18 Nutritious Baby Recipes 9-12 Months Easy to Make

Oh, the joy of watching your little one explore new flavors and textures! As your baby grows between 9 to 12 months, their curiosity for food does too. That’s why we’ve gathered 18 nutritious, easy-to-make recipes perfect for this exciting stage. From creamy purees to finger foods that encourage self-feeding, these dishes are sure to delight your baby’s palate and make mealtime a breeze. Let’s dive into these tasty options!

Sweet Potato Puree

Discover the simplicity and elegance of making Sweet Potato Puree, a versatile dish that’s as nutritious as it is delicious. Perfect for beginners, this recipe guides you through each step to ensure a smooth, flavorful outcome.

Ingredients

• 2 large, sweet potatoes (about 2 pounds), peeled and cubed
• 1/2 cup of creamy, unsalted butter
• 1/4 cup of fresh, whole milk
• 1 tablespoon of pure maple syrup
• 1/2 teaspoon of finely ground sea salt

Instructions

1. Preheat your oven to 400°F (204°C) to roast the sweet potatoes, enhancing their natural sweetness.
2. Arrange the peeled and cubed sweet potatoes on a baking sheet in a single layer, ensuring even cooking.
3. Roast for 25-30 minutes, or until the sweet potatoes are fork-tender and slightly caramelized at the edges.
4. Transfer the roasted sweet potatoes to a large mixing bowl, allowing them to cool slightly for easier handling.
5. Add the creamy, unsalted butter, fresh whole milk, pure maple syrup, and finely ground sea salt to the bowl.
6. Using a hand mixer or potato masher, blend the ingredients until the mixture is smooth and free of lumps. Tip: For an extra smooth puree, pass the mixture through a fine mesh sieve.
7. Taste and adjust the seasoning if necessary, keeping in mind the natural sweetness of the potatoes. Tip: A pinch of cinnamon can add a warm, spicy note to the puree.
8. Serve warm, or store in an airtight container in the refrigerator for up to 3 days. Tip: Reheat gently on the stove with a splash of milk to maintain the creamy texture.

Great for both savory and sweet applications, this Sweet Potato Puree boasts a velvety texture and a rich, buttery flavor with a hint of maple sweetness. Try it as a side dish, a base for soups, or even as a filling for pies and pastries for a delightful twist.

Avocado Banana Mash

Making a simple yet nutritious dish can be as easy as combining two of nature’s finest ingredients. Avocado Banana Mash is a creamy, sweet, and slightly tangy delight that’s perfect for a quick breakfast or a healthy snack.

Ingredients

• 1 ripe avocado, creamy and slightly soft to the touch
• 1 ripe banana, sweet and speckled with brown spots
• 1 tbsp honey, pure and golden
• 1/2 tsp cinnamon, freshly ground for the best aroma
• 1/4 cup Greek yogurt, thick and tangy

Instructions

1. Cut the avocado in half, remove the pit, and scoop the flesh into a medium-sized bowl.
2. Peel the banana and add it to the bowl with the avocado.
3. Using a fork, mash the avocado and banana together until smooth with only small lumps remaining.
4. Add the honey and cinnamon to the bowl, stirring well to combine all ingredients evenly.
5. Fold in the Greek yogurt gently to maintain the mixture’s creamy texture without overmixing.
6. Let the mash sit for 5 minutes to allow the flavors to meld together beautifully.

Enjoy the Avocado Banana Mash as is, or spread it on whole-grain toast for a fiber-rich twist. The combination of creamy avocado and sweet banana, enhanced by the warmth of cinnamon and the tang of yogurt, creates a harmonious blend of flavors and textures that’s both satisfying and energizing.

Peach Oatmeal

Kickstart your morning with a bowl of Peach Oatmeal, a comforting and nutritious dish that combines the sweetness of ripe peaches with the heartiness of oats. This recipe is perfect for beginners, guiding you through each step to ensure a delicious result every time.

