Frozen banana pops with a healthy cocoa-tahini coating that not only tastes great, but it is good for you.  Sugar-free and a great snack option that the kids will love to help make.  

You simply chop a banana into thirds and stick a paddle pop stick or skewer into the end and freeze for a few hours.  

Once frozen; dip into the cocoa-tahini coating and it will set once it hits the cold banana.  I allowed mine to set and then dunked it in a second time to get a good thick coating.  You can simply eat like this or add a garish.  

To garnish we used sesame seeds, pomegranate seeds, popped amaranth, toasted almonds and coconut.  They were delicious and H had a great time making them. 

You will most likely have some of the cocoa-tahini coating left over.  Don’t throw it away!

Pour into chocolate moulds or a baking paper lined dish and freeze.  Chop and eat straight from the freezer for a healthy chocolate snack.  It’s so good and slightly adapted from this recipe here: Homemade golden rough

I think this recipe would be ideal for a birthday party.  Set up a DIY bar for kids to garnish their own with whatever topping they choose. Such fun… 

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• 3 bananas – or however many you like

• 1/2 cup coconut oil
• 1/2 cup cocoa powder (unsweetened from the health food store)
• 2 tablespoons tahini
• 3 tablespoons rice malt syrup

• – toasted almonds
• – popped amaranth
• – sesame seeds
• – pomegranate seeds
• – coconut , etc

• Peal and chop the banana into thirds. Stick a skewer or paddle pop stick in the end and freeze for a few hours.
• To make the coating add the coconut oil to a saucepan and melt over low heat. Whisk in the remaining ingredients until combined. Allow to cook a little and add to a bowl.
• Dip the banana into the cocoa mixture and allow to drip off. It will set within a few seconds. I like to dip mine in a second time so the coating is nice and thick.
• Sprinkle on the garnishes if using. Eat straight away or freeze until ready to serve.

I allowed my bananas to freeze for a few hours so they were not super hard. If frozen solid allow to defrost on the bench for 5 minutes if you prefer.
You will most likely have a little of the coco-tahini coating left over. Pour into chocolate moulds or a baking paper lined dish and freeze. Chop and eat straight from the freezer for a healthy chocolate snack.

Ribollita is a Tuscan soup made with lot of veggies, white beans and bread.  It is super easy to make and doesn’t take too long.  It is a great dish for the entire family.  Puree/mash for baby and leave it chunky for bigger kids and the family.   Ribollita – meaning reboiled, is a great…

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I’m pretty excited to be part of the I Quit Sugar follow friday this weekend – check out an interview I did with them here.  I’m also taking over their Instagram – its happening right now, so be sure to follow along… This hearty soup is featured on the I Quit Sugar website and is packed full of hearty vegetables, beans,…

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Frittatas are a really great option for lunch or a light dinner.  They are also a great way to use up leftovers or all of those extra veggies in your fridge that need to be used.  Basically all you need are eggs and then add any veggies that you like.  I love the combination of asparagus…

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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.

Big H loves this salad and it is super easy and quick to make.  Shelling the broad beans is a little time-consuming but you could use frozen shelled broad bean instead if  you like.  

This is a delicate tasting puree and a great introduction to fish for your baby.  Any delicate tasting white fish will be fine in the recipe and combined with the witlof (Belgian endive) it is a lovely combination.

This is a really easy fish pie to make and it tastes great…  You can make them baby sized like I have and freeze whats left or make one large pie and feed  your entire family.  

BRIGHTON BEACH, MELBOURNE

 This is a really tasty dish and it was a huge hit with H.  You could substitute the vegetables in the recipe for ones you already have in the fridge.  You could also prepare ahead of time and keep in the fridge until ready to steam and serve.

