Baby R meal plan, 6th month, 2nd week

Sun, 11 Mar
Breakfast: Banana milk cereal
Lunch: Creamy apple pureé
Supper: Mixed root vegetables pureé

Mon, 12 Mar
Breakfast: Brown rice cereal
Lunch: First fruit pureé (rock melon)
Supper: First vegetable pureé (carrot)

Tue, 13 Mar
Breakfast: Green bean cereal
Lunch: Apple and pear pureé
Supper: Mixed root vegetables pureé

Wed, 14 Mar
Breakfast: Brown rice cereal
Lunch: Cream of pear pureé
Supper: Sweet vegetable pureé

Thurs, 15 Mar
Breakfast: Banana milk cereal
Lunch: Papaya or rock melon fresh fruit
Supper: First vegetable pureé (sweet potato)

Fri, 16 Mar
Breakfast: Green bean cereal
Lunch: Pear pureé
Supper: Creamy vegetable pureé

Sat, 17 Mar
Breakfast: Brown rice cereal
Lunch: Avocado & banana/rock melon
Supper: Baked sweet potato and carrot pureé

-Recipes-

First vegetable pureé (4 portions, Freezable)

350 g carrots/potatoes/sweet potatoes and swede

Peel and wash the veggies
Chop or slice into even size pieces
Steam or set over boiling water and cook until tender (15-20 min)
Puree in a blender or food processor until very smooth together with some of the cooking liquid or water from the bottom of the steamer

Mixed root vegetable pureé (6 portions, Freezable)

Carrot/potato/sweet potato/pumpkin/swede

Mix and match a selection of three root veggies. Use approximately 175 g of each
Pureé each veggies on your selection and mix them together

Sweet vegetable pureé (4 portions, Freezable)

500g butternut squash (pumpkin) or pumpkin
Peel and de-seed a squash or slice of pumpkin, then pureé the pumpkin into thin consistency

Baked sweet potato and carrot pureé (4 portions, Freezable)

1 medium sweet potato (200g)
100g carrots, peeled and sliced
2 to 3 tbsp milk
Pre heat oven to 190C
Wash and dry the sweet potato and prick all over with a fork
Bake in the oven until tender (45 min)
Steam or boil the carrots until tender (20 min)
Allow the sweet potato to cool down, then cut in half and scoop out the flesh
Pureé together with the cooked carrot and milk

Creamy vegetable pureé (2 portions)

1 tbsp baby rice
3 tbsp milk
4 tbsp vegetable puree
Mix the baby rice and milk together (follow the packet instruction) and stir into the vegetable pureé

First fruit pureé (2 portions, Freezable)

2 medium dessert apples or ripe pears, peeled and cored
2 tbsp milk or pure unsweetened apple juice
Chop the apple/pear into small, even sized pieces
Put the fruit into a heavy-based saucepan with the water, cover and cook over a low heat until tender (6-8 min for apples, 4 min for pears)
Blend the fruit into smooth pureé using some of the cooking liquid