baby

This immune-boosting recipe is filled with  vitamin C, as well as inflammation-fighting turmeric and omega-3 rich hemp seeds

No More Sick Leave

Cup Spinach

Cup Carrots, baby, raw

Cup Mango, frozen chunks

Orange

Tablespoon Ginger Root, fresh

Tablespoon Turmeric, fresh

Cups Coconut Water

Tablespoon Hemp Seeds

Teaspoon Cayenne Pepper Powder

Teaspoon Sea Salt

Add ingredients in the order listed and blend until smooth.

These no sugar added baked oatmeal bars are perfect for your baby or toddler. Lightly sweetened only with fruit, you can feel good about the wholesome ingredients in these bars.&nbsp;

No Sugar Added Baked Oatmeal Bars

Quick cooking oats, separated

cinnamon

tsp pumpkin pie spice

tsp baking powder

salt

milk

banana,

3.9 oz cup unsweetened apple sauce

coconut oil, melted

tsp vanilla extract

1-1/2 tsp ground flax (optional)

tsp hemp hearts (optional)

Preheat oven to 350 degrees then spray an 8x8" baking pan with nonstick spray, or line with parchment, and set aside.

Add 1 cup quick oats to a food processor or blender then process until oats have turned into flour. Set aside. (Do NOT use baby oatmeal. It won't work.)

Add milk, mashed banana, applesauce, coconut oil, egg, and vanilla to a large bowl then whisk to combine. Add remaining 1-1/2 cups oats, oat flour, cinnamon, pumpkin pie spice, baking powder, and salt then stir to combine. Fold in flax and hemp hearts, then pour batter into prepared baking pan.

Bake for 30-35 minutes, or until the edges are golden brown and the center has set. Cool before slicing into squares then store in the refrigerator, or individually wrap bars and freeze.

Here is the ultimate guide of 125 starter foods and easy recipe ideas for baby-led weaning! This recipe for warm and wholesome waffles made with nutrient-packed spinach is perfect for baby 6 months and up.

125 Baby-Led Weaning Foods: Spinach Waffles

white whole wheat flour ((see notes below))

tbsp baking powder

tsp salt

eggs

olive oil coconut oil

applesauce or apple puree

spinach

Preheat: plug waffle iron and turn to medium heat.

Dry Ingredients: in a medium bowl, stir together the flour, baking powder, cinnamon and salt.

Wet Ingredients: in a blender, add in the eggs, milk, oil, applesauce, vanilla extract and spinach. Blend for 1 minute on medium speed or until the spinach is completely blended.

Mix: add the spinach mixture to the flour mixture and stir until just combined.

Cook: pour waffle mixture onto waffle iron in 1/4 cup increments and bake according to the waffle maker&#39;s instructions.

Serve: let cool slightly and serve, or store in an air-tight container in the fridge or freezer.

Handheld and portable, these egg cups are great for baby and toddlers on-the-go. These savory cheddar cheese and broccoli breakfast cups can be served warm at the breakfast table or packed cold for a morning playdate or school lunch.

Broccoli Egg Muffins

milk ((regular, almond, coconut, hemp, etc))

broccoli (chopped)

cheddar cheese (shredded)

salt and pepper (to taste (optional))

Prep: Heat oven to 375 degrees. Line 8 muffin tins with silicon muffin molds or generously spray to prevent sticking.

Whisk: In a medium bowl, whisk the eggs and milk together.

Add Ingredients: Add in the broccoli, cheese, salt and pepper.

Stir: Using a spoon, stir until incorporated.

Pour: Pour the egg mixture into the muffin cups until 3/4 the way full.

Bake: Place the muffin tin in the oven for 20-25 minutes or until eggs have set and the cheese is golden brown.

Serve: Let cool, serve and enjoy!

https://www.youtube.com/watch?v=pGBFzx3NqeA

These Broccoli Egg Cups are a great on-the-go breakfast option for your baby and toddler! These savory breakfast cups are filled with protein-rich eggs and shredded cheddar cheese as well as nutrient-dense broccoli. Serve warm at the breakfast table or packed cold for a morning play date or school lunch.  Great for baby-led weaning, toddlers and kids alike.

Timestamps:
0:00 Intro
0:02 Prepare Mix
0:22 Transfer to Cups
0:28 Bake and Serve

✔️Check out the Baby FoodE blog for full details and instructions:
https://babyfoode.com/blog/broccoli-egg-cups-for-baby-toddler/

✔️Visit our Website:
https://babyfoode.com/

✔️Subscribe to our Channel.
https://www.youtube.com/channel/UCZMnXEzJ92h-C8GQoaumznQ?sub_confirmation=1

Video Title: Broccoli Egg Cups
By Baby Foode

#BabyFoode

Broccoli Egg Cups

Sheet pan pancakes are made for parents who love to make homemade pancakes but don’t love all the time standing around the stove.

