Baby Led Weaning

Comfort Meals
Fast, Familiar, Freezable
by Min Kwon
 Hello! My name is Min, and I’m so
excited to be sharing my tried and true,
Caleb-approved recipes with you!

I’m a Christ-follower, registered dietitian,

wife to my husband of 11 years, and mom to
my 17-month-old boy, Caleb. This cookbook
is made possible because of him, my joyous,
adventurous eater. Oh, how I love him so!
He has been feeding himself ever since he started eating solid foods, which was
around 7.5 months (6 months adjusted). It’s been such an incredible journey for our
family. Although, the husband still jokes about how I tricked him into being on board
with baby led weaning by telling him that the baby would eat what we eat when it
turned out to be the other way around most of the time. It’s true. We ate a lot of finger-
shaped foods during the first 2 months or so.

Over time, as his pincer grasp developed and his skills gradually improved, I started
preparing more main dishes that the entire family could enjoy together, like curries
and casseroles. But I also continued experimenting with various wholesome, freezer-
friendly foods, such as muffins and breads, that were convenient and portable.

Seeing Caleb enjoying his food with so much gusto is what inspired me to write this
cookbook. My hope is that these beloved recipes of ours will make mealtime with your
little one(s) even more special!

If you want to see what we’re enjoying everyday, follow us on Instagram!

@calebthefoodie
I want to thank you, my beautiful boy, Caleb, for being my honest (perhaps a bit too
honest at times), passionate taste-tester who wasn’t afraid to toss food on the ground
with great abandon if it didn’t meet your standards. Thank you for being patient and for
giving mommy time to keep busy in the kitchen even during your awake hours. And my
dear husband. Thank you for being my #1 fan and for loving me so well as Christ loved
the church. I also would like to thank Bumkins for all the incredible products that we
use every single day at every meal time and for being sponsors of our cookbooks.

Baby Led Weaning Comfort Meals ~ 2

 Veggies, Veggies, Veggies
As I mentioned in the first ecookbook, one of my greatest desires and goals is to help
shape Caleb’s food preferences to where he enjoys his vegetables from early on.

I don’t know about you, but I found the biggest challenge to offering veggie-packed meals
was in prepping them. With the baby attached to my hip or pulling at my pants, it was a
nearly impossible task. I quickly learned that I MUST prep the veggies the night before or
during his naps, or else it just wasn’t going to happen. That way, when it came close to
mealtime, all I had to do was combine everything and either cook it on the stovetop or put
it in the oven. While I could do all the work the night before and just reheat the next day,
there’s something about serving him a dish (figuratively not literally) straight out of the oven
and him being able to smell all the aromas that I find appealing. I think you will too!

For all my recipes, I use either a mini manual hand chopper (when baby is napping so I
don’t make too much noise) or a regular food processor to chop the vegetables. I then
store in an airtight container until ready to use! I will even go ahead and chop extra so I
can throw them into scrambled eggs, oatmeal, savory pancakes, etc.

Along with incorporating them into various dishes, vegetables also make for wonderful
sides/snacks! I steam cooked a lot when we first started introducing solids to make
veggies soft for the baby, but now, we almost always enjoy them roasted! Not only is it a
super easy and convenient way to cook, but the possibilities are endless when it comes to
flavoring the vegetables with whatever herbs and spices you fancy! In addition, roasting
brings out a wonderful depth of flavor through the caramelization process and possesses
the ability to change food textures.

There are two different ways I like to roast:

• First way: Cut vegetables into equal-sized pieces, toss with oil of choice (I like to use
avocado or coconut oil) and seasoning(s) of choice, place in a single layer on a large
baking sheet that’s been greased or lined with parchment paper/silicone baking mat (I
prefer the latter because it makes cleanup a breeze!), and place in the oven!

• Second way: Follow the above but place the vegetables in a glass baking dish. Cover
with parchment paper and then foil or with a silicone baking mat (you can see a video
demo on our Instastory highlight)! By doing so, you’re essentially steam roasting. With
this method, the vegetables come out more tender but still caramelized. It’s what I like
to call the best of both worlds!

Baby Led Weaning Comfort Meals ~ 3

 Cooking Chart
Use the following chart as a starting point. Every piece of cooking equipment is
different so be sure to check frequently for doneness when just getting started.
Cooking time will depend on many factors, such as how much is in the pan, size
of the vegetable pieces, and how soft you want them to be.

Vegetables Steam Roast (400 degrees F)

Spinach 2-3 min

Leafy greens
15-20 min
(kale, collards, chard, beet 5-7 min
(can make chips with these)
greens, etc)

Soft veggies
(zucchini, bell pepper, 5-8 min 10-20 min
summer squash)

Thin veggies
5-10 min 10-20 min
(green beans, asparagus)

Crucifers 5-10 min

(broccoli, cauliflower, 10-15 min for Brussels 15-25 min
Brussles sprouts, cabbage) and cabbage

Tomatoes 3 min or so 15-20 min

Root veggies 15-25 min

(potatoes, sweet potatoes, Carrots will cook faster 30-45 min
beets, carrots, etc) than the potatoes

Winter squash
(butternut, acorn, spaghetti, 15-30 min 30-60 min
kabocha, etc)

Baby Led Weaning Comfort Meals ~ 4

 Flavoring Food
I’ve always loved cooking with herbs and spices,
but as we started our baby led weaning journey, Here are some flavor combinations you can
I grew to love and appreciate them even more! try with these vegetables:
Because I didn’t want to have to cook separately
for the baby from what the husband and I were
eating, I really experimented with flavoring our zucchini
Curry powder, garlic powder, ginger,
food without the use of table salt. That’s not to
say the hubby hasn’t needed his condiments or lemon juice/zest, oregano, cumin
loads of cheese for his portions, but I think he’s
started to appreciate all the intricate flavors that
the herbs/spices add to dishes.
bell pepper
Chili powder, cumin, garlic powder,
balsamic vinegar, tahini
I introduced spices to Caleb from the very
beginning. When those times arise that he
doesn’t want to eat certain vegetables, if I
sprinkle some curry powder or cumin on top, he
carrots and parsnips
Cinnamon, coriander, cumin, curry powder,
will happily devour it. garlic powder, ginger, nutmeg

