This is when baby food gets creative. Stage 2 means that you’ve moved beyond single-ingredient purees and are ready to try some fun combinations. Recent years have brought a number of incredible options to store shelves, but they truly are not difficult to make yourself.
Besides the flavor combinations, you can even create the convenience of those little pouches of food.
Here are some of the kinds I’m trying out on baby #2. To mix up some of these combinations, they can additionally be combined with plain yogurt or grains (mixed grain cereals, oatmeal, or rice cereal).
2 mangos, peeled, sliced
4 apples, cored, peeled*, chopped in quarters
4 carrots, peeled
Roast mangos, apples, and carrots on a baking sheet at 350°F for about 25 to 30 minutes. Puree in the food processor, transfer to freezer containers (ice cube trays or food pouches). Freeze.
roasted blueberry banana
1 pint blueberries
Leave bananas in their skins and roast at 350°F for 30 minutes. Add blueberries and roast 5 minutes more. Allow the bananas to cool and remove the skins. Puree roasted bananas and blueberries in the food processor. Transfer to your freezer containers.
2 pints raspberries
If desired, peel the pears. Cut pears in half and remove core. Chop in large chunks. In a large pot on the stove, cook pears over medium heat with 1 cup of water. (Add additional water if necessary to prevent pears from sticking to the bottom. Cook until fully softened and mushy, about 45 minutes. Add in raspberries and cook for another 5 minutes. Puree in food processor. Strain out raspberry seeds, if you wish. Transfer to freezer containers and freeze.
mighty greens: haricots vert, peas, spinach & mint
2 cups green beans or haricots vert, ends snipped
1 cup peas
6 cups spinach, rinsed clean and patted dry
½ bunch of mint, rinsed clean and patted dry
Steam the green beans and peas until tender, either in a steamer pan on the stove top or in the microwave. Blend in the food processor. Add in fresh spinach and mint. Blend fully and transfer to a freezer container.
roasted strawberry, beet, and cherry
2 cups frozen cherries, pitted
1 quart strawberries, stems removed
Peel beets and wrap in aluminum foil. Roast at 400°F for 45 minutes. Add cherries into the aluminum foil pouch and roast another 20 minutes until completely tender. Blend fresh strawberries and roasted beets and cherries in a food processor.
peaches, golden beet and sweet corn
4 ripe peaches
2 golden beets
2 ears corn
Peel and roast the golden beets in aluminum foil at 400°F for 1 hour. Boil ears of corn until tender and cut kernels from the cob. Remove pits from peaches. Combine roasted beet, corns and peaches in the food processor and blend. Transfer to a freezer container.
2 ripe mangos
4 ripe peaches
Peel all fruits and process in a food processor. Transfer to a freezer container.
1 large sweet potato
1 can pumpkin
1 ½ tsp cinnamon
Prick sweet potato with a fork and roast until tender. Scoop out the flesh from the sweet potato and combine with pumpkin and bananas in the bowl of a food processor. Add cinnamon. Blend to combine. Transfer to a freezer container.
summer squash-yukon golds-parmesan
adapted from Dinner at My Place by Tyler Florence
4 summer squash
4 yukon gold potatoes
1 Tbsp olive oil
¼ cup grated parmesan cheese
Pierce the summer squash, zucchini and potatoes with a fork. Drizzle with olive oil and roast on a baking sheet at 350°F for 30-35 minutes, until tender. Transfer to a food processor and grate parmesan cheese over veggies. Blend and transfer to freezer container.
½ cup pineapple chunks
Combine all ingredients in the bowl of a food processor. Serve immediately.
*Optional. I like to leave the peel on apples, pears, peaches, etc. once the baby is old enough to have purees that have the slightest bit of texture.