Hello all

Over the weekend, I made these super easy patties for my daughter and husband. As a vegetarian, I didn’t get to personally taste them, however I was told they were delicious!

So what’s in them?

400g of chicken mince
1 x medium sized zucchini
2 x eggs
1 x cup quinoa flakes
Pepper & cumin to season
Olive oil

The simple instructions

1. Wash and cut the ends off the zucchini, then begin to grate and place in a bowl


2. Add the chicken mince in with the grated zucchini and begin kneading the mixture with your hands. Beat the eggs and then add it to the mixture together with a sprinkle of pepper and cumin, then fold the mixture together using a fork


3. Place a tablespoon of the mixture into your hands, roll it into a ball, then flatten into medallion shaped patties, dip it into the quinoa flakes, then set aside. Repeat until mixture is finished


4. Place a pan
on high heat and add in a dash of olive oil


5. Add in the patties and then turn the heat on low. When the flakes are golden brown, flip it over to cook evenly on both sides. On low heat, the patties should stay on the pan for approximately 10 minutes on each side


6. Leave to cool and serve warm


I made 10 patties by using only half the mixture so depending on the size of your patties, you should be able to make approximately 20 patties.

And there you go. Until next time…thanks for reading xx


Hello lovelies and thanks for coming by my blog.

Fridays are my days off work leaving me more time to make fresh food for the little girl. This little girl is growing up fast and with that comes her own desire to be more independent with feeding herself during meal times.

So these days I’m making foods that will either stick to the spoon enough for it to land in her mouth and not the floor or I’m cooking foods that allow her to eat using her little hands. Aside from a happier munchkin, the result is more food in her tummy and less on the floor.

Savoury pikelets are fantastic as it’s quick and easy and you can be quite versatile with the vegetables you use.


So what’s in them
1 cup of white quinoa
Half cup of frozen peas
3 eggs
Half cup of shredded cheddar cheese
Half cup of wholemeal flour
Olive oil

The simple instructions of how to make them

1. Rinse the quinoa and add it to the pan with double the amount of water. That is for 1 cup of quinoa, add 2 cups of water.


2. When the water begins to boil, add in the frozen peas and leave on high heat.


3. While the quinoa is cooking, beat 3 eggs and add in the cheddar cheese then mix well.


4. Stir the quinoa and peas occassional until it cooks. If you feel that the texture of the quinoa is not soft enough then add a little more water.


5. When the quinoa cooks and uses up all the water, transfer the contents into the egg mixture and add flour, then mix well.


6. On high heat, add a little olive oil to the pan and add spoon fulls of the mixture into the pan. Cook for 2 minutes and flip the pikelets over then turn the heat down and leave the pikelets to cook for a few more minutes.

7. Transfer the pikelets on a paper towel lined plate to soak up the oil and leave to cool then serve warm.


This mixture makes approximately 20 pikelets. Any pikelets that don’t get eaten can be put in a ziplock bag and heated up the next day.

I hope you and the little one enjoys this recipe.



Hello lovelies

Once again, a basic recipe that I thought I would share which your little one might enjoy.

If you do a google search for congee you will notice that like pasta dishes, there are many congee variations and recipes.

Growing up, my mum would mostly make us an elaborate congee for breakfast and basic congee for when when the kids were feeling unwell. When unwell, as a child I remember it being the perfect food. Not only was it easy to swallow, the fact that it was bland also made easy to digest and would keep my tummy nice and warm.

Now, on the rare occasion I would make my husband and I congee for breakfast however, it has been a really long time. So over the Easter weekend during a visit to see my girlfriend and her family, she brought back memories when I saw her feeding her little man some congee for breakfast. My little girl couldn’t just sit and watch her friend eat, so she had to have some too. One and a half small bowls in fact. This was also about the same time little M started to feel unwell and (as they do) become really fussy with her food. I was therefore ecstatic when she polished the dish.

So for the next few days while I focused on looking after her and getting as much calories into my unwell bub, she downed congee for lunch and dinner 🙂

Whats in this congee?

1 cup of white rice
1 mushroom
A handful of spinach

The basic instructions on how to make

1. Rinse the rice in a small pot, then add approximately 3-4 cups of water and place the pot on a stove over high heat.

2. While you are waiting for the water to boil, finely chop up the mushroom and spinach. Once the water starts to boil, turn down the heat and cover the pot with a lid.

3. Occasionally check on the rice and when it appears just about cooked, add in the mushrooms and spinach, then turn up the heat and bring to boil for about 5 minutes.

4. Turn down the heat and place the lid on the pot again. Let the congee simmer for 5-10 minutes.

5. Your congee should now look like rice soup. Once the rice tastes soft enough to eat, turn the stove off and let the congee cool. You will notice that when the congee cools, the rice would have soaked up most of the water.

Serve warm.

You can make it fresh on the day and it should take you no longer than 30 mins. The second day I also added tiny bits of ginger to the congee as an effort to help aid recovery but I will leave that up to you and your bubs taste buds.

Thanks for reading and if all else fails on the food front, do keep this congee in mind.



This happens to be tonights dinner and my final post for the day. Did I seriously prepare and cook all the food in todays posts?! Yes I did and as long as I have the time this is what I prefer to do. The most beautiful aspect of this casserole is that my whole family can eat it, including my little one. As you can see in the last picture of this post, I have garnished the casserole with parmesan cheese which she loves but otherwise its vegan friendly.

Like most of the dishes I make for my little one, the ingredients are mainly organic, has zero processed sugar and salt and also easy to freeze. So for sheer convenience her meals are just about all ready to heat and serve.

If you haven’t tried quinoa, its just as easy as cooking rice and absolutely packed with goodness your body will love.

The ingredients
Organic pumpkin
Organic zucchini
Organic kidney beans
Organic white quinoa
Ground cumin
Organic coconut oil
Organic agave nectar