Yummy recipes for breastfeeding mum & baby!

Introducing week three of your exclusive recipe planner for baby aged 12-18 months plus a special recipe for breastfeeding mum to enhance baby's nutritional intake even more (yet equally yummy for the whole family!), all easily prepared with a little help from our versatile Nutribaby+ food maker. 

Find out more about the Nutribaby+ here.  

For baby (12-18 months)

Your little one is now a toddler and their appetite will have likely changed - little one's are always on the go! This means feeding small meals little and often paired with healthy and nutritious snacks. 

Why not give your little one a spoon and let them have a go at feeding themselves. Finger food and self feeding adds a whole new level of excitement for baby. 

Help your toddler develop a taste for fresh, unprocessed foods with the yummy recipes below! 

Monday - Oat, Honey and Apple Pancakes 

Preparation: 15 minutes Cooking time: 15 minutes 

Ingredients

• 2 apples 
• 50g plain flour
• 50g oatmeal 
• 3 eggs 
• 250ml soy or oat milk 
• 2 teaspoons sunflower oil
• A few drops of honey 
• 1 small knob of butter 

Crack the eggs into the blender bowl, then add the dry ingredients, the oil and the milk. Blend and leave to stand in the fridge.

Peel and finely dice the apples. Place them in the steamer basket and cook for 10 minutes. Set aside.

Heat up a frying pan until very hot. Brush the surface with a little oil and pour over a thin layer of pancake batter. When the batter starts to harden, turn it over to brown the other side. Slide the pancake onto a plate and put the pan back on to a medium heat.

Melt the knob of butter and fry a dessert spoon of the diced apple with a few drops of honey. After 2 - 3 minutes, pour the apple and honey over the pancake and serve.

Tuesday - Broccoli and Ham with Parmesan Crumble 

Preparation: 15 minutes Cooking time: 30 minutes 

Ingredients

• 200g broccoli 
• 20g ham 
• 50ml single cream 
• 1 tablespoon flour 
• 1 tablespoon grated parmesan 
• 20g butter 

Wash the broccoli florets and place them in the steamer basket; cook for 20 minutes. 

Dice the ham finely.

Mix the flour, grated parmesan and butter by hand in a bowl until you get a crumbly mixture.

Once the broccoli is cooked, blend it with the single cream.

Pour the broccoli purée into an ovenproof ramekin. Add the diced ham and stir.

Cover the mixture with the crumble topping and put under the grill for 5-10 minutes until the crumble is golden.

It’s ready to eat!

Wednesday -  Butternut Squash, Carrot and Goat's Cheese



Preparation: 10 minutes Cooking time: 20 minutes 

Ingredients

• 1/3 butternut squash (approx. 150g)
• 2 carrots
• 1 small potato
• 1/2 onion 
• 30g goat's cheese
• A few drops of olive oil 

Peel the butternut squash and remove the seeds. Chop into large chunks.

Peel the carrots and potato, rinse and chop. Peel and slice the onion.

Put all the vegetables into the steamer basket and cook for 20 minutes. 

Use the blade of a knife to check that the vegetables are cooked through and tender.

Blend the vegetables together with the goat’s cheese and a few drops of olive oil.

Pour into a bowl and it’s ready for baby to enjoy!

Thursday - Cracked Bulgar Wheat and Baby Vegetable Curry

Preparation: 20 minutes Cooking time: 25 minutes 

Ingredients

• 25g precooked crushed durum wheat
• A pinch of curry powder
• A pinch of cinnamon
• 20g chicken breast
• 2 tablespoons coconut or cow’s milk
• 2 pinches of turmeric
• 150g assorted vegetables: carrot, fennel, leek, turnip, French bean, pumpkin

Using a small pot, cover the wheat with double its amount of water. Place the bowl in the top steamer basket of your Nutribaby. Leave it to swell without starting the cooking cycle.

Pour the cream into a small bowl and add the turmeric, curry and cinnamon. Mix and leave the spices to infuse.

Wash and chop the vegetables. Put them into the second steamer basket.

Now the wheat has soaked, cover it again with as much water. Start a 20-minute cooking cycle with both baskets.

After 15 minutes, add the chicken to the basket with the vegetables to cook for the remaining 5 minutes.

When the wheat and vegetables are soft, combine them with the spicy cream then tuck in!

Friday -  Leek with Gruyère Cheese 

Preparation: 10 minutes Cooking time: 20 minutes 

Ingredients

• The white part of a good-sized leek
• 1 small potato
• 1 small handful of Gruyère cheese
• 1 dried bay leaf
• 1 tablespoon single cream or 2 tablespoons of milk
• A pinch of nutmeg

Remove any damaged leaves and cut off the leek’s roots. Split it in two down to the white part and rinse thoroughly between the leaves. Cut off the green leaves and only keep the white section.

Peel and rinse the potato. Chop the leek and potato. 

Put the vegetables into the steamer basket along with the bay leaf. Start a 15-minute cooking cycle. Remove the leek and continue cooking the potato for 5 minutes.

Meanwhile, dice the Gruyère  into small cubes and set aside.

When the vegetables are cooked, pour them into the mixing bowl with the cream or milk, nutmeg and cooking juice taken from the container. Blend.

Pour into a bowl and sprinkle with the diced Gruyère cheese then serve.

For Breastfeeding Mum -  Pana Cotta with Raspberry Coulis  

Preparation: 10 minutes 

Ingredients

• 400g of raspberries
• 300g soft white cream cheese
• 100g sugar
• Half a packet of cinnamon biscuits

Wash the raspberries then place them in the blender bowl of your Nutribaby+, adding the sugar and lemon juice and blend everything into a coulis.

Crush the biscuits into crumbs and line the bottom of a small glass or ramekin dish.

Add a layer of cream cheese. Then finish with a layer of the raspberry coulis.

An exclusive 20% off to try out our recipes at home with your own Nutribaby+ 

Valid until Sunday 18th February.  

Don't forget to come back next week for your final weekly recipe plan! Or sign up to our newsletter for a handy reminder along with our very best offers, products and competitions! 

Discover the final week of your exclusive weaning recipe planner here >>