Little Bow Girl

Wife, Mama to Sophie Rose, Full Time Day Dreamer

Hi Mamas 🙂

Today’s baby recipe post is a little different 🙂 I’ve decided to share my porridge recipes as well (because Sophie doesn’t do pure Baby Led Weaning, she has porridge every afternoon) so I can remember them and also because I’ve been asked to put them up for reference!

I don’t usually take photos of her porridge, which I prepare every morning for her before dropping her off at my brothers’ place, but I will this week so keep checking back for new photos / recipes. 🙂

For every porridge meal I try to include at least two different colors for my baby ( orange, green, purple, yellow ) so she gets a good mix of vitamins and minerals.

Here’s what you’ll need to make porridge for your baby every day:

  1. Rice cooker, Electric Lunch Box, or Slow Cooker (small in sized is better so you can cook single-serve fresh portions)
  2. Rice, preferably stored in the fridge. Rice that is cold or frozen will actually have broken-down sugars making cooking times shorter for busy Mamas.
  3. Steamer. I use my Beaba Babycook to steam

Here are this week’s recipes + photo!

Monday:

King Salmon, Carrot and Baby Spinach Oatmeal Porridge ( Green, Orange )

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Ingredients:

1/4 cup rice + 2 cups water ( Or 1 cup water, 1 cup carrot juice )

2 tbsp of rolled oats (Instant is fine – you wont need to soak but I use normal rolled oats)

6 baby spinach leaves ( I buy organic baby spinach leaves because they are easy to cook, already plucked and very tender )

1/2 a slice of King Salmon fillet (150g) (NZ King Salmon is farmed, but they are not fed growth enhances and the area to fish ratio is the lowest in the world)

Method:

Place washed rice and water in slow cooker and cook porridge normally. If your LO can take chunkier porridge, use less water.

Soak the rolled oats in a bowl of boiling water

When porridge is ready and cooked, add the rolled oats and stir. Add washed baby spinach leaves. Continue slow cooking on low.

Wash your salmon fillet, skin it and then steam it for about 4 minutes. Use a fork and flake it. It should be fully cooked, tender and flake easily.

Mix salmon into porridge. Spinach leaves should be green still, not yellow (overcooked)

Serve warm! 🙂

Tuesday:

Beef, Corn and Cucumber Porridge (Green, Yellow)

Wednesday:

Chicken, Carrot and Baby Bok Choy Porridge (Green, Orange)

Thursday:

Potato and Purple Cabbage Mash with Egg Yolk Crumble (Purple, Yellow)

Friday:

Threadfin Fish, Beetroot and Butternut Squash Porridge (Orange, Purple)

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3 thoughts on “The Sophie Lunch Club x Porridge Recipes

  1. Lady J says:

    So interesting! I shall bookmark the recipes and try to them on Sophie when she starts on solids. 🙂

  2. madserene says:

    Hi where do you buy baby spinach leaves?

    1. libbyty says:

      Hi dear, they are available in most supermarkets like NTUC Fairprice Finest and also Cold Storage 🙂

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