Tag: GF

Breakfast Burrito

Filling: Breakfast Burrito

INGREDIENTS

  • Olive Oil
  • 8 Hash Browns, triangles
  • 8x Streaky Bacon, sliced
  • 5 Eggs
  • 1/4 C Milk
  • 1/8 tsp Salt + extra to serve
  • 1/8 tsp Pepper, ground + extra to serve
  • 1 Tomato, halved and sliced
  • 40g Baby Spinach
  • 4 gluten free Tortillas
  • 2 Tbsp Mayonnaise
  • Chilli Flakes, pinch, optional

INSTRUCTIONS

  1. Cook hash browns according to packet instructions.
  2. Meanwhile, heat a small drizzle of olive oil in a pan over medium-high heat. Add the bacon and cook both sides until browned.
  3. Remove the bacon from the heat (leaving the bacon fat in the pan).
  4. Crack the eggs into a medium bowl, and add the milk, salt, and pepper.
  5. Whisk until well combined.
  6. Add the eggs into the pan (with the bacon fat) and stir continuously and slowly with a wooden spoon or spatula. Once cooked, remove from heat.
  7. Heat the tortillas in the microwave for 30 seconds each.
  8. Add 1/4 tbsp of mayonnaise to each tortilla and spread down the middle.
  9. Add 10g of the baby spinach down the middle of the tortilla, along with two of the cooked hash browns, 1/4 of the sliced tomato, 2 of the pieces of bacon, and a pinch of chilli flakes. Top with some salt and pepper to taste if desired.
  10. Roll up each wrap and serve.
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Slow Cooked Chicken, Bacon & Gnocchi Soup

Slow Cooked: Chicken, Bacon & Gnocchi Soup

INGREDIENTS

  • 1 tsp Garlic Infused Oil, optional
  • 500g Chicken Breast, boneless, skinless
  • 1/2 C Celery, thinly diced
  • 1 1/2 C Carrot, quartered and diced
  • 2 tsp Basil, dried
  • 2 tsp Mixed Herbs, dried
  • 1 tsp Salt
  • 2 tsp Chicken Stock Powder
  • 3 tsp Vegetable Stock Powder
  • 4 C + 2 Tbsp Water
  • 3 Tbsp Cornflour
  • 700g Milk, lactose free (substitute for 2x 340ml tins of evaporated milk if you are not following FODMAP or do not have an issue with milk)
  • 500g Gnocchi, gluten free
  • 6x Streaky Bacon, sliced
  • 150g Baby Spinach

INSTRUCTIONS

  1. Add the garlic infused oil, chicken, carrot, celery, basil, mixed herbs, salt, chicken stock powder, vegetable stock powder, and 4 C of water into a slow cooker. Cover and cook on high for 4-5 hours or low for 6-8 hours.
  2. Shred the chicken.
  3. Mix 2 tbsp water with the cornflour, ensuring there are no lumps. Add this, along with the milk and gnocchi to the slow cooker. Stir and replace lid. Cook for another hour.
  4. Meanwhile, fry the bacon in a pan over medium-high heat. Drain the fat.
  5. Once the final hour of the slow cooker has completed, add the bacon to the slow cooker along with the baby spinach. Stir to combine until the baby spinach has wilted.
  6. Serve while warm.
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One Pot Creamy Swedish Meatball Pasta

INGREDIENTS

  • 500g Beef Mince
  • 1/2 C gluten free Breadcrumbs (or can substitute gluten free Flour)
  • 1 Egg
  • 1/2 Tbsp Salt
  • 1 Tbsp Pepper, ground
  • 2 Tbsp Garlic Infused Oil
  • 2 tsp Beef Stock Powder
  • 5 C Water (you may need to adjust this up or down)
  • 2 C Milk (lactose free, or regular if you are not following a green FODMAP diet)
  • 1/2 Tbsp gluten free Soy Sauce
  • 400g gluten free Pasta (I used spaghetti, however any gluten free pasta will work)
  • 1 C Parmesan Cheese, grated
  • 1/2 C Parsley, roughly chopped

INSTRUCTIONS

  1. Add the beef mince, breadcrumbs, egg, 1/4 tablespoon of salt, and 1/2 tablespoon of pepper to a large bowl and mix well.
  2. Roll eight meatballs – they will be about the size of a golf ball each.
  3. Heat the garlic infused oil in a large pan over medium-high heat.
  4. Add the balls into the pan, cooking for about a minute.
  5. Flip the meatballs, then add 3 C of water, beef stock powder, milk, remaining salt and pepper, and the soy sauce. Stir well.
  6. Bring the liquid to a boil then add the pasta. Turn the heat down immediately to a medium. Be careful not to overheat the liquid or it will curdle*. Stir the liquid constantly to prevent curdling.
  7. Continue stirring and adding the additional water, cup by cup, until the pasta is cooked through and the liquid has reduced into a sauce that coats the noodles.
  8. Remove from heat and add the parmesan and most of the parsley, stirring until the cheese has melted.
  9. Serve while warm, topped with the remaining parsley.

*If the liquid curdles, add some additional milk and stir through. This will usually restore it.

