Beef, Pork or Veal Purée (Basic)

 

Ingredients:

1 cup cold and cooked boneless beef, pork or veal - chopped into chunks no bigger than 1 inch
1/4 c cooking juice (save the juices that you cooked the meat in) or plain water

 

Directions:

Place meat chunks in blender or food processor and puree until a powdery mix is formed. Slowly add water and puree further until a smooth consistency is created.

Add as much liquid as needed to make a consistency appropriate for your baby. You may add veggies or fruits to this puree as you like.

 

 

Chicken Purée (Basic)

Ingredients:

1 cup cold and cooked boneless chicken - chopped into no bigger than 1 inch pieces
1/4 c cooking juice (save the juices that you cooked the meat in) or plain water

 

Directions:

Place chicken chunks in blender or food processor and puree until a powdery mix is formed. Slowly add water and puree further until a smooth consistency is created.

Add as much liquid as needed to make a consistency appropriate for your baby. You may add veggies or fruits to this puree as you like.

 

 

Egg Yolks

 

Ingredients:

Eggs - as many or as few as you like. Try to buy natural or organic eggs whenever possible.

 

Directions:

1. Hard-boil an egg
2. Peel shell away and cut in half
3. Scrape or pop out the yolk
4. Mash the yolk and mix in formula, breast milk, yogurt, applesauce or whatever you choose that is appropriate for your baby.

OR

1. Crack an egg and separate the white from the yolk (you may use the shell for this or use an egg-separator)
2. Warm olive oil or butter in a frying pan
3. Scramble the yolk in a bowl with formula, breast milk, juice or whole milk and transfer to frying pan
4. Cook over medium heat, scrambling constantly, until thoroughly cooked

** You may also add items such as pureed (or small diced & soft cooked) broccoli, carrots, peas etc...makes great finger food.

 

 

Fish Purée (Basic)

 

Ingredients:

1 cup cooked boneless white fish
1/4 c or plain water

 

Directions:

Place fish in blender or food processor and slowly add liquid while puréeing until a smooth consistency is created.

Add as much liquid as needed to make a consistency appropriate for your baby.

 

 

Turkey Purée (Basic)

 

Ingredients:

1 c cold and cooked boneless turkey - chopped into no bigger than 1 inch pieces
1/4 c cooking juice (save the juices that you cooked the meat in) or plain water

 

Directions:

Place turkey chunks in blender or food processor and puree until a powdery mix is formed. Slowly add water and puree further until a smooth consistency is created. Add as much liquid as needed to make a consistency appropriate for your baby.

 

FREEZING TIMES FOR HOMEMADE BABY PURÉE MEAT CUBES - Baby Food Cubes May Be Safely Kept in the Freezer for 3 Months. It is preferable, but not an absolute must, to use the cubes within 1 month however. Meats are more unstable when frozen so it is best to use Meat Purées as soon as possible.

 

Selecting Meats for Baby Food Recipes
Prepared ANY meat by baking it. Some good cuts are:

Chicken - Breasts (higher in protein and lower in fat) and Thighs/legs (higher in iron and higher in fat)
Beef - Eye of Round roast, Top Sirloin, Lean Fresh Ground beef
Pork - Tenderloins, Pork Loin Roast (boneless - center cut), Center cut Pork Chops
Turkey - Breasts, Thighs, Legs, Ground Turkey (note the same rules applies for white/dark meat with turkey as chicken)
Veal - any cut will suffice
Ham - while really pork, Ham is not the same as eating Pork Tenderloin for ex. A fresh home baked ham is the best. Check all labels for Sodium Nitrite and Salt content prior to purchasing.

 

EASY Meats and Protein food "Dinners" and Combinations

 

Baby Omelet

 

Ingredients:

2 Egg Yolks
Milk or Formula
Puréed Chunky Veggies
Cheese

 

Directions:

Prepare a small frying pan with a pat of butter or a dab of olive oil and heat

Scramble egg yolks & Milk or Formula in bowl.

Pour egg mixture into heated pan.

Scramble egg mixture until almost cooked and add veggies. Cook until egg mixture is no longer runny.

Add small bits of shredded cheese (Swiss, American, Cheddar or Parmesan)
Scramble again when cheese has melted.

 

Serve with Fruit Dices, Yogurt, and/or Petite Toast Points with Fruit Purée Spread.

Great for Lunch or Dinner too. Ensure that the Baby Omelet has cooled enough for Baby to eat. (Please use only those ingredients that baby has eaten without any allergic reactions.)

 

 

Baby Beef Stew

 

Ingredients:

1/2 cup cubed cooked beef
1 peeled potato
¼ cup shelled fresh or frozen peas
1 peeled carrot
1 stalk of celery
1/4 cup uncooked macaroni
4 cups of water

 

Directions:

Wash vegetables thoroughly and chop very fine.
Simmer the veggies for 20 minutes or until softened
Add the macaroni and cook for 10 minutes longer or until very soft.
Drain but save the water.*****
Mash or puree the mix until it is of a consistency adequate for baby

 

 

Beef or Veal Dinner

 

Ingredients:

1 lb beef or veal, tender and lean, cut in 1" pieces
1 celery stick, chopped
3 carrots peeled and diced
2 medium potatoes, peeled and cut in 1/4
1 Tbsp (15 ml) minced onion

 

Directions:

Put the meat in about 1 cup (250 ml) of water in a saucepan and simmer for 45 minutes.

Add celery, carrots, potato and onion.

Cook for 35 minutes or until veggies are tender.

Take off heat and let cool a few minutes. Discard vegetables or add to puree.

Put about 3/4 cup of the meat in the blender with 1/3 cup of the cooking water. Puree until smooth.

Add the reserved veggies. Repeat with the remainder of the meat

 

 

Apples & Chicken

 

Ingredients:

1/3 cup chopped & cooked boneless chicken*
1/4 cup cooked apple (no skin or seeds), very soft
You can also use a 1/4 cup of Natural applesauce

 

Directions:

Puree chicken with cooked apple in a food processor or blender until desired consistency for baby is achieved.

