Starting solids? Easy recipes for your baby’s first foods
Ready to start your baby on solids? Nutritionist Julia Tellidis and nutrition consultant Lauren Skora share their simple recipes that will make food fun.
From the moment your little one has their first mouthful of solid food, there is so much you can do to support their health and development — both in the short and long term.
Focus on feeding your little one wholefoods, which are foods that come as close to their natural state as possible, and limit processed and packaged foods.
In fact, we recommend the whole family follows this approach.
While being mindful of what you’re feeding your baby is important, don’t let food drive you crazy.
Try not to be too calculated about everything that goes into their mouth and don’t let the mum guilt we all experience get you down.
Knowledge is power and we’re here to break it down for you and take the guesswork out, and provide nutritionally considered, beautifully balanced and delicious recipes that your little one will love (yes, even the fussy ones).
Salmon bites
Age: 7 months + | Makes: 8-10 bites | Prep: 10 minutes | Cook: 10 minutes
Ingredients
- 415g wild tinned salmon
- 1 carrot, grated and squeezed
- 1 egg
- ¼ cup almond meal
- 1 tbsp ground linseed (flaxseed), optional
- ½ cup cooked quinoa
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp garlic powder
- 1 tbsp extra virgin olive oil, for frying
Method
- Heat a frying pan over a medium heat.
- In a large bowl, mix all the ingredients, except the oil, until well combined.
- Roll approximately 1 tablespoon worth of the mixture into balls.
- Melt the oil in a frying pan over a medium heat and add your balls to the pan, pressing them down with a fork to flatten slightly.
- Cook on each side for 3-4 minutes or until golden.
SWAPSIES: For a lunchbox-friendly nut-free version, swap the almond meal for spelt flour.
STORAGE: Store in the fridge for up to 4 days in an airtight container or in the freezer for up to 3 months. If freezing, use sheets of baking paper in between each bite to avoid them sticking.
Nutty cookie dough balls
Age: 12 months + | Makes: 15 balls | Prep: 10 minutes
Ingredients
- 5 medjool dates, pitted
- ¾ cup rolled oats
- 1 cup almond meal
- 1 tbsp chia seeds
- 3 tbsp coconut oil, melted
- ½ cup smooth peanut butter
- ¼ tsp ground cinnamon
- 1 tbsp choc chips (optional)
Method
- Cover the dates with boiling water in a bowl and soak for a minute before draining.
- Blitz the oats in a food processor for 10 seconds or until a floury consistency forms.
- Add all the other ingredients (except the choc chips) to the oat flour and blend until a smooth dough forms.
- Scoop out 1 tbsp for each ball and roll.
- This should make approximately 15 balls.
SWAPSIES: Add choc chips before rolling for a sweet addition.
STORAGE: Store in the fridge for up to 2 weeks in an airtight container or in the freezer for up to 3 months.
Heartbeet pancakes
Age: 6 months + | Makes: 30 mini pancakes | Prep: 5 minutes | Cook: 20 minutes
Ingredients
- 250g pre-cooked beetroot, peeled
- ¾ cup rolled oats
- 1 large banana, peeled and roughly chopped
- 2 eggs
- ¼ cup yoghurt of choice
- 1 tbsp coconut oil
- Yoghurt, jam, nut butter and hemp seeds, to serve
Method
- Blitz the beetroot, oats, banana, eggs and yoghurt in a blender until smooth.
- Melt the coconut oil in a frying pan over a low heat.
- Smear with paper towel to help evenly distribute the oil.
- Once the pan is hot, make heart-shaped pancakes by using 2 teaspoons of batter to form a heart or 1 tablespoon for round mini pancakes.
- Flip the pancakes when the batter starts to bubble and no longer looks ‘gooey’ — this will take about 3-4 minutes.
- This recipe makes more than enough pancakes for one meal with extras for the freezer.
SWAPSIES: For a gluten-free version, swap oats 1:1 for buckwheat flour.
STORAGE: Store in the fridge for up to 5 days in an airtight container or in the freezer for up to 3 months. If freezing, use sheets of baking paper in between each pancake to avoid them sticking.
You might also like:
- Pasta salad with vegetables and black olives
- Summer Orzo Pasta with Feta and Tomato Salad
- Pappardelle Pasta with Pan-Fried Brussels Sprouts and Lemon
- Sally’s One Pot Pasta
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Edited extract from Baby Food Bible by Julia Tellidis and Lauren Skora, published by Hardie Grant Books, RRP $49.99. Photography: Julia Tellidis and Lauren Skora. |
