Tag: Gluten Free

Recipe: Sweet Pizza 🍓

Idk, its like a pizza pero sweet.

Halfway into making breakfast muffins for my boyfriend I realised I didn’t have a muffin tray to bake them in and so, sweet pizza was born. Honestly, it felt like the most fitting description.

Made with oat flour, whey and egg – a simple and versatile recipe which you can make when you fancy something cakey, can prep in advance or even make into muffins (like i failed to do).

Heres the recipe:

Ingredients:
1 Cup oat flour (or ground oats)
1 Scoop whey protein*
1 Tsp baking soda
1/2 Cup oat milk (or milk of choice)
1 Egg (or 2x egg whites)
1/4 Cup maple zero syrup
1 Tsp vanilla
1 Tbsp agave nectar
*You can omit this completely, however the whey protein will give it a sweeter flavour so you will want to add some more sweetener – I would recommend a powdered stevia or xylitol).

Method:

Pre-heat oven to 170 Degrees C.

Chuck all your ingredients in a bowl and mix until well combined.

Line a round tray (I only had one size which is approx 10inch) with greaseproof baking paper and pour your mix into it. Spread to the edges with a spatula – it should spread enough.

Sprinkle choc chips into batter (optional).

Bake for approx 10mins, until baked through the centre.

Remove from oven… I would say leave to cool, but is anyone ever patient enough to do that? Melted chocolate chips > not melted chocolate chips. YGM?

Spread your desired toppings; I used peanut butter, strawberries and white choc drizzle.


Yields 4 slices and approximately per slice (no toppings) was: 162 cals | 3.2F | 17.4C | 11P however macros may vary depending on brands and measurements each person uses.

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Recipe: Chicken ‘kebab’ with potato wedges + yoghurt sauce 🥘

I was asked to participate in a local TV show which involved trying (and in my case re-creating) typical takeout foods. Say yes, regret later.

The programme consists of judging local takeaway eateries and then a guest chef re-creates a healthier alternative. Each week has a different theme and a different guest chef; I was hoping for pizza but alas I got kebab week. Nonetheless I was up for the challenge and did my own take on a kebab by doing a chicken edit with homemade oven-baked potato wedges + yoghurt sauce.

Join me in making this re-creation and follow these easy steps:

MARINATING THE CHICKEN.

Usually I don’t really measure my ingredients when doing a recipe for the first time, I like to experiment freely and then re-work the measurements after. But this one worked so well, I want to guide you through everything I used. Feel free to add more (or less) of any of the ingredients as you prefer.

3 Large chicken breasts, sliced lengthways*
1/4 Cup olive oil
3-4 Tbsp smoked paprika
3-4 Tbsp bbq seasoning
1/4 Tsp Cayenne or chilli powder
3-4 Tbsp Garlic Powder
2-3 Tbsp italian herb seasoning
salt to taste

Toss it all in a bowl, rub all the herbs and spices into the chicken breasts – use your hands and get messy. Then, set aside and leave marinating while you prepare potato wedges.

Tip: marinating in advance gives the chicken more flavour. You can also use chicken thighs for a more authentic chicken kebab flavour as thighs tend to have a higher fat content and will add a bit more flavour to the skewers.

LETS MAKE POTATO WEDGES.

First, turn oven on and set to 170-180 degrees C then get these ingredients:

1 Jar of cooked potatoes (400g drained)
2 Tbsp garlic granules
1 tbsp italian seasoning
Drizzle of olive oil
salt to taste

Slice potatoes into wedges, and marinate them with your remaining ingredients – again use your hands (its the best way). Line a baking tray with greaseproof baking paper and lay your wedges onto them without any overlapping. Set aside.

Tip: Did you know that cooked potatoes sold in jars have better calorie and carb content than normal cooked potato? Don’t believe us? Check it out for yourself! The brand that we used here, in comparison to normal cooked potatoes was HALF the carbs per 200g. HELLO POTATO PARTY.


