Wholesome feeding tips
- Make sure your baby has transitioned to a regular feeding schedule by now, a structure that includes three set meals a day, plus a midmorning and midafternoon snack. Some babies also need a bedtime snack, so be guided by your little one.
- Continue to avoid added salt until your baby is 12 months old, and take this opportunity to attune her palate to foods without a lot of added sugars.
- Babies at this stage love to explore. Let your little one touch and squeeze the food. By ten months he may be ready to practice with a fork and spoon.
- Don’t be alarmed if your baby chows down at one meal and then hardly eats at the next, or if he rejects a food he liked just yesterday. Babies’ appetites are always in flux, and they are still experimenting with flavors. Trust your baby, and never pressure him to eat.
- Your child may make a funny face when he tries a new food, but don’t give up as long as he continues to eat! At this stage most children are open to new foods, so continue to serve a variety and meet your baby’s frowns with smiles.
Rosemary Roasted Pears
Give your baby a head start on sophisticated flavors with this delicious twist on basic applesauce.
- 4 ripe (but not squishy) Bartlett pears (about 2 lbs)
- 2 teaspoons olive oil
- ½ teaspoon finely chopped fresh rosemary
- 2 tablespoons almond butter
- Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
- Peel and core the pears; slice each into 8 wedges. Toss the pears with the olive oil. Spread them out on the baking sheet and roast for 30 minutes or until tender and lightly golden brown. Cool slightly.
- Transfer the pears to a medium bowl. Mash the pears with a fork until you get the desired consistency for your baby. Stir in the rosemary and almond butter.
Makes about 2 cups
Age It Up: This pear sauce is scrumptious at any age. Make it part of a cheese plate, or spread it between two slices of toast for a satisfying breakfast or lunch.
Salmon, Kale, and Sweet Potato Smash
Superfood alert! Salmon, kale, and sweet potatoes all top the list of nutrient and an- tioxidant-rich foods. Be sure to run your fingers along the salmon to check for small bones. Use regular tweezers or fish tweezers to easily remove them.
- 1 medium sweet potato, peeled and cut into 1-inch chunks
- 2½ cups chopped Tuscan kale, thick stems removed
- 6 oz. salmon fillet, skinned and cut into 4 pieces
- 1.In a medium saucepan, bring 2 inches of water to a simmer. Place a steamer basket over the water. Add the sweet potato chunks. Cover and steam for 5 minutes.
- Add the kale and cook for another 3 minutes. Add the salmon and cook for 5 more minutes or until the vegetables are tender and the salmon is cooked through. Cool slightly.
- Transfer the vegetables and salmon to a bowl. Using an immersion blender, a potato masher, or a fork, mash until you get the desired consistency for your baby.
Savory Beef and Broccoli
Give your little one a sneak preview of stir-fries to come with this tasty, protein-rich meal.
- ¾ cup low-sodium beef broth
- ½ lb. strip steak or top sirloin, fat trimmed and cut into cubes
- 3 cups broccoli florets
- In a medium saucepan, bring the beef broth to a boil. Add the steak, making sure it is covered by the broth (add a bit more if necessary). Place the florets on top of the steak. They don’t need to be submerged. Cover the pan, reduce the heat to medium-low, and simmer for 15 minutes or until the steak is cooked through and the broccoli is very tender. Cool slightly.
- With an immersion blender, food processor, or knife and fork, mash the beef and broccoli until you get the desired consistency for your baby.
Curried Cauliflower and Chickpeas
Cauliflower, chickpeas, and curry are a classic Indian flavor combination.
- ½ cup low-sodium chicken broth (or vegetable broth or water)
- ½ cup water
- 4 cups cauliflower florets (about half a head)
- 1 cup canned chickpeas, rinsed and drained
- ½ teaspoon mild curry powder
- In a medium saucepan, bring the chicken broth and water to a boil. Add thecauliflower florets and the chickpeas. They won’t be covered by the liquid.Cover the pan, reduce the heat to medium-low, and simmer for 8 to 10 minutes or until the cauliflower is very tender. Cool slightly.
