16 Easy Baby Led Weaning Recipes for Beginners

Oh, the joys of introducing your little one to the world of solid foods! Baby led weaning doesn’t have to be daunting, and we’re here to prove it with 16 easy, nutritious recipes perfect for beginners. From fuss-free breakfasts to simple dinners, these ideas will make mealtime fun and stress-free. Ready to inspire your baby’s culinary journey? Let’s dive into these delicious starters!

Avocado and Banana Mash

Did you ever think avocado and banana could be best friends? This mash-up is creamy, sweet, and packed with nutrients. Perfect for a quick snack or a healthy dessert.

Ingredients

• 1 ripe avocado, pitted and peeled (look for one that’s slightly soft to the touch)
• 1 ripe banana (the spottier, the sweeter)
• 1 tbsp honey (or maple syrup for a vegan option)
• 1/2 tsp cinnamon (adjust to taste)
• A pinch of salt (enhances all the flavors)

Instructions

1. Cut the avocado in half, remove the pit, and scoop the flesh into a medium bowl.
2. Peel the banana and add it to the bowl with the avocado.
3. Using a fork, mash the avocado and banana together until smooth or leave it chunky if you prefer texture.
4. Drizzle in the honey and sprinkle the cinnamon and salt over the mixture.
5. Stir everything together until well combined. Taste and adjust the sweetness or cinnamon if needed.
6. Serve immediately or chill in the fridge for 30 minutes for a cooler treat.

What you get is a velvety, sweet mash with a hint of spice. Try it on toast, with granola, or straight off the spoon for a guilt-free indulgence.

Steamed Carrot Sticks

Ready to whip up something simple yet satisfying? Steamed carrot sticks are your go-to for a quick, healthy side that’s as easy as it is delicious. Perfect for those busy weeknights or when you’re craving a bit of crunch without the fuss.

Ingredients

• 4 large carrots, peeled and cut into sticks (about 1/2 inch thick for even cooking)
• 1 tbsp olive oil (or any neutral oil you prefer)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 1 tbsp fresh parsley, chopped (optional for garnish)

Instructions

1. Fill a pot with 1 inch of water and bring to a boil over high heat. Tip: Use a steamer basket if you have one to keep the carrots above the water.
2. Add the carrot sticks to the steamer basket or directly to the pot if you don’t have one. Cover with a lid.
3. Steam for 5-7 minutes, until the carrots are tender but still crisp. Tip: Check doneness by piercing a carrot with a fork; it should go in with a little resistance.
4. Remove the carrots from the pot and transfer to a bowl. Drizzle with olive oil and sprinkle with salt and pepper. Toss gently to coat. Tip: For extra flavor, add a squeeze of lemon juice or a dash of garlic powder.
5. Garnish with chopped parsley if using, and serve immediately.

Just like that, you’ve got a vibrant, crunchy side that pairs wonderfully with grilled meats or can be tossed into salads for a sweet, earthy bite. Try dipping them in hummus for an extra layer of flavor!

Soft Boiled Egg Yolks

Very few things are as satisfying as cutting into a perfectly soft boiled egg and watching the yolk ooze out. It’s simple, it’s delicious, and it’s exactly what you need to elevate your breakfast or salad.

Ingredients

• 4 large eggs (fresh eggs will peel easier)
• Water (enough to cover the eggs by 1 inch)
• Ice cubes (for stopping the cooking process)

Instructions

1. Fill a medium pot with enough water to cover the eggs by 1 inch. Bring to a boil over high heat.
2. Once boiling, gently lower the eggs into the water using a spoon to avoid cracking.
3. Set a timer for 6 minutes for a runny yolk or 7 minutes for a slightly firmer yolk.
4. While the eggs cook, prepare an ice bath by filling a large bowl with cold water and ice cubes.
5. When the timer goes off, immediately transfer the eggs to the ice bath to stop the cooking process. Let them sit for at least 2 minutes.
6. Gently tap each egg on a hard surface and peel under cool running water to make peeling easier.

Now you’ve got soft boiled eggs with yolks that are just the right amount of runny. They’re perfect on toast, in a ramen bowl, or just by themselves with a sprinkle of salt.

Roasted Sweet Potato Wedges

Looking for a simple yet delicious side dish? These roasted sweet potato wedges are your answer. They’re crispy on the outside, tender on the inside, and packed with natural sweetness.

