Jenna Helwig (1s):

The flavor is deep and rich. You've got this lovely cooking liquid. It's really, really easy way to make baby led weaning inappropriate for your baby.

Katie Ferraro (9s):

Hey there I'm Katie Ferraro, registered dietitian, college nutrition professor, and mama of seven specializing in baby led weaning. Here on the baby led weaning made easy podcast, I help you strip out all of the noise and nonsense about feeding, leaving you with the competence and knowledge you need to give your baby a safe start to solid foods using baby led weaning. Welcome back to another episode of the baby led weaning made easy podcast. Next up. Do you have an instant pot that you never use? Like I was super late to getting an instant pot and then I didn't use it for a long time. And then I met Jenna Helwig from real baby food who wrote a whole cookbook about baby led weaning recipes.

Katie Ferraro (53s):

You can make in the instant pot and it blew my mind and changed my life because literally you can not mess anything up in the instant pot. So Jenna is on the podcast with me today. She's also the food editor at real simple. She was formerly the food editor at parents magazine. So she's going to talk a little bit about how, even if you're not a super huge fan of cooking or maybe you haven't been cooking as much as you want to, she's going to show you how the instant pot will help change all of that. Especially as you're embarking upon this new phase where you have to be preparing foods for your baby, she's going to show you some really simple recipes that work great for baby led weaning, but that the rest of the family can also enjoy using an instant pot. And if you don't have an instant pot, she's also going to talk about what a multi cooker is and how you can use a pressure cooker or slow cooker or some different appliances that you already have in your kitchen to make some of these recipes for baby led weaning.

Katie Ferraro (1m 40s):

So here we go with no further ado. I wanna introduce you guys to Jenna Helwig from real baby food. Hi Jenna. Thank you so much for joining me on the podcast.

Jenna Helwig (1m 48s):

I'm so happy to be here

Katie Ferraro (1m 49s):

Now, its been a while since we talked, we did an Instagram live together right after your last cookbook. The multi-color 80 food cookbook came out and it was like pre pandemic. So just checking in to see how are you doing there in New York with all of the madness?

Jenna Helwig (2m 3s):

Oh my goodness. Well thank you for asking. We are doing fine. Thankfully, you know, we have a lot more family time and there's nothing wrong with that. So we're hanging in there.

Katie Ferraro (2m 12s):

Are you cooking more? Are you like over the cooking? Like I feel like I fell back in love with cooking, but now I fallen out of love with cooking.

Jenna Helwig (2m 18s):

Well, you know, I am one of those people that I just cook all the time, no matter what. So I know that can sound obnoxious, but it's like partially my job, right? I'm either developing things for a cookbook or I'm working on some stuff for my day job, but also you just really love to eat. I'm always cooking.

Katie Ferraro (2m 37s):

So it's a good thing that you know how to cook. We're going to get into your books and talk about baby led weaning, but could you share just a little bit about your day job if you don't mind?

Jenna Helwig (2m 44s):

Yes. So for about seven years, I was the food director at parents magazine, which was a wonderful job that I loved. And in December I moved over to a sister magazine called real simple, which people may or may not know about, but it's wonderful. So I'm the food director there. We do, you know, almost 20 recipes every month, a lot of really like easy dinners, but we also get to dive into the more fun cooking projects here and there. And I also get to write about deep dives into different cooking topics like December. I'm writing about what's the best way to cook bacon for every bacon occasion. So it's really fun.

Katie Ferraro (3m 23s):

Oh, cool. Well, we will be on the lookout for the bacon. Now a lot of our audience will be familiar with you from the other side of your professional life, where you write baby led weaning books and cookbooks. So if you guys are not familiar, Jenna is the author of a number of books, including Baby Led Feeding, and then her most recent book, which is the multi cooker Baby Food Cookbook. So in today's episode, we're going to be talking about kind of fast and slow and how to use your instant pot or multi cooker to make food for baby led weaning. But Jenna also has a ton of other great resources for feeding all sorts of food safely to babies. And I'll go ahead and link to all of her books and resources in the show notes for this episode. But if we can to talk about the instant pot real quick, your book is called the Multi cooker Baby Food Cookbook, but I just call it an instant pot.

