Easing through the stress


Honestly there really isn’t that much to stress about with this move; we are getting packers, the house has been freshly painted, all the maintenance on the property is done, it is a landlord’s market here with hardly anything to rent, himself will be here pretty much until we move and the kids are old enough to help.  Yet, me being me I still find something to worry about and stress over!

Our house on the hill

Our house on the hill

Last shift (2.5 years ago) my eating wasn’t as good as it was now and I resorted to late nights mixed with V energy drinks and rescue remedy to see me through. This time I am in much better health and with the absence of sugar in my diet there will be no V this time around 🙂 However the stress has made an old problem re-surface; diverticulitis.

I have pretty much sorted this diverticular dis-ease, which I have had for close to a decade, with changing my life style and eating however in times of stress is does appear for short bursts with vengeance!  In these times I get tapping, keep up the exercise and Bach Flowers to help the emotional side and I usually revert to a gluten free, diary free, increased liquids along with a nut and seed free way of eating which equates to a fairly dull old meal time.

So imagine my delight when I read a great wee recipe in my running magazine for a yummy wee ‘pancakes’ which fit into the above criteria!  I thought I would share it here because they really were very easy, yummy and best of all healthy 🙂

Coconut and Banana Pancakes

Thanks to Runners World Magazine – November 2014

  •  2 bananas
  • 45g ground almonds
  • 15g desiccated coconut
  • 1 egg
  1.  Mash bananas (just realised I did both when the recipe says one and to use the other for a topping – still yummy though) in a bowl and stir in the ground almonds and coconut.
  2.  Beat in the egg. (Recipe says to add in milk to make a batter however in using both bananas in the recipe I didn’t do this).
  3. Heat some oil in a frying pan and place a few teaspoonful amounts into the pan, keeping them separate.
  4. Cook for 3-4 minutes until golden underneath and then flip over and cook till the other side is golden.
  5. Serve as they are for a yummy morning tea or top with a drizzle of honey and  sliced banana for an easy dessert.
  6. Enjoy

Hope this finds you all happy, healthy and pain-free 🙂



A couple of recipes



After a weekend away with the family and not getting back to tea time this evening due to road closures I thought I would do a quick and easy post on here with a couple of easy recipes.  I have modified these as we have been sugar free – remember that I still use fresh fruit though 🙂 – and in our attempts to limit the additives in our lives.  The first one is the Ugly Muffins recipe which I posted on my recipe page.  I have changed this one to a GF version which even himself eats so all good there 🙂  The second is the bread recipe I use to make our loaves every couple of days for those who aren’t GF in the house.  I am an extremely lazy cook it has to be said, again, so these recipes really are easy to fit into your daily lives.  Enjoy.

Ugly Muffins – The GF version 🙂


You need:

4 ripe bananas ( I usually use our frozen ones which have quite a bit of liquid with them)

1 finely diced apple with the skin left on

2 Tb olive oil

2 tsp vanilla essence

1/2 cup brown rice flour

1/4 cup cornflour

1/4 cup ground almonds

1 egg

1/2 tsp mixed spice

1/2 tsp baking power (I make my own 2 parts cream of tartar, 1 part baking soda, 1 part arrowroot)

1/2 tsp baking soda

– mix everything together till well blended.

– grease muffin tins (we used the mini muffin kind) and put mixture into each ‘muffin’ space

– bake at 180 C for around 15 mins or until cooked.

Basic Bread – makes one loaf

You need:

2 cups tap hot water

2 cups white flour

2 cups wholemeal flour

1/2 tsp dried yeast

– Put water into a large jug or bowl and add the yeast without stirring. Leave until it is ‘bubbly'(usually just a few minutes)

– mix yeast and water then add flour in.

– mix initially and then give a quick knead on a floured bench until all the dough is cohesive.  You may need to add more flour if the dough is sticky (this can depend on the type of flour used)

– put dough back into the bowl and cover.  Leave to rise for 2 hours

– Give the dough another quick knead on a floured bench and shape into a loaf.

– Put loaf shaped dough into your floured loaf tin.  Cut into the dough along the top – 1 x length-wise and 5 x width-wise

– Bake at 200 C  for 40 mins (from a cold oven) or until golden.  Turn out to cool on a rack and cover.  The base should sound hollow when you tap it.