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 Blueberry and Banana Muffins
Gluten Free Blueberry and Banana Muffins { Quick and easy lunchbox friendly and school safe blueberry and banana muffins the whole family will love! } Contributor: yum. Gluten Free { INGREDIENTS } 3 large bananas, the riper the better 1 teaspoon baking soda ⅓ cup butter, melted 100 g honey As much cinnamon as your heart desires ¼ teaspoon ginger, cardamom or nutmeg (or all! Go wild!) ¼ teaspoon salt 1 teaspoon vanilla extract 2 large eggs, whisked 1½ cups gluten free flour or 1¼ cups gluten free flour and ¼ cup collagen or protein powder* 2 tablespoons flaxmeal 1½ cups frozen blueberries* { NOTE } *COLLAGEN + PROTEIN* I use Unrefined Nutrients Collagen Peptides and Kids Immune Protein. For 15% off, use code OLIVIA15. I am a proud partner of this family-owned Queensland business. *FROZEN BLUEBERRIES* work best because they hold their shape while baking, preventing the muffins from turning purple and keeping the batter from becoming too wet. { METHOD } Preheat the oven to 180°C (fan-forced) and lightly grease a muffin tray. In a blender (my choice) or large bowl, mash the bananas until smooth. Stir in the baking soda. Melt the butter and mix in the melted butter and honey until well combined. Add the salt, cinnamon, cardamom or nutmeg, vanilla and whisked eggs, stirring until everything is evenly blended. Gently fold in the flour (or flour-protein mix) and flaxmeal until just combined. Avoid over-mixing here. Fold through the frozen blueberries. Spoon the batter evenly into the muffin tray, filling each about three-quarters full. Bake for 15–20 minutes, or until a skewer inserted into the centre of a muffin comes out clean. (Mine took 20 minutes) Allow to cool in the tray for a few minutes before transferring to a wire rack to cool completely. Enjoy for 5 days, if you don’t live in Queensland. If it’s hot and humid, pop them in the fridge on day 2 so they don’t go mouldy. Prep time: 10 MINUTESCook time: 20 MINUTESTotal time: 30 MINUTES+ 12 muffins + *COLLAGEN + PROTEIN* I use Unrefined Nutrients Collagen Peptides and Kids Immune Protein. For 15% off, use code OLIVIA15. I am a proud partner of this family-owned Queensland business. More Recipes in this Category
Lil Kimchi: Asian Style Chicken With Cucumber, Shallots and Sesame Mayonnaise
LIL KIMCHI: ASIAN STYLE CHICKEN WITH CUCUMBER, SHALLOTS AND SESAME MAYONNAISE { A BIT OF SWEET, A BIT OF SPICE AND ALL THINGS NICE! THIS BURGER IS PACKED WITH ASIAN FLAVOURS AND COMBINATIONS YOU WOULDN’T NORMALLY EXPECT. } Contributor: Helga’s { INGREDIENTS } 4 Helga’s Gluten Free Gourmet Rolls Traditional White 4 80g chicken thighs 50ml mirin 50ml rice wine vinegar 50ml gluten free soy sauce 10g minced ginger 10g diced chilli 10g crushed garlic 150g potato starch 10g five spice 5g salt 5g pepper Vegetable oil for deep frying 150g kimchi 1 cucumber ½ bunch shallots 200ml Japanese mayonnaise 20g toasted sesame seeds 10ml sesame oil { METHOD } To marinate the chicken, place the soy, mirin, rice wine, chilli, ginger and garlic in a bowl, add chicken thigh and toss to coat. Place in the fridge to marinate for at least 2 hours To make the coating, place the potato starch, five spice, salt and pepper in a bowl & toss to combine. Set aside until needed To make the sauce, mix the mayonnaise, sesame seeds and sesame oil and set aside until needed Drain and roughly chop the kimchi and set aside, thinly slice the shallots on an angle and set aside. Slice the cucumber into thin strips using a vegetable peeler and set aside Heat the vegetable oil in a deep fryer or deep saucepan to 160oC Coat the chicken in the potato starch mix and cook in batches until cooked (7-9 minutes). Drain on paper towel and keep warm until needed Split and toast the Helga’s Gluten Free Gourmet Rolls Traditional White and place a small amount of kimchi on the bottom of each bun, top with two pieces of fried chicken, cucumber, shallots and sesame mayo Prep time: 40 MINUTESCook time: Total time: 3 HOURS 10 MINUTES+ 4 + More Recipes in this Category
