I'm Rachel, mother of three and lifetime vegetarian.
I set up Little Veggie Eats on Instagram back in 2015 as a way of documenting my son’s weaning journey. I had just emerged from the first 6 months of motherhood, which, like for many, passed in a blur. Whilst I was enjoying being a mother I was finding many aspects
of it pretty monotonous – changing, feeding, baby classes, sleeping (a bit!)... on repeat. Turns out, rather than being more monotony, weaning was actually really fun and a brilliant opportunity to get creative.
My own style of cooking and recipes has evolved with my family and now I'm a firm believer in one meal for all the family.
Whether you would like to wean your baby as vegetarian or vegan, or you are looking for creative ways to reduce dairy, meat and fish in your baby's diet, Little Veggie Eats is packed with tips, hacks and advice to ensure all your baby's nutritional needs are met in their first year.
Including recipes such as Rainbow Pancakes, Breakfast Sushi, Baby Buddha Bowls, Magic Curry and Apricot and Coconut Bliss Balls, along with specific sections on allergies and the best sources of plant-based protein and iron, this book will ensure you can wean your baby as vegetarian or vegan with ease and confidence.
With over 60 delicious meals and snacks, all free from refined sugar and packed with wholesome ingredients, Little Veggie Eats is your go-to planet-friendly weaning guide.
Breakfast & brunch
Snacks & mini meals
Dips & staple sauces
Baby buddha bowls
Dinner time & family meals
Allergy information by recipe
References for further reading
About the author