 

 

Brown Rice Chicken & Peach Delight

 

Ingredients:

1/2 c cooked boneless chicken - chopped
1/4 c cooked brown rice
1 ripe peach
1 tb peach juice (white grape or apple juice may be used or juice may be left out)
1 tb milk and 2 ts wheat germ

 

Directions:

Mix all ingredients together, transfer to blender/food processor
and puree or chop to make textured for older babies

 

 

Creamed Chicken & Potato adapted From "Baby's First Helpings" by Chris Casson Madden

 

Ingredients:

2 tsp Sweet butter or margarine
1 tsp Unbleached flour
1/4 c Low fat milk
1/4 c Chicken, cooked, boned and-shredded
1/4 Potato, baked and cubed (try using sweet potato.)
1 tbls Grated white cheddar cheese

 

Directions:

Melt butter in small heavy pan over low heat.
Stir in flour and blend well and then add milk and stir until smooth.

Cook over low heat until mixture begins to thicken, then add chicken and potatoes. Stir for about 2 to 3 minutes more or until heated through. Feel free to add a few vegetables. Add cheddar and stir until melted.

 

 

Chicken Casserole adapted from First Meals by Annabel Karmel

 

Ingredients:

1 tbsp vegetable oil
2 chopped carrots
2 sliced leeks, white part only
1 chicken breasts, cut into chunks
2 potatoes, peeled and chopped
2 peeled, chopped parsnips
boiling water

 

Directions:

Heat oil in pan, add carrots & leeks, & sauté until softened, (about 6 mins.)
Add chicken and sauté, turning occasionally, till seared, but not browned.

Add potatoes & parsnips & just cover w/boiling water. Cover & simmer for 15 mins, or till everything is tender and cooked through. Blend to a puree, or leave chopped for older babies.

Recipes for Your 10 - 12 Month Old Baby

Basic Pasta Recipes for Baby

 

Pastina Cereal (make it Organic by using Organic Pasta.)

1 box Pastina style pasta

fruit ot vegetable

 1. Cook according to package directions
2. Stir in mashed or pureed banana, peaches, applesauce or even sweet potato or butternut squash.

 Add any pureed fruits and vegetables to baby's homemade Pastina cereal. You may even add small dices or shreds of soft tender cooked meats. 

 

Cheezy Orange Pasta

 1 cup cooked pasta
1/2 pureed or chopped soft cooked carrots
grated cheese

 Mix carrots with the cooked pasta and then sprinkle with cheese

 

 

 

 

 

 

 

Pasta Chicken Stew

 2 cups sodium-free chicken broth
1/2 cup elbow or ditalini pasta
1/2 cubed chicken breast
1/4 cup of frozen peas
3 tablespoons chopped onion

 

Add chicken broth to a medium sized saucepan and bring to a boil.
Add pasta, chicken, peas and onion
Turn heat to low and simmer until the chicken is cooked and tender

Puree or mash the stew as needed for your baby's texture preference.
Serve warm, adding a sprinkle of cheese if desired

 

Foods Good to Mix With Pasta

 Broccoli
Carrots
Cauliflower
Green Beans
Peas
Summer Squash
Bananas
Peaches
Applesauce

Basic Rice Baby Food Recipes: 

BROWN RICE CEREAL (make it Organic by using Organic Brown Rice.)

1/4 c. rice powder (brown rice ground in blender or food processor)
1 cup water 

1. Bring liquid to boil in saucepan. Add the rice powder while stirring constantly.
3. Simmer for 10 minutes, whisking constantly, mix in formula or breast milk and fruits if desired
3. Serve warm.

 

Add pureed fruits and vegetables to baby's homemade brown rice cereal

BANANA 'CADO BROWN RICE MASH

1/2 c. cooked homemade brown rice cereal
1/2 mashed banana
1/2 mashed avocado
2 tablespoons of applesauce

 Mix and mash all ingredients together and serve slightly warmed. Freeze or refrigerate leftovers.

 

Baby's Quick & Easy Rice & Fruit Pudding (8 months+)

 

1 cup cooked rice

1/2 cup dried fruit such as figs, raisins, dates, apricots 1/2 tsp nutmeg
1-2 tbs brown sugar or maple syrup

1 tbs butter
1 ripe banana, roughly chopped

 1. Combine all the ingredients in a medium saucepan.
2. Bring ingredients to a gentle simmer and continue to simmer, on low for about 1/2 hour or until the milk has absorbed.

 

 

Rice Bowls: for babies 8 months+
You may puree or chop all ingredients together if your little one is not into chunks and textures yet.

 Asian rice bowl: ½ cup cooked brown rice, diced spring onions (to taste) 1/2 cup diced and cooked chicken breast or sauteed tofu, pinch of ginger. (Add or use leftover cubes of fruit, meat and/or a veggie too)

 

Vegetarian rice bowl: ½ cup cooked brown rice, ½cup cooked chopped broccoli, ½cup cooked chopped carrots, 1/2 cup sauteed tofu, garlic powder, basil & pepper (Add or use leftover cubes of fruit and/or a veggie too - for ex. add a cube of sweet potato or squash)

 

Texas rice bowl: ½ cup cooked brown rice, ½cup diced tomatoes, ¼cup chopped onion, ¼cup diced bell pepper, 1 cup drained black beans, 1 tablespoon pepper jack cheese

 

Breakfast rice bowl: ½ cup cooked brown rice, ½cup sauteed mushrooms, ¼cup sauteed & diced bell pepper, 2 ounces chopped all natural ham, 2 diced hard-cooked egg yolks. (Add or use leftover cubes of fruit and/or a veggie too - for ex. add a cube of applesauce and omit the peppers and mushrooms.)

 

Foods Good to Mix With Brown Rice:

Fruits, vegetables, yogurt and meats are all good foods to add and mix with brown rice homemade baby cereals.

Stage 2 Homemade Baby Food Recipes – Fruits

FRUITY COMBOS
 - mix these combos into Yogurt or Cereal or just mix 'em and serve. You can also cook these together for extra Yum. Learn about feeding baby Yogurt and Cheeses

Peachy Sweet Potatoes
Apples and Carrots
Blueberry, Apple, and Pear Sauce
Pears and Bananas
Bananas and Blueberries
Avocado, Peaches and Cream Cheese
Apples and Pears
Peaches and Bananas
Bananas, Blueberries and Pears
Apples and Plums
Blueberries and Apples
Pears, Peaches and Apples

 

Have you ever Baked Fruits? If not, we highly recommend it. Baked fruits are naturally sweet, soft and oh so very yummy.

