Recipes for your Nom Nom Kids Pouch

Sweetcorn, Broccoli stem and carrot puree April 12 2016, 0 Comments

This puree is really simple and came about when I needed a quick meal for my kids and a 7 month old baby. The puree doubles up as a simple weaning recipe as well as a hidden veg sauce in a pesto pasta dish for toddlers and older kids.  

The great thing about this recipe is that I always have sweetcorn in the freezer, carrots in the fridge and I always seem to end up with a huge broccoli stem after we've eaten all the florets. This recipe puts it to good use and I will now always have a pouch of it in the freezer for quick dinners!

ingredientspuree

Ingredients for the puree:

80g sweetcorn

80g broccoli stems chopped

80g carrot chopped

add the carrots to a steamer and steam for 5 minutes. Add the broccoli stems and steam for a further 8-10 minutes until tender. Add the sweetcorn and steam for a further 1-2 minutes. Check that the carrot and broccoli stems are cooked through.

Blend with around 50-70ml of the steamer water to a smooth puree. The sweetcorn is very fibrous so extra blending is requiored to achieve a really smooth puree.

serve as a puree for babies.

To use the puree as a hidden veg pasta sauce mix into red or green pesto pasta dishes and add grated cheese on top. My kids love this with red pesto and they ate it up double quick making lots of nom nom noises the first time I hid this in the pesto pasta!

The above recipe makes approx 2 Animal pouches. Alter the volumes to suit.

Enjoy!

 

 


Kiwi, Apple, spinach and cucumber smoothie February 26 2016, 0 Comments

This delicious smoothie is a great source of Vitamin C, antioxidants and enzymes and is apparently great for respiratory tract health! this smoothies tastes delicious! A very tasty smoothie with great health benefits.

recipe photo


Ingredients:
2 ripe Kiwi’s peeled
1 large apple peeled and cored (or 2 small apples)
1 handful spinach
5-6 cm chunk cucumber (half peeled)
40-60ml liquid (water, coconut water or apple juice)

optional extras:
quarter to a half of an avocado
1 tsp chia seeds

Place all the ingredients into the blender and blend until smooth.

The above ingredients will make approximately 3 servings in our 140ml pouches or 2 servings in our 200ml pouches.

Great for adults and kids!!

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Kiwi, Banana and Vanilla Yogurt Smoothie January 15 2016, 0 Comments

This delicious smoothie is a great source of Vitamin C as well as probiotics, pre-biotics, Vitamin A, potassium and antioxidants. It's a lovely pale green colour thanks to the kiwi and the spinach (which can't be tasted at all).  A very tasty smoothie with great health benefits.

Kiwi, banana, spinach and vanilla yogurt smoothie

2 Ripe kiwi's pealed 

1 Ripe medium banana peeled 

1 handful spinach

5 Tblsp vanilla yogurt

1 tablespoon apple juice or other liquid (water, coconut water, milk)

Place all the ingredients into the blender and blend until smooth. 

The finished consistency should be just perfect for the pouches but add a little apple juice if you feel that it's too thick.

The above ingredients will make approximately 3 servings.

You can make this with plain yogurt also but we love the flavour of the vanilla in this smoothie. 

 


Super Healthy Chicken Curry December 21 2015, 0 Comments

My kids love this curry! I make a double batch of this every 6 weeks or so as it's a super healthy easy meal to pull out the freezer. My son first had this at his first nursery (when he was dairy intolerant) and when he left I requested the recipe and have added extra vegetables to make it as healthy as possible over time....please forgive the vague recipe as I make this up pretty much as I go along normally!

 chicken-curry-bowl

2 medium sweet potato cut into approx. 2cm chunks

A bit less by weight of butternut squash cut into approx. 2cm chunks

1 medium onion finely chopped

2 large carrots chopped into small pieces

Around 200ml Coconut milk

1 level tsp mild curry powder, 1 level tsp Garam Masala, ½ level tsp ground cumin

200-250g Cooked Chicken, chopped into small pieces*

150-200ml Chicken stock

1 tbsp olive oil

In a large non-stick pan fry off the onion and carrots in olive oil until soft, add the spices and stir in. heat for a couple of minutes. Add most of the coconut milk and simmer gently for 10 minutes.

In a separate pan steam the Sweet potato and butternut squash until soft and then mash them together. Keep the liquid from the steamer for later.

Add the mash to the other pan and mix together.

