Whether your baby is just starting solid foods or is a budding foodie, these recipes are sure to please. As your baby is introduced to many new foods and a few old favorites, meats and yogurt are wonderful additions to his or her expanding food repertoire and will provide extra protein, fat, and iron.
Yogurt: Plain whole-milk yogurt may be introduced to your baby at this stage. You will find that most pediatricians recommend introducing yogurt closer to eight months old. Remember that while yogurt is fine, babies should not be drinking milk until they are at least twelve months of age.
Also remember that between the ages of six and eight months, breast milk and/or formula must continue to be the most important source of nutrition for your baby. Replace these milks with solids only when your pediatrician indicates this is appropriate for your baby!
Herbs and Spices: A good time to introduce baby to the universe of aromatic seasonings is around seven to eight months of age. Fresh or dried, herbs and spices provide an excellent opportunity to add zesty flavors typically enjoyed by the whole family. Although sugar and salt are not recommended additions, there are dozens of interesting choices and the decision is yours to make. Here are just a few of the wonderful herbs and spices you can use:
anise
basil
cardamom
chives
cilantro
cinnamon
coriander
dill
garlic powder
ginger
lemon zest
mild curry powder
mint
nutmeg
oregano
paprika
pepper
rosemary
sage
tarragon
vanilla (bean, extract, or powder)
Spices may offer additional benefits beyond zesting up a boring food. Did you know that herbalists tout the following spices for their benefits?
Ginger—good for tummy upsets
Cinnamon—good for tummy upsets, diarrhea, possible antifungal and antibacterial
Garlic—antibiotic, good for blood pressure
Coriander—aids gassiness, stimulates appetite, helps rheumatism and joint pain
Dill—good for hiccups, colic, digestive troubles
Mint—stimulates healthy digestion, helps respiratory issues
Tools: coring or paring tool, baking dish, tinfoil, large mixing bowl, potato masher, fork, blender or food processor (optional)
3 to 4 large apples (Macintosh, Gala, or Braeburn)
Unsalted butter (optional)
Cinnamon (optional)
Raisins and brown sugar (optional, but a must-add if you will be serving to the “big kids”)
Preheat oven to 400 degrees.
Core the apples but leave the peel on. Wipe center insides of each apple with butter if desired and/or add a few drops of water. Sprinkle some cinnamon over the apples (optional). Add raisins and a dash of brown sugar to the inside of each apple if desired. Place the prepared apples upright in a baking dish. Add 2 inches of water to the dish and cover with tinfoil. Bake at 400 degrees for approximately 40 minutes or until the skin puckers and/or fruit begins to bubble.
Once the apples have finished baking, allow them to cool in the dish, then transfer them to a large mixing bowl. If you will be mashing the apples by hand, you may want to slip the apple skins off prior to mashing. If you will be pureeing them in a blender or food processor, you may leave the peel on or remove it if desired.
Baked apples may fall apart while baking—this is perfectly fine. You may turn them into applesauce or mash them gently for finger foods.
Freezes with mixed results. Both applesauce and baked apples (in chunks) freeze well, but may be watery upon thawing or have a gritty texture.
Baking fruits and vegetables (also known as roasting) brings out the most flavors and also retains the most nutrients.
Quick Tips: Stir baked apples into cereal or yogurt.
These baked apples are versatile and make a great mixer for meats such as chicken or pork.
For a sweet and tasty dessert for the grown-ups, place one warm baked apple into a bowl and add a scoop of vanilla ice cream or frozen yogurt. Don’t forget to sprinkle on some granola!
Tools: saucepan, sharp knife, coring or paring tool, baking dish, bowl, blender or food processor (optional)
1 cup pear juice
1 cup apple juice or water
1 pound dried apricots
In a saucepan, bring juice and apricots to a boil and simmer for 15 minutes, then allow to cool. Reserve any leftover liquid to use for thinning the puree. Place apricots into blender or food processor and begin to puree; add the reserved liquid as necessary to achieve a smooth, thin consistency. (You may also add water if necessary.) If the puree seems a bit too runny, add cereal (if desired) to thicken it up a bit.
1 pound fresh apricots (approximately 10 apricots)
Baking: Halve the apricots and remove pits, place “open” side down in a baking dish filled with 1 inch of water, and bake at 400 degrees until soft and tender or puckering of the skin appears.
Steaming: Halve the fruits, remove the pits, and steam in an open saucepan of water until soft and tender. Once the apricots have cooled, slip off the skins.
Blanching: Drop whole, cleansed apricots into a saucepan of boiling water for 5 to 10 minutes; boil just until the fruits are soft. Place apricots into a bowl of cold water and slip off the skins, then cut and pit the fruit.
Puree as per directions given for dried apricots.
Freezes well: Apricot puree will not freeze solid and will feel a bit sticky or tacky to the touch.
Apricots are high in beta-carotene (vitamin A), vitamin C, and lycopene. Just three apricots contain approximately 30 percent of the RDA for vitamin A. This combination of nutrients is one of the best defenses against heart disease and some cancers.
Tools: sharp knife, coring or paring tool, large saucepan, bowl, steamer basket, baking dish, blender or food processor
1 pound fresh peaches, scrubbed clean
Ginger (optional)
Vanilla (optional)
Carve an X into one side of the peaches and place them X side down in a saucepan with 1 inch of water. Bring water to a boil and steam until soft and tender. Remove peaches and place into a bowl; reserve any leftover water to use for thinning out the fruits. Allow peaches to cool, then peel skin from fruit and remove the pit. Place the peaches into your blender or food processor and begin pureeing. Add the reserved water or other liquid as needed to achieve a smooth, thin consistency.
Peel and pit the peaches, then cut into small dices. Place steamer basket into a saucepan and add just enough water to peek through the steaming holes. Steam peaches until soft and tender, approximately 15 minutes. Allow peaches to cool and reserve any leftover water to use for thinning out the fruits. Place the peaches into your blender or food processor and begin pureeing. Add the reserved water or other liquid as needed to achieve a smooth, thin consistency.
Preheat oven to 400 degrees.
