BABY VEGGIES

Beans - Dried (Lentils, split peas etc) 8-10 months+

1. Purchase the beans at your food shop
2. Follow basic cooking directions on the package ? many choose not to soak the beans and the beans cook fine
3. Reserve any left over water to use for thinning out the beans if you wish to puree them
4. Place into your choice of appliance for pureeing and begin pureeing.
5. Add the reserved water as necessary to achieve a smooth, thin puree
6. Add veggies such as carrots, squash etc if desired.

You may also wish to use a homemade chicken or vegetable stock to cook the beans in. Ensure that no salt is added to the stock!

Broccoli (same method for Cauliflower) 8-10 months+
Vitamins: A (4533 IU), C, E, K, Niacin, Folate
Minerals: Potassium, Sodium, Selenium, Phosphorous, Iron, Magnesium, Calcium

1. Wash broccoli under cool water.
2. Chop stems and florets into small pieces; using just the florets will many times yield a smoother puree. Steam until tender.
3. Place into your choice of appliance for pureeing and begin pureeing.
4. Add water as necessary to achieve a smooth, thin consistency




Carrots* 6-8months+
Vitamins: A (19,152 IU), C, Folate
Minerals: Potassium, Sodium, Phosphorous, Iron, Magnesium, Calcium

1. Peel carrots and cut into small chunks
2. Place chunks into a steamer pan with just enough water visible through the steamer basket
3. Steam until tender
4. Do not reserve any left over water to use for thinning out the carrots if baby is under 8 months old as Nitrates may seep into the cooking water
5. Place into your choice of appliance for pureeing and begin pureeing.
6. Add water as necessary to achieve a smooth, thin consistency



Eggplant 8-10 months+

1. Wash and peel eggplant.
2. Cut into 1 inch pieces and steam until tender and mushy.
3. OR slice eggplant in quarters and bake in a 375 degree oven for approx. 30
minutes or until tender.
4. Place into your choice of appliance for pureeing and begin pureeing.
5. Add water as necessary to achieve a smooth, thin consistency

Garden Vegetable Combo 6-8months+

1. Combine fresh or frozen green beans and peas, summer and/or zucchini
squash and thinly sliced pieces of potato, and small pieces of chopped carrots.
2. Add enough water to just cover the vegetables.
3. Cook until tender, reserving water.
4. Puree vegetables in blender or food processor,
5. Adding reserved water from the vegetables until mixture is of the desired
consistency.

Peas (green) 6-8months+(this method may be used for Green Beans as well)*
Vitamins: A (4533 IU), C, Niacin, Folate
Minerals: Potassium, Sodium, Selenium, Phosphorous, Iron, Magnesium, Calcium, Zinc

1. If using Fresh Peas, open the pods and scrape out the peas from the pod. If using frozen of either Peas or Green Beans, cook according to package directions.
2. Place fresh peas into a steamer basket in a pan with a just enough water to slightly show through in the basket.
3. Steam until very tender; be sure to check on the water level.
4. Reserve any left over water to use for thinning out the peas.
5. Place into your choice of appliance for pureeing and begin pureeing. It is best to use the setting that makes the finest liquid purees - green bean and pea skins are rather difficult to completely puree. Using a blender rather than a food processor or stick mixer might be better as well.
6. Add the reserved water as necessary to achieve a smooth, thin consistency
7. You may wish to push the peas (or green beans) through a sieve or mesh strainer to get rid of any remaining skins




* Why can?t I get peas and green beans to puree smooth?

Peas and green beans are very hard to get pureed into a very fine, smooth consistency. You can put them in a strainer and work out the ?skins? if using fresh or you can use frozen for a smoother consistency and minimal effort to work out the ?skins?.