- Sprinkle in the curry powder. With an immersion blender, food processor, orknife and fork, mash the cauliflower and chickpeas until you get the desiredconsistency for your baby.
Comforting Chicken Soup
Let your baby find out early how satisfying chicken soup can be.
- 1½ teaspoons unsalted butter
- 1 leek, white and light green parts only, chopped
- ½ cup low-sodium chicken broth
- ½ cup water
- 1 medium Yukon gold potato, peeled and chopped
- 2 carrots, peeled and chopped
- 1 boneless, skinless chicken breast, cut into 1-inch chunks
- 1 teaspoon lemon juice
- Melt the butter in a medium saucepan over medium-low heat. Add the leekand cook until tender, about 5 minutes.
- Add the chicken broth, water, potatoes, and carrots to the pan. Bring to aboil. Reduce the heat to low, cover, and simmer for 10 minutes. Add thechicken, cover, and simmer for 8 more minutes or until the chicken iscooked through and the vegetables are tender. Cool slightly.
- Add the lemon juice. With an immersion blender, food processor, or knifeand fork, mash the chicken and veggies until you get the desired consistencyfor your baby.
Bolognese baby food
This recipe will keep you in sauce for the foreseeable future, and you’ll be glad once you see how much your little one loves it. Freeze some in small quantities to defrost quickly for your baby’s meals; freeze the rest in larger portions for the whole family to eat over pasta.
- 1 tablespoon olive oil
- 1 lb. ground beef
- 1 cup finely chopped onion
- 2 medium carrots, peeled and finely chopped
- 1 clove garlic, finely chopped
- ½ teaspoon chopped fresh rosemary
- 1 cup low-sodium chicken broth
- One 28-oz. can crushed tomatoes
- 2 tablespoons ricotta cheese
- ¼ cup cooked whole-wheat orzo
- Heat the olive oil in a medium-sized pot. Add the ground beef, onion, carrots, and garlic. Sauté over medium heat until the beef is no longer pink, about 8 to 10 minutes. Drain and return to the pot.
- Add the rosemary and stir to combine. Add the chicken broth and tomatoes. Bring the sauce to a boil. Reduce the heat to a simmer and cook, stirring occasionally, for 30 minutes. Remove from the heat and stir in the ricotta cheese.
- To serve, mix ¼ cup cooked orzo with 2 tablespoons of sauce. With an immersion blender, food processor, or knife and fork, mash the pasta and sauce until you get the desired consistency for your baby.
Sweet Spiced Chicken Stew
An immersion blender works particularly well when mashing this lightly spiced stew. Don’t be tempted to leave out the prunes. They add a deep and pleasing sweetness, plus they are excellent for your baby’s digestive health.
- ⅓ cup low-sodium chicken broth
- ½ cup water
- 1 boneless, skinless chicken breast, cut into 2-inch chunks
- 1 medium zucchini, thinly sliced into half moons
- 4 pitted prunes, chopped
- ½ teaspoon cinnamon
- ½ teaspoon ground cumin
- In a medium saucepan, bring the chicken broth and water to a boil. Add the chicken. Cover the pan, reduce the heat to medium-low, and simmer for 5 minutes.
- Add the zucchini, prunes, cinnamon, and cumin and stir. Cover and simmer for 10 minutes or until the chicken is cooked through and the zucchini is tender. Uncover and cool slightly.
- With an immersion blender, food processor, or knife and fork, mash the stew until you get the desired consistency for your baby.
Mighty Green Beans baby food
Quinoa and almond butter add a punch of protein to this appealing dish.
- 1 lb. green beans, trimmed
- 2 teaspoons olive oil
- 1½ cups cooked quinoa
- 2 tablespoons almond butter
- 4 mint leaves, chopped
- Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper.
