16 Delicious Stage 1 Baby Food Recipes Nutritious

Discovering the perfect blend of nutrition and taste for your little one’s first foods can be both exciting and a bit daunting. Our roundup of 16 Delicious Stage 1 Baby Food Recipes is here to guide you through creating wholesome, flavorful meals that will delight your baby’s palate and support their growth. From creamy purees to gentle blends, these recipes are sure to make mealtime a joyful adventure for both of you!

Sweet Potato Puree

Whip up this velvety Sweet Potato Puree in no time—your taste buds won’t know what hit them. Perfect for spicing up your meal prep or impressing at dinner parties.

Ingredients

• 2 large sweet potatoes, peeled and cubed
• A splash of olive oil
• A couple of tablespoons of maple syrup
• 1/2 cup of coconut milk
• A pinch of salt
• A dash of cinnamon

Instructions

1. Preheat your oven to 400°F. Toss the sweet potato cubes with a splash of olive oil and a pinch of salt on a baking sheet. Tip: Spread them out so they roast evenly.
2. Roast for 25 minutes or until they’re fork-tender and slightly caramelized. Tip: The caramelization adds depth to the puree’s flavor.
3. Let the sweet potatoes cool for a couple of minutes, then transfer them to a blender.
4. Add the coconut milk, maple syrup, and a dash of cinnamon to the blender. Tip: Start with less maple syrup; you can always add more to taste.
5. Blend until smooth. If it’s too thick, add a tablespoon of water at a time until you reach your desired consistency.

This puree is luxuriously smooth with a sweet, earthy vibe. Serve it as a side, swirl it into oatmeal, or use it as a base for a decadent soup.

Apple Sauce

Craving something sweet, tangy, and utterly homemade? This apple sauce is your go-to—quick, no-fuss, and packed with flavor.

Ingredients

• 4 large apples, peeled and cored (go for a mix of sweet and tart)
• A splash of water (about 1/4 cup)
• A couple of tbsp of sugar (adjust based on your apple’s sweetness)
• A dash of cinnamon (because why not?)
• A squeeze of lemon juice (about 1 tbsp, to keep things bright)

Instructions

1. Chop your peeled and cored apples into small chunks—uniform size means even cooking.
2. Toss them into a pot with that splash of water. Heat on medium until the water starts to simmer.
3. Lower the heat to medium-low, cover, and let the apples soften for about 15 minutes. Stir occasionally to prevent sticking.
4. Once the apples are mushy, remove from heat. Mash them to your desired consistency—chunky or smooth, your call.
5. Stir in the sugar, cinnamon, and lemon juice. Taste and tweak if needed.
6. Let it cool slightly before serving, or chill for a refreshing twist.

Outcome? Silky, spiced, and just the right amount of sweet. Dollop it on pancakes, swirl into yogurt, or eat it straight—no judgment here.

Banana Mash

Forget everything you know about boring bananas—this mash is your new go-to for a quick, delicious twist. **Banana Mash** is here to shake up your snack game with minimal effort and maximum flavor.

Ingredients

• 2 ripe bananas (the spottier, the better)
• A splash of almond milk (about 2 tbsp)
• A couple of dashes of cinnamon
• A drizzle of honey (1 tbsp)
• A pinch of salt

Instructions

1. Peel the bananas and break them into chunks into a mixing bowl.
2. Add a splash of almond milk to the bowl to help with mashing.
3. Mash the bananas with a fork or potato masher until you reach your desired consistency—smooth or slightly chunky, your call.
4. Sprinkle in a couple of dashes of cinnamon for that warm, spicy kick.
5. Drizzle honey over the top for a touch of sweetness.
6. Add a pinch of salt to balance the flavors and mix everything together.
7. **Tip:** For extra creaminess, let the mash sit for 5 minutes before serving—it’ll thicken up nicely.
8. **Tip:** If you’re feeling fancy, toast some nuts and sprinkle them on top for crunch.
9. **Tip:** This mash is also killer as a pancake topping or mixed into oatmeal.

Creamy, sweet with a hint of spice, this Banana Mash is anything but basic. Try it on toast or straight from the bowl—no judgment here.

