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 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 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/

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/

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. 1 cob of corn (ear of corn)
2. 1 tomato
3. 1 cup grated zucchini (about 1 medium zucchini)
4. 1 cup grated tasty cheese (reserving a little to sprinkle on top before going in the oven)
5. 2 cups self-raising flour
6. 1 egg
7. 1 cup milk
8. 150 grams butter; melted
9. salt & pepper (optional)

1. 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.
2. 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.
3. 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

1. Makes 12 large muffins and 12 mini muffins.
2. 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.

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/

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/