18 Simple Baby Food Recipes Stage 1 Delicious

Preparing homemade baby food doesn’t have to be complicated or time-consuming! In this roundup, we’ve gathered 18 simple, nutritious, and delicious Stage 1 recipes that are perfect for introducing your little one to the joys of eating. From smooth purees to gentle flavors, these easy-to-make dishes will have your baby eager for every bite. Let’s dive into these wholesome options that are as fun to prepare as they are to serve!

Pureed Sweet Potatoes

Zesty and vibrant, pureed sweet potatoes have become my go-to side dish for their versatility and ease. Whether it’s a cozy family dinner or a festive gathering, this creamy delight never fails to impress with its sweet, buttery flavor.

Ingredients

• 2 large sweet potatoes, peeled and cubed (about 3 cups)
• 1/4 cup unsalted butter (or coconut oil for a vegan option)
• 1/4 cup heavy cream (or almond milk for a lighter version)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp ground cinnamon (optional for a warm spice note)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Spread the cubed sweet potatoes on the baking sheet in a single layer. Roast for 25-30 minutes, or until they’re fork-tender and slightly caramelized at the edges.
3. Transfer the roasted sweet potatoes to a food processor. Add the butter, heavy cream, salt, and cinnamon if using.
4. Puree the mixture on high until smooth and creamy, about 2-3 minutes. Scrape down the sides as needed to ensure even blending.
5. For a silkier texture, pass the puree through a fine-mesh sieve. This step is optional but recommended for the smoothest result.
6. Taste and adjust the seasoning with more salt or cinnamon if desired.

Heavenly smooth and rich, this pureed sweet potato is a dreamy side that pairs beautifully with roasted meats or can be thinned with broth for a velvety soup base. Try swirling in a spoonful of maple syrup or a sprinkle of toasted pecans for an extra special touch.

Avocado Baby Food Puree

Remember when I first introduced solids to my little one, I was all about making sure every bite was packed with nutrients and love. That’s how this Avocado Baby Food Puree became a staple in our kitchen—it’s simple, creamy, and oh-so-good for your baby.

Ingredients

• 1 ripe avocado (look for one that’s slightly soft to the touch)
• 1/4 cup breast milk or formula (adjust for desired consistency)
• 1 tsp lemon juice (to prevent browning, optional)

Instructions

1. Cut the avocado in half, remove the pit, and scoop the flesh into a blender.
2. Add the breast milk or formula and lemon juice to the blender.
3. Blend on high for 30 seconds, or until the mixture is completely smooth. Tip: If the puree is too thick, add more liquid a tablespoon at a time.
4. Serve immediately or store in an airtight container in the fridge for up to 24 hours. Tip: Pressing plastic wrap directly onto the surface of the puree can help prevent browning.
5. For longer storage, freeze the puree in ice cube trays and thaw as needed. Tip: Label the storage container with the date to keep track of freshness.

Silky and rich, this puree is a fantastic first food with its mild flavor and smooth texture. Try mixing it with a little banana or sweet potato puree for a fun twist that’ll have your baby coming back for more.

Homemade Apple Puree

Over the years, I’ve found that making apple puree at home is not just about the simplicity of the recipe but the warmth it brings to my kitchen. There’s something incredibly comforting about the sweet aroma of apples simmering on the stove, a reminder of autumn no matter the season.