Halve the peaches, pit, and place “open” side down in a baking dish filled with 1 inch of water (for a flavor boost, add a sprinkle of ginger and a drip of vanilla to the water and swirl prior to adding the peaches). Bake the peaches at 400 degrees until soft and tender and/or a puckering of the skin appears.
Once they are baked, allow the peaches to cool and peel skin from fruit (remove pits if you did not do so prior to baking). You may choose to leave the skin on your baked peaches, as it may simply melt into the fruit. Place the peaches into your blender or food processor and begin pureeing. Add water or other liquid as needed to achieve a smooth, thin consistency.
Bring 3 to 4 cups of water to a rolling boil in a large saucepan. Add the peaches to the boiling water and boil the fruit for 3 to 5 minutes. Remove fruit to a bowl of cold water and cool for 2 minutes, then slip off the skins and take out the pits. Reserve any leftover water to use for thinning out the fruits. Place the peaches into your blender or food processor and begin pureeing. Add the reserved water or other liquid as needed to achieve a smooth, thin consistency. Add cereal (if desired) to thicken up.
Freezes well.
Frozen peach slices stuffed into a baby-safe feeder are great for helping to alleviate teething pain.
Quick Tips: Once picked, a peach will not become sweeter, nor will it ripen further. A peach will become softer and juicier, however. When selecting peaches, you want to ensure there are no cuts or bruising on the fruit. Purchase peaches that are firm yet slightly yielding when gently pressed. The peach should also smell sweet and fragrant.
Peaches tend to lose their nutritional value with prolonged cooking. Baking peaches or using a microwave to steam them may be the best choice of cooking for optimal nutrient retention.
Tools: sharp knife, blender or food processor, saucepan, steamer basket
1 ripe mango
Formula, breast milk, or water for thinning (optional)
Peel and dice the mango. Place mango chunks in a blender or food processor and blend until the proper consistency for your baby is achieved. Add formula, breast milk, or water to thin if needed.
Note: You may give the mango chunks a gentle steaming if you are offering them to a baby who has just begun solids.
Freezes well.
Mangoes may be allergenic, though they are not commonly known to cause a life-threatening reaction. A person who has an adverse reaction will get a skin rash, like that from poison ivy or poison oak, when he or she comes into contact with either the sap from the mango tree or the skin of the fruit itself (the actual “meat” of the mango is not allergenic). Many pediatricians recommend waiting to introduce tropical fruits until baby is eight months old, so use your judgment on this one.
Quick Tips: To prepare and peel a mango, cut the fruit lengthwise, along the side of the pit.
Cut off its flesh from one side, then repeat the same process on the other side. Then cut the ends off the pit.
Cut the remaining flesh from the pit. Use a small sharp knife to peel the skin from the flesh. Dice or cube as desired.
It is easier to make your cubes/dices prior to removing the skin. Just make sure you don’t cut through it. Once you have made your cube/dice “pattern,” simply turn the skin inside out and slice the pieces away.
Tools: sharp knife, steamer basket, saucepan, baking dish, blender or food processor
1 pound ripe plums, scrubbed clean
Formula, breast milk, or water for thinning (optional)
Slice open the plums, remove the pits, and dice the meat into small chunks. Place chunks in a blender or food processor and puree until the proper consistency for your baby is achieved. Don’t worry about the skins, as they will blend nicely into the puree. Add formula, breast milk, or water to thin if needed.
Steaming plums: Drop a steamer basket into a saucepan containing 1 to 2 inches of water and add the plum chunks. Bring water to a boil and then simmer until plums are fork tender. Allow to cool and then puree as desired.
Baking plums: Halve the fruit, pit, and place “open” side down in a baking dish filled with 1 inch of water. Bake at 400 degrees until soft and tender or puckering of the skin appears. Allow the plums to cool and then puree as desired.
Freezes well.
Prunes, also known to help maintain bowel regularity and alleviate constipation, are really just dried plums. Recently, you may have noticed that prunes may be scarce or no longer available at your local grocer. There is a move to try to make them more appealing to a wider variety of consumers, so they are now being marketed as “dried plums.”
Quick Tips: Like many other stone fruits, plums are delicate. Choose dark-colored plums without bruising, soft spots, or cuts.
While plums will store well, you should use them within a week of purchase. The longer they are stored, the more bruised and softened they become.
Tools: saucepan, blender or food processor
1 (16-ounce) bag of dried plums/prunes
Soak dried prunes in a saucepan with a small amount of water over low heat until they plump up, or steam them gently. Once they are plump and tender, toss them into blender or food processor and begin to puree. Add soaking liquid without sparing any. Prunes tend to take on a pasty, gluey consistency when they are pureed; the more water you add, the easier it is to puree to a texture your baby will tolerate.
Freezes well: Prune puree will not freeze into a solid block and may feel sticky or tacky to the touch.
The darker the color of a fruit, the higher the amount of compounds thought to fight cancer and other diseases.
Tools: vegetable peeler, sharp knife, steamer basket, saucepan, blender or food processor
½ pound carrots (approximately 4 to 6 large carrots)
Peel carrots and then cut them into small chunks. Place the chunks into a steamer basket submerged in a saucepan with just enough water to be visible through the basket. Steam until fork tender, approximately 20 minutes. Allow carrots to cool a bit and then place into blender or food processor and begin puree. Add fresh water as necessary to achieve a smooth, thin consistency.
Freezes well.
Those cute, conveniently packaged little baby carrots that are found in the grocery store are actually impostors. Baby carrots are the product of modern technology: they are cut from the Imperator variety and are specially formed by a machine that cuts them out from full-sized older carrots. Some “growers” add green food coloring at the “stem” for further effect. If you are looking for the real thing, purchase the Nantes variety.
Quick Tips: Do not reserve any leftover water to use for thinning out carrots if your baby is under eight months old, as nitrates may seep into the cooking water.
For an in-depth overview of nitrates, see here in chapter four.
Tools: vegetable peeler, sharp knife, glass casserole dish, blender or food processor
½ pound carrots (approximately 4 to 6 large carrots)
Olive oil for greasing
Preheat oven to 350 degrees.
Peel the carrots and cut them lengthwise into thick slivers. Lightly oil a glass casserole dish and add the carrots. Bake at 350 degrees for approximately 45 minutes or until carrots are fork tender and have turned dark orange. Let cool, then puree, adding water as needed to create a texture suitable for your baby.
