Cooking yourself: 10 best recipes for the first feeding

Today, most pediatricians adhere to the recommendations of the World Health Organization and advise starting complementary foods at 6 months. The best option is to combine food from stores and homemade dishes without fanaticism. On the road or on a visit, it is better to take hermetically sealed jars. But at home, if time permits, it is better to cook “mashed potatoes” yourself. Such food turns out to be much tastier than canned food.

And we have collected for you the 10 best recipes for the first feeding.

To feed a child in the first year of life, you need to use different types of puree. Cauliflower puree can be used for the first feeding. It is very useful and practically does not cause allergies. Any cabbage (broccoli, white cabbage, cauliflower) has a high nutritional value. It contains a large amount of minerals, vitamins and amino acids.

Composition

• Cauliflower – 100 g;

• milk formula or breast milk (possibly vegetable broth or juice) – 30 ml.

A month after you start introducing complementary foods, you can add some vegetable oil.

Cooking

We thoroughly wash the cabbage, clean it from green leaves and disassemble it into separate inflorescences. Fill them with boiling water and simmer with a little water over low heat until cooked. The water should almost completely boil away. Better yet, cook the cauliflower in a double boiler. Then there will be more vitamins and other benefits in it. Grind the finished cabbage with a blender, add boiled milk and bring to a boil again. Then add vegetable oil. Mix again – done!

Composition

• Ripe pear;

• 1-2 tablespoons of water or juice.

Cooking

Peel the ripe pear, remove the seeds, chop finely. Put in a saucepan, fill with water or juice and cook over low heat until soft (about 4 minutes). Scroll in a blender. Serve lukewarm. The leftovers can be frozen, it is convenient to do this in ice cube trays.

The same puree can be made from an apple.

Composition

• Xnumx gourd;

• 50 ml of formula or breast milk.

Preparation

Cut the pumpkin into small pieces and boil in water or steam until soft. All that remains is to scroll through the blender and add milk.

Composition

• 1 a glass of milk;

• 1 glass of kefir (better than bifidokefir)

Cooking

Bring the milk to a boil. As soon as it starts to rise, pour kefir into it, turn off the stove and leave the mixture to cool. When it cools down, strain it. The curd is ready! Natural and fresh.

Composition

• 1 potato;

• 2 inflorescences of cauliflower;
• 80 ml of breast milk or formula.

Cooking

Peel the potatoes, cut into cubes and set to cook. After 15 minutes add cauliflower to a saucepan and cook until tender. An option is to do all the same in a double boiler. Scroll the finished vegetables in a blender.

Composition

• Xnumx g dried apricots;

• 200 ml of water;

• 2 tbsp. l. baby rice porridge powder;

• 50 ml of breast milk or formula.

Cooking

Pour dried apricots with water and cook for 20 minutes until soft. Then grind the dried fruit in a blender – you get apricot puree. Mix the rice powder with breast milk or formula. Then we combine the apricot and rice puree – a delicious afternoon snack is ready.

Composition

• 1 tbsp. l. corn grits,

• ½ glass of water

• ½ glass of milk

• 4 prunes,

• ½ teaspoon of sugar,

Cooking

Rinse the prunes thoroughly, fill with water and cook until tender. Then we set aside to cool. When it cools down, drain the water and grind the prunes in a blender. Add the remaining broth to 100 ml with water, bring to a boil and add cereal to it. Cook for 15 minutes, then add milk, sugar and cook for another 20 minutes over low heat. Add prune puree to the finished porridge.

Composition

• Xnumx of beef;
• 150 ml of water;
• 10 g of butter.

Cooking

Cut the meat into small pieces, fill with water and simmer until soft. The dried meat must be scrolled twice through a meat grinder. Then add broth to the minced meat and bring it to a boil. Add oil, mix thoroughly.

Composition

• Chicken breast;
• onion;
• medium mock;
• potatoes;
• 1 tbsp. l. pearl barley.

Cooking

We remove the skin and fat from the chicken, cook the broth – it will take about half an hour. We remove the meat from the bones. Put the barley in the broth and cook until half cooked. Then add vegetables, boiled chicken and continue cooking until tender. When everything is ready, grind the soup in a blender.

You can start giving your baby fish from 9-10 months. Perfectly diversifies the children’s menu.

Composition

• 100 g of fish fillet (you need to choose fish of low-fat varieties and not red, hake, pollock, silver carp, trout, sea such, pike perch are best suited here. It is better to choose sea fish, it is less allergenic and contains more nutrients);
• 50 ml of milk.

Cooking

We cleanse the fish from bones and skin. Steam it. We make mashed potatoes from the finished fish in a blender, add a little milk. Serve with vegetable puree.

Remember the golden rule of children’s cooking – it is best to cook food for children in one meal and just before the meal. If you need to cook for future use, then remember the storage times for children’s dishes: soups, side dishes, second courses can be stored in closed containers in the refrigerator for no more than a day, and dishes made from fresh products (salads, fruit purees) – only a few hours.

Bon appetite to your baby!