Gather.Ed x Boob to Food  – Protein

For bubs 6 months of age, half a cooked egg probably equates to the palm of their hand, or a tablespoon or two of protein-rich hummus. Don’t fear going ‘over’ this amount – protein is an incredibly nutritious macronutrient and it’s great to look to our child’s natural fullness cues for how much they eat. Portion sizes will vary from child to child, although a rough guide might look like the below for children 1 years old+, tapering up as they grow, with the lower amounts around the minimum amount per day of eating solids, or averaged out across the week for bubs just starting solids.

• 1 – 2 small pieces of fish (we love fish cakes and patties for breakfast!)
• 1/2 – 1 egg cooked the way you love it
• 1 – 2 tbs hummus (add butter beans to your mix or full-fat natural yoghurt for additional protein if your little one tolerates dairy)
• 1/4 – 1/2 cup baked beans
• 1 – 2 small strips of chicken
• 1/4 – 1/2 good-quality sausage (skin removed for younger babies)
• 2 tbs – 1/3 cup pulled meat or soft meat like that cooked in a stew or a brisket
• 1/2 – 1tbs nut butter on toast or vegetable stick (we love genuine sourdoughs or soaked and sprouted loaves if your child is tolerating gluten)
• 1 – 2 strips thinly sliced tempeh

Easy protein additions we love:

• LSA (allergen) sprinkled on breakfast and in smoothies
• If tolerated, soaking oats in milk kefir, yoghurt or the whey leftover from making labneh (our ‘Make Labneh’ highlight is here).
• Hemp seeds and chia seeds
• Adding bone broth to dishes instead of plain water (this pumps up the flavour too!)
• Collagen powder (marine or bovine) – these are up to 97% protein for bovine collagen
• Making foods into gummies/gummy fingers as Luka shares for leftover porridge. Gelatin contains approx. 87g protein per 100g.
• Tahini or 100% nut butters drizzled on food (allergens)
• A good-quality bought or homemade mayonnaise as a dipping sauce (allergen – egg)
• Pre-cooked quinoa added to porridge and savoury patties (this lasts really well in the fridge – approx. 4-7 days)
• Full fat Greek yoghurt used as a ‘sour cream’ for Mexican style meals, jacket potatoes, dipping and salad drizzles (if dairy tolerated)

Thanks so much for sharing this space with us!

Hayley and Alice xo