Solid Starts 50 Breakfast Menus For Babies and Toddlers

50 Breakfast Menus
for Babies and Toddlers

Pantry Ingredients
Almond Butter* Cashew Butter* Olive Oil Salmon (canned)*
Amaranth Chickpea Flour Peanut Butter* Sardines*
Applesauce Cinnamon Polenta Teff
Barley Coconut Milk* Pumpkin (canned) Tomatoes (canned)
Black Beans Coconut Oil* Pumpkin Seed Butter Wheat Farina*
Buckwheat Couscous* Quinoa Whole Wheat Flour*
Bulgur* Farro* Rice
Cannellini Beans Oatmeal Rice Cakes (thin)
Fresh Ingredients
Almond Milk* Eggs* Mushrooms Salmon*
Apples Garlic Oat Milk Sourdough Bread*
Avocados Goat Cheese* Onion Stone Fruits
Bananas Grapefruit Oranges Sweet Potatoes
Basil Greek Yogurt* Papaya Swiss Cheese*
Beets (pre-cooked) Hummus* Parsnips Tofu*
Bell Peppers Kale Pears Tomatoes
Berries Lemons Pineapple Whole Wheat Bread*
Bok Choy Mangos Plantains Whole Milk*
Broccoli Mascarpone Cheese* Potatoes Zucchini
Cherries Melon Pumpernickel Bread*
Cucumbers Mozzarella* Ricotta Cheese*
Frozen Foods Toppings/Add-ons

Berries Almonds* Pistachios*
Broccoli Florets Chia Seeds Raisins
Cranberries Coconut (shredded)* Sesame Seeds*
Ezekiel Bread* Flaxseed Oil Walnuts*
Peas Hemp Seeds
Salmon* Nori Seaweed Flakes
Spinach Nutritional Yeast
Turkey Sausage Peanuts*
Waffles* Pecans*
*Common food allergen. Introduce carefully.
@SolidStarts | #FingerFoodFirst | SolidStarts.com

©2020 Solid Starts LLC
Main Side Optional Topping
1 Amaranth Porridge with Mashed Banana Berries Shredded Coconut
2 Blueberry Oatmeal Banana Chia Seeds
3 Apple-Cinnamon Oatmeal Apple Slices Ground Walnut
4 Blueberry-Almond Polenta Poached Pear Ground Almond
5 Buckwheat Porridge Quartered Cherries Chia Seeds
6 Oatmeal with Stone Fruit Stone Fruit Halves Ground Almond
7 Cream of Wheat with Mashed Raspberries Whole Raspberries Flaxseed Oil
8 Teff Porridge Sautéed Parsnips Ground Pecans
9 Broccoli-Swiss Cheese Egg Cups for the Family Skillet Potatoes Nutritional Yeast
10 Spinach & Goat Cheese Omelet Ezekiel Bread Hemp Seeds
11 Hard-Boiled Egg with Sliced Cheese Fruit of Choice Hemp Seeds
12 Huevos Rancheros with Swiss Cheese Black Beans Hemp Seeds
13 Shakshuka Skillet Potatoes Hemp Seeds
14 Scrambled Eggs with Sliced Avocado Mango Shredded Coconut
15 Egg-in-Hole Toast Ricotta Cheese Hemp Seeds
16 Toast with Tomato Jam Sautéed Zucchini Hemp Seeds
17 Toast with Mascarpone Cheese Mixed Berries Shredded Coconut
18 Toast with Lemony Hummus Cucumbers Sesame Seeds
19 Avocado Toast with Cheese Ricotta Cheese Hemp Seeds
20 Lemony Mashed Peas on Toast with Olive Oil Broiled Grapefruit Hemp Seeds
21 Orange Couscous with Chopped Raisins Ezekiel Bread Shredded Coconut
22 Boiled Plantains with Fried Eggs Orange Slices Hemp Seeds
23 Quinoa Bowl with Fried Egg & Minced Kale Sourdough Sesame Seeds
24 Savory Farro with Sautéed Mushrooms Toast with Nut Butter Nori Seaweed Flakes
25 Sweet Potato Hash with Peppers Sliced Cheese Hemp Seeds
26 Caprese Salad (Mozzarella, Tomato, Basil) Avocado Toast Hemp Seeds
27 Coconut Chia Seed Pudding Mango Shredded Coconut
28 Curried Coconut Rice with Fried Egg Papaya Shredded Coconut
29 Steamed Rice with Salmon Pineapple Nori Seaweed Flakes
30 Fried Rice with Scrambled Egg Chopped Bok Choy Nori Seaweed Flakes
31 Ricotta Cheese with Apple Compote Ezekiel Bread Shredded Coconut
32 Ricotta Cheese Bowl with Berries Ezekiel Bread Ground Almonds
33 Ricotta Cheese Bowl with Cranberry Sauce Thin Rice Cakes Ground Pistachios
34 Ricotta Cheese Bowl with Lemon Zest Thin Rice Cakes Ground Pistachios
35 Sardines with Chopped Tomatoes & Garlic Cucumber Nori Seaweed Flakes
36 Tofu Scramble Honeydew Melon Nori Seaweed Flakes
37 Turkey Sausage & Cannellini Beans Applesauce Hemp Seeds
38 French Toast with Ricotta Fruit Salad Shredded Coconut
39 Pumpkin-Ricotta Pancakes Banana Ground Pecan
40 Banana-Chickpea Flour Pancakes Ricotta Shredded Coconut
41 Yogurt with Toasted Quinoa Mixed Berries Shredded Coconut
42 Yogurt with Sugar-Free, Ground Granola Mixed Berries Ground Nut
43 Yogurt with Peanut Butter Banana Shredded Coconut
44 Yogurt with Almond Butter Apple Slices Cinnamon
45 Yogurt with Smashed Banana, Pumpkin Seed Butter Banana Ground Pecans
46 Yogurt with Cashew Butter Boiled Apple Halves Ground Peanut
47 Yogurt with Beets & Dill Cucumbers Hemp Seeds
48 Blueberry Buttermilk Pancakes Orange Slices Flaxseed Oil (drizzle)
49 Waffle with Cashew Butter Mixed Berries Flaxseed Oil (drizzle)
50 Waffle with Peanut Butter Banana Shredded Coconut

Note: Many of the below recipes contain common allergens (including dairy, egg, sesame, soy,
tree nuts, and wheat). You are responsible for introducing allergens with care and consulting your
pediatrician or pediatric allergist before introducing allergens at home.
1. Amaranth Porridge with Mashed Banana

Ingredients
1/4 cup amaranth
1/2 cup oat milk or whole milk
1/2 cup water
1/2 ripe banana
1/4 cup fresh berries (optional)
1 teaspoon unsweetened shredded coconut (optional)
Directions
1. Rinse the amaranth in a fine mesh strainer.
2. Place the amaranth, milk, and water in a small saucepan. Cover and bring to a boil, then turn
down the heat to create a gentle simmer. Cook, stirring occasionally, until the amaranth has
softened and absorbed most of the liquid, about 30 minutes.
3. Remove the saucepan from heat and let stand, covered, until the porridge has thickened, about
10 minutes.
4.
Peel the banana and add to the pot. Use a fork to mash the banana and stir it into the
porridge.
5. Add a heaping spoonful (or two!) to a bowl that suctions to the table. Add flavor and nutrition
by topping with berries that have been cut in age-appropriate sizes and a sprinkle of coconut flakes.
6. Serve and encourage your baby to self-feed with hands or a pre-loaded baby spoon.
Tip: Store leftover porridge in an air-tight container in the fridge for up to 3 days. Add a splash of milk or
water when reheating.
2. Blueberry Oatmeal
Ingredients
1/2 cup water
1/4 cup rolled oats
1/4 cup breast milk, formula, nut milk, or whole milk
1/4 cup fresh or frozen blueberries
1 teaspoon chia seeds (optional)
1/2 ripe banana (optional)
Directions
1. Bring the water to a boil in a small saucepan. Add the oats, then reduce the heat to create a
gentle simmer. Cook until the oats have absorbed the water, about 5 minutes.

