Healthy And Interesting Food Ideas For 15-Month-Olds

Image: Midjourney/ MomJunction Design Team

Once your tiny tot hits 15 months, they can distinguish different tastes and may change their food habits. At this age, they would want to have more than just pureed and mashed foods. Hence, you could consider trying some healthy food ideas for 15-month-olds. These food options need to be healthy as well as appeal to your infant’s changing tastes.

Since your baby needs to have at least three meals a day with healthy snacks in between, you may want to try out various recipes. Hence, we have compiled a list of the best food ideas for a 15-month-old baby.

Nutrient Requirements For A 15-Month-Old

Experts suggest toddlers need approximately 1,000 to 1,400 calories daily to support their growth and development. However, their individual calorie requirements may vary based on their age, height, weight, and activity levels. Additionally, they need protein, fiber, vitamins, minerals, healthy fats, and complex carbohydrates, which play a crucial role in various physiological processes. Protein is important for building muscles, while calcium helps keep bones strong. Iron supports brain development, and healthy fats are essential for overall health.

Here are the important nutrients your 15-month-old needs and their recommended daily intake levels (1) (2).

Source: Dietary Guidelines For Americans 2020-2025

Foods You Can Feed A Toddler

According to the American Academy of Pediatrics (AAP), nearly half of the calories should come from fat during the initial two years after birth (3)

.

Additionally, toddlers between 12 and 36 months should consume nearly 13 grams of protein daily. Therefore, plan a well-balanced meal wherein you add one source of protein to one source of carbs with adequate amounts of healthy fats.

The meal plan for a 15-month-old can be a mix of cereals, bread, rice, wheat, pasta, fruits, vegetables, meat, fish, poultry, dry fruits, dry beans, oil, milk, and dairy products. Below, we list the essential foods that you may feed your baby.

1. Cow’s milk (whole or full cream milk)

Several mothers ask us, “How much milk for a 15-month-old?” You may give 360-480 ml cow milk (4) every day to meet the daily requirements of calcium and vitamin D.

• As your baby is a toddler now, offer them cow milk in a cup instead of bottle-feeding.
• Divide 480 ml of milk into three servings, and these can be given in any form, such as milkshakes, puddings, yogurt, paneer, custard, etc., to offer a variety rather than plain milk. But always remember to give one form only once a day.
• You may continue or stop breastfeeding now. You no longer have to prepare formula milk for your baby as a solid food diet can cater to all the requirements.

Quick fact

Full-fat milk is recommended for toddlers until two years of age, as the fat in milk is essential for optimal brain development. Children with a family history or those at a risk of obesity may be advised against consuming full-fat milk (9)(10).

2. Fresh fruits and vegetables

Encourage your toddler to develop a taste for as many unprocessed, fresh foods as possible. This includes a variety of fresh fruits and vegetables that will not only add color to the plate but also make your baby’s meal nutritious. The daily dose of such a meal will help your toddler get a good supply of the basic nutrients necessary for growth and development. In fact, according to data from the Centers for Disease Control and Prevention, 90 % of children aged two to five in the United States consume some amount of fruit on any given day. This emphasizes the importance of introducing fruits and other fresh foods into your toddler’s diet, as they are already a component of many children’s meal plans in the United States.

Olesya Wilson, a US-based certified nutritionist, says, “Fresh fruits and vegetables are the best for nutrition and fiber that promotes a healthy gut biome. These items can be picked up by your child and will help their physical and mental development.”

3. Cereals

Cereals are good sources of carbohydrates, which is the main source of energy to the body. A toddler needs the energy to fuel the developmental changes happening in their body. Hence, include several varieties of cereals and whole grains, such as rice, wheat, and millets, in their daily diet, given during different times of the day. Fortified cereals with no added sugar or salt or artificial coloring can also be added to the diet.

