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Vegetable finger foods baby


Best Early Finger Foods for Baby (With Tips, Visuals, and Recipes)

Use this list of safe, nutritious, and easy to eat finger foods for baby to help you know exactly what (and how) to offer at meals and snacks. Plus, find the best first finger foods, troubleshooting tips, and visuals of foods broken down by food group to keep things easy!

Finger Foods for Baby

After baby starts solids and is ready to move onto finger foods, you may feel a little confused by exactly what to serve and how to serve it. Which is totally normal because it can be scary to let baby feed themselves this way and we may not have any experience doing this—or we may have totally forgotten from our last kiddo!

This list of finger foods for baby will cover some great first finger foods to start with, then set you up with plenty of healthy options from each food group.

TIP: Find more info on starting solids here and the best foods to start with if doing baby led weaning or purees with baby.

Healthy Baby Food

I love sharing these ideas for baby food since they are easy to prepare and serve and because I know how hard it can be to continue to come up with flavorful and healthy meals and snacks for our little ones. Let me tell you, I’m on my third kiddo and it can be such a challenge to feed him during the chaos of parenting the rest of my crew! These foods are wholesome and nutritious—perfect for your baby.

TIP: I’m a big fan of SpoonfulONE, a company that offers the most complete way to introduce food allergens to our kids. They make mix-ins, puffs, and crackers that are yummy and easy for babies and toddlers to eat. Learn more about their pediatrician-approved baby foods here. (sponsored link)

Best First Finger Foods

When baby is around 9 months, you’ll notice that they’re able to pick up smaller pieces of food with two fingers. This is known as the “pincer grasp” and is a sign that they’re ready to start finger foods. To be clear, when I say “finger foods” I mean small pieces of food that a baby (or toddler) can feed themselves.

Here are some of my favorite ones to start with that are all super soft, safe to eat, and easy to pick up.

  • Scrambled egg, broken up into small pieces
  • Roasted sweet potato mashed and broken up into small pieces
  • Fresh raspberries, broken up into smaller pieces
  • Oatmeal, cooked according to package directions and allowed to cool
  • Tofu, diced and sauteed lightly or steamed
  • Ground beef, chicken, or turkey, broken up into small pieces or lightly mashed meatballs
  • Shredded cheese or crumbled goat cheese
  • Mashed sweet potato, in little pieces
  • Peanut butter puffs

TIP: You can serve the tofu, ground meat, or meatballs in veggie puree from a pouch or a simple marinara sauce for extra moisture and flavor. Learn more about how and why to introduce peanut butter.

Finger Foods for Baby: Fruits and Veggies

Some of my favorite early fruits and veggies to serve babies are:

  • Mashed roasted sweet potato, broken up into small pieces
  • Warmed frozen peas, slightly mashed if desired
  • Roasted Zucchini
  • Diced Roasted Sweet Potato or Butternut Squash
  • Fresh blueberries, cut in half or quarters
  • Fresh raspberries, broken into small pieces
  • Banana, broken into small segments (they are less slippery this way versus slicing them)
  • Avocado, diced and mashed slightly (be sure it’s ripe and very soft)

TIP: A good rule of thumb is to serve pieces of food that are about the size of a pea to start and soft enough that they are easy to squish between your fingers. This will be easy for baby to pick up and eat and will also reduce chances of choking.

Finger Food Ideas: Carbohydrates

Offering complex carbohydrates can provide fiber, a variety of textures, B vitamins, and more. Try these with your baby.

  • Spinach pancakes (moisten with applesauce or plain yogurt if needed; this recipe is particularly moist and great for babies)
  • Oatmeal, cooked according to package directions and allowed to cool
  • Baby Puffs
  • Peanut Butter Puffs
  • Rice (it’s easiest if it’s in little clumps so baby can pick it up; this Coconut Rice or this Cheesy Rice are both good options)
  • Baby Banana Muffin
  • O cereal (soften in nondairy unsweetened milk or yogurt as needed)
  • Baked Oatmeal, diced

Finger Food Ideas: Proteins

Offering proteins will continue to expose baby to a range of nutrients. These are my go-tos for babies newer to finger foods—and toddlers too.

