Lamb, Tomato, Rice and Broccoli

Prep

Cook lamb fully until no pink remains, then purée it smooth or finely shred and mince it, moistening with breast milk, formula, broth, or a vegetable purée so it is easy to swallow. Lamb is rich in iron and zinc, which makes it a good early protein, and pairing it with a vitamin-C food helps iron absorption. Cook it with no added salt.

Cut

Smooth purée or fine moist shreds.

Prep

Choose a ripe, soft tomato. Peel off the skin (it can bunch up and be hard to chew), scoop out the seedy core, and mash the flesh or stir it into a purée. If offering a piece to hold, give a soft finger-length strip of peeled flesh. Cherry and grape tomatoes are a round choking shape, so always quarter them lengthwise into small pieces and never serve them whole or halved.

Cut

Peeled, mashed, or a soft finger-length strip; quarter cherry/grape tomatoes lengthwise.

Prep

Cook rice until soft and sticky and let it cool to warm. Serve it as a thick mash or mix it into a vegetable, meat, or fruit purée. Sticky or short-grain rice that clumps is easier for a baby to handle than loose dry grains.

Cut

Serve as a thick, sticky mash or blended into a purée. No cutting needed.

Prep

Steam, roast or boil broccoli until a fork slides through it easily, and serve it warm. A whole soft floret gives a handy stalk to hold while the bushy top is easy to gum. The florets should be fork-soft, not crisp. You can also mash or purée cooked broccoli.

Cut

Whole soft floret with a stalk to hold, or mashed/puréed.