My Baby’s First Week of Baby-Led Weaning Meals

Starting solids is such a big milestone, and this week marked the beginning of my baby’s baby-led weaning journey. In this post, I’m sharing exactly what I served for her first week of meals – how I prepared each food, why I chose them, and what I’m focusing on during these early stages.

Our First Week of Meals

Because I know the first month or two is purely an exploration phase, I kept our menu simple. No top nine allergens, just soft, common starter foods that are easy for babies to handle and safe for tiny gums. At this stage, I’m not focused on how much she’s actually eating. It’s all about letting her feel, taste, and experiment at her own pace.

And, just like with my firstborn, I’m giving her a utensil at every meal. With my toddler, this early practice paid off. She was confidently feeding herself with a spoon or fork by 14 months. I’m excited to see that same independence develop again.

Here are links to the items I used in the first week of baby-led weaning:

1. Convertible 3-In 1 High Chair – a sturdy, adjustable high chair that grows with your baby, converting from a traditional seat to a toddler chair for long-term use!
2. Catchy – food catcher that attaches to your high chair, keeping the floor (and your sanity) clean during mealtimes
3. Sleeved Roll-Up Bib – waterproof and full-coverage, this bib keeps clothes mess-free and rolls up neatly for easy storage or travel
4. Stainless Steel Plates with Suction – durable, easy-to-clean plates with strong suction to keep them in place
5. Silicone Non-Toxic Plates with Suction – soft, BPA-free silicone plates that are safe for little ones and stick firmly to the table or high chair tray
6. Num Num Baby Spoons – pre-spoons designed for early self-feeders, helping babies learn to scoop and self-feed without frustration
7. Silicone Self-Feeding Spoons and Forks – gentle, easy-grip utensils made from soft silicone to encourage safe and confident self-feeding.

Day 1 – Mashed Sweet Potatoes & Banana

• How I Made It: I peeled and boiled sweet potatoes until soft, then mashed them with a little breastmilk for a familiar taste and smoother texture. For the banana, I cut off the piece with the handle.
• How I Prepared It Safely: I removed about one inch of peel from the top of each banana piece, leaving the rest on to act as a natural “handle” for her grip. I offered a spoon so she could practice grabbing it or just use her hands.

Day 2 – Oatmeal & Stewed Apple Wedge

• How I Made It: I cooked old-fashioned oats in water until soft, then stirred in a splash of breastmilk for familiarity. For the apple, I peeled it, cut it into wedges the size of my pinky, and steamed them until a fork slid through easily.
• How I Prepared It Safely: I used the “finger test” to ensure the apple was soft enough. When pressed gently between two fingers, it squished without resistance. The apple wedge was large enough for her to hold in her palm without being a choking hazard.

Day 3 – Oatmeal & Avocado Wedge

• How I Made It: Oatmeal was prepared the same as Day 2. For the avocado, I sliced it into pinky-width strips.
• How I Prepared It Safely: I left a small bit of the peel at the base of the avocado strip to create a handle, making it easier for her to grasp without the slippery texture causing frustration. This also helps keep more of the avocado intact while she explores it.

Day 4 – Steamed Sweet Potato Wedge & Banana

• How I Made It: I peeled sweet potatoes, cut them into thick wedges, and steamed until soft enough to pass the fork and finger tests. The banana was prepared the same way as on Day 1.
• How I Prepared It Safely: Both the sweet potato and banana pieces were large enough for her to grip in her fist with some sticking out for biting. The soft texture reduced choking risk while still allowing her to practice biting and chewing motions.

Day 5 – Congee & Steamed Carrots

• How I Made It: Congee is a Chinese rice porridge made by simmering rice in water until it breaks down into a smooth, soupy consistency. I didn’t add any salt or seasoning. I added 1 cup of uncooked white short grain rice and 7 cups of water to cook on high pressure in the Instantpot for 25 minutes. For the carrots, I used baby carrots cut in half lengthwise to steam.
• How I Prepared It Safely: Carrots were steamed until soft enough to mash easily between two fingers. The congee was served in a her plate so she could use her hands or practice scooping with a spoon.

Looking Back on Week One

The first week of baby-led weaning is less about eating and more about introducing new textures, new smells, new ways to use her hands and mouth. She’s not consuming much, but she’s learning so much through play and exploration, which is the purpose of baby-led weaning!

I know from experience that this stage goes by quickly, and soon she’ll be eating more than she’s dropping. I’m enjoying watching my baby explore food!