PANCAKE … sprinkled with magic 

This is a revamp of my childhood favourite dish – pancakes !!! This is such a delicious and low in sugar : desert/snack/lunch. You can make it in so many different combinations, the only thing which will stop you is your imagination. This one is called : Pancake Sprinkled with Magic because my daughter thinks that I do magic to make it in her favourite colour – purple. 


– 100g plain flour

– 2 eggs

– 300ml semi-skimmed milk

– Coconut oil for frying

Put the flour into a large mixing bowl. Make a well in the centre and crack the eggs into the middle. Pour in about 50ml milk and start whisking from the centre, gradually drawing the flour into the eggs and milk. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk at the time.

Heat the pan over a medium heat, add the butter and fry for 30s on each side.


– 100g ricotta cheese (or any soft white cheese)

– 2 handfuls of blueberries (need to make sure that they are sweet)

Heat the blueberries in the pan for 3-5 minutes (until releasing the juices). Cool down the blueberries, then blend. Mix with the Ricotta cheese. 

Depending on how much filling you want in your pancakes you might need to double the ingredients. 


Home made granola with yogurt is a great alternative to the breakfast or just a yummy healthy snack for kids (or grown ups). This is so easy to make and so yummy to eat. 

– 200g oats 

– 50g sunflower seeds 

– 50g pumpkin seeds 

– 50g almond flakes    

– 1 big tbsp maple syrup  

 Mix oats and maple syrup together, then combine everything together. 

 Put all ingredients on to a roasting tray and roast for 20 minutes or until golden (oven at 160C).

 Serve with natural yogurt or soya alternative for a milder taste. 

 You can also add dried fruits if you desire. 

BREAKFAST (healthy) DOUGHNUTS !!!!! 

BREAKFAST (healthy) DOUGHNUTS !!!!! 

Looks like a yummy, sweet full of sugar and fat doughnut ? Taste like one but thanks to Jamie Oliver those doughnuts are quite healthy ! No added sugar and full of vitamin C and iron. Your child (… and you 😀) will love those. 


– 100g Medjool dates 

– 100g wholemeal self-raising flour 

– 100g self-raising flour , plus extra for dusting 

– 30g ground almonds 

– 1 large free-range egg 

– olive oil 

– 320g blueberries 

– 1 tablespoon runny honey 

– 4 tablespoons Greek yoghurt


  Tear the stones out of the dates and place the flesh in a food processor with the flours, ground almonds, egg, a tiny pinch of sea salt and 70ml of water. 

  Blitz until combined and forming a ball of dough, then roughly knead on a clean flour-dusted surface for just 2 minutes. Roll out the dough 1.5cm thick and divide in to 4, cut a hole in the centre of each one. 

  Simmer the doughnuts in a large pan of gently boiling water for 5 minutes, very carefully turning them over halfway through. 

  Place a large frying pan on a medium heat with 1 tablespoon of oil. Drain the doughnuts, then transfer them to the frying pan to get golden for 10 minutes, turning regularly. 

  Then add the blueberries to the pan and the honey. Jiggle and shake the pan over the heat for a couple of minutes. When the doughnuts are purple, ripple the yoghurt through the pan and divide between your plates. 



 Those are soft, low in sugar and have hidden vegetable ! Perfect combination !!! 


– 350g plain flour, plus extra for dusting your hands

– ½ tsp baking powder

– 1 tsp ground cinnamon

– 1 tsp mixed spice

– 140g butter, softened

– 50g soft light brown sugar

– 1 egg beaten

– 200g carrot, finely grated

 Combine the flour, baking powder and spices in a bowl. In a larger bowl, beat the butter and sugar together until creamy. Beat in the egg, followed by the carrot. 

Tip in the dry ingredients and mix to form a dough.

 Line a baking sheet with baking paper. Dust your hands with a little flour, then divide the dough into 2cm balls. Use the palm of your hand to flatten each one to a thin circle. You can bake them like that or cut shapes out of the dough. 

 Bake for around 20min at 180C.


Sugar free Brownies !!!!

I am one of those annoying mums who don’t like to give Chloe sweets. I try to make cakes and biscuits myself so I can make sure that they are as healthy as possible. Those are brilliant! Chloe things that she is eating “chocolate”. 


75g Coco

75g Wholemeal flour

130g Butter (melted) 

1 Ripped banana 

200g Medjool Dates 

1tsp Vanilla extract 

2 Eggs

1/2 tsp bicarbonate 


 Preheat oven to 160 C fan oven. 

 Chop the dates and cover in the boiling water with bicarbonate. Leave for 20 minutes. 

 Add dates and the banana in to the food processor and blitz.

Combine all of the ingredients together; Put in to the cake tin and level off then bake for 20 – 25 min.

This might be sugar free but your child (and you) will love those brownies ! ❤️


This is a great dinner idea for your little one! What is very exciting is how much fun it is for kids to make it and how healthy it is! 


– 100g baby spinach.

– 150g flower. 

– 2 tbsp Parmesan cheese. 


 Put baby spinach and flower in to the food processor and mix until combined well. 

You want it to be this same consistency as play dough 😁.

Then to the fun part, you need to shape your pasta. Your little one will have so much fun doing it with you. Divided the sought in to 1cm balls and the roll it until you achieve thin rolls of pasta.

 Cook the pici straight away, or leave them to dry out for a few hours, or even overnight. If you are Cooking them straight away add to the boiling water and cook for around 8 minutes; if you cooking them from dry then allow extra 5 minutes. 

 Once ready put on the plate, sprinkle with Parmesan cheese and serve (this will give you quite a few portions which you can freeze). 

 I have made this pasta from Jamie Oliver recipe from his new book Super Food Family Classic ( I have made the recipe for us grown ups and adapted it for Chloe. If your child is older then you probably can follow the recipe and just miss on some chilly flakes. 




It’s the first time I have done a fish pie, but not the last time as Chloe loved it. It’s very easy , healthy and suprisingly tasty.


– 2 tomatoes (skinned and chopped)

– 60g of broccoli florets (cut in to tinny bits)

– 1 small carrot (whizzed in food processor, or cut in to small pieces)

– 1 onion (whizzed in food processor or cut in to small pieces)

– 2 tsp of flower

– 200ml of milk

– 300g of salmon

– 50g of greater cheddar

– 1 tbsp of parsley

Cooking method:

Cook your sweet potatoes for around 15 minutes. Then add a splash of milk and mush to get a nice creamy consistency.

Melt the butter in a saucepan and fry onion and carrots for around 3 minutes. Add tomatoes and simmer for another 3 minutes.

             Add flower and cook for 1 minute then add milk. Bring to boil then add the broccoli and salmon, simmer for 3 minutes . Add cheddar and parsley , combine it all together  and season to tast.

Divide the mixture in to the baking pots, top with sweet potatoes and bake for 15 minutes in the oven at 180C fan/200C . Hope that you will like it !