We started Nolan on solids recently. We do a combination of purees and baby-led weaning. This method worked really well with Aiden so we decided to do it that way again. We love to make our own purees — we can make a bunch in an afternoon and then freeze them for use throughout a couple of weeks. We have been embracing the Fall season with our purees so I thought I would share some of our (and Nolan’s) top 3 delicious fall baby food recipes.
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3 Favorite Baby Food Recipes for Fall
Pumpkin and Thyme Puree
I got this baby food recipe from the Little Foodie: Baby Food Recipes book. It calls for an actual pumpkin but we simplify it by using a 15 oz can of pumpkin puree. Nolan can’t get enough of this puree. This was a great puree to start with because it has a slight texture, but it’s soft so manageable for Nolan to eat. Plus, with the thyme, Nolan is expanding his palate. This is a great puree for anytime…breakfast, lunch, or dinner.
Apple, Mint, and Ricotta
This is another baby food recipe from Little Foodie. This is another favorite of Nolan’s. With just three ingredients it is simple to make. It is sweeter so I will often serve this one for breakfast. I like that you can substitute the Ricotta for several other dairy options to mix-in.
Baby Food Recipes for Fall: Acorn Squash Soup
The Acorn Squash Soup is actually a Baby Led Weaning recipe from The Baby-Led Weaning Cookbook. I love this because it is a great soup for the whole family. We make a bunch of it and serve it for dinner and then freeze the leftovers in smaller portions for Nolan. This one does has some spice to it so Nolan won’t eat as much of it as he does the other milder purees, but I do like that it is introducing new flavors.
We do a hybrid approach to the introduction of solids with both purees and baby-led weaning. Since Nolan is so new to solids it is mostly purees right now, but Baby-Led Weaning soups are great for this time.
We use the Baby Brezza Cooker and Blender in One to make all our purees. It is so easy for us because we place the ingredients in and it does the work for us. Once it’s all cooked we portion it into these 4 oz containers and freeze them. We usually make 2-3 purees one day a week and freeze them and it will last us a couple of weeks. This ensures we always have some on hand and it’s a good variety so he isn’t always eating the same thing. I just have to pop the puree in the microwave and it’s good to go at meal time.