Sometimes we need to stop and view our biz from a distance. What was good once can become greater and sometimes that means rebranding and rethinking your biz. Kayla Sciacca, from My Lovely Little Lunchbox, has been on her food blogging journey of baby-led weening for over two years. After giving birth to her second child, her passionate blog came to a bit of a standstill as #mumlife, and the challenges that brings, meant that My Lovely Little Lunchbox had to take the back seat for a while. It was during this break that Kayla realised how life-giving her blog is to her and how much she missed it (and so did her followers). 2015 has been a year of hustling for this Mum of two! My Lovely Little Lunchbox has grown immensely with Kayla’s grit and her ability to THINK BIG and this has ultimately led to rebranding and expanding her business for 2016 and beyond. Listen to this episode to hear from this sassy mumpreneur and learn ways to expand your thinking; be it through guest blogging, differentiating yourself with your niche or rebranding yourself!
- Knowing when to look at rebranding
- Setting yourself apart and finding your own style of photography and unique aesthetic
- Studying what others are doing well – who do you admire and why? how can you carry some of things things into your own biz?
- The importance of an email list
- Be realistic with your time and expectations that you place on yourself as a MUMpreneur
- Leveraging business relationships
- The importance of being SOCIAL on social media
Connect up with My Little Lunchbox at:
Facebook – My lovely little lunch box
Instagram – @mylovelylittlelunchbox
Pintrest – My lovely little lunch box
Twitter – @LovelyLittleLun
Website – http://mylovelylittlelunchbox.com
Something special for you and the little ones:
Kayla has provided this awesome recipe for you. Once you see the first 2 pictures… you will want to make them!
Remember, if you give them a go, take a pic and post it on Instagram and hashtag #mylovelylittlelunchbox and #mumswithhustle
Blueberry Date & Chia Mini Loaves
Chockfull of juicy blueberries, laced with antioxidant rich chia seeds and studded with sweet gooey mejool dates, these gorgeously golden mini loaves are not only absolutely delicious but are full of nutritional goodness.
To create your own batch of gorgeously golden blueberry date and chia loaves simply…
Begin by preheating your oven to 180 degrees celsius (350F) and grease a 12 hole mini loaf pan. Set aside.
Place the eggs, yoghurt. coconut oil, maple syrup, rapadura sugar and vanilla bean paste into a large bowl and whisk to combine.
Add the buckwheat flour, wholemeal flour, baking powder and chia seeds and gently fold to combine. Do not over mix.
Gently fold through the blueberries and chopped dates.
In a small bowl, place 1 teaspoon cinnamon and 2 teaspoons rapadura sugar and mix to combine. Divide the batter evenly between the prepared tin, top each loaf with a sprinkle of the cinnamon mixture and bake for 15-20 minutes or until gorgeously golden and when a skewer inserted removes cleanly.
Allow to cool for 5-10 minutes before placing the loaves on a wire rack to cool completely.
blueberry, date & chia mini loaves
makes 12
INGREDIENTS
2 eggs
1 cup (250 ml) plain yoghurt
1/2 cup (125 ml) coconut oil, melted and cooled
1/4 cup (60 ml) pure maple syrup
1/4 cup (50 grams) rapadura sugar, plus 2 teaspoons
1 teaspoon vanilla bean paste
1 cup (150 grams) buckwheat flour
1 cup (150 grams) plain wholemeal (wholewheat) flour
2 teaspoons baking powder
1/4 cup (45 grams) chia seeds
1 cup (150 grams) blueberries
3/4 cup (130 grams) mejool dates, pitted and chopped
1 teaspoon cinnamon, ground
METHOD
Begin by preheating your oven to 180 degrees celsius (350F) and grease a 12 hole mini loaf pan. Set aside. Place the eggs, yoghurt. coconut oil, maple syrup, 1/4 cup rapadura sugar and vanilla bean paste into a large bowl and whisk to combine. Add the buckwheat flour, wholemeal flour, baking powder and chia seeds and gently fold to combine. Do not over mix. Gently fold through the blueberries and chopped dates. In a small bowl, place 1 teaspoon cinnamon and 2 teaspoons rapadura sugar and mix to combine. Divide the batter evenly between the prepared tin, top each loaf with a sprinkle of the cinnamon mixture and bake for 15-20 minutes or until gorgeously golden and when a skewer inserted removes cleanly. Allow to cool for 5-10 minutes before placing the loaves on a wire rack to cool completely. Enjoy x