2.
While the oats are cooking, wash the blueberries, then cut half of them in age-appropriate
sizes.
3. Add the remaining half of the blueberries and the milk, along with the chia seeds if you’re
using, to the saucepan.
4. Continue cooking until the blueberries have burst and the oatmeal is creamy, about 5 minutes
more. Remove the saucepan from the heat and stir in the cut blueberries.
5. Add a heaping spoonful (or two!) of blueberry oatmeal to a bowl that suctions to the table.
Add flavor and nutrition by topping with a sprinkle of coconut flakes and the banana, cut in
age-appropriate sizes.
Store leftover oatmeal in an air-tight container in the fridge for up to 3 days. Add a splash of milk or water
when reheating.
3. Apple-Cinnamon Oatmeal
Ingredients
1/2 cup water
1/4 cup rolled oats
1 apple
1/8 teaspoon cinnamon
1 teaspoon ground walnut (optional)
Directions
1. Wash the apple, then peel it, slice it in half, and remove the core and stem. Cut one half into
cubes. Cut the other half in age-appropriate slices.
2. Bring the water to a boil in a small saucepan. Add the oats, cubed apple, and cinnamon, then
reduce the heat to create a gentle simmer. Cook until the oats have absorbed the water and
the apple has softened, about 5 minutes.
3. Add the milk to the saucepan once the oats have absorbed the water. Continue cooking until
the oatmeal is creamy, about 5 minutes more. Remove the saucepan from the heat. Use a fork
to mash any remaining cubes of apple and stir to combine.
4. Add a heaping spoonful (or two!) of apple-cinnamon oatmeal to a bowl that suctions to the
table. Add flavor and nutrition by topping with a sprinkle of ground walnut and the remaining
sliced apple.
Store leftover oatmeal in an air-tight container in the fridge for up to 3 days. Add a splash of milk
or water when reheating.

4. Blueberry-Almond Polenta
Ingredients
3/4 cup water
1/4 cup almond milk or whole milk
1/4 cup cornmeal or instant polenta
1 tablespoon almond flour
1 poached pear (optional)
1 teaspoon ground almond (optional)
Directions
1. Bring the water and milk to a boil in a small saucepan.
2. Sprinkle the cornmeal or instant polenta into the boiling water, whisking to prevent lumps from
forming. Reduce the heat to create a gentle simmer. Stir in the almond flour.
3. While the polenta is cooking, wash the blueberries, then cut half of them in age-appropriate
sizes. Add the remaining half of the blueberries to the polenta.
4. Continue to cook the polenta, uncovered and stirring occasionally, until the mixture pulls away
from the side of the saucepan and the blueberries have burst, about 15 minutes.
5. Remove the saucepan from the heat and stir in the remaining blueberries.
6. Add a heaping spoonful (or two!) of blueberry polenta to a bowl that suctions to the table.
Add flavor and nutrition by topping with a sprinkle of ground almond and the poached pear,
cut in age-appropriate sizes.
Store leftover polenta in an air-tight container in the fridge for up to 3 days. Add a splash of milk
5. Buckwheat Porridge
Ingredients
1/2 cup buckwheat groats
1/2 ripe banana
1/4 teaspoon vanilla extract
1 teaspoon ground flaxseed or flaxseed oil (optional)
1/4 cup fresh cherries (optional)
1 teaspoon chia seeds (optional)
Directions
1. Beginning the night before you plan to cook, rinse buckwheat groats in a fine mesh strainer.
Place in a bowl and add water to cover by two inches. Cover and store in the fridge overnight.
2. Remove the buckwheat groats from the fridge and drain.

3. Place the buckwheat groats in a blender or a small food processor. Add the banana, milk, and
vanilla extract, along with the ground flaxseed or flaxseed oil if you’re using. Pulse until smooth.
4. Warm the buckwheat porridge in a small saucepan over medium-low heat. While the porridge
is warming, wash the cherries if you’d like to add flavor and nutrition. Remove the stems and
cut the fruit in age-appropriate sizes. Be sure to remove the pits!
5. Add a heaping spoonful (or two!) of the buckwheat porridge to a bowl that suctions to the
table. If you like, top with a sprinkle of chia seeds and the cherries.
6.. Serve and encourage your baby to self-feed with hands or a pre-loaded baby spoon.
Store leftover porridge in an air-tight container in the fridge for up to 3 days. Add a splash of milk
6. Oatmeal with Stone Fruit

Ingredients
1/2 cup water
1/4 cup rolled oats
1 fresh apricot, nectarine, peach, or plum
1/8 teaspoon cardamom, cinnamon, or nutmeg
Directions
1. Wash the fruit, then slice in half and remove the pit and stem, and if you are using plum, the
skin. Cut one half of the fruit into cubes. Reserve the other half.
2. Bring the water to a boil in a small saucepan. Add the oats, cubed fruit, and spice, then reduce
the heat to create a gentle simmer. Cook until the oats have absorbed the water and the fruit
has softened, about 5 minutes.
3. Add the milk to the saucepan once the oats have absorbed the water. Continue cooking until
the oatmeal is creamy, about 5 minutes more. Remove the saucepan from the heat. Use a fork
to mash any remaining cubes of fruit and stir to combine.
4. Add a heaping spoonful (or two!) of oatmeal to a bowl that suctions to the table. Add flavor
and nutrition by topping with a sprinkle of ground almond.
5. Serve and encourage your baby to self-feed with hands or a pre-loaded baby spoon. Offer the
reserved half of the fruit alongside the oatmeal for your baby to munch on and hold. It’s okay
to leave the skin on apricots, peaches, and nectarines—it helps with grip!—but be sure to skin
plums before serving.
Store leftover oatmeal in an air-tight container in the fridge for up to 3 days. Add a splash of milk

7. Cream of Wheat with Mashed Raspberries
Ingredients
3/4 cup water
1/4 cup soy, pea protein, oat or whole milk
1/4 cup wheat farina or semolina
1/4 cup fresh or frozen raspberries
1 teaspoon ground flaxseed or flaxseed oil (optional)
Directions
1. Bring the water and milk to a boil in a small saucepan.
2. Sprinkle the wheat farina or semolina into the boiling water, whisking to prevent lumps from
forming. Reduce the heat to create a gentle simmer.
3. While the wheat is cooking, wash the raspberries, then cut half of them in age-appropriate
sizes or keep them whole if your baby has developed chewing and swallowing skills. Add the
remaining half of the raspberries to the wheat.
4. Continue to cook the wheat, stirring occasionally, until the mixture thickens and the raspberries
have burst, about 5 minutes.
5. Remove the saucepan from the heat. Use a fork to mash any remaining raspberries and stir to
combine.
6. Add a heaping spoonful (or two!) of cream of wheat to a bowl that suctions to the table.
Add flavor and nutrition by stirring in ground flaxseed or flaxseed oil and topping with the
cut raspberries.
Store leftover cream of wheat in an air-tight container in the fridge for up to 3 days. Add a splash
of milk or water when reheating.
8. Teff Porridge
Ingredients
3/4 cup water
1/4 cup oat or whole milk
1/4 whole grain teff
1 medium parsnip (optional)
1 teaspoon ground pecans (optional)
Directions
1. Rinse the teff in a fine mesh strainer.
2. Bring the water and milk to a boil in a small saucepan. Add the teff, then reduce the heat to
create a gentle simmer. Cook until the teff has absorbed the water, about 10 minutes.
3. Remove the saucepan from heat. Use a fork to fluff the teff then cover the saucepan and let
stand for 10 minutes.

4. If you’re using the parsnip, prepare it while the teff is cooking. Start by peeling the skin and
slicing off the stem end. Cut the parsnip in age-appropriate sizes. Warm a splash of oil in a
skillet over medium heat, then add the parsnip. Stir to coat in the oil, then cover to steam.
Cook until the parsnip is soft, about 10 minutes, removing the cover to occasionally stir.
5. Add a heaping spoonful (or two!) of teff porridge to a bowl that suctions to the table. Add
flavor and nutrition by topping with the sautéed parsnip, a sprinkle of ground pecans, and the
banana, cut in age-appropriate sizes.
6.. Serve and encourage your baby to self-feed with hands or a pre-loaded baby spoon.
Store leftover porridge in an air-tight container in the fridge for up to 3 days. Add a splash of milk
9. Broccoli-Swiss Cheese Egg Cups for the Family

Ingredients
2 tablespoons butter
1 small onion
2 garlic cloves
3 cups fresh or frozen broccoli (1 large head)
8 eggs
1/2 cup shredded Swiss cheese
1/4 teaspoon ground pepper (optional)
1 tablespoon nutritional yeast (optional)
Directions
1. Preheat the oven to 350 degrees. Grease a 12-cup muffin tin with 1 tablespoon of butter.
2. Mince the onion and garlic. Transfer to a skillet along with the remaining butter. Set on medium
heat and sauté.
3. While the alliums are cooking, wash the broccoli and, if using fresh broccoli, cut the florets
from the main stem. Chop the florets in age-appropriate sizes. Add to the skillet with the
alliums, and reserve the stalk for your meal. Cook until the broccoli has softened and
brightened in color and the onions are translucent, about 5 minutes. Remove from the heat.
4. Whisk the eggs and cheese in a medium mixing bowl. If you’d like to add a little flavor, add the
spice and whisk to combine.
5. Add the allium-broccoli mixture into the bowl with the eggs and cheese. Stir to combine, then
evenly distribute in the muffin tin. Transfer to the oven and bake until the egg cups are slightly
puffed, firm to the touch, and golden, about 20 minutes.
6. Remove the muffin tin from the oven and sprinkle each cup with nutritional yeast if you’d like
to add flavor. Let the cups cool in the muffin tin. Serve 1 or 2 cups to your baby alongside
skillet potatoes for added nutrition.
Store leftover cups in an air-tight container in the fridge for up to 5 days.

