When I first started the LOFFLEX DIET diet, the first recipe in the recommended food booklet was potato cakes. I absolutely loved these and started having them for breakfast, lunch and even dinner! I also love sweet potatoes and wanted to crack a recipe which was similar. I adore the naughty crunch after you fry these – just like hash browns (which are another guilty pleasure of mine!) This is a lovely lunch or a light supper – the chunky avocado and tomato salsa providing a refreshing counterpart to the rostis.
This recipe is gluten free, dairy free, sugar free and vegan! The rostis and spinach are recommended in LOFFLEX diet – watch out for the lime and the tomato skin in the salsa though if you are in the early stages of food reintroduction.
Ingredients – this makes about 3-5 rostis (depending how big your sweet potato is!) and a small dish of salsa. Double quantities for more!
For the rostis:IMG_3380
One large sweet potato
One clove of garlic
1 tbspn olive oil
Tbspn rice flour
Salt & pepper
For the chunky salsa:
2 ripe avocados
2 large ripe tomatoes
Juice of 1 lime
Bunch of coriander
Olive oil
Salt & pepper
1 small red chilli (add to taste)
Method 
We’re going to start with the salsa! Take your ripe tomatoes and chop the green tops off. Scoop out the pips (I do this as I don’t tolerate pips well, but feel free to keep them in) and chop into small pieces. Add to a bowl. Scoop out the avocado from the skin and chop into chunky medium pieces – add them to the bowl with the tomatoes. Add the juice of your lime, large glug of olive oil, half your bunch of coriander (chopped), your red chilli if you like it spicy and season with salt and pepper. Mix together and your salsa is ready! Cover and put to one side.
Now for the rostis. The critical point here is to get rid of as much moisture as you can. Peel your large sweet potato and chop in half – it’s just easier to grate this way. Grab a large bowl and grate your sweet potato into a tea towel. Once you’ve grated, squeeze out as much moisture as you can. Now add to a bowl. Add a tablespoon of rice flour, a large glug of olive oil and a finely chopped clove of garlic. Season with salt and pepper before mixing together.IMG_3384
Heat olive oil in a frying pan until it is extremely hot. Gather together a ball of your sweet potato mixture and form a little patty. Add to the hot oil and repeat until you’ve used all your mixture. If you find that your mixture isn’t sticking together very well, add more olive oil. Fry your rostis for three minutes on each side (keep the heat high), until they are slightly charred on the outside. May need to fry for longer if your patty’s are thick. Try not to poke around with them too much so the mixture falls apart – just flip when one side is done!
Serve on a bed of spinach or rocket, with your salsa! Yummmmmm.
BRUNCH IT! Add an fried egg and place on top of the rostis to make this a gorgeous brunch. The runny yolk is delicious with the avocado and the sweet potato.
IMG_3388
IMG_3107
 
 
 
 

bryonyhopkins

It’s been one whole month since I started eating again. ONE WHOLE MONTH! It’s alarming how fast the time has gone. It’s been a while since I’ve written a health update and some of you have been asking how I’m getting on.

img_2785

It’s been one whole month since this amazing jacket potato moment!

Well – I’m still introducing food! I have been quite brave in the past couple of weeks, introducing more meats and garnishes (hallelujah for garlic!) and even started testing eggs. I EVEN HAD A STEAK! It was totally delicious. My daily food diary has become a lot more diverse and I’m absolutely loving trying new things in the kitchen – I feel like I’ve found my calling! I have also enjoyed dining out at many of the lush dairy and gluten free cafes near work – central London perks! Look out for a blog post on this soon.
IMG_3296

Unbelievable start to the working week with this plate of loveliness from Ethos Foods. ALL vegan and gluten free – winning! 