Freezes well.
Carrots are often one of baby’s first foods. They are easy to digest and are packed with nutrients such as vitamin A, vitamin C, and calcium.
Quick Tips: You can cut baked carrots into little bits and serve as finger food.
Alternatively, freeze the carrot dices in a freezer bag. This will allow you to serve up some “fast food.”
Tools: vegetable peeler, sharp knife, steamer basket, saucepan, tinfoil, blender or food processor
1 pound fresh parsnips
Olive oil (if roasting)
Wash and peel parsnips, then slice into 1-inch pieces. Place the parsnips in a steamer basket placed in a saucepan with about 1 to 2 inches of water; steam until fork tender and mushy*. Let cool slightly, then transfer parsnips to blender or food processor and begin to puree. Add water from saucepan as needed to achieve a consistency your baby will enjoy.
Peel parsnips, then cut them in half lengthwise.
Lay the parsnips on tinfoil set on top of a baking sheet and drizzle olive oil over them. Close up the tinfoil and then bake at 400 degrees for approximately 30 minutes or until tender. Cool slightly, then place parsnips into blender or food processor and begin to puree. (Chop or mash if your baby likes that texture.) Add water as necessary to achieve a smooth, thin consistency.
Freezes well: Parsnips freeze well, but you may need to rethin them once they have thawed.
Select parsnips just as you would carrots. Parsnips should not be discolored or have cuts and bruises on them. There should be nothing growing or sprouting from the top of the parsnip, nor should there be little root hairs growing along the vegetable itself.
Tools: steamer basket, saucepan, blender or food processor
1 pound fresh peas or 1 (16-ounce) bag frozen peas
Pinch of garlic powder (optional)
Open the peapods and scrape out peas. Place the fresh peas into a steamer basket in a saucepan with just enough water to show slightly through basket. Steam until very tender; be sure to check on the water level. Allow the peas to cool a bit and reserve any leftover water to use for thinning out the peas. Place the peas into blender or food processor, add garlic powder (if desired), and begin to puree, adding the water as needed.
Cook the peas according to the directions on the package and then proceed as indicated above.
Freezes well.
One cup of peas contains more protein than 1 tablespoon of peanut butter and also provides calcium, vitamins A and C, and iron. Considering the size of a pea, its nutritional value is amazing.
Quick Tips: Try plunging hot cooked peas into a bowl of ice cold water as soon as they are cooked; this is known to help make a smoother puree.
You may also push the peas through a sieve or mesh strainer to get rid of any remaining skins.
Tools: sharp knife, baking dish, large bowl, potato masher, blender or food processor (optional)
1 sugar pumpkin, approximately 5 pounds*
Pinch of nutmeg and/or cinnamon
Formula, breast milk, or water for thinning (optional)
Preheat oven to 400 degrees.
Halve the pumpkin and scrape out the seeds. Place halves facedown in a baking dish filled with approximately 1 to 2 inches of water, add spices to the water, and stir. Bake at 400 degrees for approximately 40 minutes to 1 hour. The skin should be “puckery” and/or wrinkled and pumpkin should feel soft when gently pressed. Remove the pumpkin and turn it over. Let cool, then gently scoop out the meat and remove it to a large bowl to cool. (Do not scrape too close to the shell or you may find long hard fibers in your pumpkin meat.) Mash or puree as needed for your baby, adding whatever liquid you prefer to reach the proper consistency.
Note: Once cooked, pumpkin should be used and/or chilled immediately. If you will not be using the cooked pumpkin immediately, store it in either pureed form or in cooked chunks in the freezer. Puree freezes well.
Pumpkins are great sources of vitamin A and beta-carotene as well as potassium, protein, and iron. Pumpkin is one of the foods that can cause your baby to turn orange!
Quick Tip: Pumpkins may be poached, boiled, steamed, or baked. A pumpkin must be cooked immediately after you have cut it open or a brownish black mold will begin to set into the flesh.
Bake a pumpkin exactly as you would bake a winter squash (acorn, butternut, etc.); after all, pumpkin is a squash!
Tools: sharp knife, saucepan, steamer basket, blender or food processor
1 pound fresh yellow summer squash or zucchini, scrubbed clean, seeded, and cut into chunks
Pinch of basil
Place about 2 inches of water in a saucepan along with the basil. Insert the steamer basket, and add the squash. Steam until squash is fork tender, approximately 15 minutes. Allow the cooked squash to cool, then place into your blender or food processor and begin to puree. Add water as necessary to achieve a smooth, thin consistency.*
Freezes well: Squash may thaw to a superwatery consistency and you may need to thicken it up with baby cereal.
The skin of summer squash is thin and delicate. Because of this, summer squash is not great for storing. Be sure to handle the squash with care to avoid bruising. If you are going to store summer squash in the refrigerator, do not wash it prior to storing. Water droplets on the squash may actually cause tiny spots of decomposition to develop. Always store summer squash in the crisper box of the refrigerator.
Quick Tips: Consider giving patty pan squash a try. Patty pan is tender and almost sweet. It is known to some as “the spaceship squash” because it actually looks like a flying saucer. Cook patty pan just as you would zucchini or summer squash.
Quick Tip: One of my favorite methods for making a tasty chicken and veggies meal is to take 3 chicken breasts (diced), a few carrots (peeled and diced), a diced onion, and some other veggies and toss the whole lot into the slow cooker. I add 4 or 5 cups of water or broth and some seasonings of my choice.
All I need to do is turn the Crock-Pot or slow cooker on low, and within 6 to 8 hours I have a nice meal for sharing with baby.
Tools: sharp knife, saucepan, bowl, blender or food processor
1 boneless, skinless chicken breast or 1 turkey breast filet, uncooked and diced
Pinch of sage
Place chicken breast, sage, and 1 cup of water in a medium-sized saucepan and bring to a slow boil. Lower heat and simmer until the poultry pieces are cooked, approximately 20 minutes. Keep an eye on the liquid level when simmering. When poultry is fully cooked, remove it to a bowl and allow to cool in the refrigerator. Be sure to reserve any remaining water. Place cooled poultry chunks in blender or food processor and puree until a powdery mix is formed. Slowly add reserved water and puree to a smooth consistency.
