cup) dried lentilsMAKES 1 TO 2 CUPS, DEPENDING ON THE VEGETABLE
1 white potato, sweet potato, or acorn squash; 3 to 5 carrots; 1 cup green beans or 1 cup shelled peas, well scrubbed or rinsed
Water, breast milk, or formula (optional)
1. Remove the peel from the potato, squash, or carrots and cut into chunks or slices. Trim the green beans and cut in half. Pour water to a depth of 1 inch into a medium-size saucepan and bring to a boil over high heat.
QUICK TIP
Once baby has been introduced to each type of vegetable or fruit separately, start combining two or more into a vegetable or fruit medley.
2. Place the vegetable of choice in a steamer basket and place the basket in the pan. The water level should be below the level of the basket. Cover the saucepan.
3. Lower the heat to simmer, and steam the vegetable until tender, 7 to 10 minutes for carrots, green beans, and peas; 15 to 20 minutes for potatoes and squash.
4. For younger babies, puree the vegetable in blender or food processor, adding a few teaspoons of water, breast milk, or formula to thin, if desired.
For older babies, mash with a fork, leaving soft, small chunks for baby to chew on.
5. Store leftovers, covered, in the refrigerator, for 2 days or in the freezer for up to 2 months.
MAKES 1 TO 2 CUPS, DEPENDING ON THE FRUIT USED
2 fresh apples, pears, peaches, or plums, or 3 to 5 apricots, well scrubbed, peeled, cored or pitted, and cut into medium-size chunks
Water, apple or white grape juice, breast milk, or formula (optional)
1. Pour water to a depth of 1 inch into a medium-size saucepan and bring to a boil over high heat.
2. Place the fruit of choice in the pan, cover, lower the heat to simmer, and cook the fruit until tender, 7 to 10 minutes.
3. For younger babies, puree the fruit in blender or food processor, adding a few teaspoons of water, juice, breast milk, or formula to thin, if desired.
QUICK TIP
Most fruits, especially when they’re well ripened, are naturally sweet. If a fruit puree you are serving tastes a little too tart, add a dash of apple or grape juice—or even juice concentrate. But remember, babies haven’t cut that sweet tooth yet and it’s probably best to keep it that way for as long as you can, by keeping fruits not too sweet.
QUICK TIP
No time to whip up a fresh batch of steamed vegetables or stewed fruit each day? No problem. You can freeze pureed vegetables or fruits or even stews in an ice cube tray. After they’re solid, transfer the individually frozen portions to freezer bags; store for up to two months. Defrost one cube at a time (overnight in the refrigerator) to minimize waste. Each cube-portion equals approximately 1 tablespoon; depending on the age and appetite of your baby; a serving size can be anywhere from one cube to four or more. There’s no need to reheat before serving (after defrosting) unless your baby prefers it warm.
For older babies, mash with a fork, leaving soft small chunks.
4. Store leftovers, covered, in the refrigerator, for 2 days or freeze for up to 2 months.
MAKES APPROXIMATELY ½ CUP
1 ounce (about cup) dried lentils
1 small potato, well scrubbed, peeled, and cubed
½ teaspoon tomato juice (if tomatoes have been introduced) or low-sodium vegetable or chicken broth
1 small carrot, well scrubbed, peeled, and sliced
1. Place all the ingredients in a saucepan and add enough water just to cover.
2. Bring to a boil over high heat, then lower the heat and simmer the stew until the water is absorbed and the vegetables are cooked, about 30 minutes.
3. Puree the stew and carrots in a blender or food processor, or mash with a fork.
4. Store leftovers, covered, in the refrigerator, for up to 2 days or freeze for up to 2 months.
MAKES 4 TO 6 SERVINGS
1 teaspoon olive oil
½ small onion, peeled and chopped
1 small potato, well scrubbed, peeled, and cut into small chunks
1 carrot, well scrubbed, peeled, and sliced
¼ cup dried lentils
¼ cup dried white, navy, or kidney beans, quick-soaked (see Note)
1½ cups low-sodium vegetable stock
1. Preheat the oven to 350°F.
2. Heat the olive oil in a small saucepan over medium-low heat. Add the onions and cook until soft, 3 to 5 minutes.
3. Place the onions in an ovenproof casserole dish. Add the remaining ingredients, cover, and bake until the lentils and beans are very tender, 1 hour. For younger babies, mash or puree the beans and vegetables.
