Coeliac Uk

When I was first diagnosed a year ago coeliac Uk was one of my first ports of call.
It’s a great resource, then send you a directory each year with foods safe to bug in supermarkets.


This years directory is huge compared to last years! Great news for us coeliacs 🙂
They also send out a magazine every now and again. Full of what’s going on, events and recipes.
This month a fabulous Chinese recipe was included I gave it a go and it was fabulous!


It cost around £24 to join which pays for the directory and also pays for extensive research.
Well worth the money for such a useful charity for us coeliacs, if you haven’t joined please do consider it.


Today’s lunch

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 🙂




Gluten free blueberry and white chocolate muffins

Tried and tested recipe 🙂

115g of butter
255g gluten free plain white flour
1tsp of bicarbonate soda
100g golden caster sugar
100g blueberries
1 pack of white chocolate drops
1 lemon zest
2 eggs
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.

Enjoy! 🙂