New taste bud: Ginger
It has a very very light taste of ginger. 🙂
Serve 2 portions at 140ml / 5oz
- 1/4 of butternut squash (peeled & cut)
- 1/2 large sweet potato (peeled & cut)
- 1 thin slice of ginger
- 50ml breast milk / steamed liquid / pre-boiled water
- Steam all three ingredients together for 15 mins.
- Add 50ml of liquid (add more if necessary ) and blend until your desired consistency.
New taste bud: Cinnamon
My baby loved the extra kick of cinnamon. 😄 It’s good to introduce as many different spices as possible at early age.
Serve 2 portions at 120ml / 4oz
- 1 medium apple (peel, remove core and cut)
- 1 medium banana
- Cinnamon Powder
- 3-4tbps / 20ml own breast milk / steam water / pre-boiled water (I used my own breast milk)
- Steam th apple for 5mins.
- Once ready put the apple pieces into a bowl and let them cool down.
- Then cut the banana and add to the bowl.
- Use a handmix to puree to the consistency you like, slowly add 3-4tbps / 20ml own breast milk / steam water / pre-boiled water if the puree is too thick.
- At the end sprinkle a little bit of cinnamon powder over and mix well before serving. 😋
Steamed Salmin & Ginger – This is a very healthy and yummy meal if you like ginger and serve with jasmin thai rice.
I usually remove the ginger before serving our toddlers.
We love steamed fish in this household. I usually cook fish twice a week and most of the time salmon. Salmon has a much stronger taste than white fish and it can be tricky as a first fish to introduce to weaning babies. However, I did start giving my boys salmon before white fish and most of the time it was hidden in sweet vegetables such as sweet potato, butternut squash or pumpkin puree. Salmon is an oily fish and it has higher omega-3 fatty acids (plays an important part in the baby & toddler brain development) than other white fishes.
I usually remove the ginger before serving our toddler sons. They love this dish and the sauce tastes so good with rice!
Serve 4 adults & 2 toddlers
- 600gr Salmon fillet
- 40 gr ginger (approximately 7cm long and 3cm thick)
- 3 stalks of spring onion
- 1/2 tsp sea salt
- 2 tbps fish sauce (make sure the fish sauce doesn’t have any other ingredients apart from water, salt & anchovy extract)
- 1 tbsp toasted sesame oil
- 1 cup of water
- Cut the salmon fillet into large cubes and put them into a bowl that will go in the steamer.
- Peel the ginger, cut into very thin slices then cut again into long thin strips. Cut the spring onion.
- Add salt, fish sauce and mix. Then add ginger, spring onion, water and mix well.
- Put the bowl into your steamer pot once the water is boiled. Steam for about 15min. Check that the fish is cooked through and it should just melt in your mouth. Don’t over steam as the fish will get too dry. Add some more fish sauce afterwards if needed but take a portion out foryour kids first.
- Serve warm with jasmin rice.
Serve 2 adults
- 8-12 king prawns, peeled, deveined, and butterflied or buy the ones that are already done.
- rice noodles 0.5mm thick – 200g
- 2 / 3 eggs (optional)
- 2 cups shredded chinese cabbage
- 2 large carrot
- 1 spring onion
- 1 large sharlotte
- 1 tablespoon coconut oil / veg oil
- 1 tablespoon curry powder (add more for more spice)
- 2 teaspoons salt
- 1 tablespoon rice wine / white wine vinegar
- 1 tbsp sesame oil
- 2 tablespoons light soy sauce
- Pinch of white pepper
- Rinse the prawns and pat dry and set aside. Soak the rice noodles in cold water for about 10-15mins. Drain the noodles and set aside.
- Beat the eggs in a bowl and make a thin omelet and then cut into thin strips about 2 cm thick and set aside. Cut the chinese cabbage, carrot, sharlotte into thin slices and set aside.
- Heat the wok on the highest setting and add oil, shrimp and stir-fry for about 20 seconds. Add the carrot and stir fry for 1 min.
- Then add the chinese cabbage and onion and stir-fry for about 30 seconds. Then sprinkle the curry powder evenly over the mixture.
- Add the rice noodles, rip them into manageable 10 -15 cm lengths for easy eating later. Mix the salt and rice wine/ vinegar well in a small bowl (until salt has melted) then pour it over the noodles evenly.
- Keep stiring and turning the noodles so that they won’t stick to the wok. If they get sticky then add some more oil at the bottom.
- Add the sesame oil, soy sauce, white pepper, spring onion and the eggs. Mix thoroughly again for another few minutes.
- Add more sesame oil and soy sauce if required (according to your taste).
Serve immediately with some fresh coriander. 😋
This dish is super easy and quick to make when you cook it in a pressure cooker. It took only 30 mins including preparation. You can either serve this dish with pasta, rice or in my case I served it with spelt grains.
- 2 large aubergine / eggplants
- 5 sun riped tomatoes
- 1 large garlic clove or 2 small ones
- 1 1/2 tsp sea salt
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tbsp paprika powder
- 1 tbsp tomato pure
- 1 tbsp olive oil
- 1 cup of water
- 1/3 feta cheese
- Dice the aubergine, de-seed the tomatoes and dice.
- Heat up the pressure cooker with olive oil.
- Throw everything in and start frying in medium heat.
- Add all the spice and fry until the aubergine start to change colour then add the water.
- Close the lid and start the timer for 15mins once you see the second orange ring.
- Once done, crumble the feta cheese and mix well before serving. 😋
I have a WMF pressure cooker so cooking instructions depend on your one brand and model.
I served this dish with pasta to my son and hubby, and to myself I served it with spelt grains. 🙂
I stopped giving brown rice to our toddler son over a year ago when he turned really fussy with food. This week I’ve decided to re-introduce it to him. I must say that I didn’t expect him to eat much of this but to my surprise he really liked it!
So this dish is now approved to be served again. Our son loves parmesan with almost everything so I served this dish with a sprinkle of parmesan for him. 🙂
Served 2 adults and 1 toddler.
- 2 rice cups of brown rice
- 1 large zucchini
- 250 gr chestnut mushrooms
- 1 chicken breast
- 1 tsp sea salt
- 1 tsp dried marjoram
- 1/2 tsp dried garlic powder
- 1 tbsp vegatable oil (I used rapseed oil)
- 1 tbsp light soya sauce
- First boil the rice as brown rice takes longer to cook approximately 30mins.
- Cut the chicken into thin slices and put them into a bowl. Add salt, garlic, marjoram, oil and mix well then set aside.
- Cut the zucchini into half and then cut into thin slices, then slice the mushrooms.
- Use a non stick pan. Fry the chicken slices first until they are almost done. Pour them back into the bowl. Now fry the mushrooms until they are almost dry, thrown in the zucchini. Add a bit of water and cover with a lid for ca. 5 minutes, keep stiring in between.
- Once the zucchini is almost done add the chicken and mix well.
- By this time the rice should be ready. Scoop the rice out from the rice cooker into the pan, add soya sauce and mix all together.