This Chicken and Spinach Puree is a great addition to your baby’s favorite purees and provides a boost in essential vitamins and minerals. It has a very delicate taste, is easy to digest and is packed with protein and iron, which are ESSENTIAL for your baby’s development. It’s a perfect stage 1 baby food!

• Packed with protein, healthy fats, essential vitamins, iron and zinc
• Great to combine with other fruit or veggie purees that your baby loves
• Budget-friendly
• Simple and easy
• Healthier than most store-bought baby foods, especially commercial meat purees
• Can be added to an array of recipes as an incognito way to get your older picky eaters to eat their meat and veggies (Hidden Veggie Enchiladas)
• No fancy equipment needed
• Freezer-friendly

Generally speaking, it’s recommended to wait until your baby is 7 to 8 months old to begin introducing meat into their diet.

Chicken is extremely high in protein and iron. It’s one of the most easily digested meats and is often recommended to be baby’s first meat. Turkey is normally the runner up, followed by red meat. I (Kalie) started feeding my girls veggie purees at 6 months, incorporated meats around 7 months and began introducing fruit and grains at 8 months. If you want to know more about why I chose this order, CLICK HERE.

By pureeing and introducing foods that aren’t as common, such as beets and asparagus, my girls got accustomed to an array of different whole foods at a very young age. To this day, our family enjoys a huge variety or nutrient-dense foods with no pushback. I attribute much of this to the foods the girls ate from the time they were little.

Making your own purees is simple and can easily be done while multitasking around the house. There are really only three steps:

1. Cook
2. Add meat + liquid to the blender or food processor and puree
3. Divvy out and freeze

• Sheet pan and aluminum foil
• A food processorr or high-powered blender
• Mason jars, airtight containers or an ice cube tray and a Ziploc bag for storing

For many of us, spending a few extra hours in the kitchen isn’t feasible, but making a little extra of something we already plan on preparing is 100% doable.

Any time I make a puree, I prepare a large quantity, divide it into small portions and store the extras in the freezer for future meals. This is one of the BEST ways to simplify pureeing and successfully incorporate real-food purees into your baby’s diet. It also provides you with a variety of options to choose from as you build up a stock of different purees in your freezer.

Every day or two, you can take a peek in the freezer and choose the puree(s) you want to feed your baby over the next few days. Thaw the puree(s) in the fridge overnight and serve them cold, lukewarm, as-is or mixed with other purees.

You can also add a little sauce (like pesto or marinara sauce) or a seasoning for additional flavor once your baby gets older (just avoid salt).

It’s important to be aware of texture and consistency when introducing all new foods to your baby. This allows you to make sure the food is in a form that your baby can safely handle without choking.

Every child is different and develops at their own individual pace, but most babies are ready for solids between 4 and 6 months.

As with anything related to your baby’s health, it’s best to consult with your child’s pediatrician for baby food recommendations during the first 12 months. Here are the general stages broken down.

Stage 1 baby foods are single-ingredient foods that are very thin in consistency. They’re served to babies who are just being introduced to solids and are typically between 6 and 7 months of age.

If you’re pureeing a stage 1 baby food, you’ll need to thin the puree out until it reaches a smooth texture, can easily be dissolved with saliva and doesn’t require chewing.

For this chicken puree, you can do that by adding a little water or broth during the pureeing process. You can also use formula or breast milk to thin the puree but should wait to do so until you plan on serving it.

At this stage, it’s recommended to only introduce one new food at a time and to wait 2 to 3 days before introducing another new food. This allows you to watch for any allergic reactions or digestive setbacks.

Once your baby has done well with stage 1 solids and has tried multiple foods, it is safe to advance to stage 2 baby food (8-9 months). At this point, the purees your baby eats can be a little thicker in texture with some mashable bits.

This is also when parents often start combining purees together to create a mini meal, such as carrots, sweet potatoes and chicken or when they begin introducing mild spices (excluding salt). 

By stage 3 (10+ months), your baby should be ready for chunkier purees or mashed foods that require some, but not much, chewing. These foods should be soft in nature so they’re easy to eat.

By this stage, you may no longer need to add liquid to your puree to thin it out. This depends on both your baby and the texture of the food you’re serving.

Think thick, blended foods with tiny chewable chunks. 

This Chicken and Spinach Puree goes far beyond just a wonderful baby food. If you have picky eaters at home, it can be added into some of their favorite meals in an incognito way.