You may also use beans/legumes (kidney beans, lentils, split peas etc..) if your doctor says it is ok for baby?s age. Please keep in mind that you will never be able to achieve the consistency equal to that of the baby food that comes in jars! Some parents choose to leave green beans and peas for later introduction, when baby enjoys texture and is able to eat them as Baby Finger Foods



Potato (White) 8-10 months+

1. Peel potatoes and cut into small chunks
2. OR bake in the oven
3. Place chunks into a pan with just enough water to slightly cover potato
4. Boil until tender, be sure to check on the water level.
5. Reserve any left over water to use for thinning out the potatoes
6. Place into your choice of appliance for pureeing and begin pureeing.
7. Keep a close watch on the potatoes while you are pureeing as they may turn
into ?wallpaper paste? if pureed too much
8. Add the reserved water as necessary to achieve a smooth, thin consistency.
You may also use breast milk or formula to make the puree if you wish.

Squash (winter)(4)6 months+
(nutrient info for squash of all types may be found at our "Tips on Squash" page)

1. Cut acorn or butternut squash in half, scoop out seeds
2. Place an inch of water in a baking pan, then place squash halves "face" down
in the pan. Check on water level while baking
3. Bake in a 400 degree oven for 40 minutes or until the ?shell/skin? puckers
and halves feel soft then scoop squash ?meat? out of the shell
4. Place squash "meat" into your choice of appliance for pureeing and begin
pureeing.
5. Add water as necessary to achieve a smooth, thin consistency.
6. You can also peel the squash, scoop out the seeds and then cut into chunks
and boil/steam until tender (like when boiling potatoes for mashed potatoes)
then follow steps 4 and 5

Squash (summer) 6-8months+
(nutrient info for squash of all types may be found at our "Tips on Squash" page)

1. Choose yellow squash or zucchini that are somewhat small in diameter, as
these are the most tender.
2. Wash squash thoroughly and cut into small slices or chunks. Do not remove
skins. (*You may remove skins however an infant over the age of 8 months old
should be able to digest squash puree with skins on)
3. Steam until tender
Place into your choice of appliance for pureeing and begin pureeing.
4. Add water as necessary to achieve a smooth, thin consistency





Sweet Potato (4)6 months+
Vitamins: A (24,877 mg ), C, Folate
Minerals: Potassium, Sodium, Selenium, Phosphorous, Magnesium, Calcium

1. Wash and poke holes in sweet potato with fork then wrap sweet potatoes in
tin foil - do not peel for baking/microwaving. (you can also do this in the
microwave - only use plastic wrap and cook for 8 minutes on high or until
tender)
2. Place in a 400 degree oven and bake for 30 minutes or until soft
3. OR
4. Peel sweet potatoes and cut into small chunks
5. Place chunks into a pan with just enough water to slightly cover potato
6. "Steam" boil until tender, be sure to check on the water level.
7. Reserve any left over water to use for thinning out the sweet potatoes
8. If you have baked your sweet potato, remove skins and use liquid from your
preferred source
9. Place sweet potato into your choice of appliance for pureeing and begin
pureeing.
10. Add the reserved water or other liquid as necessary to achieve a smooth,
thin consistency

Steamed Spinach** 10 months+ (May be used for Kale and Collards also)

1. Thoroughly cleanse fresh spinach and pick out damaged leaves
2. Steam in a pot with a steamer basket insert (water should just peek through
the holes of the basket).
3. Leaves will shrink and appear wilted when done.
(DO NOT USE COOKING WATER TO PUREE!)
4. Drain and puree spinach in blender or food processor,
5. Add fresh water until mixture is of the desired consistency.

**Nitrate risk! Do not serve homemade spinach to an infant under 10 months
old! Spinach puree MUST be immediately eaten, frozen or stored in the
refrigerator! Studies done on spinach and nitrates in particular have shown that
with improper storage and preparation, the nitrate levels may actually increase. Proper preparation and immediate use or storing via freezer method will help eliminate this risk in leafy vegetables

Sautéed Spinach** 10 months+ (May be used for Kale and Collards also)

1. Thoroughly cleanse fresh spinach and pick out damaged leaves
2. Heat olive oil in a frying pan
3. Place spinach in the pan with the heated olive oil and sauté until tender.
Leaves will shrink and appear wilted when done.
4. Puree spinach in blender or food processor,
5. Add fresh water until mixture is of the desired consistency.
Add some spices such as garlic, basil or onion powder if baby is able to have
these spices.

