A Comprehensive Guide to Making the Best Homemade Baby Food

January 24, 2018

The idea of making your baby’s food at home seems thrilling compared to buying some from the store. It might seem to be a rather complicated process due to the delicate nature of children and the fact that you ought to be very cautious with the solid foods they consume.

Here are some of the reasons that will convince you of the importance of feeding your baby on the best homemade baby food over the latter:

In the long run, making your baby’s food will give you and your little one a feeling of contentment.
It is a way of saving up. The cost of preparing homemade food for your baby is far less than the price at which you would have bought quality ready-made baby foods.
You will be certain of the ingredients in your baby’s food. You will most likely seek the fresh and healthy ones and you will also steer away from fillers which are a common ingredient in most commercial baby foods.
Homemade baby food gives you the chance to make it in the way that suits your baby’s nutritional needs in the best way possible.

Recipes

Below are some simple baby food recipes you can rely on entirely to prepare some of the best homemade baby food for your little angel.

Apple Puree

Once you start your baby’s weaning process, begin with pure apple puree. After some time, start mixing ingredients in to broaden the kinds of foods your baby is consuming. You can add some pureed salmon, beans, or chicken to the apple puree. It will be a tasty recipe filled with goodness due to the nutrients it will have.

Ingredients:

4 medium-sized apples peeled and sliced into sizable chunks.

Procedure

1. Add two inches of water to a medium-sized saucepan and bring it to simmer.

2. Over the simmering water, place your steamer basket and add the apple chunks. Cover and allow them to steam for up to 15 minutes until they are tender.

3. Remove them from the stove and let them cool slightly

4. Transfer the tender apples to either a blender or a food processor and puree your baby’s meal to the desired consistency. You are allowed to add water if need be.

Butternut Squash Puree

Butternut squash puree is a must have baby food recipe. The question of whether your little one will like it is actually not an issue. It has been an undisputed instant hit with most babies. The best procedure for preparing it is through roasting.

It will save you the frustration of having to peel its tough skin. In this case, I would recommend a food processor to puree the vegetable due to its dense nature and also since the puree tends to be thicker compared to the apple puree.

Ingredients | Servings | 2 cups

1 medium sized butternut squash

Procedure

Start off by pre-heating the oven to 425ºF.

Wash your butternut squash and trim it. Cut it along the middle lengthwise and remove the seeds by scraping them out using a spoon.

Line a rimmed baking sheet with parchment paper. Place the halved butternuts on the baking sheet with the cut side facing down. Place them in the oven and let them roast until they are completely tender. This will take at most 40 minutes. Use a fork to pierce them and check the tenderness.

Leave them to cool until you can comfortably handle them.

Spoon the butternut into a food processor and puree it to the most suitable consistency, putting into consideration your baby’s needs and age.

Oatmeal

When weaning your baby, whole grains seem to be an ideal option. It is recommended to start off with oatmeal which is a wholesome choice for your baby. It has plenty of ingredients which will be of nutritional benefit to your babies such as omega-3 fatty acids, fiber, and manganese.

When preparing an oatmeal dish for your baby, you will have to cook it using more water than you would when making some for yourself. Dilute it further with formula, water or most preferably, breast milk.

Mash it with a fork until it attains the desired consistency. If your baby’s age is less than 7 months, you may need to consider pureeing it before feeding her on it.

Pea purée

By Allrecipes
Great for busy moms and dads to make a bunch on a Sunday and freeze for the weeks ahead. This can be used with other first foods for your baby! Apples or pears are fun or even green beans. Make sure it is mild enough for your baby's developing digestive system. Brussels sprouts or broccoli probably aren't the best first foods. You can also use fresh peas instead of frozen if you have them.
Ingredients

3 cups frozen peas
½ cup breast milk

Directions

Checklist Step 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peas, cover, and steam until tender, about 15 minutes. Step 2 Place peas and breast milk in a blender or food processor and puree until creamy. Strain the mixture through a fine-mesh sieve to remove any lumps. Step 3 Spread pea mixture into an ice cube tray, cover with plastic wrap and freeze until solid, 2 to 3 hours. Transfer frozen cubes to a resealable plastic bag and store in the freezer. Step 4 To serve, heat cubes in the microwave for about 30 seconds until warm but not hot. Stir thoroughly.
Prep time: 5mins minutes
Cook time: 15mins
Total time: 2hrs 20 mins
Yield: 12 Servings

Calories: 47
Fat: 0.6g

Banana purée

By Anabel Karmel
Easy to peel and prep, bananas are the ultimate weaning staple. Banana puree is full of nutrients and provides bags of energy. Keep it in the skin until you need it and mash with the back of a fork if required.
Ingredients

1 small banana

Peel a small banana and mash with a fork. During the first stages of weaning, add a little milk if necessary to thin down the consistency and add a familiar taste. Serve with breast milk or formula if serving as First Foods Breakfast.
Prep time: 2mins minutes
Cook time: No
Total time: 2mins
Yield: 1 Serving

Calories: 47
Fat: 0.6g

Baby brown rice cereal

By Little Miss MOMMA
EAT How to Make Baby Rice Cereal (from scratch) JANUARY 9, 2013 rice cereal draft_edited-2 I never thought I would be a Mom who made her own baby food. It just wasn’t something I ever considered when I had Wesley three years ago. Perhaps there was already so much I was overwhelmed by during my first time around as a new mom. Now with Sawyer I find that I’m a bit wiser…a bit more confident in my ability as a parent. So I stress less. And with less stress comes more time for parenting stuff that once seemed so overwhelming–like making my own baby food.
Ingredients

1/2 cup of brown rice and 4 cups of water.

EAT How to Make Baby Rice Cereal (from scratch) JANUARY 9, 2013 rice cereal draft_edited-2 I never thought I would be a Mom who made her own baby food. It just wasn’t something I ever considered when I had Wesley three years ago. Perhaps there was already so much I was overwhelmed by during my first time around as a new mom. Now with Sawyer I find that I’m a bit wiser…a bit more confident in my ability as a parent. So I stress less. And with less stress comes more time for parenting stuff that once seemed so overwhelming–like making my own baby food. I started with brown rice cereal because it’s the first “solid” food that I’m introducing to Sawyer. Also, the great thing about rice cereal is that Note: 1/4 cup uncooked organic rice will yield 16 ounces of baby food 5-DSC_0544 Ingredients: 1/2 cup of brown rice and 4 cups of water. You will need some form of a food processor
Prep time: undefined minutes
Cook time: undefined
Total time: 20mins
Yield: 16ounces

Avocado purée

By https://pickyeaterblog.com/homemade-baby-food-recipes-avocado-puree/
Avocado is a perfect first food for baby! Healthy fats for their development, and also amazing texture and flavor.
Ingredients

▢ 1 organic avocado

If Serving Fresh / Immediately Mash the avocado with a fork or blend it in a food processor. Mix with breastmilk, formula or water to reach desired consistency. If Freezing Mash the avocado with a fork or blend it in a food processor. Divide into ice cube trays, wrap/cover, and freeze. Thaw in the fridge the night before use, or thaw by putting the ice cube in a bowl over a bowl of hot water on the counter to defrost. Once defrosted, mix with breastmilk, formula or water to reach desired consistency
Prep time: 5 minutes
Cook time: undefined
Total time: 5mins
Yield: 16ounces

Baked Sweet Potato Puree

By annabelkarmel
In-the-know adults eat sweet potatoes for their health benefits. Sweet potatoes are loaded with vitamins, antioxidants, and fiber, so it makes sense that your baby can benefit from this delicious tuber, too. A simple purée with a touch of water or your baby’s milk makes for a yummy and nutritious first food.
Ingredients

2 medium sweet potatoes

Preheat the oven to 400 F / 200 C / 180 C Fan. Scrub the potatoes and prick with a metal skewer or fork. Place on a baking tray and roast for about 45 minutes or until wrinkled and tender. Remove from the oven, cut the potatoes in half, scoop out the flesh and puree in a food processor until smooth. You can add a little of your baby’s usual milk to thin out the consistency if you wish . You can also use this method to bake potatoes – potatoes tend to take longer to cook than sweet potatoes so between 45 minutes and 1 hour. Do not puree ordinary potato flesh in a blender as it will break down the natural starches and produce a stick texture. Its best to puree potato in a baby food grinder or mouli or for slightly older babies simply mash with a fork. For a quick method you can microwave the Sweet Potato – Scrub the sweet potato and prick with a fork. Cook in microwave on high for 8 to 10 minutes until soft. Cut the sweet potato in half and scoop out the flesh, mix with a little breast of formula milk or cooled boiled water to make a smooth consistency.
Prep time: 2 minutes
Cook time: 45
Total time: 47mins
Yield: 6

First carrots purée

By smittenkitchen
Carrots are a wonderful introduction to solids because of their naturally sweet taste and pleasant texture. This simple preparation of carrots provides a rich supply of the antioxidant beta carotene and vitamin A.
Ingredients

2 carrots

Post navigation Previous post: rustic rhubarb tartsNext post: scrambled egg toast BABY, RECIPES first carrots MAY 21, 2010 JUMP TO COMMENTS I had my doubts about carrots. It doesn’t matter that I like all formats of carrot, gleefully pickling them, shredding them, roasting them and even puréeing them into salad 1 cup water Trim and peel carrots, then cut them into 1-inch segments. Put them in a medium saucepan with the water or broth. Bring to boil, reduce to a simmer, cover the pot and cook for 25 minutes (this will take longer if your carrots are thicker). Let cool in cooking liquid. Purée in a food processor, blender or food mill and freeze
Prep time: 2 minutes
Cook time: 25
Total time: 27mins
Yield: 6

Pumpkin thyme purée

By smittenkitchen

Ingredients

1 small pumpkin, pie or sugar pumpkin variety
1 tsp olive oil (optional)
1/2 tsp fresh thyme or sage, roughly chopped
1-2 cups liquid – water, breast milk, formula or stock

HOW TO MAKE PUMPKIN PUREE Preheat Oven: preheat oven and line a baking sheet. Cut Pumpkin: Start by slicing off the top off the pumpkin, then cut lengthwise down the middle until you have 2 halves of a pumpkin. Scoop Out Seeds and String: don’t be too obsessed with getting all the strings out, they will puree nicely with the rest of the pumpkin. Chop Pumpkin: chop into smallish pieces and place onto a baking sheet, skin side down. Roast: place the pumpkin in the oven and then roast until tender. Peel the Skin: away from the pumpkin. Blend: place the pumpkin inside a food processor or blender. Add thyme and start blending for 1-2 minutes, adding the liquid in 1/4 cup increments until you get the desired consistency. Serve or freeze for later.
Prep time: 10 minutes
Cook time: 55
Total time: 1hr 5mins
Yield: 25 ounces

First spinach with white yams

By smittenkitchen
This simple combination of spinach and yams adds a healthy dose of calcium, iron, vitamin A, and folate to your baby’s diet. The yams add a touch of sweetness to create a pleasant introduction to greens.
Ingredients

1/2 pound fresh spinach, stemmed and washed but no need to dry it
A half-pound yam, white if you can find it, peeled and cut into a 1/2 to 3/4-inch dice
1 1/2 cups water or sodium-free vegetable stock

In a large pot, bring the yams to boil about 1 1/2 cups of water or stock. Reduce the heat to a simmer and cook the yams for about 10 minutes. Add the spinach and cook it until both the yams and spinach are very tender. Let the mixture cool and purée it in a food processor or blender. This made about 3 to 4 cups of purée. You can read more over here about how I process and store baby food.
Prep time: undefined minutes
Cook time: undefined
Total time: undefined
Yield: undefined

