I can’t stop eating this! So fresh tasting and so easy to make…great as part of a salad spread or a BBQ accompaniment.
Serves: 4 as a side dish
Ingredients: 1 cup of cooked chickpeas, 1 cup of cooked bread beans, 1 cup of cooked frozen peas, 1/2 block of feta crumbled, 1/2 red onion thinly sliced, juice of half a lemon, 1 red chilli sliced, 1 tsp. of dried oregano, mil of black pepper…
Need something that’s quick, healthy and delicious too this week? Then give this Gluten Free, Dairy Free and Delicious Creamy Broccoli and Walnut Pasta a try…great for kids too!
Cook: 10mins Prep: Less than 5 minutes
Ingredients: 120g of Pasta of your choice, (I used gluten free spaghetti), half a head of broccoli, handful of walnuts, squeeze of lemon juice, 3 tbps. of soya cream, 1 tbsps of olive oil, salt and pepper.
Cook your pasta as per packet instructions
While this is cooking cut your broccoli up into florets and boil for around 6mins
Drain the broccoli and add to a food processor with the rest of the sauce ingredients and blend to a thick sauce like consistency, if you prefer more liquid add some more olive oil
Drain your pasta and mix in the broccoli and walnut sauce
So glad I have created this recipes as pancakes are a real weekend treat in our household, I was a bit dubious at first, thinking that the pancakes wouldn’t be as fluffy as they are when using normal flour, but this recipe worked a treat! It was really good to make the mixture of Friday night too, so that it was ready for a lazy morning breakfast. These pancakes are also gluten free, sugar free and dairy free so feels like an even better start to the weekend!
Ingredients: 3 large eggs eggs, 1 cup of rice flour, 1/2 cup of Oat milk 1 tablespoon olive oil, 1 tsp of baking powder, pinch of salt, oil of your choice for frying.
Combine all you wet ingredients and mix well
Add slowly to the rice flour, baking powder, salt and mix well, so that there aren’t any lumps
Leave overnight in the fridge
When ready to cook, give the mixture another really good stir
Heat some oil in a pan and start to cook your pancakes in batches, using a 1 tbsp. to measure out each pancake
Cook on each side for 2 -3 minutes
Once cooked top with your favourites pancake topping, chocolate sauce and banana works, blueberries and honey or in my case, poached egg, pancetta, spinach and black pepper yummy!
Love meatballs but looking for a lighter, healthier gluten free option? Then try this delicious lemony almond meatball recipe, with easy peasy tomato sauce!
Makes: 18 meatballs
Prep: 15mins Cook: 40mins
Ingredients:For the Meatballs – 500g Pork Mince, 1 medium onion, 3 heaped tbsp. of ground almonds, 1 egg, zest of one lemon, 1 heaped tbsp. grated parmesan cheese, 1 heaped tsp. dried oregano, salt and pepper, drizzle of oil.
For the Tomato Sauce – Handful of cherry tomatoes, 400ml of passata, 3 cloves of garlic, 1 tbsp. of olive oil, 2 tsp. of balsamic vinegar.
Preheat your oven to 220f
Finely dice your onion and add to all of the other ingredients and work well to combine all of the ingredients together
Once combined, make into walnut sized balls and pop into a baking dish, drizzle with oil and cook for 30 – 40 minutes until browned
While the meatballs are cooking start on your sauce:
Finely chopped the garlic cloves and add to a pan with the olive oil
Cook for a few minutes on a medium heat then add roughly chopped cherry tomatoes and the balsamic vinegar
Cook for 5 – 10 minutes until the tomatoes start to break down, you can break them down a little with a wooden spoon
Add the passata and cook on a low simmer for 20mins
Serve the meatballs on gluten free pasta and your choice and veg and drizzle over the sauce