Menu

Join our [free] 7 day home baking challenge!

my lovely little lunch box

happy home cooking

30-day home cooking challenge

Reader Interactions

Leave a Reply

  • MOVING HOUSE 🏡 So sorry I’ve been so quiet BUT I’ve been super busy packing up our entire house/life to move! Ahhhhhhh! So exciting. 😆 But so exhausting! 📦😴 • I’ll be back in our [new] kitchen in a couple of weeks bringing you more delish recipes! 👩‍🍳🍝❤️ Until then, let me leave you with these 👆 gorgeous 😍😍😍 [MINI CARROT CAKES]. 🥕🍰😋 • These show stoppers are super simple to make! One bowl + 30 mins is all you need! Oh and these darling CAN be baked in a muffin pan! Kayla x 😘 • mini carrot cakes MAKES 4 mini cakes OR 12 muffins FREEZER FRIENDLY  INGREDIENTS 2 eggs 1 cup (250 grams) greek yoghurt  1/2 cup (125 ml) coconut oil, melted and cooled 1/2 cup (110 grams ) coconut (or brown) sugar 1/4 cup (60 ml) maple syrup 1 teaspoon vanilla bean paste 1 cup (150 grams) wholemeal (wholewheat) flour 1 cup (150 grams) buckwheat flour (can't find buckwheat flour? Simply use 1 cup of wholemeal flour) 2 teaspoons baking powder 1 tablespoon cinnamon, ground 1/2 teaspoon ginger, ground 2 small carrots, grated (approx. 1 cup) zest of 1 orange To serve: greek yoghurt, fresh berries, chopped pistachios and honey METHOD Preheat oven to 180 degrees celsius (350F) and line 4 mini cake pans with baking paper (alternatively use a 12 hole muffin tin lined with papers). Place the eggs, yoghurt, coconut oil, coconut sugar, maple syrup and vanilla bean paste into a large bowl and whisk to combine.  Add the wholemeal flour, buckwheat flour, baking powder, cinnamon and ginger and stir to combine.  Gently fold through the carrot and orange zest.  Evenly divide the batter between the prepared tins and bake for 20-25 minutes (12-15 minutes for muffins) or until a skewer inserted removes cleanly.  Allow to cool for 15 minutes before removing the cakes and placing on a wire rack to cool completely.  Gently trim the top of each cake to create a flat surface.  Top with yoghurt, fresh berries, chopped pistachios and a drizzle of honey.  Enjoy x
  • Kids love muffins! 😍 Esp. in their lunch box! 🎒Why? Because they delish and can be gobbled up quickly [= more playtime]. 🥎🤸‍♀️☀️ • Tomorrow I’m delivering 16 Freezer-Friendly Lunch Box Muffin Recipes straight to your inbox! 💌💌💌 • These muffin recipes are… Freezer friendly ❄️ Sneak EXTRA vegetables and fruit into lunch boxes 🍎🍓🍠🥕 Great for fussy eaters 👧🧒 Can be made ahead of time ⏰ Can be baked in bulk 🧁🧁🧁 PLUS they’ll save you time when packing lunch boxes! 🙌 • Not subscribed? Click the link in our bio and pop in your deets. Happy Monday lovely. Kayla x 💕 •
  • Life is busy! 😳 • And most days I struggle to get dinner on the table! 🍽🤪 • To make life easier, we meal prep on a Sunday. 🍝👩‍🍳 • We cook up simple dinners to stash in the freezer ❄️ ready for the busy week. 💚 • It’s a life saver! 🙌 • Coming home 🏡🍲 to dinner defrosting in the fridge and ready to reheat is AMAZING! 😉 • Tomorrow, I’m delivering 7 DELICIOUS FREEZER-FRIENDLY DINNERS straight to your inbox! 💌💌💌 • These recipes are… • nutritious 🥦🥕🌶 • simple to make 🥣 • defrost beautifully ❄️👌 • full of flavour 😋 • AND always a big hit with the kids 👧👦 • Not subscribed? Click the link in our bio and pop in your deets. Happy Monday lovely. Kayla x 💕 •
