Preparing homemade baby food doesn’t have to be complicated or time-consuming! In this roundup, we’ve gathered 18 simple and delicious Stage 1 recipes that are perfect for introducing your little one to the world of flavors. From creamy purees to easy-to-swallow mashes, these recipes are designed with busy parents in mind. Let’s make mealtime both nutritious and exciting for your baby—keep reading to discover these tasty ideas!
Pureed Sweet Potatoes
Sweet potatoes are like the unsung heroes of the veggie world, and today, we’re turning them into a silky, dreamy puree that’ll make your taste buds do a happy dance. Whether you’re dressing up a weeknight dinner or impressing at a potluck, this dish is your golden ticket.
Ingredients
- 2 large sweet potatoes, because size matters when you’re after that creamy texture
- A splash of milk, to get things moving smoothly
- A couple of tablespoons of butter, because butter makes everything better
- A pinch of salt, to wake up all those flavors
Instructions
- Preheat your oven to 400°F – we’re roasting these bad boys to bring out their natural sweetness.
- Scrub the sweet potatoes clean, then poke them a few times with a fork to let the steam escape. No one wants a potato explosion in their oven.
- Roast the sweet potatoes for about 45 minutes, or until they’re so tender you can easily slide a knife in. Tip: Place them on a baking sheet to catch any sugary drips.
- Let them cool just enough so you can handle them, then scoop out the fluffy insides into a bowl. Say goodbye to the skins, unless you’re into that.
- Add the butter, milk, and salt to the bowl. Mash everything together until it’s as smooth as your last pick-up line. Tip: For an extra silky texture, whip it with a hand mixer.
- Taste and adjust the salt if needed, but remember, you can always add more, but you can’t take it out. Tip: A dash of cinnamon or nutmeg can add a warm, spicy note if you’re feeling fancy.
Buttery, velvety, and with just the right amount of sweet, this puree is like a hug in a bowl. Serve it as a side, or get creative and use it as a base for a savory bowl topped with roasted veggies and a drizzle of tahini.
Avocado Baby Puree
Who knew that avocados could be the star of your baby’s first food adventure? This Avocado Baby Puree is so creamy and dreamy, even the pickiest of tiny eaters won’t be able to resist. Plus, it’s a breeze to whip up, making it a win-win for busy parents.
Ingredients
- 1 ripe avocado (look for one that’s soft but not mushy)
- A splash of breast milk or formula (about 2 tbsp, to thin it out)
- A couple of ice cubes (for that just-right chill)
Instructions
- Cut the avocado in half, remove the pit, and scoop the flesh into a blender. Pro tip: Save the pit to keep the leftover puree from browning!
- Add a splash of breast milk or formula to the blender. This isn’t just for texture—it adds a familiar taste for your baby.
- Blend on high for about 30 seconds, or until the mixture is smooth as silk. If it’s too thick, add another splash of liquid.
- Drop in a couple of ice cubes and blend again for 10 seconds to cool it down. This step is a game-changer for teething babies.
- Serve immediately in a baby-friendly bowl. No need to stress about leftovers—this puree is best fresh!
Now, this puree is luxuriously smooth with a mild, buttery flavor that’s just begging to be gobbled up. Try serving it on a silicone spoon for easy grip, or mix in a little banana for an extra flavor kick. No matter how you serve it, it’s sure to be a hit at the high chair.
Banana Puree
Bananas are the unsung heroes of the fruit world, and turning them into a silky, sweet puree is like unlocking their secret superpower. Whether you’re baby-proofing your meals or just craving something delightfully simple, this banana puree is your ticket to creamy bliss.
Ingredients
- 2 ripe bananas (the spottier, the better for sweetness)
- A splash of lemon juice (to keep things bright)
- A couple of tablespoons of water (to get the consistency just right)
Instructions
- Peel those bananas like you’re stripping off their superhero capes.
- Chop them into chunks – no need for precision, just make them blendable.
- Toss the banana chunks into a blender or food processor. Tip: If you’re not a fan of cleaning, a fork and some elbow grease work too, just mash until smooth.
