Sweet Potato and Mexican Bean Baby Food Puree

This puree is a great one for once weaning is established as it introduces a little more flavour and gentle spice to baby's taste buds. I really do think the more flavours you introduce to baby early on, the less fussy they are as they get older and grow into small children, my almost three-year-old is such an adventurous eater and I can almost always entice her to try things, so we're following the same routine with weaning our little one.

Again, purees can still be used if taking the baby led weaning approach, serve with a spoon, some bread sticks, rice crackers or the like to load up.

This freezes well or can be portioned up and popped into the fridge for a few days too. The below makes 3-4 portions for my seven month old, but could make more for a younger baby or one with a small appetite.

I've been using my Nutribullet to prepare these purees - but you can simply use a potato masher with a little water added, if you don't have one, or a traditional blender.

Sweet Potato and Mexican Bean Baby Food Puree

Here's how:

• 1 sweet potato
• 2 tbsp kidney beans
• 1/4 tsp ground cumin 
• 1/2 garlic clove
• 1 spring onion
• 1/4 tsp paprika
• Pinch black pepper
• Handful coriander leaves and stalks

Firstly place the oven onto 200 degrees and pop the sweet potato inside to bake until soft - for about 25-30 minutes. 

Scoop out the inside and place into a blender or Nutribullet, or into a bowl if you are using a potato masher or ricer.

Now add the cooked/tinned kidney beans with the cumin, paprika and black pepper. If you are using a blender or Nutribullet simply chop the ends off of the spring onion and peel the garlic clove, but if hand blitzing then finely chop the onion and mince the garlic. 

Add the coriander leaves and two tablespoons of cold water and blitz to a thick consistency. 

Portion up accordingly into tubs or an ice tray and either pop into the fridge once cool or the freezer. Serve warm. 

Meat Free Monday: Bean and Pepper Chilli

For a while now, my partner and I have been trying to adhere to the Meat Free Monday initiative as part of the fat fighting and healthy eating regime and here is a gorgeous recipe for a hearty vegetarian chilli using black beans, kidney beans, red pepper and tomatoes with a smoky flavour burst from chipotle paste.

This is a fantastically nutritious meal too and comes in at 400 calories with 62g brown rice. 

Meat Free Monday Bean and Pepper Chilli

Here's how:

• 1 tin of black beans in water
• 1 tin red kidney beans in water
• 1 onion
• 1 clove garlic
• 1 red chilli
• 1 tbsp dried cumin
• 1 tbsp paprika
• 1 tbsp cayenne pepper
• 1 red pepper
• 2 tomatoes
• 1 tin chopped tomatoes
• 1 tbsp chipotle paste 
• Pinch salt
• Pinch black pepper
• 1 tsp coconut oil

Firstly place the oven on really high and place the red pepper and tomatoes onto a baking tray and place into the oven for fifteen minutes or until slightly charred.

Now place the coconut oil into a non-stick saucepan and place on a low heat.

Peel and finely dice the onion and mince the garlic and add to the pan. Slice the chilli and add to the pan.

Once softened, add the paprika, cayenne, cumin, salt and pepper.

Now drain the beans and add to the pan and allow to fry for a few minutes then add the tinned tomatoes.

Now remove the pepper and and tomatoes and roughly chop and add to the pan.

Finally stir in the chipotle paste and give a good stir. Now cook for 30-40 minutes, stirring occasionally.

Serve with brown rice or a sweet jacket potato for a wonderful vegetarian, Meat Free Monday meal. Enjoy!