I’m a huge quinoa fan and given the chance I would eat it everyday! I’m lucky that H also loves it, so I make it often.  Sometimes served as a meal, like this roasted pumpkin quinoa salad could be, and other times I will just season it and have it as an accompaniment to another…

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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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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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I’m a huge quinoa fan and given the chance I would eat it everyday! I’m lucky that H also loves it, so I make it often.  Sometimes served as a meal, like this roasted pumpkin quinoa salad could be, and other times I will just season it and have it as an accompaniment to another…

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I have mentioned in previous posts that kids will to eat just about anything if you put it on a stick! These lemony salt and pepper prawn skewers are no exception…  H loved them and I loved that they were easy, effortless and ready in 15 minutes. The prawns are sprinkled with a lemony salt and…

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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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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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Super easy to make, these fish cakes with potato and dill are ready in no time, and if you have a little helper – even quicker! Not counting the extra time to clean up the all the mess of course… They are made with a classic flavour combo of potato and dill and make a healthy lunch or…

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H and I have been doing a stack of baking lately – homemade bread, pizzas, cakes and muffins.  I think the winter weather has something to do with it!  I’ve experimented a lot with muffin recipes and I have to say, I think I’ve found a winner.  These healthy zucchini, corn and tomato muffins are easy…

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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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 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 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.

I started making this dish for Little Big H at around 7 months.  It contains eggs but I had given him eggs previously so I didn’t have to worry about any allergies.  It makes around 6 x 120ml mini flans

The sous vide cooks apricots amazingly well. They have a beautiful delicate velvety texture once cooked. You could also make this dish on the stove top if you don’t have a sous vide. The flavour will be the very similar but you will lose the velvety texture.  Little Big H loves the tartness of this…

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I started making this dish for Little Big H at around 7 months.  It contains eggs but I had given him eggs previously so I didn’t have to worry about any allergies.  It makes around 6 x 120ml mini flans

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

I had never tried Kohlrabi before making this dish.  I spotted it at my local organic store and bought two.  A purple one and a green one.  I googled it when I got home and realised that it is very similar to cabbage.   I am a huge coleslaw fan so I thought I would…

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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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 There are many reasons to buy organic produce but the two that are the most important (to me) when it comes to feeding my precious boy are:

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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The countdown is on and I’m super excited this year.  H and I were chatting about getting a photo with Santa the other day – or more accurately I was trying to convince him it was a good idea… Me: What are you going to ask Santa for? H: A drum and a flower Me: Who…

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H is wearing; singlet by BONDS, denim shirt by Charlie & Me

Print Pin

• 1 turnip , diced into baby bite sized pieces
• 1 cup roughly chopped cauliflower
• 1/2 small leek , finely chopped
• 1 egg
• 1/4 cup desiccated coconut
• A touch of flour if mixture is too wet
• Coconut oil for frying

• Add the turnip, cauliflower and leek to a steamer basket; steam for 10 minutes or until soft. You want the turnip to still hold its shape
• Once cooked add ingredients to a bowl along with the egg, coconut and mix to combine
• If mixture is too wet, add a little flour (the mixture should be still quite loose – you shouldn’t be able to handle it with your hands)
• Add coconut oil to a non-stick frying pan and using a tablespoon add a dollop of the mixture to the pan. Flatten a little with the back of the spoon.
• Cook until golden, drain on paper towel

Will make approximately 8 to 10 baby fritters

Black sticky rice with caramelised coconut and mango is our favourite dessert, but I hear it is most often eaten at breakfast in Thailand.

I could definitely get on board with that!

On our recent visit to Thailand, H and I ate this everyday – sometimes twice a day!  It’s the perfect balance of sweet and salty and it’s so easy to make at home.

I have tried to make healthier versions in the past using maple syrup and sugar-free sweeteners but it’s just not the same, so I have stuck to tradition and used palm sugar.

To make you simply cook your rice on the stove in water and coconut cream, once cooked add extra coconut cream and palm sugar and you are done!  The salty coconut cream balances the sweetness of the rice and the caramelised coconut – so good.

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

• 1 cup black sticky rice (black glutinous rice)
• 400 ml can coconut cream
• 180 grams palm sugar ,grated
• 1 cup shredded coconut or coconut flakes
• 1 mango ,sliced to serve

• Rinse the black rice well and add to a large saucepan with 2 1/2 cups of water, 1/2 a cup of coconut cream and 1/4 tsp salt. Bring to the boil, cover, lower heat to a simmer for 45 minutes.  Stirring often ensure it doesn’t stick.
• Once tender, remove from the heat, add another 1/2 cup of coconut cream and half the palm sugar. Set aside. 

• Add the remaining can of coconut cream to a small saucepan with a 1/4 tsp salt and warm gently. Set aside.

• Add the remaining palm sugar to a saucepan with 3 tablespoons water and mix until the sugar has dissolved and bring to the boil. Add coconut and stir until coated and the liquid has mostly absorbed. Set aside. 

• Add black sticky rice to small bowls and top with salty coconut cream, caramelised coconut and sliced mango

Soaking the rice the night before or for a few hours before will reduce the cooking time.  The black sticky rice also freezes well if you would like to double the recipe. 

Mini cupcakes – perfect for little hands…

I used my mums cupcakes recipe here but substituted the huge amounts of sugar with mashed banana and honey.  It worked a treat.  H loved them.  The mango on top is lovely paired with the banana and they are light and fluffy.  

They are super easy to make and it almost all happens in the one bowl – so get the kids involved.  I used a mini muffin tin as they are just the right size for kids.  If mangos aren’t in season try apple, pear, or add a handful of dark chocolate chips.

Print Pin

• 1 1/2 cups self-raising flour
• 125 g softened butter
• 3 eggs; light whisked
• 1/4 cup milk
• 1/4 cup honey
• 2 ripe bananas; mashed
• 1 mango cheek; finely sliced

• Pre-heat oven to 180 C/350 F. Sift the flour into a bowl of an electric mixer. Add the remaining ingredients except the mango. Beat on medium speed for 2 – 3 minutes. Fill mini pastry cases 3/4 full.
• Top with a slice of mango and an extra drizzle of honey if you like. Bake for 15 minutes.

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.

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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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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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 loving…

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

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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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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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