Gluten Free: The Complete Guide With 50+ Recipes: Gluten Free For Beginners (Gluten, Gluten Free, Gluten Free Cookbook, Gluten Free Recipe, Gluten Free Diet, Clean Eating, Gluten Free Paleo) (7 page)
CHICKEN CAESAR SALAD
YIELD: 4 SERVINGS
INGREDIENTS:
- 4 skinless chicken breasts
- 1 Cos Lettuce, chopped
- 1 punnet of salad cress
- 3 hardboiled eggs, peeled and halved
- 30g of Parmesan cheese, finely grated
- 50g of anchovies fillets, chopped
- 170g Greek yoghurt
- 2 tablespoons of olive oil
- Juice of 1 lemon
DIRECTIONS:
- Place the chicken breasts in a bowl and add the olive oil and 1 tablespoon of the lemon juice, season with salt and pepper.
- Cook the chicken breasts under the grill for 10 - 15 minutes until cooked through.
- Transfer the chicken to a board and slice when cooked.
- Arrange the lettuce, salad cress and the eggs on a serving platter and then top with the cooked chicken.
- Mix together the Parmesan, anchovies, remaining lemon juice and the yoghurt and season to taste.
- Pour this mixture over the chicken and lettuce.
- Serve
POTATO, LEEK AND PARMESAN FRITATTA
YIELD: 8 SERVINGS
INGREDIENTS:
- 5 leeks, rinsed and sliced into 1/4 inch thick rounds
- 1 pound of potatoes, peeled and cut into cubes
- 8 eggs plus 2 egg whites
- 1 cup of water
- 1 teaspoon of cayenne pepper
- 3/4 cup of ricotta cheese
- 3/4 cup of Parmesan cheese
- 2 cloves of garlic, thinly sliced
- Salt and pepper to taste
- 1 teaspoon of olive oil
DIRECTIONS:
- Preheat the oven to 180C degrees.
- Grease a square baking dish with the olive oil.
- In a medium sized saucepan over a medium heat, bring the water to the boil.
- Add the potatoes, leeks and garlic and season with salt, reduce the heat to low and cook with a lid on until the potatoes are tender.
- Remove from the heat and let them cool down.
- In a mixing bowl whisk together the eggs and the egg whites, season with salt and add in the cayenne pepper.
- Fold the eggs into the potato mixture and add in the ricotta and Parmesan cheese.
- Pour the mixture into the prepared dish and place in the oven and cook for 25 minutes.
- Let the dish cool for 10 minutes before cutting into squares and serving.
BUCKWHEAT NOODLE SALAD WITH CHICKEN AND SCALLIONS
YIELD: 4 SERVINGS
INGREDIENTS:
- 3/4 pounds of buckwheat noodles
- 1/3 cup of gluten free soy sauce
- 3 tablespoons of rice vinegar
- 1 teaspoon of sugar
- 1 tablespoon of olive oil
- 1 garlic clove, crushed
- 1 teaspoon of freshly grated ginger
- 3/4 pounds of cooked chicken, shredded
- 6 scallions, slice thin
- 2 1/2 cups of red cabbage, thinly sliced
DIRECTIONS:
- Cook the buckwheat noodles according to the package instructions and set aside.
- In a large mixing bowl, combine the soy sauce, rice vinegar, sugar, oil, ginger and the garlic together.
- Toss the buckwheat noodles with the soy mixture until evenly coated.
- Add in the shredded chicken, cabbage and scallions, mix well.
- Serve.
SPICY BUTTERNUT AND APPLE SOUP
YIELD: 6 SERVINGS
INGREDIENTS:
- 4 cups of butternut, peeled and chopped
- 1 large apple, peeled and quartered
- 2 carrots, peeled and chopped
- 1 onion, peeled and chopped
- 2 tablespoons of olive oil
- A dash of ground cloves
- 2 garlic cloves, chopped
- 1/2 a teaspoon of turmeric
- 1/2 a teaspoon of cinnamon
- 1/2 a teaspoon of cardamom
- Salt and pepper to taste
- 3 cups of water
DIRECTIONS:
- In a large saucepan on a medium heat, heat the olive oil.
- Add in the garlic and onions and cook until tender.
- Add in the turmeric, cinnamon, cardamom, cloves and ginger and cook until fragrant.
- Add in the carrots, apples and butternut and 3 cups of water and bring to the boil.
- Reduce the heat and let it simmer for 20 minutes, until all the vegetables are tender.
- Season with salt and pepper.
- Blitz the soup in a blender.
MINTY CARROT AND FETA SALAD
YIELD: 6 SERVINGS
INGREDIENTS:
- 500g of carrots, halved and cut into chunks
- 1 can of chickpeas, drained and rinsed
- 2 handfuls of fresh spinach
- 200g of feta cheese, crumbled
- 1 tablespoon of honey
- 2 tablespoons of olive oil
- Juice of 1 lemon
- 1 small handful of fresh mint, chopped
- 1 teaspoon of ground cumin
- 100g of pistachios, roughly chopped
DIRECTIONS:
- Preheat the oven to 180C degrees.
