Carita Fambro

Carita Fambro- Food + Lifestyle Blogger at Seasoned To Taste. Content featuring simplified recipes 'seasoned' with layers of flavor for busy families utilizing whole ingredients!

I’m a foodie at heart. I love connecting with people over a meal and sharing my love by making tasty dishes for them to enjoy.

I am a southern girl at heart and wear it proudly. I’ve been away from the south for some time having lived in Southern California, South Texas and now Seattle! I’m grateful for the experiences and memories I’m making and hoping that’ll show through my recipes. To me, food truly tells a story that connects with us all.

Pancakes are an easy meal idea for teething babies and hungry toddlers. Toddler Friendly Zucchini Pancakes are the perfect meal idea and an easy way to incorporate veggies! With the option to serve for breakfast, lunch or dinner, this recipe will become your go-to for years to come!

Get the recipe here!


1

Kids Bamboo Bowl + Plate Set

I use these plates and bowls with my little!

$40

I love these plates and bowls because they are durable and provide easy cleanup.They are also fun in color and the perfect size for growing toddlers!

BUY NOW

2

Toddler Fork Knife + Spoon Set

The perfectly cutlery for growing hands!

$9.37

I love these utensils because they are the perfect size and ergonomically friendly!

BUY NOW

3

Egg-cellent Nonstick Egg Pan 5.5 inches

The perfect pan to make these pancakes!

$9

I use this pan when the little is alongside as it's small and light in weight. It's also affordable and nonstick which makes for easy cooking!

BUY NOW

4

Kids Craft Table

The perfect sized table for toddlers!

$78.15

I love this table because it gives my little a sense of independence while eating and doing crafts.

BUY NOW

The U.S. Food and Drug Administration recently announced a recall for Growers Express packaged fresh butternut squash, zucchini and butternut squash-based veggie bowls sold under the Green Giant Fresh, Growers Express, Signature Farms and Trader Joe’s brand names out of a Listeria monocytogenes contamination concern. Representatives from Growers Express did not immediately return Red Tricycle’s request for comment.

While there are no reported illnesses as of now, if you think you may have purchased the affected products, read on for more information on the recall.

Product Description: Growers Express Packaged Vegetables

The current recall includes the packaged varieties of butternut squash, cauliflower, zucchini and butternut squashed based veggie bowls sold under the Green Giant Fresh, Growers Express, Signature Farms and Trader Joe’s  names. The products were produced at a facility in Biddeford, Maine and were distributed to multiple states and retailers. Visit the FDA’s website for a complete list of products, states and retailers.

Why the Vegetables Were Recalled

The products were recalled out of a possible bacterial contamination concern. Listeria monocytogenes is an organism that can cause headaches, GI symptoms and stiffness. It can also lead to miscarriage or stillbirth in pregnant women.

Tom Byrne, President of Growers Express, said in a press release, “The safety of our consumers is our first priority.” Bryne also added, “We self-reported the need for this recall to the U.S. Food and Drug Administration and stopped production immediately after being notified of a single positive sample by the Massachusetts Department of Health. We are deep sanitizing the entire facility and our line equipment, as well as conducting continued testing on top of our usual battery of sanitation and quality and safety tests before resuming production.”

How to Tell If Your Veggies Were Recalled

According to the FDA’s website, the majority of recalled veggies have a “Best If Used By” date of Jun. 26 through Jun. 29, 2019. Visit the FDA’s website here for a full list of products and UPC numbers.

What Parents Can Do

If you have the affected products, don’t eat or serve them. Throw the products away and visit the Growers Express website here for more information.

—Erica Loop

Featured photo: Courtesy of Growers Express

 

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Trying baby led weaning or transitioning your child from purees into more solid foods? Jump right into baby finger foods. Even without many (or any) teeth, you’d be surprised what delicious real-food bites your tiny diner can enjoy. Here are 14 tasty recipes for baby’s first finger foods and kid-friendly baby led weaning foods.

photo: Ajale via Pixabay

1. Oven-Baked Falafel: This protein-rich dish from Pass the Plants is baked for a less-greasy texture, creating bite-size balls that are perfect for tiny fingers to pick up.