Freezes with mixed results: Pureed chicken may thaw to a gritty texture, so be prepared to add something to help smooth out the texture.
The light meat of chicken (and turkey) such as the breast is considered higher in protein and lower in fat. The darker meat of chicken (and turkey) such as thighs and legs is higher in iron and fat. It’s a great idea to offer your baby the darker meat of either turkey or chicken: the higher fat content makes it easier to puree into a relatively smooth texture, and the higher iron is a nutritional bonus.
Quick Tip: When pureeing meats, add as much liquid as needed to make a consistency appropriate for your baby.
Tools: Crock-Pot/slow cooker
1 whole (6-pound) chicken, cleaned (be sure to remove the gizzards)
Spices as desired
¼ cup apple juice (optional)
1 lemon, cut in half (optional)
Place the whole chicken in the Crock-Pot and sprinkle with spices of your choosing. If desired, add the apple juice to the Crock-Pot or place the lemon in the chicken cavity. (One or the other—but not both—is best for taste.) Turn Crock-Pot on low and cook for 6 to 8 hours (or 3 to 4 hours on high). When chicken is cooked, make a few meals: chicken and rice, chicken salad, chicken Alfredo, chicken soup…
Freezes well.
Chicken is a great meat to add to anything! You could serve chicken at least seven different ways during the week. Babies often do well with chicken because of its relatively mild taste and soft texture.
Tools: vegetable peeler, sharp knife, baking dish, tinfoil, blender or food processor
2 boneless, skinless chicken breasts, uncooked and diced
1 large apple, peeled, cored, and diced
Preheat oven to 375 degrees.
Place chicken, apple, and 1 cup of water in a baking dish and cover with tinfoil. Roast in the preheated oven for 15 minutes. Remove dish from oven and carefully uncover, stir contents, and return to oven for another 15 minutes; add more water if needed. When chicken is fully cooked and apple has been reduced to mush, remove from oven and allow to cool. Place cooled chicken mixture in a blender or food processor and puree until you reach a consistency suitable for your baby.
Freezes with mixed results: May thaw to a gritty and watery texture. Best when reheated in a saucepan so that ingredients may be easily recombined.
The apple in this roasted chicken dish will impart a wonderful flavor and makes the meat soft, juicy, and tender.
Quick Tip: Chicken pairs well with almost any fruit or vegetable. Cooking the chicken with a fruit or a vegetable offers your little one the chance to enjoy meat that is not bland and boring.
Double or even triple this recipe and enjoy an effortless and tasty family entrée!
Placing lemon in the cavity will give the chicken a light and airy citrus flavor.
Tools: blender or food processor (optional)
cup chopped cooked chicken or turkey
¼ cups oft-cooked apple (no skin or seeds) or natural applesauce
Pinch of cinnamon (optional)
Place both ingredients in a food processor or blender. Add cinnamon if desired, then puree to a consistency suitable for your baby, adding water to thin if required.
Freezes with mixed results: May thaw to a gritty and watery texture. Best when reheated in a saucepan so that ingredients may be easily recombined.
When cooking dinner for the whole family, you will save time by setting aside a few portions to create a baby meal.
Quick Tip: Lightly mash or chop this tasty meal and serve as finger food for babies who are self-feeding.
Tools: saucepan, blender or food processor
3 large brown organic eggs
Formula, breast milk, or water for thinning (optional)
Pour water into a saucepan until it is half-full. Gently place the eggs in the pan and bring the water to a hard rolling boil. Boil the eggs for approximately 25 minutes or until the shells begin to split. Remove the eggs from the pan and allow them to cool. (Cooled eggs will peel much more easily than hot or warm eggs.) Peel the eggs and separate the yolk from the white. (You can save the whites and make yourself some egg salad!) Place yolks in a blender or food processor and puree, adding formula, breast milk, or water to create a consistency suitable for your baby.
Does not freeze well: If you are going to freeze cooked eggs, do not puree them. Raw eggs should not be frozen.
Pediatric authorities now say that it is fine to introduce your baby to egg yolks, even to the whole egg, as early as six months of age. If your family has a history of egg or other food allergies, please consult your personal physician about when to introduce eggs to your baby.
Quick Tip: Separating the egg yolk from the white is easiest to do when the eggs have been hard-boiled.
You can tell if an egg is completely hard-boiled simply by spinning the egg. A fully cooked egg will spin rapidly and in a circular motion. Raw eggs don’t really spin, they wobble.
Tools: frying pan, bowl, spatula, fork, blender or food processor
1 teaspoon olive oil or unsalted butter
2 egg yolks
Place the olive oil in the frying pan and warm the pan. Crack the eggs and separate the yolks from the whites. Scramble the yolks in a bowl or directly in the frying pan. Fry until the yolks are thoroughly cooked, then transfer to a bowl and mash with a fork or use a blender or food processor to puree as needed.
May be frozen: If you are going to freeze cooked eggs, do not puree them. Raw eggs should not be frozen.
Scrambled egg yolks cooked with olive oil or butter make great finger foods for babies. Add cheese if desired.
Quick Tip: You may add formula, whole milk, or even breast milk to the yolks prior to scrambling them.
Tools: frying pan, whisk
1 teaspoon unsalted butter
2 whole eggs (or just the yolks)
¼ cup vegetable puree or soft-cooked vegetable dices
You can add the vegetables directly to the whisked eggs and scramble in the pan if desired. Scrambled eggs will hold up well with many kinds of additions.
Quick Tip: You can scramble with either vegetable puree or soft-cooked vegetables dices.
Tools: large bowl, knife, fork, cutting board
1 cup steel-cut oats
½ cup dried cranberries, chopped finely
¼ cup raisins, chopped finely
1 medium apple, peeled, cored, and finely chopped (about ¼ to ½ cup)*
½ cup whole milk or plain whole-milk yogurt
Place all ingredients in the Crock-Pot/slow cooker along with 6 cups of water, stir well, and turn cooker on to low heat. Cook overnight (8 to 9 hours). Smell the wonder in the morning and enjoy!
