baking · food · gluten free · recipes

Gluten-Free, Low FODMAP Peanut Butter Choc Chip Cookies Recipe

I wanted to share this recipe for gluten-free, low FODMAP peanut butter chocolate chip cookies with you. We’ve known about my husband’s gluten intolerance for a number of years, so I’m well versed in creating gluten free recipes. But in the autumn he also went onto the low-FODMAP diet, to try to help us work out what other food intolerances he has. So I’ve also had the fun of trying out low FODMAP baking for the first time. I think these peanut butter choc chip cookies are a great treat even if you don’t have any dietary requirements! Plus they’re really easy to make.

This recipe will make around 9 – 14 gluten-free low FODMAP peanut butter choc chip cookies. It takes about fifteen minutes to prepare and another 12 minutes to bake. You can also freeze these cookies and reheat them later (10 minutes in an oven preheated to 160 degrees C).

Gluten-Free Low FODMAP Peanut Butter Choc Chip Cookies

The ingredients:

You will need the following ingredients for your gluten free low FODMAP peanut butter chocolate chip cookies:

  • 225g salted butter
  • 225g caster sugar
  • 2 egg yolks (or one egg – but two yolks gives a more chewy, cookie-ish consistency)
  • 2tbsp peanut butter
  • 250g gluten free self-raising flour (or add 3tsp baking powder to plain flour)
  • 1tsp xanthan gum
  • 1tsp vanilla extract
  • 50g gluten free oats
  • 100g dark chocolate drops or chopped dark chocolate

Gluten-free Peanut Choc Chip Cookies: The Recipe:

1. First, mix together the butter and sugar until light and fluffy. Then mix in the egg, a little at a time.

2. Sieve in the flour and xanthan gum, add the peanut butter, oats and vanilla extract and mix well.

3. Lastly, add your chocolate chips and mix until well combined into a thick dough… See the picture of the cookie dough below.

4. Preheat the oven to 180 degrees C.

5. Next, roll the cookie dough into balls, a little smaller than golf ball size. Put the balls onto a baking sheet, well spaced apart.

6. Bake your cookies for around 12 minutes, until they are slightly brown at the edges. They will look a bit undercooked in the middle – that’s okay.

7. Cool the cookies on the tray for 2 – 3 minutes, then transfer onto a cooling rack.

Tips and Tricks for your Gluten-free Peanut Butter Choc Chip Cookies:

The aim is to make peanut butter chocolate chip cookies with a slightly soft, chewy centre. This is harder to achieve with a gluten free recipe! The use of egg yolks, oats, peanut butter and xanthan gum should help to give more of a chewy texture, but the most important thing is not to leave them in the oven too long – if you do, they’ll still be delicious, but they’ll have more of a crunchy biscuit texture.

Another thing that helps with the chewy texture is putting the cookie dough onto the baking sheet in balls rather than dough that’s already rolled flat – so make sure you don’t skip that step!

To keep things low- FODMAP, make sure you use dark chocolate chips. Also ensure that your peanut butter doesn’t contain high-FODMAP ingredients such as high fructose corn syrup.

More yummy gluten-free recipes…

If you’re in the market for delicious gluten free treats, why not check out my recipe for gluten-free chocolate cappuccino brownies, or this one for yummy gluten-free pumpkin muffins?

environment · food · food storage · lifestyle

Easy Kitchen Eco Swaps

I’ve written before about how we’ve been working to reduce plastic waste around the house through swapping the everyday products we buy for alternatives that are plastic-free and more eco-friendly – eco swaps, if you will! I thought it was time for another update, this time focusing on easy kitchen eco swaps. A lot of plastic waste that we generate comes from the kitchen, so it seems like a logical place to look for opportunities to make life more sustainable…

Easy Kitchen Eco Swaps

Milk Delivery

One of the best swaps we’ve made recently is moving towards a traditional milk delivery by a real, live milkman! When I was a kid we used to have a milkman, but I’ve not had one for years – then, in the autumn we had a knock on the door from a new local milk delivery service, and I thought we’d give it a go. It’s super convenient, and much more eco-friendly – the switch to reusable glass bottles means it completely does away with the need for plastic bottles. Plus, our milk service also has the option to deliver other local produce like eggs, jam and more.

Plastic saving: We used to get through about 6 – 8 pints of milk a week, usually in 2 – 3 bottles. I’d estimate that by switching to a milk delivery, we’ve saved 130 plastic bottles per year – or 2,600 bottles over 20 years… wow!

Refill Shop

When a refill shop opened up in our town, I was super excited, but it was kind of a new concept to me! What is a refill shop? Well, it pretty much does what it says on the tin: it’s a shop where you bring your own containers to buy products which are free of packaging. Every store is different, but often they offer dry foods such as rice and pasta, and liquids such as cooking oils, cleaning products and more. The idea is to make shopping more sustainable by cutting down on plastic packaging, and often by offering fresh local produce as well, to reduce food miles. In general they’re a great option for making your shop more eco-friendly (although I recommend checking out this article by Wired where they look at some of the potential pitfalls of refill shops, as well).