Ingredients

• 1 cup rolled oats (old-fashioned, for a chewy texture)
• 2 cups water (filtered, for purity)
• 1 ripe peach (juicy, diced)
• 1 tbsp honey (raw, for natural sweetness)
• 1/2 tsp cinnamon (ground, for warmth)
• Pinch of salt (sea salt, to enhance flavors)

Instructions

1. In a medium saucepan, bring 2 cups of filtered water to a boil over high heat.
2. Add 1 cup of rolled oats to the boiling water, stirring once to prevent sticking.
3. Reduce the heat to low and simmer the oats for 5 minutes, stirring occasionally, until they absorb most of the water.
4. While the oats cook, dice 1 ripe peach into small, bite-sized pieces.
5. After the oats have cooked for 5 minutes, stir in the diced peach, 1 tbsp of raw honey, 1/2 tsp of ground cinnamon, and a pinch of sea salt.
6. Continue to cook the mixture on low heat for an additional 2 minutes, allowing the flavors to meld together.
7. Remove the saucepan from the heat and let the oatmeal sit for 1 minute to thicken slightly before serving.

Just like that, you’ve created a bowl of Peach Oatmeal that’s bursting with flavor and texture. The oats provide a satisfying chew, while the peaches add a juicy sweetness that’s balanced by the warmth of cinnamon. For an extra touch, top with a dollop of Greek yogurt or a sprinkle of chopped nuts for added creaminess and crunch.

Butternut Squash and Apple Puree

When the air turns crisp and the leaves start to fall, there’s nothing quite like the comforting embrace of a warm, velvety puree to bring a sense of coziness to your table. This Butternut Squash and Apple Puree combines the sweet, nutty flavors of squash with the tartness of apples for a dish that’s as nutritious as it is delicious.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed into 1-inch pieces
• 2 large Honeycrisp apples, peeled, cored, and chopped
• 2 tablespoons rich extra virgin olive oil
• 1/4 cup pure maple syrup
• 1/2 teaspoon finely ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/2 cup unsweetened almond milk
• Salt to taste

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, toss the cubed butternut squash and chopped apples with the olive oil, maple syrup, cinnamon, and nutmeg until evenly coated.
3. Spread the mixture in a single layer on the prepared baking sheet. Roast for 25-30 minutes, or until the squash is tender and caramelized at the edges.
4. Transfer the roasted squash and apples to a blender. Add the almond milk and a pinch of salt. Blend until smooth and creamy, scraping down the sides as needed.
5. For a silkier texture, pass the puree through a fine-mesh sieve. Taste and adjust the seasoning if necessary.

Perfectly smooth with a hint of sweetness and spice, this puree is a versatile side that pairs beautifully with roasted meats or can be thinned with a bit more almond milk for a comforting soup. Try garnishing with a drizzle of maple syrup and a sprinkle of cinnamon for an extra touch of warmth.

Spinach and Pear Puree

Let’s dive into creating a smooth and nutritious Spinach and Pear Puree, perfect for introducing vibrant flavors into your meals or as a gentle option for little ones.

Ingredients

• 2 cups of fresh, tender spinach leaves, thoroughly washed
• 1 large, ripe pear, peeled, cored, and chopped
• 1/2 cup of cold, filtered water
• 1 tablespoon of fresh lemon juice, for a bright acidity
• A pinch of fine sea salt, to enhance the natural flavors

Instructions

1. In a medium saucepan, bring 1 inch of water to a gentle boil over medium-high heat.
2. Add the fresh spinach leaves to a steamer basket and place it over the boiling water. Cover and steam for exactly 2 minutes, until the spinach is wilted but still vibrant green.
3. Immediately transfer the steamed spinach to a bowl of ice water to stop the cooking process, preserving its color and nutrients. Tip: This step, known as blanching, ensures your puree stays bright and appealing.
4. Drain the spinach well, squeezing out excess water with your hands or a clean towel.
5. In a high-powered blender, combine the blanched spinach, chopped pear, cold water, lemon juice, and sea salt.
6. Blend on high for 1-2 minutes, until the mixture is completely smooth. Tip: For an ultra-smooth texture, strain the puree through a fine-mesh sieve, pressing with a spoon.
7. If serving immediately, ensure the puree is at your desired temperature. Tip: For babies, test the temperature on your wrist to ensure it’s comfortably warm, not hot.

Perfectly balanced, this puree combines the earthy depth of spinach with the sweet, mellow notes of pear. Serve it as a standalone dish, swirl it into yogurt, or use it as a sophisticated sauce for grilled chicken.