- Add a splash of lemon juice to the mix. This little trick keeps your puree from turning into a banana brown mess.
- Blend or mash until smooth. If it’s thicker than your last relationship, add water a tablespoon at a time until it’s just right.
- Serve immediately or store in the fridge. Tip: Cover it with plastic wrap touching the surface to keep it fresh longer.
Velvety and vibrant, this banana puree is like the love child of simplicity and flavor. Spread it on toast, swirl it into yogurt, or eat it straight from the bowl – no judgment here.
Peach Puree
Mmm, nothing screams summer quite like the sweet, juicy embrace of a ripe peach, and we’re about to turn that sunshine into a silky, dreamy puree that’ll have you licking the bowl clean. Whether you’re dressing up pancakes, spiking your cocktails, or just spooning it straight (no judgment here), this peach puree is your ticket to flavor town.
Ingredients
- A couple of ripe peaches (about 2 cups when chopped)
- A splash of lemon juice (about 1 tbsp)
- A drizzle of honey (about 1 tbsp, but hey, follow your heart)
- A pinch of salt (just a smidge to make the flavors pop)
Instructions
- First things first, give those peaches a good wash under cool water to get rid of any sneaky dirt.
- Chop the peaches into chunks, no need to peel them unless you’re against a little texture in your life.
- Toss the peach chunks into a blender or food processor, add the lemon juice, honey, and that trusty pinch of salt.
- Blend it all up until it’s smoother than your pickup lines. If it’s being stubborn, a little water (a tbsp at a time) can help it along.
- Give it a taste test—this is the hardest part, we know. Adjust the sweetness or tartness to your liking with more honey or lemon juice.
- Pour the puree through a fine mesh strainer if you’re after that extra silky texture, pressing it through with a spoon. Otherwise, skip to the fun part.
- Store it in an airtight container in the fridge if you can resist eating it all right away. It’ll keep for about a week, but let’s be real, it won’t last that long.
Yup, this peach puree is like liquid gold with its velvety texture and sweet-tart flavor that dances on your tongue. Try swirling it into yogurt, drizzling over ice cream, or heck, mix it into your morning oatmeal for a breakfast that tastes like dessert.
Pear Puree
Vibrant and velvety, this pear puree is like autumn in a bowl—sweet, smooth, and just begging to be spooned over your morning oatmeal or swirled into a fancy cocktail. It’s the kind of recipe that makes you feel like a gourmet chef, even if you’re just in it for the easy wins.
Ingredients
- 4 ripe pears, peeled and chopped (because nobody wants a chunky puree)
- A splash of lemon juice (to keep things bright and prevent browning)
- A couple of tablespoons of honey (or maple syrup, if you’re feeling fancy)
- A pinch of cinnamon (for that cozy, hug-in-a-bowl vibe)
- 1/2 cup of water (to help the pears get their steam on)
Instructions
- Toss the peeled and chopped pears into a medium saucepan with the water. Turn the heat to medium and let them simmer for about 10 minutes, or until they’re fork-tender. Tip: Stir occasionally to prevent sticking and ensure even cooking.
- Once the pears are soft, remove the saucepan from the heat and let them cool slightly. This is your chance to sneak a taste—quality control, right?
- Transfer the pears to a blender or food processor, add the lemon juice, honey, and cinnamon, and blend until smooth. Tip: If the puree is too thick, add a tablespoon of water at a time until you reach your desired consistency.
- Pour the puree into a bowl or jar, and let it cool to room temperature before serving or storing. Tip: For an extra smooth texture, strain the puree through a fine-mesh sieve to catch any stubborn bits.
Yum! This pear puree is silky, subtly spiced, and just sweet enough to feel like a treat. Try it dolloped on pancakes, mixed into yogurt, or as a surprise layer in a parfait—because why not?
Apple Puree
Fancy a twist on the classic apple sauce that’s as easy as pie? Our apple puree is here to sweeten your day with minimal fuss and maximum flavor, proving that sometimes, the simplest recipes are the most rewarding.
