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 no cooking.

I started giving my little guy chia seed pudding when he was about 6 months old.  I originally discovered the recipe on ‘A Healthy Mum‘ – a food blog with healthy recipes and tips, and I have been making it ever since.  

I have used coconut milk in this version and combined it with berries for a healthy breakfast, snack or dessert. You can find the original recipe here.

Coconut Chia Seed Pudding

1. 1 cup coconut milk
2. 4 tablespoons chia seeds
3. 1 teaspoon vanilla extract or paste
4. 1 cup berries (fresh or frozen); mashed with a fork
5. Extra berries to serve
6. Optional* a tablespoon of maple syrup to sweeten

1. Add the milk to a mason jar or a container with a lid. Add the chia seeds and vanilla extract, secure the lid and shake straight away so the chia seeds don’t clump together. Add the mashed berries and shake again.
2. Give it a few more shakes over the next 15 minutes, so the mixture thickens evenly. Leave in the fridge for a few hours or make the night before.
3. Serve with extra berries

1. I also love the combination of coconut and mango – use whatever fruit is in season
2. Sweeten with maple syrup or honey from 12 months old

Little Big H http://littlebigh.com/

The sous vide cooks apricots amazingly well. They have a beautiful delicate velvety texture once cooked. You could also make this dish on the stove top if you don’t have a sous vide. The flavour will be the very similar but you will lose the velvety texture.  Little Big H loves the tartness of this…

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This is the simplest of purees but I wanted to add it to the blog to highlight that the organic apple season in Australia is coming to an end.  Apples top the ‘Dirty Dozen’ list so it is important to buy organic.  Apples are a bit of a staple for adding to other foods therefore…

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Forget boring and tasteless rice cereal as babies first food.  Offer real food instead!  Avocado and banana make wonderful first foods.  (Try individually to check for any allergies, then mash together for a wonderful tasting puree) Bananas’ high enzyme content (namely, amylase) means that they can digest themselves and thus, there’s less work for your…

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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 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

1. 2 small sweet potatoes
2. 2 tbls finely chopped mint
3. 2 tbls finely chopped parsley
4. Sumac to garnish

1. 1 tin chickpeas
2. 1 tablespoon oil
3. 2 tsp sumac
4. 1 tablespoon honey or maple syrup
5. pinch of salt

1. 1/2 cup tahini
2. 1/4 cup water
3. 1/4 cup lemon juice
4. 1 clove garlic; minced
5. salt to taste

1. 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.
2. 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.

1. Combine all ingredients in a bowl and mix well.

1. 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

1. Serves 4 as a side (half a sweet potato each). Double the recipe to serve as a main or if you are super hungry

Little Big H http://littlebigh.com/

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

1. 4 peaches
2. 1 tablespoon maple syrup, honey or your sweetener of choice
3. 1 cup labneh – store bought is fine otherwise see my homemade recipe here
4. 1 teaspoon orange blossom water combined with 1 tablespoon maple – for a quick glaze

1. 1 cup hazelnuts
2. 2 tablespoons coconut oil
3. 5 – 6 dried figs
4. pinch of salt
5. 1 tbls water * only if mixture isn’t coming together

1. 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.
2. Divide into 4 and press into 4 tart cases. Freeze until you’re ready to fill them.

1. Combine labneh and sweetener and adjust to suit your taste. Set aside.
2. Slice flesh from around the peach and then slice thinly.

1. 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

1. Makes 4 tarts using approx 9cm (4 inch) tart cases.
2. Use 1 peach per tart

Little Big H http://littlebigh.com/

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 no cooking.

I started giving my little guy chia seed pudding when he was about 6 months old.  I originally discovered the recipe on ‘A Healthy Mum‘ – a food blog with healthy recipes and tips, and I have been making it ever since.  

I have used coconut milk in this version and combined it with berries for a healthy breakfast, snack or dessert. You can find the original recipe here.

Coconut Chia Seed Pudding

1. 1 cup coconut milk
2. 4 tablespoons chia seeds
3. 1 teaspoon vanilla extract or paste
4. 1 cup berries (fresh or frozen); mashed with a fork
5. Extra berries to serve
6. Optional* a tablespoon of maple syrup to sweeten

1. Add the milk to a mason jar or a container with a lid. Add the chia seeds and vanilla extract, secure the lid and shake straight away so the chia seeds don’t clump together. Add the mashed berries and shake again.
2. Give it a few more shakes over the next 15 minutes, so the mixture thickens evenly. Leave in the fridge for a few hours or make the night before.
3. Serve with extra berries

1. I also love the combination of coconut and mango – use whatever fruit is in season
2. Sweeten with maple syrup or honey from 12 months old

Little Big H http://littlebigh.com/

I have two weaknesses when it comes to food, chocolate and ice cream.  I often enjoy a bowl of ice cream of an evening, and up until recently I would serve myself ice cream and H natural yoghurt – sneaky but brilliant right 🙂 But at 2.5 years old, H is now totally on to me….

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These carrot and walnut muffins are really delicious, and with 2 cups of carrot they are also good for you.  I always like to have a batch of muffins in the freezer, they are super handy for lunch boxes or healthy snack on the run.   They aren’t overly sweet so if you like things…

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Teriyaki salmon is one of those dishes you assume is time-consuming and has a million ingredients but it is actually very simple.  It has only 4 ingredients: salmon, sugar, soy and mirin.  Simple but really delicious.  Serve with a salad and you have a super easy weeknight meal. I cook the salmon under the grill when making this dish….