Avocado Puree

Overwhelm your taste buds with this creamy, dreamy Avocado Puree—it’s the ultimate green machine for your meals.

Ingredients

• 2 ripe avocados
• A splash of lime juice
• A couple of garlic cloves
• A pinch of salt
• A drizzle of olive oil
• A handful of cilantro leaves

Instructions

1. Cut the avocados in half, remove the pits, and scoop the flesh into a blender.
2. Squeeze in a splash of lime juice to keep the avocados from browning.
3. Peel and roughly chop a couple of garlic cloves, then add them to the blender.
4. Throw in a pinch of salt for that perfect seasoning balance.
5. Drizzle in some olive oil to help everything blend smoothly.
6. Toss in a handful of cilantro leaves for a fresh kick.
7. Blend on high for about 30 seconds, or until the mixture is completely smooth. Tip: If it’s too thick, add a tablespoon of water at a time until you reach your desired consistency.
8. Give it a taste and adjust the salt or lime juice if needed. Tip: Want it spicier? Add a diced jalapeño before blending.
9. Transfer to a bowl, cover with plastic wrap directly on the surface to prevent air exposure, and chill for at least 30 minutes before serving. Tip: This step enhances the flavors.

Creamy, vibrant, and packed with flavor, this Avocado Puree is your go-to for spreading on toast, dolloping on tacos, or even as a dip for crunchy veggies. The lime and cilantro bring a zesty freshness that’ll make you wanna dunk everything in it.

Pear Puree

Transform your snack game with this silky pear puree—**zero fuss**, all flavor. Toss it on toast, swirl into yogurt, or sneak it into baby food for a sweet upgrade.

Ingredients

• 4 ripe pears, peeled and cored
• A splash of lemon juice
• A couple of tablespoons of water
• A pinch of cinnamon (optional)

Instructions

1. Chop the pears into chunks—**uniform size** ensures even cooking.
2. Toss them into a blender with a splash of lemon juice to keep the color vibrant.
3. Add a couple of tablespoons of water to help the blending process—**smooth operator**.
4. Blitz until smooth, scraping down the sides as needed. **Tip**: For extra silkiness, strain through a fine mesh.
5. Pour the mixture into a saucepan and simmer on low heat for 10 minutes, stirring occasionally. **Tip**: Keep the heat low to avoid caramelizing the sugars too quickly.
6. Stir in a pinch of cinnamon if you’re feeling fancy. **Tip**: A dash of vanilla extract can also elevate the flavor.
7. Let it cool before serving or storing. **Pears** shine here—creamy texture with a bright, sweet kick. Dollop on pancakes or mix into oatmeal for a morning win.

Butternut Squash Puree

Bold flavors meet creamy comfort in this butternut squash puree. Roast, blend, and savor—it’s that simple.

Ingredients

• 1 medium butternut squash, peeled and cubed
• A couple of tablespoons of olive oil
• A splash of maple syrup
• A pinch of salt
• A dash of cinnamon
• 1/2 cup of vegetable broth

Instructions

1. Preheat your oven to 400°F—get it nice and hot for those squash cubes.
2. Toss the cubed butternut squash with olive oil, maple syrup, salt, and cinnamon on a baking sheet. Tip: Spread them out so they roast, not steam.
3. Roast for 25-30 minutes until the edges are caramelized and the squash is fork-tender. Tip: Stir halfway for even roasting.
4. Let the squash cool slightly, then transfer to a blender. Add vegetable broth. Tip: Start with 1/4 cup and add more if needed for your desired consistency.
5. Blend until smooth. Taste and adjust seasoning if necessary.

Lusciously smooth with a hint of sweetness, this puree is a dream on its own or as a base for soups. Try swirling in some coconut milk for an extra creamy twist.

Peach Puree

Ripe peaches are your ticket to a silky, sweet puree that’s begging to be drizzled, dolloped, or blended into your next creation. No fuss, just flavor.