  • Shredded cheese (thicker cuts are a little easier to pick up)
  • Tofu, diced and sauteed lightly or steamed
  • Flaked cooked wild salmon
  • Lightly mashed meatballs
  • Shredded chicken, cut up finely (we love this Butter Chicken to share with baby)
  • Ground beef, turkey, or chicken, broken into smaller pieces
  • Lightly mashed beans
  • Scrambled eggs, broken up into small pieces
  • Diced egg muffins

I’d love to hear any questions you may have, or if you have foods that your babies enjoy that I didn’t include here.

Chime in below in the comments!

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Author Amy Palanjian

Cuisine American

Course Baby Food

Calories 124kcal

Servings 1

First Finger Foods (choose 1-3 per meal)
  • ▢ 1 Scrambled egg (broken up into small pieces)
  • ▢ 1/4 cup Roasted sweet potato, mashed and broken up into small pieces
  • ▢ 1/4 cup Fresh raspberries (broken up into smaller pieces)
  • ▢ 1/4 cup Oatmeal (cooked according to package directions and allowed to cool)
  • ▢ 2 tbsp Tofu (diced and sauteed lightly or steamed)
  • ▢ 2 tbsp ground beef, chicken, or turkey, broken up into small pieces or lightly mashed meatballs
  • ▢ 2 tbsp shredded cheese or crumbled goat cheese
  • ▢ 1/4 cup Mashed sweet potato (broken into little pieces)
  • ▢ 1/4 cup Peanut butter puffs
Fruits and Veggies
  • ▢ 1/4 cup mashed roasted sweet potato (broken up into small pieces)
  • ▢ 1/4 cup warmed frozen peas
  • ▢ 1/4 cup Roasted Zucchini
  • ▢ 1/4 cup diced Roasted Sweet Potato or Butternut Squash
  • ▢ 1/4 cup blueberries (cut in half or quarters)
  • ▢ 1/4 cup raspberries (broken into small pieces)
  • ▢ 1/4 cup banana slices (broken into small segments—they are less slippery this way versus slicing them)
  • ▢ 2 tbsp avocado (diced and mashed slightly—be sure it's ripe and very soft)
Whole Grains and Carbohydrates
  • ▢ 1 Spinach pancakes (moisten with applesauce or plain yogurt if needed; this recipe is particularly moist and great for babies)
  • ▢ 1/4 cup Oatmeal (cooked according to package directions and allowed to cool)
  • ▢ 1/4 cup Baby Puffs
  • ▢ 1/4 cup Peanut Butter Puffs
  • ▢ 1/4 cup fully cooked rice (it's easiest if it's in little clumps so baby can pick it up; this Coconut Rice or this Cheesy Rice are both good options)
  • ▢ 1 Baby Banana Muffin
  • ▢ 1/4 cup O cereal (soften in nondairy unsweetened milk or yogurt as needed)
  • ▢ 1/4 cup Baked Oatmeal (diced or regular oatmeal broken into little pieces)
Dairy
  • ▢ 2 tbsp Shredded cheese (such as mozzarella)
  • ▢ 2 tbsp Tofu (diced and sauteed lightly or steamed)
  • ▢ 2 tbsp flaked cooked wild salmon
  • ▢ 1 lightly mashed meatballs
  • ▢ 2 tbsp finely shredded chicken (we love this Butter Chicken to share with baby)
  • ▢ 2 tbsp ground beef, turkey, or chicken (broken into smaller pieces)
  • ▢ 2 tbsp lightly mashed beans
  • ▢ 1 Scrambled egg (broken up into small pieces)
  • ▢ 1 Diced Egg muffins

  • For each meal or snack, choose 2-3 foods from a mix of food groups. Aim to include some fat in most meals and protein in many too.

  • Prepare the food, cutting into small pieces and/or mashing as needed to make the food easy to eat.

  • Start with small portions and allow more as baby indicates according to their hunger.

  • Store leftovers in an airtight container for 3-5 days in the fridge.
  • Many foods you cook for your family will work as baby finger foods—just be sure they are easy to squish between your fingers and the pieces are small and easy to chew.
  • Babies very normally make a lot of faces when they eat, so don't assume they don't like something just because they scrunch their nose!
  • Flavors and textures can take time to learn to eat, so continue offering foods in small portions even if baby hasn't liked them in the past—and make sure they taste good to you!

Calories: 124kcal, Carbohydrates: 14g, Protein: 7g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 1g, Cholesterol: 164mg, Sodium: 81mg, Potassium: 344mg, Fiber: 4g, Sugar: 5g, Vitamin A: 9857IU, Vitamin C: 18mg, Calcium: 51mg, Iron: 1mg

Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

 

Easy, Healthy, Perfect for Kids and Babies!