1

Slow Cooked Chicken Tikka Masala

Slow Cooked: Chicken Tikka Masala

INGREDIENTS

  • 2 Tbsp Garlic Infused Oil
  • 2 Chicken Breasts, large, skinless, boneless, cubed into 2x2cm pieces
  • 2 1/2 tsp Salt
  • 1 Tbsp Lemon Juice
  • 3 Tbsp Plain Yoghurt (Natural best or Greek is fine)
  • 1 tsp Kashmiri Red Chili Powder (mild, add 1 Tbsp for a spicy dish)
  • 1/2 tsp Tumeric, ground
  • 1 1/2 tsp Garam Masala
  • 1 Tbsp Ginger, minced
  • 400g tinned Tomatoes, diced
  • Finish with: 1/2 C Fresh Cream
  • 2 Tbsp Dried Fenugreek Leaves (Kasoori Methi)
  • 1/2 C Coriander, roughly chopped

INSTRUCTIONS

  1. Add the garlic infused oil, chicken, salt, lemon juice, yoghurt, kashmiri red chili powder, tumeric, garam masala, ginger, and tinned tomatoes to the slow cooker.
  2. Put the lid on the slow cooker, and cook on high for 4 hours.
  3. Finish by adding the cream and dried fenugreek leaves, and mixing through.
  4. Serve immediately, garnished with coriander.

SERVE WITH

Steamed rice and/or gluten free naan or roti.

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Crispy Pork Belly

Crispy: Pork Belly

Serves 2

INGREDIENTS

  • 500g Pork Belly, skin on
  • 2 tsp Salt
  • 1 Tbsp Olive Oil
  • 1 C Chicken Stock

INSTRUCTIONS

  1. Preheat an oven to 130°C fan-forced.
  2. Score the skin of the pork with a sharp knife at 1cm intervals.
  3. Rub the skin with oil and sprinkle with salt. Rub the salt over the skin.
  4. Place the pork into an overproof baking dish and pour the chicken stock around it (don’t wash the salt off the skin when you do this).
  5. Cover with tinfoil and place into the oven for 2 hours.
  6. Remove the tinfoil and increase the oven temperature to 180°C. Cook for 40 minutes.
  7. Turn the setting to grill to create a crispy crackle – about 4 minutes. Watch closely so it doesn’t burn and remove from oven if this starts happening.
  8. Remove from oven and rest for 10 minutes.
  9. Chop in half and serve while hot.

SERVE WITH

Mashed potatoes and gravy (I used the KFC potato and gravy and it was great!), and some steamed or sauteed vegetables such as peas, carrots, beans, or broccoli.

1

Basic Macaroni and Cheese

Basic Macaroni and Cheese

Serve as a main or as a side.

INGREDIENTS

  • 160 g Cheddar Cheese, grated
  • 3 1/2 C Milk
  • 2 Tbsp Cornflour
  • 1 tsp Chicken Stock
  • Pinch of Salt, ground
  • Pepper, ground, to taste
  • 3 C gluten free Pasta (I used macaroni, however penne or spirals are also great options)

INSTRUCTIONS

  1. Cook pasta according to packet instructions, then drain.
  2. Meanwhile, add 1/4 C of milk to a ramekin and add the cornflour. Mix well.
  3. Heat 3 1/4 C of milk in a pot over medium-high heat.
  4. Add the milk & cornflour mixture, and stir constantly, ensuring you scrape the bottom so that the mixture doesn’t stick.
  5. Keep stirring until the mixture has thickened, about 5 or 10 minutes, then remove from heat.
  6. Add the chicken stock, salt, pepper, and cheese, and mix through so that the cheese melts through.
  7. Add the cheese sauce to your drained pasta and mix through.
  8. Serve while hot.

SERVE

Garnish with chopped parsley.

ALTERNATIVES

Add some cooked, diced bacon or chicken, or some cooked, cubed mixed vegetables through (i.e. carots, beans, peas, corn (following FODMAP serving size limits).

2

Masala Dosa

Crisp and Savory: Masala Dosa

Start this one the day before and you’ll have a quick and easy meal the next day.

INGREDIENTS

  • Dosa Batter: 2 C Short-Grain Rice
  • 4 C Water + some extra
  • 1/2 C Urad Dal (split Husked Black Lentils)
  • 1 tsp Fenugreek Seeds
  • 2 C Water
  • 1/2 tsp Salt
  • Vegetable Oil, for frying
  • Vegetable Filling: 1 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • 1 tsp Chilli Flakes (quite mild, add more if you like it spicy)
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric
  • 1 Tbsp Ginger, minced
  • 8 Curry Leaves
  • 4 Tbsp Garlic Infused Oil
  • 700g Potatoes (I used Agria), peeled, boiled, and cubed
  • 1/2 C Water
  • 1/2 C Coriander, roughly chopped, leaves and stems

