With so many important firsts in a baby’s life, it’s easy to forget one of the most rewarding: baby’s first solid food.
But when is your baby ready to eat solid food? It depends. The American Academy of Pediatrics suggests six months, but some doctors say four months. In general, experts say you’ll want to start giving babies simple purées when they start showing interest in what you’re eating, and when they can hold their heads up and sit with some support.
Now that her ten-month-old daughter Thylane is old enough to eat solid food, actress Solenn Heussaff has been whipping up healthy baby meals. On social media, she posts photos of the food, and they look tasty and easy to make. Here are some of them:
In her previous vlog, Heusaff prepared baby-friendly cookies with her friend, baker Carmela Villegas-Agosta. The treats are made of banana, apple, sweet potato, baby oat cereal, and baby rice cereal. Heussaff reminded viewers to make their children try all the ingredients individually first before preparing the recipe to check for food allergies.
“When I first started Thylane on food, she did three days apple, three days banana, three days kamote, and three days kalabasa. She didn’t show any allergies so we know it’s safe,” she said.
Cream cheese french toast with apple blueberry dipping bowl
To recreate this recipe, spread natural cream cheese on a soft bread. Next, flatten it and cut it up into sticks. Dip the sticks into a milk and egg mixture and cook in unsalted butter. Serve with a bowl of fruit-flavored baby food.
Grilled chicken in Greek yogurt
Heusaff first mixed avocado with a small portion of tahini, a sesame seed paste. Then, she topped it with pieces of grilled chicken in Greek yogurt with lemon garlic ricotta, and placed finger toasties with unsalted butter. This dish, Heusaff said, was inspired by her brother, chef Erwan Heusaff. “Erwan and Anne are giving Tili major food cravings,” she wrote on Instagram. “Looking forward to more of your stories, Mr. and Mrs. Smith.”
Salmon potato croqueta on broccoli cream cheese puree
Heusaff mixed butter, natural mayo, mashed boiled potato, shredded cooked salmon butter, scallions, and lemon juice to make the salmon croqueta. Next, she rolled it up into balls and dusted it with flour. She dipped it in egg, then coated it with breadcrumbs before cooking them in canola oil. The croqueta was laid in a bed of puree made from steamed broccoli with a teaspoon of cream cheese.
The ingredients you need for this recipe are very simple—the base recipe is just egg and banana. Mash the banana, and in a separate bowl, beat the egg with a fork. Heusaff added banana, ¼ cup of flour, ¼ teaspoon of baking powder, and cinnamon, and mixed it until well-combined. She fried it for a few minutes and then served it with orange slices.