Summertime is here, and it brings with it lots of delicious fruits and veggies that your baby will love. These three Stage Two baby food recipes are loaded with nutrients, and they are so yummy!
One of the best parts about Stage Two meals is that all fresh, ripe fruit—with the exception of apples—can be pureed without cooking. This not only saves you prep time, but it also allows your baby to get all of the raw nutrients and antioxidants from the fruit.
At this stage, most babies are ready for foods that have a “mushy mash” consistency. This is thicker and lumpier than a smooth and creamy Stage One puree, but make sure the lumps are soft. This texture helps your baby learn how to gum food, which is the step before chewing. 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.
Cherry and Watermelon Slushies: (makes 10 oz.)
2 cups of Bing Cherries—washed, pits removed
2 cups of watermelon chunks
Place the cherries and watermelon into a blender or food processor, and blend until smooth. Pour the mixture into freezer-safe, BPA-free containers until they are about 3/4 full. Place the containers into the freezer for about 2-3 hours, until semi-frozen. Alternately, you can freeze the mixture overnight and then move it into the fridge a few hours before serving. This will allow the mixture to thaw to a slushie consistency.
This Cherry and Watermelon Slushie is a healthy and refreshing treat for your baby on a warm day. The cool temperature of the slushie is also very soothing for a teething baby’s sore gums.
Pear and Asparagus Puree: (makes 8 oz.)
1 organic Bartlett pear—washed, peeled and chopped
4-6 spears of asparagus—washed, rough ends trimmed and discarded, spears chopped
Pour water into a pot until it is about 1″ deep and bring to a boil over high heat. Place the chopped asparagus into a 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 about 7 minutes, until tender.
Once the asparagus is cooked, place into a food processor with the pear. Blend until a mushy mash consistency is achieved. Asparagus can be stringy, so make sure to remove any stringy pieces before serving.
Pear and Asparagus Puree can be stored in an airtight container for up to three days in the fridge and up to three months in the freezer.
Mango, Banana and Chicken Puree: (makes 16 oz.)
1 large, ripe banana—peeled
1 ripe mango—peeled and chopped
1/2 pound ground chicken
1/2 cup of organic, low sodium chicken stock
Heat the chicken stock in a medium-sized skillet over high heat. Add the chicken and lower the heat to medium-high. While cooking, break up the chicken using the end of a spatula so the pieces are nice and small. Cook for 2-3 minutes, until chicken is no longer pink.
Place the chicken, mango and banana into a food processor and blend until a mushy mash consistency is achieved.
Serve or store. Mango, Banana and Chicken Puree can be stored in an airtight container for up to three days in the fridge and up to three months in the freezer.