Gluten Free Onion & Seed Bread Loaf

This is such a delicious bread and its so easy to make. It is great toasted or drizzled with olive oil and works well with dips and soups. It keeps for about 4 days in an air tight container. The eggs mean that you are getting some protein and the seeds provide much needed Omega’s.

Gluten Free Onion & Seed Bread Loaf
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

This is such a delicious bread and its so easy to make. It is great toasted or drizzled with olive oil and works well with dips and soups. It keeps for about 4 days in an air tight container. The eggs mean that you are getting some protein and the seeds provide much needed Omega's.

Course: Breakfast
Servings: 15 slices
Ingredients
  • 150 g Buckwheat Flour
  • 150 g Quinoa Flour
  • 100 g Oats Grind these to make them into a flour
  • 100 g Sunflower Seeds
  • 100 ml Milk Oat Milk or any nut milk
  • 50 g Dried Onions
  • 50 g Sesame Seeds
  • 3 tsp Baking powder
  • 1 tsp Bicarbonate Soda
  • 4 large eggs
  • 2 tsp Dried mixed herbs
  • 1 tsp Himalayan Salt
How to make
  1. Mix all the dried ingredients in a large mixing bowl or in the bowl of a Kitchen Aid.

  2. Mix the eggs and milk together in a jug. 

  3. Mix the wet and dry ingredients together and allow the mixture to become a doughy cake consistency.

  4. Line a bread tin well with olive oil and a baking paper. 

  5. Pour the bread mixture into the tin and bake in the oven for 40 minutes at 180C. 

  6. Once cooked allow to cool enough for you to handle it. Turn it out of the tin and cool on a rack. 

  7. Eat immediately or store in an airtight container for up to 4 days. It may need to be toasted to refresh the flavour. 

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Paprika Roasted Chickpeas

This nutritious protein packed snack never lasts very long in our house. It so simple to make, you will wonder why you bought shop ones and also why there are so many rubbish ingredients in the ones we buy! You can flavour them with anything but we love them with paprika and I also add some red chillies to for an extra kick!

Paprika Roasted Chickpeas
Cook Time
20 mins
Total Time
20 mins
 

This nutritious protein packed snack never lasts very long in our house. It so simple to make, you will wonder why you bought shop ones and also why there are so many rubbish ingredients in the ones we buy! You can flavour them with anything but we love them with paprika and I also add some red chillies to for an extra kick!

Course: Snack
Servings: 10
Ingredients
  • 400 g Tinned Chickpeas drained
  • 1 tsp Paprika
  • Salt, pepper and chilli powder to taste
  • 1 tsp Olive oil
How to make
  1. Rinse the drained chickpeas and dry them. I use kitchen roll to do this.

  2. Place them on a baking tray.

  3. Sprinkle the paprika and the oil over the chickpeas and mix them a little so all the chickpeas are coated.

  4. Place in the oven at 180C for 20 minutes.

  5. They may start to pop in which case you can cover them lightly with a sheet of grease proof paper whilst they are cooking.

  6. Remove from the oven and allow to cool before adding the salt and pepper. Then serve and enjoy.

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Mint, Broad Bean & Pea Dip

You wont be able to stop eating this dip. It is so delicious! The tastes are really fresh and summery. I used frozen broad beans and peas so it is super quick too. Adding Tahini and live yogurt to the dip adds protein which means it is filling. The ingredients also have fibre, vitamins and minerals. The raw garlic brings in pre-biotics that keep your gut bacteria happy.

Mint, Broad Bean & Pea Dip
Prep Time
10 mins
Total Time
10 mins
 

You wont be able to stop eating this dip. It is so delicious! The tastes are really fresh and summery. I used frozen broad beans and peas so it is super quick too. Adding Tahini and live yogurt to the dip adds protein which means it is filling. The ingredients also have fibre, vitamins and minerals. The raw garlic brings in pre-biotics that keep your gut bacteria happy. 

