Top 10 Baby-Food Recipes for Ten- to Twelve-Month-Olds

Ingredients:

1 medium/large ripe banana - peeled and broken in half
2-3 cups of organic baby spinach

Directions:

1. Pour water into a pot until it is about 1 inch deep and bring to a boil over high heat.
   
2. Place the spinach into a steamer basket and put the basket into the pot. The water should not touch the bottom of the basket. Cover with a tight fitting lid and steam for 5-7 minutes until spinach is wilted.
   
3. Put the banana and spinach into a food processor and pulse until desired consistency is achieved.

Quick tip! Extra can be stored in an airtight container for up to 3 days in the refrigerator and up to 3 months in the freezer. Slight discoloration of the banana can be expected during storage.

Excerpted from Sage Spoonfuls—Simple Recipes, Healthy Meals, Happy Babies.

Ingredients:

2 1/2 cups of self-rising flour
2 organic eggs
1 1/3 cups of organic whole milk
1 1/3 cups of organic, whole milk vanilla yogurt
3 tablespoons of maple syrup
1 cup of fresh, organic blueberries
2-4 tablespoons of vegetable oil for cooking (preferably organic)

Directions:

1. Mix the ingredients together in a large bowl with a wooden spoon. (The batter should be a little lumpy.)
   
2. Coat the bottom of a large skillet with 2 tablespoons of vegetable oil and heat over medium-high.
   
3. Once the skillet is hot, reduce heat to medium-low and add the batter in 1/4 cup - 1/2 cup dollops, depending on how big you want the pancakes.
   
4. Let cook for 2 minutes, flip and cook for another 2 minutes.
   
5. Remove from skillet and finish cooking the pancakes in batches. Add more vegetable oil to the skillet while cooking if needed.
   
6. Serve with the blueberries. Cut blueberries in half before serving to baby.

Quick tip! Leftovers can be stored in an airtight container for up to 3 days in the refrigerator and 1 month in the freezer. You can reheat the pancakes in your toaster or put them into your steamer basket over boiling water for about a minute.

Excerpted from Sage Spoonfuls—Simple Recipes, Healthy Meals, Happy Babies.

Ingredients:

1 organic beet
2 cups of organic whole milk plain or vanilla yogurt

Directions :

1. Cut off beet greens and discard. Wash beets thoroughly under cold running water, peel and chop.
   
2. Pour water into a pot until it is about 2 inches deep and bring to a boil over high heat.  3. Place beets in steamer basket and put into the pot. Cover with a tight fitting lid and steam for 12-15 minutes until tender.
   
3. Puree until smooth using your immersion blender or food processor.
   
4. Let cool, mix with the yogurt and serve or store.

Quick tip! Beet puree mixed with yogurt can be stored in an airtight container for up to 3 days in the refrigerator or up to 3 months in the freezer.

Excerpted from Sage Spoonfuls—Simple Recipes, Healthy Meals, Happy Babies.

Ingredients:

4 large organic apples — washed, peeled, cored and chopped (Most varieties work, just avoid tart ones like Granny Smith. Buy organic whenever possible as apples have some of the highest levels of pesticide residue)
10-20 organic strawberries — washed, hulled and chopped (Frozen are okay to use as well — strawberries do not ripen further once picked — but avoid buying underripe fruit. Buy organic whenever possible as strawberries have high levels of pesticide residue.)
Cinnamon (optional)

Directions:

1. Pour water into a pot until it is about 1 inch deep and bring to a boil over high heat.
   
2. Place the chopped apples into a steamer basket and place the basket into the pot. The water should not touch the bottom of the basket. Cover pot with a tight fitting lid and steam apples for about 7 minutes, until they are easily pierced with a fork. If you are using frozen strawberries, steam them along with the apples. Otherwise, the strawberries do not need to be cooked.
   
3. Place apples and strawberries into your Sage Baby Puree & Blend food processor and pulse until smooth. Alternatively, place the apples and strawberries into a large mixing bowl and blend with the immersion blender.
   
4. Top with a pinch of cinnamon if desired.

Quick tip! When stored in an airtight container, Strawberry Applesauce will stay fresh for up to 3 days in the refrigerator and up to 3 months in the freezer.

Excerpted from Sage Spoonfuls—Simple Recipes, Healthy Meals, Happy Babies.

Ingredients:

1 head of organic cauliflower — Washed and cut into florets. Discard rough stem.
2 tablespoons of extra virgin olive oil
1/2 teaspoon of Kosher or coarse grain sea salt
1 teaspoon of organic Turmeric (Whenever possible, buy organic dried spices as they are far less likely to have been irradiated.)

Directions:

1. Preheat oven to 425 degrees.
   
2. Place cauliflower florets into a baking dish. Add the olive oil, salt and turmeric. Toss with a wooden spoon so the cauliflower is covered evenly with the olive oil and spices.
   
3. Place the baking dish into the oven on the middle rack and roast for 25-30 minutes, mix with a wooden spoon about halfway through.
   
4. Remove from oven and let cool for about 5 minutes.

Quick tip! Extra can be stored in an airtight container for up to 3 days in the refrigerator and up to 3 months in the freezer.

Excerpted from Sage Spoonfuls—Simple Recipes, Healthy Meals, Happy Babies.