**Sweet Potato Custard - Break from the ordinary! 8-10 months+

1 cup mashed cooked sweet potato
1/2 cup mashed banana (about 2 small)
1 cup evaporated skim milk
2 Tbsps packed brown SUGAR
2 beaten EGG YOLKS(or a cup egg substitute)
1/2 tsp salt
Nonstick cooking spray, as needed
1/4 cup raisins (optional)
1 Tbsp sugar
1 tsp ground cinnamon

Instructions:
In a medium bowl, stir together sweet potato and banana. Add milk, blending
well. Add brown sugar, egg yolks, and salt, mixing thoroughly.
Spray a 1-quart casserole with nonstick cooking spray. Transfer sweet potato
mixture to casserole dish. Combine raisins, sugar, and cinnamon; sprinkle over top of sweet potato mixture. Bake in a preheated 325º F oven for 40-45
minutes or until a knife inserted near center comes out clean. *8months +




Should I add liquid to thin the purees BEFORE or AFTER I freeze the purees?
You may thin your purees either before or after freezing them. It really is an individual choice and is dependant on what you will be using as your liquid (previously frozen breast milk for example should never be re-frozen!), many parents find it easier to thin their purees and then freeze. When baby moves on to more texture, it may be easier to simply freeze the purees and then thin upon thawing if needed.

Salt and sugar are never needed when making baby food. Omit these items, preferably at ALL times, in your baby's meals! Other spices such as cinnamon, garlic powder, pepper etc.. may be introduced as early as 7 months with your pediatricians consult.



Asparagus 8-10 months+

* Prep the asparagus by holding one asparagus spear with one hand in the
middle of the spear and the other hand at the stem.
* Bend the spear until it snaps.
1. Toss out the lower end that snapped off. Repeat until all your asparagus is "snapped". A few people recommend peeling asparagus - we have done this only once and found it very very time consuming and not worth the trouble! The snapping method works just fine. You may however wish to experiment with both methods!

Cooking:

1. Fill a large pot (large enough to accommodate a steamer basket) with about 3 inches of water - or until the water peeks through the holes of the steamer basket.
2. Place asparagus, "flower" side up into a steamer basket.
3. Steam asparagus until very tender and mushy - for adults, you want to steam it more "al dente" than you do for baby food puree.
4. Puree the asparagus when finished steaming
5. Add liquid as needed to make a puree of the texture your baby will tolerate.

Hint: Your baby's urine may change to a very bitter smell and quite possibly change colour due to the asparagus! We do however suggest that you serve asparagus as a finger food to an older baby. Many people find that asparagus gives them a bit of gassiness and bloating.



Green Beans (this method may be used for Peas as well)* (4)6 months+
Vitamins: A, C, K, Niacin, Folate
Minerals: Potassium, Sodium, Phosphorus, Iron, Magnesium, Calcium

1. If using Fresh Beans, snap the ends off the beans and wash the beans. If using Fresh Peas, open the pods and scrape out the peas from the pod. If using frozen of either Peas or Green Beans, cook according to package directions.
2. Place fresh beans into a steamer basket in a pan with a just enough water to slightly show through in the basket.
3. Steam until very tender; be sure to check on the water level.
4. Reserve any left over water to use for thinning out the beans.
5. Place into your choice of appliance for pureeing and begin pureeing. It is best to use the setting that makes the finest liquid purees - green bean and pea skins are rather difficult to completely puree. Using a blender rather than a food processor or stick mixer might be better as well.
6. Add the reserved water as necessary to achieve a smooth, thin consistency
7. You may wish to push the green beans (or peas) through a sieve or mesh strainer to get rid of any remaining skins.

SELECTING MEATS FOR YOUR BABY

Prepared ANY meat by baking it. Some good cuts are:

Chicken - Breasts (higher in protein and lower in fat), Thighs/legs (higher in iron and higher in fat),

Beef - Eye of Round roast, Top Sirloin, Lean Fresh Ground beef

Pork - Tenderloins, Pork Loin Roast (boneless - center cut), Center cut Pork Chops

Turkey ? Breasts, Thighs, Legs, Ground Turkey (note the same rules applies for white/dark meat with turkey as chicken)

Veal ? any cut will suffice

Ham ? while really pork, Ham is not the same as eating Pork Tenderloin for ex. A fresh home baked ham is the best. Check all labels for Sodium Nitrite and Salt content prior to purchasing!




