These strawberry and coconut muesli bars are a real winner.  They are super easy to make and always work out beautifully.  I have used strawberries because there seems to be an abundance of them in Australia at the moment, they are super cheap, super tasty and we can’t get enough of them.  You can substitute what’s in season in your part of the world – think stone fruit like plums, apricots, cherry or even pineapple, pear and apple would work well.  Enjoy xx

Strawberry and Coconut Muesli Squares

1. 1 1/2 cups (150g) oats (old fashioned oats, not quick oats)
2. 1 3/4 cup flour
3. 1/2 cup coconut
4. 1 tablespoon chia seeds
5. 1/4 cup currants
6. pinch of salt
7. 1/2 cup sugar (optional or use a sugar alternative)
8. 250 g butter; melted
9. 250g punnet strawberries

1. Pre-heat oven to 200 degrees C (400 degrees F). Combine all dry ingredients in a large bowl (not the butter or strawberries). Add the melted butter and stir to combine, then use your hands to make sure its all incorporated. The mixture should form a large ball when you press it together. (If it is crumbling apart you may need a little more butter).
2. Take 3/4 of the mixture and press into a slice tray sized 25cm x 18cm, lined with baking paper. Press down really firmly with your hands.
3. Wash and slice the strawberries. Place on top of your slice and then take the remaining mixture and sprinkle over the top. Press down with your hands again. Its fine if there are strawberries poking though the mixture. Bake for 30-35 minters or until lovely and golden. Allow to cool on the bench and then place in the fridge. Slice and serve.

1. Makes 15 squares. Suitable to freeze.

Little Big H http://littlebigh.com/

These strawberry and coconut muesli bars are a real winner.  They are super easy to make and always work out beautifully.  I have used strawberries because there seems to be an abundance of them in Australia at the moment, they are super cheap, super tasty and we can’t get enough of them.  You can substitute what’s in season in your part of the world – think stone fruit like plums, apricots, cherry or even pineapple, pear and apple would work well.  Enjoy xx

Strawberry and Coconut Muesli Squares

1. 1 1/2 cups (150g) oats (old fashioned oats, not quick oats)
2. 1 3/4 cup flour
3. 1/2 cup coconut
4. 1 tablespoon chia seeds
5. 1/4 cup currants
6. pinch of salt
7. 1/2 cup sugar (optional or use a sugar alternative)
8. 250 g butter; melted
9. 250g punnet strawberries

1. Pre-heat oven to 200 degrees C (400 degrees F). Combine all dry ingredients in a large bowl (not the butter or strawberries). Add the melted butter and stir to combine, then use your hands to make sure its all incorporated. The mixture should form a large ball when you press it together. (If it is crumbling apart you may need a little more butter).
2. Take 3/4 of the mixture and press into a slice tray sized 25cm x 18cm, lined with baking paper. Press down really firmly with your hands.
3. Wash and slice the strawberries. Place on top of your slice and then take the remaining mixture and sprinkle over the top. Press down with your hands again. Its fine if there are strawberries poking though the mixture. Bake for 30-35 minters or until lovely and golden. Allow to cool on the bench and then place in the fridge. Slice and serve.

1. Makes 15 squares. Suitable to freeze.

Little Big H http://littlebigh.com/

This post has been a long time coming.  I usually have 3 or 4 recipes ready to go but I have had a number of flops recently and have become a little over it!

First there was my lemony asparagus pasta that I make often but turned to mush on this occasion.  Then I attempted a 3 ingredient healthy cookie – they were horrible.   Next a healthy toddler friendly hot chocolate.  It wasn’t bad but it wasn’t great either. 

I thought I had broken my cooking curse with a delicious pumpkin and turmeric tahina number that tasted great but the photos were terrible.  You couldn’t quite tell if my chunks of pumpkin were in fact pumpkin or salmon – bazaar but true! I’m putting that one down to bad lighting. 

So I decided to make something so simple I couldn’t stuff it up.  No cooking required, healthy as can be and something that the kids will love.   Fruit skewers.  Use what ever fruit is in season and go ahead and sneak a few things between the fruit that your little one may like.  Think capsicum, carrot, tomatoes etc.  xx

Fruit Skewers with coconut and chia

1. strawberries
2. blueberries
3. yellow capsicum
4. watermelon
5. tomato
6. mint
7. coconut
8. chia seeds

1. Chop all the fruit into bite sized pieces and thread on to the skewers. Sprinkle with chia seeds and coconut. Serve.

1. I’ve listed what fruit I have used but use what ever takes your fancy or is in season. Break the sharp pointy end off before serving to your little person.

