Before we get to the recipe, a quick announcement:

I’ll be turning off paid subscriptions to this Substack for the next few months. Don’t worry, it’s not going anywhere! But with the holidays around the corner and the work we’re gearing up to do with the LA Food Bank, my schedule is nutty. I don’t want anyone getting charged if we miss a week or two.

Stay tuned to my IG if you want to get involved in the Food Bank side of things. It’s going to be such a special project.

Okay, now let’s talk dinner.

I’m fully in my 15-minute dinner era. I don’t really know when it started, but given everything I just mentioned above, that probably has something to do with it. I want dinner FAST, but still flavorful and delish. I need veggies, protein, carbs, and tons of flavor. I want to pack as many different flavors into my kids’ mouths as possible, and yes, sometimes Poppy looks at me like “wtf, Mom?” But she also knows there’s only one dinner being served, and I’m not playing short-order cook. LOL.

This one checks all my boxes. It’s quick, balanced, and the perfect weeknight go-to when you just need something that tastes like effort but isn’t.

Chicken Stir Fry

Serves 2 adults + 2 kids

You’ll need:

• 1.5 lb ground chicken or turkey (dark meat preferred)

• 1 green zucchini, shredded

• 1 yellow zucchini, shredded

• 2 cloves garlic, minced

• 1–2 inches fresh ginger, grated

• 2 tablespoons stir fry sauce or hoisin sauce

• 1–2 teaspoons soy sauce

• 1–2 tablespoons rice wine vinegar

• Lime, to taste

• Salt, to taste if needed

To serve:
Cooked sushi rice tossed with a few teaspoons of rice wine vinegar

To make:
Sauté the meat and shredded veggies until fully cooked. Add the garlic and ginger and cook for 60 seconds until fragrant. Stir in the stir fry sauce, soy sauce, rice wine vinegar, and a squeeze of lime. Let everything simmer for about 10 minutes to thicken and come together. Taste and adjust seasoning as needed.

Serve over sushi rice and dig in!

They’re light, juicy, and full of bright flavor from lemon zest and feta. The zucchini keeps the burgers super moist (no dry turkey patties here), and they work just as well in a pita with tzatziki as they do cut into bite-size pieces for little mouths.

These burgers are one of those unicorn meals that manage to feel grown-ups and kids at the same time. They take under 30 minutes from start to finish, you can prep them ahead of time, and they’re incredibly flexible. Serve them slider-style for kids, tucked into a pita or over a Greek salad for adults, or even crumbled into rice bowls with extra veggies.

The flavor combo of zucchini, feta, lemon, and a touch of salt gives big Mediterranean energy. And if you’re in the baby food phase, you can easily set some mixture aside before salting and pan-sear tiny patties for finger food.

Read more

For the last three weeks straight, that dinner has been Miso Salmon with sesame noodles and green beans. It’s the kind of meal that feels restaurant-worthy, tastes insane, and yet is so simple it has earned a permanent spot in our weeknight rotation. Yes, I chopped things up into toddler-friendly bites for Finn after taking this photo, but come on, I’m a food stylist at heart LOL. This picture is a poor example of that.

Miso salmon is such a vibe: it’s sweet, savory, caramelized perfection. The marinade does all the work (you can let it hang out with the fish for as little as three hours or as long as three days), and then the oven finishes things off so you get that golden crust with tender, flaky salmon underneath. Serve it with noodles or rice and you’ve got a meal that hits every note: umami, a little sweetness, freshness from the greens. Plus it’s an amazing way to intro miso to your little ones if you haven’t done that already. It’s easy enough for a random Tuesday, but honestly special enough for a dinner party.

And the best part? The whole family eats the same thing. Adults get their gorgeous filets and the kids get a chopped-up version that’s soft, manageable, and still totally delicious.

Read more

We missed last week’s post, because, let’s be real, being a mom of 2 while running 3 businesses isn’t for the faint of heart, but I’m making it up with 3 of my current go-to recipes with endless combos!

Roasted Sweet Potato Cubes with Lime + Chimi

Sweet potatoes are on heavy rotation around here because they’re versatile, nutrient-packed, and take flavor really well. Most people say they’re done in 20 minutes, but I disagree, it’s closer to 25 for the perfect texture.

Ingredients

• 2 medium sweet potatoes, peeled and diced into ½–¾ inch cubes

• 2 tbsp Olive oil

• 1 tsp Kosher salt

• Dalkin&Co Chimi seasoning (or any seasoning blend you love - ideas below)

• Fresh lime juice, to taste

Directions

1. Preheat oven to 425°F.

2. Toss cubed sweet potatoes with olive oil, salt, and Chimi. Spread in an even layer on a sheet pan.

3. Roast for 20-25 minutes, flipping halfway through, until golden and tender.

4. Finish with a squeeze of fresh lime juice and a little more salt before serving.

5 More Seasoning Ideas to try!!

• Taco seasoning

• Curry powder + some extra garlic powder

• Smoked paprika + cumin

• Italian seasoning + Parmesan

• Cinnamon + nutmeg (for a sweeter vibe)

Read more

We’re also kinda starting to say goodbye to purées. The first step is leveling up veggies in ways that are easy for little hands to pinch and self-feed, or turning those veggies into sauces that everyone at the table can love. Think roasted broccoli florets, soft carrot sticks, or pesto that doubles as baby food and a crowd-pleasing pasta sauce.

