Tuesday, 29 November 2011

5000 BLW Fans!

The "Baby Led Weaning - Let your babies feed themselves" Facebook page has now reached 5000 fans!


We never imagined when we started the page that it would be so successful and that we would reach so many people all around the world.

We originally started the page just after our own, now three year olds, had started baby led weaning. We were enjoying it so much that we wanted to share our experiences and hopefully help promote baby led weaning to others, who perhaps weren't aware of it. The success of the page has exceeded our all our expectations.

We feel so privileged to have influenced and helped so many people and that the page is often a first port of call for worried parents who need advice quickly. What I find particularly comforting, is that no matter what time of day, there is always somebody around to offer advice. As even though Jade and I are based in the UK, we have active members on every continent (except Antartica!).

We hope that the page continues to grow and helps and influences many more people in the coming months and years and that Baby Led Weaning becomes more common-place as we all help to spread the word.
Keep posting your positive stories and photos of your messy babies on the page as we love reading and seeing them!

Thank you all so very much. You have all helped to build the community and keep it going and we couldn't have done it without you.


Emma and Jade. xx


Links:
http://www.facebook.com/BabyLedWeaningLetYourBabiesFeedThemselves



Wednesday, 2 November 2011

Meals for BLW Babies and their Families


Lots of people ask for suggestions of meal ideas for their Baby Led Weaning babies. Lucinda has always eaten with me at the same mealtime and has enjoyed the same food as I have been eating. This is what makes Baby Led Weaning so easy and hassle-free. There is no need to think of and prepare separate meals. If a baby is able to feed himself then he is able to eat the same foods as you. Here I have compiled a selection of our favourite meals which we enjoy together. Lucinda has eaten all these types of meals since six months old, although they are easy to adapt if your baby and/or family has special dietary requirements or allergies. Quantities and measurements are not specific. Adjust accordingly, depending on how many people you are feeding!...


Risotto / Risotto Balls


Ingredients:
Arborio rice
Vegetable stock
Butter
Parmesan cheese
Peas
Freshly ground black pepper, to taste

Instructions:
Start by preparing some vegetable stock. I just use an organic stock cube. Set aside in a jug. Melt approx 10-15g of butter in a saucepan. Add required amount of rice and stir into the butter. Then gradually add the stock to the rice, a little at a time. Let the rice soak up the stock before adding some more. Keep stirring regularly. Enough stock has been added when the rice is nice and sticky with a little bit of liquid left for a few minutes simmering. Add the peas. If making into risotto balls, "petit pois" are best. After a couple of minutes, add some cheese and stir through. Finally, add some freshly ground black pepper and stir again.
You can now either serve as risotto, make into risotto balls or separate and make half and half, etc. If making risotto balls, leave to cool for a few minutes (don't want to burn your fingers!), then take a small amount of the risotto and form into balls. I've made different sizes, anything between a Malteser size to a ping-pong ball size. Your baby may prefer differing sizes according to how developed their pincer grip is.
Risotto can either be served on its own or as an accompaniment. We sometimes have it with chicken.


Toast Pizzas


Ingredients:
Bread
Chopped tomatoes, passata or tomato purée
Grated cheese
Black olives

Instructions:
Toast one side of bread under a grill. Turn over and lightly toast the other side. Remove from grill. Then spread passata evenly over the least toasted side, sprinkle on cheese and add a few olives. Return to grill and continue toasting until cheese has melted. Just fancy cheese on toast really, but very yummy!
I like mine with coleslaw.


Salmon and Philadelphia Tagliatelle


Ingredients:
Tagliatelle (fresh or dried)
Salmon (fresh or tinned)
Philadelphia
Freshly ground black pepper, to taste

Instructions:
Cook tagliatelle as per instructions on pack. Drain the pan. Add salmon and a couple of large spoonfuls of Philadelphia. Stir through. Add freshly ground black pepper to taste. This is also tasty with a bit of sweet chilli sauce stirred through. Can be served on it's own or with garlic bread.


Cheese and Beans Quesadilla


Ingredients:
Tortillas (corn tortillas if available)
Light olive oil, or other cooking oil
Cheese
Baked beans

Instructions:
Heat a small amount of oil in a large frying pan or wok. Place one tortilla flat in the pan. I find corn tortillas work better than flour tortillas as flour tortillas tend to go dry and flaky when cooked. I prefer the consistency of corn tortillas. As the tortilla is warming through, spoon on some baked beans. No need to heat first, straight from the tin is fine. Then place some grated or sliced cheese on top of the beans. Don't get the cheese and beans too close to the edge or it can get really messy! Place another tortilla on top and then carefully flip the whole lot over to cook the other tortilla. After another minute or so, carefully slide the quesadilla out of the pan onto a large plate or chopping board. Allow to cool for a few minutes before slicing into wedges.


Chilli con Carne
(you could also substitute the meat for a selection of your favourite vegetables)


Ingredients:
Lean minced beef
Cooking oil
Onion
Tomatoes (fresh or tinned)
Oxo cube (or similar stock)
Freshly boiled water
Tomato purée
Chilli Purée
Kidney beans
Mushrooms (optional)
Freshly ground black pepper, to taste

Instructions:
Heat some oil in a large pan or wok and fry the minced beef until browned. Chop the onion, add to the mince and fry together for a couple of minutes. Crumble in the Oxo cube. Add about half a pint of freshly boiled water, stir in the Oxo cube and then allow to simmer. While simmering, add the tomatoes, tomato purée, chilli purée, kidney beans and mushrooms. Stir well, cover and simmer, stirring occasionally for another 10-15 minutes. Add freshly ground black pepper to taste, stir though again and serve with rice, jacket potato or wedges.