4. Protein and fat diet

Protein-rich foods are a must in the toddler’s diet. If you prefer animal protein, add meat, chicken, and egg for a balanced intake of fat and protein. You can also try fish like salmon, canned light tuna, catfish, and pollock. But as you do so, remember to cook them well.
If you prefer vegetarian protein sources, cheese is a good source. You may prepare finger foods for toddlers using cheese and include them in almost any meal. Similarly, add a variety of pulses to the diet. You can also add nuts and seeds in the meal but mash or powder them to avoid choking.

Note: Introduce one new food at a time with brief waiting periods. Look for signs and symptoms of any allergy which might come up with the addition of new foods in the diet.

Diet Chart For 15-Month-Old Babies

Source: Healthychildren.org

Simple Homemade Recipes For 15-Month-Old

Most 15-month-olds can consume a variety of foods from across food groups. Some may start to show preferences or aversions to certain foods, so it is important to offer a range of healthy options at home. Serving homemade meals is also a great way to ensure they eat well-balanced meals containing nutrient-dense foods rich in healthy fats and complex carbs. Furthermore, it helps control their salt, refined sugar, and saturated fat intake, promoting healthy eating habits.

Here are a few simple homemade food ideas for your 15-month-old baby.

Breakfast recipes

1. Whole-wheat yogurt pancakes

Image: IStock

Prep time: 25 minutes
Servings: 6 (adult)

You will need

• 3tbsp unsalted butter
• 1tbsp vegetable oil
• ¾ cup all-purpose flour
• ¾ cup wheat flour
• 3tbsp dates pulp
• 1½tsp baking powder
• ½tsp baking soda
• ½tsp salt
• 1 egg
• 1½ cup low-fat yogurt
• 1 egg white
• ¾ cup maple syrup
• Cooking spray

How to

1. Mix flours, dates pulp, baking powder, baking soda, and salt in a bowl. Whisk them together.
2. While whisking, combine yogurt, oil, egg, and egg whites in a bowl. Add the mixture to the flour mixture. Stir well.
3. Heat a nonstick griddle coated with cooking spray, over medium heat.
4. Spoon around one-fourth cup onto the griddle, per pancake.
5. Turn over the pancakes when the tops are covered with bubbles and the edges are cooked.
6. Serve with syrup and butter.

Tina Jui, a mom and a breakfast enthusiast, says she loves making pancakes for her toddler, and he loves having them for breakfast. She add, “We have recently entered a pancake streak. Even though I have been feeding him these pancakes since he was a baby (this is a great recipe for baby-led weaning), our toddler only recently decided that he absolutely loves pancakes and needs them all the time. Making pancakes has become a fun morning activity that we do several times a week. (i).”

Quick tip

Replace the all-purpose flour with oats flour or almond flour to increase the nutritional value of pancakes for your toddlers.

2. Winter squash puree

Image: IStock

Prep time: 25 minutes
Servings: 1 to 1-1/2 cups

You will need

• 1tsp extra-virgin olive oil
• 1tbsp pre-cut fresh or frozen winter squash or pumpkin cubes
• Water or milk as needed

How to

1. Preheat the oven to 400ºF. Line a rimmed baking sheet with foil.
2. Mix olive oil and squash in a bowl. Toss them.
3. Spread the squash on the baking sheet.
4. Roast the squash for 20 minutes. Puree in a blender until smooth.
5. Sieve the mixture and add water or milk to get the consistency.

3. Purple puree

Image: Shutterstock

Prep time: 10 minutes
Servings: 2½ cups

You will need

• 1½ cups blueberries (puree)
• 2 frozen spinach (10oz packages)
• ½ tsp lemon juice
• 2tbsp water

How to

1. Place spinach in a pan and add water. Boil, cover, and simmer for seven minutes.
2. Drain the water. Make a puree of spinach, blueberry, water, and lemon juice until smooth.

