Hidden Traps in Your Pantry

Ok so we all know that being Gluten Free can be a right royal pain the the bum, what with having to watch every little thing, like bread and wheat and things in baked goods but what about everything else. What about the hidden things you don't even expect.

This is a list of some of the traps you will find along the way and hopefully you can look out for and be more aware of.

1. Sauces, Gravies and Marinades. 
This one is a bit mean, it is pure laziness on the part of the companies to add flour to these when cornflour or other thickening agent would work just as well and not affect the flavour or texture. There are those that aren't however most do. Read your labels carefully if you must use packet mixes or pre packed sauces etc.

Most basic sauces aren't that hard to make from scratch but if you really have no time then make double or triple batches when you do make them and either bottle them or freeze them depending on what you are making. There will be loads of recipes to choose from coming soon on here.

2. Stock Cubes and Powders
Although many are fine and say what they are on the box ... many arent. Hidden lactose, dairy and gluten are in those which we may hold most dear and have also come as a shock to me over the last few weeks.. please be careful. Do the reading and save yourself the heartache later.

If you cannot find a stock cube around you that is vegan and gluten free then make your own stocks. It isn't hard there is nothing to it and they can be kept sealed in bottles or frozen for when you need them at any time.  Stock recipes you will find soon on here to make life alot easier for you.

3. Packet and Tinned Soups
Again used as a thickening agent when companies don't want to use anything else. Of course there are the obvious croutons and pasta but most will have wheat as a thickening agent. 

I go camping too ... rather alot actually so I understand the need and want to take packet or tinned soups etc. or if you are busy and don't want the hassle of making one. Most soups take about 20-30 minutes to make and most of that you have walked away and are watching something on tv or whatever you feeling the need to do for that 20-30 minutes. Even if you do live alone ... even a 4 person recipe will keep you going for a few days if you portion it up well either in jars or in the freezer. There are very few packet soups that fit the criteria normally tomato is about the only one. but it has to be tomato and not cream of tomato. Really do read your labels and do your research though on this one. Remember though that a soup to make from scratch takes as long as your dinner to cook in most cases.

4. Breadcrumbs (obvious really) 
Yeap this one is a bit obvious the name is on the packet.

The best thing to do is make your own... any left over bread that you can have, if you want them dry then leave the crumbs out for a couple of days on a baking tray as thin a layer as you can make, mix them occasionally to make sure all of them dry out and then keep in an airtight container. It isn't much simpler!!!

5. Ready Meals and Processed Foods
When it comes to ready meals it is pretty much a case of it has a sauce on it or is cooked or has a dressing on the salad then be warned!!! You WILL need to read the label.

There are very few companies out there that will offer pre-made gluten free and vegan foods.  There a handful though but you need to look for them. Bloo and Perkle Foods is brand new and going live very shortly ... thier product base is limited at the moment but will be being expanded on a monthly basis.

6. Ice cream 
So how much do you like flavours like cookie dough or anything with crispy somethings in there thrown around for crunch, even some of the sauces as a thickening agent, even some soft serve icecream is not what it appears so if you arent sure or cant read the label dont go there.

Homemade ice cream is simpler than people think. And no you don't need all the gadgets. you can make a really good gluten free and vegan ice cream with a bowl a saucepan and a freezer container. Recipes will be popping up shortly on here. Keep an eye out.

7. Processed meats and pre-made meat products from the butcher 
Obviously if you are gluten free vegan you wont be worried about this one, unless you are just gluten free.  Sausages, meatballs, rissoles burgers etc are notorious for hiding breadcrumbs in them ... many butchers now have products without so please ask.

If you are just gluten free these items aren't that hard to make for yourself.  Honest they aren't I won't be putting recipes up for them unless really asked to as I can't eat them, If I do at any time it will be as a Which is Which? column. 

8. Veggie Meats
Many of us think YAY!!!! fakin' bacon ... when in fact this product has enough gluten in it to sink a coeliac battleship!!! Most of the veggie products out there are not only loaded with cheese or dairy or eggs but breadcrumbs and gluten based meat protein. Even the ones that aren't meant to be like QUORN!!!! There are a very small handful of companies that make gluten free and vegan products but you really really have to search.

