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


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 .

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 

          Vegan Gyoza 

          Vegan Spelt Gyoza – a super delicious meal for the whole family! Just make sure you double the batch as they are VERY additive!  

          My fussy eater son absolutely loved them! I couldn’t believe my eyes when he wolfed them down so quick! Hubby gave me his thumb up too, although he’d have prefered a meaty version. Haha My little one didn’t want to try at all so he had something else. Oh well, I can’t always please everyone. 

          I found this yummy recipe from my lovely mama blogger friend’s blog Mel at Healing Gracies Gut . She has a ton of lovely dairy free recipes. Go and check her out here

          I have adapted her recipe and the original recipe where she’s got it from a little. I’ve tried both cooking methods and I much prefer method 2. See below for more details and pictures  

          I only used 4 cooking tools: 1 roller, 1 kid drinking glas, 1 toddler knife and 1 large silicone mat. 

          The size of the glas is almost the same as an Ikea kid drinking cup (only a tick bigger), you know, those multicolour ones. The toddler knife is not so sharp, therefore, perfect to cut out the dough. 

          They dough didn’t stick to the silicon mat, so I didn’t add any extra flour while rolling it out.

          To save time, cut out all the circles and add the filling on to each one, but you must work very fast otherwise the juice of the filling will start to run out. 

          I crimped them upwards instead of side way. 

          There are two methods to cook these little gems. I like method 2 but it is really a preference thing so I’ll let you try out yourself. 

          Method 1 – Steam in a steamer basket

          Result: They came out slightly too chewy for my liking, but once fried then they tasted really good. 

          Method 2 – Steam in the water

          Result: They came out lovely and soft. I liked eating them before frying them but I still prefer them slightly crispy.   

          Let’s get cooking shall we! ; )


          The Dough

          • 200 g spelt flour 
          • 1/4 tsp pink salt
          • 100 ml hot water

          The Filling

          • 200 g mushrooms of choice ( I used 50-50 Shitake and Crimini/ Champignon mushrooms 
          • 2 large spring onions / scallions 
          • 1 medium carrot
          • 1 tsp grated ginger 
          • 2 tbsp low sodium soya sauce
          • 1/2 tsp pink salt 

          Dipping Sauce per person 

          • 1 tbsp low sodium soya sauce
          • 1/2 tsp rice vinegar (the one for sushi rice)
          • chopped chillies (optional)
          • roasted sesame seeds 


              1. Measure the flour into a large bowl and add salt. Use a spoon to stir. Add hot water and mix until the flour has absorb all the water, then use your hand to work on the dough. Turn it out onto a work surface and knead it for a minute or two until it forms a smooth, pliable but stiff dough. Add a tiny splash more water if the dough is too dry or crumbly. Form the dough into a ball and place it back into the bowl. Cover the bowl with a damp tea towel and leave it to sit for half an hour.
              2. Meanwhile, to make the filling, put all of the filling ingredients into a food processor and pulse it a few times until it’s all quite finely chopped and evenly combined.
              3. Once the dough is rested place it on a lightly floured surface and roll it out as thinly as you can while still keeping it strong enough to hold the filling. Cut out the circles (see pictures above) from the flattened dough.
              4. Working one at a time put a heaped tsp of the filling into the centre of a wrapper. Wet the edge around the dough and gently fold it in half around the filling. Carefully fold along one side of the semi circle so that the front is crimped onto a flat back. Press the crimps to the flat back to seal the dumpling and very gently plump it out at the bottom so that it can sit up right. Repeat with the remaining wrappers.
              5. Pour about 1/2 inch of water into a large frying pan with a well fitting lid. Place it over medium high heat and bring the water to simmer. Gently place the gyoza into the simmering water, upright if possible, and cover with the lid. Leave to simmer and steam for 10 minutes and then gently scoop out the gyoza with a slotted spoon.
              6. If you want them a bit crisp, heat up a large frying pan with some oil and place the cooked gyoza in. Let cook on one side for about 4 or 5 minutes until they’re crispy and golden, and then flip them over to brown on the other side. Repeat until they’ve crisped up to your liking.
              7. Serve the gyoza hot with the sauce on the side.


              Kat xx 

              Vegan Avocado Brownies 

              Delicious Vegan Avocado Brownies. So good that Nobody could tell that these are vegan! A perfect healthy treat for your little ones without compromising the delicious taste and texture. Why not make this for Valentine’s Day or any day! 

              I don’t even know where to start with these brownies! They are chocolatety, gooey and simply delicious that boy licked the mixing bowl clean! Haha! 

              I made them a couple a weeks ago, my 4 years old and I kept eating until I realised I only had 2 small sad pieces left and could barely take a pic that would look presentable!  So this time I’ve made sure that I took some good pics before digging in! 