9- Avocado and banana baby food

Avocado and banana baby food

By smittenkitchen
Not only is this blend a beautiful shade of magenta, it’s also a nutritious combination of antioxidants, vitamins, and fiber. You can also mix this purée with a little cereal for a delicious breakfast for baby.
Ingredients

ripe avocado's
2
ripe banana's
2 or 3 tsp
pineapple/lemon juice or apple cider vinegar (to keep puree from turning brown)
(OPTIONAL)
2 Tbsp
sugar
Add Ingredients to Grocery List

*Cut avocados in half, remove pit, and scoop out with a spoon. *Peel bananas. Avocado & Banana Babyfood Avocado & Banana Babyfood 11 Evie Muntzinger By Evie Muntzinger @wsadreamcatcher My son is 4 and is currently on a feeding tube. We are in search of some high calorie puree's for him to take by mouth hoping to get rid of the feeding tube soon! I discovered that Avocado's have a natural source of high calories and are good for him. I chose to mix it with banana because the textures are about the same and because my son prefers sweet flavors over any others. Rating: ★★★★★ 1 vote Comments:1 Comment Prep:10 Min Ingredients 2 ripe avocado's 2 ripe banana's 2 or 3 tsp pineapple/lemon juice or apple cider vinegar (to keep puree from turning brown) (OPTIONAL) 2 Tbsp sugar Add Ingredients to Grocery List How to Make Avocado & Banana Babyfood *Cut avocados in half, remove pit, and scoop out with a spoon. *Cut avocados in half, remove pit, and scoop out with a spoon. *Peel bananas. *Peel bananas. *Place all ingredients in a medium bowl/blender/food processor and blend till smooth. *Place all ingredients in a medium bowl/blender/food processor and blend till smooth. *You may also use a food strainer to remove all the lumps if your child needs a texture-free puree. *Pour puree into individual serving containers. You may refrigerate for up to 4 days or freeze containers and thaw one at a time in refrigerator as needed.
Prep time: 2 minutes
Cook time: 10
Total time: 12
Yield: undefined

Veggies and sole purée

By buonapappa.
Potatoes, carrots, peas, and fish make for a delicious combination that’s ready to eat in under 8 minutes. Vegit is a seasoning ingredient in this recipe that can also be subbed for Mrs. Dash, another low-sodium seasoning. This is a great, simple introduction to fish for your baby.
Ingredients

ripe avocado's
2
ripe banana's
2 or 3 tsp
pineapple/lemon juice or apple cider vinegar (to keep puree from turning brown)
(OPTIONAL)
2 Tbsp
sugar
Add Ingredients to Grocery List

lace 0,75 lb. fresh wild caught sole fillets on a parchment paper. I suggest you to go to a trusted fishmonger or a grocery store that has a fresh fish department. The quality of the fish is essential. Instead of sole you can use another white fish pending what you find locally. On top of the sole fillet place two bay leaves and two garlic cloves. I will not leave them in the baby puree, I’m just using them to give a nice scent and flavor to the fish meat. Close the parchment paper forming a nice package. Place the package in a steamer and cook for 15 minutes. Remove the package from the steamer and slowly open it (be careful with your hands!! the steam will come out from the package and it’s very hot). Discard the bay leaves and the garlic. Place the sole fillets in a blender. Add the white liquid released by the fish that is left in the parchment paper package and also 1/2 cup of cooking liquid left in the steamer. I’m using those liquids to thin the baby food as they contain healthy nutrients left by the food while cooking: we want to keep as many nutrients as possible in our baby food 😉
Prep time: 5 minutes
Cook time: 15
Total time: 20
Yield: undefined

Butternut squash and pear purée

By annabelkarmel
Butternut squash is a great ingredient because it rarely causes allergies. Pear adds an additional touch of sweetness to this recipe.
Ingredients

1 medium butternut squash (about 450g)
1 ripe, juicy pear

Peel the butternut squash, cut in half, remove the seeds and chop into pieces. Steam for about 12 minutes. Peel, core and chop the pear; add to the steamer and continue to cook for 5 minutes or until the squash is tender. Puree in a blender.
Prep time: 5 minutes
Cook time: 20
Total time: 25
Yield: 6

12-White fish, carrot, and leek purée

White fish, carrot, and leek purée

By babyfoode
This purée combination is a savory, brain-boosting powerhouse. White fish contains omega-3 fatty acids and may help boost development of baby’s central nervous system. Leeks are thought by some to provide cardiovascular support and carrots are loaded with antioxidants. The enzymes in papaya (and in pineapple) aid digestion, so this may be a perfect food to help relieve your baby’s constipation or tummy troubles.
Ingredients

6- ounce fish fillet
3 carrots peeled and chopped
1 leek white and green parts only, chopped
1/2 cup water reserved, breast milk or formula

In a medium saucepan, bring 2 inches of water to a boil over medium heat. Place the fish, carrots and leek into a steamer basket and steam for 15 minutes, covered. Let cool slightly. Transfer all ingredients into a blender or food processor and blend until smooth, adding 1/4 cup of liquid at a time, until you have reached your desired consistency.
Prep time: 5 minutes
Cook time: 15
Total time: 20
Yield: 20 ounces

12- Raw baby purée of blueberries, mango, avocado, and mild chilies

Raw baby purée of blueberries, mango, avocado, and mild chilies

By Michele Olivier
Another nutrient-dense combination, this recipe combines creamy avocado, tangy mango, blueberries, and the interesting addition of mild green chilies!
Ingredients

1/2 cup blueberries
1/4 mango, peeled and cubed
1/4 avocado, peeled and roughly chopped

For a Stage 2 Baby Food Puree – place all of the ingredients into a medium bowl and using an immersion hand blender, blend until smooth, adding water in tbsp increments if needed. For Stage 3 Baby Food Puree – place all ingredients onto a cutting board, and using the back of a fork, smash until all the fruit is incorporated.
Prep time: undefined minutes
Cook time: 5
Total time: undefined
Yield: 6 ounces

13- Creamy Provencal chicken

Creamy Provencal chicken

By Lisa Codina
This dish incorporates Herbes de Provence, a mild blend of spices that can help introduce your child to more exciting flavors, without the addition of salt.
Ingredients

1 organic chicken breast
1/4 cup - 1/2 cup homemade vegetable broth or low-sodium organic vegetable broth
1 tbsp. extra-virgin olive oil
1 piece Laughing Cow cheese or 1 oz other soft cheese (optional)
1/2 tsp. herbs de Provence (store-bought or see recipe below to make your own blend)
*You can also add 1/2 tsp. of one spice-thyme and marjoram work very well with chicken!

Herbs de Provence Spice Mix Mix equal parts dried savoury, rosemary, thyme, oregano, basil, marjoram, and fennel. You can always add more of your favourite herb or omit one, if you prefer. Note: Fresh herbs have a more pungent flavour than dried herbs. Once your baby has developed a taste for herbs and spices you can substitute the dried herbs for fresh herbs. Using a large knife, slice the chicken breast into 1/2 inch thick pieces lengthwise. Slicing the chicken thinly allows the pieces to cook faster and more evenly. In a medium frying pan, heat oil on medium heat for about 2 minutes. Add the chicken and spices and cook for about 4-5 minutes per side or until the chicken is lightly browned and the juice runs clear. (It is preferable to have chicken overcooked rather than under-cooked. It can be re-hydrated once you blend it with the broth and cheese.) Allow the chicken to cool for a few minutes. Once cooled add to food processor with the cheese and pulse for 1-2 minutes. Add 1/4 cup of broth and puree until smooth and creamy. Continue to add broth, one tablespoon at a time until you get the desired consistency. Serve on its own or with small pasta, quinoa or rice.
Prep time: 5 minutes
Cook time: 15
Total time: 20
Yield: 1 ounces

14- Quinoa banana mash

Quinoa banana mash

By weelicious
Quinoa is a protein-packed grain that makes a great addition to your growing baby’s diet. This adds an exciting new texture to the banana mash, an ingredient that your baby probably already loves. Also, try serving cooked quinoa by itself to your baby. The cooked seeds stick to baby’s fingers, which makes it an easy food to eat.
Ingredients

1/2 banana
Pinch Cinnamon
3 Tbsp cooked quinoa
1 Tbsp whole milk yogurt

1. Place all the banana in a bowl and mash. 2. Add the remaining ingredients and stir to combine. 3. Serve.
Prep time: undefined minutes
Cook time: undefined
Total time: undefined
Yield: undefined

16- Cherry and mint Greek yogurt baby food purée

Cherry and mint Greek yogurt baby food purée

By babyfoode
This homemade cherry purée is a delicious topping for the yogurt base. Make sure to use full-fat yogurt!
Ingredients

2 cups cherries, fresh or frozen, pitted
3 tbsp water
1/2 tsp mint, roughly chopped
1 cup plain full-fat yogurt, (see notes)

In a small saucepan, add the cherries and water and cook on medium-low for 10 minutes or until tender, stirring often. Let cool slightly. Using a slotted spoon, transfer the cherries to a blender or food processor, leaving the liquid in the saucpean. Add the mint leaves and puree for 1-2 minutes or until smooth, adding reserved liquid in tbsp increments if needed. To serve, spoon 2 tablepsoons of the puree and 2 tablespoons of yogurt into a baby-safe bowl and serve. Gently stir together.
Prep time: 3 minutes
Cook time: 10
Total time: 13
Yield: 12

17- ASPARAGUS + MINT

ASPARAGUS + MINT

By Michele Olivier
This Asparagus + Mint baby food puree is a thick and creamy combination with a light and playful taste that leaves you wanting more more more!
Ingredients

In a medium saucepan, bring 2 inches of water to a boil over medium heat. Place the asparagus into a steamer basket over the boiling water, cover and steam for 10 minutes. Let cool slightly and reserve steamer water.
Transfer the asparagus and mint leaves to a blender or food processor and puree until you reach your desired consistency, adding liquid in 1/4 increments if needed.
Serve to baby or freeze.

