Due to high demand Nutritionist Sofie Van Kempen will be hosting a Starting Solids workshop at the Everyday Mums Hub in Ipswich.
I think we can all agree that starting solids with your baby/babies can be an overwhelming and daunting task when it should be an enjoyable journey. It is something we have never done before and as always we are all just trying our best to navigate our way through parenthood. This workshop has been created to help support, educate and demonstrate you through this time. Teaching you how you can start your baby off on the right foot with food, focusing on establishing healthy eating habits and eating behaviours early on.
Most importantly the workshop will be enjoyable, funny of course, straight forward and simple information and ideas so that you don’t feel overwhelmed when you leave!
So many mums have asked what the ideal age to come along is anytime from 3 months up to 18 months or even older if you feel you started your journey late or need some recipe, snack ideas and healthy eating guidance.
Workshop details
Sunday July 10th 9am - 11am, break during the workshop and snacks provided!
Cost: $65 - babies are welcome
What to bring: a workbook and pens will be provided so just yourselves
Q&A at the end and also during to give attendees time to ask questions and also to open up discussion amongst the group.
The workshop will include both theory and hands on demonstrations
Assessing babies signs of readiness
What you need to get started when it comes to solids
Ideal meal times
How much to offer/how much to consume
The top 9 allergens
Discussing baby led weaning, purees or combination feeding
Choking vs Gagging
Ways and how to introduce allergens
How to ferment and soak foods grains in particular for baby
Demonstrations for baby led weaning foods
Great on the go BLW foods, snack ideas and easy meals
Recipes made on the day so you can see first hand how easy and tasty it can be to provide nourishing food for your little one.
BOOK HERE:
Workshop tickets are non refundable 7 days prior to the event as we require a set number of attendees for the workshop to be feasible to run with ingredients and the event space etc. Thanks for your understanding!