Rich dark chocolate, rice flake porridge, gluten free, dairy free, vegan

Quick, simple, delicious and easy on the stomach. Dark chocolate and berry porridge

This recipe is an absolute winter warmer and totally indulgent. I mean dark chocolate for breakfast? Errrr, hello!
Top secret ingredient is the source of the dark chocolate, making it totally delicious and rich.
So, how do you make this badboy you ask? Read below…
Serves 1. Dairy free, gluten free and vegan.
Ingredients 

  • 50g rice flakes
  • 250ml of nut milk (I used almond, but hazelnut or cashew would be equally delicious)
  • Handful of frozen berries
  • Handful of Montezumas dark chocolate… or some other good quality dark chocolate
  • Mixed chopped nuts
  • Date syrup
A Belly Full of Bryony, Dark chocolate rice flake porridge

Divineeee

Method

  1. Place the rice flakes and the almond milk in a bowl and mix together.
  2. Pop your frozen berries in a small pan and heat on a medium heat. Add a little date syrup to sweeten and let the berries soften.
  3. Put in the Microwave for on full power for two minutes.
  4. Once the rice flake and milk porridge is done, take it out of the oven, give a quick stir and leave to stand for a minute. This is important as it thickens as it stands.
  5. Your fruit should be softening now and looking bubbly and warm. Take off the heat.
  6. Take your dark chocolate (in my case, secret ingredients, Montezumas dark chocolate buttons!), and pop them into the porridge. They will melt instantly with the heat of the porridge, giving you a lovely gooey mixture.
  7. Pop on the warm berries, sprinkle over the chopped nuts and squeeze over the date syrup. Bon appetit!
A belly full of Bryony, dark chocolate rice flake porridge, gluten free, vegan

Dark chocolate buttons are my secret ingredient, but really you can use any good quality dark chocolate.

BRYONY HOPKINS, A BELLY FULL OF BRYONY

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A dinner experience like no other, I recently was privileged enough to try the Tasting Menu experience at Pied A Terre. The restaurant has one magical Michelin star and is located in the middle of Soho – right by Goodge Street Station. Scroll down to the photos for a course by course visual feast and read about the experience below…

A light seafood mousse with seafood cracker.

Canapés to start: A light seafood mousse with seafood cracker.

Canapés to start, Bryony Hopkins, A Belly Full Of

Canapés to start, beetroot and celeriac puree.

Asimakis Chaniotis is the man behind the menu and the executive chef of the restaurant, which is owned my restaurateur David Moore, who is regularly, greets and serves guests front of house. I’m not entirely sure where to start with the dining experience, as it was completely overwhelming and delicious.
Pied A Terre is understated from the outside, but was beautifully dressed for the festive season, and the shiny red Michelin placard placed outside. I attended with a fellow journalist and blogger, and we were treated to the 7 (!!) course tasting menu, PLUS 2 rounds of canapes and a palette cleanser. And bread. Wowza, yes.

Bryony Hopkins, A Belly Full Of - Gluten free bread at Pied A Terre

Gorgeous gluten free bread, with greek dipping oil.

The attentive waiters poured us still water, before swiftly bringing these little morsels over to the table. The kitchen was already aware I was gluten and dairy free, and we received these dainty fish mousse canapés and a beetroot and celeriac puree.
In front of us they also placed some delicious gluten free bread, and some dipping oil for me instead of tarragon butter. The oil was deliciously thick, and later when I met Askimakis, he told me it was from his hometown in Greece, located just above Athens. This fact alone shows the love and attention that goes into every ingredient, and its source is particularly important to authentic flavour.

Bryony Hopkins, A Belly Full Of

A palette cleanser before the tasting menu began, a fresh fennel salad.

We were then served a palette cleanser of fennel salad and this was all before course one of the tasting menu had even begun! Treated to seven delicious courses, which you can see below, I was blown away by the sheer quality and attention to detail of the food. Literally – food art! And it tasted pretty good too.

Bryony Hopkins, A Belly Full Of, Pied a Terre

Mylor prawns with dashi (Japanese cooking stock), yozu, soy and wasabi. Yumm!

Bryony Hopkins, A Belly Full Of, Pied a Terre

Poached duck egg yolk with fresh rocket salad and butternut squash.

Bryony Hopkins, A Belly Full Of, Pied a Terre

My favourite course – Octopus with squid ink, sweet pepper puree and spring onions.

Bryony Hopkins, A Belly Full Of, Pied a Terre

Cornish plaice with courgette and baby onions. Simple and delicious.

Bryony Hopkins, A Belly Full Of, Pied a Terre

After all that and this was the main course!! Roasted partridge two ways with red cabbage and cranberry (no bread sauce for me!)

Bryony Hopkins, A Belly Full Of, Pied a Terre

When you can’t have cheese or crackers – what else? Vegetables! With sweet puree.

