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APPLE + CINNAMON
6 ORGANIC APPLES I PREFER FUJI OR
PINK LADY
CUP OF WATER
TO TEASPOON CINNAMON
Wash apples. Peel (dont get all crazy with this step, some peel will
only add to your babes daily fiber intake and to be honest, as they get
older leave the peel on. They will never know) and coarsely chop
apple. Make sure you get as much meat off of the core as possible.
Throw apple chunks in pot with cinnamon and water. Heat on medium

for 15 minutes or until you can smash the apple down with the back
of a wooden spoon. Let cool until you cant stand it anymore then
dump apples and cinnamon water into blender. Blend until you have
your desired consistency. A couple quick pulses will result in a chunky
apple that is perfect to eat on the spot, with plain Greek yogurt or
oatmeal. Blend for at least 30-60 seconds for a smooth puree.

SWEET POTATO + CURRY

2 ORGANIC SWEET POTATOES
1/2 TSP CURRY (I USED MATCHA CURRY)
WATER, BREAST MILK OR CHICKEN STOCK
IF NEEDED
Heat oven to 400. Line baking sheet with tin foil. Wash sweet
potatoes. prick with fork and place on tin foil. Bake for 1 hour or until
fork easily goes into sweet potato. Let cool until you can handle
potato. Make a cut into the skin of the potato lengthwise. Peel away
skin. Scoop out potato meat and put into blender or food processor.
Add curry. Blend until smooth. If puree is too thick, add some water,
breast milk or chicken stock to get desired consistency.
Makes roughly 25 ounces. Will stay good in fridge for 4 days or freezer
for 4 months.

BROCCOLI + OLIVE OIL PUREE

2 cups broccoli
1 small white potato
1 tablespoon olive oil
Instructions
1- Cut broccoli into small florets. Peel and chop white potato.

2- In a medium saucepan, bring 2 inches of water to a boil over

medium heat.
3- Place the broccoli and potato into a steamer basket and place over
boiling water. Steam for 12-15 minutes or until the broccoli and potato
are tender. Reserve water from steamer. Let cool slightly.
4- Add the broccoli, potato and olive oil into a blender or food
processor and puree until smooth, adding water from steamer in 1/4
cup increments if needed.
Makes - 12 ounces
Storage - Lasts for 3 days in the fridge or 3 months in the freezer

PEA + ZUCCHINI + MINT

2 ORGANIC MEDIUM SIZED ZUCCHINI
1 1/2 CUPS FROZEN OR FRESH ORGANIC
PEAS
8 MINT LEAVES
Wash zucchini and peas. I find there is no real difference in the taste
when using fresh versus frozen and because shelling peas takes a real
time commitment, I tend to use the frozen kind. Slice off the top and
bottom of zucchini. Steam zucchini for 5 minutes. Take off heat and let
cool. Add peas to the water you used in your steamer and heat on low
for another 3-5 minutes. Strain. Add peas, zucchini and mint to
blender or food processor and blend until smooth.
Makes 20 ounces.

ROASTED BUTTERNUT SQUASH +

THYME PUREE

1 organic Butternut Squash

2 sprigs fresh Thyme
Instructions
1- Heat oven to 450 degrees F. Line baking sheet with silicon mat or
tin foil.
2- Cut butternut squash in half, seed and place flesh side up, skin side
down.
3- Bake for 30-45 minutes or until you can easily prick the squash
with a fork.
4- Let cool until you can handle the squash with your hands.
5- Scrape the flesh off of the skin and place in a blender or food
processor. Add thyme and puree, adding water in 1/4 cup increments
until you have desired consistency.
Makes roughly 25 ounces. Will last for 3 days in the fridge or 3 months
in the freezer

PEAR + CARDAMOM
6 ORGANIC PEARS
1/8-1/4 TSP CARDAMOM
1/4 CUP OF WATER
Wash, peel and chop pears. Toss in medium pot with cardamom and
water. Heat on medium for 10-15 minutes or until you can break the
pear in half with the back of a spoon. Using slotted spoon, scoop
pears out of pot, leaving water behind, and into a food processor or
blender. Blend until you have desired consistency. If your pear puree
is too thick, add the left over cooking water.

