Feeding Littles and Beyond: 100 Baby-Led-Weaning-Friendly Recipes the Whole Family Will Love by Ali Maffucci and Megan McNamee and Judy Delaware

  • Zucchini bread oatmeal bake (page 41)

    from Feeding Littles and Beyond: 100 Baby-Led-Weaning-Friendly Recipes the Whole Family Will Love Feeding Littles and Beyond by Ali Maffucci and Megan McNamee and Judy Delaware

    • Categories: Children & baby food; Breakfast / brunch
    • Ingredients: zucchini; unsweetened almond milk; maple syrup; egg; coconut oil; rolled oats; walnuts; cinnamon; vanilla extract; cooking spray; baking powder
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Chickpea and coconut bites

    • RachelHiltzgerr on June 04, 2026

      These "cookies" are surprisingly easy. I made them with me 3 year old simply as something to do and since we already had all the ingredients but I didn't have high hopes at all. They're kind of like a less sweet coconut macaroon. The chocolate chips are necessary to me. They really make it seem more cookie like and add sweetness.

  • Chia seed banana bread

    • penguininaboat on April 16, 2026

      This is one of my favorite Banana bread recipes. It's relatively high in nutrients and the kids still eat it. We usually excluded the walnuts. I've made it with regular and almond milk and since it's such a small share both work. I also once even forgot the oil and realized it mid bake and it still turned out. A very forgiving recipe that's great to have children help with.

  • Indian butter tempeh with cauliflower rice

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • ISBN 10 0593419243
  • ISBN 13 9780593419243
  • Linked ISBNs
  • Published Aug 30 2022
  • Format Paperback
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Avery

Publishers Text

When it was time to introduce solids to her firstborn, Ali Maffucci didn’t want to make baby food from scratch or buy expensive premade purées. Enter baby-led weaning (or baby-led feeding)—and Megan McNamee and Judy Delaware, the dietitian/occupational therapist duo behind preeminent parenting resource Feeding Littles—which skips spoon-feeding altogether so babies can eat what the family eats. As babies feed themselves, they explore a variety of aromas, shapes, and colors while developing fine motor skills, hand-eye coordination, dexterity, and healthy eating habits. McNamee and Delaware also help their clients navigate—or prevent—picky eating at all ages and raise a generation of intuitive eaters who listen to their bodies and love a variety of food.

Other cookbooks by this author