We’ve tried to move to using the refill shop as much as possible for the products that are available, and that has meant that we’ve completely cut out plastic packaging for some products that we use every week – particularly rice and granola. We now also get to mix the perfect granola every morning: combining plain granola and a sprinkling of dried tropical mix, which solves the problem that you get with bags of granola where all the good stuff ends up at the top of the bag, and the last few bowlfuls are rubbish.

Plastic saving: I’ll write about plastic savings on refill toiletries in another article, so focusing just on the rice and granola that we buy regularly, I would estimate that we save a minimum of 68 items of plastic packaging a year – that’s 1,360 items over 20 years.

Eco Friendly Dish Sponges & Scourers

Up to now, we have always used washing up sponges and dish brushes from the supermarket, but these are all plastic, so I started looking into sustainable alternatives. I’ve not bought a new dish brush yet, as our old one still has plenty of use in it, but we’ve swapped to using eco sponges and scourers. They’re great, and there’s plenty of different options out there, made from sustainable materials like plant cellulose, hemp, coconut fibres and more. The only thing to be aware of is that normal plastic-based dish sponges often include ingredients to kill bacteria, whereas sustainable scourers won’t be, so it’s important to keep them dry.

For hard-to-shift, dried-on food, I also found a coconut husk dish scraper which is great for cleaning pots and pans.

Plastic saving: We probably would get through around 6 sponges a year, so that’s 120 plastic sponges saved over 20 years.

Sustainable Washing Up Liquid

Linked to the above, I realised we were getting through a lot of washing up liquid bottles. I’ve tried a solid washing up bar – lemongrass dish soap by LoofCo – but while I loved the smell, and found it cut through grease surprisingly well, I still found liquid washing up soap easier to work with. So currently we’re using our local refill store to top up on washing up liquid, and reusing an old Fairy Liquid bottle to store it.

Plastic saving: I’d guess we save on about four bottles of washing up liquid per year, so that’s 80 bottles over 20 years.

More Eco Friendly Ideas

If you have any ideas for further kitchen eco swaps that I haven’t mentioned, let me know in the comments! I’m always interested to hear about new green products and sustainable alternatives.

And if you’ve enjoyed this article, why not check out my previous blog post on eco swaps to reduce plastic waste or this post on keeping the weaning process more eco-friendly?

baking · food · health · mental health

Baking For Mental Health

You may have heard of art therapy – but have you ever heard of culinary art therapy (or CAT)? Increasingly there’s a move to recognise that cooking and baking can be good for our wellbeing – and there is actual scientific evidence that baking is good for mental health. As you probably know if you read this blog regularly, I’m a big fan of baking (especially gluten-free baking!), so I wanted to explore this further in a blog post looking at why baking is good for our mental health, and sharing some top tips to help you get started with baking therapy…

Baking for Mental Health

Why is baking good for your mental health?

Firstly, let’s look at some of the reasons why baking is good for mental health…

Shifting your focus

Baking requires focus and concentration. You need to find the right ingredients, weigh them out, and run through the process of turning them into delicious baked goods. Baking is also often quite a physical process – activities such as kneading bread, or mixing together ingredients, get our bodies involved as well as our minds. It’s a great distraction that forces your mind away from focusing in on sources of stress and anxiety. It also gives you a sense of control and purpose, paying attention to the present and what’s going on around you. As such, it works as a form of mindfulness, which is a great way to manage anxiety and stress.

Taking Time For Yourself

Baking takes time – whether it’s fifteen minutes to whip up a quick batch of cookie dough, or four hours on a celebration cake. That’s time that you’re carving out of your day for yourself. Taking time for ourselves is an act of self-care that’s really important for wellbeing.

Get Creative

Baking is a form of creative self-expression. As such, it’s a way to release stress and an outlet for emotion. Baking can help us to express our feelings, and getting creative is a recognised way to manage mental wellbeing. Repetitive creative motions – like baking, knitting, or even DIY – actually help your brain release dopamine, the ‘feel-good’ chemical.

Engage your Senses

Baking engages all the senses – sight, sound, touch, taste and smell. Engaging those senses is pleasant and uplifting, and can also reawaken fond old memories and associations – such as baking as a child. And of course, we all enjoy biting into a lovely slice of cake at the end of the baking process (and maybe licking the spoon beforehand as well!).

Share the Love

One of the aspects of baking that can be so satisfying is the opportunity to share what you make with other people, friends and family. Making other people happy is itself tremendously rewarding – and who doesn’t feel happy when they’re presented with a slice of homemade cake, or a cookie? Gift-giving is an important part of human cultures across the globe, and interestingly studies have shown that it is actually often the person giving the gift – rather than the one receiving it – who reaps the greatest psychological benefit from gifting. It helps us to feel valuable and experience a positive self-concept, increasing self-esteem – so it’s not surprising that sharing our bakes is good for our mental health.

Baking for Mental Health: How To

So, you’re convinced about the benefits of baking for mental health. You’ve decided to give baking therapy a go, and you want to get on with it. But how do you actually make it work? Here are some key pointers to get you started.