Ingredients

• 4 large apples, peeled and cored (I prefer Honeycrisp for their sweetness, but any variety works)
• 1/2 cup water (adjust if you like a thicker or thinner puree)
• 1 tbsp lemon juice (to prevent browning and add a slight tang)
• 1/4 cup sugar (optional, adjust to taste depending on the apples’ sweetness)
• 1/2 tsp cinnamon (for a warm spice note, optional)

Instructions

1. Start by peeling and coring the apples, then chop them into roughly 1-inch pieces for even cooking.
2. In a medium saucepan, combine the chopped apples, water, and lemon juice. Bring to a simmer over medium heat, then reduce to low and cover.
3. Let the apples cook for about 15-20 minutes, stirring occasionally, until they’re completely soft and mushy. Tip: If the mixture looks dry, add a splash more water to prevent sticking.
4. Once the apples are soft, remove from heat and stir in the sugar and cinnamon if using. Tip: For a smoother puree, blend with an immersion blender or mash with a potato masher for a chunkier texture.
5. Let the puree cool slightly before serving or storing. Tip: This puree can be stored in the fridge for up to a week or frozen for longer storage.

Silky smooth with just the right balance of sweetness and tartness, this homemade apple puree is a versatile delight. Serve it warm over pancakes, mix it into your morning oatmeal, or enjoy it as a simple dessert with a dollop of whipped cream.

Banana Puree for Babies

Very few things bring me as much joy as preparing homemade meals for my little one, and banana puree is a staple in our household. It’s not just about the simplicity; it’s about watching those tiny taste buds explore the natural sweetness of bananas for the first time.

Ingredients

• 2 ripe bananas (the riper, the sweeter)
• 1/4 cup of water (or breastmilk/formula for extra nutrition)
• 1 tsp lemon juice (to prevent browning, optional)

Instructions

1. Peel the bananas and break them into chunks. This makes them easier to blend.
2. Place the banana chunks into a blender or food processor. Tip: If you’re using a blender, adding a bit of liquid helps achieve a smoother puree.
3. Add 1/4 cup of water (or breastmilk/formula) to the blender. For a thinner consistency, you can add more liquid, a tablespoon at a time.
4. Blend on high for about 30 seconds, or until the mixture is completely smooth. Tip: Stop and scrape down the sides of the blender if needed to ensure everything is well incorporated.
5. If using, add 1 tsp of lemon juice to the puree and blend for another 5 seconds to mix it in. This step is optional but helps keep the puree from turning brown too quickly.
6. Transfer the puree to a small bowl or storage container. Tip: For serving, you can warm it slightly by placing the bowl in a larger bowl of warm water for a few minutes, but never microwave baby food as it can create hot spots.

Banana puree is wonderfully smooth and naturally sweet, making it a hit with most babies. You can also mix it with a bit of oatmeal or yogurt for a more textured meal as your baby grows.

Butternut Squash Puree

Perfect for those cozy evenings when you’re craving something both comforting and nutritious, butternut squash puree has become my go-to side dish. Its velvety texture and sweet, nutty flavor remind me of autumn, no matter the season.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 3 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/2 cup water or vegetable broth (for a richer flavor)
• 1 tbsp maple syrup (optional, for a touch of sweetness)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. Toss the cubed butternut squash with olive oil, salt, and black pepper until evenly coated. Spread the squash in a single layer on the prepared baking sheet.
3. Roast in the preheated oven for 25-30 minutes, or until the squash is fork-tender and slightly caramelized at the edges, stirring halfway through for even cooking.
4. Transfer the roasted squash to a blender or food processor. Add water or vegetable broth and maple syrup if using. Blend until smooth, scraping down the sides as needed to ensure everything is well incorporated.
5. For a silkier texture, pass the puree through a fine-mesh sieve, pressing with a spatula to remove any fibrous bits.
6. Taste and adjust seasoning with more salt or pepper if desired. Serve warm.

Absolutely luscious and creamy, this butternut squash puree pairs beautifully with roasted meats or can be thinned with more broth for a comforting soup. Try swirling in a little coconut milk for an exotic twist.

Peach Puree for Infants

Remember the first time I introduced solids to my little one? The mess, the faces, the pure joy of discovery! That’s why I’m sharing this simple peach puree recipe, perfect for those just starting their food journey. It’s sweet, nutritious, and oh-so-easy to make.

