All posts tagged: glutenfree

Low-Carb High Protein Pudding

Recently, I have been experimenting with training fasted, having a long-black coffee and then my first meal of the day is High-Fat and High-Protein.  I’m always experimenting with my diet and macronutrients (check with your health-care practitioner before making any drastic changes to your diet). In a nutshell, the aim of this training and macronutrient choice is to ‘de-activate’ the carbohydrate energy pathway  in the body and ‘activate’ the ‘fat using / burning pathway’. So, I’m trying to ‘burn fat’. Anyway,  I have been having chia seed puddings all week, but it wasn’t until I added a few ingredients (namely protein) that I thought… 1) Hey, this is delicious and 2) This is really high protein and would be a PERFECT Breakfast option. Ingredients: 2 tbsp. chia seed pudding **prepared prior (super quick recipe – see below) Protein powder (1 scoop) I use ‘Rich Chocolate’ by Prana Cinnamon (1 tsp.) Maple syrup (1 tsp.) Toppings: 1 tsp. cacao spread (I use Mayvers brand) (could also use any nut butter) 1 tbsp.. shredded coconut (I like Woolworths ‘Macro …

Crunchy Pumpkin Granola

This is one of my favourites!! Such a versatile recipe. Can use on it’s own, as a snack or as a topping on a smoothie or a chia seed pudding.  It’s gluten free, dairy free and vegan friendly. Ingredients: 1.5 cups pumpkin (chopped) 1 tblsp ground cinnamon 0.5 tblsp ground ginger 1/2 tblsp ground nutmeg 1/4 tsp ground cloves 3 soaked dates (in 1/4 cup water) 1/2 cup coconut oil 2 cups shredded coconut 1 cup pepitas 1.5 cups mixed nuts (chopped roughly) 1.5 cups puffed amaranth pinch of salt 1/2 cup raisins Method Preheat the oven to 90 degrees C. Place the dates in the water and leave to soak. Place the chopped pumpkin into a saucepan and add a few cups of water.  Bring the pumpkin to the boil and leave until soft (use a fork to check).  Once the pumpkin is soft, strain the water and tip the pumpkin into a blender along with the dates (and the water it’s soaking in), spices and coconut oil.  Blend until a pureed consistency.  Place …

Pumpkin Risotto

This is a super easy, quick & tasty meal!! I recently got a new microwave in my attempt to be more adult-like and its suppperrrr slick…… very minimal and touch pad…. noice (If you’re interested, check out LG NeoChef). Anyway… I wanted to create and share one of my favourite recipes that can be made with only a few ingredients and from the fridge to the table in less than 20 minutes. Sounds GOOD to me. This is a Pumpkin risotto recipe which is full of flavour, gives you a serve of veggies (with those all-important vitamins and minerals) & can satisfy even the fussiest of eaters in your household. Ingredients: 1/2 risotto rice (arborio) 2 stock cubes (vegetable) Pumpkin (250 g) 450 ml water Cheese (1 handful) Rosemary (1 tblsp) Method: Place 250 ml of water and 2 stock cubes in a microwave safe dish. Cook for 1 minute in the microwave. Once done, stir the stock cubes in the water. Add the risotto rice and cover with film and microwave for 4 minutes. …

Chewy-Chocolate Cookies

Okay, before you freak out, the main ingredient in this is quite sneaky! This recipe is super-packed full of good fats, antioxidants and is very easy to make and have on hand for snacks during the day. Let’s get to it then. Ingredients: 2 x cans of Black Beans (drained) 110 g Almond Meal 1 cup Coconut Flour 1 scoop Brown Rice Protein Powder (Get Fit Co) 2 tblsp Olive Oil 5 tbsp Cacao Powder 1 tablespoon honey or maple syrup 40 ml Milk (almond / full cream / alternatives) 1 tsp baking soda 40 grams Dark Chocolate (option to add to mixture or crush for top of each cookie before baking) Combine all ingredients except for the dark chocolate. I like to leave this and crush a bit of chocolate on each cookie. Roll the mixture into balls and press with a fork into a lined-baking tray, I make about 20 smaller ones (portion control 😛 ) Bake for approximately 20 minutes on 180 degrees, but check after 15 and use your judgement if …

Sweet Potato Chocolate Brownies

This is a very easy, simple and quick snack.  I had it before a a gym session because it has good complex carbohydrates which are extremely important before exercise. Ingredients: 150 grams Sweet potato (cooked) 1 cup of oats 1 medium sized apple 2 tblsp honey or maple syrup 2-3 tblsp cacao powder (or cocoa if you like it a bit sweeter) 1/4 cup almond milk (or any other milk) 1 tsp cinnamon dash vanilla essence 1/2 tsp baking powder Method: Mix all of the ingrediants together in a mixer or blender and cook at 160-180 degrees celsius for approximately 20-30 minutes or until golden and springy to touch (with a fork). Serves: 9 slices   TOPPER OPTIONS: Could add strawberries, blueberries, coconut yoghurt / coconut icecream to the top for a delicious, guilt-free dessert or snack which still provides a good amount of protein and carbohydrates. MACROS: For 1 slice Fat: 2.2 grams Carbohydrate: 17.1 grams Protein 3.7 grams        