18- BASIC CHICKEN BABY PUREE

BASIC CHICKEN BABY PUREE

By Michele Olivier
This homemade Basic Chicken Baby Puree is a great pure to add to your baby’s favorite puree for extra protein and flavor!
Ingredients

1 8-ounce boneless skinless chicken breast or thighs cubed
1 cup chicken stock low sodium
1 tsp dried parsley

In a medium saucepan, bring the cubed chicken, broth and parsley to a boil over medium heat. Turn heat down to low and simmer, covered, for 15-20 minutes or until chicken is just cooked through. Let cool slightly. Transfer the chicken to a blender or food processor and puree until you reach your desired consistency, adding in stock in 1/4 cup increments if needed. Notes
Prep time: 3 minutes
Cook time: 15
Total time: 18
Yield: 12

19- Butternut Squash + Cilantro Baby Food Puree

Butternut Squash + Cilantro Baby Food Puree

By Michele Olivier
This homemade Basic Chicken Baby Puree is a great pure to add to your baby’s favorite puree for extra protein and flavor!
Ingredients

1 medium butternut squash
1/2 tablespoon cilantro finely chopped
1/2 cup water, broth, breast milk or formula

Preheat oven to 375 degree F. Cut the butternut squash in half, deseed and place on baking sheet, skin side down. Roast in oven for 35-45 minutes or until tender and can be pricked with a fork. Let cool slightly. Scoop the flesh away from the skin and discard the skin. Transfer the flesh into a blender or food processor. Add the cilantro and puree for 1-2 minutes or until smooth, adding liquid in 1/4 cup increments until you reach your desired consistency.
Prep time: 5 minutes
Cook time: 45
Total time: 50
Yield: 25

20- ZUCCHINI + POTATO BABY FOOD PUREE

ZUCCHINI + POTATO BABY FOOD PUREE

By Michele Olivier
This homemade Basic Chicken Baby Puree is a great pure to add to your baby’s favorite puree for extra protein and flavor!
Ingredients

3 small zucchini trimmed and roughly chopped
1 small white potato roughly chopped

Bring 2 inches of water to a boil in a medium saucepan over medium heat. Place the potato into a steamer basket over the boiling water, cover and cook for 10 minutes. Add in the zucchini on top of the potatoes, cover and cook for another 7 minutes or until potatoes and zucchini are tender. Do not over cook the potatoes. Reserve steamer water. Let cool slightly. Place the zucchini and potato into a blender or food processor and puree for 1 minute or until completely smooth, adding the reserved steamer water into the puree in 1 tablespoon increments if needed.
Prep time: 5 minutes
Cook time: 15
Total time: 20
Yield: 15 Ounces

21- Pea Baby Puree (stage one)

Pea Baby Puree (stage one)

By Michele Olivier
2 cups peas fresh or frozen 1 medium zucchini roughly chopped 4 mint leaves roughly chopped
Ingredients

2 cups peas fresh or frozen
1 medium zucchini roughly chopped
4 mint leaves roughly chopped

In a medium saucepan, bring 2″ of water to a boil over medium heat. Place the zucchini in a steamer basket, and place over boiling water. Cover and steam for 5 minutes. Add in the peas, and steam for and additional 3-5 minutes. Reserve steamer water. Let cool slightly. Add the zucchini, peas and mint leaves to a blender or food processor and puree for 1 minute or until you have achieved desire texture. If puree is too thick, add in 1/4 cup of the reserved steamer water until you have the right consistency.
Prep time: 3 minutes
Cook time: 10
Total time: 13
Yield: 15 Ounces

Calories: 15

22- Apples Baby Food Puree with Cinnamon

Apples Baby Food Puree with Cinnamon

By Michele Olivier
2 cups peas fresh or frozen 1 medium zucchini roughly chopped 4 mint leaves roughly chopped
Ingredients

6 apples peeled, cored and chopped
1/2 cup water
1/4 teaspoon cinnamon (optional)

In a medium saucepan, place the apples, water and cinnamon. cover and heat on medium-low for 15-20 minutes or until apples are tender. Let cool slightly. Cover and heat on medium-low for 15-20 minutes or until apples are tender. Let cool slightly. Transfer all of the ingredients into a blender or food processor and blend for 1-2 minutes or until completely smooth. For a chunky puree, quickly pulse the ingredients 10-15 times or until you receive your desired consistency. Serve or freeze for later.
Prep time: 5 minutes
Cook time: 15
Total time: 20
Yield: 20 Ounces

Calories: 35

23- Roasted Banana + Rosemary Puree

Apples Baby Food Puree with Cinnamon

By Michele Olivier
This Roasted Banana and Rosemary Baby Puree recipe is sssooooo delicious, you will want to eat it as well.
Ingredients

4 bananas, cut lengthwise
1/8 tsp fresh rosemary finely chopped

Heat oven to 350 degrees F. Line baking sheet with parchment paper. Place bananas on a baking sheet and roast for 10-12 minutes or until golden brown. Let cool slightly. Place bananas and rosemary into a blender or food processor and puree for 1-2 minutes or until completely smooth. You may need to add additional water, so start by adding in 1/4 cup increments until you get the desired consistency. Serve or freeze for later.
Prep time: 2 minutes
Cook time: 15
Total time: 17
Yield: 15 Ounces

24- Broccoli + Chives Baby Food Puree

Broccoli + Chives Baby Food Puree

By Michele Olivier
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Ingredients

4 cups broccoli florets
1 tablespoon chives finely chopped
1 cup reserved steamer water breast milk or formula

Fill a medium saucepan with 2” of water and bring to boil over medium heat. Place the broccoli into a steamer basket over boiling water, cover, and cook for 15 minutes or until tender. Let cool slightly. Reserve steamer water. Transfer the broccoli and chives to a blender or food processor and puree until smooth, adding liquid in 1/4 cup increments until you reach your desired consistency.
Prep time: 5 minutes
Cook time: 15
Total time: 20
Yield: 15 Ounces

Roasted Butternut Squash + Thyme Baby Food Puree

By Michele Olivier
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Ingredients

1 medium organic butternut squash
1/4 tsp fresh thyme minced

Pre-heat the oven to 425 degrees. Line a baking sheet with parchment paper or silicon mat. Cut the butternut squash in half and de-seed. Place the butternut squash on the baking sheet, skin side down. Roast for 40-50 minutes or until the butternut squash is easily pricked with a fork. Let cool. Scrap the butternut squash out of the skin and place in a blender or food processor. Add in the thyme. Blend on high for 1-2 minutes adding in liquid (water, breast milk, formula or broth) as needed. I had to add in 1 cup of water to the puree above. Butternut squash can be a thick puree so scrape down sides as need until you have the cyclone effect happening in the blender. Notes
Prep time: 5min minutes
Cook time: 45min
Total time: 50min
Yield: 14Ounces

25- SIMPLE LEEK BABY FOOD PUREE

SIMPLE LEEK BABY FOOD PUREE

By Michele Olivier
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Ingredients

2 leeks white and light green parts only, roughly chopped
1 small white potato peeled and roughly chopped

Fill a medium saucepan with 2 inches of water and bring to a boil over medium heat. Place the potatoes into a steamer basket, cover and cook for 7 minutes. Add the leeks on top of the potatoes, cover and cook for an additional 5 minutes or until the leeks are tender. Reserve steamer water. Let cool slightly. Transfer the leeks and potato into a blender or food processor and puree on high for 1-2 minutes or until smooth and creamy, adding in reserved water in tablespoon increments if needed.
Prep time: 5min minutes
Cook time: 15min
Total time: 20min
Yield: 10 Ounces

26- ACORN SQUASH + GINGER BABY FOOD PUREE

ACORN SQUASH + GINGER BABY FOOD PUREE

By Michele Olivier
Acorn Squash + Ginger baby food puree is simple to make and easy to eat! Baby will love the squash's mild flavor mixed with ginger for a little zip to waken up their taste buds.
Ingredients

1 medium acorn squash
1/4 tsp fresh ginger root finely grated
1/4 cup water breast milk or stock

Preheat oven to 400 degrees. Line a baking sheet with parchment paper or silicon mat. Cut acorn squash in half, de-seed and place on baking sheet, skin side down. Cook in oven for 45-60 minutes or until squash is tender and can be pricked with a fork. Let cool slightly. When cool enough to handle, remove squash from skin and place in blender. Add ginger and puree for 1-2 minutes adding liquid in 1/4 cup increments, if needed, until you have your desired consistency.
Prep time: 5min minutes
Cook time: 45min
Total time: 50min
Yield: 15 Ounces

27- CARROT + GINGER BABY FOOD PUREE

CARROT + GINGER BABY FOOD PUREE

By Michele Olivier
This Carrot + Ginger Baby Food recipe is a great first puree for baby! Smooth and mild tasting but with a fun zip from the ginger. Ginger is also great for calming an upset tummy.
Ingredients

1 pound carrots
1/2 teaspoon ginger freshly minced
1 cup water reserved from steaming breast milk or formula

CARROT + GINGER BABY FOOD PUREE

1 pound carrots
1/2 teaspoon ginger freshly minced
1 cup water reserved from steaming breast milk or formula

28- HOMEMADE QUINOA BABY CEREAL

HOMEMADE QUINOA BABY CEREAL

By Michele Olivier
This smooth and creamy Homemade Quinoa Baby Cereal has an earthy and robust taste and is loaded with protein, fiber, iron and magnesium. It’s great served as a meal itself or mixed with baby’s favorite fruit or vegetable puree.
Ingredients

1 cup water broth, formula or breast milk
1/2 cup quinoa see notes

Peel and chop the carrots into small coins. Fill a medium saucepan with 2” of water and bring to boil over medium heat. Place the carrots into a steamer basket over the boiling water, cover, and cook for 15 minutes or until tender when pricked with a fork. In a small saucepan, bring the water to a boil. Add quinoa and stir. Reduce to a simmer, cover and cook for 12 minutes. Take off of heat, and let sit for 5 minutes. Transfer all of the quinoa to a blender or food processor and puree for 2 minutes for a completely smooth puree or pulse for 1 minute for a chunky puree. If puree is too thick, you may need to add in additional liquid. Start by adding in 1 tablespoon of liquid in at a time until you reach your desired consistency. I had to add in 5 tablespoons to get the perfect consistency for me. Serve or spoon into freezer storage trays and freeze for future use.
Prep time: 15 min minutes
Cook time: 15min
Total time: 30min
Yield: 25 Ounces

29- Apple + Clove Baby Food Puree

Apple + Clove Baby Food Puree

By Michele Olivier
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Ingredients

5 apples Fuji, Macintosh, Pink Lady
1/4 teaspoon ground cloves
1/3 cup water

Peel, core and chop the apples. In a medium saucepan, add the apples, cloves and water. Cover and heat over medium-low heat for 15 minutes, stirring occasionally or until apples are tender. Let cool slightly. Transfer all ingredients into a blender or food processor and puree until smooth. Adding in 1/4 cup of water at a time if puree is too thick. Serve or freeze.
Prep time: 5 min minutes
Cook time: 15min
Total time: 20min
Yield: 20 Ounces

30- APPLE + COCONUT MILK BABY FOOD PUREE

Apple + Clove Baby Food Puree

By Michele Olivier
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Ingredients

6 apples peeled, cored and roughly chopped
1/2 cup canned full-fat coconut milk (I recommend using organic)
1/4 tsp cloves

Place the apples, coconut milk and cloves in medium saucepan and cover. Heat over medium heat for 10 minutes, stirring occasionally, or until apples can be cut in half with the back of a spoon. Let cool slightly. Transfer all of the ingredients into blender and puree until smooth.
Prep time: 5 min minutes
Cook time: 10min
Total time: 15 min
Yield: 20 Ounces

31- ROASTED YELLOW SQUASH BABY FOOD PUREE

ROASTED YELLOW SQUASH BABY FOOD PUREE

By Michele Olivier
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Ingredients

2 medium yellow squash cut into 1/2″ half moons
2 tsp olive oil extra virgin
1/4 tsp fresh cilantro finely chopped
1/4 cup liquid water, breast milk or stock

Heat oven to 400 Degree. Line baking sheet with parchment paper. Place the cut squash onto the baking sheet and bursh with olive oil. Bake for 10 minutes, flip the squash and bake for another 10 minutes. Let cool slightly. Place the squash and cilantro a blender or food processor and puree on high for 1-2 minutes, adding the liquid in if needed.
Prep time: 5 min minutes
Cook time: 20min
Total time: 25 min
Yield: 15 Ounces

32- BANANA + COCONUT MILK + CINNAMON BABY FOOD PUREE

BANANA + COCONUT MILK + CINNAMON BABY FOOD PUREE

By Michele Olivier
Babies love bananas, and we love giving them to baby – they're sweet, nutritious, and such an easy food.
Ingredients

