Watermelon Bowl with Mango and Lime Sauce

serves / makes 2-4
0 prep time
0 mins cooking time

Description

My attempt to make fruit salad a bit more exciting!

Ingredients

  • 1/2 watermelon
  • 2 mandarin oranges, peeled and segmented
  • 1/2 pineapple, skin removed and diced
  • 1/2 honeydew melon, skin removed and diced
  • 1 lime, juiced
  • 1 mango, skinned and stoned

Method

  1. Scoop the flesh out of the watermelon and dice into cubes
  2. Mix with the honey dew melon, oranges and pineapple
  3. Blitz the mango and lime juice in a blender until smooth
  4. Place the chopped fruit into the hollowed out melon and top with the mango sauce

Gluten, Dairy and Refined Sugar Free Raw Hot Chocolate

serves / makes 1 cup
5 prep time
5 mins cooking time

Description

When you think of hot chocolate you automatically think of a calorie and dairy loaded drink. This is a healthier option made with raw cacao powder (which is full of nutrients), natural sweetener and dairy free milk.

Enjoy

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Ingredients

  • 200ml dairy free milk
  • 4 teaspoons raw cacao powder
  • 1/2 teaspoon cinnamon
  • 2 teaspoons agave nectar

Method

  1. Heat the milk in a small saucepan until warm
  2. In a cup stir together the cacao powder, cinnamon and agave nectar
  3. Add in a little water to make a smooth paste
  4. Pour into the saucepan with the hot milk and stir until well combined
  5. Pour into your favourite mug to serve

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Gluten, Dairy, Grain and Refined Sugar Free Pumpkin Choc Chip Muffins

serves / makes 8 muffins
25 prep time
25 mins cooking time

Description

Ingredients

  • 75g pumpkin puree
  • 75g agave syrup or honey
  • 60g olive oil
  • 3 eggs
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 55g coconut flour
  • 1 teaspoon gluten free baking powder
  • 60g dairy free unsweetened dark chocolate chips

Method

  1. Preheat the oven to 180 oC
  2. Stir together all the ingredients in a large bowl until it forms a thick batter
  3. Pour into 8 muffins tins
  4. Bake in the centre of the oven for 25 minutes

Gluten, Grain and Dairy Free Healthy Chocolate Cookies

serves / makes 9 cookies
10 prep time
10 mins cooking time

Description

I saw someone making a chocolate and avocado sauce on television and was instantly intrigued. I decided to have a go at making gluten, grain and dairy free cookies using avocado as the base.

Trust me I haven’t gone mad it does actually taste amazing, the result is a soft, sticky cookie that feels like it should be really bad for you!

Ingredients

  • 1 medium sized ripe avocado
  • 1 medium banana
  • 2 tablespoon agave nectar
  • 1 egg
  • 120g raw cocoa powder
  • 50g dairy free dark chocolate chips
  • 1/2 teaspoon gluten free baking powder

Method

  1. Preheat the oven to 180 oC
  2. Blitz the avocado and banana together in the food processor until it forms a smooth batter
  3. Stir in the agave nectar, egg, cocoa powder, chocolate chips and baking powder
  4. Divide into 9 and shape into cookies on a baking sheet
  5. Bake in the centre of the oven for 10 minutes
  6. Remove from the oven and leave on the baking sheet for 10 minutes until the cookies firm up
  7. Allow to cool on a wire rack and then cool in the fridge before serving
  8. Store the cookies in the fridge

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Gluten and Dairy Free Thai Salmon Rainbow Salad

serves / makes 2
15 prep time
15 mins cooking time

Description

This recipes makes a lovely fresh dinner or lunch. The rainbow salad has that lovely crunch to it as the vegetables are raw. The salad dressing has a lovely creaminess due to the peanut butter but is still dairy free!