Katie Ferraro (4m 8s):

I mean, I'm sure for branding reasons you didn't title that, is there a difference between an instant pot and a multi cooker or what is it?

Jenna Helwig (4m 15s):

That's a good question by the way, I also just call it an instant pot. So that's fine. We can just call it an instant pot, but yes. So multi cooker is really the generic name. Basically for instant pot, it's is the brand name, but there are other companies that make very similar appliances. So these are the appliances that, you know, do the pressure cooking, which is what we use it for the most, but also they can have slow cooker functions and rice and yogurt. And so they had all these kinds of multi cooking options, but instant pot is by far the most popular.

Katie Ferraro (4m 45s):

So I personally was a late adopter to the instant pot craze. I suffer from that. I'm of that era that's like scared of pressure cookers. Like I was a Peace Corps volunteer in Nepal after college and in Nepal, the cook lentils for everything. And we always used a pressure cooker, but there's, it was, I was there during a period of civil war and they would use the pressure cooker to make bombs. And like, I just remember, like they made bombs out of this, like, should I really have it in my kitchen? And I know you cannot blow up your house with an instant pot, but I just still have in the back of my head, like sometimes pressure cooking is hard for me. So, and I know I'm not the only one, but for parents who are out there, they're just starting out, maybe learning how to cook. We have a lot of moms who are like, I got an Instant pot for my wedding and it's still in the box. Could you just give us an idea of what kinds of foods you can make in an instant pot or a multi cooker, especially for babies?

Jenna Helwig (5m 28s):

Yes, absolutely. And I will just say, first of all, but they really are fail safe and foolproof these days. Some of the old ones, I know there have been horror stories about them, but these are engineered so beautifully that there's just really no way that they could overheat or have an accident, anything like that. So they're super, super, super safe. You can cook in a pressure. So I use the pressure cooking function mostly for in my instant pot. And what that means is that it's kind of a wet heat inside the pot, the pot peels, and it gets super, super, super, super hot inside the pot. And that means it can cook things that take a long time in a shorter time. So it's really good at things like beans and lentils, tough cuts of meat, anything that would take a long time to cook regularly, you can do faster in the instant pot.

Jenna Helwig (6m 14s):

Those are the things that take a long time to cook, which is great for, but it also, you can still cook things that don't take that long. Like you can cook a chicken breast in there, meatballs, are one of my favorite things to cook in the instant pot.

Katie Ferraro (6m 28s):

Under pressure?, they don't explode?

Jenna Helwig (6m 30s):

No, it's a miracle and they take just a few minutes and that's perfect for baby led weaning and you know, and the meat, again, you can shred that you can do vegetables to make finger food. And also just a lot of really great soups and stews that double as family meals.

Katie Ferraro (6m 44s):

Okay. Can we talk for a second about meat? Because meat is hands down the hardest category of foods for parents to wrap their heads around with baby led weaning, like, and we always teach them, you know, you can start off offering soft cooked strips of meat to babies who are doing baby led, weaning around six months of age. And now granted, there's not a lot of chewing and swallowing happening at that point, but they still get that texture and flavor and taste experience. Plus some iron transfer even from just sucking. So can you share with us some ideas of meats that you can make for baby led weaning in the inside?

Jenna Helwig (7m 11s):

Absolutely. So I really like starting with stew meat that could be beef or pork or lamb because they do have a little bit of fat in them and that helps keep the meat moist. If it's too too lean, it can sometimes just get ripped a little bit dry. However, the instant pot is pretty good at keeping things from getting dry. So, you know, you have a little more leeway, but I love starting with the stew meat. You just add a little bit of water and then cook it under pressure for about half an hour and then really that's all you have to do. And then you can just shred it with forks through your fingers. So the flavor is deep and rich. You've got this lovely cooking liquid it's really, really easy way to make baby led weaning appropriate meat for your baby.

