Lentil Coconut & Kumara Curry

This is something you can introduce to your little grub from a pretty early age; we did from about 7 months old and it was one of his favourite’s. When some of my dishes didn’t make it past two or three mouthfuls, I’d try this and it’d all be gone! Yes, we had those frustrating days too.

I particularly loved giving him this one as I knew he was getting a great source of vegetarian protein with the lentils, he was getting some good fats with the coconut cream and of course all the greens in the world with the spinach I add in.

This is a slight adaptation of a recipe from Detox Insta which is a great website for inspiration. I removed some of the spices, especially when making this for the first time, but now I’d use them all as it’s not really a hot curry.

It’s suitable for freezing and defrosts well, making it even better! If you’ve got a little grub, puree the curry, if you’ve got an older one, you could just mash it up a bit at the end before serving. I never bothered with the rice when he was little; it’s just as good on its own and is a bit like a soup really. However, if I’m making it for all of us I’ll serve over some brown rice or quinoa if we’ve got it.

Give this one a go and let me know what you think!


  • 1 ½ tbsp oil
  • 1 small onion, chopped finely
  • 1 cup dried red lentils
  • 1 large kumara
  • 1 large carrot
  • ½ tsp ground turmeric
  • 1 tbsp mild curry powder (omit if serving to young babies)
  • 3 ½ cups water (or vegetable stock)
  • 3 large handfuls of baby spinach
  • ½ cup coconut cream


  • Heat oil in a large pot over medium heat and sauté the onion until it’s golden. Add the lentils, kumara, carrot and spices and stir to combine everything
  • Add the water or stock and bring to a boil. Reduce heat and simmer for 25 minutes or until the kumara and lentils are soft.
  • At the 20-minute mark, stir through your spinach and simmer for 5 minutes.
  • Once everything is soft, stir in ½ cup of coconut cream.

Hubby’s Pancakes

This is one of about five of my husband’s ‘dishes’ that he proudly says he could cook for dinner when I put him on duty! And sometimes, we do have it on a Sunday as a treat when we can’t be bothered with anything else. But mostly we have it on Saturday mornings for breakfast; when you normally would!

These are absolutely baby/toddler friendly as they have no sugar in them and are soft enough to swallow or break down if there are no teeth yet. Having said that, I wouldn’t give these to my 6-month-old, as the texture of them could be a potential hazard if the pancake got stuck to the roof of their mouth or back of their throat. You’ll know when they’re ready for these.

There are a few tips and tricks here that the other half says are ‘must do’s.’ These are:

  • Use a smaller frying pan
  • Use a dot of butter (has to be butter) in between cooking each pancake, less than a teaspoon! And swirl it around the pan until melted, then pour your batter in
  • For each pancake, use enough batter to cover the base of the pan, then swirl the pan around so that the mixture spreads out and covers it – you don’t want these too thick
  • And remember; the first one is always the trial run!


  • 1 ¼ cups flour
  • 25gm melted butter
  • 1 egg
  • ¾ cup milk
  • ½ cup water


  • Add all ingredients to a nutri-bullet (or something similar) and whizz around for 20 – 30 seconds until all well blended
  • If you don’t have a nutri-bullet, sift the flour and add it to a bowl and make a well. Add the wet ingredients and whisk until you’ve got a smooth batter and there are no lumps
  • Melt a little butter in a frying pan and add however much batter you’ll need to thinly cover the base of it (as above, this depends on the size of your pan)
  • Serve with puréed apple and cinnamon, maple syrup or lemon and sugar

Marvellous Meatballs

I’d never really grown up with meatballs; we’d always had spaghetti and it wasn’t until we had a little grub milling around who was funny about the texture of mince, that I thought about meatballs. And man; had I been missing out! These truly are marvellous! There’s something about chewing down on a juicy meatball, rather than having spaghetti sauce slopping all over the place, that’s really satisfying. Well…to me anyway!

I needed to ensure our boy had meat at least three times a week for his iron needs and he was interested in starting to feed himself. These hit two birds with one stone; he enjoyed them and he could do it without my help. My spaghetti bolognese would have to wait – he hated the texture but the meatballs were different as I run the mince through the food processor first.

These are really versatile as the flavours here aren’t overpowering so I can add them to any sauce I’ve got on hand. They’re also great for those busy nights after daycare where I need to grab something quickly out of the freezer. My experimenting in the kitchen ended with these bad boys that all of us really enjoy.