Here are some of our staples:

eggplants
Cheese (especially mozzarella, parmesan,
curry powder, cumin, ricotta), coriander, cumin, curry powder, garlic
powder, balsamic vinegar, oregano, tahini
oregano, smoked paprika,
Italian seasoning, broccoli
cinnamon, nutmeg, chili Cheese (especially parmesan), curry powder,
garlic powder, ginger, rosemary, orange juice/
powder, ginger, turmeric zest, nutmeg, parsley, oregano

caulif lower
Coriander, cumin, curry powder, garam masala
Cheese is also another ingredient I like to use
to add more flavor. However, it does contain
sodium, so if you’re being extra cautious, you
can totally leave it out of the recipes. Keep in
sweet potatoes
Cinnamon, nutmeg, cumin, curry powder, chili
mind, though, that the amount added is for powder, smoked paprika, garlic powder
the entire dish and the baby eats only a small
portion of it at a time. It does contribute a
textural component as well, but I’m really using butternut squash
Cayenne, cheese (especially cheddar and
it for the flavor boost.
parmesan), cinnamon, coriander, cumin,
curry powder, garlic powder, nutmeg, orange
juice/zest, balsamic vinegar

Baby Led Weaning Comfort Meals ~ 5

 Food Storage
Whenever I bake, I always place half of the batch in the refrigerator to enjoy for the next
3 days or so and the rest in the freezer. There’s no doubt we could gobble up the whole
batch, but seeing my freezer stuffed with goodies brings me much joy and a sense of
accomplishment. It’s also nice knowing that I’ve got something for emergency situations
because life is full of surprises.

To freeze finger foods, first make sure they are

completely cooled. Then, I like to use the double
wrap method. I first wrap individual pieces tightly in
plastic wrap, and then I gather all of them and wrap
in aluminum foil. This provides a double layer of
protection. Then I place in a freezer container bag
that’s been labeled and dated, squeezing out as much
air out as possible before sealing it.

I suggest that you keep an inventory posted on your

refrigerator so that if your freezer is packed, you know
exactly what you have on hand and when you need to
enjoy them by (up to 3 months).

To freeze sauces, I like to use an ice cube tray or baby freezer food tray with a cover. This
way it’s all portioned out and you just have to pop a block out when ready to use!

Serving Suggestions
Refrigerated baked goods can be served cold or warmed a little bit in the microwave or
the toaster oven. I’ve found that Caleb prefers things cold a lot of times so I’ll just take
whatever he’ll be having out of the fridge about 5 minutes or so prior to serving. If I’m
using the microwave, I like to do so for no more than a minute, otherwise the item can
get a bit mushy.

For frozen food, I like to thaw in the refrigerator overnight. And similarly, I will either serve it
cold or reheat for no more than about a minute.

Baby Led Weaning Comfort Meals ~ 6

 Our Favorite Products
These are the products that I use almost every single day!

Note: These are affiliate links. That means I earn a small commission (from the company,
not you), if you click on these links and make a purchase.

• Born to Eat: Written by two

fellow dietitians, I especially
love how it’s broken down into
different months/stages with
tips and tricks specific to each.
It also provides sample menu
ideas as well as important
nutrients to consider at various
stages of development.

• Bumkins Silicone Grip Dish:

This is a must-have! It’s got a
strong suction base and is easy
to clean,dishwasher safe...need
I say more?

• Bumkins bibs: These are

seriously the best! I love that
they offer both short and long
sleeved versions. I say buy
several so you can rotate
through instead of having to wash after each use.

• Numnum inc: These “gootensils” are perfect for little hands. The handles are short and
sturdy. With their flat heads, there’s no need for scooping or balancing. If interested in
purchasing, use the code “calebthefoodie” for a 10% discount!

• Toddler spoons: Our favorites are from Kiddobloom and Kizingo. Kiddobloom is
stainless steel and has smooth edges that make it super safe for little ones! Kizingo
spoons have curved handles which make them easier to hold and scoop up food.
Caleb preferred Kizingo at first but does better with Kiddobloom now.

• Munchkin Weighted Straw Cup: I started serving water in this cup from the beginning,
and baby took to it really well! It’s perfect for milk/smoothies also.

Baby Led Weaning Comfort Meals ~ 7

• Water Wipes: I LOVE these wipes so so much! I use them to wipe his hands before and
after each meal. They’re fragrance and alcohol free and contain 99% water and just a
drop of fruit extract. Nice to take with us when we’re out and about, too.

• Stokke Tripp Trapp: What I love about this chair is that you can pull it right up to the
table so the baby truly joins us at mealtimes. It’s a bit on the pricier side but it’s well
worth the investment because it can be adjusted to your growing baby!

• Ingenuity chair: This chair is compact and super lightweight, which makes it perfect for
traveling! The tray store discreetly in the base of the chair and can be strapped easily
and tightly onto a chair. There’s a foam that provide extra cushioning and can be easily
removed as the child grows.

Kitchen tools:

• Parchment paper: I’ve recently been trying to minimize the use of aluminum foil when
cooking and this has been a wonderful alternative. I like that it’s unbleached and one of
the more affordable options that I’ve seen.

• Silpat: I love this product, too! The only downside is you have to clean it after each use,
but it’s very durable and a quality product!

• Silicone mini muffin pan: Love baking in silicone because there’s no need to grease it
and it makes cleanup a breeze! I solely use this to bake all of my muffins.

• Mini manual food chopper: I like to prep a lot while the baby is napping which makes
this appliance so crucial. It’s super quiet, lightweight, and powerful. I like that I can
easily take it with me anywhere.

• Freezer storage tray: When I make sauces, pesto, dips, etc, I like to store them in single
serving portions, and this tray is perfect for that! Once frozen solid, I just pop them right
out and store in a freezer safe bag.

