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5 Homemade 4 – 6 months baby food recipes! | lite and fit yogurt | How to cook tips and tricks

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5 Homemade 4 – 6 months baby food recipes!
(When your baby is 4 to 6 months old, you’ll want to use simple, single-ingredient purées.
This can help you to spot and identify a food allergy or sensitivity. Once you have proven your child’s tolerance to individual foods, you can try combinations to enhance flavour and likability. )

Avocado Puree

Servings – 2

INGREDIENTS
Avocado – 100 grams
Breast milk – 35 milliliters

PREPARATION
1. Take 100 grams avocado and cut it into pieces.
2. Transfer this into a blender, add 35 milliliters breast milk and blend it into a smooth puree.
3. Serve fresh/immediately.

Banana Puree

Servings – 2

INGREDIENTS
Banana – 100 grams
Breast milk – 15 milliliters

PREPARATION
1. Take 100 grams banana and cut it into a pieces.
2. Transfer this into a bowl, add 15 milliliters breast milk and mash the banana with the help of a fork to make a smooth puree.
3. Serve fresh/immediately.

Brown Rice Puree

Servings – 2

INGREDIENTS
Brown rice – 100 grams
Water – 1 litre

PREPARATION
1. In a blender, add 100 grams brown rice and blend it into a fine powder.
2. Take a skillet, add 1 litre water, blended brown rice and mix it well.
3. Bring it to a boil.
4. Cover it with lid and cook for about 20 minutes on medium heat.
5. Open the lid and give it a nice stir.
6. Remove it from heat and allow it to cool.
7. Serve.

Green Peas Puree

Servings – 2

INGREDIENTS
Water – 500 milliliters
Green peas – 210 grams
Breast milk – 35 milliliters

PREPARATION
1. Take a pan, add 500 milliliters water, 210 grams green peas and cover it with lid.
2. Cook for 5 – 7 minutes on medium heat.
3. Open the lid and strain the green peas.
4. Wash the green peas in cold water.
5. Transfer this into a blender, add 35 milliliters breast milk and blend it into a smooth puree.
6. Serve fresh/immediately.

Carrot Puree

Servings – 2

INGREDIENTS
Water – 500 milliliters
Carrot – 175 grams

PREPARATION
1. Take a skillet, add 500 milliliters water, 175 grams carrot and cover it with lid.
2. Cook for 25 minutes on medium heat.
3. Open the lid and strain the carrots from water.
4. Cool for about 10 minutes.
5. Transfer this into a blender and blend it into a smooth puree.
6. Serve.

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lite and fit yogurt

(When your baby is 4 to 6 months old, you’ll want to use simple, single-ingredient purées.
This can help you to spot and identify a food allergy or sensitivity. Once you have proven your child’s tolerance to individual foods, you can try combinations to enhance flavour and likability. )

Avocado Puree

Servings – 2

INGREDIENTS
Avocado – 100 grams
Breast milk – 35 milliliters

PREPARATION
1. Take 100 grams avocado and cut it into pieces.
2. Transfer this into a blender, add 35 milliliters breast milk and blend it into a smooth puree.
3. Serve fresh/immediately.

Banana Puree

Servings – 2

INGREDIENTS
Banana – 100 grams
Breast milk – 15 milliliters

PREPARATION
1. Take 100 grams banana and cut it into a pieces.
2. Transfer this into a bowl, add 15 milliliters breast milk and mash the banana with the help of a fork to make a smooth puree.
3. Serve fresh/immediately.

Brown Rice Puree

Servings – 2

INGREDIENTS
Brown rice – 100 grams
Water – 1 litre

PREPARATION
1. In a blender, add 100 grams brown rice and blend it into a fine powder.
2. Take a skillet, add 1 litre water, blended brown rice and mix it well.
3. Bring it to a boil.
4. Cover it with lid and cook for about 20 minutes on medium heat.
5. Open the lid and give it a nice stir.
6. Remove it from heat and allow it to cool.
7. Serve.

Green Peas Puree

Servings – 2

INGREDIENTS
Water – 500 milliliters
Green peas – 210 grams
Breast milk – 35 milliliters

PREPARATION
1. Take a pan, add 500 milliliters water, 210 grams green peas and cover it with lid.
2. Cook for 5 – 7 minutes on medium heat.
3. Open the lid and strain the green peas.
4. Wash the green peas in cold water.
5. Transfer this into a blender, add 35 milliliters breast milk and blend it into a smooth puree.
6. Serve fresh/immediately.

Carrot Puree

Servings – 2

INGREDIENTS
Water – 500 milliliters
Carrot – 175 grams

PREPARATION
1. Take a skillet, add 500 milliliters water, 175 grams carrot and cover it with lid.
2. Cook for 25 minutes on medium heat.
3. Open the lid and strain the carrots from water.
4. Cool for about 10 minutes.
5. Transfer this into a blender and blend it into a smooth puree.
6. Serve.

Official website: 

Like us on Facebook 

Follow us on Instagram