Baby Puree

Preparing baby puree is as easy as eating pie, or at least as preparing a smoothie. All you need is a good blender or food processor and ice cube trays for storage. You can replace any veggies, fruit, protein or grains for the ones listed and will still get a great puree. And don’t be afraid to add herbs and spices – they enhance the food’s flavor! The sky’s the limit.

Pea, Carrot and Beef Puree

  • Servings: 4 cups
  • Difficulty: easy
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by Diet-icious

Ingredients

  • 1 cup peas, frozen or fresh
  • 1 cup carrots, peeled and roughly cut
  • 8 oz sirloin beef, cubed
  • 2 cups beef broth, low sodium
  • 1 tsp oregano

Directions

  1. In a medium saucepan, bring 2 inches of water to a boil. Reduce heat to simmer. Place peas in a steaming basket, set in the saucepan, cover and steam for 15 minutes or until tender. Let cool, reserve the steaming liquid.
  2. In a medium saucepan, bring 2 inches of water to a boil. Reduce heat to simmer. Place carrots in a steaming basket, set in the saucepan, cover and steam for 15 minutes or until tender. Let cool, reserve the steaming liquid.
  3. In a medium saucepan, bring beef, broth and oregano to a boil. Reduce heat and simmer 25 minutes or until fully cooked through. Using a slotted spoon, transfer beef and oregano to a blender and puree adding broth as needed.
  4. Tip: If you don’t care about layering, you can steam and puree all veggies at once which saves about 20 minutes of time.
  5. Extra Tip: If you’re using the veggie purees by themselves, try add rosemary or thyme to the carrots. And add mint to the peas. Experiment with herbs and spices such as cumin, turmeric, ginger (just a pinch!), ground garlic or onions etc. You wouldn’t want to eat just peas, do you? However, don’t add salt at first. You can add salt starting at around 9 months but be sure to under-season as babies have a very sensitive taste and it’s easy to over-season.

Carrot, Broccoli and Mango Puree

  • Servings: 4 cups
  • Difficulty: easy
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by Diet-icious

Ingredients

  • 1 cup carrots, peeled and roughly cut
  • 1 tsp rosemary
  • 1 cup broccoli florets, fresh or frozen
  • 1 cup mango, cubes, fresh or frozen

Directions

  1. In a medium saucepan, bring 2 inches of water to a boil. Reduce heat to simmer. Place carrots and rosemary in a steaming basket, set in the saucepan, cover and steam for 15 minutes or until tender. Let cool, reserve the steaming liquid.
  2. In a medium saucepan, bring 2 inches of water to a boil. Reduce heat to simmer. Place broccoli in a steaming basket, set in the saucepan, cover and steam for 15 minutes or until tender. Let cool, reserve the steaming liquid.
  3. For early eaters, transfer carrots and rosemary to a blender and blend adding liquid as needed until smooth. Do the same with the broccoli. Then blend mango to desired smoothness. Layer and enjoy feeding your little smurf. (You can also just blend all at once if you don’t care about layering the purees).
  4. For advanced eaters, reserve some of the carrots and mango before blending. Blend as above. Cut reserved carrots and mango into pea-sized pieces and stir in.
  5. For experienced eaters, cut all into pea-sized pieces and let your baby feed themselves. Take pictures!

Blueberry + Strawberry Coconut Rice Pudding

  • Servings: 4 cups
  • Difficulty: easy
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by Diet-icious

Ingredients

  • 1 cup brown rice
  • 1 14 fl. oz. can coconut milk
  • 1 cup water
  • 1/2 cup fresh or frozen blueberries
  • 1/2 cup fresh or frozen strawberries

Directions

  1. In a medium saucepan, stir together rice, coconut milk and 1 cup water. Bring to a boil over medium-high heat, then cover and reduce the heat to low. Cover and simmer until the rice is soft, about 20 minutes. Remove from the heat and set aside for 10 minutes.
  2. In a medium saucepan, simmer the blueberries over medium-low heat until the berries soften and begin to burst, about 5 minutes. (If using fresh, add 1 tablespoon water) Using a fork or potato masher, smash the blueberries. Set aside to cool. Do the same with the strawberries.
  3. Mix the blueberries with half of the rice and the strawberries with the other half.
  4. Adjust the thickness. For an early eater, transfer to a blender and puree with additional coconut milk as needed until smooth. For advanced eaters, transfer to a blender but reserve a few Tablespoons. Blend well and stir in reserved rice for a chunky blend. For experienced eaters, serve as is.

Other Great Baby Puree Combinations

  • Servings: 2-4 cups
  • Difficulty: easy
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Ingredients

  • 8 oz chicken + 1 cup chicken stock + 1 tsp parsley
  • 6 oz salmon + 2 slices of orange + 1/2 tsp rosemary + 1/2 cup broth
  • 8 oz turkey breast + 1 small summer squash + 1 con of corn + 1 Tbsp chives
  • 2 hard boiled egg yolks + 1/4 avocado + 1 Tbsp plain yogurt
  • 1/2 cup chickpeas + 1/2 cup blueberries + 1 Tbsp rosemary
  • 1 cup blueberries + 1 banana + 1/2 avocado + 1 tsp lemon juice
  • 4 medium apples + 1 cup low sodium cottage cheese + 1 Tbsp mint
  • 1 banana + 1/2 cup tofu + 1 pear
  • 1 cup kale + 2 apples + 1 cup blackberries
  • 1/2 medium butternut squash + 1 cup cherries + 1 tsp flax seeds
  • 1/2 zucchini + 6 asparagus spears + 1 leek + 1/3 cup pasta + 1 Tbsp basil
  • 2 leaves rainbow chard + 2 pears + 1/2 Tbsp goji berries

Directions

Steam veggies and fruits, and boil proteins as in the recipes above. Alternatively, roast the ingredients at 350 – 400F for 10-30 minutes. Transfer to blender, add water, stock, steaming/boiling liquid, yogurt, breastmilk or formula. To thicken, add baby cereal, cooked rice, quinoa, beans or potatoes.

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