomplished every home project you ever thought of???  My kitchen cabinets have been painted, our teak patio set has been re-oiled, the lemon trees have been pruned as well as the rosebushes.  We are ready for summer.  It feels great!!

In California we are moving out of quarantine at breakneck speed.  People are raring to work and eager to get back to normal.  Hopefully we all have a much greater appreciation for our normal lives!  We are fortunate to live in America at this place in time.  We are looking ahead to fantastic things!!!

It will be interesting to watch the fallout from COVED.  Once things have settled down and everything is analyzed, what will the powers that be decide?  This was a massive reaction to a flu.  Will it be decided that the cost of the quarantine was worth the damage?  Souplantation, one of our favorite restaurants says they will be going out of business.  It is difficult to consider the thousands of jobs lost.  Neman Marcus, a high end clothing chain is filing for chapter 11, bankruptcy.  There will be major changes.

We will walk this path together, learning how to cope.  Best wishes to you and your family.  Reach out if you need help.


Safe Storage of Homemade Baby Food

You’ve done it! Either you’ve made lots of purée, or you’ve started to consider your baby’s first foods. Here are a few final things to keep in mind, whether you’ve made a ton of food and need help with the leftovers, or are just starting out.

    You’ve made lots of purée, and your baby has eaten just 2 tablespoons of it. Freeze the rest. Fruit purées will typically last for two days in the refrigerator, and vegetable and meat purées a day, but all will last for a month in the freezer.

    The easiest way to freeze purées involves a lidded ice-cube tray: Each cube from a standard tray holds about an ounce, making it easy to parcel out portions as your baby’s appetite grows.

    Pour the purée into a tray and allow it to freeze. Then pop out the cubes into a resealable freezer bag for storage. Be sure to label the bag with the dish and the date you made it. Thaw a few cubes in the refrigerator or microwave, and serve the purée at room temperature.

    For day-to-day needs, a few 2- and 4-ounce containers work just fine. And for thinner purées, try reusable, freezable sippy pouches. These silicone pouches are typically four ounces, so introduce them as your baby’s appetite grows.


    Hygiene: Babies have weaker immune systems than adults, so break any bad kitchen hygiene habits before you start making baby food. Make sure everything is clean, and be sure to wash your hands thoroughly, meaning a vigorous 30-second scrub.

    Water: Tap water can vary from city to country and wells in between. We call for purified water for these recipes, and you should simmer purées the full amount of time indicated in the provided recipes.

    Allergies: Food allergies are top of mind for any new parent. Introduce ingredients one at a time, and ideally over a couple of days, so if your baby has a reaction, you’ll know what caused it. Your doctor will tell you what to look for: It can be anything from a mild rash to red spots, sneezing or wheezing. Common food allergens are eggs, fish, milk, peanuts, sesame seeds, shellfish, soy, tree nuts and wheat.  Keep a list of what you have fed baby so you can look back and see what might be a problem.

    Food to Avoid: Honey and light and dark corn syrups have the risk of carrying a mild form of botulism. They can be introduced after 1 year. And avoid unpasteurized dairy, a.k.a. raw milk, which could carry salmonella, listeria or e.Coli. Similarly, be judicious when using salt. You want to teach baby to like truly natural foods.  Baby has not become used to sugar and salt.  Let her enjoy food this way.

    Non-Organic Produce: Pesticides can be found on many fruits and vegetables. It is better to buy organic when purchasing berries, stone fruits and vegetables whose skins you eat, like tomatoes and potatoes. Thicker-skinned fruits and vegetables like avocados and eggplant are less likely to have pesticide residue. For more information on dirty and clean foods, visit the Environmental Working Group’s Shopper’s Guide to Pesticides in Produce.

    And lastly, this process can seem daunting, but don’t stress. At the end of the day, your baby will grow big and strong whether or not you make all of their meals from scratch.

Introducing Non-pureed Items To Baby


Stage 3  (9-12 months)


Your baby will not taste salt or sugar until you allow it.                                                            Hold off on these as long as possible!   These substances add nothing to your baby’s nutrition.  Look for spices and herbs adding good things to you baby’s diet.  Occasionally someone will give your baby something sweet.  However the food you prepare and serve will be the norm.  Allow your child to learn to appreciate the true taste of fruit and vegetables with out the interference of salt and sugar at home.  (Processed baby food has salt and sugar because adults do not like the taste with out it.  Because your baby has not tasted these things he will not miss them.)

