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…
About 4 large potatoes
1 tablespoon sweet paprika
2 tablespoons olive oil
salt
parsley to garnish (*optional)
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
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.
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
Puffed Amaranth
Natural Yoghurt
1 Mango; flesh chopped
2 passionfruit
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.
Puffed amaranth is also called popped amaranth.
I haven’t given exact quantities because you can just add an amount that suits you.
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
Puffed Amaranth
Natural Yoghurt
1 Mango; flesh chopped
2 passionfruit
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.
Puffed amaranth is also called popped amaranth.
I haven’t given exact quantities because you can just add an amount that suits you.
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
Puffed Amaranth
Natural Yoghurt
1 Mango; flesh chopped
2 passionfruit
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.
Puffed amaranth is also called popped amaranth.
I haven’t given exact quantities because you can just add an amount that suits you.
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
Puffed Amaranth
Natural Yoghurt
1 Mango; flesh chopped
2 passionfruit
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.
Puffed amaranth is also called popped amaranth.
I haven’t given exact quantities because you can just add an amount that suits you.
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
Puffed Amaranth
Natural Yoghurt
1 Mango; flesh chopped
2 passionfruit
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.
Puffed amaranth is also called popped amaranth.
I haven’t given exact quantities because you can just add an amount that suits you.
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 using it in a healthy dessert.
This is not a super sweet dessert, the sweetness comes for the figs in the raw base and the ripe peaches. I think its a perfect dessert for the entire family.
Raw peach tarts with sweet labneh
4 peaches
1 tablespoon maple syrup, honey or your sweetener of choice
1 cup labneh – store bought is fine otherwise see my homemade recipe here
1 teaspoon orange blossom water combined with 1 tablespoon maple – for a quick glaze
1 cup hazelnuts
2 tablespoons coconut oil
5 – 6 dried figs
pinch of salt
1 tbls water * only if mixture isn’t coming together
Add the hazelnuts, coconut oil, 3 figs and salt to a food processor and pulse. Add extra figs one at a time until the mixture starts getting stuck on your food processor and you can form a ball. If it is still too dry add a little of the water teaspoon at a time.
Divide into 4 and press into 4 tart cases. Freeze until you’re ready to fill them.
Combine labneh and sweetener and adjust to suit your taste. Set aside.
Slice flesh from around the peach and then slice thinly.
Take tarts from freezer and bang them on the bench (hard) to get them out. Then fill with labneh and top with peaches. Make a little glaze of maple and orange blossom water to brush over the top. Serve immediately
Makes 4 tarts using approx 9cm (4 inch) tart cases.
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 a bowl of raw carrot, broccoli stems, capsicum, cucumber, tomatoes, and even cauliflower but he has recently developed at hatred for pumpkin and sweet potato.
I thought I may be able to fool him with this roasted sweet potato dish by serving it topped with chickpeas and tahini but if I’m truthful he wasn’t overly impressed. He had a taste, put a few more tablespoons of tahini on top, tried it again, picked the chickpeas off and ate them and that was about it.
I thought it was really delicious which is why I’m posting it, and its a great meatless meal option with ingredients that you probably have on hand. I hope you like it. xx
Roasted Sweet Potato, Crispy Chickpeas with Tahini and Sumac
2 small sweet potatoes
2 tbls finely chopped mint
2 tbls finely chopped parsley
Sumac to garnish
1 tin chickpeas
1 tablespoon oil
2 tsp sumac
1 tablespoon honey or maple syrup
pinch of salt
1/2 cup tahini
1/4 cup water
1/4 cup lemon juice
1 clove garlic; minced
salt to taste
Pre-heat oven to 200c / 400F. Give the sweet potatoes a good scrub (leave skin on ). Cut in half lengthways and place on a baking tray. Brush with oil and baked for about 30 minutes or until tender.
Drain, rince and dry the chickpeas; add to a heat proof dish. Mix the remaining ingredients and add to the chickpeas and toss to coat. Place in the oven and cook for about 20 minutes or until golden and crispy. Once cooked add half the parsley and mint and combine.
Combine all ingredients in a bowl and mix well.
Place your sweet potatoes on a serving tray and using a spoon make a little dent in the sweet potato so you can pile your chickpeas on (alternatively scoop out a little of the flesh). Top with chickpeas a good dollop of tahini, the left over herbs and a sprinkle of sumac. Serve
Serves 4 as a side (half a sweet potato each). Double the recipe to serve as a main or if you are super hungry
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 to make and are pillowy soft – just how I like them. The trick is to not over mix. When adding the wet ingredients to the dry ingredients, stir with a wooden spoon until just combined and you are ready to go.
Muffins are perfect for a light lunch and are great for the kids lunch boxes. The recipe makes a large batch so freeze what you don’t use for another day. I personally love having a few healthy savoury muffins in the freezer ready for a quick snack or to pack for the little guy if we are heading out for the day.
I’ve used zucchini, corn, tomato and cheese but feel free to substitute other vegetables. If you are using particularly dry ingredients and the mixture feels a little dry, just add a splash more milk till you achieve a thick but loose mixture. It shouldn’t be in any way runny – I need to start taking some action shot, what do you think, would that be helpful?
Enjoy xxx
Healthy Zucchini, Corn and Tomato Muffin
1 cob of corn (ear of corn)
1 tomato
1 cup grated zucchini (about 1 medium zucchini)
1 cup grated tasty cheese (reserving a little to sprinkle on top before going in the oven)
2 cups self-raising flour
1 egg
1 cup milk
150 grams butter; melted
salt & pepper (optional)
Pre-heat oven to 180 degrees C (350 degrees F). Combine the dry ingredient (flour, cheese, zucchini, corn, tomato, salt and pepper) in a bowl and mix a little to combine.
In a small bowl combine the egg and milk and light whisk with a folk. Add the melted butter. Add the mixture to dry ingredients and stir with a wooden spoon until combined. Don’t over mix or you will end up with a tough muffin! If the mixture feel a little dry add a splash more milk.
Spray the muffins tins with oil or grease with butter. Fill tin 3/4 full of the mixture and sprinkle with the remaining cheese. Bake for 15 to 20 minutes. Test with a skewer, if it comes out clean, they are ready. Serve warm
Makes 12 large muffins and 12 mini muffins.
Don’t be tempted to overfill the muffins – fill only 3/4 of the way up the muffin tin. They will work out a lot better.
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 using it in a healthy dessert.
This is not a super sweet dessert, the sweetness comes for the figs in the raw base and the ripe peaches. I think its a perfect dessert for the entire family.
Raw peach tarts with sweet labneh
4 peaches
1 tablespoon maple syrup, honey or your sweetener of choice
1 cup labneh – store bought is fine otherwise see my homemade recipe here
1 teaspoon orange blossom water combined with 1 tablespoon maple – for a quick glaze
1 cup hazelnuts
2 tablespoons coconut oil
5 – 6 dried figs
pinch of salt
1 tbls water * only if mixture isn’t coming together
Add the hazelnuts, coconut oil, 3 figs and salt to a food processor and pulse. Add extra figs one at a time until the mixture starts getting stuck on your food processor and you can form a ball. If it is still too dry add a little of the water teaspoon at a time.
Divide into 4 and press into 4 tart cases. Freeze until you’re ready to fill them.
Combine labneh and sweetener and adjust to suit your taste. Set aside.
Slice flesh from around the peach and then slice thinly.
Take tarts from freezer and bang them on the bench (hard) to get them out. Then fill with labneh and top with peaches. Make a little glaze of maple and orange blossom water to brush over the top. Serve immediately
Makes 4 tarts using approx 9cm (4 inch) tart cases.
