This is my take on the Thai dish; Pad Kra Pao.  I haven’t called it that because it is far from authentic but I have been making it for some time and its super tasty.  It’s also super simple to make and a perfect weeknight meal for the family.

Serve this Thai basil chicken with a fried egg and jasmine rice or I have also served it with iceberg lettuce cups, so you can wrap it up and use your hands to eat it.  The kids may like it served this way…

Thai Basil Chicken with fried egg

1. 5 green onions (the long green variety)
2. 3 garlic cloves
3. 2 teaspoons finely chopped ginger
4. pinch of salt
5. 2 tablespoon oil
6. 500g chicken mince (I bought chicken thigh fillets and made my own mince)
7. 1 tablespoon fish sauce
8. 1 1/2 tablespoons dark soy
9. 1 1/2 tablespoon sweet soy (ketchup manis)
10. 1 teaspoon sugar
11. 100 grams green bean (or a nice big handful); chopped into 1cm pieces
12. 1 cup basil; roughly chopped
13. Rice and chilli flakes (optional) to serve

1. Add green onion, garlic, ginger, and salt to a food processor and process to achieve a paste. Add oil to a frying pan or wok and add the paste. Cook for a few minutes and then add the chicken. Cook until golden. Add fish sauce, dark soy, sweet soy and sugar and cook until the liquid has mostly been absorbed, add the green beans and remove from the heat once they are bright green and the chicken is cooked through. Add basil and stir through.
2. While the above is happening; cook your four eggs in a frying pan to your liking.
3. Add rice to 4 bowls, top with the chicken a fried egg and chilli flakes if using

1. Serves 4 as a main
2. Green onion; also called scallion and in Australia, just shallots to add to the confusion 🙂

Little Big H http://littlebigh.com/

Green smoothies are to H what lollies are to a lot of kids – he absolutely loves them.

Guaranteed if we walk past a juice bar, he will drag me kicking and screaming until he gets one – he loves to choose the ingredients and it has become his little treat after daycare a couple of times a week. 

This one was made up of kale, cucumber, pineapple, and mint.  It is lovely and refreshing and not overly green tasting.  A good intro to green smoothies if your little one is not used to them.  

Enjoy xx

Watch our little video of H making this smoothie all on his own – and taste testing of course. Click play to watch it here… 

Green smoothie with kale, cucumber, pineapple and mint

1. 1/4 large fresh pineapple
2. 1 apple
3. 1 cucumber
4. 1 cup water
5. a few springs of mint
6. 3 stalks kale
7. handful of ice cubes

1. Add all the ingredients to a high speed blender; blend until smooth.
2. *to sweeten add your sweetener of choice (honey, maple, fresh dates, etc)

1. This makes enough to serve two people plus a little left over for the next day.

Little Big H http://littlebigh.com/

Baked apples is a classic dessert. It’s so easy to prepare and this version is also healthy. So healthy in fact that it would make an equally delicious breakfast.  

Most nights dessert for the little guy is natural yoghurt with a few berries, but its nice to go to a little more trouble on occasion. Baked apples are a great option, they are nutritious with whole ingredients, refined sugar-free and contain lots of superfoods.  

I have filled my baked apples fresh blackberries and topped them with walnuts, pepitas, sultanas and maple for a crispy topping that is packed with nutritious ingredients that the whole family will love.   

There are endless nutritious foods and ingredients that can be incorporated into our daily lives, so make every meal you serve your little one count – even dessert.  What’s your favourite superfood?  Berries, which by the way are one of the great brain foods, are a definite Harry favourite, followed by most veggies, even the green ones!  I am very thankful for a veggie loving 3-year-old.  I can’t get enough of quinoa, avocado, nuts, seeds and cocoa.  

If you are looking for other healthy dessert options be sure to check out my other healthy desserts. The Eating Well website is also a great resource.  How good does this watermelon pizza look?  I know H would go crazy for it…

This is one of those recipes where you can get creative and fill them with whatever healthy ingredients you have on hand.  Why not try raspberries, strawberries, peaches, or banana!  

Don’t feel like making your own topping, why not combine some pre-made muesli with a little grass-fed butter or coconut oil and you have a topping ready to go in seconds.  Try this yummy DIY muesli recipe from Jamie Oliver.

Healthy Baked Apples with blackberries, walnuts, pepitas & sultanas

1. 4 apples (I used royal gala)
2. Handful of fresh blackberries (any berries would work well, fresh or frozen)

1. 1/2 cup walnuts
2. 1/4 cup pepitas
3. 1/4 cup sultanas
4. 1 teaspoon cinnamon
5. 1/2 teaspoon ginger
6. 1 – 2 tablespoons maple syrup
7. 2 tablespoons melted butter

1. Pre-heat oven to 180 C / 350 F. Wash the apples well and cut the tops off (this allows you to pile more of the filling on top). Using a knife, make a slit in the skin the whole way aorund the apple. It will stop them from bursting. Then using a knife core the apples and scoop out a little of the apple flesh to make room for the filling.
2. Chop the walnuts and add to a bowl with the remaining filling ingredients. Stir to combine.
3. Add a few blackberries to the apples and top with the filling. Put as much as you can fit on top.
4. Place apples in a baking dish and add 1/4 cup of water; cover dish and bake for 30 minutes. Remove cover and cook for an additional 25 minutes or until the apples are tender.
5. Serve drizzled with extra maple, natural yoghurt or ice-cream.