Add the chicken stock to the pan to loosen the mixture and mix in (if using a stock cube use the steamer water to make up the stock). If using fresh chicken juices, add these whilst it’s still hot to avoid any multiple re-heating issues. This is a good point to taste the curry and decide if you would like to add more spices. Simmer for a further 15-20 minutes or until the carrot pieces are soft. if the mixture needs to thicken, keep the lid off.

Cool the curry as quickly as you can by sitting the pan in cold water. Once cooled enough divide into portions in freezer bags or Tupperware style containers. Once room temperature, add the chopped pre-cooked chicken to each portion and mix in.

*you can of course cook the chicken with the curry rather than using separately cooked chicken but I love how tender chicken is when roasted. Fry the raw chicken off at the start and then continue with the below instructions.

If I don't have much leftover chicken I will often add some lentils to the curry to add extra protein.Ensure that these are cooked well in the mixture.

 

 


Kale, Bean and Sweet Potato Puree November 25 2015, 0 Comments

This super healthy puree is suitable for 7 months+ and is packed with Vitamin A and C, antioxidants and pre-biotics. It's a fantastic recipe to help keep colds at bay and boost your little one's immune system.

Kale, Bean and Sweet Potato

50g kale (remove any large stalks)

1/2 onion chopped

2 garlic cloves (peeled)

50g yellow or orange pepper 

125g (small tin) of canellini or butter beans

100g or 1/2 sweet potato peeled and cut into small chunks

Start by steaming the sweet potato for around 5 minutes then add the kale and steam for another 3 minutes. Add the pepper onion and garlic and steam for another 5 minutes.

Add the beans to the blender and then add all of the steamed ingredients. Add approx 80ml of the water from the steaming process to the blender and blend until smooth or slightly textured for older babies. Add more water if needed to reach your desired consistency.

The above ingredients will make around 4 pouches

 

 


My Chicken Soup November 10 2015, 0 Comments

Chicken soup is my comfort food. My mum used to make it on winters day and I have memories of playing out in the snow and coming in for some freshly made chicken soup. Our recent article about boosting your Immunity showed that chicken soup is actually brilliant for helping to fend off colds and viruses so it’s a great meal for all the family through the cold months.

This is going to be a very rough guide recipe as my chicken soup changes every time depending on what I have available! I usually make it after cooking a roast chicken and I use up all the leftover meat on the bones. I used to throw in the whole carcass but we would often find bits of gristle and small bones in the soup which my husband doesn't enjoy finding. I now throw in a few of the bigger bones and remove all the unwanted bits.

chicken soup by nom nom kids

Ingredients

Chicken leftovers (get the meat from under the chicken, behind the wishbones and the thighs which may not have been carved off)

All the juice that has run off the chicken (wait until it cools and then pick off the white fat first for a lower fat soup)

2-3 Carrots (pick big carrots so you get lovely big slices)

1-2 Parsnips roughly cut (optional)

1-2 Potatoes cut up as you would to boil

1 onion finely chopped

Sweet potato (optional)

1 celery finely chopped (optional)

2-3 heaped tablespoons Vermicelli noodles (optional)

Rosemary chopped

Thyme chopped

1 chicken Stock cube (use low salt option if you will share this with a baby or toddler.

2-3 table spoons of chopped tinned tomatoes

Salt & pepper to taste (optional if cooking for babies)

Boiled Water

Other optiona extras (leftover stuffing, roast vegetables, bakedbeans!)

Place all of the ingredients – except the Vermicelli into a large pan and cover with boiled water until everything is submerged (don’t add too much though). Stir occasionally and taste the juice half way through.

Bring to the boil again, cover and simmer for around 45 minutes until everything is soft. Add the vermicelli and cook for a further 5-10 minutes until they are also soft.

Towards the end I sometimes remove a couple of the potato chunks and mash them up then put them back in the soup to make a thicker consistency.

Serve with lovely fresh bread for a hearty meal for all the family!

Blend for babies or chop some of the larger chunks up for toddlers and kids. The blended soup can be stored or served in our Reusable Pouches.

Enjoy!

Go to the Full Recipe Listings from Nom Nom Kids

 

 

 


Very Berry Smoothie November 05 2015, 0 Comments

This classic berry smoothie can be made with frozen or fresh berries. you can also add a handful of spinach or Kale to increase the vitamin and antioxidant content. Experiment with different berries to find your favourite combination.

