Fillet Beef & Black Pepper Stir-fry on a bed of garlic & ginger bok choy

Fillet Beef & Black Pepper Stir Fry

Feeds 4 hungry people

Ingredients:

2 black angus fillet steaks (cut into thin strips against the grain)
1 cup broccoli florets
1/2 cup cauliflower florets
1 medium red pepper (chopped into large bite-size pieces)
1 carrot thinly sliced on a diagonal
1 box mushrooms cut into quarters
4-6 cloves of garlic or 2 tsp of crushed garlic (reserving .5 tsp for the bok choy)
1 small thumb size piece of fresh ginger (minced) (reserving .5 tsp for the bok choy)
1/2 bunch of spring onions (sliced into strips about an inch wide)
1-3 heads of bok choy (Roughly chopped)
10 drops of Light soy sauce *Gluten-Free alternative for soy sauce
20 drops dark soy sauce *Gluten-Free alternative for soy sauce
1 tbsp oyster sauce
Rapeseed oil & a tiny splash of sesame seed oil
1 Knor beef stock pot *gluten-free
A few drops of worcestershire

1 heaped tbsp cornflour and 1 flat teasp of baking soda

Boyne Valley Honey & juice of half a lime

Spices:
1/2 tsp crushed chilli flakes
1 tsp paprika
1 tsp crushed black pepper
1 tsp garlic salt
Pinch of pink himalayan salt

Preparation is everything!

Marinade:

Add cornflour and baking soda scattered over the raw slices of beef and gently coat using your hands to evenly distribute, leave sitting while you prepare your veggies and sauce. The baking soda will tenderize the beef and the cornflour will not only help thicken the sauce it will also help to give it a lovely golden brown colour.

Sauce:

Add your soy sauce, oyster sauce and stock pot to a jug then fill with boiling water to it makes 1/2 pint – stir & set aside.

To Make:

Heat your pan with a swirl of rapeseed oil. Brown the fillet beef in a large pan making sure you drop them in one by one letting them brown on one side for 1 min and then stiring them about for 1 minute until they are still slightly pink, then take out and leave in a large flat bowl. Then it is time to stir-fry the veggies starting with a little rapeseed oil, add the mushrooms and peppers first, then the remaining veg, stir for a minute until the mushrooms have colour, then add your ginger and garlic and keep stiring. Now it’s time to add your spices! and keep mixing until the veg is slightly softened but still has bite. Then add the sauce you prepared earlier, bring to the boil and mix for one minute, the sauce should reduce and thicken. Add a swirl of honey and a squeeze of lime. Then add the cooked fillet steak and your dish is complete.

Note:If you like your sauce a little thicker you can take your pan off the heat mix one tsp of cornflower with a little water making sure to take out any lumps and add to the pan mixing for one minute 1 min and put back on heat for 30 seconds.

Serve on it’s own, with some stir fry garlic & ginger bok choy or add brown rice, pilau rice, jasmine rice or quinoa for a really healthy meal.

For a Keto-friendly meal (p.s. don’t add the honey! But if your dirty Keto go for it!! YOLO)

Peanut Butter & Cacao ‘Fatbombs’

Peanut butter & Cacao Fatbombs

Fatbombs are Keto heaven, learn how to make them with only 5 ingredients!

Fat bombs contain lots of fat, but on a ketogenic diet (just like on a Paleo diet), eating healthy fats is highly important to lower inflammation in your body. So, most ketogenic fat bombs contain coconut oil or coconut butter as an ingredient. Just be aware that although peanut butter is delicious and nutritious and is allowed in limited amounts on a ketogenic diet it is also a legume not a nut as you might think. It is in fact inflammatory so you might want to substitute with cashew butter or almond butter, if you prefer. One per day is recommended.

Bottom layer:
3 tbsp organic crunchy peanut butter* with no added sugar or palm oil
2 tbsp raw organic cold pressed coconut oil
1 teasp Xylatol

Top Layer:
3 tbsp Organic smooth peanut butter* with no added sugar or palm oil
2 tbsp raw organic cold pressed coconut oil
3 tbsp raw organic cacao
5 teasp Xylatol
1 vanilla pod or 1 teasp of vanilla extract

To make:
Have 2 small pots, in one put 3 tablespoons of crunchy peanut butter and 2 tablespoons of coconut oil in one, warm the mixture until well combined (No need to cook). Put the mixture into a tiny silicone muffin tray only halfway up, then leave the bottom layer to cool in the freezer for approx 30 mins until set. You can use whatever shape you want, round square or heart shaped silicone trays. I had none for this recipe so I used two large flat deep dishes instead and cut them into 16 slices .

