Please consult your child's pediatrician before attempting to give your child any form of solid food.

Please make sure to exercise the "4 day rule" when giving your child a new food.

Tuesday, April 20, 2010

Tropical Chicken and Brown Rice

image courtesy zatarains

Age: 6m+

1/2 cup (Brown/or Jasmine) Rice
2 cups water
1/4 cup papaya cubes
1/4 cup mango cubes
1 or 2 boneless chicken breasts
pinch of ginger and nutmeg if desired

1. Combine all of the above ingredients in a medium saucepan.
2. Cook over medium-low heat for 30 minutes or until rice is soft, fragrant and a bit soupy.
3. Take out the chicken breast(s) and cut into small pieces, transfer back to saucepan
3. Add more water if needed and stir frequently to stop sticking to the pot and add more milk or water if necessary.
4. Cook an additional 15 minutes or until chicken is done
Once the mixture is fully cooked, allow to cool for 10 minutes and then transfer to a blender or food processor. Puree or chop as needed for your baby's age and texture requirements. This makes a great finger food meal for older babies and toddlers alike.

Monday, April 19, 2010

Papaya Mash

image courtesy thedailygreen

Age: 6m+

1 fully ripened papaya

1. Peel and de-seed a fully ripened papaya
2. Mash or puree as needed for your baby's preference

You may wish to steam papaya chunks for a bit to soften them and enable easier digestion.

Sunday, April 18, 2010

Apple Swirl Cake - GREAT Birthday Cake

image courtesy

Age: 1 year (due to orange juice)

2 cup apples
3 tablespoon sugar
1 teaspoon cinnamon
2 cup sugar
1 cup vegetable oil (can substitute apple sauce)
4 eggs
1/4 cup orange juice
2 teaspoons vanilla
3 cups sifted flour
1 tablespoons baking powder
1/2 teaspoons salt

Peel, core, and chop apples into small pieces. Mix together with 3 tablespoons sugar and cinnamon. Set aside.

In large bowl, combine sugar and cooking oil; beat. Add eggs, orange juice, and vanilla. Sift together flour, baking powder, and salt; add to creamed mixture. Beat until smooth. Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture. Repeat.
End with layer of batter on top. Bake at 325 degrees F for 60 minutes or until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar if desired or lightly frost with cream cheese frosting.

Saturday, April 17, 2010

Pea CousCous

image courtesy

Age: 6m+

1 cup organic low-sodium chicken stock
2 tsp. olive oil
¾ cup dry couscous
¼ cup peas

In small pot, add chicken stock, olive oil, peas and bring to boil. Turn off heat, add couscous. Let sit for 6 minutes. Fluff couscous mixture and puree to desired texture. *leave whole for older, more mature, babies.*

Friday, April 16, 2010

Bananas Foster

image courtesy grillvillebbq

Age: 6m+

1 whole banana, ripened
½ tsp. vanilla powder
¼ tsp. cinnamon
2 - 4 Tbsp. breast milk or formula

Add  banana, vanilla powder and cinnamon into food processor and blend until smooth. Add milk little by little until creamy texture has been achieved.

Thursday, April 15, 2010

Mangos & More

photo courtesy reallyrawfoods

Age: 6m+


1 ripe mango
1 ripe banana

Blend both ingredients in a food processor until desired consistency is achieved. You may add formula, breast milk or water, if needed.

Wednesday, April 14, 2010

Appocado Sauce

image courtesy greenbabyguide

Age: 6m+

1 avocado, pitted
1/2 cup applesauce

Mash the avocado in a small bowl. Mix in the applesauce and serve.

Tuesday, April 13, 2010

Barley Cereal

image courtesy chennaigrocery

Age: 6m+

1/4 cup ground barley
1 cup water

Bring water to a boil and add barley, whisking constantly for 10 minutes until fully cooked.

Add breast milk or formula to achieve desired consistency.

Monday, April 12, 2010

Oatmeal Cereal

image courtesy nutritiongyan

Age: 6m+

1/4 cup ground Oats (NOT quick cooking or instant)
3/4 to 1 cup water

Bring liquid to a boil in a saucepan. Add the oatmeal powder and stir constantly for 10 minutes or until cooked.