At one, the big picture when it comes to food is: more variety, more texture, more flavors, and encouraging independence. Meals start to look like smaller portions of what the rest of the family is eating, which makes life infinitely easier (and more fun).

This week we intro’d Broccoli Pesto Pasta which is truly a crowd pleaser for the entire family. It also is excellent on top of some salmon for an extra layer of veggies.

Read more

So today we’re taking one of my all-time favorite recipes, chicken larb, and making it approachable for babies and toddlers. Larb is usually full of pickles, kale, sambal, sugar, lime juice, herbs… the works. It’s bold and bright and incredible. But with a few tweaks, it becomes the perfect meal to ease babies and toddlers into more layered flavors.

And yes, update from the Dawson-Dalkin household: we still don’t have any teeth. Which means textures matter, but it’s wild how well Finn manages to chew with his gums. He’s handling chunkier bites like a champ, and I want to keep doubling down on flavor so he grows up loving food that tastes like something, not just bland baby mush.

Read more

Back to school season is here and we have to talk about lunch. This is two years’ worth of my “what do I make for lunch today?!” brain dumps. It’s my go-to cheat sheet for school lunches. I made a spreadsheet 2 years ago when Pops started school and have been making additions, subtractions, etc etc on a weekly basis. If I don’t keep it organized, my brain is mush LOL. And now… it’s yours!

Poppy’s school does allow nuts, so you’ll see some nut butter options. If your school is nut-free, swap for sunflower butter or skip entirely.

We use a 5-compartment bento box, and I keep this spreadsheet on repeat, adding new combos as the school year goes. As it stands, there are 3.3 million combos with this list alone. (Thank you dad for doing that math for me lol)

Let’s first break down the hard goods:

• This is our favorite bento style lunch box. It’s 5 compartments so that’s how I break down the combos!

• Stasher Bags - these things are godsends for snacks

• Our water bottle of choice

• If I’m sending food that needs to stay hot, I put it in this

• Poppy’s preferred lunch box with the most space!

Ok now let’s get into the actual food:

Read more

Tinga is basically shredded chicken simmered in a smoky tomato-based sauce with just enough tang from the tomatillos to keep things interesting. It’s traditionally served on tostadas or tucked into tacos, but it’s incredibly versatile think rice bowls, quesadillas, or just as-is with some soft avocado slices.

Why This Works for Babies

One of the biggest milestones in baby-led feeding is learning how to grab food and bring it to their mouths and shredded chicken is the ideal texture for practicing that (so is a broken up quesadilla if you ask Finn) It’s soft, easy to grip in little fists, and can be offered in longer strips for younger babies or chopped smaller for those working on that pincer grasp.

For babies under 1, just skip any toppings with too much salt or sharp cheese (cotija can be a little bit salty!), and pull a portion of the chicken before seasoning the full batch to taste for the rest of the family.

Bone Broth Boost

We used low-sodium chicken bone broth in this recipe for extra flavor and all the nutrient-dense goodness. Bone broth is rich in collagen, amino acids, and minerals that support gut health and immune development, not to mention it makes for a super savory sauce base that both kids and grown-ups can’t get enough of.

Serving Suggestions

This one is endlessly adaptable. Here’s how I like to serve it:

• For babies: shredded chicken tinga with soft roasted sweet potato spears or avocado slices on the side. I also put it into a quesadilla this morning and broke it up for Finn to feed himself.

• For toddlers: tinga rolled into a soft flour tortilla with black beans and cheese

• For adults: pile it into a charred corn tortilla with the works: avocado, cilantro, onion, lime, the whole shebang obvi.

• For leftovers: toss it into a quesadilla, grain bowl, or over scrambled eggs for a delightful flavor boost

Read more

Katie specializes in baby-led weaning and early feeding, and she’s one of the go-to voices when it comes to making solids feel less intimidating and a lot more doable. She’s especially passionate about helping parents get comfortable with protein foods and allergenic foods early on, which is exactly what we’re diving into today.

Whether you’re wondering how to serve meat with no teeth in sight (hi Finn - legit did my body forget to make his?), how to safely introduce peanut butter, or what counts as enough protein for a baby, Katie has answers!!! Welcome Katie

Gaby: Let’s start with meat. What are the safest and easiest ways to introduce meat to babies just starting solids, especially if they don’t have teeth yet? I speak for Finn as he is almost 11 months and not a tooth in sight.

