Baby Food

Top 10 Baby Food Recipes For Eight To Ten Month Olds

Starting baby on pureed solids was a total success (score!), but now you’ve got to keep her meals nutritious and exciting. Sounds tough — but it’s not. Maggie Meade, author of The Wholesome Baby Food Guide and WholsomeBabyFoodGuide.com, shares her top sweet and savory meal ideas you and baby will love.
Maggie Meade, Wholesome Baby Food and WholesomeBabyFood.com
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1. Lentil, Sweet Potato and Apple Salad

Ingredients:

  • 3 medium sweet potatoes
  • 1 large apple (Macintosh or Granny Smith work well!)
  • 2 cups water or broth (low sodium, all natural chicken or vegetable broth) for the lentils
  • 1 cup of water to steam the sweet potatoes and apples
  • 1 cup of yellow lentils (or any dried type of lentils)
  • 2 tablespoons of olive oil
  • 1 tsp. cinnamon
  • 1/4 tsp. or a small pinch of cardamom

Directions:

1. Peel the sweet potatoes and cube in 1 inch cubes
2. Peel, core and dice the apple into small dices
3. Bring 2 cups of water or broth to a boil in one saucepot and add the lentils
4. Return the lentils to boil and then turn heat to low
5. Simmer lentils on low heat for 20-30 minutes or until the lentils have become soft.
6. Add 1 cup of water to the other saucepot and insert a steamer basket into the pot.
7. Add the sweet potato cubes and diced apple to the steamer basket and steam for approximately 20 minutes, until the sweet potatoes are fork tender.
8. Once the lentils and sweet potatoes and apples are cooked, remove from the stove top and drain excess liquid from each saucepot.
9. Allow foods to cool to warm
10. Once foods have cooled, combine the foods together in a large bowl with 2 tablespoons of olive oil.
11. Sprinkle in the spices and toss well.

Quick Tip! Mash the salad and serve as a finger food meal or puree for babies who are not enjoying lumps and bumps. Sweet potatoes, apples and lentils are a powerful combination. This salad is great for grown-ups and will serve up lots of iron, protein and vitamin C as well as vitamin A.

*Excerpted from The Wholesome Baby Food Guide and WholesomeBabyFoodGuide.com

 

Maggie Meade, Wholesome Baby Food and WholesomeBabyFood.com
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2. Effortless Apples and Chicken

Ingredients:

  • 1/3 cup chopped and cooked boneless chicken or turkey
  • 1/4 cup soft cooked apple (no skin or seeds), or 1/4 cup of natural applesauce
  • Handful of diced carrots (optional)
  • Pinch of cinnamon (optional)

Directions:

1. Place chicken with cooked apple in a food processor or blender
2. Add cinnamon
3. Puree or mash to a consistency suitable for your baby, adding water to thin if required.

Freezes with mixed results. May thaw to a gritty and watery texture. Best when reheated in a saucepan so that ingredients may easily be recombined.

Quick Tip! Save time when making a meal for your baby by taking out and setting aside a few portions of the meal you are making to create a tasty feast for baby.

*Excerpted from The Wholesome Baby Food Guide and WholesomeBabyFoodGuide.com

Maggie Meade, Wholesome Baby Food and WholesomeBabyFood.com
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3. Peachy Keen Sweet Potatoes

Ingredients:

  • 1 sweet potato — peeled and diced
  • 2 ripe peaches — pitted and cubed
  • Water
  • Pinch of cinnamon or ginger

Directions:

1. Preheat the oven to 375F degrees
2. Combine sweet potato and peaches in a shallow baking dish and add just enough water to slightly cover the food. Sprinkle a pinch of cinnamon or ginger over the dish and stir, cover with foil.
3. Bake for approximately 20 minutes or until peaches and sweet potatoes are fork tender — check on the water level often!
4. Once fully baked, reserve any remaining water and transfer sweet potatoes and peaches to a bowl to cool.
5. Puree or mash as needed for your baby’s texture preference.

May be frozen but some wateriness may occur upon thawing — try adding some plain whole milk yogurt to reconstitute!

Did You Know? You can double or triple or even quadruple this recipe and turn it into a delicious holiday side dish for the grown-ups and bigger kids in the family. Simply mash all the ingredients together, add a ½ cup whole milk yogurt per each doubling of the recipe and then return the mix to a baking dish. Drizzle with maple syrup, sprinkle on some chopped nuts and warm in a heated oven for 15 minutes.

*Excerpted from The Wholesome Baby Food Guide and WholesomeBabyFoodGuide.com

Maggie Meade, Wholesome Baby Food and WholesomeBabyFood.com
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4. Parsnip, Apple and Carrot Mash

Ingredients:

  • 4 parsnips
  • 4 carrots
  • 2 apples
  • Pinch of cinnamon
  • Olive oil

Directions:

1. Peel and dice carrots, parsnips and apples then add them to a bowl with a pinch of cinnamon and 1 tablespoon of olive oil, stir to combine.
2. Dump the contents of the bowl into a lightly oiled baking dish and bake at 400F for approximately 25 minutes or until all the foods are fork tender.
3. When finished roasting, allow to cool and then puree as needed, adding water to thin if required.

May be frozen. While this may be frozen, upon thawing you might find a mushy or gritty texture. For best results, freeze in portions that have not been pureed and then thaw and puree as needed

Did You Know? Parsnips contain a good amount of Calcium, Vitamin C and even Folate. These root vegetables have a delicious nutty and sweet taste that most babies love.

