Easy Finger Food Recipes for Babies from 6 Months

Disclaimer

The information found in this ebook is not intended to treat, diagnose or prevent disease and is provided solely for educational purposes. Always seek medical advice from the child's physician with any questions regarding a medical condition. Natalia Stasenko disclaims any liability for loss or damage caused or claimed to be caused, directly or indirectly, from using the information in this ebook.

Easy Fish Fingers

Makes 6 fish sticks

Ingredients:

3oz (85g) white fish, such as haddock, cod, or flounder 2 tablespoons flour, any type 1 egg 1 tablespoon oil

Preparation:

1. Spoon the flour in a shallow dish. In another shallow dish, whisk the egg.

2. Slice the fish into 3” (8 cm) long sticks.

3. Dip the fish into the egg and then into the flour.

4. Heat a large skillet over medium heat. Add oil.

5. Place the fish on the skillet, cooking for 3-4 minutes, or until the bottom is golden brown. Flip and cook the other side for another 2-3 minutes. Place the fish on paper towels and cool before serving.

The recipe is appropriate for babies from 6 months. Make sure the food is not too hot before serving. Check for softness: it should be easily squash-able between two fingers. Make sure the pieces are long enough so that some food sticks out when your baby holds them in the fist. Always watch your baby when she is eating.

Green Pea Fritters

Makes 6 fritters

Ingredients:

1/3 cup defrosted or canned peas 1 egg 1 tablespoon chickpea or wheat flour 1 teaspoon oil

Preparation:

1. Place the peas in a bowl and roughly mash with a fork.

2. Add the egg and the flour to the bowl with peas and mix.

3. Heat a skillet over medium-low heat and add oil.

4. Drop 2 teaspoons of the fritter mixture onto the hot skillet, flipping after about 1 minute, cooking for a total of 2-3 minutes.

5. Place cooked fritters on a paper towel to cool. You can also cut them into 1/2” (1.5cm) thick graspable sticks.

Roasted Root Vegetables

Makes 1/2 cup roasted vegetables

Ingredients:

1 carrot 1/4 medium sweet potato 1/4 medium white potato 1 tablespoon oil

Preparation:

1. Heat the oven to 400°F (200°C).

2. Thoroughly wash the veggies. Peel and slice them into 1/2”(1.5cm) thick strips. Place on a baking sheet.

3. Drizzle oil on top of the veggies and mix with hands or spoon to coat.

4. Roast the veggies for 10-15 minutes, flipping them with a spoon half-way. Once they are easily pierced with fork, remove them from the oven and let cool before serving.

Two Ingredient Pancakes

Makes 6 pancakes

Ingredients:

1 banana 1 egg 1 teaspoon oil or butter

Preparation:

1. In a medium bowl, mash the banana.

2. Add the eggs and mix with the banana, using a spoon.

3. Bring a skillet to medium heat and add oil or butter.

4. To make each pancake, spoon 1 tablespoon of mixture onto the skillet and cook for 1 minute, until the bottom is golden brown. Flip and cook for 1-2 minutes on the other side.

5. Place the pancakes on a paper towel and cool before serving. You can also cut them into 1/2” (1.5cm) thick graspable sticks.

Zucchini Frittata

Makes 4 small frittatas

Ingredients:

1/4 zucchini 1 egg 1 teaspoon oil

Preparation:

1. Thoroughly wash the zucchini and grate it into a medium bowl.

2. Slightly beat the eggs and mix into the zucchini.

3. Bring a skillet to medium heat and add oil or butter.

4. To make each frittata, spoon 1 tablespoon of the mixture onto the skillet and cook for 1 minute, until the bottom is golden brown. Flip and cook 1-2 minutes on the other side.

5. Place the frittatas on a paper towel and let them cool. Cut them into graspable 1/2” (1.5cm) thick strips before serving.

Steamed Apple Wedges

Makes 8-10 wedges

Ingredients:

1 apple, any variety pinch of ground cinnamon

Preparation:

1. Thoroughly wash the apple.

2. Peel the apple and cut into 8-10 wedges.

3. To steam on stovetop, place the apple slices in a steam basket over boiling water. Steam for 5-8 minutes, until easily pierced with a fork. To cook in a microwave, place the apple slices in a microwave safe dish and cook for 3-5 minutes, until easily pierced with a fork.