Carrot and Lentil Soup

Sometimes, the simplest ingredients come together to create the most comforting dishes. Carrot and Lentil Soup is a perfect example, blending earthy lentils with sweet carrots for a hearty, nutritious meal that’s as easy to make as it is delicious.

Ingredients

• 1 cup dried green lentils, rinsed and picked over
• 2 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely chopped
• 3 cloves garlic, minced
• 4 large carrots, peeled and diced into 1/2-inch pieces
• 4 cups low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh cilantro, for garnish

Instructions

1. In a large pot, heat the olive oil over medium heat until shimmering.
2. Add the chopped onion and sauté, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another minute, until fragrant.
4. Add the diced carrots, lentils, cumin, black pepper, and sea salt to the pot, stirring to combine.
5. Pour in the vegetable broth and bring the mixture to a boil.
6. Reduce the heat to low, cover, and simmer for 25 minutes, or until the lentils and carrots are tender.
7. Remove the pot from the heat and stir in the fresh lemon juice.
8. Using an immersion blender, puree the soup until smooth, or leave it chunky if preferred.
9. Ladle the soup into bowls and garnish with chopped cilantro before serving.

Lentil and carrot soup offers a velvety texture with a balance of sweet and earthy flavors. For an extra touch of richness, drizzle with a bit of olive oil or serve with a slice of crusty bread on the side.

Blueberry Quinoa Porridge

Kickstart your morning with a nourishing bowl of Blueberry Quinoa Porridge, a delightful twist on traditional breakfast porridge that combines the nutty goodness of quinoa with the sweet tang of blueberries for a meal that’s as satisfying as it is healthy.

Ingredients

• 1 cup quinoa, rinsed and drained
• 2 cups almond milk, creamy and unsweetened
• 1 cup fresh blueberries, plump and juicy
• 2 tbsp honey, pure and golden
• 1 tsp vanilla extract, rich and aromatic
• 1/4 tsp cinnamon, finely ground
• A pinch of sea salt, fine and flaky

Instructions

1. In a medium saucepan, combine the rinsed quinoa, almond milk, and a pinch of sea salt. Bring to a boil over medium-high heat.
2. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes, or until the quinoa is tender and the liquid is mostly absorbed.
3. Stir in the fresh blueberries, honey, vanilla extract, and cinnamon. Cook for an additional 2 minutes, allowing the blueberries to soften slightly and the flavors to meld together.
4. Remove the saucepan from the heat and let the porridge sit, covered, for 5 minutes to thicken.
5. Tip: For a creamier texture, add a splash more almond milk before serving. Tip: To enhance the vanilla flavor, add the vanilla extract off the heat to preserve its aroma. Tip: For a burst of freshness, top with additional fresh blueberries and a drizzle of honey.

Your Blueberry Quinoa Porridge will have a creamy texture with a delightful contrast from the soft quinoa and juicy blueberries. The subtle sweetness from the honey and the warmth of the cinnamon make this dish a comforting start to any day. Serve it warm in a cozy bowl, or for a summer twist, chill it overnight for a refreshing breakfast option.

Zucchini and Potato Mash

Creating a comforting and nutritious side dish has never been easier with this zucchini and potato mash. Combining the subtle sweetness of zucchini with the hearty texture of potatoes, this dish is a delightful twist on traditional mashed potatoes.

Ingredients

• 2 medium-sized, firm potatoes, peeled and cubed
• 1 large, fresh zucchini, trimmed and sliced
• 1/4 cup rich, unsalted butter
• 1/2 cup warm, creamy whole milk
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Place the cubed potatoes in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat.
2. Once boiling, reduce the heat to medium and simmer the potatoes for 10 minutes, or until they are just tender when pierced with a fork.
3. Add the sliced zucchini to the pot and continue to simmer for another 5 minutes, until both vegetables are soft.
4. Drain the vegetables well and return them to the pot. Let them sit for 1 minute to evaporate any excess water.
5. Add the butter, milk, salt, and pepper to the pot. Mash the vegetables with a potato masher until smooth and creamy. For a smoother texture, use a hand mixer on low speed.
6. Taste and adjust the seasoning if necessary, then serve warm.

