I wasn’t expecting how many of you responded to it. My inbox was full of messages. The reshares on stories actually kinda shocked me. It made me realize we’re all craving the same thing: community.

Being a good villager doesn’t just happen in real life anymore. It happens online too and this week the “No Influencers” thing made me really contemplate the digital landscape as a whole and how I always try to show the f*ck up for my friends on the internet. Don’t ask me how I got from one to the other, but here we are.

If someone I know launches a business, I’m sharing it. If they write a book, I’m buying it. If they’re opening a restaurant or promoting something they’ve poured months or years of their life into, I’m there. I’m commenting. I’m sending it to my group chat. I’m telling people to check it out.

Not because they asked me to. Because that’s what friends do.

We spend so much time talking about supporting small businesses, shopping local, and putting our money where our mouth is. But one of the easiest ways to support someone doesn’t cost a thing. It takes twenty seconds to leave a thoughtful comment. It takes even less time to hit share. Honestly, commenting is probably the freest form of currency we have in todays world and it really really matters.

I’ve been so fascinated by all the discourse lately about how boring Instagram comment sections have become. Everyone is tired of seeing “comment RECIPE” or “comment SHIRT” under every post. I understand it, I feel it too. I miss the comment section of 5 years ago. It’s too transactional these days.

But I also think... that’s kind of on us.

If we don’t want social media to become a place where bots are talking to bots and AI is creating content for people who aren’t really paying attention, then we have to be the humans who keep the conversation going. We have to stop scrolling for twenty extra seconds and actually engage. Tell someone you loved what they made. Congratulate them on a launch. Ask a question. Leave a review. Make them feel like there was another real person on the other side of the screen who saw what they created and thought it was worth acknowledging.

I think that’s only going to become more important over the next few years. The more technology automates everything around us, the more valuable genuine human interaction becomes. A thoughtful comment, a message to say you’re proud of someone, sharing a friend’s work because you actually believe in it... those things really really matter. They remind people that someone is paying attention.

And while we’re talking about social media, I also think it’s worth asking who you’re giving your attention to in the first place.

Every single person you follow is an invitation into your day. Every account you follow gets a tiny piece of your time, your energy, and your headspace. If someone consistently makes you feel bad about yourself, gives you the ick, leaves you feeling like you’re behind in life, or trying to keep up or just isn’t adding anything positive, it’s okay to unfollow them. Protect your peace.

I’d rather fill my feed with people I’m really excited to root for. The people whose success makes me happy. The people whose businesses I want to see grow. The people whose posts I actually want to stop and engage with because I know there’s a real human behind them trying to build something.

Maybe this is just another version of last week’s lesson on being a villager. And these days, part of being a good villager is showing up online just as much as you show up in real life.

So that’s that. I’m doing a hard reset of what I consume on social media over the next few weeks and I feel cleansed already!! And once I’m done with that… I’m purging my house before school starts. I am a creature of habit and this brings me a lot of joy.

Recipes on Repeat

• Made a batch of this Butter Tomato Sauce this week and have been dousing all my pasta with it.

• My strawberry peach cobbler is on deck in my fridge tonight for a dinner party and I cannot wait

• Ground Chicken Taco meat that gets rolled into a bean and cheese burrito is our current breakfast of choice before camp.

• This Raw Tomato Sauce is equally as insane as the butter one from above!

• This Sriracha Lime Noodle Salad is our current lunch

• Crispy Rice Salad is my absolute favorite treat. It’s cold. It’s crunchy. It’s refreshing!

Where We Ate

• Bar Stella is back open and better than ever! It’s a great date night and their bar is quite possibly the sexiest bar in all of LA!

• Courage Bagels - I am embarrassed to say this was my first time and it is sooooo cute!!! I’ve had the bagels before but the actual brick and mortar is so cute!!

What I’m Watching / Reading

• Almost done with Season 2 of The Agency.

• If you aren’t caught up on Lioness, this is your moment. The next season comes out next week and we will be DEEPLY invested.

• Just started a book club and Yesteryear is our first book. I posted it on IG and got a LOT of mixed opinions so I’m excited to see where I land.

Things I Sent to the Group Chat

• LOVE LOVE LOVE this interview with Casey Neistat about the difference between lean forward consumption and lean back consumption. Worth a listen.

• Also ran into this video after writing the opening of this weeks Substack and it made me giggle big time. She nailed it. “my girl Kim K” - dead dead dead absolutely dead.

Ask Me Anything - keeping a running table of these and will do a big dump soon!

Happy weekend friends!! xx

I’ve heard that saying my whole life but now, at 40, it makes total sense to me.

When you’re little, your friends are just there. They’re in your class. On your tennis and swim team. They live down the street. Proximity does all the heavy lifting.

Then one day you’re an adult and somehow you’re expected to have a thriving social life while also running a business or two or three, raising kids, celebrating birthdays, scheduling all the dentist appointments, calling your parents, cleaning your house, being a partner etc. It’s no wonder everyone says they want “more community.”

The thing I’ve realized is that community isn’t something you stumble into. It’s something you build.

It’s inviting people over even when your house isn’t perfect. It’s being the first person to send the text. It’s remembering someone mentioned they had a hard week and checking in. It’s saying yes when you’d honestly rather stay home in sweatpants. It’s making the reservation, planning the dinner, hosting the mahjong night and making sure you are showing up for your people.

It’s not always glamorous, but it matters.

And maybe that’s the trade?? If you want the village, you have to be willing to help build it.

The older I get, the less interested I am in having a million acquaintances and the more interested I am in finding the people I can do absolutely nothing with.

The people who walk into your house and head straight for the fridge. Who grab your baby when your attention is elsewhere and they can see you need a hand. Who don’t care if there are toys all over the floor or dishes in the sink or you have socks laying around the house. The people where the plan changes three times, nobody even bats an eye, and somehow six hours disappear without anyone looking at the clock and you stumble out of someone’s house and it’s NIGHT TIME.

I think that’s what we’re all actually looking for.

Not more friends. Just a handful of people who feel like home.

Ok let’s take a hard left…

Recipes on Repeat

• Bean and Cheese Burritos - truly the most insanely perfect way to feed a crowd. It’s cheap. It’s efficient. I am obsessed with this life hack.

• Skirt Steak is my current love language. I just think the fact that you can give it a hard seasoning, skip a marinade, and grill it in 6 minutes is such a summer staple.

• This Tomato and Stone Fruit Salad has legit been on the menu daily. I can’t stop.

• Shawarma is our everything!

• My new Herby Vinaigrette is life altering! Make it immediately and drizzle on chicken, salmon or steak and please report back.

Where We Ate

• All Time (again) I am a creature of habit and let me tell you - the salmon bowl on their lunch menu is incredible.

• Bar Betsy - this is Betsy’s little sister restaurant a few doors down and their lunch sandwiches are top notch. As is their coffee set up. I love it here. I wish this was my neighborhood spot and I could walk there. One of my best friends is lucky enough to have this in their backyard and I fantasize about moving in with her on a daily basis. WHAT A DREAM.

• WGC at Neighborly. I know I’ve said it 100 million times but my Caesar Wrap is truly healing. I love it so much.

What I’m Watching

• We’re obsessed with The Agency. Like cannot stop watching it. Season 2 just came out and I love love love it.

Influenced I don’t really believe the over-consumption when there is a big sale. I kinda sorta hate it BUT I did stock up on a few things recently during the Nordstrom sale because these are all part of my daily routine and I know I will use them. Plus these are all FAQ’s in my DMs so here ya go.

• This is my everyday foundation and I live for it!

• The best Cleansing Balm of all times. Use it every time I wear makeup and its so gentle on your skin!

• The eye masks that my favorite makeup artist and dear friend uses on me! The best of the best!

• Also I dont need another set because I just got new ones but if you need new makeup brushes, these are the best!

Also I regret to inform you that the hype behind the Lola blankets is so real and they are in fact the best blankets I’ve ever had!

Things I Sent to the Group Chat

• Did I send all my friends this fun Chicken Salad Tartine pop-up event I am doing on Sunday at my Brentwood location. Sure thing. Be there at 12:30 for about an hour. Come hang.

• This NYTimes article about how AI is ruining small digital publishers is wild!

• Another interesting read about brands. Basically the article is arguing that talent partnerships are moving away from the traditional rate card and deliverables and toward co-owned formats and IP which I find FASCINATING as we don’t do rate cards at WGC and everything is super custom so this is speaking my language.

What an Interesting Thing to Say Out Loud

• Someone responded to an IG Story I posted this week asking me why I would take my kids to sushi as they insisted 100% of sushi will give you parasites. They then proceeded to share with me a billion and a half videos that spread misinformation and it made me really think about how fast misinformation can spread. More on that soon. But wow I was shooketh at how many videos are out there that are absolutely positively false.

Ask Me Anything - you know the drill! Shout it out in the comments and I’ll either DM you back or add it to a future substack.

