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Baby Food Recipes

Disclaimer: I am not a pediatrician/medical professional. This post is for informational purposes only.

Baby food should be enjoyable for baby while also providing necessary nutrients crucial for supporting overall development. In this post, we will share baby food recipes that are quick and nutritious along with being easy to make. These recipes will be easy to incorporate into your meal prepping routine or simply into your usual dinner preparation routine. Also, all of the recipes mentioned are freezable and freeze well. My baby absolutely loves these recipes and I can rest assured knowing he is getting the nutrients he needs.

Why Homemade Baby Food?

There are so many important reasons to make your own baby food. I’ll touch on the top three reasons below:

Reason #1: No added preservatives and fillers

Making your own baby food purees ensures there are no unnecessary/harmful ingredients in the mix. Many commercial baby foods contain preservatives and fillers to extend the shelf-life of the product. While this makes sense for the company selling it, it probably isn’t a good idea to feed this stuff to your baby. This also leads into the next reason…

Reason #2: Control Over the Ingredients

Preparing homemade baby food in your own home guarantees you know exactly what is going into your baby’s food. In turn, you know exactly what is going into their body. For instance, while a minimal ingredient list store-bought chicken puree sounds great, do you really know where that chicken came from? The healthiest type of chicken we can consume is pasture-raised chickens who eat typical things like bugs, worms, berries, grass, etc. and possibly supplemented with non-GMO feed. Most of the time, the store-bought purees don’t check any of these boxes, much less all of them. 

Reason #3: More Cost Effective

Now, I know what you’re thinking, how could making my own purees be more cost effective? If you are using ingredients that you are already cooking with for your other family meals, there’s minimal extra cost if any. Babies usually consume a fraction of what everyone else is eating, so if you can spare a few ounces of meat or veggies with each meal, you will have enough to make your baby food purees.

I’m going to share our top three recipes in this article so you can get started on making delicious, quick and nutritious baby food recipes for your precious baby.

Recipe 1 - Sweet Potato Puree

Ingredients

  • 2 large sweet potatoes
  • 5 tablespoons water or breastmilk
  • 2 tablespoons coconut oil, melted*

Instructions

  1. Preheat oven to 400 F.
  2. Place sweet potatoes on parchment-lined baking sheet.
  3. Poke a few holes in each potato with a fork.
  4. Then, place potatoes in oven and bake for about 45-60 minutes or until a fork is easily inserted into the potatoes.
  5. Remove potatoes from oven and allow to cool for about 20 minutes.
  6. Next, scoop the potatoes out leaving behind the potato skin.
  7. Add the potato, water/breastmilk and coconut oil to a food processor or high speed blender.**
  8. Blend for 1-2 minutes or until completely smooth and free of lumps.

Notes

  • *The coconut oil can be substituted for butter if baby is not sensitive to dairy.
  • **It’s a good idea to add half of the liquid and blend to see what the puree texture looks like. Depending on the size of your potatoes, you may need more or less liquid than what the recipe calls for.
  • I use organic potatoes and organic virgin coconut oil for this recipe.

Recipe 2 - Beef Puree

Ingredients

  • 10 ounces cooked pot roast*
  • 1 tsp avocado oil
  • 1 ounce beef liver
  • 3 tablespoons water

Instructions

  1. Cook pot roast as you normally would.
  2. Heat a small saucepan over medium heat and add avocado oil.
  3. Next, add beef liver to the pan and cook on each side for about 3 minutes or until the internal temperature is 160 F.
  4. Then, remove liver from pan and set aside to cool.
  5. Ensure liver and roast is fully cooled.
  6. Chop up the roast and liver into small chunks.
  7. Next, add all ingredients to a food processor or high speed blender.
  8. Finally, blend for 2-3 minutes or until completely smooth and free of lumps.

Notes

  • *If your baby can eat 2 ounces of meat per serving, you can consider increasing the amount of pot roast to 14 ounces. As written, the recipe makes 7 servings at around 1.5 ounces of meat per serving. 
  • I use grass fed/finished chuck roast and beef liver for this recipe.

