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5 Baby & Toddler Food Recipes

Once your baby is old enough to try solid foods – around 12 months – you have a whole new world of cuisine to explore together. Start slow, gradually introducing new ingredients and staying mindful of common allergens, and see what tickles those tiny taste buds.

And you don’t need to spend hours to creating Pinterest-perfect recipes; try one of these quick and simple recipes. They’re perfect for babies and toddlers 12 to 24 months old, and you can prepare them in a short period of time. Keep an eye on your little one with a video baby monitor, and take advantage of those extra few minutes!

Whole-Wheat Buttermilk Pancakes

Recipe

Make this brunch crowd-pleaser for the whole family, and serve baby a pancake with a small amount of syrup or fresh fruit. Combine dry ingredients – flours, baking powder and soda, sugar and salt. Whisk in buttermilk and eggs, and cook pancakes until golden brown.

Tomato & Butternut Squash Pasta

Recipe

This dish looks almost like mac and cheese, but it’s much more flavorful and nutritious. Steam or sauté butternut squash cubes until tender, then puree with a little cream. Sauté tomatoes in butter, and add squash and fresh basil. Mix with cooked pasta.

Spinach Cake Muffins

Recipe

Puree unsweetened applesauce, an egg, vanilla extract, fresh spinach, sugar and vegetable oil in a food processor. Place in a mixing bowl, and add dry ingredients: flour, salt, and baking powder and soda. Bake in a mini muffin tin.

Creamy White-Bean Dip

Recipe

Toddlers love dunking and dipping their food – it’s hands-on, easy and fun. This dip is creamy and secretly healthy, especially if served with veggies like broccoli, celery sticks, baby carrots or pepper slices. In a food processor, blend garlic, canned white beans, salt, silken tofu, lemon juice, olive oil and seasonings. Push dip through a fine-mesh sieve into a bowl, and discard solids.

Homemade Chicken Nuggets

Recipe

Move over fast food; these tasty nuggets are sure to be a hit, even with the pickiest eaters. Slice chicken breasts into small pieces. Coat chicken in flour, dip in egg wash, then coat in breadcrumbs. Place nuggets on a cookie sheet lined with parchment paper, and refrigerate for 30 minutes. Bake until cooked through, and serve with dipping sauces.

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