Grace’s Baby Food Favorites

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For some reason starting solids with Grace was so overwhelming to me. What do I start with? How do I cook? No salt, no oil, try something for four days until you try something new, allergic reaction or no allergic reaction, don’t try uncooked greens before nine months or try them before nine months. I mean, how do you cut through all of the noise?

Well, I don’t really have a great answer for you. We just tried new things, and I tried not to stress about it. We started with bananas, then sweet potatoes, peas, squash, apples, pears, carrots, spinach, broccoli, etc. And Grace has been a great eater. She absolutely hates avocado but has been a pretty big fan of everything else that she has tried. I am sure that will change in a few months but for now, I am using it as an opportunity to try anything and everything.

In case any of you out there are stressing about interesting and healthy food to feed your babies, I have some delicious combos for you. These are Grace’s favorites.

Beets + Greek Yogurt

3 red beets, scrubbed
3 teaspoons coconut oil
1 cup greek yogurt (2% or full fat)

Preheat oven to 400º. Place one beet on a sheet of tin foil. Drizzle with on one teaspoon of coconut oil and wrap beet tightly with foil. Repeat with remaining 2 beets. Place on a sheet tray and roast for 45 minutes to an hour. Remove from oven and let cool.

Once cool, unwrap foil package and peel the skins off the beets. Red beets can sometimes stain your hands so wear gloves or work quickly. Cut into large chunks and puree with yogurt until smooth.

Roasted Pear + Banana Puree
{Recipe from Weelicious}

3 pears, peeled, and cored
3 bananas, peeled

Preheat oven to 400º. Cut pears into wedges. Cut bananas in half and then cut each half into quarters. Place bananas and pears on parchment paper on a baking sheet. Roast for 25 minutes.

Puree fruit until smooth (or slightly chunky). Let cool and serve or freeze.

Sweet Potato, Carrots + Quinoa

3 sweet potatoes, peeled and diced in large chunks
3 large carrots, peeled and diced in large chunks
1/2 teaspoon cinnamon
2 tablespoons coconut oil
1/2 cup cooked quinoa

Preheat oven to 400°. Toss sweet potatoes and carrots with coconut oil and cinnamon. Place on a large baking sheet (or two) lined with parchment paper. Roast for 25-30 minutes until vegetables are soft. Puree in a blender or food processor until smooth. Add water or fresh squeezed juice from an orange for a smoother or thinner consistency.

Mix cooked quinoa with pureed vegetables. Serve or freeze.

Kale, Spinach, Potato + Pea Puree

1 potato, peeled and cut into large chunks
1 bunch kale, inner rib removed
3 cups spinach
1 cup frozen peas

Place potato chunks in a large pot of water and boil until tender, about 20 minutes. Add peas and kale and cook for about 1 minute until kale has wilted. Drain water, reserving about 1 cup.

Puree potatoes, kale, spinach and frozen peas until smooth. Add water a small amount at a time until you have the right consistency. Let cool and serve at room temperature or freeze.

Looking for more delicious baby food ideas? Here are my favorite resources:

Weelicious
Farm to Table Baby Mama
Wholesome Baby Food

Favorite Baby Feeding Gear: