Perfect for the BBQ this summer, these easy salmon and kale burgers sneak some super nutrients onto your kids plate! I would serve from 7 months but suitable from the get go if baby led weaning.

Salmon kale burgers

The whole family had these on the BBQ and my little man just loves them! Great for baby led weaning as they are easy to hold and chew (particularly compared with a salmon fillet).

They are also very easy to make, I just chuck it all in a blender. My kiddies aren’t big kale eaters unless it is in things like this, smoothies or ice pops so it’s a good way to get some into their diet. I’m happy in the knowledge that they are getting all the mega benefits from this super dark green veggie even if they aren’t appreciating the kale on its own yet! Kale is one of the most nutritious foods on the planet, it is loaded with so many vitamins, minerals, antioxidents and phytonutrients to help our littleones thrive – I love to get it in where I can.

Salmon kale burgers 2

My kids enjoy them served with a selection of boiled and roasted veggies. They aren’t keen on too much mixing so we like to have all the veggies clearly recognisable! I’m happy to go with this if they are… served on our gorgeous Bumkins Baby suction plate in the photo above.

Salmon kale burgers 3

Salmon and Kale Burgers

  • Servings: 14
  • Time: 20mins
  • Difficulty: easy
  • Print

Ingredients (made about 14 burgers)

  • 6 organic salmon fillets
  • 2 eggs
  • salt and pepper to taste
  • approximately 2 cups of chopped kale
  • 1 shallot diced
  • 1 tsp dried dill


  1. boil the kale for 5 minutes, drain and squeeze out all the excess water
  2. add to a blender along with all the other ingredients and blend until well mixed
  3. form into little patties with your hands
  4. heat some coconut oil in a non-stick frying pan and gently fry on each side for a couple of minutes (can also bake in the oven on 180oC / 360oF for around 10 mins)
  5. serve immediately or eat cold later


Easy & Dairy Free Chicken Casserole

Tarragon chicken 2

This is a firm family favourite, hubby approved and kid approved, and so easy to make. There are very few ingredients and it is great for allergy kids as it is dairy free, nut free, gluten free and egg free. I would serve from 9 months, finely chopping the chicken and using low salt stock, although if baby led weaning you can serve earlier.



  • 12 boneless chicken thighs
  • 1 onion chopped
  • 1 tsp crushed garlic
  • 2 tbsp gluten free flour of choice
  • 400ml chicken stock (low salt if under 12 months)
  • ~2 cups quartered button mushrooms (or more if you are big on mushrooms)
  • 1 cup coconut milk
  • Good palmful of fresh chopped tarragon
  • Salt and pepper as desired
  • 3 tbsp arrowroot powder mixed with a little cold water (can use cornflour)


  1. If you have a bit of time sauté the onion in a pan over a medium heat for 5 – 10 minutes then stir in the garlic and flour for a further minute before putting into the slow cooker. If not, just put this straight into the slow cooker raw. Add the chicken thighs to the slow cooker too.
  2. Stir so chicken and onion are coated with a little flour then add the stock, mushrooms and coconut milk. Cook on high for approximately 2 hours.
  3. Stir and add the tarragon, seasoning and arrowroot and water mix for thickening. Cook for a further 45 minutes. Adjust these timings to suit your slow cooker and make sure the chicken is cooked through before serving.
  4. Serve with mashed potatoes and green veg (we make our mash with coconut oil / coconut milk to keep it dairy free but go butter if that floats your boat)


Tarragon chicken

Top 10 Tips to Successful & Healthy Weaning!

Weaning tips

My little man is 13 months old so I think I can officially say we are over the weaning stage… While he does enjoy throwing food on the floor, I’m really happy with the variety of food that he eats. Thankfully, both of my children have been a dream to wean, this definitely has a lot to do with genetics but I also like to think that the way they have been weaned has played a role too.

Weaning can be an absolute minefield so I’ve put together my top 10 super tips on weaning based on my own experience. Fingers crossed this helps some of you!