4. Mini egg & veg muffins

Image: Shutterstock

Prep time: 17 minutes
Servings: 6 serves (adult)

You will need

• 1 small carrot (finely diced)
• ½ small courgette, (finely chopped)
• 25g peas
• 6 eggs
• 25g feta cheese
• 2tbsp water
• Oil, for greasing

How to

1. Preheat the oven to 392°F (200°C). Grease a small muffin tin and set it aside.
2. Add the carrot, courgette, peas, and water to a microwavable dish. Cover the dish with cling film and cook until tender.
3. In another bowl, beat the eggs. Add in the cooked vegetables and feta and mix until well combined.
4. Pour the mixture into the greased muffin tin, ensuring that each muffin mold is half full.
5. Put the muffin tin into the oven and bake for 15 minutes until the eggs are set.
6. Once done, leave it in the oven for a minute or two.
7. Use a knife to carefully remove the muffins onto a wire rack to cool down before serving.

5. Sweetcorn & spinach fritters

Image: IStock

Prep time: 10 minutes
Servings: 12 portions

You will need

• 1 small can unsalted sweetcorn (drained)
• ¼ cup baby spinach (chopped)
• 1 small garlic clove (crushed)
• 1 spring onion (finely chopped)
• 50g plain all-purpose flour
• 1 egg
• 50ml milk
• 1tbsp rapeseed oil
• ½ tsp baking powder

How to

1. Blend corn, spinach, garlic, onion, baking powder, egg, flour, and milk into a smooth, lump-free batter using a food processor or blender.
2. Heat oil in a frying pan over medium-high heat.
3. Add dollops of the batter into the pan, as if for a pancake, ensuring there is enough space around them.
4. Fry each fritter for a minute until lightly golden, and flip. Press down lightly to flatten the fritters, and wait until they turn golden and cook through the center.
5. Once both sides look golden and crispy, transfer the fritters to a plate and set the plate aside to let the fritters cool down.

Healthy Snacks For 15-Month-Old

6. Oven-roasted green beans (Finger food)

Image: Shutterstock

Prep time: 20 minutes
Servings: ½ cup

You will need

• 1lb green beans (trimmed)
• 2tsp extra-virgin olive oil
• Sea salt, to taste

How to

1. Preheat the oven to 425ºC. Put the jelly-roll pan for ten minutes in the oven.
2. Take the beans in a bowl, sprinkle oil, add salt. Toss them well.
3. Place bean mixture in a single layer on the preheated baking sheet.
4. Bake for eight minutes until crisp and tender.

7. Easy brown sugar grilled pineapple

Image: IStock

Prep time: 10 minutes
Servings: 4 servings

You will need

• 1 medium fresh pineapple (cut into slices)
• ¼ cup vegan, unsalted butter (melted)
• 4tbsp brown sugar
• ½ tsp cinnamon
• 1 pinch nutmeg
• 1 pinch sea salt
• Fresh mint leaves, for garnish (optional)

How to

1. In a small bowl, add butter, brown sugar, cinnamon, nutmeg, and sea salt. Mix well.
2. Take a large tray and place the pineapple pieces on it.
3. Coat each piece thoroughly with the brown sugar mixture, cover it, and set aside to marinate for at least 15 to 30 minutes.
4. In the meantime, preheat a grill to 350°F (176°C).
5. Once heated, place the marinated pineapple on the grill and cover.
6. Cook on each side for five minutes.
7. Once done, transfer the pineapple slices to a plate, garnish with fresh mint, and serve.

8. Homemade chicken nuggets

Image: Shutterstock

Prep time: 15 minutes
Servings: 8 servings

You will need

• 1lb ground chicken
• ¼ wedge onion
• ¼ of a large zucchini
• 4 baby carrots
• 2tbsp red bell pepper, diced
• 2tbsp green bell pepper, diced
• Garlic powder, to taste
• Onion powder, to taste
• Black pepper, to taste
• Salt, to taste
• A small bowl of breadcrumbs
• Cooking oil

How to

1. Grind the vegetables into a fine mixture using a food processor.
2. Combine the vegetable mixture with the chicken in a large bowl, add the seasonings, and mix thoroughly.
3. Take a tablespoon of the mixture in your palm, roll it, and press it into a nugget. Coat the nugget with bread crumbs and put it in the air fryer basket or tray. Repeat the process to make more nuggets.
4. Brush the top of the nuggets with some cooking oil and put them for air-frying at 375°F (190°C) until the chicken is well cooked and the crust turns golden brown.
5. Once done, lay the nuggets on a wire rack to cool. Serve warm with homemade hummus or any other dip.