Ingredients
- 4 medium apples, peeled and cored (because nobody likes a core in their puree)
- A splash of lemon juice (to keep things zesty)
- A couple of tablespoons of water (just enough to prevent a kitchen disaster)
- A pinch of cinnamon (for that cozy, hug-in-a-bowl feeling)
Instructions
- Chop those peeled and cored apples into chunks. Smaller pieces cook faster, saving you time for more important things, like deciding which bowl to use.
- Toss the apple chunks into a pot with a splash of water and lemon juice. The lemon juice isn’t just for flavor; it keeps the apples from turning into a science experiment gone wrong.
- Cook over medium heat, stirring occasionally, until the apples are mushy and tender, about 15-20 minutes. If you can easily smash an apple chunk with a spoon, you’re golden.
- Sprinkle in that pinch of cinnamon and stir well. This is where the magic happens, transforming your puree from good to ‘can I eat this straight from the pot?’ good.
- Blend the mixture until smooth or leave it chunky if you’re feeling rebellious. A blender or food processor works wonders here, but a good old-fashioned masher does the trick too.
Here’s the scoop: this apple puree is silky, subtly spiced, and versatile enough to top your morning oatmeal or jazz up a dessert. Try it warm over vanilla ice cream for a quick, decadent treat that’ll have everyone asking for seconds.
Butternut Squash Puree
Oh, butternut squash puree, you sweet, velvety dream—transforming the humble squash into a silky, spoonable delight is easier than convincing your cat to pose for a selfie. Perfect for those cozy nights in or impressing your in-laws with your ‘culinary skills,’ this dish is a game-changer.
Ingredients
- 1 medium butternut squash, because size does matter
- A couple of tablespoons of olive oil, for that slick move
- A splash of maple syrup, because we fancy
- A pinch of salt, to keep things interesting
- A dash of cinnamon, for that ‘what is that amazing smell?’ effect
- 1/2 cup of vegetable broth, to keep it saucy
Instructions
- Preheat your oven to 400°F—it’s showtime.
- Halve the butternut squash lengthwise and scoop out the seeds like you’re excavating treasure. Pro tip: Save the seeds for roasting later—waste not, want not!
- Drizzle the olive oil over the squash halves, rubbing it in like you’re giving them a mini massage. Place them cut-side down on a baking sheet.
- Roast for about 45 minutes, or until the squash is so tender you could poke it with a fork and it would sigh in relief.
- Let the squash cool slightly, then scoop the flesh into a blender. Add the maple syrup, salt, cinnamon, and vegetable broth. Blend until smoother than your pickup lines. Pro tip: If the puree is too thick, add more broth a tablespoon at a time until it’s just right.
- Transfer the puree back into a pot and warm it over low heat for about 5 minutes, stirring occasionally. This step is like the encore at a concert—it brings everything together.
This butternut squash puree is so creamy, it’s like autumn in a bowl. Serve it as a side, dollop it on toast, or go wild and use it as a pasta sauce. The possibilities are as endless as your love for squash.
Carrot Puree
Mmm, let’s talk about carrot puree—the unsung hero of side dishes that’s about to steal the spotlight at your next dinner party. It’s like baby food, but fancy, and trust us, your taste buds will thank you.
Ingredients
- 2 pounds of carrots, because we’re not playing around
- A splash of olive oil, for that smooth operator vibe
- 2 tbsp of butter, because butter makes everything better
- A couple of garlic cloves, minced, for a little kick
- 1 cup of chicken or vegetable broth, to keep things juicy
- A pinch of salt and pepper, to whisper sweet nothings to your palate
Instructions
- Preheat your oven to 400°F—it’s showtime for those carrots.
- Toss the carrots with olive oil, salt, and pepper on a baking sheet. Roast for 25 minutes or until they’re tender enough to poke with a fork without putting up a fight.
- While the carrots are getting their tan on, melt the butter in a pan over medium heat and sauté the garlic until it’s golden and fragrant—about 2 minutes. Tip: Don’t let the garlic burn, unless you’re into that bitter life.
- Combine the roasted carrots, garlic butter, and broth in a blender. Puree until smoother than a jazz playlist. Tip: If it’s too thick, add broth a tablespoon at a time. You’re the boss here.