Mix in formula or breast milk and fruits if desired and serve warm.

Sunday, April 11, 2010

Creamed Peas

image courtesy thedailygreen

Age: 8m+

4 cups peas, fresh or frozen
1 cup milk
2 tablespoons flour
2 tablespoons butter
salt and pepper to taste

Melt butter in a large sauce pan. Whisk in flour and allow to cook for 1 minute. Slowly add milk, whisking the whole time to prevent lumps. Add salt and pepper and other spices as you find appropriate. Cook until sauce begins to thicken. Add peas, stir and cook until peas are heated through (about 5-7 minutes). Serve warm alone or with rice.

Saturday, April 10, 2010

Scalloped Sweet Potatoes

photo courtesy readersdigest

Age: 8m+

8 medium sized sweet potatoes
5 tablespoons - use butter
1/2 cup flour
2 tablespoons mayonaise
2 cups water & 1 3/4 cups chicken broth
quick shake of salt
cinnamon, nutmeg, ginger to your taste

In a greased 2-1/2-qt. baking dish, layer the potatoes.

In a saucepan, melt the butter; stir in flour until smooth.
Gradually add broth/water, mayonnaise, and spices. Cook and stir for 2 minutes or until thick and bubbly. Pour mixture over potatoes. Sprinkle with sugar & cinnamon. Cover and bake at 325 degrees F for 2 hours or until tender.

Friday, April 9, 2010

Creamed Banana

Age: 6m+

1 ripe banana, sliced
1/4 cup light cream
small pinch of sugar

(bananas are slightly sweet, alone, so I would omit the sugar)

Blend well until creamy.

Thursday, April 8, 2010

Sweet Potato Soup

photo courtesy myrecipes

Age: 8m+

1 1/2 cups cooked sweet potatoes
1 tablespoon flour
1 tablespoon unsalted butter
1 1/2 cups broth (chicken or vegetable broth)
1 tablespoon light brown sugar (optional)
1/4 teaspoon ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup milk (use whole milk or use 8oz whole milk yogurt)

Mix the flour and butter to make a roux in a large saucepan. Heat the roux until you achieve a nicecarmel color.

Add the broth and brown sugar, bring to a boil, then lower to a simmer. Stir in the sweet potatoes and spices, bring to a simmer again, and cook for 5 minutes more. 

Next, puree the soup in batches and return to the saucepan. Add the milk, and reheat soup. Season with salt and pepper (optional), ladle into warm soup bowls and serve.

Note: You can substitute sweet potato puree for the whole sweet potatoes and skip the pureeing as shown above.

Wednesday, April 7, 2010

Rediculous Rice Pudding

image ©jenniferiserloh

Age: 6m+

1 cup cooked rice (I would use brown)
1 cup warmed milk
2 drops pure vanilla extract
1 tablespoon sugar (i would use a little less or none at all)

Combine all ingredients and cook very gently for 10 minutes or so until rice is heated through and it's thickened up a bit.

Cool before serving. Serve warm or cold.

Tuesday, April 6, 2010

Sweet Potatocakes

photo courtesy nurturebaby

Age: 8m+

2 tbsp unsalted butter, melted
1/2 cup cooked sweet potatoes, mashed
1 egg (or 2 egg yolks)
1/3 cup all-purpose flour (use graham flour for a nice taste.)
1/2 tsp baking powder
1/4 cup milk (or more)

Mix sweet potatoes in a mixing bowl with the egg. In a separate bowl, sift the flour and add the baking powder, then add to sweet potato mix. Add up to 1/3 cup of milk while stirring then stir in 1 tbsp butter.

The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix.

Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter.

Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break. Approx. 1 to 2 minutes. Using a spatula, flip the pancakes and cook another 2 minutes. Remove pancakes from the skillet and keep warm on a covered plate in the oven.

Note: These potato cakes freeze very well! Reheat in a toaster or microwave until warm.

Monday, April 5, 2010

Teething Biscuits

Age: 8m+

2 eggs, beaten
1 cup granulated sugar
1 teaspoon pure vanilla extract
2 to 2 1/2 cups all-purpose flour

Beat eggs and add sugar, vanilla extract and flour. Mix well. Roll dough between two sheets of floured wax paper to 1/4-inch thickness. Cut desired shapes and place on a lightly greased cookie sheet. Let stand overnight for 10 to 12 hours.

