Dairy Free Creamy Chicken Florentine Pasta

Low Fat and Dairy Free Creamy Chicken Florentine Pasta that can be done in 30 minutes. A perfect weekday or weekend meal! 

First of all, I’m now back after a long and much needed break. Sometimes social medias just get too overwhelming and something has got to give, family or blog so I chose the latter. If you want to see my latest recipes then head over and follow me @deliciouslittlekitchen on Instagram. 

I have ask my followers on Instagram whether I should post this recipe or not in my stories and 97% voted for yes! Thank you for taking part of the poll if you were one of them. It’s really fun to find out what you like me to post and I really appreciate your support! 

This meal is dairy free and low fat, also can be done in 30 minutes! Perfect for a busy weekday after work. All you need to do the night before are soak the cashew nuts, slice up the mushrooms and wash the spinach. Use a salad spinner to drain the water as much as you can then out the spinach in a freezer bag or a container and close the lid. 

I have made this recipe a few times and have tried with dairy milk and with cashew milk and both taste equally delicious. This time I used cashew milk. You can totally make this without chicken if you are vegan. We all devoured this last Saturday. 

You probably wonder what the heck has the word “Florentine” to do with this dish right!? Haha It’s actually just a culinary term or recipe that is served with spinach.  You know, to make it sound fancy and all. 

Served 2 adults and 2 toddlers


  • pasta of choice
  • 2 large chicken breasts (marinated in salt, pepper and garlic powder) 
  • 3 large handful of fresh baby spinach 
  • 3 large stalks of spring onions / scallions 
  • 400 gr brown button mushrooms (sliced) 
  • olive oil 
  • salt and pepper 


  • 1 cup milk (full fat dairy or cashew) 
  • 1 cup chicken / vegetable broth 
  • 1-2 tbsp flour 
  • 2 large garlic cloves (pressed) olive oil 


  1. Start by cooking the pasta while you prepare the sauce. In a large frying pan, add oil and heat up over medium heat. Fry the chicken breasts for 1 minute each side or until cooked through. Remove and set aside. 
  2. In the same pan, add the spring onion and mushroom and fry until the mushrooms are brown. Remove and set aside. 
  3. In the same pan, add more olive oil and add the pressed garlic. Keep stiring for 30 seconds, add milk, broth and flour (make sure the sauce is not hot before adding the flour, the flour will turn lumpy otherwise). Keep whisking/stiring until the sauce has thicken up. Add salt and pepper to taste then add the spinach leaves and stir until they have wilted. Cut them up first for little eaters. 
  4. Slice the chickens and add them with the pasta and mushrooms to the sauce. Give it a good mix and let it stand for 5 mins with a lid on. Serve with parmesan or nutritional yeast for dairy-free. 


Kat xx


Coconut Flour Pancakes

Super delicious coconut flour dairy free pancakes 

Suitable for babies 7-8 months upwards providing they have no egg allergy.

I whipped up these super delicious coconut flour dairy free pancakes a while back and my boys loved them! The leftovers went into their school snack box the next day.

As much as I wanted to give them these for breakfast I just couldn’t do it as it took me took long to cook them, so we indulged them in the afternoon instead. Coconut flour is very delicate and it’s best to cook at very low temparature and in a non-stick frying pan. Also, if you plan to make a big batch then I highly recommend to use 2 large frying pan at the same time. It took me 1 hour to cook the whole batch in one large frying pan. I should really invest in a second large frying pan!

Coconut flour is growing in popularity as more people discover the health benefits. It is a great healthy alternative to other flours as it is gluten free.

Health Benefits of Coconut Flour

Coconut flour is high in fiber, protein, and healthy fats and is free from wheat and other grains. It is also low in sugar, digestible carbohydrates and calories, and has a low score on the glycemic index. This makes coconut flour a favorite in paleo diet, gluten free eaters including those with celiac disease or sensitive to gluten, those with digestive problems, those who are allergic to nuts, with diabetes, and everyone who enjoys it.


