8-10 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.

In addition to the following recipe combinations, you can also incorporate new foods by trying the following:

  • mix any fruit puree in yogurt or cottage cheese
  • add onions and/or leeks to any meat or veggie puree
  • add flax to different types of cereals
  • spread cream cheese on toast and let Baby practice with finger foods
  • cut grapes into quarters or slivers; serve them with grated cheddar cheese

Kale, Papaya & Blueberries

1. Thoroughly rinse 2 cups of fresh kale. Place it in a large stockpot and add water to cover. Bring to a boil, reduce heat, and simmer for 15 minutes.

2. Meanwhile, peel and deseed 1 fully ripened papaya. Chop it into small pieces and set aside.

3. After the kale has been boiling for 15 minutes, add chopped papaya and 1/2 cup of fresh or frozen blueberries to the pot. Boil for another 15 minutes.

4. Drain, reserving water.

5. Puree, using the reserved water as needed to reach desired consistency.

Chicken, Onions & Apricots

1. Start with 1 cup cooked, boneless chicken. You can use white meat or dark meat, and it can be boiled, grilled, or roasted.

2. Halve 4-6 apricots, remove the pits, and replace open side down in a pan filled with 1″ of water. Roast at 400 until skins are soft and puckered, about 30-40 minutes.

3. Meanwhile, finely chop or shred cooked chicken.

4. Saute 1/2 cup chopped onions until they are translucent. If desired, add in 1/4 clove minced garlic.

5. Once apricots are cooked, remove them from the pan, reserving the water. Remove skins.

6. Add chicken, onions, and apricots to a large bowl. Mix well to combine.

7. Puree in batches, using the reserved apricot water as needed to reach desired consistency.

Chicken, Bell Pepper & Mango

1. Start with 1 cup cooked, boneless chicken. You can use white meat or dark meat, and it can be boiled, grilled, or roasted.

2. Finely chop or shred cooked chicken.

3. Finely chop 1 bell pepper (of any color). Sautee on medium heat until tender.

4. Peel and deseed mango.

5. 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.

6. Add chicken, bell pepper, and mango to a large bowl. Mix well to combine.

7. Puree in batches, using breastmilk or reserved water as needed to reach desired consistency.

Turkey, Broccoli & Cranberries

1. Start with 1 cup cooked, boneless turkey. You can use white meat or dark meat, and it can be boiled, grilled, or roasted.

2. Chop 1 cup of broccoli (a combination of stems and florets) into small pieces. Steam until tender.

3. Add 1 cup fresh or frozen cranberries to a pot of boiling water. Return the water to a boil, lower the heat, and simmer until the cranberries “pop,” about 15 minutes.

4. Meanwhile, finely chop or shred cooked turkey.

5. When the cranberries have “popped,” drain them, reserving the water.

6. Add turkey, broccoli, and cranberries to a large bowl. Mix well to combine.

7. Puree in batches, using the reserved cranberry water as needed to reach desired consistency.

Turkey, Apples, Figs & Brown Rice

1. Start with 1 cup cooked, boneless turkey. You can use white meat or dark meat, and it can be boiled, grilled, or roasted.

2.Grind 1/4 cup brown rice in your blender. Add 1 cup of water to a small boiler and pour in rice dust. Cook for about 10 minutes, until all water has evaporated. Remove from heat and set aside.

3. Cut 1 apple into 1/2″ pieces (do not peel) and place in a large boiler.

4. Stem and quarter 6-8 figs and add them to the boiler with the apple. Add water to cover the fruit.

5. Boil until just soft enough to puree.

6. Meanwhile, finely chop or shred cooked turkey.

7. Drain the apples and figs, reserving the water.

7. Mix turkey, cooked rice, apples, and figs together in a large bowl.

8. Puree in batches, using the reserved water as needed to reach desired consistency.

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