10. Spinach & Goat Cheese Omelet
Ingredients
1/2 small onion
1 garlic clove
1/2 cup chopped fresh or frozen spinach
3 eggs
1/8 teaspoon ground pepper (optional)
1 tablespoon goat cheese
1 slice Ezekiel bread (optional)
1 teaspoon ground hemp seeds (optional)
Directions
1. Add 1 tablespoon of butter to a small skillet set on medium heat.
2. While the butter is melting, mince the onion and the garlic. Add the alliums to the skillet and
cook until the onions are soft and translucent, about 5 minutes.
3. Wash and chop the spinach while the alliums are cooking. Add to the skillet. Stir until the
spinach has softened and brightened in color, about 3 minutes. Remove from the heat and
transfer to a plate. Wipe the skillet and return it to the stovetop. You’re going to use it again!
4. Whisk the eggs in a medium mixing bowl. If you’d like to add a little flavor, add the spice and
whisk to combine.
5. Add the remaining butter to the skillet set on medium-low heat. When the butter has melted,
add the eggs and let them set until the edges of the omelet are starting to pull away from the
skillet, about 5 minutes. Don’t stir them or else you’ll wind up with scrambled eggs!
6. Sprinkle the onion-spinach mixture and the goat cheese on one side of the omelet. Use a
spatula to flip the other side on top of the onion-spinach mixture. Continue to cook until the
eggs are fully set and no runniness remains, about 5 minutes more. Remove from the heat and
transfer to a cutting board.
7. Cut the omelet in age-appropriate sizes. Serve with a sprinkle of ground hemp seeds and a
piece of toasted Ezekiel bread for added flavor and nutrition.
Store the leftover omelet in an air-tight container in the fridge for up to 5 days.
11. Hard-Boiled Egg with Sliced Cheese

Ingredients
2 eggs
1/4 cup Swiss cheese
1/2 teaspoon ground hemp seeds (optional)
1/2 cup fresh or frozen fruit of choice (optional)
Directions
1. Add the eggs to a small saucepan and cover with cold water. Cover and bring to a boil, then

turn off the heat. Let the eggs sit in the hot water for 8 minutes, then drain in a colander and
rinse under cool water to stop the cooking.
2. Peel 1 egg and reserve the other for yourself or a future meal for your baby. Cut the egg in
age-appropriate sizes. Transfer to your baby’s plate.
3. Cut the cheese in age-appropriate sizes and place next to the egg on your baby’s plate.
4. Sprinkle ground hemp seeds on the egg and serve alongside fruit of your choice for added
flavor and nutrition.
12. Huevos Rancheros with Swiss Cheese

Ingredients
2 tablespoons sunflower or olive oil
1 medium onion
2 garlic cloves
1 fresh sweet pepper
1 1/2 cups (one 14.5-ounce can) diced tomatoes with their juices
1 1/2 cups (one 14.5-ounce can) cooked black beans (optional)
8 eggs
1/2 cup Swiss cheese
1 6-inch corn tortilla per person
1 teaspoon ground hemp seeds per person (optional)
1 tablespoon minced cilantro or herb of choice (optional)
Directions
1. Add the oil to a medium skillet set on medium heat.
2. While the oil is warming, mince the onion, garlic, and sweet pepper. Add to the skillet and cook
until the onions are soft and translucent, about 5 minutes.
3. Add the tomatoes and, if you’re using them, the black beans to the skillet. Cook, stirring
occasionally, until the mixture has thickened and the tomato juice has started to reduce but
there is still liquid, about 10 minutes.
4. Use the back of a spoon to create craters in the tomato mixture—one for each egg. Crack the
eggs into the craters, then cover the pan and reduce the heat to medium-low. Cook until
the eggs are fully set, about 15 minutes. Uncover and remove the skillet from the heat. Sprinkle
the cheese on top. Let cool.
5. Cut a corn tortilla in age-appropriate sizes for your baby. Mince the herb.
6. Add a heaping spoonful (or two!) of huevos rancheros to a bowl that suctions to the table. Add
flavor and nutrition by topping with the cut tortilla, a sprinkle of ground hemp seeds, and the
herb. Serve yourself and eat alongside your baby!
Leftover huevos rancheros keep for 5 days in an air-tight container in the fridge. Store acidic foods
in a glass container or in a metal or plastic one that is certified to be BPA-free. The acid in food
leaches the chemicals from metals and plastics!

13. Shakshuka
Ingredients
2 tablespoons sunflower or olive oil
1 medium onion
2 garlic cloves
1 fresh sweet pepper
1 1/2 cups (one 14.5-ounce can) diced tomatoes with their juices
8 eggs
1/2 cup feta cheese
1 teaspoon ground hemp seeds per person (optional)
1 tablespoon minced cilantro or herb of choice (optional)
Directions
2. While the oil is warming, mince the onion, garlic, and sweet pepper. Add to the skillet and cook
until the onions are soft and translucent, about 5 minutes.
3. Add the tomatoes to the skillet. Cook, stirring occasionally, until the mixture has thickened and
the tomato juice has started to reduce but there is still liquid, about 10 minutes.
4. Use the back of a spoon to create craters in the tomato mixture—one for each egg. Crack the
eggs into the craters, then cover the pan and reduce the heat to medium-low. Cook until
the eggs are fully set, about 15 minutes. Uncover and remove the skillet from the heat. Sprinkle
the cheese on top. Let cool.
5. Add a heaping spoonful (or two!) of shakshuka to a bowl that suctions to the table. Add flavor
and nutrition by sprinkling ground hemp seeds and the minced herb on top, and serve along
side skillet potatoes. Prepare a plate for yourself and eat alongside with your baby!
Leftover shakshuka keeps for 5 days in an air-tight container in the fridge. Store acidic foods in a
glass container or in a metal or plastic one that is certified to be BPA-free. The acid in food leaches
the chemicals from metals and plastics!
14. Scrambled Eggs with Sliced Avocado

Ingredients
1 tablespoon butter
3 eggs
1 tablespoon minced chives, parsley, or herb of choice (optional)
1 avocado
1/2 fresh lime (optional)
1/2 cup fresh or frozen mango (optional)
Directions
1. Add the butter to a medium skillet set on medium heat.
2. While the butter is warming, crack the eggs into a small mixing bowl. Whisk to combine.

If you’d like to add a little flavor, mince the herb and stir into the eggs.
3. Pour the eggs into the skillet and cook, stirring occasionally, until the eggs are fully set, about
5 minutes.
4. Slice and peel the avocado while the eggs are cooking. Remove the pit, and cut one half in
age-appropriate sizes or mash on your baby’s plate. Transfer the other half to your plate.
Squeeze the lime over the avocado to sprinkle with a little juice.
5. Transfer a heaping spoonful (or two!) of scrambled eggs to your baby’s plate. Add flavor and
nutrition by serving alongside mango that has been cut in age-appropriate sizes and sprinkled
with shredded coconut and a little lime juice. Prepare your plate and eat alongside with your baby!
Store the leftover eggs and avocado in separate air-tight containers in the fridge for up to 3 days.
15. Egg-in-Hole Toast

Ingredients
1 tablespoon butter
1 slice Ezekiel bread
1 egg
1/4 cup ricotta cheese (optional)
Directions
1. Add the butter to a medium skillet set on medium-high heat.
2. While the butter is warming, use a small cup or a cookie cutter to cut a hole in the middle of
the slice of bread.
3. Add both pieces of the bread—the slice and the round—to the skillet once the butter is
foaming. Reduce the heat to medium and cook on each side until the bread is toasted, about
3 minutes per side.
4. Remove the round from the skillet and set aside. Crack the egg into the hole in the slice.
5. Cook until the egg has set on the bottom, about 3 minutes. Use a spatula to flip the slice and
cook on the other side until the egg is well done, about 3 minutes more.
6. Transfer to your baby’s plate and place the toasted round next to the egg in the hole.
Add flavor and nutrition by serving alongside ricotta cheese with a sprinkle of ground
hemp seeds.
Egg-in-hole is a great make-ahead meal. Store in an air-tight container in the fridge for up to
3 days.
16. Toast with Tomato Jam