Low Pressure Baking

Baking is not going to help reduce stress and anxiety if it becomes a high-pressure situation. For instance – baking a birthday cake, or agreeing to create dessert for a large dinner party, or host afternoon tea, places a lot of pressure on yourself. That creates more stress and anxiety. Instead, keep your baking low pressure by baking for yourself, in situations where it doesn’t really matter if the outcome is wonderful or if you burn the brownies.

Keep It Simple

Linked to the above, following incredibly long and complicated recipes is only going to work as good therapy if you’re already a very advanced baker. Try to start with simple recipes, and learn new techniques one at a time rather than trying to take them on all in one go. When I’m feeling in need of a bit of baking therapy, I generally try to go for straightforward recipes that yield yummy, satisfying results, like these gluten-free oatmeal raisin cookies, these mochaccino brownies, or this delicious rocky road recipe. Let’s be honest – if baking therapy is a thing, then chocolate therapy is most definitely real as well.

Maintain A Sense Of Humour

Bakes go wrong. This can be really frustrating. The other day, I was planning on making raspberry macarons at home. I’ve made macarons a bunch of times, but this time it went horribly wrong (I still don’t really know why!) and I had to throw out the entire batch and start again. And, if I’m honest, it put me in a godawful mood. All the fun went out of it – especially when the subsequent batch I made were still not really up to scratch, even though they tasted pretty good. It was the ultimate baking therapy failure: I ended up in a worse mood than I started in.

What did I do wrong? Not maintaining a sense of humour! Bakes go wrong. It shouldn’t be a big deal. Try not to let it stress you out, and try not to go into each bake with super-high expectations. Take a picture of the horrible mess you’ve created, text a friend or post on social media, and have a good laugh at yourself. You’ll live to bake again another day, and if you find yourself getting stressed out by your bake rather than enjoying it – just stop!

Bake Vicariously

Okay, so baking may be great for your mental health – but let’s be honest, it’s not always practical to crack out the mixing bowl. Whether you don’t have the energy, the time, or simply the drive to actually get baking, there is a Next Best Thing. You can bake vicariously with the aid of The Great British Bake Off (known in the US for some reason as The Great British Baking Show).

Don’t get me wrong, other baking shows are available. But I haven’t found any that have the charm of Bake Off. There’s something very lovely about the camaraderie of the show, and it’s a great form of escapism that will get you weirdly involved in the process of creating types of cake that you’ve never even heard of.

Baking Therapy: Your Experiences

Are you a keen baker? Have you found baking to be a great form of expression and therapy? Let me know your thoughts in the comments!

baking · food · gluten free · recipes

Gluten-free Sugar Glazed Jam Tarts Recipe

These bite-size gluten free jam tarts are great for a picnic, and the sugar glaze helps to keep them light and sweet with the salty puff pastry and tangy jam! It is such an easy recipe to bake with little kids, who will love cutting the pastry and spooning out the jam (fair warning, you will have jam everywhere). Little Man is still a bit small to get very involved in baking, but he enjoyed watching me drizzle the sugar glaze and sticking his hands into a lemon tart… Oops.

Plus, it’s so nice if you have a gluten free family member who doesn’t usually get to enjoy pastry treats! There’s virtually no washing up, and it only requires four ingredients. So let’s get going!

Gluten-free Sugar-glazed Jam Tarts Recipe

Ingredients for your gluten free jam tarts:

Genuinely you only need four ingredients:

  • Gluten-free puff pastry (available in most supermarkets these days – I use Jus-Roll gluten free pastry which you can find everywhere!)
  • Jam or lemon curd (or both!)
  • Icing sugar
  • Water
gluten free sugar glazed jam tarts lemon curd sickly mama blog

How to make your tarts:

1. Use a biscuit cutter to cut circles out of the pastry and put them into the cake spots in a cupcake tin. This creates a nice shape for your tarts. Using a fork, prick holes in the base of each one – this will stop it puffing in the middle and spilling jam everywhere!

2. Put a small teaspoon of jam or lemon curd in the middle of each tart. Don’t get too generous, as the filling will bubble up when baking!

3. Bake in an oven pre-heated to 200 degrees C, for 12 – 15 minutes (until the pastry is nice and golden).

4. Carefully remove your tarts from the tin and place on a cooling rack. Mix two tablespoons of icing sugar with two teaspoons of water to form a runny white glaze, and drizzle it over the tarts once they’re cool.

5. Try not to let your baby son stick his mucky hands all over them…

baby grabbing gluten free sugar glazed jam tarts sickly mama blog
baking · celebrations · food · gluten free · Just for fun · recipes · Seasonal

Ridiculously Delicious Pancake Day Inspiration and Ideas

So the 16th February is, of course, Pancake Day. And let’s face it, what with lockdown and coronavirus, we’ve not got much to look forward to this year. Which means (in my mind) that Pancake Day should now be treated as a major holiday and celebrated as such. To that end, I’m bringing together some of my personal favourite recipes and ideas for incredible pancakes – including sweet and savory recipes, gluten free pancakes, and some slightly outlandish ideas as well… By the time I’m finished, I might just have to turn it into Pancake Week!