These sweet Banana Spinach Pancakes are a favorite when you’re looking to boost nutrition in a favorite breakfast option. Or to have a little fun at the breakfast table by serving up a colorful meal.

Spinach Pancakes

I never thought that my older daughter would be such a fan of green pancakes, but just when you think you know your kiddo, they go and surprise you! It turns out that she’ll eat pretty much anything in pancake form. This (and Spinach Pesto and my Spinach Muffins) are by far her preferred ways to get her greens.

I love how these are both easy to make and they’re so easy for the kids to enjoy.

The beauty of this kids pancake recipe is that it comes together in the blender so you don’t have to dirty a sink full of dishes to make it happen.

And it includes two bananas and small pile of spinach, so everyone will get a nice amount of vitamins and minerals to start the day.

TIP: The flavor is sweet, so despite the color, they taste like healthy banana pancakes.

Ingredients You Need

To make this simple pancake recipe you’ll need:

  • Very ripe bananas: Those with brown spots will have the best flavor
  • Eggs
  • Buckwheat flour or whole wheat flour
  • Milk: Dairy or nondairy
  • Baby spinach: You can use fresh spinach or spinach that you’ve frozen
  • Ground flaxseed
  • Baking powder
  • Cinnamon
  • Vanilla extract,
  • Oil or butter for cooking

Ingredient Substitutions

Both whole wheat and buckwheat flour work well in this recipe, though the pancakes cook through more easily with buckwheat. Look for it in the natural flours section of your supermarket. It’s widely available and very nutritious. For tips on using whole wheat flour, see the Notes section at the bottom of the recipe as you’ll want to reduce the milk amount slightly.

Use an egg replacer like the one from Bob’s Red Mill to make these egg-free.

Use buckwheat flour to make these gluten-free.

Use nondairy milk to make these without dairy.

Step-by-Step Instructions

Here’s a look at how to make these healthy pancakes. Scroll down to the bottom of this post for the full information.

  1. Add all ingredients to a blender except the flour.
  2. Blend, starting on low and working up to high. You want the spinach to be very well incorporated.
  3. Stir or pulse in the flour. Avoid over-blending but do make sure to get all of the flour blended in. 
  4. Cook as you would any other pancakes and serve warm. 

TIP: I like to cook these in a nonstick skillet or griddle since they are easiest to flip. Cast iron also works if well greased.

Gluten-Free Spinach Pancakes

Yes! Buckwheat flour is naturally gluten-free and it works well in this recipe.

Dairy-Free Spinach Pancakes

To make these dairy-free, simply use nondairy plain unsweetened milk instead of dairy milk and cook with neutral oil.

Easy Baby Pancakes

Due to the very soft texture of these pancakes, they tend to be much easier for babies to eat than traditional ones. And since they are packed with nutrients, this is a favorite pancake recipe to make for baby led weaning and once a baby is starting to eat finger foods.

TIP: Find my favorite early finger foods for babies here.

Serving Suggestions

Maple syrup and butter of course, or nut butter, yogurt, applesauce, chopped fruit, or jam are all good options. When my middle kiddo was a baby, she ate them plain!

TIP: We like to have ours with a fruit salad rainbow (without the pot of gold at the end, unfortunately!) for St. Patrick’s Day, but that part is of course optional.

How to Store

These store really well if you let any leftovers cool and store in an airtight container or zip top freezer bags. You can store leftovers in an airtight container in the fridge for 3-5 days or in a freezer safe container or bag for up to 3 months. Warm in 15 second increments in the microwave to serve.

Tips for Making the Best Spinach Pancakes

  • You can store a bag of baby spinach in the freezer to use in smoothies and pancakes. Freezing it maintains the nutrients but it knocks out any “green” flavor which is handy! It’s also nice that you don’t have to worry about it going bad before you can use it up.
  • Be sure to blend the batter very smooth to get the greens very well processed.
  • You can sub in whole wheat flour for the buckwheat, but you’ll want to reduce the milk by ¼ cup.
  • If the bottoms start to brown too much before they are set, lower the heat to medium-low.
  • Look for buckwheat in the natural flours section of your supermarket. It’s widely available and very nutritious.
  • If making for a baby who’s not yet consuming cow’s milk, you can use unsweetened nondairy milk.
  • I prefer to use a nonstick skillet or griddle for this recipe, though cast iron works too.
  • You may also like Spinach Banana Muffins, 2-Ingredient Pancakes, Banana Oatmeal Pancakes, and Yogurt Pancakes.