For the top layer put the same ingredients with the addition of 3 tablespoons of cacao and 6 teaspoons of Xylatol and 1 organic vanilla pod in the second pot and warm up and mix well until smooth (I usually use smooth peanut butter for the choco layer. Allow to cool to room temperature. Then take the tray out of the freezer and pour the cooled choco layer on top of the peanut layer. Put back in the freezer until set.

To Store:
Put them in the fridge in an airtight container and they will be fresh for about 1-2 weeks.

Enjoy the deliciousness with a cup of black coffee for a Keto heavenly moment of yummyness….mmmmmmm

Gaelic Moussaka

This dish is a legend! Creamy, juicy and absolutely delicious!

Greek Mussaka

Ingredients:
1.5 Lb of Irish grass fed round steak minced
1 jar of Bunalun Organic Passata*contains no added sugar
1 full head of garlic crushed
10 mushrooms diced
1 onion diced
1 red pepper diced
1 green pepper diced
1 red chilli finely diced
1 green chilli finely diced
1 teasp paprika
1/2 teasp cumin
1 teasp turmeric
1 teasp chilli powder
1/2 teasp of mixed herbs
1 handful of fresh parsley chopped
crushed black pepper to taste
1 tube of Organic Bunalun Tomato Paste*contains no added sugar
1 Knorr Beef Stockpot

Ingredients for the cheese sauce:
250ml full-fat Avonmore double cream
1 cup of parmesan cheese
1/2 chicken stock pot
1 cup grated Arla lactose-free mild cheddar cheese

Layers:
Fresh aubergine x 2 sliced about 8cm thick

To Prepare the meat sauce:
Brown the steak mince in a large pot. Add the chopped veg, onion, garlic and chilli first then stir for 1 minute before adding the remaining veg until they are partly cooked. Stir in the spices and then add the tomato passata and herbs. Simmer on a low heat for about 30-40 minutes with the lid on. Then add the full tube of tomato paste.

To make the cheese sauce:
Warm the cream slowly and then add the grated parmesan and 1/2 a chicken stock pot (no water) simmer until the sauce thickens and reduces to a thicker consistency. Add a small bit of the cheddar if you like it or a knob of butter if you like it less cheesy.

Prepare the aubergine:
Some people call it ‘eggplant’ but we will stick with aubergine since we are in Ireland and we grow shamrocks and other cool stuff like that! So this is something that my friend graciously unearthed to me and I have never forgotten… by slicing your aubergine into 8cm thick slices and laying them onto a plate with 2 layers of kitchen paper and dusting with salt and covering with another 2 layers of kitchen paper. You will absorb all the moisture from the aubergine within about 5 minutes and they will be ready to dry fry. We do this on a skillet for a couple of minutes on each side until them are golden, this will prevent it from going soggy and they will taste unreal. If you have some rapeseed oil that you would like to lightly spray the pan with before you fry that is also acceptable and will help to brown them better. *(do not douce them in oil it makes them taste gross)

Assemble:
In a large oven proof dish start to layer, meat, then aubergine, then cheese sauce and repeat. Then top with the remaining cheddar cheese and cook in the oven for about 15-20 minutes at 200C or until the top is golden.

To Serve:
Accompany with home-made chips by cutting a few potatoes into chips and then coating in 1 tablespoon of rapeseed oil, salt and a dusting of paprika and cook for about 25 minutes in a really hot oven 225C until crispy.

Make it Keto:
It’s already gluten-free & keto so all you have to do is serve it with cauliflower & green veg for a really satisfying keto-friendly dish!

It gave me about 8 portions once its cooled down it was perfect to store in the fridge until the next day and also to freeze for up to 3 months. For all you meal preppers out there.. I find it defrosts and reheats really well in the microwave.

