Last week I shared some of our favorite Level 1 puree recipes which I made for the twins starting at 4 months of age.  This week I wanted to share some recipes for Level 2 purees – which we introduced to L + H when they were 6 months old.

Once we had ruled out any possible allergies we began mixing flavors, and I also added proteins into the mix (ha, literally!) using beans, meats, and grains.  Mango + Quinoa was a big favorite, as well as Black Bean + Brown Rice and Carrot + Chickpea + Strawberry.  Another favorite was Sweet Potato + Apricot.  The twins seemed to love the taste and texture, and I was a big fan knowing how much fiber they were getting!

 

Again, there’s no need for a fancy baby food maker! You’ll see many of these recipes can be made using a microwave – otherwise just boil the ingredients on the stove and puree in a food processor or blender.  Some days if I’m really short on time,  I’ll cook all the ingredients then stash them, whole, in the fridge in tupperwares or Ziplocks.  Then I puree “to order” (my husband jokes it’s like a baby-food station aka an omelet station!) in my small Magic Bullet blender at mealtime.  It was less exact, some batches would have more sweet potato than apricot for example, but it was a great way to stick with my homemade foods even when I was short on time or energy.

What are your favorite Level 2 Purees for your little one? Did anyone try any of our Level 1 purees last week? What do you think? Can’t wait to hear thoughts and feedback!

Level 2 Purees (6+ months – or as directed by your baby’s pediatrician) 

Pumpkin + Apple

• 1 15oz Can Pumpkin Puree
• 2 apples, peeled, cored and chopped

• • Place apples in a medium microwave safe bowl with ½ cup of water and cover tightly with plastic wrap. Steam in microwave for 5 – 7 minutes, or until soft.
  • Add the pumpkin and apples to a food processor bowl and puree. Add some or all of the cooking liquid until puree is desired thickness
  • Makes 3 cups
  • Store in air-tight container in fridge for 4 days or 4 months in freezer.

Prunes + Apple

• 2 -3 Apples – peeled, cored and chopped
• 8 dried, pitted prunes
  • Soak prunes in water for 20 minutes to soften.
  • Place apples in a medium microwave safe bowl with ½ cup of water and cover tightly with plastic wrap. Steam in microwave for 5 – 7 minutes, or until soft.
  • Combine in food processor bowl and puree. Add some or all of the cooking liquid(s) until puree is desired thickness
  • Makes­­­­­ 2 cups
  • Store in air-tight container in fridge for 4 days or 4 months in freezer.

Sweet Potato + Apricot

• 2 sweet potatoes, peeled and chopped
• 8 apricots
  • Soak apricots in water for 20 minutes.
  • Place sweet potatoes in a medium saucepot and cover with water. Bring to a boil over medium heat. Simmer until tender, about 10-15 minutes. Then drain.
  • Place potatoes and apricots in food processor bowl. Process until smooth. Add some or all of the soaking liquid(s) until puree is desired thickness
  • Makes­­­­­ 3 cups
  • Store in air-tight container in fridge for 4 days or 4 months in freezer.

Carrots + Strawberries + Chick Peas

• 1 1lb bag baby carrots
• 1 15oz can Chick Peas (Garbanzo beans) – drained and rinsed
• 12-15 strawberries
  • Place carrots in a medium saucepot and cover with water. Bring to a boil over medium heat. Reduce to a simmer and cook until carrots are tender, 8-10 minutes. Drain, reserving some of the cooking liquid.
  • Combine carrots and chick peas in food processor bowl. Puree until smooth. Add some or all of the cooking liquid until puree is desired thickness.
  • Add strawberries and pulse until combined and puree is smooth.
  • Makes 3 cups.
  • Store in air-tight container in fridge for 4 days or 4 months in freezer.

Kiwis + Pears

• 4 pears – peeled, cored and chopped
• 3 kiwis – peeled and chopped

• • Place pears in a medium microwave safe bowl with ½ cup of water and cover tightly with plastic wrap. Steam in microwave for 5 – 7 minutes, or until soft.
  • Add the pears and kiwis to a food processor bowl and puree.       Add some or all of the cooking liquid until puree is desired thickness
  • Makes 2.5 cups.
  • Store in air-tight container in fridge for 4 days or 4 months in freezer.

Blueberries + Cherries + Oatmeal (NOTE: this one is delicious but MESSY! Avoid if you have light colored carpets or a phobia of clothing stains)

• ¾ cup Oatmeal
• 1 cup blueberries, fresh or frozen
• 1 cup cherries, fresh or frozen, pitted
  • Cook oatmeal according to package directions using water, but make it a bit dry you can always add more liquid later
  • Combine cooked oatmeal with blueberries and cherries in food processor bowl. Process until smooth adding water until puree is desired thickness.
  • Makes 3 cups
  • Store in air-tight container in fridge for 4 days or 4 months in freezer.

Black Beans + Quinoa or Brown Rice

• 1 15oz can Black Beans, drained and rinsed
• 1 cup cooked Quinoa or Brown Rice
  • Combine in food processor bowl. Process until smooth, adding water until puree is desired thickness.
  • Makes 3 cups
  • Store in air-tight container in fridge for 5 days or 4 months in freezer.

Mango + Quinoa

• 1 mango – peeled and cut from rind
• 1 cup cooked Quinoa
  • Place mango and quinoa in food processor bowl. Process until smooth. Add water if you want to thin out.
  • Makes 2 cups
  • Store in air-tight container in fridge for 4 days or 4 months in freezer.

 

Chicken + Green Beans

• 1 boneless, skinless chicken breast
• ½ lb frozen frozen Harticot Verts (extra fine green beans)
  • Place chicken in a sauce pot and cover with cold water. Bring to a boil over medium heat, then reduce to a simmer for 15-20 minutes or until chicken is just cooked through. Let cool slightly.
  • Meanwhile, place frozen green beans in a microwave safe bowl with ¼ cup water and cover tightly with plastic wrap. Steam in microwave 10-12 minutes, or until soft.
  • Place green beans plus cooking liquid in food processor bowl, and add chicken (if desired cube for easier processing). Process until smooth, adding liquid until puree is desired thickness.
  • Makes 2.5 cups
  • Store in air-tight container in fridge for 3 days or 3 months in freezer.

 

Chicken + Butternut Squash

• 1 boneless, skinless chicken breast
• 1 butternut squash – halved lengthwise and deseeded
  • Preheat oven to 400. Line a baking sheet with parchment paper. Place butternut squash on sheet face up. Sprinkle with olive oil.
  • Bake for 45-60 minutes until squash is tender. Remove from oven and let cool slightly.
  • Meanwhile, place chicken in a sauce pot and cover with cold water. Bring to a boil over medium heat, then reduce to a simmer for 15-20 minutes or until chicken is just cooked through. Let cool slightly.
  • Remove squash from skin with spoon or hands and add to food processor bowl. Cube chicken and add to bowl. Process until smooth, adding liquid until puree is desired thickness.
  • Makes 2.5 cups
  • Store in air-tight container in fridge for 3 days or 3 months in freezer.

Red Lentils

• 1 cup red lentils
• 4 cups water
  • Combine water and lentils in a large sauce pot. Bring to boil then reduce to a simmer, covered partially. Simmer for 20-25 minutes or until soft. Mush with a spoon or pulse in food processor.
  • Makes 2 cups
  • Store in air-tight container in fridge for 4 days. (I haven’t tried freezing this one – but I’m sure it would be great for 2-3 months. )