Perfectly creamy with a hint of freshness from the zucchini, this mash pairs wonderfully with grilled meats or can be enjoyed on its own. For an extra touch of elegance, garnish with a sprinkle of fresh herbs or a drizzle of olive oil before serving.

Chicken and Sweetcorn Puree

Zesty and comforting, this Chicken and Sweetcorn Puree is a delightful dish that combines the savory depth of chicken with the natural sweetness of corn, perfect for a cozy meal. Follow these steps to create a smooth, flavorful puree that’s as nutritious as it is delicious.

Ingredients

• 1 cup of boneless, skinless chicken breasts, tender and finely diced
• 1 cup of sweet corn kernels, freshly shucked or frozen and thawed
• 2 cups of low-sodium chicken broth, rich and flavorful
• 1/2 cup of heavy cream, luxuriously thick
• 1 tablespoon of unsalted butter, creamy and smooth
• 1/2 teaspoon of garlic powder, aromatic and finely ground
• Salt, to enhance all the flavors

Instructions

1. In a medium saucepan, melt the unsalted butter over medium heat until it’s fully liquid and slightly bubbly.
2. Add the finely diced chicken breasts to the saucepan, cooking until they’re no longer pink, about 5-7 minutes, stirring occasionally for even cooking.
3. Pour in the low-sodium chicken broth and bring the mixture to a gentle boil, then reduce the heat to a simmer for 10 minutes to infuse the chicken with flavor.
4. Add the sweet corn kernels to the saucepan, continuing to simmer for another 5 minutes until the corn is tender.
5. Carefully transfer the mixture to a blender, adding the heavy cream and garlic powder, then blend on high until the puree is completely smooth, about 1-2 minutes.
6. Season with salt to taste, blending for an additional 10 seconds to incorporate.

The resulting puree should be velvety and rich, with a perfect balance of savory chicken and sweet corn. Serve it warm in a bowl garnished with a drizzle of cream or a sprinkle of fresh herbs for an extra touch of elegance.

Beetroot and Apple Puree

Many home cooks overlook the simplicity and nutritional powerhouse that is beetroot and apple puree, a vibrant dish that’s as pleasing to the eye as it is to the palate. Let’s walk through the process of creating this smooth, flavorful puree that’s perfect for any meal.

Ingredients

• 2 medium-sized, earthy beetroots, peeled and diced
• 1 large, crisp apple, peeled, cored, and chopped
• 1 tablespoon of rich extra virgin olive oil
• 1/2 cup of fresh, clean water
• 1 teaspoon of finely ground black pepper
• 1/2 teaspoon of sea salt

Instructions

1. Heat the extra virgin olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add the diced beetroots to the saucepan, stirring occasionally, until they begin to soften, approximately 5 minutes.
3. Introduce the chopped apple to the saucepan, continuing to stir for another 3 minutes to combine the flavors.
4. Pour in the fresh water, then season with sea salt and finely ground black pepper, stirring to distribute the seasonings evenly.
5. Reduce the heat to low, cover the saucepan, and let the mixture simmer for 20 minutes, or until the beetroots and apples are completely tender.
6. Remove the saucepan from the heat and allow the mixture to cool slightly, about 5 minutes, before transferring to a blender.
7. Blend the mixture on high speed until a smooth, uniform puree forms, about 2 minutes, scraping down the sides as needed.

Here’s a dish that boasts a velvety texture and a sweet yet slightly peppery flavor profile. Serve it as a sophisticated side, or get creative by using it as a vibrant base for a savory tart.

Broccoli and Cheese Puree

Zesty and comforting, this Broccoli and Cheese Puree is a creamy delight that’s both nutritious and indulgent. Perfect for beginners, this recipe transforms simple ingredients into a velvety smooth side dish or a hearty base for your favorite proteins.

