Baby Food: The Courage to Make Your Own

Expectant mothers have great intentions . . .that die. Reality sets in, and hectic lives necessitate actions you vowed never to take, like feeding your child that strangely orange mac & cheese from a box. You know what I'm talkin' 'bout!

In the beginning, while I wasn't about to boycott the jarred stuff, I had a desire to experiment with homemade baby meals. I was surprised by how quick and easy they were to prepare with my trusty old blender, (Forget the expensive Beaba Babycook from Williams-Sonoma.) and I found a real sense of purpose- to raise a happy, healthy baby with an adventurous little palette.

It's comforting to know that there are alternatives to mass-produced food. Once I garnered the confidence to make my own, I knew that my daughter was gobbling up the freshest, most nutrient-rich foods possible. "The jarring process necessitates the use of very high heat under pressure, much more than you can generate when cooking at home. Unfortunately, many vitamins are destroyed by heat," says Lisa Barnes, founder of Petit Appetit, a cooking service for infants and toddlers in Northern California, and the author of The Petit Appetit Cookbook. I never would have blended black beans and yogurt if it wasn't for Barnes.

I recently stumbled upon a great website: NurtureBaby, founded by loving mother, Christen Babb. This site provides healthy, budget-sensitive, simple recipes for busy mommies. Take a minute and stop by.

As a new mom, it's empowering to know that you can make conscious decisions that will impact your child's health and well-being. And yes, sometimes that means packing jarred food. I love this motto: You do the best you can in every situation, and your best always changes. And when all else fails, trust your gut, and your tastebuds.