Ingredients

• 2 ripe peaches (look for ones that are soft to the touch for easier blending)
• 1/4 cup water (adjust as needed for desired consistency)

Instructions

1. Wash the peaches thoroughly under running water to remove any dirt or pesticides.
2. Cut the peaches in half, remove the pits, and peel the skin off. Tip: The skin comes off easier if you blanch the peaches in boiling water for 30 seconds, then transfer them to ice water.
3. Chop the peeled peaches into small chunks to make blending smoother.
4. Place the peach chunks and 1/4 cup of water into a blender. Tip: Start with less water; you can always add more to reach the perfect consistency for your baby.
5. Blend on high until the mixture is completely smooth, about 1-2 minutes. Tip: For an extra smooth puree, strain the mixture through a fine mesh sieve to remove any remaining fibers.
6. Transfer the puree to a small bowl or storage container. It’s ready to serve or can be refrigerated for up to 3 days.

What I love about this peach puree is its velvety texture and naturally sweet flavor that babies adore. Try mixing it with a bit of oatmeal or yogurt for a delightful twist!

Pear Puree Baby Food

Now, let me tell you about a recipe that’s close to my heart, not just because it’s incredibly simple, but because it was the first thing I ever made for my niece. Pear puree baby food is a game-changer for busy parents looking for a healthy, homemade option. It’s sweet, nutritious, and can be made in bulk—perfect for those hectic days.

Ingredients

• 2 ripe pears (Bartlett or Anjou work best for their sweetness and soft texture)
• 1/2 cup water (or enough to cover the pears in the pot)
• 1 tsp lemon juice (to prevent browning, optional)

Instructions

1. Wash the pears thoroughly under running water to remove any dirt or pesticides.
2. Peel the pears using a vegetable peeler, then core and chop them into 1-inch pieces. Tip: The smaller the pieces, the faster they’ll cook.
3. Place the chopped pears in a small pot and add enough water to just cover them. This ensures they steam properly without becoming too watery.
4. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cover the pot and let the pears cook for 10-15 minutes, or until they’re fork-tender. Tip: Check occasionally to ensure the water hasn’t evaporated; add more if needed.
5. Once cooked, remove the pot from heat and let it cool slightly. Transfer the pears and any remaining cooking liquid to a blender or food processor.
6. Add lemon juice if using, then blend until smooth. Tip: For a thinner consistency, add a tablespoon of water at a time until desired texture is reached.
7. Let the puree cool completely before serving or storing in airtight containers in the fridge for up to 3 days.

Oh, the joy of seeing those little faces light up with the first spoonful! This pear puree is silky smooth with a naturally sweet flavor that babies adore. Try mixing it with a bit of oatmeal or yogurt for an extra nutritious meal.

Carrot Puree for Babies

Just the other day, I was reminiscing about the first time I made carrot puree for my little one. It was a game-changer in our household, turning mealtime into a colorful adventure. This simple, nutritious puree is not only easy to make but also packed with flavors that babies love.

Ingredients

• 2 cups carrots, peeled and chopped (organic if possible)
• 1 cup water (or enough to cover the carrots in the pot)
• 1 tbsp unsalted butter (optional, for added creaminess)

Instructions

1. Wash, peel, and chop the carrots into even pieces to ensure they cook uniformly.
2. Place the chopped carrots in a medium pot and add enough water to just cover them. This prevents the carrots from becoming too watery.
3. Bring the water to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the carrots are very tender when pierced with a fork.
4. Drain the carrots, reserving some of the cooking water in case you need to thin the puree later.
5. Transfer the cooked carrots to a blender or food processor. Add the butter if using, and blend until smooth. For a thinner consistency, add the reserved cooking water a tablespoon at a time until desired texture is achieved.
6. Let the puree cool to a safe temperature before serving to your baby. Always test the temperature on your wrist first.

This carrot puree turns out velvety smooth with a naturally sweet flavor that’s irresistible to little ones. Try mixing it with a bit of cinnamon or applesauce for a fun twist. It’s also a great base for introducing other pureed veggies as your baby grows.

