These pretty little roasted rhubarb chia pots make a wonderful breakfast or healthy dessert. The rhubarb is roasted with strawberries, orange juice, zest and a good drizzle of honey – the only sweetener in this recipe. The chia pudding has 3 ingredients only and will thicken in the fridge after an hour or so. I…

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Amaranth porridge with peach, passion and pomegranate is a new favourite breakfast.  It’s nutritious, has a lovely nutty taste, it’s a good protein source and it’s naturally gluten-free – a perfect way to start the day. Amaranth take 25 minutes to cook on the stove, so for busy morning soak the raw amaranth in water…

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I’m a huge fan on homemade granola – it is so easy to make and well worth the effort.  This is a nut-free granola with quinoa, seeds and goji berries and it is delicious.  So good that I have eaten it for breakfast and dessert for the past week!   The quinoa adds l lovely nutty…

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Breakfast…  I was never into it before having H, but now it is one of mine and Harry’s favourite meals of the day. It’s always quick to prepare and usually made up of whatever we have in the fridge.  It is the one meal I usually let H decide on so regardless of what he decides,…

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This Spiced peach quinoa porridge is a lovely warm and comforting breakfast – perfect now that the weather is getting a little cool. It has quite a savoury taste without the addition of fresh peaches on top and the maple syrup.  If you like things a little sweeter, stir through some sweetener of your choice after…

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Parfait’s are a favourite breakfast of mine.  They really are so easy to make and you can fill them with just about anything you have on hand.  This mango and puffed amaranth parfait is a new favourite combination.  Summery, light and so delicious.  It would also make a great healthy dessert.  Puffed amaranth is available…

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Chia seed pudding is one of the first recipes I posted on this blog.  H and I both love it, and I love the convenience of it when served for breakfast.  I always make it the night before and it is ready to go in the morning.  It is so easy to make and requires…

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Quinoa Granola – It’s a bit of an understatement to say I love this stuff.  I’ve made it so many times now and it never lasts very long.  I eat it as is with yoghurt for breakfast or as pictured here as a topping for chia pudding.  I also love it on top of ice-cream with another drizzle…

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We eat a lot of fruit in our house.  The little dude just loves it, so I always like to mix things up a little.  This fruit salad has a lovely orange vanilla glaze drizzled over the top, then I added a dollop of my homemade mascarpone and some toasted almonds.  It would make a…

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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  

I was browsing my favourite mummy blogs and noticed I had been tagged by Katie from Owls and Monsters to take part in ‘The Mommy Tag’.  I thought it sounded like fun and it is a great way for you all to get to know me and my experiences of motherhood thus far a little better. 1. Are you a Stay at Home Mum, or a Working Mum? I am currently a stay at home mum.  I have just finished 12 months maternity leave and was very lucky to have it extended another 12 months.  I have a small jewellery business – CRISTIE.com.au, that has been very neglected since Big H came along and I also love to paint.  I’m hopeful that I will get back into both in the next 12 months 2. Would you have it any other way? No, I love staying at home with H.  I would miss him too much if I went to back to work full time No, we have a really soft bed and I was always concerned he would roll and not be able to breathe.  I do occasionally pop him in with me of a morning now that he is older – and it is so nice 4. What is your one must-have item for your baby? The Baby Bjorn Miracle Carrier was great in the early days.  It made it a whole lot easier getting Big H to sleep.  Especially of an evening when he was particularly fussy.  Now – at the 12 month mark, the IKEA EKORRE Toddle wagon/walker.  You can tighten the wheels so it can’t get way from them.  He loves it and it has saved my back. 5. How many kids do you plan on having? I think it will be just the one But I do love it so much, I could have had a whole bunch! 6. Date night? How many nights per month? 7. Your childs favourite show? My little guy is only 12 months, so no TV for him just yet 8. Name one thing you bought before you had your baby and never ended up using? Lots of cute baby shoes and outfits that he outgrew before he got a chance to wear 9. Your child’s favourite food? There are a few standout favourites.  Avocado, tomato, cheese (although not too keen on blue, but I’m working on it) and grapes 10. How many cars does your family have? We have two cars.  A 4-wheel drive and a 2 door car.  Cam takes the 4-wheel drive as it is better on fuel.  I have perfected getting H into and out off the 2 door, but it’s getting harder the bigger he gets! 11. Weight gain before pregnancy, during and after and now? My weight has never varied much.  During pregnancy I gained about 15 kg and was fortunate to lose it very quickly.  I think it was mostly due to breastfeeding 12. Dream holiday with your kids? Umm, anywhere would be nice!  Europe maybe 13. Dream holiday without your kids? I think I may be a little obsessed with my child!  I don’t want to go away without him 14. How has your life changed since your baby has been born?  It has changed massively, but for the better.  It is such a rewarding experience to watch him grow and learn and to see his little personality develop 15. Finish the sentence: ‘It makes my heart melt to see … ‘  Harrison look up at me with his big blue eyes (when I am breastfeeding) and give me a beautiful/cheeky smile – it gets me every time 16. Where do you shop for your kids? Locally and online.  County Road, Indie Kids, Seed, Target, Bonds, etc.  17. Favourite makeup and skincare products?  I do put a little makeup on everyday.  I feel better and look a whole lot better for it!  I use Clinique Super City Block sunscreen as a moisturiser under my makeup, Clinique Anti-blemish foundation.  Stila lip & cheek stain in passionfruit crush.  Dior powder eyebrow pencil.  Covergirl mascara, Revlon eyeliner and that’s about it for everyday wear.  Huggies.  I’m not sure that we have Pampers in Australia 19. Have you always wanted kids?  Yes,  I always said four.  I think I probably started a little late to have that many though.
20. Best part about being a mum? It is just such a wonderful experience.   I love every aspect of it.  I never though I could love anyone as much as I love Harrison – he is my everything I tag all of you mummies to take part, and would love for you to post your links below so I can take a read! Stephanie |  Never the same spice twice Christine & Janene |   More than Mommies Michelle |  Our Three Peas

