Baby's Belly Organic Baby Food
Avenue B S7J 0H1 Saskatoon, SK, Canada

Great place to work <3

Good Morning Everyone! Well, I have been quite quiet in posting because although my kitchen has been busy for my family it has been quiet for the business. I have made the very difficult decision to sell the business, being a single parent with of course a single income has been challenging although interesting ;) to run a business. Of course, I would LOVE to see Baby's Belly grow in the care of another so if you would love to own your own business, make your own hours and ...get busy in the kitchen making beautiful food for busy parents and cute babies and children then contact me at [email protected] and we can chat. If you know someone who would be perfect for this role, please share this status with them :) Thank you all so much for your support and this page will remain active so you can access the recipes posted and of course, I will continue to add free recipes as I play around in the kitchen. Until the business is sold, Milkin' Cookies will be available on private order, please message for details. Jodi xoxo

We spent an afternoon at the Frosted Gardens and then came home and made hot chocolate from scratch. Well, sort of We bought a Lindt 75% dark chocolate bar and melted that in a pot full of milk and sweeteend to taste with maple syrup. Um yum. There's something about cold weather and chocolate and we made these little bundles of sweet love and want to share the recipe with you! 1 cup maple syrup 3/4 cup crunchy almond butter... 1/4 cup coconut oil 1 cup cocoa 1 tbsp hemp hearts 1 tbsp chia seeds Melt almond butter, coconut oil and maple syrup in pot, then add the cocoa, pour into parchment lined pan, we used 8x8 cake pan and put outside or in the freezer for an hour or until hard. Kids LOVE this chocolate and you can feel good about it. In fact, you can feel really good about it, especially after a few pieces. And wine, Especially after a sweet loving glass of wine ;)

How do you get your sweet littles involved in the kitchen? Keenan learned to whisk eggs today and dredge fish.

Weeeeeellllll, it has been quite some atrocious time since I have posted and I have all but neglected not only all of you but all things baby food related. That's because I've been inspired to cook for my toddler who has suddenly started embracing cooked food. Now, I can't complain, the little turkey has been eating raw veggies and pretty wholesome food, homemade crackers and muffins and pretty healthy cookies that we bake together. But, now that he's eating soups and entree...s and helping me cook I can't get enough of it! He actually ate a salad today, a salad, 4 spinach leaves and some strawberries in a balsamic vinaigrette. Happy sigh. Without getting into a ton of personal reasons (because who needs to listen to that!) I have decided to scale back on the business but try to post more free recipes and share with you how much we love being in the kitchen creating family time, far too large messes, and immeasurable memories wrapped in warm, enticing scents of sweet, savoury melty, roasting, baking goodness <3

MAKE this! Do it.

Whoa. I just lucked out on a first try experiment and it is DELISH! It's so good I had to share, because it's practical and safe to take to school, and because ALL of you are awesome :) I wanted a healthy snack I could send to Keenan's preschool tomorrow so I started googling for puffed rice squares that were healthy and didn't need to be refrigerated. It appears that if those exist, they do not have a life online. So I did it myself :) 2 cups puffed rice (I used Nature's ...Path) 1/2 cup sesame butter 1/2 cup honey 2/3 cup toasted coconut (I used the large bag from Costco) 2/3 cup chocolate chunks (I used Enjoy Life Mega Chunks) 2 tbsp chia seeds 2 tbsp hemp hearts That's IT!!! I melted the sesame butter, honey, chia seeds and hemp hearts in a pot. I added the chocolate chips, then the puffed rice and then the toasted coconut. I mixed together and pressed into an 8x8 cake pan lined with parchment paper. It is in the fridge and I feel fairly certain that it will not need to be refrigerated afterwards. I will keep you posted. In the meantime, enjoy this super tasty, moderately healthy, peanut/nut free square that you can send to school or hide in the freezer for after the kidlets go to bed ;)

I promise this is the last Christmas reference. For at least a week.