 

Baked Apples 6-8months+

1. Core apple and leave peel on
2. Place a wee bit of butter (if baby is ready for or has had dairy) on the inside of the cored apple (sprinkle a bit of cinnamon in the apple if your desire and if baby is ready for or has had cinnamon)
3. Place in a pan with just enough water to slightly cover apples – about an inch of water
4. Bake in a 400-degree oven for 30 minutes or until tender; be sure to check on the water level.
5. Once baked, either cut apple into little bits and serve as a finger food or mash and make applesauce.

 

 

 

 

Blueberries**  8-10 months+
Vitamins: A, C, K, Folate 
Minerals: Potassium, Sodium, Phosphorus, Iron, Magnesium, Calcium

1. 1/2 pint of blueberries (fresh or frozen)
2. 1/2 c. water
3. Bring water to a boil. Add blueberries and simmer for 15 minutes until soft.
4. Reserve liquid and use a slotted spoon to transfer blueberries to
blender/processor/mixer and puree.
5. If needed, add some of the liquid to blueberries.
6. Add cereal (if desired) to thicken up
*You can save the liquid to serve as juice or to blend in with cereals etc..
** Visit our Blueberry page to learn why blueberries are fine prior to 12 months of age.

 

Blueberry Banana Yogurt 8-10 months+

1 cup blueberries
1 whole banana
1 cup plain yogurt
2 tablespoons wheat germ

For Babies: Use 1 cup of your already made blueberry puree OR Microwave the blueberries just until the juices start to run, about 30 seconds. Place the banana, yogurt and blueberries in a blender and puree until smooth.

For Toddlers: Slice the banana. Microwave the blueberries just until the juices start to run, about 30 seconds. Place a little yogurt in a dish and top with banana slices, blueberries, wheat germ and serve. This will make 2-3 servings.

 

Kiwi 8-10 months+*
Vitamins: A, C, K, Folate 
Minerals: Potassium, Phosphorus, Magnesium, Calcium

1. Peel ripe kiwi
2. Puree or mash with a fork - add cereal (if desired) to thicken and
achieve a smooth, thin consistency.Kiwi does not need to be cooked and it should not need to be de-seeded as it  is typically introduced at an age where baby can tolerate raw fruits and a bit of texture.

*Kiwi is high in Vitamin C and is also acidic, you may wish to wait to introduce it when baby is 10 months or older.

 

Melons (cantaloupe, honeydew, watermelon)
8-10 months+
Vitamins: A, C, K, Folate 
Minerals: Potassium, Phosphorus, Magnesium, Calcium

1. 1/4 cup sliced, soft, seedless melon, rind removed
2. Puree or mash with a fork - add cereal (if desired) to thicken up the melon achieve a smooth, thin consistency.

**Melon does not need to be cooked as it is typically introduced at an age where baby can tolerate raw fruits. Melon may be steamed to tender and then mashed if you prefer without harming it.

Stage 2 Homemade Baby Food Recipes – Cereals

Stage 2 = 8-10 Months

30 Minute Cream of Grain Cereal

1/4 c. freshly ground brown rice or millet with honey or molasses
cinnamon (leave out honey for under 1yr and molasses is optional.)
pure vanilla extract
1 c. almond milk, sweetened - use plain water for infants..
1/4 c. raisins (optional)

1. Put almond milk or water, ground grain and raisins in a pot.
2. Bring just to the boiling point, stirring constantly, until the grain flour has absorbed the liquid.
3. Turn off the heat and cover the pot.
4. Put the pot over a double boiler on a low simmer for 20-30 minutes. (or simply turn burner down to low and simmer)

Optional: Add sliced bananas, sliced strawberries, blueberries, peaches and/or nut milk (consult your pediatrician about the use of nut milk prior to using it.).

 

Rice Breakfast Pudding

 1/2 cup (Brown/or Jasmine) Rice (grind to barley size - don't grind if serving to a Toddler )
2 cups water
1/4 cup apples sliced into small dices or slivers
1/4 cup raisins (optional)
1/8 cup brown sugar (optional)
2 tsp cinnamon
1/2 tsp ginger

1. Combine all of the above ingredients in a medium saucepan.
2. Cook over medium-low heat for 30 minutes or until rice is soft, fragrant and a bit soupy
3. Stir 1/8 cup milk into the rice, keep on heat for 10 more minutes. Keep a close watch to ensure that the consistency remains soupy but not pasty.
4. Stir frequently to stop sticking to the pot and add more milk or water if necessary.
5. Serve warm then transfer remaining portion to the fridge.

 

Pastina and Bananas
(8months+)

1. 2 tablespoons Prince Pastina (little tiny star shaped pastas – **wheat based)
2. 1 whole fresh banana)
3. Prepare pastina as directed for hot cereal. Do not add milk. Stir in banana and serve.

Add formula or breast milk as desired (1 serving)

 

**A few sources do say to not introduce wheat until after 1, 2 or even 3 years old. The majorities of sources however indicate and agree that wheat may be introduced around the age of 8-9 months old. It is best to wait to introduce wheat until you are certain that your infant has no reactions to rice, oats or barley.  Consult your baby’s pediatrician.

Stage 1 Homemade Baby Food Recipes - Vegetables

 

Beans - Green (4)6 months+
(this method may be used for Peas as well)*
Vitamins: A, C, K, Niacin, Folate
Minerals: Potassium, Sodium, Phosphorus, Iron, Magnesium, Calcium

1. If using Fresh Beans, snap the ends off the beans and wash the beans. If using Fresh Peas, open the pods and scrape out the peas from the pod. If using frozen of either Peas or Green Beans, cook according to package directions.

2. Place fresh beans into a steamer basket in a pan with a just enough water to slightly show through in the basket.
3. Steam until very tender; be sure to check on the water level.
4. Reserve any left over water to use for thinning out the beans.
5. Place into your choice of appliance for pureeing and begin pureeing. It is best to use the setting that makes the finest liquid purees - green bean and pea skins are rather difficult to completely puree.
***Using a blender rather than a food processor or stick mixer might be better as well. ***
6. Add the reserved water as necessary to achieve a smooth, thin consistency
7. You may wish to push the green beans (or peas) through a sieve or mesh strainer to get rid of any remaining skins.