2. Crispy Baked Chicken Nuggets: Kids love chicken nuggets, and this super-kid-friendly recipe is free of egg, dairy and spicy seasonings young eaters may not like. You’ll find it on Kristine’s Kitchen.

3. Banana Toast: A twist on traditional French toast, this recipe from One Handed Cooks adds potassium-rich mashed bananas to the dipping mixture. Cut into strips, these make a yummy and easy-to-handle finger food.

4. Grain-Free Teething Biscuits: Created by a nurse, these grain-free teethers have a super nutritious ingredient list: coconut and cassava flour, applesauce, maple syrup, molasses, egg yolk, plus spices. The recipe also includes clove, a spice some say soothes teething pain.

5. DIY Yogurt Bites: You could buy similar snacks pre-made at the store, or save some cash and turn baby yogurt into bites with a cookie sheet, waxed paper and your freezer. Learn how thanks to DIY Danielle.

photo: KathrinPie via Pixabay

6. Pumpkin Banana Pancakes: All you need is a ripe banana, pumpkin puree, eggs and baking powder to whip up these healthy flapjacks for your baby. Serve with berries instead of syrup. Find the recipe at Healthy Food for Living.

7. Sweet Potato Chickpea Patties: Blend herbs, spices, chickpeas, sweet potatoes, whole grain flour and oat bran to make these hearty patties for your baby’s dinner. Find the recipe on Momtastic.

8. Banana Oatmeal Fingers: Cook oatmeal and banana together and then shape the mixture into easy-to-hold strips with the help of the instructions on Thrifty Fun.

9. Broccoli and Cheese Muffins: Yogurt, broccoli and cheese come together in these savory muffins that deliver veggies in a fun-to-eat way. Get the recipe at Baby Led Weaning.

10. Carrot Zucchini Parsnip Frittata Fingers: This frittata becomes finger food when baked and cut into strips. The three veggies in this recipe from Taste.com contain important nutrients for baby.

photo: iStock

11. Steamed Veggie Spears: No recipe needed for this one. Cut carrots and zucchini into strips and broccoli into florets. Steam themsofter for younger babies and harder for older totsand serve. The bright colors and interesting textures will encourage baby to take a taste.

12. Apple and Cheese Quinoa Balls: Here’s an easy way for your baby to eat this super grain. Mix cooked quinoa with grated apple, cheese and egg. Brush with olive oil and bake as directed in the recipe by Little Grazers.

13. Baby Turkey & Veggie Meatballs: Spinach, carrots and panko bread crumbs go into these baby-friendly, meaty bites created by Momma Always Knows.

14. Blueberry + Avocado Mini Muffins: You’d never guess these blueberry muffins contain vitamin-rich avocado just by tasting them. Get the genius recipe from Baby Foode.

Julie Seguss

 

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Pesto Is the Gateway Green (& a Sneaky Hack to Get Kids to Eat Their Veggies)

If you’re looking for a kitchen utility player that might open the floodgates to green eating, look no further. Pesto is perfect and it goes way beyond pasta. Pesto converts “take out the green stuff” people into green-eating machines—on the daily. Why? Because it’s absurdly delicious, that’s why!

Make it vegan, make it extra lemony, crank up the garlic, hide some spinach up in there, up the protein and anti-inflammatory properties with walnuts. It’s amazing what you can do with a blender and a dream.

Super Easy Pesto Recipe

Measure about 1 cup mixed parsley, basil, and/or arugula (basil is traditional) and about ½ cup of pine nuts (or other nuts). Put in blender with 1 tsp. sea salt, ¼ cup parmesan, 4 tbsp. olive oil, and 1 to 3 minced clove(s) garlic (how much raw garlic one prefers is highly variable).

Here’s some easy ways you can change it up:

  • Leave out the cheese and add lemon juice (2-3 lemons).
  • Add pepper!
  • Use walnuts or cashews or almonds for a slightly different flavor profile.
  • Add some spinach leaves or other vegetables—what happens in the blender stays in the blender.
  • Use a mortar and pestle instead of a blender if you’re feeling fancy.