I’d love to hear what you think of this recipe so please comment below with feedback!

This post was first published March 2018.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Author Amy Palanjian

Cuisine American

Course Breakfast

Calories 237kcal

Servings 4

  • ▢ 2 small very ripe bananas (about 1 cup tightly packed sliced banans)
  • ▢ 2 large eggs
  • ▢ 1 cup buckwheat flour or whole wheat (See Notes at the bottom if using whole wheat)
  • ▢ 1 cup milk
  • ▢ 2 cups lightly packed baby spinach
  • ▢ 1 tablespoon ground flaxseed
  • ▢ 1 1/2 teaspoons baking powder
  • ▢ 1 teaspoon cinnamon
  • ▢ 1 teaspoon vanilla extract
  • ▢ Coconut oil for cooking (or canola oil or butter)

  • Add all ingredients to a blender except the flour.

  • Blend on high until very well combined, about 20-30 seconds, or until you no longer see any noticeable flecks of spinach.

  • Stir or pulse in the flour and thoroughly combine without over-mixing. 

  • Warm a nonstick or cast iron skillet or griddle over medium heat and coat with oil or butter. Pour small rounds of batter onto the hot surface—the batter should spread fairly thinly on its own—and let cook until bubbles form on the surface and the surface is mostly set, about 3-4 minutes. 

  • Flip and cook for an additional 3 minutes, or until fully cooked.

  • Continue to prepare the rest of the batter, keeping the finished pancakes warm in a 275 degree oven if desired.

  • Serve warm with fruit, maple syrup, or another favorite dip.

  • Green Pan Non-Stick Pan

  • Vitamix Blender

  • Spatula

  • To store, let cool fully and keep in an airtight container in the fridge for up to 3 days. Warm slightly before serving. Or, store in a zip top freezer bag for up to 3 months and warm through to serve.
  • Whole-wheat flour: You can sub in whole wheat flour for the buckwheat. Just reduce the milk to ¾ cup.
  • You can use baby kale in this recipe if you prefer.
  • You can store a bag of baby spinach in the freezer to use in smoothies and pancakes. Freezing it maintains the nutrients but it knocks out any “green” flavor which is handy! It’s also nice that you don’t have to worry about it going bad before you can use it up.
  • Be sure to blend the batter very smooth to get the greens very well processed.
  • If the bottoms start to brown too much before they are set, lower the heat to medium-low.
  • Look for buckwheat in the natural flours section of your supermarket. It’s widely available and very nutritious.
  • If making for a baby who’s not yet consuming cow’s milk, you can use unsweetened nondairy milk.
  • I prefer to use a nonstick skillet or griddle for this recipe, though cast iron works too.

Calories: 237kcal, Carbohydrates: 40g, Protein: 9g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Cholesterol: 104mg, Sodium: 206mg, Potassium: 577mg, Fiber: 6g, Sugar: 11g, Vitamin A: 1674IU, Vitamin C: 9mg, Calcium: 208mg, Iron: 2mg

Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

recipes for delicious vegetable dishes for children

Vegetables provide the body with vitamins, micro and macro elements, fiber, organic acids and other valuable substances. For a child's body, such recharging is doubly important. However, preparing healthy food that a child will eat with pleasure is not an easy task. So, you need to cook vegetables in such a way that it is interesting to eat them. Just such recipes we have prepared for you today.

Breaded asparagus

Many people associate asparagus with dietary dishes, especially for those who follow their figure. But it is also extremely useful for children. Coarse fibers stimulate intestinal motility and generally improve digestion. And the minerals contained in it strengthen cartilage and bones. In order for the child to eat green stems with pleasure, we will cook them in breading.

Ingredients:
  • green asparagus - 300 g
  • chicken eggs — 3 pcs.
  • wheat flour - 2 tbsp. l. nine0012
  • breadcrumbs - 100 g
  • hard cheese - 50 g
  • vegetable oil - to taste
  • salt and black pepper to taste
Preparation:
  1. Cut off the tough ends of the asparagus stalks, rinse the stalks well and pat dry.
  2. Blanch asparagus in lightly salted water until tender.
  3. Grate the cheese on a fine grater, mix with flour and ground breadcrumbs. nine0012
  4. In a separate bowl, beat the eggs with salt and pepper.
  5. Heat up a frying pan with oil. First dip each stem into the egg mixture, then roll in breadcrumbs with cheese and place in the pan.
  6. Fry the asparagus on all sides until golden brown, about 2-3 minutes.
  7. Place stems on paper towels to absorb excess oil.

