Just two weeks in to July and there’s already been so much fab stuff online from some of our MoKL friends, our bookmark folder is bursting. In particular, discussions on our Facebook group page this month have veered towards all things baby weaning and whether Traditional or Baby-Led Weaning (BLW) is best. There were strong opinions from both camps, so we loved Amy from FeedingFinn.com‘s educational and informative post on what worked for her. Amy has tried both methods with her children and gives a neutral, unbiased and non-judgemental verdict. Have a read and tell us what you think.
Whichever method you use, it’s still all about finding nutritious food your baby will eat. If you’ve always wanted to have a go at making your own baby food, or if you’re already an expert, SpoonFedBabyFood.com is full of lovely recipes and ideas.
SpoonFedBabyFood’s Shannon Coburn-Hughes says her aim is to make “homemade baby food unintimidating and fun for all time-crunched, energy depleted, yet enthusiastic parents”.
Shannon has very kindly agreed to share her Cranberry Sunshine Quinoa recipe with Meals Our Kids Love! Suitable from 12 months onwards (so that means us mums too, right?).
*ingredients have been converted from US measurements
Makes about 4 baby portions
- 170g uncooked quinoa
- 370ml homemade or shop-bought low sodium chicken stock
- 40-50g leeks, diced
- 60g courgette, diced
- 65g carrot, grated
- 2 Tbsp coconut oil
- 40g dried cranberries
- 120ml orange juice, freshly squeezed (2 oranges) or shop-bought
- 1 Tbsp seasoned rice vinegar (apple cider vinegar is a close substitute).
- Rinse quinoa in a fine sieve under cool water until water runs clear
- Add quinoa and chicken stock to a saucepan over high heat and bring to a boil
- Cover and reduce heat to low and simmer for approximately 12 minutes until all the liquid has evaporated and the quinoa is cooked
- Clean and peel the first couple of layers off the leek and chop white area only into small diced pieces
- Clean, peel and grate the carrot
- Clean, peel and dice the courgette
- Melt coconut oil in a frying pan over a medium heat and add in veggies. Sauté until soft and cooked through, approximately 4 minutes.
- Add cranberries to the vegetables in the frying pan, stir and continue to cook for 1 more minute
- Pour the cooked quinoa into a large bowl and add in the veggie/cranberry mixture
- Stir in orange juice and rice vinegar and mix together well
- Let cool and keep in the fridge to eat cold or you can warm it up a little bit before serving.
This keeps well in the fridge for a few days to use for baby’s lunch or dinner and is a great family side dish. Feel free to add salt and pepper to taste if using as a side dish.