\nA creamy and nutritious puree that’s perfect as a side dish or as a base for other recipes. This sweet potato and carrot puree is easy to make and packed with vitamins and fiber.<\/p>\n
When it comes to introducing solid foods to your little one’s diet, it can be overwhelming to know where to start. As a parent, you want to ensure that your child is getting the nutrients they need to grow and thrive. That’s why we’ve put together this collection of 18 nutritious baby food recipes perfect for 8-month-olds. These easy-to-make dishes are not only delicious but also packed with essential vitamins, minerals, and fiber to support your baby’s overall health.<\/p>\n
From classic combinations like sweet potatoes and carrots to more exotic pairings like papaya and coconut, we’ve got you covered. Our recipes use only the freshest ingredients and are free from added sugars, salt, and artificial preservatives. Whether you’re a seasoned pro in the kitchen or just starting out, these recipes are sure to become a staple in your baby’s mealtime routine. So, let’s get started and explore the wonderful world of baby food!<\/p>\n
\nA creamy and nutritious puree that’s perfect as a side dish or as a base for other recipes. This sweet potato and carrot puree is easy to make and packed with vitamins and fiber.<\/p>\n
Ingredients:<\/strong><\/p>\n – 2 large sweet potatoes, peeled and chopped Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 3 ripe bananas Instructions:<\/strong><\/p>\n 1. Peel the bananas and place them in a mixing bowl. Cooking Time:<\/strong> None required! This recipe is ready in just a few minutes.<\/p>\n Ingredients:<\/strong><\/p>\n – 1\/2 cup rolled oats Instructions:<\/strong><\/p>\n 1. In a medium saucepan, bring the water or milk to a simmer. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> About 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 bunch fresh spinach (about 2 cups) Instructions:<\/strong><\/p>\n 1. In a blender or food processor, combine the spinach, pears, broth, and honey. Cooking Time:<\/strong> 5 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup frozen blueberries Instructions:<\/strong><\/p>\n 1. In a blender, combine the frozen blueberries, Greek yogurt, and sliced banana. Cooking Time:<\/strong> 2-3 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup dried green or brown lentils, rinsed and drained Instructions:<\/strong><\/p>\n 1. In a large pot, saut\u00e9 the onions, garlic, carrots, and celery in a little water until tender. Cooking Time:<\/strong> 30-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 medium zucchinis Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup cooked white rice (preferably day-old) Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine cooked rice, milk, sugar, and salt. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 lb boneless, skinless chicken breast or thighs Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong> Cooking Time:<\/strong> About 45-50 minutes total<\/p>\n Ingredients:<\/strong><\/p>\n – 3 cups broccoli florets Instructions:<\/strong><\/p>\n 1. Steam the broccoli and cauliflower until tender, about 5-7 minutes. Cooking Time:<\/strong> 15-20 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1\/2 cup rolled oats Instructions:<\/strong><\/p>\n 1. In a medium saucepan, bring the water or milk to a simmer over medium heat. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong> Instructions:<\/strong><\/p>\n 1. Preheat your oven to 200\u00b0C (400\u00b0F). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 ripe pears (Bartlett or Anjou), peeled, cored, and chopped Instructions:<\/strong><\/p>\n 1. In a large pot, combine pears, parsnips, and butter. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 pound cooked turkey breast, diced Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 55-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 ripe papayas, peeled and chopped Instructions:<\/strong><\/p>\n 1. In a blender, combine the papaya chunks, unsweetened shredded coconut, honey, and salt. Cooking Time:<\/strong> 5 minutes (blending time)<\/p>\n Serve:<\/strong><\/p>\n – As a dessert with whipped cream or nuts Ingredients:<\/strong><\/p>\n – 1 pound fresh green beans, trimmed Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Cooking Time:<\/strong> 25-30 minutes<\/p>\n Are you looking for nutritious baby food recipes for your 8-month-old? Look no further! This article provides 18 easy-to-make and delicious recipes that are perfect for this age group. From sweet potato and carrot puree to blueberry yogurt smoothie, these recipes are made with wholesome ingredients and are gentle on little tummies. With a variety of flavors and textures, you’ll find something to suit your baby’s tastes. Whether you’re looking for a quick snack or a meal, these recipes are sure to be a hit with your little one.