Yummy First Foods

I was really excited to start Ryder on solids. I had heard conflicting advice on when to begin baby on solid – some say you can start as early as four months and others say absolutely not a day before six months. I took two baby food classes through different institutions and both instructors each had conflicting suggestions. This was one of those topics Lou and I turned to our Pediatrician for his recommendation.

More important than following a calendar, he recommended we follow these guidelines when determining Ryder’s readiness to start solids.

  • Can he hold his head up on his own? 
  • Does he open his mouth when food comes his way?
  • Can he move food into his spoon? (If pushes it out of his mouth, we should wait another week or so)
  • Has he doubled his birth weight?

In Ryder’s case, we waited until just a few days before he turned six months – ten days early to be exact.

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I was really giddy when the time finally arrived. The first solid he had was some avocado mixed with a little breast milk. Lou and I LOVE avocados and were really hoping Ryder would too. I can’t say he loved it the first time, or even the first few times, but recently, at seven months, it’s become his favorite food to eat.

After confirming he was ready to start eating, we started going down the list of foods safe for his age. We gave him one new food at a time and continued with that same food for four days to help easily identify any food allergies. I created a chart to help keep track as he tried new things and noted which ones he liked best, or didn’t like, as well as which worked best for his reflux.

Preparing large quantities of baby food has been so simple using the Baby Bullet. It comes with two batch bowls; a silicon tray, which is great for freezing pre-portioned meals out; storage cups, perfect for taking meals on the go; and an awesome cook book filled with helpful techniques and great recipes for each month of age.

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Since some days are busier than others, I find it super helpful to prepare large quantities in advance and freeze them in ice cube trays so I can just pop a few out each night for the next days meals.The recipes below are for large batches, but you can adjust to make any amount you desire.

Organic Butternut Squash

I tried both baking and boiling the squash, though Ryder seemed to like the boiled squash much more as it broke down the fibers a bit more.

  1. Rinse and clean the butternut squash
  2. Cut the butternut squash lengthwise and scoop out the seeds. (you can set these to the side, sprinkle with salt and bake them for a tasty snack for mommy.)
  3. Cube the butternut squash into pieces and add to boiling water.
  4. Boil butternut squash for 15 or until very tender.
  5. Pour butternut squash into a strainer reserving the liquid in a bowl.
  6. Allow both liquid and butternut squash to cool down.
  7. Add the cooled butternut squash to the baby bullet or another food processor or blender. Add small amounts of the reserved liquid until your desired consistency is reached.

Organic Baked Sweet Potato

  1. Preheat oven to 400F.
  2. Scrub and clean sweet potatoes.
  3. Pierce with a fork all over.
  4. Place on a baking sheet and bake for 45 minutes or until potatoes is wrinkled and tender.
  5. Let cool and scoop out the flesh
  6. Puree until smooth.

Organic Green Beans

If you choose to use fresh green beans, you should use a sieve to remove the hulls. I chose frozen organic green beans from whole foods

  1. Follow directions on frozen green bean bag.
  2. Drain and reserve water used to boil.
  3. Put green beans in food processor with a small amount of the reserved water to add back nutrients. Start with a Tablespoon and add as needed until desired consistency is reached.

Organic Peas

Again, I used frozen organic peas from Whole Foods.

  1. Follow directions on frozen peas bag.
  2. Drain and reserve water used to boil.
  3. Put green beans in food processor with a small amount of the reserved water. to add back nutrients. Start with a Tablespoon and add as needed until desired consistency is reached.

Organic Apples (Gala, Honeycrisp, Braeburn)

  1. Bring a large saucepan with water to a boil.
  2. Peel, core and chop the apples.
  3. Cover and cook on low for 6 – 10 minutes or until tender.
  4. Drain apples.
  5. Let cool and puree until desired consistancy is reached.
Organic Peaches
  1. Bring a large saucepan with water to a boil.
  2. Peel, remove pit and chop the peaches.
  3. Cover and cook on low for 6 – 10 minutes or until tender.
  4. Drain peaches.
  5. Let cool and puree until desired consistancy is reached.
Organic Pears
  1. Bring a large saucepan with water to a boil.
  2. Peel, core and chop the pears.
  3. Cover and cook on low for 6 – 10 minutes or until tender.
  4. Drain pears.
  5. Let cool and puree until desired consistency is reached.
Organic Mangos
I used frozen organic mangos.
  1. Bring a large saucepan with water to a boil.
  2. Carefully add mango to boiling water.
  3. Cover and cook on low for 6 – 10 minutes or until tender.
  4. Drain mangos.
  5. Let cool and puree until desired consistancy is reached.

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