One common guideline when starting solid foods is to start with one for a few days and then introduce another food a few days later. With this strategy, in the case of an allergic reaction, parents can pinpoint the source directly. I deviated from this recommendation to provide nutrient density at the same time as acceptability of the food. I really wanted to start with egg yolks as a first food because of the healthy fats, cholesterol, and choline that it provided. However, in my research, The Weston A. Price Foundation noted that some children struggle with the egg yolk by itself. Plus, the yolk is very runny and harder to keep on a spoon than other solids. So, I decided to combine it with a widely accepted first food, avocado, that contains healthy monounsaturated fats, along with vitamins like Vitamin E, minerals like magnesium and potassium, and fiber. I felt that even by introducing two foods at first instead of one, it would be easy to determine which one caused a reaction in the case that it happened.
- 1/2 an avocado
- 1 pasture-raised egg yolk
- Suggested additions: pinch of Himalayan sea salt, kelp flakes, infant probiotic, and cod liver oil (note: if you add some coconut oil as well it masks the taste of the cod liver oil)
1. Boil 1-2 cups of water.
2. Crack the egg, and separate the egg white from yolk. Store the egg white in the refrigerator for later.
3. Gently drop the egg yolk into the water. You can get your hand close to the water with the egg yolk, or you can place the yolk on a spoon and drop the spoon with the egg yolk on it into the water.
4. Boil the yolk for about 1 minute. It should still be runny but cooked.
5. Mash up the avocado in a bowl.
6. Use a slotted spoon to remove the yolk from the water.
7. Place the yolk in the bowl along with the avocado. Mix the ingredients together with a fork, and add any of the suggested additions that you would like.
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