Although I recommend offering meat closer to one year of age, some parents prefer to introduce it earlier. Here’s a great recipe that offers lots of fiber as well as protein, but make sure that you use dark meat as it’s higher in iron. Offer two to three times a week only, not every day.
Ingredients:
1 tbsp (15 mL) extra-virgin olive oil
1 small onion, chopped
½ cup (125 g) (approx.) organic chicken or turkey (dark meat), cut into chunks
1 medium carrot, peeled and chopped into small cubes
1¼ cups (300 mL) sweet potato, peeled and chopped
1¼ cups (300 mL) water or no-sodium chicken stock
Directions:
1. Heat the oil in a medium saucepan and add the onion. Sauté for 3 to 5 minutes or until soft. Add the chicken or turkey and sauté 3 to 5 minutes longer. Stir in carrot, sweet potato, and water or stock, and bring to a boil.
2. Simmer, covered, for about 30 minutes or until chicken is cooked through and vegetables are tender. Purée to desired consistency. Makes about 3 cups (750 mL).
Nutritional Information: A good source of protein, fiber, niacin, phosphorous, calcium, iron, zinc, and vitamins B6, B12, C, and D.
Registered Nutritionist (Dip. ION and RNCP) and mother of two, Lianne Phillipson-Webb is the founder of Sprout Right, a health and nutrition service specializing in pre-conception, pre-natal and post-natal care for women and their families. Her one-of-a-kind Mommy Chef Classes teach participants about nutrition while making a week’s work of healthy organic meals for baby or toddler. For those outside of Toronto, Lianne’s mommy chef DVDs provide a great resource for new moms who wish to learn more about Baby’s first foods. And don't forget to pick up a copy of her new book, Sprout Right.
Top image: Matthew Trow, stock.xchng
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