Low Protein Chinese Rice

This is a quick  and tasty lunch idea I put together to use up leftover Loprofin Rice. I stir-fried some vegetables; onion, baby sweetcorn, carrot, courgette and peppers. Then added the cooked Loprofin rice and a teaspoon of soya sauce, a teaspoon of hoisin sauce, and a teaspoon of water. Brought it all to boil and let it simmer for few minutes until the liquid was absorbed.


Butternut Loaf


I made a butternut loaf today for Keir that we are going to serve as part of his Christmas dinner. We will be serving it with roasted celeriac, roasted vegetables and little bit of gravy. It is a very tasty loaf with a nutty and light texture.


The loaf is made using Nutricia Loprofin mix. It has Hoisin Sauce, Soy Sauce, Olive Tapanard, mixed herbs, Snopro, roasted Butternut and Onion added to the mix. It comes out really well and we all struggle to keep our hands away from it as soon as it comes out of the oven. We first learnt how to make this loaf at a Nutricia Cooking event – they called it black bread as part of a Halloween theme although we thought it might work well as a substitute for a roast.


Christmas Dinner Idea

I wanted to try out an idea for Christmas dinner to see if it would work. I thought that a roasted Celeriac with bread sauce might be a nice alternative to turkey that my little pkuer could have. It worked out really well and my wife and I agreed that it was actually a nice alternative to meat for any roast dinner (My wife, Keir and I liked it however it wasn’t a hit with my 6 year old daughter). Visually I thought it looked really good and it sliced easily and looked the part. Below please find my recipe for the Celeriac and bread sauce. I would love to hear how you got on with it and if you have any questions, tips or improvements I would love to hear those too. (Keir’s Dad).

Roasted Celeriac

  • Servings: 6
  • Difficulty: easy
  • Print

Easy PKU friendly roast dinner main


  • Salt and pepper
  • Mixed herbs
  • garlic – I used a teaspoon of very lazy chopped garlic, however next time I would grab a few cloves of garlic which I would chuck in
  • Oil
  • Large knob of butter


  1. Clean the celeriac really well – I removed some of the roots to make sure I could get all the soil out and gave it a good scrub with a brush.
  2. Using 2 layers of foil ready to wrap the celeriac
  3. Oil the skin of the celeriac.
  4. Add salt, pepper, garlic, mix herbs and butter on top and around of the celeriac
  5. Wrap in the foil
  6. Place in oven and slow roast for 2 hours at 200 degrees C or 190 degrees C for a fan assisted oven.

PKU bread sauce

  • Servings: 2-3
  • Difficulty: easy
  • Print

Easy low protein bread sauce


  • 2 x 200ml packs of Snopro (low protein milk)
  • 1 shallot
  • Salt and pepper
  • Bread crumbs from protein  free bread (I used a slightly stale home made Fate food loaf)


  1. Peel the shallot and slice in two.
  2. Put it in a pan with salt and pepper
  3. Pour 200ml of Snopro into the pan and bring to the boil.
  4. Simmer for 5 minutes.
  5. Strain the mixture and put back into pan and bring back to the boil.
  6. Add bread crumbs while mixing to get desired consistency for bread sauce. If it becomes to stodgy add more Snopro to the pan.





PKU Christmas Party

It was Christmas Party time at Great Ormond Street Hospital on Saturday. We started early in the morning, after a long motorway drive and a 45 min tube ride (mostly standing whilst holding a wriggly 2 year old and a very tired, teary 6 year old) we arrived at the main hospital. We made the full journey and we got there on time. Hurray!

On the tube

A magician/children’s entertainer was just starting his magic show. Ella made her way quickly join the other children on the floor but Keir was more hesitant and unsure of the whole thing and sat on the edge of our lap holding on tightly making sure we didn’t leave him. Nikki (the metabolic department nurse from GOSH who organised this lovely event) made an announcement welcoming all PKU kids and parents. She then introduced Eileen from FATE Special Foods and and Becki and Claire from the Campbell Burns Metabolic Trust. Eileen is the creator of Fate products and lots of yummy Low Protein recipes. She has raised two girls with PKU. It was so lovely to meet her in person and try out the food she made from her recipe collection. She stayed for the whole party so parents could ask questions about Low protein cooking and get some advice. I think this was a lovely gesture.