Mash or puree if needed and thin with any liquid you prefer. Be sure that the raisins and cranberries have reduced enough so that no choking hazards are present.
Does not freeze well.
Oatmeal is a great grain to keep the bowels regular because of its high fiber content.
Quick Tip: To ensure that your oatmeal does not burn or become rubbery, turn the Crock-Pot/slow cooker on right before you go to bed. When the family wakes up, you’ll have a breakfast for all to share!
Tools: medium-sized saucepan
1 cup cooked brown rice
1 cup plain whole-milk yogurt
½ cup peach puree
Pinch of cinnamon
Combine all ingredients in the saucepan and bring to a gentle simmer. Continue to simmer on low until creamy and well blended.
Freezes with mixed results.
This recipe can be used to make any quick and easy rice pudding. Use whole milk to replace the yogurt if desired and try adding raisins and figs.
Quick Tip: Substitute the peaches for apricots, applesauce, pears, sweet potatoes, or even pumpkin—the possibilities are endless!
Tools: large bowl, spoon
1 large (16- or 32-ounce) tub plain whole-milk yogurt
Fruits and vegetables, pureed or mashed
Combine all ingredients, divide into portions, and freeze or store in the refrigerator.
Here are a few Yogurt Meal ideas:
Blend yogurt with sweet potatoes and rice. Add a pinch of cinnamon if desired.
Blend yogurt with green beans and applesauce.
Blend yogurt with peach puree and chicken.
Blend yogurt with mango, banana puree, and oatmeal.
Blend yogurt with silken tofu and butternut squash puree.
Freezes with mixed results: Thaw slowly in the refrigerator and stir vigorously to reconstitute.
Yogurt with live cultures helps keep a healthy balance of bacteria in the intestines. Live cultures help promote better digestion and maintain the balance between good and bad yeast.
Quick Tip: You may have seen those “yogurt meals” in the grocery store, but you don’t have to break the bank by purchasing them. Yogurt meals are probably one of the easiest meals to assemble for your baby.
Tools: 2 mixing bowls, whisk, large frying pan, spatula
cup whole milk
2 eggs, or 4 egg yolks
1 large banana, thinly sliced
1 cup all-purpose flour
1 tablespoon vegetable oil
1 tablespoon unsalted butter
Combine the milk, eggs, and banana in a mixing bowl. Place the flour in a second mixing bowl, then slowly add the wet ingredients, blending thoroughly with a whisk. Heat the oil in the frying pan over medium heat, melt the butter in the pan, and then add the mixture to the pan as if you were making an omelet. Fry until the edges look golden brown, then flip with a spatula and fry the other side until golden brown.
Does not freeze well.
Egg dishes are a great way to incorporate fruits, veggies, and even meats into your baby’s diet.
Quick Tip: Don’t let the name of this recipe fool you—it’s easy to make and totally tasty! If you’re still put off, let’s call it a frittata; my kids won’t eat a frittata, but they will eat a banana omelet!
Tools: vegetable peeler, sharp knife, baking dish, tinfoil, bowl, blender or food processor
1 sweet potato, peeled and diced
2 ripe peaches, pitted and cubed
Pinch of cinnamon or ginger
Preheat the oven to 375 degrees.
Combine sweet potato and peaches in a shallow baking dish and add just enough water to slightly cover. Sprinkle a pinch of cinnamon or ginger over the dish and stir, then cover with tinfoil. Bake for approximately 20 minutes or until peaches and sweet potatoes are fork tender (check on the water level often). Reserve any remaining water and transfer sweet potatoes and peaches to a bowl to cool. Puree or mash as needed for your baby’s texture preference.
May be frozen: Some wateriness may occur upon thawing. Try adding some plain whole-milk yogurt to reconstitute.
You can double, triple, or even quadruple this recipe and turn it into a delicious holiday side dish for the grown-ups and bigger kids in the family. Simply mash all the ingredients together, add ½ cup whole-milk yogurt per each doubling of the recipe, and then return the mix to a baking dish. Drizzle with maple syrup, sprinkle on some chopped nuts, and warm in a heated oven for 15 minutes.
Quick Tip: Bake a few sweet potatoes ahead of time and freeze them in chunks. That way you can take out a few chunks and use as needed in any recipe you choose. This is a great time-saver.
Tools: vegetable peeler, sharp knife, saucepan, bowl, fork, blender or food processor
2 yellow squash, washed, seeded, and chopped
2 zucchini, washed, seeded, and chopped
1 medium apple, peeled, cored, and diced
Place all ingredients in a saucepan along with ½ to 1 cup of water and bring to a boil. Lower heat and simmer until fork tender, approximately 15 minutes. Be sure to check on the water level and add more if needed. Remove from saucepan and allow to cool; save any remaining cooking water to thin. Mash or puree as needed.
Freezes with mixed results: May be very watery upon thawing. Stir well to reconstitute and thicken with a grain such as rice or barley if needed.
The nutrients found in this mix are too numerous to name! This is a great recipe to serve with meat because the high amount of vitamin C will help with iron absorption.
Quick Tip: If your baby is able to handle the texture and does not appear to have any digestive issues, there is no need to peel the summer squash. Be sure to peel the apples if you will not be pureeing this recipe.
Tools: sharp knife, fork, large bowl, blender or food processor (optional)
3 ripe peaches, scrubbed clean, pitted, and diced
1 cup cottage cheese
Sprinkle of wheat germ
Combine all ingredients and mash or puree as needed. Serve chilled.
Does not freeze well.
Cottage cheese is a wonderful finger food because of the curds. If possible, purchase large-curd cottage cheese for your little one, as bigger curds will be easier to pick up and they might just stay on a spoon, too!
Quick Tip: Before you serve cottage cheese, be sure that feeding your baby dairy products is suitable. You can serve this as a meal or snack in a bowl for baby to pick at and explore. Serve as a dip for baby to dip in with finger foods like bagels, vegetable dices, and even shredded meats.
Tools: sharp knife, mixing bowl, fork
Cut avocado in half and remove pit. Score with a knife so that dices or chunks can be removed. Add the banana, mango, and peaches to a mixing bowl, then add the avocado. Mix gently to combine, add lemon juice, and mix again to spread the lemon juice throughout. Mash the fruits gently, just enough to squish them up a bit, and serve.
