we help babies and kids love good food

Nutrition & Feeding

You may have heard the saying, “Food before one is just for fun.” And to a large extent, that’s true. Here’s a list of the top 12...

Remember paint-by-numbers? Well we’re talking feeding-by-colour! When it comes to fruits and vegetables, often the colour of the food is a great indicator of what nutrients it’s full of. It’s almost like nature cleverly colour codes...

When Baby Gourmet Co-founder Jen Carlson was growing up her favorite children’s books growing up were from Mercer Mayer’s Little Critter series and Professor Wormbog, which looking back, were books that were both fun and had great underl

As a former Elementary school teacher, Baby Gourmet Co-Founder Jill Vos was an avid collector of children’s books, so her kids were exposed to books at a very young age.

Baby Gourmet President, and CEO, Michael Watt, shares a few books that top the list of family faves for his daughters Addison and Charlotte.

Introducing solids to your baby can be both exciting and challenging – at times it’s emotionally exhausting, others, extremely satisfying. I promise you this will be a rewarding time in your parenting journey.

With the switch to solids, this world begins to open to your baby. It’s an adventure of taste and texture, from the first basic cereals to the more complex puree blends.

When planning your holiday menu, here are a few things to consider when it comes to including the VIP (your baby!)

What food is your baby ready for?

select your baby's age in months to learn more

4 months old Begin with an iron-fortified cereal (rice, oat). Start with one tsp. of prepared cereal, ensuring the texture is runny. Gradually reduce the amount of liquid. A baby will start with 2 to 3 tsp. once a day and progress from there.
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5 months old Begin with an iron-fortified cereal (rice, oat) or puréed single ingredients like apples, bananas, pears, butternut squash and sweet potatoes. Try each new food on its own for a couple days to watch for allergies or intolerances. learn more
6 months old Start serving puréed fruits, vegetables and iron-rich proteins with cereal like oatmeal or brown rice. You could try apples, bananas, pears, pumpkin, sweet potatoes, butternut squash, carrots, strained chicken or turkey. learn more
7 months old Now that baby has had a variety of fruits, veggies and protein, experiment with flavours. Mild herbs and spices such as cinnamon, ginger, vanilla and basil help babies develop their palates, making the transition to table food easier. learn more
8 months old After enjoying cereal and puréed fruit, veggies and meat, baby may be ready for new textures. Introduce mashed versions of fruits and veggies and finger foods like ripe banana, peas, pasta and cheese. You can also add yogurt into the diet.
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9 months old After enjoying cereal and puréed fruit, veggies and meat, baby may be ready for new textures. Introduce mashed versions of fruits and veggies and finger foods like ripe banana, peas, pasta and cheese.
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10 months old Your baby is now ready to eat all cereals, fruits including berries and citrus, and vegetables including corn, spinach and tomatoes. You can also add whole eggs and all types of fish to their diet. learn more
11 months old Your baby is now ready to eat all cereals, fruits including berries and citrus, and vegetables including corn, spinach and tomatoes. You can also add whole eggs and all types of fish to their diet. learn more
12 months old Your baby is adapting to a greater range of foods and becoming more curious. Continue to offer variety with puréed, mashed, diced and bite-sized pieces. Veggies should still be gently cooked and meat tender and bite-sized. learn more

growing up gourmet

Meet our pediatric dietitian, Jennifer House
Jennifer House works with women, babies and children with issues like starting solids, picky eating, allergies and constipation, pregnancy, nutrition, postpartum, weight loss and family meal planning.

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It tastes delicious roasted, which brings out the natural sugars and rich flavour, and can be served with a little olive oil and garlic on its own or diced in soups or a salad topping.