<\/p>\n","protected":false},"excerpt":{"rendered":" When it comes to introducing solid foods to your little one’s diet, it can be overwhelming to know where to start. As a parent, you want to ensure that your child is getting the nutrients they need to grow and thrive. That’s why we’ve put together this collection of 18 nutritious baby food recipes perfect … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":2409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[14],"tags":[],"class_list":["post-2618","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-new-year-recipes"],"_links":{"self":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/2618","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/comments?post=2618"}],"version-history":[{"count":1,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/2618\/revisions"}],"predecessor-version":[{"id":2620,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/posts\/2618\/revisions\/2620"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media\/2409"}],"wp:attachment":[{"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/media?parent=2618"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/categories?post=2618"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes-for-life.com\/wp-json\/wp\/v2\/tags?post=2618"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 4 medium carrots, peeled and chopped
\n– 1\/4 cup milk (or non-dairy alternative)
\n– 2 tablespoons butter
\n– Salt to taste<\/p>\n
\n2. Place the sweet potatoes and carrots on a baking sheet lined with parchment paper.
\n3. Roast for 45-50 minutes, or until tender when pierced with a fork.
\n4. Let cool slightly, then transfer to a blender or food processor.
\n5. Add milk, butter, and salt; blend until smooth.
\n6. Taste and adjust seasoning as needed.<\/p>\nAvocado Banana Mash<\/h2>\n
\nThis recipe combines the natural sweetness of ripe bananas with the creamy richness of avocados to create a delicious and healthy snack or dessert. With only four ingredients and minimal preparation, this treat is perfect for busy days or as a quick pick-me-up.<\/p>\n
\n– 1 ripe avocado
\n– 1 tablespoon honey (optional)
\n– Pinch of salt<\/p>\n
\n2. Cut the avocado in half, remove the pit, and scoop out the flesh into the bowl with the bananas.
\n3. Mash the banana-avocado mixture together with a fork until smooth and creamy.
\n4. Add the honey (if using) and salt, and mix well to combine.
\n5. Serve immediately or store in an airtight container in the refrigerator for up to 24 hours.<\/p>\nPeach Oatmeal Porridge<\/h2>\n
\nStart your day with a warm and comforting bowl of peach oatmeal porridge, infused with the sweetness of ripe peaches and the nutty flavor of rolled oats.<\/p>\n
\n– 1 cup water or milk (dairy or non-dairy)
\n– 1 ripe peach, diced
\n– 1 tablespoon honey or maple syrup (optional)
\n– Pinch of salt<\/p>\n
\n2. Add the oats and reduce heat to low. Cook for 5-7 minutes or until the oats have absorbed most of the liquid and the mixture has thickened slightly.
\n3. Add the diced peach and cook for an additional 1-2 minutes or until heated through.
\n4. If desired, add honey or maple syrup and stir to combine.
\n5. Season with a pinch of salt to balance the flavors.<\/p>\nButternut Squash and Apple Blend<\/h2>\n
\nThis seasonal blend combines the natural sweetness of butternut squash with the crunch of apples, creating a delicious and healthy side dish or topping for your favorite meals.<\/p>\n
\n– 2-3 medium apples, cored and cubed
\n– 2 tbsp olive oil
\n– 1 tsp ground cinnamon
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, toss the butternut squash cubes with 1 tbsp of olive oil, salt, and pepper until coated.
\n3. Spread the squash mixture on a baking sheet and roast for 30-40 minutes, or until tender and caramelized.
\n4. While the squash is roasting, combine the apple cubes with the remaining 1 tbsp of olive oil, cinnamon, salt, and pepper in a separate bowl.
