G OOD
Food
DIY Baby Food BY CHANTELLE NUT TLEY
F
eeding little ones their first solid food is a big step in their development journey, full of opportunities and decisions. While there are many approaches for feeding, it’s important to find one that works best for you and your family. For me, it’s a DIY mix-and-match style, with a variety of finger-food and puréed options. Making your own baby food gives you full control of exactly what is going into your little human’s body, and it costs way less than buying pre-made food. I recommend cooking in big batches, so that you only have to cook once and be prepared for days, stocking your freezer with ready-to-go meals that can be supplemented with fresh food you have on-hand. On average, most items can be safely frozen for three months.
Let your child try one food at a time at first. This helps you see if your child has any problems with that food, such as food allergies. Wait three to five days between each new food. Before you know it, your child will be on their way to eating and enjoying lots of new foods. The eight most common allergenic foods are milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybeans. Generally, you do not need to delay introducing these foods to your child, but if you have a family history of food allergies, talk to your child’s doctor or nurse about what to do.
STEP 1: PREP
YOUR KITCHEN
Quality ingredients are important. Get the highest quality produce you can afford. If 100% organic isn’t attainable, try to purchase organic versions of items which are on the Environmental Watch Group (EWG) Dirty Dozen list (foods with the highest toxic contamination).
Shopping List Set aside all the ingredients that require cooking: 2 large or 6 small sweet potatoes 6 large carrots 1 butternut squash
1 acorn squash 1 head cauliflower 1 bunch kale 1 head broccoli
12 gala apples (or any sweet variety) 5 oz package baby spinach
1 lb ground chicken (or boneless skinless chicken breast)
These ingredients will need little prep and will not be cooked: 4 bananas
1 zucchini
3 avocados
1 pound blueberries
2 mangoes
1 pound blackberries
2 navel oranges 2 pears 1 lb strawberries or raspberries
1 thumb fresh ginger ½" fresh turmeric
1 bunch fresh parsley 1 can chickpeas (400 g/15 oz) plain full-fat yogurt (plant-based or dairy)
2 cups quinoa chicken bone broth (1 frozen container) coconut oil cinnamon garlic powder nutritional yeast
Equipment baking pan or covered baking dish
pot with lid and steamer
food processor or blender
parchment paper
grater
ice cube trays
freezer-safe, sealable containers or bags hungry baby
—Source: www.CDC.gov CHANTELLE NUTTLEY is the marketing manager for Nature’s Fare Markets and new mom. She is passionate about cooking, baking, and natural wellness.
25 | July/August 2021