Once you’re done tinkering with the recipe, it’s time to talk about the ways you can serve that secret sauce. Here we go:

Imagine the Pasta-bilities

It’s tried and true, so there’s no reason to knock it. Extra points for fun-shaped pasta, but you knew that.

Panini Perfection

Regardless of what you put between the bread—turkey, tofu, cheese—it’s going to taste a lot better. Hot or cold, trust us.

Omelette Accelerator

Looks gorgeous, tastes amazing. From bland to bam!

Vigorous Veggies

Put a big spoonful of pesto in a pan. Chop up some veggies into small pieces. The more surface area, the better. Cook them up. All of a sudden, they’re asking for vegetable seconds? Data point!

Better Broth

You probably didn’t realize this, but your homemade flavor-packed pesto can be a tasty cooking broth too. Just add water! Literally. Just. Add. Water. Then use it as you normally would to cook your couscous (or riced cauliflower if you’re gonna be that way about carbs). Try some fresh peas, sliced cherry tomatoes and some lightly crumbled feta on top if you want to show off a little. Or just give the people what you know they’ll eat.

And here’s the thing about pesto, moms and dads: it’s a gateway green. Who knows what they’ll be willing to try next. We see your zucchini and we raise you a Brussels sprout.

The Anti-Cookbook Easy, Thrifty Recipes for Food-Smart Living
Tinybeans Voices Contributor

We're Shelley Onderdonk and Rebecca Bloom. A veterinarian and a lawyer-turned-writer walk into a kitchen… We aren’t chefs and that’s exactly the point. We have a lot to share about food-smart living with our own young-adult children and other people and their children, too. Together, we wrote The Anti-Cookbook: Easy, Thrifty Recipes for Food-Smart Living.

When you’re a busy parent, the hardest part about dieting is sticking to it, especially when it means making two separate dinners every night. One of our favorite things about the keto diet is that it’s actually fairly easy to make kid-pleasing dinners that still fit the low-carb, high-protein bill. While we don’t suggest putting your kids on this exclusive diet, we do think many of these recipes in rotation are yummy and nutritious enough to be home-runs. Keep reading to see them all.

Crock Pot Tuscan Garlic Chicken

Eat Well 101

This mouthwatering chicken dish from Eat Well 101 is bound to be an instant family favorite. It has a creamy, cheesy sauce that tastes indulgent, but you can also sneak in some greens to up the healthy factor. Click here to get the recipe.

Low-Carb Oven Fried Fish

The Wholesome Recipe Box

Crispy breaded fish that’s still keto? It’s actually possible, thanks to this genius recipe from The Wholesome Recipe Box. Best of all, your kids won’t even be able to tell it’s not a normal breading. To find out the secret trick that keeps it crispy, click here.

Zucchini Chicken Enchilada Roll-Ups

Skinnytaste

If you’re dying for a Mexican food fix, you’ve got to try these yummy roll-ups from Skinnytaste. They’re filled with shredded chicken and smothered in homemade enchilada sauce and shredded cheese. Get all the details by clicking here.

Keto Spaghetti Bolognese

Stylish Cravings

For those days when all you want is a huge bowl of pasta, this keto spaghetti bolognese recipe from Stylish Cravings will keep you on track. You can pair it with zucchini noodles or cauliflower rice and whip up some pasta for your minis. Click here to grab the recipe.

Hot Chocolate Brownie Mug Cake

The Big Man’s World

Just because you’re keto, that doesn’t mean you have to miss out on dessert! This mug cake from The Big Man’s World is just the thing when you’ve got a craving for something sweet, and can be made in the microwave or oven. Click here to get the recipe.

Cheesy Mexican Taco Skillet

Cast Iron Keto

This Mexican taco skillet from Cast Iron Keto is tasty enough to woo even the pickiest of eaters. It’s filled with ground beef, tomatoes and cauliflower rice and topped off with a healthy dose of melty cheese. To get the recipe, click here.

Spaghetti Squash Casserole

A Mind “Full” Mom

Spaghetti squash is one of our favorite veggies to work with, and kids love it too. If you haven’t given it a go yet, this casserole recipe from A Mind “Full” Mom is a great way to introduce it to your diet. It’s got all the flavors of spaghetti minus the heavy pasta. Grab the recipe by clicking here.

