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Healthy puree soup

Healthy puree soup

Peel the potatoes and carrots, cut them into cubes with the parsley roots and bring to a boil. Add the onion in 15 minutes. Let everything boil for another 15 minutes.

During this time, wash and finely chop the parsley. After the vegetables are cooked, pass them well in a blender, adding a little vegetable juice, in which they were boiled, until the consistency becomes a liquid puree.

Then add the spices, olive oil and chopped parsley in a blender, where everything is mixed in it.

The soup is ready!

Serve with sour cream.

Great appetite!

Recipes for babies 6-8 months

We offer you useful information and articles and you will find out from our category recipes for babies 6-8 months. Find out what is the right diet for 6-8 month old babies and how you can diversify each snack.

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The blender is one of the most useful kitchen utensils, and when you have children, its presence is even more important. So.

Avocado is one of the most recommended foods along with diversifying the baby's diet. On the one hand, he is rich.

Peaches are distinguished not only by the presence of vitamins (especially A and C), minerals or antioxidants (lutein), but also by.

Pears are also among the first fruits suitable for the first month of diversifying baby food. Tasty and full.

Cauliflower should also be included in the diversification of the baby's diet, as it is rich.

As you begin to diversify your baby's diet, purees will also have an important place in the daily menu.

Turnips are also rich in nutrients and fiber and can therefore be introduced into the diet of older babies.

Baby yogurt is one of the main foods when we start diversifying, and it becomes basic.

Breakfast is a very important meal - it can either make or break your day. & Icircn conditions & icircn.

Homemade cheese, or, more recently, cottage cheese, as we find it in trade, is the healthiest option.

The vegetable puree for babies whose recipe we offer you can be introduced in the diet of the little ones from.

Pure soup gastritis

Soup is a thick first course. It consists of bran vegetables, cereals, meat or fish fillets. It is often supplemented with milk or a small amount of butter or vegetable oil.

This dish is easily perceived by the body, so it is recommended to include in the diet of children and adults, as well as patients with impaired digestive system. What else is useful soup with gastritis:

  • facilitates the digestive process
  • contains a lot of substances necessary for the body - proteins, complex carbohydrates, vitamins
  • add liquid to the diet, as about 50% consists of water
  • accelerates metabolism, saturates and does not contain many calories.

The powdered product, when released into the stomach, gently covers its walls, preventing the negative effect of increased acidity on mucus tissue. But we must not forget that during gastritis this soup can be prepared only from authorized ingredients: do not add cream, melted cheese, fried vegetables, etc.

Another benefit of broccoli: fiber

Broccoli is rich in antioxidants and contains glutathione, an active ingredient that strengthens the immune system.

In addition, this cruciferous vegetable contains a lot of fiber. Fiber helps to lose weight because it is harder to digest. Thus, the feeling of satiety is prolonged.

Fiber also helps prevent constipation and other intestinal problems. They regulate the metabolism and the entire digestive system.

Snacks mai & # 8220destepte & # 8221

If you know you like to nibble on something all the time, it's better to have it healthy snacks when you're at work or elsewhere, rather than rushing to corner stores for potato chips, fast food or chocolate bars. Bring a bag of nuts or a few slices of celery and sliced ​​carrots so that you can satisfy your hunger, while providing your body with the key nutrients it needs daily.

In order to make the diversification of the diet easier, we have prepared an extensive presentation on how to prepare the healthiest purees for babies, but also ways to make your work easier, offering them variety and correctly stored ingredients.

It simply doesn't exist! You choose the ingredients (depending on the tastes or the age of the child's diversification), you choose the method of preparation (steamed, boiled, baked), you let them cool a bit, then you throw everything in a blender or in the food processor and -let them do their job, thinning the consistency with breast milk, formula milk or even plain water.

You can use thinners, some babies prefer a more consistent texture, but you do not have to worry if you want to add breast milk or formula - these two ingredients will give a nutritional boost, as well as a taste that the baby is already familiar with.

What is baby puree made of?

From fruits and vegetables, vegetables and eggs, meat, fish, liver, in the most diverse combinations.

