No Udder Protein Powder

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I have to admit, the cute name and logo for No Udder Protein Powder is pretty hard to resist. But does it deliver on taste? We conducted a full taste test to find out. No Udder Protein Powder is a true performance blend. It has 17 grams of protein per serving, primarily from pea protein, but […]

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Product Review: BSN DNA Whey

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The DNA Whey is the latest protein powder from BSN. Whilst it’s not brand new, we’ve had some people ask about what it’s like and as we’ve not reviewed it yet we thought we’d pull a tub aside and test it for you guys!

As you know BSN is a leading brand who put a lot into their products and aim to use the best ingredients, whilst also having taste and the overall experience in mind throughout a products development.

Product Highlights:

Each serving, has a solid 24g of protein
Excellent taste
Supports the maintenance and growth of muscle mass

The mixability of the BSN DNA Whey is excellent, we mixed a few shakes and we had ZERO lumps or clumps.
– Top marks

This product uses a protein blend to ensure that you get a sustained release of amino acids from each source, in addition to the benefit from each protein source.Whey protein concentrate & isolate are the proteins used here…meaning you’ve got some of the best proteins going to benefit from.

On top of that there are some sweeteners and thickeners to give it that milkshake like quality, not bad for a protein shake! #Yummy

As mentioned above, the taste is milkshake like and along with the texture it feels like more of a treat than a shake, which makes it something to really look forward to after a workout or during the day.
BSN have stuck to the solid Chocolate and Vanilla flavours, with both being done properly…hats off to BSN!

Excellent quality protein shake, that’s ideal for those looking for a great tasting source of protein to contribute to recovery/muscle maintenance & growth!


Check out BSN DNA Whey here >



McCain launches new gluten free chips – how do you eat yours?

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Chips are one of those annoying products which should, naturally be gluten free, but often they have a wheat-based coating and aren’t safe for coeliacs. Which is why I was so pleased to find out that McCain has launched a new range of gluten free, coeliac-friendly chips!

mccain gluten free home chips

The new Gluten Free Home Chips are clearly identifiably on their packaging, and are the first chunky chips in the supermarkets with a batter coating which is completely gluten free. This is great news for anyone who misses that delicious crunch of biting into a golden, fluffy-centre chip.

Spicy beef burgers with McCain gluten free chips

I don’t eat chips often but do get bad cravings for them every now and then, so these will be perfect to keep in the freezer. They’re deliciously fluffy and go really crunchy on the outside which I LOVE!

Win a £50 supermarket voucher

To celebrate, McCain has challenged me to include their new chips in my favourite free meal, and I’m running a competition on my Facebook page to get you to do the same!


If you want to win a £50 supermarket voucher so you can bag yourself some of these yummy chips, all you have to do is visit my Facebook page and see my pinned post before Friday, November 4. Good luck!

Spicy beef burgers with McCain gluten free chips


For my recipe I decided to choose a spicy beef burger, with some delicious toppings and giant mushrooms instead of a burger bun. These are a staple in our house are great fun for all the family to make. They go perfectly with the new McCain chips too!

To serve four people you will need… 

750g steak mince (I used the 10% fat one)

1 red onion

3 garlic cloves

1 tsp chilli flakes

1 tsp cumin

2 tsp paprika

pinch salt

8 large mushrooms

Preheat the oven to 220’C.
Finely dice the red onion and peel and crush the garlic. Add to a large mixing bowl with the beef mince and the spices.
Combine the mixture together well and shape into four large patties. Place these on a baking tray and into the oven.
Cook for five minutes. Meanwhile spread the chips onto another baking tray and once the five minutes is up, place them in the oven too.
On a third baking sheet place the mushrooms and place in the oven. Cook for a further 20-25 minutes until the burgers are brown (you will need to turn them  and the mushrooms halfway through) and the chips are golden brown.
I served my burgers with some goat’s cheese and some of the avocado dip I made with my falafel earlier in the week, as well as a side of garden peas. Use a skewer to keep them up!





This post is sponsored by McCain. You can find the chips RRP £1.75 for a 900g bag in Tesco stores around the UK. Make sure you enter the competition and good luck!