- Toss the green beans with the olive oil. Spread on the prepared baking sheet and roast until tender, 15 to 20 minutes.
- In a large bowl, combine the green beans with the quinoa, almond butter, and mint leaves. Add 2 tablespoons of water. With an immersion blender, food processor, or knife and fork, mash the stew until you get the desired consistency for your baby. Add a tablespoon or more water if needed for smoother blending.
Beets in Yogurt with Dill
- 1½ cups chopped, cooked beets (about 10 oz.)
- 2 tablespoons plain, whole-milk Greek yogurt
- ⅛ teaspoon chopped dill
Forget the fact that these beets are smooth, creamy, and surprisingly sweet. They are worth making for the bright magenta color alone.
- Purée the beets in a blender until smooth.
- To serve, stir together 2 tablespoons beet purée with the 2 tablespoons
Greek yogurt. Sprinkle with the dill.
Makes about 1½ cups
Nutrition per serving (¼ cup): 40 calories; 3g protein; 2g fat (1g sat. fat); 4g car- bohydrates; 1g fiber; 3g sugars; 37mg sodium; 44mg calcium; 0mg iron; 87mg potassium; 5mg Vitamin C; 438IU Vitamin A.
Greek Fish and Tomatoes
I make a variation of this dish for my (grown-up!) personal chef clients. For a hit of brine I always roast some capers or pitted Kalamata olives along with the tomatoes. Let your older baby explore these flavors as well by serving them on the side.
- Olive oil
- 6 oz. red snapper fillet or other white fish, bones removed
- ½ cup grape tomatoes, quartered
- 2 tablespoons pitted Kalamata olives, halved, or 2 teaspoons capers
- ¼ teaspoon dried oregano
- Preheat the oven to 400°F. Rub a small baking pan with olive oil.
- Place the snapper on the prepared pan. Drizzle with ¼ teaspoon olive oil, spreading it over the fish with the back of a spoon or your fingers.
- In a small bowl, combine the tomatoes, olives or capers, ½ teaspoon olive oil, and oregano. Spoon over the fish. Most of it will land on the pan; that’s fine. Roast until the fish flakes easily with a fork, about 10 minutes. Cool slightly.
- Transfer the fish, tomatoes and any juices to a large bowl, leaving behind the olives or capers and the fish’s skin. With an immersion blender, food processor, or knife and fork, mash the fish and tomatoes until you get the desired consistency for your baby. Serve the olives or capers on the side.
What a treat! Buttery-soft banana is mixed with smooth and creamy pumpkin purée and spiked with cinnamon. Be sure to use a ripe banana for the sweetest flavor.
- 1 teaspoon unsalted butter
- 1 medium banana, sliced
- ¼ cup canned pumpkin purée
- ⅛ teaspoon cinnamon
- Melt the butter in a medium skillet over medium heat. Add the banana slices and sauté until lightly browned, about 5 minutes.
- Transfer the banana to a small bowl. Add the pumpkin and cinnamon. With a fork, mash the banana to get the desired consistency for your baby.
Fruity Tofu Pudding baby food
- 8 oz. silken tofu, liquid poured off
- 1 cup chopped nectarine (about 1)
- ¼ cup raspberries
- 1 tablespoon agave nectar
- Put all of the ingredients in a food processor and process until smooth, stopping occasionally to scrape down the sides with a rubber spatula.
- Transfer the pudding to a storage container and refrigerate for at least 4 hours or overnight.
Makes about 1 cup
Nutrition per serving (¼ cup): 66 calories; 3g protein; 2g fat (0g sat. fat); 10g car- bohydrates; 1g fiber; 8g sugars; 3mg sodium; 21mg calcium; 1mg iron; 185mg potassium; 4mg Vitamin C; 121IU Vitamin A
Tofu is a wonderful addition to the diet of vegetarian and non-vegetarian ba- bies alike. Inexpensive and high in protein, it has a mild flavor that plays well with both sweet and savory ingredients.