Chicken & Cashew nut Stir-fry

Chicken & Cashew Nut Stir Fry

Feeds 4 hungry people

Ingredients:

3 chicken breasts 9 (cubed)
1/2 cup broccoli florets
1/2 cup cauliflower florets
1/4 cup asparagus (chopped into bite-size pieces)
1/4 cup zucchini (chopped into bite-size pieces)
10 mushrooms cut into quarters
4 cloves of garlic
1 small thumb size piece of fresh ginger (minced)
1 shallot (cut into strips)
1 red chilli (finely diced)
1 mini red pepper
1 mini yellow pepper (cut into small strips)
1 tbsp tamari *Gluten-Free alternative for soy sauce
1 tbsp raw virgin coconut oil (melted) or 1 tbsp rapeseed oil & a splash of sesame seed oil
1 Knor chicken stock pot *gluten-free
1 handful of cashew nuts (optional)

Spices:
1 teasp turmeric
1 teasp paprika
1 teasp onion salt
1 teasp garlic salt
handful of fresh parsley

Preparation is everything!

Chicken & Cashew stir-fry preparation

To Make:

Brown the chicken in a skillet pan with the coconut oil for about 8 minutes, then add the onions, garlic, chilli, ginger, mushrooms and the remaining vegetables until slightly softened this should take about 3 minutes. Then add the tamari and the stock pot with a tablespoon of water and cook for 1 min. Add the cashew nuts at the very end.

Serve on it’s own for a Keto-friendly meal or add brown rice, pilau rice, jasmin rice or quinoa for a really healthy meal.

Quinoa Salad with Lentils & Butternut Squash

There’s a reason quinoa, pronounced “keen-wa”, has been making headlines and leading healthy-eating trends. Related to swiss chard and beets, quinoa is a fantastic food to add to your diet for many reasons. With power foods like quinoa and lentils in one dish, just one serving of this salad gives you plenty of protein, fibre, folate and Iron. Just another reason to enjoy your delicious lunch…

Quinoa Salad with Lentils

Ingredients:
170g quinoa
100g green lentils (soaked in water for 30 minutes, drain and boil for 20-30 minutes)
100g red lentils (soaked in water for 30 minutes)
1/2 large butternut squash
1/2 tsp. salt
1/2 tsp. cumin
1/2 tsp. coriander
small bunch of freshly chopped coriander
small bunch of freshly chopped parsley
1 large carrot
1/2 orange bell pepper
1 stick celery
2 shallots
2 cloves of garlic
1 tbsp. rapeseed oil
dash black ground pepper
1/2 pint stock (chicken stock works best for flavour/ for vegans or vegetarians use vegetable stock)
handful of spinach

To prepare:
Rinse quinoa in a fine sieve, drain and boil in a medium pot for approx 12 minutes and add a pinch of salt (similar cooking instructions to rice). Boil the green lentils for about 20-30 minutes until soft, then drain them in a colander. The red lentils only need draining as these will cook much quicker and don’t require prior boiling. Peal and chop the butternut squash into 1 cm square cubes and boil for 10-15 minutes until soft but still retaining their shape (par boil), drain in a colander. Dice the carrots, celery and orange bell pepper.. Finely dice the shallots and garlic.

Lentil & butternut squash

To cook:
In a large non-stick pan heat the rapeseed oil and sweat the shallots and garlic for 1 minute, then add the carrots, celery and pepper. Add the cooked butternut squash, green lentils, red lentils and then the coriander, cumin and ground black pepper. Gently stir all ingredients for 1 minute before adding the stock. Add the fresh herbs. Simmer on a medium heat with the lid on for a further 5 minutes or until the lentils have absorbed all the liquid.

To serve:
Serve on a bed of washed spinach, place the quinoa on top of the spinach and then top with the lentil salad.

Enjoy!

Learn more about quinoa…

Organic Quinoa

Many people think that quinoa is a grain – like wheat or rice. But really it’s a vegetable seed. For vegetarians and vegans, quinoa is an excellent source of protein that contains the nine essential amino-acids your body needs to function optimally. Quinoa contains around 20 percent protein, which is higher than rice, millet or wheat. Adding quinoa to meals in the form of salads, sides or main courses can ensure that your body receives adequate protein to build and rebuild tissue. It is packed full of Riboflavin (B2) and Magnesium which is shown to help increase energy and reduce the occurrence of migraines, as well as helping cells function optimally.

Meanwhile, magnesium helps to prevent hypertension by relaxing the muscles around your blood cells. It is low calorie, gluten free, low GI and high in fiber to keep you fuller for longer as well as lowering cholesterol. It is also a good source of Iron, lysine and Manganese. Having the proper balance of iron in your diet helps your muscles function properly to supply oxygen to the brain as well as regulate body temperature and enzymes. By ensuring an adequate intake of lysine, your body can repair tissues quickly. And the anti-oxidant manganese helps to protect mitochondria and red blood cells from damage.