Weaning tips 3

1 – Different weaning styles suit different babies; I know baby led and puree babies that are fussy eaters and I know baby led and puree babies that are a dream so do what is right for you and the baby. I personally like to think of ‘baby led weaning’ as presenting the baby with both purees and finger food and letting them decide what they prefer, it may be a bit of both.

2 – There is no rush; I would try and wait until 6 months to wean if you can. Babies’ digestive systems are still so underdeveloped, even if they swallow the food well they can have a tough time digesting it through the stomach and the intestine. Milk is their key source of nutrition at this age. Mollie was 7.5 months before she really started eating much at all and then there was no stopping her!

3 – Give whole vegetables as first foods; baby rice is traditionally recommended as a first food but this is in fact difficult to digest, lacks nutrients and can be fairly processed. I gave sweet potato, avocado, broccoli, peas, butternut squash, cauliflower, carrot etc. in the first few weeks of weaning.

4 – Be mindful of digestion; During the first few months of weaning your baby may have stomach pains learning to digest these new foods. If this is keeping them up in the night or causing them lots of upset take a step back, maybe give a bit less or milder vegetables for a few weeks. From months 6 – 7 both my littles ate purees primarily (a bit of finger food was presented with most meals to get their eye in). I did this because I think processing chunks of food (even if chewed and swallowed well) is difficult for their underdeveloped guts. You can also mix purees with a little bit of milk to make the food more appealing and easier to swallow.

5 – Use good quality oils; I recommend blending purees with a little cold pressed coconut oil, this is full of good fats and helps your littleone digest fat soluble vitamins found in the vegetables and other foods you are pureeing. If roasting finger food, use extra virgin olive oil, this is relatively stable at high temperatures (vs. say sunflower oil) and provides good fats, vitamins and minerals.

6 – Don’t be afraid to offer finger food; When you and the baby ARE READY offer finger food with each meal, they are much better at chewing and swallowing then you think! They probably won’t eat a lot of it to begin with but practice makes perfect! I found banana, sweet potato chips, homemade jellies (fruit and good quality gelatine), soft broccoli, asparagus and omelette good options.

Weaning tips2

7 – Don’t be afraid to serve food containing nuts; this tip comes with a big fat warning that if you are unsure of allergies in your child or there is a family history do seek professional advice before offering nuts. Both of my children have shown no sign of allergies to nuts and there is no family history. As a result, I offered almond butters and milks from around 8 months and have been introducing other nut butters and milks, like cashew, from then. Both children really enjoy nuts now. There is mixed opinion on when to introduce nuts but some new advice is saying that introducing earlier helps your child avoid developing an allergy.

8 – Avoid refined sugar completely until 12 months; babies have no idea what’s a ‘treat’ and what isn’t, if you feed them pure whole foods up to 12 months they will be absolutely none the wiser and, more importantly, they will learn to love the good quality food they are being given. You are doing them a massive favour! After 12 month’s old and throughout childhood I would offer refined sugar in moderation. Refined sugar is a treat.

9 – Limit processed food; diet is fundamentally the most impactful factor you can control in influencing your baby’s health. Giving your child good quality whole foods and plenty of good quality fluids is ultimately protecting their health. We are responsible for building a healthy ecosystem in their guts, building healthy cells in their bones, muscles and bloodstream and influencing their food preferences for life. Limiting processed food is essential in making this happen.

10 – Enjoy it; if you are relaxed and enjoying meal times your baby is too. Take time over them, eat together if you can and talk about the food you are eating. Meal times should be fun!

Kedgeree 1

Bun-less Burger Platter!

The perfect summer sharing platter for the whole family! This is gluten free, nut free and (without the cheddar slices) dairy free.

Bunless burgers

I would serve the burgers from 9 or 10 months due to chewability. Corn on the cob I wait until 12 months, the other bits are okay from 7 or 8 months depending on how comfortable you are with chewing! The tomato ketchup contains honey so replace with another sweetener like maple syrup if under 12 months.

Everything piled up on top of each other, including good helpings of the dips and caramelised onions is sooooo good! Of course my almost 3 year old likes everything separate, lols. A perfect family meal for a lazy Sunday afternoon.

