Nutribuddy Breakfast Shake: first impressions

Today I received an exciting package in the post from Nutribuddy – their vanilla breakfast shake to review! I’ve heard great things about this brand before so I’m interested to see how I get on with their breakfast shake. I’m doing Veganuary this year and trying to move from a vegetarian to a more vegan diet, and finding a breakfast shake with no animal products at all has been a bit tricky, so I was pleased to come across Nutribuddy.

My first impressions

The package

It took a while to get into the parcel because it was so carefully and properly packaged – no breakages possible. Because Nutribuddy favour glass over plastic, they sent the product in a glass clip-top jar, which requires much tougher packaging. I really like the look of the storage jar as well and it fits quite nicely on the kitchen worktop – clear glass jar, classic design, no garish colours. 20180131230133_IMG_2184

The product

Looking at the actual shake powder I can see it has real oat flakes in, which I think will make it an interesting texture. What is normally so unsatisfying about weight loss shakes is that they are just drinks and you don’t feel like you’re eating food, so I feel like the oat flakes will be a good addition. I’ve read on the Nutribuddy website that their breakfast shakes are organic and suitable for vegans; they are also gluten, soy, and sugar free, and are high in fibre, so really it ticks all the health boxes.

The accessories

It comes with two little spoons for the shake powder that are a good size and fit inside the storage jar, which is handy. The bottle for the shake is again thoughtfully designed and has a handle so you can drink the shake on the move.


Overall, this feels like a really good product that perfectly fits the branding – I’m impressed with the eco-friendly choice of glass for the storage jar, I like that it has oat flakes in, and I like how it looks in my kitchen. Very excited for this 14 day trial and to see how I feel! I’m hoping to lose a little bit of that post-Christmas excess tummy and to see how much energy I have for a day’s work after this shake for breakfast. Sometimes when I walk into work instead of drive I don’t have much time for breakfast, so hopefully this will give me an easy way to get nutrients and stave off hunger with very little effort on my part! Stay tuned to read my review at the end of the 14 day trial of the Nutribuddy vanilla breakfast shake.

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For the Love of Quinoa – Indigo Herbs Review

After a week of unhealthy dinners it has been an inspiration to receive three huge packs of quinoa from the kind souls at Indigo Herbs, who asked me to review a few of their products on my blog.

Indigo Herbs are a family-owned business based in the alternative town of Glastonbury in Somerset, selling an vast range of superfoods, herbs, wholefoods, and even gift sets and tea. They have a formidable knowledge of how to create healthy, nutritious, plant-based meals, and are all about empowering consumers to pursue a healthy lifestyle.

Quinoa has enjoyed a vogue in recent years amongst trendy metropolitan hippie types, and you can see why – the health benefits are well-documented and really quite extensive, as any foodie can tell you. Hailed as a superior alternative grain to couscous and bulgar wheat, it actually fulfills a different function in our diet similar to chard or spinach, and is technically a seed.

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This week I jazzed up my diet using the huge bags of quinoa varieties that Indigo Herbs kindly sent me to blog about.

Organica Red Quinoa Grains

Organic Puffed Quinoa

Organic Quinoa Flakes

Firstly, I used the red quinoa to create a lentil and quinoa feta salad. The product came in an air-tight resealable foil pouch that fits comfortably in my kitchen cupboards. I rinsed the quinoa and added to a saucepan of boiling water and left it to cook for 10-15 minutes until the seeds split. I combined it with cooked green lentils, added some chopped veg (red pepper, spring onion, cucumber) and some garlic and oregano to flavour, plus a generous crumbling of feta on top. I never now how to judge how much quinoa to use; it deceptively expands in water in the same way that pasta and rice does so I always end up making enough to feed a passing hungry squadron, but at least that’s lunch sorted for the next day. Helpfully, the packaging offers a serving suggestion of “use as much as you see it” – now that’s my kind of brand!

The puffed quinoa also came in the same attractive and practical packaging. If you’re not sure what puffed quinoa is or how it differs from the more recognizable varieties, basically it is created by a process of gently heating quinoa seeds until they pop, then allowing them to cool. The puffs can then be used in cereals, puddings, muesli or granola, so quite a versatile ingredient. I used the puffed quinoa to create these chocolate-covered, maple-syrupy protein snacks.

Finally, we come to the quinoa flakes, which are often used in baking as a gluten-free alternative, but also in cereals or granola or sprinkled on salads. I used them to make these pancakes and they provided a healthy addition of protein to this otherwise indulgent weekend breakfast treat. The batter held together really well and the quinoa provided a really tasty nutty flavour.

If you want to read a bit more about the history and health benefits of quinoa, have a read of Indigo Herbs’ page on the benefits of this amazing seed. 

I was really impressed with the quality and quantity of Indigo Herb’s quinoa range; the branding and packaging is thoughtful, with plenty of helpful nutritional information. Their products are organic and often vegan and/or gluten-free so this brand is an invaluable resource to those following a gluten-free or plant-based diet.

To summarise the extensive health credentials of quinoa:

  • Double the protein content of rice
  • Contains vitamins B and E
  • Source of calcium, magnesium, manganese, fibre
  • Contains all 9 essential amino acids
  • High level of anti-inflammatories
  • Source of omega 3 fatty acids (promotes heart health)
  • Slowly digested carbohydrate