BASIC CHICKEN BABY PUREE

1 8-ounce boneless skinless chicken breast or thighs, cubed
1 cup chicken stock (I used low sodium)
1 tsp dried parsley
Instructions
1- In a medium saucepan, bring the cubed chicken, broth and parsley
to a boil over medium heat. Turn heat down to low and simmer,
covered, for 15-20 minutes or until chicken is just cooked through. Let
cool slightly.
2- Transfer all of the ingredients into a blender or food processor and
puree until you reach your desired consistency, adding more stock in
1/4 cup increments if needed.
*For some extra fat, this puree is also wonderful with a teaspoon of
butter (salt free) added to the blender right before pureeing.
Yield - 12 ounces
Storage - 3 days in fridge, 2 months in freezer

BASIC BEEF BABY PUREE

1 8-ounce sirloin beef, cubed
2 cups beef broth
1 tsp dried oregano
Instructions
1- In a medium saucepan, bring beef, broth and oregano to a boil over
medium heat. Turn to low and simmer for 25 minutes or until beef is
cooked all the way through. Let cool slightly.
2- Using a slotted spoon, transfer beef into a blender or food

processor (reserve broth) and puree until you have reached your
desired consistency, adding 1/4 cup of broth at a time if needed. I
used the entire 2 cups of broth for the puree pictured.
Yield - 12 ounces
Storage - 3 days in fridge, 2 months in freezer

CARROTS + NUTMEG
2 LBS ORGANIC CARROTS
1/4 TSP NUTMEG
1/2 - 1 CUP WATER FROM STEAMER,
BREAST MILK OR CHICKEN STOCK
Wash, peel and chop carrots. Put in medium steam pot over
medium/high heat for 7-9 minutes or until tender. Put into blender or
food processor with nutmeg and start pureeing, adding 1/4 cup liquid
at a time until you achieve desired consistency.
Makes roughly 26 ounces. Will stay good in fridge for 3 days or freezer
for 3 months.

APRICOT + PEAR + COCONUT

OIL PUREE
6 ORGANIC APRICOTS
2 ORGANIC PEARS
1/2 CUP LIQUID [WATER, BREAST MILK,
STOCK]

1 TSP ORGANIC COCONUT OIL

[OPTIONAL]
Wash, core and slice apricots and pears [peeling is optional]. Place
apricot and pears in medium saucepan with 1/2 cup liquid and heat
for 10 minutes, covered. Stir every couple of minutes. Let cool
slightly.
Transfer to blender or food processor, add coconut oil and puree until
smooth.
Will make 12 ounces. Lasts 4 days in the fridge or 3 months in the
freezer.

GREEN BEANS + PARSLEY

1 HANDFUL OR ROUGHLY 1 CUP ORGANIC
GREEN BEANS
1 TSP DRIED PARSLEY
1/4 - 1/2 CUP WATER, BREAST MILK OR
STOCK
Wash green beans. Place green beans in steamer and sprinkle parsley
over beans. Steam for 8 minutes. Let cool slightly and then place in
blender or food processor. Add 1/4-1/2 cup liquid and puree until you
get desired consistency.
Will last 4 days in fridge or 2 months in freezer.

BANANA + COCONUT MILK + CINNAMON

PUREE

1/2 banana, peeled

1-2 tablespoons full fat canned coconut milk
1/4 teaspoon cinnamon
Instructions
1- Place the banana in a small bowl and smash with a fork until
almost smooth.
2- Microwave the banana for 10 seconds, stir and repeat until the
puree is warm.
3- Stir in coconut milk and cinnamon and serve.
Storage
Will last 1 day in the fridge or 1 month in the freezer (there might be
some slight discoloration from the banana)
Yield
5 ounces

PEACHES + CLOVES
6 ORGANIC PEACHES
1/8 TEASPOON CLOVES
Preheat over to 350. Wash peaches. Cut in half and remove the pit.
Slice off a big piece and pop in your mouth. So good. Put cut side
down in baking pan, might have to overlap a little to get them all to
fit, don't worry this will just increase their love for each other. Add
about 1/2 inch of water to pan. Bake for 30-40 minutes depending on
how ripe your peaches are. The riper they are the faster they will
cook. They will be done with you can poke a fork into the fruit. Let
cool for 5 minutes. Peel skins right off of peach, if they are not coming
off try cutting them with a small knife or putting them back in the
oven for 10 more minutes. Place peaches without their skins in a

blender or food processor. Add cloves. Save the water in case you
need to dilute the puree. Blend until desired consistency, adding
water if needed. Take finger and dip into puree and have a big taste,
ahhh. Now you know why there is a frenzy going on out there.