1/2 banana peeled
1-2 tbsp full fat canned coconut milk
pinch cinnamon

Place the banana in a small bowl and smash with a fork until almost smooth. Microwave the banana for 10 seconds, stir and repeat until the puree is warm. Stir in coconut milk and cinnamon and serve.
Prep time: undefined minutes
Cook time: 2 min
Total time: 2 min
Yield: 1 Serving

33- Carrot Puree Recipe for Baby

Carrot Puree Recipe for Baby

By Michele Olivier
Filled with nutritious steamed carrots and a pinch of nutmeg – this puree will sure to delight your little ones taste buds!
Ingredients

2 lbs carrots trimmed, peeled and roughly chopped
1/4 tsp nutmeg (optional)
1/2 – 1 cup water reserved water, breast milk, formula or stock

In a medium saucepan, bring 2″ of water to a boil over medium heat. Place the carrots into a steamer basket, cover and cook for 9-11 minutes or until tender. Reserve steamer water. Let cool slightly. Place the carrots, nutmeg and 1/2 cup of liquid into a blender or food processor and puree for 1-2 minutes on high, adding 1/4 cup liquid at a time until you achieve desired consistency. Serve and enjoy, or freeze some for later.
Prep time: 5 min minutes
Cook time: 12 min
Total time: 17 min
Yield: 24 Serving

34- MULTI-GRAIN PROBIOTIC BABY CEREAL

MULTI-GRAIN PROBIOTIC BABY CEREAL

By Michele Olivier
This creamy baby cereal is filled with 3 different whole grains and probiotics to help promote a healthy gut.
Ingredients

1/3 cup steel cut oats
1/3 cup brown short grain rice
1/3 cup barley or quinoa
3 cups liquid – water bone broth, stock, breast milk or formula
2 teaspoons probiotics I recommend this one

In a fine mesh colander, rinse the grains until the water runs clear. Place the grains and liquid into a medium saucepan and bring to a boil over high heat. Reduce heat and simmer, covered, for 30 minutes or until all the grains are tender, stirring occasionally. Let cool for 15-20 minutes or until cool. Add cooked grains and probiotics into a blender or food processor and puree for 1-2 minutes on medium-high until completely smooth, adding in additional liquids in 1/4 cup increments if needed. I had to add an additional cup of water to the puree pictured above. Serve or freeze.
Prep time: 3 min minutes
Cook time: 30 min
Total time: 33 min
Yield: 25 Serving

35- Green Bean Baby Food

Green Bean Baby Food

By Michele Olivier
Green beans are steamed until just tender, this puree has a mild taste for baby's palette.
Ingredients

1 pound green beans. fresh or frozen
1 pinch fresh basil, cilantro or parsley (optional)

Trim the green beans and roughly chop the herb (if using). Fill a medium saucepan with 2” of water and bring to boil over medium heat. Place the green beans (fresh or frozen) into a steamer basket over the boiling water, cover, and cook for 10 minutes or until tender. Let cool slightly. Reserve steamer water. Green bean in a steamer cooking for baby puree. Transfer the green beans and herb to a blender or food processor and puree for 1-2 minutes or until smooth, adding liquid in 1/4 cup increments until you reach your desired consistency. Serve or freeze for later.
Prep time: 5 min minutes
Cook time: 16 min
Total time: 21 min
Yield: 16 Serving

36- Mango + Mint Baby Food Puree

Mango + Mint Baby Food Puree

By Michele Olivier
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Ingredients

4 fresh mangos or 1-12 ounce bag frozen mangos
3 mint leaves finely chopped
1/3 cup water

If using fresh mangos, peel and pit the mangos. In a medium saucepan, add the fresh or frozen mangos and water. Heat over medium-low heat for 5 minutes (10 minutes if using frozen). Transfer all ingredients to a blender or food processor and puree for 1-2 minutes or until smooth.
Prep time: 5 min minutes
Cook time: 10 min
Total time: 15 min
Yield: 12 Serving

37- Broccoli Baby Food

Mango + Mint Baby Food Puree

By Michele Olivier
This Broccoli + Olive Oil Baby Food recipe is a great way to introduce healthy green vegetables into baby's diet. A delicious puree full of essential vitamins and healthy fats for growing baby
Ingredients

2 cups broccoli chopped into small florets.
1 small white potato or apple, peeled and chopped
1 tbsp good quality olive oil (optional)

In a medium saucepan, bring 2 inches of water to a boil over medium heat. Place the broccoli and potato (or apple) into a steamer basket and place over boiling water, cover and steam for 10-12 minutes or until the broccoli and potato are tender. Reserve water from the steamer. Let cool slightly. Add the broccoli, potato and olive oil into a blender or food processor and puree until smooth, adding water from steamer in 1/4 cup increments if needed.
Prep time: 12 min minutes
Cook time: 17 min
Total time: 29 min
Yield: 12 Serving

Calories: 25

Mango + Vanilla Organic Baby Food Puree

By Michele Olivier
A fun and flavorful puree that baby will just love. Filled with essential nutrients for growing baby. Great freezer-friendly baby food for 4 months and up – stage 1 baby food.
Ingredients

1 16-oz bag frozen organic mango
1/4 teaspoon vanilla extract or pinch of fresh vanilla bean seeds

Place the frozen mango and vanilla extract/vanilla bean into a small saucepan and heat over medium-low heat, stirring often until heated all the way through and tender roughly 3-4 minutes. Let cool slightly. Transfer the mango into a blender or food processor. If your mango mixture gets an excess of liquid while cooking, strain the mangos and reserve the mango liquid into a bowl. Blend on high for 1 minute or until the puree completely smooth.
Prep time: undefined minutes
Cook time: 4 min
Total time: 4 min
Yield: 16 Ounces

Calories: 25

38- Pear + Nutmeg Baby Food Puree

Mango + Vanilla Organic Baby Food Puree

By Michele Olivier
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Ingredients

5 pears
1/4 teaspoon nutmeg
1/3 cup water

Peel, core and roughly chop the pears. In a medium saucepan, add the pears, nutmeg and water. Cover and heat over medium-low heat for 15 minutes, stirring occasionally or until pears are tender. Let cool slightly. Transfer all ingredients into a blender or food processor and puree for 1-2 minutes or until smooth.
Prep time: 5 minutes
Cook time: 15 min
Total time: 20 min
Yield: 20 Ounces

Calories: 25

39- Sweet Potato + Coconut Milk with Coriander Baby Food Puree

Sweet Potato + Coconut Milk with Coriander Baby Food Puree

By Michele Olivier
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Ingredients

3 medium sweet potatoes
1/2-1 cup canned coconut milk – full fat
1/4 tsp coriander

Heat oven to 400 degree. Line a baking sheet with tin foil or a silicon mat. Prick sweet potatoes several times with a fork and place on baking sheet. Roast in oven for 45-50 minutes or until tender when priceked with a fork. Let cool to touch. When cool, peel away skin and add sweet potato meat to a blender or food processor. Add in 1/2 cup coconut milk and coriander to the blender and puree for 1-2 minutes or until smooth. If puree is too thick, add in additional coconut milk or water in 1/4 cup increments until you have reached your desired consistency.
Prep time: 5 minutes
Cook time: 50 min
Total time: 55 min
Yield: 20 Ounces

40- Roasted Bananas + Cinnamon Baby Food Puree

Roasted Bananas + Cinnamon Baby Food Puree

By Michele Olivier
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Ingredients

5 bananas
1/2 teaspoon cinnamon
1/2 cup water broth, breast milk or formula

Preheat the oven to 325 degrees. Line baking sheet with parchment paper or silicon mat. Peel and cut the bananas in half lengthwise. Place the bananas on baking sheet and roast for 12 minutes or until they just start to turn brown. Let cool slightly. Transfer the bananas and cinnamon to a blender or food processor and puree for 1-2 minutes or until smooth, adding liquid in 1/4 cup increments until you reach your desired consistency. Notes
Prep time: 5 minutes
Cook time: 12 min
Total time: 17 min
Yield: 25 Ounces

Oatmeal Baby Cereal with Omega-3s + Antioxidants

Baby Oatmeal Cereal with Omega-3s + Antioxidants

By Michele Olivier
This Oatmeal Baby Cereal is filled with both Omega-3s + Antioxidants and is a great basic baby cereal. Great for 4+ months and up.
Ingredients

1 cup old fashioned oats
1 tsp hemp seeds
1 tsp chia seeds
2 cups water

In a medium saucepan, bring the oats, water, chia seeds and hemps seeds to a boil over medium heat. Once the oats get to a boil, turn down the heat to medium-low and cook for 3-5 minutes or until all of the water is gone and oats are soft, stirring often. Let cool slightly. Transfer oats to a blender and puree on high for 1-2 minutes or until completely smooth. Add water, breast milk or formula in 1/4 cup increments if puree is too thick. I had to add in 1/2 cup of water to my oat puree. Serve or transfer to storage container and freeze until needed. Once you thaw the oats, they can become pretty thick, to thin the puree out again, just add water, breast milk, formula or another fruit or veggie to the puree 1 tablespoon at a time until you reach your desired consistency.
Prep time: 2 minutes
Cook time: 7 min
Total time: 9 min
Yield: 20 Ounces

41- GREEN BEANS + PARSLEY BABY FOOD PUREE

GREEN BEANS + PARSLEY BABY FOOD PUREE

By Michele Olivier
This Green Bean + Parleys Baby Food Puree recipe is a great first puree for baby. A smooth and gentle puree that is also nutrient dense. Great for 4+ months and up.
Ingredients

2 cups green beans roughly chopped
1 tsp dried Parsley
1/4-1/2 cup reserved water breast milk or stock

Bring 2″ of water to a boil in a medium saucepan. Place green beans into a steamer basket and sprinkle parsley over the green beans, cover and steam for 8 minutes. Reserve steamer water. Let cool slightly. Place the green beans, parsley and 1/4 of cup liquid into a blender or food processor and puree for 1-2 minutes until smooth. If puree is too thick, add the additional 1/4 cup of liquid and puree until you get your desired consistency.
Prep time: 5 minutes
Cook time: 10 min
Total time: 15 min
Yield: 12 Ounces

42- Peach + Vanilla Baby Food Puree

Peach + Vanilla Baby Food Puree

By Michele Olivier
Smooth and creamy, this homemade Peach + Vanilla Baby Puree delivers big on taste with naturally sweetened peaches and flecks of vanilla bean.
Ingredients

3 fresh peaches or 1-12 ounce bag frozen peaches
1/2 vanilla bean pod or 1/2 teaspoon vanilla bean extract
1/4 cup of water

If using fresh peaches, peel and pit the peaches. Cut the vanilla bean pod in half and then slice open lengthwise. Take the back of your knife or spoon and scrape out all of the vanilla bean, reserve. In a medium saucepan, add the peaches and heat over medium-low heat for 5 minutes (10 minutes if frozen). Using a slotted spoon, transfer the peaches to a blender or food processor, leaving excess water in the saucepan. Add the vanilla bean and puree until smooth.
Prep time: 5 minutes
Cook time: 10 min
Total time: 15 min
Yield: 12 Ounces

43- Simmered Organic Apple + Cinnamon Baby Food Puree

Simmered Organic Apple + Cinnamon Baby Food Puree

By Michele Olivier
Smooth and creamy, this homemade Peach + Vanilla Baby Puree delivers big on taste with naturally sweetened peaches and flecks of vanilla bean.
Ingredients