Low-Carb Chicken Cordon Bleu

Mama Bear’s Cookbook

Get a little fancy with this fabulous chicken cordon bleu recipe from Mama Bear’s Cookbook. Chicken thighs are filled with ham and cheese, then breaded with almond flour. To get the recipe, click here.

Meatball Mozzarella Bake

Modern Low Carb

We can never turn down a meatball, especially when they look as delicious as these homemade ones from Modern Low Carb. Pair them with pasta for the kids and a simple green salad for yourself. Click here to grab the recipe.

Strawberry Cheesecake Ice Cream

Low Carb with Jennifer

For a sweet treat, whip up this decadent strawberry cheesecake ice cream from Low Carb with Jennifer. The base is made from cream cheese and coconut cream (yum!), and chopped strawberries are mixed in. To get all the details on how it’s done, click here.

—Susie Foresman

 

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Once upon a time I had a job—a job that paid money. That job was teaching people how to ride horses.

Riding a horse can be as complicated (and expensive) as you want to make it. You can literally spend your entire life and hundreds of thousands of dollars on riding lessons, gadgets, hospital bills, therapy and still be thrilled when your horse just simply comes to you when you call it.

This is also of course, parenting.

Riding a horse can also be as simple as throwing your leg over and trying to stay on. It can be running out your back door, jumping on your pony bareback, galloping down a hill and squealing with delight as she puts her head down to eat grass and you go flying through the air into the dirt. Sometimes pure survival is exhilarating.

Again—this is also parenting.

When I was a riding instructor the hardest students to teach were adults. Particularly adult women, especially moms. And of course, they were the ones who wanted it the most. They would do anything if they could just “get good” at this thing that they wanted to “get good” at.

They would come to lessons announcing that they had read articles, found a horse back riding centered fitness class, subscribed to a riding magazine, bought a $2,000 saddle from a man with a french accent… Surly this is THE week it all comes together and becomes “easier.” And I loved teaching these women. I really did. Even before becoming a mom myself, I understood that this time they were taking for themselves was important and sacred. I loved hearing their stories, goals and fears—and I loved being a part of the journey of them learning something new.

But of course, in order for them to truly feel the joy of cantering a horse without whiplash and awkward saddle/rear slapping, they would have to do the unthinkable. They’d have to do the one thing that most Moms simply cannot do; their bodies are so out of practice, that they have actually lost the physical ability to do this one impossible thing:

Relax. 

Let go.

Not care so much.

Not overthink every movement, second guess every step. Not overwhelm themselves with all of the opinions, the “tips,” the insane amount of information available out there. They would have to stop yelling over their shoulder at me: “Is this right? Am I doing it right?” every step of the way. They would have to start trusting their body to just follow along and react.

“My hands? Do you want them here? What about here? Is this right?!” As their instructor I would patiently point out that the problem wasn’t their hands at all—it was that they were thinking too much about their hands.

This is me, parenting. And maybe every mom I know: “Please for the love of God, just someone tell me how to do this right.”

Kids are the easiest to teach.

They have little to no expectations. Most of them are just happy to be in a barn petting a horse. They want to learn, but they are more concerned about the steps to take to make it happen, not so much how they look doing it. They aren’t worried about what might happen if the end result is achieved differently than instructed.

I had a student once who’s pony spooked and took off with her. Her mom sat white as a ghost next to me, her finger hovering over 911 on her cell phone. I was calmly but loudly giving instructions to pull the reins and say “Whoa!” The little girl responded by yelling out with delight: “Is this what galloping feels like?!”

So what is it?

What is it that happens between the somewhat out of control gleeful gallop that feels so free and good—and the paralyzing question of, “Am I doing this right?”

Is it just life experience? Knowing that hearts and ribs can break and the fear of what COULD happen takes over the joy of just being in the moment? Is it because we learn to put value on moments? “I paid for horseback riding lessons. I need to learn to prove it was worth it.” 

Sounds an awful lot like, “We said we were going on vacation this weekend and by golly we are going to HAVE FUN even if it kills us!”

My experience with horses and child rearing is that the sweet spot is somewhere in the middle, somewhere between the squealing little girl with wind-blown hair and the mom with pilates legs that don’t bend.

