No milk….no flu

Almond milk

Photo courtesy of RawLifeHealthShow.com

Okay guys, I am NOT here to preach, let me start with that. What this blog post is about is sharing my experience when I cut out cows milk. I started using unsweetened almond milk instead of cows milk (the slimline that I have used for years) as I’m always open to trying new things and had read that most people are intolerant to milk. My tea in the mornings — made with almond milk. My organic buckwheat flakes — covered in almond milk for breakfast or as a night snack. A berry and avocado smoothie — made with almond milk and I have to say it was lovely and lighter than smoothies using yogurt.

I ran out of almond milk one morning, and it’s not an item you can just get in any shop, well, not in Ireland anyway. So, there was milk in the fridge that was for the hubby, I decided I would use it for my tea as I always have a cup of tea first thing. First off, it tasted REALLY weird and heavy if that makes sense? Then an hour later my congestion and cold / flu-like symptoms came back. I did not put two and two together until I came across an article on Facebook about dairy not being good for you and actually being the cause of osteoporosis. I was shocked but had an ah-ha moment! A lady had commented mentioning about congestion and flu-like symptoms. So I made a decision to not use cows milk, even if I had no almond milk left. Now, you have to make sure you get the unsweetened almond milk as the normal one is FULL of sugar.

I have also tried coconut milk in my tea, it’s like one big cup of holiday! It reminds me of sun cream, which is nice but I prefer the almond milk.

Let me know your thoughts…

Have you tried almond milk?

How do you feel about all these studies?

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The Great Gluten-free Event

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Happy Monday folks,
I wanted to let you know that The Great Gluten-free Event is happening tomorrow over on Buckbooks and one of my books is featured and will be just 99c for tomorrow. There will be 10+ Gluten-free books at this amazing price.
To sign up and download these bargain books tomorrow visit – http://buckbooks.net/gluten-free-books/
QBK

WIAW #19 Quinoa Pizza Base ((Gluten Free and NO soaking))

WIAW

 

Sorry for the super SHORT post today I will have recipes and a longer one tomorrow…pinky promise!

Breakfast – Poached eggs and bacon with grilled tomato

Poached eggs and bacon

Lunch – Lettuce Wraps filled with lean ham, onion, peppers & cucumber (only 71 calories!)

Lettuce wraps

Dinner – OMG! Quinoa base pizza that tastes like a proper pizza base! Recipe tomorrow….

Gluten free pizza

Linking up with peas and crayons – go check out the other bloggers WIAW food!

Gluten-free Blue cheese, Walnut & Thyme Bread

Gluten-free bread

 

Sorry it has taken me longer than the expected time to get this recipe up but it is worth the wait I PROMISE!

I know that blue cheese is not everyone’s cup of tea BUT I love every type of cheese, especially  blue cheese…the smellier the better LOL 🙂 this bread was an experimentation that worked a treat! The hubby and my brother loved it too – SCORE!

Ingredients:

  • 1 1/2 cups gluten-free white flour (I use doves farm)
  • 1 cup gluten-free oats (I used red mill)
  • 1 tsp baking soda (bicarbonate of soda)
  • 2oz / 50g blue cheese (I used a stilton but you can use danish blue or any other preferred  type) roughly chopped / crumbed
  • 1/2 cup walnut halves – roughly chopped
  • Few thyme leaves
  • 1 1/2 cups (375ml) buttermilk

Method:

  1. Pre-heat oven to 180F / 350C and grease a 2lb bread loaf tin
  2. In a large mixing bowl mix the flour, oats and baking soda.
  3. Next add in the walnuts and blue cheese before add the buttermilk.
  4. Pour the mixture in to the tin (it should only come almost 3/4 of the way up)
  5. Bake for 50 minutes or until cooked through (check with a skewer through the center) and tapping the bottom of the loaf for a hollow sound.

Allow to cool on a wire rack COMPLETELY before diving in. This is delicious fresh or toasted. I am going to make a few batches for Christmas.

I would love to know……

What’s your favorite topping for bread / toast? (mine is bovril on toast – I am weird I know!)

What the most unusual combination you have put together in a recipe?

Breakfast made easy

I have had a lot of queries from readers asking about quick and easy breakfast options, a lot of you skip it and that is just not on… As we all know it is the MOST important meal of the day! I understand people are pushed for time with children, getting ready for school and work, so I have selected a few of my favorite breakfast recipes, some of which can be made ahead so they are a grab and go option. They can be eaten for brunch or lunch too and all recipes are Gluten-free with some Paleo recipes here too.

Wrap

First up is my one egg wraps, you can have these pre-made and in the fridge ready to be filled in the morning. Here is the recipe -> One Egg Wrap and below are some ideas for fillings depending on how much time you have.

  • Bacon with your choice of sauce – who doesn’t love a bit of bacon in the morning?! 🙂
  • Sausage & cheese – very satisfying and will keep you full until lunch
  • Tuna Salad
  • Chicken, Rocket & Cucumber
  • Ham & Egg Mayo

Mini Fritatta

Mini egg muffins or mini frittatas as I like to call them are extremely easy to make. You can cook a batch on Sunday night and you can use right up until Wednesday. Here is the recipe -> Mini Frittata. Again, these can be filled with your favorite ingredients. Below are some suggestions, remember to cut the ingredients in to small dice.