9. Malt and Distilled Vinegar also some red wine and white wine vinegars
Pickled Onions and Chutneys for the most part are made using malt vinegar and distilled white vinegar. Malt vinegar is made from wheat and distilled white vinegar is the distilled version of malt vinegar. Although there are those (mostly the companies who make them ) that say that distilled white vinegar has all the gluten taken out of it during processing. However there are still those who have an bad reaction to it and as far as I am concerned better safe than sorry.

Red and White wine vinegars you can never be sure of. Unless they are specified that they are vegan then you can absolutely depend on the fact that they aren't. In one of the clearing processes wine is passed through finings which for many is blood and bone marrow, casein (milk protein), chitin (fiber from crustacean shells), egg albumen (derived from egg whites), fish oil, gelatin (protein from boiling animal parts), and isinglass (gelatin from fish bladder membranes. Bet that made you look at your bottle twice right ??? !!!!

Red and white wine vinegars are made from red and white wines so unless it says vegan on it ... it is pretty safe to say that it has at some point in its life gone through this clearing process. It is reasonably easy to make your own red and white wine vinegar from your own trusted brand of plonk. Instructions are all over the internet and the "mother" is extremely easy to buy online.

10. Beer, Whiskey, Bourbon, Southern Comfort. 
Again like the Malt vinegar these products are made mostly from wheat or barley.  There are companies now who make gluten free beer YAY!!! but be careful and no matter what the companies say about their filtration systems and distillation and using special enzymes blah blah blah ... bottom line if you aren't sure don't do it!!! in which case be a little careful of Cider as well as some companies use wheat in it for enzymes and flavour.

For me I tend to stick to what I know. If it is made from grapes ... you are safe (as long it says vegan on the bottle).... honey wines and mead ... safe .... if it is made from specialty seeds or grains it should be safe.... cider made by small local presses are more likely to be safe and if they aren't are more likely to tell you the truth than the bigger companies!!!

11. Salad Dressings. 
Used as thickening agents again so that oil and vinegar dressings tend to be look less split. Not a necessary additive but apparently some people don't know to shake their dressings.

All mayonnaise's are made using eggs, unless of course they have vegan written on the side.

12. Medicines
Check your medicines very very carefully, many are coated in gelatine or have egg white in them and many contain gluten as a thickening agent. double and triple check the ingredients of your meds and talk to your doctor. If they dismiss you find one that doesn't. At the end of the day if your meds are the only thing still making you sick you will need to find an alternative that you can take.

These are only a few of the hidden traps within your cupboards that you will use on a daily basis. Yes it looks hard... yes it makes things a little more difficult .. but you know what we are all on this journey together and maybe we can get through the other end wondering what all the fuss was about!!!

Some supermarkets are doing alot better with their own ranges now for example this is my lunch .. or part of it ...

This is the roast tomato and red pepper cup a soup from the Morrison's NuMe range not bad actually and not a grain of gluten or dairy in sight YAY!!!!

I do hope this might have helped a wee bit ... I know its a mine field I haven't been given the map either but I figure that between us we will draw our own map and find our way through the maze.

Until next time

Just because you cant have it doesn't mean you cant have it !!!

xox Pam xox

Gluten Free Grains

One of the hardest parts of being gluten free is working out the grains and cereals. Things you have eaten and taken for granted for a lifetime are things that no matter how it is worded or how manufacturers like to spin things is very serious and not worth the risk in many many cases.

Following will be a list of what you can have and those you need to stay away from. I start with the the best stuff first because I like to keep a positive look on these things.

First of all I would like to explain a little about cereals and grains and things. You know for you sciencey types out there and those that need or want more info.


Cereals
From Wiki

A cereal is a grass, in the monocot family Poaceae, also known as Gramineae,^[1] cultivated for the edible components of their grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. Cereal grains are grown in greater quantities and provide more food energy worldwide than any other type of crop^{[citation needed]}; they are therefore staple crops.
In their natural form (as in whole grain), they are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. However, when refined by the removal of the bran and germ, the remaining endosperm is mostly carbohydrate and lacks the majority of the other nutrients. In some developing nations, grain in the form of rice, wheat, millet, or maize constitutes a majority of daily sustenance. In developed nations, cereal consumption is moderate and varied but still substantial.
The word cereal derives from Ceres, the name of the Roman goddess of harvest and agriculture.

In English for those of you who need it ....  It is the edible seed or grain from the grass family.

Cereals are carbohydrates good ones that contain awesome things like fibre for helping to move things along, also most of your B Vitamins, Thiamin, Riboflavin and Niacin the big ones for helping you gain proper good energy from food and keeping your skin and vision tip top. 

