Day Five – Gluten Free on the Go – the Noodle Box

Hello,

It’s the final idea/recipe for gluten and dairy free on the go, sorry for the delay in adding this to the website. It’s been a busy but successful last few days getting the house ready, a huge trip round all round East Lothian to get a gas cylinder that fits the new BBQ in time for the much anticipated dinner outside (a rarity in Scotland), typically ending up getting one about 1/2 a mile away (always!). It even took me half an hour this morning to find the charging cable for my laptop but here we are the final packed lunch idea – the noodle box!

Enjoy!

Fx

Noodle Box

To make the noodle lunch box you will need the following:

Noodle Box:

  • 100g gluten and dairy free rice noodles
  • 1 tablespoon sesame seeds
  • drizzle of olive oil
  • 1 tablespoon gluten free soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon caster sugar
  • 1/4 teaspoon ground cayenne pepper
  • 4 mini sweetcorn, sliced into rings
  • 2 spring onions, finely diced
  • 6 sugar snap peas, sliced
  • salt and pepper for seasoning
  • handful of mixed salad

  • Cook the noodles, according to the packet

  • Drain the water and return to the pot
  • In a shallow pan, stir fry the sesame seeds and vegetables in the olive oil
  • Add the soy sauce, vinegar, sugar, and cayenne, and stir until blended.
  • Add the noodles and mix until well coated
  • Season to taste
  • Serve on a handful of mixed salad

To make the snack box:

  • handful of honey roasted peanuts
  • handful of raspberries
  • 6 slices of pineapple
  • gluten and dairy free mini scone – Click here for recipe

Day Three – Gluten Free on The Go

Day Three is the Mexican Lunch Box, chicken fajitas with gluten free tortilla chips and a selection of dairy free dips.

Enjoy!

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To make this Mexican treat you need:

  • A handful of gluten free tortilla chips ( Click here for recipe)
  • 1 chicken breast
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon sugar
  • 1 teaspoon lime juice
  • 1/2 onion
  • 1/2pepper
  • Selection of dairy free dips, I used guacamole, salsa and natural soya yoghurt (click here for recipe)

Heat a little olive oil in a shallow pan. Dice the chicken and add to the oil with the oregano, cayenne pepper,sugar, cinnamon and lime juice. Cook for ten minutes on a medium heat. Add the diced onion and peppers and cook on high for another five minutes.

Allow to cool and then pack with the tortilla chips and dips for a perfect Mexican dairy and gluten free lunch treat.

Day Four Gluten Free on the Go – Breakfast Box

Morning everyone,

It’s team lunch to Pizza Express today so no packed lunch made. Instead I’ve made a little packed breakfast box to eat on the train, so today’s gluten and dairy free on the go idea is a Breakfast Granola Box.

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To make this box you need:

  • Natural soya yoghurt or other dairy free yoghurt of your choice
  • Gluten free granola – Click here for recipe
  • Grapefruit
  • Mixed summer berries
  • Honey

  • Sweeten the summer berries with the honey

  • Pack in a box with the granola, yoghurt and grapefruit

Enjoy!

Fx

Day Two – Gluten Free on the Go!

Hello,

Hope you all had a great day, today’s packed lunch suggestion is a gluten and dairy free baguette with coronation chicken, potato chips, a cupcake and some healthy strawberries!

Enjoy!

Fx

packed lunch

Gluten and Dairy Free Coronation Chicken Baguette:

  • 1 gluten free baguette (shop bought or make your own (Click here for recipe)
  • 50g dairy free mayonnaise
  • 35g mango chutney
  • 1/2 teaspoon curry powder
  • 1 tablespoon lime juice
  • 200g cooked chicken, sliced
  • salt and pepper, for seasoning

Place the sliced chicken in a small bowl. Add the mayo, chutney, curry powder and lime juice, mix well. Season to taste and spread on the baguette.

Gluten and Dairy Free Cupcakes:

For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 150g self raising gluten free flour
  • 1 teaspoon xanthan gum

For the frosting:

  • 125g dairy free butter
  • 250g icing sugar

  • Preheat the oven to 180 oC

  • Beat together the caster sugar and the dairy free spread until light and fluffy
  • Add the three eggs individually, beating well between each addition
  • Add in the flour and xanthan gum
  • Mix until well combined
  • Split the mixture between 10 cupcake moulds lined with paper cases
  • Bake in the centre of the oven for 20 minutes
  • Remove from the oven and allow to cool before icing
  • To make the frosting beat together the dairy free spread and icing sugar
  • Pipe onto the cupcakes

Gluten Free on the Go!

Ok, so we all lead busy lives and find ourselves eating on the run, this was one of the biggest difficulties I found when I had to stop eating gluten and dairy. The option to just buy a snack or sandwich was gone.

I’m going to do a series of posts this week to share ideas on what gluten and dairy free packed lunches and snacks I take with me on the go!

Packed Lunch

So here we go, day one:

  • Chilli chicken salad
  • Fruit and nut snack box

Chilli Chicken Salad:

  • Chicken breast
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chilli powder
  • 1/2 teaspoon oregano
  • Handful mixed salad
  • Cherry tomatoes
  • Cucumber
  • Dairy free mayonnaise or soya natural yoghurt

Make a seasoning mix with the paprika, chilli and oregano and rub on the chicken breast, roast in the oven for 20 minutes at 180 oC. Allow to cool and pack in a box with salad, vegetables and dairy free dip.

Chilli Chicken

Fruit and Nut Box

  • 1 large apple
  • 1 tablespoon peanut butter
  • drizzle of lemon juice
  • handful of sultanas
  • handful of honey roast peanuts

Slice both ends of the apple and cut the rest of the apple into four rings. Cut the centre out of each of the four rings and drizzle the lemon juice on the apple (this stops it going brown). Spread with peanut butter and sandwich together, put in a box with the sultanas and peanuts.

Enjoy!

Fx

New House, New Kitten

Hello Everyone,

Sorry for the lack of updates on the website, I’ve finally moved into my new house after squatting with my sister and brother in law for 6 weeks, thanks guys.

I’ll get the kitchen sorted and started on some new recipes!

I’d also like to introduce the newest member of the Freefromfavourites team, Ollie:

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He’s only three weeks old so I don’t get to take him home until the start of October.

Thanks

Fx