Weaning Diary: Eight Months Old

January 8, 2019

Our weaning journey continues, and it is getting better although she doesn't seem to be a big eater, unlike me. 

 

I am using the following guidelines; 3 meals a day, 2-4 tablespoons per meal. Rosie seems to eat around 3 tablespoons so she's still not got a massive appetite. We are still going down the baby led weaning route as it works the best for us, but I think she'll probably be able to eat more once she has teeth.

 

The next step is introducing snacks and upping the portions to 4-6 tablespoons but I don't think we are ready for that yet. I want to see her clearing her plate before we start introducing more food. One thing she absolutely loves is water, she gets so excited when she drinks it, leggings kicking and everything. 

 


There have been some changes to her preferences, she now like banana after several attempts and as her pincer grip got better she now sees the fun in food like peas. We are also now giving her fruit, although still limiting this to once a day. She loves tropical bliss balls and bread, chicken and broccoli, sausages and hummus. She doesn't really have any dislikes although she doesn't seem to enjoying cherry tomatoes at the moment.

 

 

 

 
I've put together a diary of the last week and her meals, along with three recipes for you to use as well.

 

Food Diary

 

Monday

Breakfast - Crumpets w/ Butter

Lunch - Toast w/ Philadelphia, Cucumber, Cherry Tomatoes and Pepper

Dinner - Chicken Pot Roast

 

Tuesday

Breakfast - Full Fat Yoghurt w/ Orange

Lunch - Homemade Roll w/ Scrambled Egg

Dinner - Spaghetti Bolognese

 

Wednesday

Breakfast - Tropical Porridge w/ Banana 

Lunch - Chicken Soup w/ Butternut Squash and Orzo

Dinner - Toad in the Hole w/ Baked Beans

 

Thursday

Breakfast - Banana Pancakes w/ Peanut Butter, Chia Seeds & Yoghurt Dip

Lunch - Hummus Wrap w/ Cherry Tomato, Courgette 

Dinner - Battered Fish, Chips & Peas

 

Friday

Breakfast - Banana Pancakes w/ Peanut Butter, Chia Seeds & Yoghurt Dip

Lunch - Omelette w/ Pepper, Mushroom and Spinach

Dinner - Tomato & Chicken Pasta w/ Broccoli

 

Saturday

Breakfast - Porridge w/ Apple & Cinnamon

Lunch - Homemade Wholemeal Roll w/ Chicken & Mayo

Dinner - Malaysian Fish Curry w/ Brown Rice

 

Sunday

Breakfast - Full Fat Greek Yoghurt w/ Mixed Berries

Lunch - Tomato Hummus, Feta & Spinach Quesadilla

Dinner - Sunday Roast Chicken w/ Carrots, Parsnips, Broccoli and Roast Potatoes

 

 

Recipes 

 

Breakfast

Tropical Porridge

 

1 tin of Coconut Milk

50g Porridge Oats

1 Banana 

1 tsp Chia seeds

 

Over a low heat, cook the oats and coconut milk stirring continuously. Once cooked, mash the banana into the porridge and add a tsp of chia seeds. Serve

 

 

Lunch

Tomato Hummus, Feta & Spinach Quesadilla

 

1 Wrap

Hummus

1 Tsp Tomato Puree

Handful of Spinach

30g Feta

 

Spread the tomato puree and hummus over the wrap. Wilt the spinach in a frying pan in a little coconut oil, and layer on to the wrap before crumbling the feta on top. Cut the wrap in half and then lightly score each half into 3 before folding into a triangle. Pop into the frying pan to lightly toast before serving. 

 

 

Dinner

Chicken Pot w/ Butternut Squash and Orzo

 

200g Potato, diced

1 Onion

2 Cloves of Garlic

100g Butternut Squash, diced

Handful of Spinach

1 Red Pepper, diced

150g Orzo

200g Chicken Breast, cut into strips

 

Chop the onion and garlic and fry in a saucepan until soft. Add the strips of chicken to seal and brown.  Add the potato, butternut squash and red pepper along with 600ml water. Pop the lid on the pan and simmer for 15mins. Add the Orzo and cook for 8 minutes and finally add the spinach to finish. Cook until wilted and then 

spoon into bowls and serve. 

 

Cara x

 

Share on Facebook
Share on Twitter
Please reload

Lusso Babies Changing Bag - Review

November 22, 2019

Eighteen Months with Rosalind

November 12, 2019

1/15
Please reload