For me the best reason to eat quinoa is for it’s anti-inflammatory properties. Consumption of quinoa has been shown to have anti-inflammatory effects in animal studies – including a reduction in obesity by lowering levels of fat tissue. By including quinoa in your diet you are also promoting healthy growth of bones by assisting the absorption of calcium and the development of collagen.

Quinoa can be used in bars, to replace oatmeal for breakfast, in salads or granola, in soups, or even in homemade veggie burgers and can also be found in flour form for pancakes, baking and other treats. The possibilities are endless and best of all, it tastes really good!

Yorkshire Pudding

Ingredients:
115g Doves Farm gluten-free self-raising flour
142ml milk
142ml water
1 pinch salt
1 medium egg
30g vegetable oil

How to Cook:
Heat the oven to 220°C. Place the flour and salt in a mixing bowl: make a well in the centre with a wooden spoon. Drop the egg and half the milk and water mixture into it. Gradually work the flour into the egg and milk and water mixture to form a smooth creamy texture. Slowly add the rest of the milk and water mixture and then beat well. Heat the oil in 8-10 patty tins or in a 23 x 18cm tray in the oven. When the oil begins to smoke, pour in the batter two thirds of the way as they do need room to rise. Bake in the top of the oven until well risen and brown; about 20 minutes. Serve immediately with your roast dinner.

20 Best Gluten free places to eat in Dublin

1.Sabor Brazil

Sabor

A little bit of Brazil in Dublin! One of the best dining experiences, recommended to me by my Brazilian friend. It was quiet, romantic and classy with great food great staff the staff couldn’t do enough for us nothing was too much and they gave excellent recommendations in terms of GF menu choices. Its pricy but worth every penny. We spent hours there and enjoyed every bit of the 7 Course tasting Menu which is a must if you are going to Sabor and best of all it comes with 3 complimentary drinks! So now all you need to know is where to find it: 50 Pleasants Street off Camden Street, Dublin 8.

2.Opium

Opium

Opium is definitely my guilty pleasure. It is a modern Thai/Vietnamese restaurant at 26 Wexford Street, Dublin 2 with a mouth-watering menu. At the heart of Opium is the open kitchen, a dramatic culinary theatre with a team of accomplished chefs. I was completely blown away by the food here. A real diamond. The staff are great, they really know gluten free. The food is amazing and the atmosphere is dark and seductive.

3.SABA

SABA

SABA Cooking

SABA Food

Saba is a tasty Thai and Vietnamese Restaurant on Clarendon Street, Dublin 2. Saba, which means “Happy meeting place” and that’s what it is. I have been there many times, the last time with work, we had a large group so we waited at the bar for the late arrivals and of course it was an excuse to test out their wonderful award winning cocktails!! Their menu offers a great selection of fresh veg, fish, chicken, duck and beef options. I particularly liked the sea bass cooked in banana leaf and their monkfish green curry is absolutely scrumptious! They offer beautifully presented starter platters to share. A real dining experience and they pay really good attention to dietary requirements so no worries there.

4.Brasserie 66

Brasserie 66

Brasserie Sixty6 food is great a real family friendly place. Located at 66-67 South Great Georges Street, Dublin 2. Their menu offers you a choice of CA Coeliac adaptable options and C marks the gluten free so it allows for more choice for anyone who hates the difficult conversation with the waiting staff about your GF options, this is perfect! All their food is cooked to order and their ingredients are sourced locally. They have a vast array of spirits and do nice cocktails too!

5.The Fumbally

The Fumbally

Enticed by images my friend put up on Instagram I just had to visit! And it didn’t disappoint. It’s real fun place to have brunch with friends, awakening the senses walking through the door with the smell of good healthy food, strong coffee and unique artwork, quirky furniture and hearing people chatting away. The food is organic, local and simply gorgeous with a choice of salads, falafel, eggs, sandwiches, soups. The staff are friendly and they have a share-a-table ethos. But it works. You order your food, pay for it, take the lettered wooden block to your table and shortly afterwards the food is brought to you. A real funky place in Fumbally Lane, Dublin 8!

6.The Farm Restaurant

The Farm

The Farm was one of my first favourite gluten free restaurants when I was working in town on a regular basis. The staff were so nice and the menus are clearly marked GF. They produce some yummy food, which was a welcome change to my confused ramble around town in search of something that tasted good. They have two branches, one on Dawson Street and the other on Leeson Street. I’ve eaten in both and found them to be great with the gluten free.

