Need some inspiration on how to cook delicious, healthy meals at home? Take a look at some of my recipes that you can try.
85 g Almond flour or Self-Raising Gluten free flour (you can also use half and half)
1 tsp baking powder
Pinch of Himalayan pink salt
1 tbsp Coconut Palm sugar
100 mls unsweetened dairy free milk such as coconut, oat, almond, chocolate hazelnut
1 egg beaten
Optional – 1 heaped tsp of raw cacao (if you like chocolate pancakes)
Mix flour, baking powder, salt (raw cacao if using) and sugar in a bowl. Beat egg in a separate bowl and mix with milk. Pour this into dry mix and blend. Heat 1 tbsp of coconut oil in a frying pan and pour the mixture in, fry until golden on both sides.
Serve with: A drizzle of maple syrup, Oatly crème fraiche (dairy free), chopped berries or banana.
40 g milled chia seeds
300mls unsweetened dairy free milk (coconut, almond, oat milk)
½ tbsp raw cacao
½ tsp vanilla extract
¼ tsp cinnamon
½ tbsp maple syrup (optional)
Mix seeds, raw cacao and cinnamon together. Mix milk and vanilla extract along with maple syrup if using in another bowl. Mix wet ingredients with dry ingredients well and pour into a jar or a glass and cover. Stir again after 1 or 2 hours. Refrigerate overnight – serve with mixed berries, chopped nuts or granola
Choose one type of liquid, one type of protein, with a choice of greens and fruit, blend together and voila, you have a healthy smoothie!!
250 mls of liquid
Coconut water/Unsweetened Oat/ Almond/Hazelnut milk
3-4 handfuls of greens
Spinach/baby kale/bok choi/romaine lettuce
350g of fruit
Blueberries,, strawberries, raspberries, cherries, blackberries, orange, mango, grapes, pear, apple.
If using fresh add ice, frozen makes the smoothie creamy or combine both.
Seeds (flax, chia, hemp)/ Nuts (pecan, almonds),/Nut butter/raw cacao/cooked quinoa.
Protein helps to keep you satiated and blood sugars balanced.
Dates/ maple syrup/raw honey/molasses/stevia – use a small amount if needed
nutmeg, cinnamon, ginger, lemon, lime.
360g rolled oats (gluten-free oats for gluten-free granola)
225g of combination of nuts and seeds (pecans, hazelnuts, walnuts, flaked almonds, pumpkin and sunflower seeds)
1 teaspoon Himalayan pink salt
½ teaspoon ground cinnamon
70mls melted coconut oil
125mls maple syrup or honey
1 teaspoon vanilla extract
30g Desiccated coconut (optional)
90 g dried cranberries (optional)
1. Preheat oven to 175 degrees and line a large tin with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
3. Melt the coconut oil and pour into mixing bowl with maple syrup and vanilla. Mix well.
4. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
5. Bake until lightly golden for about 20-25 minutes.
6. Stir halfway – add Desiccated coconut here if using.
7. Allow to cool, then add cranberries if using.
8. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months.
Serve with natural or coconut yogurt!!
400-450g of a mixture of mushrooms white/shitake/oyster roughly chopped
1 large or 2 small onions roughly chopped
1-2 stalks of celery thinly sliced
3 cloves of garlic minced
35g of butter
½ tsp of black pepper
Pinch of Himalayan pink salt or sea salt
2 tsp of cornflour
750mls chicken broth/stock
50mls oat cream (optional)
1. Chop up onions, celery and washed mushrooms.
2. Melt butter in a saucepan, add the onions and celery and sauté for 5 mins, cover with a lid, stirring regularly.
3. Add chopped mushrooms and sauté for a further 4 mins.
4. Add minced garlic, stir and replace lid on a medium heat for 1 min.
5. Add salt, pepper & corn starch, stir for 1 min.
6. Add chicken stock/broth and stir, bring to the boil and simmer for 7 mins, stirring occasionally.
7. You can blend at this point using a hand blender for a smoother texture or leave whole if you wish. For a creamier soup you can add some oat cream or pour a tsp on top and sprinkle with a pinch of chopped parsley.
3 Coarsely grated carrots
1 coarsely grated courgette
1 dessertspoon of pumpkin/sunflower seeds
1 dessertspoon of sesame seeds
2 dessertspoons of fresh coriander chopped finely
4 tablespoons of French dressing
Optional: Freshly squeezed orange juice
Dry roast the seeds in a dry frying pan over a moderate heat until lightly coloured, allow to cool.
Grate the carrots and courgette in a large bowl.
Add the french dressing, coriander, orange juice and seeds to the bowl and mix together.
Season and garnish
400g Black beans drained and rinsed
1/2 green pepper
1 small onion
3 cloves of garlic
1 egg (beaten)
1 tablespoon Mild Chilli powder
1 tablespoon of Cumin
50g Gluten free breadcrumbs
Preheat the oven to 170 degrees fan oven and lightly oil a baking tray
In a bowl, mash the black beans with a fork.
Put chopped pepper, onion, garlic and beans - blend. In a small bowl, stir beaten egg, chilli powder and cumin together. Mix this with bean mixture and breadcrumbs in a bowl and divide in to 4 patties. Bake for about 10 mins on each side.
Serve with gluten free burger buns, with tomato, pickle, hummus and harissa along with a side salad!