With consecutive 42 degree days in Melbourne this week, I was keen for somethings chilled, and this was the result. A silky smooth chilled soup.  I wasn’t sure that Big H would go for the aniseed taste of the fennel but he did! Fennel is also great for breastfeeding mums with supply or letdown reflex…

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This is my idea of summer – A refreshing puree of lychee, pineapple & apricot.  Perfect for baby and the entire family.   No cooking which is always a bonus and could be served as a snack or with a dollop of natural yoghurt for breakfast. Baby will love it…

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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Serve these gorgeous poached vanilla pears with my lavender custard from my previous post.  It is sugar-free and perfect for babies from 6 months old.   Simply mash the poached pear with a fork and mix it with the custard for a delicious dessert, snack or even breakfast.  Enjoy xx   Sugar Free Lavender Custard – recipe…

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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… 

Beautiful Berry Coulis – sugar free Chicken with Apples and Thyme –  such as great combination Delicate white fish with fennel and grapes   I’m very excited to be sharing my very first guest post with you all, on a great blog called  Never the Same Spice Twice.  I have 3 new recipes suitable for babies…

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

This is my idea of summer – A refreshing puree of lychee, pineapple & apricot.  Perfect for baby and the entire family.   No cooking which is always a bonus and could be served as a snack or with a dollop of natural yoghurt for breakfast. Baby will love it…

Summer Fruit Puree with mango, banana, passionfruit and peach.  Simply added to a blender and pulsed til smooth.  No cooking required.  Baby will love it and so will you.   The Stone Fruit Puree with Cinnamon and Star Anise is simmered on the stove top until tender so the spices can infuse the mixture.  It is a…

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This is the simplest of purees but I wanted to add it to the blog to highlight that the organic apple season in Australia is coming to an end.  Apples top the ‘Dirty Dozen’ list so it is important to buy organic.  Apples are a bit of a staple for adding to other foods therefore…

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This is a delicious breakfast, dessert or healthy afternoon snack for Little Big H, with no cooking involved.   I like to swirl the mango raspberry and yoghurt rather than mix it all together, that way Little Big H gets a different taste with every mouthful.   He just loves yoghurt.  I always serve him…

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A simple summer puree that requires no cooking. The mint gives it a nice freshness, and its a great way to start introducing herbs to your baby

Forget boring and tasteless rice cereal as babies first food.  Offer real food instead!  Avocado and banana make wonderful first foods.  (Try individually to check for any allergies, then mash together for a wonderful tasting puree) Bananas’ high enzyme content (namely, amylase) means that they can digest themselves and thus, there’s less work for your…

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It may be getting cold here in Firenze but the city is more beautiful than ever. The Christmas lights are up all over the city, there are idyllic Christmas markets with mulled wine and delicious treats, and Harry said to me yesterday that he loves Florence. This made me so happy!

Harry and I have also developed an appreciation for the panini after getting one at every little panini store we walk past. My favourite so far was the anchovy, pecorino, tomato, and onion with a green sauce so full of flavour that it bursts in your mouth.

The handsome Italian man behind the counter made it with such care, placing each ingredient like it was his own little masterpiece, he then brushed the warm crispy bun with olive oil and sprinkled it with sea salt. So bloody good!

It was so delicious that after one little bite, Harry didn’t want to share!

So with our second winter for the year just beginning (the first being in Australia) I have been making meals to warm us up on cold Firenze evenings. This Tuscan kale and ricotta pie did just that a few nights ago. It has a gorgeous olive oil pastry that is flaky and foolproof.

For the filling, I have used a simple mix of Tuscan kale (aka cavolo nero), prosciutto, ricotta, onion, garlic, and parsley but you could use whatever you like. It’s a great way to use up any leftovers.

It’s also wonderful served hot or cold so pack into lunch boxes or for your next picnic.

Looking for other easy picnic options?

Moroccan lamb triangles, Kale pesto bread scrolls, Veggie sausage rolls, Healthy banana bread, Strawberry and coconut muesli squares

Print Pin Prep Time 20 minutes minutes Cook Time 40 minutes minutes

• 330 grams plain flour
• 1/2 teaspoon dried yeast
• 80 ml olive oil
• 100 ml tepid water
• 1/4 teaspoon salt
• 1 egg, for brushing

• 1 tablespoon olive oil
• 1 large onion, finely sliced
• 1 clove garlic, chopped
• 100 grams Prosciutto, roughly chopped
• 1 bunch tuscan kale (cavolo nero)
• 1 tablespoon chopped parsley
• 250 grams fresh ricotta
• 1 egg
• salt and pepper

