A quick chatty video about why I’m gluten free and how it’s changed my life. Hope you enjoy the recipes and food tips, and let me know down below whether you have any specific diet or low carb questions.
Hope you enjoy, and as always, thank you for watching, subscribing and liking my channel ❤️
If you haven’t yet heard of the Hemsley sisters, you’re missing out. After they created a complete spiraliser craze a couple years back, I was one of the first to pick up their cook book ‘The Art of Eating Well’ and it’s become my new food bible. Most of their recipes are low carb and gluten free, and they talk you through fresh ingredients and the best produce you can use for each dish.
This Sunday was the perfect day (aka TV & laundry day) to test out their slow cooked lamb and we enjoyed it so much and I thought it would be rude not to share…
The recipe is pretty simple: add garlic, anchovies and thyme to lamb and leave it covered in the over for 3 hours.
The kale & leek salad needs to be done at least an hour or two before serving, as you mix it with olive oil, mint and lemon, which helps soften the kale over time.
Try this out and let me know what you think – if you like it I’d also recommend their ragu or curry with coconut rice recipes, or my cucumber salad that was inspired by this book.
Bon appetit 🙂
My favourite cheesecake ever is the recipe from Le Pain Quotidien. This one here is a gluten free adaptation of that recipe, hope you enjoy!
- 4 eggs
- 2 egg yolks
- 600g Philadelphia cream cheese
- 1tsp vanilla extract
- 2 x 50g Dove’s Farm Gluten Free Flour
- 200g sugar
- 1 pinch of salt
- 50g melted butter
- 25g oats
- 50g mixed seeds (pumpkin, flax, sunflower)
- 1tbsp baking powder
- 2tbsp milk
- Preheat the oven to 200C
- Grind the oats, mixed seeds, baking powder, 50g of flour and milk until it forms a dough (add milk if too crumbly)
- roll out and cut into digestive sized circles
- bake until lightly golden (15 minutes)
- Leave to the side to cool
- Mix the sugar and the salt in a mixer
- Add the cheese, mix for one minute
- Add the eggs and egg yolks one by one
- Mix until smooth
- Butter a cake tray (preferably one with a removable bottom)
- Mix the cooled cookies with melted butter in a blender, then spread evenly at the bottom of the tray, press down lightly
- Pour the cream cheese mix on top
- Cook for 10 minutes at 200C
- Lower temperature to 140C and cook for a further 35 minutes
- Cool overnight in the fridge before serving (I promise, this bit is worth it!)
Yum yum yum! Summer is here and it is getting very hot in London! Not feeling the usual warm courgetti pasta so I decided to spice it up and spiralize a cucumber. Very good idea indeed 🙂 Here’s what I did:
- Mix two teaspoons of sesame oil, a teaspoon of dark soy sauce, a sprinkle of garlic powder and some chilli flakes into a small bowl. Add salt and pepper to taste, then set aside.
- In a small pan, slowly roast about a tablespoon of sesame seeds until golden brown. Make sure to shake the pan regularly a keep an eye on it because they burn VERY quickly. Leave to cool.
- Spiralize one large (preferably cold) cucumber & a carrot, and mix all the ingredients together in a large salad bowl.
TADA! Enjoy 🙂
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 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 🙂
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
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 🙂