baby girls first food
Avocado is a perfect first food! It is packed full of nutrients and healthy fats that are great for a babies brain development. Bonus: This high calorie food helps my little one sleep the night!
- Breastmilk or Formula as needed
- Cut avocado in half, scoop out 1 Tbsp from the flesh and mash!
- Mix in 1/2 ounce breastmilk or formula for a thinner consistency.
- To store avocado, put it back together so it appears whole. Place in air tight container and refrigerate.
I have been giving my daughter avocado for a few days now, and it is still fresh!
How to pick an avocado: A ripe avocado has a dark green color. When you press on it, you want it to have a little give, but you do not want it to be squishy. (An avocado is similar to a banana with how it ripens.)
When to introduce more foods: Offer one new food to your child every 4-7 days. This is to ensure there is no negative reaction to the food. And yes, it can take four days to know if a food will irritate your little one.
Any guesses what food I will give her next?
Spiced Pork Loin
Prep once, eat twice! This is my rule when making pork loin. Pork loin comes in a pack of 2. When I first started cooking pork I was disappointed that I could not just buy one. Now, I rub the spices on each pork loin, place one in a baking dish to cook and the other in a bag and put it in the freezer.
Spiced Pork Loin
Makes 4, Prep Time: 10 minutes, Cook Time: 25 minutes
- 16oz pork tenderloin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon chile powder
- 1 teaspoon ground cumin
- 1 teaspoon cinnamon
- 4 teaspoons garlic infused olive oil (can sub olive oil)
- 4 Tablespoons brown sugar, packed
- 2 teaspoons fresh garlic, finely chopped (omit for lowFODMAP)
- Preheat oven to 350 degrees.
- Stir together salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub.
- Stir together brown sugar, garlic, and olive oil and pat onto top of tenderloin. Place pork in a roasting pan and cook in the oven for 25 minutes.
- Line baking dish with foil for easy clean up!
- Pork loin comes in a package of 2. Season both, cook one pork loin and place the other in a freezer bag.
I love meals that I can decide to make at 5pm and have on the table in 30 minutes! These turkey burgers use ingredients that you likely have in your kitchen. They are simple to whip up and my husband told me they are “blog worthy”. To make lowFODMAP use gluten free bread crumbs.
- 1 lb 93/7 lean ground turkey
- 3 Tbsp bread crumbs
- 1.5 Tbsp Bubbies pickle juice
- 1.5 tsp Dijon mustard
- ½ tsp Worcestershire sauce
- Salt and pepper to taste
Mix all ingredients together. Make burger patties. Cook for approximately 10 minutes, flip patties and cook for another 5-10 minutes until cooked through.
Cooking tip: Make turkey burgers in a pan on the stove. Add 1/8 cup water to pan for burgers to cook and not dry out. You may need to add more water half way through cooking.
Tomato Basil Frittata
Waking up, making breakfast and then hurrying to get to work on time is overwhelming! I love making a frittata on Sunday and eating it throughout your week!
Note: To make this recipe low in FODMAPs use Lactaid milk.
Tomato Basil Frittata
Prep Time: 15 min, Cook Time: 35-45min
- 8 eggs
- ½ cup milk
- 1 tomato sliced thin
- ½ cup chopped spinach
- 1/4 cup chopped basil
- ½ cup cooked Alfresco chicken sausage
- Salt and black pepper to taste
- Preheat oven to 350. Spread thin coat of butter or spray on 8×8 baking dish.
- Whisk eggs and milk in a bowl.
- Pour ½ of egg mixture in baking dish.
- Spread spinach, basil and cooked chicken sausage in baking dish.
- Pour other ½ of egg mixture in baking dish.
- Top eggs with tomato slices.
- Bake at 350 for 35-45 min
- Garnish with basil.
Sweet and Sour Chicken
I grew up eating sweet and sour chicken, it is a family favorite! I have lightened up this recipe and it still tastes like home!
- 2 Tbsp Canola Oil
- 1 lb Boneless Skinless Chicken Breasts
- ½ tsp salt
- ¼ tsp ground red pepper
- ¼ tsp ground black pepper
- 2 cups mixed peppers and onions, fresh or frozen
- 1.5 cups chopped carrots, approx. 3 medium carrots
- 2 cups diced tomatoes, approx. 2 medium tomatoes
- 1 20oz can pineapple in 100% juice
- 2 Tbsp brown sugar
- 4 Tbsp rice wine vinegar
- 2 Tbsp apple cider vinegar
- 2.5 Tbsp tapioca starch or corn starch
- 2.5 Tbsp water
- Rice – optional
Heat 1 Tbsp canola oil and ½ cup water in pan. Cube chicken then season with salt, red pepper and black pepper. Sauté chicken until cooked through, then set aside with any excess liquid. Use the same pan, add 1 Tbsp Canola Oil then sauté carrots, onions and peppers until onions are translucent. Add canned pineapple with juice, 1 cup tomatoes and cooked chicken. Heat all ingredients to a simmer. In a separate bowl mix tapioca starch and water. After all ingredients are simmering turn off heat and mix in tapioca starch/water mixture, let stand for 5 minutes, then serve.
Serve over rice. You can omit the rice to keep the carbohydrate content lower.