Recipe 3 - Blueberry Puree

Ingredients

  • 1 cup frozen blueberries
  • 2 tablespoons water
  • 1 tablespoon coconut oil, melted

Instructions

  1. Heat a saucepan over medium heat.
  2. Next, add the blueberries and water to the pan.
  3. Then, reduce heat to low and cook for around 15 minutes or until the blueberries easily burst when pressed with a spoon.
  4. Remove the blueberries from heat and allow to cool for around 20 minutes.
  5. Next, add the blueberry/water mixture and coconut oil to a food processor or high speed blender.
  6. Finally, blend for 1-2 minutes or until completely smooth and free of lumps.

Notes

  • Be sure to keep some liquid in the pan while cooking the blueberries. If all the liquid dries up, just add a little bit of water as the blueberries continue to cook.
  • I use organic blueberries and organic virgin coconut oil for this recipe.

Don’t forget to check out our post comparing baby led weaning vs purees here.

Sweet Potato Puree

5.0 from 1 vote
Cook Mode

Keep your screen from going dark

Prep Time

10

minutes
Cooking time

60

minutes

    Ingredients

    • 2 large sweet potatoes

    • 5 tablespoons water or breastmilk

    • 2 tablespoons coconut oil, melted*

    • 4 Ingredient

    Instructions

    • Preheat oven to 400 F.

    • Place sweet potatoes on parchment-lined baking sheet.

    • Poke a few holes in each potato with a fork.

    • Then, place potatoes in oven and bake for about 45-60 minutes or until a fork is easily inserted into the potatoes.

    • Remove potatoes from oven and allow to cool for about 20 minutes.

    • Next, scoop the potatoes out leaving behind the potato skin.

    • Add the potato, water/breastmilk and coconut oil to a food processor or high speed blender.**

    • Blend for 1-2 minutes or until completely smooth and free of lumps.

    Notes

    • *The coconut oil can be substituted for butter if baby is not sensitive to dairy.
    • **It's a good idea to add half of the liquid and blend to see what the puree texture looks like. Depending on the size of your potatoes, you may need more or less liquid than what the recipe calls for.
    • I use organic potatoes and organic virgin coconut oil for this recipe.

    Beef Puree

    5.0 from 1 vote
    Cook Mode

    Keep your screen from going dark

    Servings

    4

    servings
    Prep time

    30

    minutes
    Cooking time

    40

    minutes
    Calories

    300

    kcal

      Ingredients

      • 10 ounces cooked pot roast*

      • 1 tsp avocado oil

      • 1 ounce beef liver

      • 3 tablespoons water

      Instructions

      • Cook pot roast as you normally would.

      • Heat a small saucepan over medium heat and add avocado oil.

      • Next, add beef liver to the pan and cook on each side for about 3 minutes or until internal temperature is 160 F.

      • Then, remove liver from pan and set aside to cool.

      • Ensure liver and roast is fully cooled.

      • Chop up the roast and liver into small chunks.

      • Next, add all ingredients to a food processor or high speed blender.

      • Finally, blend for 2-3 minutes or until completely smooth and free of lumps.

      Notes

      • *If your baby can eat 2 ounces of meat per serving, you can consider increasing the amount of pot roast to 14 ounces. As written, the recipe makes 7 servings at around 1.5 ounces of meat per serving.
      • I use grass-fed/finished chuck roast and beef liver for this recipe and do not give my baby more than 1 ounce of liver in the span of a week.

      Blueberry Puree

      5.0 from 1 vote
      Cook Mode

      Keep your screen from going dark

      Servings

      4

      servings
      Prep time

      30

      minutes
      Cooking time

      40

      minutes
      Calories

      300

      kcal

        Ingredients

        • 1 cup frozen blueberries

        • 2 tablespoons water

        • 1 tablespoon coconut oil, melted

        Instructions

        • Heat saucepan over medium heat.

        • Next, add the blueberrries and water to the pan.

        • Then, reduce heat to low and cook for around 15 minutes or until the blueberries easily burst when pressed with a spoon.

        • Remove the blueberries from heat and allow to cool for around 20 minutes.

        • Next, add the blueberry/water mixture and coconut oil to a food processor or high speed blender.

        • Finally, blend for 1-2 minutes or until completely smooth and free of lumps.

        Notes

        • Be sure to keep some liquid in the pan while cooking the blueberries. If all the liquid dries up, just add a little bit of water as the blueberries continue to cook.
        • I use organic blueberries and organic virgin coconut oil for this recipe.
        5.0 from 1 vote