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dairy free

Healthy Chicken Goujons

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Healthy Chicken Goujons

Serves 2

  • 2 organic chicken breasts cut into strips
  • 100g gluten free bread 
  • 2 garlic cloves
  • pinch himalayan salt or sea salt
  • 1 tbsp paprika 
  • 2 eggs- beaten
  • 2 tbsp rice flour or gluten free flour
  1. Pre-heat the oven to 180 degrees.
  2. In a food processor, add the garlic, bread, salt and paprika and blitz until fine breadcrumbs are made.
  3. Place the beaten eggs, breadcrumbs, flour and chicken all in 4 separate bowls.
  4. One at a time, dip the chicken into the flour, then the egg, then the breadcrumbs. Make sure they are thoroughly coated.
  5. Place them in a baking dish and bake for 25-30min, or until golden brown.
  6. Enjoy with sweet potato chips and salad :-)

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Quinoa pizza base

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Quinoa pizza base

  • 1 ½ cup of quinoa
  • ½ cup water
  • 2 tsp gluten free baking powder
  • 1 tsp mixed herbs
  • ½ tsp Himalayan crystal salt
  • 1 tbsp melted coconut oil

 

  1. Rinse the quinoa and place into a bowl. Cover with water and leave over night or for 8 hours to soak.
  2. Once quinoa is soaked, pre heat the oven to 220 degrees.
  3. Drain and rinse the quinoa (the better it’s rinsed, the less ‘quinoa’ taste it has!) and place into a food processor with the water, baking powder, herbs and salt. 
  4. Process for about 1-2 min to smooth out the mixture.
  5. Line a baking tray/cake tin with grease proof paper and add the oil onto the paper (to make extra sure it doesn’t stick!)
  6. Pour the batter onto the tray and cook in the oven for 15 min.
  7. Once cooked for 15min, flip it over and cook for another 5 min.
  8. Place whatever toppings you want on top and cook in the oven for another 5-10min (depending on how cooked you want your toppings).
  9. Enjoy ☺ 

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Coconut and lentil curry

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Coconut and lentil curry

 

  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 1 tsp ground turmeric
  • 1 tsp mustard seeds
  • 1 tsp fenugreek seeds
  • 1/2 tsp chilli flakes (or more if you like a bit of spice!)
  • 1 courgette, chopped
  • 1 red pepper, chopped
  • 1/2 butternut squash, cubed
  • 1 carrot, chopped
  • 6 florets of broccoli
  • 100g red lentils
  • 1 can full fat coconut milk
  • 2 handfuls spinach
  • Fresh coriander to serve

 

  1. Fry off the onions and garlic with the spices in coconut oil until the onion is soft. Make sure the heat isn’t on too hot, you don’t want burnt spices!
  2. Add all the vegetables except for the spinach and fry for a couple of minutes. Then add the coconut milk and bring to the boil. If the liquid doesn’t cover all the veg, add some boiling water. Boil for about 5 minutes and bring down to a simmer.
  3. Add the lentils and simmer until cooked. You know they're cooked when they go soft and absorb all the water. If it goes too dry, add some more boiling water.
  4. When the lentils are cooked, turn off the heat and stir in the spinach until wilted. 
  5. Serve in bowls and sprinkle with fresh coriander. 

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Cheesy courgetti

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Cheesy courgetti

Serves 2

 

  • 2 courgettes
  • 120g cashew nuts
  • 2 tbsp nutritional yeast
  • 120ml water (hot or cold)
  • 1/2 red or orange pepper
  • juice of 1 lemon
  • 1 tbsp tahini
  • 1/2 red onion
  • 1 garlic clove
  • 1 tsp black pepper
  • pinch himalayan salt

 

  1. Spiralize the courgettes and cut them to make the ‘spaghetti’ shorter.
  2. Place all the other ingredients in a blender and blend till smooth.
  3. Pour into a bowl with the courgetti and mix.

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Vegetable Fritters

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Vegetable Fritters

(serves 2)

  • 4 eggs
  • 400g mixed vegetables (I use broad beans, peas, sweet corn and chopped spinach)- you can use frozen veg but defrost beforehand. I like using frozen spinach for these.
  • 1 tbsp rice flour
  • Juice of 1 lemon or lime
  • 1 handful of coriander or 2 drops of doTERRA coriander essential oil
  • Black pepper or 1 drop of doTerra black pepper essential oil
  • Coconut oil for cooking

 

  1. Place all of the ingredients (except coconut oil) in a big mixing bowl and stir until everything is mixed together and there are no lumps of flour or unmixed egg.
  2. Melt the coconut oil in a frying pan on a medium heat.
  3. When the coconut oil is hot enough, using a tablespoon, place 1 spoon of the mixture in the pan. Repeat this until the pan is full. 
  4. Cook for a couple of minutes then flip to cook on the other side.
  5. After a couple of minutes the fritters should be cooked so place on a serving dish. If you have more mixture, repeat this process until it has all gone. 
  6. If you want to keep the fritters warm you can put the oven on low (about 80-100 degrees) or you can save them and eat them cold (great for a pack lunch!).
  7. Serve with a massive side salad and enjoy! ☺

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