PREPARE THE CHICKEN KEBABS.

Grab some skewers, I used metal ones but the wooden ones will be fine just make sure you soak them in water beforehand so that they don’t burn in the oven. Then ‘needle’ the skewer through each piece of breast and place over a deep dish like so:


COOKING TIME

Place the wedges on a higher tray of the oven and chicken on a lower tray as you don’t want your chicken to burn before it cooks. Cook in the oven for approximately 40 minutes. However, halfway through you will need to swap chicken to a higher level – when you do this pour the juices that have fallen into the tray over the chicken. If there isn’t much there, then pour a drizzle of olive oil and place back into oven, on a higher tray.

Note: the chicken might create some smoke so be wary of this when you open the oven (especially if the smoke detector is right above it like mine – oops).

DONT FORGET THE SAUCE

While the chicken and wedges are cooking, prepare the sauce:

100g Non-fat greek yoghurt or queso batido desnatado
Drizzle olive oil
1 Tbsp agave nectar (or honey)
1 Tbsp garlic granules
1 Tbsp italian herbs
1 Tsp cider vinegar or lemon
salt to taste

Whisk it all together until combined and done. Set aside.

TIME TO EAT.

Once chicken and wedges are ready, remove from oven.



With a tea towel grab the end of the skewer and using a serated knife – slice chicken downwards. Transfer onto plate, add potato wedges, yoghurt sauce and side salad. Or for the TV show I made them into wraps – delicious any way you prefer it!

Hope you enjoy this recipe, or if you watched me on the show… hope you enjoyed my awkwardness – at least the mask covered the one spot that decided to make an appearance the day before.

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You can watch the show here.

Recipe: Roasted Red Pepper Salad Dressing 🥗

Worth it for the smell of roasted red peppers in your kitchen, aside from the fact that it tastes amazing ofc.


I was craving a huge salad and by huge i mean the kind where you add everything except the neighbours cat. Tired of plain ol vinegar and equipped with some fresh red peppers, i decided to make my own dressing.


Heres what I did:

Ingredients:
2 large red bell peppers
1.5 Tbsp olive oil
1/4 cup balsamic vinegar
1 Chopped onion + 1 tbsp frozen garlic – sautéed
1 Tbsp agave nectar
1 Tbsp Smoked Paprika
Salt & Pepper to taste
You will also need a handheld blender/ food processor

Method:
First you will need to roast your peppers:
1. Slice them in half and place face down on a lined baking tray.
2. Spray or spread 1/2 tbsp olive oil over them.
3. Bake @ 200 degrees C for 20 minutes until softened.
4. Place on a plate and cover with a bowl, so the peppers can ‘sweat’ for 15 minutes. Alternatively, you can put in a bowl and cover with a plate. This process is done so that you can easily peel the skin off the peppers.
5. Remove skin and place into your blender jug.

Then:
Add all the remaining ingredients and blend until everything is combined.


Voila, done. Pour over your salad and enjoy 🙂

Or you can try my Healthified Caesar Sauce instead, its super yummy too!

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Recipe: Caesar Salad Sauce (+ vegan subs) 🥗

Did you know Caesar sauce usually has anchovies? I didn’t and let me tell you I WAS SHOOK.

Dont get me wrong, I have nothing against anchovies but I don’t like them and just knowing that they reside in Caesar Salad sauces – I just can’t do it. So, I made up my own recipe, which happens to be healthier and high in protein too. FTW.

Heres how you make it (with vegan subs):

Ingredients:
4-5 Tbsp non-fat greek yoghurt
For vegan option use Alpro ‘Greek’ style
1 Tbsp Hellmans really light mayo
For vegan option you can use vegan mayo OR more yoghurt
10g Dijon mustard
40g Parmesan
For vegan option use Violife ‘Parmesan’
3 Tbsp milk of choice
1 Tsp garlic powder
1 Tsp olive oil
1 Tsp lemon juice
Salt & pepper to taste

Method:
Theres not much to it, put all your ingredients into a blender and blitz until smooth. Alternatively you can use a hand held blender too.