Baby Led Weaning Comfort Meals ~ 8

 The Recipes
Freezer-Friendly Finger Foods
Chili Stuffed Cornbread Muffins 11
Baked Pizza Quinoa Beef Meatballs 12
Curry Chicken Barley Casserole Cups 13
Bean and Barley Burger  14
Philly Cheesesteak Muffins 15
Broccoli Barley Casserole Cups 16
Lentil Walnut Bake 17
Butternut Squash Quinoa Cakes 18
2-Ingredient Dough 19
Butternut Squash Macaroni Cups 20
Banana Date Bread 21
Chicken Fajita Mini Frittata 22
Broccoli Pizza Muffins 23
Salmon Pesto Cakes 24

Main Dishes
Thick and Hearty Beef and Bean Chili 26
Philly Cheesesteak 27
Butternut Squash Veggie Pizza 28
Cashew Cream Tomato Sauce Pasta 29
Grilled Chicken Shawarma 30
Indian-style Basmati Rice 31
Slow Cooker Thai Chicken & Lentil Curry 32
Eggplant Lasagna Roll Ups 33
Turkey Quinoa Chili 34
Chicken and Shrimp Barley Paella 35
Pumpkin Kale Pasta Bake 36
Sheet Pan Chicken Fajitas 37

Sauces
Creamy Avocado Sauce 39
Tzatziki Sauce 40
Butternut Squash Cream Sauce 41
Zucchini Basil Pesto / Pea Pesto 42
Freezer-Friendly
Finger Foods

Baby Led Weaning Comfort Meals ~ 10

 Chili Stuffed Cornbread Muffins
Ingredients
DRY
• 1 cup old-fashioned rolled oats
• 1 cup finely ground cornmeal
• 2 teaspoons baking powder
• ½ teaspoon baking soda

WET
• 1 cup milk of choice (I used unsweetened
almond milk)
• 2 eggs, beaten
• 2 tablespoons whole-fat plain
Greek yogurt
• 2 tablespoons olive oil
• ½ cup shredded cheddar cheese
• Leftover Beef and Bean Chili

Directions
1. Preheat oven to 375 degrees F. Grease a 12 cup muffin pan (or use a silicone muffin pan) and
set aside. In a bowl, whisk together the dry ingredients. In another bowl, whisk together the wet
ingredients. Combine the dry and wet mixtures and mix until well incorporated.
2. Pour batter into a liquid measuring cup as this makes it easier to pour into the muffin cups. You
can also use a spoon to add batter into each cup.
3. Fill each muffin cup with batter about ⅓ of the way full. Spoon some chili into the center of each
cup of cornbread batter. Top the chili with more cornbread batter.
4. Place muffin pan in oven and bake for 25-30 minutes or until inserted toothpick comes out clean.
5. Allow muffins to cool in the pan for about 5 minutes or
so and then transfer to a wire rack to cool completely.
Otherwise, they will get soggy.

Note:
Because of the nature of cornbread, it will get a
bit crumbly after freezing and thawing. When
reheating, be sure to microwave for no more than
30 seconds.

Baby Led Weaning Comfort Meals ~ 11

 Baked Pizza Quinoa Beef Meatballs

Ingredients
• 1 teaspoon olive oil
• ½ medium yellow onion
• ½ cup chopped broccoli
• ½ cup chopped red bell pepper
• 1 tablespoon tomato paste
• 1 pound lean ground beef
• ¾ cup cooked quinoa
• 1 ½ teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 egg, beaten
• ¼ cup old-fashioned rolled oats
• 2 tablespoons finely grated parmesan
cheese

Directions
1. Preheat oven to 400 degrees F. Add onion, broccoli, and bell pepper to a food processor and
pulse until finely chopped.
2. Heat oil in a skillet over medium-high heat and cook vegetables until softened, about 5 minutes.
Add tomato paste and combine until well incorporated. Transfer to a large bowl.
3. Combine rest of the ingredients and mix using your hands (but don’t overwork the meat!). Shape
into small-sized balls. Place on a greased or lined baking sheet or in individual, miniature muffin
tin cups (I used my silicone muffin pan). Bake for 15-20 minutes or until meatballs are browned
and cooked through.

Baby Led Weaning Comfort Meals ~ 12

 Curry Chicken Barley Casserole Cups

Ingredients
• 1 cup pearl barley
• 1¾ cups water or low-sodium chicken broth
• 1 cup chopped spinach
• 1 cup chopped carrots (about 2 carrots)
• 2 teaspoons curry powder
• 1 teaspoon garlic powder
• ¾ - 1 cup chopped cooked chicken
• ¼ cup whole-fat plain Greek yogurt
• 2 eggs, lightly beaten
• ¾ cup shredded cheddar cheese, divided
(can use less if you wish)

Directions
FOR THE BARLEY FOR THE CUPS
1. Bring water (or low-sodium chicken broth) 1. Preheat oven to 350 degrees F.
and barley to boil over high heat. Once it 2. Heat lightly oiled skillet over medium heat.
reaches a boil, lower the heat to simmer and Add chopped veggies and cook until moisture
cover. Barley will give off a lot of foam at first, has evaporated, about 5 minutes. Add
so keep an eye on the pot. Cook until it’s soft seasonings and stir to incorporate, about
and chewy, about 40 minutes. You can also a minute. Set aside to cool slightly.
make it in a rice cooker if you have one. You 3. In a large bowl, combine chicken, eggs,
can also make it ahead of time. yogurt, cooled cooked barley, and ½ cup
of cheese. Add veggies and mix until well
incorporated.
4. Divide mixture into greased (or silicone) 12
cup muffin pan.
5. Sprinkle rest of cheese on top.
6. Bake for about 25 minutes until lightly
browned and crisp.

Baby Led Weaning Comfort Meals ~ 13

 Bean and Barley Burger

Ingredients
• ⅓ cup old-fashioned rolled oats
• 1 (15 ounce) can no-salt-added black beans,
rinsed and drained
• ½ cup cooked pearl barley
• 1 medium carrot
• ½ medium red bell pepper
• a handful of kale
• ½ teaspoon garlic powder
• 1 teaspoon cumin
• ½ teaspoon chili powder
• 1 large egg, beaten

Directions
ADD TO FOOD PROCESSOR/BLENDER IN THIS ORDER SO YOU DON’T HAVE TO CLEAN AFTER
EACH USE:
1. Add oats to processor and pulse until finely ground. Transfer to a large bowl. Add garlic powder,
cumin, chili powder, and combine.
2. Add vegetables to processor and pulse until finely chopped, 2-3 pulses. Don’t puree them!
Transfer vegetables to the same bowl.
3. Add beans and barley to processor and pulse 2-3 times. Transfer to the bowl and combine all the
ingredients.

