Baby Led Weaning: The Third Time Around And A Muffin Recipe

Baby led weaning

Here I go again on my own…goin’ down the only road I’ve ever known….

We’re on our third go round now with baby led weaning. In the seven years since I first began, it’s gone from a weird choice, unheard of by public health nurses and greeted wide eyed by fellow parents of babies to a very acceptable option for starting your baby on solids. Far more prolific bloggers than I have emerged in the field and had cookbooks published. Which is handy for me – even with a 6 month old I can regularly be heard saying “oh I’m just out of the baby mode for so long y’know…” as I wrack my brains to think what I’m supposed to do with her next.

stokke tripp trapp
All three ready to go.

Anyway, she turned 6 months old while we were on our summer holidays in France. Before we went I tried her with a couple of foods that would be common allergens (namely egg, strawberry and tomato). We didn’t want to find ourselves looking for directions to the doctor and trying to remember our gauche from our droite in a panic. We have no real family history of allergy but a good friend has a baby who reacted badly to egg recently so there’s no harm in approaching these things with a degree of caution.

We spent a couple of weeks just getting her used to picking up foods, and trying a variety of flavours. There was no particular consideration given to cooking suitable meals, as – say it with me:

food-under-one-is-for-fun-blur

She chewed away on torn up croissants, nommed wedges of juicy sweet peaches frozen in a silicon feeder, waved around preloaded spoons of natural yogurt and sucked the life from some pasta with tomato sauce.

baby led weaning

For the third time, I knew this approach was for me. I guess I’m doing myself a disservice by saying it’s the lazy mum’s approach. For a start, nobody could call me lazy now it’s school holiday time and I’ve three kids with me around the clock. Also she’s trying a good variety of food, and she’s still breastfeeding lots. Right up until the point she started solids I was able to look at her chubby thighs and wrist rolls and think “I made all of that”. A lovely friend declared to me “your one body is running 2 full bodies, I think it’s pretty miraculous. Have a sit down” (So I did.)

Anyway, we’re back now and without the pressure of the school runs, we’re getting quite into the swing of things. She’s about 6.5months and I’m still keeping it basic but she enjoys sitting up with us at the table and does her patented arm flap at the sight of food.

The simplest things I’ve given her are slices of avocado, steamed carrots, steamed broccoli, sweet potato wedges, scrambled egg and mashed banana or avocado on toast.

I did break out my trusty baking tins though, to try out savoury muffins. I used to make delicious spinach and feta ones when the boys were little but neither will eat feta now so I made these instead. You can sub out the veggies, and replace the sweet potato with more cheddar – I just didn’t want them too salty yet so kept the cheese content low.  I also always use frozen spinach for baking, just defrost it in the microwave first and squeeze out the excess water.

Spinach muffin

Spinach & Cheese Muffins

  • 2 medium eggs
  • 150ml milk
  • 75g butter, melted
  • 50g grated cheddar cheese
  • 50g grated sweet potato
  • 75g spinach
  • 1/4 red pepper, diced
  • 6 cherry tomatoes, quartered
  • 175g self raising flour
  • 75g wholemeal flour
  • 1/2 TSP Marigold boullion (I use the low salt one)
  1. Preheat the oven to 180c.
  2. Whisk the eggs in and stir in the milk and melted butter. Mix in the grated cheese, sweet potato,  spinach, tomatoes and diced pepper.
  3. Finally, sieve in the flour and bullion. and mix just enough until all the ingredients have combined.
  4. Divide the mixture between the 12 muffin cases and bake in the oven for 20-25 minutes. A skewer will come out clean when they’re done.

These freeze really well and are great for bigger kid lunchboxes too.

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You can catch a lot of what I cook on Instagram, especially on my Stories. (There’s Follow buttons on the bottom of the page on mobile and on the right on desktop)
And now that baby is actually going to bed a regular time, there should be lots more to come right here on the blog. Stay tuned while I regain my BLW mojo!

