Step 1

In a medium saucepan, bring 2″ of water to a boil over medium heat. Place the zucchini in a steamer basket, and place over boiling water. Cover and steam for 5 minutes.

Step 2

Add in the peas, and steam for an additional 3-5 minutes. Reserve steamer water. Let cool slightly.

Step 3

Add the zucchini, peas and mint leaves to a blender or food processor and puree for 1 minute or until you have achieved the desired texture. If the puree is too thick, add in 1/4 cup of the reserved steamer water until you have the right consistency.Note on Zucchini: while this is a 2 vegetable starter puree, zucchini allergies are very low, so I added it to this recipe to give the peas a mild taste and smoother texture. You can completely leave them out if you prefer. Just steam the peas as directed.

Step 4

Heat oven to 400°. Line baking sheet with tin foil, parchment paper or a silicone mat.

Step 5

Wash and dry the sweet potatoes. Prick with a fork in several places and then place the sweet potatoes on the baking sheet. Bake for 45 minutes – 1 hour or until a fork can easily prick the sweet potato. Let sit until cool to touch.

Step 6

Make a cut into the skin of the potato lengthwise and peel away the skin of the potato. Scoop out the sweet potato meat and place into a blender or food processor, adding in the mild curry powder and water.

Step 7

Puree on high for 1-2 minutes or until smooth, adding in additional liquid in 1/4 cup increments if needed. I had to add in 1 cup of water to the puree pictured. Serve or freeze for a later meal.Additional Spices: Feel free to use the following spices instead of the curry – 1/2 tsp of cumin, 1/4 tsp of nutmeg, 1/2 tsp of cloves, 1 fresh garlic clove, 1/2 tsp of chopped fresh thyme, 3-4 basil leaves, 1/2 tsp chopped rosemary or even a big pinch of fresh ginger or 1/2 tsp ginger powder. Or you can leave out the spices altogether.

Step 8

Heat oven to 325 degrees F. Line baking sheet with parchment paper.

Step 9

Place bananas on a baking sheet and roast for 10-12 minutes or until golden brown. Let cool slightly.

Step 10

Place bananas and rosemary into a blender or food processor and puree for 1-2 minutes or until completely smooth. You may need to add additional water, so start by adding in 1/4 cup increments until you get the desired consistency.Additional Spices: This recipe is also great with 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg, or for a fun twist, 1/2 tsp mild curry.Note on Bananas: while any ripeness of bananas will work, I have found that the bananas that are ripe to very ripe tend to work best in this recipe.

Step 11

In a medium saucepan, bring 2″ of water to a boil over medium heat.

Step 12

Place the carrots into a steamer basket, cover and cook for 9-11 minutes or until tender. Reserve steamer water. Let cool slightly.

Step 13

Place the carrots, nutmeg and 1/2 cup of liquid into a blender or food processor and puree for 1-2 minutes on high, adding 1/4 cup liquid at a time until you achieve the desired consistency. Serve and enjoy, or freeze for later.Notes on Nutmeg: adding in spices to babies first purees are completely optional, but totally safe. Nutmeg rounds out the acidic taste carrots sometimes have and make this puree taste grounded and full-bodied.  Additional Spices: Feel free to substitute 1/2 tsp ginger powder or 1/4 fresh ginger, 1/2 tsp mild curry powder, 1/4 tsp cloves, 1/2 tsp finely minced fresh chives or 1/2 garlic clove instead of the nutmeg.

Step 14

In a medium saucepan, place the apples, water and cinnamon. Cover and heat on medium-low for 15-20 minutes or until apples are tender. Let cool slightly.

Step 15

Transfer all of the ingredients into a blender or food processor and blend for 1-2 minutes or until completely smooth. For a chunky puree, quickly pulse the ingredients 10-15 times or until you receive your desired consistency. Serve or freeze for later.Additional Spices: Feel free to sub in these spices instead of the cinnamon for this recipe – 1/8 tsp of cloves, 1/8 tsp of nutmeg, 1-2 leaves of fresh mint, 1-2 leaves of fresh basil, a pinch of fresh or 1/4 tsp of ginger powder or even 1/4 of coriander for a fun twist.Apples: you can use any sweet apple in this recipe – Gala, Honeycrisp, Fuji, McIntosh, etc.

Step 16

In a medium saucepan, bring 2 inches of water to a boil over medium heat. Place the broccoli and potato (or apple/pear) into a steamer basket and place over boiling water, cover and steam for 10-12 minutes or until the broccoli and potato are tender. Reserve water from the steamer. Let cool slightly.

Step 17

Add the broccoli, potato and olive oil into a blender or food processor and puree until smooth, adding the reserved water from the steamer basket in 1/4 cup increments if needed.Adding In Spices: Feel free to add in 1 tsp of chopped chives, 2-3 mint leaves, 1 tsp of chopped cilantro, 1/2 tsp cumin or a squeeze of fresh lemon juice.

Step 18

Heat oven to 450 degrees F. Line baking sheet with a silicone mat, tin foil or parchment paper.

Step 19

Cut butternut squash in half, deseed and place flesh side up, skin side down. Optional - Feel free to drizzle the squash with 1-2 teaspoons of olive oil for some added healthy fat. Bake for 45 minutes or until you can easily prick the squash with a fork. Let cool until you can handle the squash with your hands.

Step 20

Scrape off the skin and discard. Place the butternut squash into a blender or food processor. Add thyme and puree for 1-2 minutes, adding water in 1/4 cup increments until you have your desired consistency. I had to add 3/4 cup of water to my puree shown below.Additional Spices: Feel free to sub the thyme for 4 basil leaves, 1 tsp chopped rosemary, 1 tsp ginger powder, or 1 big pinch of fresh ginger, 1/2 teaspoon nutmeg, or even 1/2 tsp of coriander.