Pancake Day Inspiration and Ideas

Big Fat Pancakes

Ah, big fat pancakes. You know the ones. The kind of fluffy pancakes you find stacked up like the Empire State Building and smothered in syrup, on a plate that’s much too small, in a cheap American diner…. Om nom nom. Here’s a recipe for big fat pancakes from BBC Good Food – the normal flour can be directly substituted for gluten-free flour. And see below for ideas on how to make them a bit more exciting…

Savoury Pancakes

These kind of American pancakes really work well with additions to the batter. If you’re a fan of the Hawaiian pizza, I highly recommend scattering shredded ham and small pieces of pineapple into the pan along with the wet batter. They will cook into the pancake and, served with a little melted cheese on top, create a delicious (if slightly unorthodox) Hawaiian pancake treat! Unless you are my husband, in which case you will think it is the pancake of the devil. Fair enough.

If you are of my husband’s mindset, with regards to the combination of ham, pineapple and cheese, then there are of course big fat savoury pancake alternatives. Another great choice is to keep the shredded ham in the batter (but drop the pineapple!… not into the batter…) and then top your pancakes with smoked cheese and chives.

Sweet Pancakes

The obvious choice is, of course, to drop blueberries in your pancake batter and serve with syrup or, if you’re feeling especially extravagant, blueberry yoghurt and maple syrup. I think pretty much any fruit + yoghurt combination works – I’m not the biggest ever fan of blueberries but I love these pancakes with raspberries and yoghurt (in fact you can see that exact combo in one of the pictures on this page!). Ice cream is a more than acceptable yoghurt substitute if you don’t care about pretending that your breakfast is remotely healthy.

Another amazing big fat pancake is a cinammon swirl pancake. These are perfect breakfast pancakes! Basically it’s a normal American pancake but with an addition of sweet cinammon butter, swirled into the batter. I make them at home on a semi-regular basis and they are super delicious, but fair warning: I have never managed to get them looking particularly attractive (hence the absence of photos). To this day, I have no idea how the folks over at BBC Good Food managed to get theirs looking so perfect. But who cares? They don’t last long enough to photograph anyway.

I also weirdly love the combo of banana, bacon and maple syrup for the ultimate sweet and savoury twist.

Skinny Flat Pancakes

Let’s be clear. By ‘skinny’ pancakes, I mean pancakes that are physically slender, not ones that are in any way healthy to eat. That is not in the spirit of Pancake Day. The best thing about skinny flat pancakes, a.k.a. classic French crepes (basic recipe here, straight swap the flour for gluten free flour if needed), is that you can eat a lot more of them before you’re full! As we all know, on Pancake Day one should maximise the quantity, as well as the quality, of pancakes consumed…

Savoury Crepes

Crepes work super well with savoury flavours. My favourite is to spread the crepe with cream cheese, sprinkle with cracked black pepper, smoked salmon, a squeeze of lemon and a generous scattering of chopped chives. It’s sort of like a smoked salmon blini, but much much bigger!

Sweet Crepes

Having started with a savoury crepe (or two, or three) obviously you need to move on to dessert. When I was a kid, my mum always served up crepes spread with strawberry jam, and/or a sprinkle of lemon juice and sugar. Sometimes the classics are the best!

But these days I often dish up a range of sweet fillings, so people can pick and choose their favourites and maybe have a few different combinations. Strawberries and banana are the perfect versatile fruits to have available to fill your crepes, along with Nutella (other chocolate spreads are available…) or caramel sauce.

Fun and Fruity Pancakes

Speaking of fruit, my husband was the one to first introduce me to banana pancakes. Before he came along, I thought ‘banana pancakes’ were the same as ‘banana and pancakes’ – I clearly didn’t pay enough attention to Jack Johnson in my youth. Boy, was I missing out! Proper banana pancakes are now a staple in our house, and Little Man loves them too.

Making banana pancakes can be as simple as two ingredients – banana and egg – making them naturally gluten free, although I prefer recipes that include baking powder for a little extra lightness. My go-to recipe is here, but I usually add a tablespoon of gluten-free flour – because I find the addition of flour makes the pancakes much easier to flip! Banana-only pancakes can be very runny, and you end up with rather unattractive melty blobs (although to be fair, they are absolutely delicious melty blobs). I recommend serving them hot from the pan with either maple syrup or golden syrup – both are delicious.

I’ve heard a rumour that you can make other types of fruit pancake, but honestly why would you bother?

Boozy Pancakes

The classic boozy pancake is, naturally, the Crepe Suzette. Now don’t get me wrong, it’s a delicious recipe, but also requires a certain amount of confidence and fancy chef-y skills like making caramel and then setting it on fire. The BBC conveniently have an easy version recipe which they call Cointreau Pancakes (other orange-flavoured liqueurs are available).

I have been religiously Googling alternative alcoholic pancake recipes for Pancake Day 2021 inspiration, because as we all know, lockdowns are vastly improved by the addition of booze. The ones that have caught my eye the most are these caramelised banana and rum pancakes (drool!), these Bailey’s red velvet pancakes with whipped cream (I love the idea of red velvet pancakes!), these pina colada pancakes (my favourite cocktail) and these strawberry lime margarita pancakes which just sound straight-up amazing. Will I get the chance to try all these recipes before Pancake Day? Clearly, no – so if you try one, let me know what you think in the comments!

