Paleo Banana, Pecan & Chocolate Chips Muffins 

Paleo Banana, Pecan & Chocolate Chips Muffins – These grain free muffins are super delicious and make a perfect addition to lunchboxes! 

Due to chocolate chips hava refined sugar and pecan nuts, these are suitable for 12m+. 

I made these super yummy paleo muffins a few weeks ago and my kids were completely blown away by them! You can tell in the picture that they were both fighting for the biggest piece and I only had a couple of seconds to shoot before everything turned into crumbles! 

Made 12 small & 2 large muffins.



  • 2 large ripe bananas (better if they have brown dots)
  • 2 eggs (whipped separately)
  • 1 tsp pure vanilla powder / essence
  • 2 tbsp raw honey (optional)
  • 1/4 cup avocado / coconut oil (I used avocado)


  •  1.5 cups / 150 gr almond meal (best to measure)
  •  1 tsp baking powder .o
  • 1 tsp baking soda .

Extra & optional.

  • 1/4 cup chopped pecan + extra for topping
  • 2 tbsp chocolate chips .
  • 50 gr 70% quality chocolate (broken into small chunks)


  1. Preheat the oven to 175° C. 
  2. Mix  the wet & dry ingredients in separate bowls. Pour the wet to the dry ingredients and mix until well combined.
  3. Add pecan and chocolate chips and gently fold.
  4. Oil the muffin forms and fill them up. Push one piece of chocolate chunk into each muffin and sprinkle with chopped pecan. 
  5. Bake for 20-25 minutes or check with a toothpick, they are ready if it comes out non-sticky. 


Kat xx


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

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 ‘keen-wa’ 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.


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  220° 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 


Baked Salmon Kale Fish Balls BLW [6-7m+], Toddler & Family

Baked Salmon Kale Fish Balls

Here is another fun way to serve salmon and kale together to your kids and they won’t even notice them because they are so #delicious !  The texture is extremely soft and ideal for #blw babies from 6-7 months old! 

I have a very fussy eater since he was a baby and I tend add veggies and hide them wherever possible. The smaller the bits the more likely he will eat them!  I really envy parents who have good eaters!

These yummy fish balls also make a great #lunchbox lunch, simply preheat a little beforehand. 

  • 300 gr salmon fillet (cubed)
  • 1 cup of kale (chopped) – I used frozen chopped kale
  • 1 large carrot (chopped)
  • 1 very large / 4 small shallot (sliced) or 1 small onion
  • 1 1/2 cup cooked cous cous (I used leftover)
  • 1 tsp pink salt ( avoid for babies under 12m )
  • juice of 1/2 lemon
  • 1 tbsp organic coldpressed coconut oil


  1. Boil the cous cous and leave to cool down completely or use leftover.
  2. Put kale, carrot and onion/shallot in a food processor & blitz until the they look finely chopped, remove & rinse off the remains. Put the salmon in the food processor and blend for approxmiately 5 secs. 
  3. Add 1 tsbp of coconut oil in a medium size fryin pan, keep it on medium heat. Add the kale mix and saute until the carrots is almost cooked. It will make the texture a lot nicer to chew for your toddler(s).
  4. Move all ingredients in to a large bowl. Add salt, lemon juice and mix well. Cover the bowls with cling film and leave in the fridge for 30 minutes.
  5. Pre-heat the oven at 190°C. Mould them into little/big balls and place over a pre-lined baking paper and baking tray. Bake for 15 minutes or until cooked through.
  6. Suitable for freezing. ❄❄❄

Chickpea Nachos / Tortilla Chips

Chickpea Nachos or Tortilla Chips whichever word you use it doesn’t change the fact that these are so delicious!

