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 kids in the bag, poke a hole in the back of the bag to let the steam out before serving – it’s vert hot! 

You can use any type of fish but be sure to adjust the cooking time.  My barramundi fillets where quite thick in the centre so if using a thin piece of fish, like snapper, cooking time could be as little as 10-12 minutes.

1. 2 x 200-300g Barramundi Fillets or a fish of your choosing
2. 1 lemon; zest + slice lemon for serving
3. 1 large tomatoes; sliced
4. Chives or your choice of herb
5. 2 teaspoons of butter
6. Salt and pepper
7. Parsley to serve

1. Pre-heat oven to 200 C / 400 F. Cut off enough baking paper to completely wrap around the fish. Place fish on baking paper and pat dry. Season well and top with lemon zest and the sliced tomatoes, herbs and butter. Wrap the fish so it is sealed and bake for 20 minutes.
2. Serve topped with parsley and a slice of lemon.

1. If using a thin piece of fish adjust cooking time accordingly
2. Be careful when opening the bags as the steam is very hot. My little guy likes to open the bag himself, so I cut a whole in the back for the steam to escape and cool before serving to him.

Little Big H http://littlebigh.com/

Frittatas are a really great option for lunch or a light dinner.  They are also a great way to use up leftovers or all of those extra veggies in your fridge that need to be used.  Basically all you need are eggs and then add any veggies that you like.  I love the combination of asparagus with peas and mint – it’s not too heavy and the crumbly feta adds a little saltines

Asparagus Frittata with peas, feta and mint

1. 5 eggs
2. 1/2 cup milk
3. 1 tablespoon Olive oil
4. A bunch of asparagus (about 6 stalks)
5. 3/4 cup of peas
6. Zest of 1 lemon
7. Crumbly feta, crumbled
8. small handful of mint; finely chopped
9. salt and pepper

1. Add the eggs and milk to a bowl and lightly whisk; season well. Wash and snap off the woody ends of the asparagus. I kept the tips intact and using a vegetable peeler, I slice it into think strips.
2. Heat a frying pan over medium heat and add the olive oil peas, mint and strips of asparagus to the pan; cook for a few minutes. Slowly add the eggs and top with the asparagus tips and crumbled feta. Cook on the stove top until it is starting to firm up then place in under a hot grill (broiler) to finish cooking the top and to achieve a nice golden colour

Little Big H http://littlebigh.com/

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 of maple syrup!  The toasted quinoa adds a lovely nutty taste and it is super crunchy.  I have added currants but you could leave the fruit out or add whatever you like – figs, sultanas, raisins, dates, etc.

It also got a big tick from H –  I filmed him making a batch entirely on his own (measurements and all) but my video skills are so bad I decided to photograph it instead! 

1. 1 cup white quinoa
2. 1 cup old fashioned oats (not quick oats)
3. 2 1/2 tablespoons coconut oil; melted
4. 1/4 pepitas
5. 1 – 2 tablespoons maple syrup
6. 2 tablespoon chia seeds
7. 1/4 cup currants

1. Preheat oven to 160 degrees C (320 degrees F)
2. Place all the dry ingredients in a bowl except for the currants and mix to combine. Add the maple syrup and mix and then the coconut oil and mix straight away to coat the mixture.
3. Spread out on a baking try lined with baking paper and bake for about 40-45 minutes or until golden. Allow to cool and add the currant. Keep in an airtight container in the cupboard or fridge (see note)

1. If using coconut oil and it is cold where you live, it will start to set when it is added to the mixture – so work quickly. Once cooked it will keep in the cupboard but if it is particularly hot where you live, the coconut oil will melt so you may want to keep it in the fridge.

Little Big H http://littlebigh.com/  

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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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 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 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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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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Inspiration for recipes usually come to me when I am wandering through my local green grocer, something usually catches my eye.  Sweet mangos, a nice big bunch of the greenest kale or more recently a little guy yelling at the top of his lungs “peach, pe ach, peach, muuuum, peach…..”  This inspiration for this recipe however…

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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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These macadamia bonbons are super healthy, they contain macadamia nuts, chia seeds, tahini, coconut, vanilla and I have sweetened mine with maple.  If you want a sugar-free alternative use rice malt syrup.   I was pretty excited when my toffee idea came together.  I put brown rice syrup in a  small saucepan and heated it over…

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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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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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Frozen yoghurt is so easy to make – it only has 4 ingredients.  I’ve added banana to give it some sweetness and a little maple syrup, but that is totally optional.  It freezes quite hard so sit on the bench before serving to allow it to soften a little. Substitute the blackberries for whatever you have on…

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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…

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 This is a subtle tasting smoothie with blueberries and rock melon – perfect for younger babies.  (Suitable for babies from 6 months of age, if you have introduced all the components individually)

A delicious compote of peach, apples and spices.  It is lovely eaten on its own, or we like it on our porridge of a morning.   Freeze in ice cube trays and take portions out as you need them.  Compotes are a great why to introduce spices to your little one.