- Give it a taste and adjust the seasoning if needed. Tip: A dash of cinnamon can add a surprising twist if you’re feeling adventurous.
Oh, the glory of this carrot puree! Silky, slightly sweet, with a hint of garlicky goodness. Serve it under a piece of grilled chicken or as a dip for crusty bread—either way, it’s a game-changer.
Green Bean Puree
Just when you thought green beans couldn’t get any more exciting, here comes Green Bean Puree to prove you wrong. This dish is like the superhero version of your grandma’s green bean casserole—sleek, powerful, and ready to save your dinner from boredom.
Ingredients
- A couple of cups of fresh green beans, ends snipped off
- A splash of olive oil
- A pinch of salt (because we’re fancy like that)
- A dollop of sour cream for that creamy dreaminess
- A clove of garlic, minced (unless you’re avoiding vampires)
- A quarter cup of chicken broth (or veggie broth if you’re flying that flag)
Instructions
- Bring a pot of water to a rolling boil—like, seriously boiling, not just thinking about it.
- Toss in the green beans and let them blanch for about 3 minutes, until they’re brighter than your future.
- Drain them and immediately plunge into ice water to stop the cooking—this keeps them gorgeously green.
- Heat a splash of olive oil in a pan over medium heat, then add the garlic, sautéing until it’s golden and fragrant, about 1 minute.
- Add the green beans, a pinch of salt, and the chicken broth, then simmer for 5 minutes until the beans are tender but still have a bit of crunch.
- Transfer everything to a blender, add the sour cream, and puree until smooth. If it’s too thick, a splash more broth will loosen it up.
- Give it a taste and adjust the salt if needed—because you’re the boss of your puree.
Expect a velvety texture that’s rich yet refreshing, with a garlicky kick that makes it anything but basic. Serve it as a chic dip with crusty bread, or go rogue and dollop it over grilled chicken for a meal that’s effortlessly elegant.
Pea Puree
Ready to dive into a bowl of vibrant, velvety goodness that’s as easy to whip up as it is to devour? Let’s talk pea puree – your new go-to side that’s about to steal the spotlight with its bright color and even brighter flavor.
Ingredients
- 2 cups of frozen peas (because who has time to shell?)
- A splash of olive oil (the good stuff, please)
- A couple of garlic cloves (for that kick)
- A squeeze of lemon juice (fresh, not the sad bottle in the back of your fridge)
- A pinch of salt (to make everything pop)
- A dollop of Greek yogurt (for creaminess that dreams are made of)
Instructions
- Grab a pot and fill it with water, then bring it to a rolling boil over high heat – we’re talking bubbles galore.
- Toss in the frozen peas and let them swim for about 3 minutes, just until they’re bright green and tender (no mushy peas here, thank you very much).
- Drain those peas like you’re shaking off water after a swim, then pop them into a blender or food processor.
- Add the olive oil, garlic, lemon juice, salt, and Greek yogurt to the party in the blender.
- Blend until smoother than your favorite jazz playlist, scraping down the sides as needed to make sure every pea gets its moment in the spotlight.
- Give it a taste and adjust the seasoning if needed – maybe another pinch of salt or a squeeze of lemon to brighten things up.
Dive into this pea puree with a spoon, spread it on toast like it’s green gold, or use it as a fancy dip for veggies. Its creamy texture and fresh, slightly tangy flavor make it a versatile star that’s ready to elevate any meal from meh to magnificent.
Zucchini Puree
Who knew that zucchini could be the star of the show? This zucchini puree is about to blow your mind with its creamy texture and subtle, garden-fresh flavor. Perfect for those days when you’re craving something light yet satisfying, it’s a game-changer in the world of veggie dishes.
Ingredients
- 2 medium zucchinis, roughly chopped (because size matters, but not too much)
- A splash of olive oil (just enough to make things slippery)
- A couple of garlic cloves, minced (for that kick we all secretly love)
- 1/2 cup of vegetable broth (the unsung hero of flavor)
- A pinch of salt (to make everything pop)
- A dash of black pepper (because why not?)