More Pancake Day Inspiration

Do you have any 2021 Pancake Day inspiration of your own? Let me know your favourite recipes in the comments! Or check out my other recipes and gluten-free baking ideas here.

baking · food · gluten free · low FODMAP · recipes

Gluten Free Low FODMAP Pineapple Raspberry Crumble Recipe

I love a yummy crumble when the weather is cold. But this autumn, my husband started on the low FODMAP diet to try to work out if he has any food intolerances other than gluten intolerance, which we know about. And on the low FODMAP diet, you’re not allowed to eat apple. So what the hell do you put in a delicious winter crumble? Well… Why not turn it into a summery sunshine crumble instead, with this delicious recipe for gluten-free, low FODMAP pineapple raspberry crumble!

gluten free low fodmap pineapple raspberry crumble recipe the sickly mama blog

Gluten Free Low FODMAP Pineapple Raspberry Crumble Recipe

The ingredients…

To make your gluten free, low FODMAP pineapple raspberry crumble, you’ll need the following ingredients. This is a store cupboard crumble recipe, so it’s made with ingredients you can keep in the cupboard or freezer – but you can of course use fresh fruit if you’re feeling fancy!

For the filling:

  • 1 tin pineapple rings
  • 1 1/2 cups frozen raspberries
  • 50g caster sugar
  • (1 tbsp spiced rum – this is optional as rum is high FODMAP due to the sugar content! However you may choose to risk it for a biscuit, as a single tablespoon of rum spread over 6 – 8 portions of crumble is a very small amount per serving)

For the crumble topping:

  • 250g Gluten free plain flour
  • 150g Butter
  • 125g Sugar (golden caster is perfect)
  • 50g Oats
  • 50g Dessicated coconut
  • 1 tsp cinnamon

Pineapple Raspberry Crumble: The Method

1. First, make the crumble topping. Put the butter, sugar, and flour into a bowl and rub the ingredients together with your fingertips until you have a mixture that resembles breadcrumbs. Sir the oats, cinnamon and desiccated coconut through the mixture.

2. Drain the pineapple rings, putting the juice from the tin into a saucepan. Chop the pineapple rings into bite-sized pieces, and line the bottom of a 15cm x 30cm casserole dish with the chunks.

pineapple and raspberries in a casserole dish

3. Stud the casserole dish with frozen raspberries (no need to defrost) – see picture above. Put the leftover raspberries into the saucepan with the pineapple juice.

4. Add the sugar to the saucepan and stir over a gentle heat. For an extra bit of flavour, add the spiced rum at this point. Bring to a simmer and keep stirring over a low heat until it reaches the consistency of double cream.

5. Pour the cooked-down raspberry pineapple mix over the fruit in the bottom of your casserole dish. Don’t worry, you’re not expecting it to cover the bottom of the dish – the fruit will release more liquid when you bake it.

cooking down raspberries to make a syrup

6. When you’re ready to bake, pre-heat the oven to 180 degrees C.

7. Cover the fruit with crumble topping, and bake for around 40 minutes or until the crumble is nicely browned. Serve immediately.

Tips and Tricks for your Pineapple Raspberry Crumble

If you fancy a more grown-up sort of pineapple and raspberry crumble, you can of course increase the rum content! Or, if you do need your crumble to be low FODMAP, you can add spiced yodka instead – vodka is low FODMAP (unlike rum, sadly) so you can have as much as you like! Here’s a recipe to make your own spiced vodka at home.

If you need to be strictly low FODMAP, be careful what you serve your crumble with, as both custard and ice cream are sadly high FODMAP. You can get lactose free custard – we’ve tried some oat custard, which was pretty tasty – or lactose free ice cream.

gluten free low FODMAP pineapple raspberry crumble recipe

More gluten free recipes…

Looking for more tasty gluten free recipes? Why not try these gluten free chocolate cappuccino brownies?

food · health · Just for fun · Seasonal

Brussels Sprouts: A Festive Safety Warning

Now, there are apparently some people in this world who actually enjoy Brussels sprouts, and they will insist on saying things like “it’s not Christmas without sprouts!” and “they’re incredibly good for you, you know!” BUT ARE THEY? I have always believed that Brussels sprouts are the work of the devil, and now it turns out I may well be justified in that belief. So I’m sharing this festive Brussels sprouts safety warning with you: these little green vegetables are dangerous…

brussels sprouts safety warning festive christmas hospital blood thinner vitamin k sickly mama blog

Brussels Sprouts: A Festive Safety Warning

Brussels Sprouts Overdose: The Facts

Back in 2011, a man was hospitalised at Christmas after overdosing on Brussels sprouts. Yes, really. You see, sprouts contain vitamin K, which the body uses to help with blood clotting. This can be a problem if you’re on medication to stop your blood clotting (a.k.a. blood thinners or ‘anticoagulants’ – like warfarin, which you may have heard of). All the vitamin K counteracts the effect of this medication.

