Baby Food Meal Prep Guide

6-8 MONTHS
GROCERY CHECKLIST
Cauliflower
Broccoli
Fresh or frozen peas
Sweet mini peppers
Carrots
Sweet potatoes
Fresh or frozen mango
Apples
Oat flour
Barley flakes
Cinnamon
Skinless, boneless chicken thighs
Unsalted chicken bone broth
Breast milk or formula

NOTES

HEALTHNUTNUTRITION.CA
 Steam Roasted
Cauliflower Mash
INGREDIENTS

1 head of cauliflower, cut into florets

1 cup filtered water
*Breast milk or formula (optional for blending)

DIRECTIONS

1. Pre-heat oven to 400F. Spread out the florets onto a lined

baking sheet, add water, cover and roast for 50-60 min or until
lightly golden on edges and fork-tender.
2. Transfer cauliflower to a medium bowl and using a blender or food
processor, puree until smooth. You can add formula/breast milk or
water to adjust the consistency.
3. Store in an airtight container in the fridge for up to 3 days or in
the freezer for 3-6 months.

HEALTHNUTNUTRITION.CA
 Sweet Pepper Medley
Mash
INGREDIENTS

1 lb bag of sweet mini peppers, deseeded and sliced

½ cup cauliflower mash
*Breast milk or formula (optional for blending)

DIRECTIONS

1. Steam peppers covered, for 15-20 min until fork tender.

2. Transfer peppers and cauliflower mash to a medium bowl and
using a blender or food processor, puree until smooth. You can
add formula/breast milk or water to adjust the consistency.
3. Store in an airtight container in the fridge for up to 3 days or in
the freezer for 3-6 months.

HEALTHNUTNUTRITION.CA
 Steamed Chicken
Thighs in Bone Broth
INGREDIENTS

1 lb boneless skinless chicken thighs

Unsalted chicken bone broth

DIRECTIONS

1. Steam chicken covered, in broth for 15-20 min until fully cooked.
2. Transfer cooked chicken to a medium bowl and using a blender or
food processor, puree until smooth. You can add formula/breast
milk or water to adjust the consistency.
3. Store in an airtight container in the fridge for up to 3 days or in
the freezer for 3-6 months.

HEALTHNUTNUTRITION.CA
 Steam Roasted Carrots
INGREDIENTS

6 large carrots, peeled and ends removed

1 cup filtered water
*Breast milk or formula (optional for blending)

DIRECTIONS

1. Pre-heat oven to 400F. Spread out carrots onto a lined baking

sheet, add water, cover and roast for 50-60 min or until lightly
golden on edges and fork-tender.
2. Transfer carrots to a medium bowl and using a blender or food
processor, puree until smooth. You can add formula/breast milk or
water to adjust the consistency.
3. Store in an airtight container in the fridge for up to 3 days or in
the freezer for 3-6 months.

HEALTHNUTNUTRITION.CA
 Broccoli + Peas Mash
INGREDIENTS

½ head of broccoli, cut into florets

1 cup fresh or frozen peas
*Breast milk or formula (optional for blending)

DIRECTIONS

1. Steam broccoli and peas covered, for 15-20 min until soft and
fork-tender.
2. Transfer veggies to a medium bowl and using a blender or food
processor, puree until smooth. You can add formula/breast milk or
water to adjust the consistency.
3. Store in an airtight container in the fridge for up to 3 days or in
the freezer for 3-6 months.

HEALTHNUTNUTRITION.CA
 Roasted Sweet Potato
INGREDIENTS

4-6 medium sweet potatoes

*Breast milk or formula (optional for blending)

DIRECTIONS

1. Pre-heat oven to 400F. Spread out sweet potatoes onto a lined

baking sheet, stab with a fork a few times to provide holes for
steam to escape when roasting. Roast for 50-60 min or until fork
tender and caramelization starts to form.
2. Remove from the oven and allow to cool. slice down the middle of
each potato with a knife and scoop out the soft middle. You can
either do a quick mash using a fork or transfer to a medium bowl
and using a blender or food processor, puree until smooth. You
can add formula/breast milk or water to adjust the consistency.
3. Store in an airtight container in the fridge for up to 3 days or in
the freezer for 3-6 months.

HEALTHNUTNUTRITION.CA
 Oat and Barley Cereal
INGREDIENTS

1 cup oat flour (I just grind mine from whole oats in a blender)
1 cup barley flakes
2 cups filtered water
½ tsp cinnamon
½ cup breast milk or formula

DIRECTIONS

1. In a medium saucepan, add the water and bring to a boil.

2. Stir in oat flour, barley flakes, milk and cinnamon and lower heat
to medium-low, covered. Cook for 10 minutes, stirring
occasionally.
3. Remove from heat and allow to cool before serving or storing.
4. Optional- You can mix in pureed carrots or sweet potatoes,
flaxseed or berries.
5. Store in an airtight container in the fridge for up to 3 days or in
the freezer for 3-6 months.

HEALTHNUTNUTRITION.CA
 Mango Lime Puree
INGREDIENTS

4 cups fresh or frozen mango chunks

Juice from ½ of a lime

DIRECTIONS

1. In a medium bowl, blend together mango with lime juice until you
have a smooth sorbet-like consistency.
2. Store in an airtight container in the fridge for up to 3 days or in
the freezer for 3-6 months.

HEALTHNUTNUTRITION.CA
 Cinnamon Applesauce
INGREDIENTS

6 medium apples, peeled and chopped

¼ cup filtered water
¼ tsp cinnamon

DIRECTIONS

1. In a medium saucepan, add in chopped apples, water and

cinnamon and bring to a boil.
2. Once simmering, lower heat to low and cover. Cook for 20-15
minutes or until the apples are cooked through and very soft that
you could easily mask with a fork.
3. Remove from heat and either mash with a fork for a more texture
consistency or blend for a smooth consistency.
4. Perfect served warm or chilled as is or on oatmeal or yogurt.
5. Store in an airtight container in the fridge for up to 3 days or in
the freezer for 3-6 months.

HEALTHNUTNUTRITION.CA