Cherry tomato bites for babies
Today I’m sharing a brand new recipe that I created for babies: Cherry Tomato Bites for Babies. It’s super simple with only a few ingredients. These cherry tomato bites can be served at any time of the day and can even be frozen and reheated to eat on the go. The texture is absolutely perfect for Baby Led Weaning (BLW).
Before doing Baby-Led Weaning (BLW) with your baby, it is important to proceed safely by contacting a pediatric registered dietitian. Among other things, make sure that:
- your baby is ready and does not start too early
- your baby is sitting at 90 degrees
- you do not place food in his/her mouth with your fingers
- the environment is calm during meals
- you offer the right foods to your baby (always test the texture of the food in between your tongue and roof of your mouth)
- you watch your baby eat at all times
- you contact a pediatric registered dietitian to make sure you are proceeding safely
- you read the warning below
BLW is contraindicated for babies at risk of dysphagia, such as babies who have an anatomic disorder (cleft palate, tongue tie), a neurological disorder (developmental delay, hypotonia, oral hypotonia) or a genetic disorder. Follow-up by a health professional (doctor, pediatric registered dietitian) is necessary for babies at risk of anemia such as babies born prematurely, babies with low birth weight (less than 3000 g), worries related to growth, babies born to an anemic mother, baby for whom cow’s milk was introduced early and/or a vegan baby.
*Cusson and Labonté, Baby-Led Weaning Conference, June 2018, Nutrium, Faculty of Medicine, University of Montreal
Lots of parents ask me why I use so many eggs in the recipes I create for babies. Here’s one reason: according to new research, feeding eggs to infants could provide them with key nutrients for better brains.
So, how do you prep these delicious cherry tomato bites for babies?
Here are the ingredients that I used to prep this recipe:
Place 6 eggs in a bowl and add warm water.
Beat the mixture until it’s foamy like this:
Then, add spices and spinach with cheese (optional) and mix well. Add the sliced cherry tomatoes and bake in the oven.
2 tbsp warm water
2 cloves of garlic
½ cup fresh basil (or 1 tbsp dried basil)
½ tsp ground pepper
1 cup spinach, chopped
1/4 cup sharp cheddar cheese (optional)
12 cherry tomatoes, sliced
Preheat oven to 350F (175C) and line muffin tins. Place eggs in a large bowl and add water. Beat until foamy on high speed, about 2 minutes. Add garlic, basil, pepper, spinach and cheese. Mix well. Pour the mixture into 12 lined muffin tins and place the sliced cherry tomatoes on top of each bite. Bake in oven for 20 minutes. Let cool and enjoy!
I want to know: will you serve these at breakfast, lunch, dinner or snack? Comment below!
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