Ingredients
1 tablespoon olive oil
1/2 small shallot

1 garlic clove
2 cups cherry tomatoes
Directions
1.
Add 1 tablespoon of butter and 1 tablespoon olive oil to a small saucepan set on medium-high
heat.
2. While the butter and oil are warming, mince the onion and garlic. Add to the saucepan and
cook until the onions are soft and translucent, about 5 minutes.
3. Wash and halve the cherry tomatoes while the onions are cooking. Add to the saucepan and
reduce the heat to medium-low.
4. Cook uncovered until the tomatoes have softened and burst, about 15 minutes. If the tomatoes
become dry at any point in the cooking process, add a splash of water.
5. Remove the tomatoes from the heat and use a fork to mash any remaining pieces of tomatoes.
Pick out any undesirable skins. Let cool.
6. Add the remaining butter to a small skillet on medium-high heat. Add the bread to the skillet
once the butter is foaming. Reduce the heat to medium and cook on each side until the bread
is toasted, about 3 minutes per side.
7. Transfer the slice of bread to your baby’s plate and spread a heaping spoonful (or two!) of the
tomato jam on top. Serve alongside sautéed zucchini sprinkled with ground hemp seeds for
added flavor and nutrition.
Leftover tomato jam keeps for 2 weeks in an air-tight container in the fridge. Store acidic foods in
a glass container or in a metal or plastic one that is certified to be BPA-free. The acid in food
17. Toast with Mascarpone Cheese

Ingredients
1 tablespoon butter
1 tablespoon mascarpone cheese
1/4 cup fresh or frozen berries (optional)
Directions
1. Add 1 tablespoon of butter to a small saucepan set on medium-high heat.
2. Add the bread to the skillet once the butter is foaming. Reduce the heat to medium and cook
on each side until the bread is toasted, about 3 minutes per side.
3. Transfer the slice of bread to your baby’s plate and spread the mascarpone on top. Cut into
strips for 6-12 mos.
4. For added flavor and nutrition, add berries with a sprinkle of coconut flakes on top. Be sure to
wash the berries and cut them in age-appropriate sizes if your baby is still developing chewing
and swallowing skills!

18. Toast with Lemony Hummus
Ingredients
1 1/2 cups (one 14.5-ounce can) cooked chickpeas
2 garlic cloves
2 tablespoons tahini (sesame paste)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 tablespoons olive oil
2 lemons
1 tablespoon butter
1/2 small cucumber (optional)
1 teaspoon black or white sesame seeds (optional)
Directions
1. Place the chickpeas in a colander and rinse with cold water.
2. Transfer the chickpeas to a blender or a small food processor. Add the tahini, spices, olive oil,
and the juice from the 2 lemons. Blend until smooth. If the hummus is too thick, add a splash
of water and blend. Continue adding water until you reach the desired consistency.
on each side until the bread is toasted, about 3 minutes per side.
5. Transfer the slice of bread to your baby’s plate and spread the hummus on top. Cut in age-
appropriate sizes.
6. For added flavor and nutrition, serve alongside cucumbers that have been cut in age-appropriate
sizes with a sprinkle of sesame seeds.
Leftover hummus keeps for 2 weeks in an air-tight container in the fridge. Store acidic foods in a
19. Avocado Toast with Cheese

Ingredients
1 tablespoon butter
1 avocado
1/4 fresh lime
2 ounces Swiss cheese or 1/4 cup ricotta cheese (optional)
Directions

on each side until the bread is toasted, about 3 minutes per side. Transfer the slice of bread to
your baby’s plate.
3. Slice and peel the avocado while the bread is cooking. Remove the pit. Reserve one half of the
avocado for your baby’s toast and store the other half for yourself for a future meal.
4. Transfer the toasted bread to your baby’s plate. Place the avocado on top and use a fork to
mash and spread the avocado on the toast. Squeeze the lime over the avocado to sprinkle
with a little juice. For added flavor and nutrition, sprinkle ground hemp seeds on top.
For babies 6-12 months, cut into strips.
5. Cut the Swiss cheese in age-appropriate sizes and serve alongside the avocado toast.
20. Lemony Mashed Peas on Toast with Olive Oil

Ingredients
1/2 cup fresh or frozen sweet peas
1 tablespoon olive oil
1/2 lemon
1 tablespoon butter
1/2 grapefruit (optional)
Directions
1. Bring a small saucepan full of water to a boil. Add the sweet peas and cook until they have
softened and brightened in color, about 3 minutes.
2. While the peas are cooking, warm the olive oil in a small skillet set on medium-low heat.
3. When the peas are finished cooking, drain in a colander, then transfer the peas to the skillet.
Add the juice of one half of a lemon. Stir to combine, then transfer the peas to a small mixing
bowl. Use a fork to mash the peas.
4. Wipe the skillet and return it to the stovetop. Add 1 tablespoon of butter and melt on medium-
high heat. Add the bread to the skillet once the butter is foaming. Reduce the heat to medium
and cook on each side until the bread is toasted, about 3 minutes per side.
5. Transfer the slice of bread to your baby’s plate. Spread a heaping spoonful (or two!) of the
mashed peas on top and sprinkle with ground hemp seeds for added flavor and nutrition. Cut
in age-appropriate sizes. Serve alongside broiled grapefruit.
Leftover lemony peas keeps for 3 days in an air-tight container in the fridge. Store acidic foods in a

21. Orange Couscous with Chopped Raisins
Ingredients
1/4 cup water
1/4 cup coconut milk
2 tablespoons raisins
1/2 cup instant couscous
1/8 teaspoon cardamom, cinnamon, or nutmeg
1 orange
Directions
1. Bring the water and coconut milk to a boil in a medium saucepan.
2. Mince the raisins while the liquid is warming.
3. Add the raisins to the saucepan as soon as the liquid starts to boil, then cover and remove the
saucepan from the heat. Let the raisins sit until soft and plump, about 10 minutes.
4. Return the saucepan to the heat and bring to a boil. Add the couscous, the spice, and 1 table
spoon of zest from the orange. Stir to coat the couscous, then remove the saucepan from the
heat. Cover the saucepan and let the couscous sit until soft and plump from absorbing all the
liquid, about 10 minutes. If the couscous is still crunchy, cover the saucepan and let it sit for a
few more minutes.
5. While the couscous is cooking, use a sharp knife to remove the rind, pith, and any seeds from
the orange. Cut the segments away from the inner pith, then cut in age-appropriate sizes.
6. Use a fork to fluff the couscous. Add the orange plus any leftover juice from the pith. Stir to
combine.
7. Add a heaping spoonful (or two!) of couscous to a bowl that suctions to the table. Add flavor
and nutrition by sprinkling shredded coconut on top and serving alongside a slice of toasted
Ezekiel bread cut in age-appropriate sizes.
Orange couscous keeps for 3 days in an air-tight container in the fridge. Store acidic foods in a
22. Boiled Plantains with Fried Eggs

Ingredients
2 ripe plantains
1/2 teaspoon allspice, cinnamon, or nutmeg
1 egg
1 teaspoon flaxseed oil (optional)
1 orange (optional)

Directions
1. Wash the plantains then use a sharp knife to remove the rind. Slice the fruit into large chunks.
2. Bring a medium saucepan full of water to a boil. Add the fruit. Cook until the plantain has
softened and deepened in color, about 15 minutes.
3. Drain the plantains and transfer to a mixing bowl. Use a fork to mash the fruit. Add the spice
and 1 tablespoon of butter, then stir to combine. Add the flaxseed oil if you’d like to boost the
nutrition, then stir to combine. Set aside.
4. Add the remaining butter to a small skillet set on medium-high heat. Crack the egg in the
skillet once the butter is foaming. Reduce the heat to medium, cover the skillet, and cook until
the egg is fully set, about 5 minutes.
5. Add a heaping spoonful (or two!) of mashed plantains to your baby’s plate. Place the fried egg
next to the fruit. Add extra flavor and nutrition by sprinkling ground hemp seeds on the
plantain and serving alongside orange segments cut into age-appropriate sizes.
Store leftover plantains in an air-tight container in the fridge for up to 1 week. Add a splash of milk
23. Quinoa Bowl with Fried Egg & Minced Kale