Note: add more milk if you prefer it runnier.


I made my salad with these delicious Chicken Goujons, pan-fried cooked ham (tastes like turkey bacon and is the best bacon hack you’ll ever try), crumbled melba toast and goats cheese cubes. Was absolutely delicious and felt like we were having a restaurant dinner 😛

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Recipe: Choc Chunk Cookies 🍪 (Gluten-Free)

Nothing says I love you like warm, freshly baked cookies.

I dont really need an excuse to bake, in fact I am a THE biggest procrastibaker – will bake/ cook before doing anything that needs done round the house (or in life). So, instead of doing something productive I decided to make freshly baked cookies to greet my boyfriend when he got back from work. Logical right?

They turned out to be the best healthified cookie recipe I have made to date sooooo no regrets! 😛

Try them yourself:

Ingredients:
150g Cashew butter
(or any alternative – I just like the taste of cashew in cookies)
50g Ground almonds/ almond flour*
20g Whey protein powder
(Any you prefer will be fine. I alternate between Combat Cookie or Bulk Vanilla).
25g Brown sugar**
15g Xylitol (or preferred granulated sweetener)
1/2 Tsp Baking powder
1 Tsp melted coconut oil
1 Tsp vanilla extract / flavouring
2 Egg Whites
Chocolate chunks of choice (I used some chocolate that was still lingering in the cupboard from xmas which is Morrisons Cookie Milk Chocolate. Chopped it into chunks and was perfect – just use whichever you like best.)

* If you don’t have ground almonds I would suggest ground oats, however almonds will give you a MUCH better texture for cookies, oats will dry up more.
** You can omit the sugar and replace with granulated sweetener but the brown sugar will give it the perfect cookie texture (crispier on the outside) + perfect taste. Alternatively, use coconut sugar.

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Method: Line a baking tray with greaseproof baking paper and pre-heat oven to 170 Degrees C.

In a bowl, combine your dry ingredients then fold in wet ingredients leaving chocolate chunks for last. Place in freezer for 10 minutes – this will help roll the cookies onto the baking paper.



With a tablespoon, grab a spoonful and roll into a ball with your hands then place onto baking sheet. Repeat until all mix is used.

Dip fingers into a tiny bit of water and flatten/ shape your cookies.


Bake for approximately 10 minutes (until cookies have began to go golden brown around the edges).

Leave to cool completely.
Recipe yielded approx 12 cookies.

Enjoy with (or without) the boyfriend but definitely with a nice cup of tea or coffee.
Each cookie was approx 137cals / 8F / 9.8C / 5P (and I piled on the milk choc in this one, so play around with the amounts and you can get even better macros!)

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Recipe: Better than Snickers spread 🍯

Promise, better than Snickers (branded) peanut butter spread…not that it would be hard to make a better one.

I was SO disappointed in the lack of flavour, you would never think a trusted brand like Mars Company would get this sooooo wrong. Its meant to be a caramel flavoured peanut butter with chocolate pieces BUT it tastes of neither. How is that even possible? At first I rated it a 5/10 but it doesn’t even get that… its a 1/10.

I wanted to re-create the spread using supermarket products, so that you could get the same (more flavourful) edition at the same price.



You will need:
1 Jar (label optional)
60g Dates (pitted)
1 Tbsp agave nectar
1 Tsp oil of choice (I used olive oil because coconut oil solidifies, however you can use any you like. You can also add more oil if you’d like to make the spread creamier)
400g Natural peanut butter (100% peanuts)
100g Milk chocolate spread
For a vegan alternative use this one by Plamil.
Sprinkle of salt

Method:
First you have to soak dates in boiling water until they soften. Then, in a high speed blender (or using a hand held blender) blitz together with 100g of peanut butter, agave, oil and sprinkle of salt.