Ingredients

• 4 ripe peaches, peeled and pitted
• A splash of lemon juice
• A couple of tablespoons of honey
• A pinch of salt

Instructions

1. Chop the peeled and pitted peaches into chunks. Smaller pieces blend easier.
2. Toss the peach chunks into a blender. Add a splash of lemon juice to keep the color vibrant.
3. Drizzle in a couple of tablespoons of honey for sweetness. A pinch of salt? Yes, it makes the flavors pop.
4. Blend on high until smooth, about 1 minute. Scrape down the sides if needed.
5. Strain the puree through a fine mesh sieve for an ultra-smooth texture. Press with a spoon to get every last bit.
6. Chill in the fridge for at least 30 minutes to let the flavors meld. Tip: The colder it is, the more refreshing it tastes.

Enjoy this puree swirled into yogurt, as a pancake topper, or frozen into popsicles. Each spoonful is a burst of summer, no matter the season.

Carrot Puree

Alright, let’s dive straight into making this silky, dreamy carrot puree that’s about to become your new favorite side.

Ingredients

• 2 lbs of carrots, peeled and chopped
• A splash of olive oil
• A couple of garlic cloves, minced
• A pinch of salt
• A dash of black pepper
• 1 cup of vegetable broth
• A knob of butter
• A sprinkle of fresh thyme

Instructions

1. Preheat your oven to 400°F. Toss the chopped carrots with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes until they’re tender and slightly caramelized.
2. While the carrots are roasting, heat a splash of olive oil in a pan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
3. Transfer the roasted carrots and sautéed garlic to a blender. Add the vegetable broth and blend until smooth. Tip: For an extra creamy texture, add the butter while blending.
4. Pour the puree back into the pan and warm it over low heat for 2-3 minutes. Stir in the fresh thyme. Tip: If the puree is too thick, adjust the consistency with a little more broth.
5. Give it a taste and adjust the seasoning with salt and pepper if needed. Tip: A squeeze of lemon juice can brighten up the flavors.

Final thoughts: This carrot puree is velvety, with a sweet depth from roasting and a hint of garlic. Serve it under a seared piece of salmon or as a fancy dip with crusty bread. Forget boring sides—this one’s a game-changer.

Green Bean Puree

Y’all ready to blend up something fresh? This green bean puree is your ticket to a creamy, dreamy side that’s packed with flavor and ready in a flash.

Ingredients

• 2 cups of fresh green beans, trimmed
• A splash of olive oil
• A couple of garlic cloves, minced
• 1/2 cup of vegetable broth
• A pinch of salt
• A dash of black pepper
• A squeeze of lemon juice

Instructions

1. Heat a splash of olive oil in a pan over medium heat. Toss in the minced garlic and sauté for about 30 seconds until fragrant.
2. Add the trimmed green beans to the pan. Cook for 5 minutes, stirring occasionally, until they start to soften.
3. Pour in the vegetable broth. Cover the pan and let the beans steam for 10 minutes, or until super tender.
4. Transfer everything to a blender. Add a pinch of salt, a dash of black pepper, and a squeeze of lemon juice.
5. Blend on high until smooth. If it’s too thick, add a tablespoon of broth at a time until you reach your desired consistency.

Blend it, baby! This puree is silky with a bright kick from the lemon. Serve it as a dip with crusty bread or dollop it over grilled chicken for a veggie-packed punch.

Pea Puree

Craving something green, creamy, and ridiculously easy? Pea puree is your go-to—smooth, vibrant, and ready in minutes.

Ingredients

• 2 cups frozen peas (no need to thaw)
• A couple of garlic cloves, minced
• A splash of olive oil
• 1/4 cup vegetable broth
• A squeeze of lemon juice
• Salt and pepper, just a pinch

Instructions

1. Heat a splash of olive oil in a pan over medium heat. Toss in the minced garlic and sauté for about 1 minute until fragrant—don’t let it burn!
2. Add the frozen peas straight to the pan. Stir them around for 3-4 minutes until they’re bright green and slightly softened.
3. Pour in the vegetable broth and let everything simmer for another 2 minutes. The peas should be tender but still vibrant.
4. Transfer the pea mixture to a blender. Add a squeeze of lemon juice, a pinch of salt, and pepper. Blend until smooth. If it’s too thick, add a tablespoon of water at a time until you reach your desired consistency.
5. Give it a taste and adjust the seasoning if needed. Serve immediately or chill for a cooler version.

