Munchkin Feeding Product Review

2017-07-06_22.08.08

Are you a new mum?

Congratulations! 🙂 It’s the most wonderful feeling in the world to become a mother! Enjoy this infant time as it passes by too quick and before you know it your baby is already walking! I really miss newborn smell and the way how my kids used to snuggled into my arms.

Are you going to start weaning your baby soon?

Yay! Super exciting time ahead! This is the most adventurous time for your baby and you will continue to grow together. Have you thought of which type of weaning style to do; traditional purees or baby-led-weaning or both? The latter means that you let your baby takes the lead and he/she eats what you and your family eat just minus the salt and sugar and feed himself/herself. However, I do encoourage you to let them try food with spices as early as possible to become an adventurous eater one day. You will find out at very early stage whether you have a fussy eater or a good eater, but don’t despair I have loads of recipes for fussy eaters which are baby and toddler approved!

Are you looking for new baby or toddler feeding products?

I find that this part of weaning is one of the most fun part for parents, to find cool feeding products. Of course a simple bowl and spoon will do too, but if you can have ergonomic baby utensils, puree spoon squeezer presser, suction bowls and etc. all these products can help to make meal times so much easier and fun…so why not?

Have you already spent too much time looking online for different products?

I know this as I have done the same! Checking all the reviews on each product were super time consuming! Look no more, I have you all covered here! I have reviewed these products thoroughly from puree squeezer for babies 5-6 months up to 360° no spill toddler sippy cup! We are a big Muchkin fan!

Below are 12 products which are suitable from 5-6 months and above. I have linked each product to Munchkin product page and Amazon.co.uk to make it easier for you to place your order. Your are welcome! 😉

Puree Squeezer Presser Spoon

This product is genius!!! I wished I had this when I started weaning my boys!  It’s so easy to use too, simply fill it up with puree, close the spoon and feed or cover the spoon tip with the cap and put it in your diaper bag. It makes weaning so much easier and more fun. Perfect for when you’re out at restaurants, on public transport, flight or in your car.
How many times have you fed your baby when you’re out and made a total mess from spilling and smudging? Yeah I know, I have done the same!

012398 Squeeze Spoon-LC3

Product Features:

  • Portable feeding spoon holds 5oz of baby puree
  • Suitable stage 1 and stage 2 weaning. feeding tip easily twists off for filling and cleaning
  • Cap keeps spoon sanitary in your purse or nappy bag
  • Made of squeezable, non-toxic, odour-resistant silicone
  • Stands upright for easy filling

BUY ME HERE on Amazon.co.uk

Go Mash Food Mashing Set

This masher is perfect to use for mash raw fruits, avocado (not really sure whether it’s a fruti or vegetable) and cooked vegetables, especially when you have moved on to stage 2 weaning.

012368 Go Mash LC1

Product Features:

  • Mashes a variety of cooked or soft foods
  • Stay-put suction base for one handed mashing and self-feeding
  • Silicone base is also a tight fitting lid
  • All pieces conveniently fit together for easy travel and storage
  • Bowl is microwave safe

BUY ME HERE on Amazone.co.uk

Soft-Tip Infant Spoons (6 Pack)

The best spoon to feed your baby when you have just started to wean. Let your baby hold one to chew on and you one to feed.

01100303 Soft Tip Spoons-LC2

Product Features:

  • Pack of 6 infant spoons
  • Rounded, soft spoon bowls are extremely gentle on baby’s gums
  • Ergonomically-designed handle is comfortable for mum to hold
  • BPA-free
  • Top rack dishwasher-safe
  • Colours and assortments may vary
  • 4+ months

BUY ME HERE on Munchkin.co.uk

BUY ME HERE on Amazon.co.uk

Stay-Put Suction Bowls (3 Pack)

Suction bowls are a must if you go for the BLW (baby-led-weaning) style and even during early toddlerhood you will be so thankful that you have these! The way how they just love throwing bowls and utentils during meal times can get VERY messy! Think soup or any liquidy food!

