We waited to start Owen on solids until he was 6 months old. His digestive system wasn’t quite mature (he was a very very gassy newborn and I didn’t feel like he was really ready for solids any sooner.) Up to that point, he had spent time sitting in his high chair, wearing a bib, and playing with his spoon and fork. Just to warm up to the idea.
We weren’t (rather, aren’t) in any hurry to wean him onto solids, breast milk is still his main source of nutrition. Breast is normal (I avoid the phrase “breast is best” because breastfeeding isn’t an option for some mamas). By six months and a few weeks, he was showing me (the Viper Pilot was gone) all the signs of being ready for starting solids:
- can sit upright without support
- holds head steady
- open his mouth or lean forward when food is offered in front of him
- can swallow food when it is placed in his mouth instead of pushing it back out
- is interested in what mama is eating
To this point, I’ve done three “baby food making extravaganzas.” After Owen goes to bed, I cook up a bunch of baby food, put them in pouches, and store them away in the freezer downstairs for another day.
- 4 ripe pears, about 2 lb, quartered and cored
(makes about 2 cups)
- 1 bunch baby beets, about 1 lb, trimmed and scrubbed
- 1 russet potato, scrubbed
- olive oil for greasing
- 1 boneless lamb steak or chop, about 6 oz and 1 inch thick, trimmed
- 6 sweet apples (Gala, Pink Lady, McIntosh), about 3 lb, quartered and cored
For lamb:
Preheat oven to 400°F (200°C). Line a small roasting pan with aluminum foil. Lightly oil a roasting rack and place it in the prepared pan. Place the lamb on the rack. Roast, turning once, until opaque throughout and no longer pink, 12-14 minutes per side. remove from the over and let cool.
Using a large, sharp knife, coarsely chop the lamb, then transfer to a food processor or blender and process for 1 minute. With the machine running, add 1/4 cup water. Process until smooth. The texture should be paste-like. Add enough additional water, breast milk, or formula, to thin the puree to a consistency that your baby can handle.
(makes about 3/4 cup lamb)
STORE: refrigerate in an airtight container for up to 2 days or freeze for up to 1 month
- 1/4 butternut or other winter squash, about 4 oz, seeded
- 2-3 baby beets, about 4 oz, trimmed and scrubbed
- 1/2 cup quinoa
- 2 tsp olive oil
- 1-1/4 cup Veggie Stock (recipe follows), low sodium vegetable broth, or water
Veggie Stock:
- 1 sweet potato or yam, peeled and cut into chunks
- 1 carrot, peeled and cut into chunks
- 1 leek, halved lengthwise, thinly sliced crosswise, and rinsed
- 2 fresh flat-leaf (Italian) parsley sprigs
5. Banana, avocado, and yogurt
- 1/2 small banana, sliced
- 1/2 small avocado
- 1-2 Tbsp full-fat yogurt
6. Peach, pear and blueberry
- 1 peach, peeled, pitted, and chopped
- 1 medium pear, peeled, cored, and chopped
- 1/2 cup blueberries
- 2-3 Tbsp millet cereal (recipe follows)
- 1/4 cup millet, (can also use pearl barley or brown rice)
7. Pasta with butternut squash, tomato, and cheese
- 1 small butternut squash, about 8 oz, chopped
- 1-1/2 Tbsp tiny pasta stars or alphabet pasta
- 1 Tbsp unsalted butter
- 2 medium tomatoes, about 8 oz, peeled, seeded, and chopped
- 1/4 cup grated Cheddar cheese
- 2 Tbsp milk
8. Salmon Surprise 🙂
- 2 medium carrots, peeled and sliced
- 4-1/2 oz salmon filet, skinned
- 1/4 cup orange juice
- 1/3 cup grated Cheddar cheese
- 1 Tbsp unsalted butter
- 2 Tbsp milk
9. Spring green risotto
- 4 asparagus spears, tough ends trimmed
- 1 small zucchini, cut into slices 1/4-inch thick
- 1/2 cup peas, fresh or frozen
- 1/2 cup short-grain rice
- 1-1/2 cup veggie stock (recipe follows), low-sodium vegetable broth, or water
- 1 tsp unsalted butter
- 1 sweet potato or yam, peeled and cut into chunks
- 1 carrot, peeled and cut into chunks
- 1 leek, halved lengthwise, thinly sliced crosswise, and rinsed
- 2 fresh flat-leaf (Italian) parsley sprigs
10. Plum & coconut milk rice pudding
- 1/2 cup jasmine rice
- 3/4 cup coconut milk, plus more as needed
- 6 plums, about 2 lb, halved and pitted
I store all my vegetables and fruits (ingredients) separately and I try to keep a little of everything on hand. When I need sweet potatoes for a recipe, I just grab and thaw a pouch of sweet potatoes. If I don’t use the whole pouch, I save the rest for an on-the-go snack.
He’ll eat any veggie or fruit plain, but I’m having fun experimenting with different combinations and textures. He’s just getting to where a little bit chunky is okay with him. He does after all have 8 teeth!
I also make sure to have mealtime with him. He eats when I eat and when we aren’t having the same thing, I let him try a bite or two of what I’m eating. Again, I’ve yet to see him reject a bite of anything.
*Keep in mind that I’m not a baby food expert or baby nutrition specialist in any way. Baby led weaning works really well for a lot of people, but doesn’t seem to be the best method for us right now. For now, we’re pureeing most of Owen’s food and he loves it.
Products I love for feeding Owen:
Infantino Squeeze Station
Infantino squeeze pouches
Munchkin White Hot Safety Spoon
The First Years Take & Toss Infant Spoons
Munchkin Fresh Food Feeder
MAM Baby’s Bowl & Plate (BPA free)
OXO Tot Baby Food Freezer Tray (great for freezing the chunkier recipes)
OXO Tot Baby Block Set (great for freezing the chunkier foods and taking them on the go)
Baby Bjorn Soft Bib
Bumkins Waterproof SuperBib
aden + anais Muslin Burpy Bib
Stokke Steps Highchair
Do you have any fun baby food combos to share? Easy methods of preparing baby foods?
Previous 10 things posts:
July – dōTERRA edition
June – mom & baby @ 6 months
May – mom
April – I’m loving right now
March – a photography assignment
February – Baby must-haves
Janelle Vannice says
Hi Emily! I hope you've been well. Owen is just the cutest little guy! 🙂
Also, I wanted to let you know that I nominated you for a Liebster Award – I'm sure you've seen them going around! Check it out here if you're interested: http://janelle-and-dan.blogspot.com/2014/08/liebster-award-2014.html