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 great way to start introducing spices to your baby.

Both are delicious on there own, add to your porridge of a morning, or on top of your dessert.  

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• Use any stone fruit you like. I used approximately 4 cups of the following
• Peach
• Plum
• Nectarine
• Apricot
• Cherries
• 1 Cinnamon stick
• 2 Star anise

• Wash and remove all stones from fruit
• Chop and add to the sausepan with the cinnamon stick, star anise & 1/2 cup of water (adjust water depending on fruit quantity used)
• Cook on medium heat, stirring occasionally until cooked. Roughly 15 minutes for extra soft fruit. If your baby is used to lumps then cook for approximately 10 to 12 minutes. Add extra water if needed.
• Once cooked discard cinnamon stick and star anise and serve
• For a smoother consistency add to blender and puree

This puree is quite tart. Try adding some apple or a banana to add a little sweetness without using sugar.
For babies over 12 months add a couple of tablespoons of honey.

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• 1/2 Mango
• 1 Banana
• 2 Passionfruit
• 1 large Peach

• Chop all ingredients and add to blender
• Blend until you reach the desired consistency

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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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….

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Well Easter has come and gone and I got away with it for another year.   H still doesn’t like chocolate!   He wanted a kinder surprise bunny and a big kinder surprise egg – its all about the toy inside obviously!  He was a happy boy but had no interest in the chocolate.  I…

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    We celebrated my babies 2nd Birthday on the weekend – can’t believe he is two already!  H had a wonderful time with his cousins and everyone was super surprised when we cut into his Birthday cake to reveal the colours of the rainbow.    My original idea was to create a checkerboard cake out of…

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Well Easter has come and gone and I got away with it for another year.   H still doesn’t like chocolate!   He wanted a kinder surprise bunny and a big kinder surprise egg – its all about the toy inside obviously!  He was a happy boy but had no interest in the chocolate.  I…

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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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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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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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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 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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I have been a little obsessed with labneh ever since I made it myself awhile back.  You can find the recipe here if you want to give it ago.   It’s super simple to make but store bought is fine if you want to skip that step. Labneh is often served in savoury dishes but this time around I’m…

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Happy New Year! I have a nice healthy recipe to start the new year.  Apple chips with an optional rosewater toffee just to spice things up a little.   H prefers his apple chips without toffee so I add toffee to half and leave the other half as is.  I use a food dehydrator to dehydrate…

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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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Mango-Rooibos Bubble Tea – healthy, easy and perfect for ages 1 – 100….   During my uni days I drank my fair share of bubble tea.  It was new to my area at the time and I always ordered it with tapioca and pudding.   My version here is very simple.  It’s also healthy, sugar-free…

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Yellow split pea dhal is the ultimate comfort food and it makes a nourishing meat-free meal that the whole family will love.  This variation is flavoured with mild spices and is incredibly simple to make. You simply cook the lentils in water with garlic and chili and cook away for 45 minutes or until the lentils…

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Make your own gut healing bone broth at home. So why bone broth? It’s great for your gut, your skin, your hair, your bones, your immune system, plus much more… Simply warm and drink as is or use anytime a recipe calls for stock.  If you suffer from any gut issues it really is a…

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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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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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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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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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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 –…

Read More »

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…

Read More »

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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I really like celery but I don’t tend to use a lot of it in my cooking – not sure why!  I always seem to have a huge amount taking up prime real-estate in my tiny fridge – thanks to my mum who always seems to buy it.  Keen to use it up, I was…

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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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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…

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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…

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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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Strawberries and orange blossom water is a match made in heaven.  Add to that ice cream and you have a huge winner! This is a simple ice cream recipe that is egg free, therefore doesn’t require you to make a custard.  Simply whisk the ingredients by hand, then churn in an ice cream maker.

It has been quite some time since I’ve posted a true baby food recipe, so I thought I would post this old favourite.  It is a recipe that I grew up on and still love, although we always had it with sugar, and lots of it.  