Kids can now enjoy crunching on asparagus.

Cutlets with broccoli and cheese

Broccoli is one of the first foods added to the diet during weaning. And it should be on the child's menu all the time. After all, the vegetable contains folic acid, which is necessary for the development of bone marrow and muscles. The combination of vitamin C and phytoncides protects the child's body from viral infections and speeds up recovery. An easy way to introduce broccoli into your child's diet is to make meatballs out of it.

Ingredients:
  • Broccoli - 0.5 head
  • potatoes - 2 pcs. nine0012
  • carrots - 1 pc.
  • cheese - 50 g
  • breadcrumbs - 50 g
  • chicken eggs - 1 pc.
  • wheat flour - 2-3 tbsp. l.
  • salt, black pepper - to taste
  • vegetable oil - to taste
Cooking method:
  1. Break the broccoli into small florets, boil with carrots and potatoes.
  2. Let the vegetables cool and then put them through a meat grinder. nine0012
  3. Grind the cheese on a fine grater.
  4. Mix cheese with minced vegetables, add egg and flour, salt and pepper.
  5. Mix the resulting mass well, form into small patties, roll them in breadcrumbs and place on a greased baking sheet.
  6. Bake the cutlets in the oven at 180°C for 10 minutes on one side and the same amount on the other.

Serve vegetable cutlets with natural yoghurt or low-fat sour cream. nine0003

Quiche with vegetables

Broccoli also contains other substances valuable for the child's body. Vitamin A and lutein, present in large quantities, are indispensable for sharp vision. With intense workloads at school, they are needed more than ever. B vitamins are involved in the metabolism of carbohydrates and help iron to be absorbed. We offer to cook a win-win dish of vegetables for children - quiche from broccoli, cauliflower and carrots.

Ingredients:

Dough:

  • cottage cheese - 150 g
  • wheat flour - 130 g
  • chicken eggs - 1 pc.
  • baking powder - 1 tsp.
  • salt - 1 pinch

Filling:

  • broccoli - 200 g
  • cauliflower - 200 g
  • carrots - 1 pc.
  • chicken eggs - 1 pc.
  • hard cheese - 50 g
  • milk - 100 ml
  • salt and black pepper - to taste
Cooking method:
  1. Beat cottage cheese with egg and salt, add flour and baking powder, knead soft dough, put it in the refrigerator for 30 minutes.
  2. In the meantime, boil the broccoli, cauliflower and carrots until tender.
  3. Disassemble all the cabbage into small florets. Chop the carrots into washers.
  4. Stretch the dough with your hands, flatten it into a parchment paper-lined pan and spread all the vegetables evenly.
    5. nine0011 Beat the milk with the egg, salt and pepper, pour the mixture over the filling, sprinkle with grated cheese.
  5. Bake the quiche for 40 minutes at 180°C.

Frittata with Brussels sprouts and peas

Brussels sprouts can and should be included in children's diet. It contains a lot of vitamin K, which improves hematopoiesis and helps small wounds heal faster. Calcium and phosphorus strengthen teeth and bone tissue. All these elements are necessary for the child, especially if he is actively involved in sports. True, he is unlikely to agree to eat Brussels sprouts in its pure form. But the frittata with her participation will not refuse. nine0003

Ingredients:
  • Brussels sprouts - 250 g
  • green peas - 50 g
  • hard cheese - 70 g
  • chicken eggs - 3 pcs.
  • milk - 2 tbsp. l.
  • vegetable oil - 2 tbsp. l.
  • salt and black pepper to taste
Cooking method:
  1. Pour a little water into the pan, put in the Brussels sprouts, bring to a boil and simmer, covered, for 5 minutes. nine0012
  2. Then add butter and lightly brown the sprouts on all sides.
  3. Whisk eggs with milk, cheese, salt and pepper.
  4. Pour the mixture over the cabbage in a frying pan, add green peas, cover with a lid and bring to a boil over low heat.

Such a delicious frittata can be made for a child for breakfast.