Bake at 325 degrees F for 20 minutes.

Sunday, April 4, 2010

Sweet Potato Risotto

photo courtesy aliveandcooking

Age: 8m+

2 md sweet potatoes
1/4 cup olive oil, divided
4 cups hot vegetable stock
1/2 cup finely chopped onion
1 tbsp. minced garlic

1½ cups arborio rice (12-ounce package)
¾ cup white grape juice
1 tablespoon fresh rosemary
1½ teaspoons thyme leaves
3 tablespoons butter
2 tablespoons grated Parmesan cheese
1 teaspoon salt
¾ teaspoons black pepper

Preheat oven to 350*F. Peel sweet potatoes and cut in half. Cut half the sweet potatoes into ¼-inch diced and set aside. Cut the remaining sweet potatoes into 1-inch chunks. Toss with 1 tablespoon olive oil and roast until soft about 30 minutes. Puree with ¼ cup chicken stock. Reserve.

In a large saucepan heat remaining 3 tablespoons oil, and sauté onion and small diced sweet potatoes over medium high heat. Cook about 3 minutes until softened. Add garlic and arborio rice and cook 2-3 minutes stirring frequently. Stir in white grape juice. Cook, stirring until completely absorbed.

In the same manner add hot stock, ½ cup at a time, stirring until each addition is completely absorbed and stock is used up. Add sweet potato puree, rosemary, thyme, butter and Parmesan. Simmer on low for 10 minutes or until your risotto is soft and all liquid has been absorbed. Season to taste with pepper if desired.

Saturday, April 3, 2010

Not Your Mama's Apple Pie

Age: 8m+

3 cooking apples, sweet!
1 egg yolk
1/2 teaspoon lemon juice
1 teaspoon brown sugar
1 teaspoon water or apple juice
Small pinch of ground cinnamon

Peel, core and dice the apple into small pieces. Add to the lemon juice and water and cook over medium heat in a small saucepan for 20 minutes or until soft.

Mash or puree to desired consistency. Beat in the egg yolk (or infant cereal) and sugar until smooth. Bake at 350 degrees F for 15 minutes or until set. Cool before serving.

Friday, April 2, 2010

Peach Yam Bake

Age: 8m+ (6m+ if made without the flour/wheat germ/spices)

1/2 cup packed brown sugar (optional)
3 tbs. flour
2 Tsp Wheat Germ
1/2 tsp nutmeg and 1/2 tsp cinnamon
2 Tbs butter
4 cups mashed sweet potatoes
2 cups of fresh mashed peaches

Combine sugar, flour, wheat germ and spices. Cut in butter until you achieve a texture like bread crumbs. Arrange yams and peaches in 1-1/2 quart casserole; sprinkle with butter mixture. Bake at 350*F for 35 minutes. Puree (or mash) until you reach a desired consistency.

Thursday, April 1, 2010

Apple Pear Supries

 Age: 8m+

2 cooking apples, sweet!
1 pear

1 egg yolk
1/2 teaspoon lemon juice
1 teaspoon brown sugar
1 teaspoon water or apple juice
Dash of ground cinnamon and nutmeg

Peel, remove core and dice the apples and pear into small pieces. Add the lemon juice and water (or apple juice) Simmer on low in a small saucepan until soft, about 20 minutes.

Mash or puree the fruit. Whisk in the egg yolk and sugar until smooth. Bake at 350 degrees F for 15 minutes or until set. Cool before serving.

Wednesday, March 31, 2010

Sweet Potatoes & Squash

photo courtesy janespice

Age: 6m+

Squash (butternut)
Sweet Potato
Olive Oil

Pre-heat oven to 400*F. Cut sweet potatoes and squash into 1 inch cubes and toss with oil until very lightly coated. Roast until fork tender. Puree, adding water, until you reach desired consistency. You can also chop or dice vegetables into tiny bite sized portions for a great finger-food alternative for your growing toddler.