Happy weekend friends!! xx

Viral content.

Everyone wants it. Everyone’s chasing it. And honestly…I get it. The dopamine hit of watching something you made explode obviously feels great. Millions of eyeballs on one thing in a few short days. It’s fun. But… it’s not where I focus my attention. As I continue to get busier with work, raising a family, cultivating my community, spending time with my friends, this is something that’s been on my mind.

I did a podcast this week about building my business. How we started WGC. How we parlayed that into Dalkin&Co and how we launched a restaurant recently. I spoke about the failures we’ve had, the success stories and how the most important part of my business can be summed up in 1 word…. Community.

When something goes viral, you get an influx of new eyeballs. Tons of new people who found you because of one specific thing at one specific moment in time. Some of them stick around. Some of them don’t. And that’s not a criticism of anyone chasing that - it works, it has its place, and some people have built incredible businesses off the back of viral moments. Absolutely no shade in that game.

However, it’s not the game I’m in.

I am far more interested in investing in my community who is going to be with me for years. Someone who comes to What’s Gaby Cooking because they trust that whatever I put up is going to work and taste good and fit into their actual life. They know that they won’t be wasting $20-$40 on ingredients for a recipe that is just mid. Someone who opens this newsletter and sits down to read it like like they are hanging with their friends. That relationship would never happen because of one video that crushed on whatever platform happens to be the “it” platform of the moment. It happens because we show up for each other consistently, over time with no shortcuts. We have the interesting conversations over DMs, on IG lives, in person at book events and retreats etc.

Slow growth is quieter. It’s certainly less flashy. It’s not what people talk about. But, in my little world, it means more than viral ever will. It’s built on actual trust, actual connection, and actually knowing who is on the other side of the screen and what they need.

xx, G

Recipes on Repeat

Cookie Cake - made this for Thomas’ birthday and Poppy’s 1/2 birthday last week and honestly, it’s such a pro summer birthday move

Zucchini Pasta - if you turned into IG live, this was how we kicked off the week. It’s an incredible recipe when you’ve got zucchini coming out of your ears.

Ground Chicken Tacos - this makes an appearance on our table once a week. Either in taco form, burrito form, quesadilla, flautas etc. You get it. It’s foolproof. I’ve been using Chile Lime instead of Taco seasoning recently and its soooooo good with that real lime zip!

Where We Ate

Berenjak - perhaps the most incredible Persian food I have had to date. This downtown LA spot has the most gorgeous patio, beautiful indoor dining, the bar of my dreams, insane cocktails and the food was out of this world. I think it might have been my favorite meal of the year so far!

All Time - one of my favorite places in all of LA! All Time is what every neighborhood restaurant should feel like. Cozy, quaint, everyone knows everyone and the food is out of this world. Their summer side dishes are 10 outta 10. The corn is insane.

Mamie - omg Focaccia Sandwiches of my DREAMS. You need this stat.

Yume Sushi - if you’re from the valley, you know Ventura Blvd is home to some of the best sushi spots in all of LA. This is our current obsession and I can report that Finn is obsessed.

What I’m Watching

Would you believe me if I told you I didn’t watch anything this week except both FIFA soccer games. I need new show recs STAT. Lay them on me in the comments.

Influenced

Ok after we talked last week I was flooded with DMs about Derma-planing my face and I ordered this one which puts the disposable ones to shame. It’s incredible.

Snagged myself a new pair of light wash jeans which are on sale right now because that feels appropriate for summer.

This tank is perfection. Got it from one of my best friends who got a size too big and this paired with a pair of jeans or jean shorts will be my uniform for the next few weeks.

Adding in some codes that we will just always keep up to date for whatever brands are offering the WGC fam some extra discounts

• Pistola - 15% use GABY15

• One Grey Day - 20% use GABY20 (use it for the tank above)

• Frame - 15% use GABY15

• Monrow - 20% use GABY20

• Crown Affair - 15% use GABY15

• State Bags - 15% use GABY15

• Alice and Oliva - 15% use GABY_15

• Tinge Beauty - 15% use GABY15

• Nyud Swim - 10% - use GABY

Things I Sent to the Group Chat

Please tell me you’ve watched this video about leaving a voicemail as a millennial v Gen Z. I am dead. I have watched it 100 times and I love it so much. Did someone send a PSA to our parents and teach us all how to leave a baller VM back in the day?

This New Creator Playbook is absolutely worth the read. Spoiler: experiential events are everything as are real relationships, giving creators moments that actually matter to them, and rewarding specificity over being a jack of all trades.

Ask Me Anything!

Hit me with any questions or topics you want answers to or a discussion about!!

Happy weekend all! Back your way next week!

xxGaby

Ok, you might remember this little corner of the internet as Little Mouths, Big Palates and honestly, that was fun. Finn was brand new, I was deep in puree season, and I had a lot of thoughts about sweet potatoes, hummus, zucchini and carrots.

But here’s the thing… when your kid starts stealing tacos off your plate before they’re one, the baby food era has a pretty natural expiration date.

SO WE ARE MAKING A PIVOT. (Hello Ross from Friends - that scene will forever make my laugh so hard that I cry)

This is still going to be about food because obviously, that’s who I am. But it’s also going to be everything that happens around food and What’s Gaby Cooking. I want to make this feel like a weekly girls night if you will. Happy hour. An unhinged phone call to your best friend. And ZERO paywall.

It’ll include all the things. A status update on whatever strikes my fancy or what’s going on at the moment. The restaurants I can’t stop thinking about. The recipes I’m making over and over again. The shows I’m binging. The random internet rabbit holes. Elaborations on whatever is happening in my DMs. The group chat conversations that somehow turn into life advice. The diabolical things that happen in my industry that will leave you with a real giggle.

Basically, this is dinner at my house. Door is always open and I don’t want anyone to ever feel like they have to leave! Nothing is off limits. No topic too random. No amount of oversharing too much.

And because we’re cleaning out the pantry while we’re here, the entire Little Mouths, Big Palates archive is now open. Every recipe, every post, every update about Finn and Poppy. No paywall. No subscription required. Just grab what you need.

Welcome to Don’t Leave Yet! Pull up a chair, stay awhile….

Recipes on Repeat Currently:

• Cacio e Pepe Romaine - I can’t stop making this. So easy and so good on the side of just about everything

• Salted Key Lime Pie - it’s Thomas’ birthday and this was his request!

• Roasted Pepper and Corn Salad - another incredible side dish that is making an appearance on all our menus for entertaining

• Smash Burger of our DREAMS. The cheese in the meat makes the caramelization from the smash truly next level.

Where We Ate

• Betsy - it’s in my top 5 restaurants of all time. Wood fired everything. The melon salad this time of year is insane but my highlights that always seem to be on the menu are the steak, snap peas, the bread with butter, gnocchi, and for the love of all things holy please get yourself the cobbler.

• 1986 x Borekas Collab - I love a Borekas DEEPLY. And their bean and cheese collab with their neighbor was elite. It’s over now but do yourself a favor and go get a traditiaonl Borekas!

• Anajak - another one of my top 5 restaurants of all time. Best to go with people who love to eat and pick 3-4 items per person and then just split everything. The laab tots are otherworldly. People love the fried chicken but I think the X Y Z are really top notch!

What I’m Watching / Just Finished

• Off Campus - incredible. 10 out of 10, no notes.

• Dutton Ranch - just finished Season 1 and loved every single episode. Beth and Rip no longer have any sort of calm Montana life.

• The Madison - was a slow start but I actually loved how intentional it felt. WAY slower than a lot of shows in that realm but beautiful.

Influenced

• I’m deeply obsessed with Mahjong. It’s all I think about, talk about and do in my free time. If you’re not already part of this cult, consider this your invitation. Highly recommend a lesson or two and then to find your quad and play as much as possible. If you need a teacher in LA, DM me and I’ll send you Beth! She is an icon.

• Dermaplaning your face. Have you done this? I had it done once in a facial and I was appalled at how expensive it was so I bought the tools to do it myself. Holy moly I am obsessed. I just got some cheapy ones on amazon so if you have a brand that you love, hit me with the links!

• Ultra Violette Sunscreen - obviously I care deeply about sun protection given how much time I’ve spent lasering my sun damage away lol. So this combo is what I’m going with this summer. I order the sunscreen from Australia as their formulation is different and better. I also layer on the Color Science on top for a really lovely tinted layer.

• This pair of jeans from Pistola and this pair from AYR are my summer staples. The AYR ones are baggier than I’m used to but I am SO into them. I fear for when skinny jeans come back into style. I won’t know how to wear them.

• I just bought myself a new Chord hat because hello, I love hats now. These are the best baseball hats ever made for women. I will die on this hill. They are pricey but consider them an investment in your skin and a very cute part of any outfit.

• My favorite hat is finally back in stock. Talk about massive sun protection. Now every single one of my friends owns this and we look like we are in a cult when we are all together.