Pasta with vegetables

Children need Brussels sprouts for one more reason. It holds the record for amino acid reserves, including essential ones. Almost all of them are involved in metabolic processes and help to “build up” new cells. Here is another children's dish with vegetables that you can safely include on the menu - pasta with Brussels sprouts, eggplant, carrots and tomatoes. nine0003

Ingredients:
  • pasta - 200 g
  • Brussels sprouts - 150 g
  • eggplant - 0.5 pcs.
  • small carrots — 1 pc.
  • tomatoes - 1 pc.
  • vegetable oil - to taste
  • salt, black pepper, dried herbs to taste
Preparation:
  1. Cut the eggplant into thick circles, sprinkle with salt and leave for 30 minutes.
    2. nine0011 Then rinse off the salt, pat the slices dry with a paper towel and cut into cubes.
  2. Pasta can be taken in any shape - whichever child likes best. Boil them according to package instructions.
  3. While the pasta is simmering in the saucepan, chop the carrots into large strips and the tomatoes into wedges.
  4. Heat oil in a deep frying pan, add Brussels sprouts and cook covered for 5 minutes, stirring occasionally.
  5. Add carrots, eggplant and tomatoes, saute vegetables for 10 minutes, then add salt and spices. nine0012
  6. Pour the prepared pasta into the pan, stir with a spatula and remove from heat after a minute.

For dinner, such a hearty and balanced dish is quite suitable.

Cabbage pie

In continuation of the cabbage theme, let's talk about white cabbage. It is rich in B vitamins, which are necessary for the proper development of almost all body systems and a stable metabolism. This vegetable improves bowel function and prevents constipation. The active substances in the composition of cabbage have a good effect on the nervous system. And this vegetable improves appetite. The downside is that a rare cabbage dish will appeal to children. Home baking is a completely different matter. nine0003

Ingredients:
  • white cabbage - 1 kg
  • wheat flour - 500 g
  • dry yeast - 11 g
  • milk - 200 ml
  • sugar - 1 tbsp. l.
  • vegetable oil - 50 ml + 5 tbsp. l.
  • chicken eggs - 1 pc. + 1 egg yolk
  • onion - 1 pc.
  • water - 100-150 ml
  • salt, black pepper, sweet paprika to taste
Preparation:
  1. Dissolve yeast, sugar and a pinch of salt in lukewarm milk.
  2. Leave the dough in a warm place until a fluffy "hat" appears, then sift the flour, add vegetable oil and egg, knead the dough well.
  3. Transfer the dough to a bowl, cover with a towel and leave in a warm place for an hour.
  4. This is enough time to prepare the filling. Heat up a frying pan with oil and sauté the onion, cut into small cubes, until golden brown. nine0012
  5. Add finely chopped cabbage, pour in water, cover the pan with a lid and let the cabbage soften. Stew the cabbage for 20–25 minutes, add salt and spices at the end.
  6. Remove one third from the dough. Roll out the rest and press into a baking dish. Align the sides, pierce the dough in several places with a fork, lay out the cabbage filling.
  7. Make a lattice from the remaining dough, grease the workpiece with yolk. Place the pie in the oven at 180°C for 30-35 minutes. nine0012

Even when cold, this cake will be incredibly tasty.

Potatoes stuffed with bacon and cheese

Ordinary potatoes should also be in the child's diet all the time. It is valuable for its rich reserves of potassium, which nourishes the heart and helps to remove excess fluid along with harmful substances. Selenium stimulates the thyroid gland and the production of hormones necessary for proper growth. In addition, potatoes are a fairly nutritious vegetable that many children like. It is best to bake potatoes in the oven. nine0003

Ingredients:
  • large potatoes - 2 pcs.
  • bacon - 5-6 strips
  • hard cheese - 50 g
  • tomatoes - 1 pc.
  • vegetable oil - 2 tbsp. l.
  • sour cream - 100 g
  • salt and black pepper to taste
Preparation:
  1. Rinse the potatoes thoroughly and pat dry with a paper towel.
  2. Pierce the vegetables with a fork, drizzle with oil and bake in the oven for 1 hour at 200°C. nine0012
  3. Cut the cooled tubers in half, remove the core, being careful not to touch the peel.
  4. Mash the pulp with a fork, it will still come in handy.
  5. Finely chop the bacon and fry without oil in a frying pan.
  6. Add chopped potatoes and tomato, fry for a couple more minutes, season with salt and pepper.
  7. Fill potato boats with the filling, brush with sour cream and sprinkle with grated cheese.
  8. Place the potatoes on a baking sheet and place in the oven at 200°C to melt the cheese. nine0012

These potato boats can be prepared for a children's party.

