As a working mom, I usually have a little more time on weekends to slow down and enjoy putting her plate together. I get to pause, add a few extra touches, and think a bit more about variety.

Here’s what was on her plate Saturday lunch:

Lentils
Soaked for 30 minutes, then boiled for about 15 minutes until soft. No seasoning — just plain and gentle. Lentils are rich in iron, which is especially important for babies after 6 months. I love offering them as a plant-based staple that’s filling, nutritious, and easy for her to handle.

Homemade Yogurt with Mashed Raspberry
I used homemade full fat yogurt and topped it with a few mashed raspberries. The berries have a natural tangy flavor that wakes up her taste buds. They are bright, a little tart, and just sweet enough. Raspberries are also a good source of vitamin C, which helps the body absorb iron, especially from plant based foods like lentils. It is a small portion, but full of flavor and nutrition.

Avocado with Cilantro
Soft slices of avocado with a sprinkle of chopped cilantro. It’s such a small detail, but I love giving her herbs to help her get used to new flavors in gentle, everyday ways. She ate it all without hesitation. The creamy texture and fresh taste seemed to hit just right today. Avocado is full of healthy fats that support her brain development, which makes it one of my favorite things to keep on her plate.

Steamed Broccoli Floret
One floret, steamed until soft but still holding its shape. Sometimes I offer just the top part, other times I give her the whole floret to hold. Today I gave her the whole piece, thinking she might nibble or play with it, but she took big bites and finished it in three.