Banana and Quinoa Donuts

Use a fully ripe banana so it mashes easily between two fingers. Peel it and offer it as a smooth mash on a spoon, or hand over a finger-length strip the baby can hold with a bit poking out of the fist. A firm or under-ripe banana is harder to manage, so soften it by mashing.

Hard-cook the egg until both white and yolk are solid, then mash it smooth, or offer a well-set scramble or a soft omelet. A small amount, about a third of an egg, is plenty for a first taste.

Stir a small drizzle of olive oil into a smooth purée or soft mash to add calories and richness. Use it as a cooking fat for vegetables or grains, or fold a little into the finished food just before serving.

A drop of vanilla or a little scrape of vanilla bean adds gentle flavor to foods like oatmeal, yogurt, or fruit and vegetable purées. Use just a small amount. If you reach for extract, stir it into something that gets cooked or baked so any alcohol cooks away, or use a vanilla bean for foods served without heating.

Cook oats with plenty of liquid into a smooth, thick oatmeal. Use breast milk, formula, or water, and thin it as needed so it's easy to swallow. Iron-fortified baby oat cereal works well here too.

Cook quinoa until soft and let it cool to warm. Serve it as a thick mash, or stir cooked quinoa into a vegetable or fruit purée so it holds together on a spoon. It mixes well with iron-rich foods.