Tag Archives: dietitian southampton

Spicy Salmon with Roasted Veg

I’m on my quest to find ways to get oily fish into the family. Today I had a play around with making a rub for the fish, which myself and the hubby loved, the children found it a little spicy… which just meant the rub got scraped off their plates onto ours. Win Win.  Next time I’ll put the rub on our portions and add some yoghurt to the kids ones 😉

What I love about these type of recipes is they can be prepared in advance and then it’s just a case of turning on the oven, putting it in and making sure you keep an eye on the clock. Try preparing this the night before and it will just take 40 minutes to cook in the oven the next evening. Maximum taste with minimal effort.

Dietitian UK: Spicy Salmon marinating.
Ready to Cook 

 

The other great thing about this recipe was the chunkiness of the veggies meant the baby was able to feed himself quite happily, leading to a whole load of mess but also happiness, and a bath.

 

Dietitian UK: Spicy Salmon and Roasted Vegetables on a bed of Noodles.

Spicy Salmon Rub With Roasted Veggies
Serves 4
A prepare ahead meal that is packed with omega 3's and provides 2 portions of vegetables.
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Prep Time
15 min
Cook Time
40 min
Prep Time
15 min
Cook Time
40 min
172 calories
16 g
19 g
8 g
11 g
1 g
288 g
299 g
9 g
0 g
5 g
Nutrition Facts
Serving Size
288g
Servings
4
Amount Per Serving
Calories 172
Calories from Fat 66
% Daily Value *
Total Fat 8g
12%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 19mg
6%
Sodium 299mg
12%
Total Carbohydrates 16g
5%
Dietary Fiber 4g
18%
Sugars 9g
Protein 11g
Vitamin A
145%
Vitamin C
169%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the Rub
  1. 2 cloves garlic
  2. 2 tsp garam masala
  3. 1 tbsp sunflower seeds
  4. 1 tsp sesame seeds
  5. 2 tsp dried coriander (use fresh if you have it)
  6. 1 tbsp soy sauce
  7. 4 x 120g salmon fillets
Vegetables
  1. 2 carrots
  2. 2 courgettes
  3. 2 peppers
  4. 2 onions
  5. 1 tbsp rapeseed oil
Instructions
  1. Put the garlic, garam masala, sunflower seeds and sesame seeds for the rub into a large pestle and mortar. Now have fun giving it a good bash.
  2. When it is ground into a paste add in the coriander and continue to bash.
  3. Add the soy sauce as needed to loosen it.
  4. Now spread onto the salmon.
  5. Peel the carrots and onions. Chop all the vegetables into chunks and place into a roasting dish. Toss in the oil and place the salmon on the top. It can all now be covered and go into the fridge until you are going to cook it.
  6. To cook: heat the oven to Gas Mark 5. Remove the salmon from the dish, place the vegetables only into the oven to roast for 30 minutes.
  7. Now add the salmon on top of the vegetables and cook for a further 10 minutes.
  8. Whilst the salmon is cooking get the kettle on and cook up some noodles to go with it.
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calories
172
fat
8g
protein
11g
carbs
16g
more
Dietitian UK https://www.dietitianuk.co.uk/

Healthy Apple and Cinnamon Cakes (gluten free).

Apple and cinnamon, one of those amazing combinations. I’m such a fan. I even love it on porridge. So tonight I had a play around with making it into a healthy muffin. Now I’ve gone for the unsweetened version, add the little drizzle of honey in if you have a sweeter tooth than me (I’m a savoury girl at heart). I decided as soon as these came out of the oven that they needed a little topping on them. So I whipped up a healthier version of a classic cream cheese frosting which also boosts the protein content of this yummy morsel and makes them look lovely. These make the perfect accompaniment to a cup of tea and are a good snack for little ones too 🙂 

Dietitian UK: Apple and Cinnamon Cakes (gluten free)

Plus if you have a toddler like mine who half-eats apples you can use the leftover apples to make muffins – WIN WIN!

Give it a whirl.