Orange, Almond & Cardamom Slice

Gluten free and dairy free, this slice is a very simple, light & delicious snack for any time of the day, without any added sugars or nasties. Ingredients: 50 g almond meal 50 grams oats 1/2 tsp cardamom 1 tsp baking powder 1 large orange 1/4 cup honey 2 large eggs Boil the Orange in a small/medium sized pot (water slightly covering orange) until tender to touch (with a fork) – approx. 20 mins. Change the water if necessary. In a mixing bowl, combine the dry ingredients (oats, cardamom, almond meal, baking powder). Add the rest of the ingredients except the Orange. Once the Orange has become soft/tender, place in a blender or processor and mix until a very smooth consistency (yes, including the rind). Add the Orange mixture to the rest of the ingredients. Mix & place in a baking tray /tin, lined with baking paper. Bake at 160-180 degrees Celcius for approximately 15 minutes. This will vary depending on your oven so adjust accordingly or bake until slightly golden on top. Enjoy!

Butternut Pumpkin with Parsnip & Cumin Soup  

Ingredients: 1/2 tblsp olive oil 1 vegetable stock cube 1/2 medium brown onion 1 medium sized parnsip 300 g (approx) butternut pumpkin 1/2 tsp cumin 1/2 tblsp minced garlic (or 2-3 garlic gloves) Pepitas (to top) 1 tblsp braggs aminos (or soy sauce) 1 tblsp nutritional yeast (optional) 4 cups water Salt Pepper Method: Add the olive oil, onion, garlic & cumin to a medium-sized pot over a medium heat. After the onion is slightly brown, add the water, stock cube, chopped parnsip (roughly) and pumpkin (chopped, roughly). Let simmer on low-medium heat until the vegetables become tender (about 15-20 mins). Once tender, used a blender or barmix to blend the mixture. Just before the mixture is entirely blended, add the nutritional yeast, braggs (or so) and finish blending. Serve with salt and pepper & top with pepitas. Options: can add coriander, cashews or coconut cream into the soup after finishing if after more flavour or sweetness, I like it just topped with a few herbs, salt and pepper & some pepitas.

Beetroot, Sweet Potato and Zucchini Fritters with a Pea Puree

Delicious gluten free and dairy free meal! Ingredients: 20 g almond meal 2 small cloves of garlic 2 medium sized beetroots (chopped roughly) 1/2 cup sweet potato (chopped roughly) 1/2 small zucchini 1 tbsp nutritional yeast (optional) 10 tbsp egg whites (option to use 2-3 med sized eggs, instead) 1 tbsp olive oil cumin paprika nutmeg Pea Puree: 2 x 1/3 cup of peas small parsnip Cumin Herbamere Method: Sauté the garlic in 1/2 of the olive oil and add a few dashes of cumin, paprika, nutmeg until nicely brown.  Add the other ingredients into a bowl except ingredients for pea puree.  Mix well & lightly cook the fritters on a low heat in the other half of the olive oil. Set aside to cool once cooked. Add the peas, cumin, salt, pepper & parsnip into a small blender or mixer. Optional: I add some coriander, herbamere and some braggs aminos. Drizzle some of the puree onto the plate before serving the fritters on top. Serves 2. 

Mushroom, Leek & Pesto ‘Riceotto’

I’ve been thinking about making a risotto all day, using brown rice instead of arborio. It’s a great gluten-free, dairy-free meal that still has the feel of Sunday comfort food. Ingredients: 1 brown onion (large, chopped) 2 cups mushrooms (sliced) 1 cup leek (sliced) 3 cloves garlic 3 tablespoons of olive oil 1 tablespoon oregano (chopped) 2 cups brown rice 4 cups of vegetable stock 1 tablespoon of pesto 1 tablespoon of tamari (soy sauce, health food isle) 2 tablespoons Nutritional Yeast (or yeast flakes) (can use parmesan or other cheese if not dairy intolerant) ** optional Method: Put a medium-sized pan on a moderate heat.  Add the olive oil as the pan is warming up. Add the garlic and onion and leave them until slightly golden, stirring occasionally.  Add the mushrooms, leek, pesto and tamari and let cook for another 5 or so minutes, until aromatic and slightly golden. Pour the entire contents of pan into another bowl and set aside. Add the rice, vegetable stock and oregano and leave on med-high heat for approximately …

Thai Pumpkin Soup

This one is a keeper. Delicious spices and herbs making a subtle, but flavoursome soup. Great dairy-free option. Ingredients: 3 cups pumpkin (cubed roughly) 1 medium brown onion 2 small carrots 1 medium celery stalk (chopped roughly) 2 cloves garlic 1/2 tsp cumin 1/2 tsp cinnamon 1/4 tsp ground coriander 1/4 tsp paprika 1/2 tablespoon Red Curry Paste 1/2 vegetable stock cube 1/4 cup raw cashews (soaked before hand in water) 2.5 cups water 1/4 cup chopped coriander 2 tablespoons olive oil Method: Moderately heat a medium-sized saucepan and add the olive oil. Roughly chop the the onion and sauté with garlic and all spices until lightly brown. Add approx. 1/2 cup of the water and the Red Curry Paste, 1/2 of stock cube and stir.  When it starts to lightly boil add the pumpkin.  After about 5 minutes, add the rest of the vegetables, water and cashews and leave the soup to simmer.  As the vegetables start to look soft turn it off and let it sit.  I used a BarMix (stick blender) but you could pour mixture …