Low carbon weaning recipes with Walking Mum’s Club
Tuck into some recipes that are good for your baby and the planet too!
With thanks to In Our Nature Community Support, Walking Mum’s Club have been using their guided walk sessions to talk about climate issues and empower parents to incorporate environmentally friendly decisions that help reduce carbon into their lives.
As part of this project, the group have worked with nutritionist, Aliya Porter, to share a selection of tasty veggie weaning recipes suitable for ages 6-month+ that can be batch-cooked, saving time, money, energy and carbon too!
Check out the recipes below.
Cheesy spaghetti
Portion size: 8 toddler portions (as a guide – every child is different)
Ingredients:
70g swede, cut into chunks (weight once peeled)
310g spaghetti
50g plain flour
600ml semi skimmed milk
160g frozen peas
150g mature Cheddar cheese, grated
Black pepper
400g carrots, peeled and cut into sticks
Method:
Cook the swede in water until soft. Drain and mash until smooth. Set aside. In a non-stick pan, put the cold milk and flour. Heat whilst constantly whisking until the sauce thickens. Add the grated cheese, mashed swede, peas and black pepper and heat through. Meanwhile cook the spaghetti and the carrots. When the spaghetti is cooked, drain it and mix the sauce through the spaghetti. Serve with carrots. Suitable from 6 months. Can be mashed or pureed.
Recipe created by Aliya Porter - (c) Porter Nutrition 2023.
Lentil Bolognese
Portion size: 12 toddler portions (as a guide – every child is different)
Ingredients
Vegetable oil -1 tablespoon 2 small onions (1 large)
5 sticks celery (200g)
6 cloves garlic (15g)
240g lentils
400ml water
2 x 400g tins of tomatoes 2 tsp dried parsley
Black pepper
wholemeal spaghetti 535g
Method:
Heat oil in a pan, add the onions and celery and allow to soften (but not brown), and garlic and cook for 3 minutes, add lentils and cook for a minute, and the tins of tomatoes and the water (use the water to rinse out the tins of tomatoes to avoid waste), bring to the boil and cook for 30 minutes (reducing to a simmer once boiling). Cook until lentils are soft. Add the thyme and black pepper. Serve with wholemeal spaghetti. Suitable from 6 months. For babies who are weaning, this can be pureed, for those on more textured meals, use baby pasta shapes or finely cut spaghetti with the sauce. This recipe can be used for the base of a shepherd's pie or lasagne too. Some children like their sauce separate from their pasta so it is a good idea to serve them next to each other if possible and allow them to mix them.
Recipe created by Aliya Porter - (c) Porter Nutrition 2023.
Rice Pudding
Portion size: 10 toddler portions (as a guide – every child is different)
Ingredients:
100g pudding rice
1 litre semi skimmed milk
2 medium bananas
1tsp ground cinnamon
Method:
Place the rice and cinnamon in a large pan and mix (it needs to be large otherwise it could overflow). Add the milk. Over a medium heat, bring to the boil, stirring continuously. When it is boiling, lower the heat and simmer for approx. 35 minutes until the rice is soft. Stir every 5-10 minutes to stop rice clumping together and sticking. Meanwhile cut the banana lengthways twice – so you make four strips of banana and then cut into cubes (they end up about 1cm in diameter). When the rice is cooked, stir in the banana and serve.
Suitable from 6 months.
Recipe created by Aliya Porter - (c) Porter Nutrition 2023.