Five Family Dinners

lightbox

If you follow me on social media (and if not why not? No excuse now, buttons are on the right or underneath on mobile) you’ll know how often I meal plan. I mean, I post a picture of it each time I do, so I know it’s not that frequent – I guess that’s about every few months. Right now, I have some potatoes in the oven baking, and I’m trying to get some writing done before yer man gets in with the two Tasmanian Devils. We decided on baked potatoes about half an hour ago, while he was getting up from his desk to leave work and I was on the bus home. Plan-schman. That makes me an idiosyncratic parenting/food blogger really; to neither meal plan, nor batch cook. We’ll soldier on…

Here’s a selection of family dinners we’ve eaten recently, old favourites and new attempts. The one thing they have in common is I’ll make them again. We all ate them happily, including the fussier four year old. (Proof is below!) Continue reading

The Pool, The Stitches and The BB8 Cake

BB8 Star Wars

Like a harbinger of doom the by now six year old started asking questions in the car on the way to his party. Quite chirpily, he enquired “What happens if a mammy dies when a baby is in her tummy? Like, if her body stops working?” Now, there is no baby in mammy’s tummy and nothing quite so tragic befell us between our house and the swimming pool but we didn’t escape the day drama-free nonetheless.

I know what you’re thinking. Who would have a pool party for a six year old? Why would you do that to yourself? Luckily having read this cautionary tale I had checked the T’s & C’s: parents did not need to accompany the kids into the pool. That meant one hour of coffee drinking and viewing gallery sitting for us. Nice one. Continue reading

I Am Solo Parenting. Send Potato Gratin.

Potato Gratin.

Picture the scene:

It’s the school summer holidays. My husband is away for work. I am home with the children.

I am in the bathroom with a five year old yelling from the other side of the door “I heard you flush one minute ago! Where are you?”

I am refereeing possibly imaginary fights from the shower, trying to discern if actual injuries have occurred or if it’s hysterical laughter. I guess I can just wash my hair tomorrow instead. The kids won’t care.

I have stopped tidying away the toys in the living room at bedtime. I’ll be in bed about an hour after them.

I wonder, when I am having the exact opposite experience, do I really need to know how the staff in the hotel my husband is staying in keep asking him if he is okay, sir. And if they can do anything for him, sir.

I regret having pizza the night before he left, and chips with this cousins the next night. Now I have to feed them healthily for the rest of the week, and I keep no meals handy in the freezer because it is weeny and I need seventeen frozen bananas, ice cream, bread for toast and all that quorn.

The Reason I Can't Batch Cook
The Reason I Can’t Batch Cook

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The Granola Bars To Rule Them All

...and in the bars

We had a go at making buns yesterday. There was a number of issues with this. It was all going okay mess wise until Ted got up from his nap. Then half the ingredients went on the countertop/floor/cat.

My husband was working from home and had made an omelette for his lunch, leaving no eggs. No problemo, I made a chia egg replacement. (1 tbsp milled chia, 3 tbsp water = stir and leave sit for 10-15 mins = 1 egg)

I had no regular flour so I used spelt. That doesn’t usually cause an issue for me either.

Then I realised that the milled chia seed I thought I had was in fact a mix: one third chia, one third linseed and one third hemp. So, still very good for you but maybe not suitable when what the recipe really truly was asking for was “2 eggs”.

Anyway, it put in half an hour with the kids on a rainy afternoon which is never to be sniffed at. Add another ten minutes of fighting over blueberries. The mixture was very light and fluffy and the bowl got licked and the slightly sticky buns eaten, but I don’t think I need waste your time with this particular recipe.

What I will share with you is an entirely foolproof no-bake granola bar recipe which is adaptable to infinity and allows you to fly by the seat of your pants in a way that baked goods don’t usually. I can’t believe I haven’t written about these before. I’ve only made them about sixty seven times. They’re fairly healthy and wholesome to boot.

Foolproof No-Bake Granola Bars

The only 5 ingredients you need

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