What To Feed The Baby

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Question, via email:

I’m the one with Lucky baby that had such a hard time with formula [after a forced wean from breastmilk]. So he’s eating pretty much everything under the sun, except I don’t do any dairy. I tried some goats milk on him and he didn’t really seem to like it so just havent again. I’m confused on how to eat myself let alone make sure I’m giving him what his body needs at 13 months. Some sites say low protein high healthy fats, some say paleo for babies is best, etc. So I really like how healthy you and your family are, love following your blog and wondering if you could tell my what type of foods you fed your babies? I don’t know if they should be having coconut pancakes, rice flour, barely those type of grains. It seems like since I don’t know I feed him a lot of fruit and veggies.

My Answer: (I am not a licensed health care professional, and this is not health advice. Just my opinion.)

Hi friend! It can be confusing with so many opinions out there on diet and nutrition. I think coconut pancakes and fruits and veggies sound great, although you want to make sure he gets enough of the animal proteins/fats too since they are super-foods! He may disdain goats milk, but if you offered him raw cheese he may just love it!

There’s a lot to say on this subject; here are some principles I’ve used as guides for feeding my babies 10 months and up.

What’s good for you, is good for baby.

If you are pursuing a whole food, nutrient dense diet, then the foods which you haul in from the farmer, cook up in your crockpot, ferment on your counters, or bake in your oven are going to be excellent, nutrient dense choices for your child.

I don’t subscribe to the idea that baby food is something to be bought in small containers, have no resemblance to adult food, and be fed to a child at a different time of day than adults eat (although of course this happens occasionally). Someday (soon!) this tiny person will sit at the table with us and eat what we are eating, so why not get them used to the routine and the food while they are still in their high chair? Plus, the idea of cooking two different menus makes me want to cry.

Breastmilk is Best, as long as you can

I like to wait as long as possible before introducing food at all, and even water unless the weather turns hot. My babies have waited for their first bite of any food until between 8 and 10 months. I look for their cues on hunger/lip smacking/saliva. My last baby, a girl, was quite interested at 8 months, but my largest boy was barely interested at 10 months. Their hunger for food usually arrives about the time their first teeth do. There is some thought that waiting until this time to give foods can reduce allergic responses to food.

The first foods I give my babies are: egg yolk from a soft boiled/over easy egg, butter, liver pate (it’s cooked), cod liver oil, banana, avocado, as these are all soft and nutrient dense. After a few weeks of these foods, they are usually ready to try more flavors, so I begin to offer what we are eating.

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Egg yolk!

Waiting for molars. . . think soft foods

Dinner is our main meal, and there is nearly always something that baby can eat, and often she can eat all of it. I invested in a small baby food grinder years ago, the hand crank kind (portable!), which can be used to blend up soft foods like spaghetti with meat marinara, roasted chicken and broccoli, anything made in a crockpot, the chunky parts of soup (add back to broth), beans, rice, and most cooked veggies. It only takes a minute, and the child gets to experience those flavors which he has been smelling while dinner was cooking. He’s eating what mom and dad eat. He’s eating it fresh, and not frozen or canned. He’s eating food that tastes good, and if he rejects it on first or fifth try, you can be pretty confident that at some point he will love it like you do.

Some foods are hard for a baby to eat: salad, anything really chewy or crunchy. However, these foods are innately difficult to digest as well, so your diet should be filled with lots of other foods he is able to eat. That said, I will sometimes give baby a teeny tiny piece of lettuce with a homemade dressing on it. . . or the cranberry in the salad. . . or a feta crumble. I stick it right in their mouth and wait for the face. These are strong flavors, and I want the baby to experience them, along with some psychological coaching: “yum, yum, yum!” They are shocked, they spit, we all laugh.

If we are eating steak, I try to cook it medium rare, and then shave off very small pieces (no need for chewing) and feed them to baby. Yes, steak! My babies have loved this. I have also heard that indigenous mothers chew food for their babies, which begins to break down the foods with mom’s saliva enzymes, before transferring it to baby’s mouth.

We love taco salad; baby can eat the ground beef, beans, avocado, sour cream (if no reaction), tomatoes (if no reaction), cilantro, and lime.

Soups are messy, but we eat a lot of them in the winter, and if they have a bone broth base it’s awesome nutrition. We have a plastic pocket type bib which really helps contain the mess when spoon feeding baby, or the IKEA toddler smock which is full coverage for when baby feeds herself.

Good Fats = Good Brain

Brains, especially growing brains, need fat. Healthy, saturated fats. Besides water, that is what the brain is mostly comprised of, so it only makes sense that babies need a healthy dose of saturated fats daily for the significant growth of their gray matter.

