Half a year is now upon us.
This little boy has more than doubled in size! I realized this fully when feeding him last night. The tiny head that used to hardly reach the crook of my arm now hangs over the edge as he eats.
Rather than mourn for the newborn cuteness I’ll miss, I’m trying to embrace all the amazing things to love about this bigger, more aware Griffin. His laughter has to be the best by far. Those little giggles can send me into fits of laughter as well, and I would gladly make a fool of myself every time just to hear even a moment of them.
Right now I’m looking at the monitor and watching him sleep on his side. This is literally the first time I’ve witnessed this during a daytime nap. Although he still hasn’t managed to roll over both ways just yet, he’s learning to settle himself into new sleeping positions – another sign he’s maturing and quickly growing up.
I’m also currently in the throws of making his first batch of solid foods. What an adventure that has already proven to be! I had never thought baby food would be so hard to attain, but in this world of convenience foods, finding pastured eggs, grass finished soup bones, and beef liver has been a process weeks in the making. I’ve literally scoured farmers markets and contacted local farms in the effort, and have yet to get everything I need!
We’ll be slowly introducing these foods to him beginning later this week, after his visit to the doctor and mandatory vaccines are well behind him. To give you an idea of what he’ll be dining on, I’m including recipes from Super Nutrition for Babies, my baby nutrition bible. It’s my go-to for all things related to Griffin’s food – the whens, whats and whys that answer all the questions no one else seemed to be able to. This book is SO vital for any parent interested in feeding their baby real, nutrient dense food!
Without further ado, here is Griffin’s menu for the next couple of weeks.
Soft-Boiled Egg Yolk
- 1 Pastured Egg (the absolutely highest quality)
- Pinch (less than 1/8 tsp) Celtic Sea Salt
In a small saucepan, boil water. Using a spoon, slip in the egg. Lower the heat to just below its highest setting, but continuing to boil the water, and cook the egg for 3.5 to 4 minutes. Remove from water with a spoon and drop in a bowl to crack it (it will be very hot). When the egg is open, peel away some white, which is semihard. The yolk should slip out in a malleable ball. Scoop up the yolk with a spoon and put into a different small bowl, leaving all the white behind.
The yolk should be warm and soft, not firm or “dry”. Add sea salt to supply additional trace minerals and improve taste. Spoon-feed it to baby.
- 2 tsp Raw Grass Fed/Grass Finished Liver (grated if frozen, or finely minced if refrigerated)
- 1 Tbsp Ghee, Coconut Oil, or Lard
- 2 Tbsp Bone Stock
Saute the liver in fat over low heat for 1-2 minutes – liver should be a pinkish brown when done. Remove from heat, mash and thin with stock to desired consistency.
Optional: Mix the liver into your baby’s daily egg yolk, mom’s milk (or with other foods as you add them) for a fortifying, nutritionally superior meal.
- 1-2 Lbs Marrow Bones, Knuckle Bones, Oxtail, or Soup Bones from organic, grass-fed animals (Beef, Lamb, Poultry)
- 2 Tbsp Vinegar (which distilled, raw apple cider, or brown rice)
*I found out the hard way that bones need to be cooked prior to making stock. To do this, roast bones at 400 degrees for approx. 45 minutes
In a slow cooker, soak the bones for 1 hour in the vinegar, adding enough water to cover. This helps to leach minerals from the bones. Add enough water to fill the pot and simmer on low for 12 to 72 hours (the longer the bones simmer, the more minerals and gelatin will be present in stock). Allow to cool in the refrigerator and then skim off the fat that rises and firms as a top layer. (This fat can be saved and later used to saute liver).
Add a pinch (less than 1/8 tsp) of Celtic Sea Salt into a serving for flavor and to provide trace minerals. Serve warm to baby.
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