Tasty Turkey Burgers (GF)

Tasty Turkey Burgers (GF)

This Tasty Turkey Burger recipe is so versatile. Not only can you add additional herbs and spices to jazz it up it, this recipe can also be used to make turkey meatballs. Instead of flattening the balls into discs you could leave them round. You could then pair them with pasta and a tomato based sauce for a change. 

Gluten-Free Banana Crepes

Gluten-Free Banana Crepes

One of the first things I learned to make when I started reducing my intake of dairy and gluten was pancakes. I discovered I could pretty much swap out the ingredients one by one and they turned out yummy. So cows milk for non-dairy coconut milk, wheat flour for gluten-free flour and while I still ate organic butter I found you could easily trade this for coconut oil if preferred. 

Smoked Paprika Chicken & Quinoa

Smoked Paprika Chicken & Quinoa

This dish is a lovely high protein meal packed with goodness. I love quinoa because it is gluten-free, rich in protein and has a low glyceamic load so won't spike your blood sugar levels the way that rice can. It is infact a pseudo-grain which means that it is really a seed.

Chickpea, Cashew & Carrot Salad

This delicious Chickpea, Cashew & Carrot Salad is a fast and simple salad to make. I love to toast the cashew nuts in a little sesame oil however, you could also use olive oil. This salad tastes delicious with my Cashew Teriyaki Dressing drizzled over the top. 

Gluten-Free Oat Fish Fingers & Paprika Sweet Potatoes

Gluten-Free Oat Fish Fingers & Paprika Sweet Potatoes

Last week I was craving some comfort food, and nothing sounded better to me that good ole fish and chips!  I wanted to come up with a healthy alternative to the usual readymade fish fingers and oven chips you can buy in the supermarkets. They also needed to be gluten-free.

Roast Pepper & Goats Cheese Salad

Roast Pepper & Goats Cheese Salad

This tasty Roast Pepper & Goats Cheese salad can be enjoyed hot or cold.  If you are making it in advance keep the peppers aside until it cools, otherwise it will melt the goat's cheese. I used a selection of mixed leaves including lettuce, spinach and red chard as the base and dressed it with balsamic vinegar and olive oil. I also love to add onion chutney which is store bought but this isn't essential.  The dish would also work well alongside some quinoa.