Is your baby able to sit safely on your lap, watching every bite you take with wide eyes, and has the tongue thrust reflex disappeared?
Congratulations, you’re ready to start weaning.

🥕 Top tips for introducing solid foods

• Vegetables are the ideal place to start: Mild, slightly sweet vegetables such as carrots, parsnips, pumpkin or courgettes are perfect for the first few days.
• The must have: Always add an omega 3 rich oil, such as a special baby food oil or linseed oil, to the purée to support brain development.
• Cook until very soft: Whether served as a purée or finger food for baby led weaning (BLW), everything should be cooked until extremely soft, so that you can easily mash it between your fingers or against the roof of your mouth.
• Fruit for dessert: Fruit purées, such as mango or apple, contain natural vitamin C and help your baby absorb important iron from the vegetable purée more effectively.
• No stress: It’s perfectly fine to supplement home cooked food with high quality organic jarred baby food on busy days.

How do I start introducing solid foods?

To make the transition as easy as possible for your baby, choose a time when they are neither extremely hungry nor very tired. Lunchtime is often a good option.

Sit your baby upright on your lap or in their high chair. Simply offer them the spoon and let them decide whether to open their mouth. At the start, a single teaspoon is often enough. Any remaining hunger can then be satisfied as usual with breast milk or infant formula.

❗️Important: In the first few weeks, the aim isn’t to fill their tummy, but simply to introduce them to new flavours and textures.

What to feed when starting solids?

For the very first purée or soft finger foods for baby led weaning, vegetables that are naturally slightly sweet and easy to digest are ideal.

• Carrot: A classic choice that is very popular with babies, although it can initially lead to firmer stools in some little ones.
• Pumpkin (Hokkaido or butternut): Perfect for getting started. It’s extremely mild, becomes wonderfully creamy when puréed and is very easy to digest.
• Parsnip: A lovely, mild root vegetable that may have a slightly laxative effect.
• Courgette: Very high in water and neutral in flavour, making it ideal for babies who still reject stronger flavours.

Why omega 3 oil is so important

When you steam and purée vegetables for your baby, one crucial component is missing: fat. There are two important reasons for adding it.
Firstly, many vitamins in vegetables, such as vitamins A, D, E and K, are fat soluble. Your baby’s body can absorb them more effectively when fat is consumed at the same time.
Secondly, omega 3 fatty acids are important for the development of a child’s brain and nervous system.

Make sure the oil you use for weaning provides a good source of omega 3.

• Linseed oil or walnut oil: Both are good sources of omega 3. As cold pressed oils often have a strong flavour, start by adding just a small amount.
• Specialised weaning oils: Many manufacturers, such as Holle or Alnatura, offer ready made organic oil blends that are specially formulated for babies and contain omega 3 fatty acids.

💡 The rule of thumb: Add 1 tablespoon of omega 3 rich oil to approximately 200 g of homemade baby food or finger food vegetables. Always add the oil after heating to avoid exposing the valuable fatty acids to unnecessary heat.

🛍️ Staying relaxed during day to day weaning

Sometimes there’s simply no time to cook, and that’s absolutely fine. When everyday life gets in the way, high quality ready made jars can be a convenient option. Browse our shop categories to find everything you need:

Jars & Meals: Here you’ll find a wide selection of strictly controlled organic baby food jars from brands such as Holle, Hipp, Alnatura, Bebivita and Alete bewusst. They’re a convenient alternative to home cooked meals. We also offer soft spoons and non slip bowls.

Essentials: To help protect your baby’s clothes and make mealtimes easier, discover our handy silicone bibs with a drip tray.

Wipes: For gentle cleaning after meals and when out and about.

Simple recipes for starting solids

You don’t need to be a Michelin starred chef. Here are three extremely simple vegetarian recipes to make starting solids easier. Remember to cook everything without salt or spices.

Pure butternut squash

👉 For the first week of weaning

Ingredients:

• 1 small butternut squash
• 1 tbsp baby food oil, rich in omega 3
• A little water

Method: Peel the squash, remove the seeds and cut it into small cubes. Cook in a little water or in a steamer for approximately 10 to 15 minutes until soft. Purée and stir in the oil before serving. Any leftovers can be frozen in ice cube trays.

Courgette and potato purée

👉 For the second or third week of weaning

Ingredients:

• 100 g courgette
• 50 g potato
• 1 tbsp baby food oil

Method: Peel and dice the potato, then boil it in a little water for 10 minutes. Dice the courgette and add it for the final 5 minutes. Drain, reserving a little of the cooking water. Purée the mixture, then stir in the oil and, if necessary, a little of the reserved cooking water to adjust the consistency.

Oat and apple purée

👉 From 6 months of age
As your baby grows, iron becomes increasingly important. Oats are a good vegetarian source of iron.

Ingredients: