10 Homemade baby food recipes for 10 to 12 months

Your baby is finally ready to start trying more solid food by the time they are 10 to 12 months old. By 10-12 months, it is time to introduce new textures and flavors to your baby. Let your baby use their new teeth with easy to eat food.

In general, your 10-12 month-old baby can eat any type of cereal and grains, berries, citrus, corn, cucumber, spinach, tomatoes, whole eggs, any fish, whole milk, and soft cheeses. With all these types of food, now is the time to make new solid foods instead of pureed foods.

We’ve done the research and found a few easy to make and new recipes that your baby will love.

Tropical Fruit Salad

Ingredients

  • 2-3 tablespoons of plain whole-milk Greek yogurt
  • 1 tablespoon of shredded unsweetened coconut
  • ¼ cup of finely chopped kiwi
  • ¼ cup of finely chopped mango
  • ¼ cup of finely chopped banana

How To

1. In a bowl, stir together the yogurt and coconut.
2. Add fruit and stir gently to combine.
3. Refrigerate in an airtight container for 1-day.
4. Eat!

This tropical fruit salad can be refrigerated in an airtight container for up to 3 days.

Fried Rice

Ingredients

  • 1 teaspoon of olive oil
  • 2 tablespoons of shredded carrots
  • 2 tablespoons of frozen petite peas
  • 2 tablespoons of water
  • ½ cup of cooked brown rice
  • 1 large egg, beaten

How To

1. In a small frying pan, warm olive oil over medium heat.
2. Add carrots into the pan and cook for about 3 minutes or until carrots are tender.
3. Add peas and water.
4. Cover and cook for 3 minutes or until peas are tender.
5. Stir in rice and cook until warm.
6. Add egg and stir constantly until the egg is fully cooked.
7. Cool and serve.

You can refrigerate the leftovers in an airtight container for up to 3 days.

Quinoa, Black Beans, & Corn

Ingredients

  • ¼ cup of rinsed quinoa
  • ½ cup of water
  • 1 teaspoon of olive oil
  • ½ cup of canned low-sodium black beans, drained
  • ¼ cup of fresh or frozen corn kernels

How To

1. In a small saucepan, combine quinoa and water.
2. Bring it to boil over high heat.
3. Once boiling, reduce heat to low, cover, and simmer for 20 minutes until quinoa is soft and the liquid is absorbed.
4. Let it stand, covered for another 10 minutes.
5. While quinoa cooks, warm up olive oil in a small frying pan over medium heat.
6. Add beans and coon and cook (stirring and mashing slightly).
7. Add mixture to quinoa and stir.
8. Cool and serve.

It can be refrigerated in an airtight container for up to 3 days.

Sweet Spinach

Ingredients

  • 1 medium/large ripe banana, peeled and broken in half
  • 2-3 cups of organic baby spinach

How To

1. Pour water into a pot until it’s 1 inch deep, and on high heat, bring to a boil.
2. Place spinach into a steamer basket and put the basket in the pot. Make sure the water doesn’t touch the steamer basket.
3. Cover with a lid.
4. Steam spinach for 5-7 minutes or until spinach is wilted.
5. Place banana and spinach into a food processor and pulse until desired consistency.
6. Serve.

It can be refrigerated in an airtight container for 3 days or freeze up to 3 months.

Yogurt Pancakes

Ingredients

  • 2 ½ cups of self-rising flour
  • 2 eggs
  • 1 1/3 cups of whole milk
  • 1 1/3 cups of vanilla yogurt
  • 3 tablespoons of maple syrup
  • 1 cup of blueberries
  • 2-4 tablespoons of vegetable oil

How To

1. Mix ingredients except vegetable oil in a large mixing bowl. The mixture will be lumpy.
2. Coat a large skillet with vegetable oil and heat over medium heat.
3. Once the skillet is hot, reduce to medium-low and add ¼ cup dollops of pancake batter.
4. Let the batter cook for 2 minutes and then flip and cook the other side for another 2 minutes.
5. Once each side is golden brown, remove from skillet.
6. Repeat process with the rest of the batter. And, add more vegetable oil to skillet as needed.
7. Serve with cut blueberries.

The pancakes can be refrigerated in an airtight container for up to 3 days or freeze for 1 month and reheat with a toaster.

Fruity Tofu Smoothie

Ingredients

  • 1 mango, chopped
  • 1 banana, chopped
  • 1/3 container of silken tofu

How To

1. Place all ingredients in a blender.
2. Blend.
3. Increase the amount of tofu for a thicker consistency (great for scooping as a desert).
4. Serve.