Pour into a bowl and mix together with a spoonful of chocolate spread.

Grab your jar and layer the date mix, chocolate spread and peanut butter until all peanut butter is used up.

Mix slightly and done!


To make this recipe, the cost was approx £3-£3.50 which is the same price as the Snickers spread. Alternatively you can omit the dates… even the natural peanut butter with chocolate spread is still nicer 😆

My spread went a bit pasty overnight, this is normal due to the dates – you can blend or mix in more oil and it will go creamy again.

Hope you enjoy it, try not eat it by the spoonful!
Don’t forget to tag/ share if you make it 🙂

Recipe: Healthy Chicken Goujons (Gluten-Free)🍗

KFC got nothing on this.


Honestly though, these were SO good! Reminded me of the KFC chicken tenders – dipped in bbq sauce. Except these were nicer! (obviously) and you would never tell they are baked instead of fried. Will happily bet on your kids/ husband/ boyfriend/ girlfriend/ bff/ parent/ grandchild approving this one.

Heres how I made them:

Ingredients:
For chicken marinade:
600g Chicken breast (sliced into strips)
1 Oxo Chicken stock cube (or alternative but i like the taste of oxo)
1 Tbsp Garlic and herb seasoning
1 Tbsp Smoked salt
2 Tbsp Olive oil
For batter:
50g Ground almonds
200g Gluten-free breadcrumbs*
1 Tbsp Smoked Paprika
1 Tsp Smoked salt
3 Egg whites

*Gluten-Free breadcrumbs are usually made up of dried corn, so if you don’t have any handy or can find none at the supermarket you can blitz some cornflakes in a high speed blender, or even tortilla chips (doritos if you’re feeling crazy) as they too are made of corn.

Method: First, you’ll need to marinate your chicken strips. In a bowl, mix chicken with marinade ingredients. For the oxo cube you will have to dissolve it in a bit of boiling water and pour it in. I like to do this ahead of time, say in the morning for an evening meal so the chicken really soaks up the flavours. Alternatively, if you forgot to marinate ahead of time – make sure you leave it at least half an hour minimum marinating.


Once your marinated chicken is ready, prepare a baking tray with greaseproof paper and pre-heat oven to 170 Degrees C.

Grab two bowls, in one add your egg whites and in the other mix the rest of your batter ingredients.


Then, strip by strip dip chicken into egg white mix, then batter mix and place on lined baking sheet. Repeat until all strips are coated.


Note: In this recipe i made half of the chicken and kept the rest for the next day. Half the recipe yielded approx 18 strips.

Bake for 20-25 minutes (different ovens may vary) until chicken is crispy and golden.


*HEART EYES*

They were so good that we ate ALL 18 STRIPS haha, the first few in a salad as seen in pic and then the rest dipped in bbq sauce.

Like I said, willing to bet on EVERYONE loving these!

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Recipe: Peanutella

Most spreads are usually packed with maximum calories (which isn’t a bad thing) but it just means you get less amount for your calories. With this recipe you get to eat MORE for the same amount of calories… now thats winning!

This recipe is best enjoyed immediately but if you prefer making in bulk and storing for future use, note that the coconut oil will solidify – to use again simply heat a little beforehand.

Ingredients:
1/4 Cup peanut powder – approx 25g (I use PB2 brand)
10g Cocoa powder
40g Ground granulated stevia or alternative sweetener
25g Coconut oil (melted)
4 Stevia hazelnut drops* (I used Better Stevia brand)
*You can use any sort of flavour drops, some other favs are Skinny Co or Bulkpowders drops.

Method:
In a bowl mix all your dry ingredients, then fold in coconut oil until combined.

Then spread onto toast, pancakes or whatever else you may fancy.

I calculated about 8 servings, which totals to approximately 54 cals. However, you may get more servings (or less) out of your mix. Depends on your greedy levels 😛


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