Building variety
Legumes in the purée and a yogurt at snack time. Texture moves from smooth to mashed.
What changes
We introduce legumes into the vegetable purée, and a plain yogurt at snack time.
A typical day
Lunch (12 pm)
1 bottle, then 1 jar of purée: vegetables + infant cereal OR potato + 1 tsp protein (meat, fish, egg or blended legumes) + ¼ tsp oil or butter.
Snack (4 pm)
1 bottle, and/or a plain yogurt with no added sugar + 1 jar of cooked fruit.
What's new
- New texture: move from smooth to mashed — blend less, leave a few soft lumps that melt on the tongue.
- Legumes: red lentils and chickpeas, well cooked then blended.
- Dairy: plain yogurt, fromage blanc or petit-suisse at snack time.