Salmon, Asparagus, & Peas

Ingredients

  • 1 small wild salmon fillet, pin bones removed
  • 1 teaspoon of olive oil
  • 4 spears asparagus, trimmed and finely chopped
  • ¼ cup frozen petite peas
  • 1 slice lemon, for squeezing (optional)

How To

1. Pat the salmon dry with a paper towel.
2. Warm the oil in a small skillet over medium high heat.
3. Add the salmon into the skillet with the skin side down and reduce heat to medium low.
4. Cook while gently pressing on the fish until the skin is crisp for about 6 minutes.
5. Turn the salmon over and cook it until it is opaque.
6. Transfer the salmon to a paper towel and remove the skin.
7. Let the salmon cool.
8. While the salmon is cooking, bring a small saucepan half full of water to a boil.
9. Add peas and asparagus and cook for 4 minutes or until tender.
10. Drain and rinse under cold water to cool quickly.
11. Flake salmon into small pieces, so they are small enough for your baby.
12. Place on plate and sprinkle lemon juice.
13. Serve.

Place the leftovers in an airtight container and refrigerate up to one day.

Raspberry Pear Oatmeal

Ingredients

  • ¼ cup of old fashioned rolled oats
  • 1 ripe pear
  • Handful of washed raspberries

How To

1. In a small saucepan, bring ¾ cup of water to boil over high heat and add oats.
2. Lower the heat to medium and let the oats cool for 5 minutes, stirring frequently until all the water is absorbed.
3. While the oatmeal is cooking, place the pear and raspberries into blender and blend until smooth.
4. Combine cooked oats and the pear and raspberry blend in a bowl.
5. Serve.

Pasta with Spinach & Ricotta

Ingredients

  • 1/2 cup of small-shaped whole-wheat pasta, such as mini shells or macaroni
  • 1 teaspoon of olive oil
  • 1 cup of baby spinach
  • 1/3 cup of whole-milk ricotta
  • 1 teaspoon of finely grated lemon zest

How To

1. Bring a pot of lightly salted water to boil.
2. Add the pasta and cook according to the package’s directions.
3. Drain and reserve some of the cooking water.
4. In a small frying pan, warm olive oil over medium heat.
5. Add the spinach and cook for two minutes or until the spinach is wilted and tender.
6. Transfer to a chopping board and chop finely.
7. Place spinach, ricotta, and lemon zest and stir.
8. Add the pasta and stir to combine.
9. If the mixture is too thick, add a little bit of the cooking water.
10. Cool and serve.

Store in an airtight container and refrigerate up to 3 days.

Chicken Curry with Green Beans & Zucchini

Ingredients

  • 1/3 cup of finely chopped green beans
  • 1/2 small zucchini, finely diced
  • 1 teaspoon of olive oil
  • 1 green onion, finely chopped
  • 1/2 garlic clove, minced
  • 1/2 teaspoon of grated fresh ginger
  • 1 cup of unsweetened canned coconut milk (well shaken)
  • 1/2 cup of cooked, shredded, and finely chopped chicken
  • 1 teaspoon of finely chopped fresh basil leaves
  • 2 teaspoons of fresh lime juice, or to taste

How To

1. Place the zucchini and green beans in a pan with a fitted steamer basket.
2. Pour in 1 inch of water into the pan.
3. Over medium high heat, cover and bring to boil.
4. Steam the vegetables for 5 minutes or until tender.
5. Remove the pan from the heat and remove steamer basket.
6. Rinse the vegetables under cold water.
7. Set aside.
8. In a saucepan, warm up the oil over medium low heat.
9. Add onion, garlic, and ginger and cook for 1 to 2 minutes until vegetables are tender.
10. Add the coconut milk and simmer.
11. Cook for about 5 minutes to let the flavors blend.
12. Add the chicken and vegetables.
13. Simmer uncovered until sauce thickens.
14. Stir in basil and lime juice.
15. Remove from heat and cool.
16. Serve.

With the leftovers, you can store in an airtight container in the refrigerator for up to 3 days.

These are just 10 recipes that you can try out for your little one. For more great suggestions, check out these 8 reviewed baby foods. Don’t be afraid to experiment with different healthy ways of preparing your baby’s food. If you have any questions and concerns, contact your child’s pediatrician. And, if you notice your child has a rash or reaction to any food, contact their pediatrician or go to the hospital right away. Check out more food, nursery, toys, and more for baby here.

Bio: Clara Doyle is a writer, She is motivated by exploring the varying mechanisms of writing to explain trending fashion, beauty, and child products, lifestyles, travel, and more to people of all ages.

The post 10 Homemade baby food recipes for 10 to 12 months appeared first on The Baby Sleep Site – Baby / Toddler Sleep Consultants.

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