Warm Goats Cheese and Lentil Salad

This more filling salad is great for lunches at work, as the lentils will keep you filled up throughout the afternoon and are naturally gluten free. The other ingredients are all a mixture of superfoods, however if you don’t like goats cheese you can always substitute it for the peppered boursin or another slightly soft cheese. Plus if you don’t have the time to cook lentils from scratch, you can always just buy the pre-cooked tinned ones.

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Serves 2 (or 1 dinner & 1 lunch)

Pre-cooked lentils 10 mins prep

Uncooked lentils 30 mins prep, 40 mins cooking.

cooked or pickled beetroot

Handful of kale

pepper

olive oil

balsamic vinegar

basil to garnish.

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LENTILS UNCOOKED

(follow the instructions on the packet, but this is how I make them)

To make the lentils place approximately 2 cups of lentils into a sieve and run under cold water. Place into a saucepan, cover with cold water and allow to sit for 30 mins.

Change the water once more after they have soaked and then place on the hob. Pop the bay leaf in and a tsp of powdered stock and boil the lentils for 10 mins. Turn the temperature down, cover and simmer for 30-40 mins or until the water has pretty much gone. If you find there is still too much water after the 30-40 mins, turn the heat up higher and take the lid off. If you find that it is running out of water before the time is out, just top it up a little more.

LENTILS PRECOOKED

If you are using pre-cooked lentils, drain them from the tin, rinse in cold water and place into a microwaveable bowl. Warm up in the microwave on high for 1 minute, stir and then put them on for another minute.

KALE

Put a pan on to boil (using boiled water from the kettle) and blanche a handful of kale in the hot water. Place it into the boiling water for about 2 or 3 minutes, remove and then run under cold water to stop it from cooking anymore.

BEETROOT and GOATS CHEESE

Slice up 2 balls of beetroot and then slice the goats cheese into chunks.

SERVING

Mix the kale in with the lentils in a nice serving bowl. Add the beetroot and then the goats cheese and mix again. Drizzle with olive oil and balsamic vinegar and a generous amount of pepper, before garnishing with basil leaves. Even the simplest of food tastes better if you present it nicely!

Take to the table, wait for the cheese to melt a little and then enjoy.

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The Gluten Free BBQ Burger

These burgers will never fail to impress your non coeliac friends. With the salt acting as the binding agent, there is no need for egg white, bread crumbs or flour. Big fresh juicy beef burgers the hold together when cooked on a bbq, pre made shop ones will never be bought again!

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Serves 6 with side dishes

5 mins prepping meat

30 mins resting

15 mins cooking on a hot bbq

2 packs lean beef mince 400g

2 large pinches of salt

sprinkle of powdered stock

2 tsps mixed herbs

Pepper

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Combine the 2 packets of raw mince, with 2 large pinches of salt, a generous amount of pepper, a sprinkle of powdered stock and the 2 tsps mixed herbs.

Mash it all up into a large sausage like shape. Wrap the meat up in some clingfilm and rest in the fridge for 30 mins, or however long until your bbq.

Make into pattie shapes and grill on a hot bbq.

Cook the burgers for about 5-7 mins on each side, you’ll be able to see when theyre done. Make sure they are cooked enough before you flip them over as otherwise you are at risk of them falling apart.

Serve with a gluten free bap, potato salad, a green salad and some home made tomato salsa and enjoy your fresh home made gluten free burger.

The Gluten Free Brunch

The best thing to feed plenty of hungover bellies, with no need for a greasy fry up! Plenty of fresh avocado, mozarella, tomatoes and herbs.

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Serves 4 hungover people

20 mins prep

15 mins cooking

balsamic vinegar

Pepper and Salt

Mixed dried herbs

basil

4 x spring onions.

Lemon

To serve

Orange Juice (bloody mary if you’re that way inclined!)

Coffee

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BACON

Begin by placing the bacon into a hot pan, no oil required as there is enough fat on the bacon.

EGGS

Break the 4 eggs into a bowl and add the splash of milk or a spoonful of the creme fraiche. Stir in the chopped up spring onions, a large pinch of salt, a generous amount of pepper and a sprinkling of mixed herbs. Whisk up with a fork.

TOMATO and MOZZARELLA

While you’re waiting for the bacon to become nice and crispy, slice up the tomatoes into chunks (doesn’t have to be neat) and place into a bowl with the torn up mozzarella. Drizzle in a little olive oil, and then about 2 tbsp of balsamic vinegar. Once again a generous amount of salt and pepper, a sprinkling of dried mixed herbs and then scrunch up the mixture, coating everything in the balsamic vinegar. Take to the table and garnish with the fresh basil.

