Roasting vegetables helps to caramelise them and bring out the flavour. Adding herbs, spices, garlic and healthy oils supports the development of colour and texture.
Use a variety of in season vegetables. I have used sweet potato, pumpkin, kohl rabi, beetroot and cauliflower. Cut all of the veggies into chunks and place in a baking dish with chopped onion, fresh garlic, olive oil, black pepper, sea salt and mixed herbs (dried or fresh). Another option instead of mixed herbs is to use dried herbs such as paprika, cumin and turmeric.
Give the veggies a good mix with a large spoon or spatula so that all the veggies are coated with oil, herbs and spices. I purposefully haven’t put measures for the spices and herbs as everyone has different tastes and experimentation is required to obtain the flavour combination that is perfect for you. Garlic and onion are also optional as some people cannot eat these. A general guide is a couple of cloves of garlic, one onion and a 1/4 teaspoon salt, pepper to suit and a good handful of mixed herbs (parsley and chives would be ideal).
Bake in a 200 degree celsius oven until golden and delicious. Give the veggies a turn over half way through cooking when they are starting to crisp.
A delicious and versatile meatball recipe that can form the basis of many meal options. Have with veggies or salad, mash to top a healthy pizza base or use as a filling for an omelette. #cleaneat #fitfood #glutenfree #homecooking
1kg grass fed beef mince
Tamari sauce (approx one tablespoon)
Tomato paste (one tablespoon)
Flat leaf parsley (Half a cup finely chopped)
Free range or organic eggs (two)
Sea salt and black pepper (to taste)
Pasata sauce (one large jar)
Fresh or powdered garlic
Sea salt and black pepper
Oregano or other herbs (fresh or dried)
Place the meatball ingredients into a bowl and mix well. Roll into small balls. If the mince isn’t really cold then you can place the meatballs back in the fridge for a while to firm up. Gently fry in a fry pan with olive oil. Just lightly brown.
Place the browned meatballs into a baking dish. Add the sauce ingredients and gently toss the meatballs through it.
Bake in a 200 degree oven covered in foil for around 20 minutes. Take the foil off and bake for a further ten minutes until the meatballs are browning, the sauce is sizzling and it is looking delicious.
The Christmas basics! A gorgeous turkey to share with the family.
Once a year l go all out and make the most delicious turkey meal for the family. A special part of this celebration is a most gorgeous gluten free stuffing which everyone looks forward to. The leftovers are one of the highlights and an array of vegetable and salad dishes completes a most magnificent meal.
Buy the best quality turkey you can. I like to buy a free range or organic turkey and if frozen will need to defrost in the fridge for about four days. Wash it well before cooking including the cavity.
One loaf of good quality gluten free bread.
A handful each of spring onion greens sliced, chopped walnuts, coconut flakes, herbs (parsley and mint).
The juice and zest of one lemon.
Pink rock salt and black pepper.
One generous tablespoon of coconut oil.
Filtered water (approximately 1/4 of a cup but use your judgement)
A handful of finely chopped nuts such as walnuts
One piece of celery finely chopped
Anything else you have which you think might add to the flavour.
Directions: Break up the bread into pieces and place into the food processor (chopping blade). Add all ingredients and process until looking well combined.
Spoon into the turkey cavity and pull the top of the turkey up to fit it all in.
I use a baking dish with about 1 cm of water in the bottom. I then place the turkey on a wire rack and cover generously with foil. Place in a 180 degree celcius oven and it will cook the most evenly in a fan forced oven. Cook until golden and delicious which for me was about 5 hours for a 4.5 kg turkey. I like to remove the turkey once during cooking to baste and then remove when cooked and let sit fully covered for at least 30 minutes.
I like to cook up lots of baked veggie dishes and salads and the best part is eating the leftovers the next day.
This recipe uses a loaf of gluten free bread as the base for the stuffing. I rarely eat processed gluten free foods but this recipe benefits from having the bread as the base. You could make a Paleo bread but l am o.k having this as a once a year treat and the decision is entirely a personal one.
I hope you enjoyed a lovely Christmas and New Year with those closest to you.
A soft rich chocolate delight! Dig your spoon into this gluten and dairy free treat and enjoy every mouthful. Quick and easy to make using all natural ingredients and a beautiful recipe for chocolate lovers.
This recipe makes four individual serves in largish ramekins (greased with coconut oil).
