3 Cheese and Vegetable Combinations for 6-Month Babies

Baby vegetable and cheese purees

Is your baby halfway to a year already? It's time of weaning and starting a slow transition from breastfeeding to the bottle and to baby foods.
Pediatricians say this moment shouldn't occur earlier than 5 months unless particular situations require it happens before. Anyway, it shouldn't be later than 6 months. Our suggestion is to give the child enough time to adapt his body and taste to the new foods: let him or her try the new recipes gradually and try to understand his/her preferences.

Foods for 6-Month Old Baby

Green light for fruit and vegetable purees. The first feeding might be a soup of vegetables (carrots, potatoes, zucchini, for example);
Start with the following fruit and vegetables: apple, pear, plum and banana, apricots and peaches, potato, carrot, zucchini and pumpkin, celery, leek, onion, salad, fennel and spinach. Remember that it's better to avoid tomatoes, citrus fruits and egg white up to 12 months.

You can also introduce blended meat (organic and just 1/2 teaspoons until the 8th month) and light fish as cod and plaice fillet.

Is Cheese Good for Babies?

As to cheeses, as we said in our post about cheese for babies, you can introduce it already when your baby is 6 month, in the same amount as meat (but never cheese and meat together at this stage), that is one or two teaspoons twice a week: Parmesan cheese, ricotta, stracchino and robiola. After the 8th month you can also add Quartirolo, Gruyere, Fontina. Avoid too fatty cheeses and try to use artisanal cheese without preservatives.

Vegetable and Cheese Recipes for Babies

Now let's see some healthy baby food recipes. Vegetable broth will be necessary for almost of all your recipes, so we recommend to make a pan of broth once a week, pour it in small class jars and and store it in your freezer. It will be ready for use and no worries for a couple of weeks!  Just bring a pan of unsalted water and vegetables like zucchini, carrot, potato, fennel, lettuce, spinach to a boil. Drain and let cool before freezing.

Pumpkin and Sweet Potato Puree with Parmesan

Clean the pumpkin, cut it into pieces and put it in boiling unsalted water, along with half a diced sweet potato. If you prefer you can steam-cook them. When the vegetables start to soften, drain and mash with a potato masher or a fork. Add some vegetable broth as to get a creamy but not too liquid puree. Season with a little oil and Parmesan cheese.

Pumpkin and Sweet Potato Puree

Pumpkin, Carrot and Lettuce Puree with Stracchino

Dice and boil a pumpkin, a carrot and a few leaves of lettuce, drain and blend. Add half cup of vegetable broth, a teaspoon of oil, a tablespoon of rice cream and a tablespoon of Stracchino cheese.

Pumpkin, Carrot and Lettuce Puree

Carrot and Rice Puree with Robiola

Preheat two ladles of broth. Add two boiled or steamed carrots and blend. Bring to a boil and add cream of rice until you reach the consistency you prefer. Mix well and add with a little oil and a teaspoon of Robiola.

Once again, make a bigger quantity of each puree and freeze it in small jars.

Main image: Rainbow, CC BY 2.0