My review of the latest cookbook, Natural Baby Food, by Dr. Sonali Ruder (aka The Foodie Physician), plus a delicious and nutritious snack recipe for Zucchini Tots your own tot (and the rest of the family) will love!
Disclosure: I received a free copy of the Natural Baby Food cookbook to review. I was not compensated for my time. As usual, all opinions are my own.
Back in May I received an e-mail inviting me to join a blog tour for Dr. Sonali Ruder’s (aka The Foodie Physician) new cookbook, Natural Baby Food – with over 150 wholesome, nutritious recipes for your baby and toddler. Well, you could imagine my excitement when hearing about this new book because my baby boy would be turning 6 months old in June and ready to start some solids! Not to mention I have a typical sometimes-picky-eater toddler at home, too.
As soon as I received the book I dived in and started reading. The book is broken down into two main parts – Part 1: Healthy Nutrition and Homemade Baby Food, and Part 2: The Recipes. Part 1 gives you all the why, when, what and how of homemade baby food and transitioning your baby from a diet of only breast milk or formula to adding solids. It takes out all the guesswork of feeding your baby, which is perfect for busy moms. The recipes in part 2 are separated into age appropriate sections, from 6 months old to the toddler years to dishes the whole family can enjoy!
When it got closer to my baby turning 6 months old I got busy in the kitchen whipping up some homemade natural baby food. I chose to give my little man sweet potatoes for his first solids – and he loved it! He couldn’t get enough of them!
Over the past month and a half I have made and given him many of the recipes out of the first chapter of the recipe section. I love making homemade baby food for my son. I know exactly what is in his food and can take pride in knowing he is eating and enjoying something nutritious I made for him. Now, don’t get me wrong, I still have used some store-bought baby foods, mainly the cereals and when also we are traveling, but if we are home I try to give him something I’ve made. Soon I’ll start to move into more fun flavors and combinations from the book, such as Pumpkin Banana Delight and Turkey and Taters.
One thing I love about this book is that it is useful for more than just a few months when your baby is an infant. You can use it as he or she grows into toddler-hood and beyond. Seriously, even if you don’t have a baby or toddler you will still find some tasty recipes in this book you will enjoy. They are all simple to make and full of flavor!
Today I’m sharing one of my toddler’s favorites that we’ve tried so far from Natural Baby Food: Zucchini Tots. Now is the perfect time of year to make these, with zucchini in season and bursting from your gardens.
These tiny veggie-filled tots are simple to make and fun to eat. I was a little worried at first that my toddler wouldn’t eat them, but my worries were washed away once he saw them. He got his little fingers on one and the rest is history! The words from his mouth after eating one: “Yum, mom! Mmmmm. These are good!” The thought in my mind: “Mission accomplished.”
If you are a new mom or know someone who is expecting or just had a baby, or even someone with a toddler, I highly recommend getting this book for you or to give it as a gift. I love it and can’t wait to make more recipes for my baby, toddler and the whole family. Natural Baby Food is a great book for anyone wanting to give their baby the best nutrition possible when starting on solids and beyond.
Now pardon me, as I snack on some more of my zucchini tots…
- 1 heaping cup grated zucchini
- ¼ cup finely chopped shallot or yellow onion
- ¼ cup shredded mozzarella cheese
- 1 tablespoon grated Parmesan cheese
- ¼ cup whole wheat panko or other unseasoned dried breadcrumbs
- 1 large egg
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- Olive oil
- Marinara sauce for serving
- Preheat oven to 400 degrees F.
- Place the grated zucchini in a cheesecloth or a kitchen towel (I used a paper towel) and wring all of the excess water out (there will be a lot).
- Place the zucchini in a bowl along with all of the other ingredients (except the olive oil). Mix until combined.
- Line a baking sheet with parchment paper. Take a tablespoon of the mixture and form it into an oval shape. Repeat with the remaining mixture. Arrange the tots on a single layer on the baking sheet and spray or brush the tops lightly with olive oil.
- Bake until puffed up and cooked through, about 20 minutes. Flip halfway through cooking. Serve with tomato sauce for dipping.