4. Store leftovers in the refrigerator, covered, for up to 3 days.
Note: To quick-soak beans, place them in 2 cups water in a saucepan and bring to a rapid boil. Remove the pan from the heat, cover, and let sit for 1 hour. Then, drain the beans and proceed with the recipe.
Make sure baby’s doctor has given the green light to tomatoes and to wheat before serving this dish.
MAKES APPROXIMATELY 2 SERVINGS
2 ounces alphabet (or other small) pasta
½ teaspoon olive oil
1 large ripe tomato, well scrubbed, peeled, seeded, and finely chopped
¼ cup grated low-fat Cheddar cheese
1 tablespoon cottage cheese
1. Bring a pot of water to a boil over high heat. Add the pasta, lower the heat to medium, and cook until very tender (not al dente). Drain and set aside.
2. Heat the oil in saucepan over low heat. Add tomatoes and cook until very soft, 2 minutes. Remove the pan from heat and add the cheeses, stirring until the Cheddar is melted.
3. Pour the sauce over the pasta and cool slightly before serving.
4. Store leftovers, covered, in the refrigerator, for up to 2 days.
MAKES 1 TO 2 SERVINGS
1 medium-size slice of cooked turkey, cut up
1 teaspoon water
cup fruit-only cranberry sauce
1. Place the turkey and water in a blender or food processor and process to the desired consistency (puree for younger baby, small chunks for older baby).
2. Mix in the cranberry sauce and serve.
Make sure baby’s doctor has given the green light to wheat and to egg yolks before serving this dish.
MAKES 1 TO 2 SERVINGS
1 egg, beaten (use 2 yolks if egg white has not yet been introduced)
1 slice whole wheat bread
½ teaspoon canola oil
1. Beat the egg in a large bowl. Dip the bread in the egg, turning it so that both sides are coated and all the egg is absorbed.
2. Heat the oil in a nonstick skillet over medium heat.
3. Place the bread in the pan and fry until golden brown on both sides, about 5 minutes.
4. Cut the bread into small pieces, removing the crusts, if necessary, and serve warm.
Make sure baby’s doctor has given the green light to wheat and to egg yolks before serving this dish.
MAKES 1 TO 2 SERVINGS
1 egg (use 2 yolks if egg white has not yet been introduced)
¼ cup formula or breast milk
1 slice (about 1 ounce) Swiss or Cheddar cheese
1 slice whole wheat bread, cut in half Vegetable oil cooking spray
1. Beat the egg and breast milk or formula together in a large bowl.
2. Layer the cheese between the bread portions. Using tongs to hold the pieces together, soak the sandwich in the egg mixture, turning it until the liquid is absorbed.
3. Spray a nonstick skillet with vegetable oil cooking spray. Heat over medium-high heat, then reduce the heat to medium, add the sandwich, and cook until golden brown on both sides, about 5 minutes. Cut the sandwich into small pieces, removing the crusts, if necessary, and serve warm.
4. This should be served on the day it is prepared. Store leftovers wrapped in aluminum foil to serve later in the day as a snack or another meal. Reheat, if necessary, in a toaster oven preheated to 325°F.
Make sure baby’s doctor has given the green light to wheat, egg yolks, and citrus before serving this dish.
MAKES 2 TO 4 SERVINGS
1 egg (use 2 yolks if egg white has not yet been introduced)
2 tablespoons orange juice concentrate (or use extra apple juice if citrus has not yet been introduced)
2 tablespoons apple juice concentrate
½ small ripe banana, pureed
¼ cup breast milk or formula
2 slices whole wheat bread
Vegetable oil cooking spray
1. Combine the egg, juice concentrates, banana, and breast milk in a large bowl and mix well.
2. Place the bread in the concentrate mixture and soak, turning the slices with a fork or tongs, until the liquid is absorbed.
3. Spray a nonstick skillet with vegetable oil cooking spray. Heat over medium-high heat, then reduce the heat to medium-low. Add the bread and cook until golden brown on both sides, about 5 minutes. Cut the bread into small pieces, removing the crusts, if necessary, and serve warm.
