Egg Yolk, Avocado Sweet Potato Baby Puree +6M

This super creamy baby combo is a powerful brain booster for your little one!

Egg yolks are loaded with Omega 3 fatty acids and Choline, two natural brain fuels. Omega 3 helps the growth of brain tissue and Choline improves concentration and memory. On top of that I added avocado, an almost perfect food for so many reasons: rich in Omega 2 (again, yessss!!), folate, iron.

And to activate even more the little brain cells we will add sweet potatoes too, rich in antioxidants, Vitamin A, Vitamin C, folate and iron (not bad, yes!).

You can offer this lovely tasty and creamy mix to your baby starting from 6 months of age as main meal or, maybe with a more chunky consistency, this meal can be a lovely breakfast or lunch for a toddler or a baby led weaning idea too!! It’s such a versatile puree: I used the leftovers from this shooting to prepare a sandwich for myself, simply adding a pinch of salt, pepper and slicing some avocado on top of the egg whites. One family = one meal.

The procedure is very simple. You start hard boiling the egg: place the egg in cold water and bring to boil. When the water is boiling set the timer to 8 minutes. Drain, wait few minutes and remove the eggshell. Meanwhile peel the sweet potato and chop it in small pieces. Steam the sweet potato for 8 min.

Note. As weekly breakfast are always on a very tight schedule, I would suggest to boil the eggs and steam the sweet potato the evening before, so combining the ingredients in the morning will only take few minutes!!

In a small serving bowl place two tablespoons of steamed sweet potatoes and smash them with a fork, add the avocado, smash, add the egg yolk, smash. Your thick baby puree is ready to be served!!! Do you want it more liquid? Simply add few tablespoons of the thinning liquid of your choice (baby formula, breastmilk, hot water). For more information about how to thin your baby food, you might be interested in this post too.

For toddlers or for a baby led weaning approach simply slice the egg white. Spread the puree on a slice of bread, and sprinkle the egg whites on top. Slice in small bites to serve.

The baby puree can be stored in the refrigerator for 1 day. Freezing is not recommended, it will change the texture.