Gluten and Dairy Free Mexican Pork Rice

Serves 2

Ingredients

  • 250g cooked rice
  • 1 onion
  • 2 garlic cloves, minced
  • 2 heaped teaspoons of fajita seasoning
  • 1 red pepper, diced
  • 2 gluten free sausages, cooked and sliced into rings
  • 200g chopped tomatoes
  • salt and pepper for seasoning

Method

  1. Heat a drizzle of olive oil in a large saucepan over a medium heat
  2. Add in the garlic, onion and pepper, saute for a couple of minutes
  3. Add in the sausage and cook for about 3 minutes
  4. Stir in the cooked rice, chopped tomatoes and season with salt and pepper
  5. Cook for about 5 minutes

Gluten and Dairy Free Savoury Mexican Waffles

Morning everyone

Hope you are all having a relaxing Sunday morning.  I’m just typing this up and enjoying a strawberry and banana almond milkshake, so all is well.  Think I’ll also venture into the kitchen to make some focaccia later.

Tody’s recipe is a nice little brunch idea, I made this a few weekends ago when I had people staying over.  If you don’t have a waffle iron you can easily make this into savoury pancakes.

Enjoy!

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Gluten and Dairy Free Savoury Mexican Waffles

Gluten and Dairy Free Vegetable Tostada

serves / makes 2
10 prep time
10 mins cooking time

Description

I first tried this dish in Madrid from a street stall – it tasted amazing and it was also my last holiday pre the pancreas packing in and I was still eating gluten and dairy. It tasted so fresh and amazing and I’ve been a fan ever since. This recipe is just a quick simple version of the tostada using ingredients I had in my cupboard/fridge – you can really change this recipe to it your own tastes/leftovers.

Enjoy!

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Ingredients

  • 2 gluten and dairy free wraps (I used the Newburn Bakehouse ones by Warbuton)
  • 3 tablespoons sundried tomato paste (Zest is gluten and dairy free)
  • 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 diced onion and peppers 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 vegetables and stir fry for 5 minutes
  6. Place two gluten fee tortilla wraps on a baking sheet and spread the tomato paste on
  7. Spread out the vegetables over the top of the wraps
  8. Place in the oven for 5 minutes
  9. Top with the cherry tomatoes and rocket
  10. Drizzle with balsamic vinegar/glaze

Gluten and Dairy Free Quick Oven Bake Taco Shells

serves / makes 4
7 prep time
7 mins cooking time

Description

It never ceases to amaze me what includes gluten and I’ve found that a lot of shop bought taco shells contain wheat flour. I decided to have a shot at making them in the oven by crisping up a tortilla wrap.

I stuffed my taco shells with fajita seasoned chicken and chorizo, salad and salsa.

Enjoy!

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Ingredients

  • 4 gluten and dairy free tortilla wraps

Or make your own tortilla wraps:

  • 115g brown rice flour
  • 30g cornflour
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 60ml water, warmed
  • 1/2 tablespoon honey
  • 3 tablespoons dairy free milk
  • 1/2 teaspoon white wine vinegar
  • 3 tablespoons olive oil
  • 1 egg, beaten

Method

To make the tortilla wraps:

  • Combine the rice flour, cornflour, xanthan gum, salt and baking powder in a large bowl
  • Add the beaten egg and mix well
  • Add the water, honey, milk, vinegar and olive oil
  • Mix well and leave for 20 minutes
  • Divide the mixture into 6 and roll out on a well floured surface
  • Heat a large non-stick frying pan and cook the tortilla on each side for 1-2 minutes

To make the taco shells:

  • Preheat the oven to 200 oC
  • Drape the tortilla wraps over the bars on the oven shelf so you have an upside down taco shell
  • Bake for a 5-7 minutes until crisp
  • Carefully remove the taco shells from the oven shelves and stuff with your choice of filling

Gluten and Dairy Free Mexican Chicken Bowl

serves / makes 2
15 prep time
15 mins cooking time

Description

Another one of my simple lunch dishes made up only to use some leftover chicken and spinach I had in the fridge.

