So…I have been standing in the baby food aisle confused and overwhelmed by the different options to feed Ethan. But, I have been unimpressed with the amount of fresh choices to feed him. After doing some research on how to make homemade baby food, I found that the contents of the jars of baby food can often contain fillers and other ingredients that I have no control over. Besides, it’s nice to know that he will be eating fresh vegetables and fruits that have no additives or fillers.
First, Ethan and I made a trip to the store and chose all of the delicious veggies and fruit that would be his future meal. We bought the following vegetables and fruit that are appropriate for a 5 month old:
- Baby Carrots
- Butternut Squash
- Gala Apples
- Green Beans
- Sweet Potatoes
I took them home and prepared them as efficiently as possible to save time.
Preparing the carrots, peas and green beans required boiling them until soft and then placing each vegetable in the nutribullet to be pureed. I wanted each one to be smooth, without any chunks. So, I added water until each one was smooth and the consistency of a thick smoothie.
The bananas and plums did not need to be cooked. But, I did not have to add as much water to the plums as I did the bananas. I cut each piece of fruit into small chunks and then turned on the nutribullet. The bananas tend to be sticky, so make sure to add small amounts of water until it is the consistency that is desired.
The pumpkin, squash and sweet potatoes were placed in the oven before they were pureed. The sweet potatoes were prepared by poking the skin with a fork, all over, so that the pressure will not cause it to burst. The pumpkin and squash were prepared by cutting both in half, removing the seeds with a melon baller and then brushing the entire inside with olive oil. They were baked at 400 degrees for 45 minutes, all on one foil lined, cookie sheet. When removed, all three were skinned and pureed. The butternut squash does have green, vein-like strings that should be removed before pureeing.
The apples were baked in the oven for 30 minutes at 400 degrees. Instead of coring them, I decided to cut around the core, after I baked them. The outer skin was left on and little water was used while pureeing them.
After everything was pureed, I poured them in an ice cube tray and froze them until solid. They were popped out and placed in individual Ziploc bags that were labeled with the date and vegetable/fruit. The idea is that they will be taken out each day and thawed. It is so much more convenient with having the individual frozen cubes, instead of having to thaw everything and refreeze.
Ethan has already eaten the pumpkin and loves it! The total prep time was about and 1 and 15 minutes and the cost was under 20.00. This will last us a month in the freezer and each serving that is thawed will need to be eaten within 48 hours.