Christine is a qualified nutritionist, chef, food and health consultant and presenter on health and food matters.
During the pregnancy of my first son Nathan over 14 years
When I first embarked on a gluten and dairy free diet there was little available that was healthy and tasty. Being a chef and nutritionist I began developing delicious, nourishing recipes that were suitable for a range of allergies.
I established Advance Nutrition Ltd with the aim of providing research based nutritional advice, support and expertise on all things related to health and food. As a nutritionist I take a functional approach – this means I aim to treat the person, not the disease, the body systems not just the symptoms. This is a personalised approach and seeks to understand how body systems get out of balance and importantly how best to get them back in balance. This is particularly important when anyone presents with an autoimmune condition or allergy. Everyone is unique and therefore what is nourishing and healing for your body is unique to you.
I have published many recipe books including gluten free e books, paleo eBook and a range of healthy recipe books for children including The Top 100 Recipes for Brainy Kids, Top 100 Finger Food Recipes, Top 100 Baby Food Recipes as well as books such as The Juice Diet Book and The Raw Food Diet Book. My latest book, Nourish: Cancer Care, is a collaboration with the Penny Brohn Cancer Centre in Bristol.
I was awarded Coeliac Chef of the Year 2009 and work alongside Coeliac UK supporting individuals and regional groups – I run coeliac supermarket store tours, cookery demonstrations and talks on nutrition. I also regularly work with many health food manufacturers on recipe and product development. I am passionate about making allergy friendly food mainstream, healthy and delicious – with no compromise on taste.
You will also see many of my health and food features in national magazines and newspapers including Natural Health, Health & Fitness, Men’s Health, Cook Vegetarian, Women’s Running and Natural Lifestyle.
Christine Bailey MSc PGCE BANT CNHC Director of Advance Nutrition Ltd.
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This recipe is taken from one of my books co-authored with Lorraine Nicolle. The Functional Nutrition Cookbook: Addressing Biochemical Imbalances through Diet. (Singing Dragon publishers). I love this dish as a healthy nourishing breakfast option or dessert. Chia is an incredibly nutritious seed – packed with omega 3 healthy fats, soluble fibre and rich in many minerals including calcium and iron.
50g / 1 ¾ oz / ½ cup chia seeds
1. Place the chia seeds in the juice and leave to soak for 20 minutes. The seeds should swell up and thicken the liquid.
2. Place all the ingredients but only half of the raspberries into a blender. Process until smooth and creamy. Stir in the remaining raspberries.
3. Spoon into bowls and serve.
A velvety, creamy soup perfect for cramming in lots of
1 litre vegetable stock
These creamy burgers have a lovely summery Mediterranean flavour with the addition of vegan pesto. Butter beans are a soft textured bean, creamy and mild tasting making them ideal for burgers as well as being a great vegetarian protein food. Easy to make these burgers can be prepared in advance and cooked when needed. They can also be cooked from frozen. Serve with a little salsa or place in rolls for a healthy fast food alternative.
Makes 8 burgers
2 x 410g cans butterbeans, drained and rinsed
I recently developed this recipe for Rice Dream with Valentine's in mind. This is a perfect celebratory dessert – creamy, rich and sweet. Top with a fresh sliced strawberry or chocolate heart for a truly romantic treat.
125g pecan nuts
My children love baking with me so I like creating healthy recipes that are quick and simple for them to make. This is a delicious muffin recipe – gluten free and dairy free. I used Doves Farm gluten free flour mix but you could easier make up your own mix with a combination of rice, tapioca and potato or ground almonds. For an egg free option you could replace the egg for 1tsp psyllium husks. I try to keep the sugar to a minimum and use xylitol or coconut sugar which have a lower glycemic index than other options. These muffins freeze well too and make ideal treats in lunch boxes.
Makes 6-8 muffins
280g gluten free flour e.g Doves Farm
A healthy brownie? These are positively brimming with nutrients to support your child’s health. Moist and chocolately they include prunes to replace a lot of the sugar found in conventional recipes.