Good Morning and Happy Saturday!!! We made our delicious, perfectly cozy breakfast for this weather the other morning for a small catering order and want to share it with you. We call it Christmas Morning Granola and it is positively Christmas in a bowl, I even had an urge to break out Boney M Christmas. But, I didn't. Not yet. While it may not be Christmas quite yet (14 weeks, 5 days) we are excited to give you this teeny little gift - it makes GORGEOUS Christmas gifts i...n mason jars! And really, every thing is cute in a mason jar. The Goods: 8 cups oats 1 cup pumpkin seeds 4 tbsp coconut oil cup honey cup maple syrup tbsp. cinnamon tbsp. nutmeg tbsp. cloves tbsp. all spice 1 tbsp vanilla 1 cup raisins 1 cup cranberries 1. Set oven to 350. Mix oats, raisins, cranberries, pumpkin seeds in a large bowl and I also added 1 cup slivered almonds. 2. Melt everything else in a pot and stir well. 3. Mix well into bowl of oats. 4. Spread out mixture on a parchment covered pan ( I used two large baking sheets). 5. Bake for about 15 minutes or so and then take out and turn granola around on the pan. Bake again for 10-15 or longer if needed until desired crunchiness. *If you want the dried fruit to be soft, add it in after you have baked the granola, otherwise it's quite chewy. My last batch made 10 cups with the almonds added. This is VERY good with coffee and Bailey's.

Goooooood Morning!!!!! Oh. My. Goodness. It has been quite some time since we have connected with you! Let's just say it was a very relaxing summer with not a whole lot of anything happening in the kitchen beyond feeding ourselves ;) We are excited for the year ahead and are looking forward to filling your bellies, your lunchboxes and heck, even those secret stashes that the littles don't know about ... If you have an order you would like to place you can send us a mes...sage or order through our website. Our Energy Bites have been our most popular snack so far, and they are great for school lunches as they do not contain any nuts. We also have Milkin' Cookies which are a fabulous gift for a new breast feeding mom, as well as for yourself if you need a healthy chocolatey peanut buttery delicious treat :) Because who DOESN'T need a treat?! See more

Good afternoon folks! We hope you are enjoying this beautiful sunshine as much as we are. Before gearing up for a busy afternoon of baking Energy Bites we spent the morning playing outside with a Pinterest recipe for homemade paint. While this recipe fell short of being paint, much to Keenan's delight it turned into jelly which he LOVED so we are sharing our fun :) http://www.pinterest.com/pin/424253227367779274/

These. I made these again, they are in the oven. Only this time I used wild rice and added a splash of apple cider vinegar to the water and 2 tbsp of chia seeds to the dough. I have a good feeling about this :) We have a playdate this morning so hopefully these keep the munchkins happy and the mamas satiated. Next up? Some kind of dip or hummus, whatever we have on hand that will turn into magic in our BlendTec.

So, funny story ... We have been cruising through our first year baking, blending, buying, bookkeeping and through it all we've managed to keep it all together (most of the time). Yesterday we began our monthly restocking day where we blend delicious vibrant flavours and colours together to our little heart's content to keep you babies' bellies full and and their tastebuds singing and babbling, making dinner time a fun, easy but maybe not so mess free - especially the Strawbe...rry Beet Basil Now, here we are, in a labelling frenzy and we come to the end of the roll. We thought we were being smart when we ordered a gzillion blank labels so we could write on them, and for the most part, this was forward thinking. However, what we did do that was a large oversight on our part is to order a large blank label (of which we have, literally, gzillions) and much to our dismay can only scrounge up a measly strip of 5 more blank labels. Five. What is one to do when all of this lovely food needs to be labelled and frozen immediately, lest it lose it's luster and freshness? It gets labelled with our abundance of Raspberry Beet Basil label, a flavour we no longer carry due to the absurd amount of straining it took to get those teeny tiny little seeds out of the blessed puree. So, for the time being, until we can get more labels, every sweet product we bring to you, from our kitchen to yours, will from this day forward be named in love: Raspberry Beet Basil. Not to worry, we will endeavour to find a suitable white sticker we can put on top of it to accurately label it but for now, we will cross our fingers for some loving patience and humour from all y'all We will be back in full stock of all our Baby Blends by order day next Tuesday for delivery by next Friday. Feel free to order before then but after our fabulous new Fill My Belly sign ups we ran out of stock! Please share this status if you feel so inclined, we would love to show up in more newsfeeds :) See more

