Taking action

Have you ever ventured to a new coffee shop to purchase your daily cup of joe only to be charged an outrageous amount for soy milk? Us too! Despite the fact that many Australians have been diagnosed with lactose intolerance, most cafes and restaurants are still enforcing a 30-70 cent surcharge. Here at ingrediEAT, we believe there’s no point complaining about an issue if you’re not willing to do something about it. That’s why we have created a petition to eliminate the surcharge for soy milk and stop alienating coffee drinkers who suffer from lactose intolerance. After receiving 100 signatures we plan to send the completed petition to the Australian Coffee Traders Association Inc, an organisation dealing with important issues within the Australian coffee industry. The petition has already attracted a great response and so far we have received 12 signatures. Here are some of the reasons our supporters have cited for joining the fight for soy milk equity:

Yes, someone admitted to us that non-soy milk gives them the runs. But every signature counts, and that’s why we need you guys to chip in and have your say! To sign the petition click here: http://www.change.org/en-AU/petitions/australian-coffee-traders-association-inc-stop-the-extra-charge-for-soy-milk-at-cafes-and-restaurants



It’s getting hot in here!

Phew…yesterday was a scorcher! Everywhere there were lines for Starbucks Frappucinos and the Slushee machines at 7/11 were used to exhaustion!

But why fill ourselves up with drinks dense in sugar and fat when we can make something equally as refreshing, healthy (and cheaper) at home?

Here is a recipe for those who may wish to try a dairy-free concussion of ice and almonds…yum!

Almond Iced Coffee


-150 g Almond Kernels

-4 Fresh Dates, Pits removed

-2 Ripe Bananas

-1 Tbsp Instant Coffee

-1 Tbsp Pure Honey

-1 Tsp Vanilla Extract

-4 Cups Ice


  1. Place almonds in a bowl and cover with water. Set aside to soak for 2 hrs. Drain and discard water.
  2. Place almonds, 2 cups water and dates in a blender. Blend until smooth. Strain through a fine sieve, discarding solids.
  3. Return almond milk and remaining ingredients to blender. Blend until smooth. Pour into serving glasses. Serve immediately.

Easy as 1,2,3! (literally ūüôā )

Stay cool!



A weighty issue

When Miley Cyrus dropped a significant amount of weight from her already slim frame this April, tongues immediately started wagging about a potential eating disorder. Miley dismissed this claims, insisting that she had dropped the kilos as a result of eliminating gluten and dairy from her diet. While the singer/actress/serial dieter added that she is allergic to these products, she also recommended that everyone does the same. Yes, it is true that gluten and dairy foods are often high in carbohydrates or fat, making it a no brainer to reduce these levels when trying to shift some kilos. However, there is much research to suggest that banning entire food groups in a plight to lose weight can actually do more harm than good. Gluten free products, for instance, can have a much higher kilojoules and sugar content than its gluten-containing counterparts. This is because manufacturers may be forced to include less-than-wholesome additives to try and replicate the taste of the original product. Gluten free alternatives also tend to be lower in nutrients including iron, zinc and folate.

Slim and slimmer- Miley Cyrus before and after her diet overhaul.

Waving goodbye to dairy can also make it challenging to sustain a balanced diet. Products like cheese, milk and yoghurt are rich in calcium, protein, vitamin D and minerals including phosphorus. ¬†Luckily, most of these health benefits can also be attained by chowing down on things like eggs and tofu. However, many dieters seem to turn to alternatives like soy, not realising that these can contain an equal amount of sugar (or even more) than full-fat dairy products. Now, it goes without saying that the Ingredieat team would never try to deter you from experimenting with gluten and dairy free foods and drinks. After all, showing you just how exciting and accessible this lifestyle can be is our ultimate goal. Our only bone to pick with Miley‚Äôs claims is that ‚ÄėEVERYONE‚Äô should try out a gluten and dairy free diet. We believe this should only be taken on as a result of allergies, intolerances or a desire to FEEL better, not as a short-term weight loss fix.

What are your thoughts on this contentious issue, Ingredieaters? Have you ever considered nixing gluten and dairy to lose weight quickly?