AVOCADOS

Take the avocados, slice round the outside, de-stone them and then slice the inner part into strips. Push out with your fingers onto a plate. A drizzle of a lemon, some salt and pepper and those avocados are good to go! Nice and simple.

TOAST

When the bacon is almost done pop the bread in the toaster or under the grill, don’t forget it!

EGGS

Remove the bacon which should be nice and crispy now, you can blot it out on some kitchen roll to remove some of the oil and then place on the table. Pour the eggs straight into the frying pan with the bacon bits in (it will taste AMAZING!) and then turn off the heat. Stirring constantly to get nice scrambled eggs. Depending on how well done you like your scrambled eggs, I would say to remove them off of the heat completely just before they are cooked all the way through, this way you’ll prevent your eggs from being overdone and rubbery.

Garnish with the fresh basil and take to the table.

SERVING

Pile up your mound of brunch and tuck in, with a glass of orange juice and a coffee.

Home Made Gluten Free Frappucino

If you’re like me and still need that caffeine six even when the London weather is crazy hot, here is my super quick home made Iced coffee that everyone will love. And if you have also had a reaction to the starbucks frappucino, this is the safe option!

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Serves 1

5 mins prep

1 – 2tsp instant coffee

luke warm water

cold water

milk

1 scoop Gluten Free Ice-cream. I picked pralines and cream but any plain vanilla will be equally as yummy!

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Mix the coffee in with the look warm water, just enough luke warm water so as for all of the coffee granules to dissolve. If you have a proper espresso maker, use this and then add the ice cold water before placing in the fridge to cool the coffee down.

Fill the glass up to half way with cold water before pouring in the cold milk to almost the top.

Get a scoop full of the ice cream and then place this in the top. Mix a little and then either wait until the ice cream has just melted before tucking into your sunbathing treat.

Gluten Allergies Going Global: 80% of the World will Stop Eating Wheat

wheat intolerance news

Coeliac disease and gluten intolerances are appearing more and more frequently around the globe. As a recently diagnosed coeliac in the past 3 years alone I have found it easier and easier to find gluten free replacements and also gluten free restaurant meals. Even in a lot of European countries which are renowned for their bread and wheat culture, I have found it often easier than England to find good gluten free food. This is because wheat is becoming a large global issue, with most people being intolerant to this kind of ‘new wheat’, an over processed form of wheat which is almost unrecognizable in comparison to the traditional wheat grain.

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I have found a brilliant article explaining why more and more people around the world are going to become intolerant, as wheat is now the second most produced grain in the world after maize. There is scientific research behind the fact that wheat has been linked to such ailments as neurological impairment, dementia, heart disease, cataracts, diabetes, arthritis and visceral fat accumulation. Which begs the question, why are people STILL eating this over processed grain? But also could this be a big worldwide problem if people could no longer eat this main grain?

I highly recommend reading the article and showing to any friends who think this wheat free thing is just a fad or a phase.
Just follow the link and remember everyone, make love not wheat!

http://www.realfarmacy.com/why-80-of-people-worldwide-will-soon-stop-eating-wheat/

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Guilt AND Gluten Free Chilli Chicken Wrap

Perfect for quick light dinners or lunches at work, and for those of you prepping for the beach season. Full of crunchy raw vegetables, protein and packed full of flavour, NO ONE will be missing the gluten!

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Serves 2
Lunch or Light dinner

10 mins prep
10 mins cooking

Honey
Lettuce (a simple round lettuce works the best)
Cabbage/Chinese leaf/Courgette
Gluten Free Sweet Chilli Sauce
Coriander
(Cashew nuts to decorate)

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CHICKEN

Stir fry the sesame seeds, the birdseye chilli (deseeded and sliced into small pieces), the ginger (sliced thinly), the diced garlic and the lower half of the spring onions saving the upper green half for later. Meanwhile slice the chicken into thin strips.

Once the ingredients in the pan have just started browning put the chicken in the pan and sizzle it on a high heat. Once the chicken is almost brown all over put in a glug of soy sauce and a drizzle of honey. Turn the heat down to about 1/2 way to 3/4 and allow the chicken to go golden glazed.

SERVING

In the meantime peel away 6 lettuce leaves, keeping them whole. Slice up the cabbage or chinese leaf thinly, and sprinkle a little into each lettuce leaf, and then grate a little courgette over the top. Slice the left over green tips of the spring onion thinly lengthways.

Once the chicken is nicely golden (after about 10 mins) divide the chicken into equal portions (there might be some left over1 Don;t fill the wraps too much or you won’t be able to fit them in your mouth!) Sprinkle over the coriander, the thinly sliced spring onions and a couple of cashew nuts. Finally finish it off with the drizzle of sweet chilli sauce and soy to taste.

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