Recipes

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• A punnet of blueberries
• A punnet of raspberries
• A punnet of strawberries
• Natural yoghurt
• Toasted or natural muesli (We like toasted)
• Maple syrup

• Add a few good dollops of yogurt per person to a bowl. Add a handful of raspberries and mash a little with your spoon. Set aside
• Add Museli to the bottom of your glass or jar and top with a few blueberries, and strawberries, then the yoghurt mixture. Repeat steps finishing with the yoghurt on top. Garnish with fruit and drizzle with maple syrup

Fresh or frozen fruit would be suitableFor younger babies, add muesli to a blender and blend to a finer consistency

If you are not a natural yoghurt fan, add some maple syrup to the yoghurt mixture to sweeten it up or use your favourite flavoured yoghurt instead

 This is my go to super easy lunch/dinner for Little Big H if I haven’t had time to prepare anything.  

He loves it and its ready in 15 minutes. It’s best served cold, so make it ahead of time if you can.  If you don’t have a lots of fresh veggies on hand, it’s just as tasty with a stack of frozen peas and fresh chopped mint!

My little helper – wearing hoodie by Bonds 

Use any veggies you like:  I used, spinach, zucchini, broccoli, asparagus, capsicum and mint

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• 3/4 cup of quinoa and white rice; mixed – or just use quinoa if you prefer
• 1 zucchini; halved down the centre and chopped
• 1/2 capsicum , chopped
• 3 asparagus , chopped
• 2 big handfuls of baby spinach
• 1 bunch of mint , chopped
• 1 small head of broccoli
• juice of half a lemon
• olive oil
• pinch salt

• Cook Quinoa and rice on the stove top using the absorption method (see how to, in notes below). Alternatively cook rice your usual way and add veggies later
• Once rice has cooked or all the water has absorbed. Add the veggies on top of the rice. Allow to steam for 5 min or until tender. The heat should be very low so the rice doesn’t catch on the bottom of the saucepan. Alternative steam veggies separately and mix together later
• Once cooked, allow to cool slightly, transfer to a bowl and refrigerate until cool
• Once cool, add mint, lemon, a few good splashes of olive oil and salt

Easily serves a family of 3Don’t be concerned about quantities, add as many or as little veggies as you like.

Absorption Method: to do this I add rice to the saucepan and add enough water so the level comes to or just below the first bend in my index finger – If your finger is poking straight down just touching the top of the rice. Place lid on saucepan and bring to the boil. Once boiling turn down heat as low as it will go and leave rice to cook for about 10 minutes

Now that Big H is 10 months old it won’t be long before he is eating dinner with the family (no separate kids meals for us!).  So as often as I can I like to give Big H what we are having for dinner – only puréed. It has been a challenge to avoid adding salt/sugar to…

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Ciao friends! I’m super excited to share something I’ve been working on behind the scenes — I made an iOS app for my recipe blog! Its called SAVOUR 🎉 Now you can browse all your favourite recipes right from your phone. It includes a lot of recipes from this blog + more… The app is completely…

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• 1 bunch of baby coloured carrots
• 2 tablespoons miso paste
• 2 tablespoons maple syrup
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 2 tablespoons canola or grapeseed oil

• Preheat the oven to 200 degrees C (400 degrees F). Line a baking tray with baking paper.
• Wash and peel the carrots and place on the baking tray
• Whisk together the miso, maple syrup, rice vinegar, soy sauce, and oil.
• Coat the carrots well and cook for 30 to 40 minutes – turning periodically until tender and caramelised

Use any veggies you have handy. Cut into chunks and toss in the mixture and bake as above. Adapted from Food 52

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• Pumpkin – a small wedge
• Kale – a handful of torn leaves
• 2 tbls cream
• parmesan

• Slice the pumpkin into thin slices and steam until cooked
• Blanch the kale leaves in boiling water until tender; then chop according to your babies chewing ability
• Layer cooked pumpkin and kale into dish
• Drizzle with the cream and top with grated parmesan
• Place under the grill until nice and golden

If making for younger babies. Blend pumpkin,Kale and cream in a blender until you have a smooth puree. Add to dish; top with grated parmesan and grill until goldenWill keep in freezer for 3 months

If making for the entire family use approximately a 1/4 of a medium sized pumpkin

I have been a little obsessed with labneh ever since I made it myself awhile back.  You can find the recipe here if you want to give it ago.   It’s super simple to make but store bought is fine if you want to skip that step. Labneh is often served in savoury dishes but this time around I’m…

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Baked apples is a classic dessert. It’s so easy to prepare and this version is also healthy. So healthy in fact that it would make an equally delicious breakfast.   Most nights dessert for the little guy is natural yoghurt with a few berries, but its nice to go to a little more trouble on occasion. Baked…

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Pickled veggies may not appear to be the most toddler friendly of dishes but my little one certainly approved.  The pickling liquid isn’t too heavy on the vinegar so give it a try, you can always add a little extra sugar if you think it is still too vinegary. This is my favourite salad to serve…

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This Mexican black bean salad is super easy and super quick.  I’ve used canned beans for convenience.  They are the perfect fast food and I always have some in the cupboard ready for a quick side dish or lunch.   I started giving H beans and chickpeas early on and would simply mash them with…

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 My little man has been off his food due to croup, so I made him a smoothie that I knew he would love.  Its packed full of goodness, but it still tastes great.  H loved it… 

I couldn’t resist buying these super cute minikin pumpkins.  I have stuffed them with pearl barley and mixed veggies and it did quite nicely for a healthy meat-free dinner.

Slice into portions or scoop out the flesh along with the pearl barley and mash for your little one.

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• 1 medium size pumpkin or 2 mini pumpkins
• olive oil

• 1/2 onion , finely chopped
• 1/2 cup pearl barley
• 1 1/2 cups organic chicken stock
• 3 large tomatoes , diced
• 1 zucchini , diced
• 1 celery stick , diced
• 1/4 cup peas
• 1/4 cup chopped parsley
• Celtic sea salt + pepper (optional)

• Preheat oven to 180 degrees C (350 degrees F)
• Wash and cut the top off the pumpkin, scoop out the seeds and fibre; set aside

• Saute the onions in a frying pan (use one that has a lid) until tender
• Add all the remaining ingredients and bring to the boil
• Cover with lid, lower heat to a simmer & cook for approximately 20 min or until the pearl barley is cooked through (if the filling is too dry add a little extra stock or water so the filling is quite moist)
• Place pumpkin on a baking tray and stuff with the filling mixture; pop pumpkin lid on and brush/spray with olive oil; wrap pumpkin in foil
• Bake for 2 hrs or until tender. Test by piercing the flesh with a sharp knife
• Remove foil and pop under the grill for a few minutes if you would like it nicely browned on top
• Cut into portions or scoop out the flesh and mash (depending on your child’s chewing ability)

You can eat the pumpkin skinUse any vegetables that you have handy. You could also add currants, nuts, etc.

Divide into portions and freeze