• I posted a purge of my bedroom the other day and my DMs were flooded with questions so rounding up all the FAQ’s here

  • Cooling / Heating Mattress Pad - honestly I think this is the best thing I have ever bought. I’ll be honest, I was like absolutely NOT when Thomas originally brought it to my attention because it’s pricey, but it rocked my world postpartum for Poppy and Finn. And if you’re in perimenopause or menopause, I have heard from MANY of my friends that is life altering. You can control each side of the bed depending on what you are looking for. Thomas sleeps at -8 and I rock a more manageable -2. In the winter I will program it to +2 for when I go to bed and then it slowly cools.

  • Mattress - just got this one and we are OBSESSED. It’s a hybrid, its firm without being hard AND has a pillow-top. Thomas wants a firm mattress, I want medium and this makes us both happy.

  • Bedding - nothing fancy! Got it a few years ago and I love it! It’s cooling and so soft.

I’ve got 2 more sections that are coming soon but this is a LOT for day 1 so I’ll leave you with this…

Ask me anything! You know my DMs are always open but if there’s a subject you’re dying to talk about, lay it on me.

That’s it.

A little food. A little life. A lot of opinions.

The same dinner table we’ve always had, just a bigger and longer conversation.

xx Gaby

Before we get to the recipe, a quick announcement:

I’ll be turning off paid subscriptions to this Substack for the next few months. Don’t worry, it’s not going anywhere! But with the holidays around the corner and the work we’re gearing up to do with the LA Food Bank, my schedule is nutty. I don’t want anyone getting charged if we miss a week or two.

Stay tuned to my IG if you want to get involved in the Food Bank side of things. It’s going to be such a special project.

Okay, now let’s talk dinner.

I’m fully in my 15-minute dinner era. I don’t really know when it started, but given everything I just mentioned above, that probably has something to do with it. I want dinner FAST, but still flavorful and delish. I need veggies, protein, carbs, and tons of flavor. I want to pack as many different flavors into my kids’ mouths as possible, and yes, sometimes Poppy looks at me like “wtf, Mom?” But she also knows there’s only one dinner being served, and I’m not playing short-order cook. LOL.

This one checks all my boxes. It’s quick, balanced, and the perfect weeknight go-to when you just need something that tastes like effort but isn’t.

Chicken Stir Fry

Serves 2 adults + 2 kids

You’ll need:

• 1.5 lb ground chicken or turkey (dark meat preferred)

• 1 green zucchini, shredded

• 1 yellow zucchini, shredded

• 2 cloves garlic, minced

• 1–2 inches fresh ginger, grated

• 2 tablespoons stir fry sauce or hoisin sauce

• 1–2 teaspoons soy sauce

• 1–2 tablespoons rice wine vinegar

• Lime, to taste

• Salt, to taste if needed

To serve:
Cooked sushi rice tossed with a few teaspoons of rice wine vinegar

To make:
Sauté the meat and shredded veggies until fully cooked. Add the garlic and ginger and cook for 60 seconds until fragrant. Stir in the stir fry sauce, soy sauce, rice wine vinegar, and a squeeze of lime. Let everything simmer for about 10 minutes to thicken and come together. Taste and adjust seasoning as needed.

Serve over sushi rice and dig in!

They’re light, juicy, and full of bright flavor from lemon zest and feta. The zucchini keeps the burgers super moist (no dry turkey patties here), and they work just as well in a pita with tzatziki as they do cut into bite-size pieces for little mouths.

These burgers are one of those unicorn meals that manage to feel grown-ups and kids at the same time. They take under 30 minutes from start to finish, you can prep them ahead of time, and they’re incredibly flexible. Serve them slider-style for kids, tucked into a pita or over a Greek salad for adults, or even crumbled into rice bowls with extra veggies.

The flavor combo of zucchini, feta, lemon, and a touch of salt gives big Mediterranean energy. And if you’re in the baby food phase, you can easily set some mixture aside before salting and pan-sear tiny patties for finger food.

Zucchini Feta Burgers

• 1 pound ground turkey (or ground chicken)

• 1 small zucchini, grated and excess moisture squeezed out (about 1 cup packed)

• 2–3 ounces feta cheese, crumbled (about 1 square block)

• 1 small shallot, finely diced

• 2 garlic cloves, finely chopped

• Zest of 1 lemon

• 1 egg

• 1/2 cup panko

• 1 tablespoon Dalkin & Co Chimi or Everyday (optional but highly recommended or just use whatever all purpose seasoning you love the most)

• ½ teaspoon flaky salt

• Freshly ground black pepper

• Olive oil, for drizzling and cooking

• Tzatziki, for serving

Instructions

1. In a large bowl, combine the ground turkey, grated zucchini, crumbled feta, shallot, garlic, lemon zest, panko, egg, seasoning, salt, and pepper. Drizzle with a touch of olive oil and gently mix with your hands until just combined. Be careful not to overwork the meat as that’s the secret to keeping these burgers juicy.

2. Form the mixture into 10 small patties (or 4–5 larger ones if you’re making full-size burgers).

3. Heat a drizzle of olive oil in a large nonstick or cast-iron skillet over medium-high heat.

4. Add the patties and cook, undisturbed, for 4–6 minutes or until they release easily from the pan and are golden brown on the bottom.

5. Flip and cook on the second side for another 4–6 minutes, until cooked through and golden all over.

6. Serve warm with tzatziki on the side or tucked into pita with cucumbers and herbs.

Level 1: Baby

Skip the salt and form into mini patties. Cook until fully done, then cut into small pieces or crumble over mashed veggies, avocado or rice.

Level 2: Toddler

Serve the burger whole or sliced in half with a little tzatziki for dipping. Pair with cucumbers, cherry tomatoes, or roasted potatoes.

Level 3: Family

Load them up in a pita with tzatziki, cucumbers, and herbs, or serve over a salad with a drizzle of olive oil and lemon juice.

Tips & Tricks

• Squeeze the zucchini well! Too much moisture and your burgers won’t hold together.

• Don’t overmix the meat. A light hand keeps them juicy.

• Double the batch. They freeze beautifully and make great lunchbox protein later in the week.

• Swap-ins: Try goat cheese instead of feta, or grated carrots instead of zucchini.

For the last three weeks straight, that dinner has been Miso Salmon with sesame noodles and green beans. It’s the kind of meal that feels restaurant-worthy, tastes insane, and yet is so simple it has earned a permanent spot in our weeknight rotation. Yes, I chopped things up into toddler-friendly bites for Finn after taking this photo, but come on, I’m a food stylist at heart LOL. This picture is a poor example of that.

Miso salmon is such a vibe: it’s sweet, savory, caramelized perfection. The marinade does all the work (you can let it hang out with the fish for as little as three hours or as long as three days), and then the oven finishes things off so you get that golden crust with tender, flaky salmon underneath. Serve it with noodles or rice and you’ve got a meal that hits every note: umami, a little sweetness, freshness from the greens. Plus it’s an amazing way to intro miso to your little ones if you haven’t done that already. It’s easy enough for a random Tuesday, but honestly special enough for a dinner party.

And the best part? The whole family eats the same thing. Adults get their gorgeous filets and the kids get a chopped-up version that’s soft, manageable, and still totally delicious.

Miso Salmon

Prep Time: 15 minutes (plus marinating)
Cook Time: 20 minutes
Total Time: 35 minutes active
Serves: 4

Ingredients:

• ¼ cup sake

• ¼ cup mirin

• 4 tablespoons white miso paste

• 1 tablespoon sugar

• 4 salmon fillets (about ⅓ pound each)

• Vegetable oil, for cooking

• Sesame Noodles, below

• Green Beans, for serving

Instructions:

1. In a medium saucepan, bring the sake and mirin to a boil over high heat. Boil for 20 seconds to evaporate the alcohol.

2. Reduce the heat to low, add the miso paste, and whisk until dissolved. Raise the heat back to high, add the sugar, and whisk constantly until dissolved. Remove from heat and let cool to room temperature.

3. Pat salmon fillets dry with paper towels. Slather them with the cooled miso marinade, place in a non-reactive dish, and cover tightly. Refrigerate for at least 3 hours and up to 3 days.

4. When ready to cook, preheat oven to 425°F. Heat an oven-proof skillet over high heat. Lightly wipe off excess miso clinging to the salmon (don’t rinse). Add a little oil to the pan, then place salmon skin-side-up. Cook until the bottom browns and blackens in spots, about 3 minutes. Flip and cook 2–3 minutes more.

5. Transfer skillet to oven and bake 5–10 minutes, until the fish is opaque and flakes easily.

6. While salmon bakes, char broccolini in a separate skillet with a drizzle of oil until crisp-tender and browned in spots.