Ingredients

• 2 large sweet potatoes, cut into wedges (about 1/2 inch thick)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika (for a smoky flavor)

Instructions

1. Preheat your oven to 425°F (220°C). This high temperature is key for crispy edges.
2. While the oven heats, wash and dry the sweet potatoes. Cut them into wedges, leaving the skin on for extra nutrients and texture.
3. In a large bowl, toss the wedges with olive oil, salt, black pepper, garlic powder, and paprika until evenly coated. Tip: Use your hands to ensure every wedge gets a good coat of oil and spices.
4. Spread the wedges in a single layer on a baking sheet. Avoid overcrowding to ensure they roast instead of steam. Tip: Line the sheet with parchment paper for easy cleanup.
5. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the wedges are golden brown and crispy on the edges. Tip: Keep an eye on them during the last 5 minutes to prevent burning.

Golden and fragrant, these wedges are a treat on their own or dipped in your favorite sauce. Try serving them alongside a creamy avocado dip for a contrast in textures.

Peach and Pear Puree

You’re in for a treat with this Peach and Pear Puree—it’s like summer in a bowl, sweet, smooth, and utterly refreshing. Perfect for those days when you want something light yet satisfying.

Ingredients

• 2 ripe peaches, peeled and pitted (the riper, the sweeter)
• 2 ripe pears, peeled and cored (Bartlett or Anjou work great)
• 1 tbsp lemon juice (freshly squeezed for the best flavor)
• 1/4 cup water (adjust if you prefer a thinner consistency)
• 1 tsp vanilla extract (pure for the best aroma)

Instructions

1. Chop the peeled peaches and pears into small chunks to ensure they blend smoothly.
2. Place the chopped fruit into a blender or food processor. Add the lemon juice, water, and vanilla extract.
3. Blend on high speed for about 1 minute, or until the mixture is completely smooth. Tip: If the puree is too thick, add water a tablespoon at a time until you reach your desired consistency.
4. Pour the puree into a bowl and cover it. Chill in the refrigerator for at least 30 minutes to enhance the flavors. Tip: The colder it is, the more refreshing it tastes.
5. Give it a quick stir before serving to ensure it’s evenly mixed. Tip: For an extra touch, garnish with a mint leaf or a sprinkle of cinnamon.

Unbelievably easy and delicious, this puree has a velvety texture and a balance of sweet and tangy flavors. Try it as a topping for pancakes or yogurt, or enjoy it straight from the bowl for a quick, healthy snack.

Mini Turkey Meatballs

Craving something delicious yet easy to whip up? These mini turkey meatballs are your go-to for a quick, flavorful bite that’s perfect for any occasion.

Ingredients

• 1 lb ground turkey (for a leaner option)
• 1/2 cup breadcrumbs (panko works great for extra crunch)
• 1/4 cup grated Parmesan cheese (adds a nice salty kick)
• 1 large egg (binds everything together)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder for convenience)
• 1 tsp dried oregano (Italian seasoning blend is a good substitute)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 2 tbsp olive oil (or any neutral oil for frying)

Instructions

1. In a large bowl, combine the ground turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, salt, and black pepper. Mix gently until just combined; overmixing can make the meatballs tough.
2. Shape the mixture into 1-inch balls. A small cookie scoop can help keep them uniform in size for even cooking.
3. Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer, working in batches if necessary to avoid overcrowding.
4. Cook the meatballs for about 4 minutes on each side, or until they’re golden brown and reach an internal temperature of 165°F on a meat thermometer.
5. Transfer the cooked meatballs to a plate lined with paper towels to drain any excess oil.

Light and juicy with a hint of garlic and Parmesan, these mini turkey meatballs are fantastic on their own, tossed in your favorite pasta, or served as appetizers with a dipping sauce.

Butternut Squash Cubes

Even if you’re not a squash fan, these butternut squash cubes might just change your mind. They’re sweet, a bit nutty, and totally versatile—perfect for roasting, tossing in salads, or blending into soups.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 4 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)
• 1/2 tsp cinnamon (optional for a sweet twist)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the cubed butternut squash with olive oil, salt, pepper, and cinnamon if using. Make sure all pieces are evenly coated.
3. Spread the squash in a single layer on the prepared baking sheet. This ensures they roast evenly instead of steaming.
4. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the edges are caramelized and the squash is tender when pierced with a fork.
5. Let the squash cool for a few minutes before serving to allow the flavors to settle.