4. Carefully place the apple slices on a dish to cool. Sprinkle with cinnamon. You can also cut them into graspable 1/2” (1.5cm) thick sticks.

Soft Chicken

Makes approx. 4oz (115g) of cooked chicken

Ingredients:

1 boneless skinless chicken thigh 1/2 cup water or broth 1 teaspoon oil

Preparation:

1. Heat oil in a skillet over medium heat. Add the chicken and brown for 3-4 minutes, flipping half way.

2. Add water or broth to skillet, cover it with a lid, turn the heat to low and cook the chicken for 15-20 minutes, adding more water or broth if needed, until soft and tender.

3. Remove the chicken from the skillet and place it on a cutting board.

4. Let the chicken cool for 5-7 minutes before shredding it into graspable strips.

Soft Beef

Makes approx. 2-3oz (60-80g) of cooked beef

Ingredients:

3oz (85g) beef rump or shoulder 1/2 cup water or broth 1 teaspoon oil

Preparation:

1. Heat oil in a skillet over medium heat. Add the beef and brown on each side for 2-3 minutes.

2. Add water or broth to the skillet, cover it with a lid, turn the heat to low and cook the beef for 45 minutes to 1 hour, adding more water if necessary.

3. Remove the beef from the skillet and place it on a cutting board. It should be very soft and easy to pull apart.

4. Let the beef cool for 5-7 minutes before shredding or cutting it into graspable 1/2” (1.5cm) thick strips.

Roasted Broccoli

Makes approx. 1/3 cup of cooked broccoli

Ingredients:

1/2 cup raw broccoli florets 1 teaspoon olive oil

Preparation:

1. Preheat the oven to 400°F (200°C).

2. Thoroughly wash the broccoli, cut it into small graspable florets and place on a baking sheet.

3. Drizzle the oil on top of the broccoli and mix it with hands or spoon to coat.

4. Roast the broccoli for 10-12 minutes, flipping it over with a spoon halfway. Once the broccoli is easily pierced with a fork, remove it from the oven and let cool before serving.

Cauliflower Cheese

Makes approx. 1/4 cup of cooked cauliflower

Ingredients:

1/2 cup frozen or fresh cauliflower 1/2 teaspoon shredded cheddar cheese

Preparation:

1. Thoroughly wash the cauliflower and cut it into small graspable florets.

2. To steam on the stovetop, place the cauliflower in a steam basket over boiling water. Steam for 5-8 minutes, until easily pierced with a fork. To cook in a microwave, place the cauliflower in a microwave safe dish and cook for 3-5 minutes, until easily pierced with a fork.

3. Carefully place the cauliflower on a dish or tray to cool. Sprinkle with cheddar cheese.

Sautéed Spinach

Makes approx. 1/4 cup of cooked spinach

Ingredients:

1 handful fresh spinach, hard stacks removed 1 teaspoon olive oil

Preparation:

1. Heat a skillet over medium heat.

2. Add the olive oil and spinach to skillet.

3. Cook for 1-2 minutes, until the spinach is wilted, stirring occasionally.

4. Place the spinach on a plate and cool before serving.

Banana French Toast

Makes 2 slices of banana toast

Ingredients:

2 slices whole grain bread 1/2 banana 1 egg 2 tablespoons milk sprinkle of cinnamon 1 teaspoon oil or butter

Preparation:

1. In a medium bowl, mash the banana.

2. Add the egg, milk, and cinnamon and mix together.

3. Soak the bread in the banana mixture until well coated.

4. Bring a skillet to medium heat and add oil or butter.

5. Place the bread on the skillet and cook for 1-2 minutes, until the bottom is golden brown. Flip and cook for 1-2 minutes on the other side.

6. Place the toast on a paper towel and cool before serving. Cut into 4-6 graspable 1/2” (1.5cm) thick strips.

Non Slippery Mango and Avocado

Makes 6-12 slices

Ingredients:

1/2 mango and/or 1/2 avocado 1-2 tablespoons ground flaxseed

Preparation:

1. Spoon the flaxseed onto a plate.

2. To cut the mango, slice off each side (aka "cheek") just past the pit. Gently slice the sides, without breaking the skin. Scoop out slices with a spoon.