9. Carrot puree

Image: Shutterstock

Prep time: 30 minutes
Servings: 3 to 4 cups

You will need

• 1 yam (peeled and cut)
• 3 carrots (peeled and cut)
• 2tbsp water

How to

1. Add yam and carrot to a pan with water and bring it to a boil.
2. Drain out water and puree the contents in a processor.

Lunch Ideas For A 15-Month Baby

10. Baby’s little pasta

Image: Shutterstock

Prep time: 10 minutes
Servings: 2 cups

You will need

• 1½ cup low-sodium chicken broth
• 2tbsp uncooked wheat pasta

How to

1. Add the chicken broth to a pan and bring it to a boil. Add pasta.
2. Cook for seven minutes with intermittent stirring.

Quick tip

Add vegetables such as broccoli, carrots, zucchini, and baby corn to your toddler’s pasta to enhance its nutritional value. Add eggs or other meats to make the meal protein-rich.

11. Easy cheesy rice with veggies

Image: Shutterstock

Prep time: 30 minutes
Servings: 6 servings

You will need

• 1½ cups short-grain brown/white rice
• 2 cups cauliflower/broccoli (finely chopped)
• ½ cup mushrooms
• 1 cup cheddar cheese (shredded)
• ½ tsp garlic powder (optional)
• ¼ tsp salt
• 2tbsp unsalted butter
• 5-6 cups water

How to

1. Place a large pot over medium heat. Add five cups of water and bring it to a simmer.
2. Add the rice, partially cover the vessel, and let it cook until almost tender.
3. Add the vegetables, cover completely, and cook for about six minutes.
4. Once cooked, remove from the heat and mix in the butter, salt, cheese, and garlic powder.
5. Let it rest for a few minutes. Serve warm with a cup of fresh lemon water.

12. Yummy warm cereal

Image: IStock

Prep time:15 minutes
Servings: ½ cup (4 floz/125ml)

You will need

• 1/4 cup (2 oz/60 g) pearled barley powder
• Water (as needed) or milk

How to

1. Boil water in a pan and slowly pour the powdered barley. Whisk continuously as you pour.
2. Keep stirring and allow it to cook for ten minutes.
3. Add water or milk to get the desired consistency.

13. Carrot oatmeal

Image: Shutterstock

Prep time: 13 minutes
Servings: 4 servings

You will need

• 2 cups rolled oats
• 3 cups water
• 1 cup milk
• 1 cup grated carrot
• 1 cup grated apples
• ½ tsp cinnamon
• ¼ tsp vanilla bean paste
• 1 tbsp dates puree
• Nuts (powdered)

How to

1. Add water to a medium-sized pot and let it come to a boil over high heat.
2. Add oats, apples, carrots, cinnamon, and vanilla bean paste. Mix well, and reduce the heat to medium.
3. Give it an occasional stir, and let it simmer until the mixture turns soft and no liquid is left.
4. Once done, remove the oatmeal from the heat and set it aside to cool.
5. Mix in the milk, date puree, and powdered nuts. Serve warm.

14. Mango sticky rice

Image: Shutterstock

Prep time: 10 minutes
Servings: 2 servings

You will need

• ¾ cup sticky rice (soaked overnight)
• ½ cup coconut milk
• ¾ ripe mango (peeled and finely chopped or mashed)
• ¾tbsp brown sugar
• A pinch of salt

How to

1. Place the soaked rice in a steamer lined with a muslin cloth. Steam the rice over boiling water until it is tender and cooked through. Keep the lid on during steaming to trap the steam.
2. Add coconut milk, sugar, and salt to a pot and put it on medium heat. Cook the mixture for about five minutes and remove from heat.
3. Transfer the cooked sticky rice into a large bowl and pour a cup of the hot coconut milk over it. Stir the mixture well, cover, and let the flavors soak in for 20 minutes.
4. Once done, transfer some rice to a feeding plate or bowl and add some mango mash or puree on the side.

