7m +, Egg Free, Gluten Free, Nut Free, Puree, Savory, Uncategorized, Vegetarian

Secret healthy Dip-Dip Sauce

  • 7m+
  • Nut Free
  • Egg Free
  • Dairy Free
  • Vegetarian 
  • Can Be frozen

Like most small humans,  The Monster loves sauce,  any sauce,  ketchup,  mayo,  sweet chilli, if he can dip stuff in it he is happy.  He actually says dip-dip as he dips,  super cute… But anyway, most of the time even the fussiest of eaters like ketchup (even if they claim to hate tomatoes.) So I set myself a mission to create a healthy version with some hidden veg to share with you guys.

I used veg I had in the house that needed using up, so feel free to substitute the veggies as you need to. Pumpkin, carrot or sweetpotato in there would also test great. 

Because it’s homemade and doesn’t contain sugar this will only keep in the fridge for about 5 days.  I however I freeze it in an ice cube tray,  this way,  if The Monster is going to want sauce with his meal that day I can just pop one cube out and it defrosts in about a  minutes, just give it a stir. 


  • 1 tin of chopped tomatoes
  • 3 tablespoon’s of pure tomato puree
  • 1 small onion
  • 2 mushrooms
  • 1/2 cup spinach
  • 1 handful of broccoli 
  • 3 tablespoons of balsamic vinegar


Roughly chop your veggies.  Place a saucepan over a medium heat and fry the onion in a little oil,  until soft but not brown. Add the tinned tomatoes and the roughly chopped veg and simmer for about  5 minutes.  Stir in the balsamic and the tomatoes puree and then leave to cool.  Once cool,  pop the sauce into a food processor or blender and blitz until smooth. 

It’s as simple as that.  Place a small jar of it in the fridge and the remaining into an ice cube tray. 

Em xx

7m +, Puree, Veggie



7m +

Can be frozen


This is one of my sons favorites. Which works out well because it’s so versatile, I pureed pretty it when he was weaning, now I leave it really lumpy, I also use it as a sauce for him with pasta and rice and I leave some of it whole for my husband and I (it’s great as a side with chicken or fish).

The other reason I love this recipe is that the quantities and vegetables are super flexible, meaning I can basically use whatever I have in the fridge. Mine tastes different every time, but below is what went in this evening.


  • 1 tin of chopped tomatoes
  • 2 cloves of garlic
  • 2 carrots,
  • 2 cups of pumpkin
  • 1 large courgette
  • 1 cup of mushrooms
  • 1 small onion
  • 1/2 cup of broccoli
  • 2 cups of baby spinach


Pre-heat the oven to 180.

Chop all veg except the spinach (and tinned tomatoes) into large chunks and place in a baking tray, drizzle with olive oil and sprinkle with dry herbs. Bake for 30 minutes. Remove the tray and add the tinned tomatoes and the spinach. Give everything a good stir with a wooden spoon and return to the oven for 15 minutes.

Allow to cool before blending to your desired texture.



Em  x


6m +, Puree, Savory, Veggie

Carrot and Butternut Squash Soup/Puree

+pumkin puree

  • Suitable for 6m +
  • Can be frozen
  • Vegetarian

The great thing about this recipe is that you can split the batch and adjust the thickness. Use less stock when blending to make a puree for little one and use the extra stock to make a delicious soup for you to enjoy as well, two birds one stone.

The quantity of the ingredients isn’t set in stone you can adjust the quantities each time you make it giving you a subtle flavour change and helping you use up any veg that you need to use up.

Ingredients :
Vegetable stock (homemade is best but shop brought is fine if you use the low sodium type, the regular ones have too much salt for tiny tumz)
1/2 a small butternut squash or pumpkin
1 cup of carrots
Small red onion
1/2 a medium sweet potato
1/2 bulb of garlic
1 tsp of chopped Sage
1 tsp of Paprika


Heat the oven to 150 degrees Celsius. Slice the head from the 1/2 bulb of garlic but do not peel it and then place it in an oven proof dish with a dash of olive oil. Bake it for approximately 25 mins or until soft and golden. Whilst that is baking finely dice the onion and soften with the sage and paprika (but do not brown) in a frying pan with a small knob of butter. Peel and roughly cube the rest of the vegetables and place in a sauce pan with enough stock to cover and bring to a simmer. Add the onions and continue to simmer until all the vegetables are lovely and soft. Once done remove from the heat and drain, ensuring you keep the stock as this will be re-added shortly. Place the vegetables into a blender or if your using a hand blend into a saucepan or bowl. Remove the garlic from the skin, it should slide out easily, and add to the vegetables to taste, my monster really likes garlic so I use the half bulb but feel free to use less if you like.  Add about 1/2 the stock to the blender with the vegetables and blend, This sound give you a good puree.

If you want to create a soup for yourself as well; take some of the vegetables and blend with extra stock until you have the thickness you desire and enjoy it with some fresh crusty bread.


Em  x