Introducing Solids: A Timeline Suggestion

If you're like most new mommies, starting your wee one on solids is both incredibly exciting, yet intimidating and overwhelming. There are so many questions around "when is my baby ready to...?" that we have put together an easy-peasy cheat sheet of the most asked about foods and simple suggestions from the Petit Organics Team.

• Water: When you have the go ahead from you pediatrician to introduce solids (between 4-6 mos), you can allow a little bit of water each day, but limit it to maximum of 4 ounces.  Breastmilk and formula are rich in nutrients and vitamins that are oh-so-important to your little one's growing body.
• Cereal: Usually introduced between 4-6 months of age, when your baby has lost his tongue-thrust reflex. However, unless otherwise directed by your pediatrician, we recommend by-passing the cereal stage altogether and instead start with fresh fruits and veggies. Many pediatricians are now suggesting this because there is very little to no nutritional value in commercially prepared and over-processed baby cereals.
• Dairy foods: Cheese, cottage cheese and yogurt (all made with whole milk and without added sugars/salt) are A-okay by 6 months, but hold off on cow milk until at least the 1st birthday. At that point, speak to your pediatrician about a transition schedule.
• Bread and Crackers: By 9 months babies are typically ready to try all "bready" foods, as long as they are kept under close parental supervision. The number of teeth is really not an issue, as their gums are surprisingly strong on their own. Be particular about reading nutrition labels - the first ingredient listed should start with the word "whole" and each serving should have at least 4 grams of fiber.
• Finger foods: Typically introduced around 9-10 months of age, when your baby has developed a pincer grasp (able to pick things up with thumb and forefinger). Your little one is finally ready to take an active role in mealtime! Offer a variety of foods at each meal like soft pieces of fruit, cooked diced veggies and soft brown rice or pasta are all great options.  Be sure these foods are cut into 1/4 inch cubes to prevent choking.
• Foods Known to be Allergens:  Please consult your pediatrician as different doctors suggest different timelines.   It is important to note that at least 50% of the time allergies appear to be hereditary so check up on your family history.
• Honey: Be sure to hold off until after 12 months of age on this one.  Honey may contain botulism spores which can lead to botulism poisoning in babies.  Until 12 months of age, you can sweeten things up with a fresh fruit puree like apples or use a small amount of maple syrup which is safe for babies.

Bon appetit to you and your bébés! Click here to start building your Petit Organics Petit Pack now.

Photos credit James Daniel

Five Tips for Taking Better Pictures of Your Little Ones

This list of perfect pointers is brought to you by Meridith Desmond Photography, a very talented NYC family and child photographer.  She has a knack for snapping emotions, love and laughter between family members. Meredith will capture your story through her lens, creating real memories of your family in a fun, colorful and artistic way. We at Petit Organics are very big fans of her photojournalistic style. Be sure to follow her on Facebook and on Twitter. She is also offering 10% off all 2013 sessions booked when you mention "Petit Organics." Thank you, Meridith!

1. Wear bright, coordinating colors and patterns to make your photos pop and stand out.
2. Take your kids outside! The natural light of the sun is flattering on everyone and you can capture some beautiful images with your camera on auto mode when you have a strong light source. Even your cell phone camera will make beautiful photos when used outside.
3. Keep the sun to your back when photographing. This is true especially in auto mode so you do not get silhouettes of your kids (unless of course that is what you intend to do)!
4. The best possible lighting occurs during the first two or last two hours of daylight. It is also good to look for open shade or areas that are shady but where you can still see the sky above you. For example, near a building or under a tree. These spots have particularly beautiful light at any time of day.
5. Encourage your children to have fun! The best images of children are not when they are looking straight at you saying "cheese," but rather when their personality shines through in the photograph. Helping your child relax will bring out more chances to capture these special moments.

Happy snapping everyone!

Top photo credit Meridith Desmond Photography
Bottom photo credit James Daniel

Vegetarian Zucchini Cakes

As a mother of three boys, I oft find myself looking for ways to add (er.. dump) more protein into my children's diets.  "They are growing boys and need their red meat!"  Or so my Texas mother emphasizes when we catch up on phone calls.  However, it's easy to forget that vegetables, fruits and grains are just as important as protein. Preparing a veggie-centric meal doesn't have to be as challenging as it sounds.

This is a recipe I picked up during my travels to Greece - particularly to Kalamata (where the olives are grown!).  The Greek word is kolokythokeftedes which literally means "Zucchini Balls." Please don't let the name put you off. It really is quite delicious and easy to replicate at home. Recreating the oceanside table in Greece might be close to impossible though!

Zucchini Cakes
Makes 6-8 servings


Ingredients:

• 3 tablespoons olive oil
• 1 small to medium onion, finely diced
• 6 small zucchinis, grated (the darker the green, the better!)
• 1 cup corn kernels
• 3 tablespoons grated parmesan or pecorino cheese
• 1 cup fresh breadcrumbs
• 1 teaspoon dried oregano
• 2 eggs, scrambled
• Sea salt and fresh cracked pepper to taste
• Tzatziki sauce for dipping, optional
• Fresh dill to sprinkle on top, optional

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Mix all ingredients together in a mixing bowl. Form the mixture into small balls, approximately two tablespoons in size. Place the balls on the parchment-lined baking sheet and flatten slightly (to form a "patty" shape).  Bake for 15 minutes on each side for a total of 30 minutes.  Option to add the tzatziki sauce and dill sprigs on top.  Serve warm or cold.

Bon appetit to you and your bébés!