Once your little one is well acquainted with solids and is at least six months old, it’s time to introduce new tastes and textures to her palette. Continue to follow your baby’s cues. Go at her pace and do not move beyond simple solids before he/she’s ready.
When trying new flavors, gentle persistence may be necessary. Never, ever force feed your little one, but keep in mind that it often takes five or more tries before a baby takes to a new food. The more flavors you introduce, the more adventurous his palette will be later.
While still avoiding added salt and excess sugar, you can begin incorporating fresh herbs or mild spices to baby food, watching carefully for adverse or allergic reactions.
Butternut Squash
1 medium-large butternut squash
(can also use canned or frozen butternut squash puree; see below) 1 tbsp. olive oil 1/3 cup water or organic, low-sodium chicken stock
1 tsp. fresh ground nutmeg (optional)
If using fresh butternut squash… Preheat oven to 400 degrees. Using a vegetable peeler, carefully remove the squash’s hard shell. Cut the squash in half lengthwise. Scoop the seeds out with a spoon, and discard. Chop the squash into 1/2-inch sized chunks and place inside large bowl. Coat squash evenly with the oil. Line a baking sheet with aluminum foil and spread the squash in a single layer on the baking sheet. Roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice. Remove the cooked squash from the baking sheet and puree in a food processor until completely smooth. Add fresh nutmeg if desired. Once cooled, distribute mixture evenly amongst ice cube trays or cupcake tins, dependent upon desired portion size. If using canned or frozen butternut squash… In large stockpot, empty entire can of butternut squash puree along with chicken stock and nutmeg. Make sure that mixture is heated throughout, to about 160 degrees.
Once cooled, distribute mixture evenly amongst ice cube trays or cupcake tins, dependent upon desired portion size.
Country Pumpkin
This recipe calls for fresh roasted pumpkin…but here’s a little secret. You can substitute fresh pumpkin with nutrient-rich canned pumpkin. The benefit to fresh pumpkin is all those yummy roasted pumpkin seeds, but either way, it’s a sweet way to eat one of the most powerfully nutritious super-foods.
(or can of organic canned pumpkin – make sure it’s not the sweetened pie filling.) 4 drizzles of extra virgin olive oil ¾ cup milk ½ tsp. fresh ground cinnamon (optional)
½ tsp. vanilla extract (optional)
Preheat oven to 350 degrees. Line heavy baking sheet with aluminum foil. Using sharp knife carefully cut off the top 1/3 of the pumpkin. Remove seeds and set aside. Scrape away the fibers inside the pumpkin cavity and discard. Cut the pumpkin into quarters and place on large, lined baking sheet. Drizzle olive oil onto each pumpkin quarter. Cover the pumpkin with aluminum foil and bake for approximately 1 hour and 15 minutes. Remove foil and bake for another 10-15 minutes until completely tender. Once cooled, scoop out pumpkin flesh from skin; add to food processor. Add milk, vanilla and cinnamon and puree until completely smooth. Once cooled, distribute mixture evenly amongst ice cube trays or cupcake tins, dependent upon desired portion size. In large stockpot, empty entire can of pumpkin puree along with milk, vanilla, and cinnamon. Make sure that mixture is heated throughout, to about 160 degrees. Once cooled, distribute mixture evenly amongst ice cube trays or cupcake tins, dependent upon desired portion size.
After introducing your baby to fruits & vegetables, you can begin serving mixtures. With so many fruits and vegetables to choose from, the possibilities for tasty combinations are endless.
Garden Vegetables
1 cup fresh or frozen petite green peas, thawed 1 cup green beans, trimmed, or broccoli florets
3 carrots (about 1/2 pound) cut into 1/4 inch thick slices
Arrange all vegetables in a vegetable steamer, steam, covered, 13 minutes or until vegetables are very tender. Remove vegetables from steamer, reserving cooking liquid.
Place vegetables in a food processor process until smooth, adding cooking liquid, 1 tbsp at a time to reach desired consistency.
Yield; 2 cups or 8 (1/4 cup) servings
It’s a delicious way to introduce greens into your little one’s diet, as the mild, sweet winter squash tones down the strong broccoli flavor.
1 medium winter squash* 1 tbsp olive oil 1 medium stalk broccoli
1/3 cup water
Preheat oven to 425 degrees. Cut winter squash in half; scoop out seeds. Coat squash halves in olive oil and bake for 60 minutes, or until flesh is soft. Meanwhile, cut broccoli into small pieces and put in steamer. Steam for 5-6 minutes, or until broccoli is tender.
Let cooked winter squash cool to the touch and scoop out flesh from skin. Place peeled squash in blender, along with broccoli florets and blend until completely smooth. Add water if necessary to achieve desired consistency.
Distribute mixture evenly amongst ice cube trays or cupcake tins, dependent upon desired portion size. *You can substitute fresh winter squash with frozen, organic pureed winter squash. It’s readily available at most grocery stores and makes for a great time saver! Just heat squash in microwave and add to pureed broccoli.
It’s a delicious way to introduce greens into you child’s diet, as the mild, sweet potatoes tone down the strong broccoli flavor.
1 medium sweet potato 1 medium stalk broccoli
1/3 cup water
Preheat oven to 400 degrees. Wrap sweet potato in foil and bake for 40 minutes, or until soft. Meanwhile, cut broccoli into small pieces and put in steamer. Steam for 5-6 minutes, or until broccoli is tender. Let cooked sweet potato cool to the touch and peel off skin. Place peeled sweet potato in blender, along with broccoli florets and blend until completely smooth. Add water if necessary to achieve desired consistency. Distribute mixture evenly amongst ice cube trays or cupcake tins, dependent upon desired portion size.
Cauliflower and yellow potatoes…blended together until smooth and creamy. The mild potatoes are a good complement to the “cabbagy” flavored cauliflower.
2 cups cauliflower florets 3 medium yellow potatoes, peeled and chopped (about ½ inch pieces) 1 tbsp. unsalted butter
Steam cauliflower in steamer basket for 5-6 minutes, or until tender. Set aside.
In pot of water, add potatoes and bring to a rolling boil. Boil for about 10 minutes, until potatoes are fork tender. Drain and potatoes and cool slightly.
Combine potatoes, cauliflower, ¼ cup of boiling liquid, and butter to food processor. Blend until smooth; add more water if necessary.
Disperse mixture into ice cube trays and freeze.
Other Combination options;
Spinach & Sweet Potatoes
Beet & Carrot
Squash & Zucchini
Asparagus & Zucchini
Veggie & Fruit Combos to try;
Apples & Butternut squash
Squash & Peach
Avocado & Banana
Sweet Potato & Apricot
Sweet Potato & Peach
OTHER MAKE YOUR OWN BABY FOOD POSTS:
Veggies Stage 1
Fruit Stage 1
Fruits Stage 2
Sample Menu for 6-8 Months