Healthy Apple and Cinnamon Cakes with Frosting
Yields 6
A heathy apple and cinnamon gluten free muffin with a creamy frosting, perfect for that afternoon cuppa or for snacking little people.
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Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
84 calories
13 g
63 g
2 g
3 g
1 g
61 g
162 g
4 g
0 g
1 g
Nutrition Facts
Serving Size
61g
Yields
6
Amount Per Serving
Calories 84
Calories from Fat 19
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 63mg
21%
Sodium 162mg
7%
Total Carbohydrates 13g
4%
Dietary Fiber 1g
6%
Sugars 4g
Protein 3g
Vitamin A
2%
Vitamin C
2%
Calcium
6%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 60g gluten free self raising flour (I used Doves Farm, add xanthum gum if your mix does not have it)
  2. 1 grated apple
  3. 2 eggs
  4. 2 tsp cinnamon
  5. 1 tsp honey/agave (optional)
Frosting
  1. 1 tbsp quark
  2. 1 tbsp low fat cream cheese
  3. 1 tsp icing sugar
Instructions
  1. Pre-heat the oven to Gas Mark 5.
  2. Mix all the ingredients together.
  3. Spoon into muffin cases.
  4. Bake for 15 minutes and test with a skewer.
  5. Leave to cool, meanwhile make the frosting.
  6. Mix the quark and cream cheese together.
  7. Add the icing sugar a little at a time and taste.
  8. Apply the frosting when the cakes have cooled.
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calories
84
fat
2g
protein
3g
carbs
13g
more
Dietitian UK https://www.dietitianuk.co.uk/

Baby led Weaning, let the adventure begin.

Call me weird but I love weaning. I know it’s super messy and requires a bit of time and energy but it’s so much fun! I love watching babies eat things for the first time, watching them learn and get better at feeding themselves, seeing their joy in it all and laughing a the mess they get themselves into. For me it’s a time of hilarity and inventiveness.

My baby boy has recently turned 6 months and started on solids. Being 6 months he can pretty much eat anything so I’ve started him straight on our family meals. His first few forays were steamed vegetables and fruit but after a few days he moved onto trying whatever we were eating. I’ve always cooked with no salt since we had our first baby so most meals are already suitable.

Dietitian Uk: Baby Led Weaning

Some examples of our meals at 6 months:

Breakfasts:
These are usually the same as it’s a rush in the mornings in our house. Readybrek with some fruit mashed in (banana, blueberries or stewed apple from my freezer stash).  Baby J feeds himself if I load up the spoon and give it to him.
 
Lunches:
Rice cakes with hummus and steamed carrots
Toast fingers with scrambled egg and cucumber
Pancakes with cream cheese and tomato
Ham sandwich with steamed pepper strips
 
Dinners:
Sweet potato wedges steamed with roasted peppers and courgettes (we had a sweet potato chilli).
Leek and mushroom risotto – he loves this.
Pasta in a tomato sauce with vegetables (I keep some vegetables in larger chunks for him).
Roast chicken with vegetables and roast potatoes
Homemade vegetable patties

 

Protein Packed Peanut Butter Trail Mix Cookies

Warning…. you may find it hard to stop at just one cookie!

I’ve slightly fallen back in love with peanut butter recently. It’s more nutritious than butter due to it’s protein content and gives a great taste to baking. So today inspired by my recent oaty ball success I decided to venture a little further into the peanut realm and try out some cookies.

Now I’ve seen plenty of peanut butter cookies on Pinterest, but they all seem to be full of chocolate, marshmallows or sweets. I wanted to create a healthier cookie that provides a tasty but nutritious snack. These were very easy to make and can be made ahead, then simply stored in the fridge ready to bake later. 

Attachment-1

The toddler’s response to these at snack time – “Mummy what are these” “Peanut butter cookies, why?” “They are yummy scrummy Mummy”. I must say I agree with her.

Dietitian UK: Peanut Butter Trail Mix Cookies

Peanut Butter Trail Mix Cookies
Yields 12
High protein, nutritious peanut butter cookies. Make them your own with different dried fruit and cereal for flavour and texture.
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
94 calories
11 g
16 g
5 g
3 g
1 g
24 g
50 g
3 g
0 g
3 g
Nutrition Facts
Serving Size
24g
Yields
12
Amount Per Serving
Calories 94
Calories from Fat 41
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 16mg
5%
Sodium 50mg
2%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
5%
Sugars 3g
Protein 3g
Vitamin A
13%
Vitamin C
2%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 100g (1/2 cup) peanut butter
  2. 1 egg
  3. 1 tsp baking powder
  4. 1/4 cup oats
  5. 1/4 cup raisins and dried apricots
  6. 1/4 cup dried chopped apricots
  7. 1/4 cup cornflakes
Instructions
  1. Mix the peanut butter, egg, oats and baking powder together.
  2. Now add in your mix of dried fruit and cereal. It will be thick and sticky, that is fine.
  3. Squidge the mixture firmly into balls, it will feel oily.
  4. Now lay onto greaseproof on a plate or baking tray and flatten slightly with your fingers.
  5. Place in the fridge for 2 hours - 2 days and then bake when ready.
  6. Bake at Gas Mark 5 for 10 minutes.
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calories
94
fat
5g
protein
3g
carbs
11g
more
Dietitian UK https://www.dietitianuk.co.uk/

Healthy, Low Fat, Low sugar Cranberry Muffins (GF/WF)

You know when you look in the fridge and see something staring at you saying “Use me up quick”? Yes my fridge talks to me 😉 Well I’ve had a punnet of cranberries staring at me for a little while and suddenly I knew I had to use them or lose them. Hubby often does the fruit and veg shopping which is fabulous but means I am never too sure what I will get. Last week he picked up fresh cranberries. Very seasonal but seeing as we didn’t need cranberry sauce what  was I going to do with them?

