Tag Archives: Dairy Free

Mushroom Bun Beef Burger

Burgers are one of my favourite foods to eat, but unfortunately they don’t really fit in with a healthy eating programme. Luckily there’s a way you can have your cake (or burger in this case) and eat it! I was already aware that you can have ‘healthy’ burgers, which instead of the bun come wrapped in fresh lettuce- which does sound good, but not filling enough for me personally. Using Portobello mushrooms is another common method for a healthier alternative- but far more filling and satisfying.

For this recipe you will need:


2 Portobello Mushrooms

Roughly 190g of lean minced beef (or enough for a patty)

3 Medallions of Bacon

1x Small Serving of salad

1x Slice of White Onion

Salt and Pepper for seasoning


150g of Asparagus (or your vegetable of choice)



Salsa (for topping the burger)

Minced Garlic or selected spices for the burger mix

Egg- to be used if your burgers don’t bind together well.


The first thing you need to do is switch on your grill (I used my George Foreman) ready for the bacon and the burgers. While this is heating up, it’s time to make the burgers themselves. Grab a small bowl to mix the mince, salt and pepper together. You can add in some spices or minced garlic here if you prefer, however I decided to opt out of this, as I have the gym later and don’t want to knock everyone out with my garlic breath! Form the mince into a patty with your hands, by pressing it together. This works well for me, but if your mice doesn’t want to bind, you can mix up an egg, adding a small bit at a time to the mice until it binds.


Put your burger and bacon on the grill, and meanwhile boil up some water, for your asparagus. For your mushrooms, you can add them to your grill to cook, or if you prefer you can cook them in a non-stick frying pan. I used the pan method, as my grill wasn’t big enough.


Once the mushrooms & meat are both nearly ready to serve, add the asparagus to the boiling water. When done, remove the mushrooms from the pan, and transfer them to either a clean, dry tea towel or some kitchen paper. This is to prevent the mushrooms becoming soggy. Next, stack the mushroom base with the bacon, burger, onion and salad. I added some mild salsa for some extra flavour, but Sriracha (had to google that spelling) would also be great. Finish off by topping with the mushroom ‘bun’ lid, and serving with the side of steaming hot asparagus.


Creamy Coconut & Blueberry Frogurt

This is such an easy and simple recipe- it is so fast and easy to prepare! I picked coconut and blueberry as blueberries are in the shops currently, and some added cooked coconut enhances the flavour of the coconut yoghurt. There are many variations of this mix of ingredients, as it is such a common favour combo & popular breakfast food. I decided to go for frogurt, as it’s so easy and requires next to zero culinary effort!

Because of my allergy, I can’t eat Greek yoghurt (or any form of dairy based yoghurt)  so I use an amazing coconut ‘yoghurt’ (which I buy from the shops) that is basically tasty coconut milk, thickened up to taste like yoghurt. I also don’t add any sugars to make sure this is something that can be eaten in conjunction with a healthy diet. If you prefer of course you can always use whatever you want- I imagine Greek yoghurt would work just as well.

For this recipe you will need:


Around 100g of fresh blueberries

1 small serving (a small handful roughly) of your favourite muesli- sugar free

1 heaped dessert spoon of desiccated coconut

1 tub of coconut Yoghurt (125g)


The first step is to toast the coconut and the muesli, to give it a roasted quality and to enhance the flavour of the coconut. I find I prefer the flavour of toasted coconut over raw.


For the muesli, I use one that contains plenty of sultanas- this is optional but really adds to the sweetness. When cooked, the colour of the mixture should be a light caramel brown. Set aside in a bowl, so when cooked it won’t sit in a hot pan and eventually become burnt.

Once the muesli and coconut have cooled, stir in the coconut yoghurt, and carefully mix the blueberries through.



Pour the mixture into a tub and place into the freezer. I personally have a small ice cream machine myself, but I prefer to use my freezer, as the muesli and blueberries make it way too thick & chunky for my temperamental machine!

While the the frogurt is in the freezer, take it out at regular intervals (something like half hourly is good, depending on your freezer of course) and stir it carefully. This prevents the ice crystals from forming and getting a horrible sort of ‘gritty’ texture. My mixture took around 1 ½ hours to freeze- and once at a soft serve type of consistency, take out the mixture and serve. Top with some whole blueberries, toasted coconut, or alternatively blend the blueberries to top with a blueberry puree! I would have done this… but I ate all of mine before the frogurt was ready to serve! This makes 1 (I’d say pretty generous!) serving.