They’re great if you’re looking for finger food ideas as they can be served on their own. But, they’re equally good served over pasta or mashed potato with a tomato passata sauce. Drizzle over some grated cheese…yum! They’re also good for snacks on the go as they taste just fine at room temperature/slightly cool. Enjoy!

meatballs 2
The finished product – ready to devour!


  • 500gm mince
  • 100gm feta
  • 1 courgette, finely grated
  • 2 tbsp. tomato paste
  • 1 egg
  • 1 very small red onion
  • Oil for frying


  • Finely chop the onion and place in a food processor along with the mince and tomato paste. Whizz around until the mince has broken down a bit more and the ingredients are well incorporated. Place in a mixing bowl.
  • To the mince mixture, add the courgette and egg and mix well
  • Crumble the feta and stir through.
  • Form the mixture in to balls about the size of 1 tbsp and fry until brown on both sides and cooked through

Baby Chicken Burgers

These are a great finger food for lunch or dinner or even a protein packed snack. The Cajun seasoning actually isn’t too hot; I just bought the Gregg’s one from the supermarket, and it adds a nice flavour to the patties. They’d be a bit boring otherwise

The courgette and carrot are barely noticeable in here, and you can’t really taste them. You’ll be happy knowing you’re sneaking in some extra veggies without your little one even realising! These can be made in too little baby patties, or you can cook these for the whole family and serve as burgers; another meal that can be enjoyed by everyone.

I serve mine on a ciabatta bun (sooo much tastier than regular supermarket burger buns!) with a sauce made of equal parts Best Foods mayonnaise and sour cream and then 1/2 – 1tsp of paprika. Delicious!


  • 500gm chicken mince
  • 1 medium zucchini (grated finely)
  • 1 medium carrot (grated finely)
  • 1 egg or 2 tbsp flour
  • 2 teaspoons Cajun seasoning
  • ½ cup sour cream
  • 3 tsp paprika


  • Using your hands, combine chicken, zucchini, carrot, egg and seasoning in a large bowl.
  • Shape mixture in to about 10 small patties and place in fridge for 10 minutes to set.
  • Cook patties in a large heated oiled frying pan until browned both sides and cooked through
  • Mix the paprika in to the sour cream and spread over your bun if eating burgers or use as a dip for the cooked patties
  • Serve as finger food with perhaps some sliced fresh capsicum, cucumber or tomatoes.

Uncooked patties can be stored, covered in the fridge overnight. Freeze uncooked patties for 2 months.

Easy Chicken Parmigiana

This is one of my favourite comfort foods and it’s super easy to throw together, making it even more appealing. Traditionally this can be quite unhealthy with a lot of battered, cheesy chicken, but this is a healthier take on it. Although it’s still got to have the cheese!

Arrabiata sauce is easily found at your local supermarket and I highly recommend it for this dish, especially the chilli version. It’s not super spicy at all (little grub eats this dish with no problem and actually really likes it) but adds that extra bit of kick and flavour without the effort.

This is what you’re looking for!

I served this over a kumara, courgette and pea mash (just steam or boil everything together, starting with the kumara, then add the courgette and peas towards the end) and a few dinner rolls for hubby and I was asked to “definitely make this again.” Grub got this for dinner the next day and literally shovelled it down. That was all the confirmation I needed to put this in the mix of dinner dishes on rotation.

I hope you guys enjoy this!


  • Olive oil for frying
  • 1kg chicken thighs
  • 400gm crushed and sieved tomatoes
  • 400gm bottle of Barilla Pasta Sauce Arrabiata Chilli
  • Handful of fresh basil
  • ½ cup of breadcrumbs
  • 1 ½ cups grated cheddar cheese
  • 25gm softened butter


  • Preheat your oven to 180c
  • Heat a little oil in a pan over medium heat and brown the chicken thighs for a few minutes on both sides
  • Place the arrabiata sauce on the bottom of a deep baking dish and nestle the chicken thighs in the sauce.
  • Rip the basil leaves and sprinkle over the chicken and then cover with the can of crushed and sieved tomatoes
  • Mix the grated cheese and breadcrumbs in a separate bowl and chop the butter in to little pieces. Mix the butter in to the breadcrumb and cheese.
  • Sprinkle the cheese and breadcrumb mix over the tomato sauce
  • Bake in the oven for around 25 – 30mins or until the chicken is cooked
All ready to go in the oven – delish!