I Love Good Design.


and the lovely folk at lunch lady magazine do it oh so well!

I thought I would share some of my favorite pages from issue 5 & 6 with you. But I totally recommend you grab one for yourselves! They are filled with recipes, tips and tricks and articles that are very nice to read! and to look at.

If you want to see more of the design things I’m loving follow my Pinterest here

xxx frankie


an article by the beauty and love guru, Zoe Foster Blake.




cute little sauce bottles by Beci Orpin.




the peach and nectarine popsicles are the bomb.



loving lately!

hello my lovelies!

nice to see you! happy saturday, i absolutely LOVE the weekends! i have almost reached 300 followers on Instagram,  when i do i will host a little giveaway with some red-seal tea! stay tuned for that!

here a few things i have been loving!


flowers! especially this little bunch of wild flowers and herbs from my little garden!


my new copper wire storage box which was only $8 from the warehouse! bargain!


breakfast! i have been loving yummy muesli with yogurt and of course strawberries are back in season and i cannot get enough of them!


my new self arrangement! loving my new pale pink plate from the brand spanking new adairs at sylvia park!


collaging! i have been chopping things out of magazines  putting together little pages in my notebook! it is actually very therapeutic and it gets all the creative juices flowing!

what have you been loving?

xx frankie.b


blueberry smoothie!

hello again!

welcome to day three of my smoothie creations! we are going through all the types of berries! i started today with my wednesday paper run and it was actually really lovely to get out in the morning sun! i then made my smoothie and was ready to start my day! i hope you enjoy this smoothie as much as i did!

x x x x



what you will need:

. half a frozen banana

. half a cup of frozen blueberries

. a tablespoon of yogurt – i used mango (again)

. a splash of apple juice

. a blender

what to do:

. exactly the same as the last recipes!

. put everything in a blender, blitz and enjoy!


boysenberry smoothie!

hello lovelies!

sorry this post is a bit late! i went shopping straight after my morning walk and have been packing for wellington, which i am so excited for! i hope school has been kind to you if you had to go back yesterday, although nothing beats school holidays! hope you are all doing lovely things and enjoy my second smoothie recipe!

x x x   frankie!


what you will need:

. 1 cup of boysenberries – i used frozen

. 1 teaspoon of runny honey

. 3 tablespoons of yogurt – i used mango

. a blender!

what to do:

. it’s super easy, chuck everything in the blender, blitz and then enjoy!



strawberry smoothie!

hello lovelies!

welcome to my segment on smoothies! i am trying to create a different smoothie recipe each morning for brekkie! i thought i would share them with you! welcome to smoothie number one!

F xxx


what you will need to make a single serve smoothie:

01. 5 mint leaves

02. a cup of frozen strawberries

03. three tablespoons of yogurt – i used mango

04. a blender – i have a nutribullet

what you need to do:

01. put all the ingredients in your blender turn it on and then enjoy your smoothie!

that easy!



kale chippys’s

hello lovelies!

last week of school starts tomorrow! i am so excited!

this weekends been pretty chilled out so i have been doing all sorts! i made raspberry pikelets this morning, soooo good! and made kale chips in the afternoon! thought i would share the kale chip recipe as it’s too easy and we grow kale so it’s also a super cheap snack!

hope you enjoy, if you make them tell me in the comments how it went!

by the way i didn’t really follow a recipe i had a flick through lot’s of different one and created my own!

xx frankie!




kale – use as much as you please!

olive/ sesame oil – depends on what you have/ enjoy!

sea salt – again depends on how much you like!

garlic – if ya want!


materials you will need:

knife – for chopping dat kale!

chopping board – duh!

baking trays + baking paper

hair dryer – i will explain…



01: collect your kale, you can have as much as you desire!

02: rinse ya kale and chop into medium to small pieces,  try to get them roughly the same size.

03: the kale cannot be wet otherwise it will do soggy instead of crispy. I used a hair dryer to give my kale a bit of a blast! it’s up to you though!

04: place kale on baking paper/ tray. drizzle with oil.

05: sprinkle the salt and chopped garlic.

06: put them in the oven at 150 degrees celsius for 20 minutes/ crispy.

07: enjoy them, share them, munch them!



pic from: mind, body, green

raw strawberry cheesecake

hello lovelies!

welcome to my first foodie post! it will not be the last, i can assure you!

in new zealand we have a brand called little bird. they have 3 cafes/ bakeries in Auckland and also sell food products in places like farro (gourmet supermarket). All their food is vegan, raw and cooked below a certain temperature.  everything i have tried from little bird is to die for! everything is super healthy there, lot’s of nuts, fruits, grains and seeds are used!

so here is a recipe by little bird for a raw strawberry cheesecake! if you do try this recipe send me a photo! email: frankiebradfordblog@gmail.com

anyway let’s go!



base //
3/4 cup dried coconut (or organic desiccated coconut)
1 1/4 cups brazil nuts or cashews
1/2 tsp. vanilla extract
1/2 tsp. lemon zest
1/3 cup soft, pitted dates (medjool dates work well)
pinch of sea salt or himalayan crystal salt

white filling //
1 1/2 cups cashews (soaked in water for 2 hours and rinsed)
3/4 cup young coconut flesh from a drinking coconut (this can be replaced with cashews)
1 cup almond milk
3/4 cup extra virgin coconut oil, in liquid form
1/4 cup cacao butter, in liquid form (or replace with another 50g of coconut oil)
1/2 cup coconut sugar or organic maple syrup
1/4 tsp. vanilla bean seeds, scraped from pod
4 Tbsp. lemon juice
1/4 tsp. sea salt

pink filling //
2 1/2 cups fresh or frozen strawberries, thawed
1/4 cup coconut sugar or organic maple syrup
2 Tbsp. lemon juice
1/2 cup extra virgin coconut oil, in liquid form

toppings //
Freeze-dried raspberries or strawberries (optional)



base //
1. Line a 25cm cake tin with glad wrap; it needs no gaps around the sides.
2. Using  your food processor, blend coconut into a fine flour. Add nuts and pulse,Add the rest of the ingredients and pulse until the dough holds together when squeeze between your fingers.
3. Firmly press the mixture into the base of the cake tin. Set aside.

fillings //
1. Blend all ingredients for the white filling until smooth in a  blender). The consistency should be a little thicker than cream.  Pour half the mixture over the base.
2. Add all ingredients for pink filling to the remaining mix in the blender. Blend until smooth.
3. Pour into cake tin on top of the white filling and lightly fold in with a spatula. (Don’t over-mix as you want to create a swirling, two-tone effect.)
4. Refrigerate overnight, or freeze for 5 hours until set.
5. Remove cheesecake from the tin, take off glad wrap and transfer to a plate. Use a palate knife to smooth the outside of the cheesecake, then decorate with crushed freeze-dried raspberries or strawberries.

now enjoy!

this would be perfect on a hot summer’s day especially christmas day!

xx frankie!