The Beginning: Not Quite as Seamless as Expected
When we started baby-led weaning, I thought “Awe, this is gonna be so seamless and natural.” She was interested in food and often wanted to eat what we were eating. I naively assumed breastfeeding would fade away and she’d be on solid foods fully by one.
I was wrong. In self-reflection, I’m not sure where the breakdown occurred. One thought was: out of convenience, was I offering milk too often when we were out and about or when I could tell she was hungry, versus a food alternative?
Changing Course: A More Intentional Approach
I changed course, intentionally planning on offering food more frequently and planning more real meals so food would be even more interesting than milk, while also finding a balance for a smooth and comfortable transition.
Creating a Flexible Routine
I was used to giving her food when we ate, but she usually wanted snacks outside of that. She also needed breakfast earlier than I would have a first meal. So what could that look like? Maybe offering her some choices before I prepped, for meal times I wasn’t eating myself. This created more interest and choice-making skills. Other meals I might make the meal plan but she would still have some choice. Some meals she would be presented with what I was eating. This balance seemed sustainable – learning how to choose and eat what you asked for, while also learning to eat what you’re given.
Building Family Mealtime Values
My husband and I have talked extensively about wanting to be able to make one “meal” as a family and eating together the same dish. The same expectation for a restaurant: if you order it, you eat it. However, we want to balance this with teaching her to feel full and not overeat. I want my daughter to enjoy food and be grateful for what she has, while maintaining a healthy relationship with food. It’s yummy nutrition a body needs – but too much or too little isn’t desirable.
Finding Our Kitchen Rhythm
I’ve been trying to find my own rhythm in cooking and prepping snacks and meals. Sometimes I might make the right portion; other times, I’ve found if I’m cooking, it’s easier just to make extra, knowing I can serve it more than once or save leftovers she didn’t finish.
What’s Working Now
The Egg Strategy
My daughter has shown a high interest in eggs. I’ve started making scrambled eggs regularly for her first meal. After being on the fence about cheese, I realized she actually needs some fat to help with brain development, so I stuck with adding it. Now I’ve started incorporating basic chopped veggies from the fridge – squash, spinach, tomato – making extra for later in the day.
Yogurt and Fruit Combinations
For other meals and snacks, she has enjoyed yogurt. I’ve found mixing in fresh or frozen fruit adds more nutrients and flavor.
Rediscovering Bananas and Exploring Nut Butters
While she temporarily lost interest in bananas, they’ve made a comeback as a great platform for nut butters. This has become a tasty way to have nut butters and reduce allergy risks. Based on our research, earlier exposure to peanuts and tree nuts may reduce allergy development. We’ve recently discovered sugar-free nut butters and are planning to expand into making our own – no reason to have extra ingredients, plus it provides healthy fats and allergy prevention benefits.
Embracing the Journey
This journey isn’t what I expected. It’s been a learning experience for everyone involved. But overall, I’m grateful to be on this journey and I’ve learned a lot along the way.
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