Tips: Foods should be lump-free for kids 6+ months, should be slightly lumpy for kids 8+ months, and can be chunky for kids 10+ months. Remember to always talk to your pediatrician about what’s right for your Baby.

 

peas with mint

pears with ginger

cinnamon peach oatmeal

spinach nutmeg yams

cuban black beans

cheddar apple mini muffins

banana date mini muffins

 

Avocado Puree (can be served to kid 6+ mos)

 

1 ripe organic avocado

a little breast milk or formula (optional)

 

Mash about a quarter of the avocado with a fork until smooth. Add a little breast milk or formula to thin it out even more for the newest eaters—for them, the puree should drip off the spoon.  This food does not freeze well, so make a fresh batch at each meal–it takes seconds!

 

 

 

Roasted Sweet Potato Mash (can be served to kid 6+ mos)

 

3 large organic sweet potatoes

1/8 tsp ground organic cinnamon (optional)

a little breast milk or formula (optional)

 

Preheat oven to 350 degrees. Wash, peel, and chop sweet potato in 1 inch pieces. Spread on nonstick pan or silicone liner in a baking tray and bake for about 1 hour until sweet potatoes are very soft. Mash well with a fork, potato masher, hand blender, or in a blender or food processor until smooth.  Blend in cinnamon if you like. Add a little breast milk or formula to thin it out even more for the newest eaters—for them, the puree should drip off the spoon.  Cool extra and freeze in ice cube trays immediately. (Thaw individual cubes later when you need them in a small saucepan over low heat on the stove.)

 

 

 

Mint Peas (can be served to kid 6+ mos)

 

1 10-oz bag frozen organic green peas

2 leaves fresh organic mint (optional)

a little breast milk or formula (optional)

 

Cook peas according to directions on package. Puree peas well with hand blender or in a blender or food processor until smooth. Blend in fresh mint if you like. Add a little breast milk or formula to thin it out even more for the newest eaters—for them, the puree should drip off the spoon.  Cool extra and freeze in ice cube trays immediately. (Thaw individual cubes later when you need them in a small saucepan over low heat on the stove.)

 

 

 

Roasted Cardamom Pears (can be served to kid 6+ mos)

 

8 organic pears

1/8 tsp ground organic cardamom  (optional)

a little breast milk or formula (optional)

 

Preheat oven to 350 degrees. Wash, peel, core, and chop pears into 1 inch pieces. Spread on nonstick pan or silicone liner in a baking tray and bake for about 20 minutes until pears are very soft. Mash well with a fork, potato masher, hand blender, or in a blender or food processor until smooth.  Blend in cardamom if you like. Add a little breast milk or formula to thin it out even more for the newest eaters—for them, the puree should drip off the spoon.  Cool extra and freeze in ice cube trays immediately. (Thaw individual cubes later when you need them in a small saucepan over low heat on the stove.)

 

 

 

Rice Cereal

 

1/4 c. rice powder (brown rice ground in blender or food processor)

1 cup water

 

Bring liquid to boil in saucepan. Add the rice powder while stirring constantly.  Simmer for 10 minutes, whisking constantly, mix in formula or breast milk and fruits if desired. Serve warm.

 

 

 

Oatmeal Cereal

 

1/4 c. of ground oats (do NOT use instant or Quick Cook), ground in blender or food processor

3/4 c. water

 

Bring liquid to boil in saucepan. Add the rice powder while stirring constantly.  Simmer for 10 minutes, whisking constantly, mix in formula or breast milk and fruits if desired.  Serve warm.

 

 

 

Barley Cereal

 

1/4 c. ground barley (barley ground in blender or food processor)

1 cup water

 

Bring liquid to a boil. Add the barley and simmer for 10 minutes, whisking constantly. Mix in formula or breast milk or juice and add fruits if desired. Serve warm

 

 

 

Rice Breakfast Pudding

 

 1/2 cup (Brown/or Jasmine) Rice (grind to barley size – don’t grind if serving to a Toddler )

2 cups water

1/4 cup apples sliced into small dices or slivers

1/4 cup raisins (optional)

1/8 cup brown sugar (optional)

2 tsp cinnamon

1/2 tsp ginger

 

Combine all of the above ingredients in a medium saucepan.  Cook over medium-low heat for 30 minutes or until rice is soft, fragrant and a bit soupy.  Stir 1/8 cup milk into the rice, keep on heat for 10 more minutes. Keep a close watch to ensure that the consistency remains soupy but not pasty. . Stir frequently to stop sticking to the pot and add more milk or water if necessary.  Serve warm then transfer remaining portion to the fridge.