Bluum Box Review: Strong Hands October 2013

This is my second box since deciding to try Bluum. Bluum‘s pricing is very similar to Citrus Lane, at $25 per box on a month to month basis, $23 per month for a three month subscription (less than CL), $21 per month for a six month subscription (the same as CL), and even less than that for a one year subscription. Also of note is that Bluum offers more ways to earn rewards and free boxes than Citrus Lane does (which is why I’m on the month to month plan at the moment, hoping to earn a free box!). I’m still pretty impressed with the box. I was told that Bluum would primarily send samples, but I believe it to be of phenomenal value.

My box this month was the Strong Hands box for fourteen month olds.

1. Slide and Sleek Safari from Melissa and Doug
Price: $5.99
Status: Pretty Great
Comments: We already have a few of these little wooden toys from Melissa and Doug, and they are all sweet. Baby Girl already likes it, but she’s a great problem solver, and something a little more advanced would have been nice.

2. Calming Cream from Circle of Friends Organics
Price: $14.40
Status: Meh
Comments: Second month in a row I’ve gotten an eczema friendly lotion in my bluum box. Definitely don’t need any more of these! I’m not familiar with the brand, but it certainly seems expensive.

3. Spill-Proof Cup from Lansinoh Momma
Price: $10.00
Status: Meh
Comments: Baby Girl is pretty obsessed with her Nuby cups, so I’m not sure we’ll get any use out of this one. The fact that it rocks on it’s bottom is interesting, but so far also annoying, as I can’t seem to set it down anywhere without being careful to set it on the tiny platform or letting it roll away!

4.  My Little Counting Bookby Priddy Books
Price: $12.99
Status: Meh
Comments: I have no picture on this one, and the price is just a guess, as I couldn’t find it on the Priddy Books website. It’s an okay book of okay quality, but definitely not the best book I’ve ever gotten in a subscription box. I feel like it’s something you could get at a discount store.

5. Carrot Cake Luna Bar by Luna Bar
Price: $1.25 each (sold in a box of 15)
Status: Interesting
Comments: I got a Luna fiber bar in my Bluum box last month, and it was a lifesaver when I was at work. I have yet to purchase any on my own, but I’m eager to try this!

6. Toddler Meal Bowl from Happy Family Brands
Price: $6.69 (Amazon)
Status: Not cool
Comments: I’m usually thrilled to get baby food in these boxes, now that Baby Girl is learning new flavors, and the things I make don’t always satisfy her tastebuds. Unfortunately, we are a vegetarian household, and they sent me the bowl with chicken in it. There is only one vegetarian option in this item, so I’m not surprised that we didn’t receive it. I guess I’ll be giving this one to my nephew…too bad.

Also included: A 50 cent coupon for more Luna Bars. May or may not be useful.

So was it worth it? I think so. The total value of the box was $51.32 (not nearly as good or impressive as last month’s box, but still alright), compared to a $25 purchase price. Even if you subtract things that I will probably regift, the value was still more than $30. We’ll see if the quality stays good, and if next month I get some different brands, as this month had many of the same ones as last month.

Are you interested in signing up for Bluum?

Click here to sign up and receive 15 points toward a free box!

Baby Food: Summer Squash Pilaf

Yeah, this isn’t really a pilaf, but it’s easy to make, and babies seven months and up will find it delicious!

Equipment:
Saucepan and Stove
Frying pan
Box grater

Ingredients:
2 small summer squash
1/2 cup quinoa
1 1/2 cups low sodium vegetable stock
1/2 tsp cumin
2 Tbsp olive oil

Directions:
1. Blend 1 Tbsp olive oil with the quinoa in a saucepan. Add stock and bring to boil. Once boiling, reduce heat to a simmer and cover. Cook 20 minutes until liquid is absorbed.
2. While the quinoa is cooking, grate the summer squash on the big holes of a box grater. Fry in the remaining 1 Tbsp olive oil for 3-5 minutes.
3. Stir summer squash and cumin into the quinoa! Store in the fridge for 3 days or in the freezer for 3 months.

Enjoy baby!

Baby Food: Zucchini Medley

Now that Baby Girl is getting more adventurous with her food (a bit), I’m finding it a bit easier to make things that she likes. Here is an easy thing to whip up that might get baby to eat her vegetables! It is suitable for 7 months and over.