Of course, in the first stage of diversification it is recommended to offer the puree prepared from a single ingredient. During this period, for the daily choices you can be guided by a diversification chart, choosing from that table the vegetables and fruits that the baby can consume depending on age. The recommendations of the World Health Organization have become very permissive when it comes to diversification.

This should not lead you, however, not to apply the 3-day rule to prevent possible allergic reactions to food or not to take into account foods completely forbidden to babies up to a certain age. The combinations of fruits and vegetables can be offered to the baby as soon as you have introduced the first fruits and vegetables, and the baby has not developed allergies to any of the ingredients.

The fruits. You should also know that it is recommended that the chosen fruits be soft and well ripened. Before giving them to your child, it is important to remember that the seeds, seeds or hard skin must always be removed! Stronger fruits can be steamed or baked.

Here are some fruits suitable for the baby, in the order in which they should be introduced: apple, pear, peach, plum, mango, avocado, banana, pineapple, melon and apricot, apricot, papaya, kiwi, raspberry.

The vegetables.Before being mashed, the vegetables must be cooked to soften them. Don't forget that a healthy diet has, as a first and most important rule, variety! So, give your baby as many kinds of vegetables, healthy prepared and then mashed, taking into account the rules of diversification.

Here are some examples: carrots, parsnips, sweet potatoes, bell peppers, zucchini, spinach, peas, green beans, asparagus, cauliflower, potatoes.

In purees, along with fruits and / or cereals, other ingredients can be added, such as boiled rice, cereals, cooked pasta, egg, chicken, beef, fish - all well cooked, possibly cleaned of bones (where it is needed) and in very small portions - as well as healthy fats (a teaspoon of olive oil, a small cube of butter.)

How to make baby purees

Step 1:choose the ingredients (fruits or vegetables) according to taste and taking into account the rules of diversification.

Step 2: choose the process by which you will prepare them thermally. Vegetables and fruits can be prepared in many ways, but here's what you need to know about each preparation method:

Steam preparation preserves most of the nutrients of the ingredients subjected to this thermal process.

cooking softens and sweetens the taste of vegetables and fruits, making them even healthier. The explanation is as follows: unripe fruit, for example, contains long-chain carbohydrates (starch and fiber). By ripening, they turn into short-chain carbohydrates, and the fruit becomes sweeter and softer.

By boiling many of the nutritional values ​​of the ingredients are lost, on the one hand, but on the other hand, boiling allows to avoid the addition of fats, but also the addition of spices directly in the water in which they are boiled. Nutrients lost from food in the water in which they were boiled can be recovered if the liquid in which the boiling took place is reused (by thinning the purees). In fact, by reducing the amount of water it is possible to optimize the retention of substances, such as vitamins and minerals.

Many pediatricians recommend the thermal preparation of fruits and vegetables until the age of 8 months of babies. When cooked, they become easier to digest for the immature bellies of babies who want to breastfeed other than breast milk as soon as they are 6 months old (or earlier).

Only after the age of 8 months will a baby's stomach be able to digest the fiber and sugars in fresh fruit. This is just a recommendation, good to use if you know that there is a history of digestive problems in your family.

In the preparation of baby food, but also of you, of adults, the specialists do not recommend frying or grilling. In the first case, the high temperatures during frying cause the onset of toxic substances (peroxides, aldehydes, ketones, hydroperoxidases, cyclic monomers, etc.). Fire and charcoal used in grilling cause a carcinogenic effect, say, more recently, specialists. Therefore, this procedure should not be used very often.

Step 3:put the prepared or raw pieces of fruit / vegetables in the bowl in which they will care, turning them into puree. You can use a multifunctional food processor (but with a chopping / grinding function), a blender, a vertical mixer, a manual grinder, a mincer, a vegetable strainer or even a fork.

Step 4:you can add to change the consistency of the puree the water in which they boiled the vegetables or fruits, expressed breast milk or formula milk with which the baby is familiar. Or flat water. Read about how fluid or thick the baby purees should be below. Add the thinning liquid while the food is being passed. You can turn fruits and vegetables into puree without adding anything to their composition. It is an equally healthy and tasty option.

