Courgette Lasagne

I’ve been eating low carb for quite a while. Since I stopped gluten, it was the easiest way for me to manage my weight while still eating pretty much whatever I wanted (except I crave donuts on an hourly basis…). This is an easy meal to make in large quantities on a Sunday and then pack for the week ahead. This recipe is completely stolen from my dad, but sharing is caring, right??

What you’ll need:

– 500g ground beef
– 3 cloves garlic
– 1/2 onion
– 1 leek
– 1 tsp coconut oil
– 1 can crushed tomatoes
– 1/2 tsp dried oregano
– 1 swig of red wine
– 1 tbsp tomato paste
– 3 medium courgettes
– 2 tbsp grated parmesan
– 2tbsp grated cheddar cheese (I used extra mature)
– and other cheese you fancy!

First, slice the courgette length-wise and grill a few minutes on each side.


While these cool, start the tomato sauce. Dice the onion, leek and garlic, slowly cook with some coconut oil until the onion starts to look a bit transparent. Set aside, increase the heat, and cook the beef until brown. Then add in the onion mix, the tomato, the red wine and the tomato paste. Leave to simmer for a couple hours if you can.


Add a layer of the tomato sauce to the bottom of your dish, then add one layer of courgette on top. In a bowl, mix the egg and cheese, and add some cream if the texture is too thick. Put a thin layer of this onto the courgette. Repeat this until your dish is full.


Add some more freshly grated cheese to the top of the lasagne. I used emmental cheese on this because I love how it melts! Cover it in foil, then pop into a gas mark 4 oven for 30 minutes. Take off the foil then cook for another 15-20 minutes – until golden on top!


Here’s a picture of our dinner after it had been somewhat demolished:


It was definitely a success 🙂

Coconut Rice

Coconut rice is one of my favourite things to cook because it can make pretty much any boring meal a lot more fun and special. It’s also super easy to make so that doesn’t hurt 🙂

In this picture I made the coconut rice with Hemsley & Hemsley‘s Chicken Curry which I’m sure I’ll blog about soon because it’s always a success!

Here’s a recipe that I use, that has pretty much been compiled over time from dozens of other recipes I’ve tried (some more successful than others…)

What you’ll need:
1 cup of rice
1 chicken stock cube dissolved into 1 cup of boiling water
1 small onion
1 can of coconut milk (preferably full fat)
1 tsp coconut oil

I use the organic Kallo chicken stock but feel free to keep it veggie if you prefer!


How it’s made:
Dice the onions and cook in the coconut oil on a medium heat until soft
Add rice and mix in with onions

Stir occasionally until rice begins to look almost transparent
Add coconut milk and chicken stock ( you should hear that amazing sizzling sound!)

Put lid on pot and leave on low heat for +/- 10 minutes or until rice has used all the liquid.

If you’d like an extra crunch, I often heat up some almond flakes in coconut oil then add them to the rice when it’s finished cooking 🙂



American Style Gluten Free Pancakes

Honestly, this is not something I make often! This is very much a ‘I don’t want to get out of bed and I’m verging on depressed because the weekend’s almost over’ kind of meal. BUT – it is the easiest thing to do, and I pretty much always have the right ingredients somewhere in my kitchen, so it’s not something I have to particularly prepare for.

I’ve tried many gluten free pancakes with all sorts of flour substitutes. Sometimes they come out okay, but I often struggle with getting a similar texture to what I was used to before I became gluten free. With time, I’ve concluded that my all time favourite, for both crepes and american style pancakes is using simple recipes with Dove’s Gluten Free flour.

What you’ll need:

  • 2 cups of gluten free flour
  • 1/2 cup sugar
  • 1tsp salt
  • 1 1/2 tbsp baking powder
  • 1 egg
  • 2 cups milk (I use lactose free)
  • 2 tbsp room temperature butter
  • 3tsp vanilla


  • BACON!!!

Just mix the flour, sugar, salt and baking powder into a big bowl then slowly add the rest, whisking until it all comes together. I make the pan pretty hot, but then lower the heat right when I start cooking, and usually use 2 tablespoons of batter per pancake. When bubbles come up to the surface, flip the pancake, and then it should be done a couple minutes later!

Bon Appétit 🙂