Serves 2
Ingredients:
100 g Gluten free plain flour 1 egg
1/2 pint whole milk 2 tbsp chia seeds
Pinch of salt
Method:
Make a well in centre of flour, add salt, chia seeds and egg and mix. Gradually add milk to make batter.
Make pancakes in usual way. I have assembled with full fat natural yoghurt, fresh raspberries, sliced banana and blueberries.
2 ingredients: blackcurrants and ripe bananas
Last years crop of blackcurrants are still in the freezer and my blackcurrant bushes are laden with ripening fruit. So operation empty the freezer is taking place!
This dish is a great way to use up the pitiful looking bananas that look at the bottom of the fruitbowl – turning brown.
Method:
Put some frozen blackcurrants in to a blender (needs strong blades) / or food processor.I rinse the blackcurrants to remove any excess ice.
Add 1 or 2 bananas (some people add frozen bananas at this point – I prefer to mix everything and the pop in the freezer for a couple of hours ahead of serving)
Pulse until blackcurrants are broken down – I use the ‘ice setting’ on my blender
Then I switch the settings to ‘desert’ and blend until all the banana is incorporated.
I then spoon it into a plastic container and pop it in the freezer.
Recipe testing and experimenting with flavours and balance resulted in these pancakes. Eaten hastily by my husband and number 1 food critic – which I take as a sign he enjoyed them!
Ingredients:
1/4 cup coconut milk 1 tsp apple cider vinegar
1/4 cup coconut flour 1 1/2 tsp bicarbonate of soda
3/4 cup chestnut flour
4 eggs (seems a lot but tried with 3 and the pancakes were very dense)
Method:
Whisk the eggs and then add all the other ingredients and mix thoroughly. Spoon out mixture on to a hot griddle and cook till golden brown on both sides.
To complement the sweet nutty flavour of the chestnut flour I served them with Greek yoghurt and then a fruit topping.
Ingredients:
1/2 butternut squash de seeded and cut in to cubes
1 red onion sliced in to large chunks
1 yellow pepper de seeded and cut in to large pieces
Broccoli and / or cauliflower
Coconut oil
Butter
Milk
Gluten free plain flour
Cheese e.g. cheddar – grated – some for sauce and some to sprinkle on top
Method:
Prepare the squash, onion and pepper. Drizzle with coconut oil and roast in hot oven until cooked – about 35 minutes. Cut the broccoli and cauliflower into large florets and steam until cooked – but firm.Drain thoroughly. Make the cheese sauce with the butter, flour, milk and cheese. Assemble all the cooked vegetables in an oven proof dish and pour the cheese sauce over the top. Sprinkle the remaining grated cheese over the top and bake in a hot oven until hot throughout and golden brown with a crisped cheese top.
I eat it on its own. My husband like to have it with a couple of rashers of grilled bacon placed over the top.
Several weeks ago (17th April to be precise) I gave up meat for 4 weeks to see what would happen – would I feel any better, no different or not as good.
Much to my fascination, I have not eaten it since and more amazingly for this carnivore, I have not missed it. In fact, the other day I cooked some bacon for my husband – I thought this would be the ultimate test as I have never been able to resist the aromas of bacon assaulting my olfactory senses. Not only did I resist, but I found the smell decidedly unpleasant. What is happening!
I know when I first gave up fructose I was told it would take 6-8 weeks to recalibrate. Is this the same with any dietary change? How long does it take to make a lifestyle change become habit?
I make sure I eat a balanced and nutrient diet – getting the macro and micro nutrients I would have ingested from meat sources from other sources.
Before writing this tonight I googled, ‘giving up meat for a month’ – it seems I am not alone !! Not such a threshold adventurer after all…but not quite a lemming either. Just another person who wants to try different ways to improve their health. 🙂
Cup full of quinoa washed thoroughly and cooked. Whilst hot squeeze juice of 1 lemon into it and add 2 cubes of rosemary frozen in olive oil – or a sprig of fresh rosemary. and a dash of olive oil. (I put any leftover fresh herbs in to ice-cube trays and cover with olive / coconut oil and then freeze)
Cut the peppers in half and deseed. Roast for about 10 minutes and then stuff with the quinoa mixture and put back in the oven to roast until the peppers are cooked.
I served this dish with cayenne and olive oil roasted sweet potato and butternut squash chunks (neither peeled) and a chunk of corn on the cob.
So simple to coat and roast nuts yourself rather than buying them. This way you know exactly what has been used as ingredients. Place on a baking tray and drizzle with coconut oil. Sprinkle with seasoning of your choice – I used harissa and then roast for about 10 -15 mins at the top of a hot oven. Once golden brown, remove from the oven. I then sprinkle with a pinch of pink Himalayan salt.
Salad of rocket, radish, tomatoes and sharon fruit.
Such a delicious addition / focus of many a dish. I find the quickest and easiest way to cook it is to pan fry it – in coconut oil. Stir occasionally to ensure coated in the oil. It takes 5 – 10 mins on a high heat. 
Here are several different ways we eat it:
With butter sautéed button mushrooms – sprinkled with parmesan – starter or main.
Served with quail eggs and sprinkled with parmesan – a delicious combination of flavours. Perfect as a starter – 3 eggs and 5 stems or main dish.
Served with quail eggs, roasted salmon, tomatoes and a Greek yoghurt and chilli flake dip.
Cold in a salad – here with sprouted brown chick peas, tomatoes and mozzarella on a bed of watercress.
…and probably my favourite…
Served on gluten-free muffins with poached free range eggs and serves with a generous dollop of hollandaise sauce.
A simple one pan dish
Ingredients:
1 cup of quinoa well rinsed, cooked and drained
1 red onion – chopped
2 peppers – roughly chopped
Handful of kale
Tamari (soy sauce if not needing gf)
1 – 2 tsp Garam masala
Coconut oil
2 free range eggs per person
Method
In a large frying pan, saute the onions and peppers in coconut oil. Add Garam Masala and the kale. Cook until the veg is the desired crunch. Add the cooked quinoa and generous splash of Tamari. Once heated through, crack the eggs in to small wells and cook until desired consistency.
Jo's food bites. 