
Creative Baby Purées (Picky Babe Approved)
Written by James Kicinski-McCoy
Photography by Photography by James Kicinski-McCoy
When it comes to feeding our babies, we obviously want the very best. And with so many jars, squeezable packages, and the numerous brands available on market shelves, it’s pretty tough to know which to choose, or what you’re getting. One solution: Making your own baby-friendly grub. With that in mind, we’ve whipped up six incredibly delicious, creative, and easy baby purées to satisfy even the pickiest mouths. Pass the mush, please!
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Best for little mouths, 4-6 months and up.
Ingredients:
1 small sweet potato, peeled and chopped
1 honeycrisp apple, peeled and chopped
2 tbsp filtered water
Directions:Boil chopped sweet potatoes and apples until soft, about 10-15 minutes. You should be able to easily pierce them with a fork. Set aside to cool. Place sweet potatoes, apples, and water into a blender or food processor and blend until smooth. If the mixture is too thick, gradually add some more water until you've reached desired consistency. Store in an air-tight container and keep in the fridge for up to 24 hours or in the freezer for 3-6 months.Makes about 1 cup of baby pureé.
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Best for little mouths, 4-6 months and up.
Ingredients:
1 ripe banana, peeled and mashed
1 cup of fresh blueberries
1/4 cup organic coconut milk
Directions:In a blender or food processor, blend blueberries and coconut milk until smooth. In a small bowl, mash the banana. Add blueberry and coconut milk mixture into the mashed bananas and mix together until combined. Store in an air-tight container and keep in the fridge for up to 24 hours or in the freezer for 3-6 months.Makes about 1 cup of baby pureé.
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Best for little mouths, 6-9 months and up.
Ingredients:
1 large carrot, peeled and chopped
1 mango, peeled and chopped
1 small beet, peeled and chopped
2-3 tbsp filtered water
Directions:Boil chopped carrots and beets until soft, about 10-15 minutes. You should be able to easily pierce them with a fork. Set aside to cool. Place carrots, beets, mango, and water into a blender or food processor and blend until smooth. If the mixture is too thick, gradually add some more water until you've reached desired consistency. Store in an air-tight container and keep in the fridge for up to 24 hours or in the freezer for 3-6 months.Makes about 1 cup of baby pureé.
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Best for little mouths, 6-9 months and up.
Ingredients:
3/4 cup green peas
1 cup fresh baby spinach
1/2 of an avocado, pitted and chopped
2-3 tbsp chicken or vegetable stock
A pinch of salt
Directions:Quickly blanch spinach in boiling water for 30-45 seconds, remove with a slotted spoon, and place into an ice water bath to stop the spinach from cooking. Drain the spinach. Place peas, avocado, spinach, stock, and salt into a blender or food processor and blend until smooth. If the mixture is too thick, gradually add some more stock until you've reached desired consistency. This pureé is supposed to be a little chunky. Store in an air-tight container and keep in the fridge for up to 24 hours or in the freezer for 3-6 months.Makes about 1 cup of baby pureé.
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Best for little mouths, 12 months and up.
Ingredients:
1/2 cup cooked quinoa
1/2 a honeycrisp apple, peeled and chopped
1/4 cup greek yogurt
A pinch of cinnamon
Directions:Boil chopped apples until soft, about 10-15 minutes. You should be able to easily pierce them with a fork. Set aside to cool. Place cooked quinoa, apples, greek yogurt, and cinnamon into a blender or food processor and blend until smooth. If the mixture is too thick, add some more yogurt until you've reached desired consistency. This pureé is supposed to be a little chunky. Store in an air-tight container and keep in the fridge for up to 24 hours or in the freezer for 3-6 months.Makes about 1 cup of baby pureé.
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Best for little mouths, 12 months and up.
Ingredients:
1/2 head of cauliflower, cut into florets
1 tbsp extra virgin olive oil
1/2 cup cannellini beans, rinsed
1/8-1/4 cup chicken or vegetable stock
1 tbsp chopped Italian parsley
A pinch of salt and pepper
DirectionsToss cauliflower florets with 1 tbsp extra virgin olive oil and a pinch of salt and pepper. Roast cauliflower at 425-degrees for 15-20 minutes or until soft and tender when pierced with a fork. Set aside to cool. In a blender or food processor, blend cooked cauliflower, cannellini beans, stock, parsley, and a little more salt and pepper until smooth. If the mixture is too thick, add some more stock until you've reached a desired consistency. This pureé is supposed to be a little chunky. Store in an air-tight container and keep in the fridge for up to 24 hours or in the freezer for 3-6 months.Makes about 1 cup of baby pureé.
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