Beautiful Berry Coulis – sugar free Chicken with Apples and Thyme –  such as great combination Delicate white fish with fennel and grapes   I’m very excited to be sharing my very first guest post with you all, on a great blog called  Never the Same Spice Twice.  I have 3 new recipes suitable for babies…

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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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This is a really easy dish to prepare and it has a wonderful flavour for not a whole lot of effort.  To speed things up you could use a pressure cooker…  

These little corn fritters are perfect as a starter to a main meal or they make a great light lunch.  You could also make them mini sized and serve them as finger food at your next party, topped with smoked salmon and a dollop of creme fraise

 This is a really easy panna cotta to make, with much less sugar than normal – perfect for the little ones.  You could top it with any fruit you like or simply enjoy as is

It doesn’t get much simpler than this – Banana dipped in lemon juice and tossed in coconut.  A nice easy snack for the little ones – it also makes it easy for them to grip.

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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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 from health food stores and some supermarkets.  They are really tiny, airy puffs and are great for you.  H absolutely loves it but if you think your child wouldn’t go for it, you can combine it with the yogurt and it will go virtually unnoticed.  

If you have enjoyed this recipe I have created a free eCookbook for my subscribers that includes this recipe along with a whole bunch of recipes for babies from 4 months of age.  

The eCookbook has 40 + baby food recipes which includes baby puree, first finger food and toddler food recipes.  If you are already a subscriber and want a copy, just leave me a comment below and I will send it to you.  

You can signup here

Mango and Puffed Amaranth Parfait

1. Puffed Amaranth
2. Natural Yoghurt
3. 1 Mango; flesh chopped
4. 2 passionfruit

1. Add some puffed amaranth to the bottom of your two glass and top with a couple of tablespoon of yoghurt. Top that with half the mango and then repeat to create another layer. Top with passionfruit and serve.

1. Puffed amaranth is also called popped amaranth.
2. I haven’t given exact quantities because you can just add an amount that suits you.
3. For tiny babies, puree the mango rather than chop

Little Big H http://littlebigh.com/

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 from health food stores and some supermarkets.  They are really tiny, airy puffs and are great for you.  H absolutely loves it but if you think your child wouldn’t go for it, you can combine it with the yogurt and it will go virtually unnoticed.  

If you have enjoyed this recipe I have created a free eCookbook for my subscribers that includes this recipe along with a whole bunch of recipes for babies from 4 months of age.  

The eCookbook has 40 + baby food recipes which includes baby puree, first finger food and toddler food recipes.  If you are already a subscriber and want a copy, just leave me a comment below and I will send it to you.  

You can signup here

Mango and Puffed Amaranth Parfait

1. Puffed Amaranth
2. Natural Yoghurt
3. 1 Mango; flesh chopped
4. 2 passionfruit

1. Add some puffed amaranth to the bottom of your two glass and top with a couple of tablespoon of yoghurt. Top that with half the mango and then repeat to create another layer. Top with passionfruit and serve.

1. Puffed amaranth is also called popped amaranth.
2. I haven’t given exact quantities because you can just add an amount that suits you.
3. For tiny babies, puree the mango rather than chop

Little Big H http://littlebigh.com/

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 from health food stores and some supermarkets.  They are really tiny, airy puffs and are great for you.  H absolutely loves it but if you think your child wouldn’t go for it, you can combine it with the yogurt and it will go virtually unnoticed.  

If you have enjoyed this recipe I have created a free eCookbook for my subscribers that includes this recipe along with a whole bunch of recipes for babies from 4 months of age.  

The eCookbook has 40 + baby food recipes which includes baby puree, first finger food and toddler food recipes.  If you are already a subscriber and want a copy, just leave me a comment below and I will send it to you.  

You can signup here

Mango and Puffed Amaranth Parfait

1. Puffed Amaranth
2. Natural Yoghurt
3. 1 Mango; flesh chopped
4. 2 passionfruit

1. Add some puffed amaranth to the bottom of your two glass and top with a couple of tablespoon of yoghurt. Top that with half the mango and then repeat to create another layer. Top with passionfruit and serve.

1. Puffed amaranth is also called popped amaranth.
2. I haven’t given exact quantities because you can just add an amount that suits you.
3. For tiny babies, puree the mango rather than chop

Little Big H http://littlebigh.com/

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 from health food stores and some supermarkets.  They are really tiny, airy puffs and are great for you.  H absolutely loves it but if you think your child wouldn’t go for it, you can combine it with the yogurt and it will go virtually unnoticed.  

If you have enjoyed this recipe I have created a free eCookbook for my subscribers that includes this recipe along with a whole bunch of recipes for babies from 4 months of age.  

The eCookbook has 40 + baby food recipes which includes baby puree, first finger food and toddler food recipes.  If you are already a subscriber and want a copy, just leave me a comment below and I will send it to you.  

You can signup here

Mango and Puffed Amaranth Parfait

1. Puffed Amaranth
2. Natural Yoghurt
3. 1 Mango; flesh chopped
4. 2 passionfruit

1. Add some puffed amaranth to the bottom of your two glass and top with a couple of tablespoon of yoghurt. Top that with half the mango and then repeat to create another layer. Top with passionfruit and serve.

1. Puffed amaranth is also called popped amaranth.
2. I haven’t given exact quantities because you can just add an amount that suits you.
3. For tiny babies, puree the mango rather than chop

Little Big H http://littlebigh.com/