I’ve decided to make all of my kids’ food. OK, I’m not making my own cereals, those still come from a box. But as far as pureed fruits & veggies, I’m making as much of it as I possibly can. I didn’t really know ahead of time that I’d be “that person.” I have no moral objection to commercial baby foods, except that the times I’ve tried them have been on a dare (at a baby shower), and they were largely nasty. Then I started to realize that I had options other than the stuff in a jar, and that, frankly, homemade baby food isn’t just a crunchy hippie thing to do. (And crunchy, I’m not.) No, I have elected to make as much food for my kids as possible for a number of reasons:

• I like to cook! I’m home! Why not?
• If I make it, I know what’s in it. No weird starches or stabilizers of questionable nutritional value.
• It’s real food, with real flavors and textures. I can only hope this will help my children’s taste buds, though I know we’ll still go through a chicken fingers phase.
• It’s cheaper. Not that I’m a major penny pincher, but I’m paying less for better food and less waste (packaging). Sounds good to me.
• If I’m being completely honest with myself and you all, I have to admit that I find it sort of psychologically redeeming after not being able to breastfeed them.

Yes, I’m still talking about the breastfeeding that I stopped more than four months ago. Yes, I do still think it was the right decision for all of us, but that doesn’t mean I’m not still conflicted about it. And it’s not the primary factor behind my decision to make my own food. I actually really enjoy making it. I love seeing something at the grocery store and deciding my kids will try it. But there’s also a variety of reasons that I feel really good about that choice.

I’m not going to completely avoid all commercial food. It’s convenient for a reason. When we go to California next week (yes, we’re flying cross-country with two 7-month-olds, and no, I don’t want to talk about it), I will totally just get stuff from the store. But I’ll also take the opportunity to introduce my kids to the pure joy that is avocadoes. Mmm, baby guacamole.

I think one of the other things on my mind is trying to help my kids enjoy eating healthy, and hopefully encourage positive habits. I don’t plan on introducing juice any time soon (who needs it?), and I definitely won’t be adding any sugar to any of my purees. There’s so much sweet goodness in fruits, I see no need to add calories that are devoid of nutritional value. Yes, some of this is totally related to my own issues/struggles with food. But hey, if I can foster healthy habits in my kids (without being a total nutter), that’s a good thing.

Anyways, that’s what I’m up to. People assume it’s got to be so much work, but it really isn’t bad at all. I can throw some sweet potatoes in the oven or cook some apples on the weekend. Throw ‘em in the Cuisinart, freeze it in ice cube trays, and I’m good to go. The time-consuming part is the actual baby-feeding oatmeal/sweet potato carnage in my kitchen. Actually cooking it is no big deal at all. I get my guidelines (OK’d by my pediatrician, of course) from WholesomeBabyFood.com, if you want to check it out. I admit to being somewhat afraid of meat purees, but I’ll jump off that bridge in a couple of months.