Why cook your own baby food? How long is homemade baby food good for
how long is homemade baby food good for.To prepare your own baby food, you don’t need to be a cooking pro.
How long is homemade baby food good for.Commercial baby meals may lose vitamins, minerals, and the “yumminess” that motivates your baby to try new foods and combinations during processing while being practical.
These 21 straightforward meals might be more nutrient-dense than items that have been lying on a grocery store shelf. They are quick, affordable, and easy to make.
Is your kid ready to consume solid foods?
Although the American Academy of Pediatrics suggests waiting until 6 months to introduce solid meals, some individuals begin as early as 4 months, provided that certain developmental milestones have been completed.
A 2013 study found that the incidence of allergies and asthma was lower in infants who began eating specific kinds of solid foods by the time they were 6 months old.
The infant’s ability to sit up straight and hold their head up is crucial. It’s crucial that they demonstrate an interest in solid meals. You’re ready to introduce baby’s first meals after the doctor has given the all-clear!
A few things to remember
Consider the following while considering infant food:
Keep amounts minimal; novice diners only need 1 to 2 teaspoons of a meal.
Especially when giving your kid foods that include common allergens, keep an eye out for sensitivities. Eggs, peanuts, wheat, soy, fish, and shellfish are examples of common allergies.
According to the most recent research, there is no advantage to introducing these meals earlier than six months or in a certain sequence.
Above all, remember to have fun!
When feasible, some individuals choose to consume organic, wild, pastured, and grass-fed foods. Pesticide residue may be more prevalent in some foods, such as:
apples, peaches, nectarines
strawberries
grapes
celery, spinach, and bell peppers that are sweet
cucumbers
plum tomatoes
(Imported) snap peas and potatoes
4-6 months of age
Use straightforward, one-ingredient purses when your kid is 4 to 6 months old.
This might assist you in recognizing and locating a food sensitivity or allergy. You may experiment with combinations to improve taste and likeability after you have established your child’s tolerance to particular meals.
1. Pea purée
Peas are a cheap yet effective food source that are high in calcium, iron, protein, and vitamins A and C.
If your child finds the texture unpleasant because of the peas’ skin, be sure to rinse the peas to get rid of as much of it as you can.
2. Banana purée
Bananas are high in potassium and fiber and are often referred to as the “perfect” meal.
Bananas, one of nature’s own antacids, are also quite mild on the stomach. Despite being one of the finest first meals for infants, bananas should only be consumed in moderation. A banana overdose may result in constipation.
3. Baby brown rice cereal
Because it is readily digestible and less allergenic than other meals, rice cereal is one of the most commonly introduced foods.
Babies may transition from an all-liquid diet to a more solid one by mixing it to a fairly thin consistency. Steel-cut oats may go through the same procedure.
4. Avocado purée
This buttery delicacy is a fantastic source of “good fats” for a baby’s physical and mental growth. Additionally, newborns seem to like the avocado’s creamy texture when it is completely ripe.
Put the avocado pit in the puree before refrigerating to help avoid browning.
5. Baked sweet potato purée
Adults who are informed consume sweet potatoes for their health advantages. Since sweet potatoes are packed with vitamins, antioxidants, and fiber, it stands to reason that your kid will get advantages from eating them as well.
A tasty and nourishing first meal may be made from a simple purée and a little bit of water or your baby’s milk.
6. First carrots purée
Due to their naturally sweet flavor and enjoyable texture, carrots are a great first solid food.
The vitamin A and antioxidant beta-carotene found in carrots are abundantly present in this simple recipe.
7-9 months of age
You can prepare thicker purées with numerous components for a baby who is 7 to 9 months old.
Do not forget to mix items that you are certain they are not allergic to, and just add one new component at a time. If your pediatrician gives the all-clear, you may introduce meat and other proteins at this point or even sooner.
7. Pumpkin thyme purée
This simple but sophisticated meal for the season is rich in beta-carotene, potassium, and iron. Make a huge amount and put it in ice cube trays to freeze for subsequent single-portion meals.
8. First spinach with white yams
The healthy dosage of calcium, iron, vitamin A, and folate added to your baby’s diet by this straightforward spinach and yam combo. Greens are introduced in a tasty way thanks to the addition of the yams’ subtle sweetness.
9. Beets and blueberry mash
This mixture contains antioxidants, vitamins, and fiber, in addition to being a lovely shade of pink.
For a tasty infant meal, combine this purée with a little cereal.
