Alfredo the Magnificent

Alfredo the Magnificent

Having been gluten free for sometime, I’m always trying out new gluten free pastas. I bough a new gf tagliatelle at the supermarket and decided this winter weekend was the time to devour it.

I try to eat dairy free as much as possible but can’t resist Parmesan in this Alfredo recipe. If you’d like a dairy free pasta, simply swap the butter for oil and leave out the Parmesan.

Instead of loads of cream I use a mix of almond milk and puréed cauliflower to make this dish creamy. The bacon, mushroom and black pepper give it that classic Alfredo taste. 

Recipe for cauliflower Alfredo pasta

  • 1/2 a large cauliflower, cut into pieces
  • Generous knob of butter (or oil)
  • 5 cloves of garlic, grated
  • 1 brown onion, diced
  • 6 pieces of shortcut bacon, cut in small pieces
  • 500g diced chicken
  • Your favourite pasta
  • 1 gluten free chicken stock cube
  • 1 and a half cups of almond milk
  • 250g grated Parmesan (optional)
  • Black pepper, to your taste

First, place the cauliflower in to steam while you start the Alfredo sauce. Heat the butter in a saucepan then add the garlic, onions and bacon. Stir occasionally until the onion and bacon start to lightly brown. Then place this onion mixture to the side in a small bowl.

Place the chicken in the saucepan and stir occasionally until cooked. At this point if your cauliflower is softened, remove it from the steamer. Place a pot of water on to boil for the pasta.

Once the chicken is cooked, add 3/4 cup of almond milk and the chicken stock cube to the saucepan. While this is warming through, add the steamed cauliflower and remaining almond milk to a blender or food processor. Blend until the cauliflower is puréed with the almond milk.

Place the pasta into the now boiling pot of water. Add the puréed cauliflower to the saucepan with the chicken. Add the bacon and onion from its bowl into the saucepan with the chicken and puréed cauliflower. Also add over half the parmesan to the sauce and mix well.

Leave the sauce to simmer until the pasta is cooked and drained. Then serve and enjoy winter comfort food at its best.

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Cheeky Chilli Con Carne

Cheeky Chilli Con Carne

It’s two weeks until winter is official but cold enough to bring out my favourite winter recipes. This yummy chilli con carne gets its cheeky reputation because it’s a quick version of the traditional recipe, that’s perfect for week nights…. And because I serve it with corn chips like the best Mexican restaurants. Corn chips not being the healthiest dinner

food, it always makes me feel cheeky, like a kid eating a hot dog for tea.

Cheeky chilli con carne recipe

  • Generous dash of rice bran oil
  • 1 brown onion, chopped in medium sized pieces
  • 3 cloves garlic, grated
  • 2 tablespoons ground cumin
  • 2 teaspoons ground paprika
  • 1 teaspoon ground chilli (optional)
  • 500g lamb or beef mince
  • half a dozen small mushrooms, chopped in medium sized pieces
  • 1 x 400g can of red kidney beans
  • 2 x 400g cans peeled tomatoes

Warm the oil in a large pot then add the garlic and onion. When the onion is browned and softened, add the cumin, paprika and chilli. Mix, then add the lamb mince and stir the pot.

Once the mince is browned, throw in the mushrooms and red kidney beans (always rinse your canned beans well, until the water no long has any froth or bubbles in it, and you’ll avoid the discomfort of bean bloat).

Mix the ingredients and put the lid on the pot, simmering well for about 40 minutes to release the beautiful flavours of this dish. Although, I often eat a bowl of this cheeky dish at the 20 minute mark and leave the pot to simmer the next night’s leftovers.

I dream of this meal in winter. Throw some corn chips on a plate to dip in and you have a warming chilli with the salty crunch of corn chips. Drooling, loving, noms.

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The Paleo Anzac

The Paleo Anzac

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Somewhat belatedly after Australia’s Anzac Day I got around to creating some gluten free, paleo friendly Anzac biscuits. The honey makes them quite sweet and quinoa flakes are a superb replacement for oats that retain some of the crunch factor.

Paleo Anzac Biscuit Recipe

Place the following ingredients in a saucepan on low heat until combined and runny:

  • 1/2 cup honey
  • 1/4 cup coconut oil
  • 1/2 teaspoon vanilla essence

In the meantime mix these dry ingredients in a bowl:

  • 1 cup quinoa flakes
  • 1/3 cup quinoa flour (or brown rice flour)
  • 3/4 cup chopped up macademia nuts (or any other of your favourite nuts)
  • 1 cup coconut flakes (or desiccated coconut)
  • 1/2 teaspoon baking powder

Pour the warm liquid from the saucepan into the bowl and mix well. The mixture should be sticky enough to hold together when you form it into small biscuit shapes.

Place some baking paper on a tray and make 10 to 12 Anzac biscuits. Put the tray into the oven for 15 to 20 minutes at 180 degrees Celsius (350 Fahrenheit), or until the biscuits start to turn golden. They will be slightly gooey on the inside while warm but firm once cooled.