This allows you to feed them chicken and/or spinach without receiving pushback. It also allows them to slowly acquire a flavor for the food you’re secretly adding.

An example of this would be adding a little Chicken and Spinach Puree into one of your kids’ favorite dishes, such as mixing it into their bean and cheese stuffed enchiladas or in Hidden Veggie Macaroni and Cheese.

While this baby food is great by itself, it can easily be combined with some of your baby’s other favorite purees once they’re ready for Stage 2 foods.

One of Isla’s favorites was apple, chicken and spinach. To do this, we simply steamed the chicken with slices of a Pink Lady Apple and pureed the chicken, apples and spinach together. Pink Lady Apples have a slightly tart, yet sweet flavor that pairs well with this puree. Another one of her favorites was a chicken, pear and carrot puree.

• Broccoli
• Carrots
• Peas
• Sweet potato
• Apples
• Mango
• Pear

Once you have the puree blended to the consistency you want, let it cool completely and transfer it into airtight containers.

When Isla was a baby, she was only eating a tablespoon or two of solids at each meal. Because she wasn’t eating large quantities, we used 4-ounce glass containers to store and freeze all her purees. This kept them fresh and ensured they’d be used within 2 to 3 days of thawing. Once her portions increased (around 10-11 months), I began using 8-ounce glass mason jars so we didn’t have so many containers and dishes.

My Favorite Storage Containers

• Sage Spoonfuls Baby Food Storage Containers: These 4-ounce glass jars are perfect for storing smaller portions. Now that the girls are older, we use them to freeze single-servings of hummus and pesto sauce.
• 8-ounce mason jars

If you plan to use the puree within a few days, transfer it into an airtight container and store it in the fridge for up to 4 days. Label each container with the type of food and date so you can keep track of which purees to use first.

This Chicken and Spinach Puree is extremely freezer friendly. In fact, we always make a double batch so we have some on hand for future meals. You can use two methods to freeze your purees depending on personal preference: freeze them in small cubes (some prefer this for stage 1 eaters who consume less) or freeze the purees in containers. We found the container method to be the easiest, but it’s entirely up to you and what works best for your family.

When freezing purees, make sure to label each container with the type of food, amount (in cups or ounces) and date so you can easily keep track of which purees to use first.

Cubes

Spoon the puree into an ice cube tray, wrap the top with plastic wrap so the puree isn’t exposed to the elements and freeze overnight. Once frozen, pop the puree “ice cubes” out of the tray and transfer them into a labeled Ziploc bag. Remove excess air from the bag, seal and store in the freezer.

Containers

Place the puree in 4–ounce or 8-ounce mason jars or airtight containers. This puree will keep in the freezer for up to 3 months.

To defrost the puree in the refrigerator

Place frozen puree cubes into a jar or serving dish, cover and place in the refrigerator to thaw overnight. If you stored the puree in a jar or storage container, simply place it in the fridge to thaw.

To defrost in a water bath

If you’re crunched for time, set the jar or container in another bowl that’s filled with lukewarm water. Replace water as needed. Once defrosted (30-60 minutes depending on volume and temperature), portion out what you’ll be using and refrigerate the remaining puree.

• Organic: Harmful chemicals, pesticides and preservatives are heavily used these days, so we recommend organic meat whenever feasible. This is especially important for babies because their bodies are still developing and are extremely sensitive to exposure.
• Tender chicken: Baby or adult, no one likes hard, chewy and overcooked chicken. There are quite a few ways you can prepare your chicken, including baking, boiling, and cooking it in the slow cooker, but we’ve recently discovered that steaming it in aluminum foil keeps all the juices inside.
• Bulk prepping: If you’ve followed our journey, you know how much we absolutely LOVE (and live by) cooking meals in bulk. The leftovers simplify future meals and save SO MUCH TIME! We take a similar approach when pureeing. While everything is out, we make extra for the rest of the week and some to freeze for future meals.
• Reheat gently: If you are freezing some of this puree, reheat it in 15-second intervals. You don’t want to recook the chicken or heat the puree to the point that it would burn your baby.

• Babies’ First Foods (What to Choose & How to Puree Your Own Baby Food)
• Carrot Puree
• Teaching Your Toddler to Eat Healthy
• How to Cook with Your Kids (By Age and Stage)
• Simple Secrets to Getting Your Family to Eat Healthy Foods

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