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.

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.

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.

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.

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.

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

Directions
Toss 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.