  • 2 large free range eggs (room temperature makes a huge difference )
  • 1/2 cup of pure coconut milk (only coconut and water) + 2 tbsp water if the milk is too thick to thin it out
  • 1 tsp vanilla essence / powder
  • 1/4 cup coconut flour
  • 1/2 tsp baking powder
  • a small pinch of sea salt
  • cold pressed coconut oil (as required for frying)
  • 1 tbsp maple syrup for a sweeter taste (optional and avoid for babies under 12 months)



  1. Dry bowlIn a small bowl, combine coconut flour and baking powder.
  2. Wet bowlAdd the rest of the ingredient in a large bowl and use a hand blender to give it a 3 seconds mix or whisk it by hand.
  3. Slowly sift the dry mixture into the wet mixture. Lightly mix it until well combined and let it sit for 5 minutes. The batter should be slightly thick, if too thick after 2 minutes then add 1 tbsp of coconut milk at a time then let it sit for an additional 3 minutes. Coconut flour is highly absorbent and needs to absorb the liquid before cooking.
  4. Heat a large non stick frying pan on medium heat and melt the coconut oil. Once the oil is melted bring the heat down to low. I had my one on the lowest heat. Pour 1 heap table spoon of batter onto the pan for one small toddler size pancake, repeat this step until you have filled up the pan.
  5. Serve with fresh fruits or berries or maple syrup. We like ours with sliced bananas.

Kat xx

Roasted Beetroot Hummus

Beetroot Hummus – That colour is everything!  It’s such a versitile dish, you can spread it on bread for breakfast, with salad for lunch, use as a dip for snacks or as a side dish for dinner.  You choice!

Oh my! This hummus is my new favourite food and I just can’t get enough of it! I wished I could say the same about my kids though…but they wouldn’t even try! I’ll just stick to smoothies. Haha!

I don’t always cook what my kids like, sometimes I make something for me and secretly hope that they would share my food and they surprise me when I least expect it. Most kids love dipping and many don’t love eating beetroots on it own so hiding it in smoothies, baking and in this case in hummus is a fantastic way to sneak in beetroots it’s your kids diet. Yum! That is if they eat!

So I’ve made this hummus for the first time back in April or May when I served it with wafer thin crackers. I know I know, I still owe you my cracker recipe…it’s coming, I promise!

I still can’t get enough of this colour and it tastes as good as it looks too! I had this for dinner tonight with carrot sticks, sliced red bell paprika, fennel and cucumber. That’s pretty all what I had in the fridge.

I can assure you that the sweet taste from beetroot and saltyish chickpeas make such a wonderful pair!
Do you need a close up pic to be convinced and make it?  Ok, here you go. Do let me know your feedback in the comment below.


  • 1 tin of chickpeas (just salted)
  • 1 medium beetroot
  • 1 Tbsp extra virgin olive oil
  • 1/4 cup or 60 ml water
  • 2 Tbsp tahini (sesame paste)
  • Juice of 1 medium organic lemon
  • a pinch of lemon zest
  • 1/2 tsp sea salt
  • 1 tsp ground cumin (optional)
  • a handful of fresh basil
  • roasted sesame seeds


  1. Pre-heat the oven to 200° C or 400 °F. Wrap the beetroot in aluminium foil an back for 40 minutes or until it’s soft enough to poke through with a fork. Remove from teh oven and let it cool down.
  2. TIP! Wear disposable cooking gloves to remove the skin. Dice them in large cubes. Together with the other ingredients, blend until smooth to your desired consistency. If it’s the hummus is too thick then add 1-2 Tbsp of water and blend again.
  3. Serve with sprinkle of roasted sesame seeds and olive oil.


Kat xx

This recipe was inspired by http://www.heavenlynnhealthy.com

Munchkin Feeding Product Review


Are you a new mum?

Congratulations! 🙂 It’s the most wonderful feeling in the world to become a mother! Enjoy this infant time as it passes by too quick and before you know it your baby is already walking! I really miss newborn smell and the way how my kids used to snuggled into my arms.

Are you going to start weaning your baby soon?

