Baby Food Recipes

5 Easy Baby Food Recipes 

You Might Want To Try


pea puree

Peas are a small yet mighty source of nutrition, packing vitamins A and C, iron, protein, and calcium.

If the skin of the peas makes the texture less appealing for your child, make sure to strain them to make it as smooth as possible.


3 Cups Frozen Peas

1/2 Cup Frozen Breastmilk


Prep Time : 5 mins
Cooking Time: 

Ready In: 

1. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add peas, cover, and steam until tender, about 15 minutes.
2. Place peas and breast milk in a blender or food processor and puree until creamy. Strain the mixture through a fine-mesh sieve to remove any lumps.
3. Spread pea mixture into an ice cube tray, cover with plastic wrap and freeze until solid, 2 to 3 hours. Transfer frozen cubes to a resealable plastic bag and store in the freezer.
3. To serve, heat cubes in the microwave for about 30 seconds until warm but not hot. Stir thoroughly.


Avocado Puree

This buttery treat is a wonderful “good fats” food for baby’s brain and physical development. Plus, the creamy texture of perfectly ripe avocado is one that babies seem to love.

To help prevent browning, put the avocado pit in the puree when refrigerating.


1 Mashed Avocado


Prep Time : 5 mins

Ready In: 

If Freezing:

  1. Mash the avocado with a fork or blend it in a food processor.
  2. Divide into ice cube trays, wrap/cover, and freeze.
  3. Thaw in the fridge the night before use, or thaw by putting the ice cube in a bowl over a bowl of hot water on the counter to defrost.
  4. Once defrosted, mix with breastmilk, formula or water to reach desired consistency


Each ice cube = 1oz of food. Also, as your baby gets used to solids, you don’t have to thin out the avocado at all.

7 to 9 months old

For a 7- to 9-month-old baby, you can make thicker purées with multiple ingredients.

Remember to introduce one new ingredient at a time and combine foods that you know they aren’t allergic to. You can also add meat and other proteins at this stage, or even earlier if your pediatrician gives the OK.


Pumpkin Thyme Puree

This easy and elegant seasonal recipe is full of beta carotene, potassium, and iron. Make a big batch and freeze it in ice cube trays for single-portion servings for later!


1 small organic pumpkin [I used the pumpkin pie variety] 
1/2 tsp fresh thyme
1-2 cups water, chicken stock or breast milk


  1. Heat oven to 350. Line a baking sheet with parchment paper or silicon mat.
    Cut up the pumpkin. Slice the top off the pumpkin, then cut length wise down the middle. Scoop out the seeds and strings [guts]. If you are not too lazy, make some roasted pumpkin seeds. Don’t be too obsessed with getting all the strings out, they will puree nicely with the rest of the pumpkin.
  2. Chop the pumpkin into smallish pieces and place onto a baking sheet, skin down. Roast in oven for 45-60 minutes or until a fork can pierce the very tender flesh. Set aside until cool enough to handle.
  3. Peel away skin and place in food processor or blender. Add thyme and start blending, adding water until you get desired consistency.
  4. Can be added to yogurt, oatmeal, pancakes, other purees such as apple, pear or spinach. Really you can do anything with pumpkin puree. Go crazy.


This simple combination of spinach and yams adds a healthy dose of calcium, iron, vitamin A, and folate to your baby’s diet. The yams add a touch of sweetness to create a pleasant introduction to greens.


1/2 pound fresh spinach, stemmed and washed but no need to dry it
A half-pound yam, white if you can find it, peeled and cut into a 1/2 to 3/4-inch dice
1 1/2 cups water or sodium-free vegetable stock


1. In a large pot, bring the yams to boil about 1 1/2 cups of water or stock. Reduce the heat to a simmer and cook the yams for about 10 minutes. Add the spinach and cook it until both the yams and spinach are very tender. Let the mixture cool and purée it in a food processor or blender.

This made about 3 to 4 cups of purée.

9 to 12 months old

At 9 to 12 months old, your baby can enjoy chunkier purées and mashes. You can also add dairy, such as cheese or yogurt, to their foods.

At this stage, many babies can even advance to adult food and complex combinations, finely minced or softened.


White Fish, Carrot, and Leek Puree

This purée combination is a savory, brain-boosting powerhouse.

White fish contains omega-3 fatty acids and may help boost development of baby’s central nervous system. Leeks are thought by some to provide cardiovascular support and carrots are loaded with antioxidants.


1 6-ounce fish fillet
3 carrots, peeled and chopped
1 leek, white and green parts only, chopped
1/2 cup water (reserved), breast milk or formula


1. In a medium saucepan, bring 2 inches of water to a boil over medium heat. Place the fish, carrots and leek into a steamer basket and steam for 15 minutes, covered. Let cool slightly.

2. Transfer all ingredients into a blender or food processor and blend until smooth, adding 1/4 cup of liquid at a time, until you have reached your desired consistency.

Yield – 25 ounces

Storage – 3 days in fridge, 2 months in freezer

*This puree is great with a pinch of cumin, curry, thyme or nutmeg added right before blending.

Product Benefits Section

There you have it! All you need are wholesome ingredients, some basic cooking supplies, and a blender (blending wand, food processor, food mill. It's easy and healthy. Only the best for our little ones.

We Will Add Some More Healthy &
Nutritious Recipes Soon!