Green Bean Puree

Perfectly creamy yet packed with the fresh, vibrant flavor of green beans, this Green Bean Puree is my go-to side dish when I want something light but satisfying. I first stumbled upon this recipe during a summer picnic, where it was served alongside grilled chicken, and I’ve been hooked ever since.

Ingredients

• 1 pound fresh green beans, trimmed (frozen works in a pinch)
• 2 tbsp unsalted butter (or olive oil for a dairy-free version)
• 1/4 cup heavy cream (substitute with coconut cream for a vegan option)
• 1 clove garlic, minced (adjust to taste)
• Salt and pepper to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat.
2. Add the green beans to the boiling water and cook for 4-5 minutes, until bright green and tender. Tip: To preserve their color, plunge them into ice water immediately after boiling.
3. Drain the green beans well and pat them dry with a clean towel.
4. In a skillet over medium heat, melt the butter and sauté the minced garlic for about 1 minute, until fragrant but not browned.
5. Add the green beans to the skillet, tossing them with the garlic butter for another minute.
6. Transfer the green beans and garlic butter to a food processor. Add the heavy cream, salt, and pepper.
7. Puree until smooth, scraping down the sides as needed. Tip: For a chunkier texture, pulse a few times instead of pureeing continuously.
8. Adjust seasoning with more salt and pepper if necessary.

Silky smooth with a hint of garlic, this puree is a versatile side that pairs beautifully with roasted meats or can be thinned with a bit of stock to make a vibrant soup. Try spreading it on toast for a quick, flavorful snack!

Pea Puree for Infants

Zesty as it may sound, introducing your little one to their first solid food is a milestone that’s both exciting and nerve-wracking. I remember the first time I made pea puree for my niece; the vibrant green color and smooth texture made it an instant hit, not to mention how simple it was to whip up.

Ingredients

• 1 cup frozen peas (fresh peas work too, but frozen are more convenient)
• 1/4 cup water (or enough to cover the peas in the blender)
• 1 tbsp unsalted butter (optional, for added creaminess)

Instructions

1. Bring a small pot of water to a boil over medium-high heat. This is your chance to ensure the peas cook evenly.
2. Add the frozen peas to the boiling water and cook for 3 minutes, or until they’re bright green and tender. Tip: Overcooking can make them lose their vibrant color.
3. Drain the peas and immediately transfer them to a blender. The heat helps in achieving a smoother puree.
4. Add 1/4 cup of water to the blender. Start with less; you can always add more to reach your desired consistency.
5. Blend on high for 1-2 minutes, or until the mixture is completely smooth. Tip: Pause occasionally to scrape down the sides.
6. If using, add the butter and blend for an additional 30 seconds to incorporate. This step is optional but adds a lovely richness.
7. Let the puree cool to room temperature before serving. Always test the temperature to ensure it’s safe for your infant.

This pea puree turns out silky and subtly sweet, a perfect first food. Try mixing it with a little breast milk or formula for a familiar taste, or layer it with mashed avocado for a nutrient-packed meal.

Zucchini Baby Food Puree

Remember when I first introduced solids to my little one, I was all about making sure every bite was packed with nutrients and love. That’s how this Zucchini Baby Food Puree became a staple in our kitchen—it’s simple, wholesome, and my baby couldn’t get enough of it.

Ingredients

• 2 medium zucchinis, peeled and chopped (about 2 cups)
• 1/2 cup water (or enough to cover the zucchinis in the pot)
• 1 tbsp unsalted butter (optional, for added creaminess)

Instructions

1. Wash the zucchinis thoroughly under running water to remove any dirt or pesticides.
2. Peel the zucchinis to ensure the puree is smooth and easy for your baby to digest.
3. Chop the zucchinis into small, even pieces to promote uniform cooking.
4. Place the chopped zucchinis in a medium pot and add just enough water to cover them.
5. Bring the water to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes, or until the zucchinis are very tender.
6. Drain the zucchinis, reserving the cooking water in case you need to thin the puree later.
7. Transfer the zucchinis to a blender or food processor. Add the butter if using, and blend until smooth. If the puree is too thick, add a little of the reserved cooking water, one tablespoon at a time, until you reach the desired consistency.