Cake was the answer. Sometimes in life cake is needed. These beauties worked so well they surprised me, I’m now going to have to adapt the recipe for other fruit so I can make them again.

Dietitian UK: Healthy Cranberry Muffins

Healthy Cranberry Muffins (gluten and wheat free)
Serves 12
Gluten free, wheat free muffins that are moist and soft. The oats give them some whole grains, the fruit reduces the sugar needed and the yoghurt replaces the butter - giving these a healthier outlook.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
110 calories
23 g
16 g
1 g
3 g
0 g
41 g
60 g
6 g
0 g
0 g
Nutrition Facts
Serving Size
41g
Servings
12
Amount Per Serving
Calories 110
Calories from Fat 10
% Daily Value *
Total Fat 1g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 16mg
5%
Sodium 60mg
3%
Total Carbohydrates 23g
8%
Dietary Fiber 2g
7%
Sugars 6g
Protein 3g
Vitamin A
1%
Vitamin C
2%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup rice flour
  2. 1/2 cup cornmeal
  3. 1/2 cup oats
  4. 4 tsp sugar/sweetener
  5. 1 tsp cinnamon
  6. 1/2 cup raisins
  7. 1/2 cup fresh cranberries
  8. 1 tsp baking powder
  9. 1/2 tsp bicarbonate of soda
  10. 1/2 mashed banana
  11. 1 egg
  12. 1 cup natural yoghurt
Instructions
  1. Preheat the oven to Gas Mark 5
  2. Mix the flours, oats, sugar, cinnamon, baking powder and bicarbonate of soda together.
  3. Now add the raisins and cranberries.
  4. Mix the egg and yoghurt together seperately with the mashed banana and then add to the mixture.
  5. Spoon into muffin cases and bake for 20 minutes.
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calories
110
fat
1g
protein
3g
carbs
23g
more
Dietitian UK https://www.dietitianuk.co.uk/

Salmon and Vegetable Bake

I love fish but I sometimes struggle to get it into our weekly menu as hubby isn’t that keen on it. Anything with bones, a head or tails is definitely not allowed on the table (prawns excepted) and anything too fishy is also a no go.

So here is my latest fishy offering and this one went down well. The hubby said I could make it again and gave a few mmmmm noises. The toddler gave me a clap and said “Well done Mummy”, high praise indeed 🙂 

So why not give it a go and see how it fares with your family? Salmon is an oily fish providing omega 3’s and the vegetables will pack this meal up to provide 2 of your 5 a day. 

This meal can be prepared in advance then put in the oven to cook through later on.

 

Salmon and Vegetable Bake
Serves 3
A different way to serve up oily fish and veggies to your family.
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Prep Time
15 min
Cook Time
45 min
Prep Time
15 min
Cook Time
45 min
423 calories
35 g
83 g
14 g
41 g
5 g
425 g
601 g
9 g
0 g
5 g
Nutrition Facts
Serving Size
425g
Servings
3
Amount Per Serving
Calories 423
Calories from Fat 126
% Daily Value *
Total Fat 14g
22%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 83mg
28%
Sodium 601mg
25%
Total Carbohydrates 35g
12%
Dietary Fiber 8g
32%
Sugars 9g
Protein 41g
Vitamin A
237%
Vitamin C
308%
Calcium
39%
Iron
22%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 medium carrots
  2. 1 large head of broccoli
  3. 300g salmon fillet in small cubes
  4. 50g gluten free cream cheese
  5. 100ml natural yoghurt
  6. 1 tsp mixed herbs
  7. seasoning
  8. 3 slices of gluten free bread made into breadcrumbs
  9. 50g grated cheddar cheese
Instructions
  1. Peel and chop the carrots then cook in boiling water until soft, add the broccoli for the last few minutes of cooking.
  2. Place the salmon and vegetables in a large bowl.
  3. Mix the cream cheese and yoghurt together with the herbs and season.
  4. Stir the creamy mix into the salmon and veggies.
  5. Spoon it all into an ovenproof dish, then top with the breadcrumbs and finally the cheese.
  6. Bake for 35-40 minutes at Gas Mark 6/200C.
  7. Serve with a green salad.
Notes
  1. Can be made ahead of time and cooked later and can be frozen.
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calories
423
fat
14g
protein
41g
carbs
35g
more
Dietitian UK https://www.dietitianuk.co.uk/
Why not serve this with a green salad and a cheeky glass of white wine?

