13 best baby food recipes

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Growth overviews

Understand your little one’s nutritional needs with chapters that cover developmental changes.

Baby-focused foods

Try out a massive variety of recipes covering smooth purees, chunky purees, smoothies, finger foods, and toddler meals.

Family-friendly meals

Get your little one eating with the whole family thanks to recipes for complete meals they can share.

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Stage 1: Typically Ages 6 to 8 Months

Baby, your table is ready! There are so many exciting “firsts” with your baby, and starting solids is one of the biggest.

Stage 2: Typically Ages 8 to 10 Months

Now that your baby has become comfortable with Stage 1 foods, it’s time to introduce Stage 2 foods, with thicker textures that serve as the bridge between creamy pureed foods and soft finger foods.

Stage 3: Typically Ages 9 to 12 Months

The next phase of your baby’s culinary journey introduces finger foods—firm yet squishable foods that your baby can pick up using their thumb and forefinger and easily chew. Finger foods help build independence and fine motor skills by letting your baby self-feed.

Easy Family Dinners: 12 Months and Older

Once your child masters the pincer grasp and feeds themselves, your whole family can eat the same meal together. You’ll find easy dinner recipes the whole family will love, with modifications as needed to make them safe for your toddler.

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Hand-Squished Roasted Tomato Sauce (full recipe - instructions, ingredients)

Instructions:

1. Adjust oven rack to upper-middle position and heat oven to 425 degrees. Line rimmed baking sheet with parchment paper.
2. Working over bowl, squeeze each tomato half to remove seeds and excess juice; discard seeds and juice. Transfer tomatoes to large bowl. Stir in garlic, 1 tablespoon oil, sugar, and 1 teaspoon salt; transfer to prepared sheet, arranging tomatoes cut side up in even layer.
3. Bake until tomatoes are very soft and starting to brown around edges, 20 to 25 minutes. Transfer sheet to wire rack and let tomatoes cool slightly, about 5 minutes.
4. Carefully transfer tomatoes, garlic, and any accumulated juices from sheet to food processor. Process until smooth, about 1 minute, scraping down bowl as needed. Transfer sauce to clean bowl and stir in remaining 1 tablespoon oil and basil. Season with salt to taste. Serve.

HOW YOUR CHILD CAN HELP

• Squeeze tomatoes in step 2C
• ombine tomatoes with oil and garlic and arrange on baking sheet in step 2T
• ear basil leaves into pieces for step 4

Adventurous Combinations

A collection of mashes and purees that combine ingredients – everything from fruits and vegetables and grains to dairy, meat, and even fish.

“Great recipe with good ingredients. Love introducing brown rice to my grandbaby.” – Grandparent of 9-month-old, on Chicken, Carrot, and Brown Rice

Family Meals

A chapter full of recipes that are easy to make, attractive to a wide range of ages, and, most important, flexible!

“Our kids loved the chicken and the sweet potatoes. Have never attempted kale with them and all were reluctant at first, but everyone ate it.” – Parent of 5-year-old, 3-year-old, and 16-month-old, on One-Pan Chicken with Kale and Sweet Potatoes

Finger Foods

A chapter of fun food easy for toddlers to eat with their hands. These recipes are tasty AND easy to make!

“My nine-month-old dove into this recipe and ate with gusto! It was pleasant to encounter a recipe that is simple, child-friendly, and relatively quick.” – Parent of 3-year-old and 9-month old, on Cheesy Rigatoni

Celebrations

This chapter is full of recipes for gathering, from classic birthdays and small treats to healthy toddler-friendly options.

“I loved not needing extra equipment to make this applesauce. And then the whipped cream gave it a festive air!” – Parent of 2-year-old, on Applesauce with Whipped Cream

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One of Many Yummy Recipes: Breakfast Banana Split

Take a banana split to the breakfast table with this filling and nutritious meal. You can serve it to look like a traditional banana split, or you can serve it parfait-style. The coconut whips up best if you chill the mixing bowl and whisk or beaters in the freezer or in an ice bath for 30 minutes before using. You’ll need electric beaters or an electric whisk for this recipe.