So, what’s the deal with these cubes? They’re caramelized on the outside, tender inside, and have a hint of warmth from the cinnamon. Try them over a bed of greens with a drizzle of balsamic glaze for a quick, flavorful salad.

Broccoli Florets with Cheese Sauce

You know those days when you want something comforting but not too heavy? This broccoli florets with cheese sauce is your answer. It’s easy, cheesy, and downright delicious.

Ingredients

• 2 cups broccoli florets (fresh or frozen)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup milk (whole milk for creamier sauce)
• 2 tbsp butter (unsalted to control saltiness)
• 2 tbsp all-purpose flour (for thickening the sauce)
• 1/4 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Steam the broccoli florets for 5 minutes or until bright green and tender-crisp. Tip: Don’t overcook to keep the nutrients and color.
2. In a saucepan over medium heat, melt the butter. Tip: Keep the heat medium to avoid burning the butter.
3. Whisk in the flour until smooth, cooking for 1 minute to remove the raw taste.
4. Gradually add the milk, whisking constantly to prevent lumps. Cook until the mixture thickens, about 3-4 minutes.
5. Reduce heat to low and stir in the cheddar cheese until melted and smooth. Tip: Add cheese off the heat to prevent separation.
6. Season the sauce with salt and black pepper, then pour over the steamed broccoli.

Ultimate comfort in every bite, the creamy cheese sauce clings to the crisp-tender broccoli perfectly. Try serving it over baked potatoes for a hearty twist.

Apple and Cinnamon Oatmeal

Even if you’re not a morning person, this apple and cinnamon oatmeal will make you want to jump out of bed. It’s cozy, filling, and smells like a hug in a bowl.

Ingredients

• 1 cup rolled oats (not instant for better texture)
• 2 cups water (or milk for creaminess)
• 1 medium apple, diced (any variety you like)
• 1 tbsp cinnamon (adjust to taste)
• 1 tbsp maple syrup (or honey, for sweetness)
• 1 tbsp butter (or any neutral oil, for richness)
• A pinch of salt (to balance flavors)

Instructions

1. In a medium saucepan, bring 2 cups of water to a boil over high heat.
2. Add 1 cup of rolled oats and a pinch of salt, then reduce heat to medium-low.
3. Stir occasionally for about 5 minutes, until the oats start to thicken. Tip: Keep an eye on it to prevent sticking.
4. While the oats cook, dice 1 medium apple into small pieces.
5. Add the diced apple, 1 tbsp cinnamon, and 1 tbsp maple syrup to the saucepan. Stir well.
6. Continue cooking for another 3-4 minutes, until the apples soften slightly. Tip: The apples should be tender but still have a bit of crunch.
7. Remove from heat and stir in 1 tbsp butter until melted. Tip: This adds a rich flavor and creamy texture.
8. Let it sit for a minute to thicken up before serving.

A warm bowl of this oatmeal is like autumn in a spoon—sweet, spiced, and comforting. Try topping it with a dollop of yogurt or a sprinkle of nuts for extra crunch.

Zucchini Fritters

You know those days when you’re staring at a pile of zucchini and wondering what to do with it all? Yeah, we’ve been there too. Zucchini fritters are your answer—crispy on the outside, tender inside, and totally versatile.

Ingredients

• 2 cups grated zucchini (squeeze out excess moisture)
• 1/2 cup all-purpose flour (or gluten-free blend)
• 1 large egg, beaten
• 2 tbsp grated Parmesan cheese (optional for extra flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 2 tbsp olive oil (or any neutral oil)

Instructions

1. In a large bowl, combine grated zucchini, flour, egg, Parmesan cheese, salt, and pepper. Mix until just combined.
2. Heat olive oil in a large skillet over medium heat (350°F).
3. Drop 1/4 cup portions of the zucchini mixture into the skillet, flattening slightly with a spatula.
4. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Don’t overcrowd the skillet to ensure even cooking.
5. Transfer cooked fritters to a paper towel-lined plate to drain any excess oil. Tip: Keep them warm in a low oven if cooking in batches.
6. Serve immediately. Tip: A dollop of sour cream or applesauce on top adds a nice contrast.

