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Stages of Food

Perfect Purees

Stage 1

Perfect Purées (6-8 months)

Finely blends veggies for nutritious, wholesome purées — your baby's first introduction to solid food.

Apple Purée

Apple Purée

Ingredients
  • 1 apple, peeled, cored, steamed
  • 1/4 cup breast milk, prepared formula, or water
Directions
  1. Add completely cooled ingredients to the Baby Bullet Short Cup
  2. Twist on the Baby Blend Blade.
  3. Purée until you have achieved the proper smoothness.
Note
  • Add less water if you want a thicker food or more water for a thinner purée.
Avocado Purée

Avocado Purée

Ingredients
  • 1 avocado, peeled and pitted
  • 1/4 cup breast milk, prepared formula, or water
Directions
  1. Add completely cooled ingredients to the Baby Bullet Short Cup.
  2. Twist on the Baby Blend Blade.
  3. Purée until you have achieved the proper smoothness.
Note
  • Add less liquid if you want a thicker purée or more liquid for a thinner purée.
Banana Purée

Banana Purée

Ingredients
  • 1 banana
  • 1/4 cup water
Directions
  1. Add completely cooled ingredients to the Baby Bullet Short Cup.
  2. Twist on the Baby Blend Blade.
  3. Purée until you have achieved the proper smoothness.
Note
  • Add less liquid if you want a thicker purée or more liquid for a thinner purée.
Tasty Textures

Stage 2

Tasty Textures (9-12 months)

Easily adjust to make thicker blends for your baby's next stage of feeding.

Chicken, Brown Rice, Squash

Chicken, Brown Rice, Squash

Ingredients
  • 1 yellow squash
  • 1/2 cup chicken breast, fully cooked, diced
  • 1/2 cup brown rice, cooked
  • 1/8 - 1/4 cup chicken or veggie broth, low-sodium
Directions
  1. Steam or boil yellow squash until very soft and tender.
  2. Cool yellow squash immediately.
  3. Twist the Baby Blend Blade onto the Batchbowl.
  4. Add completely cooled ingredients to the Batchbowl and secure lid.
  5. Purée until you have achieved the proper smoothness
Note
  • At this stage, thicker purées are better for your baby. But if Baby is having a hard time swallowing the thicker food ‐ or keeps pushing the food out ‐ stick with a thinner purée for a few more weeks.
Turkey, Rice & Carrot

Turkey, Rice & Carrot

Ingredients
  • 1 carrot, peeled
  • 1/2 cup turkey breast, fully cooked, diced
  • 1/2 cup bown rice, cooked
  • 1/2 cup chicken or veggie broth, low-sodium
Directions
  1. Steam or boil carrot until very soft and tender.
  2. Cool carrot completely.
  3. Twist the Baby Blend Blade onto the Batchbowl.
  4. Add completely cooled ingredients to the Batchbowl and secure lid.
  5. Purée until you have achieved the proper smoothness.
Note
  • At this stage, thicker purées are better for your baby. But if Baby is having a hard time swallowing the thicker food ‐ or keeps pushing the food out ‐ stick with a thinner purée for a few more weeks.
Banana-Pineapple Yogurt

Banana-Pineapple Yogurt

Ingredients
  • 1/2 cup pineapple, fresh
  • 1 cup yogurt, plain, all-natural
  • 1/2 banana (or 2 oz banana purée)
Directions
  1. Twist the Baby Blend Blade onto the Batchbowl.
  2. Add the ingredients to the Batchbowl and secure lid.
  3. Pulse until you have achieved the proper texture.
Note
  • At this stage, thicker purées are better for your baby. But if Baby is having a hard time swallowing the thicker food ‐ or keeps pushing the food out ‐ stick with a thinner purée for a few more weeks.
Mini Meals

Stage 3

Mini Meals (1+ years)

This blend incorporates small bits of soft veggies in the mix helping your baby transition to chewing whole foods.

Egg Yolk & Avocado Omelet

Ingredients
  • 3 egg yolks
  • 2 tb. parmesan cheese
  • Light sprinkle of salt and pepper
  • 1/2 avocado
Directions
  1. In the Baby Bullet Short Cup, add the eggs, cheese, salt and pepper. Blend for 30 seconds. This will help the eggs to get fluffier.
  2. Grease a medium griddle heated to low/medium. Once the pan is hot, add the egg mixture. Allow the eggs to cook through, a couple of minutes, or until the top is almost cooked. Using a spatula, flip the eggs like a pancake.
  3. Cook for 30 seconds or so. Remove from heat.
  4. Add the eggs to a plate. Mash the avocado on top. Roll the omelet up and cut into little rolls. Serve immediately.

Avocado Cream Cheese Turkey Sandwich

Ingredients
  • 2 slices whole wheat toast
  • 1 avocado
  • 1/4 cup cream cheese, room temperature
  • 1 slice turkey breast
  • Butter
Directions
  1. Blend the avocado and cream cheese in the Baby Bullet Short Cup and spread over one slice of toast.
  2. Place the slice of turkey on top, then top with the other slice of bread.
  3. Grease a skillet with butter and heat each side of the sandwich until slightly toasted.
  4. Cut out fun shapes using a cookie cutter.

Banana-Berry Totsicles

Ingredients
  • 2 bananas
  • 1/2 cup raspberries
  • 1/2 cup blueberries
  • 1/4 cup water
Directions
  1. Add the ingredients to the Batch Bowl and blend until smooth.
  2. Use the Soft-Tip Spatula to spoon the ingredients into the Batch Tray.
  3. Fill as many cups as you can.
  4. Cover the Batch Tray with plastic wrap and poke plastic spoons through to insert a spoon into each filled cup.
  5. Freeze until hard like an ice pop.
  6. Serve and enjoy!