Tuesday, 18 February 2014

First things first

Now if like me you need a quick reminder of what to eat and what to avoid (especially first thing in the morning!) when it comes to managing a sluggish thyroid, then take a look at this post from clever columnist Sarah Vine; breakfast is always a difficult one for me, so helps to nick some new ideas from here:


Friday, 7 February 2014

Ultimate flapjacks

I am a huge flapjack fan, but over the years have refined the age-old recipe to suit my hypo needs, replacing the usual brown sugar and/or syrup with the natural sweetness of prunes, dates or other dried fruits. I avoid spreads and margarines, preferring to use good old fashioned butter, preferably unsalted.

Simply melt butter with the pureed prunes and three tablespoons of their juice in a large saucepan, mix in all the other ingredients, then bake! I love these cut into small squares to have at breakfast or as a snack or dessert, they keep well in an airtight container for a week or more, but I doubt they'll last that long! Try the simple recipe below or this good one.

You will need:

150g unsalted butter
1 x 410g tin of Californian prunes, drained
3 tbsp prune or apple juice
225 oats or a combo of oats, granola, dried buckwheat, quinoa, whatever crunchy stuff you fancy
100g dried fruit, I like a mix of apricots, raisins, dates
30g finely chopped nuts, I usually choose Brazil nuts

What you do:

  1. 1. Preheat the oven to 190°C/fan170°C/gas 5. Grease and line a shallow 17.5cm square tin with baking paper.
  2. 2. Puree the prunes and prune/apple juice until smooth. Melt the butter in a large saucepan over a low heat, then add the date puree. Stir in all the other ingredients. Transfer the mixture to the tin and press it into the corners with damp hands. Bake for about 25 minutes, or until just golden.
  3. 3. Remove from the oven and cool for 10 minutes. Cut into squares in the tin, cool completely then turn out and store in an airtight container.

Chunky fruity flapjacks provide a daily source of fibre and goodness any time of day

Thursday, 6 February 2014

A good egg

As a child I was allergic to eggs so it was not until adulthood that I discovered the goodness of an egg was too good to be missed – a perfect parcel of protein packed with vitamins B2, B12, A and D as well as selenium and iodine – vital to hypo health. Nowadays, I try and eat 2-3 eggs during the week, usually as a protein-rich brekkie or coupled with avocado, ham or full-fat cheese for lunch. Sure as eggs, they deliver the goodies! As a tribute to the invaluable and humble egg I have posted a piccie of my Fairylite vintage eggcup collection!

Vintage egg cups make a bright display on my kitchen wall and offer a quirky choice of holder for my morning egg!

Wednesday, 5 February 2014

Fruity Fruit Tea

A good strong brew of builder's tea is well ... just my cup of tea .... but this year I'm making an effort to reduce my caffeine intake and avoid flouride as far as possible for hypothyroid reasons, so sampling a few fruity tea alternatives is on my to do list. I'm a reluctant infusion fan but you can't say no til you try now can you?

First off is Apple & Cinnamon tea, a popular combo and available in most supermarkets. Just trying out Tesco's own version which combines dried apple, hibiscus, cinnamon, chicory root and elderberry flower - and not only is it rather good but cheap as chips to buy too. See what you think of it yourself.

Tuesday, 4 February 2014

Coconut concoction

Haven't been brave enough to make my own yet, but coconut yoghurt is all the rage I hear, especially handy as it's gluten-free, packed with protein and low on sugar. Here's how to make your own. I especially like Rachel's organic Greek Style coconut bio-live yoghurt, perhaps not quite as pure and healthy, but oh so creamy for breakfast and dessert with fruit, seeds and nuts.

Fresh blueberries, chopped apple, mixed seeds and coconut yoghurt make a perfect combo brekkie or dessert

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Eat to the beet!

This moist and mouth-watering cake oozes with goodness – rich cocoa and beautiful beetroot – making it dense with natural sweetness and packed with nutrients – potassium, magnesium, iron, vitamins A, B6 and C, folic acid and antioxidants. It's great as a dessert with red berries and Greek yoghurt or on its own as a lunchbox treat. Check it out here.

Choccie beetroot cake, baked in a loaf tin, is mouthwatering and moist and should last you the week