Buckwheat, Butterbean, and Brussel Sprout Salad

Brussel Sprouts have a bad reputation but I personally love them, especially roasted. This salad is an excellent way to use roasted sprouts because the nuttiness of the buckwheat compliments them well. This recipe is gluten free and vegan and makes a filling lunch or healthy dinner.

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Cauli Fried Rice

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Cauliflower used to just be a vegetable side to your roast but now it can be the main event for any meal. I recently used it to make a pizza base but it also makes a great substitute for rice. Try this low-carb gluten free version of a classic dish, egg fried rice. So simple to make but really delicious. It makes a perfect healthy week night meal for two or as a side dish for four.

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Mexican Bean Quinoa

This is a great vegan and gluten free store-cupboard dinner. No fresh ingredients are required to make this super healthy and filling dinner so you can easily throw it together at the end of the week when you’re due a food shop. It tastes great and minimal effort is required. Leftovers are great cold for lunch the next day.

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Gluten Free Couscous and Feta Salad

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I recently picked up a box of Gluten Free Couscous in Tesco and was curious to try it. Couscous is tiny granules of durum wheat so this gluten free alternative is made of tiny granules of maize. The couscous is really quick to prepare and although the texture is very different to normal couscous it’s nice to have an alternative to use in your favourite couscous recipes. I quite liked it and it made a nice change from quinoa which we eat regularly.

This is a refreshing and tasty salad, great for a hot summer’s day and takes minutes to prepare.

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