Homemade pouches are one of my favorite things to make for my kiddos. I know everything that goes into them, I can customize them to our tastes and nutritional needs, and they’re a great way to use up extra fruits and vegetables that I know we won’t eat before they spoil.
BABY STEPS:
My kid always seems to enjoy food more when she’s involved in the making of it, and this is no exception. Here are a couple ways you can have your tot help.
● Chop, chop! Using their kid-safe knives, let them cut the banana and cooked carrots into smaller chunks for even blending.
● Ask them to help you brainstorm new combinations! It’s never too early to get them exploring complex flavors. I’ve included some of my favorites below.
Remember to provide appropriate supervision and guidance while involving your child in the cooking process to ensure their safety and to make it an enjoyable and educational experience for both of you.
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INGREDIENTS
- ½ cup dry quinoa, cooked according to package directions
- 1 cup carrot, cooked and diced
- 1 cup blueberries
- 2 bananas
- 1¼ cup water (you can use some juice or all juice here too for extra flavor, but be aware of the added sugar.)
SUGGESTED EQUIPMENT:
● Measuring cups
● Kid-safe knives
● Reusable pouches (or these if you have a higher budget)
● Blender
INSTRUCTIONS
Place all of the ingredients in your blender and blend on high until combined and smooth, scraping down the sides as needed. Add water as needed to achieve your desired texture.
Fill your reusable pouches (I like these) and either refrigerate and serve within 3 days or freeze for future use.
Some of Our Favorite Flavor Combinations
- Raspberries, cooked apple, and chia seeds
- Sweet potato, carrot, banana, and strawberry
- Berries, banana, spinach, and cooked oats
- Avocado, cooked apple, kiwi, and banana
Blueberry, Banana, Carrot, and Quinoa Pouches
Ingredients
- ½ cup dry quinoa cooked according to package directions
- 1 cup carrot cooked and diced
- 1 cup blueberries
- 2 bananas
- 1¼ cup water you can use some juice or all juice here too for extra flavor, but be aware of the added sugar
Instructions
- Place all of the ingredients in your blender and blend on high until combined and smooth, scraping down the sides as needed. Add water as needed to achieve your desired texture.
- Fill your reusable pouches (I like these) and either refrigerate and serve within 3 days or freeze for future use.
Notes
- If you accidently thin your purée out too much, add a banana and/or a couple tablespoons of chia seeds. Blend and let it sit for a couple minutes before testing the consistency again.
- If you are trying to extend your pouches, either to save money or use up produce before it spoils, these are some of the things I’ve successfully added to pouches with good results: any and all berries, kiwi, raw zucchini, cooked sweet potato, avocado, bananas, oranges, and cooked oats.
SERVE WITH: Whole grain crackers and cheese / Bamba or another type of “puff” treat / a granola bar (like these delicious homemade ones)
Did you make this recipe? Let me know how it turned out for you below! If you liked it, please take a picture and share it on Instagram with the tag #afamilythateatstogether
2 responses to “Blueberry, Banana, Carrot, and Quinoa Pouches”
[…] WITH: Yogurt / Fruit smoothie / Fruit/vegetable pouch / Eggs and bacon/ham/sausage / Fruit […]
[…] I can’t be the only person who sometimes craves peanut butter cups for breakfast, right? And while there’s nothing wrong with indulging in some breakfast candy, it’s not going to stick with you for long. Enter these decadent homemade healthy(ish) nut butter and chocolate oat cups. With a nutty and crunchy oat base, a creamy almond and/or peanut butter center, and a smooth chocolate topping, it satisfies the craving and is relatively filling. Think a mix between those no-bake chocolate peanut butter oat cookies and Reese’s Peanut Butter Cup. They make the perfect kid (or adult) afternoon snack, especially if they’re paired with a smoothie, some fruit, or a homemade pouch. […]