Katie: Don’t stress…your body did NOT forget to make Finn’s teeth! Having teeth - or not having teeth - has no bearing on your baby’s ability to start solid foods. When it comes to meat - if your family eats animal foods - then meat is a wonderful taste and texture and nutrition opportunity. The goal is to get the meat nice and shreddable (...think pulled pork instead of pork chops) and offer it as a finger food in strips about the size of your adult pinky finger with lots of added no salt broth for additional moisture.

Gaby: What counts as a “protein food” for babies, and how much do they actually need in those early months of eating? Our pediatrician has shared that he wants Finn to have protein (in some way, shape or form) 3 times a day.

Katie: As adults we tend to obsess about protein, but when it comes to babies: protein is not a problem. If you’re offering a variety of foods, your baby is naturally going to be getting protein from solid food here and there, even if they’re not eating a lot yet. Remember: when you’re starting solid foods, most of your baby’s nutrition is still coming from infant milk (breastmilk and/or formula). And not that you need to be counting grams of protein for your baby, but the dietary reference intake (DRI) for protein for babies 7-12 months is only 11 grams, which your baby is easily getting from the combo of infant milk + the new foods they’re trying.

For more info check out Protein: How Much Protein Does My Baby Need?

Gaby: Can you walk us through how to safely serve high-risk allergenic foods like peanut, egg, and shellfish to babies? What does early and often really mean in practice?

Katie: New research and current guidelines all point to earlier introduction of potentially allergenic foods to help prevent food allergy down the road. The Top 9 allergenic foods account for about 90% of food allergy in North America, and these are the ones we want to get in early and often. Those “Top 9” foods are (in no particular order because it does not matter what order you offer them in…) peanut, egg, cow’s milk, tree nut, wheat, fish, shellfish, soy and sesame. Your baby can eat these foods when they start showing you the reliable signs of readiness to eat but you do need to offer them a number of times (it’s not a “one and done” kind of situation)...so do try to put those allergenic foods into your rotation when you start solid foods.

Gaby: What’s your take on baby-led weaning versus purees when it comes to serving meat or other protein-rich foods? We took a very combo approach to maximize nutrition but also fine motor skills. Are there benefits to doing both?

Katie: For families who eat meat, those animal foods are great sources of nutrition, taste and texture for babies. And if the idea of offering your baby soft shreddable strips of lamb during week 1 of solid foods freaks you out, by all means, definitely do some pureed meats. Keep in mind that putting anything in your baby’s mouth - including a spoon - can be a choking hazard. So if you’re pureeing meat, try to do so by offering a pre-loaded spoon. With this approach you put the pureed meat on the spoon, put the spoon in your baby’s hand and they bring the spoon to their mouth. They’re not perfect at it at first (...it will get in their hair, ear, lap, the dog’s mouth…and then one day, eventually their own mouth) but add some no-salt-broth to your meat, whiz it up in your blender or food processor and offer it to your baby off of a pre-loaded spoon for an easy introduction to whatever meat is on the menu!

Gaby: Some parents are scared of choking when offering meat or chunky textures. Are there cuts, cooking methods, or prep tips that can ease that fear?

Katie: Soft shreddable strips of meat are ideal for early eaters. I always say, “If you can shred the meat between your finger and your thumb - then it’s safe for your baby to eat with their gums.” We want to steer clear of hard pieces of solid meat like steak or pork chops as those are choking hazards for early eaters...but cuts of beef like beef brisket or beef chuck roast work great for early eaters as do pork butt or pork shoulder roasts. Your Perfect Slow Roasted Pork Carnitas recipe is a great one for baby-led weaning. Just hold off on the salt for your baby and add additional no salt broth for added moisture.

Gaby: What are your favorite nutrient-dense protein options for plant-based families or families who want to rotate in more variety beyond meat?

Katie: Don’t sleep on legumes (...dried peas and beans and lentils)! They’re packed with nutrition and are a super affordable source of plant protein. Problem is, early eaters don’t have their pincer grasp - so they can’t safely pick up and self-feed smaller pieces of food like a garbanzo bean or a black bean. But you can easily incorporate legumes like kidney beans or pinto beans into veggie burgers, patties, or fried fritters that you then cool and cut into pieces about the size of your adult pinky finger. That’s the ideal size of finger food for your baby to be able to pick up and self-feed and it’s developmentally appropriate for babies to start self-feeding finger foods as early as 6 months provided they are showing you the other reliable signs of readiness to eat.

Gaby: Is there an ideal order or schedule for introducing allergenic foods, or do you just dive in and offer one at a time?