Carrots*
6-8months+
Vitamins: A (19,152 IU), C, Folate
Minerals: Potassium, Sodium, Phosphorous, Iron, Magnesium, Calcium

1. Peel carrots and cut into small chunks
2. Place chunks into a steamer pan with just enough water visible through the steamer basket
3. Steam until tender
4. Do not reserve any left over water to use for thinning out the carrots if baby is under 8 months old as Nitrates may seep into the cooking water
5. Place into your choice of appliance for pureeing and begin pureeing.
6. Add water as necessary to achieve a smooth, thin consistency

 

Garden Vegetable Combo
6-8months+

Green Beans, Summer Squash, Peas and Carrots

1. Combine fresh or frozen green beans and peas, summer and/or zucchini squash and small pieces of chopped carrots.
2. Add enough water to just cover the vegetables.
3. Cook until tender, reserving water.
4. Puree vegetables in blender or food processor,
5. Adding reserved water from the vegetables until mixture is of the desired consistency.

Peas
6-8months+
(this method may be used for Green Beans as well)*
Vitamins: A (4533 IU), C, Niacin, Folate
Minerals: Potassium, Sodium, Selenium, Phosphorous, Iron, Magnesium, Calcium, Zinc

1. If using Fresh Peas, open the pods and scrape out the peas from the pod. If using frozen type of either Peas or Green Beans, cook according to package directions.
2. Place fresh peas into a steamer basket in a pan with a just enough water to slightly show through in the basket.
3. Steam until very tender; be sure to check on the water level.
4. Reserve any left over water to use for thinning out the peas.
5. Place into your choice of appliance for pureeing and begin pureeing. It is best to use the setting that makes the finest liquid purees - green bean and pea skins are rather difficult to completely puree. Using a blender rather than a food processor or stick mixer might be better as well.
6. Add the reserved water as necessary to achieve a smooth, thin consistency
7. You may wish to push the peas (or green beans) through a sieve or mesh strainer to get rid of any remaining skins

* Why can’t I get peas and green beans to puree smooth?

If you are using a Food Processor, try the Blender. The Blender seems to work the best for getting Peas into a more fine puree. Peas and green beans are very hard to get pureed into a very fine, smooth consistency. You can put them in a strainer and work out the “skins” if using fresh or you can use frozen for a smoother consistency and minimal effort to work out the “skins”.

You may also use beans/legumes (kidney beans, lentils, split peas etc..) if your doctor says it is ok for baby’s age.

Please keep in mind that you will never be able to achieve the consistency equal to that of the baby food that comes in jars. Some parents choose to leave green beans and peas for later introduction, when baby enjoys texture and is able to eat them as Baby Finger Foods

 Squash (winter)
(4)6 months+

1. Cut acorn, hubbard, or butternut squash in half, scoop out seeds
2. Place an inch of water in a baking pan, then place squash halves "face" down
in the pan. Check on water level while baking
3. Bake in a 400 degree oven for 40 minutes or until the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell
4. Place squash "meat" into your choice of appliance for pureeing and begin pureeing.
5. Add water as necessary to achieve a smooth, thin consistency.
6. You can also peel the squash, scoop out the seeds and then cut into chunks and boil/steam until tender (like when boiling potatoes for mashed potatoes) then follow steps 4 and 5


Squash (summer)
6-8months+

1. Choose yellow squash or zucchini that are somewhat small in diameter, as these are the most tender.
2. Wash squash thoroughly and cut into small slices or chunks. Do not remove skins.

(*You may remove skins however an infant over the age of 8 months old should be able to digest squash puree with skins on)

3. Steam until tender then place into your choice of appliance for pureeing and begin pureeing.
4. Add water as necessary to achieve a smooth, thin consistency


Yams/Sweet Potato
(4)6 months+
Vitamins: A (24,877 mg ), C, Folate
Minerals: Potassium, Sodium, Selenium, Phosphorous, Magnesium, Calcium

1. Wash and poke holes in sweet potato with fork then wrap sweet potatoes in tin foil - do not peel for baking/microwaving. (you can also do this in the microwave - only use plastic wrap and cook for 8 minutes on high or until tender)
2. Place in a 400 degree oven and bake for 30 minutes or until soft
3. OR
4. Peel sweet potatoes and cut into small chunks
5. Place chunks into a pan with just enough water to slightly cover potato
6. "Steam" boil until tender, be sure to check on the water level.
7. Reserve any left over water to use for thinning out the sweet potatoes
8. If you have baked your sweet potato, remove skins and use liquid from your preferred source
9. Place sweet potato into your choice of appliance for pureeing and begin pureeing.
10. Add the reserved water or other liquid as necessary to achieve a smooth, thin consistency

Stage 1 Homemade Baby Food Recipes - Fruits

Stage 1=(4)6-8 Months

 

Apricot Puree(using dried un-sulphured apricots)
6-8months+
Vitamins: A, C, Folate 
Minerals: Potassium, Phosphorus, Calcium

1. 1 pound dried apricots
2. 2 c. white grape juice or apple juice. Plain water is ok but the puree may be a bit bitter.  Some babies actually like a bitter taste however.  Consider using ½ water or ½ juice if you disagree with the juices or if baby cannot have juice.  You can always mix in another fruit such as peaches or bananas and leave out the juice entirely.

3. Bring liquid and fruit to a boil and simmer for 15 minutes.
4. Reserve any left over liquid to use for the puree
5. Place into your choice of appliance for pureeing and begin pureeing.
6. Add the reserved liquid as necessary to achieve a smooth, thin puree or
7. Add cereal (if desired) to thicken up
8. Note: puree will not freeze solid, but into slightly soft/slightly frozen cubes.Have you ever Baked Fruits? If not, we highly recommend it. Baked fruits are naturally sweet, soft and oh so very yummy.