01107503 3 Stay Put Suction Bowls-LC1

Product Features:

  • Permanently attached suction bases help prevent messes and spills
  • Comes with 3 bowls
  • Quick-release tabs on each suction base allow for easy parent removal
  • Top rack dishwasher-safe
  • BPA-free
  • 6+ months

BUY ME HERE on Munchkin.co.uk

BUY ME HERE on Amazon.co.uk

3 White Hot® Bowls and 2 White Hot®Plates

These matching bowls and plates have such a cool feature! The colour strip turns white when the food is too hot for your kids. How many times have you doubted before serving your kids? We also use them are snack bowls / plates and for fun crafty activities.

012100 WH Toddler Bowls-HC1 (new colours)

Product Features:

  • Great for toddlers learning to eat hot food, soup, etc.
  • Patented White Hot system – colour strip turns white when food and bowl are too hot
  • Stack neatly for easy storage
  • Microwave safe, freezer safe, top dishwasher safe
  • Ages 6 + months

BUY ME HERE on Munchkin.co.uk

BUY ME HERE on Amazon.co.uk

012104 White Hot Toddler Plates-HC1 (New colours)

2 White Hot®Plates

BUY ME HERE on Munchkin.co.uk

BUY ME HERE on Amazon.co.uk

 

Lil’ Apple Plates – 3 Pack

There is something about the apple shape that attracts kids. My toddlers absolutely love them and told me at one point that I should only serve with these plates! Haha

012102 Lil Apple Plates-LC1.jpg

Product Features:

  • Three cute apple-shaped plates in fun colours
  • Three separate sections with sloping sides for easy scooping
  • Convenient multi-pack of 3 plates provides great value
  • Plates stack and store neatly
  • BPA-free and top rack dishwasher safe
  • 6+ months

BUY ME HERE on Munchkin.co.uk

BUY ME HERE on Amazon.co.uk

 

6 Multi-coloured Forks and Spoons

I highly recommend these forks and spoons for self-feeding toddlers! They have the perfect size for little hands and also the slight curved shape makes it easier to pick the food up. The spoon tip is not too flat which I think is important for toddlers to self-feed.

011454 6 Multi-coloured Forks & Spoons-LC1.jpg

Product Features:

  • Designed to aid self feeding
  • Deep spoons to hold more food and make scooping food easier
  • Curved forks are safe and rounded for safety but designed to help transition to cutlery
  • Fun and engaging colours and design
  • Colours and assortments may vary
  • BPA Free
  • 12+ Months

BUY ME HERE on Munchkin.co.uk

BUY ME HERE on Amazon.co.uk

 

Miracle® 360° Sippy Cup -10oz/296ml (Pink)

This is the BEST non-spill sippy cup we have had so far and we have been through A LOT! What I mean by non-spill is that it doesn’t leak when in use, the liquid will however run out if you toddler throws it on the floor or banging it on the table.

012096 Miracle Sippy Cup 360 Pink-LC3.jpg

Product Features:

  • Toddler cup with dentist recommended spoutless design
  • 360° edge allows drinking from any side of the cup- simply tilt the cup and suck on the valve’s edge.
  • Cup automatically seals when child stops drinking to completely eliminate spills
  • Easy to clean with no extra valves or parts
  • 12+ months
  • 10 oz/ 296ml capacity for water, milk or juice
  • BPA-free & Top rack dishwasher safe

BUY ME HERE on Munchkin.co.uk

BUY ME HERE on Amazon.co.uk

Go Bowl™ Silicone Bowl

We love taking this bowl out. I usually put the snack in the bowl, close it with lid, put a string through the hole and tie it to the car seat belt or the buggie belt. This way the bowl will not be lost and it’s easy for my boy to serve himself.

012377 Go Bowl LC1.jpg

Product Features:

 

  • 4 1/5″ x 2 1/5″ when expanded
  • Non-toxic silicone bowl
  • Includes lid for storage or use on the go!
  • Collapses flat to save space
  • Easy-grip handle
  • 12+ Months
  • BPA-free
  • Top rack dishwasher-safe

 

BUY ME HERE on Munchkin.co.uk

BUY ME HERE on Amazon.co.uk

Go™ Folding Placemat

Use it at home or take it out when eating in a restaurants. Do you feel bad when your toddler mess up the table at the restaurant? I know they can’t help but I also can’t help but feeling embarassed so this placemat has earnt a permanent place in the diaper bag so it’s always there when we need it!