Tuesday, March 30, 2010

Sweet Potato Apple Mash

Age: 6m+

Sweet Potatoes
Apples (sweet, please!)

Pre-heat oven to 400*F. Bake sweet potatoes and apples, together, until tender. Remove peel and puree with a little water until desired consistency.

Monday, March 29, 2010

Baby's First Cereal

Brown Rice Cereal

1/4 Cup Brown Rice Powder (*see below*)
1 Cup Water

Bring water to a boil. Add the rice powder and stir constantly.

Simmer for 10 minutes, whisking constantly.

Remove from heat and cool. Add breast milk or fruit to achieve desired taste and consistency.

Brown Rice Powder

1/4 cup Brown Rice
Food Processor, Coffee Grinder, etc...

Add Brown Rice to the food processor and grind until you reach desired consistency.

(powdery for first foods, small little granules for intermediate eaters and even whole rice for good eaters.)

Sunday, March 28, 2010

Menu Ideas Part 3

Suppertime Specials:

Soft cook (roasted, broiled or stewed) meats (beef, chicken, turkey or fish) are ideal for healthy dinners. Avoid trying to grind tough or hard cooked meats.

Age: 10m+

Meat & Potatoes

Potatoes, cooked and mashed
Meat, cooked and diced

Puree all ingredients. Mix milk (age appropriate) into ground food for desired consistency.

Combination Dinner

Meat, cooked and diced
Vegetables, cooked and diced
Rice, cooked

Puree all ingredients. Mix stock or water into ground food for desired consistency.

Spaghetti Dinner

Lean Ground Beef, cooked and drained
Thin Spaghetti, cooked and drained
Tomato, peeled and diced

Puree all ingredients.

Saturday, March 27, 2010

Menu Ideas Part 2

Lunch Ideas:

Age: 6m+

Soft, cooked vegetables, pastas and rice can be ground in any combination for a healthy, tasty lunch.

Carrots and Rice:
Brown Rice, cooked.
Carrots, peeled and cooked.
Butter, tiny bit, if desired. 

Puree all ingredients.

Pasta with Cheese:
Pasta, cooked and drained.
Mild Cheddar Cheese

Puree all ingredients, mixing breast milk or other milk into the ground food to achieve desired consistency.

Friday, March 26, 2010

Menu Ideas Part 1

Breakfast Treats:

Age: 6m+

Cereal with Fruit:
Cooked Cream of Rice, Cream of Wheat or Oatmeal.
Fresh or Canned Fruit, if using canned, drain liquid and make sure it is packed in water, not syrup.

Puree fruit until smooth and mix in cereal.

Blueberries and Yogurt:
Fresh or Frozen Blueberries
Plain Yogurt
Cooked Oatmeal, Cream of Rice or Cream of Wheat

Puree blueberries and mix into yogurt and cereal.

Fruit Cup:
Banana, diced.

Puree all ingredients. Mix breast milk (or other liquid) to achieve desired consistency.

Thursday, March 25, 2010

Baby's First Chicken Pot Pie

photo courtesy west side dinner swap

Age: 8m+

1/2 cup chicken, cooked and diced
1/2 cup green beans, cooked to tender
1/4 cup carrots, cooked to tender and diced
1/4 cup potatoes, cooked to tender and diced
TINY pinch of each: salt, pepper, oregano
Water to suit

Combine all ingredients and puree. Add water to achieve desired consistency.

Wednesday, March 24, 2010

Lentil Soup

photo courtesy saidaonline

Age: 8m+

2 cups water
3/4 cup red lentils (these will break down best for baby)
1/4 cup carrots, diced
1/4 cup peas

Stir together water, lentils, carrots and peas in a large saucepan. Bring to a boil and cook until all of the vegetables and lentils are fully cooked and tender. Puree until desired tenderness.

Tuesday, March 23, 2010

Mixing It Up - Apples, Sweet Potato & Squash

So you've gotten your baby to eat a variety of single flavor foods and you're wondering what's next? It's time to mix it up, of course! Now that your baby has been introduced to a nice little selection of flavors, it's time to make baby's food a little more interesting! Don't worry, it will be easier then you think it will, I promise!