Instructions
- Heat a splash of olive oil in a pan over medium heat. Wait until it’s shimmering but not smoking—patience is key here.
- Toss in the minced garlic and sauté for about 30 seconds, or until it’s golden and fragrant. Burned garlic is a no-go, so keep an eye on it!
- Add the roughly chopped zucchinis to the pan. Stir them around to get cozy with the garlic and oil.
- Pour in the 1/2 cup of vegetable broth. This is where the magic starts to happen, so don’t skimp.
- Cover the pan and let everything simmer for about 10 minutes. The zucchinis should be tender enough to poke with a fork without a fight.
- Transfer the mixture to a blender. Add a pinch of salt and a dash of black pepper. Blend until smooth. If it’s too thick, a little more broth can loosen it up.
- Give it a taste. Adjust the seasoning if needed, but remember, you can always add more, but you can’t take it away!
Perfectly silky and subtly sweet, this zucchini puree is like a hug in a bowl. Serve it as a sophisticated side, or get creative and use it as a base for a veggie-packed pasta sauce. Either way, it’s a win.
Pumpkin Puree
Zesty as a morning talk show host, pumpkin puree is the unsung hero of the fall kitchen, ready to jazz up everything from your morning latte to that pie you’ve been bragging about making ‘someday.’
Ingredients
- 1 medium sugar pumpkin (about 4 cups when pureed)
- A splash of water (about 1/4 cup)
- A couple of pinches of salt (because we’re fancy like that)
Instructions
- Preheat your oven to a toasty 375°F because we’re about to give that pumpkin a spa day it won’t forget.
- Slice the pumpkin in half like you’re a contestant on a cooking show—scoop out the seeds and strings with the determination of someone who’s just found a coupon in their junk drawer.
- Place the pumpkin halves cut-side down on a baking sheet with that splash of water to keep things steamy and prevent your pumpkin from throwing a tantrum and drying out.
- Roast for about 45 minutes or until the pumpkin is so tender you could poke it with a fork and it wouldn’t even think about fighting back.
- Let it cool until you can handle it without pretending you’re a firewalker, then scoop the flesh into a blender or food processor.
- Add those fancy pinches of salt and blend until smoother than a jazz playlist. If it’s being stubborn, a little more water can help loosen things up.
Lusciously smooth and subtly sweet, this pumpkin puree is your ticket to autumn flavor town. Spread it on toast, swirl it into yogurt, or hey, maybe even make that pie you’ve been talking about.
Sweet Corn Puree
Alright, let’s dive into the world of creamy, dreamy Sweet Corn Puree—a dish that’s as versatile as your mood on a Friday night. Whether you’re dressing up a plate or keeping it simple, this puree is your golden ticket to flavor town.
Ingredients
- 4 cups of fresh sweet corn kernels (because frozen just won’t cut it for this star)
- A splash of heavy cream (go on, live a little)
- A couple of tablespoons of unsalted butter (the more, the merrier)
- A pinch of salt (to make those flavors pop)
- A dash of black pepper (for that subtle kick)
- 1 cup of chicken or vegetable broth (keep it handy)
Instructions
- Grab your favorite pot and melt the butter over medium heat until it’s just beginning to bubble—no browning allowed!
- Toss in the corn kernels and give them a good stir, letting them get cozy with the butter for about 5 minutes. You’ll know they’re ready when they start to smell like summer.
- Pour in the broth, bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 10 minutes, or until the corn is tender. Tip: Cover the pot to keep all those lovely flavors from escaping.
- Carefully transfer the mixture to a blender, add the heavy cream, salt, and pepper, then blend until smooth. Tip: For an extra silky texture, strain the puree through a fine-mesh sieve—it’s worth the extra step.
- Return the puree to the pot and warm it over low heat for another 2 minutes, stirring occasionally. Tip: If it’s too thick, a little more broth or cream will loosen it up to your liking.
Get ready to swoon over the velvety texture and sweet, buttery flavor of this puree. Serve it as a luxurious base for grilled shrimp, or go wild and drizzle it over tacos for a gourmet twist. The possibilities are as endless as your imagination!
