Baby Food Recipes

Sweet Potato and Chickpea Puree

• one small, cooked sweet potato
• 2 tbsp chickpeas (canned)
• 1 tbsp milk

Simply puree ingredients together.
Serve warm or cold. Leftovers will refrigerate up to 48 hours or freeze up to one month.

Chicken and Rice Delight

• 1/2 cup cooked boneless, skinless chicken breast
• 1/4 cup cooked brown rice
• 1 peach, peeled and diced
• 2 tbsp milk

Puree ingredients together.
Makes 3/4 cup.

Bread Crumb Pudding

• 1 cup white bread crumbs
• 1/4 cup milk
• 1 tsp lemon juice
• 1/8 cup diced apples
• 1/8 cup diced dried apricots

Blend and serve! Delicious!

Sauteed Broccoli With Parmesan Cheese

• 2 cups of frozen broccoli
• 2 tbsp olive oil
• 1 pressed garlic clove
• 2 tbsp fresh grated Parmesan cheese
• water (for pureeing)

Turn stove top to medium high heat.

Coat bottom of pan with oil, add garlic and saute.

Add broccoli and saute until tender.

Top with cheese.

Transfer to blender. Puree.

Add water gradually until desired consistency is reached.


Halibut With Leeks and Broccoli

• 1 tbsp canola oil
• 1/2 cup sliced leeks
• 1 cup broccoli florets, chopped
• 1/2 cup sodium reduced chicken broth
• 4 oz halibut fillets, cut into chunks

In saucepan, heat oil over medium heat.
Cook leeks, stirring often, until soft, about 5 minutes.
Add broccoli and broth, bring to a boil.
Sprinkle with halibut, reduce heat. Cover and simmer until fish flakes easily when tested, about 5 minutes.
Let cool.
Puree.


Vegetable Quinoa
(9 months and up~when introducing texture)

• 1 cup of sodium reduced vegetable broth
• 1/2 cup quinoa
• 1/2 cup shredded carrots
• 1/2 cup finely chopped celery
• 1/4 cup shredded zucchinis
• 2 tsp canola oil

In a saucepan, bring broth to boil over medium high heat.
Stir in quinoa, carrots, celery. Return to boil.
Reduce heat to low. Cover and simmer 15 minutes.
Remove from heat. Stir in zucchini.
Cover and let stand 10 minutes.
Drizzle with oil and fluff with a fork.




Minty Peas and Rice
(9 months and up~when introducing texture)

• 1 1/4 cups reduced sodium chicken broth
• 3/4 cup instant brown rice
• 1 1/2 cups frozen peas
• 3/4 cup sliced scallions
• 1/4 cup chopped fresh mint
• pepper to taste

Bring broth to a boil in a large saucepan over high heat.
Add rice, bring to simmer. Cover. Reduce heat and cook 4 minutes.
Stir in peas and return to a simmer.
Cover, reduce heat and cook for about 6 minutes.
Remove from heat and stir in scallions, mint and pepper.
Cover and let stand 3-5 minutes.


Hard Boiled Egg Yolks
(8 months or older)
Hard boil an egg, then peel the shell away and cut in half.
Scrape or pop out the yolk.
Mash your yolk and mix in breast milk, formula, yogurt or applesauce.


Vegetable Eggs and Rice
(8 months or older)

• 1 or 2 hard boiled egg yolks
• 1 cup cooked brown rice
• 1/4 pureed vegetables, such as carrots or sweet potatoes

Simply puree all ingredients until you have reached a desired consistency.