9 small apples or 6 medium apples peeled, cored and roughly chopped
1/4 cup water
1/4 tsp cinnamon

Place the apples, water and cinnamon into a medium saucepan and heat over medium heat until the water starts to boil. Reduce the heat to low and simmer, cover, and cook for 15 minutes or until apples are tender when pricked with a fork, stirring occasionally. Let cool slightly. Transfer all of the ingredients into a blender or food processor and puree on high for 1-2 minutes or until the puree is completely smooth. If puree is too thick, you can add in addtional water in 1 tablespoon increments.
Prep time: 5 minutes
Cook time: 15 min
Total time: 20 min
Yield: 18 Ounces

44- SALMON + ORANGE BABY FOOD PUREE

SALMON + ORANGE BABY FOOD PUREE

By Michele Olivier
This quick Salmon and Orange Baby Food Puree is full of brain boosting omega-3 fatty acids, protein, and a ton of vitamins!
Ingredients

1 6-oz salmon fillet skin removed
2 slices orange
1/4 tsp fresh rosemary finely chopped
1/2 cup water broth, formula or breast milk

Preheat oven to 350 degrees. Line baking sheet with parchment paper. Lay the salmon on baking sheet and layer orange slices on top. Bake in oven for 10-15 minutes or until cooked all the way through. Let cool slightly. Transfer salmon to blender or food processor. Squeeze any remaining orange juice into blender and discard. Add in rosemary and liquid and puree on high for 1-2 minutes or until completely smooth, adding additional liquid in 1/4 cup increments if needed.
Prep time: 3 minutes
Cook time: 15 min
Total time: 18 min
Yield: 8 Ounces

45- Green Machine Baby Food (11+ Months)

Green Machine Baby Food (11+ Months)

By Crystal Hatch
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Ingredients

for 12 servings
5 oz spinach (140 g), washed and steamed
5 oz peas (140 g), washed and steamed
2 pears, washed and steamed
2 kiwis, peeled, If kiwi is unripe, you can steam it
water, can be breast milk or formula

Add spinach, peas, kiwi, and water, breast milk, or formula to a blender or food processor. Blend very well. Add more liquid as needed. Refrigerate up to 3 days or freeze up to 1 month. NOTE: Check with your pediatrician before introducing new foods to children under 12 months. Enjoy!
Prep time: 5 minutes
Cook time: 40 min
Total time: 45 min
Yield: 12 servings

46- Oh Kale Yeah Baby Food (11+ Months)

Oh Kale Yeah Baby Food (11+ Months)

By Crystal Hatch
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Ingredients

2 potatoes, washed, peeled and cooked
8 oz green beans (225 g), washed and steamed
8 oz kale (220 g), washed and steamed
water, can use breast milk or formula

Add potatoes, green beans, kale, and water, breast milk, or formula to a blender or food processor. Blend very well. Add more liquid as needed. Refrigerate up to 4 days or freeze up to 1 month. NOTE: Check with your pediatrician before introducing new foods to children under 12 months. Enjoy!
Prep time: 5 minutes
Cook time: 20 min
Total time: 25 min
Yield: 12 servings

47- Carrot-mango Tango Baby Food (9+ Months)

Carrot-mango Tango Baby Food (9+ Months)

By Crystal Hatch
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Ingredients

2 apples, washed, peeled and steamed
3 large carrots, washed, peeled and steamed
1 mango, cubed
water, can be breast milk or formula

Add apples, carrots, mango, and water, breast milk, or formula to a blender or food processor. Blend very well. Add more liquid as needed. Refrigerate up to 3 days or freeze up to 1 month. NOTE: Check with your pediatrician before introducing new foods to children under 12 months. Enjoy!
Prep time: 5 minutes
Cook time: 23 min
Total time: 28 min
Yield: 8 servings

48- Bitty Banana Breakfast Baby Food (7+ Months)

Bitty Banana Breakfast Baby Food (7+ Months)

By Crystal Hatch
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Ingredients

1 very ripe banana
2 apples, washed, peeled and steamed
8 oz baby oatmeal (230 g), prepared and cooled
water, can use breast milk or formula

Prepare baby oatmeal and allow to cool. Add bananas, apples, baby oatmeal, and water, breast milk, or formula to a blender or food processor. Blend very well. Add more liquid as necessary. Refrigerate up to 4 days or freeze up to 1 month. NOTE: Check with your pediatrician before introducing new foods to children under 12 months. Enjoy!
Prep time: 5 minutes
Cook time: 33 min
Total time: 38 min
Yield: 8 servings

49- Sweet As Can Bean Baby Food (11+ Months)

Sweet As Can Bean Baby Food (11+ Months)

By Crystal Hatch
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Ingredients

2 sweet potatoes, washed, peeled and cooked
16 oz white bean (455 g), rinsed well and drained, 1 can
3 large carrots, washed, peeled and cooked
water, can use breast milk or formula

Add sweet potato, white beans, carrots, and water, breast milk, or formula to a blender or food processor. Blend very well. Add more liquid as needed. Refrigerate up to 4 days or freeze up to 1 month. NOTE: Check with your pediatrician before introducing new foods to children under 12 months. Enjoy!
Prep time: 5 minutes
Cook time: 35 min
Total time: 40 min
Yield: 12 servings

50- SWEET SPINACH

SWEET SPINACH

By Crystal Hatch
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Ingredients

1 medium/large ripe banana - peeled and broken in half
2-3 cups of organic baby spinach

Pour water into a pot until it is about 1 inch deep and bring to a boil over high heat. Place the spinach into a steamer basket and put the basket into the pot. The water should not touch the bottom of the basket. Cover with a tight fitting lid and steam for 5-7 minutes until spinach is wilted. Put the banana and spinach into a food processor and pulse until desired consistency is achieved.
Prep time: 5 minutes
Cook time: 15 min
Total time: 20 min
Yield: undefined

51- YUMMY YOGURT PANCAKES

YUMMY YOGURT PANCAKES

By thebump
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Ingredients

2 1/2 cups of self-rising flour
2 organic eggs
1 1/3 cups of organic whole milk
1 1/3 cups of organic, whole milk vanilla yogurt
3 tablespoons of maple syrup
1 cup of fresh, organic blueberries
2-4 tablespoons of vegetable oil for cooking (preferably organic)

Mix the ingredients together in a large bowl with a wooden spoon. (The batter should be a little lumpy.) Coat the bottom of a large skillet with 2 tablespoons of vegetable oil and heat over medium-high. Once the skillet is hot, reduce heat to medium-low and add the batter in 1/4 cup - 1/2 cup dollops, depending on how big you want the pancakes. Let cook for 2 minutes, flip and cook for another 2 minutes. Remove from skillet and finish cooking the pancakes in batches. Add more vegetable oil to the skillet while cooking if needed. Serve with the blueberries. Cut blueberries in half before serving to baby.
Prep time: 5 minutes
Cook time: 15 min
Total time: 20 min
Yield: undefined

52- YOGURT WITH BEET PUREE

YOGURT WITH BEET PUREE

By thebump
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Ingredients

1 organic beet
2 cups of organic whole milk plain or vanilla yogurt

Cut off beet greens and discard. Wash beets thoroughly under cold running water, peel and chop. Pour water into a pot until it is about 2 inches deep and bring to a boil over high heat. 3. Place beets in steamer basket and put into the pot. Cover with a tight fitting lid and steam for 12-15 minutes until tender. Puree until smooth using your immersion blender or food processor. Let cool, mix with the yogurt and serve or store.
Prep time: 5 minutes
Cook time: 25 min
Total time: 30 min
Yield: undefined

53- STRAWBERRY APPLESAUCE

STRAWBERRY APPLESAUCE

By thebump
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Ingredients

4 large organic apples — washed, peeled, cored and chopped (Most varieties work, just avoid tart ones like Granny Smith. Buy organic whenever possible as apples have some of the highest levels of pesticide residue)
10-20 organic strawberries — washed, hulled and chopped (Frozen are okay to use as well — strawberries do not ripen further once picked — but avoid buying underripe fruit. Buy organic whenever possible as strawberries have high levels of pesticide residue.)
Cinnamon (optional)

Pour water into a pot until it is about 1 inch deep and bring to a boil over high heat. Place the chopped apples into a steamer basket and place the basket into the pot. The water should not touch the bottom of the basket. Cover pot with a tight fitting lid and steam apples for about 7 minutes, until they are easily pierced with a fork. If you are using frozen strawberries, steam them along with the apples. Otherwise, the strawberries do not need to be cooked. Place apples and strawberries into your Sage Baby Puree & Blend food processor and pulse until smooth. Alternatively, place the apples and strawberries into a large mixing bowl and blend with the immersion blender. Top with a pinch of cinnamon if desired.
Prep time: 5 minutes
Cook time: 45 min
Total time: 50 min
Yield: undefined

54-ROASTED CAULIFLOWER WITH TURMERIC

ROASTED CAULIFLOWER WITH TURMERIC

By thebump
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Ingredients

1 head of organic cauliflower — Washed and cut into florets. Discard rough stem.
2 tablespoons of extra virgin olive oil
1/2 teaspoon of Kosher or coarse grain sea salt
1 teaspoon of organic Turmeric (Whenever possible, buy organic dried spices as they are far less likely to have been irradiated.)

Preheat oven to 425 degrees. Place cauliflower florets into a baking dish. Add the olive oil, salt and turmeric. Toss with a wooden spoon so the cauliflower is covered evenly with the olive oil and spices. Place the baking dish into the oven on the middle rack and roast for 25-30 minutes, mix with a wooden spoon about halfway through. Remove from oven and let cool for about 5 minutes.
Prep time: 5 minutes
Cook time: 50 min
Total time: 55 min
Yield: undefined

55-BEEF BARLEY AND VEGGIES

BEEF BARLEY AND VEGGIES

By thebump
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Ingredients

1/4 cup of pearl barley — rinsed thoroughly in a strainer under cold running water
1/4 lb. of ground beef or beef tenderloin — if using beef tenderloin, chop into small pieces before cooking
1/4 cup of organic low sodium beef or chicken stock
1 organic carrot — washed, peeled and chopped
1/2 cup of Portobello mushrooms — washed and chopped
1 tablespoon of fresh flat leaf parsley — washed and finely chopped

Bring 1 cup of water to a boil in a small saucepan over high heat. Add barley and let boil for 1 minute. Reduce heat to low, cover and cook for about 15 minutes until all the water is absorbed and the barley is tender. If necessary, add more purified water during the cooking process. Pour water into a pot until it is about 1 inch deep and bring to a boil over high heat. Place chopped carrots and mushrooms into a steamer basket and place the basket into the pot, be sure the water doesn’t touch the bottom of the basket. Cover with a tight fitting lid and steam for 5-7 minutes. While the barley and veggies are cooking, bring 1/4 cup of the stock to a boil over high heat in a small/medium skillet. Add the beef and let cook until no longer pink inside, about 2 minutes. Break up the beef with the end of a spatula or wooden spoon while cooking so the pieces stay nice and small. To serve, finely chop veggies and beef, mix with barley and top with a touch of the chopped parsley. If necessary, place the meal into a blender or food processor and pulse until the proper consistency for your baby is achieved.
Prep time: 5 minutes
Cook time: 20 min
Total time: 25 min
Yield: undefined

56- NECTARINE CAULIFLOWER MASH

NECTARINE CAULIFLOWER MASH

By thebump
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Ingredients

1 organic Nectarine - washed, peeled and chopped (Buy organic whenever possible, nectarines have some of the highest levels of pesticide residue.)
2 cups of organic cauliflower florets - fresh or frozen

Pour water into a pot until it is about 1 inch deep and bring to a boil over high heat. Place the nectarine and cauliflower into a steamer basket and put the basket in the pot. Make sure the water doesn’t touch the bottom of the basket. Cover the pot with a tight fitting lid and steam for about 7 minutes, until the cauliflower is very soft. Place the nectarine and cauliflower into the bowl of your Sage Baby Puree & Blend food processor and pulse until mushy, but not completely smooth. Alternatively, place the nectarine and cauliflower into a mixing bowl and blend with the immersion blender.
Prep time: 5 minutes
Cook time: 25 min
Total time: 30 min
Yield: undefined

57- LEEK AND LIMA WHIPPED POTATOES

LEEK AND LIMA WHIPPED POTATOES

By thebump
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Ingredients

1 large or 2 medium organic Yukon Gold potatoes - washed, peeled and chopped
1 large leek - remove and discard rough dark green top and root. Chop and wash thoroughly in a strainer to remove all dirt and sand.
1 cup of frozen lima beans - I like using organic frozen lima beans, because they take much less time to prepare than dry beans.

