From 9 to 12 months
The period between the 9th and 12th months represent a period of adjustment in terms of food. The baby is more independent every day, sitting upright on the chair so his movements are more secure and is able to drink from a cup and use the spoon with ease (as well as his fingers!).
He takes pleasure in eating meals that are always different: addressing "unknown" food does not frighten him and being able to eat everything that is proposed is a fun challenge. Thanks to his new weapon, teeth, he is able to chew better. He can begin to suck on slices of bread, preferably whole wheat, soft cheeses, shredded meat, fish fillet in small pieces and boiled egg slices. At this point, you can try to replace the "single course" meal with various courses, offering the little one first a bit of pasta, then meat or fish with vegetables and, lastly, fruit. However, if the child is a slow or lazy eater, it may be more practical, initially, to continue to serve the different foods in one single meal.
During these months, new foods can enter into the child's diet.
- Minced meat: from the 10th month; it may be useful to shred the meat to help him get used to using his teeth
- Around the 12th month, your child can begin to try tomatoes, kept away until now for its potential allergenic effect. Adding a touch of colour and flavour to the soup, tomatoes can now become the leading player in the child's pasta dishes.
- Other vegetables, those that he already is familiar with, can be taken out of the soups, but can be offered as side dishes in the form of purées. The child will learn to enjoy them in other forms: for example, he will enjoy mashed potatoes or carrots cut in strips.
- Now's the time to also propose the first pasta and legume soups (with shelled and mashed beans, lentils or peas) and to get the child used to eating pasta, starting from small pasta, moving gradually toward larger sized pasta shapes.
- With regards to fresh fruit you can offer the child grated fruit without its peel, seeds or core.
The paediatrician recommends...
Studies in dietary behaviour have re-evaluated the old grandmotherly habit offering children a piece of bread or cheese, a boiled carrot or a cookie to hold him over until the meal is ready, or to help him "learn to use his teeth."
Children tend toward independence and may eat more if they are allowed to use the newly learned skills, picking up food with their fingers. The important thing is to make sure the child does not put pieces that are too large in his mouth, which could be dangerous.
Recipes
LENTIL SOUP
1 portion
Ingredients: 20 g lentils | 1/2 celery stalk (10 g) | 2-3 parsley leaves (5 g) | 30 g small pasta | 200 ml water | 1 teaspoon extra virgin olive oil
Preparation: Thoroughly wash and clean the lentils and celery, then steam them for about 25 minutes. Homogenise by adding the cooking water. Add the pasta which was cooked separately and dress with parsley and oil.
| protein | fats | glucides | fibre | kCAL |
| 8,23 | 5,67 | 34,19 | 3,98 | 212,05 |
| 16% | 24% | 60% | | |
A very filling single course made from vegetable protein.
CREAM OF CAULIFLOWER
1 portion
Ingredients: 3-4 cauliflower florets | 1/2 zucchini | 200 ml water | 30 g di cream of rice | 1 teaspoon extra virgin olive oil | 1 teaspoon parmesan
Preparation: Thoroughly wash and clean the vegetables and steam them for about 30 minutes. Homogenise by adding the cooking water and adding the cream of rice. Dress with oil and parmesan.
| protein | fats | glucides | fibre | kCAL |
| 7,7 | 7,02 | 108,9 | 3,12 | 202,93 |
| 15% | 31% | 54% | | |
Vegetable course. To complete the meal, combine with a second course or dissolve a formaggino cheese into the cream.
HAKE WITH FENNEL
1 portion
Ingredients: heart of fennel (75 g) | 1/2 carrot (25 g) | 50 g hake | 2-3 parsley leaves (5 g) | 30 g cream of rice |200 ml water | 1 teaspoon extra virgin olive oil
Preparation: Thoroughly wash and clean the vegetables and steam them together with the fish for about 30 minutes. Blend, adding in the cooking water. Add in the cream of rice and dress with parsley and oil.
| protein | fats | glucides | fibre | kCAL |
| 11,9 | 5,59 | 28,15 | 2,68 | 203,98 |
| 23% | 25% | 52% | | |
CREAM OF APPLES AND RICE
1 portion
Ingredients: 1/2 apple (80 g) | 20 g cream of rice | 50 ml approx. water
Preparation: Thoroughly wash and clean the apple and cut into small pieces. Steam for about 15 minutes.
Homogenise by adding the cooking water, lastly adding the cream of rice. .
| protein | fats | glucides | fibre | kCAL |
| 1,6 | 0,32 | 27,96 | 1,6 | 113,75 |
| 6% | 3% | 92% | | |
A sweet snack. To enrich with protein and calcium, replace water with milk.