Recovering from an uncomfy tum!

I sit here clutching a hot mint tea recovering from 14hrs of stomach pains and nausea. It never gets any easier does it! For me this was a much longer attack than usual. I think its always worse when you can’t work out what has caused it. I was diagnosed with Crohns disease last year but my symptoms are more similar to Coeliac disease which I cannot be tested for ( have been gluten free for over 5 years and am very ill If I am accidentally glutened ) These days I only seem to have symptoms like this when I eat out, usually due to cross contamination.

This time I think it was kicked off by my strong Iron tablets ( Ferrous Gluconate 300mg ) that I am taking for Anaemia. I have to bury it in a big evening meal and maybe I didn’t eat enough. The tablets are helping my symptoms of anaemia so I must continue to take them although I will now take a couple of days out to give my sore insides time to heal.

For me after an attack my weight just drops off so quickly, I have to make sure I eat little and often and avoid grains and other foods that cause inflammation.

Today I am going to make myself some chicken broth in the hopes that it will be a gentle introduction to eating again and healing my insides. I would love to hear from you if you have any ideas for food for tummy recovery. I am determined to learn to make beef bone broth which I could freeze and have ready for such a day as today.

Chicken broth

First roast a free range chicken with thyme

Strip the chicken of all the flesh

put the cooked chicken carcass in a large saucepan with the juices from the roasting tray add some hot water to your roasting tray to make sure you get all the juices.

simmer for about 1/2 hr or so

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pass broth through a sieve

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serve

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or for a light chicken soup add some of the cooked chicken and some finely diced celery and courgette fried. Then using a hand blender , blend until smooth.

season to taste

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I’m pleased to say after a bowl of broth and an afternoon trip to the cinema I’m feeling fighting fit!

Heres to a healthy tummy!

 

 

 

Review of Phil Vickery’s recipe for Banana split muffins

Last week Phil Vickery made gluten free Banana split muffins on ITV’S This Morning

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That afternoon I set about making a lower sugar version

I swapped the sugar for 75g raw honey and  I also used coconut oil melted rather than olive oil.

click here for > Banana split muffin recipe

 

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The Muffins were a real success, delicious and bouncy and quite sweet enough. I would say that the following day they were much heavier. I would suggest eating them straight away on the day or freezing . You could also refresh them for a few seconds in the microwave.

The topping was delicious. I blended half a banana into the topping to give it a lovely flavour.

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You can find more recipes from Phil here www.vickery.tv

more gluten free muffin recipes

Dark chocolate and banana muffins ( grain free )

 Banana and chocolate chip muffins

 Lemon and poppy seed muffins ( grain free )

cinnamon bun muffins ( grain free )

savoury Bacon and cheese muffins 

Review of Bionita gluten free Gnocchi

I came across the gluten free gnocchi in my local farm shop and deli. My first thought was that the packet wasn’t very big, I was hoping there would be enough for two people. I think it could possibly be a starter portion for two.

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The Gnocchi is very simple to cook and I made a simple cream, cheese and egg sauce to accompany the gluten free gnocchi.

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Just a couple of minutes and the gnocchi is ready.

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I fried some strips of bacon and courgette then add double cream and grated parmesan

Finally I removed the pan from the heat and added a beaten egg and stirred it in the the sauce thickening it.

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I added the gnocchi to the sauce

and placed some baby spinach to my bowl and spooned the gnocchi and sauce on top.

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it was delicious and I can definitely recommend this gluten free gnocchi.

Find out more here >Bionita <

Follow on twitter @bionitafreefrom

click here for > Stockist

Easy gluten free scones

This week is Coeliac awareness week and so I thought I would share a really easy recipe for gluten free scones. It is the perfect weather for scone with jam and clotted cream!

 

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This is a good first recipe if you are new to baking gluten free. I find Doves farm gluten free self raising flour works well.