We had:

  • Homemade beef burgers
  • Sweet potato toast (sliced sweet potato put in the toaster)
  • Homemade guacamole
  • Homemade tomato ketchup
  • Caramelised onions
  • Corn on the cob
  • Cheddar cheese slices
  • Iceburg lettuce
  • Plum tomatoes
  • Cucumber slices
  • Red pepper rings

Bun-less burger platter

Homemade burgers recipe

In a large bowl put:

  • ~2 cups organic beef mince
  • 1 egg
  • a generous squirt of tomato paste
  • drizzle tamari
  • half a red onion diced and already sautéed in olive oil over a medium heat
  • S&P

Mix this all together well with hands then mould into burgers. Cook on the BBQ until desired ‘doneness’.

Homemade guacamole recipe 

This was a very simple version:

  • 1 very ripe avocado
  • a good helping of fresh lime juice
  • S&P to taste

Mush everything together in a bowl with a fork.

Homemade tomato ketchup recipe

You will need:

  • 3 cups chopped fresh tomatoes
  • 1 tbsp. apple cider vinegar
  • Pinch of salt
  • 1 tbsp. honey
  • ¼ tsp Worcestershire sauce
  • Sprinkling of black pepper
  • 2 tbsps diced shallots
  • 1 tbsp. tomato paste/ puree

Put all the ingredients into a medium sized pot over a low heat for 45 – 60 minutes. Remove from the heat and add to a blender (I used a nutribullet), blend until smooth. Store in the fridge for up to two weeks or freeze in ice cube trays and defrost as desired. This makes about 6 portions/ ice cubes.

Caramelised onions recipe

You will need:

  • 1 red onion sliced into rings
  • Dollop of olive oil
  • A good drizzle of balsamic vinegar
  • A good few tablespoons of coconut sugar

Soften the red onion rings in olive oil for 10 minutes or so on a medium heat. Once softened drizzle on the balsamic vinegar and shake the coconut sugar evenly over the onion. Sauté on a medium heat until caramelised.

Enjoy xx

Coconut Macaroon Easter Nests

Me and my little lady made these this weekend, along with decorating our Easter tree, and she loved getting involved. They are a little healthier than your regular Easter nest and not as sweet tasting; desiccated (or flaked) coconut is the key ingredient and the nest (and egg ‘glue’) is refined sugar free. Unrefined sweeteners do at least have some beneficial nutrients… so get stuck in!

coconut easter nests3

I would still serve from around 12 months due to the sweetness but serve earlier if you feel comfortable doing so (without the mini eggs). I made them dairy free by using dairy free mini eggs but you can of course use regular mini eggs if you prefer the taste or don’t have intolerances or allergies in the family. These are also naturally gluten and nut free but do contain egg.

coconut easter nests1

The mini egg ‘glue’ is made up of coconut oil, cacao powder, coconut sugar and maple syrup. Don’t be shy when adding this to your nests as it really adds to the overall flavour.

coconut easter nests2

Coconut Macaroon Easter Nests

  • Servings: 12
  • Time: 40mins
  • Difficulty: easy
  • Print

Dairy free ¦ Gluten free ¦ Nut free ¦ Contains egg

Ingredients for nests (makes about 12 but could stretch to more if you make them smaller)

  • 4 egg whites
  • 1.5 tbsp. Coconut sugar (can use other sugar)
  • 1.5 tbsp. Maple syrup
  • 2 tbsp. Cacao powder
  • 2.5 cups desiccated coconut

Ingredients for topping

  • 2 tbsp. Coconut oil melted
  • 3 tbsp. Cacao powder
  • ~1 tbsp. Maple syrup
  • 30 – 40 dairy free mini eggs (can use normal mini eggs)


  1. Preheat oven to 160oC / 320oF and coat a muffin tin with a little bit of olive oil.
  2. In a large bowl combine the egg whites, sugar, syrup and cacao with a fork until everything is mixed in.
  3. Mix in the coconut. If it is very sloppy then add a little more coconut.
  4. Roll about 2 tbsp of the mixture in your hand then place into the muffin tin and lightly press a thumb dent into the middle of the nest. Repeat until mixture is used up.
  5. Bake for ~20 minutes until lightly golden.
  6. Allow the nests to cool slightly then pop them out of the muffin tin with a utensil and place on a wire rack to cool.
  7. Mix all the topping ingredients together (except the mini eggs) and drop a good dollop into each nest.
  8. Place 3 mini eggs into each nest and press gently to secure. Store in fridge for ~5 days.