Very satisfying with their crispy edges and soft centers, these fritters are a hit at any meal. Try them with a poached egg for breakfast or as a side at your next BBQ.

Quinoa and Vegetable Balls

Zesty and packed with nutrients, these quinoa and vegetable balls are your go-to for a healthy snack or a fun appetizer. You’ll love how easy they are to make, and how versatile they can be for any meal.

Ingredients

• 1 cup cooked quinoa (cooled)
• 1/2 cup grated carrots (packed)
• 1/2 cup finely chopped spinach
• 1/4 cup grated Parmesan cheese (or nutritional yeast for a vegan option)
• 1 large egg (or flax egg for vegan)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp garlic powder
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 cup breadcrumbs (or almond flour for gluten-free)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large bowl, mix the cooled quinoa, grated carrots, chopped spinach, Parmesan cheese, egg, olive oil, garlic powder, salt, and black pepper until well combined.
3. Add the breadcrumbs to the mixture and stir until the mixture holds together when pressed. Tip: If the mixture is too wet, add a little more breadcrumbs.
4. Using your hands, form the mixture into small balls, about 1 inch in diameter, and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
5. Bake for 20-25 minutes, or until the balls are golden and firm to the touch. Tip: For extra crispiness, broil for the last 2 minutes.

Yummy and satisfying, these quinoa and vegetable balls have a delightful crunch on the outside with a soft, flavorful center. Serve them with a dipping sauce or toss them into your favorite salad for an extra protein boost.

Lentil and Spinach Puree

Perfect for those nights when you’re craving something hearty yet healthy, this lentil and spinach puree is a breeze to whip up. You’ll love how its creamy texture and rich flavors come together with just a few simple ingredients.

Ingredients

• 1 cup dried green lentils, rinsed (no need to soak)
• 2 cups fresh spinach, tightly packed (or frozen, thawed and drained)
• 2 tbsp olive oil (or any neutral oil)
• 1 small onion, finely chopped (about 1/2 cup)
• 2 cloves garlic, minced (adjust to taste)
• 3 cups water or vegetable broth (for extra flavor)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Heat olive oil in a medium pot over medium heat until shimmering, about 1 minute.
2. Add the chopped onion and sauté until translucent, about 3 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.
4. Add the rinsed lentils and water (or broth) to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
5. After 20 minutes, check the lentils for doneness; they should be tender but not mushy. If needed, cook for an additional 5 minutes.
6. Stir in the spinach, salt, and pepper. Cook for another 2 minutes until the spinach is wilted.
7. Remove from heat and let cool slightly. Then, puree the mixture with an immersion blender until smooth, or to your desired consistency.
8. Tip: For a smoother puree, blend in batches in a regular blender. Tip: If the puree is too thick, add a little water or broth to thin it out. Tip: Taste and adjust seasoning before serving.

Unbelievably creamy and packed with nutrients, this puree is fantastic as a dip, spread, or even as a base for a more elaborate dish. Try it with a drizzle of olive oil and a sprinkle of red pepper flakes for an extra kick.

Chicken and Apple Sausages

Kickstart your meal prep with these savory Chicken and Apple Sausages. They’re a perfect blend of sweet and savory, making them a hit for any meal of the day.

Ingredients

• 1 lb ground chicken (preferably thigh meat for juiciness)
• 1 medium apple, finely diced (Fuji or Honeycrisp for sweetness)
• 1 tbsp maple syrup (adjust to taste)
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground sage
• 1 tbsp olive oil (or any neutral oil)

Instructions

1. In a large bowl, combine the ground chicken, diced apple, maple syrup, salt, black pepper, garlic powder, onion powder, and ground sage. Mix until just combined to avoid tough sausages.
2. Divide the mixture into 4 equal parts. Shape each part into a sausage link about 1 inch in diameter.
3. Heat olive oil in a skillet over medium heat (350°F) until shimmering. Add the sausages, ensuring they don’t touch for even cooking.
4. Cook for 5-6 minutes on one side until golden brown, then flip and cook for another 5-6 minutes. Use a meat thermometer to ensure the internal temperature reaches 165°F.
5. Let the sausages rest for 3 minutes before serving to allow the juices to redistribute.

