The rules of introducing solids have changed a little in recent times. They used to say you had to introduce one food at a time and stick with it for 3 days before trying a new food – it was all about assessing for allergic reactions.
With allergies on the rise and the doctors still scratching their heads, the infant feeding guidelines have relaxed and they now encourage you to introduce a wide variety, and in no particular order. Of course you can still chose to do the one food at a time approach, but they now say “It is now recommended that once solids are introduced, a variety of foods should be given and the type and order do not matter. Research suggests that introducing the most allergenic foods (as mentioned above) by about 10–12 months of age is associated with a reduced risk of allergy developing”
So, it is good to combine flavours right from the word go and don’t be afraid of allergens such as nuts and eggs after about 8 months.
The texture can be altered to suit your baby but in the early days I still recommend smooth purees. If you are opting for Baby-Led weaning, then by all means give them something to suck on and play with but I still recommend a few spoonful’s to really help them get the gist of chewing and swallowing.
This puree makes you feel better just looking at it –bright green (don’t overcook your greens, ever) it’s a real power source.
1 cups of peas
2 cups of broccoli florets
1 small zucchini cut into chunks
Knob of butter
Optional for Zing – highly recommended!!
Squeeze of lemon
Sprig of parsley
Place Broccoli and Zucchini into a heavy based saucepan with ¼ cup water.
Cover with lid and cook over medium heat for approx. 10 minutes checking occasionally to ensure the water has not evaporated.
Add peas (and parsley) for 1 minute. Remove from heat, add butter, lemon and puree until smooth. Add more water if needed.
Comfort food at its best. This is reminiscent of a Chinese chicken and corn soup and great for exposing your baby to the wonderful world of food!
1 carrot peeled and roughly chopped
1 stick celery, string bits removed and roughly chopped
1 spring onion roughly chopped
1 cup salt reduced chicken stock
1 cold roast chicken drumstick and thigh (or 100g chicken thigh diced)
½ cup corn kernels
1 tsp light soy sauce
2 drops sesame oil (optional)
Place carrot, celery, spring onion and stock into a small saucepan and bring to boil. Reduce heat and simmer for 20 minutes, or until carrot is tender.
Add corn kernels and shredded cold chicken meat (or if using fresh chicken add to simmering carrots half way through).
Puree to desired consistency using a stick blender or similar. Stir in soy sauce and 2 drops sesame oil if using.
Think expensive restaurant with amazing piece of steak and a buttery creamy mash with jus all around. It’s a step above your average mash (which typically I find lots of babies don’t like mashed potato) and is delicious for young and old.
1 whole Celeriac root
1 – 2 Parsnips
1 cup full fat milk
1 clove garlic
20g unsalted butter
Prepare Vegetables. Cut ends off Celeriac right down to the bulb and peel. Use a good sharp knife not a peeler as they tend to be quite knobbly and you want to get below all the stringy bits. Roughly dice. Peel, trim ends and dice Parnsip.
Place in a saucepan with milk and peeled garlic clove. Add water, enough to just cover veggies and place on stove top. Bring to the boil, cover with lid and reduce heat to simmer for 45 mins or until very tender.
Strain off liquid and add butter and puree really well.
This combo is heaven and reminds me of toffee apples. Super simple and super delicious, your baby will love it on its own, mixed with yogurt or used as a base for frozen fruit pops.
2 fresh apples, peeled and steamed
1 fresh pear, peeled and steamed
2 strawberries, hulled
All the above is blended together and makes a delicious fruity treat for baby. I find it a little irresistible myself!
This is a great way of introducing dried fruits to your bub and is great mixed into porridge or served with natural Greek yogurt.
100g dried fruits (dried fruit medleys are perfect, just make sure you remove pips from prunes)
Place in a small saucepan and cover with water. Simmer for 10-15 minutes until fruit pieces plump and soft. Puree adding extra water as required.