This week my baby Leah is trying more veggie sticks. Offering her vegetables in pieces she can hold is a great way to let her explore textures and practice chewing.

Tomato
I cut the tomato into spears by cutting it in half, then slicing each half into three pieces. I brushed them lightly with olive oil and roasted them in the oven at 350°F for 20 minutes. After roasting, I peeled off the skin. She munched on them happily. The acidity did make the skin around her chin a little red, but it did not stop her from reaching for more.

Broccoli
I cut the broccoli into florets that she could hold easily and steamed them for 12 minutes. When serving whole vegetables, I always do the mash test to make sure they are soft enough to mash between my fingers, which helps reduce choking risk. She loved both of the vegetables.

Chicken Bulgur Risotto
I sauteed ground chicken and blended it to a fine texture. I boiled bulgur for 15 minutes, then mixed it with the chicken. It came together as a soft and mild chicken risotto. She really enjoys this dish and it is full of protein. I try to rotate different kinds of grains for her. Using bulgur to turn into a soft risotto is an easy way to do that, and it pairs so well with chicken.