Freezes with mixed results.
If you were lost in a jungle and had only wild bananas and avocados to eat, you could survive for a long time. These are two fruits that contain 99 percent of the nutrients a human needs to survive!
Quick Tip: This “salad” is a great way to serve more chunky textures to your baby. Sprinkle on some wheat germ to help coat the fruits and make them easier to pick up.
You may want to serve this right after preparing to minimize the browning and softening of the avocado. To help slow the browning process, add 1 or 2 drips of lemon juice and stir well.
Add a dollop of yogurt if desired. Puree everything together if your baby is not yet accepting chunks and texture.
Tools: medium-sized saucepan, fork, blender or food processor (optional)
1 cup peeled and diced fresh pumpkin
2 cups peeled, cored, and chopped apples
Pinch of cinnamon
Place all ingredients in a medium-sized saucepan along with 1 to 2 cups of water. Heat to a gentle simmer and continue to simmer on low until the fruits are soft and fork tender (check on the water level during simmering time), approximately 20 minutes. Allow to cool, then mash or puree if needed.
Freezes with mixed results: May be watery upon thawing; stir well to reconstitute.
Pumpkin and apples offer an abundance of vitamin A, vitamin C, folate, and even calcium. This combination would be great to help boost iron absorption; serve with meats whenever possible. Mix into yogurt, oatmeal, or even pureed chicken.
Quick Tip: If you let this recipe simmer for a longer length of time, you’ll have a nice fruit butter!
Tools: sharp knife, large saucepan
4 tablespoons unsalted butter
2 cups arborio rice
2 small onions, finely diced and chopped
1 small butternut squash, peeled, chopped, and diced into small, relatively uniform pieces (2 to 3 cups)
6 cups chicken stock (use half chicken and half vegetable if desired)
½ cup apple juice
Cooked chicken, shredded or diced (optional)
1 cup freshly grated Parmesan cheese (optional)
In a large saucepan, melt the butter on medium heat and then add the rice and onion, cooking until translucent. Lower the heat, add the squash, and cook for 5 minutes. Slowly add the stock and apple juice, stirring with each addition. Cover and simmer on low until all liquid is absorbed, approximately 20 minutes. Peek inside to check on the progress. Once the risotto has fully cooked, add shredded or diced cooked chicken or sprinkle Parmesan if desired.
Freezes well.
Risotto is a hearty stick-to-the-ribs dish that can be used as a full meal with the addition of protein.
Quick Tip: This recipe will make approximately 6 adult-sized servings, so be sure to freeze any leftovers!
Tools: mixing bowl, saucepan
1 part butternut squash, cooked
½ part mango, scrubbed clean, pitted, chopped, and mashed
½ part peaches, scrubbed clean, pitted, chopped, and mashed
Combine all ingredients and mix well, then warm in a saucepan. Mix into yogurt, oatmeal, barley, or rice if desired.
Freezes with mixed results: May be watery upon thawing; stir well to reconstitute.
The flavor combination of these three foods is truly tasty. It’s also packed with vitamins A and C, calcium, and folate!
Quick Tip: If your baby is self-feeding, consider using diced fruit and squash and squishing gently.
Mix in wheat germ or crushed cereal (for babies eight months of age and older) to boost nutrition and make the dices less slippery.
Tools: vegetable peeler, sharp knife, baking dish, tinfoil, fork, blender or food processor (optional)
Olive oil for greasing
5 parsnips, scrubbed, peeled, and cut lengthwise
3 ripe pears, washed, cut in half, and cored
Pinch of ginger, cinnamon, or nutmeg, or a mix of all three
Preheat oven to 400 degrees and lightly oil the baking dish.
Add parsnips, pears, and ginger (or another of the spices listed) to the baking dish along with 1 cup of water; arrange so that pears are “facedown.” Cover the baking dish with tinfoil and roast for 20 minutes. Remove from the oven and test parsnips with a fork. Pears will likely be finished cooking. If parsnips are not fork tender, return to the oven and check them every 10 minutes. Once the dish is finished baking, remove from the oven and cool. Mash or puree as needed. Divine when mixed with yogurt!
Freezes with mixed results: May be watery upon thawing; stir well to reconstitute.
Parsnips contain vitamin K and calcium but no vitamin A; that’s where the pears come in. This dish serves up a well-rounded balance of vitamins and minerals.
Quick Tip: Roast everything together in the oven to get the most out of the delicious flavors of the nutty parsnips and the sweet pears.
Tools: sharp knife, coring or paring tool, 2 baking dishes, large bowl, potato masher, blender or food processor (optional)
1 to 2 tablespoons olive oil, enough to lightly coat the pan
2 medium sweet potatoes, peeled and diced
3 large apples (Macintosh, Gala, or Braeburn), peeled, cored, and chopped
Cinnamon and/or nutmeg (optional)
1 butternut or acorn squash, cut in half, seeds scooped out
Preheat oven to 400 degrees.
Prepare a large (9 × 13) baking dish with a light coating of olive oil. Add sweet potatoes and apples to the baking dish, then add 2 inches of water. Prepare another baking dish, large enough to hold the squash, by adding 2 to 3 inches of water and a sprinkle of cinnamon and/or nutmeg. Place the squash “facedown” in the baking pan. Bake both dishes at 400 degrees for approximately 40 minutes or until done. Squash skin will pucker, and apples and sweet potatoes will turn a bit mushy. Once everything has fully baked, allow to cool in the baking dishes.
Remove the cooled squash and turn it over, then gently scoop out the meat and remove it to a large bowl. Transfer apples and sweet potatoes to the bowl with the squash and mix gently. Mash contents by hand or remove to a blender or food processor if you will be pureeing.
Note: Prior to blending or pureeing with the squash, remove a few portions of the apples and sweet potatoes and serve as a side dish for grown-ups. Purees will freeze well, but apples may become watery when thawed.
Freezes with mixed results.
The combination of these fruits and vegetables is a veritable vitamin explosion! Not only that, but this dish is so yummy that a few parents have forgotten they were making it for baby food. Please make sure that you don’t eat all of this dish—save some for your baby’s meals!
