All posts by

Know Your ‘Whey’ Around Your Protein…

originally from:


Navigating your way around the plethora of protein supplements available on the market today can be a bit of a mine field. A mixed bag (literally) of protein isolates, concentrates, protein percentages as low as 50% and more. Does more protein mean better, or can you get exactly what you need from a middle of the range 70% protein? To go over every product on the market is impossible, so here are 3 of the best in relation to protein, carbs and cost- effectiveness.

Starting with number 3 through to 1…

3.) Optimum Health Ultimate Whey


Arguably one of the most cost effective proteins on the market, Optimum Health Ultimate Whey is a whey protein that works out at just £0.40p per serving, which by the way also delivers 21g protein from just 121calories and just 5g carbohydrate (for the carb conscious among you). Ultimate Whey is a whey blend meaning it is a combination of whey protein concentrate, whey isolate and soy meaning you get the amino acid range from the whey AND some useful flavonoids from the soy (and protein too of course).

Is Optimum Health Ultimate Whey the best protein on the market, nope, HOWEVER it does serve a very useful purpose… DELIVERING PROTEIN ON A BUDGET! Supermarkets have smart price products, so too do supplements, it just so happens that Optimum Health Ultimate Whey does better than most.


2.) Optimum Nutrition Gold Standard 100% Whey


The fact that this protein isn’t my number 1 choice may surprise some people, but hopefully when you see my number 1 it’ll make a little more sense. There is no doubting Optimum Nutrition will be having another massive year thanks to their flagship product Optimum Nutrition Gold Standard 100% Whey, but during a time of legitimate ‘self-taught consumer experts’ the protein supplement customer is becoming more and more aware of what’s going into their body. Gold Standard Whey is safe though, the brand trust is unrivalled, the ambassador support from the likes of the legendary Steve Cook and Shaun Stafford and their marketing strategy is unrivalled…good news is that it’s backed up by a great product.

Gold Standard boasts a flavour range that appeals to everyone and delivering on the flavour promise EVERY time. Providing a protein count that appeals to the most particular consumer (80% and 24g protein per serving), coupled with a carb and sugar count that is incredibly low (1g) thanks to the extraction of most of the lactose AND no added sugar. If you want a protein that tastes great, delivers nutritionally on ALL counts as well as making you part of a loyal protein community, then Optimum Nutrition Gold Standard 100% Whey is the one for you this 2016.


1.) Pulsin Whey Protein Isolate


Pulsin Whey Protein Isolate is a fast acting isolate protein that delivers 90% whey protein and 27g protein per 30g serving. Isolate proteins are considered the Rolls Royce of the protein world, when a whey protein is filtered free of excess lactose (carbohydrate) and several potential allergens you’re left with a powder that is packed FULL of the good stuff!

The ever informed consumer is asking for protein powders that are stripped back to their natural, unadulterated form. Demand for organic, grass-fed, non-GMO (genetically modified organism), hypoallergenic (free/low from allergens) products that are also vegetarian and vegan are on the rise. The ethnic diversity of the UK is seeing supplement companies receive more and more requests for halal or Kocher supplements meaning the ‘vegan’ classification is ever more in demand than in previous years.

As part of the ‘all- natural’ philosophy Pulsin abide by, their whey protein isolate comes in Natural flavour, meaning this superb protein powder can be added to smoothies, porridge, soups YOU NAME IT, and it doesn’t change the taste whatsoever. This product is already massive, but 2016 will no doubt hold even bigger things.


CLICK HERE to see our full range of products NOW




Namaste Pasta Dinners: Dairy-Free, Gluten-Free & Allergy-Friendly

originally from:

It’s been a full decade since we first reviewed Namaste Pasta Dinners here on Go Dairy Free. As to be expected, they not only have a new look, but new formulas, so I think it’s time for a fresh taste-testing! At last check, Namaste Pasta Dinners were available in the same three varieties, all gluten-free, […]

The post Namaste Pasta Dinners: Dairy-Free, Gluten-Free & Allergy-Friendly appeared first on Go Dairy Free.

Mushroom Soup & Avocado Toast

originally from:


Congratulations! If you are reading this you must have managed to enter our site without running into any database errors. Our site has been pending between offline and hair-tearingly slow this past week, which is why this recipe is somewhat delayed. Our server is apparently tired of us and we are immensely tired of it, so we are planning some construction work to finally speed up this place (a new design is on its way as well!). Please be patient with weird error messages that might pop-up or slow loading times. Things will (hopefully) run much smoother in a very near future. Okay, enough complaining. Let’s talk shrooms!


I think our original plan was to share something bright and spring inspired. But faith intervened with a few cold days, a bag of portobello mushrooms showing up in our CSA box and a sudden calling for soup. So this happened. A warm and comforting vegan mushroom soup with tones of white wine, forest, rosemary and thyme. It’s an ideal dinner soup, especially when served with wholegrain rice and a few pieces roasted sourdough rye slathered with mashed avocado and chili flakes. Think of it like one final winter hug before spring is taking over the kitchen.




Mushroom Soup with Red Rice & Avo Toast
Serves 4

1 cup uncooked red rice
2 cups water 
sea salt 

Mushroom Soup
2 tbsp coconut oil, olive oil butter or ghee
2 garlic cloves
2 sprigs thyme
2 sprigs rosemary
4 (250 g) portobello mushroom, cleaned
8 (250 g) brown button mushroom or champignon, cleaned
a large glug of white wine, optional
4 cups / 1 liter water
1 tbsp (or 1 cube) vegetable bouillon
sea salt and black pepper

fresh parsley, for serving
plain yogurt, for serving (optional)

Cooking the rice: Rinse the rice well in water and drain. Place in a saucepan with the 2 cups of water. Bring to a boil, immediately lower the heat to a bare simmer, let simmer for 45 minutes or until tender. Add salt towards the end of the cooking time. Drain any excess water. Meanwhile make the soup.

Making the soup: Finely chop garlic cloves and slice the mushrooms. Heat oil in a large saucepan and add garlic and cook until fragrant but not browned. Add mushrooms and herbs and cook for about 5-8 minutes until soft and slightly browned, stirring occasionally. Reserve some of the cooked mushroom slices for serving. Add a glug of wine to the saucepan and cook for a few minutes. Now add water, bouillon, salt and pepper. Cover with a lid and bring to a simmer. Use an immersion (hand) blender to mix the soup until completely smooth (or a stand-blender). Season to taste. Serve in bowls with a spoonful of cooked rice, some mushroom slices, fresh parsley, olive oil, a dollop of yogurt if using, and an avocado toast.

Avocado Toast
Makes 4 half-slices

2 slices sourdough rye
1 ripe avocado
1 tsp cold-pressed olive oil
chili flakes
flaky sea salt

Toast the bread in a toaster, a frying pan or in the oven on high heat for a few minutes until golden and crispy. Cut the avocado in half, remove the stone and scoop out the flesh. Use a fork to mash the avocado and then slather it on top of the toast. Drizzle oil on top and sprinkle with chili flakes and salt. Cut in half and serve with the soup.