Equipment:
Steamer (or pot of water, stove, and steamer basket)
Saucepan and Stove
Blender or Food Processor

Ingredients:
1 small zucchini
1 cup water
1/4 cup millet
2 Tbsp. applesauce (I use the natural kind)
4 tsp. basil

Directions:
1. Slice the zucchini and steam it in your steamer (or over boiling water in a steamer basket) for about seven minutes until tender.
2. Meanwhile, bring the water to a boil on the stove. When boiling, add the millet and lower the heat to a simmer. Cover and cook until most of the liquid is absorbed and the millet is soft, about 10 minutes.
3. Add zucchini, millet, applesauce, and basil to the blender or food processor and blend until it is the consistency preferred by your little one according to their age. Add water if needed for a smoother consistency.

Easy Peasy!

Here’s To Baby Food: Minty Green Beans

I’m starting to think I have a baby that just isn’t a fan of vegetables, because she isn’t a fan of this either. She’ll eat it mixed with stuff, but not on it’s own. I think it was delicious.

Equipment:
Food Processor OR Blender
Steamer OR Steaming basket, Stove, and Saucepan

Ingredients:
1/2 pound frozen cut green beans
1 Tbsp. fresh mint leaves

1. Steam the green beans in a steamer appliance or over boiling water for 14 minutes or so.

2. Add green beans and mint to the blender or food processor.

3. Puree in blender or food processor until smooth, add water as needed to make a smooth puree. I needed about 3 Tbsp.

4. Store in airtight containers in the refrigerator for up to three days, or in the freezer for up to three months.

It really smells great! This is suitable for babies 7 months and older.

Recipe: Savory Beefless Pie

I am a rare breed of foodie. I have a weakness for traditional comfort food, I am a vegetarian, and I am allergic to caffeine (I only have a reaction in large doses), so I don’t drink coffee. I know everyone makes fun of it, but one of my favorite cookbooks of all time is still my classic Betty Crocker Cookbook, circa 1969. It is one of the few cookbooks with meat in it that I still own. I’ve decided to cook my way through it, attempting to convert the meat recipes to vegetarian ones when it is possible to do so. This one was pretty delicious, and I seriously recommend it. The original recipe is “Savory Beef Pie” and appears in the Beef Leftovers section on page 14. One of my favorite things about this recipe is that it is great when you need to go grocery shopping, as most of the ingredients can be frozen or are stock pantry items. I made it the first day home from vacation when we had nothing fresh in the house. One note: I am NOT a vegan. I don’t pretend to be a vegan. I’m also not shy about using frozen or canned ingredients (although I usually opt for frozen over canned), making it difficult for me to make a recipe vegan without reading a LOT of labels. This recipe uses Gardein Beefless Tips as a substitute for the beef in the recipe, as it is the best beef substitute I have found to date for stews and similar recipes to this one, but you could use TVP or another beef substitute if you prefer. I think it would even be pretty good with portobello mushroom chunks in it. Worth a try.

Ingredients:
1/4 cup chopped onion (I used frozen)
2 Tbsp. chopped green pepper (I used frozen)
2 Tbsp. margarine
1 package Gardein Beefless Tips
10 oz. frozen mixed vegetables
1 can Campbell’s Mushroom Gravy (1 cup of homemade gravy would be even better)
1/4 cup water
1/3 cup shortening
1 3/4 cups all-purpose flour
2 1/2 tsp baking powder
3/4 tsp salt
1 cup milk
1/4 cup sesame seeds

1. Melt margarine in a 10 inch skillet. If using fresh onion and green pepper, add to skillet and cook until tender. Add Beefless Tips, mixed vegetables, onion and green pepper (if using frozen), gravy, and water. Cook until hot, about five minutes.
2. Pour hot mixture into ungreased 8×12 baking dish.
3. Mix flour, baking powder, and salt. Cut in shortening with a pastry blender until the mixture resembles fine crumbs. Stir in milk until a soft dough forms. The dough will be super sticky.
4. Drop dough by the spoonful on top of hot mixture in the baking dish. Sprinkle dough with sesame seeds.
5. Bake at 450° for 15-20 minutes, until the biscuit topping is light brown.

Here’s to Baby Food: Beet and Potato

While Baby Girl only tolerates this, she does like the beets a lot better mixed with some fruits and things. I think the beets and potatoes go well together. She doesn’t really agree.

Equipment:
Oven, cookie sheet, shallow baking dish
Food processor or blender

Ingredients:
1 lb. baby beets, trimmed and scrubbed
1 russet potato, scrubbed

1. Preheat the oven to 375°. Place the trimmed beets in the shallow baking dish and add 1/2 an inch of water. Cover the dish with aluminum foil. Prick the potato with a fork several times and place on the cookie sheet.

2. Bake both the beets and potato in the oven for about an hour. Let cool.

3. Peel the beets and potato and cut into chunks, discarding the skins. Process the potato in a food processor or blender until smooth, adding water as needed.

