Load your little one up on both their dairy and their protein with this simple but scrummy recipe for cheesy spinach mash. My little girl loves this and I think it tastes amazing too. Using simple wholesome organic veggies you get a real mix of flavours jump through. It’s freezable and super easy to adapt for all age groups…for example you can simply add wholegrain penne pasta for older kids and adults and blend it down to suit everyone. Adapting this means you can make up a batch of this recipe for the week ahead, perfect for busy families in a hurry. Enjoy guys!
- 350g Sweet Potato, Chopped
- 350g Butternut squash, Diced
- 60g baby spinach
- 75g medium cheddar
- Knob of butter
- Prepare a pan of boiling water and place the sweet potato and butternut squash in with the baby spinach. Allow to simmer for about 10-12minutes until soft.
- Weigh out the cheese and combine with the knob of butter.
- Spoon the veggies in even portions into a food processor and blend down to a smooth mash, add the cheese and butter throughout when you blend to allow it to evenly melt through the mash.
- When that perfect consistency is formed, take the mash out and serve in large bowls as a side dish to your main meal, or if making for your little one divide into small containers to cool.
A great recipe for baby at about 9-12months of age upwards depending on how well you mash it, this is enough to make about eight portions for your little one. But is also something the whole family can enjoy as a side dish to the main meal, providing four adult portions. The cheese adds some gorgeous creaminess and it’s a tasty dish for anyone with a sweet tooth who doesn’t naturally go for their veggies. Bon apetit!
- 600g sweet potato, peeled and chopped
- 180g broccoli florets, chopped
- 100g Sweetcorn
- 140g of medium cheddar, grated
- Generous knob of butter
- 1 1/2 tbsp Coriander
- Peel and chop the sweet potato and place in a pan of simmering water to boil for about 15minutes, or until tender.
- Chop the broccoli florets and steam for ten minutes.
- Drain the sweet potatoes and add divided portions of sweet potato, broccoli and sweetcorn to a large bowl and mash using a masher.
- Add the grated cheese and coriander halfway through mashing to ensure they melt well into the vegetable dish.
As a die hard for Mediterranean food it’s safe to say that this recipe makes a meal I love giving to our little girl. Really because she devours it so it’s a sign her mummy cooked well. The list below makes six portions which can be frozen too…so it’s not a bad recipe for busy working parents either.
- 100g Chopped Onion
- 250g Chopped and Peeled Sweet Potato
- 75g Grated Medium or Mature Cheddar Cheese
- 95g Organic Baby Shell Pasta Shapes
- 120gs Peeled and Diced Organic Carrots
- 1 Tablespoon Olive Oil
- 400g Tin of Chopped Tomatoes
- 225ml Vegetable Stock
1. Add the olive oil to a pre-heated saucepan and add the onions to sizzle until they turn a golden brown colour.
2. Add the sweet potato and carrots and mix well before pouring in the vegetable stock. Allow to simmer for 4-6minutes.
3. Pour in the chopped tomatoes and simmer for a further 4minutes whilst stirring frequently.
4. In a separate pot prepare the pasta shapes by filling the pot with boiling water and bringing to the boil for 8-10minutes.
5. In the pot of veggie sauce place the grated cheese and spoon about one-third to half of the cooked veggie sauce mix into a food processor, pulse a little before adding half of the cooked pasta shells and blend well.
6. Add the remaining vegetables and pasta and continue to blend until you reach the perfect consistency. Spoon the meals equally into food storage containers.
At about 7-9 months of age many babies will start to love the texture of foods so it’s an idea to not blend the pasta shells down too much. Another great thing about this recipe is that it’s so easy to adapt to satisfy everyone else at the table, simply swap the organic baby pasta shells for organic wholegrain penne and when you separate the pasta for adults and baby, simply blend the pasta for you little one and add the rest to the sauce for the older foodies.
It’s usually time to start trying baby purees when your little one is 4-6 months of age. Official advice in the UK states that 6months is ideal, however as I have found with my own little girl every baby is unique and nobody knows a child as well as their parents. So you have to go with your instincts.
This recipe for Pear, Pea and Broccali purée is an early basic to give little ones a taste for their greens. It’s not too bitter and the pear adds a hint of sweetness to the deal. It’s also really quick to whip up six portions which can be frozen too.
- 3-4 stalks of broccoli chopped
- One large Pear, cored and diced
- 200g Garden Peas
- 1-2 tablespoons of organic baby rice
- Sprinkle of Coriander
- Chop the broccoli and place in a pot of boiling water for 8-12 minutes, cover this and allow to steam.
- Chop and core the pear and add to the remaining vegetables about half-way through.
- Once the veggies have simmered drain them using a sieve or colander and add to a food processor. Pulse these well for 2-3 minutes until completely pureed.
- Add a sprinkle of coriander and 2 tablespoons of organic baby rice and pulse for a further 30 seconds.
- Separate into six individual food containers and serve or freeze where needed.
It’s one thing to decide for yourself that you are going to eat a meat-free diet, but it’s another when you are making this decision for your child. During pregnancy we decided that our little girl would eat meat in the same way my husband does. However at seven months I realised that the early stage meals I had been making her hadn’t yet contained meat…it just didn’t feel right to give her meat. Considering why, it went back to my core principles – although I would never be in a position to refuse her from trying meat when she is old enough to ask to, in the mean time her palette is in my hands and I couldn’t feed her meat unless she explicitly wanted it.
Where does this leave us now? Well it leaves us with a mummy who has done some pretty intense recipe exploration, discovering different taste combinations along the way for our little girl. In doing so I’ve found tasty recipes which are perfect for the different stages of weaning in that first year. However there’s also a range of pre-prepared baby foods and brands which I’ve come to trust and love for our little girl, which if you are a relatively new parent you might consider exploring.
Yes the aim is to make home cooked meals, yes on the whole I do but occasionally giving into a healthy and organic prepared veggie meal for my baby girl isn’t such a bad thing. When tricky situations arise (including emergencies were you need to grab baby food supplies to come lunchtime and run on) the Ellas kitchen range is perfect. And not to be too corny but the big smiles Cheesy pie with veggies wins hands down where my little girl is concerned.
The Organix brand can help give your little one a great start to the day, with their cereal range including baby rice suitable from four months and a gorgeous multigrain porridge at seven months, not to mention fruit-flavoured cereals and porridge such as strawberry and banana. My little girl loves these as a tasty breakfast when made with her own milk.
In terms of snacking, especially when out-and-about my default is either Farleys Rusks or the Organix Rice Cakes. The bite-sized apple-flavour rice cakes keep babies from about seven months nibbling happily – especially when teething is an issue.