5 Easy Homemade Baby Food

Newborn Photos – Baby Photos – Baby Photography – Baby Photographer- Delphos, Ohio – Van Wert, Ohio

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  • Baby Oats with Prunes

 

This recipe is intended for babies 6 months and up

¼ cup (1 oz/30 g) old-fashioned rolled oats

4 pitted prunes (dried plums)

Preparation

  • Place the oats in a food processor and process until finely ground.
  • In a small saucepan, stir together the ground oats and 1 cup (8 fl oz/250 ml) water. Bring to a boil over medium-high heat, then reduce the heat to low. Simmer the oats, stirring constantly with a whisk, until the mixture thickens, about 5 minutes.
  • Make sure the texture is right for your baby. To make it thinner, add water, breast milk, or formula. Remove from the heat and set aside. Let cool to a safe temperature.

 

  • In another small saucepan over medium heat, combine the prunes with ¾ cup (6 fl oz/180 ml) water.
  • Simmer until the prunes are very tender, about 8 minutes.
  • Remove from the heat and let cool slightly.
  • Puree the prunes in the pan with an immersion blender, or transfer to a blender or food processor, and puree until smooth, adding another splash of water if the mixture seems too thick.

When ready to serve, spoon some oatmeal into your baby’s bowl and swirl in a few spoonfuls of the pureed prunes.

Refrigerate the oatmeal and pureed prunes in airtight containers for up to three days, or freeze for up to three months. (Storage tip: Spoon into ice-cube trays for single servings that are easy to thaw.)

Makes about ¾ cup (6 fl oz/180 ml) oats; about ¼ cup (2 fl oz/60 ml) prunes

 

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  • Butternut Squash Puree

 

  1. This recipe is intended for babies 6 months and up

Ingredients

1 small butternut squash (about 1 lb/500 g)

Preparation

  • Preheat the oven to 375ºF (190ºC).
  • Halve the squash lengthwise and use a metal spoon to scoop out and discard the seeds and fibers.
  • Place the squash, cut-side down, in a baking dish large enough to hold both halves.
  • Add ½ cup (4 fl oz/125 ml) water to the pan.
  • Bake until the squash is very tender, about 45 minutes to 1 hour. Let cool completely.
  • Using a metal spoon, scoop out the flesh, discarding the skins.
  • Transfer the squash to a blender or food processor and process to a very smooth or chunky puree, depending on your baby’s age and chewing ability.
  • If needed, add a little water, breast milk, or formula to thin the puree.

Refrigerate the puree in an airtight container for up to three days, or freeze for up to three months. (Storage tip: Spoon into ice-cube trays for single servings that are easy to thaw.)

Makes about 2 cups (16 fl oz/500 ml)

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  • Sweet Potato Puree

 

  1. This recipe is intended for babies 6 months and up

Ingredients

1 small (8 oz/250 g) sweet potato, peeled and cut into 1-inch (2.5-cm) pieces

Preparation

  • Place the sweet potato pieces in a saucepan and fill with enough cold water to cover.
  • Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer until the sweet potato is very tender when pierced with a fork, about 20 minutes.
  • Drain in a colander, reserving some of the cooking liquid, and let the sweet potato cool slightly.
  • Puree in a blender or food processor until the texture is right for your baby.
  • To make it thinner, add cooking liquid, water, breast milk, or formula.

Refrigerate the puree in an airtight container for up to three days, or freeze for up to three months. (Storage tip: Spoon into ice-cube trays for single servings that are easy to thaw.)

Makes about 2/3 cup (5 fl oz/160 ml)

baby pictures van wert ohio

 

  • Green Pea Puree

 

  1. This recipe is intended for babies 6 months and up

Ingredients

1 cup (5 oz/155 g) frozen petite peas, thawed 2 small fresh mint leaves, finely chopped (optional)

Preparation

  • Place the peas in a saucepan fitted with a steamer basket.
  • Pour in about 1 inch (2.5 cm) of water.
  • Place the pan over medium-high heat, cover, and bring to a boil. Steam the peas until very tender, about 4 minutes.
  • Remove the pan from the heat and remove the steamer basket.
  • Rinse the peas under cold water to cool quickly.
  • Transfer the cooled peas and the mint leaves, if using, to a blender or food processor and process to a very smooth or chunky puree, depending on your baby’s age and chewing ability.
  • If needed, add a little water, breast milk, or formula to thin the puree.

Refrigerate the puree in an airtight container for up to three days, or freeze for up to three months. (Storage tip: Spoon into ice-cube trays for single servings that are easy to thaw.)

Makes about ¾ cup (6 fl oz/180 ml)

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  • Mango & banana puree 

 

  1. This recipe is intended for babies 6 months and up

Ingredients

1 banana 1 small mango

Preparation

  • Peel the banana and mango.
  • Stand the mango on end and slice down, just grazing the flat pit.
  • Trim any remaining flesh from the pit and discard the pit. Cut the mango and banana into chunks.
  • Transfer the fruit to a blender or food processor.
  • Process the fruit to a very smooth or chunky puree, depending on your baby’s age and chewing ability.
  • If needed, add a little water, breast milk, or formula to thin the puree.

Refrigerate the puree in an airtight container for up to three days, or freeze for up to three months. (Storage tip: Spoon into ice-cube trays for single servings that are easy to thaw. Some discoloration may occur.)

Makes about 1 cup (8 fl oz/250 ml)

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How Do we Use Baby Food In The Studio?

We love to  Photograph of our First Year Baby Photo Sessions! They make to most amazing mess and memories during this session. It is the pre-sequel to the cake smash session photos that will come at the baby’s First Birthday.

 

Find More Homemade Baby Food

baby photography van wert ohio

 

 

 

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