I learned through the years that the mom lessons sometimes went best when I jumped on a horse myself, opened up the gate, and took them gallivanting in the woods. I’d ask them questions about where they grew up instead of telling them how to make a 20 meter circle. The freedom of not overthinking and just feeling the rhythm almost always unlocked their stiffness and before you knew it they were smiling from ear. It was as if they had remembered the words to an old song.

I learned that fearless kids still needed boundaries and goals and direction. Their lessons often went best when given an upfront guarantee of some kind of adventure or “free time fun” after their lesson was complete. “If you want to jump, you need to learn how to go straight,” I would tell them.

But I watched time and time again as those very same without-a-care kids grew up, little by little, the “fears” would creep in. A sudden realization that another student was “better” than they. More natural. “Well, of course she won, SHE has a better horse,” they might say. “Can you tell me what it takes to win the BLUE ribbon?” This from the the 14-year-old who at eight wanted to do nothing but comb the horse’s tail and pick hooves. Eventually the need for some sort of validated success is craved.

I still have my old ribbons from horse shows past. I’m still waiting for my motherhood trophy.

I find myself navigating stiff mom-lesson-moments in my own parenting journey. Researching “Okay to Wake clocks. It worked for so and so, it will work for me. Second-guessing myself in decisions: am I a “time out” mom? A “1-2-3 magic” mom? Should they be eating more organically grass-fed beef?

But I also find joy in my wind-blown-hair-mom moments. Get in the car kids we are going to climb a mountain today! You know what? Yes—yes we can bake zucchini bread. This school feels right to me. Let’s stay in pajamas and build forts. Hell yeah, we can get Happy Meals on the way home!

Parenting is just a life long lesson on how to stay with the horse: finding your balance and creating rhythm. Keeping your heels down not by forcing, but by relaxing and sinking down into them. Keeping your eyes up—but not by staring, but SEEING what is surrounding you.

Trust yourself. You know when it feels right, no one has to tell you. Get out of the arena. Go jump on bareback and gallop in a field. Pack your kids up and go somewhere new.

A little wind blown hair never hurt anybody.

This post originally appeared on Planting Marigolds.

A Whidbey Island mom that left a life that was "normal" and ran away with her husband and three little boys to live on an island in saltwater air and open spaces. A mom who is remembering who she was, loving who she is and dreaming of what she could be. 

This slow cooker recipe from The Seasoned Mom is sure to find a place in your meal rotation. There are lots of ways to remix it—serve it with pasta or rice, or make it into a cheesy sandwich. Plus, if you’re an Instant Pot fan, it can be put to use with this recipe.

Ingredients
4 boneless, skinless chicken breasts (about 24 ounces total)
1 tablespoon olive oil
2 red bell peppers, seeded and sliced
1 sweet onion, sliced
4 teaspoons minced garlic
8 ounces sliced mushrooms
1 teaspoon Italian seasoning
8 ounces crushed tomatoes
½ teaspoon crushed red pepper (add more for a spicy dish or omit entirely for a mild dish)
½ teaspoon salt
¼ teaspoon black pepper
Garnish: chopped fresh basil or fresh parsley
For serving: pasta, rice, zucchini noodles, or cauliflower rice, etc.

Method
1. Season chicken with salt and pepper on both sides.

2. If you have time to sear the chicken in a hot skillet for a few minutes per side before placing it in the slow cooker, it gives the meat great flavor.  If you don’t have time to brown the chicken first, that’s okay too!

3. Place all ingredients in a slow cooker and stir to combine.

4. Cover and cook on “LOW” setting for 3-4 hours, or until chicken is cooked through. Season with salt and pepper, to taste. Serve chicken, vegetables and sauce with a slotted spoon over pasta, rice, zucchini noodles or cauliflower rice, if desired. The meat is also great in hoagies (toasted with melted cheese on top) or as a topping on pizza or flatbread. Garnish with fresh herbs just before serving.

Alternative Instant Pot Method
1. Press “sear” or “sauté” on the pressure cooker. Add oil to the pot and brown chicken for about 2-3 minutes per side. Turn off sear function.

