Little Foodie: Baby Food Recipes for Babies and Toddlers with Taste

Fennel + Pea + Peach

This purée was actually inspired by a peach and fennel salsa I tasted when visiting a restaurant in Nashville. It sounded so crazy I just had to try it—it turns out, pairing fennel and peach creates magic in the mouth! The sweetness of the peach calms down the spice of the fennel, and their combination produces an unforgettable taste experience I just had to re-create for my baby.

6+ Months

Makes 15 ounces

Prep time: 5 minutes

Cook time: 10 minutes

Storage:

Refrigerator: 3 days

Freezer: 3 months

1 fennel bulb, white part only,

roughly chopped

2 cups peaches, fresh or frozen

1 cup peas, fresh or frozen

Fill a medium saucepan with about 2 inches of water. Heat on medium until the water begins to boil.

Place the fennel in a steamer basket over the boiling water, and cover for 5 minutes. If using frozen peaches or peas, add to the steamer basket with the fennel, and steam for an additional 5 minutes. Let them cool slightly. If using fresh peaches or peas, place directly in a blender or food processor.

Place the fennel, peaches, and peas in a blender or food processor, and purée until you reach your desired consistency.

Tip For a grown-up peach and fennel salsa, combine ½ cup diced fennel; 2 cups peeled and diced peaches; 1 cup diced, roasted red bell peppers; ½ cup diced red onion; 1 minced garlic clove; and a pinch of salt and pepper in a medium bowl. Place in the fridge, and let chill for 30 minutes before serving with your favorite chips.

Chicken + Udon Noodles in Garlic Pepper Sauce

While I was pregnant with my second child, chicken with udon noodles was a major craving. I would order this dish takeout almost every week, and often Ellie and I would eat it straight from the container. I’ve worked to come up with a healthier version that matches the great taste we both fell in love with minus the unwanted calories and fat. This version stands up to the test.

24+ Months

Makes 4 servings

Prep time: 15 minutes

Cook time: 25 minutes

Storage:

Refrigerator: 3 days

Freezer: Not recommended

3 garlic cloves, minced

1-inch piece fresh ginger, grated

3 tablespoons soy sauce

½ cup vegetable or chicken stock

1 tablespoon sesame oil

¼ teaspoon hot sauce

2 tablespoons honey

2 teaspoons freshly ground black pepper

1 (8-ounce) package whole-wheat udon noodles

1 tablespoon olive oil

1 pound boneless skinless chicken breast, sliced into 1-inch-thick strips

½ cup thinly sliced red bell pepper

½ cup thinly sliced yellow bell pepper

½ cup peeled and sliced carrots

½ cup broccoli florets

1 tablespoon sesame seeds, for serving

In a small bowl, whisk together garlic, ginger, soy sauce, stock, sesame oil, hot sauce, honey, and black pepper. Set aside.

Bring a large pot of water to a boil. Add the noodles, and cook for 2 to 3 minutes, or until noodles are al dente. Drain and rinse in cold water.

In large skillet, heat the olive oil over medium heat. Add the chicken pieces, and cook for

8 minutes, or until lightly browned on all sides.

Add the red and yellow peppers, carrots, and broccoli, and cook, covered, for 5 minutes. Add the noodles and sauce, and stir until everything is well incorporated, and cook for an additional 3 minutes.

Serve and sprinkle with sesame seeds.

Beer pairing TIP To match the spiciness from the garlic pepper sauce, pair this dish with a nice IPA like Avery Brewing’s India Pale Ale.

DIY Fiesta Bowl

This do-it-yourself fiesta bowl feast is my go-to recipe when things are about to get real crazy at my house—as in hungry toddler, crying baby, nothing-planned-for-dinner crazy. I put my toddler in charge of attempting to spoon ingredients into bowls, my husband on tortilla chip/music duty, and I get busy slicing and dicing all the produce. Everyone gets to have a say in what their bowl looks like, which makes everyone happy in no time at all.

12+ Months

Makes 4 servings

Prep time: 15 minutes

Cook time: 15 minutes

Storage:

Refrigerator: 3 days

Freezer: Not recommended

For the base of the bowls

2 cups cooked or instant brown rice

Juice of 1 lime

1 tablespoon olive oil

2 tablespoons roughly chopped cilantro

For optional add-ins

Black beans, drained and rinsed

Corn, fresh or frozen, thawed and warmed

Red bell pepper, chopped

Green bell peppers, onions, and/or zucchini, sliced or chopped,

and sautéed

Avocado, pitted, sliced, and chopped

Tomato, diced

Romaine lettuce, shredded

Salsa

Cheddar or pepper jack cheese, shredded

Sour cream or plain yogurt

Cooked ground turkey

Shredded, cooked chicken

Warmed tortillas

Corn chips

Pumpkin seeds

In a medium saucepan over medium heat, add the brown rice, lime juice, olive oil, and cilantro. Cook for 5 minutes, and then fluff.

Add ¼ cup of the rice mixture to each bowl. Add optional ingredients based on what you have on hand or your family’s personal preferences.

Serve immediately, or warm before serving if necessary.

Tip Got a picky eater? Invite help in the kitchen. Toddlers love to help out, from tasks as simple as throwing out packaging to mixing ingredients. They’re also more likely to end up eating the fruits (or veggies) of their shared labor.