It is amazing how things change when you have children and start thinking about nutrition, and how harmful sugar is for us.  Harry is very much anti anything sweet, which is a blessing.  He has never had food sweetened with sugar until quite recently, and even then it is only ever a taste of a piece of cake or a taste of my dessert.  

When I do make something that I know H will be eating, and that requires sweetening, I try to use whole foods such as mashed banana or cooked apples, dates, or otherwise maple syrup and honey.  He has never eaten a lolly or chocolate and it’s not because I’m keeping them from him, he’s just not interested.  He never had sweetened food as a baby or toddler, and has never developed a taste for it…

My mum often has jars of lollies on the table and H will go for them (they are pretty tempting for kids – mostly the bright colours and interesting shapes) but he will only try to feed them to me. He does give the odd one a little lick, but turns his nose up every time.  

I mistakenly bought flavoured yoghurt the other day and H wouldn’t touch it.  He has only ever had sugar-free natural yoghurt, and he could smell something was wrong before he even tasted it – he stuck his little tongue out, just a fraction, and had the teeny tiniest little bit, put the spoon down and pushed his bowl away.  

Basically what I’m trying to get at is, you don’t miss what you haven’t had and haven’t developed a taste for.  I know in years to come it may be a different story but for now I will keep the sugar to a minimum…

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• 500 ml (2 cups) milk
• 1/4 cup of brown rice (you could also use white but brown is more nutritious)
• 1 teaspoon vanilla bean paste (or you could use extract)
• 1 small cinnamon stick
• Honey or maple syrup to drizzle – suitable for babies 12 months plus

• Combine milk, vanilla bean paste, cinnamon stick and rice in a saucepan and bring to the boil. Cover with a lid; lower temperature and simmer for about an hour to an hour and a half. (brown rice will take quite a bit longer than white rice).
• It is ready when most of the liquid has been absorbed, keeping in mind it will thicken up quite a lot once cool. Serve warm or cold on it own, or drizzle with honey and top with fresh fruit

To sweeten naturally try adding a mashed banana once cooked and cooled
For little babies, add to a blender and puree until smooth. Try adding a date when pureeing for another flavour with added natural sweetener

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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Ciao friends! I’m super excited to share something I’ve been working on behind the scenes — I made an iOS app for my recipe blog! Its called SAVOUR 🎉 Now you can browse all your favourite recipes right from your phone. It includes a lot of recipes from this blog + more… The app is completely…

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Happy New Year! I have a nice healthy recipe to start the new year.  Apple chips with an optional rosewater toffee just to spice things up a little.  

H prefers his apple chips without toffee so I add toffee to half and leave the other half as is.  I use a food dehydrator to dehydrate the apples but you could also set your oven to very low and achieve a similar results.  

The toffee is make with brown rice syrup which I think is quicker and easier to make than regular toffee, and as a bonus, healthier because it fructose free…

Looking for other food dehydrator recipes?  Try my dehydrated orange dipped in dark chocolate.  My very favourite snack that comes with a warning – Highly addictive.  I can’t stop eating them until they are all gone!

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• 2 – 4 granny smith apples – preferably organic
• juice of one lemon

• 2 heaped tablespoons brown rice syrup
• 1 teaspoon rosewater

• Add a cup of water to a bowl and add the lemon juice
• Wash the apples really well as we are leaving the skin on. Using a mandolin, slice the apples to about a 2mm thickness. Alternatively slice using a sharp knife. Dunk them in the bowl of lemon water and allow excess to drip off and add to your food dehydrator tray.
• Drying time will vary according to your model of dehydrator but roughly 12 hours or so and they will be ready.

• Use above steps but dry with paper towel after dipping in lemon water. Add to a baking paper lined baking tray. Bake at 100 degrees C (225 degrees F) for approximately 2 hours, flipping them about half way through cooking.

• Add the syrup to a saucepan and cook over medium heat until it starts to bubble up and turn a golden colour (watch it very carefully as it doesn’t take long and can burn very easily). Take it off the heat and stir through the rosewater. Once the syrup cools just slightly it will be very sticky and you can drizzle it over the apple chips. Allow to cook and store in an airtight container.