FALL SUPERPOWER PUREE

I made this recipe using the Babymoov Nutribaby
4 egg yolks
1 sweet potato, peeled and cubed
1 persimmon, cubed*
1 cup water, broth, breastmilk or formula
Instructions using the Nutribaby
1. Fill the water tank. Place the eggs in the large basket and the sweet
potato and persimmon chunks in the smaller basket. Stack the
baskets and start a 15 minute steam cycle.
2. When done let cool slightly.
3. Crack the eggs open and discard the shells and white part (these
may be saved for another recipe), and scooping out the yolks and
placing in the blender. Add the sweet potato, persimmon and fresh
liquid (I do not recommend using the liquid from the steamer tray)
and puree until smooth, adding additional liquid if needed in 1/4 cup
increments.
Instructions for Regular Cooking Method
1. In a medium sauce pan, add in 4 eggs and cover with water. Bring
to a boil, cover, remove from heat for 10 minutes. Drain and run cold
water over the eggs.
2. Meanwhile, in a medium saucepan, bring 2 inches of water to a
boil, Add a steamer basket with the sweet potato and persimmon,

cover and cook for 12-15 minutes or until the sweet potato is tender.
Let cool slightly. Reserve cooking water.
3. Crack the eggs open and discard the shells and white part (these
may be saved for another recipe) and scooping out the yolks and
placing in the blender. Add the sweet potato, persimmon and liquid
(you may use the reserved water in this cook method) and puree until
smooth, adding additional liquid if needed in 1/4 cup increments.
Yield - 15 ounces
Storage - 2 days in fridge or 3 months in freezer
*if persimmons are not available, you can sub in 1 apple, pear or
banana.
Spices - If you want to spice it up, feel free to add 1/2 teaspoon of
nutmeg, cinnamon, thyme, rosemary or vanilla extract or even 1/4
teaspoon cloves, ginger or allspice to the puree before blending. Yum!

TROPICAL PUMPKIN PUREE

I made this using the Baby Brezza Glass One Step Baby Food Maker 3 1/2 cups pumpkin, peeled and chopped
1/2 cup pineapple
1 tablespoon shredded unsweetened coconut*
1 teaspoon fresh ginger, grated
Instructions Using Baby Brezza One Step Baby Food Maker
1. Fill reserve tank with water.
2. In glass bowl, place the chopped pumpkin. Place bowl in machine
and lock into place. Select a 15 minute steam only cycle and push the
start button.
3. Add in pineapple, coconut and ginger and select a 5 minute steam

cycle. Do not drain liquids.

4. Run the blend cycle for 1 minute or until you achieve desired
consistency.
Instructions for Regular Cook Method
1. In a medium saucepan, bring 2" of water to a boil over medium
heat. Place the pumpkin into a steamer basket over the boiling water,
cover and cook for 15 minutes or until tender.
2. Add the pineapple, coconut and ginger and steam for an additional
5 minutes. Reserve steamer water.
3. Transfer all of the ingredients to a blender or food processor and
puree in short bursts until you reach your desired consistency, adding
reserved steamer water in 1/4 cup increments if needed.
*I used toasted coconut for a richer flavor but plain shredded coconut
works just as well.
Yield - 20 ounces
Storage - 4 days in fridge or 3 months in freezer