I am of course, still 90% LOFFLEX and I haven’t even started trying more challenging food groups, such as gluten, dairy, oats, barley etc. I have been completely dairy free for over two years now, so I doubt I will even touch that in the introduction stage. I am so looking forward to working some more grains and breads into my diet though, if I can tolerate them. I love rice, but there are only so much rice products I can take!! (Rice Pasta, rice noodles, rice cakes, rice bread- rice rice!!) In my kitchen adventures I have found a few ways to make the LOFFLEX diet more interesting – and quickly! Click here for some simple LOFFLEX recipes.
Here’s what I’ve been eating on an average day so far:
0730 – Carton of elemental
0930 – Berry, spinach, peach and almond milk smoothie
1230 – 2 carob rice cakes (with a mint tea)
1330 – Lettuce, rice pasta, garlic, basil, prawns, spinach, roasted peppers and tomatoes.
1500 – Coconut curls
1700 – Carton of elemental
2000 – Crispy butterfly chicken, garlic greens and chive mash Click here for recipe.
2130 – Rice cake with soya/jam/honey
Rice making a strong feature as you can see – as well as the Elemental. It’s incredible how much my day to day life has benefited. I am no longer bloated, I am no longer in constant pain. I can move freely and wear jeans without worrying they’re going to be too tight on my stomach. These are all things I had considered to be ‘normal’ before – yet now, I don’t have to worry.
Unfortunately, there is a horribly harsh reality that I’m facing. Some of my most niggly symptoms still persist – we’re talking blood. Whilst I am basically pain free, there is still active Crohn’s Disease in my gut. To say I’m out of the woods would be a lie! And this is something I am still struggling to come to terms with – despite changing my entire lifestyle (conscious effort to sleep more, exercise more, drink less, eat lots of veggies!), it’s not budging immediately like I thought it would do.
IMG_2416 1

The elemental lives on!!!

I’ve also had to invest in a set of scales. Low fat living = weight loss. Weight loss + Crohns = bad news. Whilst I am secretly enjoying a flatter beach stomach, my consultant would scream if he saw I’d shed 6 lbs. (I am only little anyway!) In light of this, I also have to consciously make an effort to up my elemental intake to fill my body with more nutrients. Whilst my body continues to fight the disease (albeit, painlessly), I need as many nutrients as I can get!
 So what’s the plan for the active disease? Well – I don’t know yet. I am still taking a weekly shot of adlimumab and will continue to do so. At the beginning of the liquid diet the plan was to take Azathiaprine to keep me well in the long run. Unfortunately, this tablet contained a large amount of lactose that my stomach simply couldn’t tolerate. My next appointment with my consultant isn’t for a couple of weeks – so until then, I am keeping optimistic and hoping my new lifestyle will slowly work its magic. Whilst also reminding myself that I have made huge leaps and bounds since pre liquid diet, and improved my day to day life a thousand percent! GO ME!
IMG_3040

Luckily for me, I’m still well enough to socialise with my gorgeous friends. Things really cannot be that bad when you’re hanging out with beauties like this!

The last thing I wanted to address was something in the news earlier in the week – an article on ‘clean eating becoming a fad which is seen as cool’. Chef Ruth Rogers, founder of The River Cafe, worries young girls see clean eating as a ‘cool diet’ and will be excluding food groups without knowledge of what they’re doing and why.
Read full article Daily Telegraph article here.
I have to say, that even though I’ve taken on many elements of the clean eating/paleo diet, I do agree with some of the things she says. Excluding food groups shouldn’t be done because it’s seen as cool or ‘current’ – it’s about what feels right for you. It worries me that young girls might be afraid to eat a donut because ‘it’s not cool to eat gluten’. I would eat all the donuts in town if it didn’t give me awful pain!! It’s all about balance, moderation and getting enough nutrients from all your food groups. This includes carb and protein – as well as vital vitamins and minerals. Having said that, I absolutely adore my food and I am also enjoying the feeling of a pain free life. If clean eating is helping me get there, then I am not ashamed at all! Choosing what you eat is about feeling good and doing what is right for your body. NOT BECAUSE IT IS COOL.
Feel I got a lot off my chest there 🙂
IMG_3107
 