These are not to be confused with pseudocereals though, these are plants that are not cereals or grasses but can be used in the same kind of way.

Grains

From Wiki

Whole grains are cereal grains that contain cereal germ, endosperm, and bran, in contrast to refined grains, which retain only the endosperm.
 

In English ... there is no difference except some of them don't contain gluten ... simples right !!!

With all the fuss made on grains and cereals you'd think someone would have decided to use one word so we of Pooh Bear brain dont get so confuzzled but apparently not ... so anyway I will now give you the list of cereals and pseudo cereals we can use that are gluten free. In English I promise!!!

AMARANTH
Both leaves and seeds are edible. The seeds can be cooked like a cereal or added to soups to provide extra flavour and thicken.  Amaranth flour can be used like wheat flour or better still in a mix with other similar flours to make the best blend.

(Quick note) This wonderful plant has been giving Monsanto problems it is resistant to their pesticides so support this wonderful creation it is great.

BUCKWHEAT
The seeds are ground into flour or made into flakes. It is also sold crushed and hulled, mostly then known as Buckwheat Groats. The flour is great mixed with other flours to make a really good blend.

CHESTNUT
The nut from the Sweet Chestnut tree. Chestnut Flour is made from dried and pounded chestnuts. Chestnuts are traditionally roasted and pureed but there are many ways to add them to your meals.

CORN
Also known as Maize. Cornflour is used as a thickener and in flour blends as well. Polenta is Cornmeal and is made from ground maize. It comes in many different grades from fine to coarse.

MILLET
Millet can be used in the same way to rice. The grain is white, grey, yellow or red and is mostly toasted or mixed with other grains before cooking. Millet can also replace couscous very successfully. Millet Flakes are readily available and make good porridge. Millet Flour makes a good additive to others for flour blends.

QUINOA
‘keen wa’, is a pseudocereal it is higher in protein than other grains and is also good on the fibre side of things. Quinoa is a small round grain in lots of colours including pale brown, red, purple and black. It can be used like rice, as a side dish, in salads such as tabbouleh, or as porridge. Bread made from quinoa has a much higher antioxidant content to wheat bread. If you are a vegetarian , quinoa is an awesome source of protein and can be used as a meat alternative.

RICE
There are loads of different kinds of rice to choose from ranging from long grain to Arborio, Basmati and Jasmine. Each one is different and used for different reasons. Rice flour is used as an additive to flour blends or can be used on its own. It is also used for making rice noodles or as a thickener.

Wild Rice technically isn't rice it is a grass. It has a higher protein count than plain rice and takes a little longer to cook with a little more water. 

SORGHUM
It can be eaten like popcorn, cooked to make porridge, or ground in to flour. Also used in some processed foods as a thickening agent.

TEFF
A small grass seed from South Africa this little beauty comes in a rainbow of colours from white to dark brown.  It can be used in the same way as any other gluten free flour or cereal.

OATS
Now this one I have added in a separate colour because although it is naturally gluten free. many growers end up with fields contaminated with wheat or the oats in processing become contaminated themselves. There are good uncontaminated sources so make sure you look for them.  Double check with your suppliers and even if you have to spend a little more definately worth it.

Now for the not so much fun part but the part I'd be cutting out and keeping on my fridge and handing out to those who don't want to kill me when they feed me !!!

These are the cereals and grains you need to stay away from .. they all contain gluten and will cause ouchies should you choose to continue to eat them.

WHEAT in all its forms 
               SPELT
               KAMUT
               FARRO
               DURUM
               BULGUR
               SEMOLINA
               COUS COUS

BARLEY
RYE
TRITICALE


I do hope this has been helpful. I think everyone needs to have this list and if new things pop up then definitely add to it. 

Until next time

xox Pam xox   

Vegan "Cheese" Sauce

This recipe is a little gem and one that quite frankly if I didn't have things might go very pear shaped very quickly and I don't mean my bum it's far too late for that !!!

I loooooooooove cheese in all its forms .... unfortunately it really really doesn't like me very much. However I have quite often cheated and gone the easy route because quite frankly a Lasagne or a Cheese Burger or a Mornay Sauce or anything similar is not what it is meant to be without cheese. Well I am here to tell you I have found a cheat. An awesome cheat, a cheat so cunning it actually fooled my partner!!!! Once ... he was onto me after that hahaha !!!