I'm sure you have a few dozen baggies in your freezer of frozen cubes of single flavor purees, waiting to be devoured. Just take 2 or 3 (or more depending on your babies appetite) and allow then to thaw together.

Here are some flavors that work well, although, the options are endless!

Apple & Squash
Apple & Sweet Potato
Banana & Pear
Banana & Apple
Carrot & Peas
Peach & Apple
Pear & Apple
Sweet Potato & Squash

Once you've dabbled in the protein category and accomplished the task of getting baby used to some single flavor proteins, you can start mixing that up a bit, too. Here are some more flavor combination:

Beef & Carrots
Beef, Potatoes & Peas
Chicken, Apples & Squash
Chicken, Brown Rice, Peas & Carrots
Chicken, Green Beans & Potatoes
Chicken & Sweet Potatoes
Lentils, Carrots, Squash & Rice
Lentils & Beef
Turkey & Squash
Turkey, Potatoes & Peas

Please don't hesitate to email some recipes or ideas of food combinations, to us, so we can add them to the list!

And with that.. I give you today's recipe:

Apples, Sweet Potato & Squash

Age: 6m+

3/4 cup apples, diced and cooked until tender
1/2 cup sweet potatoes, diced and cooked until tender
1/2 cup squash, diced and cooked until tender
1/4 teaspoon cinnamon
TINY pinch of salt

Combine ingredients and puree until desired consistency.

Monday, March 22, 2010

Sweet Chicken & Potato Puree

photo courtesy parents magazine

Age: 6m+

1 (6oz) boneless, skinless chicken breast half
1 large (12oz) sweet potato, peeled and cubed
1 tablespoon extra virgin olive oil
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

In a small saucepan, poach chicken breast in enough water to cover. Cook for 15 minutes or until chicken is no longer pink and internal temperature reaches 170*F. Remove from saucepan and cool. Reserve the poaching liquid.

In a medium bowl, add sweet potato, olive oil, cinnamon and nutmeg. Toss until potatoes are coated. Place on a baking sheet and roast at 350*F until potatoes are tender. Cool and puree.

Grind chicken in a food mill and mix into pureed potatoes. Add enough poaching liquid to reach desired consistency.

Sunday, March 21, 2010


photo courtesy parents magazine

Age: 6m+

2 sweet apples, peeled, cored and sliced
2/3 cup water

Place apples in water in a small saucepan. Bring to a boil, then reduce heat. Cover and cook for 15 to 20 minutes or until apples are very tender. Cool mixture. Puree apples until desired consistency.

*You can also add a cinnamon stick to the boil, for some spice, just remove before puree-ing.

Saturday, March 20, 2010

Spicy Sweet Potato

photo courtesy parents magazine

Age: 6m+

1 medium sweet potato, peeled and diced
1 tablespoon butter
1/4 teaspoon pumpkin pie spice
1/8 teaspoon cumin

Cook sweet potato in boiling water until tender, about 10 to 15 minutes. Microwave butter and spices together for 45 seconds. Add to sweet potatoes and puree until smooth.

Friday, March 19, 2010

Beef & Carrots

photo courtesy parents magazine

Age: 8m+

1/2 pound boneless beef chuck roast, cut into 1/2 inch chunks
1 large (4oz) carrot, cut into 1 inch chunks

Place beef into a medium saucepan. Add enough water to cover. Bring to a boil and reduce heat to a simmer, cover and cook for 2 hours or until meat is fork tender; adding carrot during the last 15-20 minutes of cooking. Remove meat and carrot and reserve 1/2 cup of the cooking liquid.

Puree half the beef with 2 tablespoons reserved broth. Repeat with remaining beef and more broth. Next, puree the carrot. Stir beef and carrots together. Add more broth if desired to reach the consistency your baby desires.

Thursday, March 18, 2010

Apples and Peaches

photo courtesy Annabel Karmel

Age: 6m+

1 sweet apple, peeled, cored and diced
1/2 cup water
1 cup frozen peaches, defrosted
2 teaspoons water

Combine apple with 1/2 cup water in a saucepan, bring to a boil over high heat and cook for 5 minutes. Let cool for 10 minutes, then puree until smooth.

While apple is cooling, combine peaches and remaining 2 tablespoons water. Puree until smooth. Stir apples and peaches together.