1 small onion or 4 spring onions
1 carrot chopped finely
1 red or yellow pepper
150g tenderstem broccoli or 150g brussels sprouts peeled
50g of Mangetout
2 cloves of garlic
1tsp grated ginger
1 tablespoon of Soy/Tamari Sauce
1 tsp honey
2 tbsp coconut oil
1/2 lemon or lime
Handful of Cashew Nuts
1. Heat a wok on a high heat and add the coconut oil.
2.Add the carrot, onion and mushrooms and stir-fry for 2 minutes. Add the pepper, broccoli/brussels sprouts, courgette and mangetout and stir-fry for a further 3 minutes. Toss the ingredients from the centre to the side of the wok using a wooden spatula. Do not overcrowd the wok and keep the ingredients moving.
3.Add the garlic, ginger and stir-fry for 1 minute, then reduce the heat. Take care to not brown the vegetables.
4. Add 1 tablespoon water, soy sauce honey and cook over a high heat for a further 2 minutes or until all the vegetables are cooked but firm, ensure vegetables are not soft.
5. Squeeze lime or lemon juice and add the cashew nuts and serve.
2 sticks celery
1 tbsp. olive oil
2 cloves garlic, crushed
Large pinch dried chilli (optional)
Large pinch dried basil/oregano
Large pinch of ground black pepper
1 can chopped tomatoes
75g gluten free brown rice pasta or spaghetti broken into pieces
1 L stock /bone broth
1 can cannellini / butter beans
½ head greens shredded (cabbage/kale/spinach)
1. Chop onion, carrots, celery, courgette into small pieces
2. Heat olive oil in a large saucepan and gently sauté the chopped vegetables, garlic and chilli for 5 minutes
3. Add the tomatoes, pasta, stock, bring to the boil and simmer for 7 minutes .
4. Add the beans and cabbage and cook for a further 4 minutes or until pasta is cooked
Serve with some chopped parsley and/or grated Parmesan.
4 tablespoons extra-virgin olive oil
1 large onion, chopped
3 carrots, peeled and chopped
2-3 celery stalks, chopped
2 cups chopped seasonal vegetables, leeks, cauliflower, green beans, butternut squash, pepper and or courgette
6 cloves garlic, pressed or minced
1 can of tomatoes
2 stock cubes in 1 litre of boiling water or bone broth
2 bay leaves
1 cup chopped kale or spinach
Optional: ½ teaspoon curry powder/½ teaspoon dried thyme with a squeeze of lemon juice - they add extra subtle flavours!!
Season with Himalayan Pink Salt and Ground Black Pepper
1. Warm 3 tablespoons of the olive oil saucepan over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and 1/4 teaspoon of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
2. Add the garlic, curry powder and thyme (if using). Cook until for approximately 1 minute. Pour in the can of tomatoes with their juices and cook for a few more minutes, stirring often.
3. Pour in 1 litre of stock. Add 1/4 teaspoon more salt and 2 bay leaves. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then gently simmer for 20 mins until the vegetables have softened but still a bite.
4. Remove the bay leaves and season with salt and pepper and a squeeze of lemon juice.
Serve with some chopped parsley and parmesan on top.
200g gluten free porridge oats
60g gluten free oat flour (blend porridge oats in a blender)
60g puffed Brown rice
40g unsweetened coconut flakes
4 tablespoons virgin coconut oil
150g coconut palm sugar
1/2 tsp Himalayan pink salt
1 teaspoon pure vanilla extract
1. Line an 8-inch square baking dish with greaseproof paper, ensure you leave some paper hanging over the sides.
2. Put rolled oats, oat flour, rice cereal and coconut flakes into a large bowl and mix well to combine.
3. In a heavy-bottom saucepan, put coconut oil, coconut palm sugar and salt, and cook over medium heat, stirring occasionally, until it becomes liquid and comes to a simmer. Continue to simmer for 45 seconds and then remove from the heat, then add the honey and vanilla, stirring constantly until the mixture stops bubbling. Allow the mixture to cool slightly.
4. Create a well in the centre of the dry ingredients in the bowl, then pour in the mixture from the saucepan. Mix quickly until all of the dry ingredients have been absorbed into the mixture.
5.Transfer the mixture to the baking tray and press very firmly into an even layer. Allow to sit at room temperature until cool and set, you can speed up the process by putting in the fridge.
6.When they are ready, remove from the baking tray and cut into 12 rectangles. You can wrap each bar separately in greaseproof paper and store at room temperature until ready to serve.
120g Dark chocolate 85%
1 avocado, pitted and skinned
1 teaspoon liquid stevia
½ teaspoon vanilla extract
Pinch of ground cinnamon
Pinch of sea salt
1–2 teaspoons Raw Cacao powder, for coating
(Optional roll in dessicated coconut or finely chopped nuts)
1: Fill a medium sized saucepan with 1 inch of water over low heat. Place a heat-safe glass bowl inside the saucepan and put the chocolate in the bowl to slowly melt, stirring occasionally.
2: In a separate bowl, mash the avocado. When the chocolate has fully melted, remove from the heat and transfer it to the bowl containing the mashed avocado. Stir them together, then add the stevia, vanilla extract, cinnamon, and salt. Stir until fully combined and free of clumps. Refrigerate for 30 minutes, or until cooled and hardened.
3: Scoop the mixture into 10 to 12 equal-size balls and roll them until they are smooth.
4: Place the cacao powder in a shallow bowl. Roll each ball in the cacao powder and serve immediately.
Store any leftover truffles in an airtight container in the refrigerator for up to a week.