First Stage Weaning – Cereals & Pulses
Tried and tested simple recipes for your weaning baby. Sarah Beeson shares easy to follow family recipes with step by step instructions. Take the worry out of shopping and cooking for your baby by following her simple menu planners for a happy baby.
First Stage Weaning Suggestions – Vegetables
First Stage Weaning Recipes for Vegetables
See Sarah’s advice on recognising the signs your baby is ready to wean.
 Carrotts |
 Parsnips |
 Butternut Squash |
 Sweet Potato |
 Avocado |
 Root Vegetables |
How to Make A Pureé
 How to make Baby Rice and Cereals |
Find out more about Sarah’s books.
First Stage Weaning – Avocado Mash
Has your baby tried avocado yet? Try this recipe from Mrs Beeson’s Family Cookbook. Suitable from 5+ months and lovely on its own or added to a couple of teaspoons of baby rice or cereal. 🥄 #weaning
How to Make Avocado Mash For Your Weaning Baby
1. Scoop 2-4 tsps out avocado and chop into small pieces (keep the rest for yourself and get some good nutrients yourself!)
2. Mash with a fork into a sterilised bowl (do not add anything to it like sugar, salt or honey).
Serve up straight away as the avocado flesh discolours quickly. Increase the amount of teaspoons as your baby develops their appetite.
Bon Appétit!
Find out more in Sarah’s books.
First Stage Weaning – Sweet Potato Purée
Has your baby tried sweet potato yet? Try this recipe from Mrs Beeson’s Family Cookbook. Suitable from 5+ months and lovely as a purée on its own or added to a couple of teaspoons of baby rice or cereal. 🥄 #weaning
How to Make Sweet Potato Pureé For Your Weaning Baby
1. Chop up sweet potato into small pieces.
2. Gently cook sweet potato in a saucepan using only a little freshly drawn water so it is not too wet when puréed.
3. Mash with a fork or push the softly cooked sweet potato through a plastic sterilised sieve into a sterilised bowl (do not add anything to it like sugar, salt or honey).
You can add 2 tsps of baby rice made into a paste with expressed breast milk or formula if you want to.
You don’t want it to be too solid or runny, so you can always add a little more expressed breast milk, formula or cooled boiled water to make it the right consistency.
Bon Appétit!
Find out more in Sarah’s books.
First Stage Weaning – Butternut Squash Pureé
Has your baby tried butternut squash yet? Try this recipe from Mrs Beeson’s Family Cookbook. Suitable from 5+ months and lovely as a purée on its own or added to a couple of teaspoons of baby rice or cereal. 🥄 #weaning
How to Make Butternut Squash Pureé For Your Weaning Baby
1. Chop up butternut squash into small pieces.
2. Gently cook butternut squash in a saucepan using only a little freshly drawn water so it is not too wet when puréed.
3. Mash with a fork or push the softly cooked butternut squash through a plastic sterilised sieve into a sterilised bowl (do not add anything to it like sugar, salt or honey).
You can add 2 tsps of baby rice made into a paste with expressed breast milk or formula if you want to.
You don’t want it to be too solid or runny, so you can always add a little more expressed breast milk, formula or cooled boiled water to make it the right consistency.
Bon Appétit!
Find out more in Sarah’s books.
First Stage Weaning – Parsnip Pureé
Has your little one tried parsnips yet? Try this recipe from Mrs Beeson’s Family Cookbook. Suitable from 5+ months and lovely as a purée on its own or added to a couple of teaspoons of baby rice or cereal. 🥄 #weaning
How to Make Parsnip Pureé For Your Weaning Baby
1. Chop up parsnip into small pieces.
2. Gently cook parsnip in a saucepan using only a little freshly drawn water so it is not too wet when puréed.
3. Mash with a fork or push the stewed parsnip through a plastic sterilised sieve into a sterilised bowl (do not add anything to it like sugar, salt or honey).
You can add 2 tsps of baby rice made into a paste with expressed breast milk or formula if you want to.
You don’t want it to be too solid or runny, so you can always add a little more expressed breast milk, formula or cooled boiled water to make it the right consistency.
Bon Appétit!
Find out more in Sarah’s books.