By Charlotte Stirling-Reed The Baby & Child Nutritionist
Weaning and feeding toddlers can be a daunting task for many parents, who often have so much information at their fingertips that they end up not knowing what way to turn. However, Charlotte’s new book, “The Ultimate Weaning and Toddler Cookbook,” offers practical guidance and evidence-based advice to support families through this important stage. In this blog post, we caught up with Charlotte to discuss her motivations behind creating this book and highlight how it can be a valuable resource for healthcare professionals (HCPs) to recommend to parents, offering trusted information and recipe inspiration.
Can you tell us your reasons for creating the book?
I have always been passionate about supporting parents in feeding their babies and toddlers. When weaning my own children (especially my first) I noticed a gap in accessible, practical resources that provide evidence-based advice on weaning and toddler nutrition. My goal was to create a comprehensive guide to weaning and feeding toddlers, that combines delicious recipes with expert tips, making it easier for parents to navigate this incredibly important stage of their child’s development.
What was the journey like creating the book?
The journey to creating “The Ultimate Weaning and Toddler Cookbook” was fuelled by my desire to create something to go alongside my other books – How to Wean Your Baby and How to Feed Your Toddler. I felt like there was a missing piece of the puzzle that could offer a slimmed down version of the advice for confident parents, but that instead provided more of a “journey” when it came to recipes and the meals to offer little ones.
I spent countless hours researching, testing recipes and gathering feedback from parents and experts to figure out what was best to include in my new book. My hands-on experience as a mother to two young children also played a significant role in shaping the book. My commitment to providing reliable and practical advice is clear throughout this book as the recipes are balanced, nutritious, varied and also easily adaptable for parents making this cookbook one of my most practical to date, with recipes that health care professionals can share with their clients.
How can the book be useful for HCPs?
Healthcare professionals can greatly benefit from “The Ultimate Weaning and Toddler Cookbook” as it offers a wealth of information that can be shared with parents. The book provides:
- Evidence-based advice: All the information is grounded in the latest nutritional science, making it a trustworthy resource for HCPs to recommend.
- Practical tips: The book is filled with practical tips that can help parents overcome common challenges in weaning and feeding toddlers, which HCPs can use to guide their clients.
- Delicious recipes: With a variety of recipes that cater to different tastes and dietary needs, HCPs can suggest specific meals to parents looking for nutritious and appealing options for their children. Below I’ve shared a recipe from the book – Fruit and Veg Flapjacks.
- Balanced and healthy ingredients: The USP for my books has always been that they are balanced, varied and include healthy ingredients with little (if any) in the way of added salt and sugar. This means that HCPs can feel reassured when recommending this book to parents that the recipes will be suitable for babies and toddlers.
“The Ultimate Weaning and Toddler Cookbook” is more than just a collection of recipes; it’s a comprehensive guide that supports parents and healthcare professionals alike in fostering healthy eating habits from an early age. The book aims to be an invaluable tool for anyone involved in child nutrition and a go-to resource in the journey to support little ones.
Charlotte Stirling-Reed’s books:
The Ultimate Weaning & Toddler Cookbook (2025)
How to Feed Your Family (2023)
How to Feed Your Toddler (2022)
Recipe from the book: Fruit and Veg Flapjacks
Flapjacks are such a great food for babies and toddlers as on-the go snacks, finger foods or a packed lunch option, and they are bursting with energy and nutrients too – such a winner! I’ve created a few flapjack recipes in my time, including savoury ones, but I love this extra fruity one, which has such a mix of flavours, from the nut butter to the beetroot and ginger.
Prep: 10 minutes
Cook: 30 minutes
Makes: 16 flapjack squares or fingers
Ingredients:
2 tbsp chia seeds
4 tbsp warm water
120g unsalted butter or plant-based spread
50g runny, smooth peanut butter
1 medium apple (about 120g), cored and grated
100g vacuum-packed beetroot in natural juices, drained and coarsely grated
250g porridge oats
1½ tsp ground ginger
Handful of fresh raspberries or blueberries (about 50g), roughly mashed, plus extra to serve
Method:
1. In a small bowl, mix the chia seeds with the warm water and leave to one side.
2. Preheat the oven to 210˚C/190˚C fan and line a 20 x 20cm ovenproof tin with greaseproof paper.
3. Melt the butter in a medium saucepan, then add the peanut butter and heat to melt together, combining with a spoon. Take off the heat and add in the grated apple and beetroot.
4. Add the chia seed mix, oats, ginger and raspberries, and give it a good mix.
5. Decant into the lined tin, pressing down firmly with the back of a spoon to level off the top. Bake in the middle of the oven for 30 minutes, or until golden. Remove and leave to cool in the tin for at least 30 minutes before cutting into 16 flapjack squares.
6. Serve with a few extra raspberries mashed on top for a jammy texture and some extra sweetness if you wish.
