Food on Friday: Orange Coconut Date Truffles

healthy-coconut-date-trufflesThis is my very first gluten-free Christmas. Yes, last year, I made a few gluten-free treats for Phoebe. But MY Christmas had all of the traditional Christmas cookies, turkey stuffing, Christmas pudding and (my favourite) mince pies.

At first I was a bit daunted at the thought of my favourite traditional holiday without all of the traditional food. But I have started to discover a whole world of new food that is absolutely delicious. Here’s to starting new traditions…one recipe at a time.

Orange Coconut Date Truffles

Healthy, great for gift-giving and very simple to make. Enjoy!

20 dates – chopped and soaked in boiling water for 2 minutes

1 cup dried coconut

3/4 cup ground almonds

1Tablespoon melted coconut oil

1/2 teaspoon cinnamon

zest of 1 orange

3 Tablespoons chia seeds

1/2 teaspoon vanilla

1/4 teaspoon salt

Combine everything but the dates in a bowl. Mix together well. Briefly process the dates in a blender or food processor until sticky. Add dates to the bowl and mix well. Everything will stick together. Form into small balls. Store in the refrigerator. Enjoy!


orange-coconut-date-ballsAnd speaking of traditions….Rudy, our elf is back doing his job…reporting nightly into Santa and cheekily getting himself into all sorts of crazy places during the day. Here are just a few of his recent resting places:

marlow-portrait-photographer windsor-portrait-photographer virginia-water-portrait-photographer sunningdale-portrait-photographer henley-portrait-photographer ascot-portrait-photographer


Food on Friday: Our Un-pasta Pasta

Several times a week, I am asked, ‘But…what DO you eat?

You see, last year, my daughter was diagnosed with Juvenile Rheumatoid Arthritis. To reduce the inflammation in her body and to heal her immune system without drugs, we eat an unusual and very healthy diet.  No wheat, gluten, dairy, nightshade (tomato, potato, eggplant, peppers), sugar and (until recently) eggs or grains. Though it might sound like there is nothing else left to eat, we seem to always find yummy things on our plates.

Because so many people have asked, I will start to share a bit of our food journey here on The UK Mama. I’m not a nutritionist. I’m also not saying this diet would be right for you. But perhaps some of  what we do might sound good and inspire you to try new things for you…and for your children.

Bottom-line, I’ve never felt healthier or lighter. I also never struggle to get my daughter to eat. Perhaps its because I eat the same meal with her. Or perhaps she just thinks this food tastes good. And rumour has it, her teachers covet her lunches!

Anyway, Food on Friday is born. I hope you sharing this little delicious bit of our lives. Feel free to drop me a line with any questions, comments or your very own alternative recipes. :)

Denise-Balyoz-Carrot-Courgette-pastaPasta! Every child loves it, and I missed it when we gave up grains. But then I found this….Super easy. Great hot or cold. Serve with a sauce for dinner or cold for lunch.

Courgette – Carrot Pasta

You will need 1 courgette & 1 carrot per person. Peel with a peeler to form the pasta strips. Blanche briefly in boiling water (30 secs – 1 minute).

So many ways to serve:  top with a traditional bolognese or pesto sauce. Toss with olive oil, lemon and chopped herbs. Serve hot for dinner. Save the left overs and serve cold with olive oil and hemp seeds for lunch. Feel free to make with just carrot or just courgette. Nothing could be quicker or easier.


While we are on the topic of quick and easy, I love this super easy salad. The original recipe is from Kris Carr, though I’ve changed it slightly to suit me.

Quinoa, Kale, Broccoli Salad

  • 2 cups quinoa
  • 3 cups water
  • 2 cups kale chopped
  • 1/2 broccoli head, chopped
  • 3 tbsp flaked raw almonds
  • 3 tbsp raisins
  • 3 tbsp lemon juice + lemon zest
  • 1 tbsp olive oil
  • handful chopped coriander
  • sea salt to taste
  • pepper to taste

In a small pot over medium heat, add quinoa and water and bring to a simmer. Toss in chopped broccoli. Reduce heat to low, cover and cook for about 10 minutes. Remove from heat and fluff with a fork. Add chopped kale to the quinoa and cover for a few minutes until kale wilts. Toss kale and quinoa with remaining ingredients. Serve warm as a side for dinner. Great cold for lunch or snack.

Have a great weekend. Happy and healthy eating.