Step 21

Fill a medium saucepan with 2” of water and bring to boil over medium heat. Place the green beans (fresh or frozen) into a steamer basket over the boiling water, cover, and cook for 10 minutes or until tender. Let cool slightly. Reserve steamer water.

Step 22

Transfer the green beans and herb to a blender or food processor and puree for 1-2 minutes or until smooth, adding reserved steamer water in 1/4 cup increments if needed until you reach your desired consistency.Adding Spices: you can add a big pinch of roughly chopped basil, cilantro, mint, parsley, or chives to this puree before blending.

Step 23

Place the mango, banana and nutmeg (if using) into a blender or food processor. Puree for 1 minute or until completely smooth. If your mango is not ripe enough, you might need to add in up to 1/4 cup of water while blending to get the right consistency. Serve or freeze for later.

Step 24

Mango Tip: I usually find that organic frozen mangos are easier and cheaper to find than fresh organic mangos, but if mangos are in season when you are making this recipe, by all means, you can use fresh over frozen. For fresh mangos, simply peel and chop.

Step 25

In a medium saucepan, place the pears, cardamon and water, cover and heat on medium-low heat for 10-15 minutes, or until tender. Let cool slightly.

Step 26

Using a slotted spoon, scoop the pears out of the saucepan, leaving water behind, and into a blender or food processor. Blend for 1-2 minutes until you have your desired consistency. If your pear puree is too thick, add the leftover cooking water in 1/4 cup increments.

Step 27

If using fresh peaches, peel, pit and slice the peaches. If using the fresh vanilla bean pod, cut in half and then slice open lengthwise. Take the back of your knife or spoon and scrape out all of the vanilla bean, reserve.

Step 28

In a medium saucepan, add the peaches and water, cook over medium-low heat for 5 minutes (fresh peaches) – 10 minutes (frozen peaches). Right before the peaches are done cooking, add in the vanilla and nutmeg (or any other spices you prefer) and stir until incorporated—Cook for 1 more minute.

Step 29

Using a slotted spoon, transfer the peaches to a blender or food processor, leaving all excess water in the saucepan. You do not want to add any additional liquids, or the puree might be too thin. Starting on low and increasing to high speed, puree the peaches until smooth and creamy. Serve to baby or freeze for later.

Step 30

In a medium saucepan, bring the cubed chicken, broth, and parsley to a boil over medium heat. Turn the heat down to low and simmer, covered, for 15 minutes or until chicken is just cooked through. Let cool slightly.

Step 31

Using a slotted spoon, transfer the chicken to a blender or food processor, leaving the broth in the saucepan. Reserve the broth.Starting on low and working your way up to high-speed, puree the chicken until you reach your desired consistency, adding in broth in 1/4 cup increments if needed. I had to add in just 1/4 cup of broth to get the consistency seen in this photo.Extra Healthy Fat: For some extra healthy fat, this puree is also wonderful, with a teaspoon of grass-fed butter (salt-free) added to the blender right before pureeing.

Step 32

IMPORTANT STEP: Place the rice in a fine-mesh colander and rinse with water until the water runs clear.

Step 33

Transfer the rice to a medium saucepan and add 2 cups of water. Bring to a boil over high heat, then reduce heat to low, cover with a lid and simmer for 35-45 minutes or until the rice is tender and the water is evaporated. Each batch of rice cooks a little differently, so taste at 35 minutes to see if the rice is tender. Remove the saucepan from the heat and let rest for 10 minutes, covered. If using fresh breast milk or formula for blending, I would remove the lid and let the rice cool for 15 minutes.

Step 34

Place the rice into a blender or food processor and add 1/2 cup of liquid of choice. Blend for 1-2 minutes on medium-high speed until completely smooth and creamy, adding in the additional liquid in 1/4 cup increments, if needed, until you have your desired consistency.

Step 35

In a medium saucepan, bring 2″ of water to a boil.If using a potato: place it in a steamer basket and steam for 10 minutes before adding peppers, and cooking for another 5-7 minutes. If using pear or apple: add in the red peppers and apple or pear and steam for 5-7 minutes or until tender. Reserve steamer water. Let cool slightly.

Step 36

Add in all of the ingredients into a blender or food processor and puree for 1 minute or until completely smooth, adding in a tablespoon of water at a time if needed.

Step 37

In a medium saucepan, bring 2 cups of water to a boil. Add in 1 cup of old-fashioned oats along with the chia seeds, hemp seeds and any spices you are using. Turn down the heat to medium-low and cook the oats for 5 minutes, stirring occasionally, or until all of the water is gone and the oats are soft. Let cool slightly.

Step 38

Transfer the oats to a blender or food processor and puree for 1-2 minutes, adding water in 1/4 cup increments if needed, until completely smooth. I had to add 1/2 cup of water to my oatmeal. You will want the oat cereal to be on the thinner side, so it doesn't become sticky. The oats will continue to absorb liquid as they cool, so you can add more water, fresh breast milk, or formula as needed. Serve to baby or freeze for later.

Step 39

Type of Oats: This recipe is for old-fashioned oats: for steel-cut or instant oats, read the full post. Adding Spices: you can add a big pinch of cinnamon or pumpkin pie spice mix or a smaller pinch of nutmeg or cloves to these oats before blending. Chia and Hemp Seeds: are added for a nutritional boost, but you can add or omit them if you prefer. You can get both of these at any health food store or online here (chia/hemp).

Step 40

Place the avocado on a cutting board, and taking the back of a fork, smash until you get your desired consistency. For a smooth puree, add in the liquid and smash until completely smooth.You can also puree together 1/2 an avocado and 1/2 a banana for 1 minute in a blender or food processor for an extra creamy food for baby.