Course: Snack
Servings: 10 people
Ingredients
  • 100 g Peas defrost them if you are using frozen
  • 100 g Broad beans defrost them if you are using frozen
  • 20 g Fresh Mint
  • 1 tsp Tahini paste
  • 10 g Fresh Garlic
  • 2 tbs Olive oil extra virgin organic
  • Juice of half lemon or lime
  • 1 tsp salt
  • add a little water if needed to loosen the mixture
How to make
  1. Place all the ingredients in a nutribullet and blitz until you have a smooth dip.

  2. Place in a bowl and enjoy. 

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Roasted Vegetable & Quinoa Salad with a Spicy Tomato Dressing

This dish is not what would expect from a salad. It has such robust flavours and lots of different textures, that it is a complete meal. However I do also serve this as a salad at BBQ’s or summer parties so once again a versatile dish to have in your repertoire. It can be made vegan by using tofu instead of chicken or you could make it vegetarian and use paneer or even halloumi.

Roasted Vegetable & Quinoa Salad with a Spicy Tomato Dressing
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 

This dish is not what would expect from a salad. It has such robust flavours and lots of different textures, that it is a complete meal. However I do also serve this as a salad at BBQ's or summer parties so once again a versatile dish to have in your repertoire. It can be made vegan by using tofu instead of chicken or you could make it vegetarian and use paneer or even halloumi. 

Course: Main Course
Servings: 8 people
Calories: 244 kcal
Ingredients
For the Quinoa
  • 375 g Quinoa
  • 2 large cloves Fresh garlic leave them whole
  • stock or water to cook
For the Roasted Vegetables & chicken
  • 120 g Courgettes thick slices
  • 150 g Squash peeled and chopped into big pieces
  • 120 g Red bell pepper chopped into big pieces
  • 120 g Green bell pepper chopped into big pieces
  • 120 g Aubergine chopped into big pieces
  • 4 large cloves Fresh Garlic
  • 10 g Fresh Basil torn into pieces
  • 350 g Broccoli cut into florest
  • 500 g Chicken pieces
  • 3 tsp Paprika
  • 2 tsp Mixed dried herbs
  • 1 tsp Black Pepper coarse
  • 250/300 ml Stock
For the Spicy Tomato Dressing
  • 275 g Baby cherry or plum tomatoes
  • 15 g Fresh basil Torn into pieces
  • 50 ml Stock
  • 1 tsp Paprika
  • 2 tsp Red chilli flakes add more if you like it hot
  • 1 tsp Salt
  • 1 tbs Balsamic Vinegar
  • 2 tbs Tomato puree
  • 2 tbs Organic Extra virgin olive oil
To Finish
  • Lamb's lettuce or any green leafy vegetable or salad
How to make
To Make the quinoa
  1. Cook the Quinoa according to the instructions, with the whole cloves of garlic in the pan. The will soften once the quinoa is cooked and can be squashed with a fork once cooked to mix into the quinoa. Leave it on one side until you are ready to assemble. 

To Make the Roasted Vegetables & Chicken
  1. Add all the chopped vegetables, chicken , herbs and spices into a large baking tray, along with the stock. 

  2. Mix thoroughly to ensure everything is coated.

  3. Cover with foil and bake for 20/25 minutes at 180C.

  4. Once cooked leave on one side until you are ready to assemble the dish.

To make the Dressing
  1. Place the all the ingredients, except the tomato puree, balsamic vinegar, salt and olive oil, into a pan and allow to simmer until the tomatoes begin to soften and create a sauce.

  2. Remove from the heat once cooked and then add the tomato puree, olive oil, salt and balsamic vinegar. Stir thoroughly.

To assemble the dish
  1. Use a large glass of clear salad bowl.

