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 


Baby Led Weaning versus Purees – which should I do?


I am really excited to announce my collaboration with my very good friend Sally who I have met on Instagram, together with another four amazing mamas we have founded the group #healthykidscommunity where we set ourselves a weekly challenge with different themes. To find out more follow me @katsdelicious_kitchen and @sproutingyumminess on Instagram. 🙂 You can find a lot of great baby and toddler recipes on Sally’s blog

Our first topic is a very insteresting one “Baby Led Weaning versus Purees – which should I do? “ and I hope that you will follow along and share your thoughts in the comments below.

Many first time moms including myself tend to put a lot of pressure on themselves or feel the peer pressure from friends and families when they see what and how their kids eat. Sally has written a great piece on this topic below. 

Personally, I have done mainly purees (first smooth then chunky) until my boys were aorund 12 months old. I offered finger food along the way but both boys didn’t show any sign of interest until around 10 months old and then slowly transitioned to normal food from 12 months onwards. This process hasn’t slowed down their development in any way.

Starting the weaning process can be pretty stressful; we worry over whether our babies are getting enough of the right vitamins and minerals or that they aren’t interested in food or what the ratio of milk to food should be or what if they have a reaction or how their food should be presented and how much etc etc… I hope to touch on all of these areas of weaning throughout this blog series but am kicking it off by looking at the different weaning approaches parents take.

Since becoming a mum I’ve realised there is quite a lot of debate around the best way to wean your child. To help inform your approach, I’ve spoken to several of my mama friends who have done each of the different approaches and compiled a list of reasons why they chose the approach they did…

But firstly… What are the different weaning options?

Baby Led Weaning (BLW) – this is letting your baby take the lead straight away with soft yet graspable solids, eating at their own pace, generally eating the food the rest of the family is eating from the start (omitting certain foods that obviously aren’t appropriate yet such as high salt foods and honey). BLW babies can of course eat mash or soups (so similar to purees) but it will be with their fingers or utensils, not spoon fed.

Purees – this is spoon feeding your baby different vegetables, fruits and grains which a mashed up or pureed, progressing to lumpier textures over the first couple of months and introducing finger food around 7 – 8 months.

A bit of both – Introducing both spoon fed purees and finger foods from the beginning (6 months), allowing your baby to explore both avenues.

I did a bit of both with my little lady as it worked for us; she was inquisitive about the finger food and wolfed down her purees! We found the transition to more solid foods fairly seamless and she embraced the variety and each stage of the journey. I intend to do the same again with my little man at the end of the summer but also want to remain flexible and be led by him as he might have a completely different agenda!

Why do BLW?

  • You don’t need to make lots of purees!
  • Easier when you are out in cafes/ restaurants, you can eat together instead of having to feed your baby purees first
  • Exposure to family foods as you can simply give your baby bits of family meals
  • Gives your child independence, encourages them to be inquisitive about the food they are eating and potentially more excepting
  • Avoids potentially difficult transition from purees to lumps
  • Some research suggests that it may reduce fussy eating and encourage kids to be a bit more adventurous growing up
  • Prevents overeating as child eats at own pace/ what he wants
  • Ultimately means they cope better with self-feeding, become dexterous with utensils quicker, develop the pincer grip and hand-eye coordination
  • After about 1 to 1 and half they become a lot less messy as they get used to using hands and cutlery themselves

Why do Purees?

  • Less worry about choking/ gagging to begin with
  • Tend to eat more at the start as the parent/ carer is spoon feeding, doesn’t rely on the child’s dexterity or desire so more reassuring for parents that the child has a full tummy!
  • Is generally quicker to do at the start
  • Ability to pack a variety of nutrients/ foods into one bowl
  • Feeling of more control over sugar and salt content
  • Less messy at the start as the adult is in control (although BLW does become less messy as the child starts to master it)
  • Most mums I spoke to found the transition from purees to lumpier foods and then proper solids worked fine

Ultimately, I believe it is about being a bit flexible and going with what you and your baby are most comfortable with, ensuring lots and lots of variety of good quality, whole foods and avoiding the nasties. What do you think?