1. You can prepare ahead of time and keep in the fridge until ready to bake.

Little Big H http://littlebigh.com/

Everyone loves fries right?  My little guy certainly does.  I don’t make them often because H will go straight for them, and its often hard to get him to eat anything else, but when I do, I love to add herbs and spices.  

These sweet paprika fries make a tasty alternative and being oven roasted they are also better for you. Enjoy… 

1. About 4 large potatoes
2. 1 tablespoon sweet paprika
3. 2 tablespoons olive oil
4. salt
5. parsley to garnish (*optional)

1. Pre-heat the oven to 220 degrees C (420 degrees F). Peel and chop the potatoes into fries that are roughly the same size. Dry them a little using paper towel if they are wet. Toss the potatoes in the olive oil, paprika and salt
2. Place on an oven tray in a singe layer so the potatoes aren’t touching and cook for about 30 minutes (the time really depends on the size of your fries so keep an eye on them). For best results toss them half way through cooking. Sprinkle with parsley if using and serve.

Little Big H http://littlebigh.com/

This quick crispy potato with nigella seeds recipe happened when I was in a bit of a rush.  I was going to boil some potatoes but noticed my nigella seed mix sitting there and decided to give my potatoes a quick toss in the pan, with some oil and a tablespoon of the spice mixture – they were delicious. Better than plain old boiled potatoes lets say! 

The nigella seeds spice mixture will make more than you need for this recipe, so keep it in a jar and add some to your sautéed veggies, potato salads, tomatoes salads, cous cous, quinoa salads, etc.  

Quick crispy potatoes with nigella seeds

1. 1 kg chat potatoes (or as many or few as you like)
2. 1 tablespoon nigella seeds
3. 1 tablespoon cumin seeds
4. 1 tablespoon coriander seeds
5. 1 tablespoon oil
6. Salt & pepper
7. parsley leaves to serve; roughly chopped

1. Wash the potatoes well because we are leaving the skin on. Chop in half and add to a pot of salted water and cook until tender. Drain and set aside.
2. While the potatoes are cooking, add the spices to a mortar and pestle and bash/grind until ground.
3. Add 1 tablespoons oil to a frying pan over high heat and add the potatoes. Give the pan a toss so the potatoes are evenly browned. Once golden add a tablespoon of the spice mixture and toss to coat. Season with salt and pepper, serve warm garnished with parsley.

Little Big H http://littlebigh.com/

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 evolved to include healthy food for the whole family.

I believe that by exposing your child to complex flavours and a wide variety of food early on, you will be well on your way to avoiding a fussy eater. This is the approach I took with Harry (aka Little Big H) and he will happily try most things I put in front of him.

My recipes are simple to make, and kid friendly in that they are nutritious, low in sugar and salt, and all other nasties and are therefore suitable for the entire family.

Please note that I am not a Doctor or Nutritionist so please consult your health professional if you have any concern about introducing certain foods to your little one – particularly if you have a history of allergies in your family.

P.S:  I’m also not a chef, writer or photographer and this is my first time blogging! I’m hoping to learn along the way.  Feel free to contact us, I’d love to hear your feedback.

This is my take on the Thai dish; Pad Kra Pao.  I haven’t called it that because it is far from authentic but I have been making it for some time and its super tasty.  It’s also super simple to make and a perfect weeknight meal for the family.

Serve this Thai basil chicken with a fried egg and jasmine rice or I have also served it with iceberg lettuce cups, so you can wrap it up and use your hands to eat it.  The kids may like it served this way…

Thai Basil Chicken with fried egg

1. 5 green onions (the long green variety)
2. 3 garlic cloves
3. 2 teaspoons finely chopped ginger
4. pinch of salt
5. 2 tablespoon oil
6. 500g chicken mince (I bought chicken thigh fillets and made my own mince)
7. 1 tablespoon fish sauce
8. 1 1/2 tablespoons dark soy
9. 1 1/2 tablespoon sweet soy (ketchup manis)
10. 1 teaspoon sugar
11. 100 grams green bean (or a nice big handful); chopped into 1cm pieces
12. 1 cup basil; roughly chopped
13. Rice and chilli flakes (optional) to serve