• Place the flour and yeast in a large bowl and combine. Pour in the olive oil a little at a time and mix with a wooden spoon. Then pour in the water a little at a time, stirring and then use your hands to bring it together.
• Flour your bench and tip out the dough. Sprinkle with salt and knead until a ball forms. About 10 minutes. (you can use a kitchaid with a dough hook if you have one)
• Place in a large bowl, cover with a damp tea towel and set aside in a warm spot for an hour.
• Preheat oven to 180 degrees C (350 degrees F)
• Divide the pastry in two. 1/3 for the top and 2/3 for the base. Roll out pastry to fit a 30 x 20cm tart tin. Add filling and then the pastry top, trim any excess pastry and crimp edges with a fork. Cut a little cross in the centre to let out any steam. Decorate with any excess pastry if you wish.
• Brush with egg and bake for 40 minutes. Allow to cool slightly and serve.

• While the pastry is resting, add oil to a frying pan and cook the onions over medium-low heat untl soft and only very lightly golden. Add garlic and prosucito and cook while stirring for a couple of minutes. Add to a large bowl.
• Bring a large saupan of water to the boil. Remove the hard centre stems from the kale. Tear the leaves into large pieces. Blanch the kale in the boiling water until it has wilted slightly. Only a minute or so. Remove and refresh under cold water. Squeeze out the water well and add to the onion mixture.
• Also add, ricotta, egg, parsley and season very well with salt and pepper.

Dont be too concerned about quantities for the filling. Add as much or as little as you like.  Olive oil pastry recipe is from one of my favourite blogs www.italyonmymind.com.au  

If you make my Tuscan kale and ricotta pie, be sure to take a picture and upload to Instagram with the hashtag #littlebigh.  I’d love to see your creation. xx

Ribollita is a Tuscan soup made with lot of veggies, white beans and bread.  It is super easy to make and doesn’t take too long.  It is a great dish for the entire family.  Puree/mash for baby and leave it chunky for bigger kids and the family.  

Ribollita – meaning reboiled, is a great dish to have handy in the freezer for those weeknight when you haven’t got time to prepare something fresh.  It stands up well to being re-heated, it may actually be better!

You start by sautéing the onion and garlic.  Throw in the celery and carrot and cook until softened.  Next add the silverbeet followed by the tomatoes, stock, bay leaf and chilli.  Cover and let simmer for 45 minutes or so.  You could dig right in after about 20 but cooking that bit longer really develops the flavours.   

To serve ladle the Ribollita into bowls with the crusty bread and serve garnished with parsley – delicious and easy…

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• 5 tablespoons olive oil
• 3 cloves garlic; crushed
• 1 onion; finely sliced
• 2 stalks celery; chopped
• 2 carrots; chopped
• 1 big bunch of silverbeet; finely sliced
• 400 g tin whole tomatoes
• 1 litre stock (good quality veggie stock, chicken, beef or whatever you like)
• 2 bay leaves
• 1/4 teaspoon chilli flakes *or adjust to your liking
• 1 teaspoon salt
• 400 g tin cannellini bean
• 1 loaf of country style white bread; cut into chunks
• parsley for serving

• Add the olive oil to a large saucepan and sauté the onion and garlic. Add the carrot and celery and continue cooking until softened. Add the silverbeet and cook until starting to wilt. Add the tomatoes, stock, bay leaf, chilli and salt. Bring to the boil and then cover and let simmer for about 45 minutes. Add the beans and allow to cook for an additional few minutes.
• Add the crusty bead to an oven tray and bake until golden and crispy
• To serve, ladle the soup bowls, add some bread and then another ladle of soup. Garnish with parsley and serve

Serves 6 as a mainIf also preparing for baby, take a few portions for baby before adding the salt. Puree or mash to suit age and chewing abilities.

Add 2 tins of beans if you like

I’m super excited to be part of the healthy kids community this week on Instagram.  My recipe is this mini egg-free quiche.  It’s really simple to make and great for babies and toddlers that have allergic reactions to eggs.  To replace the eggs I have used tofu.  Not a tofu fan either?  Don’t worry, once…

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H and I had these little pea and broccoli fritters for lunch.  They are quick to make and packed full of veggies.  They would also be lovely for a light dinner. I served them with a yoghurt dipping sauce because I know it’s always a winning combination with the little guy.   Whatever works right!   The…

