Baby Food recipes

Welcome to our readers baby food recipes page! This is our first ever readers recipe page and we would like to thank all who participated in our 'My baby Food Recipe contest'. We received such great response and are so delighted and humbled by your kindness and generosity to share your recipes with easy-homemade-babyfood.com and with other parents around the world.

Selecting our winner was not easy at all, but a decision had to be made. So the winner of our first ever baby food recipe contest is... (Sound the drums) Rachel from the United States with her delicious Baby's Beta-Carotene Blast! Congratulations Rachel, your prize is a $70 Amazon Gift Certificate!

We loved your recipe because it uses the humble tuber yam; an excellent source of B-complex vitamins to create an easy, delicious and nutritious vitamin A rich meal for babies.

The following recipes were submitted to us by other parents and are published here in their original form. The comments accompanying these recipes are opinions expressed by the parents who submitted the recipes. Consult your baby's pediatrician before introducing new foods to your baby and remember to follow the 4-days waiting rule.

The winning homemade baby food recipe

Baby's Beta Carotene Blast! By Rachel (United States)

Ingredients:
  • 2 carrots
  • 1 yam
  • 1/4 nutmeg
  • 1/4 tsp chopped ginger
  • Water for steaming
Directions:
  1. Peel carrots and yam.
  2. Chop into 1" pieces.
  3. Place vegetables into a steam basket with 1-2 inches of water in the pan. Bring water to a simmer.
  4. Cover and cook for 20 minutes or until vegetables are very soft.
  5. Remove vegetables and reserve 1/2 cup of the steaming liquid.
  6. In a food processor, blend carrots, yams, nutmeg, ginger and water until completely smooth. Add more water if necessary. Enjoy!

Delicious homemade baby food recipes from other mommies!

Baby Meatball Soup By Sugiyarti (United States)

Ingredients:
  • 12 ounces ground beef
  • 3 tablespoons all-purpose flour
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground white pepper, divided
  • 3 tablespoons ice-cold water
  • 1 bay leaf
  • 1 clove garlic, crushed
  • 1/4 cup finely chopped carrot
  • 1/4 cup chopped baby spinach leaves
Directions:
  1. Freeze ground beef for 1 hour. Place frozen ground beef in food processor; process until become smooth ground. Combine ground beef, flour, garlic powder, 1/4 teaspoon white pepper and ice-cold water.
  2. Bring 6 cups of water, bay leaf, crushed garlic and remaining pepper to boiling in a medium saucepan. Keep water simmering over medium heat. Shape meat mixture into 3/4-inch balls by tossing it from teaspoon to teaspoon; cook in the simmering water. Meatballs are cooked after they float on water surface for 3 minutes. Remove meatballs from water. Discard bay leaf.
  3. The meatballs and soup base are enough for several meals. They can be refrigerated or frozen.
  4. To make a serving: bring 1 cup soup base, 1/4 cup finely chopped meatballs, and carrot to a boil. Simmer for 10 minutes; stir in spinach. Remove from heat; cool before serving

Roast Beef and vegetables By Jane (Canada)

Ingredients:
  • Roast
  • Potatoes - cut
  • Carrots - fresh and cut
Directions:

Fix road beef the way you always would with potatoes and carrots. Put in blender with a little bit of juice and puree. This was a favorite of my girls who are now adults.

Mango Mousse By Peppin (United States)

Ingredients:
  • 2-3 yellow mangoes (2 large or 3 small)
  • 1 large avocado
Directions:

Peel and pit mangoes and avocado. Cut the avocado and mangoes into slices and food process until blended completely. Freeze in ice cube trays until ready to use.

Butternut Nutmeg Squash By Trisha (United States)

Ingredients:
  • 1 tablespoon canola oil
  • 1 tablespoon unsalted butter
  • 1 medium carrot, scrubbed and thinly sliced
  • 4 cups peeled and cubed butternut squash
  • 3 cups vegetable stock
  • 1/4 teaspoon salt
  • 1 pinch nutmeg to taste
  • 1/2 cup soy or almond milk
Directions:

Heat the oil and melt the butter in a large pot over medium heat. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in milk and simmer on low heat until reduced to a thick texture. Remove from heat and cool to room temperature to serve. Refrigerate or freeze remaining puree. Makes 10-12 servings.

Fruit Melody Smoothie - Baby food recipes by Aysha (United States)

Ingredients:
  • 1 banana, chopped
  • 1 apricot, chopped
  • 1/4 cup applesauce
  • 2 tablespoons water
  • 1 tablespoon lemon juice
Directions:

Combine the ingredients in a blender. Blend until smooth.

Vegetable Porridge

Ingredients:

  • 1/4 cup diced baby carrots
  • 1/2 cup canned chickpeas, drained and rinsed
  • 1/4 cup chopped leeks
  • 1/4 cup unsalted chicken broth
Directions:

Combine the ingredients in a blender. Blend until smooth.

Baby Hummus

Ingredients:

  • 1 can (16oz) chickpeas, drained and rinsed
  • 2 tablespoons lemon juice
Directions:

Combine ingredients in a blender. Mix until smooth.

Wango By Hannah (United States)

Ingredients
  • Watermelon
  • Mango
  • Sugar
Directions:

Watermelon and mango with a pinch of sugar babies will love it.