Feeding Babies: Foods By Age

When it comes to feeding babies, it can be overwhelming at times! If you venture to the store, you'll find all sorts of small jars with mushy food inside, labeled by stages. But how do you know what's actually best for baby, and what will promote optimal health?

I wondered these same questions when Nathaniel was just starting solids. (2 yrs ago already!) After reading about the Weston A. Price foundation in the Maker's Diet, I decided to look at their info on feeding little ones. It has proven so helpful to me, that I wanted to share it with you! Here are their recommendations for what foods to feed baby, and when:

(See the original article here)

Foods By Age

4-6 Months

Minimal solid foods as tolerated by baby

Egg yolk--if tolerated, preferably from pastured chickens, lightly boiled and salted

Banana--mashed, for babies who are very mature and seem hungry

Cod liver oil-- 1/4 teaspoon high vitamin or 1/2 teaspoon regular, given with an eye dropper

6-8 months

Organic liver--grated frozen and added to egg yolk

Pureed meats--lamb, turkey, beef, chicken, liver and fish

Soup broth--(chicken, beef, lamb, fish) added to pureed meats and vegetables, or offered as a drink

Fermented foods--small amounts of yoghurt, kefir, sweet potato, taro, if desired

Raw mashed fruits--banana, melon, mangoes, papaya, avocado

Cooked, pureed fruits--organic apricot, peaches, pears, apples, cherries, berries

Cooked vegetables--zucchini, squash, sweet potato, carrots, beets, with butter or coconut oil

8-12 months

Continue to add variety and increase thickness and lumpiness of the foods already given from 4-8 months

Creamed vegetable soups

Homemade stews--all ingredinets cut small or mashed

Dairy--cottage cheese, mild harder raw cheese, cream, custards

Finger foods--when baby can grab and adequately chew, such as lightly steamed veggie sticks, mild cheese, avocado chunks, pieces of banana

Cod liver oil--increase to 1/2 teaspoon high vitamin or 1 teaspooon regular dose

Over 1 Year

Grains and legumes--properly soaked and cooked

Crispy nut butters--see recipes in Nourishing Traditions

Leafy green vegetables--cooked, with butter

Raw salad vegetables--cucumbers, tomatoes, etc.

Citrus fruit--fresh, organic

Whole egg--cooked

Again, see the original article here, from the Weston A. Price Foundation.