Pulses and Grains

In another of our classes, we talked about pulses (legumes) and grains and the importance of incorporating them into your diet. Pulses and grains are a good source of protein and dietary fibre ( the sort that your gut bacteria love to munch on ), they are both a complex carbohydrate; which means they are… Continue reading Pulses and Grains

Vegan Protein Buddah Bowl

For our Plant-based Proteins class, we learnt all about what a protein is, vegan protein sources, daily protein requirements and health benefits of plant-based proteins. Our assignment was to create a dish that would contain at least 30g of plant protein. So using some of my favourite foods I created a Protein Buddah Bowl.

Food Photography, Presentation and Knife Skills

In my previous blog I talked about the Vegan Natural Chef course I have enrolled in. The chef’s course is divided into five modules: One of which is Chef Techniques; which, amongst other things, includes knife skills, food photography and food presentation. Over the next couple of weeks, I hope to update you all on… Continue reading Food Photography, Presentation and Knife Skills

Healthy Lunch Week – Well I Tried!

On Sunday evenings I generally spend half an hour or so thinking about what we will have for dinner for the week so that I can create a shopping list on the Monday.  I find this helps me save money and food waste as I am only buying what I need. … Continue reading

I have a Spiralizer – and I know how to use it!

I bought my Spiralizer ages ago from Lakeland, I can’t remember why, I think it must have been an idea I got from the latest batch of ‘healthy eating’ cook books I bought!  Anyway, it sat in the cupboard until just recently when I was reviewing a recipe using butternut squash to make ‘squashetti’. … 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! ♥

Thai fish cakes

I made Thai fish cakes for supper last night.  I wanted to find a recipe that had just fish and not bulked up with potato and the first recipe I tried ended up in a sloppy mess.

This is my adaptation of an Angela Hartnett recipe, I was really pleased with the outcome, the texture was quite meaty and the flavour had a slight spicy kick to it.  It’s a personal taste thing, but next time I think I’ll be brave and add more Thai curry paste as we do love it hot! … Continue reading

Pan Fried Seabass

Growing up, the only fish I would eat were covered in bread crumbs or batter, i.e fish fingers and ‘rock eel’ and chips from the chip shop.  I hated the idea of getting a fish bone stuck in my mouth, still do, but over the years I have tried to be more adventurous with my cooking.  The great thing is that you can buy fillets or loins of fish that are already prepared and these hardly ever have bones in.  To check you just run your fingers over it and if you do feel the odd bone, just pluck it out with a pair of tweezers. … Continue reading

GF and Vegan Energy Bars

I have tried several recipes for energy bars and this is the one that all the family like. My daughter has just recently chose to go vegan and so this ones for her…

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  • 125g Apricots (roughly chopped)
  • 150ml orange juice
  • 50g Coconut oil (or 50g butter for not vegan)
  • 75g maple syrup (or 75g runny honey for not vegan)
  • 150g unrefined cane sugar (demerara)
  • 175g Pure gluten free porridge oats
  • 50g sultanas
  • 75g pecan nuts
  • 50g mixed pumpkin and sunflower seeds
  • 25g sesame or other seeds (eg linseed)
  • Line a square ‘brownie’ tin (approx. 9inches) with baking parchment
  • Oven temp – 190c/375c/gas mark 5
  1. In a large saucepan bring the apricots and orange to the boil and simmer gently (uncovered) for about 20 mins so that the apricots are soft then blitz them in a food processor to make a puree
  2. Put puree back in saucepan and add the coconut oil, maple syrup and sugar. Cook over a low heat for about 5 mins to dissolve the sugar – keep an eye and stir occasionally
  3. Stir in the remaining ingredients. The mixture will be quite sticky
  4. Spoon into the lined tin, level the sticky mixture and press down, I find using the back of a fork better as it sticks to anything else.
  5. Bake for 15 minutes, check if done, if it still seems a bit goey in the middle give it another 5 mins. You may have to flatten it down again.
  6. When done allow to cool in the tin, then turn out, remove lining and cut into whatever size you want.