QUINOA, APPLE, PEAR WITH

RAISINS PUREE
1 cup red quinoa
2 sweet apples
3 ripe pears
1/2 cup raisins
2 cups water
Instructions
1. Wash the quinoa thoroughly so that any remaining bitterness will
be washed away. Place the quinoa in a fine mesh colander and rinse

in running water or soak in water and then drain. Rub the seeds with
both of your hands during the rinsing process.
2. Peel the apples and the pear (optional). I didnt peel my fruit
because the peel contains a lot of nutrients and my son is old enough
to tolerate it.
3. In a medium saucepan, boil the quinoa with 2 cups of water.
Reduce to a simmer and add the chopped apples and raisins, cook for
20 minute or until the quinoa is done. If thinning out for a smoothie,
add an additional 3 cups of water to the saucepan.
4. Pure the mixture, adding in the ripe pear. Optional, to add a little
olive oil to the puree for some added healthy fat. You can also serve it
as it is if your baby chews well, its up to you.
Yield - 15 ounces
Storage - 3 days in fridge or 3 months in freezer

SALMON + SWEET POTATO +

APRICOT WITH SAGE PUREE
I made this using the Beaba Babycook Pro 2x
1 sweet potato, peeled and chopped
3 apricots, pitted and chopped
4 oz salmon, skin removed
3 sage leaves, finely chopped
Instructions using Beaba's Babycook Pro
1. Fill one basket with the sweet potato, apricots and salmon, in that
order. Using the measuring bowl, fill the correlating heating tank to a
level 3 with water.
2. Lock bowl in place and turn baby cook on.

3. Run steam cycle.

4. Keep the cooking juices and transfer the contents of the salmon
basket into the blender, adding the sage and pulse in 3 second bursts
until you reach your desired consistency.
Instructions for Regular Cook Method
1. In a medium saucepan, bring 2" of water to a boil over medium
heat. Place the sweet potato, apricot and salmon into a steamer
basket over boiling water, cover, and cook for 15 minutes or until the
salmon is cooked all the way through. Reserve steamer water.
2. Transfer all of the ingredients into a blender or food processor, add
sage and puree until you reach your desired consistency, adding
reserved steamer water in 1/4 cup increments if needed.
Yield - 15 ounces
Storage - 3 days in fridge or 3 months in freezer

RASPBERRY + CHERRY +
BANANA PUREE WITH CINNAMON
PUREE
1 cup raspberries
1/2 cup cherries, pitted
2 bananas, peeled and chopped
1 heaping teaspoon cinnamon
Instructions using Beaba's Babycook Pro
1. Fill one basket with the raspberries, cherries and banana. Sprinkle
with cinnamon. Using the measuring bowl, fill the correlating heating
tank to a level 2.
2. Lock bowl in place and turn babycook on.
3. Run steam cycle.

4. Keep half of the cooking juices and transfer the contents of the
raspberry basket into the blender and pulse in 3 second bursts until
you reach your desired consistency.
Instructions for Regular Cook Method
1. In a medium saucepan, bring 2" of water to a boil over medium
heat. Place the raspberries, cherries and bananas into a steamer
basket, over boiling water, cover, and cook for 10 minutes. Reserve
steamer water.
2. Transfer the all of the ingredients into a blender or food processor,
add the cinnamon and puree in short bursts until you reach your
desired consistency, adding reserved steamer water in 1/4 cup
increments if needed.
Yield - 12 ounces
Storage - 4 days in fridge, 4 months in freezer

TURKEY + CORN + ZUCCHINI

WITH CHIVE PUREE
I made this recipe using the Babycook Pro2x
1/4 pound ground turkey or turkey breast cubed
1 small yellow zucchini
1 cob of corn
3 chives
Instructions using Beaba's Babycook Pro
1. Chop the zucchini into coins, husk and chop the corn off of cob and
finely chop the chives.
2. Fill one basket with the zucchini, corn, turkey and chives, in that
order. Using the measuring bowl, fill the correlating heating tank to a

level 3 with water.

