For previews weeks menu, week by week, click here
Remember to start making thicker purée textures as weeks go by so now, there should be some chunks!
If you haven’t watched my interview with my pediatric nutritionist watch it here, so worth it!
Foods Week 5
Pear: easy to do as ginger good steamed or as purée.
Almond Butter: given three consecutive days with no new food because its an allergen. This food can’t be given on it’s own so top it off on another of the 4 groups (only time you should mix) like the pear for example!
Potato: easy to do as purée or finger food steamed!
White Bean: I purée it directly with water, leave it thick!
Portobello Mushroom: I steam it then purée it and leave it thick now too.
Foods Week 6
Cantaloupe: mature as is or puree with thick texture
Coconut oil: top on another of the 4 foods like potato or white bean
Corn: steam well and give in pieces or purée with thick texture
Hake: allergen fish so give three days straight, cook well and shred pieces
Cauliflower: I steam very well and give in pieces but you can also purée and leave thick texture
Foods Week 7
Orange: cut in big slices and give as is
Macadamia Nut: It’s an allergen so give three days straight with no new foods. You can give on top of another food or, in a small self feeding spoon just make sure to give water after since it’s very thick texture.
Barley: I purée since it may be a little small and hard now
Lentils: steam well and give as is or puree thick
Mushroom: puree thick