Phase One : Kids Recipes

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Unless otherwise noted, any recipe portions not served can be frozen. Increase recipes and freeze large quantities to use on those busy days to save time. Please discuss the introduction of new foods with your health care provider.

Use our Introducting Solid Foods: Suggested Timeline chart as a guideline for the introduction of solid foods.

Avocado | Blueberries | Melons | Mango | Green Beans
Carrots | Potato | Squash | Sweet Potato

Avocado

1. Peel and take out the pit 1 ripe Florida avocado; do not cook.
2. Cut “meat” out and mash with a fork.
3. Avocados, just like bananas, have a very soft consistency and texture so there should be no need to use a machine.

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Blueberries

1. 1/2 pint of fresh Florida blueberries.
2. Bring 4 cups of water to a boil.
3. Add blueberries and simmer for 15 minutes until soft.
4. Reserve liquid and use a slotted spoon to transfer blueberries to food grinder and puree.
5. If needed, add some of the liquid to blueberries.
6. Add cereal (if desired) to thicken.

*You can save the liquid for juice or to blend with cereals, etc.

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Melons (Honeydew, Cantaloupe, Watermelon)

1. 1/4 cup sliced, soft, Florida melon (rind and seeds removed).
2. Puree or mash with a fork –add cereal (if desired) to thicken the melon to achieve a smooth, thin consistency.

*Melon does not need to be cooked, but can be steamed and mashed if you prefer.

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Mango (Creamy puree)

1. Peel and remove the seeds of 1 ripe Florida Mango
2. Mash mango until smooth
3. Add plain yogurt or water until mango puree is at the proper consistency for your infant.

*Mango does not need to be cooked, but can be steamed and mashed if you prefer.

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Green Beans

1. Snap the ends off and wash a few cups of fresh Florida green beans.
2. Steam beans until very tender, be sure to check on the water level.
3. Reserve any leftover water to thin beans in step 5.
4. Place beans into food grinder and begin pureeing. Green bean skins can be difficult to completely puree, so extra grinding may be required.
5. Add the reserved water as necessary to achieve a smooth, thin consistency.
6. You may wish to push the green beans through a sieve or mesh strainer to remove any remaining skin

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Carrots

*This recipe is best served fresh and not frozen.

1. Peel 2-4 fresh Florida carrots and cut into small chunks.
2. Steam carrots until tender.
3. Do not reserve any water for thinning carrot puree as nitrates may seep into the cooking water.
4. Place carrot chunks into food grinder and puree.
5. Add plain water as needed to achieve a smooth, thin consistency.

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Potato

1. Peel 1-2 fresh Florida potatoes and cut into small chunks.
2. Boil potato chunks in a pan with enough water to slightly cover potatoes.
3. Reserve any leftover water to thin potatoes in step 5.
4. Place potatoes into food grinder and puree.
5. Add reserved water or breast milk/formula as needed to achieve a smooth, thin consistency.

You may also use breast milk or formula to make the puree if you wish.

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Squash

1. Choose 1-2 small fresh Florida yellow squash or zucchini (smaller squash are usually most tender).
2. Wash and cut into small slices or chunks; do not remove skins.
3. Steam squash until tender.
4. Place into food grinder and puree.
5. Add water as necessary to achieve a smooth, thin consistency.

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Sweet Potato

1. Peel 1-2 fresh sweet potatoes and cut into small chunks.
2. Boil potato chunks in a pan with enough water to slightly cover potatoes.
3. Reserve any left over water to thin potatoes in step 5.
4. Place sweet potatoes into food grinder and puree.
5. Add reserved water as needed to achieve a smooth, thin consistency

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