Here’s the scoop: this puree turns out velvety smooth with a subtly sweet flavor that babies adore. Try mixing it with a bit of rice cereal for a thicker meal or serve it as is for a light, refreshing snack.

Pumpkin Puree for Babies

Creating homemade pumpkin puree for your little one is simpler than you might think, and it’s a fantastic way to introduce them to the wonderful world of flavors. I remember the first time I made it for my niece; her face lit up with curiosity, and that’s when I knew this puree was a winner.

Ingredients

• 1 small sugar pumpkin (about 2 lbs) – look for one that feels heavy for its size
• 1 cup water – for steaming, or you can use breast milk/formula for extra nutrition

Instructions

1. Preheat your oven to 375°F (190°C). This ensures a consistent cooking temperature for the pumpkin.
2. Cut the pumpkin in half using a sharp knife. Scoop out the seeds and stringy bits with a spoon. Tip: Save the seeds for roasting later as a snack for yourself!
3. Place the pumpkin halves cut-side down on a baking sheet lined with parchment paper. This method helps the pumpkin steam in its own moisture, making it tender.
4. Bake for 45-50 minutes, or until the pumpkin flesh is very soft when poked with a fork. The skin may wrinkle slightly, which is a good visual cue.
5. Let the pumpkin cool for about 10 minutes. Then, scoop the flesh into a blender or food processor. Tip: Removing the skin is easier once the pumpkin has cooled a bit.
6. Add 1 cup of water to the blender. Blend on high until the mixture is completely smooth, about 1-2 minutes. Tip: For a thinner consistency, add more water, a tablespoon at a time, until desired texture is reached.
7. Transfer the puree to an airtight container and store in the refrigerator for up to 3 days, or freeze for longer storage.

Zesty and smooth, this pumpkin puree has a naturally sweet flavor that babies love. Try mixing it with a pinch of cinnamon or serving it alongside mashed bananas for a delightful twist.

Mango Puree Baby Food

Preparing homemade baby food has always been a joy for me, especially when it involves sweet, nutritious mangoes. There’s something incredibly satisfying about knowing exactly what’s going into your little one’s meals, and this mango puree is no exception—it’s simple, delicious, and packed with vitamins.

Ingredients

• 2 ripe mangoes (look for ones that are slightly soft to the touch for the sweetest flavor)
• 1/4 cup of water (or breastmilk/formula for extra creaminess)

Instructions

1. Wash the mangoes thoroughly under running water to remove any dirt or residues.
2. Peel the mangoes using a vegetable peeler or a sharp knife, ensuring all the skin is removed.
3. Cut the mangoes into small chunks, discarding the pit. The smaller the chunks, the easier they’ll blend.
4. Place the mango chunks into a blender or food processor.
5. Add 1/4 cup of water to the blender. For a creamier texture, you can substitute water with breastmilk or formula.
6. Blend on high speed for 1-2 minutes, or until the mixture is completely smooth. If the puree is too thick, add a little more water, one tablespoon at a time, until desired consistency is reached.
7. Pour the puree into ice cube trays or small containers for easy portioning and storage.
8. Freeze for up to 3 months or refrigerate for up to 3 days. Always thaw in the refrigerator overnight or warm slightly before serving.

Now you’ve got a silky, sweet mango puree that’s perfect for your baby’s mealtime. The natural sweetness of mangoes makes this puree a hit among little ones, and it’s a fantastic way to introduce them to new flavors. Try mixing it with a bit of oatmeal or yogurt for a delightful breakfast option.