So here it is for your enjoyment... and trust me get the seasoning right for your taste and you will enjoy it!!!!

Vegan "Cheese" Sauce

Ingredients

50g        Gluten Free Plain Flour

50g        Vegan margarine 

1 Tbspn Vegetable Bouillon 

500ml     Rice or Soy Milk

1 Cup      Nutritional Yeast Flakes

1 tsp       Yeast Extract (optional)

1 tsp        English Mustard (optional)

Ok so here we go .... this is going to go quick so keep up !!! 

Pop your Margarine and Veg Bouillion in a pan to melt together slowly

Whisk in your flour to make a Roux

 

Slowly add your rice or soy milk .... 

 

 keep adding and whisking until you end up with a thick consistancy that is still pourable... 

Then add your yeast flakes.... for those who don't know they look like this!!!

 Whisk them in well and keep beating to get rid of any lumps....

 Add your yeast extract and mustard and you are done. 

This can be made ahead of time... it will melt under a grill or in the oven and it is even good on pizza strange but true I kid you not!!! 

Taste as you are making it ... I make it for my taste... you make it for yours. 

Oh and just a little tip ... it does make an amazing Mornay Sauce for things like Asparagus or Eggs if you eat them ... Braised Leeks and this sauce is something else altogether.

I know there are loads of Vegan Cheese manufacturers out there now and in general their products are really good ... this is a great little standby though as Yeast Flakes are something every Gluten Free Vegan should have in thier pantry as they are a fantastic source of all the B vitamins including 12 and 6 and all the other numbers. Maybe next time I will do a write up on them ... yeah that will be fun. 

Until next time Eat Well Live Well

xox Pam xox

Bolognaise Pasta Bake

I am a big fan of my food looking like everyone elses. I don't like my plate looking different and I see no need for that to occur. When it came to making dinner tonight, my poor partner was a bit worried he was getting what I was having. He was right only mine was Gluten Free and Vegan and his was traditional, weeeell mostly traditional. I am really lucky to have such a wonderfully supportive partner. Although he due to his Crohns Disease can't eat much fibre I do sneak things into his meals to make sure he gets his 5 a day where I can. This is the sort of recipe you can do just that. as the veg is all blitzed in the food processor. Sneaky right !!??!! Oh Yeah!!!

Anyway enough of this and onto the yummy stuff. I do hope you enjoy it.

Bolognaise Pasta Bake

Ingredients

2            Carrots

1 stick   Celery

1            Red Onion

10          Mushrooms

1 cup      Dark TVP Mince

5 cloves  Garlic

1 Tbspn  Veg Bouillon

1 Tbspn  Homemade Fahijta Seasoning (or 1/2 packet of bought) 

5 large    Fresh Tomatoes (or 1 tin chopped tomatoes)

1 jar        Homemade Mother Sauce (or store bought tomato pasta sauce)

1/2 pack Gluten Free Penne

1 serve of Vegan "Cheese" Sauce

First off get out your favourite food processor this will make life soooooo much easier. If you don't have one dont worry just grate the veg. Only place the carrot, celery, onion and garlic in here to start with.

 

 (If you add the mushrooms at this stage it will go a funky colour and I don't mean get down and boogie!!!)

Pop them in your pot and saute slowly in some olive oil or vegan margarine. 

Let them soften stirring occasionally so they dont stick. 

Meantime chuck your mushies in the processor. 

(Yes I know not the most gorgeous ones out there but this is the best way to use up the ones that maybe have a day left if they are lucky) 

 Once they look like this ... Pop them in the pot too .... and saute with the rest of the veg... 

At this point we can add the TVP... 

Add your stock powder and 500ml of water....

 

 Then your toms and your sauce and your fajita seasoning and you will end up with a pot of wonderfulness that looks like this ....

 Once your pasta is cooked .... add it to the pot and mix well

Pop it in an oven dish and top with the Vegan "Cheese" Sauce

No pop under the grill until the top is loverly and golden brown. 

I was lucky enough to have a wonderful concoction with this of Orange, Apple, Mango, Raspberry, Strawberry and Banana Juice. 

Now in case you are wondering ... No I didn't eat all of it... only a quarter which is enough for anyone. A really loverly salad would go with this or some homemade garlic bread... might have to look into both of those options.  Tonight though was a quick fix as it has been a long and tiring couple of days.

