Fresh food fast
March 15th, 2007
For those who are big fans of establishing healthy eating habits as soon as baby takes his first bite of solid food will love Plum Organics. Plum Organics, a new gourmet line of organic frozen baby food will tempt baby’s tastebuds and make you feel like the smartest mom in the world.
Gigi Lee Chang, a mom and founder of Plum Organics, has found a way to combine a unique cooking process with flash freezing to lock in fresh flavors and textures. This process also helps retain vitamins and enzymes essential to baby’s development. That all sounds wonderful but does this process really “lock in” that fresh flavor? I was sent one each of Plum Organics’ Sweet Potatoes and Super Greens so I could personally test out this whole flash freezing thing.
Well, I’m now a big fan of flash freezing, or should I say “fresh food flashed.” The smell of the Sweet Potatoes made me almost wish Thanksgiving were around the corner, and the Super Greens smelled of fresh peas. I love fresh peas! I didn’t get a chance to test the samples out on George as he’s past the smashed food stage, but they looked and smelled good enough to eat and I was almost tempted to down the Sweet Potatoes myself””and I don’t even like sweet potatoes!
What I really love about Plum Organics is the variety. With two stages (Real Smooth and More Texture) and fun meals like Banana Peach Rice Pudding and Chicken Whole Grain Pasta, you’ve got dishes for even the pickiest eater. And even better? You can find Plum Organics in stores like Whole Foods and Wild Oats (check the website for more locations). If you like preparing your own fresh baby food, Plum Organics offers some tantalizing recipes on their website. How about whipping up some Sweet Potato Turkey Casserole next time you’re in the kitchen? Serve it with a side of Super Greens and you’ve got a meal fit for even your little king.—Emily









December 16th, 2007 at 7:59 pm
[...] are sure to please even the pickiest baby if they’re anything like the organic baby food I reviewed back in March. Yum, yum, [...]
February 18th, 2010 at 8:58 am
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