Gluten Free: The Complete Guide With 50+ Recipes: Gluten Free For Beginners (Gluten, Gluten Free, Gluten Free Cookbook, Gluten Free Recipe, Gluten Free Diet, Clean Eating, Gluten Free Paleo) (7 page)

YIELD:  4 SERVINGS

INGREDIENTS:

• 4 skinless chicken breasts
  
• 1 Cos Lettuce, chopped
  
• 1 punnet of salad cress
  
• 3 hardboiled eggs, peeled and halved
  
• 30g of Parmesan cheese, finely grated
  
• 50g of anchovies fillets, chopped
  
• 170g Greek yoghurt
  
• 2 tablespoons of olive oil
  
• Juice of 1 lemon
  

DIRECTIONS:

• Place the chicken breasts in a bowl and add the olive oil and 1 tablespoon of the lemon juice, season with salt and pepper.
  
• Cook the chicken breasts under the grill for 10 - 15 minutes until cooked through.
  
• Transfer the chicken to a board and slice when cooked.
  
• Arrange the lettuce, salad cress and the eggs on a serving platter and then top with the cooked chicken.
  
• Mix together the Parmesan, anchovies, remaining lemon juice and the yoghurt and season to taste.
  
• Pour this mixture over the chicken and lettuce.
  
• Serve
  

YIELD:  8 SERVINGS

INGREDIENTS:

• 5 leeks, rinsed and sliced into 1/4 inch thick rounds
  
• 1 pound of potatoes, peeled and cut into cubes
  
• 8 eggs plus 2 egg whites
  
• 1 cup of water
  
• 1 teaspoon of cayenne pepper
  
• 3/4 cup of ricotta cheese
  
• 3/4 cup of Parmesan cheese
  
• 2 cloves of garlic, thinly sliced
  
• Salt and pepper to taste
  
• 1 teaspoon of olive oil
  

DIRECTIONS:

• Preheat the oven to 180C degrees.
  
• Grease a square baking dish with the olive oil.
  
• In a medium sized saucepan over a medium heat, bring the water to the boil.
  
• Add the potatoes, leeks and garlic and season with salt, reduce the heat to low and cook with a lid on until the potatoes are tender.
  
• Remove from the heat and let them cool down.
  
• In a mixing bowl whisk together the eggs and the egg whites, season with salt and add in the cayenne pepper.
  
• Fold the eggs into the potato mixture and add in the ricotta and Parmesan cheese.
  
• Pour the mixture into the prepared dish and place in the oven and cook for 25 minutes.
  
• Let the dish cool for 10 minutes before cutting into squares and serving.
  

YIELD:  4 SERVINGS

INGREDIENTS:

• 3/4 pounds of buckwheat noodles
  
• 1/3 cup of gluten free soy sauce
  
• 3 tablespoons of rice vinegar
  
• 1 teaspoon of sugar
  
• 1 tablespoon of olive oil
  
• 1 garlic clove, crushed
  
• 1 teaspoon of freshly grated ginger
  
• 3/4 pounds of cooked chicken, shredded
  
• 6 scallions, slice thin
  
• 2 1/2 cups of red cabbage, thinly sliced
  

DIRECTIONS:

• Cook the buckwheat noodles according to the package instructions and set aside.
  
• In a large mixing bowl, combine the soy sauce, rice vinegar, sugar, oil, ginger and the garlic together.
  
• Toss the buckwheat noodles with the soy mixture until evenly coated.
  
• Add in the shredded chicken, cabbage and scallions, mix well.
  
• Serve.
  

YIELD:  6 SERVINGS

INGREDIENTS:

• 4 cups of butternut, peeled and chopped
  
• 1 large apple, peeled and quartered
  
• 2 carrots, peeled and chopped
  
• 1 onion, peeled and chopped
  
• 2 tablespoons of olive oil
  
• A dash of ground cloves
  
• 2 garlic cloves, chopped
  
• 1/2 a teaspoon of turmeric
  
• 1/2 a teaspoon of cinnamon
  
• 1/2 a teaspoon of cardamom
  
• Salt and pepper to taste
  
• 3 cups of water
  

DIRECTIONS:

• In a large saucepan on a medium heat, heat the olive oil.
  
• Add in the garlic and onions and cook until tender.
  
• Add in the turmeric, cinnamon, cardamom, cloves and ginger and cook until fragrant.
  
• Add in the carrots, apples and butternut and 3 cups of water and bring to the boil.
  
• Reduce the heat and let it simmer for 20 minutes, until all the vegetables are tender.
  
• Season with salt and pepper.
  
• Blitz the soup in a blender.
  

YIELD:  6 SERVINGS

INGREDIENTS:

• 500g of carrots, halved and cut into chunks
  
• 1 can of chickpeas, drained and rinsed
  
• 2 handfuls of fresh spinach
  
• 200g of feta cheese, crumbled
  
• 1 tablespoon of honey
  
• 2 tablespoons of olive oil
  
• Juice of 1 lemon
  
• 1 small handful of fresh mint, chopped
  
• 1 teaspoon of ground cumin
  
• 100g of pistachios, roughly chopped
  

DIRECTIONS:

• Preheat the oven to 180C degrees.
  