2. Add remaining ingredients and stir to combine. Close the top properly and select “Poultry” or “Manual” setting. Set the time to 8 minutes for fresh chicken breast, or 13 minutes for frozen chicken breast. (These times are for typical 6-8 ounce chicken breasts. If yours are larger, add a couple of minutes.)

3. When done, let the pressure naturally release for at least 5 minutes. After that, you can turn the valve to “vent” for quick release if you’re in a hurry, or continue natural release for the most tender texture.

Blair shares family-friendly recipes on her blog, The Seasoned Mom. Hop over to her website to find more kid-approved recipes that won’t take hours to make.

photo: Slow Sundays

Fried rice is our favorite way to use up leftover rice and veggies, and this kid-approved version from Slow Sundays is definitely a winner. You can switch up the ingredients based on what you have on hand, making it the perfect “clean-out-the-fridge” dinner.

Ingredients
Vegetable oil
2 tbsp ginger, minced
2 cloves garlic, minced
4 spring onions, finely sliced, plus extra to scatter on top
1 zucchini, finely diced
1 bunch bok choy or Chinese greens, finely chopped
1 corn cob, kernels cut off
A generous handful of broccoli (florets and stalk), finely chopped
3 cups leftover white rice
2 tbsp fish sauce
2.5 tbsp oyster sauce
Sesame oil
4 eggs, fried
Sriracha (chili sauce), sesame seeds and soy sauce to serve

Method
1. Heat vegetable oil in a wok over medium – high heat and add the ginger, garlic and spring onions. Fry gently until soft and golden.

2. Add your vegetables and continue to stir-fry over medium heat until cooked through. I turn the heat up high towards the end of the cooking time so some of the vegetables have nice crispy edges.

3. Add the rice to the wok and mix through the vegetables well, breaking it up as you go.

4. When rice is warmed through, add the fish sauce and oyster sauce and continue to heat until rice is nice and hot. Drizzle over some sesame oil.

5. To serve, top each bowl of rice with a fried egg, sesame seeds, fresh spring onions, soy sauce and chili sauce (optional).

What do you think of this meal idea from Slow Sundays

Our thanks go to Jo of Slow Sundays for sharing this recipe with us. Be sure to visit her blog to find more easy-to-make meals that even picky kids will love.

photo: My Flourless Kitchen

Sneak some extra veggies into your little one’s diet with this genius recipe from Erin of My Flourless Kitchen. If you don’t have a spiralizer, Erin recommends cutting your zucchini into quarters lengthwise and peeling off strips with a vegetable peeler (or you can find them pre-spiralized at some grocery stores).

Ingredients
For the meatballs:
10 ounces extra lean ground beef
1 egg
1 tbsp nutritional yeast
1 tsp garlic powder
1/2 tsp fennel seeds

For the zoodles:
4-5 zucchini
2 cups of tomato sauce

Method
For the meatballs:
1. Combine all ingredients and form into small (golf-ball sized) balls.

2. In a saucepan over medium heat, brown the meatballs for a couple minutes on all sides.

3. Pour the tomato sauce over the meatballs and cover with a lid. Simmer for 20 minutes.

Instant Pot method:
1. Put the browned meatballs in the Instant Pot, cover with sauce and cook at high pressure for 10 minutes.

For the zoodles:
1. Using a spiralizer, make your zucchini noodles (zoodles).

2. Add them to your cooked meatballs and sauce and cook briefly, just enough to warm them.

Thanks to Erin for sharing this recipe with us—visit her at My Flourless Kitchen for more healthy, family-friendly recipes. You’ll love her take on paleo, low-carb and gluten-free eating.

Introducing solids to your baby for the first time can be a tricky territory. Feeling overwhelmed by taking on the time-consuming task of cooking homemade purees? Or not fond of buying pre-made baby food? There’s another way to introduce solids. Some parents skip the puree stage all together. How? By embarking on the feeding approach called baby-led weaning (BLW), a trend that’s gaining speed, probably because it makes feeding easier. Here are some of the basics.

