The Naked Blondie Weaning Recipes & Meal Ideas

Country girl, and a Mama of three from Kildare who loves to cook with a passion for food, design, writing and helping others achieve their goals. My audience are what I am today. I have been a food blogger, business owner and Author for almost 9 years with a background in Visual Design, Art & Design and most recently have upskilled with a qualification in Digital Marketing from the Irish Digital Marketing Institute. I love that my passion has become a reality. At 12 years old I aspired to be a chef cooking for my audience behind the kitchen Island at home. Today I bring my artistic work into my cooking and content creation cooking for my audience from home. You are never too old to dream a new dream. 

Check out these two delicious weaning recipe & meal ideas. Perfect for the whole family from 9 months.

INGREDIENTS

• 1 tbsp of olive oil or rapeseed oil
• 70g of Baby friendly pasta
• Half a small white onion finely diced
• 1 garlic cloves peeled and grated
• Half a red & Yellow pepper finely diced
• 1/2 small courgette finely diced
• 200g of kidney beans drained
• 30g of sweetcorn
• 30g of garden peas
• 300g of passata
• 1 tbsp of tomato puree
• 1 tbsp of maple syrup
• 1 tsp of cumin
• 1 tsp of smoked paprika
• 1/4 tsp of cinnamon
• 1 heaped dessertspoon of full fat cream cheese

INSTRUCTIONS

• Cook the pasta to the packet instructions and leave aside.

• Heat the oil in a large pan over amedium heat and add the onion, bell pepper and courgette and sauté for 2 to 3 minutes, stirring frequently. Add the garlic and stir for a further minute.

• Add in the smoked paprika, cinnamon and cumin and stir for a further minute. Add the tomato puree (paste), maple syrup, canned tomatoes and bring to a gentle simmer.

• Add the kidney beans, peas and sweetcorn, cover and allow to simmer for a further 7 to 8 minutes (Stirring occasionally) Add in the cooked pasta and cream cheese. Mix well together and serve.

Season to taste. Store in the fridge in an airtight container for up to 3 days or 1 month in the freezer.

Baked Veggie Frittata Fingers

INGREDIENTS

• 150g of cooked potatoes
• 100g of cooked butternut squash 
• 6 medium eggs
• 4 tablespoons of milk
• 60g Cheddar cheese, grated
• 1 tbsp of fresh basil snipped or chopped 
• 1 tsp of dried parsely 
• 50g of frozen peas
• A pinch if white pepper

INSTRUCTIONS

• Preheat your oven to 180c fan assisted.

• Grease a 20 cm square tin or Pyrex dish with butter.  

• Add the potatoes and butternut squash to your babymoov nutribaby+ and cook for approx 12 minutes and leave aside to cool.  

• Next add the eggs and milk to a bowl and gently beat together.

• Add the peas, basil, parsely, diced potatoes, diced squash, pepper and half the cheese to the egg mixture and mix well together.  

• Pour into the buttered dish and bake for 25 to 30 minutes until set and golden.

• Leave to cool, remove from the tin and slice into bars or fingers.  

Perfect for the whole family from 9 months. I like to chop into smaller pieces for Isla so she has pincher foods.