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6 to 8 month Baby food

6–8 Months: Combo Flavors & Soft Textures

  1. Avocado & Banana Mash

 

Nutritionally Dense And Smooth

 

Ingredients:

 

½ ripe avocado

 

½ ripe banana

 

Instructions:

 

Place the avocado and banana in a bowl.

 

Use a forks to mash both until smooth.

 

Store properly fresh, slightly chilled or at room temperature.

 

✅ Avocados offer healthy fats and bananas are a rich source of potassium.

 

❄️ Doesn’t freeze well, consumes best for texture fresh.

 

  1. Sweet Potato & Chicken Puree

 

Very Satiating AND Protein Dense

 

Ingredients:

 

½ cup mashed sweet potato

 

¼ cup cooked and shredded or chopped boneless chicken breast

 

Several tablespoons of water, breast milk, or formula.

 

Instructions:

 

Steamed or boiled until softened Cut chicken until well done.

 

Combine ingredients in either a blender or food processor.

 

Pour additional liquids as necessary while blending until it’s smooth.

 

✅ Fantastic source of A and Iron Vitamins.

 

❄️ Ice cube trays make freezing for later use ideal.

  1. Oatmeal with Pear: High in Fiber & Easy on the StomachIngredients: 2 tablespoons of rolled or baby oatsA ripe pear that has been peeled, grated, or pureedHalf a cup of water or breast milk

    Directions: Cook the oats in milk or water over low heat for 5 to 7 minutes, or until they are tender.

    Cook for an additional one to two minutes after adding the grated or pureed pear.

    Before serving, let it cool.

    ✅ Reduces constipation and eases digestion. ❄️ Keeps for up to 24 hours in the refrigerator.

    4. Green Delight in a Spoon: Pea and Spinach Blend

    Ingredients: ½ cup of fresh or frozen peas

    Half a cup of baby spinach

    Water to blend and steam

    Directions: Steam spinach and peas together for 5 to 7 minutes, or until they are tender.

    Add a small amount of steaming water and blend until smooth.

    Serve warm or gently reheat in the refrigerator.

🥕 5. Iron-Rich and Subtly Sweet Lentil and Carrot Mash

Ingredients: 2 tablespoons of rinsed red lentils

Half a medium carrot, chopped and peeled

Half a cup of water

Directions: Simmer the carrots and lentils together for 15 to 20 minutes, or until they are both tender.

If necessary, drain extra water.

Blend or mash to the desired consistency (chunkier for advanced, smooth for novices).

Iron and protein-rich vegetarian food that freezes well in baby-safe containers.