 

Apples/Applesauce (Use Gala, Braeburn, Rome or Macs)
(4)6 months+
Vitamins: A, C, Folate 
Minerals: Potassium, Magnesium, Calcium

This recipe is written so that you may use any amount of apples you wish.

1. Peel, core and cut apple into slices/chunks
2. Place slices or chunks into a pan with just enough water to slightly cover apples
3. Boil/steam until tender; be sure to check on the water level and stir, T hat's It. Easy Peasy.
4. Apples may be mashed with a potato masher to achieve a smooth applesauce consistency. If your masher will not achieve a puree type of consistency, then follow steps 5 - 7
5. Reserve any left over water to use for thinning out the apples
6. Place into your choice of appliance for pureeing and begin pureeing.
7. Add the reserved water as necessary to achieve a smooth, thin puree
8. Add cereal (if desired) to thicken up the
9. Ask your pediatrician about adding some cinnamon for new tastes.

HINT.  You may also buy an "Adult" jar of Natural applesauce from your local grocers.  Make sure you buy Natural Applesauce however. Read the labels if you are unsure.  The only ingredients should be apples and water or just apples.  A few companies may add ascorbic acid (vitamin C) or citric acid to their Natural Applesauce; this is fine.
 

 

Avocado
(4)6 months+
Vitamins: A, C, Niacin, Folate 
Minerals: Potassium, Phosphorus, Iron, Magnesium, Calcium


1. Peel and take out the pit of a ripe avocado - do not cook
2. Cut “meat” out and mash with a fork
3. There should be no need to use a machine as just like bananas, avocados have a very soft consistency and texture. Avocados do not need to be cooked.How to Select an Avocado -
When selecting an Avocado, you want a dark green color with bumpy texture. The fruit should be firm yet yielding when gently pushed. When an avocado is sliced in half, the flesh color should be a green that gently transforms into a buttery yellow around the pit. Visit our Avocado Topic for More Information

Baked Apples
6-8months+

1. Core apple and leave peel on
2. Place a wee bit of butter (if baby is ready for or has had dairy) on the inside of the cored apple (sprinkle a bit of cinnamon in the apple if your desire and if baby is ready for or has had cinnamon)
3. Place in a pan with just enough water to slightly cover apples – about an inch of water
4. Bake in a 400-degree oven for 30 minutes or until tender; be sure to check on the water level.
5. Once baked, either cut apple into little bits and serve as a finger food or mash as directed above in the Apples/Applesauce recipe.

 

 

 

 

Banana Applesauce Mush
(4)6 months+

1. Peel, core and cut apple into slices/chunks
2. Place slices or chunks into a pan with just enough water to slightly cover apples
3. Boil until tender; be sure to check on the water level.
4. Apples may be mashed with a potato masher to achieve a smooth applesauce consistency or you can puree in an appliance as shown above
5. Peel a ripe banana and mash in a bowl with a fork (heating in the microwave for approximately 20 seconds will soften the banana up if needed)
6. Add applesauce to the banana and sprinkle with wheat germ* or crushed cheerios*
7. Puree if necessary but mashing with a potato masher will typically get this mix smooth
*8months+  

Bananas
(4)6 months+
Vitamins: A, C, Folate 
Minerals: Potassium, Phosphorus, Selenium, Magnesium, Calcium

1. Peel ripe bananas - do not cook
2. Place banana in a food processor/food mill or blender and puree
3. You can also mash the banana in a bowl using a regular fork – heat in microwave for 25 seconds prior to mashing for extra softness
4. Add formula/breast milk or water to thin or add cereal (if desired) to thicken up.

 

 

Mango Madness
6-8months+
Vitamins: A (1262 IU in one cup.), C, E, K, Folate 
Minerals: Potassium, Phosphorus, Magnesium, Calcium, Sodium

1 Ripe Mango

Peel, de- seed and chunk the mango
Place mango chunks in a blender or food processor
Add Formula, Breast Milk, or Water and blend or mash until the proper consistency for your Infant is achieved.

How to Cut A Mango:

Cut the mango lengthwise, along the side of the mango pit. You will be cutting off its flesh from one side then repeating the same process on the other side. You will then cut the ends off the mango pit.

Cut the remaining flesh from the pit. Use a small sharp knife peel the skin from the flesh. Dice or cube as desired. It is easier to make your cubes/dices prior to removing the skin. Make sure you don't cut through it. Once you have made your cube/dice "pattern" simply turn the skin skin inside out and slice the pieces away. 

*Mango does not need to be cooked as it is typically introduced at an age where baby can tolerate raw fruits.  Mango may be steamed to tender and then mashed if you prefer without harming it. 

You may use mango as a great Baby Finger Foods.  Simply peel, de-seed and then cut into dices or chunks that are manageable for your baby. You may wish to coat the mango pieces with "cheerio dust", wheat germ or another cereal "dust" to help baby easily pick up the bits.

  

 

Papaya
6-8months+
Vitamins: A, C, Folate 
Minerals: Potassium, Calcium

1 ripe papaya

 Peel, de-seed and chunk the mango
Place papaya chunks in a blender or food processor
Add formula, breast milk, or water and blend or mash until the proper consistency for your Infant is achieved.

Some parents who have infants with sensitive tummies will give fruits a gentle steaming to help break down the sugars and fibers for easier digestion. If you feel this is the case for your infant, chunk the papaya and then steam for 5-10 minutes until very soft.

Pears, Plums, Peaches and Nectarines too

Pear (Great for Constipation.)
(4)6 months+
Vitamins: A, C, Folate 
Minerals: Potassium, Phosphorus, Magnesium, Calcium

 

Peel and cut into chunks so as to avoid the little seed portion. Steam gently until tender;Place in a blender/food processor and puree until smooth. You may be able to just use a fork too.Use the leftover cooking water if needed but Pears tend to be very runny and watery without adding liquid.  Add some baby cereal to thicken if needed.

Plums
(4)6-8months+
Vitamins: A, C, Folate 
Minerals: Potassium, Phosphorus, Magnesium, Calcium

 Peel, pit  and a few plums cut into chunks

 Steam until tender in a scant amount of water.
Puree using the leftover cooking liquid.  You may need to mix in another fruit as plum purée has a tendency to be rather tart and/or bitter

 

Peaches
(4)6-8months+
Vitamins: A, C, Folate 
Minerals: Potassium, Phosphorus, Magnesium, Calcium

 Steam or Bake Peaches - these methods work for nectarines, plums and pears as well. We HIGHLY recommend giving baked peaches a try at least once. You will find they are more tasty when baked.