10. Baby food with avocado and banana
This dish combines bananas and avocados, two delicious foods that are high in potassium, vitamin C, and beneficial fats.
The banana’s addition of some sweetness makes the typically heavy avocado purée lighter. For tiny newborns, omit the sugar and rely only on the natural sweetness of the ingredients.
11. Veggies and sole purée
In less than 8 minutes, a tasty dish with potatoes, carrots, peas, and fish may be prepared.
This recipe calls for Vegit, a low-sodium spice that may easily be substituted for Mrs. Dash. This is a wonderful, basic primer on fishing for your infant.
12. Butternut squash and pear purée
Because it rarely causes allergies, butternut squash is a fantastic ingredient. Pear gives this dish an extra dash of sweetness.
13. Papaya Purée
Given that it is an excellent source of vitamins, minerals, and dietary fiber, papaya purée may be a wonderful addition to a baby’s diet. Babies like papaya because of its inherent sweetness, and the smooth texture of the purée makes it simple for them to swallow.
Ripe papayas, a blender or food processor, and water are required to produce papaya purée for infant feeding. This is how to do it:
1. Choose papayas that are fully ripe and have a pleasant scent. They should be tender to the touch. Slice the papayas in half lengthwise, then use a spoon to remove the seeds.
2. Peel the fruit’s skin off using a knife or spoon, then chop it into bite-sized pieces.
3. Add a little water to the papaya pieces in a blender or food processor.
4. Purée the papaya into a smooth, creamy consistency. If the purée is too thick, gradually add additional water until you have the correct consistency.
5. Spoon the papaya purée into a container that is airtight, then put it in the fridge for up to three days. Additionally, for extended preservation, you may freeze the purée in ice cube trays and then transfer the cubes to freezer-safe bags.
When giving your infant papaya purée, start with a tiny quantity and gradually increase it as they become used to the flavor and texture. The papaya purée may also be blended with other fruits or vegetables to provide a larger variety of nutrients and unique taste combinations. Before introducing new foods to your baby‘s diet, always check with your physician.
Ages 9 to 12 months
Your infant can eat chunkier purées and mashes between the ages of 9 and 12 months. Additionally, dairy products like cheese and yogurt may be included to their meals.
Many infants may even progress at this point to sophisticated combinations of adult foods that have been finely chopped or softened.
14. White fish, carrot, and leek purée
For infants making the switch to solid meals, a purée of white fish, carrot, and leek may be a filling and tasty meal. This is how to do it:
1/2 pound of white fish, such as cod or haddock, is required.
– 1 cup of water or vegetable broth – 2 medium-sized carrots, peeled and diced – 1 leek, rinsed and chopped – 1 tablespoon of olive oil
Instructions:
1. Use paper towels to dry the fish after giving it a thorough rinse in cold water. Slice it into little pieces.
2. In a medium-sized saucepan set over medium heat, warm the olive oil. The chopped leek should be added and sautéed for two to three minutes until tender and transparent.
3. Stir in the carrots, and cook for an additional two to three minutes.
4. Fill the pot with the water or vegetable broth and the fish pieces. When the fish is completely cooked and the carrots are soft, bring the mixture to a boil, then lower the heat and let it simmer for 10 to 15 minutes.
5. Turn off the heat and give the pot some time to cool.
6. Pour the mixture into a blender or food processor, and process it until it becomes a purée that is silky and creamy. If the purée is too thick, you may dilute it to the right consistency by adding a little water or vegetable broth.
7. Spoon the purée into a container that is airtight, then put it in the fridge for up to three days. Additionally, for extended preservation, you may freeze the purée in ice cube trays and then transfer the cubes to freezer-safe bags.
Start your infant out with a tiny portion of the white fish, carrot, and leek purée, and then gradually increase it as they become used to the flavor and texture. Before introducing new foods to your baby’s diet, always check with your physician.
15. Quinoa ratatouille
For infants who are introducing solid meals, quinoa ratatouille may be a filling and tasty meal. This is how to do it:
Ingredients: 1 cup of rinsed and drained quinoa; 1 diced eggplant.
1 chopped zucchini
1 chopped red bell pepper
1 chopped onion, 2 minced garlic cloves
1 can (14.5 ounces) of diced tomatoes; 2 tablespoons of olive oil; 1 teaspoon each of dried oregano and basil; 1 cup of water or vegetable broth
Instructions:
1. In a big pot set over medium heat, warm the olive oil. For two to three minutes, add the minced garlic and diced onion and sauté until aromatic and tender.