Spinach Puree
Yikes! If you’ve been sleeping on spinach puree, it’s time to wake up and smell the greens. This vibrant, velvety concoction is about to become your go-to side, sauce, or sneaky veggie boost in dishes that could use a pop of color and nutrition.
Ingredients
- A couple of cups of fresh spinach, because we’re not playing around with that frozen stuff today
- A splash of olive oil, for that smooth operator vibe
- A pinch of salt, to make everything right in the world
- A clove of garlic, minced, because what’s life without a little kick?
- A quarter cup of water, to keep things moving
Instructions
- Heat a splash of olive oil in a pan over medium heat. Toss in that minced garlic and let it sizzle until it’s golden and fragrant, about 1 minute. Tip: Don’t let it burn, or you’ll be starting over!
- Add the spinach to the pan. It’ll look like a lot at first, but it wilts down faster than your resolve to eat healthy at a BBQ. Cook for about 2 minutes, stirring occasionally.
- Pour in the quarter cup of water, cover the pan, and let the spinach steam for another 2 minutes. Tip: This is where the magic happens, turning tough leaves into tender bites.
- Uncover, add a pinch of salt, and give it a good stir. Then, transfer everything to a blender. Tip: If you’re into creamy textures, now’s the time to add a dollop of Greek yogurt or a splash of cream.
- Blend on high until the mixture is as smooth as your pickup lines. If it’s too thick, add water a tablespoon at a time until it’s just right.
Dang, that’s good! This spinach puree is silky, with a fresh flavor that’s brightened by the garlic. Try it as a base for eggs, swirled into pasta, or as a dip that’ll make carrot sticks feel fancy.
Blueberry Puree
Oh, blueberries! These little bursts of joy aren’t just for pancakes or muffins anymore. Today, we’re turning them into a silky, vibrant puree that’s as versatile as your favorite pair of jeans. Whether you’re drizzling it over dessert or sneaking a spoonful straight from the blender, this puree is about to become your new kitchen staple.
Ingredients
- 2 cups of fresh blueberries (because frozen just won’t give you that summer vibe)
- A splash of lemon juice (about 1 tbsp, to keep things bright and tangy)
- A couple of tablespoons of honey (or maple syrup, if you’re feeling fancy)
- A pinch of salt (to make all those flavors pop)
Instructions
- Rinse those blueberries under cold water to wash away any uninvited guests (like dirt or tiny bugs).
- Toss the blueberries, lemon juice, honey, and that pinch of salt into your blender. Blend on high until smoother than a jazz playlist, about 1-2 minutes.
- Tip: If your puree is thicker than your morning smoothie, add a teaspoon of water at a time until it’s just right.
- Strain the puree through a fine-mesh sieve to catch any rebellious skins or seeds, unless you’re into that texture.
- Tip: Use the back of a spoon to press the puree through the sieve – it’s a great arm workout!
- Pour the puree into a jar or container and chill in the fridge for at least 30 minutes. This lets the flavors mingle like guests at a dinner party.
- Tip: For a smoother puree, blend it again after chilling to break down any remaining chunks.
Just like that, you’ve got a puree that’s bursting with berry goodness. It’s thick enough to hold its own on a cheesecake but fluid enough to swirl into yogurt for a breakfast that feels like dessert. And hey, if you find yourself eating it by the spoonful, we won’t judge.
Mango Puree
Wow, have you ever met a fruit so versatile it could practically run for office? Mango puree is that superstar—sweet, tangy, and ready to jazz up everything from your morning yogurt to that cocktail you’re pretending is ‘just for the weekend.’
Ingredients
- 2 ripe mangoes (because unripe ones are just sad)
- A splash of lime juice (for that zesty kick)
- A couple of tablespoons of honey (or sugar, if you’re in a sweet pickle)
- A pinch of salt (trust me, it’s the secret handshake to flavor town)
Instructions
- Peel the mangoes and chop them into chunks—no need for precision, we’re not building a watch here.
