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Can babies eat foods grilled on the barbecue?

Can babies eat foods grilled on the barbecue?

 

It’s getting hot outside and it’s time to light the barbecue. You might be wondering if babies can eat food grilled on the barbecue. The question is: are barbecuing and Baby Led Weaning (BLW) compatible?

 

The answer is yes, starting at around 6 months old. You do want to make sure you do it safely (as with everything else) because research shows that cooking meat, poultry and fish at high temperatures may increase you and your baby’s risk of cancer.

 

Here are a few tips from the cancer.ca website:

 

  • Marinate meat, poultry and fish before cooking. Studies have shown that marinating these foods can prevent the formation of cancer-causing chemicals.
  • When barbecuing, choose lean cuts of meat, poultry and seafood over higher-fat meats. Trim off visible fat. This will reduce the amount of harmful chemicals that develop from the smoke created by burning fat.
  • Barbecue slowly and keep the food away from the hot coals so that flames are less likely to engulf the food to prevent charring.
  • Try grilling vegetables, veggie burgers and fruit slices. Most experts agree that plant-based foods do not form the cancer-causing substances when cooked at high heat.

 

Foods grilled on the barbecue are great for babies because they maintain their shape yet babies can easily bite into them. Asparagus are delicious this time of year. Why not try barbecued asparagus? Here is a 6-month old enjoying asparagus on the barbecue:

 

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Even grilled mushrooms are totally appropriate for babies:

 

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If your baby just sucks on a strip of meat without actually eating any, he or she is still getting some iron. It could also occupy a baby for quite some time!

 

Here are some free barbecue recipes that you can try for your baby:

 

Chicken satay with creamy peanut sauce (includes a cooking demo video)

 

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Simple burgers for babies (feel free to cook these on the barbecue)

 

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Grilled lamb chops for babies

 

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Minty Lamb Meatballs

 

The mouthwatering final product! BLW

 

For more Baby Led Weaning (BLW) recipes for babies, GET YOUR FREE COOKBOOK FOR BABIES HERE.

 

What will you grill on the barbecue this weekend?

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Apple Cinnamon Pancakes

Apple Cinnamon Pancakes

 

Want to try a different take on the “classic” banana pancake? Try my Baby Led Weaning-friendly apple cinnamon pancakes. This is the perfect recipe to add to your breakfast rotation.


In my household, banana-egg pancakes are a staple of our breakfast rotation. Why? Because they are simple and made with wholesome and nutritious ingredients. Eggs in particular are loaded with nutrients which babies need. Add some almond butter and apples to the mix, and your baby is in for a delicious, no sugar or salt added, grain-free treat.

 

This recipe couldn’t be any more simple to make. First, I mashed my bananas in a large bowl.

 

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Next, I grated the apple. As seen in this picture, you can leave the skin on the apple. It’s faster and the skin adds fibre to the pancakes.

 

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After that, I added the rest of the ingredients.

 

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I gave the ingredients a good stir until they were well combined. Then, I poured about ⅛ cup spoonfuls of batter onto a preheated pan. Once the pancakes started to bubble, I flipped them gently with a spatula. Please note that these pancakes do not have the same texture as pancakes made with wheat flour. Finally, I let them cool on a wire rack and enjoyed them immediately.

 

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Apple Cinnamon Pancakes Recipe

Makes 12 small pancakes

 

2 bananas, ripe, mashed
2 eggs
1/2 cup apple, grated (1 small apple or 1/2 medium apple)
2 tbsp (30 ml) almond butter, softened (or any other nut/seed butter)
1 tsp (5 ml) cinnamon
1/2 tsp (2.5 ml) nutmeg
1/2 tsp (2.5 ml) vanilla
1-2 tbsp (15-30 ml) cooking fat (coconut oil or unsalted butter)


In a large bowl, mash the bananas. Add all other ingredients and stir until well combined.

Melt the cooking fat in a skillet over low-medium heat. Carefully pour the batter into the pan, using approximately ⅛ cup for each pancake. Flip the pancake to cook the other side. Allow to cool before serving to your baby. Pancakes can be kept in the refrigerator for up to 5 days or the freezer for up to 6 months. To reheat, place pancakes in the oven on a lined baking sheet at 350°F (175°C) until warm.