Katie: Great question and no real schedule. Try to get those Top 9 allergenic foods in before 11 months of age - that’s when research indicates that the protective window for food allergy prevention starts to close. In my 100 First Foods Daily Meal Plan we do 1 new allergenic food every week beginning in week 1 of starting solid foods. So by week 9 - when your baby is just turning 8 months of age, you’ve already knocked out the Top 9 allergenic foods. The only timeline thing here is: try not to offer 2 new potentially allergenic foods for the first time at the same time (because if your baby had an allergic reaction to one of the food proteins, how would you know which one it was?). You do not have to wait 3-5 days between new foods…in fact, it’s perfectly safe to offer 1 new food per day (or more than 1 if you want!) just don’t do 2 new allergenic foods for the first time at the same time. Keep in mind that if your baby is going to have an allergic reaction to a new food, the vast majority of allergic reactions occur within minutes and up to no more than 2 hours following ingestion - so just keep an eye on your baby for potential allergic reactions in the 2 hour window after they eat it.

Gaby: Let’s talk iron. Why is it such a hot topic for babies, and what are some easy ways to pair iron-rich foods with vitamin C to boost absorption? Or is that really a thing we need to consider?

Katie: Iron is important, but not something you need to stress about. Basically your baby got a big dose of iron from mom at the tail end of pregnancy. Those maternal iron stores start to dip around 6 months of age - which is fine, because that’s when you also start to introduce solid - or complementary foods (that can be naturally iron containing foods). Keep in mind your baby is still getting iron from infant milk (breastmilk and/or formula) and if you can offer a mix of plant and animal protein foods, whole grains and legumes - your baby will naturally be getting enough iron. Iron-fortified baby foods aren’t required if you’re offering naturally occurring food sources of iron like whole grains, legumes and plant and animal protein foods.

For more information check out: Iron: Does My Baby Really Need to Eat 11mg Iron Per Day?

Gaby: What if my baby hates meat or protein dense foods at first? How often should we keep trying, and are there any tricks to make it more appealing or palatable?

Katie: It’s not your job to make or “get” your baby to eat any particular food. Your job is to offer a variety of foods, so I love that you’re offering fruits, vegetables, starchy foods, proteins and allergenic foods. And if your baby doesn’t eat something you offer one day or some days - no problem. It’s your baby’s job to decide how much - or even whether they eat. You don’t need to modify or alter the food to make it more appealing, you don’t need to hide it in another favorite food, you don’t need to finish off the meal with a pouch or a particular fruit so they “get enough”. Just stick to your guns by offering a variety of foods and things will balance out nutritionally over time.

Gaby: What are some realistic go-to protein meals or snack ideas for busy parents that work for both babies and older siblings or adults?

Katie: My 100 First Foods list has 20 different protein foods including 10 plant and 10 animal protein foods that babies can eat and you can easily make. One of the best things about babies is they will eat whatever you offer - whatever time of day you offer it! Babies don’t think it’s weird to see a plate of leftover lamb, zucchini and pasta for breakfast. Lean into leftovers - you don’t have to be prepping new foods from scratch every day. Babies don’t get bored and in fact, they might need to see a food 10 or 15 times before they like or accept it, so even if that first introduction doesn’t go well - keep it in the rotation because tomorrow your baby might love it!

If you want to grab a copy of my original 100 First Foods list, I give it to everybody on my free online workshop called Baby-Led Weaning for Beginners - this is the best place to get started with baby-led weaning and you can sign up for the free workshop and grab the list here.

Whew!! That was a LOT of very very valuable info that I hope you guys find helpful! Forward this to any friends who are new in their baby feeding journey that might need a little extra encouragement! xx Gaby

This isn’t a strict checklist or race to the finish line. It’s a loose roadmap to help introduce a wide range of flavors, textures, and nutrients to your baby during the first year. We’ve been crossing off the ones we’ve already covered from both recipes you’ve seen here and things we’ve tried out in the wild. Print it out. Stick it on the fridge. Do with it what you want but you know I live for a list! LOL

The First 100 Foods for Babies

(✔ = already featured in a past recipe on Little Mouths, Big Palates or tried in some way shape or form outside of LM,BP)

Vegetables

• ✔ Avocado

• ✔ Sweet potato

• ✔ Carrot

• ✔ Corn

• ✔ Zucchini

• ✔ Broccoli

• ✔ Cauliflower

• ✔ Butternut squash

• ✔ Spinach

• ✔ Peas

• ✔ Tomato

• ✔ Bell pepper

• ✔ Cucumber

• ✔ Onion

• ✔ Garlic

• ✔ Tomatoes

• ✔ Green beans

• ✔ Celery

• ✔ Mushrooms

• Kale

• Beets

Fruits

• ✔ Banana

• ✔ Apple

• ✔ Pear

• ✔ Blueberries

• ✔ Strawberries

• ✔ Raspberries

• ✔ Watermelon

• ✔ Cantaloupe

• ✔ Mango

• ✔ Pineapple

• ✔ Kiwi

• ✔ Plums

• ✔ Peaches

• ✔ Nectarines

• ✔ Cherries (pitted and halved)