- In a large baking tray, add the carrots, chickpeas and the cumin and season with the olive oil and salt and pepper.
- Place the tray in the oven and cook for 30 minutes, until the carrots are tender.
- Mix together the lemon juice,
honey and olive oil and then pour over the cooked carrots. Set aside and leave to cool
- Once the carrot mixture has cooled you can mix in the mint and spinach leaves. Add in the pistachios and scatter the feta.
- Season with salt and pepper if needed and you can drizzle a little extra olive oil on the top.
SPICED QUINOA WITH ALMONDS AND FETA
YIELD: 4 SERVINGS
INGREDIENTS:
- 300g of quinoa, rinsed
- 100g of feta cheese, crumbled
- 60g of toasted flaked almonds
- 1 teaspoon of ground coriander
- 1 teaspoon of turmeric
- Juice of 1 lemon
- 600ml of boiling water
- 1 tablespoon of olive oil
- Salt and pepper to taste
DIRECTIONS:
- In a large pan on a medium heat, heat the olive oil.
- Add all the spices and fry until they are fragrant.
- Add in the rinsed quinoa and fry until you can hear popping sounds.
- Stir in the boiling water and gently simmer for 15 minutes, the water must evaporated.
- Allow to cool slightly, add in all the remaining ingredients and gently mix until all combined.
- Can be served warm or cold.
SWEET POTATO WITH RICOTTA AND KALE
YIELD: 4 SERVINGS
INGREDIENTS:
- 4 sweet potatoes
- 2 garlic cloves, peeled and sliced
- 1 bunch of kale, remove the stems and break the leaves into pieces
- 1 cup of ricotta cheese
- 2 tablespoons of balsamic vinegar
- 3 tablespoons of olive oil
- Seasoning to taste
DIRECTIONS:
- Preheat the oven to 180C degrees.
- Place the sweet potatoes on a baking tray.
- Rub olive oil all over the sweet potatoes to help them cook and not stick to the baking tray.
- Bake the sweet potatoes for 45 minutes to 1 hour, until they are soft inside.
- In a large frying pan, on a medium to high heat, add in a tablespoon of olive oil and fry the garlic until golden, transfer to a paper towel and let it drain.
- Add the kale to the frying pan and season with salt and pepper, cook tossing them frequently until they are tender, around 5 minutes.
- Stir in the vinegar and season with salt and pepper.
- Open each of the sweet potatoes, season with salt and pepper.
- Top the sweet potatoes with the kale and then top with the ricotta cheese.
AVOCADO WITH A BLACK BEAN SALSA
YIELD: 2 SERVINGS
INGREDIENTS:
- 1 large avocado, pitted
- 3 lime wedges
- 2 tomatoes, chopped into cubes
- 1 red onion, peeled and diced
- 4 tablespoons of black beans, drained
- Salt and Pepper to taste
- 1 tablespoon of olive oil
DIRECTIONS:
- Season the avocado halves with salt and squeeze with the limes.
- In a separate bowl, combine the tomatoes, onions, black beans and olive oil and season with salt and pepper.
- Top this mixture onto the halved avocados.
- Serve.
RICE NOODLES WITH A BROCCOLI AND ALMOND PESTO
YIELD: 4 SERVINGS
INGREDIENTS:
- 1 head of broccoli, broken up
- 8 tablespoons of toasted almonds, sliced
- 1/2 a cup of fresh basil leaves
- 2 garlic cloves, crushed
- 2 tablespoons of lemon juice
- 1 packet of rice noodles
- 4 tablespoons of olive oil
- Salt and pepper to taste
DIRECTIONS:
- Cook the rice noodles according to the packet instructions, drain and set aside.
- Steam the broccoli florets until they are just tender and let them cool down slightly.
- Roughly chop up about 1 cup of the broccoli and set aside.
- In a blender, blend the remaining broccoli, almonds, basil, garlic and the lemon juice.
- Add in the olive oil to the pesto mix and season with salt and pepper.
- Toss the broccoli pieces together with the rice noodles.
- Gently stir through your pesto mix and season with salt and pepper
.
- Serve.
ORANGE AND HONEY SEA BASS WITH LENTILS
YIELD: 2 SERVINGS
INGREDIENTS:
- 2 large sea bass fillets
- 250g or lentils, cooked
- 100g of watercress
- Juice and Zest of 1 orange
- 2 tablespoons of honey
- 2 tablespoons of olive oil
- 2 tablespoons of wholegrain mustard
- A bunch of fresh parsley, chopped
- A bunch of fresh dill, chopped
DIRECTIONS:
- Preheat the oven to 180C degrees.
- Line a baking tray with foil and place the sea bass, skin side down, on the foil.
- In a separate bowl, combine the orange zest, mustard, honey and olive oil. Season well with salt and pepper.
- Drizzle this mixture over the sea bass and pull the sides of the foil up to make a parcel.
- Place in the preheated oven and bake for 15 minutes.
- Warm the lentils and mix with the orange juice and a tablespoon of olive oil, add in the watercress, fresh herbs and season.
- Divide the lentils between two plates and top each plate with the cooked sea bass, drizzle over the juices that are left from roasting the sea bass.
- Serve immediately.