012296 Go-LC2.jpg

 

Product Features:

  • Non-toxic folding silicone placemat
  • Plastic frame helps keep messes on the mat
  • Folds and snaps shut to carry crumbs to the sink
  • Fun character designs
  • BPA-free
  • Top rack dishwasher-safe
  • 4+ months

BUY ME HERE on Munchkin.co.uk

BUY ME HERE on Amazon.co.uk

 

 

Peanut Butter Granola

Peanut Butter Granola – Doesn’t this sound and look amazing?!

To all peanut butter lovers – this peanut butter granola tastes AMAZING! I love the smell that lingered around the flat the whole day! Simply divine!

We had it with Greek yoghurt and frozen raspberries for breakfast today and everyone approved!  Granola and yoghurt makes such a yummy addition to kids lunchboxes.

This recipe was inspired by the lovely Sara at @justmadforasentence on Instagram. Go and check out her recipe.

I’ve adapted from her recipe, I’ve used store bought sliced almond and coconut chips to give it a more crispier texture, chopped up the pecan and cashew nuts to make it easier to chew for my kids and lastly, added chia seeds for the extra kick in protein, fibre and omega-3.

Did you know that peanuts are not nuts at all, but legumes. It is rich in protein and potassium. All and all peanut butter offers a nutrient-rich addition to your snacks, meals and desserts. Make sure you buy the ones with pure peanut butter and sometimes added sea salt and nothing else!

Health Facts about Peanut!

A serving of peanut butter is 2 tbsp which contains about 7 g of protein and contributes to healthy muscles, skin, hair and teeth. Protein also plays a role in hormonal function and keeps blood healthy.

Peanuts are a good source of heart-healthy fats; peanut butter has some of these benefits. The unsaturated fats found in nuts can lower your cholesterol and reduce your risk of developing heart disease. They can also offer health benefits for your brain and skin, and give you an energy boost.

Excess sodium in your diet puts stress on your cardiovascular system, but potassium can counter the negative effects of sodium. It also helps your nerves function properly and aids in heart function.

Source: http://www.livestrong.com

Ingredients

  • 2 cups of gluten free rolled oats
  • 1/2 cup unsweetened coconut chips (can sub with dessicated coconut flakes)
  • 1/2 cup sliced almond (can sub with chopped almond)
  • 1/2 cup chopped pecan
  • 1/2 cup chopped cashew
  • 1/4 cup chia seed
  • 4 tbsp or 1/4 cup coconut oil
  • 4 tbsp or 1/4 cup unsweetened peanut butter
  • 1/2 tsp pink salt
  • 5 tbsp or 1/3 cup agave syrup (or sweeter of choice)

 

Method

  1. Preheat the oven to 150°C or 300°F and line a parchment paper on a baking tray.
  2. Melt coconut oil with peanut butter and add salt.
  3. Mix the rest of the ingredients in a large bowl then add the coconut oil mixture and give it a good mix.
  4. Spread it out evenly on the baking and bake for 30 minutes or until golden, stir every 10 mins.  Let it cool before storing away in an airtight container or mason jar(s).

 

Enjoy!

Kat xx .

Zucchini Spinach & Feta Muffins 

Zucchini Spinach Feta Muffins – Do I need to say more?  I absolutely love savoury muffins! There are so many ways to pack goodness into muffins whilst still making them totally scrummy for your little ones. This combination is a guaranteed win! 

Spinach, zucchini and feta are match made in heaven and are wonderful together in savoury muffins or in other baking. They are at their best straight out of the oven! I literally munched 3 muffins one after another!  If you’re not a feta fan, swap with some grated mature cheddar/gouda instead. 

