45g Gluten Free oats
2 large tbsp. Greek Yogurt
59g raspberries, blueberries, or strawberries or a mixture
20g Flaked Almonds
45ml Almond milk
1 tsp honey
And that’s it. It will be ready to serve the next day (or the ones after that). If it’s too thick, just add a little more milk.
Two sayings that make me feel slightly better for letting my blog slide, although they haven’t worked that well, as I’ve had feelings of guilt for being so neglectful.
It has been a crazy summer with the emotional ups and downs of exams (not mine) and change of school (again, not mine!), holidays, Proms and parties.
I have also made procrastination an art form over the last few months; thinking of things to write about and photograph, but never actually getting my arse into action. I always get inspiration when I can’t get pen to paper/ fingers to keys. When I’m out for a run for example or driving the car (usually collecting/delivering children to various locations), and by the same I’m sat in front of my Mac, I have total writers block. The only way to deal with stubborn grey matter is to ignore it and let it pass and then eventually, thoughts and activity with begin again.
So here is to a fresh start, a new beginning, and hope it never happens again!
February and March is birthday season in our family, which means the obligatory birthday cake or 2, or in the case of my eldest daughter, 4! – Well she was 16!
On this occasion, some of the cakes didn’t need to be gluten free, but one did, and that is where my gluten free cake ‘bible’, ‘Red Velvet & Chocolate Heartache’ by Harry Eastwood came in again. It is one of those special books, that has dog-eared pages, splattered with cake mix. The really interesting thing about the recipes is that they all include vegetables in their ingredients.
Handy if you’ve got a glut of anything or just vegetables about to ‘turn’. The other thing is that the vegetables are interchangeable, for example sweet potato instead of butternut squash (lets face it, they’re easier to peel!).
Chocolate cake is a popular choice and this one always goes down well. Continue reading “Light Chocolate Cake- serves 12”
Victoria Sponge, Carrot Cake, Coffee cake, Lemon Drizzle Cake, Fruit Cake, I love all of them.
But not all cakes have to be sweet. I love these cakes too! Continue reading “What’s not to love about cake?”
“I run because if I didn’t, I’d be sluggish and glum and spend too much time on the couch. I run to breathe the fresh air. I run to explore. I run to escape the ordinary. I run…to savor the trip along the way. Life becomes a little more vibrant, a little more intense. I like that.”
― Dean Karnazes, Ultramarathon Man: Confessions of an All-Night Runner
Continue reading “Spicy Chickpea and Tomato Soup with Pesto- serves 4”
I always buy fresh herbs for recipes, but end up throwing most of them out. Occasionally I buy herbs in pots, but me and plants do not go together, My father over the years has given me plants, in hope that I will look after them, but because they don’t talk and tell me they’re thirsty, all of them have hit the dust. Sorry Dad. Most people would be delighted to be given a beautiful orchid. Not me. I just know how it’s going to end, and it won’t be pretty.
I did however buy a basil plant because there weren’t any little packets available in the supermarket. I didn’t end up making the dish I had planned, or did I just forget to garnish something (something I’ve done too many times when we’ve had friends over for dinner!) – I can’t remember. Anyway, I still had the basil plant. I really looked after it, feeding it regularly with sparkling water (which was just due to convenience initially; there was a half used bottle in the kitchen and it poured well!). Basil (by this time, I was forming a bond) really liked the water and I could almost sense its delight every time I watered it. The leaves became large and lush and I knew that I was going to have to use its harvest pretty soon. Hmm, what should I make? Pesto, of course!
Pesto– makes 125ml
25g Pine nuts
40g Basil leaves
25g Grated Parmesan
75ml olive oil
1 garlic clove
Although I’m not a big fan of Ugg Food’s packaging (I prefer a gentler,’friendlier’ style but hey, that just personal preference) , I wanted to try this mix for Coconut Chia Muffins, as I really liked the bread a made from another packet mix of theirs (see previous review). As the name suggests, they contain chia seeds which are loaded with nutrients and have many health benefits.
http://authoritynutrition.com/11-proven-health-benefits-of-chia-seeds/
The packet states that it either makes 9 large muffins or 18 cupcakes, but my cake tray was for 12, so that’s how many I made. The instructions are very easy and mixture hardly takes any time to prepare. There are two ways to make up the mix, the regular or luxury version (by adding slightly different ingredients) I chose the regular way.
I did wonder whether they needed any frosting, particularly as I overcooked them a little and I thought they would be really dry.
They were delicious though and very moist and great for lovers of coconut.
No frosting needed.
I always seem to be making and photographing soup. I love it. It’s a great way to get lots of nutrients and now that it’s finally turned cold here in England, it makes the perfect lunch, and this recipe is no exception. Not only does it taste great, it has a really interesting texture. I’m not sure how authentic it is; as I’m never been to the Caribbean, but I can always dream! Continue reading “Soup- again?”
Feeding my children is always a challenge. Despite feeding them a wide variety of fresh foods as babies, they have developed very precise likes and dislikes. If only they were the same as each other. I won’t go into the full list, but suffice to say it often gives me a headache! So when I come across a dish that they both like, I feel like shouting it from the rooftops! This is one of those dishes! YAY!
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