Try not to eat them all at once 😉

Peanut butter protein balls

Peanut butter protein balls

It’s hard to beat the taste of a peanut butter protein ball. With delicious natural sugars, courtesy of dates, and a yummy coconut coating, this is a guilt free delight that is easy to take to work, school or events with friends.

In a food processor blitz:
– 20 pitted dates
– 150grams of nuts (I used cashews)

When it has reached the point of being almost flour like (or chunkier if you prefer) add and blitz:
– 3 tablespoons of cocoa powder
– 1 cup pure peanut butter
– 1/4 cup honey if desired

If your mixture is not sticky enough to hold together then add a couple of tablespoons of melted coconut oil.

Form the mixture into balls of the desired size then roll in desiccated coconut. I prefer to refrigerate them for a half hour before serving.

Enjoy your guilt free dessert!

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Reverse apple crumble (paleo)

Reverse apple crumble (paleo)

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I am jumping on the jar bandwagon to serve this dessert. A paleo apple crumble deserves no less!

Play around with the crumble ingredients, for example use whatever nuts or meal/flour you have. Throw in some honey if you’re not an agave fan, or make other replacements depending what your pantry has on offer.

CRUMBLE RECIPE

  • 1/4 cup quinoa flakes
  • 1/4 cup almond meal
  • 1/4 cup coconut flakes
  • 1/4 cup almonds
  • generous amount of cinnamon
  • dash of real vanilla essence
  • 1/4 cup agave syrup
  • 1/4 cup melted coconut oil

Place the dry ingredients in a food processor and process to your desired consistency. Then shake your crumble mix onto an oven tray and bake for ten minutes. Return the mixture to the food processor, add all the wet ingredients and mix.

Share the crumble between five small jars or drinking glasses and leave to cool.

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APPLE LAYER

  • 4 of your favourite cooking apples, finely sliced
  • 1/4 cup coconut oil
  • generous amount of cinnamon
  • dash of real vanilla essence

Melt the oil in a saucepan, then add the remaining ingredients. Cook to your desired consistency. I had my mixture on medium heat for about thirty minutes to really soften the apple. Once cooled, spoon the apple into the jars or glasses, on top of the crumble.

TOP LAYER OPTIONS

I wanted to use plain coconut yoghurt to finish off this crumble but my local store was out. So I used berry coconut yoghurt. Apple-berry crumble, yum!

Depending on whether you eat dairy, other options for the top layer include custard or yoghurt (with honey mixed in for sweetness).

Enjoy this healthy-ish dessert!

Gluten and dairy free quiche

Gluten and dairy free quiche

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In need of a shareable dish for a dinner party I created this warming winter quiche to please both gluten and dairy intolerant friends. It’s a slight twist on the mini lunchbox quiche recipe I blogged earlier: 

  • https://itsallgftome.wordpress.com/2014/04/13/get-maxi-taste-from-a-mini-quiche/
  • MAKING THE QUICHE BASE
    – 1/3 cup quinoa flour
    – 1/3 cup brown rice flour
    – 1/3 cup LSA or crushed seeds and nuts
    – black pepper
    – dried basil
    – 6 tablespoons coconut oil

    While melting the coconut oil, mix together all other base ingredients. Mix in the melted oil well. Line a quiche pan, or a normal cake pan, with baking paper. Press the base mixture into the bottom of the pan until evenly spread. Cook this base in a 180degree Celsius (350 Fahrenheit) oven.

    MAKING THE TOP OF THE QUICHE
    – 1 brown onion
    – 1 zucchini
    – 1 tomato
    – 100g deli ham
    – 6 eggs
    – 2/3 cup almond or soy milk
    – black pepper
    – dried thyme
    – dried basil

    Dice the onion and and zucchini into medium pieces. Brown lightly in a fry pan to increase the flavour of your quiche. In the meantime, mix together the eggs, milk replacement, herbs and spices. Cut the ham into medium sized pieces and add to the egg mixture, along with the onion and zucchini once they are browned.

    Once the base has cooked for ten minutes, pour the egg mixture into the quiche/cake pan. Slice the tomato and decorate the top of the quiche with it. Place the quiche in a 180degree Celsius (350 Fahrenheit) oven for 30 to 40 minutes. The quiche is done once cooked through and a little browned on top.

    Serve and enjoy with good company
    xx

    For the love of paleo fudge

    For the love of paleo fudge

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    Tonight I had a hankering for some fudge, without the 80% sugar content. This handy little recipe was quick to make and decadent enough that there’s no need to miss sugar.

    RECIPE FOR PALEO NUT BUTTER FUDGE
    – 1/4 cup coconut oil (melted)
    – 1/2 cup nut butter (I used macademia nut butter but almond or another nut would work as well)
    – 1/4 cup applesauce
    – just under 1/2 cup coconut flour
    – 1/4 cup shredded or desiccated coconut

    Add ingredients to a bowl and mix, in order above. Then roll the fudge into small balls and put in the fridge. Ready to eat in 20 minutes. Could it be any simpler? Kudos to myhealthyhappyhome.com for this delicious recipe.