Instructions:

1. Scoop out 3/4 cup of the solid cream from the refrigerated coconut milk can.

2. Put the coconut cream in a chilled medium-size mixing bowl. Whisk or beat the coconut cream for about a minute. It should look like whipped cream. Sometimes the cream looks curdled and grainy before whipping up—just keep whipping.

3. Fold in the vanilla extract and continue to beat on low speed until incorporated.

4. Peel the banana and slice lengthwise or into rounds. Place the sliced banana in a dish, add the coconut whipped cream, then add the berries and desired toppings.

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Broccoli and Ham Egg Muffins from Baby-Led Feeding

These savory little bites have a lot going for them. They’re ideal any time of day—breakfast, lunch, snack, or dinner. They’re portable: Tote them to daycare or just out and about. And they are also easily customizable. Instead of broccoli and ham finely chop 1¼ cups cooked veggies and/or meat to use up what’s in your fridge. If your mini-muffin cups are on the larger side, this will make 12 muffins; if the cups are smaller, you may be able to make more.

Directions:

1 Preheat the oven to 350°F. Spray 12 mini-muffin cups with nonstick cooking spray.

2 Stir together the broccoli and ham. Divide evenly among the muffin cups.

3 In a medium measuring cup, whisk together the eggs and pepper to taste. Pour the eggs over the broccoli mixture in the muffin cups, dividing them evenly.

4 Bake for 25 minutes, or until set. Cool in the muffin cups for 10 minutes. Transfer to a wire rack to cool. Serve warm or at room temperature.

Make Ahead: Refrigerate for up to 3 days. Serve cold, at room temperature, or briefly reheated.

Nutrition per serving (1 muffin): 123 calories; 11g protein; 8g fat (3g sat. fat); 1g carbohydrates; 0g fiber; 0g sugars; 149mg sodium; 53mg calcium; 1.6mg iron; 147mg potassium; 7mg vitamin C; 572IU vitamin A

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Maple Graham Animals from Real Baby Food

Skip the trans fats and high-fructose corn syrup found in many processed animal crackers. Mix up this lightly sweetened whole-grain dough instead and cut away. Animal-shaped crackers are cute, but little circles and stars also delight.

Directions

1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.

2. In a large bowl, whisk together the two flours, baking powder, cinnamon, and salt. Using an electric mixer, beat in the butter, milk, and maple syrup just until a stiff dough forms.

3. Sprinkle a clean work surface with flour. Transfer the dough to the work surface and roll it out to ¼-inch thickness. Using small cookie cutters (about 1 ½-inches wide), cut shapes from the dough and place them on the baking sheet. Re-roll and cut the remaining dough. Bake for 12 to 14 minutes or until golden brown.

Make Ahead: Keep the animal crackers in an airtight container at room temperature for up to five days.

Nutrition

Per serving (6 crackers): 93 calories; 1g protein; 5g fat (3g sat. fat); 12g carbohydrates; 1g fiber; 3g sugars; 31mg sodium; 21mg calcium; 1mg iron; 66mg potassium; 0mg Vitamin C; 143IU Vitamin A

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Fennel + Pea + Peach

This puree was actually inspired by a peach and fennel salsa I tasted when visiting a restaurant in Nashville. It sounded so crazy I just had to try it—it turns out, pairing fennel and peach creates magic in the mouth! The sweetness of the peach calms down the spice of the fennel, and their combination produces an unforgettable taste experience I just had to re-create for my baby.

6+ Months

Makes 15 ounces

Prep time: 5 minutes

Cook time: 10 minutes

Storage:

Refrigerator: 3 days

Freezer: 3 months

1 fennel bulb, white part only,

roughly chopped

2 cups peaches, fresh or frozen

1 cup peas, fresh or frozen

Fill a medium saucepan with about 2 inches of water. Heat on medium until the water begins to boil.

Place the fennel in a steamer basket over the boiling water, and cover for 5 minutes. If using frozen peaches or peas, add to the steamer basket with the fennel, and steam for an additional 5 minutes. Let them cool slightly. If using fresh peaches or peas, place directly in a blender or food processor.

Place the fennel, peaches, and peas in a blender or food processor, and puree until you reach your desired consistency.