 

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Recipe

250g gluten free self raising flour

2 tsp gluten free baking powder

1 tsp optional of Isabel’s GF baking fix (binds, improves texture and extends shelf life )

80g unsalted butter or dairy free alternative (cubed)

90ml milk or dairy free alternative

1 large egg

extra flour for dusting surface

Method –

heat oven to a hot 220c fan

 

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In a clean bowl add your dry ingredients flour, baking powder (and baking fix if used)

Add cold unsalted butter in cubes

Rub butter into dry ingredients with your finger tips until they resemble crumbs

 

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Add the beaten egg and milk

stir with a knife until all is mixed together and it comes together

The mixture will be quite wet

 

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flour surface and carefully put dough on your floured surface

flatten gently with your hand, no need for a rolling pin

 

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using a cutter or drinking glass cut out 6 or 7 scones and place on a prepared tray with greaseproof paper.

if desired use egg wash to make the scones go a golden brown

 

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pop in the hot oven for 10 mins

cool on a wire rack

 

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serve with clotted cream and jam

 

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I don’t add sugar to my scone recipe and to avoid too much sugar you could use a low sugar jam or make your own by simply slowly cooking down your choice of berries, no need for added sugar

Enjoy!

 

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Happy Baking

 

Gluten free at Eric’s Fish and Chips on the North Norfolk coast

Last weekend we were up on the Norfolk coast and as always the sun was shining. This gave us the perfect excuse to go and try out a newly opened Fish and Chip restaurant and take away in Thornham next to the lovely Drove Orchards.

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The restaurant is set next to the Drove orchards farm shop and fields of strawberry plants ready for the pick your own season and wild flowers, a gorgeous setting.

 

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The restaurant and take away is a new venture from Head Chef Eric Snaith of Titchwell Manor just along the coast road at the pretty village of Titchwell . Eric had the idea to open a Fish and Chip restaurant, something that he felt was very much lacking from the North Norfolk coast and one that would  be a contrast from the fine dining and informal dining of the Hotel.

We decided to pop along for a very late lunch and received a very warm welcome from Manager Kayleigh Roe.  The restaurant itself has a contemporary retro feel with coloured tiles, retro light fittings and bright yellow tables.

 

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The restaurant felt very clean and bright and had a very cool feel with great music adding to the atmosphere.

 

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After studying the menu on a large retro style pin board I decided on the gluten free haddock and chips and my husband choose Cod and chips with mushy peas. I was very careful to explain that I had Coeliac disease and would require gluten free. Kayleigh was most helpful and reasurring and offered me either to have it cooked in beef dripping or rapeseed oil. She double checked with the Chef and the beef dripping was free from cross contamination so I choose that. I think if I have any comment is that I would prefer to see a dedicated fryer that was only ever used for gluten free products or chips. This would just help to avoid any cross contamination. This of course may already be the case. The gluten free batter is also yeast free.

 

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The delicious fish and chips arrived to our table very promptly. My batter was much lighter in colour than my husbands gluten version ( I think mine looked the best ! )

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I have to say the mushy peas looked delicious and I wish I had ordered a portion too. I’m sure the majority of people, take eating fish and chips out very much for granted but when you are intolerant to gluten it is a very different experience. Fortunately more and more Chippy’s are getting on board and offering a safe gluten free version for Coeliacs and those who are gluten intolerant.

 

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Back to the amazing crispy light battered haddock! It was perfect, not overly greasy and in a beautifully crisp light batter with moist fresh haddock inside. The chips were also very good and plenty of them, I couldn’t finish all of mine. My husband enjoyed his cod, chips and mushy peas too and was even more thrilled that we had found another restaurant where I could eat at safely.

Fish and Chips costs £9.50 to eat in.

haddock & chips is £5.50 and cod and chips is £6.50 to takeaway

Both my sons and other halves have recently eaten at Eric’s Fish and chips and both ranked the meal very highly.

 

Eric's Fish & Chips takeaway menu

Eric’s Fish & Chips takeaway menu

It appears that I am not the only person that has enjoyed the gluten free Fish and Chips at Eric’s , here are just a couple of comments from the reviews online

“It was totes delicious, loved the gluten free batter”

“great gluten free fish and chips!!! will be back soon!”

 

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I am thrilled to have this new restaurant so close to our home and cannot wait to visit again very soon.

Follow

@EricsFandC – Twitter

EricsFishandChips – Facebook

ericsfishandchips.com

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find out more about  Drove orchard < here