The Cupcake. It's beautiful, fluffy, delightful and decadent. The best part is that the cake in this recipe is pretty darn healthy for a cake. We are celebrating one year in business and want to share with you one of our favourite recipes. Whether it's your sweet baby's first birthday, your grandma's 100th birthday or it's one of those magical 'just because' baking surprises these cupcakes will leave you content and guilt free. Well, mostly guilt free ... It all depends on t...he icing you use! Heat your oven to 350 I use a stand mixer which means this gorgeous batter will be ready in minutes. A spoon and a bowl work well, too. 1/2 cup coconut flour 1/2 cup honey or maple syrup Almost 1/2 cup coconut oil - I use a large ice cream scoop 6 eggs 1 tsp baking soda If you would like chocolate ones then add 1/2 cup cocoa and use a full cup of coconut oil. We also like to add a banana mashed up. We use foil baking cups otherwise the cake will stick to the paper. The best part about this recipe is that we use it for making muffins too. For banana muffins we add 2 bananas and 2 tsp cinnamon. And sometimes chocolate chips :) For morning glory muffins we add about 1/2 cup of apple sauce instead of bananas and basically any fruit, seed and nut that we like. You can make any muffin you like, maybe 1/2 or 1 cup of frozen fruit. We don't measure but add until the batter is generously chunky :). Sometimes we do chai spices and chunks of pear. They are so easy that when we wake up and feel like muffins for breakfast we make them and 40 minutes later we have fresh hot muffins :). Haven't made friends with your kitchen yet? Use your oven for storage rather than baking? It's ok, we've got your back ;). We cater birthday parties and fill snack orders all the time <3

Big shout out to our amazing bookkeeping teacher, guiding us through our first tax season, we hand off the books tomorrow!!! We survived, have learned a mountain of lessons along the way and have very much appreciated your patience with your orders and our shameful lack of communication on here! Watch tomorrow for a free recipe to our FAVOURITE healthy birthday cupcakes!

Well helloooo out there! We didn't forget about you! We have been in bookkeeping land, yep an entire year of bookkeeping entries to get ready for the meeting with our accountant ... still in the midst but finally fired up the ovens to get some baking done for Cravings! Gosh we love those ladies over there <3 Check out our interview with @lizpittman with Go! Saskatoon the other day. Keenan is shaping up to be a fabulous sous chef :) We would be delighted beyond belief if you felt compelled to share this video with your friends!

Check us out on go!Saskatoon tomorrow :)

Berry Cream Pie with almond and coconut flour crust :) The Filling Add everything to a pot and bring to a boil and cook on med-high until it thickens. If it doesn't thicken, mine had too much juice, add the cream from two cans of coconut milk. ... Cool the filling which will help thicken - or if you use sugar instead of honey that will thicken as it cooks down. Add filling to crust and cool. 3 cups blueberries (mine were thawed and I'd recommend draining the juice but saving it just in case you need to add some back in - I didn't do this and it was a bit runny) 1 cup frozen strawberries 1 tbsp or so of honey or more if you like it sweeter Two tsp of cinnamon, add more to taste The Crust I had no recipe, I started with a Pinterest recipe that was a huge fail so I improvised and this is what I remember through the midst of several toddler meltdowns so it may not be entirely right! This made enough for a deep dish pie plate plus probably enough left over for a regular pie or cookies. 2.5 cups almond flour (Costco has this now, or grind up about 2 cups of almonds in a food processor) 1/2 cup coconut flour 2/3 plus a heaping tbsp coconut oil 2 eggs A tbsp of honey I dumped in the remainder of a pumpkin pie spice tin so maybe 1/2 tbsp?? I think that's it. I tried putting this in the fridge to cool and make it easier to roll out. This was not helpful. Simply press into a pie plate and glut the edges if you like. Bake at 350 covered with foil for about 15 minutes or until lightly browned.

OH! And we are at Ready Set Baby in Martensville tomorrow at 1pm to sample our Milkin' Cookies. Come meet the baby who started it all, my little turkey will be helping serve up the goods tomorrow!