Gluten Free Recipes with BFree Foods

I use Bfree products regularly, especially the pitta breads and the chia wraps. The macros on the wraps are really good and are lighter than regular wraps which appeals to me, so I was delighted when BFree sent me some products to sample. I wanted to get as creative as possible because let’s face it, there’s not an awful lot you can do with wraps, is there? Here’s a few fun recipes I made using the products, I hope you enjoy!

Fajita Wraps

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I usually wouldn’t buy this type of box as I always make my own from scratch. It was fun to  try it and the instructions were super easy, perfect for busy families. The box comes with wraps, seasoning and salsa and all you need to add is chicken (or chickpeas for veggies) peppers and a red onion.

The taste was lovely but I found the seasoning a little on the sweet side and this is probably down to sugar being the first ingredient on the list. Hopefully that could be altered in the future. They have a lovely smokey flavor which I love and they went down really well in this house!

Tortilla Chips

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This is my go to snack recipe if I’m watching a movie or craving something savory! It’s super easy to make (I say that a lot don’t I) But it’s true it can be made within 5-6 mins max!

Ingredients:

  • 1 BFree wrap cut into triangles
  • olive oil
  • paprika
  • salt/pepper

Method:

  1. Brush the triangles with oil.
  2. Season with the paprika and salt/pepper, rub on both sides.
  3. Bake for 4-5 mins until brown and crispy.
  4. Leave aside to crisp and serve up with guac or hummus!

Cinnamon French Toast Wrap

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This was a fun idea that just popped into my head. French toast was my ultimate weekend food when I was younger, I just loved it! Even now when I see it on a menu my inner child jumps out of her seat. It’s also not the healthiest foods on the planet so I figured this would be a lighter version! You could say it’s like a french toast/pancake hybrid so two of the best brunch options.

Ingredients:

  • 1 Bfree wrap per person
  • 2  eggs
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 tsp maple syrup
  • Optional topping and fillings; banana, strawberries, blueberries, maple syrup, nut butter, shredded coconut and chia jam-Get creative!

Method

  1. Heat a large pan (I use a crepe pan) over medium.
  2. Whisk eggs, vanilla, cinnamon and maple syrup together in a large bowl.
  3. Dip the wrap in the mixture, ensuring it is completely covered.
  4. Melt some coconut oil/butter in the pan. Then cook the wrap for about 2-4 minutes on each side.
  5. Get creative with the toppings/fillings.Roll up your wrap and cut in half, if desired.
  6. I made some blueberry chia jam for the topping and added shredded coconut and bee pollen.

Breakfast/Snack Sushi

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It’s the perfect snack for the kids (or big kids!) it can be added to their lunch box for a nutritious snack. For you fitness fanatics it makes a great pre/post workout snack or it can be a good excuse to practice your chopsticks skills!

Ingredients:

  • 1 BFree wrap
  • 1 banana
  • 1-2 tbsp peanut butter
  • sprinkle of cinnamon
  • 2 tbsp maple syrup for dipping

Method

  1. Spread peanut butter over one side of the wrap.
  2. Sprinkle with cinnamon.
  3. Place the banana at one end of the wrap and roll the tortilla over and over again until you have a tight circular shape.
  4. It’s ok if the banana doesn’t go right to the end of the wrap, cut off the ends and you can eat them as you go!
  5. Slice the wrap using a very sharp knife into even sized pieces.
  6. Dip in maple syrup and enjoy.
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Pumpkin Pancakes

photo(9)Our ears always perk up when we hear the word “pancakes” and this autumnal version is a great alternative to your regular pancakes! For the recipe I used tinned pureed pumpkin but you can use fresh pumpkin; just roast/steam it and blend.

Ingredients:

  • 4 Eggs, beaten
  • 1/2 cup Pumpkin Puree
  • 2 tablespoons Butter or Coconut Oil melted
  • 1 teaspoon Vanilla Extract
  •  2 tablespoons Honey or Maple Syrup (optional)
  • 1/4 teaspoon Baking Powder
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Ginger
  • pinch of Salt

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Instructions

1. Whisk the eggs, pumpkin, vanilla, and pure maple syrup together. Then mix in the the spices, and baking powder.

2. Melt 2 tablespoons of butter in a pan over medium heat. Then, mix the butter into the batter.

3. Grease the frying pan with some butter/coconut oil and pour the batter in to make pancakes of your desired size ( I wouldn’t recommend making them too big, traditional American size are perfect as they’re easier to flip)

4. Serve with Bacon, maple syrup and a sprinkle of cinnamon. You can enjoy them with berries and greek yogurt too!

If you like this recipe you make like my Pumpkin Spiced Latte recipe.

