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

Pics via Instagram account

More like the past two weeks but I thought I would include them all anyway.  If something catches your eye let me know, and I will post the full recipe on the blog or send it to you personally.  H and I have been away, visiting my mum in Newcastle so I have been a little slack with the posts and with Instagram.  

1 – Aussie Blue-eye with skordalia.  Roasted lemon potatoes, fennel and zucchini

2 – Andalucian Lamb Stew with saffron from Gourmet Traveller

3 – Corned Beef in broth with baby carrots, potatoes and peas

4 – Crepes with berries and maple syrup

5 – Crispy skinned duck legs

6 – Salad of baby beets, goats cheese, leaves and a balsamic vinaigrette 

7 – Flat head fillets with a salad of chickpeas, avocado and tomato.  Vanilla poached pear for dessert

8 – No-bake vegan chocolate slice from Jamie Oliver or try my version here

9 – Saffron chicken with rice from Neil Perry’s ‘Good Food’ cookbook available here

10 – Muesli with puffed amaranth and currant.  Natural yoghurt, blueberries & strawberry coulis

11 – Pear pastries.  Cut 1 puff pasty sheet in 4, place pear on top. Sprinkle with cinnamon and brown sugar. Brush with butter and bake (200 degrees C) for about 15 minutes or until golden.  Easiest dessert ever!

12 – Smoked salmon with apple, dill, lemon zest, creme fraise

13 – Big bowl of steamed veggies with spiced lentil – a super quick and healthy lunch

14 – Orange salad with dates, goats cheese rolled in crushed pistachio, and a rose-water syrup.  Adapted from Gourmet traveller

I’m sharing a simple recipe with you today – perfect stove top popcorn. Who doesn’t love salty buttery popcorn! It’s a H favourite so I make it often, minus the butter. I use coconut oil instead and it works a treat. I of course have nothing against butter, so feel free to melt a little…

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Energy balls, bliss balls, apricot balls, whatever you want to call them, are delicious little things that are perfect for lunch boxes and a quick snack. My energy balls contain hemp seeds which have a rich nutrition profile with high levels of antioxidants, fatty acids, minerals, and vitamins.  They also contain oats, chia seeds, unsweetened coconut, dried…

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And just like that H is at school and I’m preparing school lunch boxes. I’m finding it quite fun at the moment – but it has only been a week. I’ll report back in a months time! So with that in mind, I thought it would be nice to include a little sweet treat on…

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A little bit like a shortbread these delicious little honey and walnut cookies are made using only 5 ingredients and are refined sugar-free. I have never had much luck with sugar-free cookies but these were an experiment gone right. They are also super simple to make; you simply beat the butter and honey and add…

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Berry bliss balls are a handy little snack to have in the freezer.  They are raw and made with all good things: berries, coconut, oats, chia seeds and couple of dates for sweetness – that’s it!  They require no cooking, just pulse in a food processor and roll into balls – get the kids to…

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Who doesn’t love a sausage roll…  my little guy certainly does so I was keen to make a healthier version.  These veggie sausage rolls are made using chickpeas, carrots and feta and are super simple to make. Simply add most ingredients to a food processor and then combine the remaining with your hands.  Add the…

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I have a nice easy no cook recipe for you today.  Raw peppermint power puff bars, made using puffed rice and amaranth, chia, goji, sunflower seeds, cocoa, honey and of course peppermint. You simply mix all the ingredient together and press down into a baking dish to set in the fridge – easy.  It will…

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G’day everyone, how are you all?  I’m sorry for the lack of recipes lately but I have been concentrating on my little family and haven’t had the motivation.  My beautiful little boy lost his daddy a few months ago and it came as a huge shock to all.  H is still so little and has…

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I have a quick and healthy snack for you today.  Roasted edamame with thyme and pecorino.  Super quick and super delicious.  You simply toss the thawed edamame in oil and add your flavouring of choice.  I’ve used thyme and pecorino but use what ever you like.   Some other combinations to try: parmesan and garlic, olive oil…

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If you live in Sydney then you would have been melting along with us in the heat over the past few weeks.  These healthy Avocado Chia Popsicles are just what we needed.   They are so good for you that you could eat them for breakfast…  They contain avocado, coconut milk, chia seeds, honey and strawberries…

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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.  

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• 1 salmon fillet – skin off & bones removed (approximately 150 g)
• 1 large tomato
• 1 carrot
• 3 stalks rainbow chard
• parsley
• 1 lemon
• 4 potatoes
• 2 tbls creme fraise
• butter/milk
• 1/2 tsp nutmeg

• Pre-heat oven to 200 degrees C (400 degrees F)
• Peel and chop the potatoes; cook on the stove top in boiling water until tender. Once cooked, mash or put through a potato ricer and add a tablespoon or two of butter and a splash of milk. Mix & set aside.
• Blanch the rainbow chard in boiling water and finely chop along with the tomato, parsley and salmon. Grate the carrot and combine all ingredients in a bowl. Add the juice of half a lemon along with the zest, the creme fraise & the nutmeg.
• Add filling to 6 ramekins and top with the potato prepared earlier
• Cook for 40 minutes, serve warm

Makes approximately 6, 100ml individual pies
Suitable to freeze  

 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 from 6 months old – and its delicious.   My favourite topping is mango and passionfruit but use whatever fruit is in season.

It takes less than a minute to make and is great for breakfast, as a snack or a healthy dessert.