Butter (grassfed/naturally yellow is best), avocado, egg yolk (soft boiled or over easy), coconut oil, nut butters, animal fats found with the meat, liver (organic animals) olive oil (cold pressed and uncooked), and heavy cream with or without the milk (raw from grassfed cows is best) are all great ways to feed baby’s developing brain, and keep baby satisfied for longer between meals (or at night!). Some of these are a meal or snack by themselves: egg yolk, liver, nut butter, avocado, ground meat. Others can be toppings for other foods: butter, coconut oil, olive oil.

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Butter!

Balancing Food Groups

We all need protein, and carbohydrates, and fats. Babies are no exception. I try to give my baby foods from each food group during a day, with a special emphasis on protein/fat at each meal. I personally feel better when I limit my sugars/starches, so my children’s diet roughly mimics my own, but they do eat more grains and fruits than I do.

In the US, toddler fare is universally offered as grain and sweets based. Look at any kids menu and you will see breads, pastas, crackers, fruit cups, sweetened dairy products, and downright candy as the leading act. Most foods marketed to/for kids fall into this category as well. Rather than rant about the lack of protein and fat, and the sugars that push kids toward addiction, set them up for diabetes or worse (OK, I just ranted), I’ll just advise: do not copy this diet in your home.

Do you feel better, have more energy and fewer ailments, sleep and perform exercise better, and feel more satisfied on mostly protein, mostly carbs, or somewhere in between? If you have never given this any thought, The Metabolic Typing Diet may help you (gives self-test checklists) to determine this for yourself. And have your spouse take the test too, as your child will likely pattern after one or both of you. Adoptive parents will have to watch carefully for mood/behavior in their baby following different meal ratios.

Depending on your metabolic type, you may feel better on more carbohydrates than I do in your diet, and your child is likely to do well with this diet as well. In this case, your healthy diet would contain more whole grain breads and porridge (soaked grains are best), starchy veggies like potato, yam, and corn, and fruits than mine does. But you should still be fighting the “goldfish at every snack” mentality for your child, since these are just not whole foods.

Regardless of how much of each food your baby eats, it is difficult to get a child to eat much of anything if they start off a meal with fruits, since those sugars are absorbed into their bloodstream quickly and their hunger signal turns off. It usually works better for me to serve “courses” starting with the protein/fat portion of the meal, and finishing with a few fruit pieces.

Allergies and Introductions: Every One is Unique

My husband and I have few allergies, but the few things which I am sensitive to (chicken eggs, cow dairy as a toddler) I have been wary of introducing too early to my children. I am also gluten intolerant, and after two of my children have tested positive as well, we have assumed it is hereditary and have put all our children on a gluten free diet.

Since every one is unique, watch for reactions when introducing the “common allergens” and acidic foods like tomato and some fruits. I’ve found that a baby may need to avoid a food, but a few months later they will be able to eat it without reaction. The most common reactions are loose stools and rashes at mouth or bottom. Vomiting, constipation, eczema, or histamine responses (swollen eyes, sneezing, difficulty breathing) are more severe reactions to a food, in which case it may be much longer before a child can handle that food again, if ever. You should contact your child’s doctor with a severe reaction, as follow-up testing may be advised.

One largely overlooked component to allergies is imbalance of intestinal flora. Babies usually have flora similar to mom’s, since they acquired their first dose from her in the birth canal and received daily probiotics in her milk. If you question your own gut health, or you/baby have a history of yeast or antibiotics, your baby may need some supplemental probiotics. I have used the Klaire Labs brand of Infant Formula probiotics. Homemade sauerkraut juice or yogurt are other ways to support baby’s intestinal flora.

Quality is Key

Eating an organic diet is expensive . . . but so is illness. Avoiding unnecessary chemicals on our foods is always a good idea, but even more crucial for the developing bodies of our children. Choose organic and grassfed whenever you find it and can budget it. Here is my prioritized list of foods to source organically, starting with oils and fats, and all animal products. Fruits and veggies are further down the list; you can download a free guide to the “Dirty Dozen” and “Clean Fifteen” on Enviromental Working Group’s site, or download a free app to your smart phone which will allow you to look up produce item by item while at the market.

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Roasted Veggies!

Meal Ideas: These are all foods my babies and toddlers actually eat.

Breakfast

  • Scrambled eggs with butter (can season with homemade sauerkraut juice), blueberries (this is a meal they can feed themselves)
  • Unsweetened goat yogurt (or drizzled with honey after 12 months), or kefir smoothie, whole grain bread with almond butter
  • Soaked oatmeal/honey/butter/raisins with finely sliced natural breakfast sausage on the side
  • Sweet Oven Souffle, cut into squares, grapefruit wedges
  • Protein waffles, butter (syrup is just too messy for babies!)