Tip For a grown-up peach and fennel salsa, combine ½ cup diced fennel; 2 cups peeled and diced peaches; 1 cup diced, roasted red bell peppers; ½ cup diced red onion; 1 minced garlic clove; and a pinch of salt and pepper in a medium bowl. Place in the fridge, and let chill for 30 minutes before serving with your favorite chips.

Chicken + Udon Noodles in Garlic Pepper Sauce

While I was pregnant with my second child, chicken with udon noodles was a major craving. I would order this dish takeout almost every week, and often Ellie and I would eat it straight from the container. I’ve worked to come up with a healthier version that matches the great taste we both fell in love with minus the unwanted calories and fat. This version stands up to the test.

24+ Months

Makes 4 servings

Prep time: 15 minutes

Cook time: 25 minutes

Storage:

Refrigerator: 3 days

Freezer: Not recommended

3 garlic cloves, minced

1-inch piece fresh ginger, grated

3 tablespoons soy sauce

½ cup vegetable or chicken stock

1 tablespoon sesame oil

¼ teaspoon hot sauce

2 tablespoons honey

2 teaspoons freshly ground black pepper

1 (8-ounce) package whole-wheat udon noodles

1 tablespoon olive oil

1 pound boneless skinless chicken breast, sliced into 1-inch-thick strips

½ cup thinly sliced red bell pepper

½ cup thinly sliced yellow bell pepper

½ cup peeled and sliced carrots

½ cup broccoli florets

1 tablespoon sesame seeds, for serving

In a small bowl, whisk together garlic, ginger, soy sauce, stock, sesame oil, hot sauce, honey, and black pepper. Set aside.

Bring a large pot of water to a boil. Add the noodles, and cook for 2 to 3 minutes, or until noodles are al dente. Drain and rinse in cold water.

In large skillet, heat the olive oil over medium heat. Add the chicken pieces, and cook for

8 minutes, or until lightly browned on all sides.

Add the red and yellow peppers, carrots, and broccoli, and cook, covered, for 5 minutes. Add the noodles and sauce, and stir until everything is well incorporated, and cook for an additional 3 minutes.

Serve and sprinkle with sesame seeds.

Beer pairing TIP To match the spiciness from the garlic pepper sauce, pair this dish with a nice IPA like Avery Brewing’s India Pale Ale.

DIY Fiesta Bowl

This do-it-yourself fiesta bowl feast is my go-to recipe when things are about to get real crazy at my house—as in hungry toddler, crying baby, nothing-planned-for-dinner crazy. I put my toddler in charge of attempting to spoon ingredients into bowls, my husband on tortilla chip/music duty, and I get busy slicing and dicing all the produce. Everyone gets to have a say in what their bowl looks like, which makes everyone happy in no time at all.

12+ Months

Makes 4 servings

Prep time: 15 minutes

Cook time: 15 minutes

Storage:

Refrigerator: 3 days

Freezer: Not recommended

For the base of the bowls

2 cups cooked or instant brown rice

Juice of 1 lime

1 tablespoon olive oil

2 tablespoons roughly chopped cilantro

For optional add-ins

Black beans, drained and rinsed

Corn, fresh or frozen, thawed and warmed

Red bell pepper, chopped

Green bell peppers, onions, and/or zucchini, sliced or chopped,

and sauteed

Avocado, pitted, sliced, and chopped

Tomato, diced

Romaine lettuce, shredded

Salsa

Cheddar or pepper jack cheese, shredded

Sour cream or plain yogurt

Cooked ground turkey

Shredded, cooked chicken

Warmed tortillas

Corn chips

Pumpkin seeds

In a medium saucepan over medium heat, add the brown rice, lime juice, olive oil, and cilantro. Cook for 5 minutes, and then fluff.

Add ¼ cup of the rice mixture to each bowl. Add optional ingredients based on what you have on hand or your family’s personal preferences.

Serve immediately, or warm before serving if necessary.

Tip Got a picky eater? Invite help in the kitchen. Toddlers love to help out, from tasks as simple as throwing out packaging to mixing ingredients. They’re also more likely to end up eating the fruits (or veggies) of their shared labor.

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