body

Having a limited diet doesn't need to make food boring....



When people find out I have food intolerances and what they are am 
always asked the same question.

What do you eat?

My answer - I eat really well, thank you xx
I admit when my food intolerances got worse and more were added to the list, it was tough. 

- Lactose intolerant, yeast intolerant, sugar sensitive, fatty & Fried foods, meat & poultry, leafy green vegetables and garlic.  


But it didn't stop me enjoying food, my solution was to go back to basics and make all my own food from Scratch.  That way I could control what went into my body.  
Below is a weekly menu of meals ideas,  that I have eaten this year.

Monday
Muesli : Muesli and yoghurt

Museli, soya yogurt, diced peach & mixed summer fruits

I don't like watery museli, so I use soya yogurt instead of dairy free milk.


Courgette scrambled egg wrap

- Simply add Grated courgette and salt and pepper to free range eggs and cook.


3 bean curry with Homemade Tortilla chips

- I added chopped pineapple to a tin of beans in curry sauce.  Used scissors to cut up a whole meal tortilla and baked them in the oven for 10 - 15 mins to crisp up.  I always flip them over half way through the cooking time.

Snack

Soya milk hot chocolate and a homemade chocolate chip coconut cookie


Tuesday
Homemade dairy free Scone and a bowl of cornflakes with soya milk


 Courgette and lemon pasta

- Pasta tossed with grated courgette, lemon juice and salt and pepper

Vegetable Wrap, apple and baked crisps/chips

Snack

- Chocolate chip oatmeal cookie


Wednesday
Museli, soya yogurt and chopped banana


Lentil soup with dairy free soda bread


Tofu braised in soya sauce and mushrooms

Snack

- Baked Crisps/Chips (yeast free)


Thursday
2 Ryvita with peanut butter and sliced banana


Mixed bean pasta salad and satsuma


Sag Aloo 

- Potato and spinach curry with Chapati bread


Snack

- Homemade carrot cake muffin


Friday
Banana and date Polenta with Plain Yogurt

Coconut Rice

Vietnamese steamed eggs

Add 1/2 cup of veg stock for each egg, whisk together.  Pour into ramekins and steam for 20 mins.  

Snack

- Dairy free ice cream with chopped banana



Saturday
Vegetarian Chickpea Curry with Turnips Recipe

Fruit Salad and yogurt, and a bowl of cornflakes

Chickpea curry  with rice

 Baked Polenta Chips with a poached egg

 Snack

 -  Chopped apple sprinkled with cinnamon
Sunday
Blueberry jam swirled into porridge
Porridge topped with jam

 - I make my porridge with water and a pinch of salt, which contrasts great with the sweet jam
Lentil Dal with Chapati 

 - My favourite is Red Lentil Dal.  I love to tear strips off the chapati and scoop the Dal up
Vegetable stir fry with noodles

 - The vegetables changed depending on what's in season

 Snack

 - Toasted tea loaf, spread with vegan butter










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