As a new dad working long hours at Food and Meal, finding time to cook nutritious meals for my 8-month old daughter can be challenging. But I’m determined to prepare healthy, homemade foods for her development. The other night, as I was rocking my sleepy baby girl, I glanced down and was met with the biggest, brightest eyes and smile that melted my heart. In that moment, I was inspired to try making her a wholesome version of a favorite snack from my childhood – guacamole!
While traditional guacamole contains onions, hot peppers and citrus that are too harsh for a little one, I thought why not create a mild, creamy “baby” adaptation using avocado, banana and Greek yogurt? It provides healthy fats their growing bodies need. I did a little happy dance thinking about her tasting the smooth, green goodness for the first time. Maybe she’ll even smash her hands in it and make a silly face that I can capture with my phone!
Baby Guacamole Recipes
BLW Guacamole
Ingredients
- 3 or 4 ripe avocados
- 1 to Tomato diced
- ½ medium red onion finely chopped
- 1 tablespoon lime juice
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Place each avocado lengthwise on a cutting surface, and use a sharp knife to slice through the skin and around the large pit.
- Twist to separate the halves. With a large metal spoon, carefully remove the pit, then scoop the flesh into a bowl. Discard the skins and pits.
- Gently mash the avocado flesh with a fork or potato masher until a creamy, chunky balance is reached.
- Add the remaining ingredients and mix until just combined. Season with additional spices to taste.
- Serve immediately.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
So-Good Guacamole Recipes
To make So-Good Guacamole, begin by chopping the avocado. Remove the seed, and then cut each half in half. Use a knife to slice the avocados in half. Place them on a cutting board or mortar. Grind them until they are a paste, and then add the cilantro and salt. Stir until the ingredients are well combined, and taste for seasoning. Lime juice and fresh garlic are recommended. Fresh garlic is more flavorful than bottled garlic. Salt brings out the flavors.
Next, slice the avocado in half. Remove the seed and cut each half in half. Use a mortar and pestle to make a paste. Then, add the remaining ingredients and mix well. Adjust seasoning to your personal taste. I liked the addition of a hint of lime, garlic and cumin, which added a nice touch to the guacamole. You can also use lemon or lime juice.
When making So-Good Guacamole, it’s important to get all of the ingredients ready. The avocados should be mashed with a fork, and the other ingredients should be chopped. Then, the rest of the ingredients should be mashed together. Once everything is mashed, the rest of the ingredients can be added. If you don’t have the time to prep the ingredients, you can omit the cilantro or leave it out altogether.
Once the guacamole has been whipped up, you can store it in the refrigerator. The avocados should be kept with a half-inch of water in the refrigerator. You can use a tablespoon of lemon juice to make the sauce softer and more spreadable. The lime juice should be squeezed to prevent browning. Alternatively, the avocados can be left out for several hours.
Serving Suggestions
From serving it as a protein-packed accompaniment to boiled pork or spam musubi to mixing it into miso or shio ramen for a delightful contrast of textures, the mild creaminess of baby guacamole adds a unique touch. Its adaptability extends to sandwich spreads, complementing nutty pesto on paninis or grilled bread. For a playful twist, incorporate baby guacamole into toddler-friendly sushi rolls or stuff it into salapao buns and gyoza dumplings for easy veggie-packed meals. Embrace Asian-inspired comfort with rice cake soup or tofu hot pot. As a dip, baby guacamole elevates the enjoyment of crispy delights like shrimp tempura, chicken katsu, or mild chicken nachos.
Cooking Tips
One of the key tips is to embrace its mild flavor, making it a versatile addition to various dishes. When serving with boiled pork or spam musubi, the contrast between the creamy guacamole and salty meat creates a harmonious blend of flavors that excites the taste buds. For ramen lovers, stirring baby guacamole into miso or shio ramen brings a cool, smooth texture that beautifully complements the warmth of the broth and noodles. Exploring its use as a sandwich spread on pesto paninis or grilled bread introduces a nutty and mild combination that’s not just tasty but also a hit with kids. The playful side of baby guacamole shines when incorporated into toddler-friendly sushi rolls or stuffed into buns and dumplings for easy, veggie-packed meals. Its adaptability extends to Asian soups and stews, providing a mild and creamy touch. And when used as a dip for crispy delights like shrimp tempura or chicken katsu, it elevates the dining experience. As you embark on this flavorful journey with baby guacamole, let your creativity soar, turning every dish into a culinary masterpiece.
FAQs
Diving deep into the Baby Guacamole world, here are some frequently pondered questions, answered just for you.
- How long can I store Baby Guacamole?
- Ideally, consume it fresh. However, if you have to store it, place it in an airtight container and refrigerate for up to one day. To avoid browning, place a piece of plastic wrap directly on the surface of the guacamole before sealing.
- Can I introduce spices to the guacamole?
- Certainly! However, start with a tiny pinch and ensure your baby doesn’t show any allergic reactions. Mild herbs like cilantro or a tiny dash of cumin can add some flavor.
- How often can I serve this to my baby?
- While avocados are nutritious, variety is essential. Introduce Baby Guacamole 2-3 times a week, while rotating with other nutritious foods.
- Is there a risk of allergies with avocado?
- While rare, avocado allergies do exist. Always watch for any signs of discomfort, itching, or rash after introducing any new food, including avocado.
- My guacamole has turned brown. Is it still safe?
- The browning is due to oxidation. It’s safe to eat but may have a slightly different taste. For best flavors, consume it when fresh and green.
Conclusion
Culinary enthusiasts, our Baby Guacamole for weaning is not just a recipe, but a journey of flavors for the young palate. Crafted with love and backed by years of expertise, this dish promises both nutrition and taste. If you’ve loved this delightful foray into baby cuisine, don’t keep it to yourself. Share this recipe with fellow parents and subscribe for more culinary treasures straight to your inbox!
FoodAndMeal.Com websiteis a website you should not miss if you love to cook. Leave a kind comment below to let us know you’re passionate about cooking! And share this post to let your friends know how you are passionate about cuisine.
Hello there! I’m Darians, and first and foremost, I’m a wife and a mother. I’m blessed to be married to the most loving and supportive man, and together, we’ve journeyed through 8 beautiful years, celebrating 2 years of marriage. Our joy multiplies with our three amazing children: Zoey (7), Scarlette (3), and Dain (2), who truly are the center of our world. Adding to the mix, we have two delightful dogs, Timer (8), a Corgi/Retriever mix, and Winston (3), a Blue Heeler/Australian Shepherd mix. In addition to my family life, I am also the owner of the blog County Mama Cooking, where I share my passion for cooking and tips for making delicious meals
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.