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Baby Food

New Parent Feeding Guide Stage One

Catherine McCord, model, actress and mom of two, shares her favorite recipes for babies up to nine months.

Catherine McCord / The Bump
1 of 6
Banana Molasses Oatmeal Mash

Makes 1 baby serving

1/2 banana
3 Tbl. oatmeal cereal
1/2 tsp. molasses
2 Tbl. water

  1. Place all the ingredients in a bowl and mash with a fork to
    combine.
  2. Serve.
Catherine McCord / The Bump
2 of 6
Apple Sauce

Makes 6 baby servings

2 apples, peeled and chopped into large chunks
1/8 tsp. cinnamon

  1. Place apples in a steamer pot over boiling water.
  2. Cook for 2-3 minutes or until fork tender.
  3. Place apples and cinnamon in a food processor and puree until smooth.
  4. Cool and serve.
Catherine McCord / The Bump
3 of 6
Butternut Squash Puree

Makes 12-20 baby servings (depending on the size of the squash)

1 butternut squash

  1. Preheat oven to 350 degrees.
  2. Cut squash in half from top to bottom and remove seeds.
  3. Place both sides of squash on a cookie sheet covered with foil (for easier cleanup).
  4. Bake for 45 minutes. Remove from oven and let cool for several minutes.
  5. With a spoon, scrape out soft pulp into a food processor.
  6. Puree until smooth. If you have extra place in baby storage cubes and freeze up to 3 months.
Catherine McCord / The Bump
4 of 6
Broccoli & Cauliflower Puree

Makes 12 baby servings

1 cup broccoli, florets and stem pieces peeled
1 cup cauliflower, florets and stem pieces peeled

  1. Put vegetables in a steamer pot over boiling water.
  2. Steam for 5 minutes or until fork tender.
  3. Put vegetables in a food processor and puree until smooth.
  4. Cool and serve. Freeze any extra in baby storage cubes for up to 3 months.
Catherine McCord / The Bump
5 of 6
Carrot & Cauliflower Puree

Makes 10 baby servings

15 baby carrots
1 1/2 cups cauliflower, cut into florets

  1. Wash the vegetables and put them in a steamer basket over boiling water.
  2. Steam for 6 minutes or until fork tender.
  3. In a food processor, puree using some of the cooking water to thin the puree.
  4. Cool and serve. Freeze any extra in baby storage cubes for up to 3 months.
Catherine McCord / The Bump
6 of 6
White Peach and Pluot Puree

2 white peaches
2 pluots

  1. Using a knife, make an X at the bottom of the peaches and pluots, just cutting through the flesh. Make sure to leave them whole.
  2. Place the fruit in a steamer pot over boiling water for 2-3 minutes or until the skin starts to peel back from the fruit.
  3. Let the fruit cool for a minute or two. Peel all of the skin off the fruit (if you’re using ripe fruit, it should come right off).
  4. Cut the fruit into large chunks, discarding the pit and place in a food processor.
  5. Puree until smooth.
  6. Cool and serve. Place extra in baby storage cubes and freeze.

Find more kid-friendly, quick and nutritious recipes from Catherine McCord at Weelicious.com.

By Catherine McCord