Becki is another inspiring woman who created Campbell Burns Metabolic Trust after very sadly losing her precious little baby. Now she helps others who have a child with a metabolic disorder. It was so great to meet her in person and say a ‘huge thank you’ and give her hug.

I cannot put into words how brave and generous these women are but I will  add links here on my blog so you can read their stories on their websites and hear it from them with their own words.

Both with their presents from Father Christmas
Both with their presents from Father Christmas

Back to the party. After the children watched the show and had nibbles from the buffet, Father Christmas arrived. All children had their names read out and walked up to Father Christmas to collect their presents. I missed Keir and Ella receiving their presents as I was talking to Becki Burns at the time but Keir walked up to me with huge grin on his face, proudly holding a gift wrapped box probably the same size as him which made me smile.

Christmas Decoration at GOSH
Christmas Decorations at GOSH

Read Eileen’s story

Read Becki’s story

Irish Potato Breads

These potato breads are so tasty and Keir’s number one favourite food. I make them in batches and store them in freezer. Keir loves these served warm with nice amount of butter melted on top. Each half piece is half an exchange. It also freezes very well. I usually pop them into the toaster to warm them up or microwave them wrapped in paper kitchen towel for few seconds. Keir has just seen the photo ( I am posting below) and asked me to get him some. I am now off to heat up some more 🙂


The recipe comes from Fate Cookery Book and it is made by using Fate All Purpose Flour.


PKU Cookery Workshop

We attended a Low Protein Cookery Workshop organised locally by Nutricia at the weekend. This is the second workshop we have ever attended as a family. We found these workshop so helpful as we learn new techniques and get to try making the new recipe with the chef in the same room, so we can ask questions if we get stuck or the recipe goes wrong.img_20161022_095340660

The workshop was led by Derek.  He made a rice dish, pea&broccoli soup (exchanges), pea pesto (exchanges) and a scrumptious bread called ‘Black Bread’. All tasted so good, Keir couldn’t have enough of the Chinese inspired rice dish. We then had a go at making one of the dishes. My husband made the Black Bread, it turned out great. Ella helped with mixing whilst Keir was busy creating chaos in the kitchen. Typical two year old 😉


Ready, Steady, Cook

We were so busy eating and chatting with other families unfortunately I didn’t get a chance taking pictures of the food we made.

We have also picked up some lovely new recipe books which includes a booklet for Christmas recipes. I can’t wait to try out.


Both kids also walked away with these lovely Halloween bags filled with baking tools.




Samosas (Low Protein)

I made some low protein samosas at the weekend. Keir loves these and any left overs freeze very well. I pop these into his lunch pack in the week for the nursery. The original recipe comes from Fate Recipe Book but I had to slightly change it as I wanted to use up what I already had in the cupboard. That is the great thing with this recipe, you can make it up as you go along.

I first made the filling by frying some crushed garlic, small diced carrots and a handful of chopped mushroom until soft and added a half a teaspoon of curry powder mix. I then popped in the sweet potato mash which I had already defrosted and heated it all up before removing from heat and leaving it cool down.


Next I made the dough. I had run out of Fate All Purpose Flour so I used Loprofin Mix instead. It still made a lovely dough.


Next job was to shape the samosas and fill them with the curried vegetable mix before frying. Shaping them was a little tricky as the dough was breaking up whilst shaping.  I worked the dough with little bit of the flour which worked very well. I shaped the each ball into a round disk and cut it in half. Each half then shaped into a cone and filled with the yummy curried vegetable filling. I then sealed it with wetting the edges of the dough with water.


I then shallow fried each samosas in a preheated frying pan. I served them with avocado, tomato and cucumber salad. Keir scoffed the samosas, salad was for me 🙂


I will post the original recipe here very soon.