baby led weaning update

Almost 2 months ago I shared with you that E began her journey of eating solid foods. After much prayer and research we decided to give baby led weaning a shot! I had all intentions to share with ya’ll more updates…but life gets busy. So, here I am (2 months later) with an update.

Baby Led Weaning is going great! Elli amazes me with her chewing and gnawing skills and I haven’t had to spoon feed her once…and Summit loves cleaning up all the dropped food off the floor…and sometimes off the tray.

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One of the hardest things for me in the beginning of Baby Led Weaning was not giving Elli the same things to eat every couple days. I wanted to mix it up for my sake and hers. Lunch and dinner were always a bit easier than breakfast…you can only have so many things at breakfast time.

If you have the same problem as us and are at a loss as to what to feed your kiddo for breakfast, our favorite nutritional, mom, and baby friendly item is a Frittata! Elli  could eat it for breakfast, lunch, and dinner if I let her.

So could Summit.

There are so many ways to make a frittata! In addition to the egg and milk base, you can use use boiled potatoes (mashed up), spinach, leeks, onions,tomatoes, mushrooms, shallots, or whatever other vegetable you have lying around. Adding potatoes is a big favorite of mine because it firms up the frittata and makes it set even more. I often keep a couple golden potatoes that have been peeled and boiled in the fridge so I can throw it in with the other vegetables. 

Without further adieu…here’s a tomato/onion/mushroom version for you to try out at home!

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{ingredients}

5 eggs

2 T whole milk (use water if baby has a dairy allergy)

handful of chopped parsley

1 small sweet onion, diced

1 roma tomato, diced

2 mushrooms, diced

cheese

olive oil

{instructions}

1. Preheat oven to 400.

2. Whisk eggs and milk in small bowl. Add parsley and black pepper. Set aside.

3. Coat a medium oven safe, non-stick sauté pan with olive oil over medium heat.

4. Saute onion until soft (5-8 minutes). Add garlic, tomatoes, and mushrooms and continue to cook for 1-2 minutes.

5. Add egg mixture and stir to combine.

6. Sprinkle on cheese (I only put cheese on half of the pan because Elli doesn’t need it but I sure do!) and put in oven for 10-15 minutes or until set.

7. Let cool, slice, and enjoy!

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I give Elli some frittata with fresh fruit (mango above) and toasted bread. I typically have the same thing with a sprinkling of salt on the frittata! Because salt is tasty.

 

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One thought on “baby led weaning update

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