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Recipe: Sweet potato, chickpea and haloumi bowl
Wondering how you can eat more vegetables? Try this gluten-free vegetarian sweet potato, chickpea and haloumi bowl for breakfast or brunch. If you are short on time, you can streamline this recipe using any or all of the suggestions below: This recipe is gluten-free and vegetarian. It can be made lactose-free by using a lactose-free cheese. It can be made vegan by omitting the eggs and the haloumi (or using a non-dairy cheese). If you are vegan, I recommend you use freshly squeezed lemon juice instead of (or in addition to) the pomegranate molasses or balsamic vinegar. This will enhance the absorption of the iron present in the baby spinach…
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Roasted broccoli, lentil & corn salad with miso dressing
This roasted broccoli, lentil & corn salad with miso dressing is a great salad or side dish for the cooler months. This recipe is gluten-free, dairy free and vegan. It does contain some protein from the lentils but I recommend you add more protein to make it a meal. My personal favourite is eggs, but you can add tofu as a vegan option. Shichimi togarashi is a Japanese condiment that usually contains chilli powder, citrus zest and sesame seeds. If you don’t have it you can sub regular chilli flakes plus sesame seeds, or just sesame seeds if you don’t like spicy food.
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Recipe: Pesto pasta with vegetables and fish
I love pesto on anything: pasta, warm salads, frittatas, etc. This pesto pasta with vegetables and fish is not only delicious but easy to make and highly nutritious. I recommend using pulse/legume pasta for added fibre and protein, and lower glycaemic index. As a bonus, it is gluten-free. There are a few different brands available in supermarkets (e.g. San Remo, Barilla). We have been using Slendier fettucine lately but choose the brand and shape you like. There are a few unorthodox ingredients in this pesto: baby spinach in addition to basil (a nod to Peruvian-style pesto), sunflower and pumpkin seeds instead of pinenuts, Pecorino instead of Parmesan and garlic powder…
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Recipe: Roasted cauliflower and capsicum salad with fish
Roasted vegetable salads are a great addition to your repertoire when you get bored of the same raw ingredients and/or when you want a meal that feels more substantial. This roasted cauliflower and capsicum salad with fish is the perfect Mediterranean-inspired weeknight lunch. Yes, there is a bit of work involved in roasting vegetables but in many cases the results are totally worth it. In addition, using canned fish saves you a lot of effort and potentially money. Lately, I have been using Sole Mare mackerel in olive oil (pictured below) or Sirena tuna in extra virgin olive oil (which comes in 2-serve glass jars). You can sub any other…
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Recipe: Lentil and radish salad with salmon and tahini dressing
This Middle Eastern-inspired lentil and radish salad with salmon and tahini dressing is packed with fibre, protein, and most importantly, flavour. The salad by itself is vegan, gluten-free and high in fibre. In addition, it has a decent amount of protein (18.6 g per serve) thanks to the lentils. With the salmon, the total protein content is about 45 grams per serve. I smoked the salmon using smoker boxes filled with cherry wood chips in my gas grill. As indicated in the recipe, you can pan-fry the salmon if you don’t have the gear to smoke it. Don’t eat salmon? You can substitute other protein source (e.g. grilled or roasted…
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Recipe: Gluten-free banana bread
Much like brownies, there are different kinds of banana bread. Some people like them dense; while some enjoy the cakey, airy variety. This gluten-free banana bread falls in the second category and is great either fresh or toasted. Besides being gluten-free, this banana bread does not contain any added sugar. The riper the bananas you use, the sweeter the bread will be. Having said that, if you are used to commercial banana breads, you might want to add a drizzle of maple syrup or honey on top prior to eating. Of course, toppings are optional, we usually enjoy ours with butter but peanut butter is also a great option. If…
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Recipe: Beetroot and quinoa bowls with chèvre and eggs
These beetroot and quinoa bowls with chèvre and eggs are delicious, nourishing and very filling. They are great for brunch but can be eaten any time of the day. This recipe is gluten-free, low in energy and high in protein and fibre. It is naturally low in glycaemic index, so can be enjoyed by individuals with blood sugar regulation issues, such as those with insulin resistance or diabetes. You can substitute the chèvre for your favourite dairy or plant-based cheese. Likewise, you can omit the eggs if you are a vegan, but make sure you add a good source of protein instead (e.g. lentils or chickpeas).
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Recipe: Octopus salad with quick chimichurri
This octopus salad with quick chimichurri is the perfect option when you want a tasty lunch that looks fancy and takes little effort to make. The preparation time for this recipe varies depending on how many shortcuts you use. I used three: I used pre-cooked octopus slices bought at my local Woolies. You can cook your own octopus if you prefer. For the quick chimichurri I used Bondi Heat Carolina Reaper chilli oil as it contains extra virgin olive oil, chilli and garlic. If you don’t have any available, you can use the same amount of extra virgin olive oil plus chilli flakes and minced garlic to taste. I used…
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Product review: Slendier pasta sauce
Slendier pasta sauce is the perfect complement for their bean pasta. Find why this is currently the only pasta sauce I’ll buy in a jar. Slendier pasta sauce The Slendier range of pasta sauce is organic, low in energy and low in carbohydrates. All of the flavours are dairy-free and vegan. In addition, most are gluten-free. The sauces come in glass jars containing 340g, suggested to be enough for 4 servings. The current available flavours are: Basil & Tomato Eggplant & Zucchini Artichoke Red Capsicum Capers & Olives Lentil and Mushroom Vegan Bolognaise Tomato, Vegetable & Chilli Slendier pasta sauce is available in the health food section of supermarkets (check…
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Product review: Slendier bean pasta
Slendier bean pasta is a new gluten-free, high protein, high fibre, lower carb pasta alternative available in the health food aisle of supermarkets. Slendier bean pasta You have probably heard about Slendier thanks to their konjac pasta and rice and ready to eat meals which have been on supermarket shelfs for a while. While those products are low-calorie and low-carb, the bean pasta range is more akin to San Remo pulse pasta and Barilla legume pasta. Slendier bean pasta products are made with just 2 ingredients: organic bean flour and water. As such, they are vegan, gluten-free and higher in fibre and protein than regular pasta. The pasta comes in…
