I am addicted to granola and yoghurt with a smattering of fruit for breakfast. I have tried many brands of gluten free granola, some of which are lovely and some had a strange vegetable oil after taste, all of which are quite expensive. With this in mind I thought how hard can it be to make my own. … Continue reading
Month: February 2016
Healthy Swaps -Turkey Bolognese
I always get excited when my new edition of Women’s Health comes through the letter box. It inspires me to keep healthy and I look forward to the recipes. This edition didn’t disappoint! … Continue reading
Something chocolatey and vegan!
My daughter asked me if I could make her some vegan chocolate cakey. So I trawled through the internet and my cook books for inspiration and eventually found a recipe for chocolate banana muffins in ‘Kitchen by Nigella’, I’ve had this book for years and I have made many of the recipes. … Continue reading
GF Sausage, parsnip and apple hash with red cabbage
This is the most delicious dinner ever. It’s free from carbs and packs a punch. You need sausage meat, but as I’ve never seen gluten free sausage meat anywhere, I tend to use my favourite sausages and squeeze the meat out of the casings – it’s also good therapy!
To make you will need: … Continue reading
Gluten Free Lunchtimes!
Just because you are a coeliac or are gluten intolerant, it doesn’t mean your lunch times have to be boring. Whether you are at work or at home, you should always treat yourself to something nice and tasty and if it’s healthy too, then all the better.
Here is a gallery of recent lunch time treats I have made for myself, hope they give you the inspiration to treat yourselves too! ♥
You can’t beat fresh ingredients!
I just had to post this scrumptious looking picture of my ingredients that I have just bought from our local Asian shop called The SpiceBoat. It’s a fantastic place to buy all the fresh ingredients I need for my spicy turkey burgers that I’m going to make for supper tonight.
Jamie Oliver’s super-food protein loaf
This recipe is from Jamie’s new cook book ‘Everyday Super Food’
The loaf is easy to make and has the substance of batter rather than dough, Jamie says you can bake it straight away or opt to let it rest in the fridge over night to allow for the more complex sour flavours to develop. … Continue reading