REFRIGERATE MIXTURE FOR AT LEAST 3 HOURS, IDEALLY OVERNIGHT.

1. When ready to bake, line a baking sheet with parchment paper. Shape the mixture into patties
(size is up to you; I got 6 patties). Transfer to baking sheet and gently press down to desired
thickness.
2. Bake for 30-45 minutes (see note) at 375 degrees F, flipping halfway through.

Notes: ~ The longer you bake the patties, the firmer and drier they will end up. I baked mine for about
35 minutes.
~ You can swap out the vegetables with what you have on hand, but avoid those that have
especially high moisture content, like zucchini, eggplant, and mushrooms.
~ If the mixture seems too wet, add more flour.

Baby Led Weaning Comfort Meals ~ 14

 P hilly Cheesesteak Muffins

Ingredients
• 2-Ingredient Dough
• Leftover Philly Cheesesteak
filling (about 1-2 spoonfuls for
each muffin)
• Provolone cheese

Directions
1. Preheat oven to 350 degrees F. Grease a 12 cup muffin pan (or use a silicone pan) and set aside.
2. Divide the dough into 12 balls. Using a drinking glass or rolling pin, roll out into rounds that are as
thin as you can get them without tearing (doesn’t have to be perfect). Press dough evenly into the
bottom and sides of each cup.
3. Place cheesesteak mixture into each cup. Top with a little bit of provolone cheese.
4. Bake until cheese is melted and the crust is browned, about 15-20 minutes. Cool for about 3
minutes before removing from pan.

Baby Led Weaning Comfort Meals ~ 15

 Broccoli Barley Casserole Cups

Ingredients
• 1 cup pearl barley
• 1¾ cups water or low-sodium broth
of choice
• 1 cup chopped broccoli
• 1 cup chopped bell pepper
• 1 tablespoon tomato paste
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ cup whole-fat plain Greek yogurt
• 2 eggs, lightly beaten
• ¾ cup cheese, divided (can add less
if you’d like)
• Optional: for additional protein, you
can add ½ cup chopped chicken,
beef, salmon, sardines, beans, etc.

Directions
TO COOK BARLEY: FOR THE CUPS
Bring water (or low-sodium broth) and barley to 1. Preheat oven to 350 degrees F.
boil over high heat. Once it reaches a boil, lower 2. Heat a lightly oiled skillet over medium heat.
the heat to simmer and cover. Barley will give off Add chopped broccoli and bell pepper and
a lot of foam at first so keep an eye on the pot. cook until moisture has evaporated, about 5
Cook until it’s soft and chewy, about 40 minutes. minutes. Add tomato paste and seasonings
You can also make it in the rice cooker if you and stir to incorporate, about a minute. Set
have one. It can be made ahead of time. aside to cool slightly.
3. In a large bowl, combine eggs, yogurt, cooled
cooked barley, and ½ cup cheese. Add
veggies and mix until well incorporated.
4. Divide mixture into a greased (or silicone) 12
cup muffin pan.
5. Sprinkle remainder of cheese on top.
6. Bake for about 25 minutes until lightly
browned and crisp.

Baby Led Weaning Comfort Meals ~ 16

 Lentil Walnut Bake

Ingredients
• 1 cup lentils (any kind; I used the
green variety)
• 3 cups water
• 1 cup old-fashioned rolled oats
• ½ cup walnuts
• Vegetables: 1 yellow onion, 1 medium
carrot, 1 medium zucchini, 4 ounces
mushrooms (button or portobello), 1
garlic clove
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 tablespoon tomato paste
• 2 eggs, beaten
• Optional toppings: no-salt-added tomato
sauce, cheddar cheese

Directions
1. Preheat oven to 350 degrees F. Cook lentils in water for about 25-30 minutes, until lentils are
tender. I like to do this the day before so it’s one less thing to do the day of.
2. Meanwhile, process ingredients in this order so you can keep using the food processor/blender
without having to wash every time - add oats to processor/blender and pulse until they’re the size/
texture of breadcrumbs. Transfer to a bowl. Pulse walnuts and transfer to the bowl as well.
3. Add vegetables to food processor/blender and pulse several times - be careful not to overprocess.
Then sauté them in a lightly oiled skillet over medium-high heat, about 5 minutes. Add seasonings
and tomato paste. Transfer to a large bowl.
4. Add oats, eggs, and cooked lentils into the large bowl and combine with cooked veggies. Press
mixture into a greased (or lined) 9x9 inch square pan. Spread tomato sauce on top and/or sprinkle
on some cheese, if you wish.
5. Bake for 40 minutes.

Baby Led Weaning Comfort Meals ~ 17

 Butternut Squash Quinoa Cakes
Ingredients
• 1 cup cooked quinoa (I used
tricolor but you can use any kind -
see note)
• ½ cup old-fashioned rolled oats,
ground into flour
• ½ cup roughly chopped roasted
butternut squash
• ½ cup roughly chopped roasted
chopped brussels sprouts
• ¼ cup raw walnuts, finely
chopped
• 1 teaspoon dried oregano
• 2 tablespoons finely chopped
apricots
• 2 eggs, beaten
• 3 tablespoons grated parmesan
(can add less or leave out)

Directions
1. Preheat oven to 400 degrees F.
2. For the vegetables - cut butternut squash into ½ inch cubes and brussels sprouts into halves. Toss
with oil and roast in the oven for 20-30 minutes, until tender. You need ½ cup of each chopped
veggie (see note).
3. Combine vegetables with rest of the ingredients. Shape ¼-cup portions into patties. Working with
wet hands will help. Bake for 10 minutes, flip, and bake for an additional 5-10 minutes until firm.

Notes: For the quinoa: You can use just the white ones as they’re more readily available. However,
the red and black ones do add a bit to the texture of the cakes, making them crispier and
more toothsome.

For the vegetables: Check the oven periodically as you may need to take out the brussels
sprouts earlier. You can use a food processor or blender to chop the roasted vegetables. I kept
the butternut squash a touch on the chunkier side, rather than mashing completely, for added
texture. Save the rest of the roasted vegetables to enjoy throughout the week! You can also
substitute these vegetables with whatever you have on hand.

