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  • Cheyenne Gregorio

15 Yummy Baby Food Recipes

Updated: Apr 17



After having my first baby I never imagined making homemade baby rood. I mean why would I make something I can just buy from the store that's already premade, packaged, and ready to eat?


Then my little girl reached six months old and was ready to start solids. During dinner one night I broke out the baby food, grabbed a bib and a spoon, and was ready to rock my little girl's world!


Imagine my surprise when my little one made a horribly nasty face and started crying. I thought to myself “What is wrong with you baby? It's yummy!” As this thought is going threw my mind I lift the spoon to my mouth and took a bite to show her it was yummy. I was caught so off guard! This stuff was horrible! No wonder she didn't like it!


That night I opened all of the baby food jars and tasted them. They were all horrible! How can I ask my little baby to eat something I wouldn't eat nor feed my dog!


This is when I decided I was going to make my own baby food!


It took me a while to find different recipes, the best products to use, and the best ways of storage. I have tried so many different food processors and storage products from ice cube trays to special silicone cups for baby food.


After trying so many different things I've completely fallen in love with this Magic Bullet Blender! It's so small and really blends anything I put into it into a nice smooth puree! As far as storing my baby food I absolutely love my Infantino Squeeze Station and pouches! This station makes the entire process so much easier, cleaner, and protects the food from freezer burn! Plus the girls love the squeeze pouches! Infantino even has little spoon attachments and reusable pouches.


Along with my favorite products I use to make my baby food I've compiled a list of my favorite, and my girl's favorite, baby food recipes to share!


*All recipes shown in this post are freezer friendly! All are good for three to four days in the refrigerator, three to four months in the freezer, and 6+ months in the deep freeze.*


Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you.



Fruits


Banana Puree


Ingredients

1 Banana


Instructions

  1. Peel a small banana

  2. Place in food processor and blend until a smooth consistency

  3. Place in pouch/icecube trays for later use and store in refrigerator/freezer.


Notes: Breast milk, formula, or water can be added to thin before serving.




Banana Mango


Ingredients

1 Ripe mango

1 Ripe banana

1 Pinch of nutmeg


Instructions

  1. Chop and peel mango and banana

  2. Add to food processor and blend until a smooth consistency

  3. Add in nutmeg and bled

  4. Place into pouches/icecube trays and store in refrigerator/freezer for later use.




Avocado Puree


Ingredients

1 Avacado


Instructions

  1. Peel and cut 1 avocado

  2. Place into food processor and blend until desired consistency is met

  3. Place puree into pouches/trays and store in refrigerator/freezer for later use.


Note: You can also add a bit of banana to your puree to really send your little ones taste buds going crazy!


Note: Breast milk, formula, or water can be added to thin before serving.



Apple, Pear, Plum


Ingredients

1 Apple

1 Small pear

1 Plum


Instructions

  1. Peel and cut each fruit

  2. Steam until each fruit is soft. (Note: the plumb does not have to be steamed if it is nice and ripe.)

  3. Place each the apple, pear, and plum into food processor and blend until desired consistency is met.

  4. Place puree into pouches/tray and store in refrigerator/freezer for later use.


Note: Rice cereal can be added to thicken puree before serving. I have a recipe for rice cereal later on in this post.




Peaches


Ingredients

2 Large peaches (fresh)


Instructions

  1. Peel and slice peaches

  2. Add peaches to food processor and blend until desired consistency is met.

  3. Place peaches in pouches/tray and store in refrigerator/freezer or later use.


Note: Spinach puree, chicken puree, or another type of fruit can be added for extra taste!


Note: Rice cereal can be added to thicken before serving.



Veggies


Lemon Asparagus


Ingredients

12 ounces of fresh asparagus chopped

1/2 tbs lemon juice


Instructions

  1. In a medium saucepan, bring 2 inches of water to a boil over medium heat.

  2. Place asparagus into a steamer basket over boiling water, cover, and steam for 10 minutes or until asparagus is very soft.

  3. Let cool slightly

  4. Keep steamer water.

  5. Transfer asparagus to food processor, add lemon juice and blend until desired consistency is met (Note: add steam water in 1/4 tbs increments if needed.)

  6. Place puree into pouches/tray and store in refrigerator/freezer for later use.




Zucchini Puree


Ingredients

3 small zucchini, trimmed and chopped

1 small potato, chopped


Instructions

  1. Place a medium saucepan over medium heat and add 2 inches of water

  2. Bring water to a boil

  3. Place the potato into a steamer basket over the boiling water

  4. Cover and cook for 10 minutes.

  5. Add in zucchini, cover and cook for another 7 minutes or until potatoes and zucchini are tender. (Note: Do not overcook potatoes.)

  6. Let cool slightly.

  7. Place zucchini and potato into food processor and blend until desired consistency met.


Note: Add steamer water into puree in 1 tablespoon increments if needed.




Baked Sweet Potato


Ingredients

2 Sweet potatoes


Instructions

  1. Preheat the oven to 400 F.

  2. Scrub the potatoes and prick with a fork.

  3. Place on a baking tray and roast for about 45 minutes or until wrinkled and tender.

  4. Remove from oven

  5. Cut potatoes in half, scoop out the inside of each half and place into food processor.

  6. Puree until desired consistency is met


Note: Breast milk, formula, or water to thin puree before serving


Note: 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.




