At last! The end of my time on The Body Coach 90 Day plan. You can read more about my experiences here, but in short I’m relieved to be back in charge of my menus, enjoying a wider range of delicious meals. We’ve also had a little holiday in June to sunny Zakynthos. Gluten free in Greece can be a little challenging for the non-Greek speaker, but there is such an abundance of gorgeous naturally gluten free produce at the many market stalls and roadside fruit & veg shops that you needn’t worry about too much label reading – juicy olives, creamy Greek yogurt, huge figs & luscious cherries were some of my highlights – as well as spritzers made with local wine. (A bit more of an acquired taste).
I keep track of my foodie adventures and kitchen projects over on Instagram if you’d like to follow me there :)
I was delighted to be invited to a posh gluten free breakfast at the Shard to see some new GF products launching in the UK later this year. You should get to see some of these at the Allergy and Free From show this weekend! Patisserie & prosecco for breakfast? How could I say no?!
Jamie Oliver’s ‘mothership salmon‘ made more than one meal this week – served simply with roasted & spiced cauliflower ‘cous cous’ for an extra flavour hit.
Hearty and delicious sweet potato and black bean chilli. I made it a bit too spicy for Baby A – oh well, more for us!
Sweet figs, creamy yogurt and drizzle of local honey for breakfast in Greece by the pool. Could almost have been pudding. Almost.
With the recent heatwave only salads will do. Turns out fennel bulbs go through the spiraliser wonderfully! Here they are teamed with courgettes, sugar snap peas, mint & marinated tofu from Dragonfly Foods.