  • Bacon lardons, mature cheddar, spring onion & sun-dried tomato
  • Broccoli, feta & sun-dried tomato
  • Spinach & Parmesan
  • Chorizo, red peppers & parsley
  • Cooked cubed potato & sausage

Breakfast Burrito

The next recipe is from the wonderful Michelle at Cavegirl Cuisine, I made these wraps yesterday and they were delicious (I was so hungry they were gone before I remembered about a photo..oooops sorry! I will get one next time, promise!)

All her recipe are Paleo, you can of course change the filling to your preference but I loved the sausage and egg mixture. Michelle calls this her Breakfast Burrito Pancake and if you are a breakfast skipper I guarantee you will start having it again once you try this OR any of the above recipes!

Is there any other breakfast / lunch recipes you would like to share?

WIAW #17 Kilkenny Food Festival

Hey guys and happy Wednesday!! My what I ate Wednesday this week is a round-up of what the hubby and I ate when in Kilkenny for the Savour Food Festival.

I don’t have pictures of everything unfortunately but I will tell you it was all amazing! It was a great set up and the aromas coming from most stalls was out of this world!

We stayed in Kilkenny Rivercourt Hotel – it is a lovely hotel in a great location with a cozy bar and lovely restaurant. We also dined here which is included below!

Breakfast

Full Irish Breakfast in the hotel – it was delicious and they have the option of Gluten-free bread!

Breakfast

Lunch

We had a sample of massaman curry at the food festival, from the restaurant Lemongrass, it was delicious and we have decided to dine here the next time we are in Kilkenny. We then purchased a small portion of paella, I cannot remember the name of the stall (oooops!) They had the proper massive paella pan! We only thought of taking pictures when we were finished!

Dinner

Feta Cheese salad to start following by Striploin of beef with vegetables. The hubby had Chicken breast with a coconut sauce.

20141105-124545.jpg Kilkenny Court Hotel

Desserts / treats

We had an assiette for dessert which included strawberry cheesecake. I love cocktails later on we had Strawberry Daiquiris aswell as Mojitos….very refreshing 😉

Daiquiri

So there’s this weeks WIAW – I promise to try have better photo evidence for next week!! Linking up to Peas and Crayons – go check out the page and see what the other bloggers are eating!

With Thanksgiving just three weeks away and Christmas just SEVEN – I feel this year has absolutely flown by!

What’s your favorite cocktail??

How has 2014 been for you so far, is there anything you would change?

Any imminent plans for 2015 yet?

Vegetarian Mini Frittatas

Meatless Monday – Mini Frittatas

Veggie Frittata

Veggie Frittata

These little frittatas are so tasty and the great thing about frittata is you can put nearly anything you have in the fridge in to them and they will still taste GREAT! They cook very quickly – I baked them in the oven and they only took 20 minutes. This mixture can be made in to mini-mini frittatas  and would be perfect as canapès – cook them in a mini muffin tray or silicone mini muffin tray.

The ingredients below made three mini frittatas in ramekins that measured 9.5cm in diameter and 5cm in height.

Ingredients

  • Spray oil
  • 1 medium white onion – sliced
  • 1 small carrot – small Julienne (I used my Julienne peeler so they are really thin)
  • 50g Butternut Squash – Julienne (same as above)
  • 1/2 garlic clove – crushed
  • 1 tsp of paprika
  • 6 Small Broccoli florets
  • 4 Free range medium eggs
  • Splash of skimmed milk
  • Freshly ground black pepper
  • 6-8 Sun-dried tomatoes roughly chopped
  • Handful of raw baby spinach roughly chopped
  • 30g / 2 tbsp Parmesan – grated
  • 30g / 2 tbsp Mature Cheddar

Instructions

  1. Preheat oven to 200’c / 400’f
  2. Heat a frying pan / wok and spray with oil and spray oil or butter the ramekins
  3. Once heated to a medium heat add the onions and cook until soft and translucent. Add the carrots butternut squash and stir fry. Turn the heat down and add the garlic stir making sure not to burn as it will go bitter. Add the paprika and spinach, cook for 2-3 minutes and take off the heat.
  4. Steam the broccoli for a couple of minutes until al-dente as they will cook more in the oven
  5. Mix the eggs and milk together with freshly ground pepper
  6. Add the sun-dried tomatoes, spinach,  broccoli and mixture from the frying pan
  7. Mix really well and add parmesan
  8. Pour the mixture 3/4 way up ramekins as they will rise and you don’t want the mixture to overflow in the oven
  9. Bake for 20 minutes then serve with some tomato chutney.

 

These are also great for breakfast on the go, bake in a muffin tin for 20 mins and cool store in the fridge overnight. In the morning heat for 30 seconds in the microwave and eat on the go!

Happy Monday folks!