1 small banana

Blueberries

Strawberries

Raspberries

Handful of spinach or kale (optional)

splash of apple juice, water or coconut water

very berry smoothie

Blend all of the ingredients together until smooth and serve in a pouch or glass.

 

 


Apple, Strawberry and Carrot smoothie November 05 2015, 0 Comments

This is my new favourite smoothie. The carrot can hardly be detected at all. Use a soft apple for best results i.e. Gala or Pink Lady.

1 small Apple (or 1/2 larger apple) peeled and cored

5-7 strawberries

1 small carrot roughly chopped


Blend all of the ingredients together until smooth and serve in a pouch or glass.


Blueberry, Banana & Kefir smoothie November 05 2015, 0 Comments

Kefir is a very common in Eastern Europe, scandinavia, Russia and parts of Asia. It is well known for its heath benefits and recommended for pregnancy, babies and the elderly. 

packed with Probiotics, antioxidants and vitamins this really is a super healthy smoothie.

Experiment with different berries to find your favourite combination.

100ml Kefir Milk

handful Blueberries

1 small banana


blueberry, banana and kefir smoothie

Blend all of the ingredients together until smooth and serve in a pouch or glass.


Raspberry, Apple and Avocado Pudding May 19 2015, 0 Comments

Nom Nom Kids Reusable Food Pouches Raspberry apple and avocado pudding image

A super healthy pudding boasting natural goodness: fibre, healthy fats, protein, vitamin A, B and E, potassium & antioxidants! A tasty treat for all ages.

Ingredients
50g raspberries, washed
1 small apple, peeled and sliced
1 medium banana
1/2 small - medium avocado
1 heaped tbsp quinoa flakes
approx 60ml water or apple juice to help blend and thin the mixture

Place all of the fruit and  2/3rds of the liquid into the blender and blend on full power until smooth.
Add the Quinoa flakes and blend for a further 2 minutes on a low setting.
Add the remaining liquid if needed.  if you want a less thick consistency add a little extra liquid.

Spoon the mixture into the pouches or serve in a bowl.
The above ingredients will fill approximately 3 Nom Nom Kids Reusable pouches.
Recipe for approx 6 months+

Recipe created by:

The Weaning Woman
twitter.com/WeaningWoman

Mother, Wife, Health Professional. Passionate about healthy eating for baby, toddler and family. Healthy doesn't mean boring.


Tropical Green Smoothie - By The Food Teacher August 29 2014, 0 Comments

This is a creamy smoothie that's bursting with nutrients. Mangoes and pineapples are both high in vitamin C and fibre and also contain enzymes which support the digestive system. Spinach is also packed full of nutrients including vitamin K needed for our bones so great for growing children.
Ingredients:
Flesh of one mango
Slice of pineapple, skin removed
1/2 Banana
Handful of spinach leaves
100 ml coconut milk (e.g. Koko)
2 ice cubes
Simply place all the ingredients in a blender and blend until smooth. Enjoy!
The above ingredients will fill approximately 3 Nom Nom Kids Reusable pouches.
Dairy Free recipe for 9 months+

The Food Teacher, Katharine Tate, is a qualified teacher, nutritional therapist, mum, and entrepreneur who has over 20 years experience working with children in both primary and secondary schools in the UK, New Zealand, and Hong Kong.  The Food Teacher brand combines her passion for education and nutrition to deliver a healthy childhood, focusing on promoting family health through food and lifestyle.

Katharine Tate
The Food Teacher
www.thefoodteacher.co.uk
facebook.com/thefoodteacheruk
twitter.com/foodteacheruk
Email: thefoodteacheruk@gmail.com

 


Blackberry & Apple Yogurt Fool - By Louisa Foti August 29 2014, 0 Comments

A wonderful seasonal & healthy pudding for all.
Ingredients
80g blackberries, washed
1 cooking apple, peeled and sliced (150g),
2 tsp + 1 and a half tsp of soft brown sugar
200ml Greek Yogurt (or half whipped double cream and half Greek yogurt for a more decadent fool)
Place the apple, blackberries, 2 teaspoons of soft brown sugar and 1 tablespoon of water in a saucepan. With the lid on cook on a gentle heat for 5 - 8 minutes until fully soft and the apple 'fluffed'.
Blitz the apple and blackberries with a hand held stick blender or in a processor. For a very smooth and seedless puree push through a sieve. Set aside until fully cool.
Stir the remaining 1 and a half teaspoons of soft brown sugar into the yogurt (or whipped cream and yogurt mix).
Stir through the fruit into the yogurt and spoon into the pouches.
The above ingredients will fill approximately 3 Nom Nom Kids Reusable pouches.
Recipe for approx 9 months+

Louisa is a passionate foodie and hectic single mummy living in rural Herefordshire. Louisa’s Blog Eat Your Veg was born out of a devotion to feed her children the healthy food they deserve, and to show other parents that good food can be made quickly, easily and cheaply. Louisa is also an advocate of eating Seasonally and Sustainably.