The canned pumpkin is available in Fallon & Byrne, Dublin 2.

Spiced Baked Oats With Lemon Greek Yogurt

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I should really call this recipe “Breakfast Cake” because that’s what it tastes like! With the colder weather creeping in, it’s time to turn to warming and hearty breakfasts. I made this recipe at night so it was ready for the following morning. It’s a recipe you can include in your Sunday prep and will last for the week ahead (if cut into quarters!) The alternative is that you can eat it as a snack on the go, similar to a flapjack! You may also enjoy my Spiced Pumpkin & Fig Baked Oats.

Let’s get down to Business shall we?

Ingredients:

Baked oats:

– 1 1/2 cups of certified gluten free oats (or any oats)
– 1 cup almond milk
– 2 egg whites
– 1/4 coconut palm sugar (can be replaced with maple, honey etc)
– 1tsp pure vanilla extract
– 1 tsp ground cinnamon
– 1/2 tsp ground ginger
– 1/4 tsp ground nutmeg
-1/2 tsp baking powder
– pinch of salt
– 1/3 cup of dark chocolate chips

Topping:

– 1/2 cup of Greek yogurt
– 1 tsp lemon honey

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Method:
1. Preheat oven to 180 and lightly grease your baking dish with butter or coconut oil. My tin is about 6 inches.
2. In a large bowl combine all the dry ingredients. In a blender combine the wet ingredients- blend for 15 seconds until smooth. Pour the wet mix into the dry mix and stir until evenly combined. Stir in the chocolate chips.
3. Pour mixture into prepared dish and smooth out with a spoon, bake for 20-25 minutes.
4. Remove from oven and let sit for 10 mins and serve with the yogurt. It can even be cut up into slices/squares and stored in the fridge for breakfast on the go.

For vegans: Leave out eggs, add top with coconut cream as stated above.

For extra Protein: Add protein of your choice.

Tips: You can also add different nuts & seeds, dried fruit etc

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Chocolate Matcha Oats

IMG_5938Oats have had a revamp over the last couple of years! Gone are the days of eating sloppy bowls of tasteless stodge, now there are so many ways to jazz up your oats and dare I say, enjoy them?

I’m sure beautiful bowls of Oats, Zoats (that’s zucchini oats) Proats (protein oats) and many more variations have been filing up your Instagram feed, well that’s because we’ve found ways to enjoy this superfood and fuel our bodies for a busy day or heavy training session!

I received the (Cacao) Matcha Latte Mix from Nua Naturals (use the code Piggy15 for a 15% discount on their website) a while back and it’s a great product that can be made as a hot drink or added to smoothies, shakes or any baking recipe- This morning I decided to add some to my Proats and was delighted with how it turned out!

Ingredients:

  • 1/2 cup oats (I generally use Kelkin gluten free or organic wafer oats from Lidl)
  • 1 scoop vanilla protein (I use the Primal Whey from Love Life Supplements)
  • 200-250ml water -You can use milk but I omit because of the whey.
  • 1 tsp matcha latte mix

Toppings:

This is the creative part, there are no rules! Use nut butters, berries or what you you have in your fridge or press! I change it up all the time, on the occasion I used some jam, dark chocolate chips, bee pollen and berries.

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Method:

  1. Add the oats, matcha and protein to a small pot, mix to combine.
  2. Add half of the water in and mix well, simmer over a low heat-when it starts to cook add in more water and keep stirring to keep the mixture smooth. If it becomes too thick you can add a little more water in, try get it as silky as possible.
  3. Remove from the heat and transfer the oats in to a bowl and decorate.

Tips:

  • I sometimes add egg whites to my oats to give it a creamier consistency-it also bumps up the protein content!

Foodie Fun in California

My sister, her husband and friends all had foodie plans for me upon landing in San Francisco. I love to try new foods and experience places that are not available here in Dublin, so I was game for anything (even the non-healthy choices) So below are some of the great foods I got to try on my trip to California.

