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
- 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.
- In the same pan, add the spring onion and mushroom and fry until the mushrooms are brown. Remove and set aside.
- 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.
- 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.
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)
- Dry bowl – In a small bowl, combine coconut flour and baking powder.
- Wet bowl – Add 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.
- 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.
- 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.
- Serve with fresh fruits or berries or maple syrup. We like ours with sliced bananas.
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
- 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.
- 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.
- Serve with sprinkle of roasted sesame seeds and olive oil.
This recipe was inspired by http://www.heavenlynnhealthy.com
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
- 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.
- Preheat oven to 160C and oil the muffin tin.
- 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.
- 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.
Chicken Fingers – A perfect finger food for baby-led-weaning, lunchboxes and family parties.
Suitable from 8-9 months plus due to the texture.
These egg free chicken fingers a.k.a meatballs were a big hit with the boys! I usually make little burger size but Lilbro prefers them in finger shape. These are great to sneak in with loads of different veggies. Both fussy eaters approved!
- 400 gr ground chicken meat (I used the meat from the thighs and put in the food processor)
- 1 cup of chopped fresh spinach
- 2 medium carrots (grated)
- 1/4 cup parsley (finely chopped)
- 5 large mint leaves (finely chopped)
- 1 large shallot / onion (finely diced)
- juice of half large lemon
- 2 tbsp rolled oats (blitz in a food processor)
- 2-3 tbsp of flour for coating (I used whole spelt flour)
- Salt to taste (omit for babies under 12m old, they taste really good even without salt!)
- olive oil for frying
- Mix them all together in a large bowl. If you prefer the veggies to be smoother so that the meatballs are easier for your baby to chew then blend everything in a food processor .
- Pour the flour in to a large and flattish bowl or food container. Shape the the meat to your desired shape and coat them all over with flour. The flour gives them a nice golden colour and also keeps the fingers/burgers from going too dark / burn.
- Heat up a large frying pan, add oil and fry in medium heat until done. It took me about 15-20 minutes. Squeeze the other half of the lemon over the fingers (optional).
- Suitable for freezing. ❄
Super yummy Cheesy Spinach Tots!
I promise you even your fussy eaters will like them! At least my ones did. They would be perfect for lunchboxes or food on the go when you are out and about.
Suitable for BLW babies from 7-8m+ providing no egg and dairy allergies .
Health Facts – Did you know all this about spinach? I didn’t and thought it’s a good one to share with you.
Spinach is available all year round but is in season during the spring (March – June). It is well known for its nutritional qualities and has always been regarded as a plant with remarkable abilities to restore energy, increase vitality and improve the quality of the blood. There are sound reasons why spinach would produce such results, primarily the fact that it is rich in iron. Iron plays a central role in the function of red blood cells which help in transporting oxygen around the body, in energy production and DNA synthesis. Spinach is also an excellent source of vitamin K, vitamin A, vitamin C and folic acid as well as being a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach.
- 150gr fresh spinach leaves
- 2 medium carrots (grated or blitz in the food processor)
- 1 small onion (finely chopped)
- 1/2 cup breadcrumbs
- 1/2 cup grated cheese of your choice (I used cheddar)
- 2 eggs .
- a pinch of pink salt (avoid for babies under 12m old).
- Preheat the oven to 200°C. Line a baking sheet over the baking tray and spray / brush all over with olive oil.
- Wash the spinach and use a salad spinner to dry or towel dry.
- Put spinach in a non stick frying pan and sauté until is wilted then move over to a chopping board and chop into small bits.
- Move the spinach to a large bowl. Add the rest of the ingredients and mix until it’s well combined.
- Shape and place them on the baking try. Bake for 20 minutes or until golden brown. Serve warm.
- Suitable for freezing
Vegan Buckwheat Coconut Flour Waffles, I really like the flavours together, and each waffle packs a major nutritional punch! They make such a delicious lunchbox too! You can simply re-heat them up in the waffle machine the next day.
I developed this recipe back in January and never got around to post it! Yes, life can take over sometimes and recipes just had to wait…and sometimes forgotten…oops!
In this lunchbox we have:
- 2 vegan buckwheat coconut flour waffles
- cherry tomatoes
- cucumbers slices
- seedless grapes
- cashew nuts (in separately container with lid)
- pumkin seeds
- he usually gets 1 apple (uncut) separately
There is no “no nuts” policy at my son’s Kindergarten in case you wonder. This Planetbox was my 4 years old son’s breakfast & afternoon snack box as he gets lunch at Kindergarten. He absolutely loves this box and I can fit in so many different types of food!
- 1 cup buckwheat flour
- 2 tbsp coconut flour
- 1 tsp baking soda
- I large ripe banana (fork mashed)
- 1 chia egg (1 tbsp chia seed + 1/3 cup water, mix and let it soak for 10 mins)
- 1/4 tsp sea salt
- 1/2 tsp cinnamon
- 1 cup coconut milk
- 3 tbsp avocado oil or oil of choice (I used avacodo)
- 1 tsp vanilla essence / powder
- Mix all dry ingredients in a large mixing bowl with a whisk.
- Fold in the wet ingredients and whisk until just combined and leave to sit for 5 minutes.
- Spray or brush your waffle iron well with olive oil and pour 1 heap of table spoon of the mixture in the middle of the waffle machine. Close the lid of the waffle machine until cooked through.
- Suitable for freezing.