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Avocados are bursting with nutrients so they’re perfect for weaning your baby.
Mash avocado and banana together with a small amount of your baby’s usual milk
Not suitable for freezing
This can either be pureed or left chunky for older children. Our kids have loved curry from an early age. We freeze the excess.
2 tbsp. sunflower oil
1 finely chopped onion
1 peeled and chopped carrot
1/4 tsp fresh ginger, peeled and diced.
1/4 tsp garlic, peeled and diced
1 red pepper
1 courgette (optional)
2 chicken breasts, diced
1 tin of chopped tomatoes
1 tin coconut milk or 200ml weak stock and 3 tbsp. yoghurt
1/2 tsp mild curry powder
1/4 tsp turmeric (optional)
1/4 tsp garam masala (optional)
1/4 tsp ground cumin (optional)
1/4 tsp ground coriander (optional)
Carrots, fillet of fish such as cod or haddock and freshly squeezed orange juice.
One of the children’s favourites from Annabel Karmel’s website
a knob of dairy free margarine or butter
1 medium parsnip, peeled and diced
250 g sweet potato
1 apple, peeled, cored and diced
250 ml unsalted or weak vegetable stock, or water
75 g baby spinach
Top tip, add a tiny bit of grated apple for a sweetness
Melt the butter in a saucepan.
Add the diced parsnip, sweet potato and apple.
Sauté for 2 – 3 minutes, then add the stock or water.
Bring to the boil, then reduce the heat, cover and simmer gently for 15 minutes until tender.
Add the spinach and simmer for 2 minutes.
Puree in a blender until smooth.
Suitable for Freezing
I used Annabel Karmel’s recipes a lot when weaning, visit her website
Butternut Squash is easy to digest & is a good source of betacarotene & vitamins C & E for your baby. Top tip, cook it in a steamer to preserve its rich nutrients.
Suitable for Freezing
Cook pears in small amount of water. Allow to cool and puree. Put in ice cube trays in freezer
This is easy peasy and proved a massive hit especially during a fussy eating stage.
A lovely creamy dip with pitta chips that are a great alternative to crisps (serves 1 -2)
What you need:
1 Ripe avocado
1 tbsp Sour cream or half fat crème fraiche (optional)
4 Cherry tomatoes
1 Pitta bread
2 tbsp Olive oil
What to do:
Root vegetables puree to a smooth consistency making them ideal for first foods
Steam carrots, sweet potato and butternut squash until vegetables tender.
Drain and puree to desired consistency. Mix with a small amount of cooking liquid or baby’s usual milk.
I cooked the vegetables separately and froze in an ice cube tray then could do a “mix and match” to add variety, particularly when adding meat to the baby’s diet
Healthy baby rusks – an easy teething biscuit recipe
Prep: 10 mins. Cook: 25 mins. Makes 12 rusks
200g sweet potato
Camomile tea bag
1 cup of oat flour / porridge oats into a food processor
2 tbsp. coconut oil or other light flavoured oil
1. Peel and chop sweet potato
2. Place into a saucepan and cover with water adding the tea bag
3. Boil until sweet potato is tender. Meanwhile, place oats in a food processer and process until a fine flour
4. Remove the tea bag and drain the majority of the liquid, leave approx. 2 tbsp. to assist with pureeing
5. Puree sweet potato
6. In a bowl, add oat flour, sweet potato puree and oil
7. Mix with wooden spoon
8. Line baking tray with baking paper or silicone sheet
9. Roll out until 5mm thick and score into shapes your baby can grip
10. Bake at 180 degrees for 20/25 mins until firm to touch and golden on the edges
11. Cool then snap along the score marks
12. Store in an air tight container
With thanks to mykidslickthebowl.com