6 Meals for Your 6-Month-Old! [New Recipes!]

Did you know that babies have more taste buds than adults? Luckily, these little taste receptors are highly adaptable. In fact, research shows that the more times babies are exposed to a food or flavour, the more likely they are to except it and even develop a preference for it. It takes a baby to try a new food up to 10 times before they decide if they like it or not. TEN TIMES! so, during this stage, when your baby is learning to eat new foods and textures, you have a great opportunity to teach your child to love delicious, wholesome foods! The recipes in this section provide a wide variety of nutrient rich ingredients and fresh flavours to grow on! 

Hearty Chicken and Veggie Puree

Protein is a key nutrient an infant development as it helps your baby receive healthy enzymes and hormones and it feels tissue growth and repair. This high-protein purée contains a blend of both plant-based an animal-based protein sources!

Ingredients:
2 small sweet potatoes, peeled and diced (about 1 1/2 cups)
1 tsp. olive oil
1/2lb ground chicken
1 cup frozen peas, defrosted
1 cup frozen Lima beans, defrosted
Chicken broth or water as needed 

Makes 1 3/4 cups 

Directions: 
Fill a pot with 2 inches of water and bring to a boil over high heat. Distribute sweet potatoes in a steamer basket and place in the pot. Cover and steam until tender, 10–12 minutes. Remove the steamer basket from the pot and let this we potatoes cool. Set aside.

In a large frying pan over medium high heat warm the olive oil. Add the ground chicken and quarter cup water. Cook, breaking up the meat with a wooden spoon and stirring constantly, until the meat is a peek through out and no longer pink, 5 to 6 minutes. Remove from heat and let cool slightly. 

Using a slotted spoon, transfer the chicken into the food processor or blender, reserving any meat juices remaining in the pan. Add the potatoes, peas, lima beans, and 1/2 cup of the reserved meat juices. (Add broth if there's not enough reserved juices.) Purée until smooth or pulse slightly chunky. 

Serve immediately. To store, refrigerate in an airtight container for up to 2 days, or freeze in individual portions for up to 3 months. 

Apple, Blueberry, and Oat Purée

Ingredients

  • Two apples
  • 1/2 cup blueberries, fresh or frozen
  • 3/4 cup old fashion oats
  • Makes 2 cups

Directions

Peel and core the apples and cut into chunks. Wash the blueberries

Please the apples and blueberries into a sauce pan with 1/4 cup water. Simmer on low heat for 2 to 3 minutes until the apples are tender when pierced with a fork and the blueberries have bust open.

To cook the oats, bring 1 1/2 cups water to a boil in a small sauce pan. Stir in the oats and reduce the heat to medium. Cook, stirring occasionally until the oats are slightly creamy, about five minutes. 

If a food processor or blender, purée the apples, blueberries, and Oates until smooth, let cool before serving. To store, refrigerate in an airtight container for up to two days, or freeze it in individual portions for up to three months. 

Lamb and Barley 

Ingredients

  • 1 teaspoon olive oil
  • 1/2 LB ground lamb
  • 1/4 cup cooked barley
  • 1 cup frozen peas, defrosted
  • 2 tablespoons loosely packed fresh mint leaves
  • 1 teaspoon chopped fresh rosemary leaves
  • Beef broth, or water as needed

Makes 1 3/4 cups

Directions

In a large frying pan over medium high heat, warm the olive oil. Add the ground lamb and 1/4 cup water. Cook, breaking up the meat with a wooden spoon and stirring constantly, until the meat is cooked through out and no longer pink in the middle, 6 to 7 minutes. Remove from the heat and let cool slightly.

Using a slotted spoon transfer the lamb to a food processor or blender, reserve any meat juices remaining in the pan. Add the barley, peas, mint, rosemary, and 1/4 cup of the reserved meat juices, add broth if there's not enough juice. Purée or post until the desired consistency is reached. 

Carrots, apricot, and turkey! 

Ingredients

  • 2 carrots, peeled and chopped (about 1 cup)
  • 1 teaspoon olive oil
  • 1/2 LB ground turkey 
  • 1/2 cup dried apricots, cut in half
  • Chicken broth or water

Makes about 1 1/2 cups

Directions

Fill a pot with 2 inches of water and bring to a boil over high heat. Distribute the carrots in a steamer basket in place in the pot. Cover and steam until tender about 10 minutes. Remove from the steamer basket and let the carrots cool.

In a large frying pan over medium high heat, warm the olive oil. Add the ground turkey and 1/4 cup of water. Cook, breaking up the meat with a wooden spoon and stirring constantly, until the meat is cooked through and no longer pink. Remove from the heat and let cool slightly.

Using a spoon with holes, transfer the turkey to a food processor or blender, saving any meat juices left in the pan. 

Add the carrots, apricots and quarter cup of the reserved meet uses, add broth if there's not enough reserved juices. Purée or pulse until the desired consistency is reached.

Voila! Serve immediately.

Cinnamon, carrots, and brown rice with yogurt! 

Ingredients

  • 3 carrots, peeled and chopped (about 1 1/2 cups)
  • 1/2 cooked brown rice
  • 1/2 cup plain whole-fat Greek yogurt
  • 2 tablespoons raisins 
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon of ground Cumin 
  • Makes 1 1/4 cups

Directions

Fill a pot with 2 inches of water and bring to a boil over high heat. Distribute the carrots in the steamer basket and placed in the pot. Cover and steam until tender, 10 minutes. Remove the steamer basket from the pot and let the carrots cool. 

In a food processor or blender, I'm buying the carrots, rice, yogurt, raisins, cinnamon, And cumin. 

Purée or pulse until The desired consistency is reached. 

Serving immediately. To store, refrigerate in an airtight container for up to 2 days.

Baby Food, babies, featured, health, toddlersMichelle Annette TremblayComment