Introducing Spices and Herbs

So, plain purée gets old after a while, I think. In an effort to expand Emerson's palate, I'm adding little flavor surprises into his usual fruits and veggies (and egg yolks and yogurt). 

Using the frozen organic baby foods I make, I threw all this into a one-egg pan and voila! 

Up In Them Roots:

1oz. golden beets

1oz. Carrot

1oz. summer squash

1oz. sweet potato 

Saigon cinnamon to taste. 

I think I'm making this for Thanksgiving this year. 

Another successful attempt:

1oz. carrot

1oz. summer squash

dash of dried dill 

The dill brings out the natural sweetness of these two awesome veggies. 

also a tasty dinner option:

2oz. spinach

1 crumbled yolk from a hard boiled egg

dried basil

I added too much basil, and E wasn't super into it. But, We'll try again. 

I think adding a little cream, salt, and pepper to these can make some awesome adult soups, too. 

Provecho!