2. Add the red bell pepper, zucchini, and eggplant, all diced. Five more minutes of sautéing are required to get a mild browning of the veggies.
3. Fill the pot with the quinoa, dried oregano, and dried basil. To blend, stir.
4. Fill the pot with water or vegetable broth and the diced tomatoes. Once the quinoa is completely cooked and the veggies are soft, bring the mixture to a boil, then lower the heat and let it simmer for 20 to 25 minutes.
5. Turn off the heat and give the pot some time to cool.
6. Pour the mixture into a blender or food processor and process it until it becomes a purée that is silky and creamy. If the purée is too thick, you can dilute it to the right consistency by adding a little water or vegetable broth.
7. Spoon the purée into a container that is airtight, then put it in the fridge for up to three days. Additionally, for extended preservation, you may freeze the purée in ice cube trays and then transfer the cubes to freezer-safe bags.
Start your infant out with a modest quantity of the quinoa ratatouille purée and gradually increase it as they become used to the flavor and texture. Before introducing new foods to your baby’s diet, always check with your physician.
16. Baby beef stew
For infants who are adjusting to solid meals, beef stew may be a filling and tasty supper. Here’s how to create a version suitable for infants:
Ingredients: – 1/2 pound of small-pieced beef stew meat
– 1 onion, chopped – 2 garlic cloves, minced – 2 carrots, peeled and chopped – 2 potatoes, peeled and diced
2 cups of low-sodium beef broth or water, plus 1 tablespoon of olive oil
2 teaspoons of dried thyme; 1 bay leaf
Instructions:
1. In a big pot or Dutch oven, heat the olive oil over medium heat. For two to three minutes, add the minced garlic and diced onion and sauté until aromatic and tender.
2. Add the beef stew meat to the pan and cook it for approximately 5 minutes, browning it on both sides.
3. Add the diced potatoes and carrots to the pot. To blend, stir.
4. Fill the pot with water or low-sodium beef broth. The mixture should boil before being simmered for approximately an hour, or until the meat is cooked.
5. Take out the bay leaf from the pot and give the concoction some time to cool.
6. Pour the mixture into a blender or food processor, and process it until it becomes a purée that is silky and creamy. You may thin down the purée to the appropriate consistency by adding a little quantity of water or beef broth if it is too thick.
7. Spoon the purée into a container that is airtight, then put it in the fridge for up to three days. Additionally, for extended preservation, you may freeze the purée in ice cube trays and then transfer the cubes to freezer-safe bags.
Start your baby out with a tiny quantity of the beef stew purée, and then gradually increase it as they become used to the flavor and texture. Before introducing new foods to your baby’s diet, always check with your physician.
17. Raw baby purée of blueberries, mango, avocado, and mild chilies
Blueberries, mango, avocado, and mild chiles may all be combined into a tasty and nourishing raw baby purée. This is how to do it:
Ingredients: One cup of cleaned fresh blueberries
1 ripe avocado, peeled and chopped; 1 ripe mango, peeled and chopped; 1-2 mild green chilies, seeded and chopped
Water as necessary
Instructions:
1. Put the avocado, mango, blueberries, and chiles in a food processor or blender.
2. Purée the ingredients in a blender until they are evenly distributed, smooth, and creamy. You may gradually add more water to the purée if it is too thick to get the correct consistency.
3. Spoon the purée into a container that is airtight, then put it in the fridge for up to three days. Additionally, for extended preservation, you may freeze the purée in ice cube trays and then transfer the cubes to freezer-safe bags.
Start with a tiny portion size when giving your infant the purée of blueberries, mango, avocado, and mild chiles, and then gradually increase it as they become used to the flavor and texture. Before introducing new foods to your baby’s diet, always check with your physician. It’s also crucial to remember that while chilies may be hot, not all newborns should eat them. If the heat bothers you, consider leaving them out or using very little.
18. Creamy Provencal chicken
A tasty and wholesome supper for infants who are adjusting to solid meals is creamy Provencal chicken baby food. This is how to do it:
Ingredients: a half-pound of skinless, boneless chicken breast, diced.
– 1 onion, chopped – 2 carrots, peeled and chopped
– 2 minced garlic cloves
1 tablespoon of olive oil and 1 cup of low-sodium chicken broth
– A half-cup of thick cream
1-teaspoon dried thyme
– To taste, salt and pepper
Instructions:
1. In a big pot or Dutch oven, heat the olive oil over medium heat. For two to three minutes, add the minced garlic and diced onion and sauté until aromatic and tender.