Two Ingredients Macaroons [7-8m+] & Toddlers


This week at #healthykidscommunity we are creating Easter treats and I’ve made some super yummy and healthy Easter macaroons that even babies and toddlers can eat them! Yes, they only consist of 2 ingredients! They are 100% #refinedsugarfree #zerosugar

Lilbro loves them! You can also dip them in good quality chocolate or add chocolate chips and give to your toddlers. 😋 Have made another batch with bunny cookie cutter, it wasn’t as easy but still turned out delicious!


Made 10 little macaroons or 8 Easter bunnies 🙂


  • 1 large ripe banana
  • 3/4 cup unsweetened dessicated coconut


  1. Preheat the oven to 170° C. Line a baking sheet, set aside.
  2. Blitz the two ingredients for approximately 20 seconds in a food processor or until very well combined
  3. Use an ice-cream scoop to scoop and drop onto the baking sheet directly then bake in the preheated oven for 25 minutes or until golden

Melt-in-your-mouth One Pot Moroccan Roast Lamb Shank BLW [7m+], Toddler & Family


My husband bought me a Le Creuset casserole in summer 2014 and I didn’t start using it until January 2016! Why did I wait for so long? I tell you why, I was too intimidated by this beautiful and mighty casserole! I thought it would be too complicated and too much work cooking in it! Oh, how wrong I was!

This casserole makes the best melt-in-your mouth stew or cooked meat and super easy to cook with! I fact, it requires almost zero work, you pretty much marinate the meat, throw everything in and put it in the oven and let it does the work! Ha! My kind of cooking!


This is my second time cooking lamb shank in Le Creuset and I tell you, it just gets better each time!


Notes: You can make this in any lidded casserole (Dutch oven).

Served 2 toddlers and 4 adults


  • 1 lamb shank (or shoulder) on the bone
  • 2 tbsp soft unsalted butter
  • 3 cloves of garlic (pressed)
  • 1 1/2 tsp salt
  • 1 tsp pepper
  • 1 tsp cumin powder
  • 1/2 tsp saffron threads (crushed) or powder
  • 1/4 tsp turmeric powder
  • 1 tbsp olive oil
  • vegetables of your choice



  1. Preheat the oven to 240°C. Use a pointed knife to poke the meat all around and rub in salt and pepper.
  2. In a small pan, melt the butter with crushed garlic and quickly remove from hob. Add cumin, tumeric, saffron and olive oil and stir until it’s all mixed, rub it all over the lamb evenly.
  3. Add 1/2 cup of water to the pot and roast the lamb uncovered for 20 minutes.
  4. Reduce the oven temperature to 160° C, cover with the lid and continue roasting the lamb for 3 hours or until the meat is tender, turn over every hour. The last 30mins, add in all the vegetables.
  5. Open up the lamb and turn the inside meat over to suck up sauce and pour the sauce over and around the lamb. Serve with basmati rice.

Healthy German Raspberry Blechkuchen (a.k.a. Raspberry Pie) for Toddler & Family


This week’s challenge as #Healthykidscommunity is “refined sugar alternatives” and my dish is German Raspberry Blechkuchen (a.k.a. Raspberry Pie).


It does taste much better than it looks!😁 Its one one of my favourite cake to eat and to make because it’s super easy, and I am all about easy. 😁😋

I have substituted sugar with coconut sugar and I must say this taste really yum! After this I will not go back to use refined sugar ever again! 😋

I have used quark for the cake base which made it so fluffy and moist!

Knowing how healthy this cake is I really have no problem giving this to my toddler sons to eat. 🙂



Ingredients for the cake base

  • 150 gr flour
  • 40 gr coconut sugar
  • 80 gr low fat quark
  • 3 tbsp semi-skimmef milk
  • 3 tbsp flaxseed oil /  plant based oil
  • 1 tbsp baking powder
  • 1/2 tsp vanilla powder / essence

Ingredients for the topping

  • 100 gr flour
  • 60 gr coconut sugar
  • 70 gr butter (room temperature
  • 1/8 tsp vanilla powder / essence
  • a pinch of salt 300 gr raspberries


  1. Preheat the oven to 180 degrees Celsius with fan. Put all the ingredients of the cake base in a large bowl and use an electric whip and mix well.
  2. In a medium bowl, mix all the ingredients of the topping together except for raspberries.
  3. Flattened the cake base dough evenly into a baking form.
  4. Line all the raspberries on top.
  5. Use your hand to pick up a bit of the topping dough. Flatten each bit and lay on top of the raspberries and bake for 25-30 minutes.