Wholesome Blueberry Sheet Pan Pancakes

white whole wheat flour (see notes)

milk ((cow, almond, soy, hemp, etc))

applesauce

tbsp olive oil coconut oil

blueberries

Preheat oven to 425 degrees. Line a 10x15 sheet pan or 9x13 baking pan with parchment paper and spray well.

In a medium bowl, mix together the flour, baking powder, cinnamon and salt.

In a another medium bowl, whisk together the milk, applesauce, eggs, oil and vanilla extract.

Add the wet ingredients to the dry ingredients and mix until just incorporated.

Pour the pancake batter onto the sheet pan and sprinkle the blueberries on top.

Bake for 13-15 minutes or until just browned. Let cool slightly and then cut into bars.

Apple Dutch Baby 

unsalted butter

sweet apple

(64 grams) all-purpose flour

sugar

vanilla

Confectioners sugar

Put oven rack in middle position and preheat oven to 450°F.

Melt butter in a 9-inch oven-safe skillet over moderate heat, then transfer 2 tablespoons to a blender or food processor. Add apple slices to the skillet and cook, turning over once, until beginning to soften, 3 to 5 minutes. (They don’t need to caramelize, just soften.)

While the apples are cooking, add milk, flour, eggs, granulated sugar, vanilla, and salt to butter in blender and blend until smooth. (Do do this step — I didn’t the first time around and the batter was really lumpy.)

Pour batter over apple and transfer skillet to oven. Bake until pancake is puffed and golden, about 15 minutes. Dust with confectioners sugar and serve immediately.

Deeeeelicious!!!  Very fast and easy to make.  And such a treat. Loved that it wasn’t too sweet.  My husband, who is a custard/pudding fan loved it. 

Great recipe for an easy Saturday night dinner.  Love it!

Baked this morning! Fabulous and a little bit elegant😁

I made this today with vegan ingredients. It was such a nice change for breakfast. I would double the apple next time. Thanks for an easy recipe I will make often.

Fabulous in every way.  EASY, delicious and impressive.  I have made this many times with my immersion blender.  This recipe is a KEEPER!

The Apple pancake recipe is easy and delicious!
This is a Keeper!

Loved this recipe.  Feeds 4 beautifully.  Only change I made is that I used a bowl and an immersion blender instead of the food processor to mix the batter.

I made this for breakfast this morning. It was a huge hit! So easy and delicious ;)

Easy, delicious and beautiful! Thanks for sharing :)

I’m not a cook and this I was DELICIOUS easy to make! Yum

I love the quick and easy recipe’s !! Never knew I could make a Dutch baby!! I can!! Love. Can’t wait to try a savory one!

Excellent recipe… perfect for an iron skillet. It’s a bit heavy on the egg for my taste, but most other people will enjoy it throughly. I used Truvia 1:1 and sprinkled 1/4 teaspoon cinnamon in with the softening apples and it was delicious. 

Made a GF version with pineapple instead of apple. And used honey instead of sugar. Yyyyyum

Really tasty! Not too sweet, and it was a nice, easy thing to make for dinner. I used McIntosh apples and they tasted nice as well (I like the more tart apples). Also provided me with an opportunity to reseason my cast iron.

First time I made this was a huge hit with the family. Picture perfect and amazing taste! Baked a little longer because of my small oven. 

I made the recipe this morning and it was perfect - so beautiful and delicious! I have made Dutch Babies before but this was faster to put together and it only cooked for only 15 minutes rather than 40 minutes, which helps on a busy morning. 

Just whipped this up in Christmas Eve for the fam. Nailed it. Love it. Easy. Quick. Delicious! 

Healthy and easy mini meatloaves that cook quickly and are great for babies and toddlers who are eating solids

Baby-friendly Mini Meatloaves with Roasted Green Beans

ground beef (90% lean)

carrot (from one large carrot)

tomato

quick cooking oats

12-16 oz green beans (ends removed)

Preheat oven to 425 degrees. Line a sheet pan with parchment paper or grease lightly with oil.

In a bowl, add ground beef, egg, grated carrot, 1/4 cup tomato sauce, 1/2 tsp salt (optional), and 1/2 cup quick oats. Mix with a large spoon or spatula until well combined. If you want to prepare without added salt for baby’s portion, mix these ingredients together without the salt; remove ¼ of the mixture for baby, then add a scant ½ tsp salt to the remaining ¾.

