Food | Pancake Day {Wheat Free & Gluten Free Pancakes}

For those of you in the US on Tuesday 4th March you might be celebrating Mardi Gras or "Fat Tuesday" (Thanks JP!), but for us Brits we like to celebrate Shrove Tuesday with a pancake.

Yup, no colourful carnival and parades for us, just a good old fashioned pancake!

It became tradition to use up rich foods such as eggs, milk and sugar ahead of the 40 Fasting Days of Lent, and so the humble pancake was born!

Our pancake's are thin like the French Crepes, and usually are made from flour, egg and milk.

How does it work if you're Wheat & Gluten Free then?

Simple, buy yourself some Gluten Free Flour (I like this Doves Farm one) and you're good to go.

You can use normal dairy milk if you like, we just never have it in the fridge so I went with Unsweetened Almond instead.

Here's what you need:

125g Gluten Free Flour
1 egg
250ml Milk
Unsalted Butter, cut into little pieces/chunks ahead of time.

Weigh out your flour and make a well (dip) in the centre.

Add your egg and roughly a quarter of your milk and begin to whisk.

When you are sure that is thoroughly mixed and there aren't any lumps, add the rest of your milk.

And leave to stand for 20 minutes.

Give it a little mix after the resting time and pour it into a jug or easy to pour container, I used a smoothie shaker.

Cut your butter into little knobs ahead of time, and heat your frying pan. I used my small one (20cm) but really something a little bigger would be fine too.

When your butter is melted and you're sure your pan is super hot, pour in a bit of your batter with one hand, and then with the other swirl the saucepan so that you get an even layer over the base.

DO NOT MOVE! Pancakes are supposed to cook really quickly, and if you've got your pan hot enough it will be a mere 30 seconds before you need to toss/flip that pancake!

People's tossing/flipping (ahem) methods differ widely, so I'll leave that one up to you. Although I think throwing it in the air at least a couple of times is always the most fun.

Let it cook on the other side and remove from the pan.

Keep your pan hot, add another little knob of butter, and keep going until you've used up all your batter. I got nine pancakes out of mine.

Topping preferences also differ widely!

I'm a massive fan of the simple freshly squeezed Lemon and Sugar.  Something about the tangy lemon juice and the sweet sugar gets me every time.

Other options to consider are:

- Nutella
- Agave Nectar/Honey and Banana
- Strawberries and Ice-Cream
- A Berry Coulis
- Lemon Curd
- Jam
- Savoury...! (I have a recipe for Savoury filled crepes coming up as part of the Meat Free Monday series)

Just a note, for some reason these pancakes don't seem to get a much colour as the ones I've made in the past with regular flour/milk. They still taste amazing though!

Happy Pancake Day!

Style | Crop Top Conundrum

So the weather is FINALLY looking like it could turn into Spring and my eye keeps getting caught by a certain Spring/Summer Trend.

The Crop Top.

Seriously?! Not something I have worn or purchased since, ooooh I don't know circa. 1997 (Zara S can vouch for my teenage love of a crop top).

Let's just say the Spice Girls have a LOT to answer for.

Image Source: www.rollingstone.com

Now my question is this, as a 31 Year Old (ouch) Woman, can I still wear one?!

Ok, now you've stopped laughing I'll attempt to talk you through my thought process on this one.

I think the answer is in the "How".

Clearly anything with a lot of tummy showing (and belly button) is a big No, No. But there are a lots of looks around at the moment where you rock high-waisted shorts or a skirt, and just a slither of tummy showing.

I hit up Pinterest for some Pinspiration.

Maxi Skirt + Statement Necklace

Stripes + Tulle Skirt

Boho Chic (+ Champagne)

High Ponytail + Blazer

Laid Back Chic + Statement Bag

So, what do you think?

I'm going on the hunt! And I want one exactly like this......

The Crazy Cat Lady lives on! x

Beauty | Spring Boots Haul!

It's been ages since I lost my mind in Boots and left with half the shop but that's exactly what happened last week!

After watching a couple of YouTube Beauty Bloggers I had quite a few products in the back of my mind that I wanted to try and then there was lots of deals on.....excuses, excuses!

Anyway, here are all the sordid details!

The first deal that grabbed me was the Maybelline 3-for-2.

I bought the Fit Me Concealer in Fair (£5.99) and the Baby Skin Instant Pore Eraser (£7.99) which I've heard is an excellent dupe for the Benefit Porefection one. I got the Brow Drama in Blonde free (normally £4.99). This is also a dupe of the Benefit Speedbrow. It basically has a slight tint to it but it's main function is keeping those unruly brows in place, which it does exceptionally well. I'm a convert!

The Concealer is ok, but not as good as some other drugstore options and I've yet to give the Primer a good test.

