Starting Stage III Baby Foods
Once you start the third stage of baby foods, the food will change to even chunkier baby food purees. To start this stage, you may want your baby to have a few teeth, and they may have started crawling as well.
For this stage, you can make many of the homemade baby food recipes you have been without blending them as much. You may also want to start to put a few pieces of veggies on your baby’s highchair tray to allow them to practice their pincer grasp and self feeding.
Tip: Choose the foods that they practice picking-up as the least expensive foods on the plate. I didn’t want my son dumping pricier pieces of grass-fed, organic meat or wild-caught fish onto the floor or into his lap if I could help it!
Autumn Vegetable and Chicken Dinner Recipe
When creating my baby food recipes, I looked at what the market was selling, and therefore, what modern babies were eating. So, I created a few homemade copycat versions of popular stage III baby foods from a certain big name baby food company. This version of the Stage III baby food puree is easy to make at home and allows you to choose the quality of your ingredients. Plus, it will have retained more of the nutrients since it didn’t go through any high heat processing.
Your child will get great protein from the chicken, and magnesium from the cauliflower. The sweet potatoes and carrots are rich in the precursor to vitamin A. Parsnips are a slightly sweet root vegetable that are somewhere between a carrot and a potato in taste and are rich in vitamin C. Finally, the butter contains healthy fats that aid in the absorption of vitamin A and contains vitamin D.
- 1 lb pasture-raised chicken thighs
- 1 cup carrots
- 1 cup parsnips
- 1 cup cauliflower
- 1 cup sweet potato
- 1/4 cup onion
- 1/4 tsp parsley
- 1/2 tsp sea salt
- 1/4 tsp rosemary
- 1/4 tsp thyme
- 2 TBSP grass-fed butter or ghee (for cooking)
Note: Try to get all natural, organic ingredients if you can.
1. Dice up the carrots, parsnips, cauliflower, and sweet potato. Try to make each piece about a 1/2 inch.
2. Melt 2 TBSP of butter in a pan on medium heat. Dice the onion, and add to the pan.
3. Cube the chicken (1/2 inch – 1 inch pieces), and cook chicken with the onion in a pan on medium heat. Add the parsley, salt, rosemary, and thyme. Pull off the heat once the meat is cooked through and the onions are golden.
4. While the meat is cooking, steam the carrots, parsnips, cauliflower, and sweet potato for 10 minutes. Remove from the steamer once softened.
4. Once everything is cooked, add the meat, veggies, and fat to the blender. Chop in the food processor until the mixture is a chunky puree.