Zucchini Cream Soup

Zucchini also benefits the child's body. Much thanks to pectin. It stimulates digestion and, like a sponge, absorbs toxins, salts and other harmful substances. In addition, this vegetable is one of the hypoallergenic. Therefore, even for children disposed to food allergies, it is safe. Zucchini will make a delicious soup that will appeal to even the most stubborn picky eaters. nine0003

Ingredients:
  • courgettes - 2 pcs.
  • fresh spinach - 1 bunch
  • celery stalks - 1 pc.
  • onion - 1 pc.
  • cream 10% - 200 ml
  • water - 200 ml
  • vegetable oil - 1 tbsp. l.
  • dried basil, salt, black pepper to taste
Preparation:
  1. Cut the onion into cubes and saute in a saucepan with vegetable oil until translucent. nine0012
  2. Add sliced ​​celery and saute for 3-4 more minutes.
  3. Then add coarsely chopped zucchini and water, bring to a boil, simmer covered until tender.
  4. Put the spinach leaves in a saucepan and let the soup steep for 5 minutes, then grind everything with an immersion blender into a smooth mass.
  5. Pour in warmed cream, add salt and spices, bring to a boil.

Cream soup can be served with homemade croutons, pumpkin seeds or sesame seeds. nine0003

Pumpkin Pie

Another vegetable that should be on the children's menu more often is pumpkin. It is indicated for digestive problems, in particular for bloating, gastritis and inflammatory processes. Active substances improve attention and memory, calm the nervous system and help you sleep better. Pumpkin is no less useful for children's kidneys and gallbladder. How about a tender pumpkin pie?

Ingredients:

Dough:

  • pumpkin - 200 g
  • wheat flour - 250 g
  • sugar - 150-200 g
  • chicken eggs - 4 pcs.
  • vegetable oil - 200 ml
  • baking powder - 2 tsp.
  • cinnamon - 1 tsp
  • salt - 1 pinch

Fondant:

  • orange juice - 100 ml
  • sugar - 50 g
  • butter - 50 g
  • starch - 1 tsp. nine0012
  • water - 1 tbsp. l.
Preparation:
  1. Grate the pumpkin.
  2. Whip the eggs with the sugar until thick and light.
  3. Continuing to beat, add the pumpkin and vegetable oil.
  4. Slowly add the flour, baking powder and salt, beat the dough until smooth.
  5. Pour the batter into an oiled cake tin and place in the oven at 180°C for 40-45 minutes. nine0012
  6. While the cake is baking, make the citrus fondant. Melt butter, add sugar and orange juice, starch diluted in water.
  7. Boil the resulting mass until it thickens.
  8. Pour warm fondant over the finished cake right in the tin and let it harden completely.

Vegetable Smoothie

We have already mentioned carrots as an auxiliary ingredient more than once. But she herself deserves special attention. It contains record reserves of provitamin A, which is responsible for the growth and strengthening of bones, healthy teeth and gums, cell renewal and enduring immunity. But in order for vitamin A to be properly absorbed, a fat-containing component is needed. Therefore, we will prepare a vegetable smoothie with sour cream. nine0003

Ingredients:
  • apples - 1 pc.
  • carrots - 1 pc.
  • oranges - 1 pc.
  • grated ginger root - 0.5 tsp.
  • Ryazhenka - 150 ml
  • sour cream - 1 tbsp. l.
  • honey - to taste
  • turmeric - 1 tsp
Cooking method:
  1. Roast the carrots in the oven until cooked and chop into washers, leave a little for serving.
    2. nine0011 Peel and core the apple, cut into cubes.
  2. Mix the ingredients in a blender, add grated ginger, turmeric, freshly squeezed orange juice, ryazhenka with sour cream and honey.
  3. Beat everything into a homogeneous thick mass and pour into glasses.
  4. Garnish your drink with thin circles of roasted carrots.

Smoothies should be drunk within half an hour after preparation. Then the benefit will be maximum.

