Busy moms with babies six months and over were definitely in mind during the writing of Lily Payen’s debut cookbook, Feeding Tiny Bellies. The mom of three runs the successful food blog, feedingtinybellies.com and holds a master’s degree in mathematics. This might sound like a strange pivot, from math teacher to food blogger and now cookbook author, but there’s so much math in cooking. Payen's expertise in math certainly helps her determine precise measurements that translate to nutritious and accessible recipes. 

While the book won’t necessarily thrill an adult palate (though there are some great recipes for the whole family, for sure), that’s OK, because it’s geared towards babies and toddlers with a focus on baby-led weaning (BLW). Featuring a step-by-step guide to the benefits and challenges of BLW, this book also contains helpful tips on introducing potential allergens and determining portion sizes. I found her chapter on busting through common BLW myths to be very informative. 

So, if you’re in the parenting stage of feeding tiny bellies, definitely give this cookbook a try. The publisher kindly shared a few recipes. They’re hyperlinked below. 

Breakfast

Sweet Potato Muffins, page 58
These muffins are as simple as can be. But these muffins are also the perfect bite of nutritionally dense food, and easy for little hands to manage.

Apple Pie Breakfast Bars, page 62
Honestly? These cake-like granola bars took me by surprise. I really liked them. Especially the addition of the natural peanut butter drizzle. Parents of littles will also appreciate the tip of scaling back on the sweetness by simply omitting the maple syrup. Get the recipe: Apple Pie Breakfast Bars

Lunch

Cheesy Cauliflower Flatbread, page 102
I will admit to not buying frozen riced cauliflower. I just can’t get behind it. We ask too much of cauliflower, don’t you think? In my house, I just buy a head of cauliflower and pulse it in a food processor. And voila, you have riced cauliflower. Of course, sometimes frozen is easier and if you need to scoop a bag, who am I to judge you? But pulsing your own does save you the defrosting and draining step. This was another dish that took me by surprise. The taste and texture was very good. I can see any kid who loves cheese enjoying this one. Especially dunked into some ketchup or tomato sauce.

Avocado Chicken Salad, page 113
Funny how so few ingredients can add up to such a super creamy, protein-packed and healthy fats-rich dish. My husband had it on toasted multigrain. I served mine on a salad. Both variations get our seal of approval. 

Mixed Veggie Fritters page, 118
Working smart when you can is always important and this recipe is a great base to riff off, using up whatever veggies are hanging out in your crisper. The printed recipe calls for zucchini, carrots and corn, but I happened to have sweet potatoes, Brussels sprouts and onions, so I used them and came up with a very tasty fritter. I’m a big fan of an over-easy egg, so I piled a few of these fritters up on a plate and topped it with an egg and called it delicious!

Dinner

Maple-Glazed Salmon Rice Bowls, page 143
See? There are dishes for everyone in this book. And this one is so colourful and lovely. Don’t be fooled by the simplicity of the marinade. This is another case of a few ingredients yielding big results. Save this one as a go-to when you're trying to get a dinner pulled together that your whole crew will eat. I ended up adding Sriracha to mine, but that’s because I love to get a little spicy. This would also make a terrific packed work lunch. Get the recipe: Maple-Glazed Salmon Rice Bowls

Creamy Mushroom Chicken, page 147
This dish is comforting. Kids who only eat beige (parents, we see you!) will be excited. I’m sure my mom made this dish, only she would have used canned mushroom soup!

Veggie Packed Beef Meatballs, page 160
Spaghetti and meatballs are a perennial favourite for kids of all ages, but if you want to jam extra veg into your meatballs, this is a great recipe for you. Adding carrots and zucchini adds flavour and moisture that reluctant veggie eaters won't even notice. I also like that the meatballs are baked and not fried. It made for a more tender meatball in the end.

Broccoli Mac & Cheese Bake, page 171
Broccoli and cheese sauce, meet mac and cheese. This is a match made in heaven and a simple no-brainer bake that satisfies every palate. Get the recipe: Broccoli Mac & Cheese Bake

Snacks & Treats 

Banana Cookie Bars, page 180
The only sugar in this bar comes from overripe bananas. I’m good with that! I even used stevia-sweetened chocolate chips in my version and the results were delicious. Your kids will not crash off the sugar cliff an hour after enjoying this snack. It’s a lovely and healthy ‘treat’ that you can feel good about serving. 

No-Bake Carrot Cake Bites, page 183
When summer’s oppressive heat hits, the sound of no-bake is music to my ears. The most time-consuming part of this recipe is grating the carrots, but you only need ⅔ cup, so even that part is done in minutes. Such an easy and healthy snack to make. 

Banana Teething Biscuits, page 195
Full disclosure, I have no one in my life who is teething. But like the author, my teeth and I also enjoyed these simple, sugar-free biscuits dipped in some natural peanut butter. 

Excerpted from Feeding Tiny Bellies: Over 100 Baby-Led Weaning, Toddler, and Family Recipes by Lily Payen. Copyright © 2024 Lily Payen. Published by DK. Reproduced by arrangement with the Publisher. All rights reserved.