  2. Place the quinoa in first.

  3. Next place the roasted vegetables and chicken over the quinoa and make sure you pour over any juices.

  4. Spoon the dressing over the top.

  5. Finish with the Lamb's lettuce or your choice of green leaves. 

Nutrition Facts
Roasted Vegetable & Quinoa Salad with a Spicy Tomato Dressing
Amount Per Serving (100 G)
Calories 244 Calories from Fat 14
% Daily Value*
Fat 1.6g2%
Saturated Fat 0.26g2%
Sodium 88mg4%
Carbohydrates 4.96g2%
Sugar 2.05g2%
Protein 5.89g12%
* Percent Daily Values are based on a 2000 calorie diet.
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Indian Red Kidney Bean

 

Indian Red Kidney Beans
Prep Time
5 mins
Cook Time
40 mins
Total Time
45 mins
 

This is a healthy version of a classic Punjabi dish. Red kidneys beans are a powerhouse of proteins, vitamins, minerals and iron. Have them with a small amount of brown rice to make a complete vegan protein. This dish  benefits from being simmer for longer but can also be eaten after 40-45 minutes. Using tinned organic kidney beans makes life much easier then starting with the dried version.

Course: Main Course
Cuisine: Indian
Servings: 8
Calories: 63 kcal
Ingredients
  • 110 g Onion chopped
  • 25 g Fresh Ginger finely chopped
  • 20 g Fresh Garlic finely chopped
  • 1 tbs oil or ghee
  • 1 tsp Whole cumin
  • 1 Red Kashmiri Chilli
  • 400 g Red Kidney Bean tin, with the water Organic and i use Biona
  • 3 tbs Tomato Puree
  • 2 tsp Ground cumin
  • 2 tsp Ground coriander
  • 2 tsp Paprika
  • salt, chilli and pepper to taste
  • 500 ml Water or stock to allow for simmering. you may need more
  • 25 g Fresh Coriander chopped
How to make
  1. Add the oil or ghee to a heavy based pan which is on medium heat.

  2. Add the whole spices to the ghee and allow to cook for a minute.

  3. Add the onions, ginger and garlic. Stir and cook for a few minutes.

  4. Add the ground spices and the tomato puree. Stir thoroughly and add a bit of water/stock to prevent the paste burning.

  5. Add the red kidney beans, along with the water from the tin and the extra water. The kidney beans should be covered.

  6. Bring tot he boil, place the lid on the pan and simmer for 30 - 40 minutes. 

  7. Add the fresh coriander just before serving. 

Nutrition Facts
Indian Red Kidney Beans
Amount Per Serving (100 g)
Calories 63 Calories from Fat 17
% Daily Value*
Fat 1.91g3%
Saturated Fat 0.56g4%
Sodium 10mg0%
Carbohydrates 7.08g2%
Sugar 1.68g2%
Protein 4.03g8%
* Percent Daily Values are based on a 2000 calorie diet.
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Cauliflower & Sweet Potato Pizza Bases

 

Cauliflower & Sweet Potato Pizza Bases
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

You cannot imagine my delight when I experimented with this recipe and finally was able to come up with a pizza base which was not only healthy, but tasted good and was vegan. After many years of using shop bought 'plastic' alternatives or trying to create piazza bases that were as close to the 'pizza' taste as possible, I gave up with both those concepts and created my own. It is firm enough to also use as a quiche crust or base for a flan. This will be a definitely  be used this Christmas as the vegetarian option. 

Course: Main Course
Cuisine: Italian
Servings: 6
Calories: 120 kcal
Ingredients
  • 750 g Sweet Potatoes Peeled and chopped into small pieces.
  • 750 g Cauliflower This is the weight of the whole cauliflower but you will only be using the florets.
  • 100 g Gluten free flour of your choice. I used Quinoa flour.
  • 150 g Ground Almonds
  • 20 g Fresh Basil
  • 1 tsp Salt
  • 1 tbs Dried Mixed Herbs
How to make
  1. The sweet potato and the cauliflower florets need to be cooked. I do this in a steamer; I place the sweet potatoes int he bottom with the water and place the cauliflower florets in the top part of the steamer, so that both vegetables are cooked at the same time. This takes about 10 minutes. Once they are cooked allow them to coll for a few minutes. 

  2. Place the Sweet potato in the large mixing bowl and mash them with a fork until smooth. 

  3. Use a food processor to make the cauliflower into the consistency or cauliflower rice; fine small pieces. Add the basil to the food processor at the same time so that it is finely chopped. 

