If he’s shunning the taste of iron fortified food, or in my case babyfood all together, here’s an easy solution:
Cook in cast iron pots and pans! They don’t contain the toxic ingredients of non-stick pans, and will impart some iron right into the food. The company I like best is Lodge Cast Iron, and not just because it’s from Tennessee. It is family owned and operated and has been for over 100 years, and is a green company- recycling cardboard, reusing foundry sand, and planting trees. I love eco-responsibility!
When you’re postpartum and in need of extra iron yourself, have someone cook for you in cast iron. It’s great for breastfeeding moms too- We’ll take extra nutrients wherever we can get ’em.
Here’s a recipe the whole family can enjoy (even your older baby!):
Summer Rosemary Potatoes
2 tablespoons fresh rosemary, snipped fine
3 tablespoons organic olive oil
3 cloves of fresh garlic, chopped
1 teaspoon freshly ground pepper
1 teaspoon sea salt, or more to taste
2 pounds of new red potatoes (or whatever’s in season)
2 tablespoons fresh squeezed organic lemon juice
Preheat oven to 400 degrees F.
In your cast-iron skillet, combine olive oil, snipped rosemary, garlic, olive oil, pepper, and salt. Cook and stir approximately 1 minute or until garlic is tender; remove from heat.
Leave the skin on the potatoes and slice them 1/8-inch thick. Place the potatoes in a large bowl and pour the garlic/herb mixture over them; sprinkle with the lemon juice. Layer the potatoes in the cast iron skillet.
Bake at 400 degrees for about 25 minutes, covered. After 25 minutes, remove the cover and continue cooking approximately 10 more minutes until done; remove from heat, mash some up for your hungry baby (removing potato skin), and enjoy!