*Excerpted from The Wholesome Baby Food Guide and WholesomeBabyFoodGuide.com

Maggie Meade, Wholesome Baby Food and WholesomeBabyFood.com
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5. Sweet Potato Scramble

Ingredients:

  • 1/2 cup sweet potato puree
  • 2 egg yolks (you may use whole eggs if you wish)
  • Butter or olive oil
  • Pinch of pepper

Directions:

1. Warm the butter or olive oil in the frying pan
2. Combine sweet potato and eggs in a bowl and whisk together
3. Add mixture to the warmed pan and scramble with a wooden spoon until thoroughly cooked
4. Puree or mash as needed for your baby’s texture preference.

Not recommended for freezing but makes a perfect finger food and can be stored in the fridge for up to 3 days.

Did You Know? While eggs may have a bad reputation for being high in cholesterol, making eggs a part of your baby’s diet will not lead to dangerously high cholesterol levels.  Babies need more fats and even some cholesterol for healthy growth and development. 

*Excerpted from The Wholesome Baby Food Guide and WholesomeBabyFoodGuide.com

Maggie Meade, Wholesome Baby Food and WholesomeBabyFood.com
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6. Baked Apples

Ingredients:

  • 3 or 4 Large Apples (Macintosh, Gala or Braeburn are nice)
  • Butter (optional)
  • Cinnamon (optional)
  • Brown Sugar and Raisins (optional but a must add if you will be serving to the “big kids”)

Directions:

1. Core the apples but leave the peel on.
2. Wipe center insides of each apple with butter if desired and/or add a few drops of water - sprinkle some cinnamon over the apples (optional)
3. Add raisins and a wee dash of brown sugar to the inside of each apple if desired.
4. Place the prepared apples upright in a baking pan.Add 2 inches of water to the pan and cover with foil.
5. Bake at 400 degrees F for approx. 40 minutes or until skin puckers and/or fruit begins to bubble.
6. Once apples have baked, allow to them cool in the baking pan then transfer the apples to a large mixing bowl.

Did You Know? Baked apples may fall apart while baking — this is perfectly fine! You may turn them into applesauce or gently mash them for finger foods.

*Excerpted from The Wholesome Baby Food Guide and WholesomeBabyFoodGuide.com

Maggie Meade, Wholesome Baby Food and WholesomeBabyFood.com
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7. Creamy, Peachy Rice

Ingredients:

  • 1 cup cooked brown rice
  • 1 cup yogurt
  • 1/2 cup peach puree
  • pinch of cinnamon

Directions:

1. Combine all the ingredients in a medium saucepan.
2. Bring ingredients to a gentle simmer and continue to simmer on low until creamy and well blended Freezes with mixed results

Did You Know? This recipe can be used to make any quick and easy rice pudding! Use whole milk to replace the yogurt if desired and try adding raisins and figs.

*Excerpted from The Wholesome Baby Food Guide and WholesomeBabyFoodGuide.com

Maggie Meade, Wholesome Baby Food and WholesomeBabyFood.com
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8. Yogurt Meals

Ingredients:

  • 1 large tub of plain whole milk yogurt
  • Fruits and Vegetables — pureed or mashed

Directions:

1. Combine all ingredients, divide into portions and freeze or store in the refrigerator.

Quick tip! Here are a few more Yogurt Meal Ideas to try:

Peary Creamy Oats: blend yogurt with pear sauce and cooked oatmeal
Creamy Sweet Potatoes and Rice: blend yogurt with sweet potatoes and rice — add a pinch of cinnamon if desired
Green Beans with Yogurt and Applesauce: blend yogurt with green beans and applesauce

*Excerpted from The Wholesome Baby Food Guide and WholesomeBabyFoodGuide.com

Maggie Meade, Wholesome Baby Food and WholesomeBabyFood.com
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9. Easy Pumpkin and Apples

Ingredients:

  • 1 cup fresh pumpkin — peeled and diced *
  • 2 cups apples — peeled, cored and chopped *
  • 1 cup of water
  • Pinch of cinnamon

Directions:

1. Combine all the ingredients in a medium saucepan.
2. Bring ingredients to a gentle simmer and continue to simmer on low until soft and fork tender
3. Allow to cool then mash or puree if needed.

*You may use natural ready-made applesauce and canned pumpkin if desired; be sure to use plain pumpkin and not pumpkin pie mix.

Freezes with mixed results — may be watery upon thawing, stir well to reconstitute

Did You Know? Pumpkin and apples will offer an abundance of Vitamin A, Vitamin C, Folate and even Calcium into your baby’s diet. This combination just can’t be beat and would be great to help boost iron absorption; serve with meats whenever possible!

*Excerpted from The Wholesome Baby Food Guide and WholesomeBabyFoodGuide.com

Maggie Meade, Wholesome Baby Food and WholesomeBabyFood.com
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10. Sweet Potato Fries

Ingredients:

  • 1 pound of sweet potatoes — approximately 4 medium sized sweet potatoes
  • olive oil
  • Spices like cinnamon, ginger, nutmeg, cardamom

Directions:

1. Preheat oven to 400F degrees and scrub sweet potatoes clean then peel them — leave the skin on if you feel your baby can tolerate them.
2. Cut the sweet potatoes into strips or other shapes that you may then cut down after baking.
3. In a large bowl, add about 1/4 cup of olive oil and pinches of the spices you prefer.
4. Toss the cut up sweet potatoes into the bowl and stir so that the potatoes are drenched with the olive oil mix.
5. Dump sweet potatoes onto a baking sheet, drizzle remaining olive oil over the potatoes.
6. Stir and swirl the potatoes on the baking sheet before placing in oven.
7. Bake for approximately 30-45 minutes or until tender.

*Excerpted from The Wholesome Baby Food Guide and WholesomeBabyFoodGuide.com

Plus, More from The Bump:

Baby-Food Making 101

Creative Ways to Store Baby Food

Life Changing Feeding Gear

 

 

By Kylie McConville