4 free range eggs
1 tablespoon raw organic cacao
1/2 teaspoon baking soda
1/4 cup organic maple syrup (use rice malt syrup for less sweetness and fructose)
1/2 cup organic coconut oil (soft)
1 cup blanched almond meal
1/3 cup organic coconut flour
1/2 teaspoon organic vanilla essence
1/2 cup filtered water
Place all ingredients into a mixing bowl and mix. If the coconut oil isn’t quite a liquid then gently melt on the stove in a saucepan. For an extra dose of chocolate you could add some chopped raw organic dark chocolate pieces at this step.
Place into the oven and bake at 180 degrees celcius until they have risen and are firmish to touch. If you want a souffle which is moist in the middle then remove from the oven when the middle is still moist.
Sometimes a dish like this can really brighten up your day. Straight out of the oven with its incredible aroma and things are already looking better. Let cool and wrap each one in foil. Place into the freezer. When you require one you can let it defrost or just place it straight into the oven. I like to eat it fresh out of the oven and still in the foil. Decadent!
A heart warming dish to help the chills on those wintery days. Chicken thighs have a lovely density to them that works so well in a casserole. Apricot nectar provides a natural sweetness and imagine the joy to all in your home when presented with a home cooked meal at the end of a long day.
6 free range or organic chicken thighs
1 large onion diced
1/4 cup organic tomato paste
1/4 cup coconut flour
1/2 cup shredded coconut
1 can apricot nectar
1 litre of stock or filtered water.
One handful of flat leaf parsley finely chopped
Sea salt and black pepper to taste
Juice of one lime or lemon.
Veggies to suit your own tastes. I used two celery stalks finely chopped, 2 large carrots diced and 2 cups of chopped green beans.
Dice the chicken and fry off in a pan with oil (olive oil or coconut oil). When golden add the flour, coconut and tomato paste. Cook for a couple of minutes then add the rest of the ingredients. You can transfer this to a crock pot and place in the oven, use a slow cooker, a pot on the stove, or a fry pan with a lid as l did. Let this simmer for several hours and then serve with your favourite salad or vegetables. It will freeze well and can be eaten for several days if kept in a sealed container in the fridge.
Cherries and lemon are a delightful flavour combination in this moist and delicious cake. Gluten and dairy free with a lovely soft texture from the blanched almond meal. Enjoy when warm and share it with your friends and family.
2 cups cherries with the pips removed-diced (frozen or fresh)
Juice and zest of two lemons (zest finely sliced)
1/3 cup poppy seeds
2 cups blanched almond meal
1/4 cup coconut flour
6 free range eggs (600g or 5 eggs for 700g)
1/3 cup organic coconut oil (gently melted)
1/4 cup raw organic honey or maple syrup or (1/3 cup rice malt syrup)
1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium free ).
Flaked almonds for the top.
Grease (with coconut oil) and line a loaf tin.
Place all ingredients in a mixing bowl and mix thoroughly with a spatula. If using honey and it is not runny just add it to the slightly warm coconut oil and it will melt. Place the mixture into the baking dish and smooth out. Sprinkle flaked almonds over the top of the cake.
Bake in a 180 degree celcius oven until firm. Cool on the cake rack and slice when warm and serve.
Left over slices can be individually wrapped and stored in the freezer. Grab a piece for your lunch box or when on the go.
A delightful cake with a sensational flavour. Use seasonal pineapple for a natural sweetness in this gluten and dairy free cake. Eat when warm just out of the oven and taste the richness of cinnamon, the golden flaked almonds and a super soft texture from the blanched almond meal.
2 cups of finely diced fresh pineapple
2 cups blanched almond meal
1/4 cup organic coconut flour
6 free range eggs (600g or 5 eggs for 700g)
1/3 cup organic coconut oil
1/4 cup raw organic honey (or 1/3 cup rice malt syrup)
1 teaspoon organic cinnamon
1 teaspoon bicarbonate soda (Bob’s Red Mill Aluminium free or similar ).
Flaked almonds for the top of the cake
Place the pineapple, honey, coconut oil and cinnamon in a saucepan and gently heat. Stir well.
Add to the rest of the ingredients and mix.
Bake in a 180 degree celsius oven until cooked through and golden.
This is a gorgeous cake eaten warm. The pineapple has a most gorgeous flavour and the cake is lovely and soft. Freeze any portions that are not eaten. I wrap them individually with cling wrap and place in an airtight container. Place in your lunch box for a delicious snack during the day.
Have you had a listen to my amazing Wellness Podcast!
Live & eat mindfully. Gluten & dairy free recipes.