Plum Puree for Infants

When my little one was ready to move beyond rice cereal, I knew I wanted their first taste of fruit to be something special. Plum puree became our go-to, not just for its sweet, tangy flavor but for how easy it was to whip up on a busy afternoon.

Ingredients

• 4 ripe plums (look for ones that are slightly soft to the touch)
• 1/4 cup water (or enough to achieve desired consistency)
• 1 tsp lemon juice (optional, to preserve color and add a slight tang)

Instructions

1. Wash the plums thoroughly under cool running water to remove any dirt or residue.
2. Cut the plums in half and remove the pits. No need to peel them, as the skin will blend right in.
3. Place the plum halves in a small saucepan with 1/4 cup of water. The water helps to steam the plums and prevent sticking.
4. Cover the saucepan and cook over medium heat for about 5 minutes, or until the plums are soft and easily mashed with a fork.
5. Remove from heat and let cool slightly. This is a good time to add lemon juice if you’re using it, stirring gently to combine.
6. Transfer the cooked plums and any remaining liquid to a blender or food processor. Blend until smooth, adding a little more water if needed to reach your preferred consistency.
7. For an extra smooth puree, strain through a fine-mesh sieve to remove any remaining bits of skin.

Just like that, you’ve got a vibrant, velvety puree that’s as nutritious as it is delicious. My little one loved it straight off the spoon, but it’s also fantastic mixed into oatmeal or yogurt for a bit of variety.

Blueberry Puree for Babies

Last summer, I found myself staring at a pint of blueberries that were just a tad too tart for my liking, and that’s when the idea hit me—why not turn them into a smooth puree perfect for babies? It’s a simple, nutritious option that’s been a hit in my household ever since.

Ingredients

• 1 cup fresh blueberries (frozen works too, just thaw them first)
• 1/4 cup water (adjust if you prefer a thicker or thinner consistency)
• 1 tsp lemon juice (optional, for a slight tang)

Instructions

1. Rinse the blueberries under cold water to remove any dirt or pesticides.
2. In a small saucepan, combine the blueberries and water. Bring to a simmer over medium heat, about 5 minutes, stirring occasionally.
3. Once the blueberries have softened and the mixture is bubbling, reduce the heat to low and let it cook for another 5 minutes. This helps break down the berries further.
4. Remove from heat and let the mixture cool slightly before transferring to a blender. Add lemon juice if using.
5. Blend on high until the mixture is completely smooth, about 1 minute. For an extra smooth puree, strain through a fine mesh sieve to remove any skins.
6. Let the puree cool completely before serving or storing. It can be kept in the refrigerator for up to 3 days or frozen for longer storage.

Zesty and sweet, this blueberry puree is a vibrant addition to your baby’s meal rotation. Try mixing it into oatmeal or yogurt for a colorful, flavorful twist that’s sure to delight.

Sweet Pea and Mint Puree

Unbelievably refreshing and simple to whip up, this Sweet Pea and Mint Puree has become my go-to side dish for summer gatherings. It’s a vibrant, flavorful blend that pairs perfectly with grilled meats or as a unique spread for crostini.

Ingredients

• 2 cups frozen sweet peas (thawed for smoother blending)
• 1/4 cup fresh mint leaves (packed, for a bright flavor)
• 2 tbsp extra virgin olive oil (or any neutral oil)
• 1 tbsp lemon juice (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup water (as needed for consistency)

Instructions

1. In a blender, combine the thawed sweet peas, fresh mint leaves, olive oil, lemon juice, salt, and black pepper.
2. Blend on high speed for 30 seconds, then check the consistency. If too thick, add water 1 tbsp at a time until desired smoothness is achieved.
3. Once blended to a smooth puree, taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
4. Transfer the puree to a serving bowl and let it chill in the refrigerator for at least 30 minutes to enhance the flavors.
5. Before serving, give it a quick stir and drizzle with a little extra olive oil for a glossy finish.

