Transition to Table Foods: Soft Solids
The following foods are good "soft solids" to offer when making the transition to table foods.
Fruit
- Banana--mashed or sliced then cut
into quarters - Pears—very ripe or canned
- Peaches – very ripe or canned
- Apricots – canned—removed skin
- Plums—skinless
- Nectarines—skinless
- Strawberries
- Cooked diced apples
- Fresh apple slice without skin
- Mango
- Avocado
- Peeled apples
Vegetables
- Green beans—canned
- Beets—cut
- Squash—with butter and brown sugar
- Baked potato—with butter
- Mashed potatoes—with butter, sour cream, cheese
- Creamed spinach
- Sweet potatoes—add butter
- Cooked carrots
- Peas—pierce outer shell
- Cauliflower – extra soft
- Pureed soups
- Strained soup pieces
Protein
- Chicken–tender pieces from soup
- Beef – tender pieces from soup
- Meatballs, meatloaf – very moist
- Tuna
- White fish fillets
- Salmon
- Black beans–boiled and smashed
- Hummus
- Tofu –silkin
- Scrambled eggs (with cheese)
Breads and pasta
- Noodles – mashed with sauce or butter
- Macaroni and cheese
- Crackers – Club, Ritz, graham
- Hot cereals, grits, polenta
- Muffins–moist
- Pancakes with butter and syrup
- French toast inside with butter and syrup
- Toast cut into slices or small pieces
- Fruit or veggie breads (banana bread)
Dairy or alternative
- Cottage cheese
- American cheese
- Daiya cheese
- Cheese spreads
- Crumbled goat cheese
- Ricotta cheese
- String cheese
- Yogurt – custard thick
At this time, do NOT offer:
- Tough meat (steak, pork chop)
- Nuts (almonds, peanuts)
- Chewy food (raisin, jerky, fresh peeled oranges, fruit snacks)
- Raw foods that are difficult to break down (raw vegetables, apple slices with peel)
- Popcorn
- Grapes