This is a meal-prepping technique I wish I had known about sooner. I’ve been using it for the last six months or so to make mealtimes easier for our family, and realised this is the perfect thing for parents weaning babies, and wanting things to be a bit easier.
So this is Baby Blocks, a take on our Duplo Dinners series where you prep and freeze each component separately: grains, sauces, proteins, and veggies… like building blocks, so you can easily mix and match simple meals for your baby without having to cook loads of different things each day.
You also don’t have to be making everything to freeze at once, simply make extra each meal or snack and freeze some slowly to build up a freezer stash.
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🍛 Lentil Dahl
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Creamy Beet and Cashew Sauce
🎃 Roasted Pumpkin with white bean and broccoli mash
🫛 Pea and Edamame Spread
🍚 Quinoa with Rice (such a good way to introduce quinoa mixed with rice)
🍝 Iron fortified baby pasta (cooked according to the packet).
To plate these up, we add them to glass containers, cover and allow them to defrost in the fridge overnight, or on the bench at room temp for a few hours. Then reheat in the glass in the airfryer for 7-10 minutes (you could use a microwave also). All the recipes are below, but I’d love to know what you’d add to your own Duplo Dinner or Baby Blocks lineup in the comments!
Lentil Dahl
Ingredients
- 2 tbsp coconut oil
- 2 onions (diced)
- 6 cloves garlic (minced)
- 1 knob fresh ginger (grated, or 1 tsp ginger powder)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp ground turmeric
- 2 tsp garam masala
- 400 g dried red lentils
- 1 x 800g can of diced tomatoes
- 800 ml coconut milk
- 500 ml vegetable stock (low salt, or water )
Instructions
- Prep the veggies & spices
- Heat the oil in a pan over medium to high heat. Add the onion and cook for 5 minutes. Add the the garlic and ginger and cook for 2 minutes.
- Add the spices and cook for 1 minute.
- Add the lentils, stock, coconut milk & tomatoes then stir to combine.
- Cover, reduce heat to low & cook for 25-30 minutes (stirring occasionally) until reduced and thick. We usually cook it, remove from the heat and leave it in the pan for a few hours to deepen the flavours.
- Add chilli & salt once baby portions are out
- Serve warm with rice, wraps, naan bread or whatever you like.
Storage
Keep in the fridge for up to 3 days or freezer for up to 3 months
Creamy Beet and Cashew Sauce
Ingredients
- 200 g beetroot (cooked - we use roasted for best flavour)
- 150 g raw cashews (soaked)
- 250 ml soy milk
- 15 g nutritional yeast
Instructions
- Soak the cashews in hot water for at least 10 minutes (or longer if you have time), then drain.
- Add all ingredients to a blender.
- Blend until completely smooth and creamy.
- Use as a dip, spread, or thin out with water or veggie stock to create a sauce for pasta or rice.
Storage
Store in the fridge for 3 days or freezer for 2 months
Mashed Pumpkin, White Beans & Broccoli
Ingredients
- 450 g pumpkin (roasted )
- 1 x 400g can of cannellini beans (drained and rinsed)
- 1 bunch broccolini (steamed)
Instructions
- Add everything to a bowl while still warm.
- Mash together until you reach a texture suitable for your baby’s age, or blend if you prefer a smoother consistency.
- Serve as a puree, a chunky mash, or use it to dilute stronger flavours like curries while your baby is still adjusting.
Storage
Store in the fridge for 3 days or freezer for 2 months
Edamame and Green Pea Spread
Ingredients
- 70 g edamame (frozen, shelled)
- 75 g peas (frozen)
- 2 tbsp olive oil
Instructions
- Add the edamame and peas to boiling water and cook for 5 minutes until soft.
- Drain well and allow to cool slightly.
- Mash or blend with the olive oil until you reach a texture suitable for your baby’s age.
- Serve as a spoonable puree, a dip, or spread onto toast. For adults, finish with a drizzle of olive oil and a few cracks of salt.
Storage
Store in the fridge for 3 days or freezer for 2 months
Rice with Quinoa
Ingredients
- 100 g quinoa
- 100 g basmati rice
- 500 ml water
Instructions
- Rinse the quinoa and rice really well under cold water to remove any bitterness.
- Add both to a saucepan with the water.
- Bring to a boil over high heat.
- Once boiling, reduce to low, cover with a tight-fitting lid, and cook for 12 minutes. Do not lift the lid.
- Turn the heat off and let it sit, still covered, for another 10 minutes to steam and absorb any remaining liquid.
- Fluff gently with a fork and serve or portion for later.
Storage
Store in the fridge for 2 days or freezer for 1 month.Did you make this recipe?
Leave a comment below or tag us on Instagram to let me know what your little one thought!
2 Comments
The idea of using baby blocks for meal prepping is pretty clever. Do you have a favorite recipe to share?
So handy isn’t it! Most of our recipes work for this x