I do hope you will enjoy it I will post up the recipe for the Vegan "Cheese" Sauce this evening as well. 

Until then Eat Well and Enjoy Life. 

xox Pam xox

Sugar and Caffeine Detox Day 5

Today has been an interesting one. I have now been 5 days without fizzy drinks or any drinks with sugar in them. The only sugar I have had has been in a beautiful Key Lime and Lemon Pie that my best friend made me last night and to top it off I had my 2nd coffee in 4 days as well. So cutting things out without kicking myself is going well. I have to admit though there have been .... interesting and very painful side effects from this.

I will try not to be too graphic but this blog is about honesty so I won't lie.

1. 3 Day Migraine
2. Dizziness
3. Blurred Vision
4. Stomach Cramping
5. Bloating
6. Nausia
7. Shaking
8. The feeling of not being "with it"
9. Numerous trips to the bathroom
10. Cravings
11. Lack of energy.
12. Fragile
13. (This one is weird but I'll do my best) I really want a hug but go away don't touch me !!! 

This is a very painful and slow process and although it is I am keeping in mind that each day of this is one less day I have to go through. Many web sites tell you not to go cold turkey on sugar because your body will rebel. I don't think I have gone cold turkey on all sugars but processed sugar I certainly have dropped out of my diet as much as is possible.

Being able to drink juice whether it is fresh and already bottled not from concentrate of course or whether I have made it myself, not only seems to have the effect of curbing serious cravings but also in stopping me wanting to eat something for the sake of it.

Switching to herbal teas has been awesome, I prefer the fruit teas to be honest and can't drink Chamomile anyway due to it stopping me being able to breathe properly. Cold water has also become a favourite as long as it has either ice or is out of the fridge. To be honest Warm water is quite awesome on its own as well. Who'da thunk it ???

Thankfully those I spend the most time with have been awesome and supportive and that is so important.  If you don't have support from those who love you the most then obviously they don't love you. Harsh but true!!!

Something that really hit home to me today was a visit to a Byband meeting for those who are going into surgery due to not being able to loose weight any other way or control their eating. It was taken for granted that myself and my friend were there because we were having the op. and even though we made it very clear we were there to support her mother-in-law it didn't seem to sink in with them .

What these people will put themselves through and have done in some cases in severe and frightening. What I do know is this. If I do not manage to put this way of eating seriously into practice is that one day I will be under the knife as well. Not to have a band or a gastric bypass but due to the IBS and Diverticulitis. I don't know about you but that prospect leaves me cold. The side effects and complications are not worth the risk, or that bar of Turkish Delight that is calling my name right now!!!

I am not in any way going to pretend that this is going to be easy. It really isn't. I only hope that through traveling through this scary path with me that some of you won't feel as alone and maybe you might realise that someone does get it and isn't making it pretty for you just so you don't feel bad.

As long as we all keep in mind this is a daily challenge. Waking up every morning and realising you have another gift of a day is a great thing. Use that gift to its greatest potential and make sure because of your actions today that you will have plenty more after this one. I am going to do my best to make sure I stay in one piece for a loooooooooooong time to come.

Until next time

xox Pam xox

Brekky of champions ... well I tried

Today I have now been off the fizzy drinks for 4 days. Last night I had one of the most horrific migraines I have ever experienced. During the day I was so out of it I couldn't concentrate I was making people crabby at me and quite honestly it was awful. Probably as much for them as it was for me .

After recovering from that and sleeping it off quite well, I thought a really good brekky was in order. Now I am taking pics of my brekky so don't expect 3 stars or hats or whatever .... I wasn't properly awake and none of us wake up at 5 to put a perfick brekky on the table.

I chose Mushrooms and Avocado on Toast with Pond Scum Cocktail.

I did cheat with making the cocktail however from now on I can see me making the juice myself but right now I'm just still getting the hang of it so I figure its allowed. At least it wasn't concentrate.


Ingredients ..... 

2        Bananas
2 tsps Spirulina
500ml Orange Juice or Orange and Mango Juice
500ml Apple Juice or Apple and Mango Juice

Place all the ingredients in a blender ...

 

Blitz until the bananas and Spirulina have incorporated with no lumps. About a minute. 

 The light isn't great in our house so you can't properly see the gorgeous green colour .. I have to admit it looks pretty icky here but Trust me this stuff rocks !!!

