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Baby Food

New Parent Feeding Guide Stage Three

Catherine McCord, model, actress and mom of two, shares her favorite recipes for babies one year and up.
Catherine McCord / The Bump
1 of 6
Sweet Potato “Fries”

1 Large Sweet Potato
1 Tbsp Olive Oil

1. Preheat oven to 425 degrees.
2. Cut sweet potato into 2 Inch batons which resemble french fries. You can also cut them in long wedges so they resemble steak fries.
3. Place them on a cookie sheet and drizzle with olive oil. Toss until the sweet potatoes are coated with oil.
4. Place cookie sheet in the middle of the oven and bake for 15 minutes (Keep an eye on these little suckers. They go from golden to burnt quick!).
5. With a spatula, flip the potatoes, and continue to bake another 15 minutes or until they have a golden color.
6. Cool and serve.

Catherine McCord / The Bump
2 of 6
Cilantr “O”s

(4-6 Baby Servings)

1 Cup of O Shaped Pasta
1 Cup Cilantro, leaves and stems
2 Tablespoons Olive Oil, or more if needed
2 Tbsp Whole Milk Cottage Cheese

1. Cook pasta until tender in boiling water according to package directions.
2. Drain pasta and let cool.
3. Place cilantro and olive oil in a food processor and puree until smooth.
4. Place all the ingredients in a bowl to combine.
5. Serve.

Catherine McCord / The Bump
3 of 6
Crock Pot Vegetarian Chili

Serves 16

2 Cans Organic Chopped Tomatoes
2 32 oz Boxes Vegetable Broth
6 Cups Raw Mixed Beans (Lentils, Yellow Split Peas, White Beans) (If using large beans, soak the night before)
2 Tbsp Olive Oil
1 Onion, minced
5 Cloves Garlic, minced
6 Celery Stalks, chopped
6 Carrots, chopped
1 Bell Pepper, chopped
2 Tbsp Chili Powder
1 1/2 Tbsp Cumin
2 Tsp Salt
1 Tsp Sweet Paprika
1 Large Bunch Dinosaur Kale, chopped

1. Place the first 3 ingredients in the Slow Cooker (Crock Pot).
2. Heat olive oil over medium flame and sauté onions for 5 minutes. Lower heat if they start to brown. Add garlic and continue to sauté another 2 minutes. Pour the onion mixture into the crock-pot with the remaining ingredients and stir to combine.
3. Cook on High for 12 hours.
4. Serve.

Catherine McCord / The Bump
4 of 6
Baby Bolognese

Makes 20 Baby Servings (2 Cups extra for adults)
*You can 1/2 the recipe if just making it for baby

2 Tbsp Onion, diced (about 1/4 onion)
2 Garlic Cloves, chopped fine
1 Tbsp Olive Oil
1 Cup Ground Meat (I used Bison)
1/4 Tsp Dried Basil
1/4 Tsp Dried Oregano
1 16 Ounce Can Chopped Tomatoes
6 Baby Carrots, cut into thin coins
1 Cup Mini Vegetable Pasta, numbers and shapes

1. In a wide skillet, heat oil over medium flame.
2. Sauté diced onions for 3 minutes.
3. Add garlic, meat and herbs. With a spoon breakup meat into smaller pieces.
4. Sauté for 6 minutes or until the meat is cooked through.
5. Add the tomatoes and carrots.
6. Bring to a boil, reduce to a simmer and cover for 10 minutes.
7. Remove the lid and continue to simmer until desired thickness of sauce.
8. Puree for baby.
9. In a large pot bring 4 cups of water to a boil.
10. Add pasta, return to a boil and cook for 9-11 minutes.
11. Mix the pasta and pureed sauce.
12. Cool and serve.

Catherine McCord / The Bump
5 of 6
THE Teething Cookie

(makes 12 cookies)

1 Egg Yolk, beaten
2 Tbsp Vegetable Oil
2 Tbsp Blackstrap Molasses
1 Tsp Vanilla
1 Tbsp Rice/Soy Milk
3/4 Whole Wheat Flour plus 1 Tbsp for rolling
1 Tbsp Soy Flour
1 Tbsp Wheat Germ

1. Preheat oven to 350 degrees.
2. Place all wet ingredients in a food processor or bowl and combine.
3. Combine the dry ingredients in a separate bowl and then add to wet ingredients. Blend until mixture forms a ball of dough.
4. Sprinkle whole-wheat flour on a clean surface and roll into a square.
5. With a knife cut into 1 1/2 inch logs.
6. Place the logs on a parchment or silpat lined cookie sheet.
7. Bake for 10 minutes.
8. Cool on the sheet or transfer to a wire rack.
9. Serve.

Catherine McCord / The Bump
6 of 6
Chicken Meatballs

(makes 30 1/2 inch meatballs)

1/2 pounds Ground Chicken
1 Egg Yolk, beaten
1/3 Cup Baby Oatmeal Cereal*
1 oz Chedder, Colby or Parmesan Cheese
1/4 tsp Dried Basil and Oregano
2 Tbsp Olive Oil

1. In a bowl mix all ingredients until combined.
2. Refrigerate for 1 hour or more.
3. Roll small meatballs and place on a parchment lined plate.
4. In a sauté pan, heat 1 tbsp oil over medium heat.
5. Pan sear meatballs until just golden, about 5 minutes, turning once or twice.
6. Cool on a paper towel lined plate and serve.

*You can also use plain breadcrumbs instead of baby oatmeal cereal.

Find more kid-friendly, quick and nutritious recipes from Catherine McCord at