Mark’s Meals: Favorite Foods at 7 months

Mark’s first foods are happening here! Mark got his first proper taste of solid foods over 6 weeks ago and we’ve been on such a fun journey ever since. When we started solids at 6 months simple things like cucumber sticks, rice cakes and peanut butter, peach slices, and roasted carrot sticks were enough to keep him engaged. As our little guy has become more interested in food, I’ve been stepping up his meals and whipping up more interesting things in the kitchen. It’s so fun watching him try new things!

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For any new readers, we decided on Baby Led Weaning (“BLW”) as our feeding approach for Mark. I went back and forth so many times between BLW and traditional weaning and ultimately went with BLW.  We agreed to follow Mark’s lead and if at any point we felt like we needed to switch to traditional weaning, we would do so with zero guilt. However, Mark took to BLW amazingly and I’m so happy we gave it a go. For any new or expecting mama’s out there, I’d definitely recommend at least looking into BLW as a potential option!  As a result of our feeding approach, I’ve been cooking Mark meals we could enjoy, not pureed food. With his interest intensifying by the day, I’ve whipped up some new dishes he has been devouring & I’m sharing those below!

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Spinach Pizza Pinwheels

A healthy baby friendly introduction to pizza. A great batch recipe that can be frozen for future meals. You can add any veggies or protein you like to this recipe. Ingredients: 1 sheet of prepared puff pastry, 1/4 cup of a tomato sauce (I recommend using a thick sauce or concentrate so it does not become watery), 1 cup fresh chopped spinach, 2 tablespoons of shredded parmesan. Directions: Preheat oven to 400 F (200 C) & spray pan with oil. Lay the thawed puff pastry dough flat on the counter. Gently spread the tomato sauce followed by the parmesan cheese. Layer the chopped spinach on top. Roll the puff pastry forming a log, chop into slices. Cook for approximately 15 minutes.

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Veggie Cheese “Tart” 

I whipped this up yesterday and it was a huge hit. I even snuck a piece for myself 🙂 On puff pastry with a cheesy veggie based spread, this tart is perfect to add your littles favorite toppings! Ingredients: 1 sheet of prepared puff pastry,  1/3rd of a cup of cream cheese (I used a natural organic cheese spread I found at the grocery store), 1/4 cup of shredding zucchini, 1/4 cup of sautéed spinach, 1/2 a cup of sautéed mushrooms or roasted peppers, and 2-3 tbsp of cheese. Directions: Preheat oven to 400 F (200 C) & spray pan with oil. Lay thawed puff pastry dough flat on the pan. Pinch the edges to form a small crust. Mix the cheese, shredded zucchini, and sautéed spinach. Spread the mixture on to the puff pastry. Add sautéed mushrooms or roasted peppers (or any veggie or meat you want!) and top with cheese. Cook for about 12 minutes.

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Mini Veggie Egg Frittatas 

A perfect make ahead, batch breakfast option. While Mark isn’t picky, this would also a great way to hide some extra veggies for your little ones! My recipe made about 16 1 ounce egg muffins using this cookware. Ingredients: 4 large eggs, 1/4 cup of milk,  1/4 cup of sweet corn (thawed, if frozen), 1/4 cup of chopped cooked broccoli, 1 cup of shredded raw zucchini, & 1 tbsp of parmesan cheese (optional). Directions: Preheat oven to 350 F (175 C) & grease/spray muffin pan. Combined eggs & milk, whisk well. Add in all the veggies & mix. Pour until 1 ounce line (2-3 tablespoons). Cook for 20-25 minutes.

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A few other “easy” favorites

Corn on the cob. Mark is currently obsessed with corn. It seems like it is doubling as a teether for those top teeth trying to break through

Clementines / Tangerines. Mark loved the taste of oranges, but the acidity left a small rash around his mouth. We opted for these lower acidic citrus fruits and everyone, including Mark’s chin, is much happier.

Cucumber Sticks. These are a favorite to toss in the diaper bag whenever we plan to grab lunch out. They are easy, no mess, and Mark loves munching on them.

Rice Cakes & “Dip”. Mark loves peanut butter, but we’ve also done hummus, red pepper dip, and smashed fruit on rice cakes. He loves them all! I prefer to buy thin rice cakes that can be easily cut into strips.

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xo, Em.

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