These make a perfect breakfast, snacks, lunch, lunchbox or any time of the day really. My son asked me if these are cheese bread. Haha 

I had a little helper chopping the spinach today, so very proud of him! 🙂

I usually use a mini/standard size silicone muffin form but decided to change it up a bit and wished I didn’t…

It been while since I’ve used paper muffin cups and now I remember why! The way how the muffins stick to the paper is so annoying! It feels like half the muffin is stuck to the paper. 😦 

Make 14 standard size muffins 

Ingredients 

  • 1 cup of grated zucchini
  • 1 cup of chopped spinach
  • 1 1/4 cup oat flour
  • 1 1/2  tsp baking powder
  • 1 tsp baking soda
  • 1 tsp garlic powder
  • 2 Eggs
  • 3 tbsp of olive oil (or oil of choice)
  • 1/2 cup of milk 
  • 100 gr feta
  • 1/4 tsp of pink salt

Method 

      1. Grate the zucchini and place zucchini in a sieve and lightly sprinkle of salt. Toss to combine and let drain 30 mins. Squeeze out the water of the zucchini and chop the spinach.
      2. Preheat oven to 160C and oil the muffin tin.
      3. In a large bowl, whisk together flour, baking powder, baking soda and garlic powder.  Lightly beat the eggs first then add it to the flour mixture together with oil, milk and feta. Give it a stir. Lastly add zucchini & spinach and give it one last stir.
      4. Fill prepared muffin cups to about 3/4 full and bake for 25 to 30 minutes, or until golden brown. Test for doneness with a tooth pick. If it comes out non sticky then they are done. 

        Enjoy!

        Kat xx 

        Roasted Chickpeas 4 Ways 

        Roasted Chickpeas 4 Ways – when you can’t decide on one flavour then why not make them all at once! 🙂

        These roasted chickpeas are so yummy and make such healthy and nutritious snacks / lunchbox for toddlers or for the whole family. They are 100% refined sugar free, dairy free and packed with high protein, and still taste really good cool the day after if kept in an airtight container. 

        We’ve swapped our usual movie snacks at home from crisps/ chips or chocolate to these. 

        Where possible, buy organic chickpeas in tin. The ingredients should only be water and salt. If you decide to cook them yourself, then make sure that you soak them for at least 24 hrs, then cook on low heat for 3 hours or until completely cooked and very soft inside.  

        Sometimes we like them salty and sometimes sweet and these 4 flavours are our favourite at the moment. 

        1. Garlic & Dill
        2. Honey, Cinnamon & Nutmeg
        3. Cheese & Chilli (optional) – I used nutritional yeast instead of real cheese. 
        4. Maple & Cinnamon 

          Ingredients 

          • 1 tin of organic chickpeas – 400 g yields 1.5 cup 
          • 1/2 tbps olive oil
          • sea salt to taste
          • 1/2 – 1 tsp garlic powder 
          • 1/2 tsp dried dill 
          • 1.5 tsp cinnamon 
          • 1/8 tsp ground nutmeg 
          • 1 tbsp nutritional yeast 
          • 1/4 tsp chilli flakes (optional)
          • 1/2 tbsp honey 
          • 1/2 tbsp maple syrup 

            Method

            You’ll need 4 bowls to prepare these. 

            1. Preheat the oven to 200°C / 400°F.
            2. Rinse the chickpeas (from tin) in water thoroughly. Dry them with a kitchen towel. 
            3. Split the chickpeas into two portions in two separate bowls.  In one bowl, add olive oil and sprinkle with sea salt and mix until well combined. In the second bowl add cinnamon and mix until well combined.  
            4. Now split the two bowls again, you should now have four bowls. 
            5. See the mixture and method for each combination below.
            6. Line a parchment paper over a large baking tray and pour over each portion. Bake for 15-20 minutes, turn every 5-10 minutes, especially the honey and maple combos. Try to move the honey and maple over the chickpeas when turning them. They are done when crispy on the outside and soft inside. They get crispier when cooled. Don’t over bake them as they will turn dry and hard. 

              Bowl 1: Garlic & Dill

              • 1/2 tsp garlic powder 
              • 1/2 tsp dried dill or other herb of choice 
              • Mix until well combined with a spoon

                Bowl 2: Honey, Cinnamon & Nutmeg

                • 1/2 tbsp honey (add more if you want a sweeter taste) 
                • 1/8 tsp ground nutmeg 
                • Mix until well combined with a spoon
                • Cinnamon  (sprinkle more at the end)

                Bowl 3: Cheese & Chilli (optional to add chilli)

                • 1 tbsp nutritional yeast  (they do taste very cheesy) 
                • 1/4 tsp chilli flakes
                • Mix until well combined with a spoon

                Bowl 4: Maple & Cinnamon 

                • 1/2 tbsp maple syrup  (add more for a sweeter flavour)
                • Mix until well combined with a spoon
                • cinnamon (sprinkle more at the end)

                Enjoy!