First Carrots


Ingredients

1 pound bundle of carrots

1 cup water or broth


Instructions

  1. Trim and peel carrots

  2. Cut each carrot into 1-inch segments.

  3. Place carrots in a medium saucepan with the water or broth

  4. Bring to boil

  5. Reduce to a simmer, cover the pot and cook for 25 minutes (or until all carrots are soft)

  6. Remove from heat and allow to cool in cooking liquid.

  7. Once cool place carrots in a food processor and blend until desired consistency is met

  8. Place puree into pouches/trays and store in refrigerator/freezer for later use.


Note: Rice cereal can be added to thicken puree before serving




Spinach & Pears


Ingredients

8 loosely packed cups baby spinach or roughly chopped spinach leaves

1 small ripe pear


Instructions

  1. Combine spinach and 1/2 cup water in a medium saucepan.

  2. Cover and cook over medium heat for 3 minutes.

  3. While spinach cooks peal and cut pear

  4. Uncover spinach, toss well and cook until spinach is just wilted

  5. Add pear

  6. Cover and cook until tender

  7. Place spinach mixture into food processor and blend until desired consistency is met

  8. Place Puree into pouches/tray and store in refrigerator/freezer for later use



Dish



Chicken Puree


Ingredients

1 8-ounce boneless skinless chicken breast

1 cup chicken stock low sodium

1 tsp dried parsley


Instructions

  1. Cut chicken into small cubes

  2. In a medium saucepan, add chicken, broth and parsley

  3. Bring to a boil over medium heat

  4. Reduce heat and simmer, covered, for 15-20 minutes or until chicken is cooked thoroughly

  5. Allow to cool slightly

  6. Transfer all of the ingredients into food processor and blend until the desired consistency is met.


Note: adding more stock in 1/4 cup increments if needed.




Baby Rice Cereal


Ingredients

¼ cup of uncooked brown rice

4 cups water


Instructions

  1. Add rice to food processor and mill to fine powder

  2. Combine rice powder and water in a medium saucepan and heat to boiling

  3. Once boiling, reduce heat and simmer for 20 min, or until desired consistency. (Note: You can always add more water to get a thinner consistency)

  4. Add cereal to pouches/tray and place in refrigerator/freezer for later use.




Beef Stew


Ingredients

1/2 pound beef chuck boneless roast, cut into 1/2 inch cubes

2 teaspoon olive oil

1/4 small onion, chopped

1 carrot peeled and chopped into 2-inch pieces

1 medium potato, peeled and cut into 1-inch cubes

1 cup water


Instructions

  1. Heat the oil in a heavy bottom pot over medium/high heat.

  2. Add the beef chunks

  3. Sear for 2-3 minutes on each side until brown.

  4. Stir in the onions, carrots, potatoes and water

  5. Bring to a boil.

  6. Reduce the heat, cover and cook for 1 hour 15 minutes or until the beef and vegetables are tender.

  7. Allow to cool slightly

  8. Place in food processor and blend until desired consistency is met

  9. Place in pouches/tray and store in refrigerator/freezer for later use


Note: Breastmilk, formula or water can be added to thin puree before serving.




Spaghetti


Ingredients

2 cup of Angel Hair Spaghetti Noodles

1 cup of Spaghetti Sauce (I use Ragu Super Chunky Mushroom)

¼ cup of Turkey Burger Cooked


Instructions

  • Heat water to a boil and add Noodles

  • While noodles are cooking place turkey burger on medium heat. Be sure to cook thoroughly and chop finely. Almost like making taco meat.

  • Once noodles are done (I like to almost overcook them a bit) turn heat off, strain and place back into pan and on to stovetop.

  • Add sauce to noodles and return to medium heat.

  • Once turkey burger is fully cooked strain and add to noodles and sauce.

  • Reduce heat and allow to simmer for 20 minutes.

  • Remove from heat and allow to cool slightly

  • Once cool place into food processor and blend until desired consistency has been met.

  • Place into pouches/tray and store in the refrigerator/freezer for later use.


Note: Breastmilk, formula or water can be added to thin puree before serving.



Chicken Alfredo


Ingredients

1 Small chicken breast

1 Cup alfredo sauce

½ Cup macaroni


Instructions

  1. In a medium saucepan place 4 cups of water over medium heat

  2. Heat water to a boil and add chicken

  3. Boil chicken for 30-40 minutes or until fully cooked

  4. Remove chicken from water

  5. In the same water add your macaroni

  6. Let macaroni cook until fully cooked.

  7. While macaroni cooks cut chicken into quart size pieces

  8. Once macaroni is fully cooked, strain and return to saucepan

  9. Stir in sauce and chicken

  10. Reduce heat and simmer for 15 minutes

  11. Remove from heat and allow to cool slightly

  12. Place puree into food processor and blend to desired consistency

  13. After reaching desired consistency place puree into pouches/tray and store in refrigerator/freezer for later use.


Note: Breast milk, formula, or water can be added to think before serving.


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