Ah, little Chloe put tears in her Dad's eyes this week by learning how to say her own name. She can't quite pronounce the "L" yet – so it comes out "Co-Eeee!", but needless to say, we think it's all very cute. What's not quite so cute is that Ana, her heaven-sent babysitter, has taught Chloe the word "clock". Whilst not being able to pronounce the L in her own name is all very benign, not being able to pronounce the "L" in clock, is more of a problem. Of course she is now seeing "clocks" everywhere – and points them out at high volume. Including at the Lindo's checkout. Fortunately Ana has also taught her an impressive array of animal noises so I generally manage to hide the cock announcements in amongst her farmyard repertoire.

Despite verbal evidence to the contrary, Chloe's clock obsession is actually fairly appropriate. Having never been on time for anything in my life, Chloe arrived bang on her due date and has been a routine baby ever since. Whilst different things work for different babies, Chloe thrived as a little one on a schedule of Eat-Activity-Sleep. If only adults were allowed to follow that too!

When it came to weaning, whilst nothing about parenting can ever be entirely textbook, we have also been fairly scheduled. As I have a few food allergies, I was keen to help Chloe avoid the same restrictions and so followed a "rotating" weaning plan. In essence, the idea of rotating foods in a child's diet may help to prevent the development of allergies or intolerance by avoiding over-exposure to certain foods. It also helps to get them used to a wide variety of flavours and textures. Sure your child is certain to develop favourites (yoghurt anyone? Cheerios?) but introducing variety at a young age tends to nurture a healthy interest in trying new food.

Whilst rotating the food your baby eats is very easy (especially if you cook in bulk and have multiple options in your freezer), it is always a relief when new foods are introduced that increase your options further. I was delighted when Chloe was old enough for quinoa as it helped to dilute the carbohydrate cycle of rice, potatoes, pumpkin and pasta. As quinoa also has a naturally high protein content, it's also reassuring to know that it doesn't really matter if they turn their nose up at their chicken or fish on a whim!

Quinoa can be introduced from around eight months, but I have to say that Chloe has been more enthusiastic about it since I gave it to her whole (rather than pureed) at 15 months. When trying it as an option for your kids, start out with the plain option below and experiment with that. However if you cook extra, you can then spice it up a little for the older children and adults in your home too. The black bean and tomato option is a really zesty recipe that works well as a main meal or as a side-dish. You can buy quinoa at most grocery stores here that have an organic section.

A quick bit of shameless self-promotion before I sign off this week! My new Nutrifit course "Shape up for Summer" starts on Thursday May 14. Slim down, tone up and glow from the inside out with six weeks of nutrition advice and group workouts. This time, I have also partnered with Inner Sanctum Spa & Salon who will be providing weekly detox wrap and product prizes plus an incredible makeover for our "biggest loser" at the end. Check www.nutrifit.bm for more details!

Basic Quinoa Recipe: Serves 4

Ingredients:

1 cup quinoa

1 ½ cups cold water

¼ tsp salt (don't add salt for young children)

Method:

1. Soak the quinoa first for 15-30 mins. This helps to remove an outer coating of something called saponin which can make the quinoa taste bitter if not removed. Rinse several times till the water runs clear.

2. If you don't have time for long soaking, use hot water and soak for five minutes, then rinse twice more. Rinse using a fine-mesh sieve as the quinoa grains are very small!

3. Drain quinoa well in the sieve.

4. Place quinoa in the pot, add the water & salt. Don't add salt for young children.

5. Bring to a boil, cover with a tight fitting lid, and turn the heat down to a simmer.

6. Cook for 20 minutes. When fully cooked the grains should be tender - like rice or pasta.

7. Remove from heat and allow to sit five minutes.

8. Remove lid, fluff with a fork and serve.

Black-Bean and Tomato Quinoa: dressing for quantity above

Ingredients:

2 teaspoons grated lime zest

2 tablespoons fresh lime juice

2 tablespoons olive oil

1 tablespoon apple juice

1 (14- to 15-ounce) can organic black beans, rinsed and drained

2 medium tomatoes, diced

4 scallions, chopped

¼ cup chopped fresh cilantro

Method:

1. Cook the quinoa as in the basic recipe above.

2. Wash the lime well to remove any chemicals.

3. Whisk together lime zest and juice, apple juice, olive oil, ¼ teaspoon black pepper and a pinch of salt in a large bowl to make a dressing.

4. Add the beans, tomatoes, onions and quinoa to the dressing and toss until well mixed.

5. Serve as a side dish or as a healthy vegetarian meal. If served as a main meal, you may want to serve with a spinach salad too.

The advice given in this article is not intended to replace medical advice, but to complement it. Always consult your GP if you have any health concerns. Catherine Burns is a fully qualified Nutritional Therapist. She can be contacted at clinicalnutrition@gmail.com