  4. Add the cauliflower mix to the bowl with the mashed sweet potato. 

  5. Add the remaining ingredients and mix with your hands until everything is evenly combined. 

  6. Use some Olive oil to lightly grease some baking parchment ans place this on a shallow baking tray. Using your hands, take approximately 1/6 of the mixture, which will be a large handful, and place on o the tray. Use your hands to press the mixture down until it resembles a flat disk approximately 17cm across and  1.5 cm thick. You can make them any size you require, so even mini ones work well. 

  7. Place the tray in the oven, 190C, for 25 to 30 minutes. Keep checking as they may be cooked more quickly. 

  8. Use a spatula to gently un-stick the pizza base from the baking parchment. Allow to cool or just top with your tomato base; I use the sundried tomato sauce or some Protein Packed Pesto and then a selection of toppings. Place back in the oven for a few minutes and then eat and enjoy. 

Nutrition Facts
Cauliflower & Sweet Potato Pizza Bases
Amount Per Serving (100 g)
Calories 120 Calories from Fat 47
% Daily Value*
Fat 5.26g8%
Saturated Fat 0.51g3%
Sodium 132mg6%
Carbohydrates 13.86g5%
Sugar 4.03g4%
Protein 4.27g9%
* Percent Daily Values are based on a 2000 calorie diet.
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Brain Food Muffins

 

Brain Food Muffins
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

These quick and easy muffins are very filling and are packed with foods which provide lots of protein, omega 3, fibre, natural sugar, and slow releasing carbohydrates, which means they are great for breakfast and a post work out snack. I made them as a request from my daughter, Riya, who was studying for some exams. She asked for a healthy snack which would keep her going, help her concentrate and keep her satisfied without falling asleep.  They are gluten free, dairy free and can be made egg free by substituting the eggs for chia seeds. 

Course: Snack
Servings: 24
Calories: 333 kcal
Ingredients
  • 290 g Ripe Bananas
  • 25 g Chia Seeds Soak these in water for a few minutes to allow them to swell up.
  • 40 g Flaxseeds
  • 150 g Oats
  • 200 g Ground Almonds
  • 3 eggs
  • 3 tsp Baking powder
  • 120 g Crunchy peanut butter
  • 100 g Apple Puree I use Biona Organic
  • 60 ml Maple Syrup
  • 60 g Coconut sugar
  • 130 g Dark Organic Chocolate chips
  • 1 tsp Vanilla essence
  • 2 tbs Coconut oil melted
How to make
  1. Start of by placing the flaxseeds and oats into a nutibiullet and grinding them for a few minutes. 

  2. Next place all the ingredients, except the chocolate chips, into a food processor or a Kitchen Aid mixer and mix for a few minutes until the mixture has combined together into a cake mix consistency. This may take 3 to 5 minutes.

  3. Finally fold in the chocolate chips and then using an ice cream scoop, scoop out the mixture evenly between the cupcake cases.

  4. Bake in the oven for 15 to 20 minutes at 180C.  Once cooked, remove from the oven, allow to cool on a rack and then eat.

  5. They can last for a few days in a cake tin but benefit from being warmed through to soften. 

Nutrition Facts
Brain Food Muffins
Amount Per Serving (100 g)
Calories 333 Calories from Fat 183
% Daily Value*
Fat 20.36g31%
Saturated Fat 5.18g32%
Sodium 130mg6%
Carbohydrates 26.69g9%
Sugar 15.46g17%
Protein 10.66g21%
* Percent Daily Values are based on a 2000 calorie diet.
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Healthy Vegan Coleslaw

 

Healthy Vegan Coleslaw
Prep Time
20 mins
Total Time
20 mins
 

This is a refreshing and light version of a traditional coleslaw and has a variety of raw vegetables which make it a really good accompaniment to a summer BBQ or a light lunch. 

Course: Salad
Servings: 6
Calories: 413 kcal
Ingredients
To Make the coleslaw
  • 125 g Grated fresh carrot
  • 110 g Grated Fresh Courgette
  • 250 g Grated Red cabbage
  • 250 g Grated White cabbage
  • 50 g Walnut halves
  • 50 g Sunflower seeds
To make the Dressing
  • 8 g Crushed Fresh garlic
  • 170 g Provamel yogurt
  • 2 tbs Dijon Mustard
  • 1 tbs Honey (Raw)
  • 1 tsp Dried Mixed herbs
  • 10 g Fresh chopped parsley
  • 10 g Fresh Chopped chives
  • 10 g Olive oil
How to make
  1. Whisk the ingredients for the dressing together and add them to the grated coleslaw ingredients and serve. 