Champa Garden-Oakland:

Situated in a neighbourhood in Oakland, this is a place that you could easily walk by and not take notice, well except for the fact that there is always a que outside! We love this restaurant not only because it’s super close to my sisters house but the food is pretty damn good! Traditional food from Laos and lots of healthy/gluten free options available too (they even do gluten free beer) We got a few different options to share and I loved the fresh spring rolls below; they were shrimp, beansprouts and avocado rolled in some rice paper and served with a delicious garlic dip, such delicate flavours! My other favourite dish was the pork wraps, a mixture of pork, chilli, asian vegetables and spices served with lettuce, coriander and mint leaves, the fresh favours just exploded from this dish and the texture was pretty crunchy, this one I kept going back to, very moreish!

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In N Out Burger-Alameda:

I couldn’t visit the USA without trying “In N Out” Burger and I missed my chance when I was in Vegas! Yes, this is fast food but it’s good fun and it’s also incredibly cheap! Behind the counter I could see one of the staff members peeling and using a machine to cut the potatoes into fries, I thought this was pretty cool to see as we all know of other fast food joints who make fries out of god knows what! I went for the protein style (wrapped in lettuce) and fries, I was really impressed, it was a well made burger and the fries were ok, nothing to rave about but I was glad to try it out!

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Doughnut Dolly-Berkley: 

My sister’s good friend Evan knows me very well! We did a foodie trail, mainly around the Berkeley area and this was one of our stops! This is no regular bakery and these are no regular doughnuts! There is a selection of four types of doughnuts to choose from (granulated sugar, chocolate frosting, lemon frosting and icing sugar) you are also presented with four fillings (see pic) and when you choose which filling you like, they fill the doughnut on the spot! I went for the icing sugar option filled with dark chocolate cream. I’m not sure if it was the fact I haven’t eaten a doughnut in a number of years, but this was by far the best one I’ve ever eaten!! This wasn’t your typical greasy donut from the Supermarket, the pastry was light and fluffy, the perfect blanket for the delightful chocolatey cream beneath it, let’s just say it got messy and I loved it!! They come in at $3 a piece but I can see how they sell out daily! Great concept with a very delicious product!

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11204014_902646873139230_1956557110839940153_nThe Cheeseboard Collective- Berkley:

The cheeseboard collective started their Pizza business as a bit of fun in the 1980s (they were already an established cheese and bakery shop) but it has flourished ever since! Walking up to the building the first thing you will notice is the very long que and people sitting all out on the sidewalk enjoy their freshly cooked pizza, the second things you’ll be met with is the amazing smell of freshly baked dough, garlic and herbs (this is when the hunger will kick in) TCC cook one vegetarian pizza everyday, so the menu changes daily but that will be the only option! We order half a pizza between us and while you get half a pizza, they also give you an extra slice on top! The pizza is perfectly thin and while the flavours look like a tongue twister on the board, they compliment each other perfectly-This is amazing pizza!! There is a live jazz band playing in the corner and I am delighted with life as I sit there munching on my pizza and listening to some beautiful music, with great company (It’s the little things eh?)

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Napa Valley-Napa:

I couldn’t talk about foodie fun with out mentioning Napa! Napa has been on my Bucket list for a long time, I was there when I was 20 but because I wasn’t legal to consume alcohol, I couldn’t do the Wine Tasting. So, nine years later I got to tick this one off the list. Napa was heaven to me, I don’t think I spoke a word as we drove in, I was consumed by the beauty of the scenery around me, dusty road lined with vineyards, green hills created a collage against the perfect blue sky… It was so picturesque, the backdrop to a movie! We started at the Silver Oak Winery and to be honest, I could have stayed there all day. Sipping on wine that would normally be way outside my budget ($80-$120 a bottle) my taste buds were tingling, I was feeling merry and I had such a laugh pretending to be a wine connoisseur-“Oh yes, this definitely has tints of blackberry and oak” You know how it goes!! We got to taste 3 amazing wines at Silver Oak (and a refill of our favourite selection) As you can see in the last picture below, we got a bit silly jumping around and taking pictures in the vineyard, great memories that I’ll never forget! IMG_5366 IMG_5378

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Easy Slow cooker Pulled Pork

It’s a sin that I’ve only made my first batch of pulled pork this week, I’ve eaten so much of the stuff – there was a revolution in Dublin for a while there! Pork shoulder is so cheap to buy, even when purchased from a decent butcher. I got two huge pieces in FX Buckleys for about €11.50, this is enough to feed 8-10 people. One thing I’ll advise is that if you are cooking the pork in the slow cooker, ask the butcher to remove the skin as it doesn’t work when cooked with it on. If you decide to cook it in the oven you can keep this as it will turn into delicious crackling. This time (much to my butchers disgust lol) I had to cook it in the slow cooker for convenience. You can’t go wrong with a slow cooker, you throw everything in and you don’t go near it for 8-10 hours. Go to sleep and then wake up to delicious juicy pulled pork!