7.Lo-Cal Kitchen

Lo-Cal Kitchen

Easter Teapot

Sexy Strawberry Smoothy

Mini Breakfast

A hidden treasure near the Phoenix Park located at Unit 4, Phoenix Park Racecourse, Castleknock, Dublin 15. What can I say, it is such a cute girly place to go with your bestie for a chat or a mother and daughter day. The outside is very new but the inside was such a surprise I didn’t know where to look first, the cute teapots individually covered with their own knitted coats was adorable. It was Easter weekend so they were Easter themed or the fun artwork on the walls, the menu was the biggest surprise! Everything on it was home-made, low-calorie and almost all was adaptable to GF, although most of the menu clearly stated GF beside the GF options. The staff were friendly and made us feel at home. The food was yummy, their sexy strawberry smoothy went down a treat and they do wholemeal pancakes which my friend ordered, filled with spinach and smoked salmon roulade. I tried the version of the hangover breakfast or mini breakfast with spinach, turkey sausages and turkey rashers, poached eggs on a GF wholemeal bun and of course a cup of coffee, ahh Heaven!! I would have liked some tomato relish, however the hostess told me that they make everything from scratch so they don’t even allow tomato ketchup, which is wonderful to know everything is freshly made and good for you

8.Ristorante Terrazzo Italia – Powerscourt Townhouse

Terrazzo Italia

Situated at top of the wide stairs on the second floor balcony of Powerscourt Townhouse in South William Street, Dublin 2. The food coming from this small kitchen is of the highest standard. The menu is typically Italian with antipasti that include salads, bruschetta, vegetarian quiche and chef’s special quiche. Mains offer a range of pastas and pizzas. Terrazzo Italia is earning a reputation for its gluten-free food and most recipes can be changed to suit the customer’s dietary requirements. The service is warm and friendly and, together with flavoursome, unpretentious food and that special Italian ambience, this is a place worth climbing the stairs for. As you sit on the balcony, you’ll get a birds-eye view of the centre, particularly the hustle and bustle downstairs. You may even be lucky enough to hear and see the pianist on the ground floor, playing familiar pieces on the grand piano.

9. Mulberry Garden

Mulberry Garden

Mulberry Garden inside

A little gem hidden away in the heart of Donnybrook, Dublin 4. A modern restaurant, beautiful outside courtyard with log fire and heaters. Their tasting Menu showcased the best of Irish produce and seasonal ingredients. I love that fact you only have a choice of 2 items for each course. The chefs develop an original menu each week offering a choice of two starters, one meat or fish main course and a desert or cheese board. It’s kinda pricey but sometimes nice to explore new places for that special occasion and enjoy quality food in a beautiful atmosphere.

10.Whitefriar Grill

Whitefriar Grill

Whitefriar Grill Food

A French, Irish Brasserie/Grill conveniently located at 16 Aungier Street, Dublin 2. The service is quite good and the simple decorations with the view into the kitchen makes it a wonderful spot. I went early and ordered from the early bird menu one of the 3 course meals, it was amazing value for money. Good quality food, the servings are massive, made-to-order and delicious. The staff were courteous and personable. Who knew Ireland knew good BBQ!

11.The Millstone

The Millstone

The Millstone Food

The Millstone on 39 Dame Street have been around for years doing exactly what they do best, gluten free and tasty food. It is one of my favourite places for breakfast, lunch, and dinner. Make sure and ask for the gluten free menu when you get in and you’ll be delighted with the variety. Best of all they bake their own gluten free bread!

12.FAAT BAAT

FAAT BAAT

FAAT BAAT Food

FAAT BAAT Dining Room

FAAT BAAT, Pan-Asian cuisine located in the basement of 35 Dawson Street, is new to the scene as they only opened in late 2013, but they were amazing with the gluten free food. Nearly the whole menu can be made gluten free. In fact, all the mains on their current early bird menu are gluten free. On top of the food they’ve a cool, funky atmosphere and some tasty cocktails.

13.Bunsen

Bunsen at 36 Wexford Street, Dublin 2 offers one of the most wonderful melt in the mouth burgers and they are gluten free! The burgers are made in house and are made with only beef, salt, and pepper. They keep stock of gluten free buns which are 50c extra, however their buns are soft and tasty and well worth it! I have it on good authority that Ely Bar also do a mean GF Burger!