INSTRUCTIONS

  1. Stage 1: Put the rice in a bowl, rinse well, and cover with the water.
  2. Put the fenugreek seeds and urad dal in a separate bowl, rinse well, and add water until it is covered. Leave both bowls to soak for 4-6 hours.
  3. Stage 2: Drain both bowls, keeping them separate.
  4. Put the rice into a food processor or blender, and add 1C of water.
  5. Grind to a smooth paste – this may take about 10 minutes.
  6. Remove from the blender and set aside.
  7. Add the fenugreek and urad dal mixture to a cleaned blender, and add 1C of water.
  8. Grind to a smooth paste – this may take about 10 minutes.
  9. Combine the two pastes in a mixing bowl. Whisk together to create a medium-thick batter. If it is too thick, add water.
  10. Cover the bowl with a tea towel and set it in a warm place. Let it ferment until the surface is bubbly – this will take about 8 hours.
  11. Stir in the salt. Use the batter straight away or refrigerate for later use (will keep up to a week).
  12. Stage 3 (Potato Filling): Add the garlic infused oil to a pan and heat to medium-high.
  13. Add the mustard seeds and cumin seeds. Wait for the seeds to pop, about 1 minute.
  14. Add turmeric, ginger, and the curry leaves, along with a pinch of salt. Stir to coat and cook for 1 minute.
  15. Add the potatoes and 1/2 C of water. Stir well to combine until the water has evaporated – about 5 minutes.
  16. Gently mash the potatoes a bit with the back of your spatula or wooden spoon.
  17. Season well with salt, add the coriander, and set aside at room temperature.
  18. (Dosa): Brush 1 tsp of vegetable oil over a pan over a medium heat.
  19. Ladle about a 1/4 C of batter in the center, and using the bottom of the ladle, quickly spread the batter outward in a circular motion to create what looks like a thin crepe.
  20. Leave it to brown gradually for about 2 minutes, cooking it on one side only.
  21. Carefully remove from the pan with a spatula and plate, ensuring the bottom has browned.
  22. Add 1/2 C of potato filling into the center of the dosa, and flatten the potato mixture slightly.
  23. Fold the sides of the dosa around the filling to make a cylindical shape.
  24. Serve immediately while warm.

ALTERNATIVES

Add some vegetables into the potato filling to make this meal a bit healthier – capsicum, peas, and spinach would all be great additions.

0

Battered Fish

Takeaways at Home: Battered Fish

INGREDIENTS

  • 800g Fish Fillets, firm, white, boneless
  • 1 1/2 C gluten free Flour
  • 3/4 tsp Salt
  • 1/2 tsp Pepper, ground
  • 1 1/2 – 2 C Soda Water
  • Canola Oil, for frying

INSTRUCTIONS

  1. Pat the fish dry with paper towels and cut into eight even portions.
  2. Place the flour, salt, and pepper into a bowl.
  3. Slowly add the soda water, continuously whisking the mixture until smooth. Add additional soda water if the mixture is too thick.
  4. Coat each fish portion in the batter mixture.
  5. Heat oil in a pan over a medium-high heat, enough to reach about half the height of the fish (make sure you don’t overheat the oil or holes will form in the batter).
  6. Cook the fish in the oil for a few minutes each side, until cooked through and slightly browning. You may need to batch cook to ensure you don’t overcrowd the pan.
  7. Place the cooked fish on a wire rack to drain any excess oil.
  8. Serve while hot.

SERVE WITH

Oven baked or fried chips and/or a green salad.

0

Slow Cooked Honey Lime Chicken

Vibrant: Slow Cooked Honey Lime Chicken

INGREDIENTS

  • 2 Chicken Breasts, large
  • 1 Tbsp Garlic Infused Oil
  • 1/2 C Honey
  • 1/2 C Lime Juice
  • 1 tsp Chilli Powder (mildly spiced, adjust to taste)
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Cumin
  • 1/4 tsp Pepper
  • 1 C Tomatillos, blitzed (you could substitute tomatoes)

INSTRUCTIONS

  1. Add garlic infused oil, chicken breasts, and the remaining ingredients to the slow cooker.
  2. Turn onto high and cook for 2-4 hours.
  3. Shred chicken and serve.

SERVE

In a salad, in tacos, in taquitos, in a salad wrap, or with cooked brown rice and veggies.

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Creamy Chicken Pasta

INGREDIENTS

  • 1-2 Chicken Breasts, large, diced
  • 2 Tbsp Garlic Infused Oil
  • 300ml Cream
  • 1 Tbsp Mixed Herbs
  • 1 tsp Chicken Stock Powder
  • 150g Baby Spinach
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper, ground
  • 1 tsp Balsamic Vinegar
  • 40g Parmesan Cheese, grated, plus extra to serve
  • 250g gluten free Pasta (I used penne)

INSTRUCTIONS

  1. Cook pasta according to packet instructions and drain once it is cooked to al dente.
  2. Meanwhile, heat the garlic infused oil in a pan over a medium-high heat.
  3. Add the chicken and cook through, until lightly browned.
  4. Add the cream and mixed herbs, along with the chicken stock powder, and mix through.
  5. Simmer until the cream has thickened slightly.
  6. Add the baby spinach, salt, pepper, balsamic vinegar, and parmesan cheese, and mix through.
  7. Cook until the baby spinach has wilted.
  8. Add the pasta to the pan and stir through the creamy chicken mixture.
  9. Serve immediately.
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