A creamy, wholesome blend of flaky salmon, sweet potato, and vibrant broccoli, perfect for growing babies and toddlers. This dish is packed with essential nutrients for healthy development and can be adapted for different textures.
*A imagem é meramente ilustrativa e pode diferir da receita real (gerada por IA).*
Ingredientes
- 4 ounces salmon fillet, skinless, boneless
- 1 medium sweet potato (about 8 ounces)
- 1 cup broccoli florets
- 1 teaspoon olive oil
- 1/4 cup water or low-sodium vegetable broth (adjust as needed)
Disponível para membros NutriPro.
Instruções
- 1.Peel and dice the sweet potato into 1-inch cubes. Wash the broccoli florets thoroughly.
- 2.Steam the sweet potato cubes and broccoli florets until very tender. This typically takes about 10-15 minutes using a steamer basket over boiling water, or a microwave-safe dish with a little water, covered.
- 3.While vegetables are steaming, gently poach or bake the salmon fillet until cooked through and flaky, about 8-10 minutes. Ensure no bones remain, then flake the salmon into small pieces.
- 4.In a food processor or blender, combine the steamed sweet potato, broccoli, flaked salmon, olive oil, and 1/4 cup water or broth.
- 5.Process until smooth for babies who are just starting solids, or pulse for a chunkier texture suitable for toddlers. Add more liquid, a tablespoon at a time, if needed to reach your desired consistency.
- 6.Serve warm. Cool any leftovers completely before storing them in an airtight container in the refrigerator for up to 2 days, or freeze in individual portions for longer storage.
Informações Nutricionais
Porque esta receita
This recipe is a powerhouse of nutrition, rich in Omega-3 fatty acids from salmon, which are crucial for brain development and cognitive function. Sweet potatoes provide vital Vitamin A for vision and immune health, along with fiber for healthy digestion. Broccoli adds a boost of Vitamin C and additional fiber, creating a balanced, nutrient-dense meal that supports healthy growth and development in young children.
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