Olsen Baby Food

1. Cut sugar pumpkin (the kind meant to be baked and eaten!) in half, scoop out seeds
2. Place an inch of water in a baking pan, then place the halves "face" down in the pan. Check on water level while baking
3. Bake in a 375-425 F degree oven for 40 minutes to 1 hour, or until the “shell/skin” puckers and halves feel soft then scoop squash “meat” out of the shell
4. Place pumpkin "meat" into your choice of appliance for pureeing and begin pureeing.
5. Add water as necessary to achieve a smooth, thin consistency.

6. You can also peel the pumpkin, scoop out the seeds and then cut into chunks and boil/steam until tender (like when boiling potatoes for mashed potatoes) then follow steps 4 and 5.

1. Soak dried prunes in warm water until they plump up or steam gently.
2. Once plump and tender, toss into food processor or blender and begin to puree.
3. Add liquid without sparing any. Prunes tend to become a pasty gluey consistency when pureed and the more water you add, the easier it is to puree to a texture your baby will tolerate.

Steam or Bake or Blanch Peaches - these methods work for nectarines, plums and pears as well. We HIGHLY recommend giving baked peaches a try at least once! You will find they are more tasty when baked. Why not try baking for all fruits?

Steam until tender in a scant amount of water.
Puree using the leftover cooking liquid.  You may need to mix in another fruit as plum purée has a tendency to be rather tart and/or bitter

Use the leftover cooking water if needed but Pears tend to be very runny and watery without adding liquid. 
Add some baby cereal to thicken if needed.

If your infant is currently not eating yogurt and/or you do not wish to use any juice, simply peel, de-seed and mash the mango with some water until the proper consistency for Your Infant is achieved.

1. 1/4 cup sliced, soft, seedless melon, rind removed
2. Puree or mash with a fork - add cereal (if desired) to thicken up the melon achieve a smooth, thin consistency.

1. Peel ripe kiwi
2. Puree or mash with a fork - add cereal (if desired) to thicken and
achieve a smooth, thin consistency.

1 cup blueberries
1 whole banana
1 cup plain yogurt
2 tablespoons wheat germ

For Babies: Use 1 cup of your already made blueberry puree OR Microwave the blueberries just until the juices start to run, about 30 seconds. Place the banana, yogurt and blueberries in a blender and puree until smooth.

For Toddlers: Slice the banana. Microwave the blueberries just until the juices start to run, about 30 seconds. Place a little yogurt in a dish and top with banana slices, blueberries, wheat germ and serve. This will make 2-3 servings.

1. 1/2 pint of blueberries (fresh or frozen)
2. 4 c. water
3. Bring water to a boil. Add blueberries and simmer for 15 minutes until soft.
4. Reserve liquid and use a slotted spoon to transfer blueberries to
blender/processor/mixer and puree.
5. If needed, add some of the liquid to blueberries.
6. Add cereal (if desired) to thicken up
*You can save the liquid to serve as juice or to blend in with cereals etc..

**Many believe that blueberries fall under the "no berries until after age 12 months old" rule. Blueberries are not really a common allergen - they are not in the "berry" family. Blueberries are related to cranberries - cranberries appear on many lists of "least allergenic foods" Blueberries are not related to
strawberries, raspberries and the like. Those "true" berries may be mild to highly allergenic. In the book, Managing Allergy and Intolerance in the Allergic Infant (published for Health Care Professionals and The General Public), blueberries are recommended between 6-9 months old. There are also several other pediatric allergy books that say that blueberries are ok from 6-9 months old as well.