Tag: batch cooking

Got milk?, Milk, weaning and more

Batch cooking (veggie style)

motherhoodafterivf

When I was in the first few weeks of maternity i batch cooked loads.

When I was due to start weaning Dorothea I returned to my batch cooking days- it’s so helpful, quick and cheaper too.

I recently asked on my insta what people want more of; and the answer was weaning recipes! So here we go.

I don’t follow recipes; so these are pretty much my creations.

A couple of great easy to make ‘finger’ recipes for weaning- and a fab cookie recipe for breastfeeding mums.

Butternut yum yums

1 large butternut cubed- steamed and mashed

2 large bananas mashed

3 eggs

2 tablespoons almond butter

1 cup oats

2 teaspoons dried herbs

Mix together- pour into large square silicone pan- bake for 25 mins at 180 ( or until firm and brown on top)

Slice into fingers and cool (can be frozen)

1 large butternut cubed- steamed and mashed

2 large bananas mashed

3 eggs

2 tablespoons almond butter

1 cup oats

2 teaspoons dried herbs

Mix together- pour into large square silicone pan- bake for 25 mins at 180 ( or until firm and brown on top)

Slice into fingers and cool (can be frozen)

These are my ‘coconut and chocolate flapjacks‘

Also contains oats and brewers yeast which is thought to be good for #breastfeeding supply

– 1 cup coconut oil

-1/2 cup agave syrup

– 1 large apple chopped finely

-1/2 cut raisins

Melt/bubble the above in a pain til squishy

Then add to

-3.5 cups porridge oats

– 1 cup desiccated coconut

– 2 teaspoons brewers yeast

– 1/2 cup milled flax seed ( or any milled seed)

Mix well

Pat down in a greased silicone pan ( I used a 20cm square one)

Bake at 180 for 15-20 mins

When cool top with a thin layer of chocolate( minimum 55% cocoa) and sprinkle with more desiccated coconut- starting cl in fridge til chocolate solid then cut into small squares

Lentil/aubergine fingers

1/2 roasted aubergine

150g lentils

1 baby or low salt stock cube

2 eggs

2 tablespoons milled flax seed

Teaspoon turmeric

2 teaspoons dried mixed herbs

25g grated cheddar

Roast aubergine- blitz in processor. Bubble of lentils with hot water and stick until soft. When both cool mix with remaining ingredients. Top with cheese bake in square silicone pan at 180 for approx 30 mins

For some more awesome healthy cooking recipes check out https://instagram.com/thehealthkick_louise?utm_source=ig_profile_share&igshid=cayut8sllgyl her book is awesome

Use code ‘sugarboo’ for 20% off https://www.louisemercieca.co.uk/product/health-kick-book/

Eco Mum, Weaning

Veggies – eat more, waste less

motherhoodafterivf

In the U.K. we waste so much food- most of it fruit and veg which has ‘gone out of date’- but really??? Has it???

Think before you throw- droopy celery can be perked up by trimming and putting in water (carrots too), cut squashy bits of of bruised fruit and veg, freeze things before they ruin.

Veggies in fruit can be thrown into so many recipes- pancakes, cakes, frittatas, savoury muffins, casseroles, curries and more……

You loved my last weaning recipes. So here’s some more that I made up when D was small; we’re veggie, but they can be adapted to your own diet.

Batch cooking should be quick, simple and cheap.

Give these a try.

Beetroot and goats cheese muffins

1 cup sr flour

2 eggs

1/4 cup butter

1/4 cup milk

1 large coated beet

1/3 wheel of goats cheese

Mix flour, eggs, butter, milk into smooth mixture. Grate in beetroot, add chopped goats cheese- mix and put into mini muffin tin

Bake 180 for 15-20 mins

Butternut and chickpea ‘burgers’

1/2 large butternut

1 tin of chick peas

3/4 cup of milled flaxseed

3 teaspoons herbs

1 teaspoon turmeric

For coating

1/2 cup milled flaxseed

2 tablespoons sesame seeds

Mash together the chickpeas with the cooked butternut( boiled or roasted is fine) mix in herbs, flaxseed and tumeric. Shape into small burgers then coat in the ‘crumb’

Bakes at 180 for 25 mins turning once ( can freeze)

Asparagus and butternut frittata fingers

50g chopped asparagus

125g butternut squash ( I used spiralised as was what I had in the fridge- but you don’t have too)

5 eggs

25g cheese

2 teaspoons mixed herbs

Pre cook the veggies- microwave is fine- then lay out in a silicone baking square.

( any veg could be used- whatever you have in- frozen peas and sweet corn work well)

Pour over the eggs/herbs mix. Top with grated cheese. Bake at 180 for 20 mins or until cheese is browning

These were some of Dorothea’s favourites and she still enjoys them now. They’re a great way of getting veggies and other healthy ingredients into picky babies and toddlers.