Ingredients
3/4 cup water
1/2 cup quinoa
2 large leaves of kale
1 teaspoon olive oil
1 egg
1 teaspoon black or white sesame seeds (optional)
1 slice sourdough bread (optional)
Directions
1. Rinse the quinoa in a fine mesh strainer.
2. Place the quinoa, milk, and water in a small saucepan. Cover and bring to a boil, then turn
down the heat to create a gentle simmer. Cook, stirring occasionally, until the quinoa has
softened and absorbed most of the liquid, about 15 minutes.
3. Remove the saucepan from heat. Use a fork to fluff the quinoa, then add 1 tablespoon of butter
and stir, letting the heat of the quinoa melt the butter. Set aside.
4. While the quinoa is cooking, wash the kale, cut away from the woody stalks, and mince the
leaves. Warm the olive oil in a small skillet set on medium-low heat. Add the minced kale and
cook, stirring occasionally, until the greens have softened and brightened in color, about
3 minutes. Remove from the heat and transfer to a plate.
5. Wipe the skillet and return it to the stovetop. Add the remaining butter and melt on medium-

high heat. Crack the egg in the skillet once the butter is foaming. Reduce the heat to medium,
cover the skillet, and cook until the egg is fully set, about 5 minutes.
6. Add a heaping spoonful (or two!) of quinoa to a bowl that suctions to the table. Nestle the
fried egg and kale on top, leaving some of the grains visible. Add extra flavor and nutrition by
sprinkling sesame seeds on top.
7. Serve and encourage your baby to self-feed with hands or a pre-loaded baby spoon. A slice of
toasted sourdough bread tastes delicious with this dish!
Store leftover quinoa in an air-tight container in the fridge for up to 1 week. Add a splash of milk or
24. Savory Farro with Sautéed Mushrooms

Ingredients
1 cup water
1/2 cup chicken, fish, or vegetable stock
1/2 cup farro
1 small onion
1 garlic clove
1 cup fresh mushrooms
1 teaspoon fresh or dried thyme
1 teaspoon seaweed flakes (optional)
1 tablespoon nut butter (optional)
Directions
1. Rinse the farro in a fine mesh strainer.
2. Place the farro, stock, and water in a medium saucepan. Cover and bring to a boil, then turn
down the heat to create a steady simmer. Cook, stirring occasionally, until the farro has
softened but retains a little bite, about 20 minutes.
3. Remove the saucepan from heat. Use a fork to fluff the farro, then add 1 tablespoon of butter
and stir, letting the heat of the farro melt the butter. Cover to keep warm and set aside.
4. While the farro is cooking, peel and mince the onion and garlic, mince the thyme, and cut the
mushrooms into age-appropriate sizes.
5. Warm 1 tablespoon of butter in a small skillet set on medium-low heat. Add the alliums and
cook, stirring occasionally, until the onions are translucent, about 5 minutes.
6. Add the remaining butter to the skillet with the alliums, then add the mushrooms and thyme.
Stir to coat in the butter and alliums. Turn up the heat to medium and cook, stirring occasionally,
until the mushrooms have softened and begun to brown, about 10 minutes.
7. Add a heaping spoonful (or two!) of farro to a bowl that suctions to the table. Nestle the
mushroom-onion mixture on top, leaving some of the grains visible. Add extra flavor and
nutrition by sprinkling seaweed flakes on top. Serve and encourage your baby to self-feed

with hands or a pre-loaded baby spoon. A slice of toasted sourdough bread topped with nut
butter tastes delicious with this dish!
Store leftover farro in an air-tight container in the fridge for up to 1 week. Add a splash of stock or
25. Sweet Potato Hash with Peppers

Ingredients
2 tablespoons avocado oil, olive oil, or sunflower oil
1 small onion
1 garlic clove
1 sweet pepper
1 sweet potato
2 large leaves of chard, kale, or other hearty greens
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon ground pepper
1 teaspoon ground hemp seeds
1/4 cup Swiss cheese (optional)
Directions
2. While the oil is warming, mince the onion and garlic and remove the stem, seeds, and inner
pith from the sweet pepper, then mince. Add to the skillet and stir to coat in the oil.
3. Cover the skillet and prepare the potato and greens while the alliums and sweet pepper are
cooking. Wash, peel, and dice the sweet potato, then set aside. Wash the greens, cut away
from the woody stalks, mince the leaves, and set aside.
4. Add the potato to the skillet once the onions are translucent and the peppers have begun to
soften, about 5 minutes. Stir to coat, lower the heat to medium-low, then cook, stirring
occasionally, until the potatoes have softened and begun to brown, about 15 minutes. Use a
fork to gently mash the potato.
5. Add the minced kale and the spices, and stir to incorporate with the mashed potato-pepper
mixture. Cook until the greens have softened and brightened in color and the spices are
fragrant, about 3 minutes. Remove from the heat.
6. Add a heaping spoonful (or two!) of potato hash to a bowl that suctions to the table. Serve
and encourage your baby to self-feed with hands or a pre-loaded baby spoon. For added flavor
and nutrition, sprinkle ground hemp seeds on top of the potato hash and serve alongside the
cheese cut in age-appropriate sizes.
Store leftover hash in an air-tight container in the fridge for up to 1 week. Add a splash of water
when reheating.

26. Caprese Salad (Mozzarella, Tomato, Basil)
Ingredients
1 ripe medium tomato
2 ounces fresh mozzarella
3 fresh basil leaves
1 teaspoon ground hemp seeds
1/2 avocado (optional)
Directions
1. Wash the tomato and remove the stem. Cut into age-appropriate pieces. Set aside.
2. Cut the mozzarella into age appropriate pieces.
3. Wash and mince the basil leaves.
4.
Mix the mozzarella, basil and tomato. Serve in a bowl that suctions to the table for easy
hand-scooping.
5. Serve with a sprinkle ground hemp seeds on top of the salad for added flavor and nutrition,
and add a side of avocado toast for babies with a growing appetite!
27. Coconut Chia Seed Pudding

Ingredients
1 ripe banana
1 cup coconut milk
2 tablespoons chia seeds
1/2 cup fresh or frozen mango (optional)
Directions
1. Peel the banana and add it to a mixing bowl. Use a fork to mash the banana.
2. Add the coconut milk to the mixing bowl. Whisk to combine.
3. Add the chia seeds to the mixing bowl. Whisk to combine, then transfer to an air-tight
container in the fridge to set for 4 hours or overnight.
4. Add a heaping spoonful (or two!) of the chia pudding to a bowl that suctions to the table.
Serve and encourage your baby to self-feed with hands or a pre-loaded baby spoon.
5. For added flavor and nutrition, sprinkle shredded coconut to top and serve with a side of
mango cut in age-appropriate sizes. (A mango pit is a terrific teether and great for jaw
strength, as well!)
Store leftover chia pudding in an air-tight container in the fridge for up to 1 week.

28. Curried Coconut Rice with Fried Egg
Ingredients
1/2 cup Basmati rice
1/2 cup water
1/2 teaspoon sweet curry powder
1 tablespoon butter
1 egg
1/2 cup papaya (optional)
Directions
1. Rinse the rice in a fine mesh strainer.
2. Place the rice, milk, and water in a medium saucepan. Cover and bring to a boil, then turn down
the heat to create a gentle simmer. Add the sweet curry powder to the saucepan and give the
rice a good stir.
3. Cover and cook until the grains are soft and plump, and most of the liquid has been absorbed,
about 15 minutes. Remove from the heat and return the cover to the saucepan. Let rest for
10 minutes.
4. Make the egg while the rice rests. Add the butter to a small skillet set on medium-high heat.
Crack the egg in the skillet once the butter is foaming. Reduce the heat to medium, cover the
skillet, and cook until the egg is fully set, about 5 minutes.
5. Add a heaping spoonful (or two!) of the coconut rice to a bowl that suctions to the table.
Nestle the fried egg on top, leaving some of the grains visible. For added flavor and nutrition,
sprinkle shredded coconut on top of the rice along with a side of papaya cut in age-appropriate
sizes. Serve and encourage your baby to self-feed with hands or a pre-loaded baby spoon.
Store leftover coconut rice in an air-tight container in the fridge for up to 2 days.
29. Steamed Rice with Salmon

Ingredients
1/2 cup water
1/2 small fresh or frozen salmon fillet (about 2 ounces)
1/2 lemon
1/2 cup pineapple (optional)
Directions
1. Rinse the rice in a fine mesh strainer. Transfer to a mixing bowl and cover with water. Soak for
30 minutes.

