6
Food
Starting
Age
Amount
Preparation
Approx.
Yields
Nutritional
Value
Carrots
6 to 8
months
6 oz . carrots peeled and cut into
½-inch pieces (about 1¼ cups)
Steam at least 20 minutes, until completely fork tender . Process,
alternating between Chop and Grind . Add reserved cooking liquid
(1 tablespoon at a time) and continue to process until desired
consistency is achieved, about 40 to 50 seconds .
½ cup
High in vitamin A,
beta carotene
Cauliflower
8 to 10
months
8 oz . of florets cut into 1½-inch
pieces
Steam at least 15 minutes until completely fork tender . Process,
alternating between Chop and Grind, for about 10 seconds . Add
reserved cooking liquid (1 tablespoon at a time) and continue to
process until desired consistency is achieved, about 25 to 30
seconds .
¾ cup
High in folate and
vitamin C
Chicken
(dark meat)
6 to 8
months
½ lb . thighs or legs, skin
removed
Bring to a boil in just enough water to cover . Simmer until chicken
is completely soft and falling off the bone, at least 1 hour . Carefully
remove and discard all bones, put meat into work bowl and pulse
to break up . Process, alternating between Chop and Grind for
about 30 seconds . Scrape bowl and add liquid (1 tablespoon at a
time) until desired consistency is achieved .
1 cup
Vitamin A, B3,
folate, some
vitamin C, iron
and essential
amino acids
Chicken/Turkey
(breast)
6 to 8
months
1 boneless, skinless breast
(about 6 to 8 oz .) cut in half to fit
steaming basket
Steam at last 15 minutes so that it is cooked through and moist .
Let cool slightly and then cut into 1-inch pieces . Pulse first and
then process by alternating between Chop and Grind for about 30
seconds . Scrape bowl and add liquid (1 tablespoon at a time) until
desired consistency is achieved, about 40 to 60 seconds .
¾ cup
B vitamins,
phosphorous,
potassium, iron
and essential
amino acids
Fennel
8 to 10
months
2 cups (1 large or 2 small bulbs)
thinly sliced, tough outer parts
removed
Steam at least 12 minutes, until completely fork tender . Process by
pulsing 2 to 3 times, then chop continuously for about 60 seconds .
Scrape bowl once during process time until a smooth purée is
achieved .
²∕³ cup
Vitamin C,
potassium, calcium
Fish
12
½ lb . fillet – salmon or white fish
Steam for about 10 to 25 minutes depending on type of fish and
thickness of fillet (salmon will take longer than fillet of sole) . Pulse
to break up, then process by alternating between Chop and Grind
for 10 seconds . Scrape bowl and add reserved cooking liquid
(1 tablespoon at a time) while chopping, until desired consistency
is achieved .
1¼ cups
Omega 3 and 6
fatty acids
Salmon – vitamin A,
folate, B12,
calcium,
phosphorous,
potassium
and selenium
Green Beans
4 to 6
months
8 oz . of beans washed, ends
trimmed and cut into 1-inch
pieces (about 2 cups)
Steam at least 20 minutes, until completely fork tender . Pulse
2 to 3 times and then process, alternating between Chop and
Grind . Scrape the sides of bowl and chop again, adding reserved
cooking liquid (1 tablespoon at a time) until desired consistency is
achieved .
¾ cup
Beta carotene,
vitamin A, calcium
Green Peas
6 to 8
months
1¾ cups (8 oz .) frozen green
peas
Steam for at least 15 minutes until completely fork tender . Pulse
to mash and add then chop, adding 1 to 2 tablespoons of cooking
liquid at a time until desired consistency is achieved, about 45 to
60 seconds .
7 oz .
Vitamin A, lutein,
folate
