Baby Food Project’s Cooking Class

Last March 11, Baby Food Project opened their bahay kubo to host a Baby Food Cooking Class. Families who are interested to learn the basics of preparing healthy food for their little ones were invited. Of course, our family was in attendance.

This was a whole day session of learning, fun, and obviously, tasty food! We started off with open discussions on how, when, what, and where to start introducing solid food to babies. It felt like a mommy/parent meet-up where we shared our own experiences and expectations when feeding our babies. Laila shared her inputs about monthly progression of baby’s food intake and meal planning while Gio shared tips on sticking to healthy eating while on travel.

Char of Good Food Community talked about sourcing of fruits and vegetables. It was an eye opener for me because for the past 10 months that I’ve been cooking food for Padi, I thought that it’s enough to just give her healthy choices. But upon listening to Char, I realized the dangers of getting fruits and vegetables without knowing where they came from. Thus, we should know our farmers. That is actually one of the reasons why I appreciate Tamang KAIN (Kid and Infant Nutrition). We choose fruits and vegetables that are locally grown and indigenous. I think I am being bound by my mommy duty to learn more about food and nutrition. I’d be happy to talk more about those on next blogposts.



If you’ve been following Baby Food Project on IG, I think you’ll agree with me that the way Laila prepares food for Nayon is the epitome of what Tamang KAIN is all about. That is, our baby’s first food should be indigenous food that is natural, fresh, and safe. Their family also advocates food that nourishes and heals. It’s definitely a good way to start with baby food, right? She sometimes posts root crops you haven’t seen yet. Have you ever heard of yacon in your life? No, not yet? Me too! But just that weekend, Padi was munching on it, skin included. Yacon is also called apple of the earth, which is indigenous to the Cordilleras. It’s sweet and yummy!


The cooking class covered different recipes of natural juices and smoothies, main entrée, snacks, soup, dips, and First Birthday Cake. I know of a lot of moms who want to bake a guilt-free cake for their little ones, and I promise to make one for Padi on her 2nd birthday. The recipe we followed during the class was easy, nutritious, and surprisingly yummy. All babies (and parents) loved it!



It was an interactive, hands on class where we all became chefs. We took turns putting vegetable patties on the skillet. We participated in chopping, grating, and measuring ingredients, hoping we did things right and not ruin the recipes!  I’m glad that this was an informal class where we met other new moms and their families.


So this is how it feels like to be Nayon for a day. Here’s Laila making a banana-raspberry smoothie. Such a healthy and yummy treat!


And here is Olivia ready to smash and eat a naturally sweetened cake all for herself!


Her cake doesn’t have sweeteners. I think the carrots in the cake made it sweet enough for her. Remember, no sugar or honey under 12 months.

Here we are, a grateful and happy bunch of learners going home not only with tummies fed and confidence gained. We also got to take home a bayong full of fruits and veggies from Good Food Community and Elements of Tomorrow which made me so excited to cook for Padi for the whole week.


If you want to join the next classes, follow @babyfoodproject for schedules and announcements. I would definitely recommend this class to any parent (whatever stage your baby is at), who would want to gain confidence, knowledge, and skills to make feeding your baby, simple, nutritious, and delicious.

Have you ever attended a unique cooking class? I’d like to hear from you.


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