7. Serve salmon over a bed of white rice with charred broccolini on the side.

If you don’t feel like searing, you can skip straight to the broiler! Just wipe off any excess marinade, place the salmon on a parchment-lined sheet pan, and broil for 6–8 minutes until the top is caramelized and the fish flakes easily. Keep your eyes on it as you’re not supposed to broil parchment for too long!

Tips + Tricks

• The longer the salmon marinates, the deeper the flavor. I love prepping it the night before. If I’m organized enough to do it 3 days before…even better! It’s just a really easy mindless meal if you’ve done the prep work.

• No sake? Swap for dry white wine. And yes, the alcohol entirely cooks out so don’t worry about feeding it to kiddos.

• Green Beans can easily be swapped with broccoli, asparagus, or snap peas.

• Leftover salmon is incredible flaked into rice bowls. But don’t keep it for more than 2 days.

• Flake salmon and double-check for bones.

• Mix rice with a splash of broth or water to make it softer and easier to chew.

Ok let’s talk about the noodles:

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 4

Ingredients

• 8 oz noodles (soba, ramen, or spaghetti all work)

• 2 teaspoons sesame oil

• 1 tablespoon soy sauce (low-sodium if preferred)

• 1 teaspoon rice vinegar

• ½ teaspoon grated garlic (optional, leave out for littles if too strong)

• 1 teaspoon toasted sesame seeds

• 1 scallion, thinly sliced (optional garnish)

Instructions

1. Cook noodles according to package directions. Drain and set aside.

2. In a small bowl, whisk together sesame oil, soy sauce, honey (1 tsp is optional if your baby is over 1), rice vinegar, and garlic (if using).

3. Toss noodles with the sauce until evenly coated.

4. Sprinkle with sesame seeds (optional) and scallions (optional) if serving to adults, or keep plain for the kids.

Tips for Little Mouths

• Chop noodles into short pieces for toddlers to make them easier to grab.

• Leave off scallions or sesame seeds if textures are tricky.

We missed last week’s post, because, let’s be real, being a mom of 2 while running 3 businesses isn’t for the faint of heart, but I’m making it up with 3 of my current go-to recipes with endless combos!

Roasted Sweet Potato Cubes with Lime + Chimi

Sweet potatoes are on heavy rotation around here because they’re versatile, nutrient-packed, and take flavor really well. Most people say they’re done in 20 minutes, but I disagree, it’s closer to 25 for the perfect texture.

Ingredients

• 2 medium sweet potatoes, peeled and diced into ½–¾ inch cubes

• 2 tbsp Olive oil

• 1 tsp Kosher salt

• Dalkin&Co Chimi seasoning (or any seasoning blend you love - ideas below)

• Fresh lime juice, to taste

Directions

1. Preheat oven to 425°F.

2. Toss cubed sweet potatoes with olive oil, salt, and Chimi. Spread in an even layer on a sheet pan.

3. Roast for 20-25 minutes, flipping halfway through, until golden and tender.

4. Finish with a squeeze of fresh lime juice and a little more salt before serving.

5 More Seasoning Ideas to try!!

• Taco seasoning

• Curry powder + some extra garlic powder

• Smoked paprika + cumin

• Italian seasoning + Parmesan

• Cinnamon + nutmeg (for a sweeter vibe)

Green Chili Shredded Chicken with Fajita Veggies

This one is a lifesaver: and HUGE with Poppy (4.5 years old) It’s flavorful chicken, soft veggies, and easy taco fixings for us. I’ll serve it with avocado or cheese for Finn and tacos for everyone else and we’re all happy.

Ingredients

For the Chicken:

• 6 boneless, skinless chicken thighs

• Kosher salt and freshly cracked black pepper

• 2 tablespoons olive oil

• 1 cup green enchilada sauce

For the Fajita Veggies:

• 2 bell peppers, sliced

• 1 red onion, sliced

• Olive oil

• Kosher salt and freshly cracked black pepper

• Optional: corn

Directions

Chicken:

1. Season thighs with salt and pepper.

2. Heat olive oil in a skillet over high heat. Sear chicken for 3 minutes per side until golden.

3. Add enchilada sauce, cover, reduce heat to medium. Cook 25–30 minutes, flipping once halfway.

4. Shred with two forks right in the sauce.

Veggies:

1. Heat olive oil in a separate skillet.

2. Add sliced peppers and onion, season with salt and pepper.

3. Cook 10–12 minutes until soft and caramelized.

   • For babies: transfer to a blender or Beaba, pulse until smooth, and spoon-feed.

How We Serve It

• For adults: shredded chicken + fajita veggies piled onto warm tortillas, topped with avocado, cheese, or salsa.

• For babies: chicken finely shredded, veggies pulsed smooth, plus a little avocado mash on the side.

Ok let’s talk tips and tricks!!

• Batch it: Roast a double tray of sweet potatoes and keep extras in the fridge. They reheat beautifully in a skillet or air fryer.

• Don’t skimp on seasoning: Babies can handle (and benefit from!) more flavor than you think. Just avoid salt-heavy blends.

• Texture tweaks: For younger eaters, mash sweet potatoes with a fork or give them a quick blend. For older babies/toddlers, leave them cubed for practicing that pincer grasp that we’ve discussed before!

• Use thighs, not breasts: Chicken thighs stay juicier and shred better than breasts. If you want to use chicken breasts, just cook for less time because they will be done sooner.

We’re also kinda starting to say goodbye to purées. The first step is leveling up veggies in ways that are easy for little hands to pinch and self-feed, or turning those veggies into sauces that everyone at the table can love. Think roasted broccoli florets, soft carrot sticks, or pesto that doubles as baby food and a crowd-pleasing pasta sauce.

At one, the big picture when it comes to food is: more variety, more texture, more flavors, and encouraging independence. Meals start to look like smaller portions of what the rest of the family is eating, which makes life infinitely easier (and more fun).

This week we intro’d Broccoli Pesto Pasta which is truly a crowd pleaser for the entire family. It also is excellent on top of some salmon for an extra layer of veggies.

Broccoli Pesto Pasta

A family favorite that sneaks in tons of veggies, is packed with calcium, and works for everyone from toddlers to adults. No nuts, all flavor.

Ingredients

• Kosher salt

• 12 ounces broccoli florets and stalks, cut into small pieces

• ½ - 1 cup grated Parmesan cheese

• ½ cup packed fresh basil leaves, plus more for garnish

• Zest and juice of 1 lemon, plus more for serving

• ½ cup extra virgin olive oil

• Freshly cracked black pepper

• 1 garlic clove

• 1 pound small pasta (like orecchiette, shells, etc)

Directions

1. Bring a large pot of salted water to a boil. Add the broccoli and cook until tender, 5-7 minutes. Use a slotted spoon to transfer broccoli to food processor. Keep the pot of water on the stove for the pasta.

2. In a food processor, combine the broccoli, Parmesan, basil, lemon zest, lemon juice, and garlic. Pulse until super finely chopped. With the motor running, slowly stream in the olive oil until smooth. Season with salt and pepper to taste.

3. Return the pot of water to a boil and cook the pasta according to package directions. Reserve ½ cup of pasta water, then drain.

4. Return the pasta to the pot over low heat. Add about half of the broccoli pesto and a splash of the reserved pasta water. Toss until the pasta is evenly coated, adding more pesto and pasta water as needed.

5. Transfer to a serving bowl and top with extra Parmesan, fresh basil, and a little more lemon zest. Serve warm.

Pro tip: Any leftover pesto freezes beautifully and is perfect for quick toddler meals or a speedy weeknight dinner. Or add it to some chopped chicken or fish for a veggie / protein loaded meal!

So today we’re taking one of my all-time favorite recipes, chicken larb, and making it approachable for babies and toddlers. Larb is usually full of pickles, kale, sambal, sugar, lime juice, herbs… the works. It’s bold and bright and incredible. But with a few tweaks, it becomes the perfect meal to ease babies and toddlers into more layered flavors.

And yes, update from the Dawson-Dalkin household: we still don’t have any teeth. Which means textures matter, but it’s wild how well Finn manages to chew with his gums. He’s handling chunkier bites like a champ, and I want to keep doubling down on flavor so he grows up loving food that tastes like something, not just bland baby mush.

Read more

Back to school season is here and we have to talk about lunch. This is two years’ worth of my “what do I make for lunch today?!” brain dumps. It’s my go-to cheat sheet for school lunches. I made a spreadsheet 2 years ago when Pops started school and have been making additions, subtractions, etc etc on a weekly basis. If I don’t keep it organized, my brain is mush LOL. And now… it’s yours!

Poppy’s school does allow nuts, so you’ll see some nut butter options. If your school is nut-free, swap for sunflower butter or skip entirely.

We use a 5-compartment bento box, and I keep this spreadsheet on repeat, adding new combos as the school year goes. As it stands, there are 3.3 million combos with this list alone. (Thank you dad for doing that math for me lol)

Let’s first break down the hard goods:

• This is our favorite bento style lunch box. It’s 5 compartments so that’s how I break down the combos!