3. Lock bowl in place and turn babycook on.
4. Run steam cycle.
5. Keep the cooking juices and transfer the contents of the turkey
basket into the blender and pulse in 3 second bursts until you reach
your desired consistency.
Instructions for Regular Cook Method
1. Chop the zucchini into coins, husk and chop the corn off of cob and
finely chop the chives.
2. In a medium saucepan, bring 2" of water to a boil over medium
heat. Place the zucchini, corn, turkey and chives into a steamer
basket over boiling water, cover, and cook for 15 or 20 minutes or
until the turkey is cooked all the way through. Reserve steamer
water.
3. Transfer the zucchini, corn, turkey and chives to a blender or food
processor and puree in short bursts until you reach your desired
consistency, adding reserved steamer water in 1/4 cup increments if
needed.
Yield - 15 ounces
Storage - 3 days in fridge or 3 months in freezer

BEET + BLACKBERRY + APPLE

WITH MINT PUREE
1 red beet
1 cup blackberries
1/2 apple
4 mint leaves
Instructions using Beaba's Babycook Pro
1. Peel and chop the beet, core, peel and chop the apple, finely chop

the mint.
2. Fill one basket with the beets, apple and blackberries, in that order.
Using the measuring bowl, fill the correlating heating tank to a level 3
with water.
3. Lock bowl in place and turn babycook on.
4. Run steam cycle.
5. Keep the cooking juices and transfer the contents of the beet
basket into the blender, add the mint and pulse in 3 second bursts
until you reach your desired consistency.
Instructions for Regular Cook Method
1. Peel and chop the beet, core, peel and chop the apple, finely chop
the mint.
2. In a medium saucepan, bring 2" of water to a boil over medium
heat. Place the beets, apple, blackberries and chives into a steamer
basket over boiling water, cover, and cook for 15 or 20
minutes. Reserve steamer water.
3. Transfer the beets, apple and blackberries to a blender or food
processor, add the mint and puree in short bursts until you reach your
desired consistency, adding reserved steamer water in 1/4 cup
increments if needed.
Yield - 12 ounces
Storage - 4 days in fridge, 4 months in freezer

BEEF + SWEET POTATO PUREE

WITH THYME
1 8-ounce sirloin beef, cubed
2 medium sweet potatoes, peeled and chopped

2 cups beef broth

1 tbsp fresh thyme, chopped
Instructions
1- In a medium saucepan, bring the beef, sweet potatoes, thyme and
broth to a boil over medium heat. Reduce heat to low and simmer for
25-35 minutes or beef is cooked through and sweet potatoes are
tender. Let cool slightly.
2- Transfer all ingredients into a blender or food processor and puree,
adding extra broth in 1/4 cup increments if needed, until you reach
your desired consistency.
Yield - 30 ounces
Storage - 3 days in the fridge, 2 months in the freezer

WHITE FISH + CARROT + LEEK

PUREE
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
Instructions
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.

Pumpkin + Chicken + Parsnip

+ Ginger Puree

1/2 organic Pie Pumpkin

.25 lbs organic Chicken Breast

1 organic Parsnip

1/4 inch Ginger, grated or 1/4 tsp dried Ginger

Instructions
1- Preheat oven to 350 degree F. 2- Seed pumpkin and cut into
wedges. Place onto baking sheet skin side down. 3- Peel and chop
parsnip into 2" sections. 4- Place chicken and parsnip onto a piece of
foil. Wrap chicken and parsnip up tightly in the foil like a package,
leaving the seams of the foil at the top. Place onto baking sheet with
the pumpkin.5- Place baking sheet into oven and bake for 30 minutes.
Take out chicken packet and let cool. Bake pumpkin for an additional
10-15 minutes or until a fork can easily be inserted into the pumpkin
skin. 6- Let pumpkin cool and then scrape pumpkin off of the skin. 7Cut chicken into cubes. 8- Place all ingredients into blender and puree
until smooth, adding water in 1/4 cup increments if needed. Will last 4
days in air-tight container in fridge or 2 months in freezer.
Details

Prep time: 5 mins Cook time: 50 mins Total time: 1 hour Yield: 30
ounces

Pumpkin + Yogurt + Prune Baby Food Puree

by Michele Olivier October-17-2014
www.babyfoode.com
Ingredients

1/2 small organic Pie Pumpkin

1/4 cup Full Fall Greek Yogurt

3 Prunes
Instructions
1- Seed and skin 1/2 pumpkin. To skin a pumpkin cut into hand size
pieces and with a knife, cut away the tough skin. Chop pumpkin into
bite size pieces.2- Place pumpkin into a steam basket over boiling
water, covered, for 10 minutes. Let cool slightly.3- Meanwhile, place
prunes into small bowl and cover with very hot water. This will let
them plump up and become tender.4- Place pumpkin, yogurt and
prunes into blender and puree for 30 seconds or until smooth.Will last
4 days in fridge or 3 months in freezer. If freezing, add yogurt to puree
after you defrost it.
Details
Prep time: 5 mins Cook time: 10 mins Total time: 15 mins Yield: 15
ounces