 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.

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• 200 g chicken breast or thigh cut into bite-sized pieces (or chop extra fine for baby)
• 2 teaspoons sake (optional)
• 2 teaspoons Japanese soy sauce (salt reduced)
• 1 leek , finely sliced
• 1 carrot , sliced or finely chopped for baby
• A handful of spinach , finely chopped
• A handful of arame – Japanese sea vegetable (you could substitute with a tablespoon of dashi granules if you are unable to find arame. If using dashi add to custard mixture below)

• 2 1/2 cups (625ml) water
• 1 tablespoon Japanese Soy Sauce
• 4 eggs

• Place chicken pieces in 4 heatproof bowls. Combine sake and soy and divide between each bowl
• Divide the vegetables between the 4 bowls

• Combine eggs, water and soy in a jug, pour custard into the 4 bowls
• (if using dash granules dissolve in a little boiling water and add the custard mixture, strain equal amounts into the 4 bowls)
• Cover bowls with foil, place then in a steamer and cook on high for 30 minutes

Depending on your bowl size you may want 6 bowls to allow the chicken and vegetables to come only half way up the bowl – this will allows enough of the custard mixture in each bowl. Adapted from The essential asian cookbook

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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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 it for few minutes in salted boiling water.  You can eat broccoli raw so feel free to skip the cooking and add it directly to the other ingredients if you wish.  I serve it as a side with fresh fish, chicken, on a wrap or served traditionally as part of a mezze platter.

This recipe was published on the I Quit Sugar website,  you can find it here…

It has been so long since I have cooked lamb shanks – I’m not sure why! There is something so satisfying about cooking a tough piece of meat and turning it into something super tender and melt-in-your-mouth. This dish is just that… the tomatoes and spices produce a rich chunky sauce, and the chickpeas add…

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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 been a little sweet potato mad lately – but it has to be roasted.   Something really magical happens when veggies are roasted and I can’t get enough of them.   H on the other hand has decided he likes everything served raw.  Now I’m not complaining.  He will happily sit down and eat…

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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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  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….

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Amaranth porridge with peach, passion and pomegranate is a new favourite breakfast.  It’s nutritious, has a lovely nutty taste, it’s a good protein source and it’s naturally gluten-free – a perfect way to start the day.

Amaranth take 25 minutes to cook on the stove, so for busy morning soak the raw amaranth in water the night before to reduce the cooking time or cook it completely and reheat in the morning.

Top with fresh seasonal fruit. I have used peach, passionfruit, pomegranate, coconut, bee pollen and chia seeds.

Print Pin Prep Time 5 minutes minutes Cook Time 25 minutes minutes Total Time 30 minutes minutes

• 1/2 cup amaranth
• 1 cup water
• 1/2 cup milk
• 1 teaspoon vanilla paste or extract
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 tbsp maple syrup
• Fresh fruit to garnish (peach, passionfruit, pomegranate)

• Rince and drain the amaranth.  Add to a saucepan with the water, vanilla, cinnamon and salt.  
• Bring to the boil, cover and then simmer for 25 minutes or until cooked through, stirring occasionally. Add more water if required.  
• Once cooked stir through the milk and maple syrup.  Top with fresh fruit.  I have used sliced peach, passionfruit, pomegranate, coconut, bee pollen, and extra maple. 