Your baby will not need warm food until you introduce it.                                             Breastmilk is at room temperature for baby.  It is lukewarm as best.  Do not feel you need to heat baby’s fruit and vegetables.  Most of these are eaten at room temperature for adults.  Salads and fruits as such.  Let refrigerated items warm to room temperature before serving them to baby.  Avoiding heating baby’s food protects baby from being burned and saves you the concern of getting the temperature right.

Introducing non-pureed food to baby is when things actually start being fun!  Cheerios, tiny bites of fruit and berries make life so much easier!!!  You will know baby is ready when he starts reaching for food you are eating.  Be sure the items are soft as baby does not have molars with which to chew food yet.  Be careful to cut very small bites and do not allow baby to stuff them all in at one time.  Choking is a problem to be aware of.  Also, be very aware of what others maybe giving to your baby.  They may not know the stage your baby is in.  The best thing to do is to ask others to only give baby items you provide.  They may think you are a little overprotective, but this protects baby big time!!!  They want to participate, show them appreciation and let them, under your watchful eye.  Folks don’t realize how quickly they forget the stages in baby’s development:  Example:  When our first baby was five months old a good friend handed me her newborn.  I was surprised he couldn’t hold his head up!!!!  Ha!  This was just a few short months since I had been there.  We all forget!!!!!

Be careful of things like nuts.  They are much harder than baby is accustomed to and can get stuck in baby’s throat.  Also, items like hot dogs and grapes, through soft, can get caught.  Cut them very small and be very aware when baby is eating.

When you purchase pre-cut foods or foods you believe are a good size for you baby always check the items.  Pour out what you plan to use and be sure all pieces are a size you are comfortable serving your little one.

Prepare some of you favorite mild recipes and let baby enjoy them with you.  If you enjoy spicy or salted foods take baby’s portion out of the meal before the spices are added.

Snack servings should be about the size of a baby’s fist. (A lot of it may end up as a casualty on the floor.) As babies approach their first birthdays, they are probably drinking less breast milk or formula and eating more solid foods. They can eat snacks now, which they’ll use to show off their newfound power of the pincer grasp. Snacks can be as simple as small cubes of mild Cheddar, sliced and quartered bananas, blueberries, or some of your pasta. Keep pieces small (about ¼-inch dice): They shouldn’t be too hard to hold or chew, and portions should be about the size of your baby’s fist.

Making Your Own Baby Food For Your Seven Month Old

This is the second installment of our New York Times article on making your own baby food.  The time in your baby’s life when you choose to do this is up to you. The most recent blog post before this one talks about when to introduce food to your baby.  Look it over when deciding to begin solid food.


Stage 2 (7 to 9 Months)

As babies become more comfortable with solid foods and can sit on their own, their interest will grow, and you can introduce chunkier, more complex flavor combinations. The general consensus now is to begin with vegetables.  Peas, very small of squash, cut corn, sweet potato, and more.  some of these things will sho up in baby’s diaper looking the way they went in.  This show baby’s digestive track is not quite ready for this particular item.  Whit a few weeks and try it again.  Remember to write down shat you serve in the beginning.   This will really help if there is an allergic reaction.  When introducing fruit begin with pairings you enjoy, like bananas and blueberries or strawberries; peaches and pears; very small cubes of grape and mashed apple.

Avoid citrus and acidic items.  These may be difficult for baby to digest and cause mild skin inflammation.  Once baby has a wide assortment of items you know are safe introduce one acidic item at a time: oranges, pineapple, Cuties, etc.

Some families enjoy the tubed baby food that is everywhere now.  It is certainly convenient and less messy.  However tactile feeling, the textures and smoothness of foods are a large part or our enjoyment.  Avoid the temptation of using the tube items exclusively.


babyfood. 7 mos.jpgDavid Malosh for The New York Times. Food Stylist: Barrett Washburne.


This fruit and vegetable blend is so tasty that you might find yourself drinking what your baby doesn’t. Pineapple is acidic, so if your baby doesn’t like it, substitute another fruit.

Put 1 packed cup fresh spinach leaves; ½ cup frozen peas; ½ of a medium pineapple, cubed (about 1½ cups); 2 skin-on pears, cored and cubed; and ½ cup purified water in a blender. Blend until the purée reaches desired consistency. The blend can be refrigerated for a day or frozen for up to a month. Makes 3 cups (about six 4-ounce baby servings).

