Kale Chips



Did you know that only 4% of Australians get enough veggie everyday?
It’s really important to introduce children to their vegetables, but we all understand how hard it can be. Just remember to keep trying and introduce them in different ways without pressure.

I would also suggest registering for the Try for 5 challenge by Nutrition Australia. When you sign up, you receive emails with loads of tips on how to incorporate veggies into your daily meals!


In light of the Try for 5 challenge, I also decided to share my easy recipe for kale chips. If your child likes food with a crispy texture, why not give this a try!


1 bunch of kale
2 tbsp olive oil
2 tablespoons grated Parmesan cheese (optional)
any other herbs or spices



Preheat the oven to 180 degrees and line 2 oven trays with baking paper.

Wash the kale and trim the leaves off the stem. Tear the leaves into even pieces (don’t make them too small as they will shrink) and dry thoroughly with kitchen paper. A salad spinner will be handy for this.

Mix oil, salt, cheese and other spices in a bowl and add the kale. Toss to coat.

Spread the kale evenly on the baking paper and bake for 10-15 minutes (swapping trays in between) or until leaves are crisp but not burnt.

I was amazed at how crisp the kale was, though I thought there could have been more cheese! 😀



Father’s Day Special: Rosemary Soda Bread


Happy Father’s Day to all the amazing dads out there!!

Why not wack up this super simple soda bread together today. It will take less than 20 minutes to prepare and around 40 minutes in the oven. No proving and waiting for hours. All it involves is mixing, which means it’s very kid friendly.

This recipe draws from Jamie Oliver’s Rye Soda Bread, but I used Greek yogurt (not to be confused with Greek style yogurt) instead of normal natural yogurt. I also added dried rosemary to give it that extra boost, the kitchen will smell so nice while it’s baking. If you happen to grow spices in the garden, why not get the kids to help pick them. You can also change the spices around depending on what you fancy!


250g wholewheat flour
100g rye flour
50g rolled oats
1 teaspoon bi-carb soda
1 egg
275g Greek yogurt or 300g natural yogurt
roughly 2 tablespoons dried or fresh rosemary


Preheat the oven to 180 degrees and line a baking tray with baking paper.

In a large bowl, mix the flours, oats, bi-carb soda and rosemary together. In a separate bowl, whisk the egg and yogurt together and then add it to the flours. Mix with a wooden spoon until you start to see a dough form. It’s normal for it to be slightly moist.

Lightly flour your hands and shape the dough into a round disc, around 3-4 cm deep. Use a knife to draw a 1 cm deep cross on top of the dough and then lightly dust the top with flour.

Bake the dough for 40-45 minutes and watch the dough magically rise! You can check whether it’s done by tapping on the bottom of the bread, it should sound hollow.

Cool on a rack and serve warm with anything you like (My personal favourite is smashed avocado). Any leftovers can be put in the fridge for 2-3 days, and can be warmed in the oven for breakfast, lunch or even afternoon tea.


Super Easy Banana Bread


Getting kids involved in the kitchen is a great way for them to get to know new foods and fiddle around with them.

This banana bread is really easy to make and its sweetness comes purely from the bananas. Feel free to let the kids help out, and you can always change the toppings and flavours to open kids up to new textures and tastes.

50g wholewheat flour
50g almond meal (equal amounts of rye or wholewheat flour also works fine)
1 teaspoon  baking powder
1 medium ripe banana
2 eggs

Optional Add-ins
Nuts & seeds
Cocoa powder
Matcha powder
Ground cinnamon
Ground ginger
(the list is endless….)

Preheat the oven to 180 Celsius. Line a small baking pan or an oven-proof container with baking paper.

Sift the flours, baking powder into a large bowl. If you’re planning you add some flavour, such as cocoa powder, do so now and mix well. In a separate bowl mash the banana with a fork, add the eggs, and beat them together.Add the wet ingredients to the flour and mix well.

Pour the mixture into the pan and even it out with a spoon or spatula. Top with nuts, fruits or anything you like and bake for 30 to 40 minutes, or until a skewer comes out clean.

Slightly cool it on a rack and enjoy warm.

Leftovers can be put in the fridge for a few days, but trust me, they won’t last that long.