Tag Archives: eatwell

Blackcurrant cake (gluten free)/redcurrant

Posted in cake, food, gluten free, home baking, pudding, Uncategorized by

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Delicious on its own – hot or cold, or served with custard, Greek yoghurt, creme fraiche or vanilla ice-cream.

I don’t add additional sugar to the blackcurrants (only what is in the cake) as we like it quite ‘sharp’. You may want to add natural sweetener to the currants.

Ingredients:

Preheat oven to 180c  / gas mark 4

Ingredients:

170 g gluten-free self-raising flour

150 g light muscovado sugar

170 g softened butter

4 eggs (3 if using non gf fl)

1 cup of blackcurrants – topped if desired – I don’t!

Method:

Mix all ingredients (except blackcurrants) together until smooth.

Fold in blackcurrants.

Put in 20cm square tin. Bake in centre of oven for about 30 mins

 

Alternatively…use the same quantity of redcurrants instead and make a cake or muffins.

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Quinoa tabbouleh topped with free range eggs

Posted in eggs, food, food is medicine, functional food, gluten free, healthy eating, meat free, superfood, Uncategorized, vegetables, vegetarian by

A simple one pan dish

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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.

 

 

Cheese stuffed baked smoked cod

Posted in eggs, Fish, food, fructose free, functional food, gluten free, healthy eating, healthy fats, meat free, pescatarian, Uncategorized by

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This is so simple to make and absolutely delicious.

Pre heat oven to Gas mark 5 / 190 c

Ingredients:

1 fillet of smoked cod per person

Gruyère cheese

Fresh dill

Method:

Simply mix some chopped dill with the Gruyère cheese. Spread a layer on to the underside of the cod fillet and roll up. Secure with a stick.

Wrap loosely in tin foil and place on a baking tray. Cook in the centre of the oven for 10 – 15 minutes.

I served this with in season new potatoes, quail eggs from my lovely ladies and pan-fried asparagus topped with parmesan.

 

Turmeric milk

Posted in drink, food is medicine, fructose free, functional food, ginger, gluten free, healthy eating, healthy fats, superfood, turmeric, Uncategorized by

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A delicious drink that is packed full of goodness and very simple to make.

Ingredients:

Mug of full fat milk

1 1/2 tsp turmeric powder

1 tsp cinnamon / piece of cinnamon stick

1 tsp ground ginger / finely chopped cm piece of fresh ginger

Pinch of black pepper

Method:

Put all the ingredients in to a saucepan and heat gently bringing to the boil. Remove from  the heat and if you have used fresh ginger and cinnamon stick – strain the liquid.

Drink and enjoy – I often have this with a piece of 85% dark chocolate.

 

Pea and feta fritter

Posted in eggs, food, gluten free, healthy eating, meat free, Uncategorized, vegetables, vegetarian by

Ingredients:

Cup full of frozen peas – cooked and cooled

1 red chilli – deseeded and finely chopped

3 spring onions finely chopped

Juice of half a lemon

100 ml of milk

Gluten free plain flour

3 eggs

1 tsp baking soda

Seasoning – salt, pepper, 1 tsp cayenne pepper

Small block of feta cheese cut in to small chunks

Method:

Put milk, eggs and lemon juice into a jug and mix well. Add onions, chilli, peas and seasoning and baking soda. Add a tbsp at a time of flour and mix well. Continue to add flour until a thick batter consistency achieved.

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Heat and lightly oil (coconut oil or olive oil) a frying pan or griddle and spoon mixture on to the heated surface. Cook for a couple of minutes on each side until golden.

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Serve with home-made dip of cucumber chopped in to small cubes and mixed with Greek yoghurt.

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Salad – quail eggs, fresh figs, mozzarella and tomatoes

Posted in eggs, food, food is medicine, gluten free, healthy eating, meat free, salad, superfood, Uncategorized by

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There is something so delicious about fresh figs in a salad. Quail eggs are little powerhouse packets of goodness – I am so lucky to have my own hardworking ladies.

I served this salad on a gluten free wrap  and added shredded cabbage, onion and carrots- once rolled was difficult to eat but well worth the challenge!

Avocado salsa

Posted in food, gluten free, healthy eating, salad, side dish, superfood, Uncategorized, vegan, vegetarian by

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Ingredients:

1 avocado  – cut in to cubes

1 papaya peeled – deseeded and cut in to cubes

1 small red onion  – chopped in to small pieces

Handful of fresh coriander – roughly chopped

2 red chillies  – deseeded and cut in to small pieces

Juice of 1 lemon and lime

Method:

Put all ingredients in to a bowl and mix gently

 

I am in contol of my food…it no longer controls me

Posted in eating disorder, food is medicine, healthy eating, mental illness, Uncategorized by

For a long time I, like many others I have talked to, seem to have been in the pursuit of the perfect diet – the key few ‘must have’ ingredients or ‘must do’ approaches to eating. I have followed the latest hot topic dietary approaches and listened to all the ‘experts’ wanting to share their ‘dietary magic’. At times I have been lulled in to the promises of quick fix approaches – which have ‘worked’- but of course any weight loss has slowly returned or different diet approaches have not be sustainable. If I have followed a restrictive diet my emotional reaction has always ended in rebellion.

I have realised over the last year that for me to be successful in maintaining my diet -not on a diet – I must firstly identify my own individual appetite drivers and my food choices. Once I understood my triggers to eat, triggers not to eat I then became able to manage my weight. Fructose was a trigger for me – so I removed it. Snacking and being unaware was another trigger.

I now have a sustainable positive mindset about choosing the foods I eat and the amounts of food my body wants. I actively listen out for the feelings of satiety and most importantly and totally amazingly for someone for whom bulimia has been a constant companion for so, so many years I am eating guilt free. It has been such a liberating experience – I am now free from my bingeing habits and the suffocating feeling that food is controlling me.

Rhubarb gluten free sponge

Posted in cake, Uncategorized by

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Preheat oven to 180c  / gas mark 4

Ingredients:

170 g gluten free self raising flour

150 g light muscovado sugar

170 g softened butter 

4 eggs (3 if using non gf fl)

2/3 stems of rhubarb chopped and softened by roasting in oven

Method:

Mix all ingredients (except rhubarb) together until smooth.

Fold in rhubarb.

Put in 20cm square tin. Bake in centre of oven for about 30 mins

 

Perfect as a pudding served with cream, yoghurt or custard.