I cannot quite believe it has been 5 years since I was diagnosed with Coeliac disease. It has been quite a journey, from struggling to find places that catered for my needs and having Coeliac disease mocked by certain individuals and acquaintances who couldn’t quite understand how much harm gluten was doing to my body.
I am writing this blogpost as I watch Diana Moran on Loose Women. The green goddess became hugely popular in the 80s with her exercise segments. At 74, she does look AMAZING! How does she do it? Diana likes to use the word ‘activity’ over ‘exercise’ and says that you don’t need to be in the gym to get fit. Hurrah for that!
Ah haircare. That feeling when you have a good hair day is the best feeling ever! I usually go to the hairdresser every two to three months for a good old trim and a fantastic blow-dry. I colour my hair every 6 weeks, and maintaining the vibrant, healthy hair can be quite a chore! Here are a few of my tips on how I keep my hair looking vibrant in between my cuts and the products that I use.
I have been very good and have been eating a lot of greens, including spinach. Spinach is great for your diet and is beneficial for keeping your skin healthy and is rich in vitamins and even helps to promote hair growth. I decided to make some spinach tarts which would be great for a party or a picnic! So here’s how to make them!
It’s Easter Bank Holiday Weekend! I decided to make a traditional British Easter Cake for my Easter celebrations. It is called Simnel cake. Simnel cake is a light fruit cake made at Easter, originally made for the middle Sunday of Lent. It is usually made with 11 marzipan balls to represent the apostles, excluding Judas. This easter simnel cake has been adapted from Mary Berry’s recipe! Enjoy!
Now I have heard quite a few frankly irritating statements and questions about Coeliac Disease over the years. I can’t believe how rude some people can…
I was lucky enough to receive a cake in a tin last week from a company called Chacon Cakes, who are based in South West London. All cakes are made in a completely gluten free environment and the company specialises in making beautiful mini cakes, that you can create yourself too. I chose to have a chocolate cake base, with the first filling of vanilla cream and the second filling with chocolate ganache. The topping was white chocolate.