Velvety smooth with a pop of sweetness from the peas and a refreshing hint of mint, this puree is as versatile as it is delicious. Try it as a dip for fresh vegetables or spread it on toast for a quick, flavorful snack.

Spinach Puree for Babies

Today, as I was reminiscing about my early days of parenting, I realized how much I relied on simple, nutritious recipes like this spinach puree to introduce my little one to the world of solid foods. It’s a breeze to make, packed with iron, and surprisingly versatile.

Ingredients

• 2 cups fresh spinach leaves (packed, or frozen spinach thawed)
• 1/2 cup water (or enough to cover the spinach)
• 1 tbsp unsalted butter (or any neutral oil for a dairy-free version)
• 1/4 tsp nutmeg (optional, adjust to taste)

Instructions

1. Wash the fresh spinach leaves thoroughly under cold running water to remove any dirt or pesticides. If using frozen spinach, ensure it’s completely thawed.
2. In a medium saucepan, bring the water to a boil over high heat. Add the spinach leaves and blanch for 2 minutes exactly to preserve their vibrant green color and nutrients.
3. Drain the spinach and immediately plunge it into a bowl of ice water to stop the cooking process. This step, known as shocking, helps retain the bright green color.
4. Once cooled, squeeze out as much water as possible from the spinach. This concentrates the flavor and ensures your puree isn’t watery.
5. Transfer the spinach to a blender or food processor. Add the butter and nutmeg, then blend until smooth. For a thinner consistency, add a teaspoon of water at a time until desired texture is achieved.
6. Serve immediately or store in an airtight container in the refrigerator for up to 3 days. You can also freeze the puree in ice cube trays for easy, portioned servings.

Enjoy the smooth, creamy texture and mild flavor of this spinach puree, perfect for your baby’s first foods. Try mixing it with a little mashed avocado or sweet potato for a nutrient-packed meal that’s as delicious as it is healthy.

Beetroot Puree for Infants

Last week, I found myself staring at a bunch of beetroots in my fridge, wondering how to introduce their earthy sweetness to my little one. That’s when I decided to whip up this simple, nutritious beetroot puree, perfect for infants starting on solids. It’s a vibrant, fuss-free recipe that’s as fun to make as it is to serve.

Ingredients

• 2 medium beetroots, peeled and diced (about 1 cup) – choose organic for the best flavor
• 1/2 cup water – or enough to cover the beetroots in the pot
• 1 tsp olive oil – or any neutral oil, for a smoother texture

Instructions

1. Place the diced beetroots in a small pot and add just enough water to cover them. This ensures they steam evenly.
2. Bring the water to a boil over medium-high heat, then reduce to a simmer. Cover and cook for 15 minutes, or until the beetroots are fork-tender. Tip: Keeping the lid on traps the steam, speeding up the cooking process.
3. Drain the beetroots, reserving a tablespoon of the cooking water. This water is packed with nutrients and can help adjust the puree’s consistency.
4. Transfer the cooked beetroots to a blender or food processor. Add the olive oil and blend until smooth. If the puree is too thick, add the reserved cooking water, a teaspoon at a time, until desired consistency is reached. Tip: For an extra smooth texture, strain the puree through a fine mesh sieve.
5. Let the puree cool to room temperature before serving. This prevents any risk of burning your baby’s mouth and allows the flavors to settle.

Delightfully smooth and naturally sweet, this beetroot puree is a great way to introduce your infant to new flavors. Try mixing it with a bit of apple puree for a sweeter twist or serve it as is for a vibrant, healthy meal.

Conclusion

Outstanding in simplicity and nutrition, these 18 Stage 1 baby food recipes are perfect for introducing your little one to the joys of eating. We hope you find them as delightful and easy to prepare as we do. Don’t forget to share your favorites in the comments and spread the love by pinning this article on Pinterest. Happy cooking!