Quick Tip: This recipe allows you to “exploit your oven” by saving energy and cooking more than one food at a time. Added bonus: You’ll have enough left over for your meal, too! You can save even more time and energy by baking this when you are ready to bake your main course.
If baking seems too time-consuming, you can simply steam all three foods together and then prepare as you wish.
Tools: sharp knife, baking dish, tinfoil, bowl, fork, blender or food processor (optional)
1 sugar pumpkin, no larger than 5 pounds
4 peaches, pitted and cut into quarters
Cinnamon, nutmeg (optional)
Preheat oven to 400 degrees.
Cut the pumpkin in half and scoop out the seeds. Add 2 inches of water to the baking dish and set the pumpkin halves “faceup” in the middle. Place the peach quarters in the pumpkin halves and sprinkle some water over the pumpkin halves, and some spices if desired. Cover the baking dish with tinfoil and bake for 45 minutes or until the pumpkin shell turns a bit golden in color and feels soft when gently pushed in. The meat will also begin to crumple away from the shell. Allow to cool, then remove peaches to a bowl, scoop out the pumpkin flesh, and add to the bowl of peaches. Mash or puree as needed.
Freezes with mixed results.
It is said that the first pumpkin pie was not at all like the pumpkin pie we know and love today. The colonists made pumpkin pie by slicing off the top of the pumpkin, scooping out the seeds, and adding milk, spices, and honey to the inside. They were then said to have roasted the whole pumpkin in the ashes of an open fire. Why not try this in your oven?
Quick Tip: Save the pumpkin seeds and roast them along with the pumpkin and peaches. Toasted pumpkin seeds are nutritious and make a great snack for older kids. You can also add the toasted seeds to homemade granola, muesli, oatmeal bars, or trail mix.
3 cups pumpkin puree (you may use canned, but not the pumpkin pie mix)
¾ cup apple juice
2 teaspoons ground ginger
½ teaspoon ground cloves
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 cup maple syrup
Combine all ingredients in a large saucepan and stir well. Bring contents to a gentle boil. Reduce heat and simmer for 1 to 2 hours or until thickened. Stir frequently and check on your pumpkin butter often so that it does not burn. Believe me, it will stick to the pan and get scorched; I now set a timer whenever I need to check in on a food that is cooking!
Spread this tasty fruit butter on a raw bagel as a teething reliever for your little one, or mix it into yogurt, chicken, or anything you may think of. You can even use this as the filling for thumbprint cookies.
Tools: baking dish, plate, mixing bowl, fork
1 (6-ounce) salmon filet
Pinch of basil
Pinch of garlic powder
½ cup cooked peas
½ cup plain whole-milk yogurt
Preheat the oven to 400 degrees.
Arrange salmon filet in a baking dish and sprinkle with water, basil, and garlic powder. Cover dish and bake for approximately 15 minutes or until filet begins to flake.
When filet is finished baking, transfer to a plate and allow the fish to cool a bit, then place it in a mixing bowl. Mash salmon and combine with the cooked peas and yogurt. Serve.
Does not freeze well.
Salmon is not a high-risk fish for mercury contamination; it is an excellent source of omega-3 fatty acids and protein. Many medical resources recommend eating salmon, or another type of fish, at least once per week.
Quick Tip: Salmon is a wonderful brain food for babies and grown-ups alike. It is a perfect fish to serve to baby, as it can be moist and tender and flaky. You can cut it into flakes for finger food or mash it into other foods.
Tools: vegetable peeler, sharp knife, bowl, baking dish, potato masher, blender or food processor (optional)
4 carrots
4 parsnips
2 apples
Pinch of cinnamon
1 tablespoon olive oil plus extra for greasing
Peel and dice carrots, parsnips, and apples, then add them to a bowl with a pinch of cinnamon and 1 tablespoon of olive oil. Stir to combine. Lightly oil a baking dish, then add the contents of the bowl and bake at 400 degrees for approximately 25 minutes or until all the foods are fork tender. Allow to cool and then puree as needed, adding water to thin if required.
May be frozen: This mash may be mushy or gritty when thawed. For best results, freeze in portions that have not been pureed and then thaw and puree as needed.
The colder the weather, the sweeter the parsnip will be. Parsnips are typically harvested after the first frost of the season. The cold frost turns the starch of the parsnip into sugar and gives it a sweet flavor.
Quick Tip: When purchasing carrots and parsnips, be sure there are no signs of sprouting on the tops or hairs growing along the length of the vegetables.
Tools: fork, bowl, saucepan
1 cup cooked mashed sweet potato
¼ cup mashed mango
¼ cup mashed banana
¼ cup plain whole-milk yogurt
In a bowl, combine the sweet potato, mango, and banana. Add mixture to a saucepan and heat gently to infuse flavors, then remove from heat to cool. Fold in yogurt and serve.
Freezes with mixed results.
This mini-meal packs a wallop of a nutritional punch, with large amounts of vitamins A and C and even calcium, folate, and iron, with added protein and fat from the yogurt.
Quick Tip: If you have leftover banana and mango, toss into a blender or food processor with ½ cup of plain whole-milk yogurt to mix in with oatmeal. Alternatively, freeze in Popsicle molds for a healthy and tasty frozen treat.
You could also freeze any leftovers in ice cube trays for use in a mesh feeder, which is a great little gadget that lets you offer larger bits of food to your baby without the risk of choking. It consists of a mesh bag attached to a handle. Foods are placed in the bag, which snaps shut and only allows small, digestible pieces to come through.
Tools: sharp knife, coring or paring tool, blender or food processor
½ cup cubed mango
1 banana, peeled and mashed
2 peaches, pitted and cubed
Combine all fruits in a blender or food processor. Blend or puree, adding water if needed, to a consistency suitable for your baby.
May be frozen: Some browning may occur, mostly because of the banana.
Mangoes are low in fat and low in calories, but they are very high in fiber. You will also find lots of vitamins C and B in mangoes as well as iron, potassium, and protein. With the added nutrients of bananas and peaches, this mix is a wonderful breakfast to help start the day!
Quick Tip: Using frozen peaches and frozen mangoes is a great time-saver.