Lunch

  • Veggie soup made with bone broth, avocado and/or Creme Fraiche (whipping cream cultured with yogurt starter for 24 hours) on top, can add sauerkraut juice after it has cooled a little in the bowl (home fermented or Bubbies brand are alive with probiotics)
  • Grassfed hot dog link, finely sliced, small pear pieces, cooked carrot medalions (another self-feed meal)
  • Hummus with olive oil, dabs of liver pate or avocado, applesauce or pumpkin souflee
  • Canned tuna/salmon/chicken with homemade mayo and raisins, thawed or cooked peas on the side
  • Dinner leftovers

Add a large salad to any of the above, and you’ve answered what to feed yourself for lunch as well.

Snack

  • Slices of raw cheese and a few raisins or apple slices (portable)
  • Goat yogurt with honey drizzle
  • Glass of raw milk (goat best for many babies) and a homemade muffin with butter (whole grain or almond/coconut flour, can have carrots, zucchini, or fruit in it) (also somewhat portable)
  • Banana and almond butter (peanut butter if no reaction)

Dinner

  • What you are eating!

Clean Eating Day 30(!!) [SCD, GAPS, Whole30]

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This was a kid lunch…bell peppers are good dippers with guacamole.

Breakfast
Scrambled eggs, turkey sausage and apple hash, orange slices
Lunch
Veggie Curry soup with avocado, chicken sausage or hot dog, guacamole and pepper slices
Snack
Apples and almonds
Dinner
Roasted turkey, mashed sweet squash with cinnamon, green beans, and sauteed celery, green onion, and mushroom hash

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Here is the turkey after dinner was over. It got moved back to the kitchen, but Thad decided he needed more of the yummy salty-crisp skin.

And so…our 30 day diet adventure ends. I’m not sad to see it go: although I will be cooking a lot of the same food in the weeks (months, years?) ahead, at least now we can add back in dairy and honey to broaden our food choices (and dairy is really great for a ready snack…).

So we’ve eaten a LOT of great food, and here’s where we stand:

Mr. Wonderful: lost 10lbs and 6 inches in two measurements (waist and belly)

Me: lost 4lbs and 3 inches in 6 measurements (pecs, bust, ribs, waist, belly, hips)

Favorite new habit: the “big” sit down breakfast as a family…with tea!

Favorite new food: roasted veggies…both the cauliflower and butternut squash. Ohhh…then there’s the Asian Meatballs…or Tiki Masala.

It’s been a great month.

Clean Eating Day 29

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Breakfast
Scrambled eggs, turkey sausage patties, orange slices
Lunch
Salmon salad (scd mayo with curry added) on a bed of romaine, or hot dog, apple slices
Snack
Apples and almond butter
Dinner
Taco Tuesday! (Taco meat over finely sliced romaine and cabbage, with tomatoes, guacamole, bell peppers and salsa)

And finally a photo of a Taco Bowl. I think I always devour it before I can snap a picture.

Clean Eating Day 28 [SCD, GAPS, Whole30]

2013-01-28 12.35.38Breakfast
Fried eggs, turkey sausage patties, grapefruit
Lunch
Hot dog or leftovers, with spaghetti squash sauteed in ghee and garlic, apple slices
Snack

Raisins and almonds
DinnerPlum-mustard BBQ Chicken Drumsticks, roasted carrots, salad with apple and avocado

I thought the sauteed spaghetti squash (leftover from our “spaghetti” of last week) was good. Mr. Wonderful disagreed. You can decide for yourself.

Do you notice I’ve had fewer pictures, less new meals, and more recycled meals in the last few days? Yes…running out of steam. 🙂 Looking forward to day 31 when we can add dairy back in!

Clean Eating Day 27 [SCD, GAPS, Whole30]

Breakfast
Hot tea, Soft boiled eggs, orange slices, turkey sausage patties
Lunch
Taco Bowls: Ground beef fried with Oregon Spice Taco Seasoning, over lime juice tossed shredded cabbage with avocado and approved salsa (TJs), black olives
Dinner
Leftovers

We made our weekly shopping trip to Trader Joes tonight, and bought (drumroll…) non-whole30 foods! Mostly dairy, which is what we intro on Thursday. Also…stuff for Super Bowl(!!). All stashed away. We aren’t cheating. I promise.

Clean Eating Day 26 [SCD, GAPS, Whole30]

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I love watching my two year old chow down on good food I’ve made!

Breakfast
Grapefruit, Banana Crepes with berry compote and turkey sausage
Lunch
Leftovers and hot dogs
Dinner
Bratwurst Roast

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The Brat Roast is our new Saturday night tradition; we love this meal!

Although acorn squash looks beautiful in the brat roast, pealed and chunked butternut squash works better as it doesn’t need to be scraped out once on the plate.