Pear + Oat + Cloves + Dates Puree

by Michele Olivier October-21-2014
www.babyfoode.com

Ingredients

2 organic Pears

1/4 cup dry Old-Fashioned Oats

3 Dates

1/4 tsp Cloves

1 cup Water
Instructions
1- Core and chop pear into bite size pieces. 2- Combine pear, oats,
water and cloves into medium saucepan and heat on medium-low
heat for 10-15 minutes or until pear is tender. 3- Meanwhile, place
dates in small bowl and cover with very warm water. Soak for 10
minutes.4- Combine all ingredients into blender and puree until you
reach desired consistency. If needed, you can add the date water to
puree for a thinner puree. This is great as a smooth puree or as a
chunky puree, depending at which stage your little one is at. Will last
for 4 days in an air-tight container in fridge or 3 months in freezer.
Details
Prep time: 3 mins Cook time: 15 mins Total time: 20 mins Yield: 15
ounces

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Carrots are rich in beta-carotene, the plant form of vitamin A, and make
excellent weaning food, as babies like their naturally sweet taste. Darker,
older carrots contain more beta-carotene than baby, new carrots.
Root vegetables make the perfect weaning food because of their naturally
sweet taste and smooth texture when pureed. Try carrots, potatoes, sweet
potatoes, butternut squash, rutabaga, and parsnip.
Butternut squash is easily digested and rarely causes allergies; therefore it
makes perfect weaning food. It provides an excellent source of betacarotene.
Parsnips provide a good source of starch and fiber. They also contain the
antioxidant vitamins C and E.
Sweet potato comes in two varieties: orange-fleshed and creamy-fleshed.
Both have red skins and both are good sources of potassium, vitamin C, and
fiber. However, I prefer to use the orange-fleshed variety, which is also an
excellent source of beta-carotene. This helps to prevent certain types of
cancer and mops up free radicals.
Zucchini is a good source of beta-carotene, but most of the nutrients lie in
the skin, so do not peel it.
Broccoli is a true Superfood, as it is a great source of vitamin C and also
contains beta-carotene, folic acid, iron, potassium, and anticancer
phytonutrients. Broccoli is best steamed or microwaved, as boiling it in
water halves its vitamin C content. If your baby isn't keen on the taste, mix it
with a sweet-tasting vegetable like sweet potato, rutabaga, or butternut
squash.
Potatoes contain vitamin C and are a good source of potassium. They also
blend well with most vegetables.

First Foods: Fruits

Apple puree is very easy to digest, so it makes great baby food. The BRAT
diet (that is, banana, rice, apples, and toast) is popular with doctors for the
relief of diarrhea. Pectin, the soluble fiber in apples, also helps fight against
constipation.
Papaya flesh is easy to swallow, so it makes ideal weaning food. It is rich in
vitamin C and beta-carotene, and 3 ounces of papaya will provide a young
child's daily requirement of vitamin C. Papaya is also high in soluble fiber,
which is important for normal bowel function. Papaya also contains
enzymes that aid digestion.
Pears are one of the least allergenic foods, so they make great weaning
food.
Bananas are full of slow-release sugars, which provide sustained energy.
They make perfect portable baby food, as they come in their own easy-topeel packaging. They are also good for the treatment of diarrhea and
constipation.
Apricots are a good source of beta-carotene and also contain fiber. They're
also a good source of iron and potassium.
Cantaloupe is the most nutritious variety of melon. It is very sweet and rich
in vitamin C and beta-carotene.
Blueberries are rich in vitamin C and also contain beta-carotene. The blue
pigment anthocyanin in the skin of the blueberries helps protect us against
cancer. Blueberries have the highest antioxidant capacity of all fruits.
Peaches provide a good source of vitamin C, and the soft flesh is easy to
digest.