The fridge is starting to look a little bare, it’s almost time to go out and do the groceries.  But before I do let’s use up what’s in the fridge.  I asked the kids to make a salad to go with our chicken wings so that when we got back from our ride we could eat dinner. There was no lettuce! What would we do?  The content of our fridge was something like this,






Sweet potato (we didn’t use)

Brown onion (we didn’t use)

The girls made the nicest salad with the above ingredients. All were used raw, with a little salt and pepper. The broccoli and cauliflower were chopped into fairly small pieces. Yummo thanks girls you are the best!


We are heading out of town for the weekend and when we go away I like to do most of my prep work before I go so that I can enjoy the weekend away as well. Getting together with family and friends always means stacks of food and plenty of drinks. This is a nice light refreshing snack or meal that will keep nicely in the fridge for 24hours.

Fresh Spring Rolls

1 packet rice paper

Lettuce shredded

Carrot grated

Celery julienne


Fresh mint

Chicken breasts diced (you can use any meat or sea food)

Your favourite seasoning (I like herbamare seasoning)

Coconut oil for cooking

I don’t have exact quantities on the ingredients because it all depends on how much of each you like in your roll. You can add any other ingredient or take out any, depending on your tastes.

Prepare all your salad ingredients and place them in individual containers so that you can put a little of each in your roll.

Dice your chicken breasts and coat in your favourite seasoning. Heat some coconut oil in a frypan or wok and cook you meat. Allow this to cool before you put together your rolls.

Follow the instructions on the packet of rice paper and make your rolls.

Dipping Sauce

2 Tbsp. Fresh Lime juice

1 tbsp. Fish sauce

1 tbsp. Water

1 tbsp. Sweet chilli sauce

2 Tsp Fresh grated ginger

2 cloves of crushed garlic

Crushed Almonds

Put all the ingredients into a jar and close the lid, now it’s time to shake shake shake. You are now ready to sit down with your family and friends and have a magnificent feast.

CASHEW DIP (humus)

At the moment, we are right into having ‘happy hour’ with family and friends and lots of nibbles for lunch and dinner. So when I started Gluten-free (GF) and Dairy-free (DF) I couldn’t have any of the mass produced dips. So I trawled the Internet and found some that were GF & DF. I made them according to the original instructions, though with time I adapted them to suit our tastes.

Cashew dip (humus)  

1 Cup unsalted Cashews (soaked for 2-3 hours in water)

1 1/2 Lemons juiced

1/2 Orange juiced

1 tsp Crushed Garlic

1/2 tsp Herbamare seasoning

Strain the cashews and place them into a blender or a long jug (for stick blenders). Add the rest of the ingredients and blend till smooth and creamy.

Place in the fridge to cool and then serve.

Picture: Almond spread and Cashew Dip

 Why soak the Cashews?

Well there are a couple of reasons for doing so and the most obvious is to soften the nut. The other reason is that cashews (nuts) contain enzyme inhibitors and by soaking them you neutralize these enzyme inhibitors and help encourage the production of beneficial enzymes.  By doing this you increase your vitamin (especially vitamin B) intake.


I have been having this huge craving for iced coffee, which is peculiar for me because before starting this diet I couldn’t even drink coffee due to really bad stomach cramps which would last a couple of hours. After going gluten and dairy free for about 2 months I thought I would give coffee a go and ‘wa lah’ no more cramps.

1 shot of nespresso coffee
Rice, Almond, Coconut milk

Combine the two ingredients and mix well. I then like to place it in the freezer for a couple of hours to get nice and icy. Mix well again (should look like a slushy) and then drink up. This is sooooo good.