4. Store leftovers wrapped in aluminum foil, for up to 2 days or frozen for up to 1 month. Once thawed, reheat in a toaster oven preheated to 325°F.
Make sure baby’s doctor has given the green light to wheat before serving this dish.
MAKES 1 TO 2 SERVINGS
Vegetable oil cooking spray
1 small piece (4 inches long by 2 inches wide) fresh fish fillet, such as sole, flounder, or haddock; boneless chicken breast; or tofu
¼ cup fine whole wheat bread crumbs
(see Note)
1 tablespoon Parmesan cheese, grated (optional)
½ teaspoon mayonnaise
1. Preheat the oven to 350°F. Spray a small baking dish with vegetable oil cooking spray. Set aside.
2. Cut the fish (checking carefully for bones), chicken, or tofu into ½-inch strips.
3. Combine the bread crumbs and cheese in a small bowl, stirring to blend.
4. Rub the mayonnaise on the fish, chicken, or tofu strips, then roll them in the crumb mixture.
5. Arrange the strips in the prepared baking pan and bake for 5 minutes. Turn the strips and continue to bake until golden brown and cooked through, about 5 minutes more. Serve warm.
6. Store leftovers wrapped in aluminum foil in the refrigerator for up to 2 days.
Note: To make your own bread crumbs, toast a piece of whole wheat bread, tear it into pieces, and process into crumbs in the blender or food processor. Store in an airtight container for up to 3 days.
Only prepare fruit that’s been okayed by the doctor.
MAKES 1 TO 2 SERVINGS
¼ cup fresh fruit, such as ripe bananas, cantaloupe, peaches, and/or strawberries
¼ cup whole-milk yogurt
1 teaspoon juice-sweetened preserves
Oat circles (such as Cheerios)
1. Depending on the fruit, scrub or rinse it well before peeling or removing the rind. Hull the strawberries.
2. Mince the fruit or cut into chunks, depending on the age of your baby. Arrange the pieces on a small plate and top with yogurt, then preserves, and finally oat circles.
3. This is best served on the day it is prepared. Store leftovers, covered, in the refrigerator, to serve later in the day as a snack or meal.
MAKES 4 SERVINGS
1 tablespoon unflavored gelatin
¼ cup water 1
½ cups unsweetened apple-cranberry or other flavor juice
¼ cup apple juice concentrate
1. Mix the gelatin and the water together in a medium-size bowl; let stand to soften, 1 minute.
2. Meanwhile, bring the apple-cranberry juice to a boil in a small saucepan over medium heat. Remove the pan from the heat and add the unsweetened juice to the gelatin mixture. Stir until the gelatin is thoroughly dissolved. Stir in the juice concentrate and pour the mixture into an 8-inch-square baking tin. Refrigerate until firm, then cut into cubes and mound in a dessert dish.
3. Store leftovers, covered, in the refrigerator, for up to 4 days.
Make sure your baby has been introduced to citrus before serving this dish.
MAKES 4 SERVINGS
1 tablespoon unflavored gelatin
¼ cup water
1 cup fresh orange juice
½ cup banana-orange juice concentrate
1 small ripe banana, sliced
1. Mix the gelatin and the water together in a medium-size bowl; let stand to soften, 1 minute.
2. Meanwhile, bring the orange juice and juice concentrate to a boil in a small saucepan over medium heat. Remove the pan from the heat and add the juice mixture to the gelatin mixture. Stir until the gelatin is thoroughly dissolved.
3. Pour half the mixture into an 8-inch-square baking tin and place in the freezer until thickened, about 10 minutes. Add a layer of sliced banana and cover with the remaining gelatin mixture. Refrigerate, covered, until firm, then cut into squares and serve.
4. Store leftovers, covered, in the refrigerator, for up to 4 days.
MAKES 4 SERVINGS
2 cups plain whole-milk yogurt
1 cup well-scrubbed, peeled, sliced fresh yellow peaches
¼ cup apple juice concentrate
1. Combine all ingredients in a blender or food processor and process until smooth.
2. Pour into an 8-inch-square baking tin and freeze until mushy. Scrape the mixture into a large mixing bowl and beat until fluffy. Repeat the freezing-beating process once or twice more. Then freeze until desired texture is reached. If the dessert freezes too hard, let thaw until spoonable.