2. Drain the rice. Transfer the rice to a medium saucepan along with the coconut milk and water.
Cover and bring to a boil, then turn down the heat to create a gentle simmer. Give the rice a
good stir, then cover the saucepan.
3. Cook the rice until the grains are soft and plump, and all of the liquid has been absorbed,
about 15 minutes. Remove from the heat. Uncover the saucepan and lay a tea towel over it.
Return the cover and let rest for 10 minutes more.
4. Prepare the salmon while the rice rests. First wash the fillet, then add it to a small skillet filled
with enough water to almost cover the salmon. (It’s okay to leave the skin on.) Slice the lemon
and place the slices on top of the salmon. Cover the skillet and place it over medium heat to
create a gentle simmer.
5. Poach until the fish is fully cooked, about 10 minutes. The fish is done when a knife inserted
into the thickest part reveals opaque flesh. Transfer the fish to a plate. Use a fork to slide the
fish from its skin, then flake the flesh.
6. Add a heaping spoonful (or two!) of the rice to a bowl that suctions to the table. Nestle the
salmon flakes on top, leaving some of the grains visible. For added flavor and nutrition, sprinkle
seaweed flakes on top of the rice and serve with a side of pineapple cut in age-appropriate
sizes. Encourage your baby to self-feed with hands or a pre-loaded utensil.
Store leftover rice in an air-tight container in the fridge for up to 2 days.
30. Fried Rice with Scrambled Egg

Ingredients
1/2 cup water
2 tablespoons sunflower oil
3 scallions
1 teaspoon fresh ginger
1 garlic clove
2 eggs
2 large leaves of bok choy, mizuna, or tatsoi (optional)
Directions
1. This is a great recipe for leftover rice! If you’ve got some coconut rice or steamed rice in your
fridge, skip to Step 4. Otherwise, start by rinsing dried rice in a fine mesh strainer. Transfer to
a mixing bowl and cover with water. Soak for 30 minutes.
2. Drain the rice. Transfer the rice to a medium saucepan along with the coconut milk and water.
Cover and bring to a boil, then turn down the heat to create a gentle simmer. Give the rice a
good stir, then cover the saucepan.
3. Cook the rice until the grains are soft and plump, and all of the liquid has been absorbed,
about 15 minutes. Remove from the heat. Uncover the saucepan and lay a tea towel over it.
Return the cover and let rest for 10 minutes more.

4. Prepare the remaining ingredients while the rice rests. Add 1 tablespoon of oil to a small skillet
set on medium-low heat. While it is warming, wash the scallions, slice off the root end, and
mince. Add the alliums to the skillet and cook until they are very soft, about 10 minutes. As the
alliums cook, peel and mince the ginger and garlic, then add to the skillet. Stir occasionally to
prevent browning.
5. Increase the heat to medium-high, then add the rice. Cook, stirring occasionally, until the rice
is lightly toasted, about 5 minutes. Crack an egg into the skillet, then stir consistently to
scramble the egg in the rice. Remove from the heat once the egg is fully cooked, about
3 minutes.
6. Add a heaping spoonful (or two!) of the fried rice to a bowl that suctions to the table. For
added flavor and nutrition, top with the minced bok choy, mizuna, or tatsoi that’s been cooked
in oil, leaving some of the grains visible, and sprinkle with seaweed flakes. Serve and encourage
your baby to self-feed with hands or a pre-loaded baby spoon.
31. Ricotta Cheese with Apple Compote

Ingredients
1 apple
1 cinnamon stick
1/2 lemon
1/4 cup ricotta cheese
Directions
1. Wash, peel, and halve the apple. Remove the stem and core. Cut into age-appropriate sizes.
2. Transfer the apple to a small saucepan with a splash of water and the cinnamon stick.
3. Cook uncovered over medium-high heat, stirring occasionally to prevent sticking, until the fruit
has softened, but still retains some of its shape, about 15 minutes.
4. Add the juice of one half of a lemon to the saucepan, and stir to combine. Remove from the
heat, discard the cinnamon stick, and let cool.
5. Place the ricotta cheese in a bowl that suctions to the table. Add a heaping spoonful (or two!)
of the apple compote on top. For added flavor and nutrition, sprinkle with shredded coconut.
Try serving the dish two ways by adding some ricotta cheese and apple compote on top of a
slice toasted Ezekiel bread.
Leftover apple compote keeps for 1 week in an air-tight container in the fridge. Store acidic foods
in a glass container or in a metal or plastic one that is certified to be BPA-free. The acid in food

32. Ricotta Cheese Bowl with Berries
Ingredients
1/4 cup fresh or frozen berries of choice
3 leaves of basil, mint, or herb of choice
Directions
1. Wash the berries. Cut them in age-appropriate sizes or leave them whole if you are confident
your baby has developed advanced chewing and swallowing skills.
2. Wash and mince the herbs.
3. Place the ricotta cheese in a bowl that suctions to the table. Add the berries on top. For added
flavor and nutrition, sprinkle with ground almond.
Try serving the dish two ways by adding some ricotta cheese, berries, and herbs on top of a
slice toasted Ezekiel bread.
This is a great recipe to introduce your family’s favorite flavors by mixing and matching with
different berries and herbs.
33. Ricotta Cheese Bowl with Cranberry Sauce

Ingredients
1 cup fresh or frozen cranberries
1 tablespoon orange juice
1 strip of orange peel
1 cinnamon stick
1 teaspoon ground pistachio (optional)
1 thin rice cake (optional)
Directions
1. Wash the berries. Transfer to a small saucepan along with the orange juice, orange peel, and
cinnamon stick.
2. Cook uncovered over medium-high heat, stirring occasionally to prevent sticking, until the
berries have burst, about 15 minutes. Remove from the heat and discard the cinnamon stick
and orange peel. Use a fork to smash any remaining whole berries. Let cool.
3. Place the ricotta cheese in a bowl that suctions to the table. Add a drizzle of the cranberry
sauce. For added flavor and nutrition, sprinkle with ground pistachio.

Try serving the dish two ways by spreading a thin rice/grain cake with ricotta cheese and
adding a drizzle of cranberry sauce on top.
Leftover cranberry sauce keeps for 2 weeks in an air-tight container in the fridge. Store acidic
foods in a glass container or in a metal or plastic one that is certified to be BPA-free. The acid in
food leaches the chemicals from metals and plastics!
34. Ricotta Cheese Bowl with Lemon Zest

Ingredients
1 teaspoon lemon zest
1 teaspoon ground pistachio (optional)
1 thin rice cake (optional)
Directions
1. Wash the lemon. Use a microplane to scrape enough zest to amount to 1 teaspoon.
2. Place the ricotta cheese in a bowl that suctions to the table. Add the lemon zest and stir. Let
sit to allow the flavors to incorporate before serving, about 10 minutes.
3. Serve and encourage your baby to self-feed with hands or a pre-loaded baby spoon. For added
flavor and nutrition, sprinkle with ground pistachio.
Kids love choices! This is a great dish to serve two ways: lemony ricotta in a bowl and spread on a
thin rice cake.
35. Sardines with Chopped Tomatoes & Garlic

Ingredients
1 medium tomato
1 garlic clove
1 teaspoon chives or scallions
1 tin boneless, low sodium sardines packed in water
1 cucumber (optional)
Directions
1. Wash the tomato and remove the stem. Chop and transfer to a mixing bowl.
2. Mince the garlic and chives or scallions. Add to the mixing bowl and stir. Let sit to allow the
flavors to incorporate, about 10 minutes.
3. Remove the sardines from their tin. Rinse under cold water to remove excess salt.
4. Even boneless sardines have tiny lingering bones in them! Bones in tinned fish are soft, packed
with calcium, and perfectly safe for babies to eat, but go ahead and remove them if you prefer.

5. Flake the sardines and add to the mixing bowl with the tomato. Stir to combine.
6. Add a heaping spoonful (or two!) of the sardine-tomato mixture to a bowl that suctions to the
table. Add flavor and nutrition by sprinkling seaweed flakes on top and serving alongside
cucumber spears. Serve and encourage your baby to self-feed with hands or a pre-loaded
baby spoon.
Leftover sardines with chopped tomatoes and garlic keeps for 1 week in an air-tight container in
the fridge.
36. Tofu Scramble

Ingredients
1 14-ounce block firm or extra-firm tofu
3 scallions
1 garlic clove
1 teaspoon fresh ginger
1 medium turnip or root vegetable of choice
2 large leaves of bok choy, mizuna, tatsoi, or leafy green of choice
2 tablespoons avocado, grapeseed oil, or sunflower oil
1/2 cup honeydew melon (optional)
Directions
1. Remove the tofu from its container. Slice lengthwise to create two slabs. Wrap each slab in a
paper towel and place them next to each other on a plate. Lay a heavy pot on top of the tofu
slabs and let rest for up to 30 minutes or as long as time allows. This process removes excess
moisture from the tofu.
2. While the tofu is resting, prepare the vegetables. Mince the scallions, garlic, and ginger. Use a
box grater or food processor to shred the turnip. Wash the greens, cut away from the woody
stalks, and mince the leaves.
3. Unwrap the tofu and place in a mixing bowl. Use a fork to break up the tofu into small pieces
that are the size of sweet peas.
4. Add the oil to a large skillet set on medium heat. Add the alliums and ginger to the skillet and
cook until the scallions are soft, about 5 minutes. Add the turnips and the greens and cook
until the roots have softened and the greens have brightened in color, about 3 minutes more.
Add the tofu and stir. Reduce the heat to low and cook to allow the flavors to incorporate,
about 5 minutes more.
5. Add a heaping spoonful (or two!) of the tofu scramble to a bowl that suctions to the table.
Add flavor and nutrition by sprinkling seaweed flakes on top and serving alongside fresh
honeydew cut in age-appropriate sizes. Serve and encourage your baby to self-feed with
hands or a pre-loaded baby spoon.
Store leftover tofu scramble in an air-tight container in the fridge for up to 1 week. Mix things up
by serving the leftover tofu scramble on top of toasted Ezekiel bread or in a taco for more
advanced eaters!