Katie Ferraro (7m 51s):

And I Think it's wonderful too, because you can end up using some of the cheaper cuts of meat. Cause I know sometimes certain proteins can be a little bit more on the expensive side, but the stew meats, because they tend to be tougher. They actually end up being a little bit more affordable, I think if you're doing them under pressure compared to some other cuts, is that correct?

Jenna Helwig (8m 7s):

Absolutely. And you can also make them in a larger batch, which is great. And so you could have some throughout the week, you could even freeze some in the cooking liquid. So that's another way to make a little bit last longer.

Katie Ferraro (8m 18s):

I'm surprised to hear you say you use the pressure function the most often. Like I find myself using the pressure function when I literally forgot to use the slow cooker function. Like if I forgot to make, put something on in the morning, I'm like, okay, for a lot of recipes, you can actually adapt it to use pressure. I know not for everyone, but I'm definitely gonna have to look into the meatballs because I sometimes I'm like, oh, I don't have enough time to make meatballs, but if I can do it under pressure, then that would take less time.

Jenna Helwig (8m 40s):

Oh my gosh. Yes! So can I tell you a secret? I don't actually use the slow cooker function on the instant pot, which I know is maybe controversial. So I have a separate, slow cooker and I do find that, that I don't love slow cooker option on the instant pot.

Katie Ferraro (8m 56s):

Why? Like how can you tell?

Jenna Helwig (8m 58s):

I just don't feel like it cooks it evenly. I really feel like the instant pot is for pressure cooking. I know it's not done

Katie Ferraro (9m 4s):

I feel like the low setting on the instant pot for the pressure cooker is bogus. Like why even have it? It never cooks anything.

Jenna Helwig (9m 10s):

You know what? I use it occasionally for fish, like things that are more delicate, but I agree. It's like, I just want the high pressure. I want it to be, you know, in and out. So that's always my go-to.

Katie Ferraro (9m 21s):

Okay, I know another function that you're obsessed with because I learned this from you, is the yogurt making option. I'd heard you could make yogurt in the instant pot. I bought myself a fancy one, like on prime day or something a few years ago, I failed like 10 times to make yogurt. And I was like, this is dumb, but I have seven kids and you'll work can be really expensive. So I was like, if I could learn how to make it, it would be cheaper. But then I started when your cookbook came out, I followed to the tea how you make yogurt and Instant pot. It changed my life. Can you please share with our audience and change their lives about how they can make yogurt?

Jenna Helwig (9m 51s):

Absolutely. This changed my life too, but I don't make my own yogurt every week, but I do a lot. And it really is a game changer because it can save money and you just know exactly what's in it. So the thing about making yogurt is it takes time. It's not quick, but it is very simple. So they're just a few steps. The first thing you do is you just pour like your regular whole milk, because that's what we want to give babies. Right? Whole milk into the instant pot and to sterilize it. So that you're just for like about a half an hour, you're putting it at about 110 ish degrees or so, or a little bit higher than that 110. That's just clean to the milk sort of right. You don't want to have any bacteria left in it or anything like that.

Jenna Helwig (10m 34s):

And then you stir in some of your own favorite yogurt, like a plain yogurt that you love because it's going to have a similar flavor. So you stir that in and then you put it back in the instant pot and it incubates, which means it just like warm and give the yogurt a chance to kind of ferment the milk to ferment. And it becomes the yogurt. It's really like this miracle process takes about eight hours, but you're not doing anything with it. You can walk away, you can go somewhere else. And then when you're done, if you want Greek yogurt, you strain it. And that is really it. You know, every machine is a little bit different, but they're very simple directions to follow. No matter what you have and the results are truly delicious. It's like thick and creamy and yummy.