Bryony Hopkins, A Belly Full Of, Pied a Terre

Palette cleanser before dessert, delicious sweet raspberries with raspberry puree.

Bryony Hopkins, A Belly Full Of, Pied a Terre

And finally – dessert!! Blood orange with mandarin, mango sorbet and a meringue dome. Divine.

Overall, I have to say one of the most impressive elements of our meal was the sommelier – Oliver Christie. He handpicked the wine for each of our courses, and tailored them depending on what dish we had (some of mine which were allergy friendly were different to my pals!) He gave us each one, let us enjoy it, and then came back to tell us more about it. Did you know the signature smell of a Reisling is a sniff of petrol? Or that the Japanese white wine that came with our first course was one of the best I’ve ever tasted? (It was a 2016 Koshu Kayagatake for the wine buffs amongst you – listen to me sounding like I know what I’m talking about!) He presented such information in a fabulously informative way and really made the experience go that one step further. And knew so much about all the wines on a thirty page wine list!! I just about manage to pick a Pinot Grigio from Sainsburys supermarket shelf…
Head chef Askmakis also took us downstairs to the kitchen, which was amazing to see the end of service take place, even if it was just for a second. A dining experience like no other, I would strongly recommend a special dinner at Pied a Terre, particularly the Tasting Menu Experience with wine pairs. It’s not a cheap night – at over £100 a head, but worth it for something really very special.
I would definitely family and friends back to sample the A La Carte.
BRYONY HOPKINS, A BELLY FULL OF BRYONY

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So I was recently approached by Schwartz to review their ingredient ChatBot. The idea is you type in your ingredients and it generates recipes for you based on what you have in the fridge. I work a lot and sometimes am too exhausted to think about what I want for dinner and was up for giving it a go. At least I’ll learn some new recipes right?
I have to say; I was quite sceptical at first. I have previously used ingredient search websites and they have often given me extremely complicated recipes containing a number of ingredients I don’t have in the cupboard. However, I went into the trial with an open mind and as soon as I typed my first ingredients into the ChatBot on Facebook, I quickly had more faith in the tool; the responses were extremely quick. Here’s my week cooking with the ChatBot…
Monday: So the ingredients I typed in for my first evening cooking with the Schwartz ChatBot were salmon, broccoli, pepper and courgette. I entered the paprika for the spice and it generated over 400 recipes for me! The function to flick through them within Facebook was really effective and I selected the third recipe in the list – salmon skewers with spicy tomato sauce. The ChatBot offered the option to send it to my email, which worked really well and meant I could bookmark the recipe in my emails for later in the evening when I was ready to cook. Recipe I used is here.
The first thing that struck me was that there were obviously other ingredients needed in the recipe aside from those entered. Luckily on the way back from work I went via the supermarket, so could scoop up the extra bits I needed. The recipe was extremely simple and easy to prepare – but did also rely on you having a food processor to make the sauce, which could be problematic. This particular recipe also skipped a fairly important step regarding how you actually cook the skewers (bake/fry/BBQ). As someone who regularly cooks, I made the call to pop them in the oven for 16 minutes and they came out beautifully succulent and tasty. However, if you didn’t have basic culinary knowledge, that would have thrown you a little.

Schwartz Recipe 1.2

The finished product!

I served the salmon skewers with the spicy sauce and they were delicious. I had never created or consumed salmon on skewers before and I really liked the olive oil and parsley coating.  Although I definitely wouldn’t have the tomato sauce again – it came out really warm and liquidy.  However, I did eat the leftover salmon skewers on a bed of spinach for lunch the next day and the salmon was still really tasty cold. The whole process, including prep, took me around 30 minutes. I would definitely cook this again and adapt the recipe for future consumption.
 Wednesday: On this occasion I didn’t have time to go to the supermarket to pick up anything extra for the recipe, so I was purely relying on the recipe and what I had in the cupboards! The ingredients I entered were sausage, peppers, tomatoes and paprika for the spice. Again, it gave me over 100 recipes and this time I had to flick through a few more, to ensure I had the majority of the ingredients. I chose Chorizo and Tomato pasta, after scanning the recipe and my cupboards. I replaced the chorizo with the sausages and luckily, I had the tomato sauce ingredients to hand too. See the recipe I used here.
The recipe was very simple and clear. I added a little garlic to the homemade tomato pasta sauce and I cooked up gluten free pasta to accompany it. Dinner was ready in less than 15 minutes and was very tasty. To be honest, this is the kind of simple dinner I have quite regularly, so I didn’t feel any new dinner inspiration.