• In a large baking tray, add the carrots, chickpeas and the cumin and season with the olive oil and salt and pepper.
  
• Place the tray in the oven and cook for 30 minutes, until the carrots are tender.
  
• Mix together the lemon juice,
  honey and olive oil and then pour over the cooked carrots.  Set aside and leave to cool
  
• Once the carrot mixture has cooled you can mix in the mint and spinach leaves.  Add in the pistachios and scatter the feta.
  
• Season with salt and pepper if needed and you can drizzle a little extra olive oil on the top.
  

YIELD:  4 SERVINGS

INGREDIENTS:

• 300g of quinoa, rinsed
  
• 100g of feta cheese, crumbled
  
• 60g of toasted flaked almonds
  
• 1 teaspoon of ground coriander
  
• 1 teaspoon of turmeric
  
• Juice of 1 lemon
  
• 600ml of  boiling water
  
• 1 tablespoon of olive oil
  
• Salt and pepper to taste
  

DIRECTIONS:

• In a large pan on a medium heat, heat the olive oil.
  
• Add all the spices and fry until they are fragrant.
  
• Add in the rinsed quinoa and fry until you can hear popping sounds.
  
• Stir in the boiling water and gently simmer for 15 minutes, the water must evaporated.
  
• Allow to cool slightly, add in all the remaining ingredients and gently mix until all combined.
  
• Can be served warm or cold.
  

YIELD:  4 SERVINGS

INGREDIENTS:

• 4 sweet potatoes
  
• 2 garlic cloves, peeled and sliced
  
• 1 bunch of kale, remove the stems and break the leaves into pieces
  
• 1 cup of ricotta cheese
  
• 2 tablespoons of balsamic vinegar
  
• 3 tablespoons of olive oil
  
• Seasoning to taste
  

DIRECTIONS:

• Preheat the oven to 180C degrees.
  
• Place the sweet potatoes on a baking tray.
  
• Rub olive oil all over the sweet potatoes to help them cook and not stick to the baking tray.
  
• Bake the sweet potatoes for 45 minutes to 1 hour, until they are soft inside.
  
• In a large frying pan, on a medium to high heat, add in a tablespoon of olive oil and fry the garlic until golden, transfer to a paper towel and let it drain.
  
• Add the kale to the frying pan and season with salt and pepper, cook tossing them frequently until they are tender, around 5 minutes.
  
• Stir in the vinegar and season with salt and pepper.
  
• Open each of the sweet potatoes, season with salt and pepper.
  
• Top the sweet potatoes with the kale and then top with the ricotta cheese.
  

YIELD:  2 SERVINGS

INGREDIENTS:

• 1 large avocado, pitted
  
• 3 lime wedges
  
• 2 tomatoes, chopped into cubes
  
• 1 red onion, peeled and diced
  
• 4 tablespoons of black beans, drained
  
• Salt and Pepper to taste
  
• 1 tablespoon of olive oil
  

DIRECTIONS:

• Season the avocado halves with salt and squeeze with the limes.
  
• In a separate bowl, combine the tomatoes, onions, black beans and olive oil and season with salt and pepper.
  
• Top this mixture onto the halved avocados.
  
• Serve.
  

YIELD:  4 SERVINGS

INGREDIENTS:

• 1 head of broccoli, broken up
  
• 8 tablespoons of toasted almonds, sliced
  
• 1/2 a cup of fresh basil leaves
  
• 2 garlic cloves, crushed
  
• 2 tablespoons of lemon juice
  
• 1 packet of rice noodles
  
• 4 tablespoons of olive oil
  
• Salt and pepper to taste
  

DIRECTIONS:

• Cook the rice noodles according to the packet instructions, drain and set aside.
  
• Steam the broccoli florets until they are just tender and let them cool down slightly.
  
• Roughly chop up about 1 cup of the broccoli and set aside.
  
• In a blender, blend the remaining broccoli, almonds, basil, garlic and the lemon juice.
  
• Add in the olive oil to the pesto mix and season with salt and pepper.
  
• Toss the broccoli pieces together with the rice noodles.
  
• Gently stir through your pesto mix and season with salt and pepper
  .
  
• Serve.
  

YIELD:  2 SERVINGS

INGREDIENTS:

• 2 large sea bass fillets
  
• 250g or lentils, cooked
  
• 100g of watercress
  
• Juice and Zest of 1 orange
  
• 2 tablespoons of honey
  
• 2 tablespoons of olive oil
  
• 2 tablespoons of wholegrain mustard
  
• A bunch of fresh parsley, chopped
  
• A bunch of fresh dill, chopped
  

DIRECTIONS:

• Preheat the oven to 180C degrees.
  
• Line a baking tray with foil and place the sea bass, skin side down, on the foil.
  
• In a separate bowl, combine the orange zest, mustard, honey and olive oil.  Season well with salt and pepper.
  
• Drizzle this mixture over the sea bass and pull the sides of the foil up to make a parcel.
  
• Place in the preheated oven and bake for 15 minutes.
  
• Warm the lentils and mix with the orange juice and a tablespoon of olive oil, add in the watercress, fresh herbs and season.
  
• Divide the lentils between two plates and top each plate with the cooked sea bass, drizzle over the juices that are left from roasting the sea bass.
  
• Serve immediately.