Jenna Helwig (11m 14s):

It's one of my favorite instant pot discoveries.

Katie Ferraro (11m 18s):

And again, it's so much more affordable because it does add up if you're using a lot of it and the parents oftentimes confused about yogurt. I like the point that you make that, you know exactly what's in it because the point of why we do whole milk, plain full-fat yogurt for babies is because then there's no added sugar. And if you make it at home, you know, there's nothing in it. But I actually didn't know that about the first step was like for sterilizing. And I'm confused, like if you're already buying pasteurized milk at the store, do really need to do that stuff. I mean, I just followed your instructions to the tea and it worked. So I believe you, but do you need to do that if it's already pasteurized milk?

Jenna Helwig (11m 48s):

Yeah. That's a great question. But you do so because you never know exactly what happens. I mean, it's probably fine, but I just, one of those better safe than sorry, situations.

Katie Ferraro (11m 58s):

And it works, guys just follow her steps in the recipe because I feel like I looked it up on like blogs. And then I don't know. I love all your recipes because I know you've tested them out, like coming from the food world and then just having the whole editorial process of making recipes. I always encourage parents just buy Jenna's books and then follow the recipes. And even if you're don't consider yourself a great cook, like for a lot of parents, it it's actually the first cookbook that they've ever bought in used are your cookbooks because it's the first time they really ever worried about or had to be concerned about making food for other people besides themselves is when they start feeding them.

Jenna Helwig (12m 28s):

I think that is absolutely true. In fact, I often talk about making baby food is kind of like the gateway to cooking for a lot of people, because that's exactly right. But you know, before you go out, do whatever, but then you really want to cook for your family. And so it's a good place to start. And I always hope that parents then continue to cook. That's always, my greatest hope is that, you know, you start cooking for your baby and then you continue cooking for your family.

Katie Ferraro (12m 49s):

And if you guys are just learning about baby led weaning or getting started with solids Jenna's book called baby led feeding. It came out in 2018. It's fabulous because it gives you a background of baby led weaning, some of the important high level concepts about how to do it safely. But then there's also recipes in there for simple starter foods. If you want to just get started. And then her slow cooker cookbook or the multi cooker cookbook, it's all recipes, but it has lots of different food categories. Like we've been talking about meat and yogurt. And I want to ask you next Jenna, about soups and stews. Cause I know personally I tend to like use my instant pot more frequently in the fall and winter, the colder months. And it does work so well for soups and stews. Cause you can literally like set it and forget it. So can you share what sort of recipes that you use to offer babies soups and stews that you can make in the multi cooker instant pot?

Katie Ferraro (13m 34s):

Absolutely. One of my favorites in this book, it's a black bean and sweet potatoes stew. So beans are one of those things is so great in the instant pot because you can cook dried beans and you don't have to soak them for such a miracle, right? And you don't have to plan ahead. It's like finally you can make beans from dried also more economical. There's no salt in them. So it's a great, great option when you're feeding babies. So I love that one black bean and sweet potato stew. It's got a little oregano in there, a little cumin, a little bit of onion. So it's a great way to really offer your babies deep flavor and tons of nutrition. I ove that you do include seasonings and spices in your recipes.

Katie Ferraro (14m 15s):

We had Kanchan Koya from ChiefSpiceMama on the podcast recently. And she has a whole book about spice, spice, baby, like seasoning baby foods. And so many parents were like, oh my gosh, I didn't know. You could add cumin or paprika and babies don't have to eat bland food. I love your lamb stew recipe. That's one of my favorites because lamb is one of the first foods I do in my a hundred first foods program and doing a stew like this, where it's nice and soft and slow roasted. If you're using low sodium or no sodium broth, it's perfectly acceptable for babies and Jenna's recipes do make all the appropriate accommodations for salt and sugar. And to be honest, there's a lot of other baby led weaning cookbook authors. Like I want to come on the podcast. It's like, but a lot of their recipes will have added salt or added sugar and it's just not appropriate for babies. I do want to just let the listeners know that all of her recipes, she writes her books in conjunction with the dietitian.

