Baby Bites: Weaning Breakfast Yoghurt and Banana

At six months old, Beatrice is well under way with weaning and like her big sister Bridget, she enjoys pretty much everything, she's a hungry baby and has been super content since the journey with solid food began.

For breakfast, we started out with the Aptamil Baby Porridge, and I do still give this a couple of days a week, but I like to offer variety and this yoghurt breakfast has been going down really well the past week, so I thought I'd share it.

Weaning Breakfast Yoghurt and Banana

 



A spoonful of Greek Natural Yoghurt, with a 2-3cm piece of banana, mashed with a fork, and then all mixed in together. It's a lovely, healthy breakfast, and one that my toddler loves too - her version is slightly more grown up with chopped banana, strawberries and blueberries and a drizzle of honey. I'm sure it won't be long until Beatrice enjoys the blueberries and strawberries as finger foods, but please remember honey is off limits for baby's under 12 months.

Natural Yoghurt with Mashed Banana



I still only allow Bridget to have Greek Natural Yoghurt as it only has the natural sugars inside - all the yoghurts aimed at children seem to have a shocking amount of added sugars and nasties - even the Yeo Valley Little Yeo's range, have a shocking amount of sugar per pot - it works out to almost 10% so just be cautious of these 'healthy' ranges aimed direct at your little ones. Enjoy!

Beatrice enjoying her yoghurt and banana

Skinny Spicy Breaded King Prawns with Chilli and Garlic Fried Vegetables and Sriracha Dressing

These were an experiment of mine that, happily, worked out very well indeed. During my healthy eating regime, I really should detox from social media as every time I care to take a glance I see a Tweet or an Instagram post containing something utterly delicious looking that is well and truly off limits.

These prawns were as a result of seeing some gorgeous looking deep fried breaded Thai prawns online, it got me thinking, how can I create a healthier version.

The result was the below - a crumb, created by Melba toast and flavoured with chilli, garlic, coriander and plenty of salt and pepper. They worked perfectly too, soft, sweet and juicy prawns contained in a spicy, crisp coating. Winner. Served alongside some chilli and garlic fried kale and asparagus and a low calorie Sriracha dressing made with my new favourite ingredient 0% Fat Natural yoghurt, a portion of the below comes in at 486 calories.

The below serves two.

Skinny Spicy Breaded King Prawns with Chilli and Garlic Fried Vegetables and Sriracha Dressing

Here's how:

• 200g King prawns
• 1x packet (20g) Melba toasts (I use Asda)
• 1 red chilli
• 2 cloves garlic
• Bunch coriander
• Salt
• Pepper
• 4 spring onions
• Dried chilli flakes
• 5ml coconut oil
• 150g kale
• Bunch asparagus
• 1 egg
• 50g plain flour
• 1 tsp cayenne pepper
• 1 tsp paprika
• 1 tbsp 0% Fat Natural Yoghurt (I use Yeo Valley)
• 1 tsp Sriracha sauce

Place the oven on at 180 degrees.

Firstly prepare the prawns by de-veining and placing onto a plate or bowl with some kitchen towel to absorb any excess moisture.

In the meantime place the flour into a bowl with the cayenne, paprika and a large pinch each of salt (preferably coarse sea salt but table will do) and black pepper. Stir and set aside.

Now finely chop the chilli and crush one of cloves of garlic and add to another small bowl. Chop the coriander finely and add. Now crumble in the melba toasts. Try to have a combination of textures both small and crumbly and larger pieces too - it all adds to the dish. Give a good stir and set aside.

Now crack an egg into one final bowl and quickly beat.

Now get an oven sheet or tray ready and add a layer or parchment paper.

Firstly coat each prawn into the seasoned flour, then into the egg and then toss in the crumb mix. Now place onto the oven sheet ready to be cooked. Repeat until all prawns are coated. 

Skinny Spicy Breaded King Prawns

The prawns will take ten minutes to cook so set aside for the moment while you prepare the accompaniments.

Finely slice the spring onions and remaining garlic and add to a non-stick pan with the coconut oil and half of the dried chilli flakes and place onto a medium heat.

Once the oil is warmed and starting to sizzle (but not burn), add the asparagus. Cook gently for four minutes and once the asparagus is in the pan also pop the prawns into the oven to bake.

Get a piece of tin foil ready that will easily wrap the asparagus and once the four minutes is up, remove from the pan and add the kale and the remaining dried chilli flakes for a further four minutes. Wrap the asparagus to keep it warm.

Now whilst the kale is cooking place 1 tbsp of 0% fat natural yoghurt into a small bowl with 1 tsp sriracha and stir. Taste and adjust accordingly.

Remove the prawns from the pan and plate up with the kale and asparagus. Enjoy!

Banana Mocha Smoothie

This is my favourite smoothie or Nutriblast by far for pre-workout, or if you know you have a hectic morning planned. The caffeine from the raw cacao and coffee granules gives you a real energy boost and the porridge oats and banana act to give slow-release energy which will keep you fuller for longer.

Not to mention this smoothie looks, tastes and feels (consistency-wise) like an indulgent milkshake but is simply 281 calories.

• 1 medium banana
• 1 tsp coffee granules or powder (I use Nescafe Azera Americano)
• 1 tsp raw cacao powder
• 10g sunflower seeds
• 10g Porridge Oats
• 1 tbsp 0% fat natural yoghurt (I use Yeo Valley)
• 100-150ml water

Peel the banana and add to the Nutribullet or blender with all of the other ingredients. Blitz for 20 seconds. Enjoy!

Berry Blast Smoothie

Here’s another smoothie or Nutriblast (juice) idea. This one isn’t vegetable based and does use a ton of berries, so mix it up on other days. Berries are full of antioxidants and since I’ve been enjoying a combination of smoothies, I’ve really noticed my skin is brighter and feels nicer, so hopefully it’s refreshing my insides too.

This one is 372 calories and is enriched with Goji berries and sunflower seeds. Using just 1 tbsp of 0% fat natural yoghurt helps to give a creamy consistency too which makes it taste absolutely delicious. The banana gives you slow-release energy so this helps keep you full up for a few hours too.

Berry Blast Smoothie

• 100g mixed berries (I use frozen but you can use a combination of your favourites)
• 1 banana
• 1 kiwi
• 1 tbsp goji berries
• 1 tsp sunflower seeds
• 1 tbsp 0% fat natural yoghurt (I use Yeo Valley)

Peel the banana and add to the Nutribullet or blender, then add all of the other ingredients and 100-150ml water. Blitz for 20 seconds – enjoy!