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This recipe was adapted from the CHOW website

Ingredients:

Serves 8-10 people

  • 6lbs higher-welfare shoulder of pork
  • 2 medium yellow onions, thinly sliced
  • 4 medium garlic cloves, thinly sliced
  • 1 cup chicken stock
  • 1 tbsp coconut palm sugar (brown sugar if you’re not too strict)
  • 1 tbsp chili powder
  • 1 tbsp sea salt
  • 1/2 tsp ground cumin
  • 1/2 tsp chipotle
  • 1/4 tsp ground cinnamon
  1. Place the onions and garlic in an even layer in the slow cooker and pour in the stock. Combine the sugar and spices in a small bowl. Wash the pork week and pat dry with paper towels. Rub the spice mixture all over the pork and place it on top of the onions and garlic. Cover (no peeping) and cook until the pork is fork tender, about 10/11 hours on low.
  2. Turn off the slow cooker and carefully remove the pork to a chopping board. Set a fine-mesh sieve over a medium (heatproof) bowl. Pour the onion mixture from the slow cooker through the sieve and leave both to one side.
  3. If the pork has a bone, remove and discard it (I used boneless). Using 2 forks, shred the meat, discarding any large pieces of fat. Add the shredded meat back to the slow cooker and mix the onion mix you separated back in to the meat.

Now to re-cook with a delicious sauce- this is my own recipe!

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Ingredients:

  • 1 tin of chopped tomatoes
  • 1 1/2 tbsp cayenne pepper
  • 1 tbsp chipotle chili powder
  • 1 tsp paprika
  • ½ tsp nutmeg
  • pinch of ground cinnamon
  • 1/2 cup stock drained from slow cooker
  • salt and pepper, to taste

Method:

1. Pour the tomatoes on top of the meat, then add the spices and mix thoroughly (you could even use your hands to ensure it gets marinated well).

2. Turn the slow cooker back on for about 40 minutes to 1 hour.

I made burrito bowls with this for a dinner party and it was perfect! Cant wait to try it again!

Wyldsson-“Make your own bar” review

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As you all know I’m a big fan of the Wyldsson products, so I was delighted to be asked to test a new prototype. This new product is another step in making healthy eating more user friendly and convenient – it’s a “make your own bar” (flapjack) pack. Personally, I think it’s a great idea! Yes, making flapjacks is not rocket science but because the bag is packed full of chopped nuts and fruit, it uses up zero amount of your time (you could even get the kids involved).

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There are 4 simple steps and 3 extra ingredients needed to make the bars. I’m not 100% sure if the tub of almond butter comes in the pack too, I got the tub with the delivery, so this made it even handier but would make it more pricey I’d imagine!

Ingredients:

  • 1 bag Bar Mix
  • 1 very ripe banana
  • 3 tbsp almond butter
  • 1 egg

I also added in a scoop of protein because – well…GAINS lol!

Method: 

1. Mash the banana in a bowl, add all of the mix, then add the egg and protein if you’re using it.

2. Mix really well, use your hands to ensure it’s mixed thoroughly.

3. In a baking tray lined with parchment paper, spread the mixture out evenly, leaving it pretty thick. Smooth the top using a spatula or your hands.

4. Bake for 18 minutes until golden, leave aside to cool before cutting.

The verdict:

I really loved this product, the whole process from start to finish took less than 20 minutes. The instructions are laid out really clearly, so there’s nowhere to go wrong. They certainly passed the taste test with myself and Mr. PP; the banana gives them a subtle sweetness unlike the sugar loaded ones you find in the shops. I’m not sure of the cost yet but I definitely would buy it again in the future for a quick healthy snack! The pack says it makes about 6 bars but it depends on the tin you use as I got about 8.

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Hope you enjoy reading, for more info check out the Wyldsson website.