For me, my food journey has been life long, for as long as I remember I’ve been totally in love with eating and as for cooking, that began when I was old enough to reach the stove. Through disaster and constructive criticism to where I am now, a chef of 18 years having worked for some fabulous restaurants around Sydney, including my own Italian Trattoria, I spent some time working in the UK and now I am a proud mother of two beautiful girls who I have been just dying to take on a life long adventure of delicious nourishment.

Since reaching my 30’s I have taken a huge interest in health and have become a big believer in using food as medicine. Since bringing my two girls into this world it has never made more sense, that maintaining good health through food really is best when addressed from a very young age, from the beginning, only then will a child grow with a deep understanding that real food is indeed that. Whole foods are real foods.

At age 33, recently engaged to my partner Chris and pregnant with our first daughter I was inspired to take on yet another challenge (because a business and a first baby wasn’t about to be hard enough!) I spent a year studying holistic health through the Institute of Integrative nutrition. Here I learned about over a hundred dietary theories and lifestyles and if I was to take away anything from the course it would be this, not everyone is suited to one theory and not one diet is right for everyone. But one thing is for sure, eating as many vegetables and fruits that we can squeeze into our diet is nothing but beneficial for our health no matter who we are or where we’re from. Eating free range, grass fed and organic where ever possible is best and also that love and happiness, movement and breathing and finding activities which fill your cup are just as essential for good health as the food that you choose to eat.

What does a chef do once children are on the cards? I have had some work writing recipes for Marley spoon but I now I spend my days cooking for close to a hundred small children at a childcare centre, and can I say, going to and from work with my own two girls is a privilege that not a lot of women get the opportunity.

Please let me take you on our journey of exciting, healthy and delicious food ideas, recipes and experiences for you and your little ones to enjoy together.

And just so you know, I don’t believe in deprivation when it comes to treats but I do believe in restraint.

Subbing in healthier options where ever possible so our food can be beneficial even when it tastes naughty is how I like to cook.

Healthy bodies are happy bodies.

Much love, Beck x

Jun 20

Jun 20 Little tummies pear and almond muffins

Breakfast, dessert, kids food, snacks

Once your bubba is at the stage where she or he likes to feed themselves it can be a mission coming up with a wide variety for them to enjoy, especially homemade and nutritious snacks for on the go.

These sugar, dairy and gluten free muffins are perfect for tiny tummies, and for any age, using only fresh fruit to sweeten and they can easily be frozen and thawed as needed.

I love that they’re made using almond meal for an additional nutrient boost rather than just flour. However we need to be aware that most schools and childcare centres are nut free so these muffins are best saved for breakfast, weekends or after school snacks.

Recipe makes 12

Prep time: 5 minutes

Cook time: 35 mins

Ingredients:

1 ripe pear grated

1 large ripe banana mashed

1/2 cup almond and coconut milk

1 egg

2 Tbs chia seeds

1/3 cup coconut oil, melted

1 cup gluten free flour ( I use Aldi’s Has No gluten free plain flour)

1 cup almond meal

3 tsp baking powder (aluminium free) *

1/2 tsp ground cinnamon

Method:

Preheat oven to 180 degrees celsius.

In a mixing bowl combine mashed banana, pear, milk, egg, chia and oil. Mix well to combine.

In a seperate bowl combine the flour, almond meal, baking powder and cinnamon and mix very well.

Combine the wet and dry ingredients and spoon the mix evenly into a lined 12 whole cupcake tray.

Bake in oven for 35 minutes until golden and a skewer comes out clean when inserted into the centre.

*Subbing in nut meals into your baking is a nutritious way to add in extra protein, fibre and good fats as well as flavour and texture.

*You can use which ever milk you have on hand. I love Pure harvest Almond quench, it’s a blend of coconut and almond milk and is naturally a little bit sweet.

*Most baking powder contains aluminium which is not a healthy ingredient. It’s well worth going out of your way to stock aluminium free baking powder in your pantry, you’ll find it in health food stores.

My honey and cinnamon, fruit and nut granola

Jun 25 My honey and cinnamon, fruit and nut granola

Waste not, want not. The pumpkin soup that'll fill you with the good stuff as well as tidy up that veggie draw.

Jun 16 Waste not, want not. The pumpkin soup that'll fill you with the good stuff as well as tidy up that veggie draw.