Tag Archives: breakfast

Sugar-Free Strawberry and Yogurt Cookies!

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I’m quite proud of this recipe! The banana, again, is used in place of sugar and actually works quite well!

The cookies have an oaty constitency and are soft to the bite so are perfect for babies who are struggling with tougher foods or who are teething.


Makes 20
Ingredients:

120g oats
8 strawberries
1/2 banana
8 tablespoons greek yoghurt
Tsp baking powder
Tsp vanilla 
Method:
1. Preheat the oven to 180c and line a baking tray with grease proof paper.
2. Finely chop the strawberries and the banana.
3. Mix the strawberries and bananas with the vanilla and the yoghurt.
4. Add the baking powder and the oats and stir throughly.
5. Spoon about a tablespoon sized lump of mixture onto the tray and arrange and flatten into a cookie shape.
6. Bake at 180 for 15-20 mins until circumference is slightly golden and a toothpick comes out clean.
Will freeze for up to a month 🙂 


100 Happy Days- Day 21:

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Teething: Part 2

I did not end up having the peaceful pain-free nights sleep I had imagined but rather one of waking in a constant state of panic, pain and confusion.

These tablets make me feel like I’m permanently having an out of body experience. It’s very unsettling.

So, of course, we stacked off sing and sign. I can barely open my mouth I think signing is most definitely out of the question!

Still, never one to complain, The Lamb had a good day…

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Tomorrow we’re heading to the market. Something The Lamb enjoys most about the market is the multiple faces peering into her pram and telling her how pretty she is.

We’ve been going to the market weekly since she was about 2 weeks old so all the regulars know us and she’s starting to recognise them now too 🙂

This weekend we’re going to practice some more baby suitable recipes. We’re BLW and recently I’ve been trying to adapt our favourite recipes to make sure they’re suitable for Connie, as well as trialling some new ones for her.

The plan is to build up a roster of different breakfasts, lunches and dinners that are easy to make and suitable for the whole family.

We’re starting with breakfasts as so far I’ve found these the most difficult to be “creative” with in BLW. Aside from the bog standard toast and fruit, a lot of people get stuck on BLW breakfast.

Favourite breakfasts so far include my blueberry pancakes and eggy bread 🙂

This weekend I’m going thinking of creating something in the form of a porridge cake with raspberries… Wish me luck!

Hueros Rancheros- Baby Style!

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This is one of my favourite breakfasts and I have it regularly so wanted to find a way to adapt it to suit The Lambs dietary needs.

The recipe below is my adapted recipe, suitable for babies. I have also noted the original recipe, incase you also want to try that version for yourself- both are yummy!
(Tip- the original is a fantastic hangover cure! ;))

Serves 2 adults and 1 little person and costs around £1 per serving:

Ingredients:
1 red pepper
1 medium courgette
1 small white onion
1 clove of garlic
1 tin of chopped tomatoes
2 and a 1/2 wraps
2 handfuls of grated cheese
Dash of sunflower oil
2 or 3 eggs (3 if you want an egg for your little one), preferably free range
(FOR THE ADULT ONLY VERSION: tsp chilli powder, tsp Spanish paprika, 1/2 tsp chilli flakes, pinch of salt and pepper)

You will also need a frying pan with a lid. Failing that another frying pan to place on top or a plate to cover- if you use a plate be warned, it will be hot so use a tea towel to remove.

Method:
1. Finely chop the garlic clove and onion. Chop the pepper and courgette into 1cm cube sized pieces.
2. Heat a frying pan over low to medium heat, add the sunflower oil and the garlic and onion. Cook for 1 minute, stirring occasionally.
3. Add the peppers and courgettes and cook for a further 2-3 mins, until the veg has softened slightly and turned a little golden.
(ADULT ONLY VERSION: Add tsp of chilli powder, a tsp of Spanish paprika and 1/2 tsp of chilli flake- omit the chilli flakes if you want a milder meal- add a pinch of salt and pepper and stir)
4. Add the tin of chopped tomatoes and stir, turn the heat up to medium and cook until the sauce reduces to a “stew like” consistency, around 3-4 mins.

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5. Make small wells in the sauce and crack your eggs into it. Put the lid on the pan and leave to cook the eggs to your preference. (If you’re doing an egg for your little one, make sure you cook it until the yoke is cooked all the way through)
6. Place the vegetable stew on a tortilla with the egg on top and finish with a sprinkle of grated cheddar cheese!

There are two ways you can serve this to baby; the first option is to cut the wrap in half, place the vegetable stew mix on one side and sprinkle some cheese on top, then fold the other side over and slice the wrap into manageable strips.