4. Process beets in a food processor or blender until smooth, adding water as needed.

5. Store beets and potatoes separately in airtight containers. They can be stored in the refrigerator for up to 3 days or in the freezer for 3 months. Serve by swirling equal parts beets and potato together in a bowl.

 

Here’s to Baby Food: Butternut Squash

While it is one of my favorite foods, my husband is not a big fan of butternut squash, and while Baby Girl doesn’t hate it, it really isn’t her favorite. This is how I prepared it for her.

Ingredients
1 Butternut Squash
Water

Equipment
Shallow Baking Dish
Oven
Blender OR Food Processor
Large Spoon

Directions
1. Slice the squash in half lengthwise. Using a spoon, scrape out the fibrous strings and seeds.

2. Place the two halves of the squash in a shallow glass baking dish, cut side down. Put enough water in the dish that it comes about 1/4 inch up the sides of the squash.

3. Bake the squash at 375° until wrinkled and tender, about 60 minutes (an hour). Let cool completely.

4. Using a spoon, scoop the flesh out of the skin and into a blender or food processor.

5. Blend or process the squash until smooth, adding water to aid the blending process as necessary.

Easy as pie, and pretty hands off. This makes a very smooth puree that is super delicious. You can store it in airtight containers in the refrigerator for up to three days, or in the freezer for up to three months. If your baby is old enough for spices, feel free to add dash of cinnamon or nutmeg for flavor.

Looking to make lunch for yourself? Put some of this super smooth puree in a small saucepan, add low sodium (or homemade) vegetable stock to thin it out, and cook it, stirring constantly, to make squash soup. For more flavor, add a little bit of applesauce and your favorite squash friendly spices.

Here’s to Baby Food: Sweet Potatoes

I love sweet potatoes. I like them sweet, I like them savory, I just like them. My husband on the other hand does not. As a result, we don’t eat a lot of them at our house. That said, it is a great first food for baby. It is flavorful, blends smooth, and is sweet enough to cater to an infant’s natural sweet tooth. You can roast, boil, or bake sweet potatoes before pureeing them, this is only one option, but this is how I did it. It is by far the smoothest baby food I have made to date, and one of Baby Girl’s favorites. It is suitable for babies aged six months and older.

Ingredients
2 Sweet Potatoes
Water

Equipment
Fork
Baking Sheet
Oven
Knife
Spoon
Blender of Food Processor

Directions
1. Thoroughly wash the sweet potatoes.

2. Prick the sweet potatoes several times with a fork and place them on a baking sheet.

3. Bake the sweet potatoes at 425° until they are wrinkled and tender, about 60 minutes (an hour).

4. Slice the sweet potatoes in half. Using a spoon, scoop the flesh out of the skin (carefully, so as not to get skin pieces in the puree) and into a blender or food processor.

5. Blend or process the sweet potatoes until smooth, adding water to aid the blending process as necessary.

That’s it! While it takes more forethought than some of the other, faster recipes I’ve provided, I found this to be one of the easier ones. The baking time is hands-off, and the blending time is quick. You can store sweet potato puree in the refrigerator for up to three days, or in the freezer for up to three months. If your baby is old enough to enjoy spices, feel free to add a dash of cinnamon, nutmeg, ginger, or any combination of the three to their sweet potatoes. For a more savory flavor, you can add rosemary and thyme.

Here’s to Baby Food: Peas

Everybody needs green vegetables in their life. That’s my opinion, in any case. So here’s a recipe for pea puree. Mine turned out really great, even if baby isn’t the biggest fan.

Ingredients:
2 cups fresh or frozen peas
That’s it!

1. Steam the peas. If you are using fresh peas, wash them first. I use frozen because they’re cheaper, and just as good as fresh in this instance. I used my Oster steamer again (just like when I made the Apples), because it’s easy. Once again, a steamer basket over a pot of boiling water will work just as well as long as the basket has small enough holes that the peas won’t fall through. It should take about 5 minutes, and they’ll be a bright beautiful green when they’re done.

2. Run the peas under cold water to stop the cooking.

3. Process the peas in a food processor or blender until smooth. Add water or cooking liquid as needed to make it the right consistency. As usual I used my basic Hamilton Beach blender with cooking liquid to thin the puree. In this case the ingredients would have fit in my mini-prep, but I didn’t want it to be a tight fit, so I went with the blender. Plus the pour spout makes putting the puree into containers simple.

4. Transfer to containers (I use the OXO Tot baby food containers because they’re airtight, plus freezer and microwave safe). To store, keep in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Simple as can be.

So far the easiest baby food I’ve made (but I haven’t done bananas or avocado yet).