• Stasher Bags - these things are godsends for snacks

• Our water bottle of choice

• If I’m sending food that needs to stay hot, I put it in this

• Poppy’s preferred lunch box with the most space!

Ok now let’s get into the actual food:

Compartment 1: Main Meal

• Arroz con Pollo // stays flavorful even at room temp.

• Avocado Sushi // squeeze lemon over to prevent browning.

• Bagel + Cream Cheese // mini bagels fit perfectly.

• Banana Peanut Butter Roll Ups // roll tight, slice into coins.

• Bean + Cheese Burrito // wrap in foil to keep warm. (I make these and buy them frozen from La Palma)

• Broccoli Candy Pasta // toss pasta with broccoli + parm for a veg win.

• Carne Asada + Rice // leftover carne asada with some leftover rice, just warm it and pop it in the heated container!

• Egg Frittatas // bake in a muffin tin for easy portions.

• Fajita Turkey Burgers // cut into halves or quarters for tiny hands.

• Falafel Bites // great with a yogurt dipping sauce. (I make these and buy them from the store in the frozen section)

• Lettuce Wraps // keep fillings separate so leaves stay crisp.

• Nut Butter & Jelly Sandwich/Roll Up

• Pancakes

• Picadillo // leftover from the night before is such a win.

• Parmesan Pasta // olive oil helps keep it from clumping.

• Pasta with Peas // frozen peas defrost in the lunchbox.

• Pesto Pasta // stir in extra cheese to mellow flavor for littles.

• Pigs in a Blanket

• Pizza Roll Up

• Pupusas // cut into wedges, serve with salsa.

• Quesadilla // cool slightly before packing to prevent sogginess.

• Quinoa Zucchini Cakes // pan-fry for crispy edges.

• Ham and Cheese Sandwich Roll Up // pinwheels make them more fun.

• Stir Fry // leftover from dinner is always a hit

• Tortellini // drizzle with olive oil to prevent sticking.

• Turkey Meatballs // pack with a little marinara for dipping.

• Fried Rice // great way to use leftover veggies.

• Turkey Sandwich // thin slices for easier bites.

• Homemade Chicken Tenders // coat with panko for crunch.

• Italian Meatballs

• Fajita Chicken with rice // slice thinly for little mouths.

• Dumplings // I am obsessed with this brand.

Compartment 2: Substantial Snack

• Cucumber Sticks + Hummus or Tzatziki // pat cucumbers dry so hummus doesn’t get watery.

• Banana + Nut Butter Bites

• Prosciutto or Salami Wrapped Mozz Stick

• Banana Bread Muffin

• Pita Chips + Hummus

• Home Fries // season lightly so they taste good at room temp.

• Cucumber + Feta Salad // add a drizzle of olive oil for flavor.

• Rice Cake Chips // spread with cream cheese or nut butter.

• Chips + Guacamole // pack guac in a small sealed container.

• Sweet Potato Fries // roast until crispy so they hold texture.

• Tomatoes + Mozzarella // cherry tomatoes work best.

• Snap Peas

• Cheese + Crackers

• Celery Sticks + Nut Butter // fill celery just before packing.

• Yogurt + Granola // keep granola separate for crunch.

• Carrots + Hummus // baby carrots for easy dipping.

• Apple Slices + Nut Butter // brush apple slices with lemon water to prevent browning.

Compartment 3: Fruit

• Strawberries // hull & slice for smaller bites.

• Grapes // halve for little ones.

• Blueberries // no prep needed.

• Clementines // peel ahead for quick access but keep whole

• Raspberries

• Pineapple // drain well so it doesn’t leak.

• Cherries (Pitted) // always double-check for pits.

• Persimmon // slice thin for sweetness.

• Pomegranate Seeds // fun for scooping, I send with a spoon.

• Peaches/Plums // slice and store with skin on to hold shape.

• Orange Slices // remove seeds for easy eating.

• Mango // cut into cubes for less mess.

• Banana // send it whole so it doesn’t brown

• Watermelon // drain on paper towel before packing.

• Apricots // halve and remove pit.

• Cantaloupe/Honeydew // use a melon baller.

• Kiwi // slice in half and pack a spoon.

• Pears // slightly underripe travel better.

Compartment 4: Something Salty

• Nuts // mix with dried fruit for variety.

• Pirate’s Booty // portion into a cup to prevent sogginess.

• Trail Mix

• Cheddar Bunnies

• Cornichons // pack in a silicone cup to keep brine contained.

• Pretzels // pair with cheese or hummus.

• Dried Fruit

• Graham Crackers

• Chips

• Castelvetrano Olives // pit-free for little ones.

• Dried Seaweed

• Cheddar Squares/Tillamook Squares/Babybel

• Chickpea Puffs

• Snap Pea Chips

• Edamame // shelled for easy eating.

Compartment 5: Sweet Treat

• Chocolate Chips

• Healthy Brownie

• Cinnamon Baked Oatmeal Cups

• Double Chocolate Zucchini Muffins

• Gummy Snacks

• Coconut Balls

• Dark Chocolate Drops/M&Ms

• Soft Banana Cookies

• Almond Butter Cups

• Fruit Leather

• Cookies // mini size to fit the box.

• Fruit Bars // look for low-sugar brands.

• Chocolate Covered Graham Crackers (Trader Joe’s baby!)

• Homemade Granola Bars // cut into bite-size squares.

This post took me 17 days to write, infinite scrolling back into my phone, but PHEW it’s all down on paper and we are ready to tackle the year! I’ll update this as I think of new ideas :) Back to school, here we come!!!!

Any other ideas, throw them into the comments!!

We just got back from Mexico, and let me tell you… chicken tinga was everywhere. I had it for breakfast, lunch, dinner, and maybe a rogue snack or two. The best part? Contrary to what you might think, tinga isn’t spicy unless you want it to be. And that means it’s the perfect flavor-packed dish to share with your littles. Both Finn and Poppy went absolutely nuts for it, which is obvi a win in my book.

Tinga is basically shredded chicken simmered in a smoky tomato-based sauce with just enough tang from the tomatillos to keep things interesting. It’s traditionally served on tostadas or tucked into tacos, but it’s incredibly versatile think rice bowls, quesadillas, or just as-is with some soft avocado slices.

Why This Works for Babies

One of the biggest milestones in baby-led feeding is learning how to grab food and bring it to their mouths and shredded chicken is the ideal texture for practicing that (so is a broken up quesadilla if you ask Finn) It’s soft, easy to grip in little fists, and can be offered in longer strips for younger babies or chopped smaller for those working on that pincer grasp.

For babies under 1, just skip any toppings with too much salt or sharp cheese (cotija can be a little bit salty!), and pull a portion of the chicken before seasoning the full batch to taste for the rest of the family.

Bone Broth Boost

We used low-sodium chicken bone broth in this recipe for extra flavor and all the nutrient-dense goodness. Bone broth is rich in collagen, amino acids, and minerals that support gut health and immune development, not to mention it makes for a super savory sauce base that both kids and grown-ups can’t get enough of.

Serving Suggestions

This one is endlessly adaptable. Here’s how I like to serve it:

• For babies: shredded chicken tinga with soft roasted sweet potato spears or avocado slices on the side. I also put it into a quesadilla this morning and broke it up for Finn to feed himself.

• For toddlers: tinga rolled into a soft flour tortilla with black beans and cheese

• For adults: pile it into a charred corn tortilla with the works: avocado, cilantro, onion, lime, the whole shebang obvi.

• For leftovers: toss it into a quesadilla, grain bowl, or over scrambled eggs for a delightful flavor boost

Chicken Tinga Recipe (Baby + Family Friendly)

Prep Time: 10 minutes
Cook Time: 35 minutes
Serves: 4–6

Ingredients

• 1 tablespoon olive oil

• 1.5 pounds boneless, skinless chicken thighs

• 1 yellow onion, small dice

• 2 cloves garlic, roughly chopped

• 1 large tomatillo, husk removed, rinsed, and roughly chopped

• ½ teaspoon dried oregano

• ¼ teaspoon ground cumin

• 1 (14.5-ounce) can fire-roasted tomatoes

• ½ cup low-sodium chicken bone broth

• 1 bay leaf

• Kosher salt, to taste

• Optional for serving: tortillas, avocado, cheddar cheese, lime wedges

Instructions

1. Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the chicken thighs and cook until well browned on one side, about 6 minutes. Flip and cook the other side for 3 more minutes. Remove chicken and set aside.

2. In the same pot, add the onion and garlic. Cook until the onion is softened and just browned around the edges, about 5 minutes. Add the tomatillo and cook another 4 minutes, stirring occasionally.

3. Stir in the oregano and cumin, cooking until fragrant, about 30 seconds. Add the fire-roasted tomatoes and broth and remove from heat.

4. Carefully transfer the mixture to a blender and puree until smooth. Return the sauce to the pot, stir in bay leaf, and bring to a simmer.