Such a great and healthy snacks packed with protein for babies & toddlers. Served plain or with guacamole.
I cannot stress enough how delicious these pure goodness chickpea nachos are! Once you try this recipe, you will NOT go back to store bought ones!  Me and my boys almost finished the batch before dinner time! Bad move from mama! Guess who didn’t eat his dinner . These are 100% vegan and glutenfree! Try them and and let me know your feedback. 😉


  • 1 cup chickpea flour
  • 1/2 tsp pink / sea salt (avoid for babies under 12 months old)
  • 1/2 – 1 tsp milled black pepper
  • 1/2 tsp baking powder
  • 1/4 cup melted coconut oil / olive oil
  • 3 tbsp – 1/4 cup warm water


  1. Preheat the oven to 175°C. Add chickpea flour, salt, pepper and baking powder into a medium bowl and give it a good mix. Add melted coconut oil / olive oil and mix with a fork and then fingers until the dough is crumbly. Add warm water and stir until the dough comes together. If the dough is too dry and crumbly then add more water, a teaspoon at a time, until it does. Do not overwork the dough.
  2. Mould the dough into a ball and place it onto a baking sheet and flatten into a rough disc. Place another sheet of baking sheet on top of the dough and using a rolling pin, roll out as thin as possible. The thinner the dough, the lighter and crispier your nachos will be. Remove the top layer of baking sheet and slice the dough into triangles. Slide the baking paper and dough onto a baking tray and place in the oven. Bake for 13-15 minutes or until the the edges start to turn golden.
  3. Let them cool down and serve the nachos with guacamole or simply on their own.
  4. Store them to in airtight container up to one week.


Kat xx

My child has gone off their milk, how can I make sure they are getting enough calcium?


Here is my second collaboration with my lovely friend Sally . Our second topic is My child has gone off their milk, how can I make sure they are getting enough calcium?

I will talk about our first born who was a fussy drinker as a baby and now I call him my fussy eater toddler!

He’s always been a bad drinker as a baby when I breastfed him. I had more than enough milk to give and I was pumping religiously and froze 2-3 bags of milk every day, but he was just not drinking enough. By the time he’s reached 5 months old I had to move him to formula milk as I wasn’t producing enough for him amymore. The guilt kicked in and it has made me very sad as a first time mum and have shed many tears.

It was a daily battle to feed the recommended amount of milk and at 6 months, once the weaning process began, it was a case of ‘hiding’ milk in his food as he was not drinking enough from the bottle. One of my biggest concerns was his  lack of calcium for his growing bones, nerves and other cells. If this sounds like you; your little one has lost interest in their milk or they have a milk or dairy allergy, TRY NOT TO WORRY, there are numerous other sources of calcium, many of which are actually better than milk at providing calcium that actually works with our bodies, helping our littleones to grow healthy happy cells!

Here is a piece which Sally has written so nicely.

Here’s why… our bodies find calcium difficult to absorb if the environment isn’t quite right. For example, absorption is hampered if our child’s diet is high in acidic foods such as meat, refined carbohydrates and soft drinks/ juices. When we eat food derived from animals, like milk, calcium is actually taken from the bones to properly digest the animal protein. So, in short, when your littleone is drinking milk they may be taking in calcium but they will also be using their calcium stores to digest the milk. This is why vegetable based sources of calcium are equally, if not more, important for building our child’s calcium levels. Calcium also requires vitamin D to be properly absorbed so encouraging your littleone to play outside or looking into supplementation of vitamin D is another way of optimising their calcium absorption.

Our bodies need and use calcium more than any other mineral. It is important for our little people because it helps develop their rapidly growing bones, it plays an important role in muscle contraction and transmitting nerve and hormone messages around the body (including between their brain cells) for normal cell function. Non-dairy sources of calcium include green vegetables (like broccoli, kale, spinach, and edamame beans), oranges, avocado, butternut squash, oily fish (like canned salmon and sardines), white beans and ground almonds – another reason to encourage our little ones to eat this sort of food every day and to avoid junk food as part of their everyday eating.


Vegan Red Velvet Pancakes / Crepes



Vegan Red Velvet Pancakes or Crepes whichever one you prefer to call them. These yummy pancakes/crepes are a BOMB! They are not only vegan but #wheatfree and #glutenfree!

Suitatble for babies from 6-8 months old.

Guidelines vary quite significantly different around the world when it comes to the introduction of beetroot! Some countries are given from 6m of age and others suggesting 8m. This is due to the fact that beetroots are higher in natural nitrates than other vegetables. I personally waited until my boys were 8 months old.

When selecting beets for homemade baby food, try to purchase fresh beetroots whenever possible. The smaller sized beetroots are more tender and tastier than the large ones, bigger is not better.