Ingredients

For the salad:

  • 2 salmon steaks
  • 1/2 small red cabbage, shredded
  • 1/2 small green cabbage, shredded
  • 1 avocado, diced
  • 1 mango, peeled and diced
  • 1 carrot, grated
  • 1 red pepper, diced
  • 1/2 red onion, finely sliced

For the dressing:

  • 2 tablespoons peanut butter
  • 3 tablespoons boiled water
  • 2 tablespoons rice vinegar
  • 2 tablespoons gluten free soy sauce
  • 1 tablespoon honey
  • 1 tablespoon lime juice
  • few flakes of dried chilli
  • salt and pepper for seasoning

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Method

  1. Season the salmon steaks with salt and pepper and cook on a medium heat in a shallow pan for about 12-15 minutes
  2. Make up the rainbow salad by chopping up the green and red cabbage, avocado, mango, carrot, pepper and onion
  3. In a small bowl make the dressing by stirring together the peanut butter, boiled water, rice vinegar, soy sauce, honey and lime juice
  4. Add in a few chilli flakes and season with salt and pepper
  5. Beat until it makes a smooth sauce
  6. Stir the dressing through the rainbow salad
  7. Plate the salad and top with the salmon steak

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Gluten and Dairy Free Sunrise Smoothie

serves / makes 2
0 prep time
0 mins cooking time

Description

Ingredients

  • 1/2 pineapple, chopped into small chunks
  • 1 mango, peeled and stoned
  • 1 can of mandarin oranges in orange juice
  • 2 teaspoons lime juice

Method

  1. Place all the ingredients, including the mandarin juice, into a blender and blitz until smooth

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Gluten and Dairy Free Super Berry Smoothie

serves / makes 1 large cup
0 prep time
0 mins cooking time

Description

Kickstart your day with this super berry gluten and dairy free smoothie. The raspberries are a rich source of Vitamin C, manganese and dietary fibre and are naturally low in sugar.

I have used frozen fruit as I love the icy coldness it gives the smoothie but feel free to use fresh fruit.

Ingredients

  • 125g frozen raspberries
  • 75g frozen cherries
  • 100ml almond or soya milk
  • 2 teaspoons agave syrup or honey
  • 1 teaspoon lemon juice
  • 1 teaspoon lime juice
  • pinch of grated ginger

Method

dairy free smoothie

  1. Place all the ingredients in a blender and blitz until smooth
  2. Serve immediately

Gluten and Dairy Free Spiced Pumpkin Porridge

serves / makes 2
7 prep time
7 mins cooking time

Description

Ingredients

  • 90g gluten free porridge oats
  • 235ml dairy free milk
  • 235ml water
  • 120g pureed pumpkin (you can get this in a can)
  • 2 tablespoons agave or honey
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • handful of raisins

Method

  1. Place all the ingredients in a saucepan and stir until well combined
  2. Cook on a low heat for 5-7 minutes until the oats are properly cooked
  3. Serve immediately topped with some raisins and extra cinnamon

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Gluten and Dairy Free Smoked Paprika and Chilli Prawn Salad

serves / makes 2
5 prep time
5 mins cooking time

Description

A simple little healthy dish for lunch which is naturally gluten and dairy free!

Ingredients

  • 200g prawns, peeled
  • 1 tablespoon lemon juice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chilli flakes
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • salt and pepper, for seasoning
  • 2 large handfuls of rocket leaves

Method

  1. Place the prawns in a bowl and coat in the lemon juice, paprika, chilli, oregano, basil and season with salt and pepper
  2. Cook in a shallow pan over a high heat for 5 minutes
  3. Place the rocket salad on a plate and top with the prawns

Smoked Paprika Prawns

Gluten and Dairy Free Quinoa Fishcakes

serves / makes 4
25 prep time
25 mins cooking time

Description

I decided to have a go at making fishcakes but replacing the potato with quinoa.

Quinoa is a good source of dietary fibre and phosphorus and is high in magnesium and iron. It is a source of calcium making it useful for people avoiding dairy products. It is also naturally gluten-free and considered easy to digest.

Ingredients

  • 275ml boiling water
  • 175g quinoa
  • 250g smoked haddock
  • 2 eggs
  • 120g gluten free breadcrumbs
  • 1 small onion, finely chopped
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon lemon juice
  • salt and pepper for seasoning
  • polenta for coating the fishcakes

Method

  1. Place the boiling water and quinoa in a medium sized pan and simmer with the lid on for 15 minutes.
  2. Microwave the smoked haddock for 2 minutes and flake into small pieces with a fork
  3. Gently sauce the onion for a couple of minutes until it is soft but not browned
  4. In a large bowl combine the quinoa, haddock, eggs, breadcrumbs, onion, oregano, basil, lemon juice and seasoning
  5. She into individual fishcakes and then coat in polenta
  6. In a large frying pan heat a little olive oil and cook the fishcakes for about 4 minutes on each side