5. Nestle the chicken thighs into the sauce, cover partially, and cook until fully cooked and shreddable, about 15–20 minutes.

6. Remove chicken to a plate and let cool slightly. Discard the bay leaf. Shred the chicken into strips and return to the sauce. Warm over medium heat until heated through. Season with salt to taste.

7. Serve as desired! (See notes above for baby/toddler/family options.

Katie specializes in baby-led weaning and early feeding, and she’s one of the go-to voices when it comes to making solids feel less intimidating and a lot more doable. She’s especially passionate about helping parents get comfortable with protein foods and allergenic foods early on, which is exactly what we’re diving into today.

Whether you’re wondering how to serve meat with no teeth in sight (hi Finn - legit did my body forget to make his?), how to safely introduce peanut butter, or what counts as enough protein for a baby, Katie has answers!!! Welcome Katie

Gaby: Let’s start with meat. What are the safest and easiest ways to introduce meat to babies just starting solids, especially if they don’t have teeth yet? I speak for Finn as he is almost 11 months and not a tooth in sight.

Katie: Don’t stress…your body did NOT forget to make Finn’s teeth! Having teeth - or not having teeth - has no bearing on your baby’s ability to start solid foods. When it comes to meat - if your family eats animal foods - then meat is a wonderful taste and texture and nutrition opportunity. The goal is to get the meat nice and shreddable (...think pulled pork instead of pork chops) and offer it as a finger food in strips about the size of your adult pinky finger with lots of added no salt broth for additional moisture.

Gaby: What counts as a “protein food” for babies, and how much do they actually need in those early months of eating? Our pediatrician has shared that he wants Finn to have protein (in some way, shape or form) 3 times a day.

Katie: As adults we tend to obsess about protein, but when it comes to babies: protein is not a problem. If you’re offering a variety of foods, your baby is naturally going to be getting protein from solid food here and there, even if they’re not eating a lot yet. Remember: when you’re starting solid foods, most of your baby’s nutrition is still coming from infant milk (breastmilk and/or formula). And not that you need to be counting grams of protein for your baby, but the dietary reference intake (DRI) for protein for babies 7-12 months is only 11 grams, which your baby is easily getting from the combo of infant milk + the new foods they’re trying.

For more info check out Protein: How Much Protein Does My Baby Need?

Gaby: Can you walk us through how to safely serve high-risk allergenic foods like peanut, egg, and shellfish to babies? What does early and often really mean in practice?

Katie: New research and current guidelines all point to earlier introduction of potentially allergenic foods to help prevent food allergy down the road. The Top 9 allergenic foods account for about 90% of food allergy in North America, and these are the ones we want to get in early and often. Those “Top 9” foods are (in no particular order because it does not matter what order you offer them in…) peanut, egg, cow’s milk, tree nut, wheat, fish, shellfish, soy and sesame. Your baby can eat these foods when they start showing you the reliable signs of readiness to eat but you do need to offer them a number of times (it’s not a “one and done” kind of situation)...so do try to put those allergenic foods into your rotation when you start solid foods.

Gaby: What’s your take on baby-led weaning versus purees when it comes to serving meat or other protein-rich foods? We took a very combo approach to maximize nutrition but also fine motor skills. Are there benefits to doing both?

Katie: For families who eat meat, those animal foods are great sources of nutrition, taste and texture for babies. And if the idea of offering your baby soft shreddable strips of lamb during week 1 of solid foods freaks you out, by all means, definitely do some pureed meats. Keep in mind that putting anything in your baby’s mouth - including a spoon - can be a choking hazard. So if you’re pureeing meat, try to do so by offering a pre-loaded spoon. With this approach you put the pureed meat on the spoon, put the spoon in your baby’s hand and they bring the spoon to their mouth. They’re not perfect at it at first (...it will get in their hair, ear, lap, the dog’s mouth…and then one day, eventually their own mouth) but add some no-salt-broth to your meat, whiz it up in your blender or food processor and offer it to your baby off of a pre-loaded spoon for an easy introduction to whatever meat is on the menu!

Gaby: Some parents are scared of choking when offering meat or chunky textures. Are there cuts, cooking methods, or prep tips that can ease that fear?

Katie: Soft shreddable strips of meat are ideal for early eaters. I always say, “If you can shred the meat between your finger and your thumb - then it’s safe for your baby to eat with their gums.” We want to steer clear of hard pieces of solid meat like steak or pork chops as those are choking hazards for early eaters...but cuts of beef like beef brisket or beef chuck roast work great for early eaters as do pork butt or pork shoulder roasts. Your Perfect Slow Roasted Pork Carnitas recipe is a great one for baby-led weaning. Just hold off on the salt for your baby and add additional no salt broth for added moisture.

Gaby: What are your favorite nutrient-dense protein options for plant-based families or families who want to rotate in more variety beyond meat?

Katie: Don’t sleep on legumes (...dried peas and beans and lentils)! They’re packed with nutrition and are a super affordable source of plant protein. Problem is, early eaters don’t have their pincer grasp - so they can’t safely pick up and self-feed smaller pieces of food like a garbanzo bean or a black bean. But you can easily incorporate legumes like kidney beans or pinto beans into veggie burgers, patties, or fried fritters that you then cool and cut into pieces about the size of your adult pinky finger. That’s the ideal size of finger food for your baby to be able to pick up and self-feed and it’s developmentally appropriate for babies to start self-feeding finger foods as early as 6 months provided they are showing you the other reliable signs of readiness to eat.

Gaby: Is there an ideal order or schedule for introducing allergenic foods, or do you just dive in and offer one at a time?

Katie: Great question and no real schedule. Try to get those Top 9 allergenic foods in before 11 months of age - that’s when research indicates that the protective window for food allergy prevention starts to close. In my 100 First Foods Daily Meal Plan we do 1 new allergenic food every week beginning in week 1 of starting solid foods. So by week 9 - when your baby is just turning 8 months of age, you’ve already knocked out the Top 9 allergenic foods. The only timeline thing here is: try not to offer 2 new potentially allergenic foods for the first time at the same time (because if your baby had an allergic reaction to one of the food proteins, how would you know which one it was?). You do not have to wait 3-5 days between new foods…in fact, it’s perfectly safe to offer 1 new food per day (or more than 1 if you want!) just don’t do 2 new allergenic foods for the first time at the same time. Keep in mind that if your baby is going to have an allergic reaction to a new food, the vast majority of allergic reactions occur within minutes and up to no more than 2 hours following ingestion - so just keep an eye on your baby for potential allergic reactions in the 2 hour window after they eat it.

Gaby: Let’s talk iron. Why is it such a hot topic for babies, and what are some easy ways to pair iron-rich foods with vitamin C to boost absorption? Or is that really a thing we need to consider?

Katie: Iron is important, but not something you need to stress about. Basically your baby got a big dose of iron from mom at the tail end of pregnancy. Those maternal iron stores start to dip around 6 months of age - which is fine, because that’s when you also start to introduce solid - or complementary foods (that can be naturally iron containing foods). Keep in mind your baby is still getting iron from infant milk (breastmilk and/or formula) and if you can offer a mix of plant and animal protein foods, whole grains and legumes - your baby will naturally be getting enough iron. Iron-fortified baby foods aren’t required if you’re offering naturally occurring food sources of iron like whole grains, legumes and plant and animal protein foods.

For more information check out: Iron: Does My Baby Really Need to Eat 11mg Iron Per Day?

Gaby: What if my baby hates meat or protein dense foods at first? How often should we keep trying, and are there any tricks to make it more appealing or palatable?

Katie: It’s not your job to make or “get” your baby to eat any particular food. Your job is to offer a variety of foods, so I love that you’re offering fruits, vegetables, starchy foods, proteins and allergenic foods. And if your baby doesn’t eat something you offer one day or some days - no problem. It’s your baby’s job to decide how much - or even whether they eat. You don’t need to modify or alter the food to make it more appealing, you don’t need to hide it in another favorite food, you don’t need to finish off the meal with a pouch or a particular fruit so they “get enough”. Just stick to your guns by offering a variety of foods and things will balance out nutritionally over time.

Gaby: What are some realistic go-to protein meals or snack ideas for busy parents that work for both babies and older siblings or adults?

Katie: My 100 First Foods list has 20 different protein foods including 10 plant and 10 animal protein foods that babies can eat and you can easily make. One of the best things about babies is they will eat whatever you offer - whatever time of day you offer it! Babies don’t think it’s weird to see a plate of leftover lamb, zucchini and pasta for breakfast. Lean into leftovers - you don’t have to be prepping new foods from scratch every day. Babies don’t get bored and in fact, they might need to see a food 10 or 15 times before they like or accept it, so even if that first introduction doesn’t go well - keep it in the rotation because tomorrow your baby might love it!

