Healthy and Hearty Recipes for WeanMeister Pod (can bake too)

3 min
Feeding
By Baby Village on 24 September 2019

A lot of people are becoming more and more health conscious: going to the gym, exercising more, being more aware of the food we eat, watching our diet and so on. And the way we take care of our health also applies to our kids. So, a lot of mums are now more inclined to make their baby’s food rather than buy them from the store. Baby foods still have artificial ingredients to make them last longer on the shelves, and organic food can be too pricey. 

The WeanMeister pods are great for storing and freezing home-made baby food. Just make the food, pour it into the pods and freeze. Then just take them out when you’re ready. But, the use of the pods doesn’t end there. When your babies have grown, you can still use these pods to make (even bake) scrumptious foods that the whole family can enjoy. 

Did you know that the pods are oven proof up to 240 degrees? That means you can make cupcakes and muffins and quiches and more. And because the pods are made of silicone, you don’t even need to use liners, these baked goods will just pop right out.  


Here are a few recipes for the family that you can
try making with your WeanMeister pods.

Banana, berry and yoghurt breakfast muffins (12 servings)

Ingredients:

  • 2 cups buckwheat flour (you could also use wholemeal or spelt flour)
  • 1 cup rolled oats
  • 1/4 cup honey
  • 2 eggs
  • 3/4 cup natural or Greek style low fat yoghurt
  • 2 ripe bananas mashed
  • 1/2 cup fresh or frozen berries
  • 1/4 cup olive oil
  • 2 tbsp chia seeds (optional)
  • 1 tsp ground cinnamon
  • 1/2 tsp natural vanilla essence
  • 1/2 tsp bicarb soda

Directions:

  • Preheat oven to 180°C
  • In a large bowl, combine all the dry ingredients and stir well
  • In a smaller bowl, mix eggs, honey, olive oil, yogurt and vanilla
  • Add egg mixture to the dry ingredients and stir well
  • Add mashed banana and berries and gently fold through 
  • Spoon mixture into your Freezer Pod tray or a greased muffin tray
  • Place in the oven and allow to cook for 20-30 minutes
  • Test that they are fully cooked by gently inserting a skewer into one of the muffins before removing from the oven

Spinach Quiche Cups (12 servings)

Ingredients:

  • 1 tsbp olive oil 
  • 1 (10 oz) package fresh spinach 
  • 4 large eggs 
  • 1 cup shredded mozzarella cheese 
  • 1 (8 oz package) mini-bella mushrooms, chopped
  • 1-2 tbsp, heavy cream or half-and-half (optional)
  • 1/4 cup water
  • Salt and Pepper, to taste

*Variation – If you don’t fancy mushrooms, try asparagus or bell peppers with the spinach. You may also add some onions to the mix.

Directions:

  • Preheat the oven to 375°F or 190°C.
  • Heat a little oil in a large skillet. Saute the mushrooms until they are soft, about 5-6 minutes. Set aside.
  • Place the spinach in a deep pan or in the skillet that you used for the mushrooms. Add the water. Using medium heat, cook the spinach just until wilted, about 3-4 mins. Drain the excess water really well.
  • In a large mixing bowl, whisk the eggs. Add the cooked mushrooms, spinach, cheese and cream (if using) to the eggs. Mix well. Season to taste.
  • Divide evenly among the pods. Bake for about 20-23 minutes, or until it’s well set and a tester/toothpick inserted in the center comes out clean.
  • Leave in the pan for a few minutes or just until it’s cool enough to handle. Sprinkle with a little more cheese on top, if desired. 

Beetroot Soup

Ingredients:

  • 3 beetroots peeled and cut in small pieces
  • 1 potato peeled and cut in small pieces
  • 1 chopped onion
  • 2 cups homemade vegetable broth
  • 1/4 cup yogurt

Directions:

  • Place all ingredients in a pan and let it boil. 
  • Let it simmer for about 30 minutes till the vegetables turn soft. 
  • Put in a blender and puree. 
  • Add the yogurt and serve.

Breastmilk is best for babies. Not only does it give infants the important nutrients they need, it is also one of the best ways to cultivate that special bond between mum and bub. But with the constant feedings all day and night, we do understand how exhausting it can be. And this is why mums everywhere have been finding ways to store and stock up their supply of milk so they can get a break and have dad do the feedings with the breastmilk in a bottle. 

The WeanMeister pods are not only for baby food. You can use them even earlier for your newborns as breastmilk storage containers. Breastmilk will last 7 days in the fridge and up to 6 months in the freezer. 

The Freezer Pods have nine 75ml portions. This helps with keeping track of the amount of milk you are freezing. The lid can be labeled with a pen or a marker to record the date when the milk was stored. No need to worry about the permanent ink because it washes off easily due to the pods being made of silicone. Then, all you need to do next is defrost the milk and pour it into a bottle. 

And then of course, once your newborn has transitioned to eating solids at about 6 to 8 months, you can use the pods to make nutritious food for your baby. As we’ve mentioned earlier, a lot of mums are becoming more health conscious when it comes to what their children are eating. By making home made baby food, you’re ensuring that your children will not be ingesting any artificial ingredients or harmful chemicals.

Here is one healthy recipe that is easy
to prepare and we’re sure your baby will love.


Pumpkin, Potato & Carrot Baby Puree (30 servings)
Ingredients: 

  • 2 carrots peeled and cubed, 
  • 1 butternut pumpkin (around 1 kg) seeds removed, peeled and cubed, 
  • 2 potatoes peeled and cubed, 
  • 2 1/2 cups water

Directions:

  • Put the water in a pan and boil. 
  • Add the vegetables and cover. 
  • Cook for 25-30 mins on medium-high heat. 
  • Stir occasionally so it doesn’t stick to the bottom of the pan. 
  • Puree with a food processor or hand-held wand.

 

If you've got any questions leave us a comment below or email questions@babyvillage.com.au. BVx

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