The man in question suffered from chronic heart failure, and had been fitted with an artificial pump in his heart, while he was awaiting a heart transplant. It’s normal for patients in this situation to take blood thinners, and he was prescribed warfarin and his blood was monitored to check it wasn’t clotting too easily. All was well for four months, when the festive season approached. Suddenly, blood tests indicated that the man’s blood was clotting much too quickly. The doctors increased his warfarin, but it kept getting worse and worse. They told him not to eat too many leafy green vegetables due to the vitamin K content. But nothing seemed to help. Three days after Christmas, he was admitted to hospital.

While in hospital – eating hospital food – things started to improve. Eventually, under (presumably) intensive questioning from his doctors, he finally admitted that he’d been eating Brussels sprouts three or four times a week during the festive period. But not just that. Oh no. He’d been eating 15 – 20 Brussels sprouts at a time. That means he was munching down around 45 – 80 sprouts PER WEEK.

Now, I have some sprout fans in my immediate family, and they’ve long tried to convert me to eating this appalling vegetable. But I have never met anyone who loves them so much they’re guzzling down 20 sprouts a day (unless they’re so rightly ashamed of this sick behaviour that they’re hiding it from me, I guess). Anyway, the point is: not only are sprouts gross, they’re also potentially little green balls of death, so heed my festive Brussels sprouts safety warning and steer well clear.

Why do I hate sprouts so much?

Random side note: the the hatred of Brussels sprouts is, in fact, genetic (or at least, probably genetic). Those people who have this gene can taste the bitter and hideous taste of a chemical called phenylthiocarbamide, which is extremely similar to a chemical found in brassicas, like Brussels sprouts. And cabbage, broccoli, cauliflower… pretty much all the vegetables I and so many other sensible people hate. So if you’ve ever been sat around the Christmas dinner table, watching your family guzzling down sprouts and wondering: why do I hate Brussels sprouts so much? Now you know!

food · gluten free · recipes · reviews

Malted Chocolate Ice Cream With Sweet Cocoa Collagen Recipe

I was kindly gifted this sweet cocoa collagen by Wellness Lab Ltd. You can use their collagen powder in drinks, smoothies and baked goods, so they asked if I could come up with a new ice cream recipe using it. And after a little experimenting, I’ve created this recipe for delicious malted chocolate ice cream with sweet cocoa collagen!

It’s high in protein, and comparatively low in sugar – with about 1/3rd of the sugar content you’d usually get in an ice cream, if you leave out the Malteasers. (But why would you leave out the Malteasers? They’re delicious!)

What the hell is collagen and why would I want it in my ice cream?

Collagen is a protein that is found throughout your entire body, in connective tissue like cartilage, bone, skin, ligaments and tendons. Your body naturally produces collagen, but as you age your body produces less of it. It’s been suggested that taking collagen supplements can help improve skin elasticity, and reduce joint aim and wrinkles, by helping your body to produce this important protein. Although it’s still early days in terms of the science, there are some indications that collagen supplementation may help with joint health in osteoarthritis.

Collagen supplements are really popular right now – not only because of their possible health benefits, but also because they’re high in protein and can easily be added to other foodstuffs.

What does collagen taste like?

I had never tried collagen supplements before, so I was interested to see what the flavour was like! In the sweet cocoa collagen powder, the collagen seems to give it a slightly malty flavour, which is what inspired this recipe. If you enjoy Horlicks or other malted chocolate drinks, you’d probably really like the powder just as a hot drink (you can just add hot water and stir!). I’m personally not such a fan of malty hot drinks, I prefer the flavour in baked goods and puddings… And especially in ice cream!

Where can I get hold of powdered collagen to try?

If you’d like to try the Wellness Lab powdered collagen (which comes in sweet cocoa, vanilla, or unflavoured varieties) click here and use code SICKLYMAMA for 10% off (Full disclosure: if you do make a purchase I will receive a small commission!).

Malted Chocolate Ice Cream With Sweet Cocoa Collagen Recipe

The Ingredients:

For this recipe, first you’ll need to gather the following ingredients:

– 300ml whole milk

– 300ml double cream

– 6 egg yolks

– 100g milk chocolate

– 5tsp of sweet cocoa collagen from Wellness Labs (use code SICKLYMAMA for 10% off!)

– 1tsp vanilla essence

– 2 handfuls Malteasers (optional, but delicious)

The Equipment:

Ideally, for this malted chocolate ice cream recipe you’ll need an ice cream maker. If you don’t have one though, don’t worry – I’ll explain how to make the recipe without one as well.

Here’s the list of equipment you’ll ideally want to gather, in addition to your ingredients:

  • Ice cream maker
  • Saucepan
  • Mixing bowl
  • Heatproof bowl
  • Mug
  • Wooden spoon
  • Spatula
  • Balloon whisk
  • Teaspoon
  • Container to freeze your finished collagen ice cream in (an old ice cream tub is perfect!)

Malted Chocolate Ice Cream With Sweet Cocoa Collagen: The Method

As with all ice cream recipes, there are two stages to this: first you make your custard base, then you turn it into ice cream. You can do both stages in one day if you have the time, or split them out over two days. Each stage itself doesn’t take that long – but leaving the custard to cool and the ice cream to churn is what takes the time!

Stage 1: Make Your Custard

1. In a large mixing bowl, whisk your egg yolks with the vanilla essence. In a saucepan, gently heat the cream and milk together until just boiling. Keep back three tablespoons of milk for later.

