Cashew Rose Ice Cream Nom Noms

Cashew Rose Ice Cream Nom Nom

I’m not going to hang around in this post, I’ll just get to the point… these little dairy-free, gluten-free ice cream mini bites are utterly delicious!

Using cashews and coconut milk for the creamy base and adding a touch of rose flavouring, with a dose of superfood in the name of goji berries thrown in… this is the ultimate feel good treat with nothing to feel guilty about (unless you eat the whole recipe to yourself!!). Ooh I can see your mouth watering already! So let’s get to the recipe… so simple you can make it right now. (more…)


Is Going Gluten Free The Answer?

Gluten. In or Out?In my continuing quest to discover what “ultimate health” is all about and maybe see if I could shed a few pounds in the process, I recently tried a gluten-free period of eating. This meant that I ate no gluten-containing food stuffs such as wheat, barley and rye for 3 weeks. I was led to try this after having listened to many of ‘The Thyroid Sessions‘ webinars, where experts came together to discuss thyroid health and the various ways in which people suffering from thyroid disorders can help themselves. One of these such discussions claimed that (don’t quote me on exact numbers, this was the general gist of it) around 90% of people with thyroid issues also have some form of gluten sensitivity. That fact hit me right in the neck (the neck – where the thyroid is located – get it?!). If you’re not aware of my situation, I have an under-active thyroid, I was diagnosed with it around 6 years ago. So what I wondered was – could this claim mean that I may possibly improve my thyroid health, thereby reducing the amount of drugs I take for it? Maybe it would help me lose those last few pounds that refuse to leave my body? It was worth a shot.

As my trial of eating a gluten-free diet began, I switched my regular morning oats for either quinoa with blueberries or for gluten-free muesli. No problem there, easy peasy, and the best bit was that I realised that the quinoa breakfast actually filled me up for way longer than my old breakfast of porridge (oats are not themselves gluten-containing but most oats you buy CAN be cross-contaminated by other crops or at the factory so you need to buy gluten-free oats if you wish to continue with porridge). Another change I made was not having any bread, as this is made from wheat flour. This was not so much of a problem for me as I don’t eat bread more than once a week anyway. For lunch I would have an enormous salad with greens, chopped veg, salmon and quinoa, or maybe a chicken breast with 3 different veggies on the side. Following that I would have a small portion of fruit, to satisfy my sweet tooth and save myself from ‘needing’ my usual afternoon cup of Options Hot Chocolate. In the evening I would make a nice steak with garlic sautéed veggies, or a turkey/minced beef chilli with brown rice, or a chicken & lentil curry. And if was hungry between meals I just grabbed an apple with a little cashew or almond butter. Any whole foods that didn’t contain gluten were a go for my trial.

As I began, I steadily lost 0.2-0.4 lbs most days, which was nice to see on the scales. (more…)

Make At Home KFC-Style Chicken Strips

How are everyone’s New Year Resolutions going? Have you fallen off the wagon already or are you staying steadfast to your new goals? I’m please to say I am doing well with my goals, as outlined in this post. I have stuck to my goal of hitting 4-5 A.R.T. Method workouts per week and have done well on choosing healthy alternatives when I crave something not-so-clean. The workouts have been easy to stick to as I don’t see them as a chore, the A.R.T. Method is my type of workout so I know I will enjoy my time doing that. I think the food choices have been helped by making sure my breakfast and meals for work are prepared in advance (for example having a shed load of pumpkin spiced waffles on hand in the freezer to use for breakfast whenever I want). I only had one slip up when I underestimated how much food I’d need with me at work and ended up resorting to a snack out of the machine at work, oops 😉

I’ve been eating a lot of fish and salmon in particular lately, so this week I thought it was time to make some chicken again, so I came up with a great way to make your chicken finger lickin’ good, just like the old Colonel himself. So I present my Make At Home KFC-Style Chicken Strips. Sorry if you’re vegetarian, this is not made for you, however I think this one might work with alternative protein sources such as quorn or tofu. If you try it let me know! The taste is spicy with a little kick from the crushed chillis, but you can play around with the added spices if you like it hotter still! The ground almonds used in this recipe really increase the protein content and also add some great healthy fats too, so it really is a great alternative to KFC. It’s also gluten-free, wheat-free and dairy-free.

Here’s the recipe.

Make At Home KFC-Style Chicken Strips

Serves 2, or 3 for a smaller meal

Per Serving (chicken strips only): 390 calories,  40g protein, 9g carbohydrates, 23g fat (4g of which is saturated fat), 2g sugar, 72mg sodium

2 100g / 3.5oz chicken breasts
2-3 egg yolks

1/2 cup ground almonds (almond flour)
1 tsp. cayenne pepper
1 tsp. onion granules
1/4 tsp. garlic powder
1/4 tsp. black pepper
1/2 tsp. crushed chilli flakes


Prepare the chicken by cutting into strips of equal thickness, under 1cm / 1/3rd inch thick.

Prepare the spice coating by mixing everything apart from the chicken and egg yolks in a small bowl, then mix everything together thoroughly.

Make At Home KFC-Style Chicken Strips