Edinburgh, travel guide, scotland, arthurs seat, A Belly Full Of

Climbing to the top of Arthur’s Seat and being blown away of the views of Edinburgh!

Over the Easter weekend I spent a glorious 72 hours in Edinburgh with my partner in crime Josh, and wow, what a gorgeous city. I switched off my social media for the weekend to truly enjoy this incredible city and now I am sharing my top tips for eating gluten and dairy free, and what to see and do, in this city.

Scotland, Arthur's Seat, Bryony Hopkins, A Belly Full Of

That fresh air makes one very happy!

It helped that I was absolutely inundated with suggestions of great places to eat and drink, and for a relatively small city, we were absolutely spoiled for choice! Having said that, most of our finds were on the hoof as we explored, so I hope these gems add to the ever-growing list of allergy friendly places to eat in Edinburgh.

Friday PM and Eve

Edinburgh streets were just gorgeous. This taken on Victoria Street.

So after settling into our gorgeous Air BnB (see below for my tips on accommodation in Edinburgh!), we went on a wonder in the city and came across the pizza parlour Amarone, recommended by the lovely Gluten Free Gatherer and I just had my heart set on pizza for dinner, so we booked ourselves in for that eve. We were also famished, so we stopped off at a brilliant little coffee place called Fortitude Coffee where I had a sticky toffee loaf, which was vegan and gluten free with a black filter coffee. Delissshh and easy to miss, although that loaf was the only allergy friendly option.

Black americano and sticky toffee loaf. The icing was YUM!

Onto dinner and I absolutely loved Amorone (recommended by my pal, the Gluten Free Gatherer!). I went for a chicken and pepper number, without cheese and on a gluten free base and was very impressed. None of this rubbery or tasteless base business, this was extremely crispy. Definitely would recommend!

Unfortunately no vegan cheese, but still delicious with a tomato base

Saturday
The morning started in the search of breakfast, and having been recommended Urban Angel a 1000 times, we tried to grab a table. Unfortunately, they don’t take bookings and we were too hungry to wait 45 mins so ended up in a closer café, which wasn’t great for GF or DF, but did do black tea and a veggie fry up! Luckily we stumbled across a market where I found Missy Vegan Cupcakes and picked myself up a vegan and GF chocolate tiffin, which was HUGE.

This was essentially the fuel that got me to the top of Arthurs Seat! Which I definitely recommend as an activity in Edinburgh – it’s a surprisingly hard climb but absolutely worth it. The views from the top are just insane!



After such a wild trek up to Arthurs Seat (it had been raining all weekend so was a rather treacherous climb, absolute mud bath!), we needed some proper sustenance so found ourselves in a lovely little pub called High Street Number 1 on the Royal Mile. At first glance, it didn’t look like they did much allergy friendly, until we spotted the gluten free fish and chips! Served in GF batter and fried in a separate fryer, this was a GF dream.

It would have been rude to visit Edinburgh trying some of the local booze (I mean, we’re only human!), so we walked a little further up to the Royal Mile where we tried some of the gin offering at a small pub called The Albanach. Edinburgh Gin (this is an actual brand, not just gin from Edinburgh!) was an absolute find. So many gorgeous flavours, so good paired with Fever Tree Tonic. My fave was Rhubarb and Ginger. SO GOOD.


 

Sunday

After waking up with a slightly sore gin head, we were on the prowl for one thing only, BRUNCH! We headed this time towards Leith, as our apartment was just positioned in perfect walking distance between Edinburgh city centre and Leith on the coast. The Roseleaf was positioned just past the canal and WHAT A GEM! Disguised as a rustic pub, this spot did the best brunch skillet I’ve ever tasted and the menu was extremely well labelled for allergens. I went for the vegetarian breakfast skillet, served with a toasted gluten free muffin. The real stars of the show were actually the choice of juices and hot drinks. First we went for the ‘Red Cappuccino’ – a twist on a classic chai latte but infused with more cinnamon and ginger. I had mine with soya milk and it was beautifully rich and creamy. Then we went onto the juice menu (because you know, holiday) and particularly loved The Heartbeat (pomegranate, apple and raspberry) and the coconut crush (pineapple, coconut water and apple). Would definitely recommend this gem!