Enjoy!

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Ingredients

  • 2 chicken breasts, diced
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cinnamon
  • 1 teaspoon sugar
  • 1 tablespoon lime juice
  • 1 onion, diced
  • 2 large handfuls of spinach

Toppings:

  • 1 avocado, mashed
  • tablespoon dairy free natural yoghurt
  • gluten free tortilla chips
  • sprinkle of chilli flakes

Method

  1. Heat a little olive oil in a shallow pan
  2. Dice the chicken and add to the oil with the oregano, cayenne pepper, sugar, cinnamon and lime juice
  3. Cook for ten minutes on a medium heat
  4. Add the diced onion and cook on high for another five minutes
  5. Add the spinach and cook for a minute
  6. Place in a bowl and add your choice of toppings

Gluten and Dairy Free Mexican Chocolate Chilli Cake

serves / makes 6
30 prep time
30 mins cooking time

Description

Chocolate and chilli might be one of those love it or hate it scenarios. It dates back to the Aztecs when they used to add chilli to ground cocoa beans to make a kind of hot chocolate drink.

This cake is really quick to make, mix the ingredients together and pop in the oven while you are having dinner – perfect for a simple dessert with some dairy free ice-cream. This recipe is pretty mild on the chilli so if you want a bigger kick then increase the chilli flakes.

Enjoy!

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Ingredients

  • 75g dairy free chocolate
  • 70ml dairy free milk
  • 1/2 teaspoon dried chilli flakes
  • 120g gluten free self raising flour
  • 60g caster sugar
  • 65ml vegetable oil
  • 1 egg

Method

  1. Preheat the oven to 170 oC
  2. Grease and line a 6″ round cake tin
  3. Melt the chocolate then stir in the milk and chilli flakes
  4. Stir in the caster sugar and oil
  5. In another bowl whisk the egg
  6. Stir in the flour and chocolate mix
  7. Pour into the cake tin
  8. Bake in the oven for 30 minutes
  9. Remove from the oven and cake tin
  10. Allow to cool completely
  11. Dust with cocoa powder and a couple of chilli flakes

Gluten and Dairy Free Fish Tortillas

serves / makes 2
10 prep time
10 mins cooking time

Description

Putting together a recipe for fish tortillas has been on my to do list for a while and I finally got round to it this weekend. I would normally just reach for the chicken when making tortillas but I had an amazing fish taco on my travels and it inspired me to try something a bit different.

I served mine with a little sprinkle of dairy free cheese, some dairy free mayonnaise and a handful of fresh spinach – perfect.

Enjoy!

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Ingredients

  • 4 gluten free tortilla wraps
  • 2 slices of cod or other white fish
  • 1 red pepper, finely diced
  • 1 onion, finely diced
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cinnamon
  • 1 teaspoon sugar
  • 1 tablespoon lime juice

Method

  1. Heat a drizzle of olive oil in a shallow pan and gently fry the fish for a couple of minutes on each side
  2. Remove from the pan and flake into chunks, set aside
  3. Add the pepper, onion, cayenne pepper, cinnamon, sugar and lime juice to the pan
  4. Cook on a high heat for 5 minutes
  5. Stir in the flaked fish and cook for another minute
  6. Heat the tortilla wraps in a dry frying pan over a high heat for 30 seconds each
  7. Fill with the fish mixture and your choice of toppings

Gluten and Dairy Free Chicken Enchiladas

serves / makes 2-3 people
40 prep time
40 mins cooking time

Description

Inspired by the success of my lasagne I decided to have a go at making another of my pre-diagnosis favourite baked dishes, enchiladas. I started to research what made up an enchilada sauce and was intrigued to find that there was a lot of debate over whether it should contain tomatoes. Staunch traditionalists claim no tomatoes should be anywhere near the sauce others claim it should definitely be tomato based. I decided to have a go at making both kinds and in the end I preferred the sauce with tomatoes so I’ve included them in my recipe.