3. To cut the avocado, slice from stem to bottom, all the way around the pit. To open, turn each side in the opposite direction. Gently slice the sides, without breaking the skin. Scoop out slices with a spoon.

4. Place the mango and avocado slices on the plate with the flaxseed. Using a spoon, sprinkle flaxseed over top of slices to coat.

5. Serve immediately.

Steamed Veggie Sticks

Makes 1/4 cup veggies

Ingredients:

1asparagus shoot 5 green beans 1 carrot

Preparation:

1. Thoroughly wash the veggies.

2. Taking the asparagus spear in both hands, bend it gently until it snaps. Discard the tough end and cut the top in half.

3. Cut the ends off of the green beans and cut them in half.

4. Peel the carrot and cut it into 3” (8cm) long sticks.

5. To steam on the stovetop, place the veggies in a steam basket over boiling water. Steam for 5-8 minutes, until easily poked with fork. To microwave, place the veggies in a microwave safe dish and cook for 3-5 minutes, until easily pierced with a fork.

6. Carefully place the vegetables on a dish or a tray to cool before serving.

Cooked White Beans

Makes 1/2 cup beans

Ingredients:

1/2 can white beans 1/2 cup water a few leaves of fresh herbs or a small sprinkle of dry herbs. Choose from sage, rosemary, parsley, thyme or bay leaf.

Preparation:

1. Drain and rinse the beans.

2. Heat the water, beans, and herbs in a small pot over medium heat. Simmer for 4-6 minutes.

3. Drain the water and pour the beans into a bowl or right on the tray. Remove and discard the herbs.

4. Mash the beans slightly with a fork.

5. Make sure they are not too hot before serving.

6. If your baby cannot use his fingers to pick up food yet, you can remove the herbs and blend the beans with the cooking water into a puree.

Scrambled Egg with Tomato

Makes 1/2 cup eggs

Ingredients:

1/4 medium tomato 1 egg 1 teaspoon milk 1 teaspoon oil

Preparation:

1. Thoroughly wash the tomato. Dice it into pea-size pieces.

2. Heat a skillet over medium heat. Add the oil and tomato. Cook for 1 minute.

3. In a medium bowl, whisk the egg and milk together. Pour the egg mixture into the skillet with tomato.

4. As the eggs begin to set, gently stir the mixture with a spatula, until thickened and no visible liquid egg remains.

5. Place the scrambled eggs on a plate or tray and cool before serving.

Baby Cereal Pancakes

Makes 6 pancakes

Ingredients:

1/4 cup baby cereal 1 tablespoon milk 1 egg 1 teaspoon oil or butter

Preparation:

1. In a medium bowl, whisk together the cereal, milk, and egg until combined.

2. Bring a skillet to medium heat and add oil or butter.

3. To make a pancake, spoon 2 teaspoons of the mixture onto the skillet and cook for 1 minute, until the bottom is golden brown. Flip and cook for 1-2 minutes on the other side.

4. Place the pancakes on a paper towel and cool before serving. You can also cut pancakes into graspable 1/2” (1.5cm) thick strips.

Simple Lemony Fish

Makes approx. 2oz (60g) of fish

Ingredients:

3oz (85g) white fish, such as haddock, cod, or flounder, rinsed and patted dry 1 lemon wedge 1 teaspoon oil

Preparation:

1. Heat the oven to 400°F (200°C).

2. Place the fish on a baking sheet, drizzle it with oil, and squeeze the lemon over it.

3. Bake for 6-10 minutes, or until flaky and cooked through.

4. Remove the fish from the oven and let it rest for 3-5 minutes.

5. Pull the fish apart with a fork into bite-size pieces. Let it cool before serving.

Orange Tofu Sticks

Makes 6-8 tofu sticks

Ingredients:

2 oz (60g) extra firm tofu 2 tablespoons orange juice 1 teaspoon oil

Preparation:

1. Drain the tofu and place it on a paper towel. Place another paper towel on top and gently press with hands to remove excess liquid.

2. Slice the tofu into 3”(8cm) strips.

3. In a shallow dish, whisk the orange juice and oil. Add the tofu strips. Marinate for 20-30 minutes.

4. Heat the oven to 400°F (200°C). Place the tofu strips on a baking sheet and bake for 20-25 minutes, flipping them halfway through baking.

5. Remove from the oven and let cool before serving. Cut in half lengthwise for thinner sticks if needed.