Steam Peaches - Method 1
1. Scrub fruit clean and carve an X into 1 side of the fruit
2. Place X side down in a pan with an inch of water
3. Bring water to a boil and steam until soft and tender
4. Peel skin from fruit and remove pits and/or seeds
5. move to step #6 below

Steam Peaches - Method 2
1. Peel fruit
2. Pit the peach
3. Cut the peach into dices
4. Steam until soft and tender then
5. move to step #6

Bake
 
1. Halve the fruit and place "open" side down in a pan filled with 1 inch of water
2. Bake at 400F until soft and tender and/or puckering of the skin appears.
3. Peel skin from fruit and remove pits and/or seeds then
4. move to step #6Moving to Step 6 6. Reserve any left over water to use for thinning out the fruits
7. Peel off skin then place into your choice of appliance for pureeing and begin pureeing.
8. Add the reserved water as necessary to achieve a smooth, thin puree
9. Add cereal (if desired) to thicken up.

   Prunes
6-8months+
Vitamins: A, C, Folate 
Minerals: Potassium, Phosphorus, Magnesium, Calcium

 

1. Soak dried prunes in warm water until they plump up or steam gently.
2. Once plump and tender, toss into food processor or blender and begin to puree.
3. Add liquid without sparing any. Prunes tend to become a pasty gluey consistency when pureed and the more water you add, the easier it is to puree to a texture your baby will tolerate.

 

Pumpkin- Read more about Pumpkin at our Pumpkin Baby Food page
(4)6-8months+
Vitamins: A (12230 IU in 1 cup.), C, K, Folate, Niacin
Minerals: Potassium, Phosphorus, Magnesium, Calcium, Iron

1. Cut sugar pumpkin (the kind meant to be baked and eaten.) in half, scoop out seeds
2. Place an inch of water in a baking pan, then place the halves "face" down in the pan.  Check on water level while baking
3. Bake in a 400 degree oven for 40 minutes or until the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell
4. Place pumpkin "meat" into your choice of appliance for pureeing and begin pureeing.
5. Add water as necessary to achieve a smooth, thin consistency.
6. You can also peel the pumpkin, scoop out the seeds and then cut into chunks and boil/steam until tender (like when boiling potatoes for mashed potatoes) then follow steps 4 and 5.

 

HINT.  You may also buy a can of pumpkin from your local grocers.  Make sure you buy Pumpkin and NOT Pumpkin Pie mix however.  Read the labels if you are unsure.  The only ingredients should be pumpkin and water or just pumpkin.  You do not need to cook canned pumpkin.  You may thin the pumpkin with whatever liquid you prefer and then serve or warm and serve.  You may also freeze canned pumpkin in ice cube trays if you wish

·  courgette = zucchini

·  aubergine = egg-plant

·  swede = rutabaga

·  spring onions = scallions or green onions

 

Pasta Baby Food Recipes - Quick And Easy Cheese Sauce

4oz cream cheese, cubed
2oz Parmesan, grated
3fl oz milk
pinch nutmeg

Place the cream cheese, Parmesan and milk in a suitable dish and microwave on MEDIUM for about 6-8 mins, stirring every 2 mins.
When the sauce is smooth, stir in the nutmeg.
Toss the sauce with hot, cooked pasta.

 

Pasta Baby Food Recipes - Pasta Ratatouille

4 oz uncooked pasta (Elbow Macaroni works well)
1 tbsp olive oil
1/2 medium onion, chopped
1 small eggplant/aubergine, diced
1 small courgette/zucchini, diced
8oz fresh, ripe tomatoes, chopped
2 tbsp fresh basil, chopped
1tbsp Parmesan, grated

Prepare the pasta as per the directions on the package, then drain.
Meanwhile, in a large frying pan, saute the onion in the oil over a medium heat for 1 min.
Add the aubergine and courgette, then saute the vegetables until tender, stirring frequently (about 5-10 mins).
Remove the vegetables from the frying pan and set aside.
Using the same frying pan, cook the tomatoes over a high heat, until the liquid is reduced by almost half.
Add the basil and cook for 1 min, then add the aubergine, courgette, onion and pasta.
Sprinkle with the parmesan cheese.

 

Pasta Baby Food Recipes - Vegetable Lasagna

8oz dry lasagna
1/2 onion, chopped
1/2 green pepper, chopped
8oz broccoli, chopped
8oz cauliflower, chopped
4oz eggplant/aubergine, chopped
8oz cottage cheese
8oz grated mozzarella
8oz tomato sauce
6fl oz tomato juice
1/2 tbsp olive oil
pinch basil
pinch oregano

Preheat oven to 350 deg F, 180 deg C.
Put the oil into the bottom of an oven-proof dish.
Cover the bottom of the dish with a layer of uncooked lasagna, overlapping the edges slightly.
Cover the lasagna with half of the onions, aubergines, cauliflower and peppers.
Cover the vegetables with half of the cottage cheese and half of the mozzarella.
Pour half of the tomato sauce over the cheese.
Add the herbs, then repeat the process, starting with the lasagna and using the rest of the ingredients.
Pour the tomato juice over the completed layers, then bake for one hour.



Pasta Baby Food Recipes - Creamy Vegetable Pasta Sauce

8oz cottage cheese
2tbsp Parmesan
1tbsp homemade chicken stock
1/2 medium onion, chopped
4oz broccoli, chopped
1 small carrot, peeled and grated
4oz cauliflower, chopped
1/2 red pepper, sliced
2oz mushrooms, sliced

Place the cottage cheese and Parmesan in a blender and blend until smooth. Set aside.
In a saucepan, saute the onion in the stock over a medium heat.
When the onion is tender, add all the vegetables except for the mushrooms and cook for 5 mins.
Add the mushrooms and continue to cook until all the vegetables are tender.
Stir in the cheese mixture and warm through over a low heat.
Serve over cooked pasta.

