When my son first started eating solids back in April, I introduced him to a variety of healthy flavors through homemade baby food that I lovingly prepared in my kitchen. Based on my experience with my daughter, I personally find homemade baby food more flavorful than commercial varieties. Making my own purees and mashes is also easier and cheaper than stocking up on store bought baby foods. Thus, one of the earliest single foods that I served my son was carrots. Carrots are very low in saturated fat and cholesterol. Although a large portion of the calories come from sugars, carrots are also a good source of thiamin, niacin, vitamin B6, folate, and manganese and a very good source of dietary fiber, vitamin A, vitamin C, vitamin K, and potassium.
To make my homemade baby food, I started with a bag of organic baby carrots and some fluoride-free baby water. Because the carrots were ready to eat, I simply combined some of the bright orange veggies in a glass bowl with some water and then cooked the mixture to tenderness in my microwave. After allowing the cooked carrots to cool slightly, I spooned some into my Baby Bullet and added some extra water. I then blended the mixture into a thin puree. (For older babies, use less water for a thicker mash.) Once puréed, I spooned the carrots into freezer containers and ice cube trays for easier freezing. After the baby food froze, I moved the frozen cubes into freezer safe baggies for easier storage. Now as my son needs vegetables, I simply thaw a few cubes in the refrigerator or microwave.
Baby Water and Raw Carrots © 2015 Heather Johnson
Cooked Carrots with Water in Baby Bullet © 2015 Heather Johnson
Homemade Carrot Baby Food in Ice Cube Tray © 2015 Heather Johnson