Wednesday, March 17, 2010

Sweet Potato Puree

photo courtesy Food Network

Age: 6m+

1 large sweet potato, peeled and diced
1 cup water

Combine sweet potato with water in a saucepan, then bring to a boil over high heat; cook for 10 to 12 minutes or until tender. Let cool for 10 minutes, then puree until smooth.

Tuesday, March 16, 2010

Peaches & Pears

photo courtesy palmabella's passions

Age: 6m+

 1 small pear, cored, peeled and sliced
1/2 cup frozen (or fresh) peach slices, defrosted

Place pear and peach slices in a blender or food mill, puree until smooth. Add water, a tablespoon at a time, if needed, to achieve the consistency your baby desires.

Monday, March 15, 2010

Green Pea Delight

photo courtesy She Knows Pregnancy & Baby

Age: 6m+

1 cup fresh or frozen peas
3/4 cup water

Combine peas with water in a saucepan. Bring to a boil over high heat and cook for 6 minutes. Let cool for 10 minutes then puree until smooth.

Sunday, March 14, 2010

Purple Apple Puree

photo courtesy parents magazine

Age: 6m+

1 sweet apple, peeled and grated
1 cup finely shredded red cabbage
1/4 cup water
2 tablespoons golden raisins

Place all ingredients in a small saucepan and bring to a boil. Reduce heat, cover and simmer for 10 minutes. Puree in a food processor or food mill until smooth.

Saturday, March 13, 2010

Curried Peas

photo courtesy parents magazine

Age: 6m+

1 (10oz) package frozen peas, steamed and drained
1/3 cup plain organic yogurt
1/4 teaspoon curry powder

Puree all ingredients in a food processor or food mill, until smooth.

Friday, March 12, 2010

Asparagus & Broccoli Mash

photo courtesy parents magazine

Age: 8m+

1 cup cut asparagus pieces
1 cup small broccoli florets
1 garlic clove, minces
1 tablespoon olive oil

Mix all ingredients in a mixing bowl and roast in a 375*F oven for 15 minutes or until tender. Puree all ingredients in the food processor until the consistency of your baby's liking.

Chicken & Apples

photo courtesy parents magazine

Age: 6m+

1 boneless skinless chicken breast half
1 medium apple (sweet), peeled, cored and chopped
2 teaspoons unsweetened apple juice

In a small saucepan, poach chicken breast in enough boiling water to cover the breast. Cook for 15 minutes or until the chicken is no longer pink and internal temperature is 170*F. Remove from saucepan and cool. Reserve the water the chicken cooked in and set aside. Cut up chicken into small pieces.

Puree apple in a food mill or mini food processor with the apple juice until the consistency of applesauce; set aside.

Grind the chicken in the food processor and mix in applesauce. Add 2 to 4 tablespoons reserved chicken liquid or until it's the consistency that your child likes.

Thursday, March 11, 2010

Simply Sweet Potato Puree

Age: First Food

Ingredients: Sweet Potatoes!

Preheat your oven to 375*F. Scrub your sweet potatoes and prick them with a fork. Bake for 45 minutes (or until very tender). Once cooked, split the potato in half and scoop out the flesh with a large spoon. Mash slightly with a fork, or other device, until it reaches your desired consistency.

Cool slightly before serving.

Baked Apple & Ricotta Puree

Age: 6m+

1 Apple (sweet apple, please!)
1 Cinnamon Stick
1 Tablespoon Ricotta Cheese

Choose a naturally sweet apple or else you may have a baby refuse the tart taste! Our suggestion would be Golden Delicious, Fuji, Gala, Pink Lady or Red Rome's.

 Preheat oven to 350*F.

Wash the apple, peel, then remove the core. Place the cinnamon stick into the center of the cored apple, wrap in aluminum foil and place on a baking tray in the oven. Cook for 30 to 45 minutes, until the apple is very tender.

Cool to a safe handling temperature, unwrap and remove the cinnamon stick. Cut the apple into pieces and transfer into a food processor. Puree the apple until smooth. Stir the ricotta into the pureed apple and serve immediately.

Variations: Pear

Recipe courtesy Christine.