Introducing solid foods to your baby is an exciting milestone, but it can also bring concerns about food waste. As a parent, you want to provide your little one with a nutritious and varied diet while minimising waste. Luckily, there are several creative and wasteless weaning recipes that can help you achieve both goals. In this blog post, we will share four delicious and practical recipes that not only promote healthy eating but also make use of ingredients efficiently to reduce food waste. Let’s dive in!

Rainbow Vegetable Puree:

Ingredients:

• 1 carrot
• 1 beetroot
• 1 sweet potato
• 1 courgette
• 1/2 cup of water or Piccolo Vegetable Stock

Instructions:

1.  1. Wash and peel the vegetables, removing any blemishes or tough skin.
2. 2. Chop the vegetables into small, uniform pieces.
3. 3. In a steamer or saucepan, cook the vegetables until they are tender.
4. 4. Transfer the cooked vegetables to a blender or food processor and add water or vegetable stock.
5. 5. Blend until you achieve a smooth puree consistency.
6. 6. Allow the puree to cool before serving to your baby.

Tips:

• Use seasonal vegetables to enhance the flavours and nutritional value.
• Leftover puree can be stored in ice cube trays or small containers, ready for future meals.

Banana Oat Pancakes:

Ingredients:

• 1 ripe banana
• 1/4 cup of rolled oats
• 1 egg
• A pinch of cinnamon (optional)
• Coconut oil for cooking

Instructions:

1. 1. In a mixing bowl, mash the ripe banana until smooth.
2. 2. Add rolled oats, egg, and cinnamon (if desired) to the bowl. Mix well.
3. 3. Heat a non-stick pan over medium heat and add a small amount of coconut oil.
4. 4. Pour spoonfuls of the batter onto the pan, forming small pancakes.
5. 5. Cook until bubbles appear on the surface, then flip and cook for another minute or until golden brown.
6. 6. Let the pancakes cool before serving them to your baby.

Tips:

• These pancakes can be made in batches and frozen for quick and convenient future meals.
• Feel free to customise the recipe by adding other fruits or vegetables like grated apple or pumpkin puree.

Vegetable Frittata Muffins:

Ingredients:

• 4 eggs
• 1/4 cup of milk of choice
• Assorted cooked vegetables (e.g. broccoli, spinach, bell peppers, and peas)
• Grated cheese (optional)

Instructions:

1. 1. Preheat the oven to 175°C and grease a muffin tin.
2. 2. In a mixing bowl, whisk together the eggs and milk until well combined.
3. 3. Chop the cooked vegetables into small pieces and distribute them evenly among the greased muffin tin compartments.
4. 4. Pour the egg mixture over the vegetables, filling each compartment about 3/4 full.
5. 5. Sprinkle grated cheese on top of each frittata muffin (if desired).
6. 6. Bake for approximately 20-25 minutes or until the frittatas are set and lightly golden.
7. 7. Allow the frittatas to cool before serving.

Tips:

• Frittata muffins can be stored in an airtight container in the refrigerator for up to three days or frozen for future use.
• Experiment with different vegetable combinations to create a variety of flavours.

Roasted Vegetable Pasta:

Ingredients:

• Assorted vegetables (e.g. peppers, courgette, aubergine, cherry tomatoes)
• 2 cloves of garlic, minced
• Olive oil
• Salt and pepper to taste
• Cooked pasta of your choice – why not try our Baby Pasta?

Instructions:

1. 1. Preheat the oven to 220°C.
2. 2. Chop the vegetables into bite-sized pieces.
3. 3. Toss the vegetables with minced garlic, olive oil, salt, and pepper in a roasting pan.
4. 4. Roast the vegetables in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelised.
5. 5. Cook pasta according to the package instructions.
6. 6. Once the vegetables and pasta are ready, mix them together in a large bowl.
7. 7. Serve the roasted vegetable pasta warm.

Tips:

• Use vegetables that are slightly wilted or nearing their expiration date to prevent them from going to waste.
• Leftover pasta can be transformed into a delicious pasta salad for another meal.