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Top Three Recipes For Starting Your Baby On Solids

Feeling unsure about what to feed your baby as they ramp up to real foods? You’re not alone! Here are three nutrition-richand easy recipes to get you and your baby started.

Top Three Recipes For Starting Your Baby On Solids

Feeling unsure about what to feed your baby as they ramp up to real foods? You’re not alone! Here are three nutrient-rich and easy recipes to get you and your baby started.

Hungry for more guidance? Take our Feeding Your Baby Solid Foods course. It will simplify this exciting (and often messy!) milestone and provide helpful structures for even the busiest parents and caregivers.

Sweet Pea + Spinach Puree

Prep Time:2 minutes
Cook Time:15 minutes
Yield: 2.5 cup

Ingredients

  • 10 oz. bag of frozen peas
  • 1 cup of no salt vegetable or chicken broth
  • 3 cups of baby spinach

Notes

Note: If you like your purees thinner, stir in more broth until you reach your desired thickness.
Recipe by @cheflaurarodriguez

Instructions

  • Place frozen peas and broth in a medium saucepan and bring to a boil over high heat. Boil for 5 minutes and then pour into a blender. Add baby spinach and puree on high for 30 seconds until smooth. Let cool and then serve.

Fiesta Black Beans + Greens

Prep Time:5 minutes
Cook Time:20 minutes
Yield: 0.5 cup

Ingredients

  • ½ can of black beans, strained and rinsed under cold water (¾ cups of cooked beans)
  • ½ cup unsalted vegetable or chicken broth
  • 1 cup of dark leafy greens, finely chopped (spinach, kale, Swiss chard, collard greens, etc.)
  • Pinch of cumin powder, coriander powder, and dried oregano

Notes

Notes: If you have trouble finding unsalted broth in your local grocery store, Pacific Foods makes one that you can order online or you can make your own!
To reheat leftover bean mash, warm about 2 tablespoons of cooking liquid or butter in a small saucepan until you see steam coming off the pan. Turn off the heat and then add ¼ cup of the mash and mix well until reconstituted and warmed through. Let cool slightly and then serve.
Recipe by @cheflaurarodriguez

Instructions

  • Place black beans and broth in a small saucepan and bring to a boil over high heat. Turn heat down to medium then add spinach. Cook for 2 ½ minutes until beans mash easily with the back of a spoon. Strain beans and greens over a mason jar to reserve the cooking liquid for reheating leftovers.
  • Return beans and greens to the saucepan and mash with a potato masher until beans are mostly mashed but still retain some texture. Stir in a pinch of each of the dried spices and mix well to combine. Let cool and then serve.

Seasoned Sweet Potato Mini-Wedge Fries

Prep Time:10 minutes
Cook Time:45 minutes
Yield: 8 wedges

Ingredients

  • 1 medium sweet potato, cut into 8 equal-sized mini wedges
  • 1 ½ tsp avocado oil (or any oil you normally use)
  • ¼ tsp paprika
  • ⅛ tsp onion powder
  • ⅛ tsp garlic powder
  • ⅓ cup of water

Notes

Recipe by @cheflaurarodriguez

Instructions

  • To cut the sweet potato, cut in half lengthwise and lay cut-side down on a cutting board. Cut each half into fourths lengthwise and then flip over. Follow the seam of each wedge and cut into eighths. They should turn out to be about the size of your pinky finger, like a fry.
  • Place potato wedges skin-side down on a baking sheet lined with parchment paper. Drizzle the wedges with oil and sprinkle with dried spices. Pour water on the sheet tray and place in the oven. Set the oven to 400°F and bake for 40 minutes. Flip potatoes onto their cut side and continue cooking for another 10-15 minutes until tender. Let cool and then serve.