Delightfully juicy with a hint of sweetness, these sausages pair wonderfully with a side of roasted veggies or tucked into a warm bun with your favorite toppings. The apple adds a refreshing crunch that contrasts beautifully with the savory chicken.

Pumpkin Pancakes

Breakfast just got a whole lot cozier with these pumpkin pancakes. You’ll love how they bring a touch of autumn to your morning, no matter the season.

Ingredients

• 1 cup all-purpose flour (for lighter pancakes, use half all-purpose, half whole wheat)
• 2 tbsp sugar (adjust to taste)
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp pumpkin pie spice (or make your own with cinnamon, nutmeg, and cloves)
• 3/4 cup milk (any kind works, dairy or non-dairy)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 2 tbsp melted butter (or any neutral oil)
• 1 tsp vanilla extract (optional, for extra flavor)

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, salt, and pumpkin pie spice.
2. In another bowl, mix the milk, pumpkin puree, egg, melted butter, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients. Stir until just combined; it’s okay if there are a few lumps.
4. Heat a non-stick skillet or griddle over medium heat (about 350°F). Lightly grease with butter or oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6. Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
7. Repeat with the remaining batter, greasing the skillet as needed.

Zesty and warmly spiced, these pancakes are fluffy with a slight chewiness. Serve them stacked high with a drizzle of maple syrup and a sprinkle of pecans for crunch.

Cauliflower and Cheese Bites

Oh, you’re going to love these Cauliflower and Cheese Bites. They’re the perfect mix of crispy, cheesy, and oh-so-satisfying, making them a hit for any occasion.

Ingredients

• 1 medium head cauliflower, cut into small florets (about 3 cups)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1/2 cup grated Parmesan cheese (freshly grated works best)
• 1/2 cup breadcrumbs (panko for extra crunch)
• 2 large eggs, beaten (room temperature blends better)
• 1 tsp garlic powder (adjust to taste)
• 1/2 tsp salt (fine sea salt recommended)
• 1/4 tsp black pepper (freshly ground for best flavor)
• 2 tbsp olive oil (or any neutral oil for baking)

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the cauliflower florets, cheddar cheese, Parmesan cheese, breadcrumbs, eggs, garlic powder, salt, and black pepper. Mix until everything is well coated.
3. Using your hands, form the mixture into small, bite-sized balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
4. Drizzle the olive oil over the top of each bite for extra crispiness.
5. Bake in the preheated oven for 20-25 minutes, or until golden brown and crispy on the outside. Tip: Flip them halfway through for even browning.
6. Let them cool for a few minutes before serving. They’ll firm up as they cool.

These bites come out wonderfully crispy on the outside with a soft, cheesy center. Try serving them with a side of marinara sauce or a dollop of sour cream for dipping.

Blueberry and Yogurt Smoothie

Blueberry and yogurt smoothies are your go-to for a quick, nutritious breakfast or snack. You’ll love how easy it is to whip up this creamy, fruity delight.

Ingredients

• 1 cup frozen blueberries (fresh works too, but frozen gives a thicker texture)
• 1/2 cup Greek yogurt (for extra creaminess, go full-fat)
• 1/2 cup milk (any kind you like, dairy or plant-based)
• 1 tbsp honey (adjust to taste, or skip if you prefer it less sweet)
• 1/2 tsp vanilla extract (for a hint of warmth)

Instructions

1. Add the frozen blueberries, Greek yogurt, milk, honey, and vanilla extract to your blender.
2. Blend on high for about 30 seconds, or until the mixture is smooth and no blueberry chunks remain. Tip: If the smoothie is too thick, add a splash more milk and blend again.
3. Pour the smoothie into a glass immediately for the best texture. Tip: For an extra cold smoothie, chill your glass in the freezer for 5 minutes before serving.
4. Enjoy right away, or store in the fridge for up to 2 hours if you need to save it for later. Tip: Give it a quick stir before drinking if it separates slightly.

With its velvety texture and sweet-tart flavor, this smoothie is a refreshing treat. Try topping it with a handful of granola or fresh blueberries for a bit of crunch.

Conclusion

Zesty flavors and simple steps make these 16 baby led weaning recipes perfect for beginners! We hope this roundup inspires you to introduce your little one to the joy of eating whole foods. Don’t forget to leave a comment with your family’s favorite recipe and share the love (and this article) on Pinterest for other parents to discover. Happy cooking!