• Dairy Free,  Gluten Free,  Vegan

    {GF, V, DF} Pumpkin & Cinnamon Crumpets

    Happy Saturday! Today we are making gluten free, vegan Pumpkin Crumpets. There are no shortage of recipes on the internet that use just banana and egg to make Gluten Free crumpets, but I find these recipes way to ‘bananary’ for my liking. I had some leftover pumpkin from last nights dinner and decided to improvise and the result are these healthy Pumpkin Crumpets, which are the perfect addition to a weekend brunch. They are: Gluten free Refined sugar free Vegan as I didn’t use any eggs or milk. Please tag me if you decide to make these? Love, Cat Ingredients: 1 cup Gluten Free rolled oats 1/3 cup of Gluten…

  • Dairy Free,  Gluten Free,  Vegan

    Reset your gut: More #HappyGut recipes

    I am on day 3 of the cleanse and I am feeling a lot better. I have more energy – my stomach is as flat as an ironing board 😁 (banishing bloat) and overall I am feeling pretty positive.   If you’re not sure what I am talking about – check out the first post here. I am very lucky to have Mel guiding me on this cleanse – because it’s a process she’s walking me through and decoding for me every step of the way. We talk about the real stuff. She asks me about my poo 🤣. I tell her about my reactions to the food (had a…

  • Dairy Free,  Gluten Free,  Vegan

    {DF / GF / Vegan} Reset your Gut before December

    When someone suggests you “go with your gut” — they are more right than you probably realize. That is because your gut is actually considered your second brain and it is changing the way we understand the links between digestion, mood, health and even the way we think. Reset your Gut Our gut is responsible for ensuring that we absorb the nutrients of the food we eat, properly expelling waste and toxins from our body and for helping maintain a strong immune system. While not only critical for these everyday functions, your gut also holds a life force of its own. Food does not just digest from chewing and swallowing;…

  • Dairy Free,  Gluten Free

    Creamy Butternut and Burnt Sage Pasta

    It’s Friday, and I am serving up this Creamy Butternut and Burnt Sage Pasta which is a Gluten and Dairy Free, Vegetarian Pasta Dish, that’s super easy to make and is easy on the pocket and the stomach. If you aren’t dairy sensitive, just swop the milk alternative for cream or milk. This recipe uses the natural creamy texture of Butternut to coat and brings flavour to the pasta shells. Enjoy, Love, Cat Serves 2: You need: 1 x Whole Butternut 180 ml of Almond Milk or Coconut Milk (you can also use cows milk or cream) 2 cups of Gluten Free Pasta – These ones called Glutagon Salt and…

  • Dairy Free,  Vegan

    Make No-Churn Blueberry Ice Cream

    Hello Lovely people, today’s recipe is for No-Churn Blueberry Ice Cream, which is perfect for those who don’t have an Ice-Cream Maker but DO have a blender. Not everybody has an ice cream machine at home, so this recipe has been created with that in mind. What’s in this Ice Cream: This no churn blueberry ice cream only has three ingredients, is very easy to make, dairy-free, and vegan. Prepare in advance and serve for dessert on a hot summers day. Enjoy! Cat Make this No Churn Blueberry Ice Cream Ingredients: 1/2 Cup of Blueberries 1 large banana, sliced into coin disks and frozen 1 TBSP Maple Syrup Instructions: Blend…

  • Dairy Free,  Vegan

    {DF / Vegan} Blueberry & Raspberry Spring Nice-Lollies

    SPRING is around the corner – 8 days to be exact, which means: 1. Flowers are blooming and I shall be living on Antihistamines until October 2. I need to get a pedicure before I show my hobbit feet to the world 3. Ice Cream season is upon us, except if you follow a FODMAP diet or are vegan and can’t really consume dairy products So here’s a VERY simple Fruit Nice Lolly recipe to try out and all you need is a blender, lolly mould, popsicle sticks, fruit, maple syrup and coconut milk. Ingredients for a 4-mold popsicle: Handful of Blueberries Handful of Raspberries 240ml of Coconut Milk 2…

  • Dairy Free,  Gluten Free

    {GF} Coconut & Almond Vanilla Cake with {DF} Coconut Cream Frosting

    MOIST and SOFT and MOREISH – There is NO other way to describe this Coconut and Almond Gluten Free cake. It may not be the most beautiful baked thing you have ever seen, but Shaun and I devoured the entire thing over the weekend. It’s the kind of cake that beckons you in everytime you walk past it and its dead easy to make. Shaun says its the best cake he’s ever tasted, but I think he just really loves cake. But you won’t know until you judge for yourself and let me know your thoughts. The sponge is Gluten Free and the frosting is Dairy Free, being made of coconut…

  • Dairy Free,  Vegan

    {Vegan, Dairy Free} My Mini Oreo Cheesecake

    Today’s recipe is my Mini Oreo Cheescake that’s Vegan and Dairy Free. When someone says Cheesecake, Cashews don’t usually spring to mind as a core ingredient. However the cashew nut has long been used to create dairy free desserts, because of the fact that when it is soaked and blended it creates a silken kind of cream cheesy texture. Because of my FODMAP diet, I try to avoid cream cheese, so I have been experimenting to get the the consistency of a cheesecake made from cashews correct. The flavour just wasn’t what I wanted and tasted quite bland the first time round and I was getting frustrated having wasted a…

  • Dairy Free,  Gluten Free,  Vegan

    {GF, DF, Veg} Strawberry Fruit Rolls

    Fruit Rolls remind me of my childhood, when my dad would go to Fruit and Veg City and stock up on the Banana and Guava variants for us. I remember watching Cartoon Network with my brothers and sisters and peeling back the fruit roll, then slowly tearing off piece by piece, trying to make the roll up last as long as possible. As I grew older I started to dislike anythingh guava flavoured, so I thought it might be a good time to figure out how to make a roll up in a different flavour. I watched a few videos online and it seems the idea is simple – all…

  • Dairy Free,  Gluten Free

    {GF & DF} Honey & Thyme Roasted Pink Potatoes

    Sundays Breakfast is Pink Potatoes, roasted in Honey and Thyme, topped with a soft boiled egg. If you haven’t seen my post about Wesgrow’s Speciality Potatoes, then check it out here This pink variant is named Magenta Love, has a pink skin and pale-pink flesh, with a silky smooth texture and a fresh, earthy taste. The sweetness of the honey and the freshness of the thyme really help to elevate the taste of this variant and you can’t help but devour an entire bowl of these Unicorn Spuds. Happy Cooking, Love, Cat Ingredients: 10 Baby Magenta Love Wesgrow Potatoes Knob of butter Salt and Pepper to taste 5 – 6 sprigs…

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