37. Turkey Sausage & Cannellini Beans
Ingredients
2 tablespoon butter
1 medium onion
2 garlic cloves
1 teaspoon fresh or dried thyme
1/2 pound turkey sausage (finely chopped)
1 1/2 cups (one 14.5-ounce can cannelini beans)
1/2 cup chicken or vegetable stock
1/4 cup applesauce (optional)
Directions
1. Add the butter to a large skillet set on medium heat.
2. While the butter is warming, mince the onion, garlic, and thyme. Add the alliums to the skillet
and cook until the onions are soft and translucent, about 5 minutes. Add the thyme and cook
until fragrant, about 1 minute more.
3. Add the chopped turkey sausage to the skillet. Cook until the pink color in the meat has
turned to brown.
4. Add the beans and the stock. Stir to coat, then cover the skillet. Reduce the heat to
medium-low and cook to allow the flavors to incorporate, about 5 minutes more. Remove the
cover and turn up the heat to medium-high to reduce and remaining liquid in the skillet. Turn
off the heat and let cool.
5. Add a heaping spoonful (or two!) of the turkey sausage and beans to a bowl that suctions to
the table. Serve with a sprinkle ground hemp seeds on top for added flavor and nutrition, and
add a side of applesauce to add a little sweetness to this savory dish.
Store leftover turkey sausage and beans in an air-tight container in the fridge for up to 1 week. Mix
things up by serving the leftovers on top of toasted Ezekiel bread or in a taco for more advanced eaters!
38. French Toast with Ricotta

Ingredients
2 eggs
1/4 cup soy, pea protein, oat or whole milk
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
3 thick slices sourdough or hearty bread of choice
1/2 cup fresh fruit salad (optional)

Directions
1. Crack the eggs in a mixing bowl. Add the milk and spices. Whisk to combine.
2. Cut the bread into strips the width of two adult fingers placed next to one another.
3. Add the butter to a large skillet set on medium heat.
4. While the butter is warming, add the bread strips in the egg mixture to thoroughly coat.
5. Transfer the bread strips to the griddle and cook on each side until golden, about 3 minutes
per side. Transfer to a plate and continue cooking the remaining strips.
6. Place 2-3 bread strips on your baby’s plate. Add the ricotta cheese next to the strips.
Encourage your baby to dip! If you’d like to add flavor and nutrition, serve alongside a salad
with your favorite fresh fruit, with a sprinkle of coconut flakes on top.
7. Serve and encourage your baby to self-feed with hands or a pre-loaded baby fork.
French toast keeps well in the freezer. After the cooking is done, lay the leftovers in a single layer
in an air-tight container, and store in the freezer for up to 3 months. When you’re ready to serve
them again, all you’ll need to do is microwave the strips for a few seconds on high to defrost.
39. Pumpkin-Ricotta Pancakes

Ingredients
3/4 cup whole milk or milk alternative
2 eggs
1/2 cup whole wheat flour
1/4 cup almond, hazelnut, quinoa, or oat flour
1 teaspoon baking powder
1/2 teaspoon pure vanilla extract
1/4 cup pumpkin puree
1 teaspoon ground pecan (optional)
Directions
1. Add 2 tablespoons of butter and milk to a saucepan set on medium heat. Remove from the
heat once the butter is melted.
2. Crack the eggs into a mixing bowl and whisk. Transfer a spoonful or two of the warm milk to
the eggs, whisking while pouring into the bowl. Slowly pour in the remaining liquid and whisk
to combine.
3. Place all of the dry ingredients into a large mixing bowl. Whisk to combine.
4. Slowly pour the egg mixture into the dry ingredients, whisking to combine. Lumps are okay!
Add the vanilla extract, pumpkin puree, and ricotta cheese, then stir until the ingredients are
fully incorporated.
5. Set a large skillet on medium heat. When the pan is hot, add the remaining butter. Use a ladle
to drop blobs of batter into the skillet as the butter is sizzling. Don’t overcrowd the pan!

6. Turn up the heat to medium-high and let cook until bubbles appear in the batter, about
3 minutes. Use a spatula to flip the pancakes, then cook on the other side until it is set and
golden, about 2 minutes more. Transfer to a plate and continue cooking the remaining pan cakes.
7. Place 1 or 2 pancakes on your baby’s plate. If you’d like to add flavor and nutrition, top with the
banana cut in age-appropriate sizes and a sprinkle of ground pecan. Serve and encourage your
baby to self-feed with hands or a pre-loaded baby fork.
These pancakes keep well in the freezer. After the cooking is done, lay the leftovers in a single
layer on a sheet pan, then place in the freezer until frozen, about 4 hours. Transfer to an air-tight
container and store in the freezer for up to 3 months. When you’re ready to serve them again, all
you’ll need to do is microwave the pancakes for a few seconds on high to defrost.
40. Banana-Chickpea Flour Pancakes

Ingredients
1 ripe banana
3/4 cup whole milk or milk alternative
1 teaspoon pure vanilla extract
1 cup chickpea flour
1 teaspoon cardamom, cinnamon, or nutmeg
2 tablespoons coconut oil
1/4 cup ricotta cheese (optional)
Directions
1. Peel the banana and place it in a mixing bowl. Use a fork to mash the banana. Add the milk
and vanilla. Whisk to combine.
2. Add the dry ingredients into a separate, larger mixing bowl. Whisk to combine.
3. Slowly pour the wet ingredients into the dry ingredients, whisking to combine. Lumps are okay!
4. Set a large skillet on medium heat. When the pan in hot, add the coconut oil. Use a ladle to
drop blobs of batter into the skillet as the oil is shimmering. Don’t overcrowd the pan!
golden, about 2 minutes more. Transfer to a plate and continue cooking the remaining pancakes.
6. Place 1 or 2 pancakes on your baby’s plate and cut into age appropriate pieces. If you’d like to
add flavor and nutrition, serve with a side of ricotta cheese and a sprinkle of coconut flakes.
Serve and encourage your baby to self-feed with hands or a pre-loaded baby fork.
you’ll need to do is microwave the pancakes for a few seconds on high to defrost.

41. Yogurt with Toasted Quinoa
Ingredients
1 tablespoon quinoa
1/4 cup Greek yogurt
Directions
1. Rinse the quinoa in a fine mesh strainer.
2. Add the quinoa to a small skillet set on medium heat. Stir continuously until the quinoa starts
to pop and smells nutty, about 5 minutes. Remove from the heat and let cool.
3. Add the yogurt to a bowl that suctions to the table and sprinkle the toasted quinoa on top.
Add flavor and nutrition by topping with berries that have been cut in age-appropriate sizes
and a sprinkle of coconut flakes.
Make a big batch of toasted quinoa to save time preparing future meals! Toasted quinoa keeps in
an air-tight container in the fridge for several weeks.
42. Yogurt with Sugar-Free, Ground Granola

Ingredients
1/2 cup rolled oats
1/4 cup almonds, hazelnuts, macadamia nuts, pecans, or nuts of choice
1 tablespoon black or white sesame seeds
1 tablespoon sunflower seeds
1 tablespoon pumpkin seeds
1 egg white
1 teaspoon ground almond, hazelnut, macadamia nut, pecan, or nut of choice (optional)
Directions
1. Preheat the oven to 225 degrees. Line a sheet tray with parchment paper.
2. Combine the oats, nuts, seeds, and spices in a mixing bowl. In a separate, larger mixing bowl,
whisk the egg white until soft peaks form. Gently fold the dry ingredients into the egg white.
Transfer to the sheet tray.
3.
Bake the granola until it is dry and crisp, about 1 hour. Stir every 15 minutes or so to prevent
scorching.
4. Remove from the oven and let cool. In a food processor, pulse the granola until it resembles a
fine meal.
5. Add the yogurt to a bowl that suctions to the table and sprinkle the ground granola on top.

