5 Easy and Nutritious Veggie BLW Recipes Your Baby Will Love
Introducing solids to your baby is an exciting (and sometimes messy!) journey. If you're following Baby-Led Weaning (BLW), you know how important it is to offer a variety of textures and flavors to encourage self-feeding. Vegetables are a great way to provide essential nutrients while expanding your little one's palate.
Here are five easy, nutritious, and baby-friendly veggie-based BLW recipes that will make mealtime both fun and healthy. Plus, I'll share some personal experiences, tips, and things to watch out for along the way!
1. Sweet Potato and Carrot Fritters
These soft and naturally sweet fritters are packed with vitamin A, making them perfect for little hands to grab and explore. blw potatoes and blw carrots are among the most preferred baby foods in the world.
Ingredients
1 medium sweet potato, grated
1 medium carrot, grated
1 egg
2 tbsp whole wheat flour (or oat flour for a gluten-free option)
½ tsp cinnamon (optional)
1 tbsp olive oil (for cooking)
Instructions
1. In a bowl, mix the grated sweet potato and carrot with the egg and flour.
2. Stir well until combined. If the mixture is too wet, add a little more flour.
3. Heat a pan over medium heat and add a little olive oil.
4. Drop small portions of the mixture onto the pan and flatten slightly.
5. Cook for about 3 minutes on each side until golden brown and soft.
6. Let them cool slightly before serving.
Tips & Warnings
Make sure the fritters are soft enough for your baby to mash with their gums.
Avoid adding salt or sugar—babies don’t need them!
Always supervise your baby while eating to ensure safe chewing and swallowing.
Personal Note: When I first made these, my little one gave me that “What is this?” face but then took a bite and smiled. It was a win!
2. Broccoli and Cheese Muffins
Muffins are great for meal prep, and these savory veggie muffins are a fantastic way to sneak in some greens. I hope your baby's palate will get along well with blw broccoli.
Ingredients
1 cup steamed broccoli, finely chopped
½ cup grated cheddar cheese
1 egg
½ cup whole wheat flour
¼ cup plain yogurt
¼ tsp garlic powder (optional)
½ tsp baking powder
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix the broccoli, cheese, and flour.
3. Add the egg, yogurt, garlic powder, and baking powder, stirring until combined.
4. Spoon the mixture into a greased mini muffin tin.
5. Bake for 15-18 minutes or until firm and golden on top.
6. Let them cool before serving.
Tips & Warnings
For younger babies, you can break the muffins into smaller pieces.
Store extras in the fridge for up to 3 days or freeze for later!
I used to think muffins were only for sweet treats, but these savory versions changed my mind. Now, they’re a meal staple!
3. Zucchini and Corn Pancakes
Soft, naturally sweet, and perfect for tiny fingers, these pancakes are an easy way to introduce new textures.
Ingredients
1 small zucchini, grated and drained
¼ cup corn kernels (fresh or frozen)
1 egg
2 tbsp whole wheat flour
1 tbsp olive oil
Instructions
1. Grate the zucchini and squeeze out excess water using a paper towel.
2. Mix the zucchini with corn, egg, and flour.
3. Heat a pan over medium heat with olive oil.
4. Pour small amounts of batter into the pan and cook for 2-3 minutes per side.
5. Let them cool before serving.
Tips & Warnings
Avoid canned corn with added salt
If the batter is too runny, add a little more flour.
I once made these with a bit too much oil, and they got super crispy—not ideal for tiny gums! Lesson learned: a little oil goes a long way.
4. Spinach and Potato Croquettes
These are soft on the inside, slightly crisp on the outside, and packed with iron-rich spinach.
Ingredients
1 large potato, boiled and mashed
½ cup steamed spinach, finely chopped
2 tbsp breadcrumbs
1 tbsp unsalted butter
1 tbsp grated Parmesan (optional)
Instructions
1. Mash the boiled potato and mix with the chopped spinach, breadcrumbs, butter, and cheese.
2. Form small croquette shapes with your hands.
3. Place them on a baking sheet and bake at 375°F (190°C) for 10-12 minutes until lightly golden.
4. Cool before serving.
Tips & Warnings
If too dry, add a little milk or yogurt.
Perfect for batch-cooking and freezing for later.
Every time I make these, I end up sneaking a few for myself. Who knew baby food could be so good?
5. Roasted Veggie Sticks
Simple but delicious! Roasting veggies brings out their natural sweetness, making them more appealing to little taste buds.
Ingredients
1 carrot
1 zucchini
½ sweet potato
1 tbsp olive oil
Instructions
1. Cut the vegetables into long, finger-sized pieces.
2. Toss them in olive oil.
3. Bake at 375°F (190°C) for 20-25 minutes until soft.
4. Let them cool slightly before serving.
Tips & Warnings
Test with your fingers—if you can squish them easily, they’re soft enough for babies.
Roasted veggies are great for teething relief!
One night, I left these in the oven a bit too long, and they turned into veggie chips—whoops! Luckily, I salvaged the softer ones for my baby.
Introducing vegetables in fun and creative ways helps build lifelong healthy eating habits. BLW is all about exploration, and yes, things will get messy. But watching your baby enjoy real, wholesome food is worth every little clean-up session.
Which recipe are you excited to try first? Let me know if you have any other favorite BLW-friendly veggie dishes—I’d love to hear them!
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