2. Add the chicken breast to the pan, and cook it for approximately 5 minutes, browning it on both sides.
3. Stir the carrots that have been diced into the pot.
4. Fill the pot with water or low-sodium chicken broth. When the chicken is completely cooked and the carrots are soft, bring the mixture to a boil, then lower the heat and let it simmer for 20 to 25 minutes.
5. Turn off the heat and give the pot some time to cool.
6. Pour the mixture into a blender or food processor, and process it until it becomes a purée that is silky and creamy.
7. Place the pot back on low heat and add the purée. Stir together the heavy cream and dried thyme before adding them to the pan.
8. Continue to cook the mixture for an additional 5 to 10 minutes to thoroughly warm the cream and blend the flavors.
9. To taste, add salt and pepper to the dish.
10. Spoon the purée into a container that is airtight and keep it in the fridge for up to three days. Additionally, for extended preservation, you may freeze the purée in ice cube trays and then transfer the cubes to freezer-safe bags.
Start your baby’s meal with a modest quantity of the creamy Provencal chicken purée, and then gradually increase it as they become used to the flavor and texture. Before introducing new foods to your baby’s diet, always check with your physician.
19. Quinoa banana mash
When a baby is adjusting to solid meals, quinoa-banana mash baby food may be a delightful and nourishing meal. This is how to do it:
Ingredients: 2 ripe bananas, peeled and mashed; 1/2 cup washed and drained quinoa;
1 cup of water, formula, or breast milk
To taste, cinnamon
Instructions:
1. Fill a medium pot with the quinoa and water, breast milk, or formula. The mixture should boil before being simmered for 15 to 20 minutes to allow the quinoa to finish cooking and the liquid to be absorbed.
2. Turn off the heat and give the pot some time to cool.
3. Add cinnamon and the mashed bananas to the pot. To blend, stir.
4. Place the contents in a blender or food processor and puree until a smooth and creamy mash is formed.
5. Place the mashed potatoes in an airtight container and keep them there for up to three days. Additionally, for extended storage, you may freeze the mash in ice cube trays and then transfer the cubes to freezer-safe bags.
Start your infant out with a tiny quantity of the quinoa banana mash and then gradually increase it as they become used to the flavor and texture. Before introducing new foods to your baby’s diet, always check with your physician.
20.purée made with Greek yogurt, cherries, and mint.
For infants who are starting solid meals, a purée prepared with Greek yogurt, cherries, and mint may be a tasty and nourishing meal. This is how to do it:
Ingredients: 1 cup pitted and cleaned fresh cherries; 1/2 cup plain Greek yogurt.
1-2 chopped fresh mint leaves; water as required.
Instructions:
1. Place the cherries in a food processor or blender along with the Greek yogurt and mint leaves.
2. Purée the ingredients in a blender until they are evenly distributed, smooth, and creamy. You may gradually add more water to the purée if it is too thick to get the correct consistency.
3. Spoon the purée into a container that is airtight, then put it in the fridge for up to three days. Additionally, for extended preservation, you may freeze the purée in ice cube trays and then transfer the cubes to freezer-safe bags.
Start with a modest portion size when giving your infant the Greek yogurt, cherry, and mint purée, then increase it as they become used to the flavor and texture. Before introducing new foods to your baby’s diet, always check with your physician.
21. Apricot and banana food with cinnamon
Babies who are starting solid meals may enjoy a delightful and nourishing lunch of apricot and banana purée with cinnamon. This is how to do it:
Ingredients: 2 ripe bananas that have been peeled and mashed; 6 to 8 fresh apricots that have been cleaned and pitted; and 1/4 teaspoon of crushed cinnamon.
Instructions:
1. Slice the apricots finely and place them in a medium pot. Give the apricots enough water to cover them.
2. After bringing the mixture to a boil, lower the heat and simmer it for 10 to 15 minutes, or until the apricots are fork-tender.
3. Turn off the heat and give the pot some time to cool.
4. Add the ground cinnamon and mashed bananas to the pot. To blend, stir.
5. Pour the ingredients into a blender or food processor and pulse until it turns into a purée that is silky and creamy.
6. Spoon the purée into a container that is airtight and keep it in the fridge for up to three days. Additionally, for extended preservation, you may freeze the purée in ice cube trays and then transfer the cubes to freezer-safe bags.
Start with a modest portion size when giving your infant the apricot and banana purée with cinnamon, then increase it as they become used to the flavor and texture. Before introducing new foods to your baby’s diet, always check with your physician.