5 super healthy lunch ideas for kiddies (and family)

When can you officially say a child is weaned?? I feel like we are almost there with our little man. He has tried lots of new flavours and textures the last month or two and will continue to do so indefinitely. At the moment he is willing to try anything so I don’t want to get stuck in a routine of serving the same foods week in week out. He is largely eating what the whole family is eating except for harder raw foods like apple (I still worry about the choking) and higher salt and sugar foods which I will continue to moderate into toddlerhood and beyond.

I’ve been trying out all sorts of thing for lunchtime, beyond sandwiches and salads, which I’ve been enjoying just as much as he has. Here is a rundown of our top 5 lunches in the last couple of months…

GOATS CHEESE & GREEN VEG FRITTATA (Gluten free, nut free, vegetarian)

goats cheese frittata 2

I would serve from 8 or 9 months due to the cheese and chewability but serve earlier if you feel comfortable doing so.

Adding goats cheese like this to a frittata takes it to another level! This was lunch for the family served with lots of salady bits and went down a storm (when I say ‘for the whole family’, this included Nana, not daddy, as he was living it up in Las Vegas at the time).

goats cheese frittata


  • ~3 cups sliced new potatoes
  • ~3-4 cups sliced green veg (I used asparagus, sugar snaps and broccoli)
  • A dollop of olive oil
  • S&P
  • 6 large eggs
  • dollop of pesto of choice
  • ~8cm of soft goats cheese sliced into discs


  1. Put the sliced boiled potatoes on to boil for 10 minutes then add the green veggies for a further 5 minutes.
  2. Preheat grill to medium-high.
  3. Once veggies are cooked put them in a non-stick frying pan will a dollop of olive oil, salt and pepper (I would go to town on seasoning for just adults but obviously go a little easy for young children)
  4. While these are sautéing crack eggs into a jug and whisk together with the pesto. Pour this mixture into the frying pan, stir, place the goats cheese slices on top, then leave to cook through for a few minutes on a medium heat.
  5. Place pan under the grill for a few minutes to cook through and brown on top.
  6. Serve immediately with a salad.

KEDGEREE (Dairy free, Gluten Free, Nut Free)

Kedgeree 2

I would serve from 9 months due to chewability but you can serve earlier if baby led weaning or you feel comfortable doing so!

Kedgeree is a bit of a nostalgic dish for me, it (or a version of) was a staple dish served by both my mum and nan when I was growing up. Their version was meant to be served cold though, with white rice, boiled eggs, peas, capers, tinned tuna, mayonnaise and seasoning. It was (is) super yummy! This version is more of a traditional kedgeree although I do often add peas for a bit of greenery (I didn’t here, I forgot!).

Kedgeree 1

Ingredients (serves 4 – 6)

  • Dollop olive oil
  • 1 onion diced
  • 1 tsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp ground paprika
  • 1.5 – 2 cups easy cook long grain rice
  • 2 undyed haddock fillets
  • 2 bay leaves
  • Your choice of dairy free milk
  • 4 eggs
  • Handful chopped flat leaf parsley
  • Seasoning (go easy on salt under 12 months)


  1. Heat the oil in a deep frying pan. Add the onion and gently fry for 5 minutes until softened.
  2. Add the spices, season and stir for about a minute. Add the rice, stir well, add 2.5 cups water and bring to the boil.
  3. Simmer and cover rice for 10 minutes. Turn off the heat and check the water content, if rice is sticking to the bottom of the pan, add a little more boiled water, stir and leave to stand for 15 minutes with lid on.
  4. Meanwhile, put the haddock fillets and bay leaves into a frying pan, just cover with the milk and poach for 10 minutes or until the haddock is cooked through and easily ‘flaking’.
  5. Boil the eggs for 10 minutes, or until hard boiled, cover with cold water, peel then cut into 8ths.
  6. Mix everything together gently, add the chopped parsley and serve warm. Can be served cold the following day too.

