Spinach & Feta Squares BLW [8m+] Toddler & Family

Spinach & Feta Squares

These are suitable for BLW babies from 8 months onwards providing they don’t have any allergies to egg and dairy. 

I was making these with my 4 years old toddler and we had so much fun! 

He was chopping the spinach AND the onion along my side and added every ingredients into the mixing bowl and I was not allowed to do a thing! haha!
These are super easy to make and a great protein and calcium packed dish to involve your kids in the kitchen. 👌 
Spinach is not the kind of vegetable that he would normally eat if I place it on his plate, but believe me he ate some afterwards.๐Ÿ™‚ This proves that by involving your kids in the kitchen it helps to keep them interested in food and less prone to become fussy eaters. My super fussy eater since a baby is now not so fussy anymore but he still has his moments now and then! 

I have used puff pastry but if you want to step up a game then use Phyllo and turn them into mini Greek Spanikopita. ;) 


  • 500gr fresh spinach  (washed thoroughly & chopped) 
  • 1 small onion (finely chopped)
  • 1 tbsp of freshly chopped dill
  • 1 large garlic clove (finely chopped)
  • 1 pack feta cheese  (150 gr) (crumbled)
  • 2 eggs separated (beaten)
  • 1 tbsp milk / water 
  • 1/4 tsp grounded nutmeg 
  • pink salt & pepper (avoid extra salt for babies under 12 months old) 
  • 2 sheets of puff pastry 
  • olive oil


  1. Heat up the oven to 200 ยฐ C / 400 ยฐ F. Heat up a non stick pan with some olive oil. Sautรฉ garlic and spinach, until spinach has wilted, add a pinch of salt, pepper and nutmeg then remove from the pan. 
  2. Place the sautรฉed spinach, feta and 1 beaten egg in a mixing bowl. 
  3. Cut the pastry sheet into 6 squares. Fill 1 heap tablespoon of the spinach mixture in the middle. Fold over and press down the edges with a fork. Repeat this step with the rest. 
  4. Beat the remaining egg with 1 tbsp of milk, brush the top of the pastry with the egg wash and bake until the pastry looks golden, approximately 15 – 20 minutes. 


Kat xx 

Vanilla Pudding with Raspberry Sauce

Vanilla Pudding with Raspberry Sauce. 😋 

My kids love pudding and I hate the store bought ones that they get from my MIL or at school! My older one is obsessed with pudding and every time we passed by the pudding isle at the supermarket he would always give me such a hard time! Sigh! I admit that I have given in to him in the past but not anymore!  

Homemade version taste just as good if not better and the best part is there is no added nasty refined sugar! 👌#kidsapproved

The only sweetness comes from maple syrup so even older babies [8m+ if no egg allergy] can enjoy a teaspoon or two. I would keep this as a special treat as opposed to serve this to them on a regular basis. 


  • 1 cup milk of your choice
  • 1 tbsp cornstarch / potatostarch
  • 1 heap tbsp of maple syrup
  • a pinch of pink salt
  • 1 very small egg / half of a medium or large.
  • 1 tsp butter
  • 1 tsp vanilla powder / essence 

Raspberry sauce

  • 2 cups of fresh /frozen raspberries (I used frozen)
  • 1-2 tbsp maple syrup 


  1. In a small saucepan add the cornstarch and salt. In a separate bowl beat the egg until no more lumps of egg white. Add in the milk and whisk to well combined, pour into saucepan and add maple syrup.
  2. Cook over medium heat, keep whisking the entire time until bubbles form and mixture thickens. Remove from heat and stir in butter and vanilla. Leave to cool down slightly and stir occasionally to prevent lumps. 
  3. Pour the pudding in individual cups or dipping bowls. Cover with cling film and refrigerate until the pudding has firmed up. 
  4. In a small saucepan cook the raspberries over medium heat until soft, mash them up with a fork and mix in maple syrup. Top warm or cold sauce or sauce of your choice over the pudding. Yum! 


    Kat xx 

    Quinoa Pizza Crust BLW [6-8m+] Toddler & Familyย 

    Mini Quinoa Pizza Crust

    I would serve BLW babies between 6-8m+, depending on your country recommendation on when to serve quinoa to babies.

    We’ve made quinoa pizza many times and every time the boys have asked for pizza Margarita! So I made them again and topped with some mushrooms. They devoured them! I’ve used  quiche and tart forms to bake these.

    They are so healthy and really simple to make, no yeast, kneeding and rising time needed, just an overnight soaking time, then blend (I used my nutribullet) and bake! 

    In case you don’t know, here are some useful health facts about quinoa.

    Quinoa, pronounced โ€˜keen-waโ€™ is a great wheat-free alternative to starchy grains. There are two types: red and creamy white. Both types are slightly bitter when cooked and open up to release little white curls (like a tail) as they soften.

    Grown in South America (Peru, Chile and Bolivia) for thousands of years, quinoa formed the staple diet of the Incas and their descendants. In recent years, foodies in the UK and the US have heralded it as a superior alternative to bulgur wheat, couscous and rice. Though it often occupies a similar role to these grains in dishes, quinoa is actually in the same family as beets, chard and spinach.