What are the stages of puree for babies

The consistency of foods offered to babies in the process of diversifying their diet differs. In order to be easily accepted by the baby, the first purees should have an almost liquid consistency, and their texture will thicken until the last stage, when small pieces of puree are allowed, in order to boost the chewing process.

Stage 1 (purees for the age of 5 months): it starts with very soft purees, preferably from vegetables like pumpkin, sweet potato, carrot, or from fruits like apples, pears, bananas. On the first day, the baby is given a teaspoon (fruits or vegetables mashed and mixed with 1-5 teaspoons of the liquid mentioned above). The next day the baby can receive two teaspoons or 1 tablespoon, from the third day two tablespoons. The rest of the meals will remain either your milk or the formula you are already used to.

Stage 2 (purees for the age of 6 -7 months):the texture of the purees remains soft, but it will no longer be so liquid. In addition to fruits and vegetables, purees can have meat or other sources of protein. The preparation for the transition to purees of greater consistency is made from this stage, giving the child soft pieces of fruit or vegetables, so small that they can be held in the hand.

Stage 3 (purees for the age of 8-9 months): purees can now be more fluffy and can contain even coarser pieces of fruit, vegetables or meat. However, breastfeeding or formula feeding should not be interrupted. At this age, the child needs 3 main meals and one or two snacks a day, and the meals should be very varied.

How to store baby purees

The small amounts of past product you need at least in the first days of diversification, but also the rule that says that foot food must be very varied, forces you to look for ideas so as not to cook daily. That brings us to the discussion of storage. Because any fruit or vegetable provides too much puree for a stomach in the process.

How can purees be stored to stay healthy, to be easy to use when we want to return to that food and not to take up much space?

The answer is simple: by refrigeration. Some parents prefer to pass fruits or vegetables and freeze them, thus preserving the nutritional qualities of the food. Some dilute the puree before freezing, others after thawing. It's your choice! The puree obtained by passing the food can be frozen in an ice tray, thus obtaining the perfect portions for the next purees of the 6-8 month old baby. You basically get some cubes that you then put in a bag on which you write the date of preparation and put them in the freezer. The next time you make puree, take out a cube or two and dilute them with water, breast milk or formula, bringing them to the desired consistency.

These cubes will be very helpful when you move on to the period when you can combine several ingredients for baby's puree.

CAUTION: Do not freeze the portion of puree with which the baby has had contact. Saliva can contaminate food, and bacteria can multiply.

How fast should the remaining puree be frozen?

After you have prepared the baby's puree, the remaining amount must be frozen within two hours. The simplest rule is to freeze as soon as they have cooled (in the case of those that have been cooked).

How long can we keep the baby puree in the fridge?

If you do not want to freeze your baby's food, it is not recommended to keep it in the refrigerator for more than 48 hours (maximum 72 hours). If you give him the same puree that has been in the fridge again, make sure it has not been there for more than 48 hours, to reduce the risk of feeding it bacteria that have grown in food or with "flavored" food. “From the fridge.

Find out below more recipes for purees for babies tested by moms!

Everything about pumpkin soup with chicken

Discovered in South America and brought to Europe, the pumpkin is a desired plant for both fruit and seeds. Available in our country during the autumn, the pumpkin has a dense texture and a sweet taste that makes it suitable for both cakes and dishes.

Chicken pumpkin soup needs a few steps and a stove. You can even consider it one of the lightest dishes you have ever prepared. The spinach that is added at the end brings it a freshness worthy of a lunch on the terrace, in the company of a slice of bread with seeds or a plate with croutons.

Pumpkin soup with chicken does not contain dairy or gluten. It can be consumed with confidence by people suffering from diabetes or having a low immune system, pregnant women or simply those who want to have a healthy and tasty diet.

With such a soup you can welcome autumn with a nutritious lunch, which has a chance to turn into a family tradition. Doesn't that already sound tempting?

