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Gut-healthy food for babies

Here are our top tips and gut-healthy recipes for WINNING the weaning stage ๐Ÿฅ•๐Ÿ๐Ÿ‰

Tips:

  1. Pureed foods or Baby-Led Weaning? Don’t feel like you have to stick with one or the other – with time and patience, you will find a method that works for both you and your baby.
  2. Don’t be afraid to introduce herbs and spices from an early age. A diverse and varied diet is key to a happy, healthy microbiome.
  3. Try to include your baby in mealtimes and eat as a family. The enjoyment of eating comes just as much from the shared experience as from the food itself. Ensuring mealtimes are relaxed and a time to connect will encourage healthy eating habits.
  4. Say it after me – *batch cook and freeze*
  5. Invest in a good suction bowl and bib…there will be mess!

Recipes:

1. Sweet Potato Fritters

Ingredients:
1 large sweet potato
1/4 courgette
1 egg
Half a bulb of garlic (pressed or chopped very finely)
Small bunch of fresh coriander (finely chopped)
Pinch of cumin
Olive oil
Crack of black pepper

Method:
Grate the potato and courgette, squeeze out the water with paper towels. Combine all ingredients in a bowl then form into patties. Lightly fry in a little oil.

Enjoy with a side of chunky guacamole – diced avocado, tomatoes, spring onions and a pinch of paprika!

2. Carrot Cake Porridge

Ingredients:
450ml goats, oat or unsweetened almond milk
150g rolled oats
90g grated carrot
Large pinch of cinnamon (or to your liking)
Handful of sultanas/raisins
1 small ripe banana, mashed

Method:
Add all ingredients (except the banana) to a pan and simmer on a gentle heat, stirring often.

Once your porridge has thickened nicely, you can add the mashed banana to sweeten – Isabella loves this – then top with more raisins/sultanas, a dusting of cinnamon and finely chopped walnuts (for Mum, Dad and children that are old enough).

3. Roasted banana and rosemary puree

Ingredients:
4 bananas
Small sprig of fresh rosemary

Method:
Peel and cut the bananas lengthways then pop on a baking tray in the oven at 180c for 10 minutes. Add the roasted bananas and fresh rosemary to a blender and puree until smooth. Serve immediately or portion and freeze for later.

4. Lentil, carrot and cumin puree

Ingredients:
200g dried red lentils
3 large carrots
1 clove of garlic (finely chopped)
1 teaspoon of cumin (or to taste)

Method:
Peel and dice the carrots – add to a frying pan with the chopped garlic and a little olive oil. Fry gently until softened. Add the lentils and 1L of water – bring to the boil then reduce the heat and leave to simmer for 20 minutes or so, until the lentils are soft. Sieve and blend. Serve immediately or freeze for later.

Some ingredients listed will not be suitable for everyone – please review all ingredients before cooking to make sure they are suitable for your family, and carefully check all food labels.

Research by the World Health Organisation shows that babies’ digestive systems are not developed enough to manage solid food before they are approximately 6 months old. Please ensure that your child is developmentally and physically ready before weaning. Always consult your paediatrician or GP if in doubt.

Check out How to help your fussy eater for more tips. Happy weaning!

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