Nutrient priorities (6–24 months)

Blend slow-cooked beef with broth or breast milk to a thin purée or offer meat broth on a spoon.

• Texture: Silky purée
• Prep: Pressure cook or braise boneless beef until shreddable, then blend with cooking liquid.
• Notes: Skim excess fat and avoid added salt.

Offer very soft shredded beef strands or finely minced patties.

• Texture: Moist, shreddable
• Prep: Shred along the grain and moisten with broth to prevent dryness.
• Notes: Serve with mashed beans or vegetables.

Serve tender meatballs or slow-cooked cubes cut into pea-sized pieces.

• Texture: Tender, easy to chew
• Prep: Cook ground beef with breadcrumbs or oats for softer texture.
• Notes: Drain grease and pat dry to remove excess fat.

Cook red or yellow lentils until very soft and blend with breast milk, formula, or broth for a smooth purée.

• Texture: Smooth purée
• Prep: Simmer lentils in water or sodium-free broth for 15–20 minutes until they mash easily.
• Notes: Add a teaspoon of canola or olive oil to boost calories.

Serve as thick mash or shape into soft patties for self-feeding.

• Texture: Soft mashable patties
• Prep: Combine cooked lentils with mashed sweet potato or oat flour to bind, then pan-sear lightly.
• Notes: Offer alongside vitamin C produce to aid absorption.

Mix into soups, stews, or dal with finely chopped vegetables.

• Texture: Tender lentils in sauce
• Prep: Continue cooking until lentils keep their shape but squash between fingers.
• Notes: Serve with whole grains to create a complete protein.

Offer plain, full-fat yogurt on a pre-loaded spoon or let the infant self-feed with caregiver assistance.

• Texture: Smooth and spoonable
• Prep: Use pasteurized yogurt without added sugar; stir in pumped milk to thin if needed.
• Notes: Avoid honey-sweetened yogurt before 12 months.

Swirl in mashed fruit or nut-free seed butter for additional nutrients.

• Texture: Thick, scoopable
• Prep: Use mashed berries or fruit purée; add iron-fortified cereal for texture.
• Notes: Offer with cup of water and an iron-rich side.

Serve as part of breakfast bowls with oats, chia, or sliced fruit.

• Texture: Thick, spoonable
• Prep: Portion 1/2 cup servings and keep chilled until serving.
• Notes: Choose unsweetened or <6 g added sugar per serving.

Flake cooked salmon and mix with breast milk, formula, or vegetable purée to form a soft mash.

• Texture: Soft, moist flakes that mash easily
• Prep: Bake or steam 10–12 minutes until fully cooked; check for pin bones.
• Notes: Retain natural oils to provide DHA.

Serve as soft fish cakes or loose flakes.

• Texture: Tender, breaks apart readily
• Prep: Combine with sweet potato or oats for fish cakes; pan-sear lightly.
• Notes: Offer once or twice weekly as part of the low-mercury fish rotation.