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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 5
Quinoa Banana Mash

Makes 2 servings

1/2 banana
Pinch of cinnamon
3 Tbl. cooked quinoa
1 Tbl. 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 5
Lemon Chicken and Vegetables

Makes 10 baby/toddler servings

1 chicken breast
1 cup broccoli florets
1/2 cup yellow squash, chopped
1 tsp. lemon juice
1 tsp. Vegit seasoning

  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
3 of 5
Yellow Squash and Carrot Puree

Makes 8 baby servings

1 cup baby carrots
1 cup yellow squash, sliced
1 Tbl. 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.
Courtesy Weelicious
4 of 5
Apple Walnut Puree

Makes 6 baby servings

2 apples, cored and peeled (pink lady, fuji, or gala are all good choices)
1/4 cup walnuts, shelled & halved
1/8 tsp. cinnamon

  1. Place apples and walnuts in a steamer pot over boiling water.
  2. Cook for 7 minutes or until apples are fork tender.
  3. Place apples, walnuts, cinnamon and 3 tbsp of the water from the steamer pot in a food processor and puree for 3 minutes or until smooth.
  4. Cool and serve.

*If your family has a history of food allergies or if you have any concerns, I highly recommend speaking to your pediatrician before offering nuts to babies or kids.

Catherine McCord / The Bump
5 of 5
Chicken and Corn with Cilantro

Makes 12 baby servings

1 chicken breast
1 cup chicken broth or water
2 Tbl. onion, sliced
1 garlic clove
2 Tbl. 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.
By Catherine McCord