WIC Kids Thrive from Birth to Five!
 Snack Ideas: When a snack attack strikes, refuel with these nutrition-packed snacks. Peel a banana and dip it in yogurt. Roll in crushed cereal and freeze. read celery sticks with peanut butter or low-fat cream cheese. Top with raisins. Enjoy your “ants on a log.” Smear a scoop of frozen yogurt on two graham crackers and add sliced banana to make a yummy sandwich. Microwave a small baked potato. Top with reduce-fat cheddar cheese and salsa. Fill a waffle cone with cut-up fruit and top with low-fat vanilla yogurt.
Recipe of the Month - May 2019

Carrot Cake French Toast Sticks

Ingredients 1 medium carrot 4 large egg 1/4 cup milk 1 teaspoon cinnamon 1 teaspoon vanilla extract 5 slice bread, whole wheat 1 tablespoon coconut flakes 1 cup yogurt, vanilla, low-fat 2 medium banana 1/2 cup walnuts, chopped Instructions Grate carrot; add to a shallow dish. Whisk in eggs, milk, cinnamon, and vanilla. Dip bread one at a time in egg mixture. Place on a large skillet over medium heat; cook both sides until golden brown and the egg is set. Slice into strips; top with nuts and additional coconut and grated carrots if desired. Serve with yogurt and bananas. Adapted from
Monthly Nutrition Lesson Plan for April and May 2019 BABY’S FIRST SPOONFUL. TIPS FOR STARTING SOLIDS



  • A good time to introduce solids is when baby is around 6 months and controls head and sits up support, opens mouth for spoon, draws lip in around spoon, holds most food in mouth
  • Offer single foods with a  smooth consistency, offer one food at a time, introduce same food for up to a week to monitor for allergy
  • First foods help baby become familiar with new taste and textures and should not replace breast milk or formula, which are primary source of nutrition until 12 months


To find out more information, attend a nutrition education session at your local clinic!