Louisa Foti
www.eatyourveg.co.uk
facebook.com/eatyourveg
twitter.com/Eat_Your_Veg

 


Fragrant Sweet Potato Daal - By Louisa Foti August 29 2014, 0 Comments

daal

A simple gently spiced & fragrant sweet potato & lentil daal for weaning and beyond.

Ingredients:
1/2 sm onion, finely diced
1 sm clove garlic, finely chopped
1/4 thumb of fresh ginger, grated
1 small carrot (about 90g), finely diced
1 small sweet potato (about 120g), finely diced
1/3 tsp ground cumin & 1/3 tsp ground coriander
a tiny pinch of finely ground black pepper
180ml water
30g of red split lentils

Sauté the onion, garlic & ginger in olive oil for 5 mins until soft. Add the carrots and sweet potato and continue to cook for a couple of minutes.  Stir in the cumin, coriander and pepper and allow to cook for a minute before pouring in the water and lentils. Bring to a simmer, and cook on a gentle heat for about 20 minutes until the lentils are mushy and vegetables very soft. Purée with a stick blender or processor.
The above ingredients will fill approximately 4 Nom Nom Kids Reusable pouches.
Recipe for 6months+. Can also be served with rice for toddlers...add chilli and it’s great for adults too!

 

 


Healthy Chocolate Pudding - By KIN Juicery August 29 2014, 0 Comments

This smooth chocolate pudding has some super healthy hidden goodness in the form of banana and avocado. It is jam packed full of healthy fats, vitamin A & B, potassium & antioxidants. Nutrient rich but low on sugar this is a tasty chocolate treat. For best results use all organic ingredients.
Ingredients:
1 half an avocado
1 large over ripe banana
2 teaspoons 100% cocoa powder
or Raw cacao powder  
1 teaspoon coconut oil
1 teaspoon agave syrup* (or use Maple syrup or honey)
Simply whiz up all the ingredients in a food processor or use a hand blender until smooth.
The above ingredients will fill approximately 2 Nom Nom Kids Reusable pouches.
Recipe for 11 months+ (12 months if honey is used)

KIN Juicery is a new cold pressed juice brand based in Cheltenham. Founded by siblings Alicia, Hannah & Josh Duffy with nutrition expert & friend Naomi Mead. Their juices are 100% raw and  organic and bursting with vitamins & nutrients for a healthy lifestyle.

KIN Juices, smoothies and healthy snacks are currently available to order online for delivery in Cheltenham.

KIN Juicery
http://www.kinjuicery.com/
facebook.com/KINJuicery
twitter.com/KINjuicery
info@kinjuicery.com


Creamy Nectarine Dream - By The Lunchbox Doctor August 29 2014, 0 Comments

nomnomkids-lunchbox-doctor-recipe

Nectarines provide a good balance of B vitamins, immune-boosting vitamins A, C and E as well as some essential minerals.  However, it is the combination of summery nectarines with vitamin C rich orange juice and Vitamin E rich avocadoes which gives this smoothie it’s double whammy flavour and health hit. The avocado also gives this treat a super smooth texture.
Ingredients:
3 nectarines
1/2 a large avocado
100ml orange juice
1 tsp honey
Submerge the nectarines in hot water for 1 minute then peel and stone. Combine the nectarines and avocado in a food processor then add the orange juice and honey and continue to process until completely smooth and creamy.
The above ingredients will fill approximately 3 Nom Nom Kids Reusable pouches. Suitable for 1 year+

Jenny Tschiesche is a mother of 2 with over 10 years nutrition experience and a passion for food.  Since 2013 www.lunchboxdoctor.com has provided recipes, lunchbox ideas and nutrition advice to adults, children, sports people and business people alike. Jenny runs workshops, cooking demonstrations and webinars both in the UK and abroad.
Jenny has also written an award-winning book called ‘Not Just Sandwiches – 5 ways to improve your child’s lunchbox’.

