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 taste and ensures it stays super crunchy once it has been added to your yoghurt or milk – I cannot stand soggy cereal.  Serve topped with fresh seasonal fruit.  Enjoy xx

To make, add the dry ingredients to a large bowl, add your coconut oil and maple, that you have warmed slightly, and mix to combine well.

Spread out on a tray and bake for 25 minutes or until golden.  Add your chia seeds and goji berries and you are done.

It is a very adaptable recipe so skip the oats entirely and sub nuts to make it a grain-free granola.  Add spices such as cinnamon, all spice, and vanilla and whatever dried fruit you like.

Store in an airtight container for a couple of months, but its unlikely it will last that long…

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

• 1 cup traditional oats (not quick oats)
• 1/2 cup quinoa
• 1/2 cup sunflower seeds
• 1/2 cup pepitas
• 1/4 cup coconut flakes
• 1/4 cup coconut oil
• 2 tbsp maple syrup
• 2 tbsp chia seeds
• 2 tbsp goji berries

• Pre-heat oven to 160C/320F.  Combine the oats, quinoa, sunflower seeds, pepitas and coconut flakes in a large bowl.
• Warm the coconut oil and maple on the stove.  Add to the dry mixture and stir to combine.  Spread out on a lined baking tray and bake for 25 minutes or until lightly golden.
• Allow to cool and sprinkle with the chia seeds and goji berries.

Store in an airtight container.  Makes about 3 cups. 

Be sure to take a picture if you make this Nut-Free Granola with Quinoa, Seeds and Goji and upload to Instagram with the hashtag #littlebigh so I can check out your creation. xx

The inspiration for his salad came from a girls night out last weekend.  A girlfriend and I went to the Sydney Opera House to see Stephen Hawking speak and went to a great little Italian restaurant beforehand. 

My little man loves lentils and he is a huge fan of goats cheese so I thought of him when this salad was served.  It is simple with flavour combinations that just work, enjoy xx

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• 400 g can of organic lentils; drained and rinsed
• 2 fresh beetroot
• A handful of parsley leaves; finely chopped
• Goats cheese; crumbled
• Juice of half a lemon
• Olive oil
• Salt & pepper

• Preheat oven to 180 degrees C (350 degrees F). Give the beetroot a scrub and remove the stalks. Using aluminium foil create a little parcel for each beetroot, add a little water add beets and seal the edges. Place on an oven tray and cook for 50 minutes. Remove from the oven;open the parcel and allow to cool. Once cool, the skin will rub off the beets. Alternatively use a vegetable peeler to remove the skin. Chop in small chunks
• Place the lentils, parsley and lemon in a bowl; add a glug of olive oil and season with salt and pepper. Place on a serving plate and top with the beets and goats cheese; serve

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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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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A really simple cookie recipe that makes a great afternoon snack or even breakfast on the run.  Toddler approved.

H trying Vegemite for the first time.  He pulled a few funny faces and kept going!  I try to give Little Big H a bit of variety for breakie but I do find myself making a version of the below recipes quite a bit.  Most often he gets: Scrambled Eggs with Avocado, Bircher Muesli with Berries, Fruit Puree with…

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Who doesn’t love arancini!  It’s sure to be a hit with the kids so next time you make risotto, make it a big batch so you can make arancini the following night.  Two meal with minimal effort.  Bonus… The kids will love to help prepare this meal.  I rolled the balls and passed them to H to dunk…

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There is something so satisfying about making bread at home.  Kneading the dough, the smell of it baking in the oven and it is a fabulous activity for kids. H loves measuring the ingredients and getting his little fingers into the dough.  It’s also very calming for little ones if things are getting crazy…  What do you do…

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This one-pan spiced chicken with tomatoes is H’s absolute favourite dish.  Ever since I made it the first time he has requested it again and again.

He loves to drown his rice in all the spiced tomatoes juices that happen once it’s cooked.  It’s a real winner.

It’s also minimum fuss and happens in the one pan.  We like to serve it with rice however you could serve it with crusty bread, polenta or even pasta.

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

• 1 large whole chicken (about 1.5 – 2kgs)
• 8 tomatoes ,halved
• 1 onion ,cut into small wedges
• 3 cloves garlic crushed
• 1 tablespoon olive oil
• 1 handful fresh herbs to garnish ,parsley or coriander work well

• 1 teaspoon cumin
• 1 teaspoon ground coriander
• 2 teaspoons sweet paprika
• 2 tablespoons Olive oil

• Preheat the oven to 200 degrees C (390 degrees F).  Combine the spice rub ingredients in a small bowl. Set aside. 
• Butterfly the chicken by cutting out the backbone (cut down each side of the bone to remove) and then place the chicken breast side up and flatten it with your hands.  
  Dry with paper towel and rub the spice mixture all over. 
• Heat an oven proof frying pan or dish on the stove over medium heat.  Add 1 tablespoon of olive oil.  Add the chicken breast side down and cook until just golden.  Set the chicken aside on a plate. 
• Using the same frying pan with the heat off add the tomatoes, onion, garlic and extra olive oil. Season well with salt and pepper. Toss to coat.
• Add chicken on top of the tomatoes and roast for 45 minutes.  It is ready when inserted with a skewer the juices run clear. 

Adapted from Curtis Stones book ‘What’s for dinner’

If you make my one-pan spiced chicken with tomatoes, be sure to take a picture and upload to Instagram with the hashtag #littlebigh.  I’d love to see your creation. xx

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.

Baked fish parcels make a fun weeknight meal.  Super easy to prepare and by cooking it in baking paper it is harder to over cook and dry out the fish.    H was pretty excited to get a parcel for dinner. ‘oh that looks nice’  he said – he is my greatest fan… If serving this to your…

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There is something so satisfying about making bread at home.  Kneading the dough, the smell of it baking in the oven and it is a fabulous activity for kids.

H loves measuring the ingredients and getting his little fingers into the dough.  It’s also very calming for little ones if things are getting crazy…  What do you do if things are going down hill? – we often bake.  Its fun, it requires concentration and it really works.  Give it a try 🙂

This recipe is easy and very tasty.  You could substitute the pancetta for a veggie alternative or simply leave it out altogether.  Freeze what you don’t use for another day.  Simply warm in the oven to defrost and they are great. xx 

Print Pin

• 350 ml warm water
• 2 teaspoons yeast
• 2 teaspoons honey
• 30 ml oil (about 2 1/2 tablespoons)
• pinch of salt
• 4 cups (550g) flour
• 5 slices of pancetta; finely sliced
• Parmesan cheese; grated

• Put the water, yeast and honey in a bowl and stir to combine. Let sit for 10 minutes (bubbles will appear on the surface and it will look creamy)
• Add the oil, salt, and half the flour to the yeast mixture and give it a mix. Add the additional flour 1/2 a cup at a time until the mixture no longer sticks then add the pancetta. Knead until smooth either by hand or with a dough hook. Cover and allow to rise for about an hour or until doubled in size.
• Punch the dough down, then divide it into 12 pieces. Roll those in to balls and place on a baking sheet to allow to rise a second time. (They will double in size so leave a little room around each ball). Cover with a light cloth and allow to rise for another 30 – 40 minutes.
• Pre-heat oven to 200 degrees C (400 degrees F). Sprinkle with parmesan and cook for about 15 – 20 minutes.

Little Big H wearing:

T-Shirt: Target, Pants: Zara Baby