Baby Food

New Parent Feeding Guide Stage Two

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

Catherine McCord / The Bump
1 of 10
Quinoa Banana Mash

(Makes 2 Servings)

1/2 Banana
Pinch Cinnamon
3 Tbsp Cooked Quinoa
1 Tbsp Whole Milk Yogurt

  1. Place the banana in a bowl and mash.
  2. Add the remaining ingredients and stir to combine.
  3. Serve.
Catherine McCord / The Bump
2 of 10
Baby Beef Stew

(Makes 10 Baby Servings)

1/2 Lb. Beef Chuck Boneless Roast, cut into ½-inch cubes
2 Tsp Olive Oil
1/4 Small Onion, chopped
1 Carrot or 10 Baby Carrots, peeled and chopped into 2 inch pieces
1 Medium Yukon Gold Potato, peeled and cut into 1 inch cubes
1 Cup Water

  1. Heat the oil in a heavy bottom pot over medium/high heat.
  2. Add the beef chunks and sear for 2-3 minutes on each side until brown.
  3. Add the onions, carrots, potatoes and water.
  4. Stir the ingredients and bring to a boil then reduce to a simmer.
  5. Cover and cook for 1 hour 15 minutes or until the beef and vegetables are tender.
  6. Puree in a food processor until smooth or desired texture for your baby.
  7. Serve.
Catherine McCord / The Bump
3 of 10
Broccoli, Potato & Cheese Puree

(Makes 6 Baby Servings)

1  Large Potato, peeled and cubed
1 Cup Broccoli, chopped
2 Tbsp Cheddar Cheese (I used white cheddar cheese)

  1. Place the potato cubes in a steamer pot over boiling water and cook for 6 minutes.
  2. Add the broccoli and steam for an additional 4 minutes or until vegetables are fork tender.
  3. Place all the ingredients in a food processor and puree.
  4. Serve.
Catherine McCord / The Bump
4 of 10
Roast Pear & Banana Puree

(Makes 6 Servings)

2 Bananas, cut into 1-inch pieces
2 Pears, peeled and cut into wedges (I used Bartlett pears)

  1. Preheat oven to 400 degrees.
  2. Place the bananas and pears on a parchment paper or Silpat lined baking sheet.
  3. Roast for 25 minutes.
  4. Puree until smooth.
  5. Cool and serve.
Catherine McCord / The Bump
5 of 10
Butternut Squash and Apple Soup

(6-8 Servings)

1 Tbsp Oil, Butter or Margarine
1 Small Onion, chopped
1/2 Tsp Salt
1 Butternut Squash, peeled and chopped
2 Apples, peeled, cored and chopped (I like to use a sweet apple like Fuji or gala).
1 Tsp Nutmeg or Curry
32 Oz Vegetable Stock

  1. Sauté the onion in the olive oil over medium heat for 3-4 minutes or until translucent.
  2. Add the butternut squash, apple, and spice and stir to combine.
  3. Add stock and bring to a boil, reduce to a simmer, cover and cook for 15 minutes or until vegetables are tender.
  4. Puree soup in a blender (make sure not to fill your blender more then 3/4 full at one time).
  5. Serve.
Catherine McCord / The Bump
6 of 10
Sweet Potato Pudding

(Makes 3 Baby Servings or 2 Toddler Serving)

1 Sweet Potato
1 Egg Yolk
¼ Tsp Cinnamon
¼ Cup Rice or Almond Milk
Hot Water

  1. Preheat oven to 400 degrees.
  2. Bake sweet potato for 1 hour or until fork tender.
  3. When potato is cool, remove the flesh and cool (I like to eat the high fiber potato skin as a snack).
  4. Whisk the egg with the cinnamon, rice milk and cooled potato until smooth.
  5. Pour into a ramekin (or other small baking dish).
  6. Place the ramekin in a larger baking pan.
  7. Place the ramekin and baking pan in the oven and pour hot water into the baking pan until it reaches halfway up the ramekin (otherwise known as a water bath).
  8. Bake for 30 minutes.
  9. Cool and serve.
Catherine McCord / The Bump
7 of 10
Lemon Chicken and Vegetables

(10 Baby/Toddler Servings)

1 Chicken Breast
1 Cup Broccoli Florets
1/2 Cup Yellow Squash, chopped
1Tsp Lemon Juice
1Tsp Vegit

  1. Cook the chicken breast in a steamer pot over boiling water for 4 minutes.
  2. Add the broccoli and yellow squash and steam an additional 4 minutes or until chicken is cooked through and vegetables are fork tender.
  3. Place all the ingredients in a food processor and pulse.
  4. Cool and serve.
Catherine McCord / The Bump
8 of 10
Yellow Squash and Carrot Puree

(8 Baby Servings)

1 Cup Baby Carrots
1 Cup Yellow Squash, sliced
1 Tbsp Onion, chopped

  1. Place the carrots in a steamer pot over boiling water for 2 minutes.
  2. Add the onion and yellow squash and continue to cook for 4 more minutes or until vegetables are fork tender.
  3. Place the ingredients in a food processor and puree until smooth.
  4. Cool and serve.
Catherine McCord / The Bump
9 of 10
Chicken and Corn with Cilantro

(12 Baby Servings)

1 Chicken Breast
1 Cup Chicken Broth or Water
2 Tbsp Onion, sliced
1 Garlic Clove
2 Tbsp Cilantro, stem and leaves
1/4 Cup Corn, fresh or frozen
1/2 Cups Brown Rice, Steamed

  1. Place all the ingredients, except the rice and corn, in a saucepan.
  2. Bring to a boil and reduce to a simmer, cover.
  3. Cook ingredients for 5 minutes.
  4. Add the corn and continue to cook for 3 more minutes or until chicken is cooked through.
  5. Place all the ingredients in a food processor and puree. Add broth as needed to make puree smooth.
  6. Cool and Serve.
Catherine McCord / The Bump
10 of 10
Sweet Potato Coconut Puree

(Makes 14- 2 Tbsp Servings)

2 Medium Yams, washed
1/3 Cup Coconut Milk (full fat or light)
1 Tsp Cinnamon

  1. Preheat oven to 400 degrees.
  2. Poke several holes in the sweet potatoes with a fork.
  3. Bake for an hour (I put them on a piece of tin foil so they don't drip all over the oven).
  4. When sweet potatoes are cool to the touch peel off the skin and scoop insides into a food processor with remaining ingredients.
  5. Puree until smooth.
  6. Cool and serve.

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

By Catherine McCord