
From 6 months Β· 15 arepitas Β· 30 min
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Peel the yuca, remove the woody center fiber, and boil it until a fork slides through with no resistance. Serve it as a smooth mash thinned with breast milk, formula, or its cooking water.
Smooth, soft mash with the central fiber removed.
Cooked yuca is dense and a little fibrous, so it can stay firm in spots. Cook it until very soft, remove the woody core and any stringy fibers, and serve it mashed or in small soft pieces, never in firm chunks.
Stir a small drizzle of olive oil into a smooth purΓ©e 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.
No cutting needed. Mix a small amount evenly through the food.
Chia seeds must always be soaked first, never given dry. Stir them into milk, water, or a fruit puree and let them sit until they swell into a soft gel, usually 10 to 15 minutes. Mix the gel into oatmeal, yogurt, or mashed fruit. Dry seeds soak up liquid and can clump, so soaking is the key step.
Soaked into a soft gel and mixed into food. Never dry.
Dry chia seeds absorb liquid quickly and can clump or swell, so they should never be offered dry or sprinkled on top of food. Always soak them into a soft gel first; hydrated chia is soft and low risk.
Little yuca arepas kneaded with olive oil and chia seeds and pan-browned.

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Chat with Lumi in the appGeneral informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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