Pour water into a pot until it is about 2 inches deep and bring to a boil over high heat. Put potatoes, leek and lima beans into a steamer basket and place into the pot. Make sure the water does not touch the bottom of the steamer basket. Cover with a tight fitting lid. Steam for about 12 minutes until the potatoes are cooked all the way through. Place potatoes, leek and lima beans into a food processor and blend until smooth.
Prep time: 5 minutes
Cook time: 12 min
Total time: 17 min
Yield: undefined

58- BLACK BEANS WITH CORN AND ZUCCHINI

BLACK BEANS WITH CORN AND ZUCCHINI

By thebump
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Ingredients

1/2 can of pre-cooked organic black beans - drained and rinsed under cold running water (look for companies that have BPA-free cans. We like the Eden Organic brand)
1 large organic zucchini —- washed and chopped. (Zucchini have tender, edible skin and seeds, buy organic whenever possible so your baby can eat the nutrient rich skin)
1 cup organic corn (fresh or frozen) — Use organic corn whenever possible as corn is one of the most genetically modified crops in the United States.

Pour water into a pot until it is about 1 inch deep and bring to a boil over high heat. Place the corn and zucchini into a steamer basket and put the basket into the pot. Be sure the water does not touch the bottom of the basket. Cover with a tight fitting lid and steam for about 7 minutes. Put the cooked corn and zucchini into your food processor along with the black beans and pulse until just a little chunky. Make sure the chunks are soft so baby doesn’t choke.
Prep time: 5 minutes
Cook time: 30 min
Total time: 35 min
Yield: undefined

59- RASPBERRY PEAR OATMEAL

RASPBERRY PEAR OATMEAL

By thebump
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Ingredients

1/4 cup of old fashioned rolled oats
1 organic ripe Bartlett, Bosc or Anjou pear — washed, peeled and chopped
Handful of organic raspberries (washed)

Bring 3/4 cup of water to a boil in a small saucepan over high heat and add the oats. Lower the heat to medium and let the oats cook for about 5 minutes, stirring frequently, until all the water is absorbed. While the oatmeal is cooking, place the pear and raspberries into a food processor or blender. Blend until smooth. Combine cooked oats and raspberry pear puree in a bowl and serve.
Prep time: 2 minutes
Cook time: 5 min
Total time: 7 min
Yield: 1

60- Butternut squash puree

Butternut squash puree

By Kim Laidlaw
Wholesome butternut squash is packed with antioxidants, fiber, and vitamins, making it one of the best foods for your baby. Baking squash in the oven is simple – once tender, it's easy to scrape the orange flesh from the tough skins. You can substitute any other winter squash using this same method. This recipe is intended for babies 6 months and up.
Ingredients

1 small butternut squash (about 1 lb/500 g)

Preheat the oven to 375ºF (190ºC). Halve the squash lengthwise and use a metal spoon to scoop out and discard the seeds and fibers. Place the squash, cut-side down, in a baking dish large enough to hold both halves. Add ½ cup (4 fl oz/125 ml) water to the pan. Bake until the squash is very tender, about 45 minutes to 1 hour. Let cool completely. Using a metal spoon, scoop out the flesh, discarding the skins. Transfer the squash to a blender or food processor and process to a very smooth or chunky puree, depending on your baby's age and chewing ability. If needed, add a little water, breast milk, or formula to thin the puree. Refrigerate the puree in an airtight container for up to three days, or freeze for up to three months. (Storage tip: Spoon into ice-cube trays for single servings that are easy to thaw.) Makes about 2 cups (16 fl oz/500 ml)
Prep time: 5 minutes
Cook time: 15 min
Total time: 20 min
Yield: 2

61-Yogurt & berry swirl

Yogurt & berry swirl

By Kim Laidlaw
This yummy berry puree is perfect for swirling into creamy yogurt and a tempting way to introduce your baby to dairy. Use plain, regular yogurt to start, which is thinner than Greek-style yogurt, and avoid added flavors or sugar. This recipe is intended for babies 6 months and up.
Ingredients

1 cup (4 oz/125 g) fresh or thawed frozen blueberries
1 cup (4 oz/125 g) fresh or thawed frozen raspberries
Plain whole-milk yogurt, for serving

Combine the blueberries and raspberries in a blender or food processor and process to a smooth puree. Strain through a fine-mesh sieve into a small saucepan. Place the saucepan over medium heat and bring to a simmer. Simmer until the berry puree begins to thicken, about 5 minutes. Transfer to a bowl and let cool completely, stirring occasionally. (The berry puree can be covered and refrigerated for up to three days.) When ready to serve, add some yogurt to your baby's bowl and, using a spoon, swirl in a few spoonfuls of the berry puree.
Prep time: 5 minutes
Cook time: 10 min
Total time: 15 min
Yield: 1

62- Lamb Rice Casserole

Lamb Rice Casserole

By Sarah Barker
Quick and easy casserole recipe that can be enjoyed by the whole family, suitable from 8 months
Ingredients

100g rice
600g stewing lamb, finely chopped
1 whole green or red pepper, finely chopped
1 whole small onion, finely chopped
0.5 whole lemon, juiced
0.25 tsp allspice
250ml boiling water
1 tbsp tomato puree, (optional)
1 handful parsley, chopped (optional)

STEP 1 Put all the ingredients into a casserole dish, making sure they’re finely chopped. STEP 2 Cover and put in the oven. Bake at 140C (160 fan) / Gas Mark 3, for an hour and a half, checking to make sure that there is enough water as the rice absorbs it and adding a bit more if necessary. STEP 3 For 8-12-month-old babies, make sure the ingredients are really finely chopped. This recipe is incredibly quick and easy, and delicious for babies, children and adults. Just leave all the seasoning to add at the table so that it’s suitable for all ages. You could use beef or pork instead of lamb if you prefer.
Prep time: 5 minutes
Cook time: 3 hrs
Total time: 3hrs 5 min
Yield: 1

63-Mini moussaka

Mini moussaka

By Sarah Barker
This traditional lamb moussaka is full of tasty aubergine, tomatoes and cheese, suitable from 8 months
Ingredients

2 tbsp olive oil
1 small aubergine
500g lamb mince
1 onion, finely chopped
1 400g can tomatoes
3 tbsp tomato puree
0.5tsp oregano
1 pinch cinnamon
2 cloves garlic, finely chopped
110g Cheddar cheese, grated
4 tbsp Parmesan cheese

STEP 1 Heat the oven to 240C/464F/Gas mark 9. STEP 2 Dry fry the lamb until cooked through. Drain off excess oil. STEP 3 Slice the aubergine into thick slices, brush with olive oil and cook in the oven at 240°C until brown both sides (30-35 minutes). Turn down the oven to 190C/375F/Gas mark 5. STEP 4 Fry the onion and garlic in oil until soft then add the tomatoes, tomato puree, oregano and cinnamon. STEP 5 Cook over a medium heat until the sauce thickens. STEP 6 Place half the aubergine slices over bottom of a 2 pint oven dish, layer on half the meat sauce, and top with half the cheddar cheese. STEP 7 Repeat these layers, sprinkling parmesan over the final layer. STEP 8 Bake at 190C/375F/Gas mark 5 for 20-30 minutes. Use kitchen scissors to snip the aubergine into small pieces for your baby.
Prep time: 5 minutes
Cook time: 30 min
Total time: 35 min
Yield: 2

64- Peach Rice Pudding with Vanilla + Cinnamon

Peach Rice Pudding with Vanilla + Cinnamon

By Michele Olivier
This Peach Rice Pudding is the perfect way to showcase the amazing taste of peaches for baby and toddler.
Ingredients

4 ripe peaches, peeled, pitted and chopped
1/2 tsp cinnamon
1/2 tsp vanilla
1/4 cup + 3 tbsp white basmati rice
1/2 cup + 2 tbsp water
3/4 cup canned coconut milk

Fill one basket with the peaches and cinnamon. Using the measuring bowl, fill the correlating heating tank to a level 2 with water. Fill the grain insert with rice and water. Using the measuring bowl, fill the correlating heating tank to a level 3 with water. Lock both bowls in place and turn the Babycook on. Run steam cycle for both baskets. Peaches – discard cooking juices and transfer the contents of the peach basket into the blender and pulse in 3 second bursts until you reach your desired consistency. Rice – discard cooking juices and transfer the rice along with the vanilla and 1/2 cup coconut milk into the blender and pulse in 3 second bursts until you reach your desired consistency, adding more coconut milk if needed. Combine peach puree and rice mixture and serve. Instructions for Regular Cook Method In a medium saucepan, cook the peaches and cinnamon over medium heat for 10 minutes or until tender. Meanwhile, cook rice according to package directions. Transfer the peaches to a blender or food processor and puree in short bursts until you reach your desired consistency. Spoon into a medium bowl and set aside. Transfer the rice, vanilla and 1/2 cup coconut milk into a blender or food processor and puree in short bursts until you reach your desired consistency, adding more coconut milk if needed. Combine peach puree and rice mixture and serve.
Prep time: 5 minutes
Cook time: 25
Total time: 30
Yield: 20

65- Peach Rice Pudding with Vanilla + Cinnamon

Peach Rice Pudding with Vanilla + Cinnamon

By Michele Olivier
This Peach Rice Pudding is the perfect way to showcase the amazing taste of peaches for baby and toddler.
Ingredients

4 ripe peaches, peeled, pitted and chopped
1/2 tsp cinnamon
1/2 tsp vanilla
1/4 cup + 3 tbsp white basmati rice
1/2 cup + 2 tbsp water
3/4 cup canned coconut milk