Baby Led Weaning Comfort Meals ~ 18

 2-Ingredient Dough

Ingredients
• 1 cup self-rising flour
• ½ cup whole-fat plain Greek yogurt

Directions
1. In a large bowl, mix together yogurt and flour. At first, dough will seem dry and crumbly, but keep
mixing until it forms into a ball. Turn out dough onto a lightly floured surface and knead by hand
until it becomes smooth and slightly elastic, about 8 minutes. If dough feels too dry, add water a
tablespoon at a time until the right moisture level is reached. Use immediately or freeze.
2. To freeze, shape the dough into a ball, coat lightly in oil, and place into a freezer bag and seal,
squeezing out as much air as possible. If you’re putting multiple balls of dough into one bag,
use parchment or wax paper to separate them. Freeze for up to 3 months.
3. To thaw - Place in the refrigerator overnight.

Baby Led Weaning Comfort Meals ~ 19

 Butternut Squash Macaroni Cups

Simply stirring in the creamy sauce with

pasta would be absolutely delicious, but
that could get pretty messy and wouldn’t
travel well. Enter these macaroni cups.
They’re super portable, and your little
one can enjoy all the flavors of the dish
without being covered in sauce.

Ingredients
• 1 cup Butternut Squash Cream Sauce
• 2 cups cooked elbow pasta
• 2 cups finely chopped broccoli
• 1 cup chopped cooked chicken
• 2 eggs, lightly beaten

Directions
1. Preheat oven to 350 degrees F. Grease a 12 cup muffin pan (or use a silicone muffin pan) and
set aside.
2. Cook pasta according to package directions.
3. In a large bowl, combine the sauce, pasta, broccoli, chicken, and eggs. Fill each muffin cup with
mixture. Bake for 25 minutes.

Baby Led Weaning Comfort Meals ~ 20

 Banana Date Bread

Ingredients
• 1½ cups old-fashioned rolled oats
• 3 large ripe bananas
• ¾ cup dates (see note)
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• Optional (I like to add them all):
3 tablespoons finely
chopped walnuts
1 tablespoon ground flaxseed
1 tablespoon chia seeds

Directions
1. Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan or line with parchment paper. Place
all ingredients (minus optional) into a food processor or blender and blend until smooth. Stir in
optional ingredients if using. Pour batter into pan. Bake for 30 minutes. It will still be pretty soft
at this point, so let it rest completely before slicing (I like to wait for about an hour). Refrigerate
or freeze.

Note: Soak the dates (I like to use 4-5 medjool dates) in warm water for about 30 minutes to help
soften them.

Baby Led Weaning Comfort Meals ~ 21

 Chicken Fajita Mini Frittata

Ingredients
• 8 eggs
• 1 ½ cups roughly chopped
leftover Sheet Pan Chicken
Fajita mixture
• ½ cup chopped spinach
• 1 avocado, chopped
• Shredded cheddar cheese

Directions
1. Preheat oven to 350 degrees F. Use a 12 cup silicone muffin pan for this as it will make cleanup
so much easier!
2. In a large measuring cup, whisk together the eggs.
3. In a bowl, combine chicken fajita mixture, spinach, and avocado and evenly spoon into each cup.
You can also add whatever leftover vegetables you have on hand, like sweet potatoes, carrots,
broccoli, etc.
4. Pour eggs over the other ingredients until the muffin cup is ¾ full. Bake for 20-25 minutes. They
will deflate a little once pulled out of the oven, but this is normal so don’t be alarmed.

Baby Led Weaning Comfort Meals ~ 22

 Broccoli Pizza Muffins
Ingredients
DRY
• 2 cups old-fashioned rolled oats
• 1 teaspoon baking soda
• 1 teaspoon baking powder

WET
• 1 medium red bell pepper, finely chopped
• 1 cup broccoli florets, finely chopped
• 1 teaspoon minced garlic
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• ½ cup loosely packed basil leaves,
finely chopped
• 2 eggs, beaten
• ½ cup whole-fat ricotta cheese (can use
plain Greek yogurt, if preferred)
• ½ cup milk of choice (I used unsweetened
almond milk)
• 2 tablespoons grated parmesan

Directions
1. Preheat oven to 375 degrees F.
2. In a blender, process oats to flour-like consistency. Combine with the rest of the dry ingredients.
3. For the vegetables, sauté them in a lightly oiled skillet over medium-high heat, about 5 minutes,
until softened. Add tomato paste and oregano and stir to incorporate. Combine with the rest of the
wet ingredients.
4. Combine wet and dry ingredients. Transfer to a greased (or silicone) 12 cup muffin pan.
5. Bake for 30-35 minutes, until inserted toothpick comes out clean. Every oven is slightly different,
so if it’s still gooey on the inside after the initial bake time, put it back in the oven and bake for an
additional 5 minutes or so.

Baby Led Weaning Comfort Meals ~ 23

 Salmon Pesto Cakes

Makes 6 cakes
Ingredients
• 1 (6 ounce) can skinless boneless salmon,
drained (wild-caught preferred)
• ¼ cup Zucchini Basil Pesto (or pea pesto)
• 1 egg, beaten
• ¼ cup old-fashioned rolled oats

Directions
1. Preheat oven to 400 degrees F.
2. Line a baking sheet with parchment paper/silicone baking mat and set aside.
3. Mix all ingredients until well incorporated and then shape into 6 cakes. Transfer to prepared
baking sheet.
4. Bake until golden on top and heated through, about 15-20 minutes, flipping once halfway through.

Baby Led Weaning Comfort Meals ~ 24

 Main
Dishes

Baby Led Weaning Comfort Meals ~ 25

 Thick and Hearty Beef and Bean Chili
Ingredients
• 1 tablespoon olive oil
• ½ medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 2 medium carrots, peeled and chopped
• 1 pound lean ground beef (can omit if you
want to make it vegetarian)
• 1 tablespoon tomato paste
• 1 teaspoon of each: chili powder, cumin,
smoked paprika, oregano
• 1 (15 ounce) can no-salt-added tomato
sauce
• 1 (15 ounce) can no-salt-added diced
tomatoes
• ½ cup water (or low-sodium broth
of choice)
• 1 (15 ounce) can no-salt-added kidney
beans, rinsed and drained
• 1 (15 ounce) can no-salt-added pinto
beans, rinsed and drained

Directions
1. Heat oil in a Dutch oven or large soup pot over medium heat. Add all the veggies and cook for 5-7
minutes, until soft.
2. Add beef and cook until browned, 5-7 minutes, stirring often to break up the chunks.
3. Add tomato paste and seasonings, and stir to combine.
4. Add tomato sauce, diced tomatoes, water, and beans, and bring to a boil. Then reduce heat to
simmer. Cook, uncovered, until the chili thickens, about 45 minutes or so. Stir occasionally so that
the chili doesn’t stick to the bottom. If it becomes too thick, add more water to achieve the desired
consistency.