Photo: Gail via Flickr

What is Baby-Led Weaning? (BLW)
In a nutshell, BLW means that you skip the spoon-feeding and puree stage of feeding first foods and instead let your baby feed themselves with finger foods. Since ‘food before one is mostly for fun!’, since babies are still getting most of their calories from formula or breast milk. So here, mealtime is more about your baby getting used to eating and trying different textures, than it is about providing all the essential nutrients in solid foods alone. Note: BLW should only be tried after 6 months of age. The American Academy of Pediatrics suggests starting solids around 6 months anyway, but some parents start as early as 3 to 4 months, which isn’t appropriate for the BLW style.

Why Some People Choose It
For many, BLW is all about simplicity. If you have more than one child, you might feel like you have less and less time to focus on making, storing, freezing and thawing out baby food. So opting to feed your littlest eater some of the same table food that the rest of your family is eating is nice and easy.

It’s also helpful when you don’t have to spoon-feed your baby at every single meal. By giving your little one a spoon and letting her attempt to give it a go, she has a great chance to practice those motor skills.

Some babies also seem to hate being spoon-fed. It comes down to personality. So if your baby refuses to let you feed him, or puts up a big fight when you get the spoon out, he may be an independent little soul and BLW may be worth a try.

You Don’t Have to Follow It Strictly

While true BLW advocates stick to the program exclusively, never giving a puree or spoon-feeding their baby. There is no reason you have to restrict yourself. Do what you feel is right at each meal. If you want to start breakfast by giving your baby a large spear of melon to gum and follow it up with spoon-fed oatmeal, go for it. You can create your own mash-up feeding style.

Photo: Nicole Abalde via Flickr

Types of Foods to Try
Steamed veggies and fruits (cut into strips so babies can hold them) are a great way to start. One favorite is steamed broccoli because it’s perfectly shaped for little hands to hold it and nibble on the top. Keep in mind that babies with no teeth should have very soft foods. So a steamer will likely become your best friend.

Some veggies to start with (always steamed and cut into strips), include:

  • Sweet potatoes
  • Broccoli
  • Cauliflower
  • Zucchini
  • Carrots
  • Asparagus tips

Cold cucumber strips are also awesome for chewing on when babies are teething.

Some soft fruits you can start with include:

  • Banana (you can give Baby the whole thing!)
  • Peach
  • Nectarine
  • Mango
  • Avocado
  • Melon
  • Baked apple

After a while, scrambled eggs, shredded cheese, soft pastas or a soft piece of toast to nibble on are great options, too!

Photo: Kelly McCarthy via Flickr


Foods to Avoid

There are a few foods that most everyone will tell you to avoid before baby is one. Those include:

  • Honey
  • Cow’s milk
  • Foods high in salt or sugar
  • Nuts, popcorn, whole grapes, hot dogs, raisins, dried cranberries, and globs of PB (because these could all be considered choking hazards)

Speaking of Choking…
This is generally scary territory when it comes to kids – so BLW can seem strange or nerve-wracking. You’ll want to look into proper choking rescue procedures, consider an infant CPR certification (which many pediatrician offices offer and encourage anyway0 and consult with experts about what foods to avoid. But for the most part, choking is not a huge concern when babies feed themselves. Babies may gag when eating, whether through BLW or spoon-fed techniques, and this is a normal and healthy way for newbie eaters to handle the problem on their own. However, if your baby looks panicked or if his lips start turning blue, you know he’s choking.

Photo: Nadia Phaneuf via Flickr

What Some Parents Said
We asked around and found other parents who’ve tried BLW. Here are some of the things they had to say about why they chose it and how they did it.

“I had friends who did it and I liked that they didn’t have the hassle of cooking, pureeing, freezing and warming baby food.”

“I did it with both my girls. I started with zucchini, steamed so that it was pretty much mush when they put it in their mouth. It helps them to learn coordination and also saves money by not having to buy (as much) baby food!”

“Part of the reason I did it was to get her used to different textures so she wouldn’t end up a picky eater. And that totally didn’t work because she’s mega picky now. So you never know! But it was still easier for us.”

As always, be sure to consult with your pediatrician before starting solids and discuss your interests in trying Baby Led Weaning. 

If you’ve tried it, what has your experience been? Share a comment with us!

–Heather Dixon