bryonyhopkins

This is one of my favourite dinners at the moment – ultimate warming comfort food, especially when this english weather takes a turn! The crispy butterfly chicken is the perfect counterpart to the creamy chive mash and the garlic pak choi and kale brings a little Asian fusion to the dish. Simple, yummy and TOTALLY Lofflex friendly!!
IMG_3307 (1)
Serves 1. Gluten free, dairy free and egg free.
Ingredients: One chicken breast, one large potato, soya spread, olive oil, chives (fresh is ideal but dried is a good substitute), one pak choi, half a small bag of kale and garlic.
Slice up your potatoes and chuck them in salted boiling water for 15-20 minutes. You must wait until your potatoes are soft or your mash will be lumpy!
Whilst your potatoes are bubbling away, chop up your pak choi and finely chop a large clove of garlic. Put these in a bowl to one side.IMG_3305
Put your chicken breast onto a chopping board, smooth side down. Make a slice through the middle of the breast, without cutting it in half! Turn the breast over and cover in a sheet of cling film. Now is the fun part – bash the chicken breast with a rolling pin/masher/any utensil you can get your hands on until its super flat. The flatter it is, the crispier and tender the chicken will be!
When your potatoes are about 8 minutes off being done, heat a frying pan with a glug of olive oil. Once the oil is hot, add your chicken breast and fry for 3 minutes on each side on a medium-high heat. May take longer if your breast is thick.
In another frying pan, add your garlic. Fry for a minute before adding your kale and pak choi. Bring down to a low-medium heat and stir occasionally.
Now to get the mash going! Drain your potatoes, add a large dollop of soya spread and your chives. Now mash until creamy and smooth.
Your chicken should be ready now, looking lovely and crispy. Your greens should be slightly wilted. Pile your greens on top of your mash and finish with your crispy chicken – voila!!
 
 
IMG_3107
 
 
 

bryonyhopkins

A Low Fat Fibre Limited Elimination diet may not sound particularly tantalising – but there are LOTS of ways to eat some yummy tasting food that is also good for your stomach in the early stages of food reintroduction. Here are some tips & recipes I’ve learnt to add flavour to the LOFFLEX way of life! (For full LOFFLEX diet booklet click here.)
All of the below are gluten free, dairy free, egg free! 
Rice cakes are versatile!
Rice cakes currently make up a large chunk of my diet. They are so versatile and so easily digestible. Here are a few of my favourite rice cake combinations

  • Smashed avocado and basil. This is currently my favourite weekend breakfast. Mash avocado and basil with a touch of olive oil in a bowl and top your rice cake. By far my favourite topping.IMG_3111
  • Humous & roasted jarred peppers. A delicious savoury snack and a great alternative to my previous beloved crisps and dip. I either dip the rice cake straight into the humous, or spread on top with some roasted jarred peppers (these are super soft). The peppers do have skin on them – check with your dietician before trying these, in the very early days the skin may be an irritant.
  • 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! Again, check with your dietician re skins.
  • Keep it classic with seedless jam or honey. This is perfect for a breakfast or something to get a sweet hit. Hartley’s do an amazing seedless raspberry jam.