Spiced Vegetable Moroccan Soup

The weather has turned distinctly chilly, so we’ve turned to soups for our lunches. I love soups as they really are easy to make, they can be an easy way to get vegetables and great nurtitious food into the family and they heat up the insides. This soup was a bit of an experiment, it has a different edge to it with the cinnamon, cumin and lemon. It really does work and makes a fresh, tingly on the tastebuds soup. 

To make this a complete lunch we ate ours wih rice cakes and finished with a yoghurt.

Spiced Moroccan Vegetable Soup
Serves 5
A zingy, spiced vegetable soup inspired by Moroccan flavours, quick, easy, healthy, low fat and packed with goodness.
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
160 calories
36 g
0 g
2 g
4 g
0 g
203 g
94 g
5 g
0 g
1 g
Nutrition Facts
Serving Size
203g
Servings
5
Amount Per Serving
Calories 160
Calories from Fat 18
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 94mg
4%
Total Carbohydrates 36g
12%
Dietary Fiber 3g
12%
Sugars 5g
Protein 4g
Vitamin A
246%
Vitamin C
45%
Calcium
6%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 tbsp olive oil
  2. 1 onion finely chopped
  3. 2 garlic cloves
  4. 1 tsp cinnamon
  5. 1 tsp cumin
  6. 1 chopped chilli
  7. 2 tbsp tomato puree
  8. 150g dried apricots chopped
  9. zest 1 lemon
  10. juice 1/2 lemon or 4 tbsp
  11. 4 carrots
  12. 150ml stock
  13. 200g greens (spinach, kale or Swiss chard)
Instructions
  1. Gently cook the onion, then add the garlic, cinnamon, cumin, chilli and tomato puree. Cook for a couple of minutes.
  2. Add the chopped apricpts, lemon zest and lemon juice, stir.
  3. Now add the carrots, greens and stock.
  4. Simmer for 20 minutes, then blend.
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calories
160
fat
2g
protein
4g
carbs
36g
more
Dietitian UK https://www.dietitianuk.co.uk/

Sausage and Roasted Tomato Bake

This week my Archchi came to visit. This is my  Sri-lankan grandmother, fondly known to the whole family as Archchi (granny in Singhala). She lives in London and has the greenest fingers of anyone I know. Years ago she had 2 allotments, now its just her garden that produces mainly vegetables, lots of vegetables. From her recent visit I ended up with 3kg cherry tomatoes, 3 red cabbages, a large carrier bag full of apples and a pile of greens plus coriander. Lush.

The cherry tomatoes were at the stage of needing to be eaten so I decided to roast them with garlic, rosemary and balsamic vinegar. Top this off with sausages and you have a super simple, yet tasty meal. Went down very well with the family and I got the comments of “succulent, tasty and satisfying” from the husband, followed but mmmmmm from the toddler. Praise indeed.

Dietitian UK. Cherry tomatoes ready to roast
Dietitian UK. Cherry tomatoes ready to roast

I used gluten free sausages for ours and served it with rice but you could serve it with pasta, polenta or mashed potato.

Sausage and Roasted Tomato Bake
Serves 4
A simple to make but super tasty one tray sausage and tomato bake.
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Prep Time
15 min
Cook Time
1 hr
Prep Time
15 min
Cook Time
1 hr
364 calories
15 g
69 g
26 g
18 g
9 g
410 g
626 g
9 g
0 g
15 g
Nutrition Facts
Serving Size
410g
Servings
4
Amount Per Serving
Calories 364
Calories from Fat 237
% Daily Value *
Total Fat 26g
40%
Saturated Fat 9g
43%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 11g
Cholesterol 69mg
23%
Sodium 626mg
26%
Total Carbohydrates 15g
5%
Dietary Fiber 5g
19%
Sugars 9g
Protein 18g
Vitamin A
81%
Vitamin C
186%
Calcium
6%
Iron
14%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1kg cherry tomatoes
  2. 8 sausages
  3. 2 peppers chopped up into chunks
  4. 4 cloves garlic
  5. balsamic vinegar
  6. olive oil
  7. fresh rosemary
  8. 2 tsp dried oregano
  9. Black pepper
Instructions
  1. Place the tomatoes in a baking tray, in a single layer.
  2. Chop the garlic finely and add to the tomatoe.
  3. Add a good glug of olive oil and balsamic vinegar, top with the oregano and some sprigs of rosemary.
  4. Season well with black pepper.
  5. Place the sausages on top and stir to coat it all in the seasoning, then place the sausages back on the top.
  6. Bake at Gas Mark 5 for 30 minutes, then turn the sausages and bake for another 15-30 minutes depending how well done you like your sausages.
  7. Remove the sausages and keep warm.
  8. Place the baking tray on the hob and gently simmer the sauce, squish some of the tomatoes and reduce it down a little.
  9. Serve potates/rice/pasta/polenta topped with the tomatoes, with 2 sausages per person on top.
  10. Add a green salad for extra vegetables, colour and crunch.
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calories
364
fat
26g
protein
18g
carbs
15g
more
Dietitian UK https://www.dietitianuk.co.uk/