Ingredients

• 2 cups of fresh broccoli florets, vibrant green and tightly packed
• 1 cup of sharp cheddar cheese, freshly grated for maximum meltiness
• 1/2 cup of heavy cream, rich and velvety
• 1 tablespoon of unsalted butter, for a smooth finish
• 1/2 teaspoon of salt, to enhance the natural flavors
• 1/4 teaspoon of freshly ground black pepper, for a subtle kick

Instructions

1. Bring a large pot of water to a rolling boil over high heat, ensuring there’s enough water to fully submerge the broccoli florets.
2. Add the broccoli florets to the boiling water and cook for 5 minutes, or until they are tender enough to pierce easily with a fork but still retain their bright green color.
3. Drain the broccoli thoroughly in a colander, shaking off any excess water to prevent a watery puree.
4. Transfer the drained broccoli to a blender or food processor, adding the heavy cream, butter, salt, and black pepper for a flavor-packed blend.
5. Blend the mixture on high speed for 1-2 minutes, stopping to scrape down the sides as needed, until the puree is completely smooth and free of lumps.
6. With the blender running on low, gradually add the grated cheddar cheese through the feed tube, allowing it to melt seamlessly into the puree for a creamy texture.
7. Once all the cheese is incorporated and the puree is uniformly smooth, taste and adjust the seasoning if necessary, blending for an additional 10 seconds to combine.

Enjoy the lush, creamy texture of this Broccoli and Cheese Puree, where the sharpness of the cheddar beautifully complements the earthy tones of the broccoli. Serve it as an elegant side dish, or get creative by using it as a sophisticated dip for crusty bread or fresh vegetables.

Pear and Rice Pudding

Unveil the comforting embrace of ‘Pear and Rice Pudding’, a dish that marries the delicate sweetness of pears with the creamy heartiness of rice pudding. Perfect for beginners, this recipe guides you through each step to ensure a delightful outcome.

Ingredients

• 1 cup Arborio rice, known for its creamy texture
• 2 ripe pears, peeled and diced into 1/2-inch pieces
• 4 cups whole milk, for a rich and velvety base
• 1/2 cup granulated sugar, to sweeten just right
• 1 tsp pure vanilla extract, for a fragrant aroma
• 1/2 tsp ground cinnamon, adding a warm spice note
• 1/4 tsp salt, to balance the flavors

Instructions

1. In a medium saucepan, combine the Arborio rice, whole milk, granulated sugar, and salt. Bring to a gentle boil over medium heat, stirring occasionally to prevent sticking.
2. Reduce the heat to low and simmer for 25 minutes, stirring every 5 minutes, until the rice is tender and the mixture has thickened. Tip: Keep the heat low to avoid scorching the milk.
3. Add the diced pears, pure vanilla extract, and ground cinnamon to the saucepan. Stir well to incorporate.
4. Continue to cook on low heat for an additional 10 minutes, stirring frequently, until the pears are soft and the pudding reaches a creamy consistency. Tip: The pears should be tender but still hold their shape.
5. Remove from heat and let the pudding sit for 5 minutes to thicken further. Tip: Covering the saucepan with a lid during this time helps retain moisture.

Best enjoyed warm, this Pear and Rice Pudding offers a comforting texture with bursts of juicy pear in every spoonful. Serve it in small bowls garnished with a sprinkle of cinnamon or a drizzle of honey for an extra touch of sweetness.

Pumpkin and Pea Puree

Sometimes, the simplest dishes bring the most comfort, and this Pumpkin and Pea Puree is no exception. Start by gathering your ingredients for a smooth, flavorful puree that’s as nutritious as it is delicious.

Ingredients

• 1 cup of roasted pumpkin, peeled and cubed
• 1/2 cup of fresh green peas, shelled
• 2 tbsp of rich extra virgin olive oil
• 1/4 cup of vegetable broth, low sodium
• 1/2 tsp of finely ground black pepper
• 1/2 tsp of sea salt

Instructions

1. Preheat your oven to 375°F. Toss the pumpkin cubes with 1 tbsp of olive oil, sea salt, and black pepper. Spread them on a baking sheet in a single layer.
2. Roast the pumpkin for 25 minutes, or until tender and slightly caramelized at the edges. Tip: Stir halfway through for even roasting.
3. While the pumpkin roasts, bring a small pot of water to a boil. Add the peas and cook for 3 minutes, then drain. Tip: This quick blanching preserves their vibrant color and nutrients.
4. In a blender, combine the roasted pumpkin, blanched peas, remaining olive oil, and vegetable broth. Blend until smooth. Tip: For a thinner consistency, add more broth one tablespoon at a time.
5. Transfer the puree to a serving bowl. Taste and adjust seasoning if necessary.

