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My goal: To inspire and provide creative and healthy homemade baby food recipes, resources, and information for the homemade baby foodie mammas and daddas out there.
My daughter, Mia, was born a micro-preemie. Weighing only 1.13 pounds and sixteen weeks early (she was 24 weeks gestational) and the doctors didn’t give her much chance of making it a week. She went through many rough complications with her heart and lungs and was on a ventilator for ten weeks but her biggest complication that has stuck with her over this past year was her digestive system. Mia was diagnosed with necrotizing enterocolitis (NEC), an inflammation in the intestinal tract that causes perforations and scar tissue, 6 days into her young life. She suffered from many perforations in her bowls. After two surgeries resulting in the removal of a portion of her small intestines and a trip to the PICU after being released from the NICU after five months I knew she was going to need a specialized diet. She spent months on a specialized formula, Neocate, and when it was time for solid baby food I met with her pediatrician, gastroenterologist, did a lot of research and started cooking.
Really nothing I came up with is any different than any other mother who is making homemade baby food. I am a foodie by heart so yes, some recipes are quite different than the bland jared baby food. Have you tasted that stuff. Oh my!!! I would never eat that. The only difference in what I have given Mia and the recipes you will find on this site are that I have been totally aware of what if any effect certain foods will have on her digestive system and of course they taste a hundred times better than the jared baby food!
Most everything I use is organic. I try to follow and stay away from the FDA “Dirty Dozen List”. Any butter is salt-free. Every new food I tried on Mia I gave her for 4 days to make sure she was not allergic. These are just some ideas that I have had luck with and hopefully you will find useful. Please check with your pediatrician to make sure your baby is ready for certain foods and recipes.
Here are some simple notes about baby food:
- Stage 1 foods (6 – 8 months old) – is a term that applies to baby foods that are highly pureed and strained. These foods are appropriate for babies who are just being introduced to solid foods. “Baby” cereal and soft cooked thinly pureed fruits and veggies are typically baby’s first foods. Single ingredients only and at a space of 4 days apart with introducing each new food. I had Mia on brown rice cereal for 2 weeks and then started her on butternut squash, applesauce, avocado, and pear puree.
- Stage 2 foods (8 – 10 months old) – is a term that applies to baby foods that are more thick and textured. Stage 2 Baby Foods also have ingredients that are suited to babies who are over 7-8 months of age such as meats and spices.
- Stage 3 foods (10- 12 months old) – more textured and finger foods.
- Easily digestible foods: pears, apples, peaches, oatmeal, avocado, sweet potato, butternut squash
Wholesome Baby Food.com is a wonderful site with lots of knowledgeable information!
Freezing and storing
Most of the baby food recipes on this site are in bulk quantities. I spend a couple of hours a month baking away and I freeze everything in ice cube trays. When I’m ready I just pop a cube or two in the microwave for 20 seconds and serve alone or along with whatever fresh ripe fruit or vegetables she can chew. It’s simple for me and gives her a wide variety. The baby food purees can be stored for up to three months but are better if used with in one month.
Many of you have shared with me your ideas and experiences with making your own baby food. I’ve enjoyed every one. Keep’em
Check out “baby & toddler recipes” under the categories menu for homemade baby and toddler food recipes