Making a “pasta” out of a vegetable spiralizer is a great way to add interest to a meal, especially if like me you really really miss the whole “Spaghetti Bolognaise” experience.
The discovery of this awesome little kitchen gadget was so exciting. My one is called a “Betty Bossi” and is a bit tiresome to use at it needs to be manually twisted, but it produces a great long skinny “noodle”.Read More »Zucchini Pasta
I sometimes get emails from people asking why I use quinoa, amaranth and buckwheat in my recipes. Many people have been told, or believe, that… Read More »Seeds, Grains, Pseudo-cereals, Pseudo-grains and Grain Free Living
This is just a functional post to link/claim my blog over at Bloglovin. Follow my blog with Bloglovin.
I get asked this question a fair bit via email and often send long replies about my own personal experience in this area. I have been meaning to prepare a post about it for some time as it is an issue that affects many, including myself and to use that old cliche…if I can do it, anyone can.
Although I have been cooking grain free for my husband for many years I have often personally wavered in and out of grain-free eating. I have always struggled with very strong sugar and refined grain/bad fat cravings (ie: fast/junk food).
Pregnancy and motherhood pushed me over the edge. I have often been very frustrated with myself as I really do know better.
So, here is me. In the picture on the left (Bad photo I had to crop to cut out the innocent…this is AFTER I had already lost about 22 lbs / 10 kg of baby weight), this is what happens to me when I am eating grains. I get very quickly out of control. It’s not pretty. I feel bloated and exhausted. My blood sugar goes crazy. I get depressed. Read More »My weight loss story – How cutting out grains restored my health
I’ve been doing a fair bit of reading lately into the Paleo and Primal Diets. This recipe for a paleo friendly bread is a super easy Flaxseed and Almond Meal Bread. It makes up in a few seconds, bakes in 30 minutes and has a great taste and texture.Read More »Paleo Flaxseed Almond Bread
It helps to know your oven…some ovens run hot, some not, sometimes you need to adjust for fan forced, sometimes not. It depends on your oven. Getting to know your oven in all its quirks can make a big differnce to the final outcome when baking, as you will know when to adjust cooking times and temps.
Most of my recipes I cook 180°C, usually fan forced. Below is a table showing you the conversion to Fahrenheit or Gas.Read More »About Oven Temps
One of the biggest learning curves you’ll need to make when embarking on a gluten-free and grain-free lifestyle is working out all the sneaky places grains lurk for the unsuspecting shopper.
Its challenging for a gluten-free person but even more so for the grain-free as refined maize features so prominently as an additive in nearly all processed food. So even if something is clearly labelled “gluten free” in many cases the product can still contain a grain-based additive.
This cake was inspired by the Rasberry Lemon Almond Cake here but has been changed so much it deserved its own recipe page.
This version uses oil instead of butter, and is as always Grain-free, Gluten-free. The citrus zest gives it a fabulous aroma, and like all of my cakes, has no technique required: chuck it all in a bowl and mix it really well, throw it in the oven. It needs a decent cooking time, so test it after 20 minutes and give it longer if it still feels a bit too “soft” Read More »Amaranth Berry Cake
I started on my grain-free journey 19 years ago when my husband became extremely sick. He was eventually diagnosed with Crohn’s disease. We rejected drugs… Read More »About
Amaranth is a seed that is highly nutritious and very high in protein. Its a great addition to a grain-free diet. Like all pseudograins, it is gluten free.
Here is a great way of using it to make crackers or crisps, it’s a useful tasty portable snack, great with dips or on its own. Its a healthy salt free, nut free, egg free, sugar free snack, great for children and adults alike.