Little Big H http://littlebigh.com/

This post has been a long time coming.  I usually have 3 or 4 recipes ready to go but I have had a number of flops recently and have become a little over it!

First there was my lemony asparagus pasta that I make often but turned to mush on this occasion.  Then I attempted a 3 ingredient healthy cookie – they were horrible.   Next a healthy toddler friendly hot chocolate.  It wasn’t bad but it wasn’t great either. 

I thought I had broken my cooking curse with a delicious pumpkin and turmeric tahina number that tasted great but the photos were terrible.  You couldn’t quite tell if my chunks of pumpkin were in fact pumpkin or salmon – bazaar but true! I’m putting that one down to bad lighting. 

So I decided to make something so simple I couldn’t stuff it up.  No cooking required, healthy as can be and something that the kids will love.   Fruit skewers.  Use what ever fruit is in season and go ahead and sneak a few things between the fruit that your little one may like.  Think capsicum, carrot, tomatoes etc.  xx

Fruit Skewers with coconut and chia

1. strawberries
2. blueberries
3. yellow capsicum
4. watermelon
5. tomato
6. mint
7. coconut
8. chia seeds

1. Chop all the fruit into bite sized pieces and thread on to the skewers. Sprinkle with chia seeds and coconut. Serve.

1. I’ve listed what fruit I have used but use what ever takes your fancy or is in season. Break the sharp pointy end off before serving to your little person.

Little Big H http://littlebigh.com/

This post has been a long time coming.  I usually have 3 or 4 recipes ready to go but I have had a number of flops recently and have become a little over it!

First there was my lemony asparagus pasta that I make often but turned to mush on this occasion.  Then I attempted a 3 ingredient healthy cookie – they were horrible.   Next a healthy toddler friendly hot chocolate.  It wasn’t bad but it wasn’t great either. 

I thought I had broken my cooking curse with a delicious pumpkin and turmeric tahina number that tasted great but the photos were terrible.  You couldn’t quite tell if my chunks of pumpkin were in fact pumpkin or salmon – bazaar but true! I’m putting that one down to bad lighting. 

So I decided to make something so simple I couldn’t stuff it up.  No cooking required, healthy as can be and something that the kids will love.   Fruit skewers.  Use what ever fruit is in season and go ahead and sneak a few things between the fruit that your little one may like.  Think capsicum, carrot, tomatoes etc.  xx

Fruit Skewers with coconut and chia

1. strawberries
2. blueberries
3. yellow capsicum
4. watermelon
5. tomato
6. mint
7. coconut
8. chia seeds

1. Chop all the fruit into bite sized pieces and thread on to the skewers. Sprinkle with chia seeds and coconut. Serve.

1. I’ve listed what fruit I have used but use what ever takes your fancy or is in season. Break the sharp pointy end off before serving to your little person.

Little Big H http://littlebigh.com/

 This really is a deliciously healthy snack, dessert or even breakfast.  I froze the remainder to see how it would stand up to being defrosted and reheated, and it was perfect.  So double the recipe if you like and freeze what you don’t use for another day – enjoy…

Mango, pineapple, lime, coconut tapioca

1. 100 g tapioca pearls
2. 60 ml coconut cream
3. 2 tablespoon pure maple syrup
4. 1 lime
5. 1 mango, diced
6. 1/4 fresh pineapple, peeled, cored and diced

1. Fill a saucepan with water and bring to the boil. Add the tapioca pearls, stirring occasionally to make sure they don’t stick. Simmer until they are almost completely transparent with just a small speck of white in the middle (around 10 minutes). Drain and refresh under cold water; set aside
2. Combine the coconut cream and maple syrup in a saucepan and heat through until combined; set aside to cool slightly
3. Cut the peal from the lime and segment them by cutting as close to the membrane as possible on either side of each natural segment. Work your way around the lime until you have cut all the segments out. Roughly dice the segments
4. Combine the lime, mango, pineapple, tapioca and the coconut mixture and stir to combine
5. Spoon into individual bowls and serve

1. Suitable to freeze;
2. If left in the fridge it will set slightly. I popped it in the microwave for a few seconds and it separated the mixture again