Finished with a silky texture and a sweet, earthy flavor, this puree pairs wonderfully with crusty bread or as a sophisticated side to grilled meats. For an extra touch, drizzle with olive oil and a sprinkle of black pepper before serving.

Turkey and Vegetable Stew

Preparing a hearty Turkey and Vegetable Stew is a fantastic way to bring warmth and nutrition to your table, especially when you’re looking for a comforting meal that’s both easy to make and packed with flavors.

Ingredients

• 1 lb ground turkey, lean and fresh
• 2 tbsp rich extra virgin olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, sliced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 4 cups low-sodium chicken broth, homemade or store-bought
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 bay leaf
• 1 tsp dried thyme
• 1 cup frozen peas

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the ground turkey, breaking it apart with a spoon, and cook until no longer pink, about 5 minutes.
3. Stir in the onion and garlic, cooking until the onion is translucent, about 3 minutes.
4. Add the carrots and celery, cooking for another 5 minutes until they begin to soften.
5. Pour in the chicken broth, then add the black pepper, sea salt, bay leaf, and thyme. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes to allow the flavors to meld.
7. Add the green beans and frozen peas, cooking uncovered for an additional 10 minutes until the vegetables are tender.
8. Remove the bay leaf before serving. Tip: For a thicker stew, mash some of the vegetables against the side of the pot.

Ladle this stew into bowls and enjoy the tender vegetables and savory turkey in every bite. The broth is rich and aromatic, making it perfect for a chilly evening. Serve with a slice of crusty bread to soak up all the delicious flavors.

Apple and Cinnamon Oatmeal

Begin your morning with a comforting bowl of Apple and Cinnamon Oatmeal, a hearty and flavorful dish that combines the sweetness of apples with the warmth of cinnamon. This recipe is perfect for beginners, offering a simple yet delicious way to start the day.

Ingredients

• 1 cup rolled oats (old-fashioned, for a chewy texture)
• 2 cups water (filtered, for purity)
• 1 medium apple (crisp and sweet, like Honeycrisp or Fuji), diced
• 1/2 tsp ground cinnamon (aromatic and freshly ground)
• 1 tbsp pure maple syrup (rich and dark, for natural sweetness)
• 1/4 tsp salt (fine sea salt, to enhance flavors)
• 1/2 cup milk (whole, for creaminess)

Instructions

1. In a medium saucepan, bring 2 cups of filtered water to a rolling boil over high heat.
2. Add 1 cup of rolled oats to the boiling water, stirring gently to prevent sticking.
3. Reduce the heat to medium-low and simmer the oats for 5 minutes, stirring occasionally, until they begin to thicken.
4. While the oats cook, dice 1 medium apple into small, bite-sized pieces.
5. After the oats have thickened, stir in the diced apple, 1/2 tsp ground cinnamon, and 1/4 tsp fine sea salt.
6. Continue to cook the mixture for another 3 minutes, allowing the apples to soften slightly and the flavors to meld.
7. Remove the saucepan from the heat and stir in 1 tbsp pure maple syrup and 1/2 cup whole milk for added sweetness and creaminess.
8. Let the oatmeal sit for 2 minutes off the heat to thicken further before serving.

Vibrant with the flavors of cinnamon and apple, this oatmeal boasts a creamy texture with just the right amount of chewiness from the oats. Serve it warm, topped with additional diced apples or a drizzle of maple syrup for an extra touch of sweetness.

Mango and Yogurt Blend

Venturing into the world of smooth and refreshing blends, our Mango and Yogurt Blend is a perfect harmony of sweetness and tanginess, ideal for a quick breakfast or a soothing snack. This guide will walk you through each step to achieve the perfect consistency and flavor balance.

Ingredients

• 1 cup ripe mango chunks, sweet and fragrant
• 1 cup Greek yogurt, thick and creamy
• 2 tbsp honey, pure and golden
• 1/2 cup ice cubes, for a chilled texture

Instructions

1. Peel and chop 1 large ripe mango into chunks, ensuring they are free from the pit for a smooth blend.
2. Measure 1 cup of Greek yogurt and add it to the blender for a creamy base that’s rich in protein.
3. Drizzle 2 tbsp of honey over the yogurt to sweeten the blend naturally, adjusting slightly if your mango is less sweet.
4. Add 1/2 cup of ice cubes to the blender to chill the mixture, making it refreshingly cool.
5. Blend all ingredients on high speed for 45 seconds, or until the mixture is completely smooth and no ice chunks remain.
6. Pour the blend into a tall glass immediately to enjoy its vibrant color and creamy texture at its best.