Jenny Tschiesche
The Lunchbox Doctor
www.lunchboxdoctor.com
facebook.com/lunchboxdoctor
twitter.com/lunchboxdoctor


How to make Fruit Slush for your reusable pouches July 11 2014, 0 Comments

As a child I loved slushies, I particularly loved the Slush Puppy ones that you could get in our local high street but they used to have so many additives in them that I would get all wheezy! My parents bought us a slush mug one year and my sister, brother and I made slushies all summer. They were fantastic for keeping us cool but we did argue over that slushie mug as it would only make one cup at a time!

 

If you don’t happen to have a slushie maker you can just blend up a selection of frozen fruits mixed with some orange juice and you get an incredible healthy slush that you can add to your Nom Nom Kids Reusable Pouches for drinking whilst playing out in the garden or in the paddling pool. Frozen fruit is so widely available now in supermarkets or you can freeze your own in zip lock bags ready to use as and when you need it.

Recipe

125g frozen fruit such as melon, pineapple, mango, peach, strawberry,

100ml fresh orange juice from the fridge

Place the frozen fruit and the orange juice in the food processer and blend until slushy. Add a little extra if needed to either help the fruit blend or to make the slush less thick. I squeezed a fresh orange as I didn't have orange juice in the house!

Spoon into your Nom Nom Kids Pouches and eat immediately!

You can also place the filled pouches straight into the freezer for eating later. Remove from the freezer and wait until they thaw enough to suck through the spout.

I used frozen summer fruits for this photograph which did have some bits in. Fruits such as Mango, peach, strawberry, kiwi, melon all work really well and won't have any bits for your little one to complain about!

The above ingredients will make approximately 2 pouch servings.

 


Asparagus and Apple Puree May 20 2014, 0 Comments

Asparagus is in season from April to June in the UK and contains so much goodness. It provides a good amount of dietary fiber, rutin, vitamin A, protein, folic acid, vitamin E, thiamin, niacin, vitamin K, riboflavin, manganese, iron, phosphorus, and selenium. Asparagus also provides some essential nutrients, including vitamin B6, magnesium, zinc, and calcium.  Extremely green asparagus is very high in vitamin C so choose the greenest you can find! Like some other green vegetables asparagus can be a little difficult to digest so wait until your baby is 7 months old before trying it.

Mixed with Apple this recipe has a lovely sweet flavour.

4 Asparagus spears chopped (discard any woody parts of the stem)

1 medium apple chopped

Boil and then simmer the asparagus for 2 minutes in a small amount of water and then add the apple. Simmer for another 4 minutes or until the asparagus and the apple is soft. Drain most of the excess water and leave to cool a little before adding to the blender.

Blend the asparagus and apple until smooth or leave slightly textured depending on your baby's preference.

Asparagus is great for breast feeding mum's milk supply, too, so cook some extra and have some too!

The above ingredients will make 2 pouch servings.

Green Asparagus and Avocado Puree May 20 2014, 2 Comments

Asparagus is in season from April to June in the UK and contains so much goodness. It provides a good amount of dietary fiber, rutin, vitamin A, protein, folic acid, vitamin E, thiamin, niacin, vitamin K, riboflavin, manganese, iron, phosphorus, and selenium. Asparagus also provides some essential nutrients, including vitamin B6, magnesium, zinc, and calcium.  Extremely green asparagus is very high in vitamin C so choose the greenest you can find! Like some other green vegetables asparagus can be a little difficult to digest so wait until your baby is 7 months old before trying it.

In addition Avocado is packed full of nutrients and healthy fats essential for your baby's development.

3 Asparagus spears chopped (discard any woody parts of the stem)

1 small avocado chopped

drop of Lemon juice

1 mint leaf (optional)

Boil or steam the asparagus until softened. Drain any excess water and leave to cool before adding to the blender.

Once cooled add the avocado pieces and the mint lea, blend until smooth. stir in a drop of lemon juice to ensure that the avocado doesn't brown.

Asparagus is great for breast feeding mum's milk supply, too, so cook some extra and have some too!

The above ingredients will make 2 pouch servings.

Apple and Raspberry Puree May 05 2014, 0 Comments

Another easy puree to make for your little ones. This is really delicious and the colour is fantastic.

2 large apples or 3 medium apples (choose a variety such as Pink Lady or Royal Gala as they are soft and not too tart)

10-15 Raspberries

70ml water

Peel the apples and chop them up into small slices. Place them in a pan with the water.