Katie Ferraro (14m 59s):

They've done the nutrient analysis. They don't have added sugar and added salt. You could always add that for yourself, which I kind of do with some of the stew recipes. I'll add salt back later after I take out the baby portion.

Jenna Helwig (15m 9s):

Yes, absolutely. And in fact, in the family meals chapter, which is the last chapter of the book, you know, there is salt in the ingredient list, but it's always listed as optional. So if you're cooking primarily for your baby or your baby's going to eat along, skip it. And then you can always just add some at the table. But if you are still using these recipes later, when your baby's not a baby anymore, then you have the proper measurements.

Katie Ferraro (15m 28s):

Even if you looked at the recipes in the recipe book, you'd be like, this is for babies. It's not specifically for our babies because it does include a variety of different foods that babies can eat. But thankfully the rest of the family can enjoy as well. And I was thinking of you the other day, because I never knew what, what do you call it? The sling that goes in the instant pot. Can you just talk about the sling I guess?

Jenna Helwig (15m 47s):

Oh yes, yes, yes. Okay. So it's called a silicone sling. I use the one that Oxo makes, but I'm sure there are others and it's a silicone, oh gosh, I'm trying to describe it. This is audio. Anyway, you can put a dish on it, like a big ramekin that you're going to make bread and you're going to make a frittata in and lower it down into the instant pot on this slate. Because imagine if you had a large full Aramic and inside the instant pot, when it was done cooking, man, it's really hot in there. It would be impossible to get it out. So this sling makes it really easy to lift, you know, bowls, the ramekins in and out of the instant pot.

Katie Ferraro (16m 24s):

So, I couldn't find my sling. I ordered one after I started like learning about it from you, then it couldn't find it the other day. So I used my, like, I have a silicone strainer. That's kind of like presses flat down. I think it's at like Joseph-Joseph brand or something, but it was all silicone. So I used it for the same purpose. I forget what I was doing. It was one of your recipes that said to use the sling. So I feel like even if it was silicone, it worked fine, but it was supposed to be like a colander, but it kind of had the same concept, which was basically to like elevate it off the heating element right in the bottom of the pot. Is that what the sling essentially does?

Jenna Helwig (16m 55s):

Well it can, but the real key is the lifting in and out because you can always use the rack that comes with the instant pot to elevate it. If you needed it to like, you can put the dish on the rack that comes with the instant pot. And I was just going to say, I love, I love these clever hacks. Like that one. That's so cool. You can also just use like heavy duty aluminum foil and make us kind of sling out of that and put the dish in the foil and use the foil to lift up and down. If you don't have a slang or on the fence about it.

Katie Ferraro (17m 22s):

So what are the kinds of recipes that you're making, where you lift it in and out that you think that the sling works best for like I know they're throughout the cookbook.

Jenna Helwig (17m 28s):

Yeah. So one that to me was such a revelation when I was working on this book was a banana bread, a blueberry banana bread. So you can actually make bread in the instant pot, which is kind of mind blowing to me or at least it was. So you want like a kind of a bowl that will fit inside and you just bake it right inside that bowl. And so that's one where the bowl is going to be so hot. You can't actually fit hands in there to lift the bowl out. So the swing works for that, but also to make frittatas inside the instant pot, which is another fun option. Eggs are so great for babies, you know, so much protein and healthy fats. And this is another good baby led weaning recipe is frittata.

Jenna Helwig (18m 9s):

You can cut it into small cubes. And so I've made, I have a few recipes for those in the book and they all use the slang.

Katie Ferraro (18m 15s):

What are some things that you can make an instant pot for your baby that most parents aren't aware of, that you could use the instant pot?