Instructions using Beaba’s Babycook Pro Fill one basket with the peaches and cinnamon. Using the measuring bowl, fill the correlating heating tank to a level 2 with water. Fill the grain insert with rice and water. Using the measuring bowl, fill the correlating heating tank to a level 3 with water. Lock both bowls in place and turn the Babycook on. Run steam cycle for both baskets. Peaches – discard cooking juices and transfer the contents of the peach basket into the blender and pulse in 3 second bursts until you reach your desired consistency. Rice – discard cooking juices and transfer the rice along with the vanilla and 1/2 cup coconut milk into the blender and pulse in 3 second bursts until you reach your desired consistency, adding more coconut milk if needed. Combine peach puree and rice mixture and serve. Instructions for Regular Cook Method In a medium saucepan, cook the peaches and cinnamon over medium heat for 10 minutes or until tender. Meanwhile, cook rice according to package directions. Transfer the peaches to a blender or food processor and puree in short bursts until you reach your desired consistency. Spoon into a medium bowl and set aside. Transfer the rice, vanilla and 1/2 cup coconut milk into a blender or food processor and puree in short bursts until you reach your desired consistency, adding more coconut milk if needed. Combine peach puree and rice mixture and serve.
Prep time: 5 minutes
Cook time: 25
Total time: 30
Yield: 20

66- Chunky Summer Veggie Pasta

Chunky Summer Veggie Pasta

By Michele Olivier
This Chunky Summer Veggie Pasta for Baby and Toddler combines all the flavorful tastes of summer into one bite-size dish!
Ingredients

1/2 small zucchini
6 asparagus spears
1 leek white and light green parts only
8-10 basil leaves
1/2 lemon, juiced
1/4 cup + 2 tbsp small shaped pasta
1/2 cup + 3 tbsp water
sprinkle of parmesan, optional

Instructions using Beaba's Babycook Pro Chop the zucchini, asparagus and leek into 1" pieces. Roughly chop the basil. Fill one basket with the zucchini, asparagus and leek. Using the measuring bowl, fill the correlating heating tank to a level 3 with water. Fill the grain insert with the pasta and water. Using the measuring bowl, fill the correlating heating tank to a level 3 with water. Lock both bowls in place and turn babycook on. Run steam cycle for both baskets. Discard cooking juices and transfer the contents of the zucchini basket along with the basil and lemon juice into the blender and pulse in 3 second bursts until you reach your desired consistency. Mix 1/2 of the vegetable puree with the cooked pasta and store the remaining puree for future use. Sprinkle with parmesan and serve. Instructions for Regular Cook Method Chop the zucchini, asparagus and leek into 1" pieces. Roughly chop the basil. In a medicum saucepan, bring 2" of water to a boil over medium heat. Place the zucchini, asparagus and leek into a steamer basket over the boiling water, cover, and cook for 15 minutes. Meanwhile, cook pasta according to package directions. Transfer the zucchini, asparagus and leek to a blender or food processor, add basil and lemon juice. Puree in short bursts until you reach your desired consistency. Mix 1/2 of the vegetable puree with the cooked pasta and store the remaining puree for future use. Sprinkle with parmesan and serve.
Prep time: 5 minutes
Cook time: 15
Total time: 20
Yield: 12

67- Oatmeal with Beets + Carrots

Oatmeal with Beets + Carrots

By Michele Olivier
Yummy healthy oatmeal gets mixed with beets and carrots, spices, and raisins for a veggie packed breakfast your toddler won’t be able to resist.
Ingredients

2 cups water or milk
1 cup old-fashioned oats
1/2 red beet, peeled and shredded
1 carrot, peeled and shredded
1 tsp cinnamon
1/4 tsp cloves
1/8 tsp nutmeg
2 tbsp raisins (optional)

In a medium saucepan, bring water to a boil over medium heat. Add the oats, beets, carrots, cinnamon, cloves, nutmeg and raisins, stir and bring back to boil then turn heat to low and cover. Let cook for 10 minutes or until all the water is evaporated, stirring occasionally. Let cool slightly. For baby, add oatmeal to blender or food processor and puree until smooth. Add in extra water, breast milk or formula in 1/4 increments if needed. For toddler, add any other toppings and serve. Notes
Prep time: 5 minutes
Cook time: 10
Total time: 15
Yield: 2

68- Chunky Peach, Raspberry + Quinoa Baby Food Puree

Chunky Peach, Raspberry + Quinoa Baby Food Puree

By Michele Olivier
Packed with fiber, vitamin A and C, calcium, iron and folate this chunky puree will be a hit anytime of the year.
Ingredients

1 cup peach slices, fresh or frozen
1/2 cup raspberries, fresh or frozen
1/2 cup dry quinoa
1 cup water

In small sauce pan, over high heat bring water and quinoa to a boil. Turn heat to medium-low and add peach slices, stir then cover. Let simmer for 10 minutes, add raspberries, stir then cover. Let simmer for an additional 5 minutes or until quinoa is cooked and all of the water has evaporated. Let cool slightly, then transfer all ingredients into blender and pulse a couple times until you achieve a chunky puree. You may also puree for 1-2 minutes for a smooth puree.
Prep time: 5 minutes
Cook time: 10
Total time: 15
Yield: 10

69- Green Baby Puree with Chicken

Green Baby Puree with Chicken

By Michele Olivier
Green Baby Puree with Chicken is a delicious chunky puree that can be made in under 30 minutes! It is loaded with healthy green vegetables, lean protein and topped off with some apple sweetness.
Ingredients

2 small zucchini, roughly chopped
2 apples, peeled, cored and roughly chopped
1-2 cups baby spinach, packed
1/2 organic skinless boneless chicken breast
1/4 tsp pepper (optionl)

Bring 2 inches of water to a boil in a medium saucepan. Place the chicken in a steamer basket over boiling water, cover, and cook for 10 minutes. Flip the chicken over, sprinkle the pepper onto chicken, if using. Add the zucchini, apple and then the spianch on top of the chicken. Cover and cook for 10 additional minutes. Do not mix and keep spinach on top. Let slightly cool. Reserve steamer water. Remove chicken to check for doneness and then roughly chop. Transfer all ingredients into a blender or food processor. For stage 2 puree – blend for 1-2 mintues or until you achieve desired consistency, adding reserved water in 1/4 cup increments if needed. For stage 3 puree – pulse in 5 second intervals until you have achieved the desired chunky consistency, adding reserved water in 1/4 cup increments if needed.
Prep time: 5 minutes
Cook time: 25
Total time: 30
Yield: 20

70-Apple + Mint with Cottage Cheese Baby Food Puree

Apple + Mint with Cottage Cheese Baby Food Puree

By Michele Olivier
Filled with sweet apples, refreshing mint and chunky cottage cheese for a delicious meal for baby.
Ingredients

4 apples, peeled, cored and roughly chopped
1/2 cup water
6 mint leaves
1 cup organic full-fat cottage cheese

In a medium saucepan, place the apples and water. Cover, and cook over medium heat for 10-15 minutes or unitl easily pricked with a fork, stirring occasionally. Let cool slightly. Transfer the cooked apples to a blender or food processor. Add in the min leaves. Puree on high for 1-2 minutes or until you have reached your desired consistency, adding additional water in tablespoon increments if needed. For a Stage 2 puree – add the cottage cheese to the blender and blend until smooth. For a Stage 3 Baby Food – pour the puree into a seperate medium sized bowl and gently stir in the cottage cheese.
Prep time: 5 minutes
Cook time: 15
Total time: 20
Yield: 20

71- Blueberry Chickpea with Rosemary Baby Food Puree

Blueberry Chickpea with Rosemary Baby Food Puree

By Michele Olivier
This puree is packed with antioxidants, fiber, Vitamin A and C from the blueberries and protein, zinc, manganese, folate and iron from the chickpeas. All of that goodness packed into a super simple and delicious puree!
Ingredients

1/2 cup blueberries
1/2 cup chickpeas, strained and rinsed
pinch fresh rosemary, coursely chopped

In a blender or food processor, add in the blueberries, chickpeas and rosemary. For a smooth stage 2 puree, puree on hight for 1-2 minutes or until completley smooth, adding in 1 tbsp of water at a time to achieve this consistency. For a chunky stage 3 puree, pulse for 10 seconds at a time, scraping down sides every 30 second and stopping when you have desired consistency, adding in 1 tbsp of water at a time to achieve this consistency.
Prep time: 5 minutes
Cook time: undefined
Total time: 5
Yield: 10

72- Roasted Pear + Date Baby Food Puree

Roasted Pear + Date Baby Food Puree

By Michele Olivier
Filled with wholesome roasted pears, dates and a squeeze of orange for a little zest!
Ingredients

3 pears, peeled, cored and sliced
5 dried dates, pitted
1 orange, juiced

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or silicon mat. Place pears on the baking sheet, put into the oven and roast for 30 minuters. Let cool slightly. Meanwhile, place the dates in a small bowl and cover with hot water, Let sit for 10 minutes. Drain. Transfer the pears and dates to a blender or food processor. Add in the orange juice. For a Stage 2 Puree – puree for 1-2 minutes or until completley smooth, adding in water in tbsp increments if needed. For a Stage 3 Puree – pulse in 10 second increments until ingredients are completely mixed together yet still chunky. Serve warm for an extra special treat.
Prep time: 5 minutes
Cook time: 30
Total time: 35
Yield: 20

73-Blueberry, Mango + Avocado Baby Food Puree

Blueberry, Mango + Avocado Baby Food Puree

By Michele Olivier
This Blueberries, Mango + Avocado Baby Food Puree is a nutrient dense and delicious meal for baby that takes less than 5 minutes to make!
Ingredients

1/2 cup blueberries
1/4 mango, peeled and cubed
1/4 avocado, peeled and roughly chopped

For a Stage 2 Baby Food Puree – place all of the ingredients into a medium bowl and using an immersion hand blender, blend until smooth, adding water in tbsp increments if needed. For Stage 3 Baby Food Puree – place all ingredients onto a cutting board, and using the back of a fork, smash until all the fruit is incorporated.
Prep time: 5 minutes
Cook time: undefined
Total time: undefined
Yield: 6

74- Peach + Raspberry Oatmeal for Baby and Toddler

Peach + Raspberry Oatmeal for Baby and Toddler

By Michele Olivier
It’s perfectly sweet with just a touch of tartness to level it out.
Ingredients

1 cup peaches, fresh or frozen, pitted
1 cup raspberries, fresh or frozen
1 cup old-fashion oats
2 cups water
1/4 tsp cinamon

In a medium saucepan, bring the water to a boil. Add in the oats and cinnamon. Turn heat down to medium/low and cook for 10 minutes, stirring occasionally. Let cool slightly. Meanwhile, in a seperate small saucepan, place the peaches and raspberries. Heat over medium-low heat for 10 minutes or until completely cooked, stirring often. Let cool slightly. For Stage 2 Baby Food – place the oats, peaches and raspberries into a blender or food processor and puree for 1-2 minutes or unitl smooth, adding in addtional water in tbsp increments until you have reached your desired consistency. For Stage 3 Baby Food – place the oats, peaches and raspberries into a blender or food processor and pulse in 5 second increments until everything is mixed but still chunky. For Baby-Led Weaning and Toddler Breakfast – with the back of a wooden spoon, break the peaches and raspberries down into smaller chunks. Add them to the oatmeal, stir together until incorpoarted and serve.
Prep time: 5 minutes
Cook time: 10
Total time: 15
Yield: 5.5 Cup

75-Carrot Pasta for Baby + Toddler

Carrot Pasta for Baby + Toddler

By Michele Olivier
This fun Carrot Pasta is a healthy meal (hidden veggies!) for baby or toddler!
Ingredients

5 medium carrots, peel and roughly chop
1/2 cup dry star pasta, or whichever shape pasta you prefer
1/2 tsp coriander
1/2 tsp orange zest

