The Ins and Outs of Homemade Baby Food

If you feel unsure when it comes to feeding your baby, you are not alone. Equipping yourself with the latest nutrition and feeding information and guidelines is of utmost importance. Mothers often ask if they can make their own baby food. This is certainly an excellent option for some individuals. Be sure to wash hands and utensils well prior to food preparation. You can use a blender, food processor, sieve, or steamer to acquire the proper consistency based on your baby’s age and stage of feeding. Use the following guidelines to ensure your baby has the safest, most nutritious homemade foods.

Prepare the food well before blending

Remove the skin, bones, and fat from meats. Wash fruits and vegetables well and remove the skin, seeds and pits. If using canned foods use low-salt, canned in 100% juice or water varieties and rinse well.

Season foods sparingly or not at all

Do not add sugar, salt or spices to your baby’s food. Babies have more taste buds than adults, so most are super sensitive to the tastes of bitter, salty, sour and sweet.

Steam foods with minimal amount of liquid

Vitamins and minerals leach out from the vegetable into the water, so be sure to use a small amount of water or use the liquid for cooking or pureeing.

Make large batches and freeze for later

Make pureed foods in large quantities and freeze in ice cube trays for convenient one once portions. Place frozen cubes in airtight freezer bags, label and date and discard after 3 months. You can defrost cubes as needed in the refrigerator or microwave. Be sure to test the temperature of the food before offering to baby.

A word on organic

If you have the food budget to buy organic vegetables and fruit that's great, but for all the folks that can't here are a few tips: 

     Buy local and fresh whenever possible

·                  Local fruit and vegetable are usually cheaper and supports the local farmers.
     Wash all fruit and vegetables well

Begin with easy starter recipes 

Sweet potato/squash: poke holes in skin and microwave until fork tender. Peel skin and mash.

Broccoli: Steam the florets (tender tops) until very soft and then puree.

Bananas/melons/peaches: peel very ripe fruit and mash or puree.

More information can be found in Nurturing with Nutrition by Melanie Bazarte and Lucille Beseler. If you would like to purchase a copy of the book or speak to a nutrition professional, please call the Family Nutrition Center of South Florida at 954-360-7883 or visit nutritionandfamily.com.