Jacket potato is your best friend
I am currently eating a jacket potato at least 4 times a week. It’s my completely safe option and I adore the softness of the potato with the soya spread. My absolute fave is the green jacket – crispy kale with avocado. 
IMG_2988
First pre heat your oven to 180c.
I do my jackets in the microwave for speed (I’m just too hungry to wait after work!!) Prick your potato with a fork a few times and put in the microwave for around 8-10 minutes, depending how big your jacket is!
Once you’ve stuck the jacket in, cover a baking tray with kale and drizzle with a generous amount of olive oil. Stick this in the oven for 8 minutes, until the kale has gone gorgeous and crispy!
Smash an avocado with some olive oil in a bowl and put to one side.
Take your jacket out of the oven and pile with avocado and kale. The combo of textures are SOOOOO GOOD.
Also try other root vegetables if you get bored of the classic jacket – a melt in the mouth sweet potato jacket or even a large roasted butternut squash. Cook the squash in the oven on 180C with a large dowsing of olive oil for around 45 mins- 1 hour, depending how big your squash is. I like to stack some green veggies or crispy kale on top.IMG_3073
On the go salads
When you’re reintroducing food and you’re still working, prep is IMG_3122essential. There have been a couple of evenings where I have been too tired to prep and I’ve tried to grab something for lunch in nearing eateries – near impossible, unless I was prepared to shell out. So now I’ve formulated my go to salad combination – lettuce, avocado, a selection of other cold veg, some kind of carb and prawn/chicken. 
For the carb: New potatoes (peeled and boiled) with a little olive oil and chives. Try rice mixed with spinach until it wilts, rice pasta or cold rice noodles. Cold roasted sweet potato or other root vegetable also works well – butternut squash, parsnip etc.
Salad: lettuce, cucumber (peeled), avocado, beetroot, green beans (blanched and served cold), tomato peeled and a little fresh herb. Basil is my favourite.
Chicken/Prawn: 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.
*(Grains such as buckwheat, quinoa can be tried in isolation later on. If tolerated, these would make great additions!)
Find your replacements
The hardest thing about moving onto this diet is not being able to eat so many of the things you ate before you started the liquid diet. My best piece of advise here is to findIMG_3010 a replacement – whatever you miss, head into a whole foods shop and you will be able to find an alternative. I am going totally nuts for all coconut products at the moment. I’ve replaced milk with coconut milk, my morning porridge (oats aren’t well tolerated at this stage) with coconut yogurt and my big crisp fad with these gorgeous coconut curls. All products you will be able to find in a whole food store or even your local supermarket! Look for your ‘Free from’ aisle to see the amazing alternatives. Other good alternatives: soya products, almond milk/yogurts, cacao or carob instead of chocolate, rice pasta, tamari sauce instead of wheat filled soya sauce.
Blend, blend, blend
It’s important to get your 5 a day in the reintroduction phase, as I’m sure your dietician will tell you! I urge you to try smoothies to help boost your vegetable intake – AND help your body digest the gorgeous nutrients, without having to do much work! I have a Nutribullet and I have used it everyday since I’ve used it for a breakfast smoothie.
IMG_3103 (1)
Here’s a quick recipe to try. Spinach & berry blast
Serves 1
Half a mango
Half a banana
Handful of spinach
Big handful of frozen berries
300 ml coconut water
Add all to the blender and whizz! Enjoy straight away.
I hope you enjoy these tips as you start on your new food adventure! Follow my blog on Bloglovin’ or WordPress to see more fabulous recipes to come!
*I should add that these are in addition to the LOFFLEX recipe booklet – click here to have a read. The above are additions I’ve created in my kitchen, that I am finding a lot quicker whilst balancing a full time job!*
IMG_3107
 
 

bryonyhopkins

This weekend I FINALLY purchased a Nutribullet. Even as I picked up the blender in my local Argos store, the woman serving me said ‘that product will change your life – I’ve never eaten soups so smooth!’ She couldn’t have been more accurate, and I’ve only had it 48 hours! It’s speed and power is incredible – I have blitzed my breakfast smoothie and afternoon shakes in a matter of seconds.
This simple recipe is a godsend for me at the moment, as I’m not tolerating cacao very well and as a result, my sugar cravings are in overdrive! Carob is an amazing alternative to cacao. To be frank, no it doesn’t taste exactly like chocolate – but it’s a good place to start. Especially for those who are caffeine sensitive, like me! Carob is a natural sweetener – is low in fibre, low in fat, packed with calcium and caffeine free! The fruit carob is the pod of a tree- which grows in the Mediterranean. Maple syrup provides the perfect partner to carob – packing a punch of sweet flavour. HURRAY! A one stop shake to replace your chocolate milkshake cravings..
IMG_3091Carob & maple syrup shake
Serves 1. Gluten free, dairy free, egg free, vegetarian, vegan.
2 tablespoons of carob powder
2-3 tablespoons of maple syrup (depending how sweet you like it!)
300 ml coconut milk (or any other plant based milk)
Optional: 1 teaspoon of nut butter (Peanut/almond/cashew work nicely)
Method: Spoon in the carob powder, maple syrup and nut butter to your blender. Add the coconut milk and blitz!! Delicious replacement for a chocolate milkshake in seconds!
LOFFLEX friendly: On the LOFFLEX diet, plant based milk with maple syrup should be easily tolerated. Carob powder is debated – but I’ve found it works perfectly for me!
Enjoy!
IMG_3107

bryonyhopkins