                Kat xx

                Ps.  If you make any of the combo, please tag me on your post/caption on Instagram @katsdeliciouskitchen 

                Vegan Gyoza 

                Vegan Spelt Gyoza – a super delicious meal for the whole family! Just make sure you double the batch as they are VERY additive!  

                My fussy eater son absolutely loved them! I couldn’t believe my eyes when he wolfed them down so quick! Hubby gave me his thumb up too, although he’d have prefered a meaty version. Haha My little one didn’t want to try at all so he had something else. Oh well, I can’t always please everyone. 

                I found this yummy recipe from my lovely mama blogger friend’s blog Mel at Healing Gracies Gut . She has a ton of lovely dairy free recipes. Go and check her out here

                I have adapted her recipe and the original recipe where she’s got it from a little. I’ve tried both cooking methods and I much prefer method 2. See below for more details and pictures  

                I only used 4 cooking tools: 1 roller, 1 kid drinking glas, 1 toddler knife and 1 large silicone mat. 

                The size of the glas is almost the same as an Ikea kid drinking cup (only a tick bigger), you know, those multicolour ones. The toddler knife is not so sharp, therefore, perfect to cut out the dough. 

                They dough didn’t stick to the silicon mat, so I didn’t add any extra flour while rolling it out.

                To save time, cut out all the circles and add the filling on to each one, but you must work very fast otherwise the juice of the filling will start to run out. 

                I crimped them upwards instead of side way. 

                There are two methods to cook these little gems. I like method 2 but it is really a preference thing so I’ll let you try out yourself. 

                Method 1 – Steam in a steamer basket

                Result: They came out slightly too chewy for my liking, but once fried then they tasted really good. 

                Method 2 – Steam in the water

                Result: They came out lovely and soft. I liked eating them before frying them but I still prefer them slightly crispy.   

                Let’s get cooking shall we! ; )

                Ingredients 

                The Dough

                • 200 g spelt flour 
                • 1/4 tsp pink salt
                • 100 ml hot water

                The Filling

                • 200 g mushrooms of choice ( I used 50-50 Shitake and Crimini/ Champignon mushrooms 
                • 2 large spring onions / scallions 
                • 1 medium carrot
                • 1 tsp grated ginger 
                • 2 tbsp low sodium soya sauce
                • 1/2 tsp pink salt 

                Dipping Sauce per person 

                • 1 tbsp low sodium soya sauce
                • 1/2 tsp rice vinegar (the one for sushi rice)
                • chopped chillies (optional)
                • roasted sesame seeds 

                    Method  

                    1. Measure the flour into a large bowl and add salt. Use a spoon to stir. Add hot water and mix until the flour has absorb all the water, then use your hand to work on the dough. Turn it out onto a work surface and knead it for a minute or two until it forms a smooth, pliable but stiff dough. Add a tiny splash more water if the dough is too dry or crumbly. Form the dough into a ball and place it back into the bowl. Cover the bowl with a damp tea towel and leave it to sit for half an hour.
                    2. Meanwhile, to make the filling, put all of the filling ingredients into a food processor and pulse it a few times until it’s all quite finely chopped and evenly combined.
                    3. Once the dough is rested place it on a lightly floured surface and roll it out as thinly as you can while still keeping it strong enough to hold the filling. Cut out the circles (see pictures above) from the flattened dough.
                    4. Working one at a time put a heaped tsp of the filling into the centre of a wrapper. Wet the edge around the dough and gently fold it in half around the filling. Carefully fold along one side of the semi circle so that the front is crimped onto a flat back. Press the crimps to the flat back to seal the dumpling and very gently plump it out at the bottom so that it can sit up right. Repeat with the remaining wrappers.
                    5. Pour about 1/2 inch of water into a large frying pan with a well fitting lid. Place it over medium high heat and bring the water to simmer. Gently place the gyoza into the simmering water, upright if possible, and cover with the lid. Leave to simmer and steam for 10 minutes and then gently scoop out the gyoza with a slotted spoon.
                    6. If you want them a bit crisp, heat up a large frying pan with some oil and place the cooked gyoza in. Let cook on one side for about 4 or 5 minutes until they’re crispy and golden, and then flip them over to brown on the other side. Repeat until they’ve crisped up to your liking.
                    7. Serve the gyoza hot with the sauce on the side.