Next up was a 3-for-2 on Soap & Glory Products.

I'm already in love with the Thick & Fast Mascara (£10) so picked up another one of those and then there was a couple of lip products I wanted to try.

I bought a lipstick for the first-time after hearing it was a perfect dupe for the MAC Lipstick in the shade Fanfare. This Soap & Glory one is called The Missing Pink (£9). So far, I really like it. It's hydrating and a really good colour - a sort of "your-lips-but-better" pink. I layer it with a slick of neutral lipgloss and it's really pretty.

Last but not least, the Sexy Mother Pucker Gloss Stick in Bashful (I got it free but it's usually £8) is amazing! It's super-hydrating and easy to apply. And Bashful adds the perfect hint of pink to your lips. Great for every-day use.

The last make-up product I wanted to try was this Max Factor Cream Blush (£6.99) in the shade Soft Pink.

The real reason I bought it is kind of embarrassing.....

We've just had brand new CREAM carpets fitted at the house and I'm scared of ruining them with my make-up so I thought I would try a cream blush.....it's that or I just do what most girls do and apply my make-up in the bathroom!

I've tried it a couple of times and so far I'm a little bit under-whelmed. It's really handy for blush touch-ups on the go though so I'll keep using it for now.

After all that Make-Up my attention shifted to the Haircare aisle.

These Charles Worthington Salon at Home Volume and Bounce Texturising Spray's were two for £8 (normally £6.99 each). They're supposed to be a great dupe for the heartbreakingly expensive Oribe Texturising Spray.

It's so good! Not only does it volumize, it also has amazing hold. It will be absolutely perfect for creating beachy, undone waves in the Spring. But for now I'm loving it for some serious root lift - no more flat hair for this girl! #bighairdon'tcare

Finally, I picked up the L'Oreal EverPure Colour Care & Volume, Shampoo & Conditioner (2 for £9 but usually £6.20 each). I've used these before and really liked them. They're free of sulphates and leave your hair feeling really clean and fresh, as well as keeping your colour bright. I have highlighted hair and often find that some shampoo and conditioners can make my colour look really flat and yellowy. Not these ones, so whenever they're on offer I usually pick up a couple.

Do you guys ever go crazy in Boots/Superdrug? There's just too many tempting products for me.....! x

NB: This is not a sponsored post. Boots or any of the brands mentioned have no idea who I am. All products were bought with my own money.

Food | A Bit of a Pickle {Healthy Turkey Burgers}

When it comes to Burgers (Turkey or otherwise) to pickle or not to pickle is an important question. If you're in the UK and you have no idea what I'm talking about..... it's the humble gherkin, of course!

They are like Marmite, you either love 'em or you hate 'em.

I love them at any time of day and they are particularly good with these Turkey Burgers, however, if you sit firmly in the "haters" camp, feel free to omit.

Unfortunately when I whipped these up I was ridiculously hungry so I didn't photograph the "steps" as usual. You just get a photo of the end result!

They're pretty easy to make, so here goes.

You will need:

- 500g Turkey Breast Mince

- 1 Clove of Garlic (crushed)

- 5 Spring Onions (chopped)

- Salt & Pepper

- 1 tbsp of dried Italian Herb Seasoning (or use some fresh Oregano/Basil if you have them to hand)

- 2 tbsp's of Gruyere (grated or thinly sliced)

- 1/2 a Beaten Egg

- 1 tsp of Olive Oil

For the Toppings and Bun:

- A head of Romaine Lettuce

- Large Vine Tomatoes (sliced)

- Avocado (sliced)

- Large Gherkins/Pickles (sliced)

To make the Burgers:

1. Preheat the oven to 180 degrees celcius. Pop a baking sheet in there to heat up.

2. Put all your burger ingredients in a bowl (apart from the egg) and get messy! You need to get your hands in there and make sure everything is mixed up. Add a good splash of beaten egg (or liquid egg whites if you have them to hand), you just need a bit to bind the mixture together but not so much that it makes the burgers "slimy" or wet.

3. Shape them into four even sized patties/rounds.

4. Put a griddle pan on the hob to heat with a tsp of olive oil. Add your burgers and griddle for about 3-4 minutes on each side.

5. When your burgers have colour on each side, remove them from the griddle pan and put them on the baking sheet in the oven. Cook for a further 10 minutes.

6. A few minutes before the end of the cooking time, top your burgers with the Gruyere to allow it to melt.

7. Assemble your Romaine Lettuce Leaf and Toppings and finish with your burger. Fold and eat!

Some homemade coleslaw and/or sweet potato wedges would be lovely as a side but we were too hungry for that bit! Enjoy x

Food | Meat Free Monday #1 {Veggie Frittata}

Does anyone else love a Meat-Free Monday?! I was a former Veggie for quite a while but there's something deeply satisfying about raiding the Fridge for those leftovers and making them into a meal.