If you want to grab a copy of my original 100 First Foods list, I give it to everybody on my free online workshop called Baby-Led Weaning for Beginners - this is the best place to get started with baby-led weaning and you can sign up for the free workshop and grab the list here.

Whew!! That was a LOT of very very valuable info that I hope you guys find helpful! Forward this to any friends who are new in their baby feeding journey that might need a little extra encouragement! xx Gaby

This isn’t a strict checklist or race to the finish line. It’s a loose roadmap to help introduce a wide range of flavors, textures, and nutrients to your baby during the first year. We’ve been crossing off the ones we’ve already covered from both recipes you’ve seen here and things we’ve tried out in the wild. Print it out. Stick it on the fridge. Do with it what you want but you know I live for a list! LOL

The First 100 Foods for Babies

(✔ = already featured in a past recipe on Little Mouths, Big Palates or tried in some way shape or form outside of LM,BP)

Vegetables

• ✔ Avocado

• ✔ Sweet potato

• ✔ Carrot

• ✔ Corn

• ✔ Zucchini

• ✔ Broccoli

• ✔ Cauliflower

• ✔ Butternut squash

• ✔ Spinach

• ✔ Peas

• ✔ Tomato

• ✔ Bell pepper

• ✔ Cucumber

• ✔ Onion

• ✔ Garlic

• ✔ Tomatoes

• ✔ Green beans

• ✔ Celery

• ✔ Mushrooms

• Kale

• Beets

Fruits

• ✔ Banana

• ✔ Apple

• ✔ Pear

• ✔ Blueberries

• ✔ Strawberries

• ✔ Raspberries

• ✔ Watermelon

• ✔ Cantaloupe

• ✔ Mango

• ✔ Pineapple

• ✔ Kiwi

• ✔ Plums

• ✔ Peaches

• ✔ Nectarines

• ✔ Cherries (pitted and halved)

• ✔ Oranges

• Papaya

• Grapes (sliced or smashed)

• Dates

• Figs

Whole Grains

• ✔ Quinoa

• ✔ Oats

• ✔ Rice

• ✔ Whole wheat toast

• ✔ Pasta

• ✔ Polenta

• Barley

• Farro

• Millet

• Whole grain cereal

Protein

• ✔ Chicken

• ✔ Turkey

• ✔ Ground beef / Steak

• ✔ Ground Pork

• ✔ Salmon

• ✔ Eggs (scrambled, hard boiled, soft boiled)

• ✔ Yogurt (whole milk, plain)

• ✔ Cottage cheese

• ✔ Ricotta

• ✔ Parmesan

• ✔ Tofu

• ✔ Lentils

• ✔ Chickpeas

• ✔ White beans

• ✔ Black beans

• ✔ Peanut butter (thinned)

• ✔ Almond butter (thinned)

• ✔ Hummus

• Tuna

Herbs + Seasonings

• ✔ Basil

• ✔ Cilantro

• ✔ Chives

• ✔ Dill

• ✔ Mint

• ✔ Cinnamon

• ✔ Oregano

• ✔ Cumin

• ✔ Thyme

• ✔ Paprika

Fats

• ✔ Olive oil

• ✔ Butter

• ✔ Ghee

• ✔ Avocado oil

• ✔ Greek Yogurt

• ✔ Chia seeds

• ✔ Flaxseeds

• ✔ Hemp seeds

• ✔ Tahini

• ✔ Full-fat cheese

Other / Texture-Builders

• ✔ Pita Chips

• ✔ Pancakes

• ✔ Smoothies

• ✔ Soup

• ✔ Stew

• ✔ Mashed potatoes

• ✔ Guacamole

• Waffles

• Muffins (haven’t done sugar yet - but soon!)

xo,
Gaby

Wait, what are esquites?

If you’ve never had esquites before, they’re basically Mexican street corn off the cob. Usually it’s sautéed corn mixed with mayo, lime juice, chili powder, cheese, and cilantro. It’s bright, salty, creamy, and a little spicy and just the kind of snack you want to eat outside on a hot day.

How I baby-ified it

Clearly we’re not feeding Finn mayo and cotija (too dry) just yet, so I swapped the traditional ingredients for things he would enjoy. I sauté the corn in butter, season it lightly with lime and chili-lime seasoning (just a tiny pinch), and blend it with ripe avocado for a super creamy, scoopable texture. It’s the best of all worlds… bright, smooth, a little herby from the chives, and just chunky enough to keep things interesting.

I usually serve it with some tiny cubes of soft cheese (mozzarella or mild cheddar work great) and a few pieces of chicken or steak that Finn can grab and gum himself. We’re still working with zero teeth over here. I’m convinced my body forgot to make them.

Why corn rules

Corn is such a great food for this age! It’s sweet, it’s seasonal, and it’s full of fiber, folate, and vitamin C. Plus, it introduces a new texture and flavor to your baby’s palate. When blended with avocado (which is rich in healthy fats), it becomes the kind of velvety mash that’s both nourishing and easy to eat. Total win.

Baby Esquites

You’ll need:

• Fresh corn (3 ears)

• 1-2 tbsps unsalted butter

• 1 lime

• Dalkin&Co Chile Lime seasoning (or a pinch of mild chili powder)

• Chives

• 1 ripe avocado
  Optional: small cubes of cheese, soft chicken or steak for serving

To make:

1. Cut the kernels off 3 ears of corn.

2. Sauté in 1 tablespoon butter over medium heat until warm and just barely golden.

3. Squeeze in the juice of 1 lime, add a small pinch of Chile Lime seasoning (optional), and a tiny pinch of salt if your baby is eating salt.

4. Stir in 1 tablespoon chopped chives.

5. Transfer the mixture to a blender or food processor and add 1 ripe avocado. Blend until creamy but still textured.

To serve:
Spoon into a bowl and serve with soft cheese cubes and finely chopped or shredded chicken or steak. Great warm or room temp.

Back next week with something peachy!
xx,
Gaby

Today we’re diving into something every parent I know has googled at 2am: Is my baby waking because they’re hungry? And if so, when do I feed them? And how do I make sure we all sleep through the night? And when will I ever sleep through the night again?

When Finn started waking up way too early (hi, 4:30 / 5am), we called in backup. Chloe of La Lune Consulting is a pediatric sleep consultant, and she helped us troubleshoot everything from middle-of-the-night feeds to early morning wake ups. Her calm, thoughtful advice was a total game-changer for our family, and I’m so excited to share her wisdom here.

We’re skipping a recipe this week (this post is packed enough!), but I’ll be back next week with something tasty for your little ones. Until then, I hope this brings a little more peace to your home and maybe a few extra hours of sleep. As an 8-hours of sleep kinda girl… I am eternally grateful to have these hot tips and tricks.

XO,
Gaby

Before you dive in:

Every little one is different! While Chloe is an incredible sleep guru, she’s not a doctor, and she’s not a lactation or feeding specialist. Always check with your pediatrician before making changes.

Q+A

Gaby: What’s the ideal daily feeding and nap schedule for babies 6–12 months? How does that evolve with age?

Chloe: Most of the families I work with end up finding a groove with something like this between 6-12 months:

Morning

• Wake up

• (2–2.5 hour wake window)

• Milk feed

• Breakfast

• Nap 1

Midday

• (3–3.5 hour wake window)

• Milk feed

• Lunch

• Optional milk feed

• Nap 2

Evening

• (3.5–4 hour wake window)

• Milk feed

• Optional snack

• Dinner

• Bedtime milk feed

• Bedtime

When your little one is ready to transition from 2 naps to 1 nap per day around 14-18 months, the day often looks like this:

• Wake up (4.5–6 hour wake window)

• Milk feed if still bottle or breastfeeding

• Breakfast

• Lunch or large snack

• Nap (4.5 - 6 hour wake window)

• Milk feed if still bottle or breastfeeding

• Lunch or large snack

• Potential Food Snack

• Dinner

• Bedtime milk feed

• Bedtime

Remember to give some space before and after sleep times between milk feedings! I generally recommend implementing a 15-20 minute routine after wake-up in the morning and from naps before offering a milk feed.

Solids (breakfast, lunch, dinner, and snacks) get added in as your little one progresses in their solids journey and inches towards 12 months! Most of the littles I work with are eating three meals per day and potentially a snack or two by 9-10 months, but every baby’s timeline is their own.

Gaby: How long before bedtime should the last meal or bottle be? Does timing affect sleep quality? What about for a nap?

Chloe: Yes! Timing of feeds can impact sleep quality. Both from a feed to sleep perspective and to ensure your little one is getting nice full feeds throughout the day, which can often translate to longer stretches overnight and between feeds during the day. Aka sleeping through the night and taking longer naps.

For most littles between 6-12 months, I recommend offering their bedtime milk feed at the start of the bedtime routine. Then, move on to bath/wash-up, pjs, book, etc. With the time that all takes, you usually have a good 30+ minute gap between the end of the bedtime milk feed and when you lay your little one down to sleep. That amount of time separates milk from sleep which helps your little one dissociate milk and falling back to sleep in the middle of the night. It also gives them time to digest a bit before laying down, which can help with reflux and gas!

