Member Diary #17 — Adam & Lauren


We have been using the majority of our fruits and vegetables to feed our 10-month-old daughter.  Her meals generally follow a standard formula – cook a large batch of something, puree it, freeze leftovers for future meals, thaw iced meal in pot over low heat as needed.  We documented the process this past week while cooking chicken soup and applesauce, which are two foods she seems to love.

Chicken Soup

  • 1 Onion
  • 1 Leek
  • A couple carrots
  • Some celery
  • 1 Parsnip
  • 1 Whole Chicken (Quartered)
  • Lots of Dill
  • Lots of Parsley
  • Salt and Pepper

Place all the ingredients into a stockpot with the dill and parsley on top, cover with water, bring to a boil and then put on low heat.  Occasionally skim off brown froth on top.  Season with salt and pepper.

We eat the soup with noodles, but we give our daughter a puree of soup broth, carrots, and chicken. We freeze the leftover chicken broth to use in the future in other recipes, so we don’t need to use store bought broth.



  • Apples
  • Cinnamon

Bake cored apples at 350 degrees for about 45 minutes or until you smell them. When done, remove skin, season with cinnamon, and puree.

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