Gluten Free Strawberry Muffins

Since writing my ebook I have decided to continue experimenting and tweaking recipes. I had some Strawberries that I had frozen for future use. 

I put together as many ingredients as I could find but still low in fat.  Regular muffins use oil or  butter so the replacement was Greek yogurt, instead of refined sugar I used honey, cacoa nibs instead of chocolate chips. 

I did the usual mixing the dry ingredients in the bowl first, made a well adding beaten eggs followed by the remaining ingredients. Mixed the ingredients with a wooden spoon, (you can add spatula ) until combined. The tip is not to over mix so you don’t end up with rubbery muffins. 

Pour the mixture into muffin tins, baked for 20 minutes.

I forgot to mention that I added grated orange zest at the last minute, squeezing the juice of the orange into the mixture as well. The muffins turned really well, I had one almost straight away and it was delicious. I will be freezing the remaining batch.


Gluten Free Strawberry Orange Coconut muffins

 1 cup plain (all purpose) flour – gluten free or wholemeal

1 cup Spelt flour

2 teaspoons baking powder

1/2 cup shredded coconut

1 teaspoon cinnamon

1 orange zest

2 eggs beaten

1/4 cup honey

1 cup strawberries

Juice of 1 orange

1 teaspoon vanilla extract


In a bowl, whisk the dry ingredients, make a well in the centre. 

Add the wet ingredients into the bowl, combine all the ingredients (expect strawberries and cacao nibs) but don’t overmix or the muffins will come out rubbery, then fold in strawberries gently.

Pour the mixture into the muffin tin, top with the cacoa nibs. 

Bake in the oven for 20-30 minutes at 350 degrees. Cool on the rack for 10 minutes and eat straight away or store in the fridge for a week or freezer for 2 months.

Reheat the muffins for 2-3 minutes.  If taken out of the freezer allow to thaw thoroughly before reheating.

Kale and Chorizo Omelette 

On a Saturday afternoon I like to have a cooked light meal. So I raided my fridge and cupboard, put together what  I could find as you can see in the picture I decided on the Chorizo afterwards, lol

This low carb  lunch consisted of eggs, black pepper,  spring (green) onions, kale, skimmed milk, rapeseed (canola) oil, cherry tomatoes, Chorizo, mushrooms.  I don’t usually cook with salt so I didn’t use any.

Next I chopped the vegetables.

In a heated fan, I added half a teaspoon of oil, adding through vegetables and the Chorizo. I let it cook for 2 minutes, tuning it once to continue cooking until it was sautéed.

Finally I poured the beaten eggs with chopped cheese. I cooked for 2 minutes then carefully turned it over with a spatula and continued cooking the cheese melted into omelette.

And there you have it a simple omelette loaded with vitamins and protein served on a bed of salad, I enjoyed every bite.


Kale and Chorizo Omelette 


1 teaspoon Rapeseed  (canola) oil

Kale – chopped 

Mushrooms – chopped 

Tomatoes – chopped 

Spring (green) onions 

2 eggs -beaten

Cheddar cheese – chopped or grated

Milk of your choice 

Salt and Black pepper for seasoning


In a heated pan, add oil fry the vegetables and chorizo for 2-3 minutes until sautéed. Beat the eggs with 2 teaspoons of milk, add salt and pepper, combine and pour into to the pan, with the cheese. Allow to cook on medium heat for 3 minutes, turn over very carefully using a spatula. Cook on the other side for 2 minutes, slide on to a plate and serve with salad for a low carb lunch. Or crusty bread if you want a more wholesome lunch.

Healthy homemade beef burgers – gluten free version

I made the decision to give up Macdonald’s and junk food 10 years ago. Since then I have been making my own burger for good, I say that because I only used to do it ocassionally. Cut a long story, I love making my own burgers, when I tell people they are usually surprised. This is usually because they think it’s a lengthy process and a waste of time, but when I tell them what it entails they change their minds. Last year, I actually made mini burgers at the first birthday party of a friend’s daughter, whilst the kids were playing party games. It went down a storm, some of the mothers were asking for the recipe before they left. 

I have adapted the recipe over the years as I got healthier, the popular version is with bread crumbs, but for this recipe I have used couscous for a gluten free version. However, do feel feel to go down the breadcrumbs route if you prefer.

The ingredients I used were cooled cooked couscous, mixed dry herbs, black pepper, red onion, and lean minced beef.

I placed all the ingredients in my wooden bowl, ok I admit I was multi tasking as all the other bowls were used up for proving bread. Back to the recipe, the onion was chopped, all the ingredients were mixed with my fingers and that was it. By the way you can add other spices into the mixture, eg; curry but make sure you are wearing gloves as you don’t want it going into your eyes if you accidently rub them, neither do you want to end up with stained hands.

Once all the ingredients are combined, roll the mixture into balls. There, you have just made your first burger. It’s that simple, continue until you have used up the mixture.

I wrapped each burger individually in cling (plastic wrap) film. As I had made a batch, I froze them. However, if you want to eatyours straight away, place in the fridge for 20-30 minutes to ‘set’. Or in a freezer for about 15 minutes, like I did at my friend’s party. 





500g Minced (Ground) beef or turkey, pork or chicken

1 Red or regular onion, chopped

1/2 teaspoon dried or fresh herbs of choice – mixed, or parsley.

Cooked couscous, cooled  or fresh breadcrumbs if preferred

Dash of ground black pepper 


In a bowl, add the ingredients until incorporated into the mince beef. Take a handful and roll into small to medium balls. I made 9 burgers out of mine. Cut pieces of Cling (plastic wrap) and wrap each burger indiviudally. Put in a fridge for 30 minutes or an hour to ‘form’, freeze the left over wrapped burgers in a large freezer bag, you don’t want it to split and come into direct contact with other foods. To cook burgers from frozen, allow to thaw overnight as this makes it easier to cook. 

Grill the burgers for 3 minutes, flip to the other side till it is thoroughly cooked and the juices are running, ensure the burgers are cooked through. Enjoy with wholemeal burger buns, pitta bread or as a naked burger with salad or low fat vegetable chips – see my last post for ideas.

If using chips, parboil for 5-7 minutes in boiling water. Drain and place in a baking tray drizzle with olive oil and salt. Cook in the oven for 20-30 minutes depending on your oven temperature, mine was 250c. 

  • Alternative ingredients – 1/2 teaspoon curry powder, 1 teaspoon of Worcester or BBQ, applesauce if using pork or turkey. Bulgur wheat instead of couscous.

Prepping chips for the freezer 

I got carried away with my food shopping as usual. It was only when I unpacked that I realised I had bought so much vegetables. The question was what do I with all this excess, light bulb moment – chips. 

So I choppe the vegetables into chunky chips and wedges, the result you can see below.

Swede, Carrot,  Celeriac chips and Sweet Potato wedges, before ‘heading’ for the freezer. I have to admit I have tasted carrot chips I am just jumping on the bandwagon, it will be interesting to see if it lives up to the hype!

Baked Swede chips with omelette, sausages and homemade baked beans.

Dry frying

This is one thing I started doing from the early stages of my dieting and have stuck it with ever since. Don’t get me wrong I still fry with oil, it depends on the recipe with only a few drops of oil, I literally have my finger at the top of the bottle to shield the oil from coming out too much.

As you can see there is oil in the frying pan, this is the oil from the sausages.

Using the oil from the sausages I fried the remaining ingredients for my recipe. This means I have not only reduced the fat content but I also had the natural source to cook with. 

The recipe was a bean and sausage bake which I  will tucking into, later.