Pureed Carrots

Breakfast is the most challenging meal for me to make right now. Joel tested very high in his sensitivity to eggs and that was a big go-to for us for breakfast. I am limiting him to one egg dish per week until we start the GAPS intro diet. We also used to eat oatmeal or buckwheat a couple of times a week. So when I first started trying to plan what we could eat on this diet I just didn't know what we could possibly eat for breakfasts!

Sausage and bacon seemed like simple solutions for some of our meals. But then what would we eat with that? I ended up trying out some different veggie purees. These can be made sweet treat with just a little bit of raw honey added. I made butternut squash puree last week and this week I tried out carrot puree. Here is what I did:

Pureed Carrots

Ingredients:

• 2-4 Tbsp coconut oil (I used lots, but you could easily do it with less)
• 1/2 onion, diced
• 1-2 lbs carrots sliced (I probably used a little less than 1 1/2 lb)
• 1/2 cup or more of broth
• dash of salt
• honey (optional) - I didn't use this as I found the carrots were sweet enough on their own.

Heat oven to 375 degrees. Put sliced carrots on cookie sheet or other pan. I used my ceramic Pampered Chef baking pan. Cook carrots until softened (maybe 15-20 minutes). Meanwhile heat the coconut oil in skillet or stainless steel pan. Add the onion and saute soft. Add onions, carrots, broth and salt to vitamix and use tamper to blend until smooth. Add more broth or water if needed.

I have also made this by steaming the carrots and onions together and then adding everything to the vitamix and blending. Bot times the kids have loved this!