• ✔ Oranges

• Papaya

• Grapes (sliced or smashed)

• Dates

• Figs

Whole Grains

• ✔ Quinoa

• ✔ Oats

• ✔ Rice

• ✔ Whole wheat toast

• ✔ Pasta

• ✔ Polenta

• Barley

• Farro

• Millet

• Whole grain cereal

Protein

• ✔ Chicken

• ✔ Turkey

• ✔ Ground beef / Steak

• ✔ Ground Pork

• ✔ Salmon

• ✔ Eggs (scrambled, hard boiled, soft boiled)

• ✔ Yogurt (whole milk, plain)

• ✔ Cottage cheese

• ✔ Ricotta

• ✔ Parmesan

• ✔ Tofu

• ✔ Lentils

• ✔ Chickpeas

• ✔ White beans

• ✔ Black beans

• ✔ Peanut butter (thinned)

• ✔ Almond butter (thinned)

• ✔ Hummus

• Tuna

Herbs + Seasonings

• ✔ Basil

• ✔ Cilantro

• ✔ Chives

• ✔ Dill

• ✔ Mint

• ✔ Cinnamon

• ✔ Oregano

• ✔ Cumin

• ✔ Thyme

• ✔ Paprika

Fats

• ✔ Olive oil

• ✔ Butter

• ✔ Ghee

• ✔ Avocado oil

• ✔ Greek Yogurt

• ✔ Chia seeds

• ✔ Flaxseeds

• ✔ Hemp seeds

• ✔ Tahini

• ✔ Full-fat cheese

Other / Texture-Builders

• ✔ Pita Chips

• ✔ Pancakes

• ✔ Smoothies

• ✔ Soup

• ✔ Stew

• ✔ Mashed potatoes

• ✔ Guacamole

• Waffles

• Muffins (haven’t done sugar yet - but soon!)

xo,
Gaby

Wait, what are esquites?

If you’ve never had esquites before, they’re basically Mexican street corn off the cob. Usually it’s sautéed corn mixed with mayo, lime juice, chili powder, cheese, and cilantro. It’s bright, salty, creamy, and a little spicy and just the kind of snack you want to eat outside on a hot day.

How I baby-ified it

Clearly we’re not feeding Finn mayo and cotija (too dry) just yet, so I swapped the traditional ingredients for things he would enjoy. I sauté the corn in butter, season it lightly with lime and chili-lime seasoning (just a tiny pinch), and blend it with ripe avocado for a super creamy, scoopable texture. It’s the best of all worlds… bright, smooth, a little herby from the chives, and just chunky enough to keep things interesting.

I usually serve it with some tiny cubes of soft cheese (mozzarella or mild cheddar work great) and a few pieces of chicken or steak that Finn can grab and gum himself. We’re still working with zero teeth over here. I’m convinced my body forgot to make them.

Why corn rules

Corn is such a great food for this age! It’s sweet, it’s seasonal, and it’s full of fiber, folate, and vitamin C. Plus, it introduces a new texture and flavor to your baby’s palate. When blended with avocado (which is rich in healthy fats), it becomes the kind of velvety mash that’s both nourishing and easy to eat. Total win.

Read more

Today we’re diving into something every parent I know has googled at 2am: Is my baby waking because they’re hungry? And if so, when do I feed them? And how do I make sure we all sleep through the night? And when will I ever sleep through the night again?

When Finn started waking up way too early (hi, 4:30 / 5am), we called in backup. Chloe of La Lune Consulting is a pediatric sleep consultant, and she helped us troubleshoot everything from middle-of-the-night feeds to early morning wake ups. Her calm, thoughtful advice was a total game-changer for our family, and I’m so excited to share her wisdom here.

We’re skipping a recipe this week (this post is packed enough!), but I’ll be back next week with something tasty for your little ones. Until then, I hope this brings a little more peace to your home and maybe a few extra hours of sleep. As an 8-hours of sleep kinda girl… I am eternally grateful to have these hot tips and tricks.

XO,
Gaby

Before you dive in:

Every little one is different! While Chloe is an incredible sleep guru, she’s not a doctor, and she’s not a lactation or feeding specialist. Always check with your pediatrician before making changes.

Q+A

Gaby: What’s the ideal daily feeding and nap schedule for babies 6–12 months? How does that evolve with age?

Chloe: Most of the families I work with end up finding a groove with something like this between 6-12 months:

Morning

• Wake up

• (2–2.5 hour wake window)

• Milk feed

• Breakfast

• Nap 1

Midday

• (3–3.5 hour wake window)

• Milk feed

• Lunch

• Optional milk feed

• Nap 2

Evening

• (3.5–4 hour wake window)

• Milk feed

• Optional snack

• Dinner

• Bedtime milk feed

• Bedtime

When your little one is ready to transition from 2 naps to 1 nap per day around 14-18 months, the day often looks like this:

• Wake up (4.5–6 hour wake window)

• Milk feed if still bottle or breastfeeding

• Breakfast

• Lunch or large snack

• Nap (4.5 - 6 hour wake window)

• Milk feed if still bottle or breastfeeding

• Lunch or large snack

• Potential Food Snack

• Dinner

• Bedtime milk feed

• Bedtime

Remember to give some space before and after sleep times between milk feedings! I generally recommend implementing a 15-20 minute routine after wake-up in the morning and from naps before offering a milk feed.

