Isla’s lunch time loves

I promised to share more of our favourite baby food recipes and sorry it’s taken awhile but they are finally here!

It’s become apparent that Isla isn’t too keen on meat based meals at lunchtime so I have been cooking her up some tasty veggie meals instead. I have no idea how the no meat lunches came about but it’s completely fine by me and saves me worrying about storing them whilst we are on the move. Heaven forbid I leave the baby bag in the sun (highly unlikely in the UK!) with a chicken one pot sizzling away in the side pocket – mum problems!

Isla has two firm favourites for lunch which I have detailed below –

 Cheesy lentils

Lentils are an incredible source of protein, fibre, potassium, zinc and folic acid making them a great ingredient for growing buba’s. This meal also includes cheese which is a great source of calcium.

Ingredients

  • Splash of vegetable oil – olive oil, coconut oil etc are all fine
  • 1 small onion, peeled and chopped
  • 1 medium sized carrot, peeled and chopped
  • 1/4 of red pepper, cored, desedded and chopped
  • 2 tbsp of red lentils
  • 250ml of low salt vegetable stock
  • 50g grated cheese

Method

  1. Sauté the onion, red pepper and carrot in the vegetable oil for about 3/4 minutes
  2. Rinse the lentils and then add them to the pan and pour over the vegetable stock
  3. Stir, cover and let simmer for 25 minutes until the lentils are mushy
  4. Stir in the cheese and add to the blender to make into a purée

This will take about 40 minutes to prepare and cook and makes four cook sized portions. It is suitable for freezing and is a tasty jacket potato topper for us adults!

Potato, leek and pea purée

This is super easy and takes 20 minutes from start to finish. It’s packed full of natural goodness and can easily be jazzed up and turned into a soup for us adults!

Ingredients

  • Fair sized knob of butter
  • 1 leek, white bit only, peeled, chopped and washed
  • 1 medium sized potato, peeled and chopped
  • 250ml low salt vegetable stock
  • Handful of frozen peas

Method

  1. Warm the butter in a pan and sauté the leek for 5/6 minutes until soft
  2. At the potatoes and stock and bring to the boil. Reduce the heat and allow to simmer for 10 minutes
  3. Add the peas and cook for a further 3/4 minutes or until all vegetables are tender
  4. Add to the blender and make into a purée

This will make 4 good sized servings and is suitable for freezing! This meal is also diary free.

In my opinion this purée tastes quite bland but Isla absolutely loves it. If you are considering turning it into a soup for you, season with salt, pepper and chilli and it will be amazing!

I really hope these are helpful for my mum and baby readers and would love to see your pictures of these recipes, please send them to me over on Instagram!

Lots of love

G

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