2. Remove the saucepan from the heat. Slowly pour the hot milk and cream over the egg yolks, while whisking the yolks constantly.

3. Once combined, return the mix to the saucepan and heat over a low heat, stirring constantly, until the mix is the consistency of thin custard.

4. Remove from the heat and cool. You can do this quickly by placing the custard in a bowl over a larger bowl of ice water, or leave to cool more slowly. Ideally, you want your custard chilled by the time it goes in the ice cream maker – so make sure it gets some time in the fridge. You can even leave it overnight in the fridge if you want.

Stage Two: Make Your Ice Cream

5. Set up your ice cream maker to churn, and add the custard.

6. Meanwhile, set a heatproof bowl over a saucepan of boiling water. Add three tablespoons of milk. Wait until the milk is warm, then add the chocolate, broken into pieces. Stir until the chocolate is totally melted into the milk. Remove from the saucepan and set aside to cool.

7. Take your sweet cocoa collagen and place it in the mug. Add 2 – 4 tablespoons of hot water, stirring to mix until you have a chocolatey sauce. Set aside to cool.

8. Once the ice cream has churned for 25 – 30 minutes and has thickened to the texture of soft serve/Mr Whippy ice cream, add the cooled chocolate and the cooled cocoa collagen mix. Allow to churn for a further 5 – 10 minutes.

9. Meanwhile, crush your Malteasers and place them in your ice cream container. Add the finished ice cream into your container and stir until the Malteasers are well mixed in.

10. Freeze your malted chocolate collagen ice cream for at least 2 hours, and serve when you’re ready.

Your collagen recipes:

Have you tried cooking or making ice cream with collagen? Share your recipes in the comments!

baby · food · parenting

Weaning: Foods I Didn’t Expect My Baby To Love

So we’ve been weaning Little Man since he was six months old, and I’ve written a bit about it previously including my top tips for starting weaning. But I thought maybe it was time to write a follow-up post, expanding on one of the tips from my original article: that you shouldn’t make assumptions about what your baby will like.

As time has gone by, it’s come home to me time and time again how true this is! Little Man now basically eats whatever we have for dinner, with the occasional tweak – and it’s incredibly rare for him to not like something. He does have his favourite foods (anything Japanese, cottage pie, cherry tomatoes, banana) but the list of foods he doesn’t like is so short it’s not even a list, because there’s only one thing on it: feta cheese.

So I thought I’d pull together a list of some of the quite random foodstuffs that Little Man has tried and loved…

weaning foods i didn't expect my baby to love random unusual food baby enjoyed the sickly mama blog

Weaning: Foods I Didn’t Expect My Baby To Love

Kimchi

If you’re not familiar with kimchi, it’s a Korean foodstuff made of fermented cabbage and other vegetables in a tangy, sometimes spicy sauce. When my husband made kimchi fried rice for us, although I dished some up for Little Man, I also made him a separate supper as we didn’t expect him to like the strong flavours of kimchi.

Boy, were we wrong! He wolfed it down and demanded more. This baby normally enjoys fried rice, but he seemed to enjoy it more than ever with the addition of the strongly-flavoured kimchi. Who knew?

Curry

I know so many grown adults who are quite fussy about curries, so I never expected Little Man to be quite so keen on them. He’s already tried a wide range of different types of curry, from more classic Indian aubergine curry with a bit of spice, to Japanese dry curry. And he’s seemed to enjoy them all! I was surprised to discover that he really doesn’t seem bothered about a bit of chilli spiciness in his food, and he has happily eaten a number of foods with a bit of a chilli kick to them.

Weird weaning food combinations

Early on in the weaning process, I discovered that Little Man would very much enjoy eating the strangest combinations of foods. This was super useful as we started our weaning journey and he was eating a lot of mashed and softer foods, because I could put pretty much anything on a plate for him. I remember once I sent my mum a picture of Little Man enjoying his lunch, and she asked what he was eating. The answer? Sweet potato, porridge, and broccoli. Yum. Not sure why I haven’t been awarded my first Michelin star yet… Presumably they have a backlog due to Covid.

baby unusual weaning food deconstructed prawn tacos the sickly mama blog high chair
Deconstructed shrimp tacos

Dashi

Dashi is a broth or stock flavoured with seaweed and flakes of dried fish. It’s a key ingredient in many Japanese dishes.(and is the reason why some westerners complain that so much Japanese food tastes vaguely fishy!). We’ve discovered though that Little Man love love loves dashi! He has absolutely wolfed down any meal which contains it.

I think a lot of small children enjoy fish for its soft texture and yummy flavour, so if your child is one of these kids, why not try cooking them something with dashi – for instance this Japanese oyakodon recipe is easy to cook and even easier to eat!