    Quinoa is among the least allergenic of all the grains, making it a fantastic wheat-free choice. Like buckwheat, quinoa has an excellent amino acid profile, as it contains all nine essential amino acids making it a complete-protein source. Quinoa is therefore an excellent choice for vegans who may struggle to get enough protein in their diets.

    Quinoa is high in anti-inflammatory phytonutrients, which make it potentially beneficial for human health in the prevention and treatment of disease.

    Source: http://www.bbcgoodfood.com

    Ingredients for the crust

    • 3/4 cup quinoa, covered by 1 inch of water and soaked for 6 – 8 hours (or overnight)
    • 1/2 cup water
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 2 tablespoons olive oil .



    1. Soak the quinoa in water, covering it by at least 1 inch, for 6 – 8 hours or overnight.
    2. Once you’re ready to make the crust, preheat oven to  220ยฐ C. Line your desired baking forms with parchment paper and drizzle with olive oil in the centre. Spread around with a brush until evenly coated and set the forms aside.
    3. Rinse quinoa thoroughly, then add to a blender. Add remaining ingredients and blend on high until smooth and creamy. This should resemble a thick pancake batter.
    4. Pour batter into prepared baking forns and bake for 15 minutes. Remove, flip and return to oven baking for another 10 – 15 minutes until browned and edges are crispy.
    5. Top with sauce, cheese and any other toppings you’d like and bake for 12 – 15 minutes until cheese has melted and started to brown. Remove, let cool for a few minutes and serve immediately!


    Kat xx

    This recipe was inspired by simplyquinoa.com 


    Halloween Spooky Pancake Lollipops / Halloween Lunchbox

    Trick or treat! Halloween is almost here…I bet you have been busy pinteresting for ideas this whole month! I have and have seen so many amazing spooky and creepy dishes that I want to make but haven’t managed… because my two busy toddlers don’t let me stand in the kitchen and if I let both of them in then we can pretty much forget about baking! haha
    Making pancakes is probably the least stressful thing to do with a 4 years old until mama wanted to decorate them then things got wild! lol.

    So, if you are going to a Halloween party and want to bring a simple treat, check this one out!๐Ÿ˜‰ The kids will go crazy when they see them! 😄 I bet they will love these in their lunchboxes too! My ones did!๐Ÿ™‚

    I served them in our new favourite stainless steel Planetbox (lunchbox). There is so much room to fill up with food! I usually have to use two different little lunchboxes and I much prefer stainless steel over plastic. They are easy to wash and eco-friendly. Comes with two sizes of no-spill containers, I’m thinking one for dip and one for yoghurt. I will post a full product review soon, in the meantime check them out http://www.planetbox.com 

    Halloween Spooky Pancake Lollipops

    Make your choice of pancakes and keep them small. The trick to hold the skewers is to make the pancakes thick. 

    What you need

    • skewers or cocktail sticks
    • sugar eye balls
    • different colours of gel icing tubes


    1. Make your pancakes as per usual. I find adding either pumpkin or other thickish ingredients or ricotta cheese helps. 
    2. Let them cool down slightly, then pierce the skewers / cocktail sticks from bottom up.
    3. Decorate the pancakes with gel icing tubes. Voilร !  

    Hope your kids will enjoy them as much as my ones did.:)

    Kat xx

    Ipsy Vipsy Pumpkin Falafel for Baby [7m+], Toddler & Family


    October means it’s Halloween season! I love seeing so many creative and spooky creations from all the talented food bloggers! My boys are old enough to enjoy it this year. My little one is obsessed with spiders! haha

    As pumpkins are in season and I see them everywhere, it’s so difficult not to make something of it This dish is called Ipsy Vipsy Pumpkin Falafel.

    I swear they turned out sooo deliiicious! It’s a must try recipe! Lilbro loved them but fussy toddler J refused to try! 🙈





    • 250gr / 1/2 medium pumpkin (peeled and sliced)
    • 1 tbsp olive oil
    • 1 cup / 200 gr chickpeas no added salt (drained)
    • 1 garlic clove (roughly chopped)
    • 1/2 cup roughly chopped parsley
    • 1 tsp coriander podwer
    • 1 tsp cumin powder
    • 1/4 tsp baking powder
    • 1/2 tsp himalayian salt (optional, no salt for babies under 12 months)


    1. Pre-heat the oven on 200ยฐ C / 400ยฐF.
    2. Put the pumpkin slices in a baking tray, add oilve oil and give them a good mix and roast for 40 mininutes or until they are soft.
    3. In a food processor, add chickpeas, garlic, parsley, coriander powder, cumin powder, baking powder and blend until the consistency is smooth enough for the your baby / toddler to chew. Move the mixture over to a large bowl.
    4. Let the pumpkin cool down first. Then move the pumkin to the chickpeas mixture. Use a fork to mash the pumpkin and then give it a good mix, cover up with cling film and let it stand for 30 minutes in the fridge.
    5. Lay a non-stick baking sheet over a baking tray and brush the sheet over with some olive oil. Then use an ice cream scoop to scoop up and mould it into a ball shape, repeat this step with the rest of the mixture.
    6. Bake for 30-40 minutes or until they have turned golden brown and slighlty hard on the outside.