- Toss the mango chunks into a blender. Add the lime juice, honey, and that sneaky pinch of salt.
- Blend on high until smoother than a jazz saxophonist’s solo, about 1-2 minutes. Tip: If it’s too thick, a tablespoon of water can loosen it up without dulling the flavor.
- Give it a taste. Want more zing? Add a bit more lime. Sweeter? Drizzle in honey like you’re the boss of it.
- Pour the puree into a jar or bowl. Tip: A fine-mesh strainer can catch any stubborn fibers if you’re after that ultra-silky texture.
- Chill in the fridge for at least 30 minutes. This isn’t just for cooling—it lets the flavors throw a little get-together and become besties.
Silky, vibrant, and bursting with sunshine, this mango puree is your ticket to elevating desserts, drinks, or even just a spoon. Try swirling it into vanilla ice cream or mixing it into a bubbly prosecco for a drink that’ll make your taste buds throw a party.
Papaya Puree
Oh boy, are you in for a tropical treat with this papaya puree that’s as easy to whip up as it is delicious! Perfect for those mornings when you’re craving something sweet but can’t be bothered with complicated recipes.
Ingredients
- 1 ripe papaya, peeled and seeded (because nobody wants a seedy situation)
- A splash of lime juice (for that zesty kick)
- A couple of ice cubes (to keep things cool)
- A drizzle of honey (because sweet is the name of the game)
Instructions
- Chop the peeled and seeded papaya into chunks. Pro tip: The riper the papaya, the sweeter your puree will be.
- Toss the papaya chunks, lime juice, ice cubes, and honey into a blender. Kitchen hack: Adding ice cubes not only chills your puree but also gives it a smoother texture.
- Blend on high for about 30 seconds, or until the mixture is completely smooth. Watch-out moment: If it’s too thick, add a tablespoon of water to loosen it up.
- Pour the puree into a glass and serve immediately. Chef’s secret: Garnish with a tiny slice of lime on the rim for that Instagram-worthy look.
Delightfully smooth with a vibrant tropical flavor, this papaya puree is your ticket to a mini-vacation in a glass. Try it as a refreshing breakfast smoothie or pour it over vanilla ice cream for an exotic dessert twist.
Plum Puree
Zesty and zippy, plum puree is the unsung hero of the fruit world, ready to jazz up your breakfast, dessert, or even that questionable smoothie you’re experimenting with. Let’s dive into this vibrant, velvety concoction that’s as easy to make as it is versatile.
Ingredients
- 4 ripe plums, because sad, unripe plums just won’t do
- A splash of water, just enough to keep things moving
- A couple of tablespoons of honey, or more if you’ve got a sweet tooth
- A squeeze of lemon juice, for that little zing
Instructions
- Wash those plums like they’ve just come from a mud run, then pit and chop them into chunks. No need to peel; we’re keeping it rustic.
- Toss the plum chunks into a saucepan with a splash of water. Heat over medium until they start to soften, about 5 minutes, stirring occasionally to prevent a plum rebellion at the bottom of the pan.
- Once the plums are soft and slightly mushy, add the honey and lemon juice. Stir well to combine, then let it simmer for another 2 minutes. Tip: The lemon juice not only adds flavor but also keeps the color vibrant.
- Remove from heat and let it cool slightly before blending into a smooth puree. For a chunkier texture, mash with a fork instead. Tip: If the puree is too thick, a little more water can loosen it up.
- Strain through a fine mesh sieve if you’re after that ultra-smooth vibe, pressing with a spoon to get all the good stuff through.
This plum puree is a silky, sweet-tart dream that’s perfect swirled into yogurt, dolloped on pancakes, or even as a cheeky glaze for meats. The possibilities are as endless as your imagination (and your pantry).
Conclusion
These 18 Simple Baby Food Recipes for Stage 1 are not only nutritious but also delicious, making mealtime easier and more enjoyable for you and your little one. We hope this roundup inspires you to try these recipes and discover new favorites. Don’t forget to leave a comment sharing which recipes your baby loved, and feel free to pin this article on Pinterest to help other parents find these tasty ideas!
