LET’S MAKE BABY FOOD!
10 Easy Recipes
Avoid high costs and added sugars and preservatives by making your own homemade baby food! Making your own baby food is fun, exciting and most importantly rewarding, but before doing so, consult with you baby’s doctor to see if your baby is ready to start solids. Discuss which foods may have contain allergens or high concentration of nitrates. Start with simple food, and only one ingredient. Add one ingredient at a time, that way if your baby has any allergic reactions, you will know exactly which ingredient they are sensitive to.
Here are some great simple recipes to try with your baby, enjoy!
Butternut squash is an excellent source of magnesium and contains calcium, iron, and potassium. It also contains vitamins A, C, niacin and folic acid.
1 small butternut squash, about a pound
Preheat oven to 400 degrees and spray a 13×9 inch baking pan with the cooking spray.
Cut squash in half lengthwise, remove the seeds and membrane with a spoon.
Place squash, cut side down and pierce with fork several times.
Bake approximately 45 minutes or until squash is very tender and allow to cool 10 minutes.
Remove squash from skins and place in a blender. Puree until smooth adding water as necessary to reach the right consistency.
BLUEBERRY, MANGO & AVOCADO
Sounds delicious right? This recipe is so easy! For this recipe you will need:
½ cup blueberries
1 slice of mango
Peel and cube the slice of mango.
Place avocado, blueberries and mango in blender and puree until smooth.
Guess what? You’re done!
If you prefer puree to be of a creamier texture, add avocado or more blueberries for tartness.
APPLE AND OAT PORRIDGE
1 ½ tbsp. oats
½ apple, cored and seeds removed
½ tsp cinnamon
½ cup water
Peel and dice the apple
Add the oats, apple, cinnamon and water to a saucepan. Cook on low until the oats are completely cooked.
Pour the mixture into a blender and puree.
BANANA AND RASPBERRY PUREE
½ cup raspberries
Place all of the ingredients into a blender and puree until the desired consistency is achieved.
BROWN RICE CEREAL
½ cup short grain brown rice
½ cup water
Place brown rice into a blender and blend for 1 minute or until reaches a fine powder. Cover and store in refrigerator.
Boil ½ cup water and add 2 tbsp. brown rice powder.
Stir continuously for 30 seconds and then occasionally for 4-5 minutes or until mixture is thick and creamy.
Carrots are an excellent source of vitamin A. Carrots also contain potassium and calcium.
1 cup of raw carrots=1 cup of puree
Scrape, rinse and slice the desired amount of carrots.
Steam carrot slices until tender, then allow to cool.
Add to blender, and add water until puree is desired consistency.
Pears are a good source of potassium and calcium. They also contain vitamins A, C and folic acid.
Pear should be pear ripe and soft.
Peel and remove seeds and the stem.
Cut the pear into small pieces and add to the blender, blend until smooth, adding water until desired puree consistency is achieved.
Peaches are a good source of potassium and niacin.
Wash and peel a ripe peach.
Cut the peach into small pieces and add to the blender, blend until smooth, adding water until desired puree consistency is achieved.
Mangos are a good source of calcium, magnesium and potassium. Mangos provide and excellent source of vitamins A, C, E, K and folic acid.
Wash, peel and seed 1 mango.
Cut the mango into small pieces and add to the blender, blend until smooth, adding water until desired puree consistency is achieved.
SWEET POTATO PUREE
Sweet potato is an excellent source of potassium, and contains magnesium, and calcium. They also contain vitamins A, C niacin, and folic acid.
One cup of raw potato will make approximately one cup of puree.
Peel the sweet potato and cut it into chunks. Boil or steam the chunks.
Cool slightly, and add to a blender. Blend until desired consistency is achieved.