5 Gluten Free Tips When Travelling In NYC
5 GLUTEN FREE TIPS WHEN TRAVELLING IN NYC { ARE YOU ABOUT TO HEAD TO THE BIG APPLE, OR DREAMING ABOUT IT? THEN CHECK OUT THESE 5 EASY TIPS TO STAY GF IN NEW YORK. } Contributor: Lyn Mendelsohn, Gluten Free NYC When visiting any new places you need to research all the restaurants and services you want to actually do before actually being in that city since so many places will say they’re gluten free but not actually follow-through/understand what cross-contamination is. So definitely research and make sure you call ahead to see if they will have the options you want when eating out. Reservations are necessary at 95% of the Gluten Free restaurants in New York City. So unless its a very small place (which means you need to get there at least 30 minutes before you want to eat or 1 hour during a holiday weekend) make sure you call ahead (at least a week and make a reservation). Scout out the areas you will be visiting during your trip so you know exactly where you want to eat and if possible meet with a travel expert for that city online before you go away so you can make a full itinerary! Some of my favourite areas to show people in New York City are the Upper East Side, Upper West Side, Union Square, and the West Village! If traveling with children make sure you are scouting out family atmospheres so they will not get bored while you are away. I always recommend some of the major attractions with kid friendly options! Gluten Free Ice Cream, Broadway show/MET visit, Stop at the Nintendo Store, Gluten Free Pizza, and Indoor playground anyone? Make sure you know how many public transportation rides you will be needing when visiting specific places since you can’t get everywhere by walking (it would take a really long time to walk from Union Square to the Upper East side). No matter who you’re traveling with to ensure you have a GREAT time, make sure to plan ahead. When visiting New York City make sure to stop at these 2 places to buy your Gluten Free Essentials: 1. Westerly Market located at 911 8th Avenue, 2. Fairway (various throughout the city with a HUGE Gluten Free section), and 3. G-Free NYC located at 77 West 85th Street. More Articles in this Category GO PRIMAL WITH PALEO PADDOCK GO PRIMAL WITH PALEO PADDOCK { WE TAKE THE PAIN See Recipe » EASY ALLERGY-FREE PARTY FOOD IDEAS EASY ALLERGY-FREE PARTY FOOD IDEAS { Be a ‘hostess with See Recipe » EARTH FOOD STORE, NSW EARTH FOOD STORE, NSW { Our café-store is an unpretentious, See Recipe » DR. JB TELLS ALL: ACTIVATED NUTRIENTS Dr. JB tells all: Activated Nutrients { Activated Nutrients: Derived See Recipe » DOVETAIL ON OVEREND -NORMAN PARK, QLD DOVETAIL ON OVEREND -NORMAN PARK, QLD { A beautiful space See Recipe » DIY EASTER EGGS WITH LORNA JANE As Easter approaches the annual guilt of gorging on chocolate See Recipe » DINE IN AT PANA CHOCOLATE SYDNEY DINE IN AT PANA CHOCOLATE SYDNEY { Pana Chocolate has See Recipe » CREATE YOUR OWN EGG SUPPLY CREATE YOUR OWN EGG SUPPLY { Eggs made easy, from See Recipe » CORNERSMITH CORNERSMITH { Eat with the seasons and preserve the bounty See Recipe » FOOD FOR HEALTH INTRODUCES NEW PRODUCT FOOD FOR HEALTH INTRODUCES NEW PRODUCT { With the obesity See Recipe » FIVE-STAR SNACKS FIVE-STAR SNACKS { Be Natural Moroccan Spice Dry Roasted Chickpeas See Recipe » FIRST ALL-AUSTRALIAN FROZEN BERRIES HIT SHELVES FIRST ALL-AUSTRALIAN FROZEN BERRIES HIT SHELVES { For the first See Recipe » « Previous Page1 Page2 Page3 Page4 Page5 Page6 Page7 Page8 Page9 Page10 Page11 Page12 Page13 Page14 Page15 Page16 Page17 Page18 Page19 Page20 Page21 Page22 Page23 Page24 Page25 Page26 Page27 Page28 Page29 Page30 Page31 Page32 Page33 Page34 Page35 Page36 Page37 Page38 Page39 Page40 Page41 Page42 Page43 Page44 Next »
