How to Batch Cook Baby Food + Baby Puree Mix Ideas

How to Batch Cook Baby Food + Baby Puree Mix Ideas

Health Rating
Prep Cook Ready in Servings
30 min 1 h 1 h 30 min 15

Ingredients


5 medium potato Sweet potato (OR)
1 squash Butternut squash (OR)
5 large Carrots (OR)
5 medium Turnip (OR)
1 medium Rutabaga, Swedish turnip, raw (OR)
5 parsnip(s) Parsnip (OR)
2 1/4 kg Pumpkin (OR)
4 beet(s) Beets, raw (OR)
5 potato Potato (OR)
6 medium Zucchini (OR)
3 cup Frozen green peas (OR)
1 head Broccoli, raw (OR)
1 medium head Cauliflower (OR)
6 cup Baby spinach (OR)
2 bunch Kale (OR)
10 medium Apple (OR)
10 medium Pear (OR)
10 apricot(s) Apricot (OR)
5 cup Blueberries (OR)
12 fruit Plum (OR)
10 medium Peach (OR)
10 fruit(s) Nectarine (OR)
4 cup halves Strawberries (OR)
5 cup Apricot, dried (OR)
5 cup Prunes, dried (OR)
2 cup Frozen green peas (OR)
1 1/2 cup Water, filtered ((or more depending on the root vegetable))
3 tbsp Avocado oil (If roasting. (You can also use butter, ghee, coconut oil, refined coconut oil, olive oil))

Instructions


This recipe is a guide on how to make baby puree from fruits vegetables and meats.  The idea is to puree one food at a time and freeze it so that you can combine them later on to make interesting flavours for your baby.  Some purees you can also mix together before freezing into 1 oz ice cubes.  But the real purpose is to get those ideas flowing.

Plus you'll get some awesome puree combination ideas in the "Notes"  section. 

 


 

Pureeing Root Vegetables

 

STEP 1: Choose form --> Sweet potatoes, butternut squash, carrots, turnips, parsnips, rutabaga, pumpkin, beets, potatoes.

STEP 2: Wash, peel, and roughly chop.

STEP 3: Cook!  Steam in a double broiler for 30-45 minutes or until you can pierce with a fork. OR Coat the vegetable in oil and roast in the oven at 375F for between 50 min to 1 hour or until you can pierce with a fork.

STEP 4: Transfer to a blender and add water.  Start with 1/4 cup and adjust for the texture you want)

STEP 5: Blend until smooth. and freeze in 1oz ice cube trays,

 


 

Pureeing Other Vegetables

 

STEP 1: Choose form -->zucchini, broccoli, peas, cauliflower, asparagus, spinach, kale

STEP 2: Wash, peel, and roughly chop.

STEP 3: Cook!  Steam in a double broiler for 15-20 minutes (peas & greens are closer to 5-10 min) or until you can pierce with a fork. OR Coat the vegetable in oil and roast in the oven at 375F for between 10 min to 30 hour or until you can pierce with a fork. (asparagus --> 10 min, cauliflower --> 30 min)

STEP 4: Transfer to a blender and add water.  Start with 1/4 cup and adjust for the texture you want)

STEP 5: Blend until smooth. and freeze in 1oz ice cube trays,

 


 

Pureeing Fruits

 

STEP 1: Choose form --> apples, pears, apricots, blueberries, cherries, plum, prunes, peaches, nectarines, strawberries  

STEP 2: Wash, peel if necessary, and roughly chop.

STEP 3: Cook!  Steam in a double broiler for 5-10 minutes or until you can pierce with a fork. OR Coat the fruits in oil and roast in the oven at 375F for between 10-20 min or until you can pierce with a fork.

STEP 4: Transfer to a blender and add water if needed.

STEP 5: Blend until smooth. and freeze in 1oz ice cube trays,

 


 

Puree Raw Fruits

 

STEP 1: Choose form --> ripe pears, bananas, melon, mango, avocado, ripe plum, blueberries, papaya, ripe cantaloup  

STEP 2: Wash, peel if necessary, and roughly chop.

