When I grocery shop for her, I find myself thinking about how each ingredient will feel and taste for her. Butternut squash for its natural sweetness and soft texture, cucumber for something light and fresh, and lamb, though not often used in Korean cooking, for its richness in iron and nutrients she needs at this stage. Little by little, these small choices build the foundation for her health.

Butternut Squash
I microwaved the squash briefly to make it easier to peel, then cut it into cubes and roasted it at 375°F for about 30 minutes until soft. Like kabocha, which is common in Korean cooking, it has a naturally sweet flavor — but the texture is noticeably more moist and smooth when cooked. That made it especially easy for her to mash with her gums and pick up without crumbling apart.

Cucumber
Peeled and finely grated. Some people find cucumber hard to digest, especially with the skin on, so I kept it simple and gentle for her stomach. Grating it made it soft and easy to mix into other bites. It’s cool, refreshing, and light. If you want a little twist, you can add a spoonful of yogurt. It becomes something soft and creamy, a little like a mild version of tzatziki.

Tomato, Lamb & Mushroom Risotto
I steamed the tomato for about 10 minutes and peeled off the skin, then mashed it. The ground lamb was stirred and blended for a finer texture, then gently cooked together with the tomato and quinoa in one pot. The mixture came together as a soft risotto-like dish, creamy and rich in iron. I finished it with finely chopped, lightly stirred mushrooms, which added an extra layer of flavor to round out the meal. She grabbed a fistful and brought it to her mouth, happily tasting and exploring each bite with such focus.