  • What’s for dins tonight? 🤔 Give our [CRISPY CRUNCHY BAKED POTATO FRIES] a try! With this ☝️[ZESTY PESTO DIP] 🌱😋 • This ☝️ recipe is #onrepeat at our place 🏡 . The kids ❤️ them. Why? Cause they’re golden and crispy yet tender and fluffy. So basically, the perfect chip. 🥔🙌 • Know a friend who’d love a little dinner inspo? TAG them now. Happy Thursday beautiful! Kayla ❤️ • CRISPY CRUNCHY BAKED POTATO FRIES WITH ZESTY PESTO DIP INGREDIENTS * baked potato fries: * 8 russet [or starchy] potatoes, washed and chopped into fries or wedges * 2 tablespoons tapioca starch * 2 tablespoons minced garlic * 3 tablespoons olive oil * to serve: grating of parmesan, chopped parsley and sea salt flakes [optional] * sea salt * zesty pesto dip: * 2 cups baby spinach * 1 cup basil, leaves picked * 1 cup mint, leaves picked * ½ cup parlsey, plus extra to serve * 1 garlic cloves, minced * 1 cup (125 grams) cashews * ⅓ cup (45 grams) pumpkin seeds (kernels), plus extra to serve * ½ cup (60 grams) parmesan, grated * zest and juice 2 limes * ¾ cup (190 ml) olive oil, plus extra to serve * sea salt * to serve: dollop of greek yoghurt METHOD 1. Preheat oven to 200 C (390 F) and line 2 oven trays with baking paper. 2. To make the fries: 3. Arrange potato fries on tray in a single layer. Evenly divide the tapioca starch, garlic and olive oil between the trays. Season with salt and toss to combine. Bake for 30-40 minutes [turning fries half way through cooking] or until golden and crispy. 4. To make the pesto: 5. Place the baby spinach, basil, mint, parsley, garlic, cashews, pumpkin seeds, parmesan, lime zest and juice, olive oil and sea salt into the large bowl of a food processor. Pop the lid on and blitz for 1-2 minutes or until gorgeously combined. If you prefer more crunch to your dip - add an extra half cup of cashews now and pulse 3-5 times to combine. 6. To serve: 7. Arrange the golden baked potato fries on a wooden board and top with a grating of parmesan, small handful of chopped parsley and sea salt flakes [if desired]. 8. Dollop a few spoonfuls of dip onto a plate and flatten using a spoon. Add a dollop of greek yoghurt to the dip [optional] and top with chopped parsley, pum
  • WHAT. A. WEEKEND. 🎉🎉🎉 I shared TWO BRAND NEW BAKES over at @csrsugar and it was so much FUN! 👩‍🍳❤️ • If you missed the [BERRY FRIANDS] or [BETTER-FOR-YOU BROWNIES] visit @csrsugar right now for the deet’s! ☺️ • These beautiful recipes are waiting to be baked!  Thanks for joining me this weekend lovely!  Kayla 💕
  • Warm, gooey, luscious and insanely chocolatey – these ☝️ [BETTER FOR YOU BROWNIES] are the bomb. 🍫💣 • They’re also… Freezer friendly ❄️ Take 30 mins to make ⏰ Sweetened with CSR Rapadura Sugar 😋 Chock full of hidden veggies 🍠👌 Absolutely delish 😋 AND the perfect recipe to get your kids into the kitchen!  Swipe 👉👉👉 to see. 👩‍🍳👨‍🍳 • POP OVER to @csrsugar for the recipe now!  Happy baking.  Kayla x
  • Today I’m sharing ☝️ a buttercream SAH GUD you’ll fight over who gets to lick the spoon! #fact 👨‍🍳😉 • I’m head over heels in love with this buttercream. 🥰 It’s... Super easy to make 🥣 Rich, luscious and creamy, like a good buttercream should be 😋 PLUS it uses all-natural ingredients (like beetroot extract) to create beautiful rich colours with no artificial ingredients! 🙌 • You’re going to love 💕 this buttercream too! Especially nestled on today’s berry friands! POP OVER to @csrsugar for the recipe now! ❤️ • Happy baking.  Kayla x
  • Will you JOIN ME? 🍰🤗 • This weekend I’m taking over the @csrsugar Instagram account and sharing TWO BRAND NEW BAKES! 👩‍🍳👨‍🍳 • Including these ☝️😍 GAAA-OOORRR-JUS berry friands!  Follow @csrsugar now!  You don’t want to miss a recipe! 😉 • I’M SO EXCITED! 😝 Happy Friday lovely, I hope its been a wonderful one!  Kayla x