Recipes

(Stage 1) – 4-6 months

  • Apple Puree
    • 3 apples
    • 1/3 cup baby water or breastmilk

-Peel , slice and core apples and place them with water in a sauce pan on medium heat. Once apples are tender, place the contents of the pan into food processor. Puree until the apples have reached your desired consistency, adding water if needed.

  • Peach Puree
    • 3 ripe peaches
    • 1/2 cup baby water or breastmilk

– Slice and core peaches and place them with water in a sauce pan on medium heat. Once tender, let cool. Peel the skin off of the peaches and add them and the liquid into the food processor. Puree until the peaches have reached your desired consistency, adding water if needed.

  • Banana Puree
    • 1 ripe banana

– You can use fork to mash the banana until smooth, or you may use food processor.

  • Pear Puree
    • 3 ripe pears
    • 1/2 cup baby water or breastmilk

– Slice and peel pears and place in sauce pan on medium heat until tender. Add contents of pan to food processor. Puree to desired consistency, adding water if needed.

  • Butternut Squash Puree
    • 1 butternut squash
    • 1/2 cup baby water or breastmilk

-Many people add ingredients such as olive oil and nutmeg, but I like to keep it simple. If you’re using fresh squash, preheat the oven to 400 degrees. Use a fork to stab holes into the squash and place it in the microwave for four minutes to soften. Cut the butternut squash in half and scoop out the seeds. Place it lengthwise in a baking pan and add about two cups of water to the pan. Place the pan into the oven for about 40-50 minutes, or until tender. Once tender, remove the squash from the oven, and let cool. Use a spoon to scoop the squash, adding it directly to the food processor. Add the water or breastmilk, and puree until smooth.

  • Pumpkin Puree
    • 1 pie pumpkin
    • 1 cup baby water or breastmilk

– Preheat oven to 350 degrees. Cut the top 1/4 of the pumpkin off, and remove seeds and fibers. Cut pumpkin into squares and place in baking pan, adding about a cup of water. Cover with aluminum foil and bake for 1 hour. Remove the aluminum foil, and place back into the oven for another 20 minutes or until tender. Let cool, and scrape out pumpkin adding it directly to food processor. Add water or breastmilk, and puree until smooth.

  • Sweet Potato Puree
    • 2 sweet potatoes
    • 1 cup baby water or breastmilk

– Rinse, peel and boil sweet potatoes in a medium saucepan on medium-high heat. Let boil until tender. Let cool, and slice into cubes. Place potatoes into food processor with water or milk, and blend to desired consistency.

  • Avocado Puree
    • 1 avocado, mashed
    • Baby water or breastmilk (optional)

– Mash with fork and serve immediately, or use food processor adding water or breastmilk to reach desired consistency.

  • Pea Puree
    • 1 cup peas
    • 2 tbs. baby water or breastmilk

– Blanch peas in boiling water for 3 minutes or until tender. Remove from water and let cool. Place them in food processor and add water or breastmilk. Puree to desired consistency.

  • Carrot Puree
    • 2 large carrots, or 1/2 bag baby carrots
    • 1/4 cup baby water or breastmilk

– If using large carrots, rinse and peel. Add carrots to boiling water, and remove from water when tender. Let cool. Place them in food processor with water or breastmilk, blending to desired consistency.

  • Apricot Puree
    • 5 apricots
    • Baby water (optional)

– If your baby is under 8 months of age, it is recommended that you remove the skins.  Halve the apricots and remove the pits. Place on baking sheet, adding 1/3 in. of water. Bake at 250 degrees until tender, or until skin begins to flake off. Remove apricots from baking sheet and let cool. Remove the skin, and place in food processor. Add water if needed to reach desired consistency.

(Stage 2) – 6-8 months

  • Apple + Pear + Raspberry
    • 1 apple
    • 1 pear
    • 1 cup raspberries
    • 1/3 cup baby water or breastmilk

-Peel, slice and core apple and pear. Place apple and pear with 1/3 cup of liquid into a saucepan on medium heat, stirring occasionally. Once tender, add raspberries and let cook for 5 minutes. Place contents of pan into a food processor and blend to desired consistency.

  • Mango + Pear + Spinach
    • 1 mango
    • 1 pear
    • 1/2 cup spinach
    • 1/3 cup baby water or breastmilk

– Preheat oven to 300 degrees. Peel, pit and slice mango. Peel, core and slice pear. Chop spinach. Put ingredients in baking pan with 1/3 cup liquid. Bake for approx. 10 minutes, or until tender. Once tender, remove from oven and let cool. Add all contents of pan to the food processor, and blend to desired consistency.

  • Carrot + Parsnip + Sweet Potato 
    • 2 large carrots
    • 1 parsnip
    • 1 large sweet potato
    • 1/2 cup baby water or breastmilk

– Preheat oven to 400 degrees. Peel and slice vegetables, adding them to a baking sheet lined with tin foil/silicon mat. Bake for 15 minutes. Stir vegetables, and return to oven to let bake for another 15 minutes or until tender. Remove from oven and let cool. Place vegetables into the food processor adding baby water or milk to desired consistency.

  • Chick Pea + Blueberry + Spinach
    • 1/2 cup blueberries
    • 1/2 cup chick peas
    • 1/3 cup spinach

– Chop spinach and place in a saucepan on medium heat until cooked. Let cool, and add to chick peas and blueberries. Add ingredients to food processor and blend to desired consistency. Add baby water as needed.

  • Avocado + Butternut Squash 
    • 2 avocados
    • 1 butternut squash
    • 1/2 cup baby water or breastmilk

– Preheat oven to 400 degrees. Using a fork, stab holes into butternut squash and microwave for 4 minutes to soften. Cut squash in half lengthwise and place in baking pan, adding 1/2 inch of water. Bake for 40-50 minutes, or until tender. Once tender, let cool. Slice and pit avocado. Using a spoon, separate the food from the flesh, adding directly to food processor. Once squash is cooled, complete the same process and add to food processor. Add water or breastmilk and blend to desired consistency.

 

♥ It is recommended that fresh baby food purees stay in the refrigerator for no longer than 72 hours. Please freeze your baby’s foods if it doesn’t get eaten in that time frame! Baby foods can stay in the freezer for a maximum of 6 months. Feel free to email me with any comments, questions, concerns and/or requests.

♥ The American Academy of Pediatrics recommends exclusive breastfeeding/formula-feeding for the first 6 months of age, although most babies will be ready to eat by 4 months. Solid foods should only be a compliment to breast-milk/formula. Click here for more information. 

*Common Allergens: Eggs, tree nuts, wheat, fish, soy, shellfish

 

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