How fast is too fast?

Whether you love it or hate it, Fast food is everywhere! Our Multinational Companies are banging these joints out by the hundreds each year, but ultimately these can be death traps for those with food allergies. There are pro’s and con’s to the fast food situation- Pro’s: if you request that something be free of eggs/cheese etc, and you do get sick because they have not listened to your instructions, you can sue these joints big time. Cons? These joints get hundreds of visitors a day, and there is a reason why they are called FAST food joints. With the hustle and bustle of visitors coming in and out and workers rushing around, there is a lot of room for mistakes.

Whilst browsing the net however, I found a story that was quite refreshing regarding one person’s experience with McDonalds and how they respected her food allergy. As the food Allergy Assistant says:

Here are a few tips we’ve learned about ordering at fast food restaurants:

  • Avoid the drive-through.
  • Try to arrive at less busy times.
  • Be clear about the food allergies and what you need for them to do.
  • Model a consistent dialogue and tone knowing that your child will eventually need to order for him/her self
  • Watch the food preparation.
  • Don’t hesitate to alert the manager if you are¬†uncomfortable¬†with anything you’ve seen.
  • Thank the employees for their extra efforts.

Click here to see the full article.

Whether you think Ronald is a devil or an angel, always be careful when it comes to fast food decisions!


Image Image

Is Ronald a beast or best friend?

Don’t YOLO for FROYO!

Here at Ingredieat, we aim to educate and advise those with food allergies, however we also aim to teach the general public about the ingredients in food, allergies or no allergies. This is why we are shifting the limelight today on a little craze called Frozen Yoghurt.

Does anybody recall the Seinfeld episode ‘The Non-Fat Yoghurt’? Here is a little clip to jog your memory.

As satirical as this episode was, with everybody in New York gaining weight as they believed that they were eating the healthiest thing alive with no consequences to the waist line, it is sadly a reflection to what we are all facing today. Frozen Yoghurt is everywhere! Every suburb has their own Frozen Yoghurt joint (With Chatswood having five competing against each other, each a two minute walk a part) and people are eating these bad boys by the BUCKET full.

The trick to the success of Frozen Yoghurt (besides their delicious taste) is the fact that it is marketed to be 99% Fat Free. Great right? Not exactly-one key lesson you must learn today is that when something is 99% Fat free, it is usually loaded with 150% sugar, this is definitely the case with Frozen Yoghurt.

In an experiment between Ice Cream and Frozen yoghurt, it was found that a cup of Ice Cream contained 30 grams of sugar and 14 grams of fat. A cup of Frozen Yoghurt in comparison contained 6 grams of Fat and 37 Grams of sugar. 37! Add in the toppings of MnMs, Gummy Bears, and those strange Mochi Balls and you have a recipe for future diabetes (and sugar shock!)

We are not trying to be fun spoilers, food nazis or whatever here, but just a tip for those who do treat themselves occasionally to Frozen Yoghurt-opt for the small size! One of the largest sizes of Frozen Yoghurts is sure to contain more sugar than two soft drinks combined, and go eaaaaasy on the toppings-perhaps some strawberries and lychee might beat the gummy bears, oreos, tim tams, yoghurt drops, honey comb pieces….okay we don’t want to be here all night.

If it’s 99% Fat Free, it must be good for you…right?….

Enjoy your Wednesday!


What’s for dinner?

We have said it once and we’ll say it again-your food allergy does not need to be a life ruiner! As long as you stay smart and savvy, it should be smooth sailing.

Here is a list we have found from yourrestaurants.com of the best gluten-free restaurants in Sydney.

You have no more excuses to be hungry! Check out the list here:



Product of the week

There is a myth that Gluten-Free products do not taste good as the “Real thing” (what constitutes the “Real Thing” anyway!?) I have therefore attempted to have a week of eating gluten-free products myself. It cost me a bit more out of my pocket but I have definitely discovered some amazing products. One I would like to showcase is Three Bean’s Gluten-Free choc mud cookie.

