Avocado Pesto Spiral Pasta – Sally J. Hall, author of Plant Based Baby
Pasta is a favourite for adults and kids alike and there are so many shapes that you can really have fun. Start with tiny pasta shapes and progress to chunkier versions like fusill...
Apricots and Apricot Swirl – Dr Sarah Schenker
Apricots are another low GI good owing to their high fibre content, so although they taste sweet, there is no spike in blood sugar, instead they release their energy slowly which i...
Broccoli and parmesan gratin – Dr Sarah Schenker
It’s good to introduce a vegetable with a strong flavour such as broccoli early on to challenge your baby’s taste buds and let him experience something different to the mild sw...
TEN TOP TIPS for cooking with babies & children
The Cooking Shed & Bopster have teamed for this blog to share TEN TOP TIPS for cooking with babies & children, to ensure it’s a positive experience and to help inspire the next g...
Bonding with your baby through shared food
Dr Sarah Schenker is a Registered Dietitian and Nutritionist with a special interest in cooking for young children and tackling fussy eating
Gagging vs Choking
In this blog, first aid expert, Sam MacKay from Keepabeat, talks about weaning safely - the differences between gagging and choking, choking emergencies, high risk foods, preparing...
Plant-Based Weaning
Are you considering feeding your baby more plants and fewer or no animal products? Or maybe you are already plant-based but wondering what you need to consider for weaning your bab...
Introducing herbs and spices when weaning
Weaning doesn’t have to mean bland flavours - in fact, it’s the start of a big ‘food journey’.