Let your self-feeder dig into any of the following:
Cheerios or other low-sugar whole-grain cereal
Whole-grain toast strips
Rice cakes
Graham crackers (look for fruit-sweetened ones)
Unsalted pretzels
Bagels (a few days old, preferably whole-grain)
String cheese
Grated Cheddar cheese
Very ripe peeled pear, peach, plum, avocado, or mango wedges
Banana slices
Fork-mashed peas
Fork-mashed cooked beans (kidney, navy, pinto)
Mini meat (or ground chicken) balls (poached in broth or sauce so they don’t get crusty)
Flaked fish sticks
Cheese omelet or scramble (use only yolks until whites are introduced)
Plain whole-milk yogurt mixed with fruit purees or finely chopped fresh fruit
Melted cheese on whole wheat bread
Cottage cheese and melon pieces
Veggie burger (screen for ingredients baby hasn’t been introduced to)
Finely mashed tuna fish stuffed in whole wheat pita
Steamed frozen mixed vegetables topped with melted cheese
Usually by the first birthday, egg whites and wheat have been introduced. If the doctor has not given them the green light for your baby, save this recipe for the second birthday, or another occasion.
MAKES ONE 9-INCH-SQUARE LAYER CAKE
Vegetable oil cooking spray
½ cups thinly sliced, scrubbed, peeled carrots
About 2½ cups apple juice concentrate
1½ cups raisins
2 cups whole wheat flour
½ cup wheat germ
2 tablespoons low-sodium baking powder
1 tablespoon ground cinnamon
¼ cup canola oil
2 whole eggs
4 egg whites
1 tablespoon vanilla extract
¾ cup unsweetened applesauce
Cream Cheese Frosting (recipe follows)
1. Preheat the oven to 350°F. Line two 9-inch-square cake pans with waxed paper and spray the paper with vegetable oil cooking spray. Set aside.
2. Combine the carrots with 1 cup plus 2 tablespoons of the juice concentrate in a medium-size saucepan. Bring to a boil over high heat, then lower the heat to medium and simmer, covered, until the carrots are tender, 15 to 20 minutes. Transfer the carrot mixture to a blender or food processor and puree until smooth. Add the raisins and process until finely chopped. Set the mixture aside to cool.
3. Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl. Add 1¼ cups of the remaining juice concentrate (and any remaining concentrate from the Cream Cheese Frosting, see below), oil, whole eggs, egg whites, and vanilla and beat just until well mixed. Fold in the carrot puree and applesauce. Divide the batter between the prepared cake pans, smoothing out the tops with a rubber spatula.
4. Bake until a knife inserted in the center of the cake comes out clean, 35 to 40 minutes. Place on wire racks and let cool briefly in the pans, then turn out onto the racks to cool completely.
5. When cool, frost with Cream Cheese Frosting (see recipe below). Place a layer, top side up, on a platter. Spread some of the frosting over the top of the layer. Place the second layer on top of the first layer, top side up, and use the rest of the frosting to frost the top and sides of the cake.
6. Store any leftovers, loosely covered, in the refrigerator for up to 2 days.
MAKES ENOUGH TO FROST ONE 9-INCH-SQUARE LAYER CAKE
½ cup apple juice concentrate
1 pound cream cheese, at room temperature
2 teaspoons vanilla extract
½ cup finely chopped raisins
1½ teaspoons unflavored gelatin
1. Set aside 2 tablespoons of the juice concentrate. Process the remaining juice concentrate, cream cheese, vanilla, and raisins in a blender or food processor until smooth. Transfer to a mixing bowl. Set aside.
2. Stir the gelatin into the reserved 2 tablespoons juice concentrate in a small saucepan; let stand to soften, 1 minute. Then, heat to boiling over medium heat, stirring to dissolve the gelatin.
3. Beat the gelatin mixture into the cream cheese mixture until well blended. Cover and refrigerate just until the frosting begins to set, 30 to 60 minutes. Then frost the cake.
