Gluten and Dairy Free Steak Dinner

serves / makes 2
20 prep time
20 mins cooking time

Description

Ingredients

For the Steaks:

  • 2 ribeye steaks
  • olive oil
  • salt and pepper
  • 150g mushrooms, sliced
  • 1/2 onion, sliced
  • 1 clove of garlic, minced

For the Chips:

  • 4 large potatoes
  • olive oil
  • salt and pepper

For the Coleslaw:

  • 1/2 onion, finely sliced
  • 1/4 small white cabbage, finely shredded
  • 1 carrot, grated
  • 3 tablespoons dairy free mayonnaise
  • 1/2 tablespoon olive oil

Method

For the Chips:

  • Preheat the oven to 220 oC
  • Wash the potatoes but don’t peel them, I like to keep the skin on
  • Slice into chips
  • Toss in olive oil, salt and pepper
  • Spread out on a baking sheet
  • Cook on the top shelf of the oven for 20 minutes, turn halfway through cooking

For the Steaks:

  • Drizzle the steaks with olive oil and season with salt and pepper
  • Heat up a grill or frying pan on a medium heat
  • Add the steaks and cook for about 3 minutes on each side (for medium)
  • Remove from the heat and allow to sit for about 5-7 minutes before serving
  • In the steak pan stir fry the mushrooms and onions with the garlic and olive oil
  • Serve the steaks topped with the mushroom and onion mix

GF DF Steaks

For the Coleslaw:

  • Combine all the ingredients in a bowl
  • Mix well and serve with the steaks

Gluten and Dairy Free Sundried Tomato and Basil Pesto Spaghetti

serves / makes 2
10 prep time
10 mins cooking time

Description

Everyone loves a good plate of spaghetti, just because we are gluten free doesn’t mean we can’t enjoy that too. This simple little pesto recipe tastes amazing, you would never miss the dairy.

Enjoy!

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Ingredients

  • 150g gluten and dairy free spaghetti
  • 1 yellow pepper
  • 1 onion

For the pesto:

  • 75g sun-dried tomatoes
  • 2 tablespoons boiling water
  • 3 tablespoons toasted pine nuts
  • 2 tablespoons tomato puree
  • 1 clove of garlic
  • 60ml extra virgin olive oil
  • handful of fresh basil
  • salt and pepper for seasoning

Method

  1. To make the pesto, add the finely chop tomatoes, water, pine nuts, tomato paste, garlic, basil, pepper and salt
  2. With the processor running add the olive oil in thin steady stream until all the ingredients are puréed
  3. Boil the gluten free spaghetti for 10 minutes
  4. Finely dice the onion and peppers and sauté in a pan over a medium heat for 6 minutes
  5. Drain the pasta and stir through the pesto and vegetables
  6. Serve immediately

Gluten and Dairy Free Spanish Marinaded Cod with Salsa Sweet Potatoes

serves / makes 4
25 prep time
25 mins cooking time

Description

Bring a taste of the mediterranean to your dining table with this simple recipe for marinaded cod. Everything in this recipe is naturally gluten and dairy free which eliminates the need to hunt out those special (and expensive!) gluten/dairy free products.

Enjoy!

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Ingredients

For the Cod:

  • 4 Cod Steaks
  • 2 Tbsp Olive Oil
  • 1 Juice of Lemon
  • 2 tsp Garlic Paste
  • 2 tsp Ground Coriander
  • 1 tsp Coriander Leaf
  • 2 tsp Oregano
  • 2 tsp Pimenton
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • Mixed salad

For the Potatoes:

  • 4 sweet potatoes
  • 2 tomatoes
  • 1/2 red onion
  • 1 teaspoon lime juice
  • 1 teaspoon coriander leaf
  • pinch of sugar
  • 1 clove of garlic crushed
  • pinch of chilli (optional)
  • salt and pepper for seasoning

Method

  • Combine all the olive oil, lemon juice, garlic, coriander, oregano, pimenton and seasoning in a small bowl.
  • Whisk with a fork then pour over the cod and marinade for 1-2 hours
  • Pre-heat the oven to 200 oC
  • Prick the sweet potatoes with a fork and cook in the microwave for 7-8 minutes
  • Place the potatoes in the centre of the oven for about 15 minutes, until the skin is crisp
  • Cook the cod steaks for about 10 minutes in a shallow pan over a medium heat
  • Make the salsa by roughly chopping the tomatoes and onion and mixing in the lime juice, coriander, sugar, chilli, garlic and seasoning to taste
  • Cut the sweet potatoes in half and fill with the salsa
  • Serve the cod on a handful of mixed salad with the salsa sweet potatoes

Gluten and Dairy Free Smokey Beef Tostada

serves / makes 2
20 prep time
20 mins cooking time

Description

This is a super quick recipe as I’ve used shop bought gluten and dairy free tortillas and sundried tomato paste but feel free to make our own if you are feeling adventurous.

Tostadas are a Mexican dish consisting of a tortilla topped with a selection of meat and vegetables – I like to think of it has a healthy pizza! Great as a lunch or dinner.

Feel free to experiment with the toppings

Enjoy!

