Ingredients:

• 1 cup carrots, peeled and chopped


• 1 cup sweet potatoes, peeled and diced


• 1 cup peas, fresh or frozen


• 1 cup broccoli florets


• 1 cup water

Instructions:

Place carrots, sweet potatoes, peas, and broccoli in the EH-LIFE Baby Food Freezer Tray

Add water to the pressure cooker

Insert the steamer basket and place the tray on top

Close the pressure cooker lid and set to high pressure for 5 minutes

Once cooking is complete, release pressure manually and carefully open the lid

Transfer the cooked vegetables to a blender and blend until smooth

Spoon the puree into the compartments of the freezer tray

Allow the puree to cool before placing the tray in the freezer

Once frozen, pop out the individual portions and store in a freezer bag

Thaw as needed for a quick and nutritious baby meal

Ingredients:

• 8 oz fettuccine pasta


• 2 tablespoons olive oil


• 2 cloves garlic, minced


• 1 small red onion, thinly sliced


• 1 cup cherry tomatoes, halved


• 1 cup asparagus, chopped


• 1 cup sugar snap peas


• 1 cup baby spinach leaves


• Salt and pepper to taste


• 1/4 cup grated Parmesan cheese


• 2 tablespoons chopped fresh basil leaves

Instructions:

Follow the directions on the package to cook fettuccine

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

Put in minced garlic and red onion slices that are very thin

Saut until the onions are clear and the food smells good

Put sugar snap peas, asparagus, and cherry tomatoes in the pan

After 5 to 7 minutes of cooking, the vegetables should be soft but still crisp

Put baby spinach leaves and cooked fettuccine pasta in the pan

Toss everything together until everything is well mixed and the spinach is wilted

Add pepper and salt to taste

Take it off the heat

Hot spring fettuccine primavera should be served with grated Parmesan cheese and chopped fresh basil leaves on top

Ingredients:

• 1 cup peanut butter


• 1/2 cup cocoa powder


• 1 cup granulated sugar


• 1 large egg


• 1 teaspoon vanilla extract


• 1/2 teaspoon baking soda


• A pinch of salt


• 1/2 cup chocolate chips optional

Instructions:

Preheat the oven to 350F 175C and line a baking sheet with parchment paper

In a mixing bowl, combine the peanut butter, cocoa powder, and granulated sugar

Mix until well blended

Add the egg and vanilla extract to the mixture and continue to mix until smooth

Sprinkle in the baking soda and salt, and mix until the dough is consistent

Fold in the chocolate chips, if using

Using your hands, shape the dough into 1-inch balls and place them on the prepared baking sheet

Gently flatten each ball with a fork, creating a crisscross pattern on the cookies

Bake in the preheated oven for 8-10 minutes

The cookies will be soft when you remove them, but they will firm up as they cool

Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely

Once completely cooled, enjoy your delicious cocoa peanut butter cookies!

Ingredients:

• 1 kg fresh apricots


• 500g granulated sugar


• 1 lemon, juiced


• 1/2 cup water

Instructions:

Wash and pit the fresh apricots

Cut them into small pieces

In a large pot, combine the apricots, granulated sugar, lemon juice, and water

Place the pot over medium heat and stir until the sugar has dissolved

Bring the mixture to a boil and then reduce the heat to simmer

Cook the jam, stirring occasionally, for about 30-40 minutes or until it thickens and reaches the desired consistency

While the jam is cooking, sterilize your jam jars and lids by placing them in a boiling water bath for a few minutes

Once the jam is ready, remove it from heat and let it cool slightly

Carefully ladle the hot jam into the sterilized jars, leaving a small space at the top

Seal the jars tightly and let them cool completely

As they cool, you may hear the lids pop, indicating a proper seal

Store the apricot jam in a cool, dark place, and it should last for up to a year

Ingredients:

• 1 tbsp olive oil


• 1 onion, chopped


• 3 cloves garlic, minced


• 1 carrot, chopped


• 1 celery stalk, chopped


• 1 tsp dried oregano


• 1 tsp dried basil


• 1/2 tsp dried thyme


• 1/4 tsp red pepper flakes


• 1 can 28 oz crushed tomatoes


• 4 cups vegetable broth


• 1/2 cup red lentils


• Salt and pepper, to taste


• 1/4 cup chopped fresh basil, for garnish


• 1/4 cup coconut cream, for garnish

Instructions:

Put the Instant Pot on "Saute" and heat the olive oil

Put in the celery, carrot, onion, and garlic

Put it on for 5 minutes

Put in the red pepper flakes, basil, oregano, and thyme

Cook for one more minute

Place lentils, vegetable broth, and crushed tomatoes in a bowl

Use a stir to mix

Turn the Instant Pot to "Manual" mode and close the lid

After the food is done cooking, let the pressure drop naturally for 10 minutes

Then, carefully quickly release any remaining pressure

Add salt and pepper after opening the lid

Blend the soup until it's smooth with an immersion blender

Add chopped fresh basil and a drizzle of coconut cream on top of the hot dish to serve

Ingredients:

• 2 cups gluten-free all-purpose flour blend


• 1/2 teaspoon xanthan gum


• 1/2 teaspoon salt


• 3 large eggs


• 2-3 tablespoons water

Instructions:

Mix gluten-free all-purpose flour blend, xanthan gum, and salt together in a bowl

In the middle, make a well and crack the eggs into it

Using a fork, slowly mix the flour into the eggs until a dough forms

Add water one tablespoon at a time until the dough comes together if it's too dry

Make sure the surface is gluten-free and floured

Knead the dough for 5 to 7 minutes, until it is smooth

Split the dough in half, making two equal parts

On a gluten-free floured surface, roll out each piece into a thin circle

Cut the rolled-out dough into the shapes of noodles you want

As the water boils, add salt to a large pot

Drop the noodles into the boiling water with care

After 3 to 5 minutes of cooking, the noodles should be soft but still a little firm

Take the noodles out of the water and run cold water over them

You can serve it right away with your favorite sauce or put it in a container that won't let air in and use it later