Adapted from Lotus Asian Flavours by Teage Ezard Adapted from Lotus Asian Flavours by Teage Ezard Little Big H http://littlebigh.com/

 This really is a deliciously healthy snack, dessert or even breakfast.  I froze the remainder to see how it would stand up to being defrosted and reheated, and it was perfect.  So double the recipe if you like and freeze what you don’t use for another day – enjoy…

Mango, pineapple, lime, coconut tapioca

1. 100 g tapioca pearls
2. 60 ml coconut cream
3. 2 tablespoon pure maple syrup
4. 1 lime
5. 1 mango, diced
6. 1/4 fresh pineapple, peeled, cored and diced

1. Fill a saucepan with water and bring to the boil. Add the tapioca pearls, stirring occasionally to make sure they don’t stick. Simmer until they are almost completely transparent with just a small speck of white in the middle (around 10 minutes). Drain and refresh under cold water; set aside
2. Combine the coconut cream and maple syrup in a saucepan and heat through until combined; set aside to cool slightly
3. Cut the peal from the lime and segment them by cutting as close to the membrane as possible on either side of each natural segment. Work your way around the lime until you have cut all the segments out. Roughly dice the segments
4. Combine the lime, mango, pineapple, tapioca and the coconut mixture and stir to combine
5. Spoon into individual bowls and serve

1. Suitable to freeze;
2. If left in the fridge it will set slightly. I popped it in the microwave for a few seconds and it separated the mixture again

Adapted from Lotus Asian Flavours by Teage Ezard Adapted from Lotus Asian Flavours by Teage Ezard Little Big H http://littlebigh.com/

I had no intention of putting these little koftas on the blog when I made them for Little Big H’s lunch today, but they were so yummy and he loved them so much that I though – I have to!  I made them using lamb loin (because that’s all I had), so I was thinking…

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 You may have seen this recipe a million times on the internet, but I couldn’t resist putting it on the blog for anyone who hasn’t.  It is perfect for babies – and delicious.  It takes less than a minute to make and is great for breakfast, a snack or a healthy dessert.

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 dinner Slice into portions or scoop out the flesh and mash for your little one

Super light and crispy kale chips make a delicious snack.  Kale is one of the healthiest vegetables around, and is particularly high in vitamin K, A, and C 

A delicious green smoothie that isn’t at all leafy tasting.  H just loves it – he finished the glass in a matter of minutes!

  It doesn’t get much simpler than this – Banana dipped in lemon juice and tossed in coconut.  A nice easy snack for the little ones – it also makes it easy for them to grip.

Click on pictures for larger images and descriptions – click below for links to some of the recipes Pics via Instagram account

These yummy little balls were inspired after a recent attempt at Jamie Oliver’s no bake vegan slice. It turned out to be a winner and really satisfied that afternoon chocolate craving (mine of course not Little Big H’s!).  They are raw no bake balls suitable for toddlers (although they do contain lot of nuts, so if…

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What a treat these mini chocolate meringues are! They are not something I would offer my toddler regularly but they are a nice little treat, and would be great for special occasions such as birthday parties or at Christmas.

Click on pictures for larger images and descriptions – click below for links to some recipes

  H playing with his jelly!  As much as I would love to say he gobbled it all up and absolutely loved it – I can’t.  He was very suspicions and mostly just poked it to watch it wobble!  It really is very delicious, which is why I’m posting it.  So for all those jelly…

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These little corn fritters are perfect as a starter to a main meal or they make a great light lunch.  You could also make them mini sized and serve them as finger food at your next party, topped with smoked salmon and a dollop of creme fraise

 This is a really easy panna cotta to make, with much less sugar than normal – perfect for the little ones.  You could top it with any fruit you like or simply enjoy as is

H and I went to the Northside Produce Market last weekend and bought these gorgeous fresh figs.  It was our first time there but we will definitely be going back.  We also bought a huge box of cherries, rhubarb, golden beets, zucchini flowers and H’s favourite, tomatoes… NORTHSIDE PRODUCE MARKET , NORTH SYDNEY  

 H and I recently visited Canoelands Orchard and picked our own nectarines and plums.  It was a great day out and only a 50 minute drive from Sydney.  H picked most of the fruit – about 4 kgs, and had so much fun doing it.  They are truly the freshest, most delicious tasting nectarines and plums…

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 This is a subtle tasting smoothie with blueberries and rock melon – perfect for younger babies.  (Suitable for babies from 6 months of age, if you have introduced all the components individually)