Dinner Ideas For 15-Month-Old Babies

15. Barley with shiitakes and spinach

Image: IStock

Prep time: 25 minutes
Servings: 6 adult servings

You will need

• 8 cups sliced shiitake mushroom caps
• 8 cups bagged baby spinach leaves
• 1 cup chopped onion
• ¾ cup uncooked quick-cooking barley
• 3 garlic cloves, minced
• 2tsp olive oil
• ½tsp chopped dried rosemary
• 1 (14-ounce) can fat-free, less-sodium beef broth
• 3tbsp shredded Parmesan cheese
• ¼tsp freshly ground black pepper (optional)

How to

1. Heat oil on medium heat in a Dutch oven. Add garlic, rosemary, and onion. Saute for three minutes.
2. Add mushrooms. Let them cook. Stir occasionally for eight minutes.
3. Add cheese and spinach. Stir frequently. Cook for two minutes.

16. Banana & avocado guacamole

Image: IStock

Prep time: 5 minutes
Servings: 1½ cup

You will need

• 1 avocado (cut)
• 1 banana
• 1 garlic clove powder
• ¼tsp lemon juice

How to

1. Scoop the flesh out of the avocado half into a bowl.
2. Peel the banana, and add the chunks into the avocado bowl.
3. Add garlic clove powder into the bowl. Sprinkle lemon juice.
4. Mash them all using a potato masher.

17. Risotto primavera

Image: IStock

Prep time: 40 minutes
Servings: 1½ cup

You will need

• 2 cups yellow squash (chopped)
• 1½ tsp olive oil
• 3 cups asparagus (cut diagonally)
• 1 garlic clove
• ¼tsp black pepper
• 2 cups leak (chopped)
• ½ cup Parmesan cheese (grated)
• 1½tsp fresh thyme
• 1tbsp unsalted butter
• 32oz. chicken broth
• 1 cup water
• Salt, to taste

How to

1. Take a pan, add asparagus, squash, salt, black pepper, and saute on medium flame. Keep aside.
2. Pour water and broth into another pan and keep them on low heat.
3. Take a Dutch oven, melt the butter over medium heat.
4. Add leek and cook for five minutes. Add in one and half cup broth mixture, and cook.
5. Add remaining broth mixture and keep stirring. Let the broth get absorbed.
6. Add one-fourth cup thyme and cheese. Top it with veggies.

18. Pesto pasta

Image: Shutterstock

Prep time: 20 minutes
Servings: 2 servings

You Will Need

• 125g blended green beans
• 16g basil
• 1 small clove garlic
• Medium-sized onion
• 100g pasta shells
• 5ml olive oil

How To

1. Heat olive oil in a pan, keeping the flame medium, then add finely sliced onion and garlic.
2. Cook until browned. Add the pureed green beans and chopped basil leaves.
3. Cook pasta as per the directions given on the package, then drain and mix with sauce, and adjust the consistency as desired.
4. Serve it warm and sprinkle it with some shredded cheese for a better taste.

Things To Remember

You may try various recipes and combinations of ingredients for your baby. But you cannot force-feed them just because it is good for their health. Here are a few dos and don’ts to follow:

1. Make food fun

It is now time to bring out your creativity with your toddler’s meal. Try pretending cauliflower or broccoli as trees on a mashed-potato island. Try cutting sandwiches, idlis, and more with cookie cutters to get them into the shapes of stars, animals, and more. Your little one would surely enjoy eating. Fun snacks for toddlers, such as finger foods, make it easier for them to eat and experiment.

