So lately I’ve been busy with work 👎 self employment has it’s pros and cons. Having to do it all yourself is a con.
However… I’m back.
I thought if start a what I ate today thing.
So today’s lunch a roast chicken (roasted over the weekend for this weeks lunch) and avocado sandwich.
The best bread I’ve found so far is Genius triple seeded. For once this is a bread that doesn’t taste of sugar! Woohoo!
Then as a drink. For Christmas I had a nutri bullet- love it! I blast everything!
It’s a great way of getting lots of fruit in and at the moment calcium is important to me. Apparently I have the beginning of osteoporosis… Nice!
So today- frozen mixed berries- about 1/3 of the cup.
Honey- a good squirt
2 tablespoons of chai seeds
Topped up with milk
And there we go- blast!
Healthy and filling 🙂
Been silent for a while… Sorry… I’m back!
So a couple of weeks back I saw chef Tom kedridge on tv making this cheats choc tart. Intrigued I have given it a go gluten free.
Amazing! All i changed was the flour to gf and added 1 tsp of xanthum gum.
It’s so tasty and defiantly tastes like Christmas! The recipe is here-
Tried and tested recipe 🙂
115g of butter
255g gluten free plain white flour
1tsp of bicarbonate soda
100g golden caster sugar
1 pack of white chocolate drops
1 lemon zest
150ml of low fat natural yogurt
4 tbsp of milk
Heat the oven to 180c
Line a muffin tin- makes about 8 large muffins
Melt the butter and set aside to cool.
Sift the flour, bicarbonate soda and sugar together in a bowl.
Add the blueberries, lemon zest and choc chips.
Mixed until evenly distributed.
Make a well in the centre of the bowl.
Beat the eggs together until smooth, add the yogurt, milk and butter and whisk well.
Pour this mix into the flour mix, stir gently.
Make sure all the flour is mixed in and you have created a batter.
Decide into the muffin cases and bake for 15 minutes or until golden brown.
Working in a cafe I’d always sneak a welsh cake when I was starving. 3 weeks ago the urge to sneak a welsh cake occurred and I couldn’t have one… Cue try a gluten free welsh cake recipe!
225g gluten free plain flour
100g of butter
75g of sugar
75g currants or sultanas
2 table spoons of mixed spice
1-2 tablespoons of milk
1. In a bowl put the butter and flour, rub the butter into the flour to form breadcrumbs. Add the sugar, currants and spice, stir for an even mix.
2. In a jug beat the milk and egg
3. Pour the egg mix slowly into the bowl to create a firm dough. You may not need to add all the egg mix.
4. Cover the work surface with gf flour and the rolling pin. Roll out the dough and cut into the desired shape.
5. Heat a pan or griddle over a medium heat. With kitchen towel rub butter in the pan so the dough doesn’t stick.
6. Cook until golden brown on both sides turning whilst cooking. Place on a cooling rack and sprinkle with sugar.
Serve with plenty of butter!
Happy welsh coeliac!! 😃
A nice filling quick meal at the end of a busy day.
Serves 2 comfortably
225g gluten free pasta of any kind
1 tablespoon of olive oil
1 small onion, finely chopped
1 garlic clove, crushed
80g of Parma ham, cut into chunks
150g of ricotta cheese
80g wilted spinach
2 tablespoons of grated Parmesan cheese
2 tablespoons if white wine
Salt & pepper
Cook the pasta.
Meanwhile heat the olive oil in a frying pan add the onion and garlic, fry until softened.
Then add the ham and cook for 1-2 minutes.
Add the ricotta cheese, wilted spinach, Parmesan and wine. Heat through.
Drain the pasta and toss the sauce through the pasta, season with salt and black pepper.
Recently I’ve been finding it difficult to find good snacks. Having had to go dairy free for a while until my gut heals I’ve struggled with snacks, where as before I would have had a chocolate bar or an oat bar both are out of the question currently.
I saw on a Facebook group about a company called crate of nothing. The do a monthly box either gluten free or dairy and gluten free full of snacks and bits you wouldn’t find in the super market.
This month I got the gluten an dairy free box, you. An either sign up for a subscription or get a one off box when ever you fancy.
In this months box was the following-
An Amy’s kitchen can of soup
Dr Lucy’s gluten free ginger snap cookies
Gluten free gnocchi
Two mini ale loads
Smoked chilli crisps
Chocolate flake tea bags
Also each month there are some ingredient to creat the enclosed recipe 🙂
Can’t wait to get baking!
(Written by a dyslexic coeliac apologies for any mistakes)
In the past two weeks I’ve seen a lot of recipes for courgette noodles. So I thought I’d give it a go!
First a got myself a veg spiral maker, relatively cheap from ebay.
With an abundance of home grown courgettes this summer I quickly got to work. The spiralling off the courgettes is a bit tricking at first and they won’t look perfect like the magazines, they taste great though!
5 x courgettes
Gluten free sausages
1 x onion
1 x garlic clove
1 x chopped tomatoes tinned
I used 5 small courgettes for two people.
Spiral them and leave in a colander whilst you cook up a sauce, you can’t sprinkle with salt and a little olive oil.
I made a spag bol type sauce with gluten free sausages cut into chunks, 1 onion fried with 1 clove of garlic.
Add 1 tin of chopped tomatoes, a little salt and pepper and a tiny amount of sugar to sweeten the sauce.
I also added some home grown cherry tomatoes whole that cooked down and became little bursts of fresh flavour in the sauce.
In a wok heat a little oil, I used rape seed oil. Pat down the courgettes with kitchen towel and add the courgettes to the wok. Fry a little until they soften but don’t burn. Squeeze half the juice of a lemon over them.
Serve the noodles with the sugar sauce.
Really tasty and a great alternative to pasta!
Apologies for any spelling or grammar mistakes, I’m a gluten free dyslexic coeliac 🙂