Beef, Pork or Veal Purée (Basic)

1 cup cold and cooked boneless beef, pork or veal - chopped into chunks no bigger than 1 inch
1/4 c cooking juice or plain water

Place meat chunks in blender or food processor and puree until a powdery mix is formed. Slowly add water and puree further until a smooth consistency is created. Add as much liquid as needed to make a consistency appropriate for your baby! You may add veggies or fruits to this puree as you like.

Chicken Purée (Basic)

1 cup cold and cooked boneless chicken - chopped into no bigger than 1 inch pieces
1/4 c cooking juice or plain water

Place chicken chunks in blender or food processor and puree until a powdery mix is formed. Slowly add water and puree further until a smooth consistency is created. Add as much liquid as needed to make a consistency appropriate for your baby! You may add veggies or fruits to this puree as you like.

Egg Yolks

1. Hard-boil an egg
2. Peel shell away and cut in half
3. Scrape or pop out the yolk
4. Mash the yolk and mix in formula, breastmilk, yogurt, applesauce or whatever you choose that is appropriate for your baby.

OR

1. Crack an egg and separate the white from the yolk (you may use the shell for this or use an egg-separator)
2. Warm olive oil or butter in a frying pan
3. Scramble the yolk in a bowl with formula, breastmilk, juice or whole milk and transfer to frying pan
4. Cook over medium heat, scrambling constantly, until thoroughly cooked
** You may also add items such as pureed (or small diced & soft cooked) broccoli, carrots, peas etc...makes great finger food!

Fish Purée (Basic)


1 cup cooked boneless white fish -
1/4 c or plain water

Place fish in blender or food processor and slowly add liquid while puréeing until a smooth consistency is created. Add as much liquid as needed to make a consistency appropriate for your baby!

Turkey Purée (Basic)

1 c cold and cooked boneless turkey - chopped into no bigger than 1 inch pieces 1/4 c cooking juice or plain water

Place turkey chunks in blender or food processor and puree until a powdery mix is formed. Slowly add water and puree further until a smooth consistency is created. Add as much liquid as needed to make a consistency appropriate for your baby! You may add veggies or fruits to this puree as you like.



EASY Meats and Protein food "Dinners" and Combinations


Baby Omelet
2 Egg Yolks
Milk or Formula
Puréed Chunky Veggies
Cheese

Prepare a small frying pan with a pat of butter or a dab of olive oil and heat
scramble egg yolks & Milk or Formula in bowl. Pour egg mixture into heated pan. Scramble egg mixture until almost cooked and add veggies. Cook until egg mixture is no longer runny.

Add small bits of shredded cheese (Swiss, American, Cheddar or Parmesan)
Scramble again when cheese has melted. Serve with Fruit Dices, Yogurt, and/or Petite Toast Points with Fruit Purée Spread.

Great for Lunch or Dinner too! Ensure that the Baby Omelet has cooled enough for Baby to eat! (Please use only those ingredients that baby has eaten without any allergic reactions!)

Baby Beef Stew
1/2 cup cubed cooked beef
1 peeled potato
¼ cup shelled fresh or frozen peas
1 peeled carrot
1 stalk of celery
1/4 cup uncooked macaroni
4 cups of water

Wash vegetables thoroughly and chop very fine.
Simmer the veggies for 20 minutes or until softened
Add the macaroni and cook for 10 minutes longer or until very soft.
Drain but save the water.*****
Mash or puree the mix until it is of a consistency adequate for baby

Beef or Veal Dinner

1 lb beef or veal, tender and lean, cut in 1" pieces
1 celery stick, chopped
3 carrots peeled and diced
2 medium potatoes, peeled and cut in 1/4
1 Tbsp (15 ml) minced onion

Put the meat in about 1 cup (250 ml) of water in a saucepan and simmer for 45 minutes. Add celery, carrots, potato and onion. Cook for 35 minutes or until veggies are tender. Take off heat and let cool a few minutes. Discard vegetables or add to puree.