 

Did you baby enjoy these apple-cinnamon pancakes?

 

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No-Bake Breakfast Balls

No-Bake Breakfast Balls

 

Pressed for time? Try these no-bake breakfast balls. They’re made with all natural ingredients and come together in just 10 minutes.

 

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These no-bake breakfast balls are the perfect thing to have on hand for a quick BLW breakfast or to-go snack. With no refined sugar, salt, eggs, gluten or dairy, these balls are 100% delicious.

 

 

They’re convenient, nutritious, delicious, and are the perfect size for little ones to hold on to. These little balls load whole, nutritious foods like oats, fruit, dates and coconut. As an added bonus, they’re made without any added sugar and free of all major allergens. Did I mention that they only take 10 minutes to make? Try these no-bake breakfast balls today. They’re so tasty that you won’t just be giving them to your baby – you’ll be enjoying them too!

 

These no-bake breakfast balls couldn’t be any easier to make. First, I took some cherries out of the freezer and let them thaw slightly. You can use other types of frozen fruit like raspberries, blueberries or strawberries.

 

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And I mashed them up.

 

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Then I added the oats, dates, shredded coconut and coconut oil.

 

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I gave the ingredients a good stir and rolled the mixture into balls about the size of a ping-pong ball. That’s all!

 

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Look at this 9 month old baby loving them!

 

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No-Bake Breakfast Balls 

Makes 10 balls

 

½ cup (125 ml) frozen fruit, defrosted, mashed (cherries, blueberries, strawberries or raspberries)

1 cup (250 ml) oats

1/2 cup (125 ml) soft and sticky Medjool or Deglett dates, pitted, chopped (about 3 large dates)

⅓ cup (80 ml) coconut, shredded, unsweetened

1 tbsp (15 ml) coconut oil, melted

 

To a medium bowl, add all ingredients and stir to combine. Roll into ping-pong sized balls. Offer one to your baby. Can be stored in the fridge for up to 10 days and in the freezer for up to 6 months.

 

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Where do you plan on bringing these along?

 

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Inspired by Healthy Little Foodies

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Zesty Roasted Cauliflower

 

Zesty Roasted Cauliflower

 

In a rut of roasted sweet potatoes and carrot sticks? Cauliflower is an extremely versatile vegetable, and is loaded with good-for-baby nutrients like calcium, folate, and vitamins A & C. Vegetables high in vitamin C, like cauliflower, help your baby better absorb iron – something babies need a lot of. So try this delicious take on cauliflower – it’s sure to become a family favorite!

 

This recipe couldn’t be any easier. First, I cut the cauliflower into florets about the size of an adult pinky finger. Notice my finger on the left of the picture:

 

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Then I sprinkled the florets with the garlic, oil, pepper, cumin, and chili powder on a lined pan:

 

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Then, I tossed until the florets were well coated. I roasted it for half an hour, until the florets were golden brown. Meanwhile, I washed and dried the cilantro, and zested and juiced a lime.

 

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After removing the florets from the oven I immediately added the juice, cilantro, and zest, and tossed to combine. I couldn’t stop taking pictures of this perfectly caramelized vegetable:

 

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Isn’t it beautiful?

 

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We enjoyed these with my Southwestern Black Bean Burgers.

 

Zesty Roasted Cauliflower

Yield: Approximately 6 cups

 

1 head of cauliflower, cut into 2-inch florets

2 cloves of garlic, minced

¼ cup (60 ml) olive oil

2 tsp (10 ml) cumin

½  tsp (2.5 ml) chili powder

½ tsp (2.5 ml) pepper

¼ cup (60 ml) fresh cilantro, chopped

Juice of 1 lime

Zest of 1 lime

 

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Cut cauliflower into pieces approximately the size of an adult pinky. Place cauliflower individually on the baking sheet, cut side down. Sprinkle garlic, olive oil, cumin, chili powder and pepper onto cauliflower, toss to coat. Roast for 30 minutes. Add the lime juice, zest, and cilantro. Allow to cool and serve to your baby. Can be kept in the refrigerator for up to 5 days or in the freezer for up to 3 months.

 

What’s your go-to veggie?

 

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