Last week Iris and I had the pleasure of welcoming the lovely Alice from Piccolo into our kitchen to cook for us. Alice is a Nutritional Therapist for the Mediterranean based baby food brand Piccolo. Iris and I have been big fans of Piccolo pouches over the past year (since she started weaning), Iris has loved the delicious taste of their vegetable and fruit based creations and I’ve been happy to know that she’s getting the nutritional benefits she needs from each pouch.
Piccolo is also a brand that gives back with their Food Education Foundation charity. With this charity Piccolo provide practical advice and help to parents (in disadvantaged areas of London) about baby nutrition and healthy eating. They run interactive and educational workshops to equip parents with the tools and knowledge to give their children a varied range of first foods – which will in turn help them establish a healthy relationship with food.
It was so interesting talking to Alice about their charity work, it’s great to hear that Piccolo is a company that’s not all about the money, they really are a brand that wants to give back and help.
Alice and I also spent time talking about food, her wealth of knowledge on nutrition and superfoods was fascinating and I felt incredibly lucky to have this brilliant opportunity. She then cooked for us!
Here are a few of my favourite healthy, family friendly recipes from the day…
Cherry and Apple Yoghurt with Wholegrain Oats
- 2 Pink Lady apple, peeled and chopped
- 10 cherries, stoned and halved
- 150g natural full fat yoghurt
- 40g rolled oats
1.Heat the apple in a pan with a little water for 5-8 minutes until soft. For older babies (around 7 months), you can simply grate the apples.
2.Remove the apples from heat and add the cherries and oats.
3.Purée together in a blender. For a few seconds for a chunkier texture, longer for smooth yoghurt.
4.Once the mixture is cool, stir in the yoghurt.
2 Corn or whole wheat tortillas/flatbread
2 tbsp Passata
Around 50g mix veg such as sweetcorn, peppers, tomatoes and/or grated courgettes
20g grated Cheddar cheese
1.Preheat the oven to 180°C/ 350°F/ Gas mark 4.
2.Simply spread Passata on one side of flatbread or tortilla. Add vegetables then top with grated cheese. Place in the oven for 8 minutes. Serve with cucumber and carrot batons.
200 g/7oz porridge oats
200 g/7oz grated carrot
200 g/7oz grated courgette
200 g/7oz Grana Padano or Cheddar cheese, grated
2 eggs beaten
1 tsp grainy mustard
1 tsp dried mixed herbs
1. Preheat the oven to 190°C/ 375°F/ Gas mark 5.
2. Grease a baking tray (Swiss roll tin size). Mix all the ingredients in the large bowl and press into the tray.
3. Bake 25-30 minutes, until set and lightly browned.