Divide meat mixture into 4, and form equal-sized mini meatloaves on the sheet pan.

Spoon remaining 2 tablespoons tomato sauce over the top of the meatloaves, and spread with the back of the spoon.

Bake for 10 minutes.

Meanwhile, toss the green beans with 1 tsp of oil; remove a few green beans and wrap them in foil (these are for baby). Sprinkle the remaining green beans with a pinch of salt. Remove pan from the oven after 10 min and scatter green beans on the pan. Place foil packet with green beans for baby on the pan.

Bake for an additional 10 to 15 minutes, until green beans are tender and cooked to your liking, and the internal temperature of the meatloaves has reached 160 degrees F. Check baby’s green beans for softness. They may need an additional 5 minutes. Place the foil packet directly onto the oven rack to finish cooking if needed.

These mini sweet potato waffles are perfect for baby's first finger foods - easy to grasp, easy to gnaw on and easy for you to enjoy right along with them!

Sweet Potato Waffles for Baby and Toddler

whole wheat, white whole wheat or all-purpose flour

quick oats

plain whole fat yogurt

tbsp coconut oil

sweet potato puree (homemade

tbsp brown sugar

In a large bowl, whisk together the flour, oats, baking powder, cinnamon, and salt until combined.

Whisk in the eggs, milk, yogurt, oil, puree and brown sugar into the flour mixture until all ingredients are combined. Let stand for 10 minutes while you pre-heat your waffle maker.

If your batter is too thick, add in an additional 1-2 tablespoons of milk.

Pour in roughly 2 tablespoons batter onto lightly greased waffle maker for baby size waffle or 1/4 cup batter for toddler size waffle. Shut lid and cook based on your waffle makers directions. Lift waffle out with fork, slightly cool. Serve or freeze.

These freezer-friendly waffle dippers are a fun and delicious way for baby to be able to eat, as well as play with, their breakfast.

Whole Grain Pumpkin Waffle Dippers

white whole wheat flour

tsp pumpkin pie spice mix

pumpkin puree

coconut oil (melted)

milk of choice ((cow, almond, soy, coconut, etc))

plain whole-fat yogurt

maple syrup

Heat a waffle iron on medium.

In a large bowl, whisk together the flour, baking powder, pumpkin pie spice and salt.

In a medium bowl, whisk together the pumpkin puree, eggs, coconut oil, applesauce, vanilla and milk.

Pour the wet ingredients into the dry ingredients and whisk until smooth. If your batter is too thick, add more milk in 1/4 cup increments until the batter resembles cake batter.

Pour 1/2 cup of waffle batter onto each waffle mold and cook according to your waffle irons directions.

To make yogurt dip, mix the yogurt with the maple syrup until well mixed. Spoon into small bowls and sprinkle with pumpkin pie spice mix.

Let cool slightly, cut into sticks and serve with a small bowl of the yogurt dip, applesauce or maple syrup.

Packed full of nutrition (and greens!) these pancakes are the perfect option to serve for healthy breakfasts!

Super Green Baby Led Weaning Pancakes

banana (about 2 medium bananas)

baby spinach

vanilla extract

oats

hemp seeds

chia seeds

cinnamon (optional)

coconut oil or butter

Preheat a large skillet over medium-low heat.

In a blender (I like to use a NutriBullet), combine all of the ingredients, layering in order with the wet ingredients closest to the blade (to assist with easier blending). Blend until smooth.

Lightly grease the skillet with coconut oil or butter (I like Miyoko&#039;s). Measure out about ¼ cup of the batter for each pancake. It&#039;s normal for the batter to be somewhat thick. Just use a spoon to smooth it out into a circle. Cook for a few minutes, until the sides are firm enough to flip. Cook on the opposite side for several minutes more, until firm and golden brown.

Serve warm topped with nut or sunflower butter. For younger babies, cut into strips lengthwise. For older babies, dice into small squares. Leftovers can be stored refrigerated in an airtight container for up to 1 week or frozen for up to 2 months.

Simple, creamy, and sugar-free (but sweet) vegan millet porridge with coconut milk &amp; banana. Basis recipe with millet breakfast porridge variations.

Vegan Millet Porridge - Simple, Creamy and Sugar-Free

millet *) (have a look at

water

coconut milk

banana

Ideally, rinse the millet and soak it in...

Ideally, rinse the millet and soak it in water overnight before processing, see questions "Should you rinse millet before cooking?" and "Why should we soak millet before cooking?" in the post above.