\n5. After the squash has roasted for 20-25 minutes, add the apple mixture to the baking sheet and continue to roast for an additional 10-15 minutes, or until the apples are tender and lightly caramelized.<\/p>\nSpinach and Pear Puree<\/h2>\n
\nA vibrant green puree that combines the earthy sweetness of spinach with the tender juiciness of pear, perfect for a healthy snack or side dish.<\/p>\n
\n– 2 ripe pears (such as Bartlett or Anjou), peeled and chopped
\n– 1\/4 cup chicken or vegetable broth
\n– 1 tablespoon honey
\n– Salt, to taste<\/p>\n
\n2. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
\n3. Season with salt to taste.
\n4. Serve immediately, or refrigerate for up to 24 hours.<\/p>\nBlueberry Yogurt Smoothie<\/h2>\n
\nStart your day off right with this refreshing and healthy smoothie, packed with antioxidants from fresh blueberries and protein-rich yogurt.<\/p>\n
\n– 1\/2 cup plain Greek yogurt
\n– 1\/2 banana, sliced
\n– 1 tablespoon honey
\n– Ice cubes (optional)
\n– Fresh mint leaves for garnish (optional)<\/p>\n
\n2. Add the honey and blend until smooth and creamy.
\n3. Taste and adjust sweetness as needed.
\n4. If desired, add ice cubes and blend until frosty.
\n5. Pour into a glass and garnish with fresh mint leaves, if desired.<\/p>\nLentil and Vegetable Stew<\/h2>\n
\nThis hearty stew is a perfect blend of flavors and textures, making it a satisfying meal for any time of the day. With its rich and comforting taste, you’ll want to come back for more.<\/p>\n
\n– 2 medium onions, chopped
\n– 3 cloves garlic, minced
\n– 2 medium carrots, peeled and chopped
\n– 2 stalks celery, chopped
\n– 1 can (14.5 oz) diced tomatoes
\n– 4 cups vegetable broth
\n– 1 teaspoon dried thyme
\n– Salt and pepper to taste<\/p>\n
\n2. Add the lentils, diced tomatoes, vegetable broth, and thyme. Season with salt and pepper.
\n3. Bring the mixture to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
\n4. Serve hot, garnished with fresh herbs if desired.<\/p>\nZucchini and Pea Puree<\/h2>\n
\nThis vibrant puree is a delicious way to get your daily dose of green veggies! Made with simple ingredients, it’s perfect as a side dish or used as a topping for pasta, rice, or vegetables.<\/p>\n
\n– 1 cup fresh peas (or frozen)
\n– 2 tablespoons olive oil
\n– 1 small onion, finely chopped
\n– 1 garlic clove, minced
\n– Salt and pepper to taste
\n– Optional: 1\/4 cup grated Parmesan cheese<\/p>\n
\n2. Toss zucchinis with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender.
\n3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add chopped onion and cook until translucent (about 5 minutes).
\n4. Add minced garlic and cook for an additional minute.
\n5. Add roasted zucchinis, peas, salt, and pepper to the skillet. Stir to combine.
\n6. Use an immersion blender or transfer mixture to a blender and puree until smooth.
\n7. Taste and adjust seasoning as needed. If desired, stir in Parmesan cheese.<\/p>\nMango Rice Pudding<\/h2>\n
\nA sweet and creamy dessert that combines the flavors of ripe mangoes with warm rice, perfect for a comforting treat.<\/p>\n
\n– 2 cups whole milk
\n– 1\/4 cup granulated sugar
\n– 1\/4 teaspoon salt
\n– 1\/2 cup diced fresh mango
\n– 1 tablespoon unsalted butter, melted
\n– 1\/4 teaspoon ground cardamom (optional)<\/p>\n
\n2. Reduce the heat to low and simmer for 18-20 minutes or until the pudding thickens and the rice is well coated with the creamy mixture.
\n3. Remove from heat and stir in melted butter, diced mango, and cardamom (if using).
