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Munchies

Found! These great little lunches and snacks were spotted in Villa Market Prom Phong!

These lovely little lunches and snack packs are great for when you need a meal on the run or have to travel somewhere.

You can find Munchies on Facebook @Munchiesmini, at K Village Farmer’s Markets or at their shop in the Ellsie Boutique Mall down Sukhumvit soi 33.

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The World’s End Cafe Koh Phangan

This is my favourite restaurant, end of.

Lotte, the owner, is a Celiac as well and always has something scrummy cooking in the back. I love going to Koh Phangan because I know that I will eat well and get some things I don’t normally in Bangkok!

You can order pancakes, burgers, full English breakfasts, quiches and sandwiches – all gluten free!

Located in Chaloklum, The World’s End Cafe is open daily from 7:30 to 4pm. It’s worth the motorbike or taxi ride!

Not convinced? Read my first post about the place here!

 

Gluten Free Paleo Banana Bread

This makes your whole house smell delicious!

This makes your whole house smell delicious!

I found this super easy recipe on Goop and have to say that I’m impressed!

Moist, full of protein and yummy!

Moist, full of protein and yummy!

It’s much healthier than my Grandma’s recipe, and has less ingredients than the Vegan recipe I tried before.

Everything you'll need

Everything you’ll need

You will need:

  • 3 cups almond meal
  • 3 eggs, beaten
  • 1/2 cup honey
  • 2 mashed ripe bananas
  • 1 tsp baking soda
  • 1/4 cup coconut oil + extra for greasing a muffin or bread tin

imageThis really is simple!

Preheat your oven to 180 degrees Celsius (350 F) and then grease your pan. Mix all the ingredients together and then pour in the tin. Bake for 30-45 minutes or until a knife inserted in the cake comes out clean.

imageAllow to cool and then enjoy!

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Great for snacks and breakfasts on the go!

What to do when you’ve been glutened….

gluten_is_the_enemy_rectangle_magnetThis post was originally a restaurant review of Indus on Sukhumvit Soi 26, however, the day after eating there, I experienced the worst stomach upset and brain fog that I’ve had in the last two years. I wasn’t hungry and barely ate anything, it felt like my head was full of cotton wool and I couldn’t remember a damn thing all day. Continue reading

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Vietnamese Spring Rolls

imageI make these bad boys a lot! They are great to pack as lunches or snacks as they don’t require refrigeration, and they aren’t too messy when traveling.

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My favourite!

 

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I didn’t have any peanuts, so I used cashews instead

You will need:

  • Rice paper wrappers
  • 1-2 carrots
  • small head of cabbage
  • bunch of holy basil
  • 1 cup bean sprouts
  • bunch of spring onions, only green part
  • 1/4 cup peanuts, crushed

For the dipping sauce:

  • fish sauce
  • tamarind paste
  • palm sugar
  • chili powder

How to do it:

  1. Start off by washing and prepping your veg. Rip the leaves of basil from the stems, rinse the beansprouts and green onions. Remember, you only want the green part of the onion.
  2. Shred your cabbage and carrot, then mix together in a bowl.
  3. Crush your nuts with a sharp knife, mortar and pestle or food processor.

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    This recipe is all about preparation!

  4. Bowl some water and lay out a large plate for the rice paper wrappers.
  5. Now you need to prep the rice paper wrappers. Lay one flat on a plate, and then pour the hot water over it. Be careful! You need to turn the wrapper over so that both sides are wet. You don’t want the wrapper to be too sticky or too soft.

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    Have some cool water nearby

  6. Once the wrapper has become soft and pliable, shake or squeeze the excess water off.
  7. Lay it flat on a cutting board, and then start to add in your ingredients.

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    While you’re filling the first one, put another wrapper in the water

  8. Follow the instructions on the back of the packet – you want to roll the wrapper once, then tuck in the two ends, then continue wrapping it.

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    It takes a bit of practise, I admit!

  9. In a small mixing bowl, add in some fish sauce, tamarind paste, and palm sugar. Just keep adding the ingredients until you get a sweet and sour flavour. Add in some chili powder, if desired, then serve with your Vietnamese Spring rolls!
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The Spa Koh Chang Resort

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Karang Bay, southeast part of the island

I was thinking about holiday escapes, when a colleague recommended Koh Chang to me. The largest island in Thailand, Koh Chang is 60% untouched jungle forest and a national park. This did not surprise me as we drove south east from the pier at Dan Khao and headed towards The Spa Koh Chang Resort; the looming mountains were on the right as the coast stretched out towards the sea on my left.image

Continue reading

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Grandma’s Strawberry Salad

imageWhile I was home this summer, my Grandma Jan made a delicious strawberry salad dressing. One of my readers requested it, and so here it is! All the way from Canada!

This makes about 1 1/2 cups of dressing.

You will need:

  • 1 cup fresh strawberries
  • 1/3 cup olive oil
  • 1 tsp balsamic vinegar
  • squeeze of lemon juice
  • roasted nuts of your preference or feta cheese

Directions:

  1. Put everything into a blender.
  2. Hold off on the nuts or feta.
  3. Blend. Taste it.
  4. Add in some nuts or feta.
  5. Blend. Taste it.
  6. Add in roasted nuts and or feta cheese. Blend, and taste it! Add more if you need it. Remember, you can’t take away ingredients! So add a little at a time.
  7. Serve on a bed of fresh greens. To make it look pretty, slice some red onions thinly, add some roasted nuts, feta and sliced strawberries too!
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Enjoy!