Schwartz Recipe 2

Simple sausage pasta with tomato sauce and peppers

Friday: I was particularly tired after this day at work, so I was really looking for something tasty, comforting and quick! I really adore prawns but often cook them in the same way. So to stimulate some new recipe ideas, I kept it simple for the ChatBot and entered prawns, chilli and tomatoes. It gave me over 300 recipes and I went for the third – Thai Prawn Curry. The recipe is here.
I did go to the supermarket to pick up extra ingredients – mainly the Schwartz 7 Thai Spice for the dish. This recipe was extremely simple and took about twenty minutes altogether. I served with fresh lime wedges and coriander on a bed of coconut rice, and thoroughly enjoyed the dish. I put the curry I didn’t eat in the freezer, meaning I now have a delicious meal to defrost when I’m short on time. This was a delicious and quick thai curry – but obviously didn’t beat a recipe created with fresh paste.
Essentially, The Bot is perfect for people on the go and needing recipe inspiration. Sometimes I stare blankly at my fridge ingredients, willing them to do something interesting and different with minimal effort from me when I’m exhausted. The Bot did take all thinking out of the equation, but does require a cupboard full of basic ingredients and some culinary experience.

Schwartz Recipe 3.3

Thai red prawn curry

If you want to check it out, visit Schwartz FB page and type in your ingredients in a Facebook message. The rest is easy!

*This is not a sponsored post. It was a genuine culinary experiment!*

BRYONY HOPKINS, A BELLY FULL OF BRYONY

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This blog post has been in the pipeline for a few weeks now. Well, since my gastro consultant told me for the first time in my entire life that I’m in ‘clinical remission’ from my Crohns Disease. Big announcement. Big two words – two words I wasn’t expecting to hear, AT ALL! (See below for what remission means)
I’ve spent a lot of time thinking about what it means to be in remission and how my body feels and I think it’s important I share this. Let’s rewind quickly first though… why was being told I’m in ‘clinical remission’ such a big deal – yet such a surprise at the same time? I was diagnosed with Crohns Disease at the age of four – which now at the age of 25, is a staggering 21 years ago.

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Loving the liquid diet life back in April 2016…

I recently candidly told my story for the first time for World IBD Day, which was featured in the Huffington Post. You can see the article here.So 21 years of fighting, dealing with medication, being cut open time and time again… until spring 2016 when I found myself in the middle of ANOTHER FLARE. All I could think was geez, not this s**t again.I was told outright I needed to go on high dose steroids to get things under control and I just couldn’t do it. I made the decision to go on a four-week liquid diet – which turned out to be a massive turning point in my entire Crohns journey. You can read about my liquid diet journey here.
So fast forward a year, and I’m sitting opposite my consultant who has seen me through thick and thin since I was 17. He’s a straight talking man, but a man I know has a lot of time for me (it’s a personal challenge every single appointment to make him crack a smile! I succeed every time, obvs). We run through the usual things and out of nowhere, he says ‘well, it looks like to me you’re in clinical remission’. There was a long pause, until I said, ‘well, nobody has ever said that to me before!’ Cue the smile from Doc and he said I’m by far the healthiest he’s ever seen me. He let me go after agreeing to reduce my adlimumab injections to every fortnight and told me to enjoy the summer.
I walked out the hospital in a complete state of disbelief. CLINICAL REMISSION – WHAT THE F**K? How did that happen? How did I not even see that coming? I still suffer stomach pain, bloating and fatigue. Whilst I’m not passing blood, I still have to manage my lifestyle to contain my symptoms. I evaluated the past year since the liquid diet and it finally dawned on me. This remission isn’t a result of adlimumab , a drug I have taken for over 7 years now. This remission was a result of me changing my diet and lifestyle. As I travelled back into London from my specialist hospital in Oxford I thought – I BLOODY DID THIS. And how have I gone 21 years without anyone telling me to evaluate my diet and lifestyle sooner?!? I felt weirdly elated yet frustrated that I could have done something a lot sooner if I had known what impact a year of change would make.
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I continue to feel extremely lucky that I’ve reached this point in my life, but I still won’t be lured into feeling secure. I have had a few people say to me now ‘oh you’re in remission? Well brilliant, you’re alright forever now then!’ Well no, that’s not quite how it works. As we all know, IBD (I’m talking Crohns & Colitis here) is a chronic condition and can rear its ugly head at any time. A fact that I’ve been conditioned to never forget (although I wish I could!) Additionally, being in ‘remission’ doesn’t mean I no longer feel pain, bloating and extreme fatigue. I still have to very carefully manage my life and diet. Eating one thing that disagrees with me, being too exhausted or stressed can quickly send me in a little downward spiral. Self-management and self-care doesn’t stop at the phrase ‘clinical remission’… the journey never ends!
Having said that, the biggest lesson I have learnt is that the medical professionals don’t always know EVERYTHING. Don’t get me wrong, I wouldn’t be where I am today without the incredible support from my Gastro team at the John Radcliffe in Oxford, but it was my decision to do the liquid diet and make a lifestyle overhaul. That being said, it’s not always easy and there may be a lot of trial and error. What I’m saying is try different things, do your research and know that you can make a difference to your illness.
And for me – I’m going to live life the fullest and continue sharing the journey with you!

