Tag Archives: sugar free

Pea-utiful Tuna Croquettes. BLW Basic!


Taking a break from anything too taxing in an effort to help me get a decent night’s rest (help with my problem here), what better way to unwind than to get back to slaving away at the cooker!

This is a baby led weaning basic, a staple, nutritious, hand handy meal for infants, toddlers and grown ups too! The shape is great for little hands, and the texture is perfect even for beginner BLWers.

You can easily customise them, I had some chives growing in the garden, but spring onion, or dried herbs would work just as well. I also chuck in a handful of peas because they are a great iron source and my guy loves a pea, but sweetcorn for extra fibre would work also.

Did you know that most of the goodness and fibre of a potato is in the skin, so a good scrub and bake so you can use the whole of the potato also adds an extra nutritious boost to these crispy golden batons.



1 large baking potato or 2 medium mashing potatoes
Large handful of frozen peas or sweetcorn
1/2 can of tuna drained and flaked
Fresh ground pepper
1 tablespoon fresh chopped chives or spring/salad onions
1 egg

Pre heat oven to 170C/340F

I used a left over large jacket baked potato, scoop the flesh out and mash. Alternatively, boiled and mashed potato works just as well.

Add tuna, spring onions or chives, peas/sweetcorn, pepper to season and mix thoroughly.

Lightly beat the egg and add to the mixture, combine well.

Prepare a baking tray with a sheet of non stick paper or lightly oil your tray.

Scoop heaped tablespoons of mixture onto the baking sheet at intervals.

Lightly flour hands and shape into a croquette or patty or anything you fancy, flouring hands each time.

Bake at 170C until golden, 15- 20 minutes, you may like to turn halfway through cooking to get an even colour.

Enjoy. And take a look at some of my other ideas.

Crispy Hery Butternut Squash Fingers
Carrot Parsnip And Leek Gratin

Sugar Free Baby Friendly Blancmange

Sweet Potato, Spinach And Lentil Dahl

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Crispy Herb Coated Butternut Fingers…Perfect For BLW Hands!


Butternut squash is one of my favourite vegetables at the moment, it has been perfect for baby led weaning, mashed, roasted, boiled, it always turns out tasty and healthy.  Ok, it makes a lovely hearty soup, but today I was feeling creative, so I tried something a little different with it.

Butternut squash is a winter squash, but it seems to be around all year, you can dress it up for the summer easily!

Low in fat, and high in fibre, it contains potassium, important for bone health, and vitamin B6, for the proper functioning of both the nervous and immune systems.

It’s bright orange flesh gives away the fact that it is packed full of carotenoids, particularly beta-carotene, shown to protect against heart disease.  And on top of that, there are high levels of Vitamins C and A and folate.  Super!

In fact, because it is so virtuous, I feel less naughty for frying it in a little olive oil to make crispy chips.  It is perfect for baby led weaning, little fist sized chunks with a crispy outside and a creamy inside make for an interesting new texture and a pretty tasty side dish for the adults too!  Have a look at the recipe below…


1 Butternut squash
2tbs plain flour
1 heaped tsp mixed herbs or any that you have
1/2 tsp smoked paprika

It’s a fairly simple method, I like easy…the hardest part is peeling and chopping the squash, but once peeled, cut into large chunky (mis-shapen) chips.

Boil until tender but not overly mushy.

Drain away the water and dry on kitchen paper to remove most of the excess water.

In a shallow dish, mix flour, smoked paprika, mixed herbs and pepper to season.

Lightly coat the butternut chips in the flour and sake away excess flour.

Lightly fry in an oil of your choice, I love some olive oil.

Drain again on kitchen paper and garnish with chopped fresh or dried herbs if you fancy!