Rösti (Rosti) with Salmon & Vegetables 

Rösti with Salmon & Vegetable,  some may call these fritters. Either way this is a really delicious meal! 

Suitable for BLW from 7-8 months up (if no egg allergy). 

This dish, with or without salmon is now Lilbro’s favourite. Every time I served this to him, he would wolf it down within 5 minutes and licks his plate clean!

Rösti is typical Swiss dish consisting mainly of potatoes in the style of a fritter. It was originally a breakfast dish, commonly eaten by farmers. 

Having lived in Zürich for 3.5 years this was one of my favourite Swiss food. The traditional Rösti is just grated potatoes but I have tweaked it to add salmon, carrots and zucchini. My boys don’t eat these vegetables if I serve them separately, hence, I must always hide them somehow. 

I hope you get to try these as they have become a favourite at home!

TIP! – I have use parboiled potatoes as it’s quicker to cook through, but feel free to use raw potatoes.It just takes a bit longer to fry. 

Served 2 adults and 2 toddlers.


  • 4-5 large potatoes approximately 500-600gr (you can use parboiled* or raw potatoes  (peeled & grated)
  • 2 medium carrots (peeled & grated)
  • 1 small zucchini  (grated)
  • 300 gr salmon filet
  • 1 small onion (finely diced)
  • 1 tsp pink / sea salt 
  • 1 tsp garlic powder
  • 1 tsp cumin powder 
  • 2 eggs
  • 2 tbsp corn / potato starch 
  • coconut oil or olive oil for frying 

*Parboild potatoes – Cook the potatoes half the time you would normally cook and keep the skin on. 


    1. Peel the potatoes and carrots first, then grate them and put in separate bowl, grate the zucchini and move over to the carrot bowl.
    2. Place the grated parboiled or raw potatoes in a large and deep bowl.
    3. Heat up a large non-stick frying at medium heat with some oil. Add grated carrots and zucchini, saute until they are almost soft.
    4. Add salmon, salt, pepper and lemon juice to the pan, keep stiring and break the salmon pieces up until everything is well combined. This shouldn’t take longer than a few minutes. Don’t overcook the salmon.
    5. Transfer the salmon mixture over to the potatoes, add the beaten eggs and cornstarch and give it a good mix.
    6. Back to the frying pan – scoop the batter with a tablespoon and gently place it in the pan, then flatten it with the spoon and mould it to a round shape. Repeat this process until the pan is filled.
    7. Fry for approximately 2-3 minutes or until golden brown then flip over.


      Kat xx 

      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 Chickpea Bolognese Soup

      Quick Quinoa Chickpea Bolognese Soup for a perfect cold winter day! 

      So instead of freezing the left over bolognese sauce I added 1 can of chickpea and cooked quinoa and turned it into soup! 

      The best idea ever when you don’t feel like cooking or are short of time. #momhacks #glutenfree #busymom #sahm 


      • 1 -1.5 cups left over bolognese sauce 
      • 1 can of chickpea (400gr)
      • cooked quinoa (as much as you want)
      • 2-3 cups water (depending what consistency you want)
      • add more veggies of your choice if you want.
      • salt to taste 


      1. Add all ingredients except for quinoa and boil until chickpea and the extra veggies are soft. 
      2. Add quinoa just before serving.

      There you have a quick and yummy meal! 


      Kat xx. .






      #bolognese #quinoasoup #lunchideas #dinnerideas #eatrealfood #kidsfood #kidsapproved #kidsmeals #toddlerfood #toddlerfoodideas #toddlerapproved #blwideas #babyfoodrecipes #healthychildren #fitmom #healthysoup #whatifeedmykid #healthykidscommunity #ukbloggers #ukfoodblogger #londonblogger #fitmomsofig #workingmums #sahm #busymum #momblogger #kidfoodcollective #lifewithtoddlers

      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 

        (The Best) Chocolate Zucchini Coconut Muffins

        These are hands down the best Chocolate Zucchini Coconut Muffins.

        My 4 years old only likes muffins with either chocolate in them or taste like chocolate! haha! They are super moist and just melt in your mouth! I have baked these many times each time requested by the little prince. 🙂

        They are #paleo #glutenfree  #dairyfree #refinedsugarfree and baked in  coconut oil and coconut flour! So, to sum these up SUPER HEALTHY and YUM! 


        • 10 pitted dried dates soaked in hot water for a couple of mins
        • 4 eggs
        • 1 small zucchini (grated)
        • 1/4 cup coldpressed coconut oil
        • 1 teaspoon vanilla essence / powder
        • 1/2 cup coconut flour
        • 1/4 cup cocoa powder
        • 1 tsp cinnamon
        • 1 tsp baking soda
        • Pinch of sea salt


        1. Preheat oven to 180 C.
        2. Place the dates, eggs, zucchini, coconut oil, and vanilla in the blender and blend until smooth.
        3. Move the zuccihini mixture to a large bowl and add in the coconut flour, cacao powder, cinnamon, baking soda and sea salt then use a hand mixer to mix until smooth and thick. If you have a large powerful blender then you could do this step in the blender. My nutribullet just couldn’t take it as it was too dry.
        4. Pour the batter into a well greased muffin tin / silicon muffin tray (I used one with mini).
        5. Bake for 45-50 mins or until center is cooked through.


        Kat xx

        Balanced Weeknight Meal 


        A Balanced Weeknight Meal for the whole family packed with vegetables, anti inflammatory spice and super food.

        The chicken meatballs are suitable for BLW babies from 8-9 month+ due to the chia seed.

        The chicken meatballs are egg free as I’ve used chia egg and it worked like real egg! I also didn’t use any breach crumbs. They are packed with carrot, apple and turmeric, really so delicious to munch on!

        Can you guess how many veggies there are in this meal?

        FIVE + APPLE + CHIA SEEDS! You can’t tell can you! Nor could my two fussy eaters ! 😉  #winwin #momwin

        I served :

        • Cucumber
        • Cauliflower & Potato Mash
        • Chicken Meatballs  (recipe below)

        They cleaned up their oogaababy divider plates.


        • 2 medium chicken breast (finely chopped or use a food processor to blitz)
        • 1 apple (peeled & grated)
        • 1 large carrot (grated)
        • 2 large shallots (finely diced)
        • 3/4 tsp pink salt (avoid for babies under 12m old)
        • 1/2 tsp garlic powder
        • 1/2 tsp tumeric powder (optional)
        • 1/4 tsp cumin powder (optional)
        • 1 chia egg (1 tbp chia seed soaked in 1/2 cup of water for 15 mins)
        • olive oil for frying


        1. Finely chopped the chicken breasts or use a food processor to blitz until your desired consistency.
        2. Add the rest of the ingredients and use a spoon to mix until well combined.
        3. Fry over medium heat until cooked through.


        Kat xy