Jenna Helwig (18m 21s):

Well, meatballs for one. And I know we talked about that briefly and we can talk about that a little more. I find that they're so adaptable. You can put almost any seasonings in, you can use chicken, you can use beef, you can use lamb. It's really, you can, if you know how to make a basic meatball in the instant pot, you could probably make 10 different meatballs in it.

Katie Ferraro (18m 40s):

Do you brown them first somewhere else though? Or do you brown them in the instant pot using like the browning function?

Jenna Helwig (18m 45s):

You can brown them in the instant pot. I wouldn't do it anywhere else. I feel like what's the point. You can do it in there just on saute.

Katie Ferraro (18m 54s):

Yeah, it just makes extra dishes and more mess.

Jenna Helwig (18m 55s):

Exactly. However, I will also say, don't even have to,

Katie Ferraro (18m 56s):

Like babies don't know like, oh, that meatball wasn't brown, like they don't care.

Jenna Helwig (19m 3s):

Right. Yes. Like it does add extra flavor. It's true. And so like, if I were making a family meal, I would want to do that. But if you're in a hurry and you're like, I just need my baby to have meatballs. You don't have to brown them

Katie Ferraro (19m 14s):

Just because I hate making meatballs because either I use a roasting pan, which I technically view as two dishes and it makes a mess or I make them on the stove top. So the oil splatters, and that makes a mess. Like you could put them in instant pot and not make a mess and have meatballs.

Jenna Helwig (19m 29s):

And so tender.

Katie Ferraro (19m 29s):

Mindblowing.

Jenna Helwig (19m 29s):

Yeah. I also do like making vegetables in the instant pot. You know, there's a Ratatouille recipe in here that is so great for babies because you know, you use kind of the end of summer, early fall vegetables, the eggplant or zucchini, and it cooks in under a half an hour, like super fast, including the coming up the pressure and everything. And you get such a great flavor and color in that one dish. And I don't think that's something that most people would think of to their instant pot for,

Katie Ferraro (19m 57s):

You have a pumpkin oats recipe in there too. I don't know that a lot of people realize you can make oats

Jenna Helwig (20m 4s):

You can make steel cut oats in the instant pot. And so those are the real, like whole, whole grain version right before they've been even a little further processed into rolled oats and they have such a like hearty, nutty flavor and texture. And that's another one that you can put all sorts of different flavors into like the pumpkin oats. You just stir in some of pumpkin puree. There's also a savory oats recipe in this book that I actually just made the other day for my family, where it almost felt like an Asian twist to it. So they're not sweet. And you can add a little ginger and a little bit of garlic and some broth. Then I like to put an egg on it, but there are lots of options with it.

Jenna Helwig (20m 46s):

I like to think about oats just as a whole grain, not necessarily breakfast food, if that makes sense.

Katie Ferraro (20m 50s):

I know, I think you blew my mind the first time that you told me to put olive oil in my oatmeal. I was like, oh my gosh, why haven't I been doing this?

Jenna Helwig (20m 59s):

And a little sea salt? That's my thing.

Katie Ferraro (21m 1s):

You can also do, you're mentioning vegetables. I'm not a big fan of beets, but I know they are a food that takes a long time to make. And I would just rather buy them kinda already prepared. But I know a lot of people do make beets. And I just, I saw a mom who tagged me in something other day. She had made your beet hummus in the instant pot. I think that's a really cool way to introduce your baby to a really unique flavor, which is beets, which sometimes take a really long time to make as well.

Jenna Helwig (21m 24s):

Yes, absolutely. They sure do. I mean, whether you're roasting them or steaming them, but in the instant pot, they take less than 20 minutes.

Katie Ferraro (21m 28s):

Yeah and if you don't do it all the way. And it's like, you can't even serve it to the baby if it's not safe. So just take the shortcut, which is really the long cut sometimes. But eggs, another one. Hard-boiled eggs I make in my instant pot all the time, because you cannot mess it up. It's like perfect hard boiled eggs every time.

