Double Olive Vegetables


The war between little humans and vegetables is long standing. Let’s outsmart those obnoxious little punks and make vegetables so damn tasty the feud will end. I felt positively outrageous the first time I fed my small son olives. He made a face that made him look possessed, yet he accepted them so readily. Olives have become a frequent feature in his diet. Those cheeky little suckers are rich in phytonutrients, good oils and antioxidants. And they make your child look hilarious when eating them! Winner!


– 2 tablespoons very finely chopped eggplant

– 2 tablespoons grated sweet potato or carrot (really you can put in any vegetable you want)

– 10 shredded baby spinach leaves

– 4 olives, pitted and finely sliced

– 1 teaspoon olive oil

– a wee little smidgen of minced garlic

– 1 tablespoon cream

 End the war:

– heat the olive oil over a low heat

– add that ridiculously cute small portion of garlic into the oil for a wee fry

– pop all the vegetables in and stir frequently, allow to cook for around 5 minutes

– pour in the cream, stir, and turn off the heat.

– serve up those sneakily tasty vegetables with some meat if desired!

– allow hilarity to ensue

 Young person olive face = brilliant,

Shannon x

lamb cutlets with eggplant wiggly sticks and buttered carrots


Perfect for a hungry toddler. Those fiesty cutlets provide necessary iron for growth and development, and the eggplant wiggly sticks should keep the little menaces entertained. Now, the carrot. It’s deceptive this carrot. It is juicy and sweet and easy for them to shove into their tiny faces. Don’t judge it until you’ve fried it.


– eggplant cut into strips (as much as you think they will eat. Bear in mind it cooks down)

– carrot sticks (again, same as above)

– butter, the goo of the gods

– cutlets

Make it happen:

– melt butter in a fry pan. Be generous, people. And don’t use margarine, it’s ridiculous for so many reasons (both in flavour and health)

– add in the eggplant and carrots. Turn these little babies regularly so they don’t burn. Be warned: the eggplant will get wiggly. They will cook in around 5 minutes. Take them out of the pan and allow to cool slightly (no bub burns)

– pop those cutlets into the frypan. Turn them reguarly (like every 30 seconds), this will keep them juicy. I cook ours for around 5 minutes as we serve them medium-rare.

– plate it up for your little darling. Slice up that lamb so the poor dears don’t choke.

And while you’re at it, why not eat this yourself?!

Shannon x