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Gluten Free Potato Cakes recipe

30 Jan

I am a bit of a cook. I love to cook from scratch. Drives my husband nuts as I prefer to make my own sauces etc rather than buy them but I figure if you work to a recipe you can control what goes into your stomach and don’t end up eating lots of nasty things that you didn’t know had been added. It’s been tough whilst being pregnant because being in the kitchen has been making me ill so my wonderful husband has added ‘full time chef to wife’ whilst I have gotten over the nausea.

I follow a fair number of cooking blogs and Pinterest Pages and I particularly like Frugal Feeding which has some great recipes especially for people with dodgy stomachs (like mine) or intolerances so I asked Nick who writes the blog if I could share his awesome Gluten Free potato recipe and he said yes – so here it is – delicious!  I thought these would be great in the lead up to a race or training when you need some carbs 🙂

Gluten Free Potato cakes

Photo used with permission from Frugal Feeding

Makes 6-8


• 500g day-old mashed potato

• 50g parmesan cheese, grated (omit if vegetarian)

• 1 tbsp cream cheese ( you can use the non dairy version if you need to)

• A small bunch of parsley or chives, finely chopped

• 1 clove of garlic, finely chopped

• 5-6 spring onions, finely sliced

• 40ml milk

• 1-2 tbsp gram flour, just enough to bind the ingredients

• Salt and pepper, a generous pinch

• Oil for frying


1. Take your cold mash and place it in a large mixing bowl along with the rest of the ingredients – add the gram flour last so its quantity can be easily judged. Mix the ingredients together thoroughly before shaping into “cakes”. Place the cakes in the fridge for 30-40 minutes.

2. Once your cakes are set firm heat a generous layer of oil in a thick-based pan. Fry the cakes until golden on each side, be careful when turning. Serve alongside a salad or slaw.

You can read Nick’s write up about potato cakes and more information on the original post page on his site. 


Yummy healthy @bodyscience mixed berry pancakes recipe

23 Apr

How is your week going?Image

My favourite BodyScience protein powder is the summer berry flavour and I gave my ultra healthy personal trainer friend some to try too and she loved it so much she came up with a great recipe to go with it for pancakes and I thought I would share it with you.

-Two scoops of BodyScience summer berries protein powder
– two eggs whole or whites only
-2 tbs cottage cheese
-a dash of almond milk
Combine the eggs and cottage cheese and mix well. Then add the powder and a dash of almond milk. Mix all the ingredient and cook on lightly sprayed or greased nonstick pan. Slightly warm some mixed berries and add on top of the pancakes and ENJOY! No syrup needed.

Awesome granola recipe

3 Mar

I’ve been going a bit stir crazy as I have not been able to train at my normal level lately and then to top it all I had a minor procedure last week so haven’t been able to do anything bar walking – hoping to get back to training next week.


This is half the recipe that I used as I din’t have enough baking trays so just halved it. I didn’t have cranberries so just used a few raisins

In the mean time I got up yesterday and looked out of the window and it was pouring down with rain – perfect time to bake – I decided to make some granola. Found a great recipe online on All which I thought I would share as it turned out really well. I’ll be be using it to go on top of my fruit and yogurt that I have for breakfast in the morning drizzled with a tiny bit of honey. I’m having to hide it from my husband though as he likes things like that on their own with milk and it will go down in no time!

This would also make a great pre race/training meal to try out. Got any other granola recipes or variations? do let me know as I get bored of the same thing quickly for breakfast!

Have a great weekend!

Berry Smoothie recipe

24 Jan

Berry shake I didn’t really feel like eating too much for lunch today so I made a yummy smoothie and thought I would share the recipe with you. There may well already be one the same out there but just in case there isn’t here it is 🙂

1 small punnet of blueberries

1 small punnet of blackberries

three tbsp orange juice

1 scoop BodyScience Body for Women berry protein powder – I usually use this when making anything with berries and vanilla or banana when using bananas

three tbsp low fat natural yogurt

150ml skimmed milk


Mix all together and whizz bang there is a yummy snack/lunch for you. You can always pad it out using LSA seeds or nuts to add to it.


Great Pea Soup Recipe

18 May

I love my food.

Pea Soup - yum

Taken from Thoroughly Nourished Life’s website

I love good food, and that doesn’t mean unhealthy food.  Although I do like some unhealthy food, but I eat a lot less of it these days.

Now that it’s getting cold and dark in Queensland I have found myself craving soup and there is nothing better than getting in from a run and having a nice bowl of soup. It reminds me of being in the UK on the wintry nights. I put a soup recipe by Bellaxthree on here a while back which I still make in batches and love, but I saw another one the other day that Amy who writes the blog Thoroughly Nourished posted. It’s a great Pea soup recipe and I am intending on making it this weekend.

I’ve listed the basics here but you can see the full post on Thoroughly Nourished’s website.