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The second, my favourite, is to cut the half a wrap in half again and make tiny burritos!

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If your serving with an egg, you can cut the egg up and add to the mix inside the wrap or cut up and serve on the side. I omit the egg as The Lamb doesn’t like the texture of cooked egg white yet, so only likes egg in a scrambled form!

Be warned: this is pretty messy!

But it’s worth it!

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Yummy!!

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Blueberry Pancakes

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These are truly delicious and not just suitable for babies! These are a treat for the whole family!

One pancake is usually enough to fill a baby but this recipe makes 20. I like to make up a batch, freeze the remaining pancakes and get one out the night before to defrost for a quick and delicious morning breakfast!

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This recipe makes 20 baby breakfasts and costs around 15p per pancake!

Ingredients:
200g self raising flour,
1 tsp baking powder,
1 egg,
A knob of butter,
75g blueberries,
Sunflower oil for cooking,
300ml milk,
(You can use formula, breast milk or full fat milk in cooking for babies over 6 months)

Method:
1. Mix together the flour and baking powder into a large bowl.
2. In a separate bowl, beat together the egg and the milk.
3. Make a well in the centre of the dry ingredients and pour in the egg and milk mixture.
4. Mix together to form a smooth, thick batter.
5. Add in the blueberries- if you’re concerned about choking hazard you can blend the blueberries instead of adding them whole, as I do regularly, just to warn you this does create a “blue” pancake which looks quite unappetising! Be assured, it still tastes yummy! and beat in the knob of butter.
6. Heat a teaspoon of oil into a large non stick frying pan, over a medium heat.
7. Drop 2 tablespoons of batter mix into the pan to form roughly a 7cm pancake.
8. Cook for roughly 3 mins until the batter starts to gently bubble, then flip and cook for a further 2 mins until golden.
9. Freeze pancakes separately. To defrost safely, defrost at room temperature overnight.
10. To reheat, either pop in the toaster for a minute or two or place in the oven at 160c for 8 minutes.

For big girls and boys (and adults!) serve with a spoonful of maple syrup or sugar!

If you’re not a blueberry fan or are looking for more variety, why not try chopped up strawberries or raspberries of the same weight?

Fruit & Yoghurt Dip!

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Fruit and yoghurt for breakfast is a lovely way to start the day and with a couple of tablespoons of yoghurt and a handful of fruit coming in at around 50p a breakfast, it’s definitely the healthy and economic choice!

In my experience, babies love yoghurt but fielding yoghurt in BLW can be hard, if your religious with the “no spoon feeding” rule. I will admit, I have fed Connie yoghurt with the spoon.

Yes. She has fed herself yoghurt off a spoon. No I do not wish to repeat it. But anyway, I digress!

A handy way to get yoghurt into your babies diet “spoon free” is by using it as a dip.

I simply slice up some fruit into manageable chunks and dip them into full fat Greek yogurt. Delicious!

You will need:
2/3 tbsp full fat Greek yoghurt
A handful of fruit cut up

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Kiwi- a firm favourite!

We regularly enjoy:
Strawberries,
Banana,
Grapes,
Kiwi,
Plums,
Pineapple,
Mango…

… The possibilities are endless!

Please remember to always cut up grapes as they could be a choking hazard.

Eggy Bread

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Eggy bread is a great BLW breakfast!

The bread, once cooked, can be cut up into study chip-sized pieces, which are easy to hold, easy to chew and are tough enough to withstand indelicate grabbing hands! The bread provides carbs, the eggs protein, the milk dairy and the butter fat!

This is one of my little girls favourites!

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Serves one little person and costs around 75p per portion!

Ingredients:
1 egg, preferably free range,
1 slice of bread,
A knob of full fat butter,
A dash of milk.
(you can use either formula, breast milk or full fat milk in cooking for a baby over 6 months)

Method:

1. Crack the egg into a bowl and add a dash of milk and whisk until smooth.
2. Cut the crusts off the bread (they can be hard for baby to chew at the start!)
3. Dip the bread into the eggy mixture, push down and allow the mixture to absorb into the bread for around a minute.
4. Heat a frying pan over a medium heat and add the butter.
5. Once the butter has melted, the pan is hot and the bread is well covered in the eggy mixture, pop the bread into the pan and cook for 2-3 minutes on each side. Ensure the egg has cooked through but do not allow to burn!
6. Once the bread has turned a nice golden brown remove from the pan. Cut into chip sized pieces and allow to cool. I find it works best if you turn the bread “landscape” and cut down.

Voila! Your eggy bread is served! And trust me… It will go down well!

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Blink and it’s gone!