Pasta Baby Food Recipes - Pasta With Asparagus

5oz tagliatelle
2tbsp butter
2oz onion, finely chopped
8oz asparagus, peeled
2tbsp homemade chicken stock
2tbsp fresh lemon juice (optional)
2oz grated Parmesan
3oz grated Mozzarella

Cook the pasta as per the directions on the packet, then drain and keep warm.
Cut the asparagus diagonally into 1/2" pieces.
Melt the butter over a medium heat in a large frying pan.
Add the onion and saute until tender, stirring frequently, (about 5 mins).
Add the asparagus and cook for 3 mins, stirring frequently.
Add the lemon juice (if using) and stock and cook for a further minute.
Remove from the heat and toss with the pasta and Parmesan.
Top with the Mozzarella.

Pasta Baby Food Recipes - Vegetable Fettuccine With Mint

1 celery stalk, chopped
1 carrot, peeled and chopped
6oz fettuccine
1tbsp olive oil
2tbsp fresh mint, chopped

Place the carrot and celery into a pan of water and bring to the boil.
Add the fettuccine and cook at a high simmer until tender.
Drain.
Warm the olive oil, then stir in the mint.
Pour the mint oil over the pasta and vegetables and serve.

When can my baby eat cheese?

Guidelines for the introduction of cheese vary from one part of the world to another.

In the UK, for example, cheese is typically included in the infant diet from around 6 months of age. Guidelines in the US, however, are more conservative, with some sources suggesting waiting until 8-9 months to introduce cheese - and others go so far as to rule out dairy products altogether until at baby is at least 12 months of age.

 

The safest cheeses for baby

You'll probably remember from pregnancy that there were certain cheeses you had to avoid, because they may contain listeria (a food poisoning bacteria). In general, it's actually unpasteurized soft cheeses that pose this risk - cheese made with pasteurized milk (even soft cheeses) are now considered to be safe for pregnant women.

This being said, there has been no change to medical recommendations for feeding these types of cheeses to babies. The safest option, therefore, is to offer only the following types of cheese to your little one (although it is still important to ensure that these are made with pasteurized milk).

• Cheddar
• Parmesan
• Edam
• Colby
• Colby Jack
• Swiss
• Mozzarella
• Monterey Jack
• Romano
• Babybel
• Paneer
• Provolone
• Red Leicester
• Cheshire
• Jarlsberg
• Gouda
• Lancashire
• Double Gloucester

 

 

 

 

 

 

 

The following cheeses are 'softer', but are still on the safe list.

• Cottage Cheese
• Ricotta
• Mascarpone
• Cream cheese
• Cheese spread (make sure that your cheese spread is not labelled 'cheese flavour', which implies that it is NOT made from real cheese)

You may prefer to start your baby with a mild tasting cheese - that being said, our babies loved mature (sharp) cheddar. You may be surprised by what appeals to those little taste buds!

 

Cheeses you may prefer to avoid for at least the first year

• Brie
• Camembert
• Chevre
• Queso Blanco
• Queso Fresco
• Danish Blue
• Stilton
• Saga
• Gorgonzola
• Roquefort
• Wensleydale

The seven easy steps to perfect homemade yogurt

Step 1

Assemble your 'yogurt making' equipment - which is actually far more basic than you'd expect! Yes, you can buy a yogurt maker - and yes, it may make things a little easier. But it's by no means essential - we regularly prepare our own yogurt and have NEVER used one!

Here's what you'll need...

• 32 fl oz (equivalent to 1 quart or 1 litre) whole milk. Your baby needs fats in his diet, so using whole milk when making his yogurt is important. For other family members, you may prefer to use a reduced fat variety.
• 2tbsp natural, unflavoured yogurt. Take the yogurt out of the refrigerator about 15-30 mins before you start, so that it's as near as possible to room temperature when you add it to the milk.
• A large pot with a lid.
• A food thermometer (it needs to include temperatures from 110 to 180 deg F - a candy or sugar thermometer is perfect).
• A large spoon.

Please note that the quantities of milk and yogurt shown here are just to illustrate the proportions you'll need. You can double or even treble the quantities if you wish.

Step 2

Fill the pot with water, boil for a few minutes, then add the spoon and thermometer. This sterilizes your equipment and ensures a better end result.

Step 3

Empty the pot, then pour in the milk. Gently warm it to a temperature of 185 deg F, to kill any 'bad' bacteria it may contain (these can have an adverse effect on the finished product). Watch the pot closely and be careful not to burn the milk!

Step 4

Remove the pot from the heat and set aside. You need to cool the milk to between 110 and 115 deg F, because these are the temperatures between which the live bacteria will efficiently ferment the milk.

It is possible to spped up this step by sitting the pot in a larger pot full of ice. But - unless you're willing to stir the pot every minute or two to ensure even cooling - we wouldn't recommend this and find it easier to allow the milk to cool by itself.

Step 5

Thoroughly stir the yogurt into the milk, then immediately place the lid on the pot. Move the pot at once to a warm place, where you can leave it - undisturbed - for a minimum of six hours.

There are two important rules to obey at this point to guarantee a good yogurt...

• Keep the pot at a constant temperature of between 110 and 115 deg F. The live bacteria will become inactive at lower or higher temperatures.
• Don't move the pot at all, or stir the fermenting milk. This slows down the process and you may be disappointed with your results at the end of the waiting time!

How to keep the pot at a consistent temperature...

Most ovens do not have a low enough heat setting for producing yogurt, so here are a few other methods to try:

• Sit the pot in an oven warmed by the pilot light alone - our pilot light burns fiercely, so this works well for us!
• Sit the pot on an electric warming pad (like the ones you use for back pain). You may need to experiment a little with the heat settings!
• Wrap the pot in a very thick blanket - if this isn't warm enough, sit the wrapped pot in a cooler for extra insulation.
• Put the pot in the airing cupboard/boiler closet.

 

Step 6

After a minimum of 6 hours, take a look at your yogurt. The longer you leave the yogurt, the thicker it will become (and the more 'tangy' it will taste!). We actually find 7 hours to be the perfect length of time.

Now - you may find that the yogurt doesn't look quite the way you were expecting it to!