\n4. Let it cool slightly before serving warm or chilled.<\/p>\nChicken and Sweet Corn Puree<\/h2>\n
\nThis recipe combines the rich flavors of chicken and sweet corn with a velvety puree, perfect for a comforting side dish or as a topping for your favorite meals.<\/p>\n
\n– 2 cups frozen sweet corn kernels, thawed
\n– 2 tablespoons unsalted butter
\n– 1\/4 cup heavy cream
\n– Salt and pepper to taste<\/p>\n
\n2. In a large skillet, saut\u00e9 the chicken in butter until cooked through.
\n3. Add sweet corn kernels and stir to combine.
\n4. Transfer the mixture to a blender or food processor with heavy cream, salt, and pepper.
\n5. Blend until smooth and creamy, stopping to scrape down sides as needed.
\n6. Serve warm, garnished with chopped herbs or chives if desired.<\/p>\nQuinoa with Roasted Pumpkin<\/h2>\n
\nThis recipe combines the nutty flavor of quinoa with the sweetness of roasted pumpkin, making for a nutritious and delicious side dish or main course.<\/p>\n
\n– 1 cup quinoa, rinsed and drained
\n– 2 cups water or vegetable broth
\n– 1 small to medium-sized pumpkin (about 2 lbs), peeled and cubed
\n– 2 tbsp olive oil
\n– Salt and pepper to taste
\n– Optional: chopped fresh herbs like parsley or sage for garnish<\/p>\n
\n1. Preheat oven to 400\u00b0F (200\u00b0C).
\n2. In a medium saucepan, bring the quinoa and water\/broth to a boil. Reduce heat, cover, and simmer for about 15-20 minutes or until the quinoa is tender and fluffy.
\n3. While the quinoa cooks, toss the pumpkin cubes with olive oil, salt, and pepper on a baking sheet. Roast in the oven for about 30-40 minutes or until the pumpkin is tender and caramelized.
\n4. Once the quinoa is cooked, fluff it with a fork and stir in any remaining liquid. Serve hot alongside the roasted pumpkin.<\/p>\nBroccoli and Cauliflower Mash<\/h2>\n
\nTransforming steamed broccoli and cauliflower into a rich and creamy mash is easier than you think! This recipe is perfect for a healthy side dish or as a topping for your favorite main courses.<\/p>\n
\n– 2 cups cauliflower florets
\n– 1\/4 cup unsalted butter
\n– 1\/2 cup grated cheddar cheese (optional)
\n– 1\/2 cup plain Greek yogurt
\n– Salt and pepper, to taste<\/p>\n
\n2. Drain the vegetables and return them to the pot with the butter, salt, and pepper. Mash with a potato masher or a fork until mostly smooth.
\n3. Stir in the grated cheese (if using) until melted and well combined.
\n4. Add the Greek yogurt and mash until the mixture is creamy and smooth.
\n5. Serve hot, garnished with chopped chives or scallions if desired.<\/p>\nApple Cinnamon Oatmeal<\/h2>\n
\nStart your day with a warm and comforting bowl of Apple Cinnamon Oatmeal, infused with the sweetness of fresh apples and the warmth of cinnamon.<\/p>\n
\n– 1\/2 cup water or milk (dairy or non-dairy)
\n– 1 tablespoon honey or maple syrup (optional)
\n– 1\/4 teaspoon ground cinnamon
\n– 1\/2 apple, diced (about 1\/4 cup)
\n– Pinch of salt<\/p>\n
\n2. Add the oats, honey or maple syrup (if using), and cinnamon. Cook, stirring occasionally, for 5-7 minutes or until the oats have absorbed most of the liquid and the mixture has thickened slightly.
\n3. Stir in the diced apple and cook for an additional minute, allowing the flavors to meld together.
\n4. Remove from heat and season with a pinch of salt.
