The dish: Porridge
The details: “For a very long time, feeding my son breakfast was a challenge,” says Shino. The breakthrough: She discovered he wanted salty, savory dishes in the morning. “He preferred to have fish and rice, or even some pasta, rather than French toast or pancakes.” She now makes porridge -- a rice soup -- with bits of fish, chicken or veggies instead. (Get her miso porridge recipe here.) An Asian tradition, it may seem strange because it’s not a part of our culture, but it is easy. You can make the brown rice porridge the night before and add leftovers, like small pieces of chicken or meat, in the morning and reheat.
Photo by Smart Bites for Baby / The Bump