Baby Rocky is LOVING his finger foods. We started introducing solids about a week before he turned six months old and he has not stopped eating since. Anyone would think I had been starving him! He will eat pretty much anything I throw at him which has really encouraged me to offer him lots of new bits and pieces to try.
We are using a baby led weaning approach, which means lots of finger food and some spoon food offerings, like yoghurt, mashed banana and mashed veggies. Rocky is most happy when he’s got two fistfuls of food and a spoon headed for his face :) I thought you might like to try some of Rocky’s favourite finger foods with your baby at home.
Finger Foods for Babies
Pita bread and guacamole
Rocky loves flavour. When I offered him plain avocado he ate it, but he really wasn’t that into it. Then I gave him some of my dinner one night (or he snatched it out of my hand, however you like to look at it!). We were having wraps and he munched on my pita bread spread with guacamole. He couldn’t get enough of the stuff! To prepare, just warm the pita bread in the oven, wrapped in foil, until it’s gently warm and nice and soft (check the heat before offering it to baby!). For the guacamole, mash together the flesh from one avocado, half a peeled and grated garlic clove and a squeeze of lemon juice. Spread the guacamole on to triangles of pita bread and watch the demolition commence.
This tasty little morsel fits right into a hungry fist. I adapted this recipe from the Baby Led Weaning Cookbook using a stick blender, which makes it so easy to throw together. Grab a bowl and chuck in one tin (400g) of drained and rinsed chickpeas, 2 garlic cloves, 1 teaspoon each of ground coriander and ground cumin, 1 onion (chop it in half or quarters), the juice of half a lemon, 2 tablespoons of flour and a little bit of black pepper. Blitz with the stick blender until smooth, then shape into fist sized patties and pan fry in a tiny bit of oil. The whole family ate these for dinner, they were so delish (ok, Pebble tasted them – which is called winning around here). Tip: Pop the mixture into the fridge for an hour or so before shaping into patties. It will come together much more easily.
Parmesan chicken fingers
What kid doesn’t love nuggets? You can make your own healthy version that any hungry baby, child or adult will devour. Just slice a chicken breast into long, finger sized pieces (about 5cm in length allows bubs to easily grab one end and gnaw on the other). Coat the chicken fingers in natural yoghurt, then roll in a mixture made of equal quantities breadcrumbs and finely grated parmesan cheese. Bake in a hot oven (200 Celsius/400 Fahrenheit) for 15 – 20 minutes, turning once.
Since having kids we’ve tried a few different high chairs, at home, at friends houses and at cafes. I have simple needs – I like a high chair that’s safe, easy to clean and adjustable.
Pebble was pretty excited to see the big box arrive on our doorstep and had fun ‘helping’ me put it together. The Fisher Price Grow With Me High Chair meets ticks all my boxes and has a few extra features that are quite nifty. The grippy tray keeps plates, bowls and snacks from slipping all over the place and the different height options make it easy for children to join the family at the table.
Rocky was nice and comfy in the Grow With Me High Chair at dinner time. The tray is in just the right spot to catch all his dropped bits and pieces, and can easily be adjusted to allow more space for his round tummy as he grows. The tray also removes completely, which is perfect for toddlers who want to eat dinner at the table like a big kid, without needing a booster seat or a pile of wobbly cushions. The legs can also be adjusted to allow for different table heights. Pebble gives it a big thumbs up! She’s been using the Grow With Me High Chair to sit comfortably at the table to draw, eat and do puzzles.
The only problem I’m going to have with this high chair is two kids fighting over who gets to sit in it!
Would you like to win a Fisher Price Grow With Me High Chair? Just tell me what is the silliest/funniest/weirdest thing you’ve ever done to try and get your kids to eat their dinner.
This is a game of skill and entries will be judged based on creativity and originality. Open to Australian residents only. Entries close Saturday, 28th September, 2013.
This cake is perfect for those moments when you NEED chocolate, but have none in the house and is all too easy to throw together.
Some mug cakes I’ve tried are too dry or too claggy or tasteless or just weird. This one is kind of like a moist cake combined with chocolate pudding. It’s drier the more you cook it, but I prefer it a little gooey in the bottom of the cup.
It’s big enough for two…. but can easily be eaten by one. Just don’t make a habit of it!
Chocolate Chip Peanut Butter Mug Cake
Makes 1 large mug cake or 2 small ones
You will need:
3 tablespoons milk
1 1/2 tablespoons vegetable oil
1 tablespoon peanut butter
1 tablespoon white chocolate chips
1 tablespoon dark chocolate chips
3 tablespoons self raising flour
2 tablespoons sugar
1 1/2 tablespoons cocoa powder
In a large mug whisk together all the wet ingredients, then add in the dry ingredients and mix with a fork until combined to create a smooth, thick consistency.
Microwave on high/full power for 1 minute – more or less depending on your microwave and how you like your cake. Experiment to get it just right for you.
That’s it! It is very rich, I recommend serving with cream or ice cream (or both). Make a little well in one side of the cake and pour in the cream. Oh, so BAD! But, oh so gooooooood.
Welcome to your weekly dose of gratitude! I’m choosing to focus on everything bright and sunny in this dreary winter weather. I’ve got a bowl full of fresh lemons on my kitchen counter and there are so many possibilities! For something a little different this week, here’s a bunch of ways to bring sunny, lemony goodness into your day, because I’m grateful for lemons!
Down here is little Adelaide it’s pouring rain outside right now and the weekend ahead looks like more of the same. I see a bowl (or two) of this nourishing, soul warming Asian Noodle Soup with Dumplings in my very near future.
It all started with a recipe by one of my fav ladies, the lovely Beth. She’s a TV star now, did you know? Beth is often posting delicious recipes and I’m often trying them out in my kitchen, with much success. When I saw this home made cuppa soup I had to give it a go… and then give it a twist. Of course my twist involved making it bigger and adding lots of carbs (piggy, piggy me!).
Apologies for the average pic – mobile phone photos are the go for me lately, usually with a baby juggled in the other arm! I’ll try to get another pic next time I make this. Which WILL be soon.
Asian Noodle Soup with Dumplings
4 cups stock
4 teaspoons soy sauce
1 teaspoon sesame oil
2 grated cloves of garlic
1 grated knob of ginger
1 chilli, sliced
200g packet of frozen dumplings of your choice
150g dried noodles
Easy peasy method:
Throw everything except the noodles and dumplings into a saucepan and bring to the boil. Add in the noodles and dumplings according to packet directions (my noodles and dumplings both took 8 minutes, so I whacked them in together). Serve in big bowls and stuff your face.
You can easily adjust the ginger, garlic and chilli to your liking – I love the spice to be just enough to make my lips tingly. If you were so inclined you could also throw in whatever veg you’ve got around the place. Or perhaps shred in some leftover chicken and tip in a tin of corn for an easy chicken and corn soup.
Thanks to Beth for the inspiration for this nosh up.