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Baked ricotta is creamy, lemony, deliciousness.  What more can I say!  The little dude was a  huge fan.  He looooooves dips – or possibly the actual dipping itself, but either way he dipped away with gusto.  Serve as a dip at your next party or I love it served with roasted veggies and crusty bread for a…

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This Mexican black bean salad is super easy and super quick.  I’ve used canned beans for convenience.  They are the perfect fast food and I always have some in the cupboard ready for a quick side dish or lunch.   I started giving H beans and chickpeas early on and would simply mash them with…

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Chicken Domburi has always been a favourite of mine.  It all happens in the one pot (excluding cooking the rice), so its perfect for a quick week night meal.  You start by browning the chicken and then cooking the onions until soft.  Add your liquid and the eggs and its all ready once the eggs…

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I have been making these delicious bread rolls for years with a range of different fillings.  This kale pesto filling is really delicious as the lemony flavour is balanced beautifully by the sweet bread.  If you want a short cut, store-bought pesto would also work well.   I have rolled the pasty out quite thin,…

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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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Guacamole is the perfect toddler food.  No cooking required, it’s healthy, full of flavour and makes a great healthy snack that the whole family will love – and they can almost make it entire on their own! I chopped all the ingredients and put them into tiny bowls.  H mashed the avocado and assemble all the…

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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 no cooking.

I started giving my little guy chia seed pudding when he was about 6 months old.  I originally discovered the recipe on ‘A Healthy Mum‘ – a food blog with healthy recipes and tips, and I have been making it ever since.  

I have used coconut milk in this version and combined it with berries for a healthy breakfast, snack or dessert. You can find the original recipe here.

Coconut Chia Seed Pudding

1. 1 cup coconut milk
2. 4 tablespoons chia seeds
3. 1 teaspoon vanilla extract or paste
4. 1 cup berries (fresh or frozen); mashed with a fork
5. Extra berries to serve
6. Optional* a tablespoon of maple syrup to sweeten

1. Add the milk to a mason jar or a container with a lid. Add the chia seeds and vanilla extract, secure the lid and shake straight away so the chia seeds don’t clump together. Add the mashed berries and shake again.
2. Give it a few more shakes over the next 15 minutes, so the mixture thickens evenly. Leave in the fridge for a few hours or make the night before.
3. Serve with extra berries

1. I also love the combination of coconut and mango – use whatever fruit is in season
2. Sweeten with maple syrup or honey from 12 months old

Little Big H http://littlebigh.com/

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

1. 2 small sweet potatoes
2. 2 tbls finely chopped mint
3. 2 tbls finely chopped parsley
4. Sumac to garnish

1. 1 tin chickpeas
2. 1 tablespoon oil
3. 2 tsp sumac
4. 1 tablespoon honey or maple syrup
5. pinch of salt

1. 1/2 cup tahini
2. 1/4 cup water
3. 1/4 cup lemon juice
4. 1 clove garlic; minced
5. salt to taste

1. 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.
2. 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.

1. Combine all ingredients in a bowl and mix well.

1. 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

1. Serves 4 as a side (half a sweet potato each). Double the recipe to serve as a main or if you are super hungry

Little Big H http://littlebigh.com/

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 no cooking.

I started giving my little guy chia seed pudding when he was about 6 months old.  I originally discovered the recipe on ‘A Healthy Mum‘ – a food blog with healthy recipes and tips, and I have been making it ever since.  

I have used coconut milk in this version and combined it with berries for a healthy breakfast, snack or dessert. You can find the original recipe here.

Coconut Chia Seed Pudding

1. 1 cup coconut milk
2. 4 tablespoons chia seeds
3. 1 teaspoon vanilla extract or paste
4. 1 cup berries (fresh or frozen); mashed with a fork
5. Extra berries to serve
6. Optional* a tablespoon of maple syrup to sweeten

1. Add the milk to a mason jar or a container with a lid. Add the chia seeds and vanilla extract, secure the lid and shake straight away so the chia seeds don’t clump together. Add the mashed berries and shake again.
2. Give it a few more shakes over the next 15 minutes, so the mixture thickens evenly. Leave in the fridge for a few hours or make the night before.
3. Serve with extra berries

1. I also love the combination of coconut and mango – use whatever fruit is in season
2. Sweeten with maple syrup or honey from 12 months old

Little Big H http://littlebigh.com/

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

1. 2 small sweet potatoes
2. 2 tbls finely chopped mint
3. 2 tbls finely chopped parsley
4. Sumac to garnish

1. 1 tin chickpeas
2. 1 tablespoon oil
3. 2 tsp sumac
4. 1 tablespoon honey or maple syrup
5. pinch of salt

1. 1/2 cup tahini
2. 1/4 cup water
3. 1/4 cup lemon juice
4. 1 clove garlic; minced
5. salt to taste

1. 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.
2. 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.

1. Combine all ingredients in a bowl and mix well.

1. 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

1. Serves 4 as a side (half a sweet potato each). Double the recipe to serve as a main or if you are super hungry

Little Big H http://littlebigh.com/