How I Prepare My Baby Food
I've received questions from a few people about how I make my baby food, so I thought I'd write it all down.
I have two daughters: my eldest is 3 years old, and my youngest is 8 months. I always prepare large batches of baby food in advance and freeze them.
Normally, I do this "baby meal prep" once a month, making around 20 to 25 portions in just a few hours. This time, I prepared five different types and spent a little over two hours on it.
I'll explain my general method as well as five specific recipes.
My Approach
I generally follow the guidelines from Kind en Gezin, but I take them with a grain of salt. I do what I believe is best for my child at that moment.
For both of my daughters, I use a combination of the Rapley method (baby-led weaning) and purees. We only started with purees at six months, alongside the Rapley method. My eldest no longer eats purees and is a very easy and adventurous eater, so I believe this approach was the right one for my kids. Every child is different.
The containers I use are 300-gram butcher's containers, which you can buy at AVA or online. Make sure to buy the lids separately, as they are often sold apart. I wash and reuse these containers for stews, spaghetti sauce, etc. If they become stained red, I only use them for red-colored meals. I always label them, or else I'll definitely forget what’s inside!
I try to buy organic vegetables whenever possible, but I mostly go with what’s available and manageable at that moment. Is it better to make fresh baby food every day? Maybe. But this way, my baby gets consistently homemade vegetable meals from me, and it's not too much work. Freezing immediately after preparation ensures minimal vitamin loss.
My General Ratio
I use 40% vegetables, 30% meat or other protein, and 30% carbohydrates.
I always use unprocessed and unseasoned meat or fish, such as chicken breast, steak, salmon fillet, pork chops, etc., with the exception of minced meat.
For a 300-gram container, that’s:
120g vegetables
90g meat/protein
90g carbohydrates
She usually eats almost the entire portion. My eldest daughter wasn’t a big fan of vegetable purees and would eat only 200g, so I used smaller containers for her.
I also add a generous tablespoon of good olive oil or butter to each portion—for smooth digestion and extra fats.
Seasoning & Cooking Tips
I don’t add any extra spices yet, though I don’t have a problem with it. Since my daughter eats at the table with us (Rapley method), I don’t adjust our meals, meaning she gets food with seasoning.
Potatoes: I simply boil them.
Vegetables: I sauté them in water and use the cooking liquid to loosen the puree, minimizing vitamin loss.
Meat: I process it in my chopper first before adding vegetables and carbs, ensuring very small pieces.
To prevent freezer burn, I fill the containers completely to the top. I also let them cool completely before sealing and freezing them to avoid spoilage.
When serving, I take out a portion and heat it for 4 minutes at 350 watts, just enough to thaw without overheating. It stays good in the fridge for 48 hours.
Our Daily Schedule (at 8 months)
7 AM – Bottle
10 AM – Rapley method breakfast
11 AM – Bowl of vegetable puree
3 PM – Fruit puree
6 PM – Rapley method dinner (eating with us)
9 PM – Bottle & bedtime
Since my daughter is already 8 months old, I no longer blend the puree completely smooth. When she was younger, I did. In the picture, you can see a "transitional" puree—not too smooth, not too chunky. Around 1 year old, I phase out purees completely, and she will only eat solid foods.
5 Baby Food Recipes
1. Potato + Broccoli + Salmon + Olive Oil
For 5 portions:
450g starchy potatoes
450g skinless salmon fillet
600g broccoli (about 2 heads)
5–6 tablespoons olive oil
Instructions:
Boil the potatoes until soft.
Cook the salmon in a pan until done.
Sauté the broccoli in water until tender. Use the broccoli stem as well.
Chop the salmon into small pieces using a food processor.
Add the potatoes and broccoli and blend to your desired texture. Add cooking liquid if needed.
2. Sweet Potato + Carrot + Chicken + Butter
For 5 portions:
450g sweet potatoes
450g chicken breast or thigh
600g carrots
5–6 tablespoons butter
Instructions:
Boil the sweet potatoes until soft.
Sauté the carrots in a bit of water until soft. Cut them finely for quicker cooking.
Poach or cook the chicken until fully cooked.
Chop the chicken into small pieces.
Add the sweet potatoes, carrots, and butter, then blend to your desired texture. Add cooking liquid if needed.
3. Pasta + Bell Pepper + Tomato + Beef + Olive Oil
For 5 portions:
450g cooked pasta (220g uncooked; I use vermicelli for easier blending)
450g minced beef
400g fresh tomatoes
200g bell peppers
5–6 tablespoons olive oil
Instructions:
Cook the pasta past al dente.
Cook the minced beef in a pan without oil over medium heat to prevent browning.
Dice the tomatoes and bell peppers and cook until soft, forming a sauce.
Blend the beef into small pieces.
Add the tomato sauce, pasta, and olive oil, and blend to your preferred texture. Add cooking liquid if needed.
4. Potato + Peas + Broccoli + Pork Chop + Butter
For 5 portions:
450g starchy potatoes
450g pork chops
300g peas
300g broccoli (about 1 head)
5–6 tablespoons butter
Instructions:
Boil the potatoes, adding peas in the last 5 minutes.
Cook the pork chop with a little butter over medium heat to avoid excessive browning.
Sauté the broccoli in a bit of water.
Chop the pork into small pieces.
Add the potatoes, broccoli, peas, and butter, and blend to your preferred texture. Add cooking liquid if needed.
5. Potato + Spinach + Chicken + Olive Oil
For 5 portions:
450g starchy potatoes
450g chicken breast or thigh
600g chopped frozen spinach (or fresh spinach if preferred)
5–6 tablespoons olive oil
Instructions:
Thaw frozen spinach (24 hours in the fridge).
Poach the chicken until fully cooked.
Boil the potatoes until soft.
Chop the chicken into small pieces.
Add the spinach, potatoes, and olive oil, and blend to your preferred texture. Add cooking liquid if needed.
(Side note: Reheating spinach is perfectly safe, contrary to myths!)
That’s how I prepare baby food in advance—efficient, nutritious, and easy! 😊
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