Ingredients:

1/4 cup of pearl barley — rinsed thoroughly in a strainer under cold running water
1/4 lb. of ground beef or beef tenderloin — if using beef tenderloin, chop into small pieces before cooking
1/4 cup of organic low sodium beef or chicken stock
1 organic carrot — washed, peeled and chopped
1/2 cup of Portobello mushrooms — washed and chopped
1 tablespoon of fresh flat leaf parsley — washed and finely chopped  

Directions:

1. Bring 1 cup of water to a boil in a small saucepan over high heat. Add barley and let boil for 1 minute. Reduce heat to low, cover and cook for about 15 minutes until all the water is absorbed and the barley is tender.  If necessary, add more purified water during the cooking process.
   
2. Pour water into a pot until it is about 1 inch deep and bring to a boil over high heat. Place chopped carrots and mushrooms into a steamer basket and place the basket into the pot, be sure the water doesn’t touch the bottom of the basket. Cover with a tight fitting lid and steam for 5-7 minutes.
   
3. While the barley and veggies are cooking, bring 1/4 cup of the stock to a boil over high heat in a small/medium skillet. Add the beef and let cook until no longer pink inside, about 2 minutes.  Break up the beef with the end of a spatula or wooden spoon while cooking so the pieces stay nice and small.
   
4. To serve, finely chop veggies and beef, mix with barley and top with a touch of the chopped parsley. If necessary, place the meal into a blender or food processor and pulse until the proper consistency for your baby is achieved.

Quick tip! Store the extra in an airtight container for up to 3 days in the refrigerator or up to 3 months in the freezer.

Excerpted from Sage Spoonfuls—Simple Recipes, Healthy Meals, Happy Babies.

Ingredients:

1 organic Nectarine - washed, peeled and chopped (Buy organic whenever possible, nectarines have some of the highest levels of pesticide residue.)
2 cups of organic cauliflower florets - fresh or frozen

Directions:

1. Pour water into a pot until it is about 1 inch deep and bring to a boil over high heat.
   
2. Place the nectarine and cauliflower into a steamer basket and put the basket in the pot. Make sure the water doesn’t touch the bottom of the basket.
   
3. Cover the pot with a tight fitting lid and steam for about 7 minutes, until the cauliflower is very soft.
   
4. Place the nectarine and cauliflower into the bowl of your Sage Baby Puree & Blend food processor and pulse until mushy, but not completely smooth. Alternatively, place the nectarine and cauliflower into a mixing bowl and blend with the immersion blender.

Quick tip! Add a little breast milk, formula or water while blending, if necessary, to achieve the desired consistency.

Excerpted from Sage Spoonfuls—Simple Recipes, Healthy Meals, Happy Babies.

Ingredients:

1 large or 2 medium organic Yukon Gold potatoes - washed, peeled and chopped
1 large leek - remove and discard rough dark green top and root. Chop and wash thoroughly in a strainer to remove all dirt and sand.
1 cup of frozen lima beans - I like using organic frozen lima beans, because they take much less time to prepare than dry beans.

Directions:

1. Pour water into a pot until it is about 2 inches deep and bring to a boil over high heat.
   
2. Put potatoes, leek and lima beans into a steamer basket and place into the pot.  Make sure the water does not touch the bottom of the steamer basket.  Cover with a tight fitting lid.
   
3. Steam for about 12 minutes until the potatoes are cooked all the way through.
   
4. Place potatoes, leek and lima beans into a food processor and blend until smooth. 

Quick tip! Add a few tablespoons of the cooking water, low sodium veggie or chicken broth, breast milk or formula to achieve a creamier consistency if desired.  If you are preparing this dish for a baby over 12 months, you can thin the puree with organic whole milk as well.

Excerpted from Sage Spoonfuls—Simple Recipes, Healthy Meals, Happy Babies.

Ingredients:

1/2 can of pre-cooked organic black beans - drained and rinsed under cold running water (look for companies that have BPA-free cans. We like the Eden Organic brand)
1 large organic zucchini —- washed and chopped. (Zucchini have tender, edible skin and seeds, buy organic whenever possible so your baby can eat the nutrient rich skin)
1 cup organic corn (fresh or frozen) — Use organic corn whenever possible as corn is one of the most genetically modified crops in the United States.

Directions:

1. Pour water into a pot until it is about 1 inch deep and bring to a boil over high heat.
   
2. Place the corn and zucchini into a steamer basket and put the basket into the pot. Be sure the water does not touch the bottom of the basket. Cover with a tight fitting lid and steam for about 7 minutes.
   
3. Put the cooked corn and zucchini into your food processor along with the black beans and pulse until just a little chunky. Make sure the chunks are soft so baby doesn’t choke.

Excerpted from Sage Spoonfuls—Simple Recipes, Healthy Meals, Happy Babies.

Ingredients:

1/4 cup of old fashioned rolled oats
1 organic ripe Bartlett, Bosc or Anjou pear — washed, peeled and chopped
Handful of organic raspberries (washed)

Directions:

1. Bring 3/4 cup of water to a boil in a small saucepan over high heat and add the oats.
   
2. Lower the heat to medium and let the oats cook for about 5 minutes, stirring frequently, until all the water is absorbed.
   
3. While the oatmeal is cooking, place the pear and raspberries into a food processor or blender.  Blend until smooth.
   
4. Combine cooked oats and raspberry pear puree in a bowl and serve.

Excerpted from Sage Spoonfuls—Simple Recipes, Healthy Meals, Happy Babies.

Please note: The Bump and the materials and information it contains are not intended to, and do not constitute, medical or other health advice or diagnosis and should not be used as such. You should always consult with a qualified physician or health professional about your specific circumstances.

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