When your baby approaches 4-months, many parents are lured into the idea that it is time to start solids! Follow these key steps from FEED:
1. Keep in mind; your baby will eat for the rest of his/her life. If you aren’t ready to tackle solids, wait!
2. Make sure to assess developmental readiness before starting solids. Sit up unassisted? “Extrusion reflex”? Hold himself up on elbows?
3. Start simple and take your time. Introduce a new food every 2-3 days.
1 large butternut squash (or try acorn, spaghetti or other winter squash available) Preheat oven to 400 degrees. Slice squash lengthwise and remove seeds. Place squash flesh side up on a large cookie sheet. Add 1/2 TBSP butter or olive oil to center of squash. Roast for about 40 minutes. Let cool and scoop out squash into food processor and puree until thin. Add additional water for runny consistency, if desired.
Carrot 1 lb carrots, sliced lengthwise olive oil spray Preheat oven to 400 degrees. Arrange carrots on sheet pan coated with cooking spray. Roast for minutes until tender. Puree in food processor until desired consistency.
1 medium head cauliflower, trimmed and cut into small florets 1/2 cup milk (or dairy alternative) 2-4 TBSP whole milk yogurt (may be omitted if dairy allergy) 1 TBSP olive oil Add approx 1 in water to bottom of medium-sized pot. Add cauliflower, cover and cook on stovetop on med-high for about minutes, until fork tender. Keep pot covered to ensure food steams thoroughly. Let cool, add cauliflower to a food processor and puree until smooth. Add milk, yogurt, and oil to mixture, and serve.
Banana Avocado Mash Peel and de-pit a ripe avocado Cut “meat” out and mash with a fork Peel and mash 1 banana Place in a blender or food processor and puree until desired texture is achieved. Avocados and Bananas do not need to be cooked.
1 large head broccoli or 1 lb bag frozen broccoli florets Steam broccoli using covered pot method (add 1 inch water to bottom of the pot instead of boiling water or using steaming tray to preserve nutritional content in food). Cook until fork tender (about 8-10 min), add to food processor and puree until smooth consistency. Add butter/olive oil, if desired.
Green Bean Puree 1 pound of fresh or frozen green beans Clean & snap green beans (Skip this step if using frozen green beans.) Steam until tender (watch for color change - aim to preserve bright green color). Place into food processor or blender and begin pureeing. Add water as necessary to achieve a smooth, thin consistency.
Brown Lentils 1 tbsp canola oil 1/4 onion, diced 1/2 cup carrot, diced 1 cup dry lentils 2 cups water pre-boiled water to puree Heat oil in med saucepan over medium-high heat. Add onion and carrot and sautee until veggies soften. Add lentils and 2 cups of water and bring to boil. Reduce heat to low, cover saucepan, and allow lentils to simmer for 45 minutes until tender. Scoop lentils into blender and add enough pre-boiled water to get a blend. Serve and freeze the remainder for later…