Hello fellow parents, caregivers, as well as grandparents!

We all know when that time comes of when foods are introduced to children. Especially around the 6-8 month mark! They become so interested in what youre eating and if they can get some as well!

Here, Im going to leave you with 3 of my favorite BWL meals, ones ive tried as well as ones i plan on trying when it comes to my 3rd baby (she is currently just about 3 months).

1.) Blueberry Smoothie Bowl

Freezer-Friendly, Gluten-Free, Nut-Free, Vegeterian

This yogurt- and fruit-based smoothie bowl is thick and creamy, making it the perfect consistency for self-feeding and utensil practice. Spoon it right onto your baby's tray or use a preloaded spoon.

What you'll need:

1/2 ripe avocado

1 frozen banana

1/2 cup blueberries, fresh or frozen

1/2 cup plain whole milk Greek Yogurt

Assembly:

1.) Place all ingredients into a food processor/blender and blend until smooth & creamy.

2.) Freeze leftovers in ice pop molds for up to 3 months.

2.) Cinnamon Fried Apples

Gluten-Free, Nut-Free, Vegetarian

Apples have an amazing way of becoming sweet and caramel-like when pan-fried. This recipe is quick and easy but feels like such a treat. Serve with plain whole milk Greek Yogurt for Breakfast, or alongside pork or chicken for Dinner. Substitute out coconut oil for butter to make them Dairy-Free.

What You'll Need:

4 tablespoons butter or coconut oil

4 apples; peeled, cored, and thinly sliced

1 teaspoon of Cinnamon

1 teaspoon of Lemon Juice (to help the apples from ripening quickly)

Instructions:

1.) In a large skillet over medium heat, melt the butter and swirl to coat the pan. Add the sliced apples, cinnamon, and lemon juice, and cook for 10 to 15 mins, stirring and flipping apples every 3 minutes.

2.) Refrigerate leftovers in a sealed containter for up to 3 days.

3.) Creamy Tomato Soup (My favorite ever!)

Freezer-Friendly, Dairy-Free, Gluten-Free, Nut-Free, Vegan

Chickpeas are blended into this tomato soup, giving it a thick, creamy texture thats easy for for infants to get onto a spoon or even scoop with their hands (Be careful not to serve this soup too hot!). Serve with strips of toast for dipping.

What You'll Need:

2 tablespoons of extra-virgin olive oil

1 small onion, diced

4 garlic cloves, diced

1 (28 oz) can low-sodium diced or crushed tomatoes

1/2 cup low-sodium vegetable stock

1 1/2 cup canned chickpeas, drained and rinsed

1/2 teaspoon of oregano

Instructions:

1.) In a stockpot or a Dutch oven over medium heat, heat the olive oil until it simmers. Add the diced onions and cook, stirring occasionally, until softened. Add the garlic and cool, stirring frequently for a minute or 2 until fragrant.

2.) Pour in the tomatoes and vegetable stock. Stir in the chickpeas. Sprinkle in the oregano, cover, and let simmer for ~15 minutes.

3.) Blend the soup with an immersion blender (Or the old fashioned way and use a blender) and blend until smooth.

4.) Let cool to a warm temperature, and top with coarse salt before serving.

5.) Refrigerate the leftovers in a sealed container for up to 3 days.

I hope you guys end up using some of these recipes!

Enjoy!