Parents are always on the lookout for nutritious meals for their little ones. Although there are packed food available off the shelves, it is always encouraged to make your own.

One thing to take note of is the importance of exposing your child to different kinds of food and textures in their early years. We have compiled a list of baby food recipes for 4 to 12-month-old babies.

In this list, you will find less pureed food for babies who turn eight or nine months. Also, they can be easily made with halal ingredients!

For more information on developmental stages in infant and toddler feeding, you can refer to this article.

1. Avocado Puree (4 to 6 months)

Image credit: The Picky Eater

Ingredients:
1 organic avocado mashed

Preparation:

If serving fresh / immediately:

• Mash the avocado with a fork or blend it in a food processor.
• Mix with breastmilk, formula or water to reach desired consistency.

If freezing:

• Mash the avocado with a fork or blend it in a food processor.
• Divide into ice cube trays, wrap/cover, and freeze.
• Thaw in the fridge the night before use, or thaw by putting the ice cube in a bowl over a bowl of hot water on the counter to defrost.
• Once defrosted, mix with breastmilk, formula or water to reach desired consistency

Notes: Each ice cube = 1oz of food. Also, as your baby gets used to solids, you don’t have to thin out the avocado at all. Makes about 2 servings

Recipe from The Picky Eater

2. Chicken Stew (6 months and above)

Image credit: Mom Junction

Ingredients:
3 – 4 cups chicken with bone
7 – 8 cups of water

Preparation:

• Boil chicken thoroughly in a pot or pressure cooker. Cook for 25-30 minutes as it leaches all the nutrients into the water.
• Once cooked, let the stew cool, and then strain the liquid using a sieve. The highly nutritious chicken stew is ready.

Recipe from Mom Junction

3. Chicken Puree (6 to 8 months)

Image credit: Baby Center

Ingredients:
½ lb (250 g) ground chicken

Preparation:

• In a small frying pan over medium heat, stir together the ground meat and 3 tablespoons water. Cook, breaking up the meat with a wooden spoon, until no longer pink and completely cooked through about 4 minutes. Remove from the heat and let cool slightly.
• Puree in a blender or food processor until the texture is right for your baby. To make it thinner, add water, breast milk, or formula.
• Refrigerate the puree in an airtight container for up to three days, or freeze for up to three months. (Storage tip: Spoon into ice-cube trays for single servings that are easy to thaw.)

Makes about 1 cup (8 fl oz/250 ml)

Recipe from Baby Center

4. Apple & Pear Sauce (6 to 8 months)

Image credit: Baby Center

Ingredients:
1 apple
1 ripe pear

Preparation:

• Peel, quarter, and core the apple and pear. Cut the apple and pear into bite-sized chunks. In a saucepan fitted with a steamer basket, place the apple chunks. Pour in about 1 inch (2.5 cm) of water. Place the pan over medium-high heat, cover, and bring to a boil.
• Steam the apple for 2 minutes, then add the pear chunks. Continue to steam, stirring occasionally to help cook evenly, until the fruit is very tender, about 10 minutes longer.
• Remove the pan from the heat and remove the steamer basket. Transfer the steamed fruit to a blender or food processor and let cool.
• Process the fruit to a very smooth or chunky puree, depending on your baby’s age and chewing ability. If needed, add a little water, breast milk, or formula to thin the puree.
• Refrigerate the puree in an airtight container for up to three days, or freeze for up to three months. (Storage tip: Spoon into ice-cube trays for single servings that are easy to thaw.)

Makes about 1 cup (8 fl oz/250 ml)

Recipe from Baby Center

5. Mixed Veggies in Coconut Milk – Dairy-free, Gluten-free, Vegan-friendly (7 months +)

Image credit: Zainab Jagot Ahmed

Ingredients:
1 tbsp olive oil
1 small onion – peeled, chopped
½ tsp minced garlic
¼ tsp minced ginger
Pinch of ground turmeric
Pinch of ground cumin
Pinch of ground coriander
1 medium parsnip – washed, peeled, chopped
70g (3oz) green beans – washed, ends chopped, halved
200g (7oz) cauliflower florets – washed, chopped (no stems)
100g (3½oz) tinned sweet corn (no added salt) – drained
250ml (8fl oz) unsweetened coconut milk

Preparation:

• Heat the oil in a pot, add the onion and stir-fry on medium-low heat for 3 – 4 mins until soft golden. Turn to low heat and add garlic, ginger, turmeric, cumin, coriander and stir-fry for a further 30 secs – 1 min.
• Add all of the remaining vegetables to the pot along with the coconut milk and stir. Bring to the boil and simmer (covered) on medium-low heat for 6 – 8 mins until all of the vegetables are tender.
• Once cooked, mash the vegetables to a soft lumpy consistency using either a masher or blender using a pulse motion. Serve to baby warm or for toddlers serve with rice or roti for a heavier meal.