Suitable for babies if you omit the maple syrup

If you make my amaranth porridge, be sure to take a picture and upload to Instagram with the hashtag #littlebigh so I can check out your creation. xx

Homemade fresh tomato sauce is so handy to have on hand.  I make a large batch and freeze it for a lazy day.  I use it to add to pasta, as a pizza sauce, meatballs, a quick ragout, ratatouille, etc.   So next time you go to the farmers markets grab a few kilos and make it fresh, it’s…

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H and I made these little baked custards a few months ago.  They are perfect for babies from 12 months old.  So easy to make and sweetened slightly with maple syrup.  For babies under 12 months omit the maple syrup. We moved house over a month ago now and I am yet to have the internet connected –…

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BRIGHTON BEACH, MELBOURNE

    BRIGHTON BEACH, MELBOURNE

I was searching the web looking for a pair of sun glasses for Little Big H and came across Babiators.com.  They have the coolest sunglasses for babies and young children.  I thought they wouldn’t stand a chance but they are flexible enough to withstand being bent out of shape and Little Big H seems to…

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Little Big H wearing: T-shirt: Fred Bare, Pants: Cotton on Kids  

Welcome to Little Big H.  My hope when starting this blog was to share and encourage parents to make their own baby food at home, to be adventurous with their cooking and to help raise adventurous eaters that appreciate a wide variety of good food.  It has since evolved to include healthy food for the…

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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 taken it all very well.  

Today we bring you a new recipe that we love and make.  Homemade natural yoghurt.  

It is so easy to do, it’s smooth and creamy and you will never buy it again.  Nothing beats waking up of a morning and digging into a pot of homemade yoghurt.  It only requires two ingredients and a little time.  You can adjust the taste by allowing it sit for less time for a more subtle taste or leave it longer for a stronger taste – handy if making the switch from the sugary variety.

We always eat natural yoghurt but H loves the little suckable pouches from the supermarket.  I try to avoid them as much as possible because they are full of sugar.  I’m sure he doesn’t particularly love the taste, its more the novelty of the little pouches.  

So you can imagine my joy when I came across Chureb Baby’s reusable food pouches (FYI this is not a sponsored post – I just love them and wanted to share).

Once I have made a new batch of yoghurt, I add my homemade natural yoghurt to a dozen pouches and leave it in the fridge for H to help himself.  To change it up I will mash a handful of berries, add passionfruit, banana etc, and add it to the pouches, seal, and swish it around with my hands to combine. I always add the fruit if he requests it as the acid in the fruit will turn the yoghurt runny if it sits too long.

My cheeky monkey eating straight from the pot.  I use two 500ml mason jars to make my yoghurt.  Use your homemade yoghurt to make the next batch the following week.

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• 1 litre unhomogenized milk
• 3 tablespoons natural yoghurt

• First sterilise the jars you will be storing the yoghurt in (see note on how I do this)
• Add milk to a saucepan and bring up to 92 degrees C – use a thermometer and continue to stir while it reaches this temperature.  Remove from the heat. 
• Place the saucepan over a cold water bath to bring the temperature back down to 40 degrees.  
• Add the natural yoghurt and stir to combine.  Add the milk mixture to your sterilised jars.  I use two 500ml jars but a single 1 litre jar would be fine.  Fill right to the top and seal. 
• Incubation: The milk mixture has to remain at 40 degrees C.  There are a number of ways to do this.  Put the jars into an esky of 40 degree water, adding more water as needed.  I use a sous vide machine and set it to 40 degrees.  If you don’t have either of these put the pot of water in the sink with the lid on and fill it with warm water and also surround it with 40 degree water.  This method will take a bit more work as the water surrounding will cool off quicker.  Check every couple of hours and add hot water to bring back up to 40 degrees.
• Leave in the 40 degree water for 6 hours.  This will a produce a fairly mild tasting yoghurt.  Leave up to 12 hours for a stronger taste.  Refrigerate and use within a week. 

Sterilising jars:  Add the jars to a large pot and cover with water, bring to the boil.  Boil for 15 minutes, add the lids when there is 5 minutes remaining.  Turn off the heat and allow to cool in the water.  Turn out onto a clean tea towel to dry. Fruit flavour ideas:  mash 1/4 avocado, banana and maple, vanilla bean, passionfruit, mixed berries, etc. 

If you make my Natural Yoghurt, be sure to take a picture and upload to Instagram with the hashtag #littlebigh so I can check out your creation. xx