— Adapted from “The Pediatrician’s Guide to Feeding Babies and Toddlers” by Anthony F. Porto and Dina M. DiMaggio (Ten Speed Press, 2016)liquid as necessary to reach the desired consistency. Makes 10 1-ounce servings.


Loaded with protein and fiber, lentils are given a dal-like treatment here.In a large saucepan over high heat, bring ⅔ cup dried red lentils, 8 ounces baby carrots sliced ½-inch thick, 1¾ cups purified water and ¼ cup unsweetened canned coconut milk to a boil. Cover, reduce heat to low and simmer until lentils and carrots are very tender, 20 to 25 minutes. Remove from heat and mash the mixture with a potato masher until it has the consistency of porridge. Thin as desired with more water, breast milk, formula, or broth.  Let mixture cool to room temperature before serving. Makes 2½ cups (about five 4-ounce servings).— Adapted from “The Complete Baby and Toddler Cookbook” by America’s Test Kitchen (Sourcebook Jabberwocky, 2019



You can give a baby meat, and chicken purée is an easy first. Make sure to cook meats thoroughly, and be extra mindful of cross-contamination.

Trim any fat from a 6-ounce boneless, skinless chicken breast. Place chicken breast in a small saucepan and cover with purified water. Bring to a boil and reduce to a simmer. Cook for 15 minutes, or until an instant thermometer inserted into the thickest part of the breast reaches 165 degrees. Remove chicken from water and allow to cool. Chop into large pieces and place in a blender. Add 4 ounces formula, breast milk, or broth and purée until smooth, adding more liquid as necessary to reach the desired consistency. Makes 10 1-ounce servings.

Making Your Own Baby Food


Baby Food


Introducing solid food for baby is a big decision.  My recommendation is to wait until your darling is six months old.   Many studies have shown waiting to start solid food helps baby later on: fewer allergies, less stomach problems, easier acclimation from breastfeeding and more.  There is a temptation to start earlier with the belief baby will sleep longer at night.  However, often this does not prove to be true.

Speak with your friends, find out your pediatricians thoughts, talk with family members to decide when is best for you.  Every situation is a little bit different.

Below is the first in a four part installment from the New York Times on how to make your own baby food.  It is easy and so convenient.  Also, this way you know exactly what your baby is eating.  If there is someone who can make baby food for you thats wonderful.  This article suggests starting with fruit.  The general thinking these days is to start with pureed vegetables.  This way baby will not develop a sweet tooth.  Introduce fruit later.

You can prepare food each time you feed baby for freshness.  Or, you can make a batch and freeze some for use later.  A convenient way to do this is to freeze the remainder in an ice cube tray.  Once frozen put your baby food cubes in a freezer bag with the name of what it is and the date made.  Keep it in the freezer until you are ready to use it.  Take it out and either let it melt, microwave it, or set your dish with the food in hot water to melt it more rapidly.  Remember to serve it at room temperature for baby.  This will avoid burning baby and she will be happy with it.

Freezing fruits and vegetables does not affect their nutritional value.  Proteins such as chicken, beef , or fish loose nutritional value when frozen.


With so many important firsts in a baby’s life, it’s easy to forget one of the most rewarding: baby’s first solid food. We’ve broken down those early foods into three categories, roughly correlated to a baby’s development (Stages 1, 2 and 3, also known as supported sitter, sitter and crawler on the packaging of premade foods). Of course, all babies develop differently: You’ll want to look for milestones — sitting up alone, grasping at the grape you’re eating — and consult your pediatrician as you embark on your baby food journey.

Stage 1 (4 to 6 Months)

When is your baby ready to eat solid food? It depends. The American Academy of Pediatrics suggests 6 months, but some doctors say 4 months. In general, you’ll want to start giving babies simple purées when they start showing interest in what you’re eating, and when they can hold their heads up and sit with some support. Your pediatrician can confirm if your child is ready.


1. Try starting with your favorite vegetables like carrots and sweet potato, as babies take to them more easily. During those first few weeks of solid foods, little ones will eat only a few tablespoons of the purées to supplement their breast milk or formula feedings. They may not like them at first, but introduce each purée over a few feedings until they adapt. As they grow, they will graduate to larger servings: 2 ounces, 4 ounces and more.   Makes ½ cup.