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• 1/2 cup milk (I used full cream organic cows milk but you could use; almond milk, coconut milk, rice milk, etc)
• 2 tbls chia seeds
• 1/2 tsp vanilla bean paste (or vanilla extract)

• Combine all ingredients in a bowl – or even better a small mason jar that you can shake – cover and refrigerate
• Stir / shake again in a few minutes so it doesn’t clump and again in about half an hour
• Leave to set for 4 hours or make the night before
• Stir once set to get rid of any lumps. Top with fruit and serve

Suggested toppings:Mango + Passionfruit. Berries, coconut, nuts and dried fruits, honey or maple Syrup, etc.

Omit the vanilla bean and add a tbls cocoa – yum!

And just like that H is at school and I’m preparing school lunch boxes.

I’m finding it quite fun at the moment – but it has only been a week. I’ll report back in a months time!

So with that in mind, I thought it would be nice to include a little sweet treat on occasion. So healthy banana bread it is.

Like most kids H is a pretty big fan of banana bread but most recipes are loaded with sugar and not at all healthy.

My recipe is light and fluffy and made using wholemeal spelt flour, and it’s refined sugar-free.

Enjoy xx

Print Pin Prep Time 10 minutes minutes Cook Time 45 minutes minutes Total Time 55 minutes minutes

• 6 dates
• 1 1/2 cups mashed bananas ,about 4 medium super ripe spotty bananas
• 1 tsp vanilla bean paste ,or essence
• 1/4 cup olive oil
• 1/4 cup maple syrup
• 2 eggs

• 2 cups Spelt wholemeal flour
• 1 teaspoon baking soda
• 1 heaped teaspoon baking powder
• 1 heaped teaspoon cinnamon
• pinch salt

• Pre-heat oven to 180 degrees C (350 degrees F).Add dates to a small bowl and add boiling water to just covers the dates.  Allow to soak for a few minutes and then mash with a folk to form a paste. 
• Combine all the wet ingredients in a large bowl and mix to combine including the date paste.  
• Combine the dry ingredients in a large bowl. Add the wet ingredients and stir until just combined.  Don’t over stir. 
• Add to a lined loaf tin and bake for 45 minutes.  Test with a skewer, if it comes out clean it is ready.  Allow to cool on a wire rack and serve. 

This recipe is sweet but not super sweet like the brown sugar varieties.  Feel free to add extra dates or maple if you like.  I found it tasted sweeter the next day.  Cut into lunchbox sized portion and freeze.  Pop into lunch boxes frozen and it will defrost in the lunchbox before lunch time. 

My little munchkin loved it 🙂

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

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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This is such as a simple salad and could be made with any tomatoes, but these gorgeous heirloom tomatoes were just too beautiful to walk past.  As you are all probably aware, I make a lot of dishes with tomatoes!  I know H is going to love it and I get so much joy watching him…

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This recipe is adapted from Movida restaurant in Melbourne and it is so good!  It would make an impressive side dish, light lunch, or even main course.  The rich flavours are balanced beautifully by the sharpness of the quince and although it does take a little time to prepare, I promise it will be worth…

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   Tomatoes are easily H’s favourite food so I knew he would love this dish.  I have found that by adding Big H’s favourite foods to new dishes he is more likely to try new things, and get used to new flavours more easily.   This dish is easy to prepare and the coriander lime dressing is lovely…

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I just had to include the picture above.  Check out the lower left hand corner.  It’s a baby Tyrannosaurus Rex!  I noticed it when I was going through my photos – too cute!  These shots were the best of the bunch, as that spice in the dish was everywhere and he was using it as…

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 This is a simple dish that is packed full of flavour.   If you are keen to try the no knead bread recipe you will have to start it the night before.  It may look like a lot of steps, but once you have does it once, it really is very easy.  It also require a heavy oven…

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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.

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.  

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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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  

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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Making custard at home is a really great option.  You can be guaranteed that it is sugar-free and free of all other nasties – something I am very particular about when feeding my son. This is an easy custard recipe and baby will love it.  Stir though a little pureed fruit for a natural sweeter…

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  Maybe not entirely toddler friendly but everyone deserves something sweet once in a while – right!  H is very much a savoury man but he is a fan of this cake. It is not overly sweet and the combination of cake and tart plums is heavenly.   I have made this cake a couple of times and…

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Super easy to make and super convenient to have on hand, Lebanese flat bread is the ultimate convenience food.  

Use them as a quick pizza base, sprinkle them with my homemade nutty dukkah, slice and dip into homemade hummus and other dips or top with leftovers for a delicious meal – think slow cooked meat, veggies, etc…

I like to make a large batch of Lebanese flatbread and freeze what I don’t use for another day.  I freeze them individually and then allow them to defrost on the bench.  Once defrosted, put them back in a hot pan for a few minutes to crisp up again. 

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• 2 teaspoons dry yeast
• 1 teaspoon sugar
• 1 3/4 cups warm water
• 5 cups plain flour
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 tablespoon olive oil
• Plus extra oil for frying

• Add the yeast, sugar and water to a large bowl and combine well. Add half the flour and combine. Cover and let stand for about 30 minutes or until the mixture appears to froth up a little
• Add the remaining flour, cumin, coriander, salt and oil. Knead the dough until smooth. I used a kitchenaid with a dough hook, alternative knead by hand for about 10 minutes. Place the dough in an oiled bowl and cover. Allow the dough to doubles in size – about 1 hour
• Give the dough a quick knead and divide into 8-12 pieces (it depends how big you want them). Roll into balls and rollout. Allow the rolled out dough to rest for about 30 minutes on a flour dusted bench. It will puff up again slightly.
• Add a small amount of oil to a frying pan and add the dough. Allow to cook for 3 minutes and then flip, cover and allow to cook for an additional 2 minutes. Repeat. Serve or allow to cool completely before freezing.

Wrap in cling film and freeze what you don’t use for another day. Allow to defrost on the bench and add to a frying pan with oil to crisp up again. Adapted from www.bestrecipes.com.au