Beetroots contain a great amount of calcium, potassium and vitamin A. Both Vitamin A and Calcium play a large role in the healthy development of your baby.

You could either make them thinner if you prefer a crepe style or make them thicker and turn them into pancakes. I did both and we all truly enojed these!




  • 1 cup / 150gr rice flour
  • 1/2 cup coconut cream (I used the thick part floating of the can of coconut milk)
  • 1/2 cup beetroot pure
  • 1/2 tsp himalayian salt (optional and omit for babies under 12m)
  • 1 cup / 250 ml coconut milk



  1. Combine rice flour, coconut cream, beetroot puree, and salt in a bowl with coconut milk. Stir until a smooth batter forms. Cover and set aside to rest for 30 mins.
  2. Heat up a non-stick  medium-size frying pan over medium-high heat until it’s hot. Brush over with vegetable oil then add 1-2 table spoons of batter for mini pancakes or 1/4 cup batter for think crepes (swirl pan to form a thin crepe).
  3. Served with savoury fillings and a dollop of whipped coconut.


Kat xx

Carrot Ginger Tumeric Puree (or Soup)


Carrot Ginger Tumeric Puree for babies and soup for the family. Suitable for babies 6m+.

A healthy bowl of puree for babies and soup for the family is so good for the body and soul! It’s a perfect dish for this cold and wet winter weather and warms you from the inside out!

I have served the soup with drizzles of cashew cream. YUM! It really kicked it up a notch! Recipe below.

The kids have been sick with tummy bug, cold and cough and Lilbro is still too young to take certain medicin. Whenever we have a cold in the house I always stock up on fresh ginger. Ginger-infused tea is a household favorite, and it’s my mother’s antidote of choice for battling cold and flu! Turmeric and ginger are two very powerful healers and together work wonders!

Health Benefits of Ginger

Ginger is an ancient wonder spice and has a long history of use for relieving digestive problems such as nausea, loss of appetite, motion sickness and pain.

Health Benefits of Tumeric

Tumeric is a powerful medicine that has long been used in the Chinese and Indian systems of medicine as an anti-inflammatory agent to treat a wide variety of conditions, including flatulence, jaundice, menstrual difficulties, bloody urine, hemorrhage, toothache, bruises, chest pain, and colic.

Set aside all the benefits, carrot, ginger and tumeric make such a delicious combination!

If you make it with less liquid then you can easily turn it into a yummy puree for your baby. I started giving spices to my boys at a very early age. It will help them to develop and expand their taste buds and also will be more likely to try new food when they get older.


Served 2 adults & 2 toddlers


  • 2 tbsp coconut oil
  • 3 small yellow onion (diced)
  • 2 cloves of garlic (finely chopped)
  • a finger size of fresh ginger (finely chopped)
  • 1/2 tsp tumeric powder
  • 1/4 tsp cinnamon powder
  • 1/2 tsp pink salt (avoid salt for babies under 12m)
  • 5 large carrots / approx. 660gr (chopped into 2cm thick)
  • 3-4 cups water (use less water for puree and slowly add)
  • Chopped parsley for serving





  1. Heat a large pot on medium high heat, add the coconut oil and once melted add in the onion. Saute for about 5 minutes. Add the garlic, ginger, turmeric, cinnamon, and salt stirring frequently until fragrant.
  2. When it’s well combines add in the chopped carrots and water. Bring to a boil, reduce heat and cook for about 20 minutes in low heat until the carrots are soft. About 20 minutes.
  3. Use an immersion blender or move the carrots and liquid to a food processor and blend until you have reach youre desired consistency. Taste and add more seasoning if required.
  4. Heat up again on low for an additional 10-15 minutes so the flavors have a chance to absorb.
  5. Drizzle with a few tablespoons of cashew cream, and  few sprigs of fresh parsley.


Cashew Cream

  • 1/2 cup raw unsalted cashews (soaked in water for at least 2 hours)
  • 1/2 cup water – add more if need thinning
  • 1 clove of garlic (chopped)
  • 1 tsp fresh lemon juice
  • 1/8 tsp pink salt
  1. Drain the soaked cashews and run them under cold water. Place into a high speed blender (I used my nutribullet) with the water, garlic, lemon juice and salt. Blitz until completely smooth.





Kat xx