I have been suffering lately with an extreme lack of energy. Although my dietian tells me I am eating reasonably well, I am trying to pack in all the extra nutrients I can. I am also trying to add a larger variety of foods, including foods I have not had for a while.
Avocado and black beans are two ingredients that I love but rarely use. I limit my bean intake as they cause stomach discomfort in most ibs sufferers if eaten regularly, and avocado tends to just sit in my fruit bowl until it goes bad.
I can’t speak for all ibs sufferers but I can handle small amounts of beans, and black beans seem to suit me best, so it felt like a good place to begin.
1 small hass avocado
1-2 tsp lime juice
1/4 tsp cayenne
Pinch of sea salt
2-3 tbsp tinned, rinsed black beans
2 crispbreads or corn or rice cakes
(i used soy and linseed corn thins)
Mash the avocado with the lime juice, cayenne and salt. Spread the mix evenly over the crispbreads and top with black beans.
As easy as that! If you want a more portable version, put the avocado mix in a small tupperware container and take all elements seperately. Refridgerate avocado and beans, and put together when ready to eat. This stops your crispbreads going soggy.
Hello! I hope everyone is well and not too buried in snow. As nearly everyone on the planet, I made a few new years resolutions that I intend to stick to. One of them was to blog more. So I thought a good way to begin would be to give my poor little blog a makeover. I admit, I never expected anyone to read what I write so I didn’t really put too much effort into its appearance. Now, with a whole six followers, I think it is time to change that. So I present to you my new and improved blog! I have finally figured out how to do the titles running along the top so that I can consolidate all of my recipes onto one page with subtitles and links (yes, I’m not great with computers), so I hope you find that useful. It looks a little barren now, but with my new resolution to blog more, you can expect it to grow.
I would love any suggestions on how I can improve further, or which foods you would like a stomach or animal friendlier version of. I am very proud of my six followers and thank every one of you taking the time to check my blog out. Please feel free to stop by for a chat, or with any suggestions.
Brownies are my go to comfort food. I can’t resist the intense chocolate hit and the gooey, moist centre. But january is a time for cutting back and thinking a little more about health and what we are shoving into our faces. So when my craving for brownies hit me like a ton of bricks, I worked on a recipe that would satisfy me but would not clog my arteries and pile on the pounds. Plus I have been reading a lot of horror stories about margarine lately (my long standing butter substitute) so there is none in this recipe.
3oz mashed banana (about 2 small ones)
3oz brown sugar
3oz honey (or maple syrup)
1.5oz cocoa powder
3 egg whites
3oz gluten free flour blend
1/2tsp gluten free baking powder
Pinch of salt
1tsp vanilla extract
If you aren’t a banana fan you can swap it for applesauce.
Whisk together the sugar, honey, banana, vanilla and cocoa powder until well combined. Whisk in the egg whites and then the flour, baking powder and salt. Pour into a lightly greased baking tin and bake at 180c or 160c for a fan oven for 20-25 mins until the centre springs back to the touch.
These are rich and delicious but might need sweetening up for kids or adults that aren’t really into dark chocolate.
Happy new year! I hope it is a happy and healthy year for you all. I have made my resolutions, and sincerely plan to stick to them, but this morning I had a craving for something comforting and delicious. I could have cooked up a bowl of sweetened oats but pancakes have been on my my mind for a while.
Oats really are a superfood, and gluten free oats are a gift from the gods. I try to include them in whatever I eat and pancakes are no exception. This recipe is not far away from being a bowl of porridge/oatmeal so there’s no need to feel too guilty.
2oz GF Oats
2oz GF Plain Flour
1/2 tsp GF Baking Powder
150ml Almond or Soya Milk
4 tbsp Apple Sauce
1/2 tsp Cinnamon
Note – I used apple sauce with sugar in so didn’t add any sugar to the recipe. It is down to you how sweet you make it.
Whisk all the dry ingredients in a bowl. Whisk in everything else until all the lumps are gone.
I cooked mine in a mini pancake pan over a medium heat until browned on both sides. If you are using a larger pan, just spoon in blobs.
This recipe makes around 5 pancakes.