14.Bach 16

Bach 16 Tapa’s Bar

Bach 16 is a great little tapa’s café and wine bar with an excellent location right by the river at 16 Bachelors walk. It is small and well attended by the staff, the food was fresh and well prepared. I can’t speak highly enough of it. Relaxed and laid back atmosphere and great value for money.

15.The Old Storehouse

The old storehouse pub, temple bar

The Old Storehouse is lively with traditional Irish music, in Crown Alley the heart of Temple Bar. This place certainly didn’t disappoint! We went as a large group and had both drinks and food. The food was really tasty and the portion sizes were generous, great flavour, reasonably priced. Loved the mussels a real favourite of mine!

16.Beshoffs

Beshoff Fish & Chips

They have gluten free battered fish and chips! Can you believe it!! I had to check it out when I first heard about it. When you order gluten free they prep in separate oil and there’s no flour in their batter. Definitely worth a visit for a weekend treat, or a hangover cure! Sure why not!!

17.Milano

Milano GF Pizza

Milanos have gluten free pizza! You heard me people, pizza, with a lovely thin base. It’s only available in one size. I’ve tried gluten free pizza in a lot of restaurants and was disappointed, but I continuously return to Milanos because it’s tasty and handy in terms of locations dotted around Dublin and the thin base means less calories..that’s what I tell myself anyway mmm.

18.Antoinettes Bakery

Antoinette’s Bakery

Antoinette

Antoinette’s Vanilla Cupcake

A beautiful little café in Dublin, not far from Stephens green on 6 Kevin Street lower, Dublin 8. A real taste of heaven with her amazingly moist and delicious gluten and wheat free treats. The chocolate peanut butter brownies, vanilla cupcake and the lemon drizzle cake are to die for! Best of all, they are Gluten-Free

19.Queen of Tarts

Queen of Tarts

Menu Queen of Tarts

A lovely place on Cow’s Lane for years, The original Queen of Tarts is just around the corner and is equally good, but smaller. It promises fresh food, great atmosphere. A really wonderful breakfast with all fresh ingredients. The original is a tiny place – maybe 8 or 10 small tables. Reasonable prices. A nice place to have a cuppa and relax.

20.Lemon Crepe and Coffee Co.

Lemon

Lemon mixed berry and ricotta cheese

Beef Chilli Buckwheat Crepe

A modern and funky French Cafe and Creperie. Ideally located on 66 South William Street & 61 Dawson Street so handy when you’re out shopping and you just fancy a treat to keep you going! A place I have been many times, their gluten free crepe is incredible, I’ve always found staff to be very generous with the fillings and the staff was very knowledgeable about working with allergies. They offer both sweet and savoury options but I always order the same, a traditional with Maple syrup and lemon and a coffee and my friend who is a vegetarian ordered a vegetarian crepe. You can see them making them fresh on the spot and have a nose as to what other people are ordering like this girl who ordered a southwest-style crepe, a strawberry/Belgian chocolate yummy creation and a guy who ordered bacon and maple syrup, an odd combo but some people love it! It is all packed in a little pouch you can hold and you can sit in, or outside if there is a table free. If the sun is shining I bring it with me and lay out on the grass in Stephens green.

To Go

There are lots of great restaurants to choose from in Dublin but I couldn’t choose them all so I just chose the ones I like to go to. Blue in Skerries & The Bloody Stream in Howth and the Ely Bar were my three of my favourite restaurants to go to before I became Gluten Intolerant…so they are next on my list for review, let’s hope they offer a good GF service!

Other restaurants that offer Gluten Free which I have yet to sample their GF offerings include: Fire, DAX Douglas and Kaldi Fallon & Byrne, Carluccio’s, Jaipur Manifesto, Manifestino, Pitt Bro’s, Red Torch, Ginger Roly’s in Ballsbridge, Rustic Stone, The Kitchen, The Port House, Yamamori, The Vintage Kitchen, Corfu Greek Restaurant, Chameleon Restaurant, Brother Hubbard and Nando’s. I’m sure the list will get longer as restaurants are starting to become more allergy aware. Donnybrook Fair is a good place to go for a on the go bite to take out, I particularly like their salmon salad and it’s reasonably priced too! I hope that I have given you guys enough food for thought and I hope you enjoy checking out some of my favourite places!

20 Best Gluten free places to eat in Dublin http://t.co/p5wE3mRGpo

— Irish Food Goddess (@Irefoodgoddess) May 1, 2014

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