 And this is Himself squirming while I drink it hahaha. Yes that is a Bacon and Stilton baguette he has there and a Rockstar drink ... normally i would have been climbing the walls for one of those but it seems the last few days off the fizzy drinks might be doing its job.

Spirulina is an amazing thing and if you can get past the whole green thing then you will find that you are having something that makes you not only feel better but will help protect you from the buggies and other lurgies.

Well I have lots to do today so until tomorrow

xox Pam xox

Hodge Podge

Today was a day where I had to rest my back. Not a very useful day when I really needed to do something. I was driving myself mad. Especially knowing I had some gorgeous fresh soft fruits waiting for my attention. So I got help.

Himself my poor and devoted long suffering partner brought me the things I needed and I got started.

Hodge Podge is an old old country recipe. one of the most wonderful and basic of all treats. If you have never made any kind of preserve before this is the one to try.

You need to have a ceramic or glass container. I used an old biscuit barrel with a seal on the wooden lid. You really don't want to use plastic or metal for this. You can of course make this in lots of 1lb jam jars but it won't be as awesome as it is if you make a big bulk of it.

This is a very vague recipe I know but your containers will be different sizes and shapes and that will all change what the measurements will be. 

Ingredients


Mixed soft fruits, strawberries, raspberries, redcurrants, blackcurrants, white currants, blue berries, anything at all.

Golden Granulated Sugar to pour into the jar. it needs to be enough to almost fill the gaps between the fruit.

Brandy,Vodka or Rum enough to fill the container and some for topping up if needed.

Method

Take all the stalks and leaves off your fruits and layer them in the container. Try and keep them fairly level without too many gaps but don't squash the fruit either.

 Pour in the sugar a bit at a time and shake it. adding more and more until there is little sugar that will move down into the container.

Now for the best bit. Add the booze. whether you have chosen Brandy or Vodka do the same with either. Be aware it may take a moment for it to go through and it may need a little shake to help it through the sugar. After that make sure your fruit is at least an inch covered with the liquid over the top of it. 

Those air bubbles are why you will need top up booze. Over the first couple of weeks whilst this all settles little pockets of air will pop up from time to time  So do check your jar daily for a week, by which time it should have settled properly and you should have no issues other than perhaps evaporation if your lid doesn't seal properly.

--------------------------------------------------------

This and similar forms of preserving fruit have been used for centuries.  Rum is very traditional as is Brandy. In fact you may have heard of a container called a Rumtopf which are made specifically for this purpose. The traditional ones are made so there is a seal that can be made with water around the lid like this one.

Newer ones don't have this seal and use silicon instead. Which is what my biscuit barrel has. There are also other ways of doing this. For every family in every town in Europe there is a different way. Find the one you like and stick with it.

I know this is a little off the wall for a gluten-free and vegan recipe but quite honestly who said we can't have some wonderful treats too. This one of course was easy enough for me to prepare with the ingredients and materials brought to me in bed today whilst I was resting my back. So yes those are my very clean feet you see holding onto the container to make sure it didn't topple!

Until next time 

6 Months Down The Track

Hi to anyone who has stuck around to see what happens next.

I have to admit that life has definitely gotten in the way over the last 6 months. I will however be working as hard as I can now to get this blog up and running again.

In the last 6 months I have to admit that I have not been very good to myself ... However this month I am starting again.

Now that life has started to calm down somewhat again, and I have found a much happier place to be a part of in my life I feel the time has come to start fresh. This does not mean that I am going to remove my previous posts... They are important ... They show me and others where I was and why this could not have worked at the time it was supposed to start. It shows that being in a dark place isn't forever and can happen to anyone even the bounciest of us all.

Now life is on a better course and over the next few weeks I will be slowly breaking myself into a better way of eating for myself. Hopefully this will start me on a healthier way of being and less issues with IBS.

Once a week I will add a recipe and 2 or 3 times a week I will give updates on how this is going.

I will also be doing mucho research and hopefully answering some frequently asked questions about foods that you can and cannot eat on a Gluten-Free and Vegan Diet.

In one month there will also be a MAHOOSIVE announcement so anyone who is reading this ... stick around things are about to get exciting... I'm hoping anyway hahaha.

So until next time

Take care of yourselves and please don't beat yourself up if you have a bad day. We all do. It affects no one but you. So there truly is no guilt. Only your body can tell you off ... no-one else!!!

xox Love and Light xox