First breast or bottle, then sippy cup, then baby drinks from an open cup, right? Not necessarily. The sippy cup “stage” is losing favour with experts.
Baby Bean Sliders
Author: Andrea Carpenter, RD
Recipe Type: Entree (first foods)
Serving: 12 sliders
1 cup water
1 can organic black beans
1 clove garlic, crushed
1/2 TBSP organic cumin powder
1/2 TBSP organic paprika powder
3 TBSP oil (coconut, avocado) for cooking + more for frying
1 TBSP organic iron-fortified infant cereal
Drain and rinse the beans well until all bubbles disappear.
Add the oil to a medium sized pot and heat to medium high. Add the garlic and spices, stir frequently and cook 1-2 minutes or until fragrant. Add the beans and water to the pot and reduce heat to low. Cook for 20-30 minutes or until most of the water has cooked down and the beans are soft.
Mash the beans with a potato masher and continue to cook on low heat until they become pasty. Optional to use a blender for this step if your baby enjoys smooth textures. Once blended, add back to the pot and continue to cook until pasty.
All the bean mixture to cool completely before forming sliders. This can be made ahead of time and left in the fridge overnight.
Divide the mixture into 12 portions and form into small sliders using your hands to mold them.
In a shallow bowl or on a plate, add the infant cereal and coat each slider in the cereal, patting them gently to ensure they are well coated. Note: if your mixture is very crumbly, add some oil or water to loosen the mixture; if your mixture is too wet, add some cereal to thicken the mixture up.
Heat a non-stick pan on medium-high heat and add a drizzle of oil. Once the oil is heated, add the sliders to the pan, cooking them 1-2 minutes per side, or until crispy.
I have also added plain cashew cheese to mixture for extra fat and flavour. The cheese can be mixed in prior to allowing the slider mixture to chill. If you are looking to add some extra veggies, try adding grated carrots, zucchini, or sweet potato into this mixture. Add the grated vegetables at the beginning so they can be cooked through and release any excess moisture.
Getting eggs into an infant starting out on solids can be tricky. Something many parents struggle with, myself included. Once babies are established on solids, it’s important to introduce the top allergen foods, but sometimes that can prove to be a challenge in itself. Whole eggs, when cooked scrambled, fried, in an omelet, etc. can have a chewy texture that makes it challenging for a baby to eat without teeth.
Using eggs as an ingredient in foods offered to your child is a much easier way to ensure they actually eat the egg, and get the exposure to this allergen. French toast is one of my favourites to offer my son, which actually inspired me to create this recipe. My Baby Banana Pancakes uses iron-fortified infant cereal which surpasses the iron content of french toast, and its softer texture makes it ideal for those who are still gumming their meals.
Author: Andrea Carpenter, RD
Recipe Type: entree (first foods)
Serving: 12 pancakes
1 ripe organic banana
2 large eggs
1/4 cup iron-fortified infant cereal
1/4 teaspoon vanilla extract
Sprinkle of ground cinnamon
Organic coconut oil (for frying)
In a bowl, mash the banana with a fork, add the eggs and combine.
Stir in cinnamon and vanilla.
Gradually add in the iron-fortified infant cereal and mix until fully combined.
Heat a non-stick skillet on medium heat and add a drizzle of coconut oil.
Drop the batter into desired pancake sizes and cook for 1-2 minutes, or until cooked through and golden brown.