Zesty, creamy, and packed with flavor, this pea puree is perfect as a dip, spread, or even a fancy side dish. Try it on toast with a poached egg for a next-level breakfast.

Pumpkin Puree

Here’s how to whip up the smoothest pumpkin puree that’ll steal the spotlight in all your fall recipes. No fuss, just flavor.

Ingredients

• 1 small sugar pumpkin (about 2 lbs)
• A splash of water
• A couple of tbsp of maple syrup (optional, for sweetness)
• A pinch of salt

Instructions

1. Preheat your oven to 375°F. This ensures even roasting for your pumpkin.
2. Cut the pumpkin in half from stem to base. Scoop out the seeds and stringy bits with a spoon—save those seeds for roasting later!
3. Place the pumpkin halves cut-side down on a baking sheet. Pour a splash of water around them to keep the flesh moist.
4. Roast for 45-50 minutes, until the skin puckers and the flesh is fork-tender. Tip: The deeper the orange, the richer the flavor.
5. Let the pumpkin cool slightly, then peel off the skin. It should come off easily if roasted properly.
6. Chunk the flesh into a blender or food processor. Add a pinch of salt and maple syrup if using. Blend until silky smooth. Tip: For extra creaminess, add a tbsp of coconut oil while blending.
7. Use immediately, or store in an airtight container in the fridge for up to a week. Tip: Freeze in ice cube trays for portion-controlled future use.

Crave-worthy and versatile, this puree boasts a velvety texture and a subtly sweet, earthy flavor. Swirl it into oatmeal, fold it into pancake batter, or use it as a base for soups—your kitchen, your rules.

Zucchini Puree

Slice into summer with this creamy, dreamy Zucchini Puree—your go-to side that’s as versatile as it is vibrant.

Ingredients

• 3 medium zucchinis, chopped
• A splash of olive oil
• A couple of garlic cloves, minced
• A pinch of salt
• A dash of black pepper
• 1/2 cup of vegetable broth
• A handful of fresh basil leaves

Instructions

1. Heat a splash of olive oil in a pan over medium heat until it shimmers.
2. Toss in the minced garlic, sautéing for about 30 seconds until fragrant—don’t let it burn!
3. Add the chopped zucchinis to the pan, stirring occasionally for 5 minutes until they start to soften.
4. Pour in the vegetable broth, then let everything simmer for 10 minutes, covered, until the zucchinis are super tender.
5. Throw in the fresh basil leaves, a pinch of salt, and a dash of black pepper, then give it a good stir.
6. Transfer the mixture to a blender, blending on high until smooth and creamy. Tip: For an extra silky texture, strain the puree through a fine mesh sieve.
7. Serve warm or chilled. Tip: This puree pairs amazingly with grilled fish or as a fancy toast topper.

Expect a velvety texture with a fresh, herby kick. Elevate your meal by swirling in a dollop of Greek yogurt for extra tang.

Blueberry Puree

Alright, let’s dive straight into making this vibrant Blueberry Puree that’s about to level up your breakfast game.

Ingredients

• 2 cups of fresh blueberries (frozen works in a pinch)
• A splash of lemon juice (about 1 tbsp)
• A couple of tablespoons of water (2 tbsp)
• 1 tbsp of honey (optional, but hey, sweetness is life)

Instructions

1. Grab a medium saucepan and toss in your blueberries, lemon juice, and water. Heat it over medium heat until the berries start to burst, about 5 minutes. Tip: Stir occasionally to prevent sticking.
2. Once the blueberries are soft and juicy, remove from heat and let it cool for a couple of minutes. Tip: Cooling slightly prevents a blender explosion—safety first!
3. Pour the mixture into a blender, add honey if you’re using it, and blend until smooth. Tip: For a silkier texture, strain the puree through a fine mesh sieve to remove any skins.
4. Use immediately or store in an airtight container in the fridge for up to a week.

Got yourself a silky, tangy-sweet puree that’s perfect drizzled over pancakes, swirled into yogurt, or even as a vibrant dessert sauce. Genius, right?

