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 🙂
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 🙂
Here’s another recipe that I’ve begun to make pretty often, because it’s fast to make and perfect for spicing up by lunch boxes 🙂 Here’s what you’ll need:
Eight big big mushrooms
Half a pepper
Half a small onion
One small garlic clove
Half a leek
Break the stems off the mushrooms and save for later. With a little oil, put the mushrooms into a gas mark 6 oven for 10 minutes.
Finely chop the onions, leek, pepper and garlic and cook down in a pan on a low heat with a little olive oil. I recommend Jamie Oliver’s Tefal pans, they’re amazing.
Finely chop the mushroom stems too. Once the veg has softened, add the mushroom stems to the mix and add a little salt.
Leave the mix took down for about 15 minutes, and then begin roughly chopping the spinach leaves and bit by bit slowly to the mix. I love ceramic knives for chopping veggies, in the photo I’m using this one.
Turn the heat off and let the mix cool down. Once cool, use a teaspoon to fill the mushrooms with the mixture. Add as much grated cheese as you’d like!
Pop the stuffed mushrooms into the gas mark 6 oven for another 10-15 minutes, and add more cheese halfway through cooking if you’d like.
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 🙂