              • 1 large avocado
              • 1/4 cup melted oil – olive,  coconut or avocado (I used avocado)
              • 1 cup of flour of your choice (i used spelt)
              • 1/2 cup unsweetened cocoa powder
              • 1/2 cup coconut sugar /brown sugar (I used brown sugar this time as tan out of coconut)
              • 1 teaspoon baking soda
              • 1/2 teaspoon salt
              • 3/4 cup pure coconut milk

              OPTIONAL Ingredients

              • 1/2 cup roughly chopped nuts (I used pecan)
              • chocolate chips / chunks of 70% good quality chocolate


                1. Preheat the oven to 180°C. Line a square baking pan with parchment paper and lightly brush over with oil.
                2. In a large bowl, mix the flour, baking soda, cacao powder, salt. Put avocado and coconut milk and oil in a food processor / hand blender and blitz until smooth. Move it over to the flour bowl. Whisk until well combined, now add the optional ingredients.
                3. Spread the batter evenly into the bottom of the prepared pan, sprinkle with pecan nuts if desired and bake for 15-20 minutes, until a toothpick inserted into the center comes out clean.
                4. Cool brownies completely in the pan on a wire rack. Cut into squares and serve. 
                5. The brownies will stay fresh for up to 3 days (if they last this long!) stored in an airtight container at room temperature.


                Kat xx


                Many of you have asked me if they are freezable and the answer is YES! I made 2 batches of these yummy brownies and froze one batch. Today (2 week later) just took 3 pieces out and put them in the oven at 150°C for about 10 mins, no need to preheat the oven first. They tasted like newly baked again! 😋👌

                Recipe is adapted from http://www.gimmesomeoven.com 

                Coconut Banana Chia Pudding 

                Coconut Banana Chia Pudding – so good for breakfast! 

                Valentine’s Day is just around the corner and wouldn’t it be nice to serve this delicious chia pudding to your loved ones for breakfast? 

                By adding mashed banana in coconut chia pudding, it kind of turned it into a lovely Thai coconut dessert. Do you know what I mean?  At least I think so! 

                 So #yummylicious and #refinedsugarfree –
                Just make your usual chia pudding and add mashed banana and leave overnight. The next day top with raspberry sauce.


                • 400ml /1 can coconut milk.
                • 1/4 cup /  tbps chia seed.
                • 2 ripe bananas (fork mashed)


                1. Mix everything together in a large bowl and stir well.
                2. Wait a few minutes then stir again to avoid the seeds clumping.
                3. Transfer over to an airtight jar or container and keep in the fridge for at least 4 hours or overnight.
                4. Top with raspberry sauce and enjoy it as a power breakfast 💪 delicious dessert. 😋

                Raspberry Sauce.

                • 1 cup of fresh / frozen raspberry
                • 2 tbsp maple syrup 

                Bring to boil and let it simmer until soft. Let it cool down and transfer to a jar and keep it in the fridge.

                Kat xx 

                Vegan One Pot Vegetables Rice 

                Here is another “One Pot Meal” – I love one pot meals, especially the ones that go into the oven.  This vegan one pot vegetables rice is so delicious and is my go for meals. It has never let me down, the rice always turns out super fluffy and flavoursome!   My whole family loves it. 

                When Lilbro was still a baby, I used to make separate a small portions in ramekins before adding salt. This was one of his favourite BLW dish. 🙂 

                Suitable for babies 7 months and above. 


                • 200gr mushrooms (thinly sliced)
                • 1/2 butternut squash / 2 large carrots (peeled & grated) 
                • 1 small zucchini (peeled & grated)
                • 1 small onion (diced)
                • 3 garlic cloves (finely chopped)
                • 1 cup basmati rice (or long grain rice, rinse properly)
                • 2 cups of vegetable stock
                • 1/4 cashew cream (I used homemade)
                • 1/2 tsp salt (no added salt for babies under 12m)
                • 1/2 tbsp fresh thyme (optional)
                • 1 tbsp chopped parsley (optional)
                • olive oil


                1. Preheat the oven to 180°C. In a large frying pan heat up oil and sauté onion, butternut squash and zucchini ovet medium heat until softened, add garlic, stir fry for 1 min. 
                2. Move everything into a baking tray. Add raw rice, 1/4tsp salt, cashew cream to the baking tray. Mix well.
                3. Back to the frying pan add a bit more oil, add mushrooms and sauté until they have shrunk in shape, add 1/4 tsp salt and stir fry until cooked. 
                4. Top the rice mixture with the mushrooms. Cover tightly with foil.
                5. Bake for 45 mins or until the rice is done. Taste the rice half way, add more liquid if your rice needs it and bake for a bit longer.
                6. Let sit for 10 minutes.


                  Kat xx