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How to Introduce Your Kids to Solid Foods

How to Introduce Your Kids to Solid Foods

Words Kasey Hickey

There’s a lot of information out there on feeding children, and it can get overwhelming. When I had my first child, my friend Catherine was the first person I turned to for advice about baby-feeding. After all, her site Weelicious is devoted to feeding children and she’s written not one but two wildly popular books on the topic.

My babies just reached the point where they’re ready to start eating solid foods. My daughter Mila is happily eating all sorts of foods already: pureed broccoli, sweet potato, zucchini, eggs, and more. But my son Noah hasn’t shown quite as much interest. I’ve forgotten what’s “normal” and if I’m doing this “right.”

Thankfully, Catherine has an easygoing approach to introducing babies to solid foods and I was excited to pick her brain, yet again—only this time to share her insights with all of you.
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How do I know my baby is ready to try solid foods?
Every baby is their own unique being when it comes to feeding, but around 6 months you can start offering your baby a variety of pureed fruits and vegetables. Start with a seasonal food and offer it pureed a few days in a row so your baby gets used to the taste and texture. Continue adding new foods every few days. Allow your baby to hold a spoon so they’re part of the feeding process.

What are the best solid foods to start your kids on?
I generally lean towards what’s in season. Some favorites are:

  • Avocados
  • Sweet potatoes
  • Apples
  • Butternut squash
  • Peas
  • Broccoli
  • Cauliflower
  • Bananas

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What’s your best time-saving tip for making solid food at home?
Thank goodness for my peeler (seriously!). I peel tons of butternut squash, potatoes, and more to steam or roast for dinner. I try to make tons of baby food once a week and store half in the fridge, half in the freezer in these airtight baby blocks. They’re the perfect portion size, not to mention great for feeding on the go.
Thanks so much for sharing your wisdom with us, Catherine. Now off to puree some squash and apples and stash some away in the freezer.

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By Kasey Hickey

Kasey Fleisher Hickey is a freelance writer for OXO, and a mom to three cute kiddos (a toddler and boy/girl twins). She is the co-founder of Turntable Kitchen, the first and only food and music site and subscription service. She lives in Seattle, by way of San Francisco, where she keeps busy as a writer, content strategist, and brand marketing consultant.

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