Watermelon

Okay, I didn’t expect that Little Man wouldn’t like watermelon (who doesn’t like watermelon???) – I just didn’t expect him to like it quite as much as he does. We discovered that giving him a big piece of rind with a little melon attached was amazing at soothing his gums while he was teething in the summer. Obviously you need to be careful that he doesn’t bite bits off the rind and end up choking, but at around 6 months Little Man’s bite wasn’t strong enough to actually cut through the rind, so he just really really enjoyed chewing on it!

baby eating pasta all'amatriciana unusual weaning foods the sickly mama blog tomato sauce on face
Pasta all’amatriciana

Coffee

Okay, bear with me – NO I’m not advocating giving your tiny baby coffee! Little Man has the habit of climbing up on us and begging to try a bit whenever we are sat down with food or drink and he doesn’t have any. He was doing this once with me when I was drinking coffee, and I thought actually it’s so bitter that if he tried a bit, he wouldn’t like it and would leave me be to enjoy my coffee in peace. So I dipped my finger in my coffee and let him lick it, just to get the taste. And of course, you guessed it… He loved it. Oops.

Weaning foods: the verdict

So I guess in summary, I’ve found on so many occasions that my expectations of what Little Man will or won’t like are totally wrong. I’m sure at some point he will go through a much fussier phase, but right now we’re trying to get him eating as many different foods as possible (within the realms of NHS guidance on safe foods for weaning), and he’s loving it!

What unexpected weaning foods does your baby love?

Have you discovered any unexpected foods that your baby has loved during the weaning process? Let me know in the comments!

weaning foods I didn't expect my baby to love the sickly mama blog baby in high chair
food · gluten free · recipes

Sweet Potato Nachos – Autumnal Gluten Free Treat

I love nachos. So does my husband. But we don’t have them often, because a) they’re super unhealthy and b) a lot of tortilla chip varieties are not gluten free. I came up with this variation, which is much healthier but I think also hits a lot of the same buttons in terms of flavour. I call them ‘sweet potato nachos’ for that reason – but really you could also call them loaded sweet potato fries. This recipe is super easy and can be made quickly if you have a microwave – about 20 – 25 minutes, or 55 minutes if you’re baking the sweet potato in the oven. They’d also be great made in an air fryer.

As well as being gluten free, this recipe can easily be made low FODMAP (mainly by keeping an eye on portion sizes) so I’ve also provided instructions for anyone following a low FODMAP diet – and I’ve given some notes on making vegan nachos at the end of this recipe as well.

lazy mamas sweet potato nachos recipe gluten free low fodmap

Sweet Potato Nachos Recipe

Ingredients list:

To make your gluten free sweet potato nachos, you will need:

  • Sweet potatoes (40g serving per person if you are following a low FODMAP diet)
  • Mozzarella cheese
  • Cream cheese (for low FODMAP ensure you’re not having more than 40g cheese overall when you add together the mozzarella and cream cheese)
  • Spring onion (for low FODMAP, only use the green part)
  • Vegetable oil or garlic infused oil if you have it!
  • Salt
  • Cayenne pepper

Method for making sweet potato nachos:

1. Peel your sweet potatoes. If you have a microwave, pop them in on a high heat for 5 minutes, turn them over, and heat for a further five minutes. You’ll know they’re done when a fork easily goes through the potato flesh. If you don’t have a microwave, ignore this and go straight to the second step!

sickly mama blog sweet potatos ready to be baked

2. Pre-heat your oven to 200 degrees C. Cut up your sweet potatoes into chips and place on a baking tray. Add a couple of tablespoons of oil and a generous sprinkle of the salt and cayenne pepper. Toss the sweet potato chips through the oil and seasonings, then pop in the oven. If you pre-cooked your chips in the microwave, bake for about ten minutes, turning halfway through. If you didn’t pre-cook, bake the chips for about 40 minutes, turning halfway through.

3. When the sweet potato chips are ready, group them together in a pile on the baking tray. Dollop over the cream cheese and sprinkle with finely chopped spring onion. Then, top with mozzarella.

sickly mama blog sweet potato nachos oven ready mozzarella spring onion

4. Stick the tray under a hot grill until the cheese on your sweet potato chips has browned nicely. And serve!

Ideas for your sweet potato nachos

These nachos are an ideal snack, or make a larger quantity for lunch. Just like traditional nachos, they work well for parties or social events – and it’s also a really kid-friendly recipe, and a sneaky way to get your kids eating some vegetables. If you’re trying to be a healthy mummy (or daddy), don’t go overboard on the cheese (or just don’t eat them every day!).

You can play around with the toppings for your sweet potato nachos as well. Tomato salsa would be a tasty addition (but not if you’re looking for a low FODMAP treat, thanks to the onion content), as would black beans or avocado/guacamole (again not good ingredients for low FODMAP diets though!).

Vegan Sweet Potato Nachos

Obviously this recipe is already vegetarian, but if you follow a vegan diet, it’s also pretty easy to turn this dish into vegan sweet potato nachos. Plenty of stores sell vegan cheese substitutes, so you can swap out the mozzarella and cream cheese for a vegan alternative. Or, you can even make your own – check out this recipe for homemade vegan parmesan or homemade vegan feta cheese substitute, both of which would be delicious sprinkled over the top of your sweet potato fries.

gluten free low fodmap sweet potato nachos recipe sickly mama blog

More recipes…

If you’re looking for more cooking inspiration, why not head to my recipe page? Or check out this super lazy noodle soup recipe, or this great vegetable lasagne recipe!