Sorry it’s been so long! Life has been crazy.
If you missed the first two parts of this series, check them out here and here.
In this post, I’ll walk you through using unflavored beef gelatin for added protein. We love Great Lakes brand gelatin because it’s full of protein and amino acids. It also makes awesome jello and mousse. This gelatin is GAPS approved and has no taste!
Preparation
Most of my ingredients are measured and ready to go in the fridge. When using gelatin, it’s very important that your ingredients are cold. If anything is warm, it could activate the gelatin and turn your pouch into jello.
I gather things that aren’t pre-measured like avocado oil, gelatin, avocados, bananas, almond butter, etc. Things that stick to the bag too much.
Let’s Go!!
I grab my bag with the missing ingredients labeled and dump it into the NutriBullet short cup.
Then, I add the missing ingredients. For this one, that’s a cubed avocado, avocado oil (we need calories in our kiddo!!), and unflavored gelatin. 
I label my pouches with ingredients, calorie content, date, and the number of the recipe. (Labeled for a different recipe then this one)
Purée in the small blender cup until smooth. Avocado is an awesome base for pouches because it adds an incredible creamy texture to food. I use an avocado for the base of my smoothies and I don’t miss the yogurt at all! It’s also full of healthy fats and calories. 
Time to load up the Squeeze Station!Most of my recipes make exactly three pouches. Sometimes, if an avocado or banana is larger, I end up with a little extra. I just store that in a small cup and give it to Jett at snack time.
* I talk all about this and the disposable pouches in the second segment of my homemade baby food pouch tutorial series. 
As soon as the purée is in the dispensing syringe things, I rinse my blender cup and blade so it has time to cool off.
It’s important to remember to massage the purée down to the bottom of the pouch, then unscrew the syringe, then remove the plunger. If you remove the plunger BEFORE unscrewing the syringe, you’ll pull purée back into the syringe.
After each batch, I thoroughly rinse my parts with HOT water. Then I let them cool in the sink before adding my next batch of ingredients. My blender cup and blade should be cool enough by now to use immediately. The other parts will cool as I’m blending and labeling. Remember, you have to work with cool ingredients and tools when using the gelatin! 
Screw on the tops and they’re ready for the freezer! 
Tip: Use a plate or cutting board to move dirty and clean dispensing parts to and from the sink. It minimizes both purée and water mess, and you drop fewer things on the floor!!
Storage
I use an empty shoebox or one of the boxes that the disposable pouches come in to store Jett’s pouches in our freezer. To defrost, I boil water in our electric kettle and pour it over a pouch in a bowl. It takes about 10 minutes to defrost this way. They’re good for three days in the fridge or three months in the freezer, we use ours within about a month.
Tada!! After a few hours of work, I have a full rainbow of pouches for Jett to eat! This is the only way he gets a lot of his safe foods and a number of calories. Aren’t they beautiful!!??
Pineapple, Kale, Avocado Baby Food Purée
Print RecipeIngredients
- 1 cup pineapple tidbits
- 1 cup steamed kale
- 1 avocado (3/4 of a cup or so)
- 3/4 cup pineapple juice
- 1 tbsp avocado oil
- 1 tbsp unflavored gelatin
Instructions
Combine all of your ingredients into a blender cup.
Label 3 disposable pouches with your ingredients, calorie content, date, and recipe name or number.
Purée using your NutriBullet until smooth.
Put your disposable pouches into your Squeeze Station, attach your dispensing syringes, and evenly divide your purée into the dispensers.
Rinse your blender cup and blade.
Use the plunger to push the purée into the pouch.
Before removing the plunger, squeeze the purée to the bottom of the pouch, then unscrew the dispensing syringe. Then remove the plunger and move on to the next pouch.
Rinse your dispensing parts.
Remove your pouches and tightly screw on a cap.
Refrigerate for up to three days and freeze for up to three months.
Notes
Adding avocado oil and gelatin increase the calorie content and protein content of this recipe. Neither are necessary to maintain the delicious flavor or creamy consistency.
