Recipes for Michelle
From Tina Ruggiero, MS, RD, LD
The Best Homemade Baby Food on the Planet

Puréed Banana with Papaya (Suitable for 9 months)
This is a quick and easy no-cook recipe that’s packed with nutrition. For best results, make no-cook purées just before you’re ready to serve them.
½ small, ripe banana
¼ small, ripe papaya
Mash together the banana and papaya flesh.
Yield: 4 baby servings, 2 tablespoons each
Each serving contains: 21.9 calories; 0.1 g total fat; 0.0 grams saturated fat; 0.0 mg cholesterol; 1.4 mg sodium; 5.4 g carbohydrates; 0.6 g dietary fiber; 0.2 g protein; 5.7 mg calcium; 0.1 mg iron; 5.9 IU vitamin A; and 12.5 mg vitamin C.

Peruvian Bean Purée (Suitable for 11 months)
Lima beans are sometimes called Butter Beans because of their buttery texture. If you don’t have lima beans on hand, try black beans or navy beans.
1 tablespoon (14 g) butter
1/2 small leek, bulb only, washed and finely sliced
1/4 cup (60 g) lima beans with about 1 tablespoon (14 ml) liquid
1 tablespoon finely chopped parsley
Melt the butter in a small frying pan over medium heat. Add the leek and sauté about 3 to 5 minutes, or until tender. Stir in the lima beans and liquid and heat through. Transfer to a small bowl and mash. (For a smoother consistency, purée in blender 20 seconds.) Garnish with parsley.
Yield: 1 baby serving, or ¼ cup
Each serving contains: 159.5 calories; 11.2 g total fat; 8.1 grams saturated fat; 30.0 mg cholesterol; 3.5 mg sodium; 11.0 g carbohydrates; 3.7 g dietary fiber; 3.8 g protein; 19.4 mg calcium; 1.4 mg iron; 763.9 IU vitamin A; and 5.7 mg vitamin C.


Eggplant in Yogurt Sauce (Suitable for 12+ months)
[RB]Eggplant is an important source of fiber, vitamins, minerals and antioxidants. Serve the eggplant with cooked basmati rice.
About 1 tablespoon (14 ml) olive oil
1 small eggplant (about 1 pound/455 g), cut into 1/2-inch slices
Sprinkle salt
1/2 cup (120 ml) plain whole-milk yogurt
Lightly coat a frying pan with some of the olive oil and heat over medium heat. Sprinkle each eggplant slice lightly with salt and brush both sides with olive oil. Place the eggplant in the frying pan. Cook 10 minutes, until the eggplant is browned; turn and cook the other side until browned. Warm the yogurt over low heat and pour over the eggplant. Remove the skin for your toddler’s portion. Give your toddler 1 or 2 slices.
Yield: 8 toddler servings, or 1 slice each
Each serving contains: 38.7 calories; 2.4 g total fat; 0.6 grams saturated fat; 2.0 mg cholesterol; 8.2 mg sodium; 4.0 g carbohydrates; 1.9 g dietary fiber; 1.1 g protein; 23.7 mg calcium; 0.1 mg iron; 30.5 IU vitamin A; and 1.3mg vitamin C.

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Puréed Butternut Squash
When first introducing this squash to your baby, mix it with a little breast milk or formula. After, you can try mixing it with apple purée or apricot purée for variety.

½ small butternut squash
2 tablespoons water
6 tablespoons breast milk or formula

Wash the squash, cut it in half lengthwise, then remove the seeds and strings. Place the squash in a microwave-safe dish, add 2 tablespoons water, and cover. Microwave on high 8-10 minutes, or until soft. Purée in a blender 30 seconds, adding a little breast milk or formula to achieve the desired consistency.

This recipe will last, covered tightly, for two days in the refrigerator.

Yield: 4 baby servings, 2 ½ tablespoons each