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Sunning in Marbella with my favourite people and smiling because I can!

**So what is ‘remission’? Achieving remission means stopping symptoms as well as inflammation. Another way to think of remission is as a span of time when your disease becomes inactive or quiet.**
As always, I’d love to hear what you think.
Follow me on Instagram here. And on Twitter here.
BRYONY HOPKINS, A BELLY FULL OF BRYONY

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Working, whilst keeping up with life admin and juggling other life demands in general makes it extremely hard to eat healthy on the go. Never fear – I have you covered! Below are some extremely simple and healthy on the go lunches that will keep you full. The key idea here is preparation – and mass preparation at that! You can make up at least two or three batches of the good stuff below, and keep in a Tupperware in the fridge. (I told you organisation is key… as is actually remembering to take it out of the fridge in the morning!!)
On the go salads
I love a filling salad, and if I’m organised can make two or three at a time for my weekday lunches at work. I’ve formulated my go to salad combination – some kind of carb, a veggie filled salad, an animal protein (optional) and a sprinkle for crunch! Dressings also optional!
For the carb: New potatoes with a little olive oil and chives. Try rice mixed with spinach until it wilts, cold pasta with pesto or a little cheese or blanched noodles. Cold roasted sweet potato or other root vegetable also works well – butternut squash, parsnip etc. And not forgetting super grains! Quinoa, buckwheat, couscous and bulgur-wheat can all pad out your salad.
For the salad: lettuce, cucumber, avocado, beetroot, green beans (blanched and served cold), cold peas, sundried tomatoes olives, tomato peeled and a little fresh herb. Basil is my favourite.
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Protein: Optional. I like to butterfly my chicken breast and fry until crispy, then slice onto my salad. Or find yourself some juicy king prawns. Crayfish is also a yummy addition. Also try bacon cut it into bits, or some lovely honey roasted ham. Tofu is another favourite – which I’ve used in this snap!
Sprinkle:I like a bit of crunch to top my salad. Go for pumpkin seeds, sesame seeds, croutons or if you’re feeling really naughty, I sometimes sprinkle on crunched up tortilla chips!
Dressing:I would advise you to pop this into a separate container to avoid the salad getting soggy. One my favourite dressings is simple – teaspoon of tahini, olive oil and lemon juice. If you don’t have time to prepare a dressing, you can always pop a lime wedge in with your salad and squeeze over before you eat!
Rice cakes can be jazzy 
Rice cakes & corn cakes currently make up a large chunk of my diet. ricecakesbhThey are so versatile, cheap and easily digestible. They are also LOFFLEX – hurrah! Here are a few of my favourite rice cake combinations – easy to stick in a Tupperware for a light lunch or snacks.

  • Smashed avocado and basil – Mash avocado and basil with a touch of olive oil in a bowl and top your rice cake. By far my favourite topping.
  • Hummus & roasted jarred peppers – Either dip the rice cake straight into the hummus, or spread on top with some roasted jarred peppers.
  • Tomato and basil – Get yourself a big plum tomato and pit of all seeds. Chop into small pieces and pile on your rice cake with basil. So simple but yummy.

Frittata
Frittata is so easy to make and lasts for 2-3 days, so is perfect to prep, stick in a Tupperware and eat for quick and easy lunches! The best part of cooking a frittata is you can literally fill it with whatever you have in the fridge – so it’s perfect for using up leftovers and old veg! Here is a super simple way to cook up a frittata.
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Ingredients

  • 8 – 10 eggs
  • 1/2 cup milk (or milk alternative, almond milk works well)
  • Cooked vegetables (literally anything goes here – peas, green beans, onion, peppers, asparagus)
  • If you’re a meat eater, try some bacon, chorizo or even ham
  • Salt & pepper and some dried herbs (whatever your preference is – chives, oregano, thyme)
  • Fresh herbs if you fancy – I like a little bit of basil

Beat together the eggs with the milk, dried herbs and salt and pepper. Whisk until fully combined in a large bowl and then add your cooked veggies. Meanwhile, get a shallow medium sized saucepan on the heat with some butter/coconut oil/olive oil on a medium heat. Add the egg and vegetable mixture so it fully covers the pan.
Meanwhile, heat the grill to 180C. Let the frittata cook on the hob for around 4-5 minutes, or until the edges go golden and cook. Now transfer to the grill for 5 minutes to cook the top.
Slice up and serve hot with salad or separate into Tupperware’s and enjoy for a quick and filling lunch!
BRYONY HOPKINS, A BELLY FULL OF BRYONY

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