Lusciously creamy with a bright mango flavor, this blend is a delight to the senses. Serve it in a chilled glass garnished with a mint leaf for an extra touch of freshness, or layer it with granola for a textured parfait experience.

Cauliflower and Carrot Mash

When you’re looking for a comforting side dish that’s both nutritious and easy to make, this cauliflower and carrot mash is a perfect choice. It’s a vibrant, flavorful alternative to traditional mashed potatoes that will brighten up any meal.

Ingredients

• 1 large head of fresh cauliflower, cut into florets
• 3 medium carrots, peeled and chopped into 1-inch pieces
• 2 tablespoons of rich extra virgin olive oil
• 1/2 cup of warm whole milk
• 2 tablespoons of unsalted butter
• 1 teaspoon of finely ground sea salt
• 1/2 teaspoon of freshly ground black pepper

Instructions

1. Fill a large pot with water and bring it to a rolling boil over high heat.
2. Add the cauliflower florets and chopped carrots to the boiling water. Cook for 10 minutes, or until the vegetables are fork-tender.
3. Drain the vegetables in a colander and return them to the pot. Tip: Let them sit for a minute to allow excess water to evaporate, ensuring a creamier mash.
4. Add the olive oil, warm milk, butter, sea salt, and black pepper to the pot.
5. Use a potato masher or immersion blender to mash the vegetables until smooth. Tip: For a smoother texture, blend longer; for a chunkier mash, blend less.
6. Taste and adjust seasoning if necessary, but remember the vegetables should be flavorful enough with the initial seasoning.

Ultra creamy and subtly sweet, this mash pairs wonderfully with roasted meats or can stand alone as a light, veggie-packed meal. Try topping it with a sprinkle of fresh herbs or a drizzle of olive oil for an extra touch of elegance.

Salmon and Sweet Potato Mash

Cooking a nutritious and flavorful meal doesn’t have to be complicated, and this Salmon and Sweet Potato Mash is proof. Perfect for beginners, this dish combines the richness of salmon with the natural sweetness of potatoes for a balanced meal.

Ingredients

• 1 lb fresh, skin-on salmon fillet
• 2 large, creamy sweet potatoes
• 2 tbsp rich extra virgin olive oil
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup fresh, chopped dill
• 1 tbsp unsalted butter
• 1/4 cup warm whole milk

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the salmon.
2. Peel and cube the sweet potatoes into 1-inch pieces for even cooking.
3. Place the sweet potatoes in a pot, cover with water, and bring to a boil over high heat. Tip: Adding a pinch of salt to the water enhances the potatoes’ natural flavor.
4. Reduce heat to medium and simmer for 15 minutes, or until the potatoes are fork-tender.
5. While the potatoes cook, rub the salmon fillet with olive oil, then season with salt and pepper.
6. Place the salmon on a baking sheet, skin-side down, and bake for 12-15 minutes, until the flesh flakes easily with a fork. Tip: For extra moisture, cover the salmon loosely with foil during the first 10 minutes of baking.
7. Drain the potatoes and return them to the pot. Add butter, milk, and half the dill, then mash until smooth. Tip: For a creamier texture, warm the milk before adding it to the potatoes.
8. Flake the baked salmon into large pieces, discarding the skin if desired.
9. Serve the salmon over a bed of sweet potato mash, garnished with the remaining dill.

The contrast between the flaky, moist salmon and the smooth, sweet potato mash creates a delightful texture and flavor harmony. For an extra touch of elegance, drizzle with a little more olive oil before serving.

Conclusion

Packed with wholesome goodness, these 18 nutritious baby recipes for 9-12 months are not only easy to make but also perfect for your little one’s growth and exploration of new flavors. We hope you and your baby enjoy these dishes as much as we loved sharing them. Don’t forget to leave a comment with your favorites and share the love by pinning this article on Pinterest!