Benefits of Making Baby Food at Home.

Preparing your own baby food is easy, quick and saves you money. It also means that you know exactly what you're giving to your baby, and it can even be more nutritious than buying it in a store.

Make Sure Your Baby Is Ready For Solids.

The American Academy of Pediatrics says to wait 6 months before starting with solids, but this can vary. It is very important that the baby can sit upright and keep his head up. It is also important that they show signs of interest in solid foods. Once you have obtained approval from your child's pediatrician, you are ready to bring him his first foods! According to a study conducted in 2013, babies who started eating certain types of solid foods at 6 months of age had a reduced risk of allergies and asthma.

Things To Keep In Mind While Feeding Your Baby.

Here are some things to keep in mind when you decide to start feeding your baby:

• You should keep portions small, new eaters need about 1 to 2 tablespoons of food.
• Be aware of allergies, especially when feeding your child foods that contain common allergens. Common allergens include eggs, peanuts, wheat, soybeans, fish and shellfish.
• Choose organic food whenever possible.

5 Easy DIY Baby Food: 4-6 Months.

1. Pea Purée

image by Masandpas

INGREDIENTS

• 2 bags of organic frozen peas usually about 2 lbs.
• 8 oz water.

INSTRUCTIONS

1. Steam your peas for 3-5 minutes
2. Once the peas are green and soft, pour them into a blender and add 8oz water. Puree until smooth.
3. Pour into ice cube trays, allow to cool, wrap/cover, and freeze.
4. Thaw in the fridge the night before use, or thaw by putting the ice cube in a bowl over a bowl of hot water on the counter to defrost.

Full Recipe

 

2. Banana Purée

image by Firstcry Parenting

INGREDIENTS

• A ripe banana
• Water
• Breast milk or formula-based milk

INSTRUCTIONS

1. Purchase Bananas That are Fresh
2. Prepare the Banana by Washing, Peeling and Slicing it
3. Mash the Banana to Create the Puree
4. Add Texture or Flavour to it
5. Refrigerate any Puree that Remains

Full Recipe

 

3. Sweet Potato Purée

image by Baby Center

INGREDIENTS

• 1 small (8 oz/250 g) sweet potato, peeled and cut into 1-inch (2.5-cm) pieces
• Liquid, water, breast milk, or formula (optional)

INSTRUCTIONS

1. Place the sweet potato pieces in a saucepan and fill with enough cold water to cover.
2. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the sweet potato is very tender when pierced with a fork, about 20 minutes.
3. Drain in a colander, reserving some of the cooking liquid, and let the sweet potato cool slightly.
4. Puree in a blender or food processor until the texture is right for your baby.
5. To make it thinner, add cooking liquid, water, breast milk, or formula.
6. Refrigerate the puree in an airtight container for up to three days, or freeze for up to three months.

Full Recipe

 

4. Butternut Squash Purée

image by GoodToKnow

INGREDIENTS

• 1 butternut squash.

INSTRUCTIONS

1. Cut butternut squash in half, scoop out seeds.
2. Place an inch of water in a baking pan, then place squash halves “face” down in the pan. Check on the water level while baking.
3. Bake in a 400-degree oven for 40 minutes or until the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell.
4. Place squash “meat” into your choice of appliance for pureeing and begin pureeing.
5. Add water as necessary to achieve a smooth, thin consistency.
6. You can also peel the squash, scoop out the seeds and then cut into chunks and boil/steam until tender (like when boiling potatoes for mashed potatoes) then follow steps 4 and 5.

Full Recipe

 

5. Pureed Carrots

image by Babyment

INGREDIENTS

• 1, 2 or 3 small carrots.
• Water.

INSTRUCTIONS

1. Wash, peel carrots and cut into small chunks.
2. Place the carrots chunks into a steamer pan with just enough water.
3. Steam until tender.
4. Place the tender carrots into a food processor or blender for pureeing and begin pureeing.
5. Add water as necessary to achieve a smooth, thin consistency.

Full Recipe

 

5 Easy DIY Baby Food: 7-9 Months

1. Beetroot and Blueberry Puree

image by Mummy cooks

INGREDIENTS

• 2 medium beetroot
• 100 g blueberries fresh/frozen

INSTRUCTIONS

1. Rinse the blueberries and beetroot with water and remove the beetroot skin with a grater.
2. Cube the beetroot and place in a medium saucepan, along with the blueberries.
3. Add just enough water to cover the tops of the beetroot and blueberries. Cook on medium-high heat for 10-15 minutes, until the beetroot is tender.
4. Pour into a blender and blend until smooth.
5. Store portions in your weaning pots and freeze extras for future use.

Full Recipe

 

2. Avocado and Banana

image by Lidl

INGREDIENTS

• 1 avocado.
• 1 banana.

INSTRUCTIONS

1. Peel the banana and chop into pieces.
2. Destone the avocado, scoop out the flesh and mash with a fork.
3. Add the banana pieces and continue to mash until smooth, or leave chunky if you’re introducing your baby to more textures.

Full Recipe

 

3. Pears and Raspberries

image by Hanky's Happy Home

INGREDIENTS

• 2 pears, cored and sliced.
• 1 cup raspberries.
• 1/8 teaspoon vanilla (optional).

INSTRUCTIONS

1. Bring 2 cups of water to a boil in a medium pot with a steamer. Add pears and steam for 7 minutes.
2. Add raspberries and steam under tender, about 1 minute. Reserve cooking water.
3. Transfer pears and raspberries to a food processor or blender using a slotted spoon. Add vanilla and puree until smooth. If needed, add cooking water 1 tablespoon at a time to reach desired consistency.

Full Recipe

 

4. Pumpkin Thyme Purée

image by Baby foode

INGREDIENTS

• 1 small pumpkin I used the pumpkin pie variety of pumpkin.
• 1/2 tsp fresh thyme roughly chopped.
• 1-2 cups water breast milk, formula or stock.

INSTRUCTIONS

1. Heat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
2. Cut up the pumpkin. Start by slicing off the top off the pumpkin, then cut lengthwise down the middle until you have 2 halves of a pumpkin. Scoop out the seeds and strings. Don’t be too obsessed with getting all the strings out, they will puree nicely with the rest of the pumpkin.
3. Chop the pumpkin into smallish pieces and place onto a baking sheet, skin down. Roast in the oven for 45-60 minutes or until a fork can pierce the very tender flesh. Set aside until cool enough to handle.
4. Peel skin away from the pumpkin and place inside a food processor or blender. Add thyme and start blending for 1-2 minutes, adding water in 1/4 cup until you get desired consistency.

Full Recipe

 

5. Papaya Purée

image by Annabelkarmel

INGREDIENTS

• Papaya - ½ cup chopped.
• Water (as needed).

INSTRUCTIONS

1. Wash papaya in running water well.
2. Peel the skin off from the papaya with a peeler and remove the seeds. Seeds are edible but babies can't digest it. So it's better to remove them.
3. Chop them into equal size small cubes.
4. Steam the chopped papaya pieces in a steamer for 10 minutes if desired otherwise, you can skip it and directly blend it to make a puree.
5. Once the papayas are steamed, it will be soft and transparent. Now blend it with little water to a smooth paste in a blender.

Full Recipe

 

DISCLAIMER

We can't be held responsible for any damage, injury or health issues resulting from the use of the material or information on the website

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