Zizzi Ristorante


Usually I’m all about eating out at local independent cafes and restaurants rather than chains but sometimes it’s just a weight off your shoulders to know the place you are eating at has got you covered when there’s food issues to be navigated around. I guess it’s just a failsafe option wherever you are in the UK. I’d heard that Zizzi have an allergen menu which clearly tells you all the things you can and can’t eat whatever you’re avoiding, so my friends and I went here to celebrate end of year results (results were really good by the way!) The waiter was clued up about everything the minute I said the word ‘Coeliac’ and it was just good to be out for a meal without feeling like a complete and utter pain or the odd one out. Also the Zizzi in Falmouth has beautiful views of the harbour.

So I treated myself to a 3 course meal and was very impressed with the food and service, this face pretty much sums up the experience, here I am lost in my own little world of “OH MY GOODNESS THIS IS DELICIOUS!”


Fish and Salad


I was invited to my friend’s ‘bring a dish’ dinner at her house and was over the moon to see that there were plenty of gluten free foods to share, as well as salads with goats cheese instead of dairy – I couldn’t believe my luck!

My plate had:
-Grilled fish from the local fishmongers, marinated with olive oil, crushed garlic and herbs
-Chickpea, roasted pepper and goats cheese salad
-Roasted sweet potato, garlic and spinach salad
-New potato salad
-Green leaf salad with olives, feta and beans

Then I baked a gluten free lemon cake for pudding, it went down a treat and nobody could tell the difference.

(The recipe is really easy, it’s just 2 eggs, 150 grams gluten free flour. 1 teaspoon gluten free baking powder, 110g butter or dairy free spread, 110 grams caster sugar and one freshly squeezed lemon, all mixed together in a bowl with an electric whisk and baked in a preheated oven gas mark 4 for about 35 mins.)

Food intolerances don’t need to get in the way of having a good dinner party. Take that gluten!

Buckwheat Pancakes with Roast Veg


For the Roast Veg

-First things first, chop up potatoes and carrots and put them in the oven on a high heat (gas mark 7 or 8), butter nut squash is also good for this meal.
-Make sure you pre heat the oven. I usually whack these vegtables in for about ten or fifteen minutes then add the veg that takes less time to cook, such as courgette, pepper, sliced onion, garlic, cherry tomatoes.
-Add a splash of lemon juice or chuck in some lemon slices, a drizzle of honey is good too and some herbs – fresh rosemary works well.
-Sprinkle over some bouillon too if you fancy some extra flavour.
-I usually put all that in for another 15 to twenty minutes then check on the baking dish and see how everything doing. It shouldn’t take more than 40 mins to get al the veg nicely cooked.

Buckwheat pancakes

-Put a mug of buckwheat flour, a mug of milk (goats/cows/soya) and an egg into a jug, adding half a teaspoon of gluten free baking powder gives a good texture to the pancakes
-Whisk up with a fork
-Make your pancakes in a frying pan the same as ever!

You can add cheese and sweetcorn to the mix for a more bulky savoury pancake.

The best thing about this meal is that there’s leftover pancake mix for breakfast, so you can look forward to some fruit and yoghurt pancakes the next day 🙂


The reason I started using buckwheat flour is because when I checked the ingredients of the glutafin White flour mix that I received on prescription I was shocked! It has skimmed milk powder, dried glucose syrup, sugar, wheat starch along with hydroxypropyl methyl cellulose and glucono-delta-lactone – both are E numbers and as a general rule I tend not to trust long complicated names that I’ve never heard of before! Lots of sugar and E numbers are not things I want to be putting into my body. However buckwheat flour is a high protein alternative, it is also high fibre and has more nutritional value than white flour (with gluten), and white flour gluten free mixes. If you are a coeliac then of course, check the packaging to ensure it has been made in a place with no risk of cross contamination.

And if you don’t have time to make pancakes for dinner, simply serve the roast veg with rice…


Coeliac By The Sea

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Gluten-Free Brunch

For a lazy Sunday, here’s a healthier alternative to the standard English breakfast. Rich in protein.


So, first things first I had half a teaspoon of Glutamine 1/2 hour before eating (helps with repair to damaged gut, good for coeliacs recovering from eating gluten before diagnosis)

Next I fried onions, green peppers, garlic, mushrooms and left over boiled new potatoes from the night before. I added ground coriander, ground cumin and turmeric powder. Next, I put in some ready to eat green lentils and heated them up in the mix. Lentils are good protein and give slow releasing energy so a great start to the day, and they lower cholesterol levels as well as being good for digestive health.

Whilst this was all cooking, I heated some baked beans and made scrambled eggs. Served it all up on a plate with sliced cucumber and sprinkled over the top of the brunch sesame seeds, pumpkin seeds and roasted pine nuts. Sunflower seeds are high in energy and also a good source of protein as well as being a good source of folic acid. Pine nuts are a source of Vitamin E.

I would have had green leaves with this also if I had any but I ate them all for lunch yesterday!

Banana for pudding, and a glass of orange juice for vitamin C along with a big mug of rooibos tea (a naturally caffeine free tea, I have mine with goats milk as its easier to digest than cows and with a teaspoon of honey to sweeten)