Nutrition Facts
Healthy Vegan Coleslaw
Amount Per Serving (100 g)
Calories 413 Calories from Fat 63
% Daily Value*
Fat 7.02g11%
Saturated Fat 0.88g6%
Sodium 52mg2%
Carbohydrates 5.48g2%
Sugar 4.36g5%
Protein 3.51g7%
* Percent Daily Values are based on a 2000 calorie diet.
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Vegan Minestrone Soup

 

Vegan Minestrone Soup
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This a delicious and satisfying meal all made in one pot. It has three different types of proteins from the lentils, black beans and the chickpeas. These can be replaced with other beans if you prefer, such as Haricot beans. I have not used any oil and it simply is as easy as putting everything in a large pan and simmering for 20 minutes. 

Course: Main Course
Cuisine: Italian
Servings: 8
Calories: 72 kcal
Ingredients
  • 100 g Pink split Lentils
  • 800 g Tinned Beans (Haricot, Black beans, Chickpeas) make sure they are in water rather than brine, because you will use the water in the recipe.
  • 2 tsp Paprika
  • 3 tsp Salt
  • 400 g Tin Chopped Tomatoes
  • 90g g Carrot chopped
  • 180 g Courgette chopeed
  • 200 g Leek chopped
  • 170 g Sweet Potato skin on and chopped
  • 120 g Onion chooped
  • 3 tbsp Tomato puree
  • 1 tbsp Nutritional yeast
  • 150 g Spaghetti(broken into small bits) or any small pieces of pasta
  • 6 g Fresh Garlic crushed
  • 1200 ml Water/Stock
How to make
  1. Add all the ingredients into a large deep, heavy based pan. 


  2. Pour the water over to ensure everything is covered.

  3. Bring the soup up to the boil and simmer until cooked, which should take about 15 to 20 minutes.

  4. Serve with some fresh homemade pesto or a dollop of sour cream. 

Nutrition Facts
Vegan Minestrone Soup
Amount Per Serving (100 g)
Calories 72 Calories from Fat 9
% Daily Value*
Fat 0.97g1%
Saturated Fat 0.28g2%
Sodium 219mg10%
Carbohydrates 11.59g4%
Sugar 1.96g2%
Protein 4.2g8%
* Percent Daily Values are based on a 2000 calorie diet.
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Courgette, Sweet Potato & Quinoa Fritters

 

Courgette, Sweet Potato & Quinoa Fritters
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This is s super simple and nutritious fritter which takes minutes to make. Its a great way to use up left over quinoa or even red, brown or wild rice. The eggs help with binding and adding extra protein but can work without. 

Course: Main Course
Servings: 10 small fritters
Calories: 120 kcal
Ingredients
  • 50 g Quinoa, cooked
  • 100 g Courgette, grated squeeze water out
  • 100 g Sweet Potato, grated squeeze water out
  • 25 g Coriander Fresh and chopped
  • 6 g Garlic crushed
  • 1 large Egg
  • 1 tsp Salt
  • 1 tsp Dried herbs
  • Chilli flakes (optional)
How to make
  1. Mix all ingredients in a bowl and form round, flat pancakes

  2. Add 1/2 tsp of ghee/coconut oil to a pan and cook the fritters for a couple of minutes either side. 

  3. They can be served as an accompaniment, side dish or as a main course with a fresh salad. 

Nutrition Facts
Courgette, Sweet Potato & Quinoa Fritters
Amount Per Serving (100 g)
Calories 120 Calories from Fat 27
% Daily Value*
Fat 2.98g5%
Saturated Fat 0.61g4%
Sodium 620mg27%
Carbohydrates 16.44g5%
Sugar 2.9g3%
Protein 6.9g14%
* Percent Daily Values are based on a 2000 calorie diet.
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