Why a free-from diet is no longer ‘boring’

Why a free-from diet is no longer ‘boring’

A couple of decades ago, being vegan, dairy-free or gluten-free was a very different story. From being that “tricky guest”, to trying to find food inspiration in a supermarket's tiny free-from section, it wasn't all that fun or inspiring. Fast forward to the current day, and a whole world of new opportunities for people who live a free-from lifestyle has opened up: Exciting alternatives line the aisles, vegan milk has become mainstream, and Free From foodie Festivals have become the place to go (or at least we think so!). And we couldn’t be happier about it.

To celebrate, we wanted to take you through our all-time favourite free-from meals. From breakfast to dessert, each meal is exciting as the next and proves to anyone with doubts, free-from meals are far from restrictive and boring. So whether you are vegan, dairy-free, gluten-free, or just a lover of good food, these recipes are guaranteed to become a new favourite amongst family and friends.

 The perfect start of the day: Berry Smoothie Bowl

Free From Smoothie Bowl








A good start to any day starts with a nourishing smoothie bowl. This lovely pink creation is made by @kasiasplate, and is made using vegan yoghurt and milk, and is topped with our plant based granola to make a delicious vegan and coeliac friendly breakfast. 


For the smoothie

  • 335g frozen mixed berries
  • 70g plain vegan yoghurt
  • 115ml vegan milk

For the topping

  • keto hana Coconut & Almond granola (plant based)
  • Extra Dark Chocolate
  • Cashew butter


  • Simply mix all of the ingredients in a blender until smooth, and decorate with the toppings.


For a lunch made in heaven: Zesty lemon and herb whole roast cauliflower

Zesty lemon and herb whole roast cauliflower

This recipe by @lets_eat_better_together is all about promoting good gut health. Cruciferous vegetables are not only delicious but are full of plant power, plenty of polyphenols, and pre and probiotics to feed the good bacteria in the gut. This plate is super easy, is full of flavour, and is free from gluten and refined sugars.

  • 1 cauliflower
  • 1 large lettuce head
  • 1 teaspoon of turmeric
  • 1 teaspoon of apple cider vinegar
  • A handful of almond flakes
  • A handful of pomegranate

For the dressing:

  • 4 tbsp tahini
  • 2 tbsp of Lemon avocado oil
  • 1 level tsp sea salt
  • A handful of fresh coriander
  • A handful of fresh parsley
  • Juice of 1 lemon


  1. Boil the cauliflower for 10 min stem down. This will soften the stem to make it easier to eat.
  2. Roast the cauliflower at 180°C for 40min with a nice coating of oil and a sprinkle of salt.
  3. Season your salad base with sea salt, black pepper, turmeric, apple cider vinegar, and extra virgin olive oil.
  4. To make the dressing, blend together the tahini, lemon avocado oil, a good pinch of sea salt, coriander and parsley, and the juice of a lemon. Add water if needed.
  5. Time to plate up. Place your whole roasted cauliflower over your salad base. Pour your dressing over your roasted cauliflower and top with flaked almonds, pomegranate.

The dreamiest of dinners: Rose harissa roasted aubergine with pistachios artichokes and olives

Rose harissa roasted aubergine with pistachios artichokes and olives

This colourful dish by @cravingsandcauliflowers is a really simple recipe, but is bursting with flavour and looks beautiful. The best part? It is packed full of healthy plant based ingredients and is completely void of any nasty sugars. We think you will love it!


  • 2 medium sized aubergines
  • 4 tbsps extra virgin olive oil
  • Himalayan pink salt to taste
  • 2 tsps rose harissa
  • 1 cup pistachios
  • 1 handful fresh dill fronds


  1. Preheat the oven to 200C
  2. Slice aubergines in half and with a sharp knife criss-cross the flesh in a diagonal pattern
  3. Brush both sides of the aubergine with oil, season with salt to taste and then transfer the aubergines flesh side down to a parchment paper-lined baking tray
  4. Roast in the oven for 20 mins
  5. Remove the aubergine from the oven and brush the flesh with the rose harissa. Return to oven and roast for 20 mins skin side down
  6. Add wild rocket to a serving platter and, once roasted add the aubergine on top of the rocket
  7. Garnish aubergines with crushed pistachios and dill.
  8. Serve alongside artichokes and olives.


To end on a sweet note: Chocolate Pancakes

Chocolate keto pancakes with raspberries on top

These mouth watering chocolate pancakes by @weareallthingshealthy are super delicious, and surprisingly healthy. They are gluten free, dairy free and contain zero added sugar. If you wish to include chocolate chips and want to keep these pancakes low in sugar, make sure to use dark chocolate, and only use a small handful.


  • 1 and 1/2 cups keto porridge oats 
  • 1 flax or chia egg
  • 1 banana
  • 1 heaped tbsp cacao powder
  • 1 cup of vegan milk
  • 1 tsp baking powder
  • Pinch of sea salt
  • Handful of extra dark chocolate chips Handful of berries
  • Handful of keto hana granola


  1. Blend the above ingredients together, except the berries, granola and chocolate chips
  2. Stir in the chocolate chips.
  3. Heat a tsp of oil in a frying pan and add 1/4 cup of the batter. Fry for 2 minutes on one side, flip and fry for a further 2 minutes on the other side. Repeat with the rest of the batch.
  4. Layer up and add your toppings.

 We hope you have enjoy these delicious free-from meals. If you are looking for more inspiration, please join us at the Free From Festival next month. It is the UK's first Gluten, Dairy and Refined Sugar-Free Food Festival, where you can discover and sample a wide range of delicious products without ever having to worry if you can eat them. We hope to see you there!


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