Golden rules for a healthy diet

The statistics of the World Health Organization are worrying: 70% of medical visits are due to an unbalanced diet. Stress and pollution negatively affect the body. Lifestyle, diet can radically change our well-being. Our body has the power to self-heal, essential vitamins strengthen our immunity, protect us from harmful factors that, without realizing it, "bombard" us every day.

"Healthy, balanced, diversified diet and the avoidance of sedentary lifestyle are the fund for the prevention of any disease", states Prof. Dr. Gheorghe Mencinicopschi, director of the Institute for Food Research.

Some principles for a healthy lifestyle

Ideally, each person should go to the nutritionist to be guided correctly and to establish the appropriate menu depending on their health, age, type of activities performed, etc. However, if you do not have time or do not allow yourself to go to a doctor or nutrition consultant, try to follow some general principles recommended by specialists:

    Eat three meals a day at regular intervals! Although eating at fixed hours has almost become a luxury, it is the healthiest.

Adherence to healthy living principles can protect you from the inconveniences related to poor nutrition and can also protect you from many ailments.

Food supplements - an aid to maintaining health

"The nutrients we need are not only from the foods we find on the market, but also from the nutritional supplements that are so necessary to the body," said Dr. Dana Lulusa, a nutrition consultant. "Adding quality vitamins, minerals, fiber to our food improves our energy and digestion." There are several supplements on the market so we must choose them carefully so that they do not contain chemicals. "We need to read the labels of each product carefully," the specialist added.

The nutrition consultant states that food supplements are not used according to anyone's advice and are not taken at random. Medical tests are performed and depending on their results, the doctor will determine what exactly you need.

It is recommended that each person be guided individually by a nutrition consultant to find out how to properly consume food supplements. Thus, over time, the body can function at optimal parameters to be in maximum shape.

The best cold summer soup recipes

Cucumber and gazpacho soup may be what first comes to mind when talking about cold summer soups, but chilled soups for hot summer evenings can be much more. Here are some of the best light, healthy and light summer soups for cooling vegetarian and vegan meals.

This mango ginger soup is one of those recipes that you should try to believe. After a brief look at the list of simple ingredients - mango, lime, ginger and hot pepper - you might think it's a little weird. But before we move on, let's take a look at all the five-star reviews and you'll think twice about skipping this moisturizing and invigorating summer soup. In addition, if you are looking for a healthy summer meal, this mango soup is fat-free, low in calories and is a raw recipe as well. It's just no better than that.

The ingredients in this cold summer tomato recipe are pretty simple: just tomatoes, fresh basil, vegetable broth and balsamic vinegar, so make sure you use fresh, quality ingredients. This vegetarian and vegan summer soup is a nutritious way to show off the tomato crop in the garden, if you are lucky enough to have one this summer!

Recipe no. 2

This is a soup made with vegetables cut into long, thin strips (Julienne style), as you probably tasted at your grandmother's. You need the following ingredients:

  • 1 red
  • 3 cloves of garlic
  • 1 teaspoon of paprika
  • 3 tablespoons extra virgin olive oil
  • 1 large onion
  • 2 carrots
  • 50 grams of celery
  • 50 grams of leeks
  • 50 grams of radishes
  • 1/4 white cabbage
  • salt and pepper to taste
  • 2 tablespoons chopped parsley
  • 1 sprig of coriander
  • nutmeg

Method of preparation

  • Wash all vegetables well and clean the ones they need. You can add other vegetables, such as: pumpkin, peas, cauliflower, cumin or turnip. Always use seasonal vegetables, although this is a dish that is eaten in winter, you can eat soup in summer, after it cools down.
  • Cut all vegetables (except tomatoes) into long, thin strips, as equal as possible. That way, they will boil faster.
  • Wash and chop the parsley.
  • Peel and crush the garlic.
  • Cut the tomatoes into cubes.
  • In a large pot, heat the oil and add the garlic. Heat it until golden, stirring with a wooden spoon.
  • Sprinkle the teaspoon of paprika.
  • Then add all the vegetables (except the tomato and parsley).
  • Heat lightly for 2 or 3 minutes.
  • Add water and simmer for 30 minutes.
  • Season with salt and pepper and add the nutmeg.
  • The soup is ready when all the vegetables are soft.