HAPPY BABY
Making fresh children’s food from scratch.
WRITTEN BY LAUREL KERR
PHOTOS BY JACI GOODMAN
If people told me five years ago that I would be making my own baby food, I would have told them they were crazy.Why would you make your own food when there is perfectly nutritious and convenient jarred baby food at the grocery store? The answer to this came to me shortly after I had my first child and became a mother.
I would do anything and everything to make my son as healthy and happy as I could.
When he turned 5 months old, my husband,Wayne, and I decided it was time to start him on solid food.We fed him rice cereal, which he gobbled down like candy, and it became increasingly obvious he was ready for more. As I walked down the baby aisle of my local grocery store, checking out labels and food varieties for him to try, I was alarmed by the color of some of the foods and their ingredients. Some were relatively straightforward and offered vegetables along with preservatives I couldn’t pronounce. Others offered actual desserts for babies, which seemed unnecessary. I brought jars home and let my baby try a few. He sampled some and made funny faces at others. I decided to try one myself, and that ended my jarred food journey. I felt horrible making my little one eat something I never would.
TASTE-TESTER
I researched recipes and methods for making my own baby food and was surprised to learn how easy it is. I had a food processor and a blender, which worked just fine. A simple baby-food mill or fancier machine such as a Beaba BabyCook (which defrosts, steams, and blends in one bowl) works well, too.
I bought a baby food cookbook. But, mostly, I ended up creating my own recipes based on foods my husband and I eat.
PICK OF THE MARKET
The best part about making my own food is being able to use local products from farmers’ markets and other sources. The produce is so fresh and I love knowing everything that is going into my son’s food. I bought peas, green beans, sweet potatoes, and a wide variety of fruits from local vendors. I cleaned, cut, boiled, and blended them in the food processor with the cooking liquid to preserve all the nutrients. The result of my efforts is fresh, healthy, and tasty food for my baby.
QUALITY CONTROL
It was equally easy when I started incorporating meat into his diet. Organic chicken and ground meat are readily available now at most grocery stores and some farmers’ markets. And it’s easy to blend them into a nice consistency with smooth veggies such as squash and sweet potato. For chicken, I just poach it until it’s cooked through, dice it into small pieces, and then add it to a food processor or food mill with the cooking liquid. I do the same with the squash or sweet potato and combine them to make a smooth mash.
Often the amount of food I make is in large quantities, so it is helpful to buy ice cube trays or small containers such as Baby Cubes (small, portionsized, BPA-free containers with a lid) to freeze and store extra baby food.
EASY DOES IT
The process may sound complicated and time-consuming, especially for busy, hard-working moms. But it only takes about a half-hour per week to have a week’s worth of healthy, fresh food for your baby.
Making baby food from home also encourages healthy eating later in life. My son is now 4 and eats anything from green beans and asparagus to fish and papaya.
I use the same methods to make food for my daughter, who is now 22 months old. And she too loves every bite we offer her. Better yet, we can sit down together as a family with one meal. I never have to make my children a meal separate from what my husband and I are eating.
The first time I made baby food for my son, I was hooked. It’s easy and worthwhile. And, most importantly, serving homemade baby food and encouraging children to eat new flavors will create lifelong, healthy eating habits.
RECIPES
BOUNTIFUL BREAKFAST (6 MONTHS AND UP)
LIP SMACKING LUNCH (6 MONTHS AND UP)
DELICIOUS DINNER (9 MONTHS AND UP)
Laurel Kerr is a Reno mother of two who enjoys making homemade baby food for her children.
