Today we are introducing baby to broccoli, zucchini, yellow squash, black beans and yogurt. And we’re back again with another lightening-fast round of baby food making. Five foods, under 20 minutes. You ready?
First, get your broccoli going. Steam your broccoli florets using a steamer basket over a pot with a small amount of water. It should take 8-10 minutes to get them nice and tender. Puree and serve. As you’ll see on my list of favorite baby food combinations, broccoli apparently pairs well with pineapple. Don’t ask me, ask the little mouths that gobble it up.
Zucchini and yellow squash: I think I introduced these separately, but then quickly always made them together. Once I got past the initial baby food stage, I would sauté some sliced zucchini and yellow squash with a small bit of diced onion in olive oil, sprinkle with thyme, cook until tender and then puree. Delicious! (And when they’re ready, skip the puree and serve these as finger foods.)
But for the first time around, just dice these up, steam in a steamer basket in a pot with a little bit of water – about 5-7 minutes — and then puree. You can also do them in a large pan with a bit of water, like I did here, so you can steam the broccoli while you cook these at the same time. Either way, zucchini and squash have a high water content, so the puree may be pretty watery. You can mix this with brown rice or quinoa or couscous or another grain that your baby has had.
Black beans: These were such a hit with my kiddos! In fact, with M, if there was a food she didn’t seem to like, I would just add pureed black beans to it and she’d gobble it up. No baby food going to waste around here.
You really just open the can, rinse and drain the beans very well and puree them up. You’ll need to add some water to get the puree going.
This works for all the other beans you’ll want to expose your baby to – cannellini beans, pinto beans, great Northern beans, kidney beans, even black-eyed peas. Just rinse well, drain, puree and serve.
And once you’re slowly moving into finger foods, just save out a half of a cup of the beans before you puree and plop them right onto the high chair tray. Both of my kids still love eating beans and it’s such a good protein and fiber boost.
Greek yogurt: Um, just open the container? It’s pretty much that easy. I opted for plain Greek yogurt with both of mine. Then I make my own fruit mixes once they’re ready for the combos. They both still take this for lunch multiple days of the week and I feel good that they’re getting a wide variety of fruits as well as a guaranteed helping of spinach or kale mixed in.
In the beginning, make sure to get the full-fat Greek yogurt. Cabot makes a 10% fat Greek yogurt. See if you can find that. Otherwise, there should be 6% or at least 2%. You don’t want to go fat-free for babies. They need that fat to nourish their growing brains and bodies.
Look a there! You just made tons of great baby food! If you’ve got more than your baby will eat in the next few days, just pack some of it away in the freezer. (I use ice cube trays to portion it out and freeze it, then pop them in a labeled freezer bag.)
Here’s a helpful run-down of my other rounds of baby food making:
Homemade baby food round 1: peas, green beans, applesauce, butternut squash, oatmeal
Homemade baby food round 2: sweet potato, brown rice, chicken, pears, banana
Homemade baby food round 3: quinoa, peaches, avocado, pumpkin, cottage cheese
Homemade baby food round 5: asparagus, barley, edamame, blueberries, mango
Homemade baby food round 6: apricots, prunes, egg yolks, chick peas, blackberries
And don’t forget to check out my favorite baby food combinations, with ideas for more interesting purees.
If your little one is eager to participate, check out my resources and ideas for homemade squeeze pouches. And finger foods, when you’re ready. (Both to come soon!)
Here’s the page with links to all of my homemade baby food resources.
Any questions? Anything you’d like to see? Please let me know!