Yay! Super exciting time ahead! This is the most adventurous time for your baby and you will continue to grow together. Have you thought of which type of weaning style to do; traditional purees or baby-led-weaning or both? The latter means that you let your baby takes the lead and he/she eats what you and your family eat just minus the salt and sugar and feed himself/herself. However, I do encoourage you to let them try food with spices as early as possible to become an adventurous eater one day. You will find out at very early stage whether you have a fussy eater or a good eater, but don’t despair I have loads of recipes for fussy eaters which are baby and toddler approved!

Are you looking for new baby or toddler feeding products?

I find that this part of weaning is one of the most fun part for parents, to find cool feeding products. Of course a simple bowl and spoon will do too, but if you can have ergonomic baby utensils, puree spoon squeezer presser, suction bowls and etc. all these products can help to make meal times so much easier and fun…so why not?

Have you already spent too much time looking online for different products?

I know this as I have done the same! Checking all the reviews on each product were super time consuming! Look no more, I have you all covered here! I have reviewed these products thoroughly from puree squeezer for babies 5-6 months up to 360° no spill toddler sippy cup! We are a big Muchkin fan!

Below are 12 products which are suitable from 5-6 months and above. I have linked each product to Munchkin product page and Amazon.co.uk to make it easier for you to place your order. Your are welcome! 😉

Puree Squeezer Presser Spoon

This product is genius!!! I wished I had this when I started weaning my boys!  It’s so easy to use too, simply fill it up with puree, close the spoon and feed or cover the spoon tip with the cap and put it in your diaper bag. It makes weaning so much easier and more fun. Perfect for when you’re out at restaurants, on public transport, flight or in your car.
How many times have you fed your baby when you’re out and made a total mess from spilling and smudging? Yeah I know, I have done the same!

012398 Squeeze Spoon-LC3

Product Features:

  • Portable feeding spoon holds 5oz of baby puree
  • Suitable stage 1 and stage 2 weaning. feeding tip easily twists off for filling and cleaning
  • Cap keeps spoon sanitary in your purse or nappy bag
  • Made of squeezable, non-toxic, odour-resistant silicone
  • Stands upright for easy filling

BUY ME HERE on Amazon.co.uk

Go Mash Food Mashing Set

This masher is perfect to use for mash raw fruits, avocado (not really sure whether it’s a fruti or vegetable) and cooked vegetables, especially when you have moved on to stage 2 weaning.

012368 Go Mash LC1

Product Features:

  • Mashes a variety of cooked or soft foods
  • Stay-put suction base for one handed mashing and self-feeding
  • Silicone base is also a tight fitting lid
  • All pieces conveniently fit together for easy travel and storage
  • Bowl is microwave safe

BUY ME HERE on Amazone.co.uk

Soft-Tip Infant Spoons (6 Pack)

The best spoon to feed your baby when you have just started to wean. Let your baby hold one to chew on and you one to feed.

01100303 Soft Tip Spoons-LC2

Product Features:

  • Pack of 6 infant spoons
  • Rounded, soft spoon bowls are extremely gentle on baby’s gums
  • Ergonomically-designed handle is comfortable for mum to hold
  • BPA-free
  • Top rack dishwasher-safe
  • Colours and assortments may vary
  • 4+ months

BUY ME HERE on Munchkin.co.uk

BUY ME HERE on Amazon.co.uk

Stay-Put Suction Bowls (3 Pack)

Suction bowls are a must if you go for the BLW (baby-led-weaning) style and even during early toddlerhood you will be so thankful that you have these! The way how they just love throwing bowls and utentils during meal times can get VERY messy! Think soup or any liquidy food!

01107503 3 Stay Put Suction Bowls-LC1

Product Features:

  • Permanently attached suction bases help prevent messes and spills
  • Comes with 3 bowls
  • Quick-release tabs on each suction base allow for easy parent removal
  • Top rack dishwasher-safe
  • BPA-free
  • 6+ months

BUY ME HERE on Munchkin.co.uk

BUY ME HERE on Amazon.co.uk

3 White Hot® Bowls and 2 White Hot®Plates

These matching bowls and plates have such a cool feature! The colour strip turns white when the food is too hot for your kids. How many times have you doubted before serving your kids? We also use them are snack bowls / plates and for fun crafty activities.