It will probably have a 'layer' of liquid on top of milk curds - and the liquid may even look a little yellow. Don't worry - this is totally normal! Just mix the curds and the liquid together (although it's OK to spoon the liquid off if you prefer!).

The yogurt will be thinner in consistency than store-bought yogurts - but that's because they tend to contain additional thickeners and YOUR yogurt is 100% natural! Remember - you can make it a little thicker next time by allowing it to ferment for longer.

 

Step 7

Pour your homemade yogurt into suitable containers with lids, then refrigerate. Refrigeration actually stops the bacteria in the yogurt from creating any more lactic acid - that's why the yogurt doesn't ferment and thicken any further. You can store it for up to a week in the refrigerator.

Voila! Your homemade yogurt is ready... wasn't that easy?

Now you've seen how quickly you can produce large batches of healthy and delicious homemade yogurt, here are some ways in which you can serve it to your baby...

• Combine homemade yogurt with your baby's favourite fruit purees - opt for sweeter fruits that will work well with the tartness of the yogurt. (DON"T sweeten it with honey until your baby is at least a year old, as honey may contain the spores that cause botulism).
• Offer yogurt to your baby as a yummy dip, with either fruit or veggie sticks.
• Stir in a little vanilla essence and serve the yogurt alone, or with a nutritious wheat germ topping.
• Use your homemade yogurt when baking, as a replacement in recipes calling for sour cream.
• Combine the yogurt with fresh fruit juice, then freeze in lolly (popsicle) moulds for a refreshing treat - or to soothe the gums of teething tots!
• Make some delicious homemade yogurt cheese, which you can use as a spread or a dip for baby

First Foods - Pureed Baby Food Recipes

 

Vegetables

Scrumptious Sweet Potato

This has to be one of our all-time favourite first baby foods. All our children have loved it, probably because of its subtle sweetness. And it is, by far, the easiest vegetable to prepare.

Preheat the oven to 375 deg F or 190 deg C.
Simply take one large sweet potato. Scrub it and prick it with a fork.
Bake for about 45 mins or so (depending on the size), until it feels soft.
Once cooked, all you need to do is split the potato and scrape out the flesh with a spoon. Hey presto - instant baby food, which doesn't even need pureeing! Just mash it lightly with a fork and you're ready to go.
One large potato will give you about 3 or 4 portions at this early stage. Bake a few at a time and you've got a fortnight's supply!

 

Delicious Butternut Squash

Another simple-to-prepare vegetable, with a taste that babies love. You could also use acorn squash.

Preheat the oven to 400 deg F or 200 deg C.
Cut the squash in half and remove the seeds.
Place the squash in a baking tin, face down in about one inch of water.
Bake for about 40 mins. Keep an eye on the water in the pan - add a little more if necessary.
The squash is done when it feels soft. Remove the flesh from the skin and either puree it, or mash it lightly with a fork.

 

Tender Carrots

One of the most popular first solid foods for baby - and possibly the cheapest! It makes you wonder why people are prepared to pay so much for jars of prepared foods, when you see how economical these are to prepare at home!

Choose large, older carrots - these are actually richer in nutrients than baby carrots. Just trim the ends and slice. Then steam, boil or microwave and puree to perfection!

Tasty Zucchini (Courgettes)

Zucchini purees to a very thin, almost watery consistency. Introduce them on their own at first (as per the four day rule), then mix them with other vegetables that may otherwise be a little too "stodgy" in texture.

Simply wash the zucchini, remove both ends, then slice. You can boil in a very little water, steam or microwave them until tender, then puree them as usual.

 

Luxurious Asparagus

Green asparagus is better for your baby than white because it is higher in calcium, protein and B vitamins.

A real treat for baby - and easy to prepare - just remove the woody stems by bending each spear until it snaps - it should snap at the point where the fresh green tip ends and the tougher part begins.

After washing the tips, tie them in a bundle to steam them - (there are special asparagus steamers designed for the purpose!). Alternatively, boil them in a little water for 5-7 minutes.

Finally, puree or mash the asparagus tips as desired.

TIP: Don't cook asparagus in iron pots. The tannins in asparagus react with the iron and discolour the stems.

 

Wholesome Baked Potato

Standard potatoes can be peeled then boiled, but we prefer to bake them in their skins.

Use the same method as for sweet potatoes, but increase the cooking time to around 1 1/2 hours. You should just need to mash the potato with a fork and maybe add a little formula or breastmilk to give a smooth consistency.

We wouldn't recommend pureeing this type of potato - it ends up like glue!

Plain potato can be a bit bland for baby - we always prefer to "partner it up" with another vegetable, rather than serve it on its own.

 

Fruits

Brilliant Bananas

Most babies just LOVE bananas, perhaps the most nutritious of all the fruits. The taste, texture and ease of preparation makes them ideal for baby's first food.

The method of preparation is so simple, there is no method - just mash a ripe banana and baby's meal is ready!

For very young babies, you can add a little formula or breastmilk for a runnier consistency.

 

Juicy Plums and Peaches

Plums, peaches and nectarines can all be prepared in the same way...

Wash the fruit well, then cut an "x" into the side of the skin.

Place the fruit, "x" side down, into about an inch of water and simmer until soft.

It is then easy to remove the skin and stone, ready for pureeing.

Amazing Apples

Take a sweet dessert apple, then peel it, core it and cut it into quarters.

Steam the chunks, or slice very thinly and simmer gently with about 1 tbsp of water, until soft.

You can puree apple very easily by passing it through a sieve or fine strainer.

Perfect Pears

Pears can be peeled, cored and prepared like apples (above), although very ripe pears can be pureed without cooking for babies from 6 months of age.

Like apples, pears can sometimes be very runny in texture once pureed. So, after you have safely introduced them to your baby, try using them in combination with another fruit ... or vegetable!

Magnificent Melon

Cool cantaloupes, wonderful watermelons... they're perfectly sweet and juicy and your baby will love them!

You don't need to cook melon - just puree it and serve for a refreshing treat!

 

Nutritious Avocado Pear

Avocado pear is highly nutritious, creamy in texture and a perfect baby food.

Choose a ripe avocado, then simply peel and remove the stone. You can then mash the fruit with a fork - the consistency is similar to banana, so you won't need to puree it any further.