Stage-By-Stage Baby Food Cookbook: 100+ Purées and Baby-Led Feeding Recipes for a Healthy Start
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Healthy food, healthy baby―recipes and tips for introducing solid food at every stage
Build your baby’s nutrition on a solid foundation with healthy, homemade food you can feel confident about. Whether your approach is baby-led feeding, chunky or smooth purées, or a combination of both, the Stage-by-Stage Baby Food Cookbook is a complete guide to introducing your infant to solid foods.
In this well-designed baby food cookbook, you’ll discover delicious and nutritious recipes that are organized by three growth stages from six months to 12 months, plus additional baby-led feeding recipes for 12 to 18 months and 18+ months. From thin purées all the way to finger foods and beyond, the meals in this baby food cookbook can be tailored to fit your baby’s needs and comfort level.
This baby food cookbook includes:
- Allergies and intolerances―Find info on food reactions your baby could have, plus tips about when and how to introduce common allergens like peanuts and shellfish.
- Feeding philosophies―Learn the difference between stage-specific purées and baby-led feeding, as well as the pros and cons of each approach for your baby, in this comprehensive baby food cookbook.
- Baby food building blocks―Discover the components that make up a balanced diet for your little one, like fruits and vegetables, a variety of proteins, and more.
Give your baby the healthiest start possible―the Stage-by-Stage Baby Food Cookbook will show you how.
From the Publisher
One of Many Yummy Recipes: Breakfast Banana Split
2 Servings | Gluten-Free | Nut-Free | Vegan
Take a banana split to the breakfast table with this filling and nutritious meal. You can serve it to look like a traditional banana split, or you can serve it parfait-style. The coconut whips up best if you chill the mixing bowl and whisk or beaters in the freezer or in an ice bath for 30 minutes before using. You’ll need electric beaters or an electric whisk for this recipe.
Instructions:
1. Scoop out 3/4 cup of the solid cream from the refrigerated coconut milk can.
2. Put the coconut cream in a chilled medium-size mixing bowl. Whisk or beat the coconut cream for about a minute. It should look like whipped cream. Sometimes the cream looks curdled and grainy before whipping up—just keep whipping.
3. Fold in the vanilla extract and continue to beat on low speed until incorporated.
4. Peel the banana and slice lengthwise or into rounds. Place the sliced banana in a dish, add the coconut whipped cream, then add the berries and desired toppings.
Ingredients:
1 (14-ounce) can full-fat coconut milk, refrigerated upside down overnight
1 teaspoon vanilla extract
1 banana
½ cup mixed berries, fresh or frozen
¼ cup toppings (shelled hemp seeds, sunflower seeds, finely chopped nuts, shredded coconut)