Pea Soup – makes two servings


1 1/2 cups frozen peas

1/2 large zucchini, diced

1 clove of garlic, crushed

1 small brown onion, diced

1/2 tsp dried thyme

1 cup vegetable stock


Put all ingredients into a large saucepan and bring to the boil.

Simmer for 15 minutes or until peas are cooked through.

Remove from the heat and blend to desired consistency.

Serve with crackers or crusty bread.


I think this soup will freeze well so might double the batch.


Gluten free protein cookies recipe using @BodyScience Body for women Shaping Protein

8 May

Body Science kindly sent me some more products including their banana flavoured Body for Women Shaping Protein as I loved their summer berries flavour so much. I decided to adapt a friends protein cookie recipe using the protein and a few extra things and they are delicious, so I decided to share on my blog for you to enjoy as well.

Makes 25 cookies

Before photo

Pre baking


I large egg

1 1/2 cups of natural peanut butter – I used a light option but there is no getting around that peanut butter is quite high in fat and calories!

1 1/2 scoops of Body Science Body  for women Shaping Protein banana flavour

1/2 cup of natural sugar – I used Natvia and only used 1/4 cup instead of half as I don’t like the taste of too much sugar/sweetener

1/2 cup of Almond meal

1/2 tsp vanilla extract

1 cup desiccated coconut

1/2 small banana

Cookies cooked

The final product – yum

How to make 

Basically all you need to do is beat the egg and add all the ingredients together then use about a teaspoon of mixture and roll together into a ball and put on a baking tray into the oven on 180 for 12 minutes and hey presto.

They work out about 125 calories a biscuit so don’t go overboard


Product Review – Body Science Shaping Protein for Women

5 Mar

I was recently contacted by Body Science and asked if I would trial some of their products that they have developed just for women. So a nice package arrived on my doorstep and I decided I’d try them all and review them over a couple of posts.

I always like to know a bit about the company whose products I am using so I did a bit of research and found out that Body Science is Australian owned and was formed in 1999 with the main aim of producing innovative and effective health and nutrition supplements. Their partner list is pretty impressive so I figured their products must be ok….

Body Science Shaping Protein for Women I decided to review their Body Shaping Protein for Women first. I normally use Scivation whey protein so this was a bit of a change, but I have to say a pleasant one.

The flavour that Body Science sent was Summer Berries so I was expecting a bit of an artificial flavour but found it really nice just as a milkshake. I normally have a scoop of my whey protein with a bit of milk, some frozen berries and maybe a banana as my breakfast but tried this as a milkshake and it was really yummy – and I’m not just saying that. I tried another shake a few weeks ago and it was horrid and really powdery so I’d recommend this one.

Nutrition wise per 25g serve it has 18.2g protein and is 334 kj (before you add any other ingredients)  which protein wise is slightly less than my Scivation which is 22g but there isn’t much difference. The fat content is very low compared to my Scivation which is 2g whereas the Body Science is less than a gram! Carb wise there is 0.79g carbs per serving which again is less than my Scivation. But I think it is roughly the same as the serving size is slightly bigger for the Scivation.

But have a look for yourself and see what you think. Tip – I did see it at Woolworths today for $27!

Body Science have developed some recipes to use the product in. I made some muffins this morning as I didn’t think I could write about them without making them. You can see their original recipe here but you’ll notice as you go through that they failed to mention a few items so I made my own up – see my recipe below.

Muffins Raspberry and Apple Muffins

– adapted from Body Science Low Carb Apple Blueberry Muffins


1.5 cups ground almonds

1/2 cup desiccated coconut

1/2 cup body science vanilla creme powder – well I hadn’t been sent vanilla so I used my summer berries one

2 tsp baking powder

1tsp ground cinnamon

1 cup chipped dried apple

1 peeled grated apple (oops i just realised I forgot to put this in!)

6 egg whites or 3 free range organic eggs

2tsp vanilla

1/2 cup vanilla – I presumed that meant vanilla essence

2 tbsp sweetener or honey – I hate sweeteners so I used honey

1 cup fresh or frozen blueberries – I only had raspberries in the freezer so used them

** they mention maple syrup and flour in the recipe but didn’t list them in ingredients so I added a cup of SR flour but didn’t add the maple syrup. See what I mean – a bit confusing!


1. preheat oven to 180

2. in a bowl, combine the ground almonds, coconut, flour (you can use soy flour if you want it to be gluten free), baking powder, cinnamon and dried apple

3. Add the eggs, vanilla, milk, protein powder, (and maple syrup if you decide to use some- not too much though!) and mix well – fold in raspberries or whatever you are using last

4. spoon into muffin cups and bake for 35-40 mins until cooked through and golden – they should spring back when touched

5. Cool and enjoy

I’ll be reviewing another Body Science product in the next few days.