Solids (breakfast, lunch, dinner, and snacks) get added in as your little one progresses in their solids journey and inches towards 12 months! Most of the littles I work with are eating three meals per day and potentially a snack or two by 9-10 months, but every baby’s timeline is their own.

Gaby: How long before bedtime should the last meal or bottle be? Does timing affect sleep quality? What about for a nap?

Chloe: Yes! Timing of feeds can impact sleep quality. Both from a feed to sleep perspective and to ensure your little one is getting nice full feeds throughout the day, which can often translate to longer stretches overnight and between feeds during the day. Aka sleeping through the night and taking longer naps.

For most littles between 6-12 months, I recommend offering their bedtime milk feed at the start of the bedtime routine. Then, move on to bath/wash-up, pjs, book, etc. With the time that all takes, you usually have a good 30+ minute gap between the end of the bedtime milk feed and when you lay your little one down to sleep. That amount of time separates milk from sleep which helps your little one dissociate milk and falling back to sleep in the middle of the night. It also gives them time to digest a bit before laying down, which can help with reflux and gas!

Gaby: Are there certain foods (or types of solids) that support better sleep? And are there any that should be avoided near bedtime?

Chloe: I’m not a doctor and there’s no real research to support this so take it with a grain of salt (no pun intended), but I have found with some clients that fattier foods can help fill little bellies better before sleep. Depending on where you’re at in your solids journey, this can include foods like high quality, grass-fed butter (yes, straight up butter), avocado, full-fat yogurt, nut butters, and so on. Ideally foods high in sugar are avoided right before bedtime!

Gaby: If my baby is waking in the night, how can I tell if it’s out of genuine hunger vs habit? What’s your advice for night weaning?

Chloe: This can be a tough one for parents to figure out! Most little ones I work with who are feeding for hunger in the middle of the night are actively awake and sucking/swallowing through a full feed. Babies who are feeding for help back to sleep, will often suck/swallow a little and then quickly fall back to sleep. But of course, make sure to check with your pediatrician to figure out how long your little one can go between feeds overnight!

I’m not the sleep consultant to tell you to reject feeds in the middle of the night, or to only offer a feed after a certain amount of hours of sleep or time on the clock. Babies aren’t robots and there’s many factors that go into why your little one is waking overnight.

Two things I find help most babies wean feeds when they’re ready: delay and feed for hunger! Just by focusing on spending a little time guiding your baby back to sleep another way before offering a feed, and then feeding while awake helps nearly every little one I work with drop feeds naturally.

Gaby: How do you recommend building a consistent bedtime routine that incorporates food without creating a feed-to-sleep association?

Chloe: I generally recommend feeding your baby at the start of the bedtime routine before moving on to bath, pjs, books, etc. Here’s an example:

• Bedtime milk feed

• Bath/Wash-up

• Lotion/Diaper/PJs

• Snuggle & story time

• Turn off lights and turn on sound machine

• Song/bedtime phrase

• Hugs, kisses, and lay down in crib

Gaby: Any tips for managing early morning wakeups that might be tied to hunger?

Chloe: Early morning wake-ups, like nightwakings, can be caused by MANY factors. But specifically as they relate to hunger—make sure your baby’s belly is full before bedtime, they are getting nice full feeds throughout the day rather than snack feeding all day, and that you are separating food and sleep at bedtime. Depending on how many hours your baby can go between feeds, those three things are usually key to guiding them out of waking for the day too early because of hunger!

Gaby: For babies who are starting solids, does introducing more food during the day help them sleep longer at night?

Chloe: Not necessarily! More importantly for most littles you want to focus on ensuring their belly is full before sleep times. Which, when first starting solids, is likely going to come from milk. If the feeding specialists I follow on Instagram taught me anything when I was starting my own daughter’s solids journey it was that starting solids is as much about learning to chew, swallow, and maneuver food in the mouth than it was about actually filling a belly. Not to mention, most of the foods we offer first are one ingredient, not-so-filling foods anyways. As your little one becomes a master at eating, they usually naturally start taking in more food!

Disclaimers

Medical Disclaimer
The information/advice provided is not medical advice. Reliance on the advice is solely at your own risk. The advice is for informational purposes only and is intended for use with common sleep issues that are unrelated to medical conditions. The information provided is not intended nor is implied to be a substitute for professional medical advice. Always seek the advice of your physician with any questions you may have regarding a medical condition or the health and welfare of your baby, and before following the advice or using the techniques offered. It is always best to follow sleep recommendations according to the AAP first. In no event will Chloe Fries or La Lune Consulting, LLC be liable to you for any claims, losses, injury or damages as a result of reliance on the information provided.

