Starting Solids Part 4: My Go-To Baby Meals
Quick, Easy & Fuss-Free
These are a few of my favourite foods to have on hand or pre-prepared for those times when I’m short on time—or when Josie suddenly starts screaming that she’s hungry NOW.
Some of these recipes I’ve come up with myself, while others are inspired by ones I’ve found along the way. There are so many amazing baby-friendly recipes out there, and if you’re feeling stuck, a quick Google will give you loads of ideas. But I’ve listed a few here that are staples in our house—Josie loves them, they’re simple, and they mostly use ingredients you’re likely to already have in your fridge or pantry.
One piece of kitchen equipment I highly recommend if you’re cooking for babies or toddlers is a silicone muffin tray (especially mini muffin trays). They’re incredibly versatile and make both cooking and cleaning so much easier.
Banana Pancakes
(Makes 5 small pancakes)
On slower mornings when we’re not rushing out the door, I’ll often mix up a double (or even triple) batch of these. The kids devour them straight out of the pan, and I usually struggle to keep up. I’ve even been known to grab discount brown bananas just for this recipe—since it’s rare for bananas to get a chance to go brown in our house! On the rare occasion there are leftovers, I pop them in the fridge for a quick snack later.
Ingredients:
• 1 medium ripe banana (the browner, the better)
• 1 egg
• ¼ tsp baking powder
• Olive oil or butter (for frying)
Instructions:
1. Add the banana, egg, and baking powder to a blender and blend until smooth. (Alternatively, you can mash the banana and mix everything by hand.)
2. Heat a little olive oil or butter in a non-stick pan over low heat. Spoon small amounts of the batter into the pan to form mini pancakes.
3. Cook for 1–2 minutes on each side. Flip gently once the edges start to set. Keep the heat low—they cook quickly and burn easily, so slow and steady is best.
Optional Add-ins: I usually add a dash of vanilla and a sprinkle of cinnamon to mine. You can also mix in chia seeds for extra nutrition, or swap the banana for cooked mashed apple or pear for a different flavour.
Serving Suggestions: Serve as-is, or top with soft fruit, a drizzle of yogurt, or a little nut butter for added flavour.
Storage: These pancakes are best enjoyed fresh (and they never last in my house) but will keep in the fridge for 1–2 days. They also freeze well—just layer with baking paper and store in an airtight container. Reheat gently in a pan or microwave before serving.
Chicken Meatballs
This is a great way to use up leftover mashed or cooked veggies. Last time, I used steamed cauliflower and grated zucchini. I like to keep a batch of these in the freezer for quick meals or snacks—absolute lifesavers on busy days. I usually throw them together whenever I spot organic chicken mince on clearance at the supermarket.
Ingredients:
• 500g chicken mince
• 1 egg
• ¼ cup almond flour (or similar substitute)
• ¾ cup grated or finely chopped veggies (e.g. spinach, cauliflower, zucchini, or carrot; see notes)
Instructions:
1. In a large bowl, mix together the chicken mince, egg, almond flour, and veggies.
2. Roll the mixture into small balls or scoop into a mini muffin tray.
3. Bake at 180°C (350°F) for about 30 minutes, or until golden brown and cooked through.
Notes:
• If you're using harder vegetables like sweet potato or broccoli, lightly steam them first to help them blend into the mixture and cook evenly. For wetter vegetables like zucchini, squeeze out any excess liquid before mixing in.
• You can swap the almond flour for breadcrumbs, oat flour (can make yourself by blending whole oats) or even leftover cooked rice (note: this will give a slightly softer texture).
• These meatballs make a great snack or meal. They store well in the fridge for 2–3 days and freeze beautifully. Reheat gently before serving.
Baked Egg Cups
These are usually my go-to "clean out the fridge" cook. If I don’t have much to throw in, I sometimes just make them plain—and nobody seems to mind. I find the best way to reheat them is in the air fryer; my kids aren’t big fans of them cold or microwaved. I personally love them with a sprinkle of cheese on top, but with kids who can’t have dairy, I don’t make them that way often.