Note: Once it’s done cooking, you can set some aside for the baby and season the rest to taste
with salt and pepper, if you wish.

Baby Led Weaning Comfort Meals ~ 26

 P hilly Cheesesteak

Ingredients
• 2 pounds lean ground beef
• 1 tablespoon olive oil
• 2 green bell peppers, diced
• 2 medium zucchini, diced
• 1 small yellow onion, diced
• 1 cup diced portobello mushrooms
• 2 garlic cloves, minced
• 1 ½ teaspoons smoked paprika
• ½ teaspoon cayenne pepper
• 2 teaspoons Italian seasoning
• 1 cup low-sodium beef broth
• 1 tablespoon cornstarch (or
potato starch)
• Thinly sliced provolone cheese
(you can control the amount)

Directions
1. Cook ground beef in a large pan over medium-high heat until it’s no longer pink. Set aside.
2. Add oil to the same pan and cook bell pepper, zucchini, onion, and mushrooms over medium-high
heat until they begin to soften, about 5 minutes. Add garlic and cook for about a minute or so. Add
beef back into the pan along with the seasonings and stir until everything is combined.
3. Whisk cornstarch into beef broth and add to the beef-veggie mixture. Bring to a boil and then
simmer for about 8-10 minutes, stirring occasionally, until most of the liquid is absorbed.
4. Turn off heat, top with cheese, and let stand until melted, 1-2 minutes.
5. Be sure to set some aside for the philly cheesesteak muffins.

Baby Led Weaning Comfort Meals ~ 27

 Butternut Squash Veggie Pizza

Ingredients
• Butternut squash cashew
cream sauce
• 2-Ingredient Dough
• Chopped vegetables of choice
(pictured: onion, bell peppers,
zucchini, mushrooms)

Directions
1. Preheat oven to 400 degrees F.
2. Divide dough into 2 equal rounds. Sprinkle on a little bit of flour. Place a round on a sheet of
parchment paper and roll out as thinly as possible without tearing. One ball of dough can be for
the baby and the other for mom and dad. The dough can also be frozen.
3. Place rolled out dough on a greased/lined baking sheet or pizza pan.
4. Cook vegetables in a pan over medium-high heat until slightly softened, 2-3 minutes (this way
they won’t be too crunchy for the baby). Spread butternut squash cream sauce evenly across the
dough and then top with vegetables. You can also add some cheese if you’d like.
5. Bake for 15-20 minutes until crust becomes slightly browned.

Baby Led Weaning Comfort Meals ~ 28

 Cashew Cream Tomato Sauce Pasta
Ingredients
• 1 cup cashews, soaked overnight
• ½ cup water
• 8 ounces whole wheat pasta (any shape;
I used penne)
• 2 teaspoons olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 medium zucchini, chopped
• 8 ounces cremini mushrooms, chopped
• 1 medium head of broccoli (florets)
• 1 (15 ounce) can no-salt-added beans
(I used kidney beans), rinsed
and drained
• 1 (15 ounce) can no-salt-added
tomato sauce
• Toppings: fresh basil, cheese
(recommend mozzarella, parmesan)

Directions
FOR CASHEW CREAM SAUCE FOR PASTA

Place cashews in a bowl with about 2 cups of 1. Start by boiling the pasta. While it’s cooking,
water. Let them soak overnight uncovered for at heat oil in a pan/pot over medium heat and
least 10 hours. This step is super important as add chopped onion and garlic. Cook for 1-2
the longer you soak the cashews, the creamier minutes. Add rest of the vegetables and cook
the sauce will be. On the next morning, rinse and for 10-15 minutes, until softened.
drain the soaked cashews. Add to blender with 2. Add pasta, cashew cream, and tomato sauce
½ cup water and blend until it reaches a creamy to the pan/pot and stir to combine. Simmer
consistency. Add more water if it’s too thick. mixture on low for 5-10 minutes.
3. Top with fresh basil and cheese.

Baby Led Weaning Comfort Meals ~ 29

 Grilled Chicken Shawarma

Ingredients
• 3 tablespoons olive oil
• 2 tablespoons freshly squeezed
lemon juice
• 2 tablespoons minced garlic
• 2 tablespoons cumin
• 1 tablespoon coriander
• 2 teaspoons turmeric
• 1 teaspoon cardamom
• 1 teaspoon smoked paprika
• 2 pounds boneless, skinless
• chicken breasts

Directions
1. Combine all ingredients except chicken in a large bowl and mix thoroughly. Then add chicken and
use your hands to coat each piece. Let the pieces marinate at least 4 hours (overnight preferred).
Heat grill (I used a grill pan) over medium-high heat and cook chicken for 4-5 minutes, then turn
and cook the other side for 3-4 minutes. Allow meat to rest for 5 minutes before slicing.
2. Alternatively, you can bake in the oven, if you wish. To do so, preheat oven to 425 degrees F.
Place chicken pieces on a greased or parchment-lined baking sheet.
3. Bake for 20 minutes. Remove and let chicken rest for 5 minutes.

Note: I recommend serving it with tzatziki sauce.

Baby Led Weaning Comfort Meals ~ 30

 Indian-Style Basmati Rice

Ingredients
• 1 cup basmati rice
• 1 tablespoon olive oil
• ½ cup diced red onion
• 1 tablespoon minced garlic
• ½ cup chopped tomato
• ½ cup diced eggplant
• ½ cup diced golden/yukon potato
• 1 teaspoon cumin powder
• 1 teaspoon curry powder
• 1 teaspoon coriander powder
• ½ teaspoon turmeric
• ½ teaspoon ground ginger
• ½ teaspoon cayenne pepper
• 1¼ cups water (or low-sodium
vegetable broth)
• ¼ cup peas

Directions
1. Rinse rice in cold water until water runs clear. Drain well.
2. Heat oil in a large pot over medium heat. Add onion and garlic.
3. Cook, stirring with a wooden spoon, until fragrant and translucent, about 3-5 minutes.
4. Add all of the above spices and cook, stirring often, for about 1 minute.
5. Stir in all the vegetables (except peas).
6. Add rice, stirring gently to mix it well with all the vegetables.
7. Pour in water and bring to a boil, uncovered. Reduce heat to low, and simmer covered for 15
minutes. Serve with peas.