This is the vegetable menu we got. Of course, this is not all. For more vegetable recipes for kids, visit the Eat at Home website. How often do you prepare vegetables for your child? What vegetable dishes do your children especially like? We are waiting for your branded recipes and tips in the comments. nine0003

Children's vegetable dishes

Cooking for children: seven delicious vegetable dishes

Vegetables should be in the child's diet every day. But what if he strikes and stubbornly rejects these products? We offer to cook vegetable dishes for children, which even the most picky will not refuse.

Golden squash

Squash is one of the most popular vegetables, especially in baby food. It is great for making purees and soups. However, sometimes you can cook something more interesting, such as a casserole. Grate 2 zucchini and squeeze out the liquid. Mix them with grated carrots, 3 eggs and 150 g of sour cream. Gradually introduce 7-8 tbsp. l. flour, stirring the base with a whisk. You can lightly beat it with a mixer - so the casserole will turn out more airy. Pour the dough into a greased form and put in an oven preheated to 200 ° C for 45–50 minutes. This children's zucchini dish can be given to babies from 2 years old. For older children, grated cheese can be added to the dough. nine0003

Cabbage instead of meat

White cabbage also deserves a place in the children's diet. And so that the kids make friends with her faster, make vegetable cutlets. Scald with boiling water 500 g of cabbage leaves and pass through a meat grinder. We spread the minced cabbage in a pan with 10 g of butter and 3 tbsp. l. milk. We pour out 3 tbsp. l. semolina and simmer the mixture for 10 minutes. When the semolina swells, remove the pan from the heat. We combine the cabbage base with 1 egg and 2 tbsp. l. flour, beat into a homogeneous mass and form cutlets. Roll each in flour and bake for 20 minutes at a temperature of 180 ° C. With sour cream, this baby cabbage dish will disappear in half the time. nine0003

Vitamin Pizza

Children's cauliflower dishes are often not very popular with children. But not vegetable pizza. Grind 400 g of raw cabbage in a blender and put it in the oven for 5 minutes at a temperature of 180 ° C. Then cool it, drive in 1 egg, 2 tbsp. l. olive oil, 100 g grated cheese and a pinch of salt. From the resulting dough, roll out 2-3 cakes with a thickness of 5-7 mm and bake in the oven for 20 minutes at a temperature of 180 ° C. Lightly coat them with tomato paste and lay out any vegetables and toppings that your children like best. Put the pizzas back in the oven for 5-7 minutes. Kids love pizza, and this variation will surely intrigue them. nine0003

Variegated pudding

Vegetable broccoli pudding is another interesting cabbage variation. We disassemble 100 g of cabbage into inflorescences. Grate the same amount of carrots and potatoes. Cut into cubes 1 yellow bell pepper, 150 g of ham. Pour boiling water over 30 g of oatmeal for 15 minutes. We combine them with broccoli, chopped vegetables and ham and lightly add. Lubricate the baking dish with oil, sprinkle with ground breadcrumbs and lay out the vegetable base. First, bake the pudding in the oven for 20 minutes at 180 °C. Then fill it with a mixture of 50 ml of milk, chicken eggs and 1 tsp. vegetable oil and return to the oven for 10 minutes. By the way, cabbage pudding can be put in a lunchbox for children, sending it to school. nine0003

Surprise Potato

Many children's potato dishes are loved by little ones. So that they do not become boring, sometimes you can surprise them with something unusual. For example, potato roll. Boil 400 g of peeled potatoes and 2 hard boiled eggs. Fry the chopped onion until translucent. Puree the potatoes with a blender, add 2 tsp. butter and a pinch of salt. We make a filling from eggs: finely chop and mix with bright vegetables, such as red pepper, green onions, cabbage, also finely chopped. We spread the puree on baking paper with a layer 4-5 mm thick, tamp the egg-onion filling on top and roll up the roll. We transfer it to a greased baking sheet, sprinkle with breadcrumbs and put it in the oven for 30 minutes at a temperature of 180 ° C. Even the pickiest little gourmets will appreciate this dish. nine0003

Sunny soup

When you want to diversify your child's menu, think about children's pumpkin dishes. Delicate pumpkin cream soup is exactly what the body needs in the fall. Cut into cubes 250 g of pumpkin pulp and 100 g of carrots. Pour the vegetables into boiling water and cook for 20-25 minutes until they soften. Cool them and beat with a blender into a homogeneous puree. You can add here 2-3 chopped sprigs of dill or parsley. Pour 125 ml of warmed milk into the vegetable mixture and cook over low heat for 5 minutes.

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