Clean Eating Day 25 [SCD, GAPS, Whole30]

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Breakfast
Scrambled eggs with crumbled fried turkey sausage, squash soufflé with coconut cream
Lunch
Leftover squash soufflé, sausages
Dinner
Leftover Chicken Tiki Masala, salad

Breakfast Squash Soufflé
4 cups roasted Sweet Meat squash
5 large eggs
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp allspice
1 cup coconut milk
Whisk together until smooth. Pour into a greased 9×13 pan. Bake at 350 for 30-40 minutes.

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I had an early morning appointment, so I made the soufflé batter the night before and left it in the fridge. In the morning, I popped it in the oven right after I got out of bed and it was ready for breakfast.

The soufflé turned out pleasantly sweet considering there is no additional sweetener.

Clean Eating Day 24

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Breakfast
Scrambled eggs, turkey sausage patties, grapefruit
Lunch
Veggie soup, sausage or hot dog or leftovers, apple slices
Dinner
Chicken Tiki Masala

This recipe was the inspiration for dinner. I converted it to crockpot cooking, and also added roasted cauliflower and purple carrots at the end; the single dish dinner with chunks of veggies reminded me of curies my husband’s Moroccan uncle has made for us.

Crockpot Chicken Tiki Masala
Turn crockpot on high and add:
2 Tb ghee
2 Tb curry powder (mine was Oregon Spice Co: Mild Madras Curry)
2 tsp cinnamon
2 tsp ginger
2 tsp cumin
Purée in food processor:
1 sweet onion
2-3 cloves garlic
Add to crockpot. Then add:
5 large frozen chicken breasts
Juice from one lime
2 Tb curry powder sprinkled on chicken
1 Tb coarse Celtic sea salt
1 can coconut cream (TJs)

Cook on high for 4 hours, then cut up chicken into chunks/shreds. At this point I had a lot of liquid in the crockpot; if I had thawed the chicken in the fridge the night before and drained off the liquid and cooked it on low for 8 hours or longer this would probably not be the case.

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I ladled out most of the liquid into a large skillet and simmered it on the stove to reduce it.

Meanwhile, heat oven to 500 and melt in a saucepan on the stove:
2 Tb ghee
2 Tb olive oil
1 tsp salt
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp fresh ground pepper
Heat and stir. Pour into two large glass pans, and toss and coat:
1 head cauliflower, cut into florets
4 large carrots cut in chunks (I used purple and orange carrots; any color will work)
Roast in the oven 30 minutes, or until browning. Stir occasionally.

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To the reduced chicken sauce add:
4 tsps paprika
1 tsp salt
1 can (15oz) tomato sauce
1 cup chopped cilantro
Heat to simmering and add back to the chicken in the crockpot.

When cauliflower and carrots are browned and soft add into the crockpot.

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Serve hot, over rice if eating grains. We had it straight like a stew.

And the two-year-old had three helpings. The end.

Clean Eating Day 23 [SCD, GAPS, Whole30]

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Breakfast
Scrambled eggs, turkey sausage, bananas, hot tea
Lunch
Curried Pumpkin Veggie soup, leftover Goulash and Rotkohl or hot dog or apple chicken sausage, apple slices
Dinner
Spaghetti Squash with Marinara and Meat Sauce, steamed broccoli

You would think this would be the dinner that the kids loved…but no. The squash was too different from pasta for them, but they ate decent amounts anyway. In the past I have used shredded zucchini, unheated under simmering sauce (heats up right away in the bowl), with better all around success. But it’s winter, so we used the winter Spaghetti Squash this week.

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Spaghetti Squash with Marinara and Meat Sauce

Preheat oven to 400. Wash your whole squash to remove any dirt. Prick all over with a fork or small knife so it won’t burst while cooking. Place in a pan and bake for one hour.

Remove from oven and allow to cool just until you can handle it to cut it in half lengthwise. Scoop all the seeds and pulp from the center, discard. Using forks, shred the flesh of the squash into noodle-like pieces. Serve into bowls and cover with heated sauce.

Marinara and Meat Sauce

And you thought I was going to give some great recipe, right? Wrong. I try not to make marinara from scratch, certainly not on a weeknight in the dead of winter. In summer, when I have too many tomatoes in the garden, I love to make an easy oven-roasted marinara, but right not, out of a jar is fine with me.

There was only one(!) marinara at TJs that didn’t have sugar, soybean oil, or dairy; their Roasted Garlic. WOW! Is that ever a lot of garlic! On weeks when I can get to WholeFoods (never), I like to buy their store brand (Everyday 365?) in the fat free “flavor” because it’s a great basic sauce without nasty add-ins.

So:Brown 1 lb grassfed ground beef in a skillet. Add:
1/2 tsp sea salt
1 tsp Italian seasoning
1 jar marinara
Simmer 10 minutes and serve over squash.

(You knew that, right?)