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What My Baby Ate: Butternut Squash, Cucumber, Tomato, Lamb & Mushroom Risotto
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…
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What My Baby Ate Today: Bok Choy, Tofu & Beef, and Sweet Potato Beet Tots
From tender steamed bok choy to a soft tofu and beef mix, and vibrant beet and sweet potato tots, this plate is inspired by my Korean kitchen. It’s a small but flavorful meal that brings together familiar ingredients and gentle textures, helping Leah explore new tastes and discover the rich world of Asian flavors. Bok…
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Saturday Lunch: Lentils, Raspberry Yogurt, Avocado & Broccoli
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: LentilsSoaked for 30 minutes, then boiled for about 15…
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What My Baby Ate Today: Beef, Quinoa & Bright Veggies
I try to build my baby’s meals around simple and whole ingredients that feel comforting and nourishing. Real flavors and real textures. Nothing complicated, just honest food. I also like to include a variety of colorful foods whenever I can. The colors are not just for visual appeal. Each one brings its own nutrients and…
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What My Baby Ate for Lunch: Shrimp Risotto and Veggies
I’m from Jeju Island, a volcanic island off the southern cost of Korea, so seafood has always been a part of my life. Growing up, I ate everything from abalone to sea cucumbers — it was just part of the table. Now as a mom, I want my baby to grow up with those same…
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Tiny Meals Daily 