STEP 3: Transfer to a blender and add water if needed.

STEP 4: Blend until smooth. and freeze in 1oz ice cube trays,

 


 

To Cook Fish (Basic poaching recipe to add to purees mixes. Not for batch freezing purposes.)

 

STEP 1: Choose 1lb of  fresh white fish from trusted sources (tilapia, cod, bass, grouper, haddock, catfish, and snapper)

STEP 2: Bring 1 cup of water (or bone broth or vegetable broth) to a simmer.  Add spices like garlic onions, juice of a lemon if desired.  

STEP 3: Add the filet to the water until it turns all white

STEP 4: Remove from heat and let sit for 5 minutes

STEP 5: Cut into slices, mash into bigger chunks or add to a puree mix.  

 


 

To Serve

 

STEP 1: Mix Purees in a small sauce pan and heat over medium- low heat

STEP 2: Add your liquid (2 tsp/ 2 oz) (avocado oil, coconut oil, refined coconut oil, ghee, grass-fed butter, water)

STEP 3: Add any extras such as purees cucumbers, herbs, spices, cooked grains, purees meats/beans.  If using breastmilk, or juices form fermented foods, add only once mixture is heated to retain all those enzymes.

STEP 4: Let cool and serve.

 

Nutrition Facts

Per Portion

Calories 938
Calories from fat 60
Calories from saturated fat 7.4
Total Fat 6.6 g
Saturated Fat 0.8 g
Trans Fat 0
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 2.7 g
Cholesterol 0
Sodium 223 mg
Potassium 4168 mg
Total Carbohydrate 199 g
Dietary Fiber 29.0 g
Sugars 89 g
Protein 20.3 g

Dietary servings

Per Portion


Fruit 5.0
Meat Alternative 0.4
Vegetables 11.0

Energy sources


Pygal85%419.8568282788772273.176056050098176%320.6042015408128130.40741818602069%356.4230902787846110.476678792195785%6%9%CarbohydratesFatProtein

Notes:

* 1 servings is 2oz.

* Freeze in 1 oz ice cubes for later use. 

* To defrost, place cubes in a sauce pan with a bit of bone broth, olive oil, coconut oil and reheat on med-low.  You can also add breastmilk once heated. 

 

Puree Mix Ideas

 

apples + cinnamon

pear + cloves

butternut squash + apple + cinnamon + ginger

butternut squash + pear + nutmeg

sweet potato + pear + ginger

apple + carrot + nutmeg

butternut squash + beet + pear + turmeric

cauliflower + carrot + thyme

potatoes + carrots + rosemary + lemon

peas + zucchini + mint

kiwi + apple + peas + coriander

spinach + blueberries

zucchini + cucumber + kiwi + mint

turnip = carrots + pears + ginger

sweet potato + broccoli + carrots

parsnip + leek + butter nut squash + turmeric

potato + leek + pea

avocado + egg yolk + lemon

avocado + apple + mint

apple + beet greens + potato + cod

pear + kale + lima beans + parsley

apple + spinach + carrots + chicken

egg + spinach + red peppers

 

Superfoods to boost nutrition

 

quinoa -->  mix in a bit of cooked quinoa in any of the purees to thick them up

rice -->  mix in a bit of cooked rice in any of the purees to thick them up

oats -->  mix in a bit of cooked rice in any of the purees to thick them up

red lentils --> These get very mushy like a puree when cooked and are high in iron.

chicken/beef/pork --> Add cooked meat to your choice puree mix when reheating.  Blend with an immersion blender for a smoother consistency

beans --> Add cooked beans to your choice puree mix when reheating.  Blend with an immersion blender for a smoother consistency

white fish (tilapia, cod, bass, grouper, haddock, catfish, and snapper) --> cooked fish can be added to 

 

Fluids to add

 

Sauerkraut Juice

Pickle Juice

Bone Broth

Breastmilk

Kefir

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