Baby Led Weaning Comfort Meals ~ 31

 Slow Cooker Thai Chicken & Lentil Curry

Ingredients
• 1 medium onion, chopped
• 8 ounces portobello mushrooms, sliced
• 1 cup dried green lentils, rinsed
• 1 (15 ounce) can no-salt-added
diced tomatoes
• 3 garlic cloves, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon red curry paste (see note)
• 2 cups low-sodium chicken stock
• 2 boneless, skinless chicken breasts
• ½ cup coconut milk (can add more
if desired)

Directions
1. Add all the ingredients except for the coconut milk to the slow cooker. Combine thoroughly.
2. Cover and cook on low for 6-7 hours.
3. Shred the chicken with a fork and mix into the curry. Stir in coconut milk. Serve.

Note: You can add less or use yellow curry paste, which is milder in flavor.

Baby Led Weaning Comfort Meals ~ 32

 Eggplant Lasagna Roll Ups
Ingredients
• 2 medium eggplants
• 1½ cups no-salt-added
tomato sauce
• 1 pound lean ground turkey (or meat
of choice)
• 2 cups chopped vegetables of choice
(I used 1 cup of broccoli, 1 small onion,
and 1 small yellow squash)
• 2 big handfuls of spinach (can use
frozen but make sure to squeeze out all
the water)
• 1 large egg, beaten
• ½ cup whole-fat ricotta cheese
• Topping: shredded cheese of choice

Directions
1. Preheat oven to 400 degrees F.
2. Cut ends off the eggplants and cut lengthwise into ¼ inch thick slices. I used a mandolin for this
and got 18 slices. Place on parchment paper-lined baking sheet, cover with foil and bake until
tender, about 8-10 minutes.
3. Meanwhile, in a skillet, add a little bit of oil and cook meat. When cooked through, add all
the vegetables.
4. Spread ¼ cup of tomato sauce on the bottom of a 9 x 13 inch baking dish.
5. In a medium bowl, combine egg, ricotta cheese, and the meat-vegetable mixture.
6. Scoop about 2 tablespoons of the resulting mixture onto one end of each eggplant slice. Roll up
slices and place them seam side down in the prepared dish. Cover with remaining tomato sauce,
top with cheese (you can decide how much), and cover dish with foil.
7. Bake for about 45 minutes to an hour, until eggplant is very tender. Remove from oven and let
cool before serving.

Baby Led Weaning Comfort Meals ~ 33

 Turkey Quinoa Chili
Ingredients
• 1 teaspoon olive oil
• 1 small onion, diced
• 2 large carrots, chopped
• 3 garlic cloves, minced
• 1 green bell pepper, diced
• 1 pound lean ground turkey
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• ¼ teaspoon nutmeg
• 1 tablespoon tomato paste
• 1 cup uncooked quinoa
• 2 (15 ounce) cans no-salt-added kidney
beans, rinsed and drained (may use other
types of beans)
• 1 (28 ounce) can no-salt-added
diced tomatoes
• 1 (15 ounce) can no-salt-added
tomato sauce
• 2 cups low-sodium chicken broth
• 10 ounces chopped frozen spinach (thawed)

Directions
1. Heat oil in a large pot over medium-high heat.
2. Add vegetables and cook for 5-8 minutes, or until they soften.
3. Add turkey and cook until meat is cooked through, breaking it up into small chunks.
4. Stir in the seasonings and tomato paste.
5. Add rest of the ingredients except for spinach.
6. Bring mixture to a boil and then reduce heat to low. Cover and simmer for 15 minutes.
7. Remove lid and simmer for 30 more minutes, or until chili has thickened.
8. If too thick, add more broth (or water). Stir in spinach. Serve with cheese, cilantro, avocado,
if desired.

Baby Led Weaning Comfort Meals ~ 34

 Chicken and Shrimp Barley Paella
Ingredients
• 1 pound chicken pieces, cut into bite sized
pieces (I used thigh meat but you can also use
breast meat)
• 1 tablespoon olive oil
• 1 medium onion, sliced thinly
• 1 medium zucchini, diced
• 1 medium bell pepper, diced
• 2 tablespoons minced garlic
• 1 tablespoon tomato paste
• 2 teaspoons smoked paprika
• ½ teaspoon turmeric
• 1 cup uncooked pearl barley
• 2 cups low-sodium chicken broth
• 1 (15 ounce) can no-salt-added diced tomatoes
• ½ pound shrimp, peeled and deveined
• 1 cup frozen peas, thawed
• serving suggestions: fresh lime juice, cilantro
or parsley

Directions
1. Heat oil in a large Dutch oven or heavy-based pot. Add chicken and brown on both sides, about
3-4 minutes.
2. Add vegetables and cook for 5-6 minutes until they start to soften. Then stir in garlic and tomato
paste and cook for another 2 minutes. Add paprika and turmeric. Stir in tomatoes, barley, and
chicken broth.
3. Bring liquid to a boil, and then lower to a simmer. Cover the pot and continue simmering until
barley is just cooked through, about 30 minutes. Turn heat off. Stir in shrimp. Cover the pot for
about 5-6 minutes. The residual heat will cook the shrimp perfectly! The shrimp should be pink
and curled into a “C” shape.
4. Squeeze some fresh lime juice on top and garnish with cilantro or parsley.