\n5. Serve warm, garnished with additional cinnamon if desired.<\/p>\nBeetroot and Carrot Medley<\/h2>\n
\nThis vibrant medley of beetroot and carrots is a delicious and healthy side dish, perfect for accompanying your favorite main courses. The sweetness of the beets pairs beautifully with the earthy flavor of the carrots.<\/p>\n
\n– 2 medium beetroot, peeled and thinly sliced
\n– 4 medium carrots, peeled and thinly sliced
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste<\/p>\n
\n2. In a large bowl, toss the beetroot and carrot slices with olive oil, salt, and pepper until they are evenly coated.
\n3. Spread the medley in a single layer on a baking sheet lined with parchment paper.
\n4. Roast for 25-30 minutes or until the vegetables are tender and caramelized.
\n5. Remove from the oven and let cool slightly before serving.<\/p>\nPear and Parsnip Puree<\/h2>\n
\nThis creamy puree combines the natural sweetness of pears with the earthy flavor of parsnips, perfect as a side dish or used as a base for soups and sauces.<\/p>\n
\n– 2 large parsnips, peeled and chopped
\n– 2 tablespoons butter
\n– 1\/4 cup heavy cream or half-and-half
\n– Salt and pepper to taste<\/p>\n
\n2. Cook over medium heat, stirring occasionally, until the vegetables are tender, about 20-25 minutes.
\n3. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
\n4. Stir in heavy cream or half-and-half and season with salt and pepper to taste.
\n5. Serve warm, garnished with chopped fresh herbs if desired.<\/p>\nTurkey and Sweet Potato Mash<\/h2>\n
\nThis comforting side dish combines tender turkey with roasted sweet potatoes, perfect for a cozy meal or special occasion. With its creamy texture and subtle sweetness, this recipe is sure to please.<\/p>\n
\n– 2 large sweet potatoes, peeled and cubed
\n– 1\/4 cup butter
\n– 1\/2 cup heavy cream
\n– Salt and pepper to taste<\/p>\n
\n2. Place the sweet potato cubes on a baking sheet lined with parchment paper.
\n3. Roast the sweet potatoes for 45-50 minutes, or until tender and caramelized.
\n4. In a large mixing bowl, combine the cooked turkey, roasted sweet potatoes, butter, and heavy cream.
\n5. Mash the mixture with a fork until smooth and creamy.
\n6. Season with salt and pepper to taste.<\/p>\nPapaya and Coconut Puree<\/h2>\n
\nThis creamy puree combines the sweetness of papaya with the richness of coconut, perfect as a dessert or snack.<\/p>\n
\n– 1\/4 cup unsweetened shredded coconut
\n– 1 tablespoon honey
\n– 1\/4 teaspoon salt
\n– 1\/4 cup heavy cream (optional)<\/p>\n
\n2. Blend until smooth and creamy, stopping to scrape down the sides of the blender as needed.
\n3. Taste and adjust sweetness or consistency if desired.
\n4. If using heavy cream, stir it in just before serving.<\/p>\n
\n– As a snack with crackers or fruit
\n– Use as a topping for yogurt or oatmeal<\/p>\nGreen Bean and Potato Blend<\/h2>\n
\nThis simple yet flavorful side dish combines tender green beans with creamy potatoes, perfect for a weeknight dinner or special occasion.<\/p>\n
\n– 2-3 medium-sized potatoes, peeled and diced
\n– 2 tablespoons olive oil
\n– Salt and pepper to taste
\n– Optional: garlic powder, paprika, or other herbs of your choice<\/p>\n
\n2. Toss green beans with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 10-12 minutes, or until tender.
\n3. In a large pot, boil diced potatoes in salted water for 15-20 minutes, or until tender. Drain excess water.
\n4. In a large skillet, combine roasted green beans and cooked potatoes. Add remaining 1 tablespoon olive oil, salt, and pepper to taste.
\n5. Serve hot, garnished with chopped fresh herbs if desired.<\/p>\nSummary<\/h2>\n