2. Eating habits change

Do not worry even if your toddler is a fussy eater. Their eating habits may change due to the change in the growth pattern. The food they loved last month may not remain the same now.
The toddler’s appetite may slow down in the second year, unlike the first year. Your baby must have tripled their birth weight in the first year, but the weight gain might slow down in the second year with an expected weight gain of just around 2.4kg.

3. Exploration time

It is time your little one is busy exploring the world and may not bother much about food. Also, their appetite is still not big enough to have one big meal. Be prepared for smaller meals several times all through the day.

4. Avoid force-feeding

Remember, your toddler will eat when they are hungry. Do not force them to finish the plate or judge your little one by the quantity they are eating. Instead, check for their energy levels, physical as well as mental growth.

5. Allow self-feeding

Your toddler still needs your help while feeding but allow them to feed themselves if they want to. Do not worry if they get messy. A 15-month toddler will be able to hold and drink from a cup with a little assistance from an adult. They would show interest in eating with a spoon.

Quick tip

Do not label food as good or bad, involve your toddler in food preparation, and have at least one meal together as a family to encourage healthy food habits in toddlers.

Infographic: Important Points To Remember When Feeding Your 15-Month-Old

Parents need to be patient and offer a variety of healthy foods to a 15-month-old toddler. Encourage them to eat on their own and avoid forcing. Additionally, refer to the following infographic for more tips on feeding a 15-month-old and share it with others.

Illustration: Momjunction Design Team

Illustration: Healthy And Interesting Food Ideas For 15-Month-Olds

Image: Stable Diffusion/MomJunction Design Team

See this video to delve into the daily routine and mealtime adventures of a 15-month-old baby, making mealtimes enjoyable and effortless for all.

Community Experiences

Join the conversation and become a part of our nurturing community! Share your stories, experiences, and insights to connect with fellow parents.

Reviewer Expert Author Editor Fact Checker

Dt. Pallavi JassalMSc

Dt. Pallavi Jassal specializes in diet and nutrition. With 18 years of experience, she is a senior consultant dietitian and nutritionist at LiveLifeMore Diet & Wellness Clinic, Chandigarh, India. She completed her B.Sc.

Read full bio of Dt. Pallavi Jassal

• 
  Olesya WilsonCN, FDNP Olesya Wilson is a certified nutritionist and functional diagnostic nutrition practitioner. She is also an energy healer and root cause protocol practitioner. She has over ten years of experience in women's nutrition, wellness, beauty, reverse aging, hormone balance, and chronic diseases. Her signature offering is the Limitless Body Program, where she works with an approach to design a lifestyle full of energy, passion, and success.
  
  Olesya Wilson is a certified nutritionist and functional diagnostic nutrition practitioner. She is also an energy healer and root cause protocol practitioner. She has over ten years of experience in women's nutrition, wellness, beauty, reverse aging, hormone balance, and chronic diseases. Her signature offering is the Limitless Body Program, where she works with an approach to design a lifestyle full of energy, passion, and success.

Swati PatwalM.Sc. (Food & Nutrition), MBA

Swati Patwal is a clinical nutritionist, a Certified Diabetes Educator (CDE) and a toddler mom with more than a decade of experience in diverse fields of nutrition. She started her career as a CSR project coordinator for a healthy eating and active lifestyle project catering to school children.

Read full bio of Swati Patwal

Rohit GarooBSc, MBA

Rohit Garoo is a writer-turned-editor with over 9 years of experience in content writing, editing, and content marketing. He did his bachelors in Science at St. Xavier's College, Hyderabad, and masters in Business Administration at Osmania University.

Read full bio of Rohit Garoo

Ghazia ShahMSc, MA, BEd

Ghazia is a scientist-turned-writer with three years of research experience in Cancer Biology. She did her masters degree in Biotechnology at the University of Kashmir and bachelors in Education at the same university. Ghazia then delved deeper into the science of language with a masters in English.

Read full bio of Ghazia Shah