Warm Veg Salad
{ THIS GLUTEN FREE WINTER SALAD IS GLUTEN FREE, DAIRY FREE AND VEGAN. ENJOY THIS NOURISHING AND DELICIOUS WINTER SALAD BY CLARISSA KOCOVSKI IN COLLABORATION WITH PIMP MY SALAD }
{ INGREDIENTS }
SALAD
800g Baby White Potatoes (washed)
1 Red Onion (roughly chopped)
1 Tbsp Oil
1 tsp Salt
½ tsp Black Pepper
2 Cups Asparagus (roughly chopped)
230g Cannellini Beans (drained)
Handful of Pimp My Salad Coconut Bacon
Handful of Pimp My Salad Super Seed Sprinkles
½ Cup Black Rice (cooked)
DRESSING
3 Tbsp Smooth Tahini
2 Tbsp Fresh Lemon Juice
1 Tbsp Nutritional Yeast
1 Tbsp Pimp My Salad Cashew Parmesan
½ tsp Pure Maple syrup
½ tsp Salt
{ METHOD }
Preheat the oven to 200C. Slice potatoes into quarters. Place on an oven tray lined with parchment paper. Place the red onions onto the same tray. Drizzle oil. Season with salt and pepper. Mix. Roast for 15 minutes.
Meanwhile, to make the dressing, add all ingredients including Pimp My Salad Cashew Parmesan to a small bowl or recycled Pimp My Salad jar. Stir until you have a thick paste. Add a few teaspoons of water until you reach a runny consistency.
Add the asparagus and beans to the same tray. Toss. Roast for another 15 minutes until the potatoes are cooked through.
Remove from oven. Allow to cool for 5-10 minutes. Time to plate up! Arrange rocket into the bottom of a serving platter. Add the warm veggies. Sprinkle over a generous handful of Pimp My Salad Coconut Bacon and Super Seeds. Add black rice. Drizzle over the dressing. Enjoy!
Gluten Free Hash Brown Quiche
GLUTEN FREE Hash Brown Quiche { Gluten Free Breakfast made easy! The whole family will enjoy this gluten free hash brown quiche recipe. } Contributor: yum. Gluten Free { INGREDIENTS } FOR HASH BROWN CRUST 10 hash brown, defrosted *see notes for brands 3 eggs FOR FILLING 8 eggs 1/2 of milk of choice 1 tsp gluten free baking powder 1 cup of shredded cheese 1 c of ham, chopped 2 spring onions 1 c of zucchini, grated then squeeze to remove moisture. Salt + pepper Optional: Onion + garlic powder { METHOD } Prep the base: Defrost 10 hash browns for about an hour. Preheat oven to 200°C. Line a springform pan. Combine defrosted hash browns and three eggs in a bowl. Once well combined, press into springform pan and bake for 20 minutes. Reduce heat to 170* and set aside to cool for 30 minutes minimum. Make the filling: Grate zucchini. Remove as much liquid as you can by squeezing through a cheese cloth, clean tea towel or even just your hands. In a large bowl, whisk remaining eggs, milk, baking powder, spices, salt and pepper. Fold cheese, ham, drained zucchini and spring onions. Pour into hash brown crust. Place into oven on a middle rack and cook for 40-50 minutes. Once the egg is set and formed, you’re done. TIP Looking for gluten free hash browns? Check the freezer in your local grocery store!At the time of publishing, Birds Eye Golden Crunch Frozen Hash Browns were gluten free. Available at both Coles and Woolworths. MAKE AHEAD Prep this dish on a Sunday and have meals ready to go for the week ahead. I recommend portioning when cool. You can even freeze individual portions so nothing goes to waste. Prep time: 30 MINUTESCook time: 40 MINUTESTotal time: 70 MINUTES+ 8 + More Recipes in this Category
LLN Gluten Free Chicken Nuggets
LLN GLUTEN FREE CHICKEN NUGGETS { HEALTHY, HOMEMADE CHICKEN NUGGETS FREE FROM GLUTEN AND PRESERVATIVES. THIS FUN AND SIMPLE RECIPE IS BY NUTRITIONIST, NATUROPATH AND RECIPE DEVELOPER CASEY-LEE LYONS FROM LIVE LOVE NOURISH. } Contributor: Casey-Lee Lyons { INGREDIENTS } 500g free range chicken mince 2 teaspoons garlic powder 1 teaspoon paprika 1 teaspoon dried oregano 1/2 teaspoon onion powder 4 tablespoons sesame seeds Olive oil for frying { METHOD } In a mixing bowl combine ingredients well. (Try not to overwork the mince too much). Using clean, wet hands shape tablespoon portions of the mixture into nugget shapes. Roll each nugget in sesame seeds to coat. Heat oil in frying pan and cook nuggets for 3-4 minutes each side over medium heat or until golden and cooked through. Recipe Tips: In place of sesame seeds you can also coat your nuggets in organic shredded coconut or almond meal (if nuts are tolerated) for a different texture. Prep time: 10 MINUTESCook time: 10 MINUTESTotal time: 20 MINUTES+ 16 + More Recipes in this Category