Where? These bad boys are found across most Three Bean’s cafes across Sydney. One cafe that definitely stocks them is the one next to Mamak on Eat Street in Chatswood.

Price? $3.80. Sure they are a little pricey for a cookie, but these are oh so worth it.

Taste?¬†This cookie literally melts in your mouth (maybe because it is made probably of 70% dark chocolate). It is rich but light at the same time as it crumbles in your mouth. I don’t know if it is just me but I find they have a subtle mint texture to them as well.

Why are you still reading this? Go out and try one for yourself right now!



Swap, don’t suffer

Apart from being careful about every morsel that enters your mouth, figuring out exactly what to eat is the¬†most difficult¬†thing about being diagonsed with coeliac disease or a lactose allergy. Here at ingrediEAT, we believe food and drink are some of life’s greatest pleasures and should certainly never become a chore. And that, our lovely ingredieaters, is why we have devised a list of simple swaps you can make to more easily intergrate your allergies into your lifestyle.

Can’t drink milk? Try Almond Breeze almond milk or So Good soy milk.

Can’t eat bread? Try Lichenstein’s gluten free bread.

Can’t eat yoghurt? Try Soy Life yoghurt in vanilla creme, blueberry, boysenberry or apricot and mango.

Can’t eat pasta? Try Buontempo gluten free pasta.

Can’t eat icecream? Try Coyo coconut milk icecream.

Can’t eat cheese? Try Toffuti lactose free cheese.

Can’t eat wraps? Try Freedom Food Wraps.

Can’t eat cereal? Try Freedom Foods Ancient Grain Flakes .

There we have it!¬†¬†A range of gluten free and dairy free products you can add to your grocery list next time you hit the shops. And remember, there’s no need to suffer when you can simply swap.


Sooooyyyy expensive!

Hi everyone!

As well as being food fanatics, Emma and I are openly professional havoc makers. But we think today we have some reason to be. Today I was having brunch (ricotta honeycomb pancakes with a big breakfast on the side) when I looked at the drinks menu for my caffeine hit. What did I see?



For those who are intolerant to dairy, it can often be a tough life. Dairy is in almost everything, often soy is the way to go for the lactose intolerant. But why should those who cannot stomach cow’s milk have to suffer the consequences by having to pay extra? It does not take an economist to figure that this is simply a money grab.

Of course soy has a slightly higher market price than regular cow’s milk in the supermarket, but do cafe owners really use their brain? Wouldn’t they reap the benefits of having regular, loyal lactose intolerant customers if they did not charge an extra average fifty cents for a small shot of milk?

Watch for a petition coming soon.

What is the most you have ever had to pay for soy milk? Does it put you off from visiting the cafe again? Let us know!

Happy Friday



 Hello food fanatics,

Welcome to IngrediEAT, a page created by two girls who love their carbs, dairy and great food in general. In fact, we love it so much that one day we were sitting down (drinking a milkshake) when we started wondering what life would be like without frozen yoghurt and toasted sandwiches.¬†That’s when we¬†realised that unfortunately, there are¬†people who cannot eat these¬†foods we take for granted every day.

1 in 100 Australians suffer from food allergies. Whether you are lactose allergic or have coeliac disease¬†and cannot eat any wheat- restrictions are never any fun. But never fear because IngrediEAT is here! We are here to help you look on the bright side of your allergies. This blog will soon be filled with delicious gluten-free and dairy-free recipes, as well as tips on how you can best manage a lifestyle¬†with¬†your food allergies. We guarantee to teach you to be more ingredient savvy with your food and direct you to the best eateries with allergy-conscious menus. Hopefully your diet plans will be transformed into something so delicious that you will start thinking-“what allergies?”

For those who also just want to clean up you diets or lower¬†your carb intake, this blog would be great for you as well.¬†We are avid believers of the¬†old adage¬†“you are what you eat” and this plays a bit part in our attitude towards food. ¬†This page will soon turn into an overload of¬†healthy¬†deliciousness¬†and we hope that with each visit, your craving to go for a Macca’s run will slowly disappear.

Happy reading!