Jenna Helwig (21m 43s):

Yes, absolutely. And what else is great about that is that you can make a lot of them at one time. So if you've got, you know, a bigger family or, you know, you're going to eat eggs every day. I mean, you literally could put like up to 20 eggs in there if you wanted to. So that was good for, you know, brunch also. So you just add a cup of water to the instant pot and that's, you know, across a lot of these recipes, there needs to be some liquid in the pot. So whether it's a half cup or cup, just recipes a cup, then you add the rack that came with the multi cooker into the pot and then put the eggs on top of the rack. You lock the lid and cook it on high pressure for eight minutes. When it's done, you just hit, cancel and release the pressure, add the eggs into a bowl of ice water to help stop the cooking immediately.

Jenna Helwig (22m 24s):

And that's it, that's it. I mean, there's really, there's no babysitting.

Katie Ferraro (22m 26s):

And then pro tip, peel them under running water. I can not peel an egg if it's not under running water. I used to hate making them until I realized that, oh my gosh, they feel so much better if they're under the running water.

Jenna Helwig (22m 36s):

It totally helps. Also, if your eggs are about a week old, that makes such a big difference.

Katie Ferraro (22m 39s):

And I know they always say to leave them on the counter, but I can't. I know they do it in Europe. I can't bring myself to leave the eggs on the counter. It's just a cultural thing I think, but they still turn out great. And hard-boiled eggs are a fantastic texture for babies to try. You've getting the protein, of course, which is the potentially allergenic food. You're getting the yolk, the iron where all the minerals are, you're getting that unique rubbery texture and the mealy texture of hard-boiled cooked egg yolk. It's like, there's so many good things going on about hard-boiled eggs for babies. Okay. What is your favorite recipe from the instant pot?

Jenna Helwig (23m 11s):

Okay. My favorite recipe, I'm actually looking to see, I think it's those last recipe in the book. Oh my gosh. All right. So the name of it is bean, greens and pasta. And it's a mix of like little Ditalini pasta, like those little tiny, some cannellini beans and broccoli rabe, which is a very, very big flavored vegetable, but you cook it all together in the instant pot and it becomes this kind of like lovely, cozy soupy thing. And I just love the flavors. Add some Parmesan cheese. I'll add some more olive oil on top. And it's just, it's something that I make probably once a month for my family. I love it

Katie Ferraro (23m 50s):

Tell us for people listening who want to go get the books, learn more about your work and your resources, where can they go to find all of your materials?

Jenna Helwig (23m 59s):

So you can go to my website, which is jennahelwig.com/books and all the information about my books are there. You can also follow me on Instagram @realbabyfood. That's R E A L baby food. That's the name of my first baby food cookbook. And I post a lot there and you can see information about the book. There's also actually one of my, my highlights, three highlights. There is how to make yogurt. So if you're interested in getting a step-by-step video version of the, how to make yogurt, it's out there on Instagram.

Katie Ferraro (24m 26s):

And I'm sorry that I tag you like once a week, but I'm always making your whole chicken recipe in the instant pot. And then so many other moms are like, okay, I didn't really realize how easy it is to do an instant pot until I saw Jenna's recipe. So that's one of my absolute favorite ones. And it's so, so, so simple. So if you're using your Instant pot as like a gateway to cooking your gateway meat can be the whole chicken recipe and always tag Jenna at @realbabyfood. Cause she has got great feedback for you. Cause sometimes I'm doing it a little bit wrong or she always re-shares great content about baby led weaning as well on Instagram. So I'll go ahead and link to everything that Jenna has been mentioning in the show notes for this episode at blwpodcast.com and Jenna, thank you so much for taking the time to talk about the instant pot, which I think sometimes is really underutilized in our kitchens as far as preparing foods for baby led weaning.

Jenna Helwig (25m 6s):

Absolutely. It was my pleasure. Thank you, Katie.