Put about 3/4 cup of the meat in the blender with 1/3 cup of the cooking water. Puree until smooth. Add the reserved veggies. Repeat with the remainder of the meat



Apples & Chicken

1/3 cup chopped & cooked boneless chicken*
1/4 cup cooked apple (no skin or seeds), very soft

Puree chicken with cooked apple in a food processor or blender until desired
consistency for baby is achieved.

Chicken & Peach Delight

1/2 c cooked boneless chicken - chopped
1/4 c cooked brown rice
1 ripe peach
1 tb peach juice (white grape or apple juice may be used or juice may be left out)
1 tb milk and 2 ts wheat germ

Mix all ingredients together, transfer to blender/food processor
and puree or chop to make textured for older babies

Creamed Chicken & Potato


2 tsp Sweet butter or margarine
1 tsp Unbleached flour
1/4 c Low fat milk
1/4 c Chicken, cooked, boned and-shredded
1/4 Potato, baked and cubed (try using sweet potato!)
1 tbls Grated white cheddar cheese

Melt butter in small heavy pan over low heat.
Stir in flour and blend well and then add milk and stir until smooth.

Cook over low heat until mixture begins to thicken, then add chicken and potatoes. Stir for about 2 to 3 minutes more or until heated through. Feel free to add a few vegetables. Add cheddar and stir until melted.

Chicken Casserole


1 tbsp vegetable oil
2 chopped carrots
2 sliced leeks, white part only
1 chicken breasts, cut into chunks
2 potatoes, peeled and chopped
2 peeled, chopped parsnips
boiling water

Heat oil in pan, add carrots & leeks, & sauté until softened, (about 6 mins.)
Add chicken and sauté, turning occasionally, till seared, but not browned.

Add potatoes & parsnips & just cover w/boiling water. Cover & simmer for 15 mins, or till everything is tender and cooked through. Blend to a puree, or leave chopped for older babies.

Fish Dinner (consult your pediatrician regarding introcuding fish!)

1 filet of any white fish such as cod, haddock etc..(unbreaded and cooked)
1/8 c or whole milk
1 tbsp melted butter
1/2 tsp salt
1/8 cup mashed peas
1/8 c mashed carrots
1/8 c mashed potatoes

Combine all ingredients and blend/puree until creamy - Serve warm

Tofu

Cut tofu into small bite-sized cubes and dust it with crushed cheerios, wheat germ or crushed graham crackers

Blend it up with a banana and wheat germ and serve by spoon.

You may blend it with any type of fruit(s) like apples, strawberries, blueberries or pears

Cube it and toss it into (sodium free) soups or broth and give the cubes to baby

Mash tofu with cottage cheese and seasoning to make a sandwich spread.

Create your own tofu burgers with mashed tofu, bread crumbs, chopped onion and your favorite seasonings - according to baby's age and stage of course!

Use the silken tofu and add fruits and fruit juice to create a Fruit Smoothie



Cooking & Puréeing Meats for Baby

Cooking Meats for Baby

Baking is the preferred method and retains the most nutrients.

You can boil/poach or use a crock-pot but *be aware that when any food sits in water or its own juices, nutrients leach into the liquid.

If you do not use the liquid, the nutrients along with the liquid will get tossed out down the drain.

Puréeing Meats for Baby (most tried and true method for the least amount of "grittiness")

*

Make sure the cooked meat is COLD and is in no bigger than 1-2 inch chunks when you puree.
*

Grind up the meat first until it is almost like a clumpy powder.
*

Add water, formula, or breast milk or the natural cooking juices as the liquid and continue to puree
*

Add fruits and veggies if you wish

Thanks for all the info so far! We will be starting solids in a few weeks and I also would like to prepare the food myself.

You can store any food you make in the freezer. One option is to freeze in ice cube trays. When frozen, pop out and put them in a freezer ziplock for long term storage. One "food cube" is 1 oz.

There are companies who now make food grade ice cube trays for long term storage of baby food and breastmilk. The trays even come with lids! A quick google search should turn up some good finds.

I would also recommend the book "Whole Foods For Babies and Toddlers" for more info.

Good luck!