Mango Puree

Fancy a tropical escape? This mango puree is your ticket—silky, sweet, and stupidly simple to whip up.

Ingredients

• 2 ripe mangoes, peeled and diced (about 2 cups)
• A splash of lime juice (about 1 tbsp)
• A drizzle of honey (about 1 tbsp, optional for extra sweetness)
• A pinch of salt

Instructions

1. Grab your blender—no need to dirty a cutting board, just peel and dice those mangoes straight into the pitcher.
2. Squeeze in that lime juice like you’re zesting up your life, add honey if you’re feeling fancy, and don’t forget that pinch of salt to make the flavors pop.
3. Blend on high for 30 seconds. Tip: If it’s too thick, a tablespoon of water can loosen it up without dulling the flavor.
4. Pause, scrape down the sides with a spatula to catch any rogue mango bits, and blend again for another 15 seconds until it’s smoother than your morning latte.
5. Give it a taste—adjust with more lime or honey if needed. Tip: The puree thickens slightly when chilled, so keep that in mind if you’re planning to serve it cold.
6. Pour into a jar or serve immediately. Tip: For a fancy twist, layer it with yogurt and granola for a parfait that’ll break the internet.

Outrageously velvety with a bright, tangy kick, this puree is a dream drizzled over pancakes or swirled into cocktails. Trust us, it’s the versatile hero your fridge didn’t know it needed.

Apricot Puree

Rush to blend summer’s sweetest gems into this velvety apricot puree—**no fancy skills needed**, just ripe fruit and a blender. Perfect for drizzling, dipping, or dolloping, it’s your next kitchen hack.

Ingredients

• 2 cups of ripe apricots, pitted and chopped (go for the squishy ones—they’re sweeter)
• A splash of lemon juice (about 1 tbsp, keeps it bright)
• A drizzle of honey (2 tbsp, or skip if your apricots are super ripe)
• A pinch of salt (trust me, it makes the flavors pop)

Instructions

1. **Toss** the chopped apricots into your blender—no need to peel, the skin adds a nice texture.
2. **Squeeze** in the lemon juice, drizzle the honey, and sprinkle that pinch of salt.
3. **Blend** on high for 1 minute, scrape down the sides, then go for another 30 seconds until silky smooth. *Tip: If it’s too thick, add a tbsp of water at a time.*
4. **Taste** and adjust—more honey? A bit more lemon? Make it yours. *Tip: Want it smoother? Strain through a fine mesh, but it’s not a must.*
5. **Pour** into a jar and chill for at least 30 minutes to let the flavors mingle. *Tip: It thickens as it cools, so don’t panic if it seems thin at first.*

Velvety with a tangy-sweet kick, this puree is your secret weapon—swirl into yogurt, glaze over grilled chicken, or freeze into popsicles for a sunny treat.

Plum Puree

Y’all, this plum puree is the secret weapon your breakfast (or dessert) game’s been missing. Sweet, tangy, and stupid easy to whip up.

Ingredients

• 4 ripe plums, pitted and chopped
• A splash of water
• A couple of tbsp of honey
• A pinch of cinnamon

Instructions

1. Grab those plums and chop ’em up—no need to peel, the skin adds a nice texture.
2. Toss the plums into a blender with a splash of water to get things moving.
3. Blend on high until smooth, about 1 minute. Tip: If it’s too thick, add another splash of water.
4. Pour the puree into a small saucepan and stir in the honey and cinnamon.
5. Cook over medium heat for 5 minutes, stirring constantly. Tip: Keep an eye on it to prevent sticking.
6. Let it cool for a bit before using. Tip: It thickens as it cools, so don’t panic if it seems thin at first.

Now you’ve got this velvety, jammy puree that’s perfect swirled into yogurt, dolloped on pancakes, or even as a glaze for meats. No joke, it’s versatile.

Conclusion

Nourishing your little one has never been easier with these 16 delicious Stage 1 baby food recipes! Packed with nutrients and flavor, each recipe is designed to support your baby’s growth and introduce them to a world of tasty, healthy foods. We’d love to hear which recipes your baby adored—leave a comment below and don’t forget to share this roundup on Pinterest for other parents to enjoy!