Written By: Julia Tellidis, Nutritionist & Co-Founder of Bable
When my baby girl, Noa was just shy of 6 months she was showing all the signs that she was ready to start solids. As a working mum with a hungry toddler and husband to feed, and now a baby too; the thought of adding another thing to my daily mental load (and not to mention the time factor)... it just wasn’t achievable for me to start slaving away in the kitchen making nutritious purèes.
Three years prior, I started my toddler on Le Purèe for his first bites. He loved the taste and I loved the ease, so it was a no-brainer- I was going to do it again.
Julia and her first-born were a part of our very first shoots at Le Puree!
As a nutritionist, I don’t take feeding my babies lightly. I value the importance of food quality. What we put in our body directly contributes to our overall health and determines the way that we feel. I love the organic ingredients used, which are really important when feeding small bodies. What we feed our babies in the early years sets up their gut microbiome, taste preferences and has a profound impact on their overall health.
I especially love the combinations of the purèes. Not only are they all incredibly flavoursome, but all of the purèes are incredibly nutrient dense and considered, packed with key minerals like iron and associated nutrients that support absorption.
To my surprise, I quickly found out Noa is fiercely independent and doesn’t want to be spoon fed. This definitely caught me off guard, leaving my freezer packed with all of these nutritious purèes. After some quick troubleshooting, I have been turning the purèes into finger food by adding gelatin and letting them set in the fridge, cutting them into finger sized pieces for her to hold.
This has been hugely successful for us, it has allowed Noa to feed herself, but instead of just having veggie sticks she is getting all of the benefits from these purèes in a safe and easy introduction.
To make LePuree purees into baby-led weaning fingers:
Great for babies & toddlers!
Ingredients (3):
- Le Puree Cubes (4)
- 1 tablespoon of grass-fed gelatin
- 2 tablespoons of water
Instructions:
- Simply heat ½ a cup of puree (4 cubes).
- Whilst that’s heating, in a small bowl mix together 1 tablespoon of grass-fed gelatin and 2 tablespoons of water, let it set for 30 seconds to bloom before adding to the puree.
- Add the bloomed gelatin into the hot pot of puree and stir until mixed together. Place it into a loaf tin mould (or mould of choice) and let it set in the fridge for 2 hours until hardened, cut into finger size pieces and store in the fridge for up to 4 days.
About the Author & Recipe Creator
Jules is a mum of two young kids, a 3 year old and an 8 month old, a certified Nutritionist and soon to be co-author of the 'Baby Food Bible'. This nutritional guide and recipe book aims to support parents to better feed their children and themselves in the simplest, most nutritionally considered ways.
