Right around the 6 month mark, parents can start to expose their child to solid foods. In accordance to Health Promotion Board’s Healthy Meals in Pre-school’s Programme (HMMP), our diet menu does not include salt, additives or any artificial flavourings.
Being a group care facility, we are not able to conduct allergy tests to ingredients in our diet menu. We recommend parents test the ingredients over the weekends before starting on our solid foods menu for infants.
Contact us to take a look at our diet menu as well as to find out what are the ingredients to allergy-test your child before starting school with us.
Here are some sample food ingredients!
PURPLE CARROT & BLUEBERRIES BABY PUREE
(Perfect for all ages)
4 large purple carrots
1/2 cup blueberries
1- Peel and roughly chop carrots.
2- Bring 2 inches of water to a boil in a medium saucepan over medium heat. Add the carrots to a steamer basket and cook for 10 minutes.
3- Add the blueberries to the carrots and cook for an additional 5 minutes. Reserve steamer water. Let cool slightly.
4- Place the carrots and blueberries into a blender or food processor and puree until smooth, adding reserved water, breast milk, or formula in 1/4 cup increments if needed.
Makes – 12 ounces
BROCCOLI & OLIVE OIL BABY PUREE
(PERFECT FOR 4 – 6 MONTHS INFANT)
- 2 cups broccoli chopped into small florets.
- 1 small white potato peeled and chopped
- 1 tablespoon olive oil
- In a medium saucepan, bring 2 inches of water to a boil over medium heat.
- Place the broccoli and potato into a steamer basket and place over boiling water, cover and steam for 12-15 minutes or until the broccoli and potato are tender. Reserve water from steamer. Let cool slightly.
- Add the broccoli, potato and olive oil into a blender or food processor and puree until smooth, adding water from steamer in 1/4 cup increments if needed.
CHICKEN SOUP STOCK – FOR CONGEE OR NOODLES
(PERFECT FOR 4 – 6 MONTHS INFANT)
1 – 2 chicken carcasses or 4-6 chicken breast bones
2 carrots, roughly chopped
2 onions, roughly chopped
2 celery , roughly chopped
2 oregano or rosemary stems
1 tbsp dried thyme
1. In a large stockpot, combine all of the ingredients. Fill the pot with cold water until everything is covered by an inch of water, roughly 8 cups of water.
2. Bring to a boil over high heat and then reduce heat to a gentle simmer for 4-5 hours, skimming fat off of the surface every so often.
3. Pour all ingredients through a fine mess coriander into another large pot. If you find that some of the chunks got through, strain again. Store stock in a large air-tight container.
4. If freezing, fill ice cube trays or freezer containers and freeze immediately.
5. Once the stock cools, you will see white chunks of fat. You can either remove these or keep them in for additional flavor and nutrients. Once you heat the stock again, they will dissolve.
Yield – roughly 8 cups stock
BANANA PANCAKES – SNACK TIME
(ABOVE 12 MONTHS INFANT)
1 medium banana
1 large egg
2 tbsp flour
1/4 tsp cinnamon
1. Mash the bananas in a medium bowl until it becomes smooth
2. Add in the egg, flour, and cinnamon
3. Mix with a fork until everything is well blended
4. Spray skillet with cooking spray or brush with oil, pour 1 tablespoon of pancake batter into pan, let cook for 3-4 minutes or until small bubbles appear on the top of the pancake. Flip and cook for another 2-3 minutes.
Prep Time – 10 minutes
9 HEALTHY WAYS TO SPICE UP A PLAIN YOGHURT
(ABOVE 6 MONTHS INFANT)
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