Sprouts Farmers Market

Sprouts Farmers Market


Baby food is growing up! According to Janet Little, nutritionist for Sprouts Farmers Market, the latest trends in baby foods include sophisticated flavors, more protein and fiber, a shift back to jars and organic ingredients .

With four locations in the metro you can find a range of baby food products at Sprouts – for up to 25% off from May 6th – May 13th— or if you have the time, you can try your hand at another baby food trend – making your own. Here are some DIY tips and recipes from Janet.

Homemade Baby Food

Homemade Baby Food

DIY Tips:
· Keep all tools and work spaces spotlessly clean, washing with hot, soapy water and rinsing in hot water or use a dishwasher if possible.

· Choose organic produce whenever possible.

· Wash fruits and vegetables thoroughly before peeling.

· Use a blender or food processor to speed preparation. Add formula, juice or cooking water to thin the food.

· Start with a thin, smooth, easy-to-swallow puree. As your baby grows and chewing and swallowing reflexes mature, the consistency can be thickened.

· Make larger batches so you can portion them out in ice cube trays to freeze. Then put them in plastic storage bags. Take cubes out, heat and serve.

· Avocados or bananas may be mashed and served in a variety of ways. They do not require cooking.

Sweet Potato
4 oz sweet potato, finely diced

1 cup water
In a pot, bring the diced sweet potato and water to boil, for about 15 minutes or until it reaches the desired consistency that you like. It should break down quite a bit after the boiling. If not, you can use the back of the spoon to mash the sweet potato to the desired texture. To make a silky smooth sweet potato puree, you can blend it with a blender. Let cool and serve.
Purple Carrots
1 bunch purple carrots – about 10 carrots

Small amount of water


Peel and slice carrots. Place in a steaming basket over boiling water and steam for 20-25 minutes or until tender. Adding a little bit of water (do not use your cooking water), purée the carrots. Let cool and serve. If freezing, remove the frozen purée from the trays and place in a freezer bag and mark to be used within 3 months.
7 to 8 months
Start testing other fruits and vegetables and proteins such as lentils and meats in thicker purees. Still go one new ingredient at a time, but now mix a few together once you know your baby isn’t allergic.
Green Bean, Potato, and Kale Puree
1/4 pound green beans

1 large organic russet potato, peeled and sliced

4 large organic kale leaves, stems removed and coarsely chopped

1 cup organic chicken stock

3 tablespoons freshly grated Parmesan cheese

1 tablespoon extra-virgin olive oil

In a medium saucepan, combine beans, potato, kale, and stock and bring to a boil over medium heat. Reduce heat. Cook uncovered until potatoes are fork-tender, about 10 minutes. Transfer contents of saucepan to a blender and add Parmesan and olive oil. Puree until as smooth as you prefer. Serve warm.
Lentil and Apple Puree
1/2 cups lentils
2 1/2 cups water
1 tbsp olive oil
1 small organic red delicious apple, cored and diced

1 garlic clove, crushed
1 tsp ground cumin
1/2 tsp ground coriander
pinch cinnamon


Pour the water into a saucepan and add the lentils. Bring to the boil. Lower the heat and simmer the lentils until cooked – they should be tender and breaking down, about 25 to 35 minutes. While the lentils are cooking, heat the oil in a small frying pan and saute the diced apple and crushed garlic until tender, stir in all the spices and cook for a few more minutes. Cool briefly. Transfer the entire mixture to a blender and puree until smooth and serve.

Kansas City metro area locations:


8383 N. Booth Ave.
Kansas City, MO 64158

6061 NW. 64th St.
Kansas City, MO 64151


6821 W. 135th St.
Overland Park, KS 66223

8550 Maurer Rd.
Lenexa, KS 66219