Makes about 6 servings

Recipe from Zainab Jagot Ahmed

6. Homemade Hummus (7 to 8 months)

Image credit: The Baby Sleep Site

Ingredients:
1 – 1 1/2 cups chickpeas or garbanzo beans
2 tbsp. tahini paste*
2-3 T lemon juice*
2 cloves garlic*
2-3 T olive oil

*For younger babies, simply leave these ingredients out and puree chickpeas with oil.

Preparation:

• Drain the beans (if using canned). If using dried, follow package directions to prepare and cook beans. Be sure to sort and rinse dried beans carefully.
• Puree all ingredients in a food processor.
• Serve this to younger babies as is; for older babies, spread this on crackers or bread.

Notes: If you’re using dried beans, be sure to allow plenty of prep and cooking time. Dried beans must be soaked overnight and cooked for at least an hour before they’re soft enough for baby.

Makes about 1½ cups

Recipe from The Baby Sleep Site

7. Asparagus Risotto (8 to 10 months)

Image credit: Baby Center

Ingredients:
8 medium asparagus spears, tough ends trimmed
½ cup (3½ oz/105 g) risotto rice, such as Arborio
1½ cups (12 fl oz/375 ml) water or low-sodium vegetable stock
1½ teaspoons unsalted butter

Preparation:

• Cut the asparagus spears into 1-inch (2.5-cm) pieces. In a saucepan over medium-high heat, bring 1 inch (2.5 cm) of water to a boil. Place the asparagus in a steamer basket and set over the water, then cover the pan. Steam until the asparagus is very tender, about 5 minutes.
• Turn off the heat, remove the steamer basket, and reserve the cooking liquid. Let the asparagus cool slightly. Puree in a blender or food processor until the texture is right for your baby. To make it thinner, add a little cooking liquid. Set aside.
• In a small saucepan, stir together the rice and water or stock. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer until the rice is soft and creamy about 20 minutes. Remove from the heat and set aside, covered, for 10 minutes.
• If the risotto is too thick, thin it with a little water or vegetable stock. Use as is, or puree in a blender or food processor until the texture is right for your baby. Stir in the butter and reserved asparagus puree. Let cool to a safe temperature and serve.
• Refrigerate the risotto in an airtight container for up to three days, or freeze for up to three months. (Storage tip: Spoon into ice-cube trays for single servings that are easy to thaw.)

Makes about 2 cups (16 fl oz/500 ml)

Recipe from Baby Center

8. Potato, Spinach & Cheddar Frittata (10 months and above)

Image credit: Made for Mums

Ingredients:
500g new potatoes
100g young spinach
15g unsalted butter
1 tbsp olive oil
3 whole spring onions, chopped
Half a garlic clove, crushed
3 medium eggs
1 tbsp whole milk
50g cheddar cheese, grated

Preparation:

• Simmer the potatoes in water for about 15 minutes, until just tender. Drain and slice thickly.
• Cook the spinach in a tiny amount of water for 3-4 minutes, until the leaves wilt. Drain well and squeeze out the excess moisture.
• Heat the butter and olive oil in a large non-stick frying pan. Gently fry the spring onions and garlic for about 3 minutes and add the potatoes. Cook over low heat for about 10 minutes, stirring occasionally. Add the spinach, stirring it through, and scatter the grated cheese on top.
• Preheat the grill. Beat the eggs and milk together, then pour into the frying pan. Cook on the hob over low heat until set, then brown and set the surface under the grill. Cool for a few minutes and then slice into wedges or squares.

Makes about 4 – 6 portions

Recipe from Made for Mums

9. Mashed Fish (10 months and above)

Image credit: Mom Junction

Ingredients:
One filet of any fish
1/8 cup 2% or whole milk
One tablespoon melted butter
1/2 teaspoon salt
1/8 cup mashed peas
1/8 cup mashed carrots
1/8 cup mashed potatoes

Preparation:

• Cook the fish by steaming, poaching or baking.
• Shred the cooked fish to pieces to ensure all bones have been removed.
• Put all the ingredients in a blender and blend or dice.
• Toss all the ingredients together and serve!

Recipe from Mom Junction

10. Tomato & Avocado Scramble (10 to 12 months)

Image credit: Baby Center

Ingredients:
1 large egg
1 teaspoon water (or whole milk if your baby is 12 months or older)
2 tablespoons finely diced ripe tomato
1 teaspoon olive oil
¼ avocado, peeled and diced into pieces small enough for your child to eat safely

Preparation:

• In a small bowl, whisk together the egg, milk, and tomato.
• In a frying pan over medium heat, warm the olive oil. Add the egg mixture and cook, using a heatproof rubber spatula to stir constantly.
• Just before the egg is set, fold in the avocado. Cook until set but still moist. Let cool slightly before serving.

Makes 1 serving

Recipe from Baby Center

Compiled by Dinah Shabab.

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