Ingredients:
· 2 large eggs
· 1 tbsp milk or water
· ¼ cup cooked or finely chopped veggies (e.g. mushrooms, zucchini, spinach, or cooked, shredded meat)
· Optional: Fresh herbs, spices, or a sprinkle of cheese on top
Instructions:
1. Preheat the oven to 180°C (350°F) and lightly grease a mini muffin tray.
2. Whisk the eggs with the milk or water until well combined.
3. Prepare your mix-ins: finely chop, grate, or lightly cook vegetables or meat as needed.
4. Divide the veggies or mix-ins evenly between the muffin cups.
5. Pour the egg mixture over the veggies, filling each cup about ¾ full.
6. Bake for 15–20 minutes, or until the egg is set and lightly golden on top.
7. Allow to cool slightly before serving, ensuring they’re cool enough for baby to hold.
Notes:
· Use any veggies you have on hand—grated zucchini, spinach, mushrooms, or even mashed pumpkin all work well.
· Add a pinch of cheese, herbs, or mild spices to boost flavour.
· These egg cups can be served warm or cold and keep well in the fridge for 2–3 days. Perfect for a quick breakfast, snack or lunchbox addition.
Baked Veggie Chips
I make some version of these a few times a week with whatever veggies we have lying around. They’re great on their own or as a side to a meal. When the kids were little, I always cut them into chip shapes because they were easiest for little hands to hold and cooled down quickly. These days, I just cut them however I feel like.
Ingredients:
· 1 medium carrot, peeled
· 1 small sweet potato, peeled
· 1 zucchini
· 1 tbsp olive oil (optional)
· A pinch of cinnamon or paprika (optional)
Instructions:
1. Preheat your oven to 200°C
2. Cut the carrot, sweet potato, and zucchini into sticks (about 7-10 cm long and 1-1.5 cm thick).
3. Place the veggie sticks on a baking sheet lined with parchment paper. Drizzle with olive oil and lightly toss to coat (optional).
4. Arrange the sticks in a single layer and season with a pinch of cinnamon or paprika for added flavor (optional).
5. Bake for 20-25 minutes, flipping halfway through, until the veggies are tender and slightly golden.
6. Allow to cool before serving. Make sure the sticks are soft enough for your baby to hold and chew safely.
Note: Can swap veggies for anything you may already have at home. Other great veggie options include: Butternut squash, Parsnip, Potato, Broccoli (florets cut into sticks), Eggplant or Pumpkin. Depending on what you’re cooking you may need to stagger the cooking to ensure they’re all ready at the same time.
Chia Pudding
I’ve been making chia puddings for years and kept going once the kids came along. They’re hit or miss with my toddler, but always a favourite with the baby. Just a heads up—chia seeds can get messy. If your bub is self-feeding, it might turn into a full-blown sensory play session. To avoid chia seeds stuck everywhere, blending it before serving helps! I like mine topped with extra fruit and granola.
Ingredients:
· ½ cup milk (or a mix of milk and yogurt) of choice
· 2 tbsp chia seeds
· ½ tsp vanilla extract
· tbsp mix-ins (e.g. blended frozen berries, mashed banana, apple purée, or cacao)
Instructions:
1. Add chia seeds to a small jar or container.
2. In the same container, pour in the milk (and/or yogurt), vanilla, and your chosen mix-ins. Stir well with a spoon or fork to make sure the seeds are fully mixed in
3. Let sit for a few minutes, then stir again to break up any clumps.
4. Seal the container and refrigerate for at least 3 hours, preferably overnight, until thickened.
5. Serve as is, or blend after chilling for a smoother, mousse-like texture.
Notes:
You can skip the mix-ins and keep it plain, or prepare a big batch by blending the milk and fruit together first, then dividing between jars and stirring in the chia seeds.
Flavour combos like berry–banana, cacao–apple, or plain vanilla are great for babies and toddlers.
Keeps well in the fridge for 3–4 days—perfect for meal prep!
Final Thoughts
Feeding babies doesn’t have to be complicated or stressful—these are just a few recipes that help me stay one step ahead of the hunger meltdowns. They're simple, freezer-friendly, and adaptable to what you’ve already got at home. Whether you’re just getting started with solids or need a few new ideas for quick snacks and meals, I hope these recipes bring a bit of ease (and yum) to your week.