For dinner we headed to an incredible artisan Italian deli that was right next to our apartment called Valvona and Crolla. Think high ceilings stacked with wines, cured meats, pastas, sauces and fresh vegetables. They had a whole row of fresh Italian gluten free pastas, so we picked up some bits for a night in at the apartment. Served with a bottle of red it was the perfect (albeit) unusual Easter Sunday dinner.


Monday

With only the morning left we had to fill the time the best way possible, BRUNCH! We headed to Urban Angel which I had been recommended by near enough everyone for a great gluten free brunch! We had to wait 40 minutes for a table, but the delicious gluten free bread did not disappoint. I mixed and matched, with smoked salmon, poachies and Portobello mushrooms on the plate paired with one of my fave hot beverages, turmeric latte. Gorgeous.

Travel (London to Edinburgh)
So there is much discussion about the best way to get to Edinburgh and as it was our anniversary weekend (5 years!), we splashed out on first class tickets on Virgin Trains and I honestly couldn’t recommend this form of travel enough. You literally hop on at Kings Cross and it’s only four and half-hours into the centre of Edinburgh. Complementary beverages and sandwiches are included(unfortunately not GF or DF), so make sure you stock up on snacks from Waitrose or M&S at Kings Cross. We probably paid about £150 each for a first class return, which was definitely worth it for the space and free wifi!

Accommodation


I really didn’t know anything about Edinburgh before this trip, so wasn’t sure what or where to go for in terms of accommodation. However, Josh & I are massive Air BnB fans (honestly best places I’ve ever stayed in Copenhagen, Amsterdam, Marbella etc), so we booked an apartment about 8 mins walk from the train station on Brunswick Street. The apartment was gorgeous and owned by the friendliest couple, Pat and George. They left milk in the fridge (for Josh obvs), cereal and the place was immaculate. Perfect location to walk into the city centre, as it was only about 15 minutes. Check out our apartment here.

Would love to hear if you use any of these travel tips in your future travels to Edinburgh!

 

Check out my Pitstop Guide to Copenhagen for more travel tips!
BRYONY HOPKINS, A BELLY FULL OF BRYONY

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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

bryonyhopkins

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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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.
IMG_8004
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

bryonyhopkins

I posed this recipe on my Instagram recently and it went down so well, I thought I’d share this super easy recipe. I find this quite a comfort food, whilst being super tasty and nutritious. It also happens to take under 20 minutes – RESULT! DF, GF and could be adapted to vegan & low residue.
IMG_7673
Serves 1. Gluten free and dairy free. Vegetables could be swapped in for low residue options and salmon replaced with tofu for a vegan dish.
Ingredients 

  • 1 salmon fillet
  • 1 large garlic clove, crushed or chopped
  • 1 tspn chilli flakes
  • 3 tblspn tamari sauce
  • 2 tspn rice vinegar
  • Thumb of ginger, finely chopped
  • 1 medium size aubergine, cut into chunks
  • Handful of mange tout
  • Shiitake mushrooms (as many as you fancy!), chopped in half
  • Half a red onion, chopped finely
  • Handful of spinach
  • Sesame seeds for garnish
  • Handful of brown rice noodles

Method 

  1. Put your ginger, chilli, garlic, rice vinegar and tamari sauce in a bowl and mix together. Slip your salmon fillet into the bowl and marinade.
  2. Chop up all your vegetables, whilst heating a little sesame oil in a wok. This oil adds great flavour!!
  3. Slip your marinaded salmon fillet into the wok and let it sizzle for around 6-7 minutes. Then add the red onion, mange tout and aubergine. Feel free to add more tamari sauce if it’s looking a little dry.
  4. Boil a pan of water and slip in your rice noodles and simmer according to the packet.
  5. After 4-5 minutes of your veggies sizzling, add your mushrooms. Drizzle everything in more tamari sauce for flavour!
  6. Drain your rice noodles and add spinach to your vegetable mix. Your salmon is cooked once it flakes naturally. Serve the vegetables on top of the noodles, and top with the salmon fillet. Sprinkle with sesame seeds to serve!

Simple!!
BRYONY HOPKINS, A BELLY FULL OF BRYONY

bryonyhopkins