Add flavor and nutrition by topping with berries that have been cut in age-appropriate sizes
and a sprinkle of your favorite ground nut.
Make a big batch of sugar-free granola to save time preparing future meals! The granola keeps in
an air-tight container in the fridge for several weeks.
43. Yogurt with Peanut Butter

Ingredients
1 tablespoon smooth peanut butter
Directions
1. Add the yogurt and peanut butter to a bowl that suctions to the table. Use a fork to whisk
until fully combined.
2. Add flavor and nutrition by topping with the banana that has been cut in age-appropriate
sizes and a sprinkle of coconut flakes.
44. Yogurt with Almond Butter

Ingredients
1 tablespoon smooth almond butter
1 teaspoon cinnamon (optional)
1/2 apple (optional)
Directions
1. Add the yogurt and almond butter to a bowl that suctions to the table. Use a fork to whisk
2. Add flavor and nutrition by topping with the apple that has been cut in age-appropriate sizes
and a sprinkle of cinnamon.
45. Yogurt w/ Smashed Banana, Pumpkin Seed Butter

Ingredients
1 tablespoon smooth pumpkin seed butter

1 teaspoon ground pecans (optional)
Directions
1. Peel the banana and add it to a mixing bowl. Use a fork to mash the banana.
2.
Add the yogurt and pumpkin seed butter to the mixing bowl. Use a fork to whisk until fully
combined.
3. Transfer the mixture to a bowl that suctions to the table. Add flavor by topping with a sprinkle
of ground pecans.
46. Yogurt with Cashew Butter

Ingredients
1/2 apple
1 cinnamon stick
1 tablespoon cashew butter
1 teaspoon finely ground peanut
Directions
1. Wash the apple, then peel it, slice it in half, and remove the core and stem.
2.
Place the apple halves and cinnamon stick in a saucepan filled with water set on medium-high
heat.
3. Bring to a boil, then reduce heat to a simmer. Cook, uncovered, until the fruit has softened,
about 10 minutes. Drain and discard the cinnamon stick. Reserve one half of an apple for your
baby’s meal; store the other in an air-tight container in the fridge for up to 1 week.
4. Add the yogurt and cashew butter to a bowl that suctions to the table. Use a fork to whisk
5. Place the apple halve on top of the yogurt. Top with a sprinkle of finely ground peanut for
added nutrition and flavor.
47. Yogurt with Beets & Dill

Ingredients
1 medium beet
1 teaspoon olive oil
2 small sprigs of fresh dill, or 1 teaspoon dried dill
Directions
1. Preheat the oven to 400 degrees.

2. Scrub the beet under cold water. Coat with olive oil, then tightly wrap in aluminum foil. Place
in the oven and roast until soft, between 45 and 60 minutes depending on its size. Remove
from the oven, uncover, and let cool.
3.
Peel the beet and slice off the stem and root ends. Quarter the beet, then use a fork to gently
mash.
4. Mince the dill. Add to a bowl that suctions to the table along with the yogurt and mashed
beet. Use the fork to whisk until fully combined.
48. Blueberry Buttermilk Pancakes

Ingredients
3/4 cup buttermilk
2 eggs
1/2 teaspoon pure vanilla extract
1 orange (optional)
Directions
1. Add 2 tablespoons of butter and buttermilk to a saucepan set on medium heat. Remove from
the heat once the butter is melted.
2. Crack the eggs into a mixing bowl and whisk. Transfer a spoonful or two of the warm milk to
the eggs, whisking the liquid pours into the bowl. Slowly pour in the remaining liquid and whisk
to combine.
3. Place all of the dry ingredients into a large mixing bowl. Whisk to combine.
4. Slowly pour the egg mixture into the dry ingredients, whisking to combine. Lumps are okay!
Add the vanilla extract, then stir until the ingredients are fully incorporated.
5. Set a large skillet on medium heat. When the pan is hot, add the remaining butter. Use a ladle
to drop blobs of batter into the skillet as the butter is sizzling. Don’t overcrowd the pan!
Sprinkle a few blueberries onto each pancake.
golden, about 2 minutes more. Transfer to a plate and continue cooking the remaining pancakes.
7. Place 1 or 2 pancakes on your baby’s plate. If you’d like to add flavor and nutrition, top with the
orange segments cut in age-appropriate sizes and a drizzle of flaxseed oil. Serve and encourage
your baby to self-feed with hands or a pre-loaded baby fork.

you’ll need to do is microwave the pancakes for a few seconds on high to defrost or warm them in
a toaster oven.
49. Waffle with Cashew Butter

Ingredients
1 tablespoon coconut oil
1 cup whole wheat flour
2 tablespoons coconut oil
3 tablespoons smooth cashew butter
1 cup breast milk, formula, nut milk, or whole milk
1 egg
Directions
1.
Preheat the waffle iron according to the manufacturer’s instructions. Use a pastry brush or a
paper towel to grease the waffle iron with coconut oil. Place a wire rack on a sheet tray in the
oven.
2. Whisk the flour, baking powder, and spice in a large mixing bowl to combine.
3. Blend the coconut oil and cashew butter in a small food processor or blender. Add the milk and
egg, and blend until just combined.
4. Pour the liquid contents into the bowl with the dry ingredients. Stir until just combined. Do not
overmix.
5. Use a ladle to drop a blob of batter on the waffle iron, leaving a 1/2-inch border. Close the iron
and cook until golden, about 4 minutes. Transfer the waffle to the wire rack, and continue
cooking the remaining waffles.
6. Place 1 or 2 waffles on your baby’s plate. Drizzle with flaxseed oil and serve with a side of your
favorite fresh berries for added flavor and nutrition.
Quick Option: Use frozen waffles. Toast to defrost and spread cashew butter on top.
These waffles keep well in the freezer. After the cooking is done, lay the leftovers in a single layer
on a sheet pan, then place in the freezer until frozen, about 4 hours. Transfer to an air-tight
you’ll need to do is microwave the waffles for a few seconds on high to defrost or warm them in a
toaster oven.

50. Waffle with Peanut Butter
Ingredients
1 tablespoon coconut oil
3 tablespoons smooth peanut butter
1 cup breast milk, formula, nut milk, or whole milk
1 egg
Directions
1.
Preheat the waffle iron according to the manufacturer’s instructions. Use a pastry brush or a
paper towel to grease the waffle iron with coconut oil. Place a wire rack on a sheet tray in the
oven.
2. Whisk the flour, baking powder, and spice in a large mixing bowl to combine.
3. Blend the butter and peanut butter in a small food processor or blender. Add the milk and egg,
and blend until just combined.
4.
Pour the liquid contents into the bowl with the dry ingredients. Stir until just combined. Do not
overmix.
5. Use a ladle to drop a blob of batter on the waffle iron, leaving a 1/2-inch border. Close the iron
and cook until golden, about 4 minutes. Transfer the waffle to the wire rack, and continue
cooking the remaining waffles.
6. Place 1 or 2 waffles on your baby’s plate. Top with the banana cut in age-appropriate sizes and
a sprinkle of coconut flakes added flavor and nutrition.
Quick Option: Defrost a frozen waffle in the toaster and spread peanut butter on top.
These waffles keep well in the freezer. After the cooking is done, lay the leftovers in a single layer
on a sheet pan, then place in the freezer until frozen, about 4 hours. Transfer to an air-tight
you’ll need to do is microwave the waffles for a few seconds on high to defrost or warm them in a
toaster oven.
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50 Breakfast Menus

for Babies and Toddlers

Frozen Foods Toppings/Add-ons

*Common food allergen. Introduce carefully.

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1. Amaranth Porridge with Mashed Banana

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6. Oatmeal with Stone Fruit

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9. Broccoli-Swiss Cheese Egg Cups for the Family

Store leftover cups in an air-tight container in the fridge for up to 5 days.

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11. Hard-Boiled Egg with Sliced Cheese

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12. Huevos Rancheros with Swiss Cheese

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14. Scrambled Eggs with Sliced Avocado

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15. Egg-in-Hole Toast

16. Toast with Tomato Jam

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17. Toast with Mascarpone Cheese

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19. Avocado Toast with Cheese

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20. Lemony Mashed Peas on Toast with Olive Oil

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22. Boiled Plantains with Fried Eggs

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23. Quinoa Bowl with Fried Egg & Minced Kale

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24. Savory Farro with Sautéed Mushrooms

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25. Sweet Potato Hash with Peppers

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27. Coconut Chia Seed Pudding

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29. Steamed Rice with Salmon

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Store leftover rice in an air-tight container in the fridge for up to 2 days.

30. Fried Rice with Scrambled Egg

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31. Ricotta Cheese with Apple Compote

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33. Ricotta Cheese Bowl with Cranberry Sauce

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34. Ricotta Cheese Bowl with Lemon Zest

35. Sardines with Chopped Tomatoes & Garlic

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36. Tofu Scramble

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38. French Toast with Ricotta

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39. Pumpkin-Ricotta Pancakes