Serving Tips For Homemade Purees


Are you starting to make your own purees for the little one?  If so, here are a few tips on serving and preparation to help you out!

  • Serve the food no warmer than body temperature.
  • Use caution if you heat meals in the microwave. Microwaves heat unevenly and can create “hot spots”, so be sure to stir microwaved food well and let it sit for a few minutes before serving.
  • Only dish out the amount of food you think your baby will eat at that feeding. You’ll need to toss what’s left over because your baby’s saliva will get into the mixture and make it easy for bacteria to grow in the food.
  • Don’t sweeten your baby’s food. Babies don’t need any extra sugar. Never use honey or corn syrup, which can cause botulism, which is a potentially fatal food poisoning found in infants.
  • Use seasonings, as they are able to tolerate and enjoy a variety of flavors.
  • Refrigerate leftovers in an airtight container and use them up within 2-3 days. You can also freeze leftovers in ice cube trays or similar devices. After the cubes are frozen solid, remove them and store in plastic freezer bags. Fruits and vegetables frozen this way will last six to eight months. Meat will last one to two months.

Source: Baby Center

Looking For A Great First Time Veggie? Try Sweet Potatoes!!


Are you slowly trying to introduce solids into your little ones diet?  If so, sweet potatoes are great to try since they are easy to digest, have a mild flavor, and are easy to prepare!

  1. Preheat the oven to 375 deg F or 190 deg C.
  2. Simply take one large sweet potato. Scrub it and prick it with a fork.
  3. Bake for about 45 mins or until it feels soft.
  4. Once cooked, all you need to do is split the potato and scrape out the flesh with a spoon. Most sweet potatoes do not even require the additional step of pureeing as they can easily be mashed!
  5. One large potato will give you about 3 or 4 portions at this early stage. Bake a few at a time and you’ve got a fortnight’s supply!

Alternatively… you could peel the potato, then boil or steam it in cubes if you prefer to do so as well!

Looking for some combos?  Why not try mixing sweet potatoes with carrots or squash for a new flavor and even more nutrients!

Introducing Purees Into Your Child’s Diet


Are you feeling a bit overwhelmed as to when and how you should begin introducing solids like fruits and vegetables into your little one’s diet?  Here are a few tips!

  • You should not introduce solids until your baby can properly sit up on their own to avoid choking.  This is usually around 6-9 months, depending on the child.
  • Begin by introducing small quantities of pureed vegetables and fruits.
  • Add a little breast milk, formula or cooking liquid to pureed fruits and vegetables to achieve the desired consistency to suit your baby. Babies generally prefer very moist foods.
  • Gradually increase the thickness and texture of fruit and vegetable purees as your baby learns to chew.
  • Some babies may be very fussy about eating new foods but don’t give up try again at another time.
  • As you introduce new foods, watch your baby for signs of a reaction or allergy. Avoid offering strawberries until your baby is 12 months old as some babies have a severe reaction to strawberries.
  • Make sure to only introduce a new food every 3-5 days so that you can allow time to make sure there is no allergic reaction to that fruit or vegetable.
  • Remove seeds and pips from fruits before using to make baby food.
  • Peel and/or trim vegetables if necessary.
  • It’s best not to add sugar or salt to baby food.
  • Remember, baby food is given in addition to the breast or bottle.
  • Try introducing vegetables before fruits since fruits are sweeter which can result in the baby resisting all less sweet vegetables.

Here is a delicious Carrot and Mango Puree that is colorful and delicious!

  1. Peel 3 carrots.
  2. Cut 1 mango into chunks.
  3. Halve and core 2 apples (I prefer Granny Smith since they are not as sweet).
  4. Arrange the fruits and vegetables on a parchment paper-lined baking sheet and roast in a 350 degrees F oven until tender, 20 to 25 minutes.
  5. Puree in a food processor until smooth.
  6. Let cool, then refrigerate in an airtight container for up to 3 days or freeze for up to 1 month.

Written By: Stefanie Dove

Source: Fresh For Kids

Pureed Veggies


As a parent, we all want to make sure that we are providing our children with the most nutritious meals possible and what better way to do that than with pureed veggies!  Sometimes, one of the easiest ways to make sure they are getting all of their servings of vegetables is to incorporate purees into traditional dinner time staples such as mac & cheese, pasta sauces, soups, muffin, breads and casseroles.  Here are a few easy puree ideas to incorporate into your next meal!  This is a great way to introduce your little ones to a new vegetable so that they can enjoy the taste first and then gradually expose them to different ways of eating that item.

White Puree (perfect for an Alfredo sauce or mashed potatoes)

2 cups cauliflower, cut into florets 

2 small to medium zucchini peeled and rough chopped 

1 teaspoon fresh lemon juice 

1 tablespoon water


  1. Steam cauliflower for about 10 to 12 minutes until very tender.
  2. Pulse the raw peeled zucchini with the lemon juice only.
  3. Drain the cooked cauliflower.
  4. Working in batches if necessary, add it to the pulsed zucchini in the bowl of the food processor with one tablespoon of water.
  5. Puree on high until smooth. Stop occasionally and push contents from the top to the bottom.

**This makes approximately 2 cups of puree and is a great recipe to double and freeze small batches to have on hand for later use.

Yellow or Orange Puree (great for cheese sauces)

Puree 1 cup of orange cooked vegetables such as butternut squash or carrots for every 16 oz. of pasta required in the recipe. 

Apple Cinnamon Muffins With Pureed Zucchini

2 eggs

1 cup applesauce

1 teaspoon vanilla extract

¼ cup light brown sugar

¼ cup honey

¼ cup pureed dates or date paste

2 cups pureed zucchini squash

1 cup all purpose flour

1 cup whole-wheat flour

1 tsp salt

1 tsp baking soda

½ teaspoon baking powder

3 teaspoons cinnamon

¼ teaspoon nutmeg

½ cup chopped nuts (walnuts work great), optional



  • Preheat your oven to 350 degrees. Grease a muffin tin with non-stick baking spray or use muffin liners.
  • In a large bowl using an electric mixer on medium speed beat together the eggs, vanilla, applesauce and pureed or shredded zucchini.
  • Add all the dry ingredients and mix until everything is combined. Add nuts and pour the batter into muffin tins, filling each tin about 3/4 full.
  • Bake at 350 degrees for 15-18 minutes or until golden brown and a toothpick inserted into center of muffin comes out clean. Let cool slightly before removing from muffin tin.  Makes a dozen muffins. Recipe yields about 12-14 muffins

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