Bøger af Allie Gaunt

Giving your child the best possible start in life includes offering nutritious, varied food every day. This comprehensive book provides a wide range of simple, enticing recipes that deliver the nutrients growing children need, as well as plenty of practical advice to help you successfully navigate their journey with solid foods. Setting your child up with a positive relationship with food and healthy eating habits is a gift that will last them a lifetime. This book will help you avoid the trap of fussy eating; overcome spoon refusal; deal with common issues, from teething to throwing food; prepare nutritionally balanced meals and snacks; create positive associations with mealtimes and eating; and cater to food allergies and intolerances.

Discover a new way to feed everyone that's designed for real, busy family lives.Wouldn't it be amazing to feel organized and inspired about the week's meals, and confident that family members big and small are getting the nourishment they need every day - all while not breaking the bank.Is this too much to ask? The One Handed Cooks don't think so! In their new meal-planning guide, Allie, Jess and Sarah share the thoroughly tested system and recipes that keep them feeling in control in their own busy lives and kitchens. It's one that's built on flexibility and the clever use of short pockets of time - not a radical overhaul, a strict meal plan and hours of meal prepping every Sunday when you'd rather be doing anything else. Try these incremental and sustainable habit changes and you'll notice a big difference. The secrets lie in making the most of the freezer and slow cooker, prepping multiple meals during your time in the kitchen, being clever with leftovers and embracing fast meals. There are 85 recipes, including six chapters dedicated to time-efficient dinners - with snacks, salads and desserts covered, too. And it wouldn't be a One Handed Cooks cookbook without their brilliant behavioral and nutritional advice to help you navigate your kids' developmental challenges around food, and the ingredient swaps to cater to all the common allergies and intolerances.Includes metric measures.