012100 WH Toddler Bowls-HC1 (new colours)

Product Features:

  • Great for toddlers learning to eat hot food, soup, etc.
  • Patented White Hot system – colour strip turns white when food and bowl are too hot
  • Stack neatly for easy storage
  • Microwave safe, freezer safe, top dishwasher safe
  • Ages 6 + months

BUY ME HERE on Munchkin.co.uk

BUY ME HERE on Amazon.co.uk

012104 White Hot Toddler Plates-HC1 (New colours)

2 White Hot®Plates

BUY ME HERE on Munchkin.co.uk

BUY ME HERE on Amazon.co.uk


Lil’ Apple Plates – 3 Pack

There is something about the apple shape that attracts kids. My toddlers absolutely love them and told me at one point that I should only serve with these plates! Haha

012102 Lil Apple Plates-LC1.jpg

Product Features:

  • Three cute apple-shaped plates in fun colours
  • Three separate sections with sloping sides for easy scooping
  • Convenient multi-pack of 3 plates provides great value
  • Plates stack and store neatly
  • BPA-free and top rack dishwasher safe
  • 6+ months

BUY ME HERE on Munchkin.co.uk

BUY ME HERE on Amazon.co.uk


6 Multi-coloured Forks and Spoons

I highly recommend these forks and spoons for self-feeding toddlers! They have the perfect size for little hands and also the slight curved shape makes it easier to pick the food up. The spoon tip is not too flat which I think is important for toddlers to self-feed.

011454 6 Multi-coloured Forks & Spoons-LC1.jpg

Product Features:

  • Designed to aid self feeding
  • Deep spoons to hold more food and make scooping food easier
  • Curved forks are safe and rounded for safety but designed to help transition to cutlery
  • Fun and engaging colours and design
  • Colours and assortments may vary
  • BPA Free
  • 12+ Months

BUY ME HERE on Munchkin.co.uk

BUY ME HERE on Amazon.co.uk


Miracle® 360° Sippy Cup -10oz/296ml (Pink)

This is the BEST non-spill sippy cup we have had so far and we have been through A LOT! What I mean by non-spill is that it doesn’t leak when in use, the liquid will however run out if you toddler throws it on the floor or banging it on the table.

012096 Miracle Sippy Cup 360 Pink-LC3.jpg

Product Features:

  • Toddler cup with dentist recommended spoutless design
  • 360° edge allows drinking from any side of the cup- simply tilt the cup and suck on the valve’s edge.
  • Cup automatically seals when child stops drinking to completely eliminate spills
  • Easy to clean with no extra valves or parts
  • 12+ months
  • 10 oz/ 296ml capacity for water, milk or juice
  • BPA-free & Top rack dishwasher safe

BUY ME HERE on Munchkin.co.uk

BUY ME HERE on Amazon.co.uk

Go Bowl™ Silicone Bowl

We love taking this bowl out. I usually put the snack in the bowl, close it with lid, put a string through the hole and tie it to the car seat belt or the buggie belt. This way the bowl will not be lost and it’s easy for my boy to serve himself.

012377 Go Bowl LC1.jpg

Product Features:


  • 4 1/5″ x 2 1/5″ when expanded
  • Non-toxic silicone bowl
  • Includes lid for storage or use on the go!
  • Collapses flat to save space
  • Easy-grip handle
  • 12+ Months
  • BPA-free
  • Top rack dishwasher-safe


BUY ME HERE on Munchkin.co.uk

BUY ME HERE on Amazon.co.uk

Go™ Folding Placemat

Use it at home or take it out when eating in a restaurants. Do you feel bad when your toddler mess up the table at the restaurant? I know they can’t help but I also can’t help but feeling embarassed so this placemat has earnt a permanent place in the diaper bag so it’s always there when we need it!

012296 Go-LC2.jpg


Product Features:

  • Non-toxic folding silicone placemat
  • Plastic frame helps keep messes on the mat
  • Folds and snaps shut to carry crumbs to the sink
  • Fun character designs
  • BPA-free
  • Top rack dishwasher-safe
  • 4+ months

BUY ME HERE on Munchkin.co.uk

BUY ME HERE on Amazon.co.uk



Peanut Butter Granola

Peanut Butter Granola – Doesn’t this sound and look amazing?!