Pediatrician Approval
You agree to consult with and get approval from your pediatrician before following the advice or using the techniques offered.

Lactation, Formula, & Feeding
Chloe Fries/La Lune Consulting is not an expert in lactation or feeding. The information/advice provided does not address lactation, formula, or feeding concerns. Always seek the advice of your pediatrician and/or a lactation/feeding specialist regarding your child's milk and food intake, and managing lactation supply during, before, and after following advice or suggestions provided.

Thank you again to Chloe of La Lune Consulting for sharing her wisdom. You can find her on Instagram @laluneconsulting for more.

XO,
Gaby

Not only do they introduce new flavors and textures, but they help develop those tiny motor skills like grasping, pinching, lifting, and guiding food to their mouth all help strengthen coordination and independence. Are you going to want to help them get the food into their mouth, yes. Should you, not really. Is it going to be so hard to watch the food fall onto the floor, absolutely yes. Does it make clean up a royal pain in the butt… also yes. But it gets better soon, I promise!!! (at least that’s what I keep telling myself.

So where to start? Soft foods are the way to go. Think avocado slices, ripe banana, roasted zucchini, or cooked carrot sticks. The goal is to offer something they can pick up easily but that squishes without much effort in their little hands and mouths. And if they somehow shove the entire thing into their mouth, its super soft and falls apart so it’s not insanely panic inducing.

One of our go-to options? Sweet potato fries. They’re soft, naturally sweet, and hold their shape without getting too crispy. Perfect for practicing that pincer grasp and chewing. Plus, they’re a great blank canvas for introducing herbs and spices.

Here are FIVE seasoning combos we love for flavor exploration (skip the salt if you’re keeping things extra low-sodium for baby - but truth be told, I love a little pinch. It makes everything more delish):

• Savory Italian: Dried basil, oregano, garlic powder

• Cheesy and Savory: Parmesan, garlic powder, paprika

• Garlicky Ranch: Dried dill, garlic powder, onion powder, parsley

• Herby + Bright: Lemon zest, chopped parsley, grated Parmesan

• Smoky BBQ Vibes: Smoked paprika, garlic powder, a touch of ground mustard

And now for the fry recipe we’ve made on repeat in our house:

Read more

This week’s recipe started as taco night and quickly turned into something else entirely, and honestly, I might love it even more this way. It’s warm, cozy, and packed with vegetables, but still has that taco-ish flavor profile that keeps everyone (including toddlers) coming back for more. Picadillo here we come!

Picadillo is a traditional Latin American dish made with ground meat, vegetables, and spices, and it’s one of those quietly perfect meals that checks all the boxes. It’s hearty, full of flavor, and endlessly adaptable. This version is packed with protein from the beef and pork, fiber and natural sweetness from the carrots and sweet potatoes, and a simple tomato-based sauce that pulls it all together.

Why I Love It

This is one of those make-it-once, eat-it-all-week kind of meals. It’s cozy enough to serve as a stew in a bowl, spooned over rice or quinoa, or folded into a soft tortilla if your toddler’s working on self-feeding. For younger babies, you can blitz it into a smoother texture or mash it with a fork and serve with a spoon. And for us? We top it with cheddar, avocado, salsa, whatever we’re craving. It’s also a great freezer stash meal.

Read more

We make these in BULK!!!

Serving Ideas

Pair these meatballs with smashed sweet potatoes, roasted zucchini, or serve them over soft polenta or small pasta shapes like pastina. They're also great on their own with some avocado slices or cooked grains.

Pro Tip

You can freeze half the batch before baking, just skip the sauce step, freeze on a parchment-lined sheet tray, then transfer to a ziptop bag. When ready to use, bake from frozen with sauce added, adding 10–15 minutes to the baking time.

Read more

Now listen, I’m absolutely positively NOT here to hop on the macro-counting, protein-obsessed bandwagon that’s sweeping adult wellness culture right now. I hate it. It’s exhausting. I could go on for hours. (like hello have we forgotten about fiber?? and let me remind us that carbs are NEEDED for our brains to function) But when it comes to babies and toddlers, getting protein into their meals a few times a day is important, especially as they become more mobile, their brains grow at alarming rates, and their energy needs spike.

Many early foods focus on fruits and veggies, which are fantastic. But relying only on purées of sweet potato, zucchini, and banana can leave a nutritional gap. That’s where introducing protein (along with fats and fiber) really starts to matter. Protein helps build growing tissues, supports immune function, and keeps those cute little bellies fuller, longer, which is helpful if you're hoping for longer naps, just saying. (also why isn’t my belly “cute” LIFE GOALS lol)

Side note we sleep trained Finn at 5 months but just brought in a sleep consultant (Chloe!!) for a little help! I love my son more than life itself but him waking up at 5 in the morning ready to rage is too early, even for me as an early riser. We’ve officially dropped from 3 naps to 2 and keep your fingers crossed for us!

