Broccoli, Spinach, and Lemon Quinoa

This quinoa dish makes a a quick and healthy meal for two which is packed full of flavour. The recipe is gluten free, dairy free, and vegan.


  • 80g quinoa
  • 300ml water
  • 1 vegetable stock cube
  • 1 broccoli
  • 4 handfuls of spinach
  • 1 lemon, juice only
  • 1tbsp olive oil
  • 1/2tsp paprika
  • pinch of garlic powder

First, measure out the quinoa and pour into a saucepan. Dissolve the stock cube in 300ml of just boiled water and pour this into the saucepan with the quinoa. Bring to the boil, cover with a lid and simmer for 15 to 20 minutes until the stock has been absorbed.

Chop the broccoli into small florets. 10 minutes before the quinoa is cooked, bring a pan of water to the boil and add the broccoli. Simmer for 6-7 minutes before adding the spinach and stirring until just wilted. Remove the pan from the heat and drain the spinach and broccoli.

Whilst the broccoli is cooking, mix together the lemon juice, olive oil, paprika and garlic granules in a glass.

Add the broccoli and spinach to the quinoa, pour over the dressing and mix well. Serve immediately.


Carrot and Cauliflower Curry

This mild curry is packed full of my favourite veggies, making it a tasty, healthy, and filling dinner. It’s easy to make and it’s vegan, dairy free, and gluten free. The curry serves 4 on its own or more if you’re having it with rice.


Serves 4

  • 1 vegetable stock cube
  • 1tbsp tomato puree
  • 2 tbsp curry powder
  • 400g sweet potato, peeled and cubed
  • 400g carrots, peeled and sliced
  • 1 onion, peeled and chopped
  • 1 cauliflower, cut into florets
  • 60g red lentils
  • 100g spinach

First, dissolve the stock cube in 1 litre of boiled water, then add the tomato puree and stir. Toast the curry powder in a large saucepan over a low-medium heat for 1 minute. Add the liquid, carrots, sweet potato, and onion to the saucepan and bring to the boil. Cover and simmer for 15 minutes.

Add the cauliflower and lentils, stir and continue to simmer for another 10 minutes until the vegetables are soft. Finally, stir in the spinach until wilted and serve immediately.


Spiced Chocolate Mug Cake

Need a treat in a hurry? It takes just 1 minute to cook this chocolate cake in the microwave. It is gluten free and also sugar free as it is made with Jim Jams No Added Sugar Chocolate Spread.

  • 4 tbsp gluten free self raising flour
  • 2 tbsp sweetener
  • 4 tbsp milk
  • 1 egg
  • 1tbsp Jim Jams chocolate spread
  • Good sprinkle of mixed spiceDSCN5232DSCN5238

Melt the Jim Jams in your favourite mug for a few seconds. Add the
milk and egg to the mug and whisk with a fork until combined. Fold in the flour, sweetener, and mixed spice. Microwave for 1 minute (800 watts) or until a skewer comes out clean. Allow to cool for 2-3 minutes before eating straight from the mug or tipping out onto a plate. Serve with another dollop of Jim Jams for an extra special treat.

Grain free Mocha cake



This Grain Free Mocha Cake from Fabulously Free From is amazing. It’s wonderfully moist and fudgy with a really rich chocolate taste. Mike said it is the best cake I’ve ever made so many thanks to Fabulously Free From for the recipe. Give it a try – you won’t believe that it’s gluten free, grain free, dairy free, and refined sugar free!

Fabulously Free From

Grain free chocolate cake is a family favourite. Served with extra thick cream it makes a delicious pudding. Today I thought I would make a mocha version. hope you like it.


Mocha cake –

150g ground almonds

40g cacao powder ( I use BonPom )

1/2 tsp bicarbonate of soda

3 eggs

1 1/2 cups of dates stones removed , approximately fill a 1 pint jug with dates

1/2 cup  ( 100ml ) of fresh strong coffee – from soaking dates

2 tbsp melted unsalted butter ( or 2 tbsp melted coconut oil )


pre heat oven 165c


put the halved dates in a pint jug and fill to the top with freshly made coffee

leave for 10 mins

put dates in a blender with 1/2 cup( 100ml ) of the coffee soaking liquid

( keep rest of coffee soaking liquid incase you want to add some more later…

View original post 76 more words

Scrambled Tofu

I’m a big fan of eggs so I was expecting giving them up for Veganuary to be a big challenge. I was surprised to find I didn’t miss having eggs once during January, although I did miss some free from products that contain eggs i.e. bread. I especially don’t feel the need to have scrambled eggs again now that I’ve tried scrambled tofu as a substitute. I was dubious at first, but scrambled tofu is very similar in texture and, when combined with spices and veggies, makes an even tastier breakfast than scrambled eggs.

This recipe makes enough for 3- 4 people and we had it in gluten free wraps for a light dinner. It would go well on toast or as part of a vegan fry-up for breakfast or with chips and beans at dinner.

Serves 3-4

Continue reading

Chocolate Chickpea Cake

I first made this chocolate cake 5 years ago using this recipe from All Recipes:


My mum and I have made this cake many times since because it’s easy to make and never fails to impress. It’s richly chocolatey and has a fudgy, brownie-like texture. The amazing thing about it is that it’s made from tinned chickpeas instead of flour and I love seeing the surprise on people’s faces when I tell them. Here’s my modified, dairy free version of this amazing, gluten free, grain free chocolate chickpea cake.

Continue reading

Swede and Celeriac Curry

After the recent courgette shortage, due to unusually cold weather in Spain, I was inspired to make more use of root vegetables. I’ve never cooked swede or celeriac before so I thought I’d try them in a curry. The result was a filling and tasty meal and it made an interesting change. This recipe is gluten free, dairy free, vegan, and makes 6 portions. Leftovers freeze well to be enjoyed on another occasion.


Continue reading

Vegan Chocolate Mousse

dscn5121This chocolate mousse is very rich and delicious; you wouldn’t believe that it’s dairy free, vegan and has no refined sugar. The best thing about it is you only need 4 ingredients and 5 minutes to make it!

Makes 3-4

  • 2 avocados, peeled and stone removed
  • 8 tbsp cocoa powder
  • 6 tbsp maple syrup
  • 120ml almond milk

Simply place all the ingredients in a food processor and blitz for 4 or 5 minutes, scrapping down the sides every now and again, until smooth. Spoon the mousse into glasses and chill for at least 30 minutes before serving.