6-8 Month Recipes

*Food combinations are fantastic, but always try to have your baby taste the food by itself before mixing it in a combination.

*Always wash all fruits and vegetables thoroughly before cooking.

*You can use a baby food maker, food processor, or blender to puree. I use the Cuisinart Baby and love it. It even comes in handy for just steaming small amounts of veggies for a meal for my husband and me, too.

*Add breastmilk to any of these recipes.

Apples and Pears

1. Cut 3 apples and 3 pears into 1/2″ pieces (do not peel).

2. Steam fruit until just soft enough to puree.

3. Remove fruit from your steamer, but reserve the water.

4. Puree, adding reserved water to reach desired consistency.

Peas and Pears

1. Cut 1 pear into 1/2″ pieces (do not peel).

2. Steam pear and peas until pear is just soft enough to puree. Remove from your steamer, but reserve the water.

3. Place pears and peas in your food processor.

4. Puree, adding reserved water to reach desired consistency.

Apples, Pears, and Green Beans

1. Cut 3 apples and 3 pears into 1/2″ pieces (do not peel).

2. Steam apples, pears, and 1-2 c frozen (thawed) green beans until just soft enough to puree.

3. Remove fruit and veggies from your steamer, but reserve the water.

4. Place fruit and veggies in your food processor.

5. Puree, adding reserved water to reach desired consistency.

Apples and Sweet Potatoes

1. Rub unsalted butter on a sweet potato and bake it for about 45 minutes at 400 degrees, until tender.

2. Cut 2 apples into 1/2″ pieces (do not peel). Steam them until just soft enough to puree.

3. Remove fruit from your steamer, but reserve the water.

4. Scoop the meat of the potato out of the skin (discard the skin).

5. Puree apples and sweet potato together, adding reserved water from the apples to reach desired consistency.

Pears and Zucchini Squash

1. Peel 2 medium zucchini, slice into 1/2″ slices, and roast at 350 degrees for 30-45 minutes, until tender.

2. Cut 3 pears into 1/2″ pieces (do not peel). Steam them until just soft enough to puree.

3. Remove fruit from your steamer, but reserve the water.

4. Puree pears and zucchini  together, adding reserved water from the pears to reach desired consistency.

Mangoes and Butternut Squash

1. Cut a butternut squash in half and, using a small metal spoon, scoop out the strings and seeds. Place the halves open side up in a roasting pan with about 1/4″ of water. You can sprinkle the squash with cinnamon and/or nutmeg for added flavor. Roast at 400 degrees for about 30 minutes, until soft enough to puree.

2. Peel 1 mango and chop it into 1/2″ pieces.

3. It isn’t necessary to steam mango, but I do because it makes it  softer and easier to puree. Plus it gives you reserve water to mix into the puree. So, I recommend steaming your mango when you’re making purees.

4. Remove mango from your steamer, but reserve the water.

5. Once the squash is finished, scoop the meat out of the shell.

6. Puree the squash and the mango together, adding reserved water, to reach desired consistency.

Pumpkin, Parsnip and Peaches

1. Wash 1 small pumpkin, 1 parsnip and 3 peaches.

1. Cut 1 small pumpkin in half and, using a small metal spoon, scoop out the strings and seeds. Place the halves open side down in a roasting pan with about 1/4″ of water.

2. Peel 1 parsnip and cut it lengthwise. Place it on tinfoil and drizzle with olive oil. Close the tinfoil around the parsnip pieces and place on a baking sheet.

3. Bake pumpkin and parsnip in a pre-heated 350 degree oven for about 45-60 minutes, until they are both soft enough to puree.

4. Meanwhile, peel 3 peaches and chop them into 1″ pieces.

5. Once the pumpkin has finished cooking, scoop the meat out of the shell.

6. Add pumpkin, parsnips and peaches to the food processor. Puree them all together until you reach the desired consistency. Use breastmilk, if necessary, to thin it out.

Bananas, Butternut Squash & Carrots

1. Cut 1 medium butternut squash in half and, using a small metal spoon, scoop out the strings and seeds. Place the halves open side up in a roasting pan with about 1/4″ of water. You can sprinkle the squash with cinnamon and/or nutmeg for added flavor. Roast at 400 degrees for about 30 minutes, until soft enough to puree.

2. Peel 2 carrots and chop them into 1/4″ pieces. Steam them until soft enough to puree (I find that carrots need to be very soft in order to puree them smoothly).

3. Peel and chop 2 bananas into 1/2″ pieces.

4. Once the squash is finished, scoop the meat out of the shell.

5. Remove carrots from your steamer, but reserve the water.

6. Puree all three together, adding reserved water from the carrots, to reach desired consistency.

Bananas, Avocados & Tofu

1. Peel 2 bananas and 1 avocado and cut them into 1/2″ pieces.

2. Mix the bananas and avocado with 8-12 ounces of tofu. Silken tofu works nicely, but you can also use tub tofu (just drain it well).

3. Puree all three together until you reach a soft consistency. Use breastmilk, if necessary, to thin it out.

For more ideas, go here! Don’t be afraid to make your own combinations.

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