Today's Recipe:

Ground Turkey, Zucchini & Cauliflower Taco “Bowl”
Think of this as taco night for the baby, minus the shell. It’s a veggie-forward mix with finely crumbled ground turkey (chicken works too), melted cheese, and taco-inspired spices all mashed together with avocado to make it soft, easier to eat, and wildly flavorful.

Read more

Now for today’s recipe: I’m PUMPED because we’re diving into one of my absolute favorite proteins to feed Finn: salmon.

Why salmon?

It’s basically a baby superfood. Salmon is loaded with DHA and EPA. These are two types of omega-3 fatty acids that are VERY VERY important for brain development. It’s also rich in high-quality protein, vitamin D, and B12, all of which support growing bodies and brains. And maybe most importantly, it’s soft and flaky when cooked properly, which makes it ideal for these little mouths while they are just learning to chew.

And zucchini?

Zucchini is a mild, easy-to-digest veggie that’s high in water (hello hydration), fiber (great for digestion), and vitamin C (for immunity!). When sautéed with olive oil and garlic, then finished with a touch of parmesan, it transforms into something silky, flavorful, and packed with flavor. A total win. Bonus - its a delightful sauce if YOU want to use it for yourself, family, older kids etc. Fold it into a pasta and you’ve got green mac and cheese. Or yellow if you opt for a yellow summer squash. You can do it either way - it’ll work perfectly.

Let’s talk about seasoning.

I am a BIG believer in seasoning baby food. Not with added sugar or heavy salt, but with herbs, spices, and aromatics like garlic and lemon and your favorite everyday blend

Read more

Here’s why I love them: they’re quick, customizable, packed with protein and veggies, and they freeze like a dream. You can whip them up on a Sunday, pop them in the fridge or freezer, and breakfast is basically done for the week. It's a win for babies, toddlers, and every other mouth in your house.

First and foremost, they’re so easy. Like almost embarrassingly easy. They're the kind of thing you can make while holding a baby on your hip or opening the dishwasher with your toes (I speak from experience). They're loaded with protein from the eggs, a pop of dairy from feta, and two veggies that add flavor, texture, and nutrients. Basically, they are EPIC.

They're also endlessly customizable. Want to swap in some chopped spinach or shredded zucchini? Go for it. Want to try a version with finely shredded chicken and cheddar? Yes please. These little frittatas are the definition of “choose your own adventure.”

Read more

My pediatrician wants babies to be getting a tiny bit of protein at all meals so I’ve been in a deep dive. This is NOT to be confused with the macro/protein comment from last week (IYKYK) which was triggering to me LOL. Anyways…

This is a one-pan wonder as far as flavor development goes. Roasting the vegetables concentrates their sweetness and builds complexity, think of it like a baby-friendly version of your favorite pasta primavera. It’s also super flexible. The pastina adds texture, the lemon brightens everything up, and the ricotta gives it a little richness. Plus, it’s the perfect base for layering in a bit of protein so you can turn this into a true power meal for baby.

And yes I know traditional Ratatouille has eggplant, I was out when I made this and honestly, still delightful.

Read more

Anyway, we’re leaving town next week and my amazing parents are coming down to hang with the kids, which means I’m in full meal prep mode. Mostly for Finn if we’re being honest. Poppy will likely eat whatever my mom makes. So this week and next, I’m sharing two recipes that check all the boxes: feeds the family and doubles as a great baby freezer option. First up: Chicken Tortilla Soup.

I tone down the spice (see my notes below), but otherwise this is packed with flavor, easy to blend, and full of good stuff.

Before we get into the good stuff, let’s just do a quick review of how I look at my puree progressions:

Level 1: Intro to Flavor + Texture

Think super smooth, single ingredient purées. This is all about learning how to eat. The flavor is mild. The texture is silky. You’re watching for reactions, building trust, and letting them get used to the idea of food that isn’t milk.

Level 2: Step It Up

This is where we start combining flavors and textures. Think two to three ingredients, still smooth but a little thicker. This is where herbs come in. Maybe a little olive oil. Maybe a little lemon juice. I love this stage because it’s the bridge from baby food to real food.

Level 3: Real Food, Blended. THE MOST FUN IMO.

These are full meals, cooked for the family, then blended or mashed for your baby.
It’s thicker. There’s more texture. Sometimes I puree it smooth, sometimes it’s more like a chunky mash. Depends on my mood. We’re talking blended soups, soft lentil stews, mild super small pastas, or even a toned-down taco filling. It’s still safe, soft, and easy to swallow but it’s so good you’ll want to eat it too!

Read more