                    Enjoy! 

                    Kat xx 

                    ​Chicken Fingers

                    Chicken Fingers – A perfect finger food for baby-led-weaning, lunchboxes and family parties. 

                    Suitable from 8-9 months plus due to the texture.  

                    These egg free chicken fingers a.k.a meatballs were a big hit with the boys! I usually make little burger size but Lilbro prefers them in finger shape. These are great to sneak in with loads of different veggies. Both fussy eaters approved! 


                    Ingredients

                    • 400 gr ground chicken meat (I used the meat from the thighs and put in the food processor) 
                    • 1 cup of chopped fresh spinach
                    • 2 medium carrots (grated)
                    • 1/4 cup parsley (finely chopped)
                    • 5 large mint leaves (finely chopped)
                    • 1 large shallot / onion (finely diced)
                    • juice of half large lemon
                    • 2 tbsp rolled oats (blitz in a food processor)
                    • 2-3 tbsp of flour for coating (I used whole spelt flour)
                    • Salt to taste (omit for babies under 12m old, they taste really good even without salt!)
                    • olive oil for frying

                    Method

                    1. Mix them all together in a large bowl. If you prefer the veggies to be smoother so that the meatballs are easier for your baby to chew then blend everything in a food processor .
                    2. Pour the flour in to a large and flattish bowl or food container. Shape the the meat to your desired shape and coat them all over with flour.  The flour gives them a nice golden colour and also keeps the fingers/burgers from going too dark / burn. 
                    3. Heat up a large frying pan, add oil and fry in medium heat until done. It took me about 15-20 minutes. Squeeze the other half of the lemon over the fingers (optional).
                    4. Suitable for freezing. ❄

                    Enjoy! 

                    Kat 

                    Cheesy Spinach Tots 

                    Super yummy Cheesy Spinach Tots! 

                    I promise you even your fussy eaters will like them! At least my ones did. They would be perfect for lunchboxes or food on the go when you are out and about. 

                    Suitable for BLW babies from 7-8m+ providing no egg and dairy allergies . 

                    Health Facts – Did you know all this about spinach? I didn’t and thought it’s a good one to share with you. 

                    Spinach is available all year round but is in season during the spring (March – June). It is well known for its nutritional qualities and has always been regarded as a plant with remarkable abilities to restore energy, increase vitality and improve the quality of the blood. There are sound reasons why spinach would produce such results, primarily the fact that it is rich in iron. Iron plays a central role in the function of red blood cells which help in transporting oxygen around the body, in energy production and DNA synthesis. Spinach is also an excellent source of vitamin K, vitamin A, vitamin C and folic acid as well as being a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach.

                    Source: http://www.bbcgoodfood.com

                    Ingredients

                    • 150gr fresh spinach leaves
                    • 2 medium carrots (grated or blitz in the food processor)
                    • 1 small onion (finely chopped)
                    • 1/2 cup breadcrumbs
                    • 1/2 cup grated cheese of your choice (I used cheddar)
                    • 2 eggs .
                    • a pinch of pink salt (avoid for babies under 12m old).

                    Method

                    1. Preheat the oven to 200°C. Line a baking sheet over the baking tray and spray / brush all over with olive oil.
                    2. Wash the spinach and use a salad spinner to dry or towel dry.
                    3. Put spinach in a non stick frying pan and sauté until is wilted then move over to a chopping board and chop into small bits. 
                    4. Move the spinach to a large bowl. Add the rest of the ingredients and mix until it’s well combined. 
                    5. Shape and place them on the baking try. Bake for 20 minutes or until golden brown. Serve warm. 
                    6. Suitable for freezing

                    Enjoy! 

                    Kat xx