Bring the pan to the boil and simmer for 5-6 minutes with the lid on.  Stir several times to ensure that all of the apple pieces soften.  Once the apple slices have softened add everything into the blender or use a hand blender directly in the pan. Add the raspberries to the softened apples and blend until smooth.

This puree will have some pips in it. If your baby or child doesn't like this you can push the mixture through a seive to remove them. To save time and effort blend only a small amount of apple with the raspberries initially and seive this only. You can then add the smooth puree to the remaining apples for further blending.

leave the mixture to cool slightly before adding it to you pouches. The mixture will thicken up when cooled.  If it's too thick mix in a little more water.

The above ingredients will make approximately 2-3 pouches.


Simple Apple Puree May 05 2014, 0 Comments

This is such an easy puree to make and is absolutely delicious. It's great for weaning babies but toddlers and kids love it too. It's my 19 month daughter's favourite pouch filling.

2 large apples or 3 medium apples (choose a variety such as Pink Lady or Royal Gala as they are soft and not too tart)

70ml water

Peel the apples and chop them up into small slices. Place them in a pan with the water.

Bring the pan to the boil and simmer for 5-6 minutes with the lid on.  Stir several times to ensure that all of the apple pieces soften.  Once the apple slices have softened add everything into the blender or use a hand blender directly in the pan. Blend until smooth.

Add a pinch of cinnamon if you want to for autumn and Christmas!

leave the mixture to cool slightly before adding it to you pouches. The mixture will thicken up when cooled.  If it's too thick mix in a little more water.

The above ingredients will make approximately 2-3 pouches.


Creamy Carrot and Squash Pasta Sauce May 05 2014, 0 Comments

I have been using this as a pasta sauce for years and my kids love it. We sometimes also add a tablespoon of red pesto sauce if there happens to be a jar open.

creamy carrot and squash pasta

100g Carrots chopped

175g Butternut squash

20-30g of red, orange or yellow pepper (optional)

30ml Double cream

Small pinch of dried sage

20-40g Finely grated mature cheddar cheese

Steam the carrots and butternut squash for 15 minutes or until the vegetables are soft. Add the pepper after 10 minutes if including it. Blend the vegetables with the cream  until the mixture is your preferred consistency (add a little of the steamer water if you need more liquid). I keep it slightly textured but not too lumpy. Add the cheese into the mixture and stir in. It's up to you how much cheese you add. If you prefer not to add the cream you can add a little bit of chicken or vegetable stock instead but I love the richness of the cream and it's only a little bit. 

Serve mixed into pasta. You can start by using pasta stars or Orzo Pasta for weaning babies and move up to pasta twirls or spirals that are easy for toddlers to handle. I generally store the pasta sauce only and cook the pasta fresh each time but you can freeze it all together if you want an instant meal once defrosted.

You can store the sauce only in our squeeze pouches or with pasta mixed in the snack bags as an individual portion size.  Take a look at our selection of pouches and snack bags here

 


Pea & Soya Bean Puree January 23 2014, 0 Comments

I still make this for my kids and they eat it like hummus or with fish and chips as their version of mushy peas. They love it! Store it in the pouch and squeeze it out on your little ones plate to eat with finger food or load spoons to let them feed themselves!

80g frozen peas

80g frozen soya beans

2 Mint leaves finely chopped (optional)

30ml cream

Bring a pan of water to the boil and add the soya beans. Bring back to the boil and Simmer for 3 minutes and then add the peas. Bring back to the simmer for 4 minutes. Drain the pan of water and add the peas, beans and mint to the blender and pour in the 30ml of cream. Blend until smooth.

The above ingredients will make approximately 2-3 pouches.


Sunday Lunch Vegetable Cheese January 23 2014, 0 Comments

 


Lentil Stew puree January 23 2014, 0 Comments

My kids both loved this when they were weaning. Introduce this from 7 months as the lentils can be hard for smaller babies to digest. This is an excellent (and cheap) source of protein and iron.

1 small onion finely chopped

1 stick of celery finely chopped

2 medium carrots peeled and chopped

1 small Sweet potato peeled and chopped

50g Split red lentils

1 Tblsp Olive oil or vegetable oil

400ml baby vegetable stock

Sautee the onion, celery and carrots in the oil until softened. Add the sweet potato and red lentils to the pan and pour in the stock. Bring to the boil and then simmer for 20 minutes. Puree in a blender.

The above ingredients will make approximately 5 pouch servings.