Put the water and coconut milk in a...

Put the water and coconut milk in a saucepan, add the millet and cinnamon and bring to the boil.

Let simmer uncovered on low to medium heat...

Let simmer uncovered on low to medium heat for about 10 minutes. Stir in between so that nothing burns.

Then switch off the stove, but leave the...

Then switch off the stove, but leave the millet to swell for another 10 minutes. Now the excess liquid is sucked up, and you will soon have a creamy result. If you have a gas stove where the stove doesn't stay hot forever, let the millet cook a few minutes longer.

Mash a banana with a fork and stir...

Mash a banana with a fork and stir it into your porridge.

Inspired by an appetizer served at Osteria in Philadelphia.

Super-Easy, Pan-Roasted Baby Artichokes

Fill a large bowl with cold water and squeeze half the lemon into it. Cut off the rough spiky tops of the artichokes and peel away leaves until the pale green leaves are exposed. With a paring knife, cut off very bottom of stem and peel dark green layer off sides of stem. Repeat with each one, dropping each cleaned artichoke into the prepared acidulated water.

In a medium, deep heavy pot, add ½ cup water, the oil, salt, rosemary and garlic. Place over medium-high heat until oil and water mixture begins to bubble. Add the artichokes. Reduce heat to medium, cover and let cook 20 minutes, stirring occasionally.

Remove cover, and increase heat to medium-high. Let the artichokes cook undisturbed until the bottom side begins to turn golden brown and get crispy. Once nicely colored, flip artichokes and cook until second side becomes similarly golden-brown.

When artichokes are crisped all over, remove with slotted spoon, sprinkle with salt to taste and serve with remaining half lemon.

A wonderful dish! I made this as a side dish for our Italian Christmas Eve meal, and we all really enjoyed it. I added some red chili pepper flakes during the last few minutes of cooking. Will make again!

This delicious Apple Dutch Baby is a light fluffy pancake that is ready in less than 30 minutes. Made with apples and cinnamon for the ideal seasonal brunch recipe!

Apple Cinnamon Dutch Baby

unsalted butter ((divided))

HoneyCrisp apple, (peeled + sliced thin)

milk ((of choice))

all purpose flour

tbs granulated sweetener ((of choice))

nutmeg

Optional Garnish: powdered sugar, cinnamon, honey, Greek yogurt or ice cream

Preheat oven to 450℉. Grab a 9 inch oven safe skillet and heat 4 tablespoons of butter on medium heat. Transfer 2 tbs of the butter to your blender.

Add the apples to the pan in a somewhat even layer. Cook for 4-5 minutes or until soften. Make sure the heat is on low.

Add the milk, flour, eggs, sugar, vanilla, cinnamon, nutmeg and salt to your blender and pulse until smooth - about 15 seconds. Pour the batter over the apples and transfer the pan to your oven. Bake for 15-17 minutes or until golden brown on top. Remove from oven and allow to set in pan for 5-10 minutes prior to slicing and serving.

This looks delicious! Can you use a gluten free all-purpose flour for this recipe? Can't use almond flour due to nut allergies.

This is delicious! My husband and I loved it! Highly recommend this recipe!

Top 13 baby recipes from across the web

The most viewed baby recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

No More Sick Leave

No Sugar Added Baked Oatmeal Bars

125 Baby-Led Weaning Foods: Spinach...

Broccoli Egg Muffins

Wholesome Blueberry Sheet Pan Panca...

Apple Dutch Baby

Baby-friendly Mini Meatloaves with ...

Sweet Potato Waffles for Baby and T...

Whole Grain Pumpkin Waffle Dippers

Super Green Baby Led Weaning Pancak...

Vegan Millet Porridge - Simple, Cre...

Super-Easy, Pan-Roasted Baby Artich...

Apple Cinnamon Dutch Baby

Top 13 baby recipes from across the web

The most viewed baby recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

No More Sick Leave

No Sugar Added Baked Oatmeal Bars

125 Baby-Led Weaning Foods: Spinach...

Broccoli Egg Muffins

Wholesome Blueberry Sheet Pan Panca...

Apple Dutch Baby

Baby-friendly Mini Meatloaves with ...

Sweet Potato Waffles for Baby and T...

Whole Grain Pumpkin Waffle Dippers

Super Green Baby Led Weaning Pancak...

Vegan Millet Porridge - Simple, Cre...

Super-Easy, Pan-Roasted Baby Artich...

Apple Cinnamon Dutch Baby

The most viewed baby recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine