Easy Peasy Stage One Baby Food Puree Recipes

Making your own baby food is easy, inexpensive and way less time-consuming than you may think. Plus, it’s healthier and tastier than store-bought and only takes a few minutes to prepare—your little one will thank you!

These are three of my favorite Stage One baby food puree recipes for babies 4-6 months and up. Like I said in my previous post, please check with your pediatrician to see if your baby is ready to start solids. At this stage, the consistency and texture of the puree should be smooth and creamy. Before combining foods, make sure your baby has tried each one individually first with no reaction to it. Always check the temperature of baby’s food before serving to make sure it’s not too warm.

Carrot Avocado Puree:
(makes 8 oz.)
1/2 ripe avocado
3 organic medium carrots—washed, peeled and chopped

Pour water into a pot until it is about 1″ deep and bring to a boil over high heat. Place the carrots into a stainless steel steamer basket and put the basket into the pot. The water should not touch the bottom of the basket. Cover with a tight-fitting lid and steam for 8 minutes, until tender.

Place the carrots and avocado into a food processor and pulse until smooth. If desired, add a little breast milk, formula or water while blending to achieve a smoother consistency.

Serve or store. Carrot Avocado Puree will stay fresh in an airtight container for 1-2 days in the fridge and up to three months in the freezer. Some discoloration can be expected; stir before serving.

Roasted Sweet Potato with Cinnamon Puree:
(makes 10 oz.)
1 medium organic sweet potato—washed and cut in half lengthwise
1/2 teaspoon of organic cinnamon

Preheat oven to 425 degrees and line a baking sheet with unbleached parchment paper. Place sweet potato on the baking sheet, cut side down. Roast on the middle rack in the oven for 35-40 minutes, until sweet potato is cooked all the way through.

Let cool for 5 minutes. Then scoop the sweet potato out of the skin, place into a bowl and mash with the back of a fork. You can also blend with a food processor or in a mixing bowl using an immersion blender. If desired, add a little breast milk, formula or water while blending to achieve a smoother consistency. Add the cinnamon and stir well to evenly incorporate.

Serve or store. Roasted Sweet Potato with Cinnamon Puree will stay fresh in an airtight container for up to three days in the fridge and up to three months in the freezer. It will thicken a bit during storage, so add a little breast milk, formula or water when reheating.

Apple and Parsnip Puree:
(makes 8 oz.)
2 organic apples—washed, peeled, cored and chopped
1 medium organic parsnip—washed, peeled and chopped

Pour water into a pot until it is about 1″ deep and bring to a boil over high heat. Place the apples and parsnip into a stainless steel steamer basket and put the basket into the pot. The water should not touch the bottom of the basket. Cover with a tight-fitting lid and steam for 8 minutes, until completely tender.

Place parsnip and apples into a food processor and pulse until smooth. If necessary, add a little breast milk, formula or water while blending to achieve a smoother consistency. You can also blend in a mixing bowl using an immersion blender.

Serve or store. Apple and Parsnip Puree will stay fresh in an airtight container for up to three days in the fridge and three months in the freezer.