Filed under: product review, Recipe

Spooky pumpkin spice brownies – gluten free, dairy free, egg free and refined sugar free

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I love a good pumpkin carving session at Halloween – but as I’ve got older it feels more and more like I’m just wasting food. I’d never really done much cooking with pumpkin but after trying it in Uganda I was converted.

pumpkin spice brownies gluten free dairy free egg free refined sugar free

More than pumpkin itself I love pumpkin spice. It’s fruity, spicy flavours to me epitomise autumn and as a superfan of the Starbucks pumpkin spice latte, I wanted to come up with a recipe which was inspired by this depth of flavour. Enter these pumpkin spice brownies.

pumpkin spice brownies gluten free dairy free egg free refined sugar free

Sweet potato brownies had their time in the limelight last year, and I’ve based this recipe loosely on the sweet potato brownie recipe I posted a little while ago. They’re gluten free, dairy free, egg free and free from refined sugar – using dates, maple syrup and honey as sweetener.

pumpkin spice brownies gluten free dairy free egg free refined sugar free

I’ve cooked with pumpkin puree before but this time I decided to make my own. You can do this by peeling and chopping the pumpkin and cooking it, before pureeing. I chose to boil mine for 35-40 mins in very lightly salted water – but you can steam it for a similar amount of time or even roast it in the skins for 90 minutes then scoop out the flesh.

pumpkin spice brownies gluten free dairy free egg free refined sugar free

For the frosting I wanted to keep it dairy free and opted for a spiced cashew-based frosting. It was a little on the runny side but I kind of liked this as it went with the gooey-ness of the brownie.


Overall these brownies are delicious and chocolately, without being too sweet. The pumpkin gives them a really moist, sticky texture, and they’d look fab on a spooky party spread! This also gave me a chance to use the Sweet Freedom choc shot I picked up when Aldi did a gluten free special buy, which was great.

Pumpkin spice brownies with cashew frosting


Gluten free, dairy free, egg free, refined sugar free

For the pumpkin brownies:

600g pumpkin

3 tbsp maple syrup

10 medjool dates

80g ground almonds

80g Dove’s gluten free plain white flour

4 tbsp cacao powder (I used Creative Nature)

3 tbsp Sweet Freedom choc shot

For the spiced cashew frosting:

1 cup cashew nuts, soaked overnight in cold water

1/2 tbsp maple syrup

1 tbsp honey

1 tsp pumpkin spice mix (made from mixing in equal parts: ground cinnamon, allspice, ginger, cloves and nutmeg)

1/3 cup almond milk (I used Alpro unsweetened)

3 tbsp Sweet Freedom choc shot

First make the pumpkin puree. To do this, peel your pumpkin, cut in half and scoop out the seeds (you can soak these and roast them for a tasty snack!). Cut the flesh into cubes and place into a pan of boiling, very lightly salted water. Boil for 35-40 mins until the pumpkin is soft and falling apart, and then drain.
Meanwhile pit the dates and soak in a bowl of hot water (as hot as the tap will run) for 15 minutes. Drain and add to a food processor with the pumpkin. Blend to form a sweet puree. Leave this to cool completely.
Once cooled, preheat the oven to 180’C. Add the pumpkin puree, maple syrup, ground almonds, flour, cacao powder and choc shot to a large mixing bowl and mix until it forms a sticky, chocolatey batter. Try to refrain from eating it all now!
Place into a lined square tin, and bake for 20-25 minutes. Remove from the oven and allow to cool completely – you might want to refrigerate it for an hour or so after it has cooled as it is quite a gooey brownie.
While it cools, make the frosting. Drain the cashew nuts and place in a food processor with the maple syrup, honey, pumpkin spice mix, almond milk and choc shot. Blend until smooth.
Remove the brownie from the fridge and cut into squares. Coat each square with a thick layer of frosting and keep in the fridge until you want to eat them. Any leftover frosting is delicious with pancakes!









I hope you enjoy these lovely brownies! They certainly were good fun to make and it’s a great way to make sure you’re not wasting any pumpkin after you’ve carved your Jack O’Lantern.

If you make these brownies or have any favourite gluten free pumpkin recipes, please share them on my Facebook, Twitter or Instagram pages.  Happy Halloween!

Filed under: Recipe

Healthy Golden Butternut Squash Soup

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This nourishing butternut squash soup recipe was submitted a decade ago by a reader named Rosey. Today I’m giving the recipe a revival, as it became a bit buried within our website. We call this soup “Golden” because the warm, healthy spice infusion of turmeric, ginger and pepper enriches the hue and reminds us of the popular beverage, Golden […]

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