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Galettes are really simple to make and you can put any veggies you like in them.  I’ve used potato, broccoli and sage which are great together.  I also put some sage leaves on top to crisp up in the oven.   The pastry I have made is also super simple and only takes 2 minutes to…

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Broccoli is my favourite green vegetable and H is a pretty big fan as well.  In this recipe the broccoli taste is very subtle because of the huge amount of herbs, but I love that there is another veggie in there. I very quickly pulsed the broccoli in a food processor to achieve a rice like consistency and then cooked…

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I have a huge basil plant that was in need of a major prune, and this is the result.  Homemade, deliciously raw, broccoli and basil pesto.  Pesto it is a great way to get children who don’t like the look of vegetable to get a good serve.  You can stir it through pasta, add a dollop to soups, spread…

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 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…

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I’m excited to show you a little of where I grew up and spent most weekends as a teenager.  The beautiful beaches of Newcastle.  My girlfriends and I would catch the train every weekend in to town and go to the beach.  My family still live in Newcastle so I go back home often.  I have a lot of great memories here that I will pass onto my little guy.  He just loves the water and the ocean baths are perfect for little people, with shallow water that is super warm.  These golden, super crunchy chickpeas are the perfect snack to take along.

NEWCASTLE OCEAN BATHS, NEWCASTLE NSW

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• 250 gm dried chickpeas , soaked overnight in cold water; drained
• Olive oil for frying
• 1/4 cup rosemary (loosely packed)
• 2 garlic cloves , thinly sliced
• 1/2 teaspoon of sweet paprika
• finely grated rind of a lemon , plus a few wedges to serve
• Finely grated parmesan to serve

• Generously cover chickpeas with water in a saucepan, bring to the boil over medium heat and cook until tender (about 50 minutes). Then drain and and spread on a tray lined with baking paper to dry (30 minutes or so, it will help prevent the chickpeas from splitting in the hot oil)
• Heat 1 cm of oil in a frying pan over medium-high heat, until just simmering. Add the chickpeas and cook stirring often until golden (about 5 minutes). Add the rosemary, and garlic and cook for a further minute. Add the lemon, stir, then strain through a metal sieve into a heatproof bowl. Sprinkle with the paprika and stir to combine. Generously season and top with the parmesan. Serve hot with a lemon wedge or they are equally delicious served cold

Keep in an airtight container once cooled completely Adapted from Gourmet Traveller Magazine – Annual Cookbook 2014

I have two weaknesses when it comes to food, chocolate and ice cream.  I often enjoy a bowl of ice cream of an evening, and up until recently I would serve myself ice cream and H natural yoghurt – sneaky but brilliant right 🙂

But at 2.5 years old, H is now totally on to me.  ‘Me ice-cream mummy’.  My trick is up!  

I’m still trying to avoid sugar as much as possible, particularly before bed, so I was inspired to come up with a healthy alternative (for both of us), that tasted great and was smooth, creamy and of course delicious.  This avocado lime ice cream is just that (also approved by a non avocado fan), so I’m sure you and any suspicious children will agree.

When you are done hang on to the avocado seed and grow a tree from it on your kitchen bench, the kids will love watching it grow.  My instructions are below.

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• 2 ripe avocados (ripe but not over mushy)
• 1 can (400ml) coconut milk
• Juice and zest of 1 lime
• 1/4 cup honey or maple syrup or your sweetener of choice

• Remove the flesh from the avocado and place in a blender with all the other ingredients; blend until smooth. Taste and adjust sweetness to suit. I found it it tasted sweeter the next day so don’t over sweeten.
• Churn in an ice cream maker as per your machines instructions. Add to a freezer proof dish and sprinkle with the lime zest. Serve as a soft serve or freeze until you are ready to use.

This ice cream freezes really well and doesn’t get super hard – the perfect consistency.
Keep the seed and make an avocado tree from it. See my instructions below. The kids will love watching it grow.

To grow an avocado tree from your seed all you will need is: a seed, 3 toothpicks, a glass of water.  

The pointy end of the seed should face up.  Push the toothpick into the seed so you can suspend it over a glass of water.  Don’t let the seed dry out, water well, the seed should be partly submerged.  

After a few weeks you will notice roots sprout and a few more weeks a stem and eventually leaves.  H has loved watching it grow.  It’s almost time for us to plant it outside.  We have another three growing on our kitchen bench now.