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Incredible Eggs
Introducing Eggs into Baby's Diet
By Donna Smith
Nutrient content of 1⁄4 cup: 62 calories, 2 grams protein, Vitamin A 50%, Vitamin B 12 40%, Riboflavin and vitamin B6 30%, Calcium and manganese 20%
Fruity-Oat Breakfast
This cereal turns into a balanced meal with the addition of egg and the extra nutrients of dried fruit. It can be made with any cereal.
4 small dried apricots, chopped
4 dried plums, chopped
2 dates (pitted with fibrous inner layer removed) chopped
5 tablespoons water
1/3 cup uncooked Scottish-cut oats (or any cereal your baby likes)
1 cup water
2 beaten egg yolks
Put fruit and 5 tablespoons water in medium saucepan. Bring to a boil and then simmer three minutes. Add oats, 1 cup water and egg yolks. Bring back to a boil, then reduce to a simmer. Cover and cook 10 minutes. Remove from heat and let cool. Add breast milk, formula or water and puree to achieve a smooth consistency. Cool and
Nutrient content of 4 tablespoons (60 milliliters) 88 calories, 3 grams protein, 2 grams fiber, Magnesium 90%, Choline 60%, Manganese and phosphorous: 30%, Vitamin B12 and thiamine 30%, Zinc and vitamin B6 20%, Iron 10%
Mediterranean Egg Salad
This recipe provides a great way to sneak in a vegetable while stretching your eggs.
3 hard-cooked eggs, cooled
1 cup quartered artichoke hearts, water squeezed out
2 tablespoons mayonnaise
Green or black olives, chopped (optional)
Place eggs in a bowl and chop lightly. Add remaining ingredients and mix well. Serve between whole-grain bread, on top of a popcorn cake or whole-grain crackers or in a hollowed out tomato.
Each serving provides: 106 calories, 6 grams carbohydrates, 6 grams protein, 7 grams fat
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