The time has come for me to bid au revoir to the Secret Recipe Club. 

A club I have been a part of for quite a number of years, and one I’ve enjoyed immensely.

Having been told I had Hashimoto’s (hypothyroidism) a few years ago, I made the big decision to focus on my health as naturally as possible - speaking with natural practitioners and through the goodness of seasonally grown organic food prepared as nutritionally as possible and with a whole lot of love.

“Let food be thy medicine”…. and all that stuff!

Since making that decision and through A LOT of research and experimentation (on myself), I now eat mostly organic plant based foods (with some grass-fed meats and organic chicken), lots of protein and lots  of good fats.  I no longer eat anything processed (good-bye KFC!) and I choose to no longer stuff my tummy with gluten or refined sugars. 

As much as I have chosen and embraced whole heartily this way of living, I felt it was only fair to my fellow Secret Recipe Club bloggers to say adieu.  I realise you haven’t decided to eat the same as me, and probably have been finding it hard to sift through all of my gluten and sugar free recipes.

And what a fitting way to say adieu than by having Susan from The Wimpy Vegetarian Blog as my last.  I LOVE this blog and I whole-heartily agree with the words Susan uses to express her love of vegetables.  They echo my own, and I hope they entice others to include many more of these natural beauties in their day to day lives.  They should never be underestimated and placed "un-loved" to side.

So for my last recipe......a breakfast, light dinner or simple snack recipe highlighting the deliciousness of plant based foods....

I only tweaked Susan's original recipe (see here) slightly to make it dairy free.

The Secret Recipe Club:  Is a way to find and share new blogs.  Each month we are secretly assigned to another member of the club where we select a recipe to make, photograph and share on-line.