First foods – getting started

There are loads of places you can look up to find out the “rules” of what you can feed babies and when so I’m not going to do that here.  The following are my ideas for some early foods – easy to hold, easy to chew/gum/suck and simple tastes.  Aim to cook (overcook!) things to a consistency that they can be squashed between finger and thumb (yours!).

The following are very simple ideas but most things that you eat will be fine to share with your baby, especially fruit and veg.  Let me know if you have any challenges for me!

Coming up – eating in public & meals to share.

Apple wedges

Peel and core an apple then slice into wedges.  Put them in a bowl with an inch or two of water in the bottom then cover and microwave for 2-3 minutes.  Remove and allow to cool then store in an airtight container in the fridge until needed.  Good for eating when out and about.

Carrots with cinnamon

Peel and cut into fingers then steam in the microwave until completely overcooked.  Sprinkle some cinnamon over the top when serving (it’s actually good – think carrot cake – and introduces an exciting new flavour)

Roast vegetables

Carrots, parsnips and sweet potatoes are ideal.

Finger-food rice pudding

Take a brown rice cake (Sainsburys’ ones are 100% rice) and put into a ramekin with enough whole milk to soften the cake but not completely soak it and some cinnamon.  Microwave for 20 seconds to warm and serve.

Homemade rusks

An old trick apparently – cut sliced bread into fingers (I used wholemeal, I don’t believe in the advice to feed white bread only) and dry out in a warm oven until crunchy.  This one is obviously not “squishable” but is a satisfying texture for babies.  If you’re a marmite lover you might like to add a tiny smear, being wary of the salt content.

Omelette cakes/fingers

SO useful when eating out.  Omelettes with your filling of choice (we liked cheese and spinach) can be made as normal and cut into slices or cooked in the oven in sillicon muffin cases to create little egg-cakes.

Porridge pancakes

Make some porridge (or use your leftovers) and pour into a small round ramekin or tupperware.  Microwave until it forms a little cake that can be removed from the dish.  Allow to cook then serve or store in the fridge in an air tight container.

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