Low Fat, Slow Cooker Rice Pudding

I’ve become a bit of a rice pudding addict of late. There is something about that creamy goodness that just appeals to me, I love it cold, straight from the fridge, either on it’s own or with some fruit. I usually buy it, but a bit of a shopping failure meant the fridge was bare. Myself and the toddler went shopping far too late in the day, both tired, we got round the shop, picked up all our items and then found long queues at the checkout. Neither small girl nor me were in the mood to wait around, she was on the verge of a mini melt-down, I had no patience and so we gave up! 

So later on I found some pudding rice in the cupboard and hey presto I’ve discovered just how easy it is to make rice pudding in my slow cooker, it’s a low fat version too and  a whole lot cheaper than buying it. It took 2 1/2 hours but was literally a “bung it in, switch it on and come back later” recipe. Check it out.

Slow Cooker Rice Pudding
Serves 12
Easy, peasy, rice pudding, made in the slow cooker.
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Prep Time
10 min
Prep Time
10 min
98 calories
14 g
11 g
3 g
4 g
2 g
142 g
83 g
14 g
0 g
1 g
Nutrition Facts
Serving Size
142g
Servings
12
Amount Per Serving
Calories 98
Calories from Fat 26
% Daily Value *
Total Fat 3g
4%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 11mg
4%
Sodium 83mg
3%
Total Carbohydrates 14g
5%
Dietary Fiber 0g
0%
Sugars 14g
Protein 4g
Vitamin A
5%
Vitamin C
0%
Calcium
16%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g pudding rice
  2. 60g sugar
  3. 1400ml semi skimmed milk
  4. nutmeg
Instructions
  1. Pop all the ingredients in the slow cooker, switch it on to high and leave it for 2 1/2 hours.
  2. It will thicken up slightly more and stay warm if you leave it switched off in the slow cooker for 15 minutes or so.
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calories
98
fat
3g
protein
4g
carbs
14g
more
Dietitian UK https://www.dietitianuk.co.uk/

Baby Food: Why it’s better to make your own.

A Glasgow team have tested 479 shop bought baby foods and found that most of them had fewer nutrients than homemade versions. They also found that the majority of the foods (65%) were sweet in taste, sweetened with fruit sugar rather than sugar itself. Finger foods expecially were found to be sweet.

baby-food-jars-15118476

A quote from the researchers “UK infant mainly supplies sweet, soft, spoonable foods targeted from age 4 months”

Babies have an innate preference for sweet foods and breast milk itself has a sweet taste to it, however when it comes to weaning we want to be encouraging our small ones to extend their palate. Offering a range of tastes, textures and flavours will do this, by sticking to sweeter tastes babies will be more likely to want sweet foods later in life which could lead to less healthy choices.

The nutritional composition of the baby foods was looked at and the researchers found that babies would  need to eat twice as much shop bought foods to get the same energy and protein as a homecooked meal. This makes it pretty hard work for a baby to meet their nutritional needs.

So is there a role for shop bought baby foods and should manufacturers be changing their meals?

I would say there still is a role for these foods. We all need a balance of foods in our diets and being a mum I know full well that there are occasions when a pouch or jar of baby food can be so much easier. Try to stick to homemade meals as often as you can and keep the bought versions for those emergency occasions. I’ve certainly used bought baby meals when abroad on holiday for example and when out and about with no other options. 

My top tip would be to aim for 80% of the diet to be homemade, be realistic about your time, plan meals, cook in bulk and freeze and don’t beat yourself up if you resort to shop bought food now and again.

Why not check out some of my weaning recipes or check out my Baby Weaning Ebooks. 

Read the abstract of the study here.