Baby Food For 9 Months And Up: 3 Healthy and Yummy Recipes For Your Adventurous Eater

At six months, your child may be ready for complementary feeding, or the transition from exclusive breastfeeding to solid food. By her ninth month, “about half of your baby’s calories should come from food and the other half from breast milk or formula,“ says Dr. Alan Greene, MD, author of Feeding Baby Green, to Parents.

According to the National Nutrition Council (NNC), which is under the Department of Health, babies between 9 to 12 months can be fed four times a day and may be given 2 snacks in between. Ideally, each serving is around half a cup and chopped or diced well for easier consumption.

At this stage, you’ll notice that babies are more adventurous when it comes to tasting the food because they’ve learned that eating can be yummy. “So don’t be afraid to give her chopped-up nibbles from your plate or well-seasoned food,” says Parents. “If she wants more, feed her more, but if she pushes food away, don’t take it personally.”

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 Looking for baby food recipes that are easy to make? The NNC recently shared nutritious recipes for babies 9 to 12 months old on their Facebook page and we’ve compiled them below for easy access.

Note: Some of the recipes have iodized salt in the ingredients, but for kids 1-year-old and below, it is not recommended to add any salt into their food, so you may do without it when preparing these for your babies.

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Squash and cabbage soup with egg (kalabasa at repolyong sopas na may itlog)

Note: Egg may be a food allergen. According to the American Academy of Pediatrics, it may be more beneficial to introduce allergens to an infant’s diet when he or she is just a few months old and ready to eat solids. But it is important to ask your child’s pediatrician first before letting your infant eat eggs.

Yields two servings (1/2 cup per serving)
Preparation time: 5 minutes
Cooking time: 20 minutes

What you’ll need

• Measuring spoon
• Measuring cup
• Pot
• Ladle
• Knife
• Chopping board
• Small bowl

Ingredients

• 3 cups of water
• 1 cup cooked macaroni pasta
• ¾ cup squash, peeled and diced
• ¼ cup cabbage, sliced thinly
• 1 egg

Instructions

1. Wash vegetables and the egg before peeling and slicing. Cover and set aside.
2. Boil one cup of water.
3. Add the squash once the water boils. Cook for 10 minutes.
4. Mash the squash until it turns into a paste.
5. Add the pasta, squash, cabbage, and egg into the pot. Cook for five minutes.
6. Remove from heat and transfer one serving into a bowl. Cool and serve.

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Vegetable stew with fish (nilagang gulay na may isda)

Yields 6 servings (1 serving is equal to ½ cup of viand and 1 cup of rice)
Preparation time: 15 minutes
Cooking time: 20 minutes

What you’ll need

• Measuring spoon
• Measuring cup
• Pot
• Pan
• Ladle
• Knife
• Chopping board
• Big and small bowl

Ingredients

• 3 cups of water
• ¼ cup cooking oil
• 1 medium-sized tilapia, sliced into three pieces
• 2 pcs medium-sized taro (gabi), sliced lengthwise
• 1 cup of string beans (sitaw)
• 1 tomato, cut into four
• 1 cup squash, chopped into cubes
• 2 eggplant, sliced in half
• 1 cup alugbati leaves

Instructions

1. Wash vegetables before peeling and slicing. Cover and set aside.
2. Fry the fish until golden brown. Set aside.
3. Boil three cups of water in a pot. Place taro, string beans, and tomato. Boil for five minutes.
4. Place squash and eggplant inside the pot. Cook for five minutes.
5. Place alugbati leaves and fish. Set aside one piece for your baby. Make sure to debone and cut into small pieces (himayin).
6. Cook for three more minutes before serving.

Mixed vegetable stew (sopas na halo-halong gulay)

Note: For babies 12 months to 23 months

Yields 1 and ½ servings (1 serving is equal to ½ cup soup)
Preparation time: 10 minutes
Cooking time: 20 minutes

What you’ll need

• Measuring spoon
• Measuring cup
• Pot
• Ladle
• Knife
• Chopping board
• Spoon
• Strainer
• Small bowl

Ingredients

• 3 cups of water
• ¼ cup carrots, peeled and diced
• 1/3 cup potatoes, peeled and diced
• 2 cups bottle gourd (upo), peeled and diced
• 1 tablespoon tomatoes, diced
• ½ cup cabbage, diced
• 3 cups porridge
• ¼ shredded chicken

Instructions

1. Wash all ingredients before peeling and slicing. Cover and set aside.
2. Put all ingredients in a pot with 3 cups of water. Boil for 20 minutes or until vegetables is cooked. Remove from heat.
3. Strain 1 cup of vegetables and mash to make 1/3 cup of soup.
4. Add 3 tablespoons of porridge into the stew. Mix well with the soup and vegetables. Place into a bowl and serve.

Looking for more recipes you can use for complementary feeding? Click here for baby food that you can make at home!

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