Sweet Potato and Mexican Bean Baby Food Puree

This puree is a great one for once weaning is established as it introduces a little more flavour and gentle spice to baby's taste buds. I really do think the more flavours you introduce to baby early on, the less fussy they are as they get older and grow into small children, my almost three-year-old is such an adventurous eater and I can almost always entice her to try things, so we're following the same routine with weaning our little one.

Again, purees can still be used if taking the baby led weaning approach, serve with a spoon, some bread sticks, rice crackers or the like to load up.

This freezes well or can be portioned up and popped into the fridge for a few days too. The below makes 3-4 portions for my seven month old, but could make more for a younger baby or one with a small appetite.

I've been using my Nutribullet to prepare these purees - but you can simply use a potato masher with a little water added, if you don't have one, or a traditional blender.

Sweet Potato and Mexican Bean Baby Food Puree

Here's how:

• 1 sweet potato
• 2 tbsp kidney beans
• 1/4 tsp ground cumin 
• 1/2 garlic clove
• 1 spring onion
• 1/4 tsp paprika
• Pinch black pepper
• Handful coriander leaves and stalks

Firstly place the oven onto 200 degrees and pop the sweet potato inside to bake until soft - for about 25-30 minutes. 

Scoop out the inside and place into a blender or Nutribullet, or into a bowl if you are using a potato masher or ricer.

Now add the cooked/tinned kidney beans with the cumin, paprika and black pepper. If you are using a blender or Nutribullet simply chop the ends off of the spring onion and peel the garlic clove, but if hand blitzing then finely chop the onion and mince the garlic. 

Add the coriander leaves and two tablespoons of cold water and blitz to a thick consistency. 

Portion up accordingly into tubs or an ice tray and either pop into the fridge once cool or the freezer. Serve warm. 

Sweet Potato and Butternut Squash with Cheese Baby Food Puree

Another baby food puree idea that's quick, simple and easy to prepare with minimal mess.

I buy the pre-packaged and prepared diced sweet potato and squash from Lidl to make this, and it goes down very well and means it takes next to no time to prepare.

The addition of a little Cheddar helps introduce some dairy and calcium into baby's diet - all important for the development of little one's teeth and bones, win-win.

Sweet Potato and Butternut Squash with Cheese Baby Food Puree 

Here's how:

1 pack of pre-prepared diced sweet potato and butternut squash
10g Cheddar or other hard cheese
4 tablespoons water

Cook the sweet potato and butternut squash according to the instructions - either on the hob in water or in the microwave if you're in a hurry. Allow to cool and then place into a blender or Nutribullet.

Grate in the cheese and add the cold water.

Blitz and portion up accordingly - this freezes well in little Tupperware containers or in an ice tray.

Cauliflower, Broccoli and Potato Puree Baby Food

I have been weaning my daughter for a couple of months, and now she is over seven months we have progressed onto a range of finger foods and lumpier textures but I began the process with a range of mostly homemade baby purees. I found with my first daughter a simple potato masher worked as the main tool, but this time I've made slightly larger batches of purees with the help of my Nutribullet.

I have no issue with baby food brands, and have used the likes of Hipp Organic, Ella's Kitchen and this time around, Babease, during the weaning process but I much prefer preparing my baby's food and knowing every single ingredient that is going into her food, at this crucial stage. There is extensive research out there, which suggests the more flavours and types of foods you introduce to your baby during the weaning stage, the less likely she (or he) is to be a fussy eater as they get older. Research also recommends introducing different textures between the ages of 6-9 months, to avoid them becoming fussy about 'lumps' so try not to rely solely on pouches which are mainly pureed and smooth at this age.

Remember also to introduce flavours individually during the early days - just parsnips, sweet potato, or carrots to begin with, and then combine. This has worked well for me at least - but as parents, we all just do our best and seem to find our own way - I'm not preaching, just bringing to the table what has worked for us :-) I also try to use the same pan to cook things - another bug bear of being a busy Mum, is the constant clean-up, and I know the convenience of pouches is what attracts many, so I've tried to create some purees where minimal mess and clear up is required.

This puree is simple - potato, broccoli and cauliflower - nothing else, besides water.

Potato Broccoli and Cauliflower Puree

Here's how:

• 1 white potato
• 3 florets of broccoli
• 3 florets of cauliflower

Bring a large pan of water to the boil - or if you're in a hurry, simply boil the kettle and add to a pan. 

Peel the potato and cut into small, 1 cm (ish) cubes and wash well to remove some of the starch, then add to the pan on a medium heat. Bring to the boil, then simmer for ten minutes, testing with a fork to see if the potato has become soft enough to blend. As soon as it has, remove the potato with a slotted spoon and place directly into a blender or Nutribullet to cool a little.

Now add the broccoli and cauliflower to the water and cook for about 6 minutes, until softened. Drain, and add the cooked vegetables to the blender or Nutribullet. 

Pour over 4 tablespoons of cold water and leave for five minutes to cool a little more. Then blitz to a smooth paste.

Portion up and store excess portions in sealable tubs or ice cube trays. Reheat by placing the container into a bowl or pot of boiled water and always test with your hand before serving to baby.