Last Monday I whipped up an oldie but a goodie, Veggie Frittata with a Sweet Potato and Halloumi Salad. This recipe fed Dan and I with a good third left, so it makes enough for four if you're feeling good or three if you're super hungry (we were)!


I used the following, but just use whatever Veg you like (or what's lurking in the fridge/cupboard).

- 6 Eggs
- Handful of freshly grated Parmesan
- Salt and Pepper
- 1 Leek (sliced)
- 8 Mushrooms (sliced)
- 5-6 stalks of Long Stem Broccoli (chopped)
- Olive oil

For the Salad:

- Baby Spinach Leaves
- Cherry Tomatoes
- A large Sweet Potato
- 1/2 block of Halloumi
- Small Sweetfire Beetroot (from Tesco)

For the Dressing:

In a jar I shook up, 1 teaspoon of Whole Grain Mustard, a squeeze of Agave Nectar, a good splash of Balsamic Vinegar and an even bigger splash of Extra Virgin Oil to taste (start with a little amount and keep adding until your dressing tastes how you like it). Simples.

And here's how it's done.

Pop the oven on at about 175 degrees.

Put a teaspoon of coconut oil in a baking tray/sheet, and stick in the oven for a minute or two to melt (liquify).

Whilst that's going on, chop your Sweet Potato into wedges.

Toss them in the Coconut Oil and some seasoning and bake them in the oven for about 25 mins.

Next up, prep those Veggies!

Put a teaspoon of olive oil in a small frying pan (20 cm), and on a medium heat cook your Veg for about 5 minutes.

I did mine in two batches.

Action shot...

Whisk up your eggs in a bowl with some seasoning and a handful of (freshly) grated parmesan.

Put all your veggies back in the pan with a splash more olive oil, and still on a medium to low heat, add your egg mixture.

Give it about 4-5 minutes to get some colour on the base and then put it on a low shelf in the oven to cook through the rest of the Frittata.

While that's cooking, grill your Halloumi and chop your Salad Ingredients.

After about 8-10 minutes take your Frittata out of the oven and check it's cooked through. If it's not pop it back in for a couple of minutes.

When it's done, turn it out of the pan, slice it up and chow down!

LOVE Meat-Free Monday! x

Food | Gluten Free Chicken and Mushrooms in a Garlic White Wine Sauce

It's been a while since I posted a food based blog; I thought I'd bored you all to tears with the 21 days of non-stop food-talk, but apparently not!

I've had quite a few people ask me how I'm doing post-detox, and what my diet looks like these days.

Whilst I'm not going to subject you to an hour-by-hour account of my daily food intake, I like getting creative in the kitchen and a lot of what I make is pretty healthy too, so I thought I could share a few ideas with you. Sound good?

With all the rubbish weather we've been having in the UK lately my body has been craving comfort food. Something warm and tasty was top of the bill last week, so I made an adapted version of this recipe.

Mine is wheat and gluten free so it's good if you're cooking for anyone with food intolerances, and will go a little easier on the tummy even if you aren't!

For mine you will need:

- 4 Chicken Breasts sliced into strips (use the best quality you can afford)
- 1 tablespoon Doves Farm Gluten Free Flour
- 1 x Kallo Organic Chicken Stock Cube (made into 500ml chicken stock)
- 3 cloves of Garlic (crushed/minced)
- 250g Mushrooms (sliced). I used Portabellini but I think Chestnut Mushrooms would be yummy too.
- 1/2 a glass of white wine (about 125ml)
- 2 dessertspoons of creme fraiche
- A handful of chopped fresh parsley

You also need some vegetables to steam and serve alongside. I had Pak Choi and Long-Stem Broccoli to hand. If the idea of having just veggies is too weird for you, a small amount (a couple of heaped spoons) of brown rice won't do you any harm.

And here's what you do. It's super quick and very easy!

1. Get ready! Slice up your mushrooms and crush those garlic cloves. Finely chop a handful of flat leaf parsley. Clear off your board and slice the chicken breasts into strips.

2. Heat a glug of olive oil and a knob of butter in a pan.

3. Coat your chicken strips with a tablespoon of gluten free flour and some salt & pepper.

4. Brown off the chicken strips in the pan until you can't see any pink meat and put to one side.

5. Add a little more olive oil to your pan and pop in your garlic......

6. And mushrooms. Stir for a minute and then add your white wine.

7. Next add 250ml of chicken stock and your creme fraiche.

8. Give it a stir and add your chicken breast back in with most of the chopped parsley.

9. Let it gently simmer for 10 minutes. If you think it needs more stock, add more until the sauce reaches your desired consistency.

10. Eat!!!

Hope you like it! x