Feel free to adjust the level of chilli in this recipe to suit your own tastebuds, some people might find this version pretty mild. You can buy the gluten free tortillas or make my recipe by clicking here –> Gluten and Dairy Free Tortilla Wrap Recipe

Enjoy!

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Ingredients

For the chicken:

  • 1 lime, juiced
  • 2 chicken breasts, cubed
  • 2 teaspoons sugar
  • 2 teaspoons oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon cayenne pepper
  • 1 onion, diced
  • 1 red pepper, diced
  • salt and pepper for seasoning

For the enchilada sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons gluten free plain flour
  • 1 tablespoon chilli powder
  • 1 tablespoon smoked paprika
  • 1 garlic clove, minced
  • 1 teaspoon oregano
  • salt and pepper for seasoning
  • 450ml chicken or vegetable stock
  • 4 tablespoons chopped tomatoes

Other:

  • 6 gluten free tortilla wraps
  • handful of dairy free cheese

Method

Enchiladas

  1. Coat the chicken in the lime juice, sugar, oregano, cinnamon, cayenne pepper and season with salt and pepper
  2. Heat a drizzle of olive oil in a shallow pan over a medium to high heat
  3. Add the seasoned chicken and cook for 8 minutes
  4. Stir in the diced onion and peppers and cook or a further 8 minutes
  5. Remove from the heat
  6. Preheat the oven to 180 oC
  7. Make the enchilada sauce by heating 2 tablespoons olive oil in a small pan over a medium heat
  8. Stir in the flour, chilli powder, paprika, garlic, oregano and seasoning
  9. Gradually stir in the stock and bring to the boil while stirring continuously
  10. Allow to simmer for 10-15 minutes until the sauce has thickened
  11. Remove from the heat and stir in the chopped tomatoes
  12. Spread some sauce on the tortilla wraps then top with the chicken mix
  13. Roll up the tortilla wraps and place in a casserole dish
  14. Pour over the remaining sauce
  15. Top with the dairy free cheese
  16. Bake in the oven for 15 minutes

Gluten and Dairy Free Chicken Fajita Salad

serves / makes 2
15 prep time
15 mins cooking time

Description

This recipe is a lovely fresh take on traditional fajitas. If I’m going to be honest with you this recipe was actually born from my laziness. I got home from work and couldn’t be bothered making gluten free tortilla wraps so decided to make a salad instead. I served mine with some smoked chilli mayonnaise and chorizo flavoured tortilla chips.

Enjoy!

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Ingredients

For the fajitas:

  • 2 chicken breasts
  • 1 teaspoon oregano
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon cinnamon
  • 1 teaspoon sugar
  • 1 tablespoon lime juice
  • 1 onion, diced
  • 1 pepper, diced

For the guacamole:

  • 2 ripe avocados
  • juice of half a lime
  • 1/2 red onion
  • 2 teaspoons coriander leaf
  • 1/2 teaspoon of chilli paste
  • 1/2 ripe tomato
  • salt & pepper for seasoning

For the salsa:

  • 4 tomatoes, finely chopped
  • 1 red onion, finely diced
  • 1/2 teaspoon chilli paste
  • 1 teaspoon coriander leaf
  • 1/2 lime, juiced
  • salt & pepper for seasoning

Method

fajita salad

  1. Heat a little olive oil in a shallow pan
  2. Dice the chicken and add to the oil with the oregano, cayenne pepper, sugar, cinnamon and lime juice
  3. Cook for ten minutes on a medium heat
  4. Add the diced onion and peppers and cook on high for another five minutes
  5. To make the guacamole combine the avocados, lime juice, red onion, chilli and tomato and either mash or blitz in a food processor
  6. Transfer into a small bowl and add the coriander leaf and season to taste with salt and pepper
  7. To make the salsa combine all the ingredients together in a small bowl, season to taste with salt and pepper
  8. Place a couple of large handfuls of mixed salad in a bowl
  9. Top with the chicken fajitas, salsa and guacamole
  10. I served mine with chilli mayo and tortilla chips