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Ingredients

  • 2 gluten and dairy free wraps (I used the Newburn Bakehouse ones by Warbuton)
  • 2 tablespoons sundried tomato paste (Zest is gluten and dairy free)
  • 300g beef strips
  • 1 garlic clove, minced
  • 2 teaspoons smoked paprika/pimenton
  • 2 teaspoons oregano
  • salt and pepper, for seasoning
  • 1 onion, diced
  • 1 pepper, diced
  • handful of cherry tomatoes
  • 2 handfuls of rocket
  • drizzle of balsamic vinegar

Method

  1. Preheat the oven to 200 oC
  2. Toss the beef strips in the minced garlic, smoked paprika and oregano
  3. Season with salt and pepper
  4. Heat a drizzle of olive oil in a shallow frying pan on a high heat
  5. Add the beef and stir fry for 5 minutes
  6. Add in the diced onion and peppers and stir fry for another 5 minutes
  7. Place two gluten fee tortilla wraps on a baking sheet and spread the tomato paste on
  8. Spread out the beef over the top of the wraps
  9. Place in the oven for 5 minutes
  10. Top with the cherry tomatoes and rocket
  11. Drizzle with balsamic vinegar/glaze

Gluten and Dairy Free Red Thai Curry with Cauliflower ‘Rice’

serves / makes 4
20 prep time
20 mins cooking time

Description

This makes a perfect lunch or a light dinner. The red Thai curry is naturally dairy and gluten free so you don’t need to buy any fancy ingredients to make this. The red Thai curry paste I bought was just a supermarket brand and it was gluten and dairy free.

I was watching an Australian cooking show when the chef on it mentioned that he replaces rice by serving stir fried grated cauliflower and you wouldn’t know the difference. Eating a piece of plain boiled cauliflower is my idea of a nightmare but I decided to give this idea a try. I can say that it does taste like rice and makes a lovely, light alternative. I’ll definitely be making this again.

Enjoy!

Fx

Ingredients

For the Red Thai Curry:

  • 500g chicken breast, diced
  • 1 red onion, diced
  • 1 green pepper, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground lemon grass
  • 2-3 tablespoons Thai red curry paste
  • 400ml coconut milk
  • 2 teaspoons lemon juice

salt and pepper for seasoning

For the Cauliflower Rice:

  • 1 large cauliflower head
  • 2 clove of garlic, minced
  • 2 teaspoons ground coriander leaf
  • salt and pepper for seasoning

Method

Red Thai Curry

  1. Heat a drizzle of olive oil in a large pan over medium heat
  2. Add the chicken pieces and cook for 5 minutes
  3. Add the onion and peppers and cook for a further 5-6 minutes
  4. Add the garlic, ginger, lemon juice, lemongrass and season
  5. Stir in the curry paste and stir to mix in
  6. Pour in the coconut milk and bring to a simmer
  7. Make the cauliflower ‘rice’ by grating the cauliflower head into small rice like pieces
  8. In a shallow frying pan heat a little olive oil
  9. Add in the minced garlic and cauliflower rice and cook for about 3 minutes
  10. Season the ‘rice’ and stir through the ground coriander
  11. Serve the Thai Red curry with the cauliflower ‘rice’

Cauliflower Rice

Gluten and Dairy Free Chilli, Garlic and Lemon Prawns with Basil Pesto Spaghetti

serves / makes 2
10 prep time
10 mins cooking time

Description

This is a light and tasty dinner or lunch, the chilli on the prawns perfectly compliments the fresh basil pesto, you would never miss the parmesan cheese.

Enjoy!

Fx

Ingredients

For the prawns:

  • 150g fantail prawns
  • 2 tablespoons lemon juice
  • 1 teaspoon cayenne pepper
  • 1 garlic clove, minced
  • salt and pepper for seasoning

For the pesto:

  • 3 large handfuls of fresh basil leaves
  • 110ml extra virgin olive oil
  • 2 tablespoons pine nuts
  • 3 garlic cloves mince
  • salt and pepper for seasoning
  • 150g gluten and dairy free spaghetti

Method

To cook the prawns:

  • Prepare the prawns so they are ready to be cooked, I leave the tail on
  • Place in a small bowl and add the lemon juice, cayenne paper, garlic and salt and pepper
  • Add a little olive oil to a small frying pan and place on a medium to high heat
  • Add the prawns and cook until the prawns have a slightly crisp outer shall, about 5-10 minutes

To make the pesto:

  • Place the basil, pine nuts and garlic in a blender
  • While blending, drizzle in the olive oil
  • Season to taste
  • Cook the spaghetti and add the pesto, top with the prawns

Gluten and Dairy Free Spanish Marinaded Cod with Salsa Sweet Potatoes

Spanish Cod

Bring a taste of the mediterranean to your dining table with this simple recipe for marinaded cod. Everything in this recipe is naturally gluten and dairy free which eliminates the need to hunt out those special (and expensive!) gluten/dairy free products.

Enjoy!

Fx

Gluten and Dairy Free Spanish Marinaded Cod with Salsa Sweet Potatoes Recipe