    Kat xx

    Yellow Zucchini & Tomato Sauceย BLW [8m+] & Toddler

    Yellow Zucchini & Tomato Sauce

    This dish is ok to serve to babies who are 8 months+ due to the acidity of the tomatoes.

    Some days when I am too tired to cook, I keep reminding myself that it’s OK to serve simple meals to the kids. Despite the simplicity of this dish it is still packed with #nutritious ingredients, and most importantly the kids loved it.๐Ÿ˜„ย  Hiding the vegetables and turning them into sauces is still the only way to get them to eat. As long as they eat them I don’tmind whichever way they are served.

    Served 2 toddlers

    • 1/2 cup yellow zucchini puree
    • ย 2 sweet tomatoes .
    • ย 1 tsp olive oil .
    • a pinch of garlic powder .
    • ย a pinch of pink salt (avoid for babies under 12m)
    • ย sprinkle of nutritional yeast



    1. Make the zucchini puree, I steamed my ones. Remove the skin of the tomatoes and finely chopped and move over to a small bowl. ย Add oil, garlic powder and salt and give it a good stir.
    2. Heat up a frying pan at medium, add the tomatoes and fry at low heat until they are soft. Add in the zucchini puree and mix until well combined.
    3. Served with your kids favourite pasta amf sprinkle with nutritional yeast . I served with Spรคtzle (a type of german egg noddle) So easy & yummy!



    Kat xx

    Vietnamese Sizzling Crepes โ€“ โ€œBรกnh Xรจoโ€


    This month I would like to bring a little Vietnamese taste to you. My ethnic background is Chinese-Vietnamese and I have grown up learning Vietnamese cooking from my mum.

    I have made a very traditional Vietnamese dish called โ€œBรกnh Xรจoโ€ translated to sizzling crรชpes. It brought back a lot of happy childhood memories when I was making these. Traditionally, you eat them with king prawns and pork belly and plenty of fresh vegetables or if you are vegetarian I find smoked tofu and vegetables taste just as good! We usually serve them with lots of different types of herbs and lettuces.

    This dish is definitely something for the whole family, very toddler friendly. I told my toddler son they are called crispy pancakes. haha!

    Letโ€™s make some sizzling crรชpes!!!


    Ingredients for bรกnh xรจo batter

    • 150gr rice flour
    • 1/4 / 60 ml cup coconut cream (I used the thick part floating of coconut milk)
    • 1/2 tsp ground turmeric
    • 2 stalks of spring onion / Scallion (thinly sliced)
    • 1/2 tsp himalayian salt
    • 1 cup / 250 ml water
    • vegetable oil for cooking  (I used peanut oil)

    Ingredients for the filling

    • 200 gr pork belly, thinly sliced (optional โ€“ cooked for 30-40 minutes in salted water on medium heat)
    • 1/2 cup cooked prawns (optional)
    • 2 large carrots, thinly shredded / grated)
    • 1 cup beans sprouts
    • 1 yellow onion (thinly sliced)

    Side dish – all fresh

    •  mint leaves
    •  coriander leaves
    •  mixed lettuces
    •  cucumber
    • sliced spring onions / scallions
    •  beans sprouts

    Ingredients for Nuoc Cham Sauce โ€“ Vietnamese sweet & sour dipping sauce 

    • 1 clove garlic (chopped)
    • 1/2-1 red thai birdโ€™s eye chile (chopped, be careful itโ€™s very hot!)
    • 1 tbps fish sauce ( I used my favourite brand “Squid”)
    • 1 tbsp sugar
    • 1/4 cup water
    • juice of 1/2 of a lemon


    1. Boil pork belly in salted water for 30-40 minutes or pan fry smoked tofu on both sides.
    2. Prepare all vegetables and make the dipping sauce.
    3. Combine rice flour, coconut cream, turmeric, spring onion and salt in a bowl with water. Stir until a smooth batter forms. Cover and set aside to rest for 1 hour.
    4. Heat a non-stick frying pan (I used a medium size) over medium-high heat until itโ€™s hot. Brush over with oil then add 1/4 cup batter, swirling pan to form a thin crรชpe.  If you are using a large frying pan then double the amount of batter.
    5. For each crรชpe, add a few pieces of pork belly/tofu, sear both sides, the add onion and a few pieces of prawns. Cook for about 2-3 minutes or until itโ€™s just cooked through, scatter one half of pancake with carrots, bean sprouts. Flip pancake in half to cover filling and cook for a further 30 seconds.
    6. Remove and serve while itโ€™s still crispy with the side dish and pour some dipping over the crรชpe.
    7. Repeat the process with the remaining batter.


    YUM & ENJOY!

    Kat xx