When we started RJ on solids, he did purees for about a week or two and then we jumped right into baby led feeding. Often, you’ll hear – “Feed them whatever you’re eating” but I still want to moderate the sodium intake and basically just moderate what he’s eating a bit more than I moderate what I’m eating. LOL
I’ve been reaching for Baby-Led Feeding: A Natural Way to Raise Happy, Independent Eaters more often than not to come up with ideas of what to make RJ, and recently tried my hand at the Veggie Parmesean Bread (with a few modifications) and Mike said it was the best bread he ever had! Quality control – we always have try out his meals, of course. 😉
Veggie Parmesean Bread
Ingredients:
Nonstick cooking spray
1 cup flour
1/2 cup cornmeal
2/3 cup grated parmesan cheese
1 tablespoon baking powder
1/2 teaspoon baking soda
3 eggs
1 cup buttermilk
1/3 cup canola or olive oil
1 cup grated zucchini
1 cup chopped, cooked spinach
1 cup grated carrots
Directions:
Preheat oven to 350 and spray loaf pan with the non-stick spray
In a bowl, whisk together the dry ingredients
In a separate bowl, whisk the eggs, buttermilk, and oil
Add the wet ingredients to the dry and stir, then stir in the veggies
Transfer to the pre-sprayed loaf pan and bake for 40-45mins
Cool on a wire rack, in the pan for 15 minutes
Take loaf out of pan and cool completely on the wire rack
After the bread has cooled, slice and enjoy!
If you’re feeding this to your baby/toddler, make sure that you are serving the pieces in appropriate sizes for their age/development. I highly suggest checking out Solid Starts – they’re a resource I use OFTEN.
If you have any suggestions on delicious and healthy recipes, hit me up – I’m always looking for more!