1. Add green onion, garlic, ginger, and salt to a food processor and process to achieve a paste. Add oil to a frying pan or wok and add the paste. Cook for a few minutes and then add the chicken. Cook until golden. Add fish sauce, dark soy, sweet soy and sugar and cook until the liquid has mostly been absorbed, add the green beans and remove from the heat once they are bright green and the chicken is cooked through. Add basil and stir through.
2. While the above is happening; cook your four eggs in a frying pan to your liking.
3. Add rice to 4 bowls, top with the chicken a fried egg and chilli flakes if using

1. Serves 4 as a main
2. Green onion; also called scallion and in Australia, just shallots to add to the confusion 🙂

Little Big H http://littlebigh.com/

This quick crispy potato with nigella seeds recipe happened when I was in a bit of a rush.  I was going to boil some potatoes but noticed my nigella seed mix sitting there and decided to give my potatoes a quick toss in the pan, with some oil and a tablespoon of the spice mixture – they were delicious. Better than plain old boiled potatoes lets say! 

The nigella seeds spice mixture will make more than you need for this recipe, so keep it in a jar and add some to your sautéed veggies, potato salads, tomatoes salads, cous cous, quinoa salads, etc.  

Quick crispy potatoes with nigella seeds

1. 1 kg chat potatoes (or as many or few as you like)
2. 1 tablespoon nigella seeds
3. 1 tablespoon cumin seeds
4. 1 tablespoon coriander seeds
5. 1 tablespoon oil
6. Salt & pepper
7. parsley leaves to serve; roughly chopped

1. Wash the potatoes well because we are leaving the skin on. Chop in half and add to a pot of salted water and cook until tender. Drain and set aside.
2. While the potatoes are cooking, add the spices to a mortar and pestle and bash/grind until ground.
3. Add 1 tablespoons oil to a frying pan over high heat and add the potatoes. Give the pan a toss so the potatoes are evenly browned. Once golden add a tablespoon of the spice mixture and toss to coat. Season with salt and pepper, serve warm garnished with parsley.

Little Big H http://littlebigh.com/

This quick crispy potato with nigella seeds recipe happened when I was in a bit of a rush.  I was going to boil some potatoes but noticed my nigella seed mix sitting there and decided to give my potatoes a quick toss in the pan, with some oil and a tablespoon of the spice mixture – they were delicious. Better than plain old boiled potatoes lets say! 

The nigella seeds spice mixture will make more than you need for this recipe, so keep it in a jar and add some to your sautéed veggies, potato salads, tomatoes salads, cous cous, quinoa salads, etc.  

Quick crispy potatoes with nigella seeds

1. 1 kg chat potatoes (or as many or few as you like)
2. 1 tablespoon nigella seeds
3. 1 tablespoon cumin seeds
4. 1 tablespoon coriander seeds
5. 1 tablespoon oil
6. Salt & pepper
7. parsley leaves to serve; roughly chopped

1. Wash the potatoes well because we are leaving the skin on. Chop in half and add to a pot of salted water and cook until tender. Drain and set aside.
2. While the potatoes are cooking, add the spices to a mortar and pestle and bash/grind until ground.
3. Add 1 tablespoons oil to a frying pan over high heat and add the potatoes. Give the pan a toss so the potatoes are evenly browned. Once golden add a tablespoon of the spice mixture and toss to coat. Season with salt and pepper, serve warm garnished with parsley.

Little Big H http://littlebigh.com/

This is my take on the Thai dish; Pad Kra Pao.  I haven’t called it that because it is far from authentic but I have been making it for some time and its super tasty.  It’s also super simple to make and a perfect weeknight meal for the family.

Serve this Thai basil chicken with a fried egg and jasmine rice or I have also served it with iceberg lettuce cups, so you can wrap it up and use your hands to eat it.  The kids may like it served this way…

Thai Basil Chicken with fried egg

1. 5 green onions (the long green variety)
2. 3 garlic cloves
3. 2 teaspoons finely chopped ginger
4. pinch of salt
5. 2 tablespoon oil
6. 500g chicken mince (I bought chicken thigh fillets and made my own mince)
7. 1 tablespoon fish sauce
8. 1 1/2 tablespoons dark soy
9. 1 1/2 tablespoon sweet soy (ketchup manis)
10. 1 teaspoon sugar
11. 100 grams green bean (or a nice big handful); chopped into 1cm pieces
12. 1 cup basil; roughly chopped
13. Rice and chilli flakes (optional) to serve

1. Add green onion, garlic, ginger, and salt to a food processor and process to achieve a paste. Add oil to a frying pan or wok and add the paste. Cook for a few minutes and then add the chicken. Cook until golden. Add fish sauce, dark soy, sweet soy and sugar and cook until the liquid has mostly been absorbed, add the green beans and remove from the heat once they are bright green and the chicken is cooked through. Add basil and stir through.
2. While the above is happening; cook your four eggs in a frying pan to your liking.
3. Add rice to 4 bowls, top with the chicken a fried egg and chilli flakes if using

1. Serves 4 as a main
2. Green onion; also called scallion and in Australia, just shallots to add to the confusion 🙂

Little Big H http://littlebigh.com/