Fill a medium sauce pan three quarters the way full with water. Bring to a boil. Add the carrots to the water and cook for 6-7 minutes or until you can easily pierce them with a fork. Using a slotted spoon, transfer the carrots to a blender or food processor, leaving water boiling. Pour the dry pasta into the boiling water. Cook pasta for 5-7 minutes. Lighting drain, but do not shake pasta out. Meanwhile, add coriander and orange zest to the carrots and puree for 1-2 minutes or until smooth, adding in addtional water in 1/4 cup increments if needed. Transfer the pasta and carrot puree back to medium pot, stirring until incorporated.
Prep time: 5 minutes
Cook time: 15
Total time: 20
Yield: undefined

76-Avocado for Baby – 4 Delicious Ways

Avocado for Baby – 4 Delicious Ways

By Michele Olivier
Avocados are a superfood and great first food for babies 4 months and up. Serve them pureed, smashed, or as a finger food for baby-led weaning.
Ingredients

SMASHED AVOCADO – SMOOTH OR CHUNKY
1/4 avocado
1 tsp breast milk, formula or water (optional)
SLICE OF AVOCADO FOR BABY-LED WEANING
1/4 avocado
AVOCADO PUREE WITH BANANA
1/2 avocado
1/2 banana
COATED AVOCADO SLICES
1/4 avocado, sliced and peeled
2 tbsp hemp seeds, breadcrumbs or crushed baby puffs

SMASHED AVOCADO – SMOOTH OR CHUNKY Place the avocado on a cutting board, and taking the back of a fork, smash until you get your desired consistency. For a smooth puree, add in the liquid and smash until smooth. SLICE OF AVOCADO FOR BABY-LED WEANING Cut a slice of avocado with the peel on. Using a sharp knife, cut the peel 1/3-1/2 the way up the side of the avocado until you get to the flesh, do not cut all the way through the avocado slice. Take the peel off and serve the avcado slice to baby with them holding the peel that is still on the avocado. AVOCADO PUREE WITH BANANA Place the avocado and banana in a small blender or food processor. Puree for 1 minute or until smooth, adding in liquid if needed. COATED AVOCADO SLICES Take the sliced and peeled avocado and roll in the hemp seeds, breadcrumbs or crushed baby puffs.
Prep time: 3 minutes
Cook time: undefined
Total time: 3
Yield: 1

77-Curry Pasta Salad for Baby + Toddler

Curry Pasta Salad for Baby + Toddler

By Michele Olivier
Bite sized pasta, broccoli, carrots and chickpeas get tossed in a tasty mild curry sauce that will delight any baby or toddler’s growing taste buds! This finger food salad is a fun way to introduce curry to baby. Perfect for baby-led weaning and the finger food stage!
Ingredients

1 cup dry pasta small to medium shaped pasta works best
1/3 cup carrots peeled and finely chopped
1/3 cup broccoli finely chopped
1/3 cup chick peas skins removed and cut in half
Curry Dressing
1/4 cup plain yogurt
1/2 tbsp apple cider vinegar
1/2 tbsp olive oil
1/2 tsp agave nectar optional
1/2 tsp mild curry powder
1/4 tsp turmeric powder
1/4 tsp garlic powder
1/4 tsp ginger powder or 1/8 tsp freshly grated ginger
pinch pink Himalayan salt

In a medium saucepan, cook pasta according to directions on package. When you have 2 minutes left on the timer, add in the chopped carrots, broccoli and chick peas and let cook for the remaining time. Drain pasta, carrots, broccoli and chick peas and let cool slightly. Meanwhile, in a small bowl, add the yogurt, apple cider vinegar, olive oil, agave nectar (if using), curry, turmeric, garlic, ginger and salt and mix well. Transfer the pasta, carrots, broccoli and chick peas to a medium bowl. Add in the curry dressing 1 tablespoon at a time until you have your desired sauce-to-pasta ratio. You will probably not use the entire batch of curry dressing. I used a little over 2 tablespoons in the recipe above. You can save the rest of the curry dressing. I love using my left over curry dressing as a dip for my kids alongside an assortment offresh or roasted veggies. Serve and enjoy.
Prep time: 10 minutes
Cook time: 10
Total time: 20
Yield: 4

78-Baked Seasoned Chicken Tenders

Baked Seasoned Chicken Tenders

By Michele Olivier
An easy and healthy sheet pan meal for baby – tender seasoned chicken tenders with a side of roasted sweet potato chunks.
Ingredients

Baked Chicken Tenders
1/2 pound chicken tenders
1 teaspoon olive oil
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Roasted Sweet Potatoes
1 small sweet potato peeled and finely cubed or cut into strips
2 teaspoons olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano

Preheat oven to 450 degree F. Spray or line a baking sheet. In a medium bowl, toss the cubes of sweet potatoes in the olive oil, garlic powder and oregano. Place the sweet potatoes on one side of the baking sheet. In the same medium bowl, toss the chicken in the olive oil, paprika, garlic powder and onion powder. Place the chicken on the other side of the baking sheet. Bake for 18-20 minutes or until chicken is cooked all the way through. Take out the chicken and let it rest on a cutting board. Flip the sweet potatoes and cook for an additional 10-15 minutes or until tender when pricked with a fork. Let cool slightly. Cut or shred chicken into small pieces and cut sweet potatoes into smaller pieces if needed.
Prep time: 5 minutes
Cook time: 20
Total time: 25
Yield: 6

79-Easy-Peasy 5 Veggie Pasta for Baby

Easy-Peasy 5 Veggie Pasta for Baby

By Michele Olivier
This wholesome baby-led weaning meal is made by tossing together your favorite pasta, a whopping 5 different veggies and a simple yet delicious basil dressing. Everything is the same finger food size for easy eating for baby.
Ingredients

1 cup pasta of choice original, whole wheat, gluten free, lentil, bean, etc
1 cup mix of chopped vegetables fresh or frozen
2 tablespoons olive oil
2 teaspoons dried basil
1/2 teaspoon garlic powder
2 tablespoons parmesan

Fill a large stockpot 3/4 the way full of water, and bring to a boil. Cook pasta according to package. If using fresh vegetables – when you have 2 minutes left on the timer, add in the vegetables into the pasta water. If using frozen vegetables – when you have 4 minutes left on the timer, add in the vegetables into the pasta water. Meanwhile, stir together the olive oil, garlic powder and dried basil. Set aside. Drain the pasta and vegetables. In the same stockpot, add in the cook pasta, vegetables and olive oil mixture. Toss to combine. Sprinkle with parmesan and serve.
Prep time: 5 minutes
Cook time: 10
Total time: 15
Yield: 6

80-Mexican Sweet Potato Boats

Mexican Sweet Potato Boats

By Michele Olivier
These sweet potato boats are a family-friendly way to serve sweet potatoes to the entire family – including those picky eaters.
Ingredients

3 cooked small whole sweet potatoes
1/2 cup black beans
1/2 cup corn 
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon cumin
1/2 avocado chopped 
1 small tomato finely chopped
1/4 cup cheddar cheese shredded
1 tablespoon cilantro finely chopped

Warm the sweet potatoes in the microwave or in a 350 degree oven. In a medium skillet, add in the black beans, corn, paprika, garlic powder and cumin and cook for 5 minutes over medium-low heat, stirring often. Cut the sweet potatoes in half, using a spoon to scrap the sweet potato away from the skin and cut or smash the sweet potato into small chunks, being careful not to cut the peel. Add 1/4 cup of the bean and corn mixture on top of the sweet potato. Sprinkle the avocado, tomatoes, cheese and cilantro on top and serve.
Prep time: 10 minutes
Cook time: 10
Total time: 20
Yield: 6 1/2 potato servings

81-Baby’s First Bolognese

Baby’s First Bolognese

By Michele Olivier
A thick and hearty bolognese sauce with added veggies is the perfect way to introduce this classic sauce to your baby. This sauce is versatile and can be served over your favorite pasta, brown rice, zucchini noodles or spaghetti squash.
Ingredients

1/2 teaspoon olive oil
1/2 cup onion diced
1 clove garlic minced
1/2 pound ground turkey beef, chicken or pork
1 small carrot peeled and finely chopped
1/3 cup zucchini finely chopped
1-28 oz can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon dried oregano

In a large skillet over medium heat, heat the olive oil. Add in the onion and garlic and let cook for 2-3 minutes or until translucent, stirring often. Add in the ground meat and cook for 4-5 minutes or until browned, stirring often to break up the meat. Drain any excess fat. Add in the carrot and zucchini and cook for 2-3 minutes. Add in the tomatoes, tomato paste, parsley, basil and oregano and let it come to a boil. Reduce heat and let simmer for 10-20 minutes.
Prep time: 10 minutes
Cook time: 20
Total time: 30
Yield: 6 1/2 potato servings

Conclusion

As you can see, making the best homemade food for your baby is quite easy. I hope the article has been educational enough to leave you feeling confident about making the best homemade baby food for your baby. Try out some of the recipes we have listed, and you will give your little one the best meals. Always remember that a healthy baby is a happy baby.

We would love to hear your thoughts! If you have other recipes on best homemade baby food, kindly share them in the comments below.

Author Bio:

Tina Peters is the founder and owner of Topbabyadvice. She is a wife and mother of two daughters and is passionate about mothers and babies. Contact her at Tina@topbabyadvice.com or follow her on twitter @topbabyadvice.

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Apple + Clove Baby Food Puree

Apple + Clove Baby Food Puree

ROASTED YELLOW SQUASH BABY FOOD PUREE

BANANA + COCONUT MILK + CINNAMON BABY FOOD PUREE

Carrot Puree Recipe for Baby

MULTI-GRAIN PROBIOTIC BABY CEREAL

Green Bean Baby Food

Mango + Mint Baby Food Puree

Mango + Mint Baby Food Puree

Mango + Vanilla Organic Baby Food Puree

Mango + Vanilla Organic Baby Food Puree

Sweet Potato + Coconut Milk with Coriander Baby Food Puree

Roasted Bananas + Cinnamon Baby Food Puree

Baby Oatmeal Cereal with Omega-3s + Antioxidants

GREEN BEANS + PARSLEY BABY FOOD PUREE

Peach + Vanilla Baby Food Puree

Simmered Organic Apple + Cinnamon Baby Food Puree

SALMON + ORANGE BABY FOOD PUREE

Green Machine Baby Food (11+ Months)

Oh Kale Yeah Baby Food (11+ Months)

Carrot-mango Tango Baby Food (9+ Months)

Bitty Banana Breakfast Baby Food (7+ Months)

Sweet As Can Bean Baby Food (11+ Months)

SWEET SPINACH

YUMMY YOGURT PANCAKES

YOGURT WITH BEET PUREE

STRAWBERRY APPLESAUCE

ROASTED CAULIFLOWER WITH TURMERIC

BEEF BARLEY AND VEGGIES

NECTARINE CAULIFLOWER MASH

LEEK AND LIMA WHIPPED POTATOES

BLACK BEANS WITH CORN AND ZUCCHINI

RASPBERRY PEAR OATMEAL

Butternut squash puree

Yogurt & berry swirl

Lamb Rice Casserole

Mini moussaka

Peach Rice Pudding with Vanilla + Cinnamon

Peach Rice Pudding with Vanilla + Cinnamon

Chunky Summer Veggie Pasta

Oatmeal with Beets + Carrots

Chunky Peach, Raspberry + Quinoa Baby Food Puree

Green Baby Puree with Chicken

Apple + Mint with Cottage Cheese Baby Food Puree

Blueberry Chickpea with Rosemary Baby Food Puree

Roasted Pear + Date Baby Food Puree