Sweet Potato: Sweet potatoes are a wonderful first vegetable for baby, as they can be made sweet or savory. You can also swap in zucchini, squash, beets or pumpkin in this recipe. Roast them as you would for yourself, but discard skins, and keep in mind that these vegetables may roast in less time.

Heat the oven to 400 degrees. On a rimmed baking sheet, roast a sweet potato until tender, 40 to 50 minutes. Remove from the oven and let cool. Cut in half and scoop out flesh. Place it in a blender with 4 ounces formula or breast milk and purée until smooth. Let cool and serve at room temperature or freeze for later use. Makes about 1¼ cups.

Here, as with the apple purée, you can add dried spices like turmeric, ginger and cinnamon to taste as your baby gets older.

Broccoli: Use this technique for other vegetables that you like steamed, too, like cauliflower, carrots or peas.

With a paring knife, cut off and discard the tough stalks of a ½-pound head of broccoli and divide into small florets. Place broccoli in a steamer basket over a large saucepan with a thin layer of boiling water. Steam, covered, for 6 to 7 minutes, until tender. Remove broccoli from steamer and let cool. Place broccoli in a blender with 6 ounces formula or breast milk, and purée until smooth. Let cool and serve at room temperature or freeze for later use. Makes about 1½ cups.


Apple: Applesauce at its smoothest, this recipe is a great first solid to give to your baby. You can treat pears, apricots and nectarines the same way.

In a small saucepan, bring ½ cup purified water to a boil. Add 1 peeled, cored and cubed apple and simmer for 10 minutes. Remove from heat and let cool slightly. Transfer to a blender, add ¼ cup purified water and purée until smooth. Let cool and serve at room temperature or freeze for later use. Makes 1 cup.

As your baby grows older, you can make this sauce chunkier and add dried spices like turmeric, ginger and cinnamon to taste.

Prune: Babies get constipated. Talk with your pediatrician about the possibility of adding a mall amount of water to baby’s diet if this is the case.  Prunes can help get their still-developing digestive systems moving, especially as they try new, unfamiliar foods.

In a small saucepan, bring ½ cup purified water and 8 pitted prunes to a boil. Cover and simmer for 10 minutes. Let cool. Transfer to a blender and purée until it reaches desired consistency. Let cool and serve at room temperature or freeze for later use.



Using a blender, pulverize 3 or 4 cups of brown rice, oats or barley to a fine powder. Reserve ¼ cup and store the rest of the ground cereal in an airtight container to make more purées later. In a saucepan, bring ½ cup purified water to a boil. Add reserved ¼ cup ground cereal. Simmer for 10 minutes, whisking constantly. Remove from heat and let mixture cool slightly. Transfer purée to a blender. On a low setting, whir until smooth, adding ¼ cup breast milk or formula. Let cool and serve at room temperature. Makes about ¾ cup.

— Adapted from “The Best Homemade Baby Food on the Planet” by Karin Knight and Tina Ruggiero (Fair Winds, 2010)

Summer is Here!!!!! COVED Please Leave

With the advent of warm days and sunshine we in California anticipate the destruction of COVED 19.  We will pray diligently that it does not return!!!  Gratefully the scientific data discovered post COVED onset clarifies the unsubstantiated computer models of two months ago.  Rather that 2M deaths the US has skated by on what is anticipated to be 60,000.  Though these deaths are real and difficult, they are in line with the flu strains and death numbers we suffer each year with whichever flu strain appears.

Watch:                  Dr. Erickson COVID-19 Briefing

Two doctors, who have administered more than 5,000 coronavirus tests, say that the coronavirus is similar to the seasonal flu, the quarantine is not helping with building coronavirus immunity, and they are confident that reopening is safe.

The two frontline physicians, Dan Erickson and Artin Massihi, are the owners of Accelerated Urgent Care in Bakersfield, California. The doctors are presenting medical advice about the coronavirus that is far different than what health officials have been saying over the past weeks.

Last week, the doctors gave a news conference to deliver their COVID-19

“Do we need to still shelter in place? Our answer is emphatically no,” Erickson said. “Do we need businesses to be shut down? Emphatically no. Do we need to test them and get them back to work? Absolutely.”

Accelerated Urgent Care has tested 5,213 patients within the county, which makes up half of all testing done in Kern County. “Now that we have the facts, it’s time to get back to work,” Erickson said.