Baby Led Weaning Comfort Meals ~ 35

 Pumpkin Kale Pasta Bake
Ingredients
• 16 ounce package of rigatoni (or
whatever pasta shape you prefer)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 8 ounces cremini mushrooms, chopped
• 1 bunch of kale (about 3 cups),
roughly chopped
• ½ cup fresh basil, chopped
• 1 (15 ounce) can pumpkin puree (make
sure it’s 100% pumpkin)
• 1 large egg, beaten
• 1 (15 ounce) container of whole-fat
ricotta cheese
• 2 cups shredded mozzarella cheese
(or less)
• 2 cups no-salt-added tomato sauce

Directions
1. Preheat oven to 350 degrees F.
2. Bring a large pot of water to a boil. Add pasta and cook until almost al dente. Drain and
set aside.
3. In the meanwhile, heat oil in a large saucepan over medium-high heat. Add onion and cook until
translucent, approximately 5-7 minutes. Add garlic and cook until fragrant, about 2 minutes. Add
mushroom and kale and cook for another 5-7 minutes, or until slightly cooked down. Stir in basil
and turn off heat.
4. Combine pumpkin, egg, ricotta cheese, 1½ cups mozzarella cheese, tomato sauce, kale &
mushroom mixture, and pasta in a large bowl. Stir until well combined.
5. Spray a 9 x 13 inch baking dish with cooking spray. Pour in mixture and spread evenly. Top with
remaining mozzarella.
6. Cover with aluminum foil and bake for 25-30 minutes. Remove foil and bake for an additional 5
minutes, or until cheese is melted on top. Remove from oven and serve warm.

Baby Led Weaning Comfort Meals ~ 36

 Sheet Pan Chicken Fajitas
Ingredients
• 1 pound boneless, skinless chicken breast
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground cumin
• 1 red bell pepper, cored and sliced into ¼
inch strips
• 1 green bell pepper, cored and sliced into ¼
inch strips
• 1 onion, sliced thinly
• 1 tablespoon freshly squeezed lime juice
• ¼ cup chopped cilantro
• Tortillas
• Serving suggestions: fresh lime juice, cilantro,
avocado cream sauce, cheese

Directions
1. For the chicken - Cut in half horizontally and slice against the grain crosswise into ¼ inch strips.
Combine all the ingredients in a large bowl, toss well, and cover with plastic wrap. You can also
do this using a resealable plastic bag. Refrigerate for at least 30 minutes, preferably overnight, to
allow the chicken and vegetables to marinate.
2. Preheat oven to 400 degrees F. Lightly grease or line a large baking sheet with parmchment
paper. Spread mixture evenly, making sure the chicken pieces do not overlap.
3. Roast for 20-25 minutes, stirring halfway through, until chicken is fully cooked and vegetables
are softened.

Note: For baby: Chop the chicken and peppers into smaller pieces to make them easier
to eat.

Baby Led Weaning Comfort Meals ~ 37

 Sauces
Serve as dips; drizzle over veggies;
pour over pasta, grains (like rice, barley, quinoa), etc.

Baby Led Weaning Comfort Meals ~ 38

 Creamy Avocado Sauce

Ingredients
• 2 ripe avocados
• 1 small garlic clove
• ¼ cup fresh cilantro
• 2 teaspoons freshly squeezed
lime juice
• 1 tablespoon extra-virgin olive oil
• water (up to ¼ cup)

Directions
1. Add all the ingredients (except water) to a food processor and blend until smooth. Thin out
the mixture with water, 1 tablespoon at a time, to desired consistency. I like to add about 2-3
tablespoons total to keep it on the thicker side for the baby, as this will make it easier to scoop up
with a spoon and/or eat with tiny hands.

Baby Led Weaning Comfort Meals ~ 39

 Tzatziki Sauce

Ingredients
• 1 small Persian cucumber (10 ounces)
• 2 garlic cloves
• 2 tablespoons chopped fresh dill
• 1½ tablespoons freshly squeezed
lemon juice, plus more if needed
• 1 tablespoon olive oil
• ¼ teaspoon black pepper (optional)
• 2 cups whole-fat plain Greek yogurt

Directions
1. Peel cucumber, slice in half lengthwise, remove seeds with a spoon, and dice into small pieces.
Place in a colander, sprinkle with a pinch of salt, toss, and allow to rest for 30 minutes to draw
water out. Rinse the pieces and squeeze out excess liquid using a paper towel or cheese cloth.
2. Place the cucumber in a food processor along with the rest of the ingredients through black
pepper. Process until well blended. Stir the mixture into the yogurt. Place in the refrigerator for at
least 2 hours for the flavors to develop.

Baby Led Weaning Comfort Meals ~ 40

 Butternut Squash Cream Sauce

Ingredients
• 3 cups cubed roasted butternut squash
• 1 cup cashews, soaked overnight,
rinsed and drained
• ½ cup water
• 2 tablespoons grated parmesan

Directions
1. To roast the squash (can make in advance): Preheat oven to 375 degrees F. Cut squash in half
from top to bottom. Scoop out seeds. Rub inside and outside of squash with oil. Place squash on
a greased/lined baking sheet, cut side down, and roast for 40-50 minutes, or until squash is easily
pierced with a fork. Remove from oven, cool slightly, then scoop out flesh from skin and chop.
2. Add butternut squash, cashews, parmesan and water to a blender and blend until it reaches a
creamy consistency. Add more water if too thick.

Baby Led Weaning Comfort Meals ~ 41

 Zucchini Basil Pesto / Pea Pesto

Ingredients
• 1 cup loosely packed fresh basil
• ¼ cup almonds (toasted preferred)
• 1 small garlic clove
• 2 cups grated zucchini (about 2
small zucchini)
• ¼ cup grated parmesan cheese
• 2 teaspoons freshly squeezed
lemon juice
• 2-3 tablespoons extra-virgin olive oil

Directions
1. Shred zucchini using the wide holes of a box grater. Squeeze all excess water from zucchini using
a kitchen towel or cheesecloth.
2. Place basil, almonds, and garlic in a food processor/blender and pulse until finely chopped. Add
zucchini, cheese, and lemon juice and pulse until combined.
3. With the processor/blender running, drizzle in olive oil until pesto reaches desired consistency.

Notes: To turn this into a pea pesto, just swap out zucchini with 2 cups of fresh or frozen
(thawed) peas.

Store in a jar and add a thin layer of oil at the top. Refrigerate for up to 2 weeks.

To freeze - Spoon pesto into an ice cube tray or baby food freezer tray. Once the cubes
freeze completely, remove them from the tray and transfer to a freezer safe plastic bag
that’s been labeled.

Baby Led Weaning Comfort Meals ~ 42

 I hope you enjoy all the recipes!
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