5 Mommy-Baby Recipes for Summer

Summer recipes are known for being simple and low-stress, because who wants to cook elaborate meals when the sun is shining and the heat is on? The easy style of summer cooking is perfect for when you have a little one in tow. The flavors are grand, but the time commitment isn’t.

These five recipes can be put together before your baby loses her patience, and they can all be shared among the entire family. It’s best to discuss solid foods with your pediatrician, so you know when it’s ideal for your baby to enjoy these recipes.

 

Summer Smoothie

When the sun is hot, there’s nothing better than a cold drink. With a smoothie, not only are you refreshing yourself, but you’re also fortifying your diet with a generous helping of fruit. Make sure your baby hasn’t experienced an allergic reaction to the fruits in this smoothie. If all is clear, you can spoon-feed small helpings of smoothie to you baby, as if it were a puree.

Serves 2

½ cup water
½ cup red grapes
1 medium peach, chopped
1 cup blueberries
1 tsp. ground flaxseed
1 cup ice cubes

 

1. Put the water, fruit, and ground flaxseed into a blender. Blend on medium-high until pureed.
2. Add ice cubes and blend until smooth.


    Avocado Salsa

    This avocado salsa is a great multi-purpose dish. You can enjoy it as an any-time snack with crackers, pita bread, or tortilla chips. Alternatively, use it as an ingredient in your summery lunches and dinners. Swap out the mango for chopped pineapple as a variation, especially if your baby isn’t too keen on the mango.  

    Serves 4

    2 avocados, peeled and pitted
    1 cup mango chunks
    ¼ cup peeled and chopped red onion
    1 tsp. salt
    1 tsp. lime juice
    2 Tbsp. fresh cilantro (optional)

     

    1. Add all ingredients to a blender and blend until smooth.
    2. Refrigerate the mixture to keep for up to 3 days.  


      Overnight Oatmeal

      It can be hard to put together a nutritious breakfast with a baby in your arms. This overnight oatmeal recipe is prepared the night before and ready to eat as soon as you wake up in the morning. Without lifting a finger, you and your baby can share a delicious morning meal together. Be sure the mixture is smooth enough for a small baby to eat. You can always blend the mixture to puree further.

      Serves 4

      ⅓ cup Greek yogurt
      ½ cup rolled oats
      ⅔ cup coconut milk
      1 Tbsp. chia seeds
      2 Tbp. unsweetened coconut
      ½ tsp. vanilla extract
      ⅓ cup cubed mango
      ½ banana, chopped

       

      1. Stir together the first six ingredients in a medium bowl.
      2. Fold in the mango and banana.
      3. Spoon the mixture into a large jar and cover with a tight-fitting lid.
      4. Refrigerate overnight, or for at least 6 hours.


        Watermelon Soup

        Watermelon is a refreshing quintessential summer treat, and it’s also a nutritional powerhouse. It’s rich in vitamin C, A, and B6; high in lycopene; and full of antioxidants and amino acids. This watermelon soup will keep you hydrated and cool during the summer months, and it’s also great to share with your baby. Sprinkle mint leaves on your serving, but feel free to omit it for your little one.

        Serves 4

        4 cups seedless watermelon, cut into pieces
        2 Tbsp. lemon juice
        1 Tbsp. lime juice
        1 Tbsp. fresh mint leaves, garnish
        Plain yogurt (optional)

         

        1. In a blender, combine watermelon, lemon juice, and lime juice. Blend until almost smooth.
        2. Refrigerate mixture for 4 hours.
        3. Pour soup into bowls. Garnish with mint leaves. If desired, serve with plain yogurt.


          Summer Banana Bread

          A good banana bread recipe is a staple in a kid-friendly kitchen. This bread is delicious as a breakfast accompaniment, or as a late night snack if the baby is keeping you up. Be sure you check with your pediatrician on your baby’s readiness before eating a heartier solid, like this quick bread.

          Serves 6

          2 cups flour
          ¾ tsp. baking soda
          ½ tsp. salt
          ¾ cup sugar
          ¼ cup butter, softened
          2 eggs
          1 ½ cups mashed banana
          ⅓ cup yogurt
          1 tsp. vanilla extract

           

          1. Preheat oven to 350°.
          2. In a medium bowl, whisk together the flour, baking soda, and salt.
          3. In a separate bowl, blend the sugar and butter until well-incorporated.
          4. Add the eggs and beat well.
          5. Add the banana, yogurt, and vanilla extract and blend the mixture together.
          6. Add the dry ingredient mixture and beat together until just blended.
          7. Scrape batter into a buttered and floured loaf pan.
          8. Bake for 50-60 minutes. Cool completely before serving.