Gaby: Are there certain foods (or types of solids) that support better sleep? And are there any that should be avoided near bedtime?

Chloe: I’m not a doctor and there’s no real research to support this so take it with a grain of salt (no pun intended), but I have found with some clients that fattier foods can help fill little bellies better before sleep. Depending on where you’re at in your solids journey, this can include foods like high quality, grass-fed butter (yes, straight up butter), avocado, full-fat yogurt, nut butters, and so on. Ideally foods high in sugar are avoided right before bedtime!

Gaby: If my baby is waking in the night, how can I tell if it’s out of genuine hunger vs habit? What’s your advice for night weaning?

Chloe: This can be a tough one for parents to figure out! Most little ones I work with who are feeding for hunger in the middle of the night are actively awake and sucking/swallowing through a full feed. Babies who are feeding for help back to sleep, will often suck/swallow a little and then quickly fall back to sleep. But of course, make sure to check with your pediatrician to figure out how long your little one can go between feeds overnight!

I’m not the sleep consultant to tell you to reject feeds in the middle of the night, or to only offer a feed after a certain amount of hours of sleep or time on the clock. Babies aren’t robots and there’s many factors that go into why your little one is waking overnight.

Two things I find help most babies wean feeds when they’re ready: delay and feed for hunger! Just by focusing on spending a little time guiding your baby back to sleep another way before offering a feed, and then feeding while awake helps nearly every little one I work with drop feeds naturally.

Gaby: How do you recommend building a consistent bedtime routine that incorporates food without creating a feed-to-sleep association?

Chloe: I generally recommend feeding your baby at the start of the bedtime routine before moving on to bath, pjs, books, etc. Here’s an example:

• Bedtime milk feed

• Bath/Wash-up

• Lotion/Diaper/PJs

• Snuggle & story time

• Turn off lights and turn on sound machine

• Song/bedtime phrase

• Hugs, kisses, and lay down in crib

Gaby: Any tips for managing early morning wakeups that might be tied to hunger?

Chloe: Early morning wake-ups, like nightwakings, can be caused by MANY factors. But specifically as they relate to hunger—make sure your baby’s belly is full before bedtime, they are getting nice full feeds throughout the day rather than snack feeding all day, and that you are separating food and sleep at bedtime. Depending on how many hours your baby can go between feeds, those three things are usually key to guiding them out of waking for the day too early because of hunger!

Gaby: For babies who are starting solids, does introducing more food during the day help them sleep longer at night?

Chloe: Not necessarily! More importantly for most littles you want to focus on ensuring their belly is full before sleep times. Which, when first starting solids, is likely going to come from milk. If the feeding specialists I follow on Instagram taught me anything when I was starting my own daughter’s solids journey it was that starting solids is as much about learning to chew, swallow, and maneuver food in the mouth than it was about actually filling a belly. Not to mention, most of the foods we offer first are one ingredient, not-so-filling foods anyways. As your little one becomes a master at eating, they usually naturally start taking in more food!

Disclaimers

Medical Disclaimer
The information/advice provided is not medical advice. Reliance on the advice is solely at your own risk. The advice is for informational purposes only and is intended for use with common sleep issues that are unrelated to medical conditions. The information provided is not intended nor is implied to be a substitute for professional medical advice. Always seek the advice of your physician with any questions you may have regarding a medical condition or the health and welfare of your baby, and before following the advice or using the techniques offered. It is always best to follow sleep recommendations according to the AAP first. In no event will Chloe Fries or La Lune Consulting, LLC be liable to you for any claims, losses, injury or damages as a result of reliance on the information provided.

Pediatrician Approval
You agree to consult with and get approval from your pediatrician before following the advice or using the techniques offered.

Lactation, Formula, & Feeding
Chloe Fries/La Lune Consulting is not an expert in lactation or feeding. The information/advice provided does not address lactation, formula, or feeding concerns. Always seek the advice of your pediatrician and/or a lactation/feeding specialist regarding your child's milk and food intake, and managing lactation supply during, before, and after following advice or suggestions provided.

Thank you again to Chloe of La Lune Consulting for sharing her wisdom. You can find her on Instagram @laluneconsulting for more.

XO,
Gaby

Not only do they introduce new flavors and textures, but they help develop those tiny motor skills like grasping, pinching, lifting, and guiding food to their mouth all help strengthen coordination and independence. Are you going to want to help them get the food into their mouth, yes. Should you, not really. Is it going to be so hard to watch the food fall onto the floor, absolutely yes. Does it make clean up a royal pain in the butt… also yes. But it gets better soon, I promise!!! (at least that’s what I keep telling myself.

So where to start? Soft foods are the way to go. Think avocado slices, ripe banana, roasted zucchini, or cooked carrot sticks. The goal is to offer something they can pick up easily but that squishes without much effort in their little hands and mouths. And if they somehow shove the entire thing into their mouth, its super soft and falls apart so it’s not insanely panic inducing.

One of our go-to options? Sweet potato fries. They’re soft, naturally sweet, and hold their shape without getting too crispy. Perfect for practicing that pincer grasp and chewing. Plus, they’re a great blank canvas for introducing herbs and spices.

Here are FIVE seasoning combos we love for flavor exploration (skip the salt if you’re keeping things extra low-sodium for baby - but truth be told, I love a little pinch. It makes everything more delish):

• Savory Italian: Dried basil, oregano, garlic powder

• Cheesy and Savory: Parmesan, garlic powder, paprika

• Garlicky Ranch: Dried dill, garlic powder, onion powder, parsley

• Herby + Bright: Lemon zest, chopped parsley, grated Parmesan

• Smoky BBQ Vibes: Smoked paprika, garlic powder, a touch of ground mustard

And now for the fry recipe we’ve made on repeat in our house:

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This week’s recipe started as taco night and quickly turned into something else entirely, and honestly, I might love it even more this way. It’s warm, cozy, and packed with vegetables, but still has that taco-ish flavor profile that keeps everyone (including toddlers) coming back for more. Picadillo here we come!

Picadillo is a traditional Latin American dish made with ground meat, vegetables, and spices, and it’s one of those quietly perfect meals that checks all the boxes. It’s hearty, full of flavor, and endlessly adaptable. This version is packed with protein from the beef and pork, fiber and natural sweetness from the carrots and sweet potatoes, and a simple tomato-based sauce that pulls it all together.

Why I Love It

This is one of those make-it-once, eat-it-all-week kind of meals. It’s cozy enough to serve as a stew in a bowl, spooned over rice or quinoa, or folded into a soft tortilla if your toddler’s working on self-feeding. For younger babies, you can blitz it into a smoother texture or mash it with a fork and serve with a spoon. And for us? We top it with cheddar, avocado, salsa, whatever we’re craving. It’s also a great freezer stash meal.

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We make these in BULK!!!

Serving Ideas

Pair these meatballs with smashed sweet potatoes, roasted zucchini, or serve them over soft polenta or small pasta shapes like pastina. They're also great on their own with some avocado slices or cooked grains.

Pro Tip

You can freeze half the batch before baking, just skip the sauce step, freeze on a parchment-lined sheet tray, then transfer to a ziptop bag. When ready to use, bake from frozen with sauce added, adding 10–15 minutes to the baking time.

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Now listen, I’m absolutely positively NOT here to hop on the macro-counting, protein-obsessed bandwagon that’s sweeping adult wellness culture right now. I hate it. It’s exhausting. I could go on for hours. (like hello have we forgotten about fiber?? and let me remind us that carbs are NEEDED for our brains to function) But when it comes to babies and toddlers, getting protein into their meals a few times a day is important, especially as they become more mobile, their brains grow at alarming rates, and their energy needs spike.

Many early foods focus on fruits and veggies, which are fantastic. But relying only on purées of sweet potato, zucchini, and banana can leave a nutritional gap. That’s where introducing protein (along with fats and fiber) really starts to matter. Protein helps build growing tissues, supports immune function, and keeps those cute little bellies fuller, longer, which is helpful if you're hoping for longer naps, just saying. (also why isn’t my belly “cute” LIFE GOALS lol)

Side note we sleep trained Finn at 5 months but just brought in a sleep consultant (Chloe!!) for a little help! I love my son more than life itself but him waking up at 5 in the morning ready to rage is too early, even for me as an early riser. We’ve officially dropped from 3 naps to 2 and keep your fingers crossed for us!

Today's Recipe:

Ground Turkey, Zucchini & Cauliflower Taco “Bowl”
Think of this as taco night for the baby, minus the shell. It’s a veggie-forward mix with finely crumbled ground turkey (chicken works too), melted cheese, and taco-inspired spices all mashed together with avocado to make it soft, easier to eat, and wildly flavorful.

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