SUSHI ROLLS & SALAD (Gluten free, nut free, lactose free)

sushi sandwiches

I’ve waited until 11 months to serve smoked fish and actually didn’t give him all of these salmon rolls. All other bits are current faves! Although he does just suck the raw carrot, I am watching over him to make sure he doesn’t bite off big chunks.

Alfie made a good old mess, particularly with the beetroot, but ate the sushi sandwich rolls, cucumber and tomatoes. He sucked the hummus off the carrot sticks and had more hummus. This is served on our gorgeous Bumkins divider plate and bib with Nuby water beaker.

Sandwich sushi roll ingredients

  • smoked salmon
  • lactose free cream cheese
  • boiled beets
  • gluten free bread
  • S&P


  1. Blend the boiled beats with a dollop of cream cheese, S&P as desired.
  2. Cut the crusts off the bread and roll it out with a rolling pin so it thins.
  3. For the salmon one, spread with cream cheese and lay over the smoked salmon. Roll the sandwich into a Swiss roll and slice.
  4. For the beetroot one, spread the blended mix generously over the rolled out bread and roll into a Swiss roll and slice.

EGGLESS ZUCCHINI AND SPELT WAFFLES (dairy free, egg free, vegetarian)

Eggless wafles

I would personally serve these waffles from 8 months due to the flour and chewability but you can serve earlier if you feel comfortable doing so.

I’ve been working on various egg free waffle recipes and this one is my favourite so far! You could add any grated veggie in there but zucchini (or courgette as us Brits call it!) goes nicely. As this recipe is egg free I would put your waffle maker on a slightly higher heat and cook the waffles for a couple of minutes longer as they do take a bit more time to crisp up.

Served on our gorgeous Bumkins divider plates with tomatoes, avo, salad and homemade hummus.


  • 1.5 cups spelt flour
  • 2 tsp baking powder
  • 1/2 tsp salt (reduce to 1/4 or less if under 12 months)
  • 1/4 tsp ground black pepper
  • 2 tbsp oil
  • 1.5 cups water
  • ~3/4 lg courgette grated (could use carrot of sweet potato)


  1. Put all dry ingredients into a mixing bowl and whisk together
  2. Make a well in the flour mix and tip in the oil and water. Whisk together until no lumps and well mixed.
  3. Mix in the grated courgettes.
  4. Heat waffle maker as per waffle maker instructions then add the mixture (give the mix a whisk just before pouring as this contains water the waffle can be a bit moist in places if not properly mixed).
  5. Warm through until crisp. These can be stored in the fridge for 2 days and heated in the toaster just before eating.

VEGAN BURITTO (Egg free, gluten free, dairy free, vegan, vegetarian)

Burrito 1

I would serve this kind of meal from 7 or 8 months. My Little’s like theirs deconstructed.

This is my favourite sort of lunch as it fills me up (who can just survive until snack time (3pm in our case) on a salad??) and it is full of good stuff. As I did this for the kids too I left out chilli oil. I would definitely add in for me for extra taste. We can also get some really good vegan, gluten free wraps from our local Sainsbury’s so if this is your thing take a look in your local supermarket.

Burrito 3

Burrito made up of

  1. Vegan, gluten free wrap
  2. brown rice mixed with chopped spring onion
  3. Iceburg lettuce
  4. Organic pre-cooked black beans sautéed with red onion, garlic and a little coconut milk, S&P
  5. Chopped plum tomatoes
  6. My easy guacamole – mushed avo, fresh lime juice, S&P
  7. My homemade tomato ketchup, click here for recipe:

You can always have this without the wrap too – a delicious vegan burrito bowl right there!

Burrito 2

Enjoy xx