To all peanut butter lovers – this peanut butter granola tastes AMAZING! I love the smell that lingered around the flat the whole day! Simply divine!

We had it with Greek yoghurt and frozen raspberries for breakfast today and everyone approved!  Granola and yoghurt makes such a yummy addition to kids lunchboxes.

This recipe was inspired by the lovely Sara at @justmadforasentence on Instagram. Go and check out her recipe.

I’ve adapted from her recipe, I’ve used store bought sliced almond and coconut chips to give it a more crispier texture, chopped up the pecan and cashew nuts to make it easier to chew for my kids and lastly, added chia seeds for the extra kick in protein, fibre and omega-3.

Did you know that peanuts are not nuts at all, but legumes. It is rich in protein and potassium. All and all peanut butter offers a nutrient-rich addition to your snacks, meals and desserts. Make sure you buy the ones with pure peanut butter and sometimes added sea salt and nothing else!

Health Facts about Peanut!

A serving of peanut butter is 2 tbsp which contains about 7 g of protein and contributes to healthy muscles, skin, hair and teeth. Protein also plays a role in hormonal function and keeps blood healthy.

Peanuts are a good source of heart-healthy fats; peanut butter has some of these benefits. The unsaturated fats found in nuts can lower your cholesterol and reduce your risk of developing heart disease. They can also offer health benefits for your brain and skin, and give you an energy boost.

Excess sodium in your diet puts stress on your cardiovascular system, but potassium can counter the negative effects of sodium. It also helps your nerves function properly and aids in heart function.

Source: http://www.livestrong.com


  • 2 cups of gluten free rolled oats
  • 1/2 cup unsweetened coconut chips (can sub with dessicated coconut flakes)
  • 1/2 cup sliced almond (can sub with chopped almond)
  • 1/2 cup chopped pecan
  • 1/2 cup chopped cashew
  • 1/4 cup chia seed
  • 4 tbsp or 1/4 cup coconut oil
  • 4 tbsp or 1/4 cup unsweetened peanut butter
  • 1/2 tsp pink salt
  • 5 tbsp or 1/3 cup agave syrup (or sweeter of choice)



  1. Preheat the oven to 150°C or 300°F and line a parchment paper on a baking tray.
  2. Melt coconut oil with peanut butter and add salt.
  3. Mix the rest of the ingredients in a large bowl then add the coconut oil mixture and give it a good mix.
  4. Spread it out evenly on the baking and bake for 30 minutes or until golden, stir every 10 mins.  Let it cool before storing away in an airtight container or mason jar(s).



Kat xx .

Zucchini Spinach & Feta Muffins 

Zucchini Spinach Feta Muffins – Do I need to say more?  I absolutely love savoury muffins! There are so many ways to pack goodness into muffins whilst still making them totally scrummy for your little ones. This combination is a guaranteed win! 

Spinach, zucchini and feta are match made in heaven and are wonderful together in savoury muffins or in other baking. They are at their best straight out of the oven! I literally munched 3 muffins one after another!  If you’re not a feta fan, swap with some grated mature cheddar/gouda instead. 

These make a perfect breakfast, snacks, lunch, lunchbox or any time of the day really. My son asked me if these are cheese bread. Haha 

I had a little helper chopping the spinach today, so very proud of him! 🙂

I usually use a mini/standard size silicone muffin form but decided to change it up a bit and wished I didn’t…

It been while since I’ve used paper muffin cups and now I remember why! The way how the muffins stick to the paper is so annoying! It feels like half the muffin is stuck to the paper. 😦 

Make 14 standard size muffins 


  • 1 cup of grated zucchini
  • 1 cup of chopped spinach
  • 1 1/4 cup oat flour
  • 1 1/2  tsp baking powder
  • 1 tsp baking soda
  • 1 tsp garlic powder
  • 2 Eggs
  • 3 tbsp of olive oil (or oil of choice)
  • 1/2 cup of milk 
  • 100 gr feta
  • 1/4 tsp of pink salt