Tools: sharp knife, medium-sized saucepan, blender or food processor
½ cup uncooked brown or jasmine rice
3 apricots, sliced into small dices or slivers (approximately ½ cup)
1 boneless, skinless chicken breast
Combine all ingredients in a medium-sized saucepan, add 2 cups of water, and bring to a boil. Cook over medium-low heat for 30 minutes or until the rice is soft, fragrant, and a bit soupy. Take out the chicken breast and cut into small pieces, return to the saucepan, and cook an additional 15 minutes. Add more water if needed and stir frequently to keep the rice from sticking to the pot. Once the mixture is fully cooked, allow to cool for 10 minutes and then transfer to a blender or food processor. Puree as needed for your baby’s age and texture requirements. This makes a great finger food meal for older babies and toddlers alike.
Freezes well.
Chicken and apricots with brown rice is a favorite dish of many babies and adults as well. The apricots will add vitamin C to help the body absorb the iron in the chicken, and the rice will offer additional protein.
Quick Tip: Make this recipe for the whole family!
Tools: saucepan, cheese grater
½ cup shredded cooked chicken, any type desired
½ cup cooked brown rice
1 cup whole milk yogurt
½ cup peach puree
Pinch of cinnamon
Using a cheese grater, grate the cooked chicken. Combine the grated chicken with the other ingredients in a medium saucepan.
Bring to a gentle simmer and continue to simmer on low until creamy and well blended.
Freezes with mixed results.
Whenever you combine a high iron food (such as chicken) with a high vitamin C food (such as peaches), you enable better absorption of the iron! This mix contains iron, vitamins C and A, and lots of protein and fiber.
Quick Tip: Babies tend to shy away from meats when first introduced to them. Blending meat with other foods such as yogurt and a fruit may help baby become more tolerant of the texture.
Tools: frying pan, wooden spoon, blender or food processor (optional)
2 tablespoons olive oil
2 eggs, or 4 egg yolks
2 cups cooked brown rice
Handful of frozen peas
Handful of frozen carrots
Shredded chicken (optional)
Pinch of garlic powder, or ¼ teaspoon minced garlic
Dash of low-sodium soy sauce (optional)
Place the olive oil in the frying pan and warm pan over medium heat. Add the eggs and scramble. Add the rice and remaining ingredients, then scramble and fry until rice turns soft and vegetables are tender. Serve warm. Drizzle a veggie puree over the rice if desired (carrot puree, butternut squash puree, and so on). Puree if needed.
Freezes well.
Protein, iron, vitamin A, vitamin C, folate, zinc: The nutrient list is impressive for this simple little dish. Little self-feeders will love to pick and pinch their way through the rice.
Quick Tip: Serve this as a finger food meal. Not recommended for spoon practice, as the rice grain bits and baubs will not stay put on the spoon.
Tools: frying pan, bowl, whisk, wooden spoon, blender or food processor (optional)
1 tablespoon unsalted butter or olive oil
½ cup sweet potato puree
2 egg yolks (you may use whole eggs if you wish)
Pinch of pepper or nutmeg
Warm the butter in the frying pan. Combine sweet potato and egg yolks in a bowl and whisk together. Add mixture to the warmed pan and scramble with a wooden spoon until thoroughly cooked. Puree or mash as needed for your baby’s texture preference.
Does not freeze well.
Eggs may have a bad reputation for being high in cholesterol, but adding them to your baby’s diet will not lead to dangerously high cholesterol levels. Babies need more fats and even some cholesterol for healthy growth and development.
Quick Tip: Buy omega-3 organic eggs whenever possible. Hens fed a diet rich in flax and/or fish oils produce eggs that contain higher levels of omega-3.
Buying organic eggs will ensure that your eggs are free of antibiotics and hormones and that the hens have been fed pesticide/fertilizer-free feed.
Tools: vegetable peeler, sharp knife, saucepan, blender or food processor (optional)
1 medium sweet potato, peeled and diced
1 carrot, peeled and diced
½ cup cooked diced chicken or turkey
In a saucepan, steam the potato and carrots in 1 cup of water until tender. (You may also bake the carrots and sweet potato together for a more yummy taste.) When the vegetables are fork tender, add the chicken dices to the saucepan and warm on low heat for 10 minutes. Cool the mixture a bit and then puree or mash as needed for your baby’s texture preference.
Freezes well.
You can tweak this recipe and turn it into a meal for the family by adding a side of rice or couscous.
Quick Tip: You may replace the fresh carrots with about 1 cup of frozen carrots to save time.
Tools: bowl, fork, blender or food processor (optional)
2 tablespoons applesauce (homemade or jarred)
½ cup plain whole-milk yogurt
Pinch of cinnamon
Adding yogurt to the applesauce gives baby’s taste buds something to be joyful about! His digestive system will be happy, too, as the beneficial bacteria in yogurt is said to help maintain good digestion.
Quick Tip: Pop this creamy applesauce mix into ice cube trays and freeze. Use a cube or two of this frozen treat as a soothing teether in a mesh feeder. (For a description of the mesh feeder, see here.)
Tools: knife, fork, 2 large bowls, large strainer or colander, cheesecloth, plastic wrap
¼ cup very finely diced peaches
3 cups plain whole-milk yogurt
In one bowl, mix the peaches with the yogurt. In the second bowl, place your strainer or colander so that it is stable. The whey will be dripping into the bowl, so be sure there is enough clearance underneath to catch it all. Add 3 to 4 layers of cheesecloth to the strainer; be sure the cloth drapes over the edge of the strainer. Carefully add the yogurt-peach mix to the strainer. Cover the bowl with plastic wrap or a lid and refrigerate for a minimum of 8 hours. Check on the progress of the cheese every so often and empty the whey from the bowl if need be.
Yogurt cheese is ready to be served when the whey has stopped dripping. This can take anywhere from 8 to 48 hours.
Does not freeze well.
Yogurt cheese can be mixed into cereals, meats, and even baby’s vegetables. Try adding some to oatmeal or sweet potatoes and squash.
Quick Tip: In the event that you do not have cheesecloth, you can use paper towels or very thin cloth diapers or even a coffee filter to strain the yogurt.
Replace the peaches with blueberries or pears if desired. Another option is to use a flavored yogurt, but be sure to use one that is natural, with no additives!