      1. Grate the zucchini and place zucchini in a sieve and lightly sprinkle of salt. Toss to combine and let drain 30 mins. Squeeze out the water of the zucchini and chop the spinach.
      2. Preheat oven to 160C and oil the muffin tin.
      3. In a large bowl, whisk together flour, baking powder, baking soda and garlic powder.  Lightly beat the eggs first then add it to the flour mixture together with oil, milk and feta. Give it a stir. Lastly add zucchini & spinach and give it one last stir.
      4. Fill prepared muffin cups to about 3/4 full and bake for 25 to 30 minutes, or until golden brown. Test for doneness with a tooth pick. If it comes out non sticky then they are done. 


        Kat xx 

        Roasted Chickpeas 4 Ways 

        Roasted Chickpeas 4 Ways – when you can’t decide on one flavour then why not make them all at once! 🙂

        These roasted chickpeas are so yummy and make such healthy and nutritious snacks / lunchbox for toddlers or for the whole family. They are 100% refined sugar free, dairy free and packed with high protein, and still taste really good cool the day after if kept in an airtight container. 

        We’ve swapped our usual movie snacks at home from crisps/ chips or chocolate to these. 

        Where possible, buy organic chickpeas in tin. The ingredients should only be water and salt. If you decide to cook them yourself, then make sure that you soak them for at least 24 hrs, then cook on low heat for 3 hours or until completely cooked and very soft inside.  

        Sometimes we like them salty and sometimes sweet and these 4 flavours are our favourite at the moment. 

        1. Garlic & Dill
        2. Honey, Cinnamon & Nutmeg
        3. Cheese & Chilli (optional) – I used nutritional yeast instead of real cheese. 
        4. Maple & Cinnamon 


          • 1 tin of organic chickpeas – 400 g yields 1.5 cup 
          • 1/2 tbps olive oil
          • sea salt to taste
          • 1/2 – 1 tsp garlic powder 
          • 1/2 tsp dried dill 
          • 1.5 tsp cinnamon 
          • 1/8 tsp ground nutmeg 
          • 1 tbsp nutritional yeast 
          • 1/4 tsp chilli flakes (optional)
          • 1/2 tbsp honey 
          • 1/2 tbsp maple syrup 


            You’ll need 4 bowls to prepare these. 

            1. Preheat the oven to 200°C / 400°F.
            2. Rinse the chickpeas (from tin) in water thoroughly. Dry them with a kitchen towel. 
            3. Split the chickpeas into two portions in two separate bowls.  In one bowl, add olive oil and sprinkle with sea salt and mix until well combined. In the second bowl add cinnamon and mix until well combined.  
            4. Now split the two bowls again, you should now have four bowls. 
            5. See the mixture and method for each combination below.
            6. Line a parchment paper over a large baking tray and pour over each portion. Bake for 15-20 minutes, turn every 5-10 minutes, especially the honey and maple combos. Try to move the honey and maple over the chickpeas when turning them. They are done when crispy on the outside and soft inside. They get crispier when cooled. Don’t over bake them as they will turn dry and hard. 

              Bowl 1: Garlic & Dill

              • 1/2 tsp garlic powder 
              • 1/2 tsp dried dill or other herb of choice 
              • Mix until well combined with a spoon

                Bowl 2: Honey, Cinnamon & Nutmeg

                • 1/2 tbsp honey (add more if you want a sweeter taste) 
                • 1/8 tsp ground nutmeg 
                • Mix until well combined with a spoon
                • Cinnamon  (sprinkle more at the end)

                Bowl 3: Cheese & Chilli (optional to add chilli)

                • 1 tbsp nutritional yeast  (they do taste very cheesy) 
                • 1/4 tsp chilli flakes
                • Mix until well combined with a spoon

                Bowl 4: Maple & Cinnamon 

                • 1/2 tbsp maple syrup  (add more for a sweeter flavour)
                • Mix until well combined with a spoon
                • cinnamon (sprinkle more at the end)


                Kat xx

                Ps.  If you make any of the combo, please tag me on your post/caption on Instagram @katsdeliciouskitchen