by Sally | Dec 6, 2011 | Recipes
gluten-free, vegan, dairy-free, nut-free
Millet Salad
Not just for budgies, millet is tasty and nutritious for humans too. It’s a good source of fibre, magnesium, and B-vitamins, and is completely gluten-free.
If you’re stuck in a pasta rut try this colourful millet salad instead. And make a big batch so you’ve got plenty for leftovers the next day.
Ingredients
1 cup millet, rinsed & drained
½ a butternut squash, diced
1 handful of Swiss chard or kale
1 cup green beans, chopped
1tspn minced garlic
1 dessertspoon coconut oil
1 tablespoon of good-quality virgin olive oil or avocado oil
1 handful chopped tomatoes
1 handful chopped parsley
Coat the diced butternut squash in melted coconut oil and roast in a 180* oven.
Bring 1.5 cups water to the boil then simmer the millet till all the water is absorbed.
Gently heat the olive or avocado oil in a shallow frying pan, then add the garlic, chard, and green beans, and lightly sauté until soft.
Toss all the ingredients in a large bowl, and garnish with parsley and tomatoes. Enjoy!
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Houmous
Flaxseed Flatbread
Green Bean Soup
by Sally | Dec 6, 2011 | Recipes
gluten-free option, dairy-free, nut-free option
Fakeaway Chicken Nuggets
Swap takeaway chicken nuggets for this delicious fake-away version, great for dinners, picnics, and packed lunches. Serve with tomato salsa dip, guacamole, mayonnaise (I love this sugar-free avocado oil mayonnaise from Hunter & Gather), or straightforward baked beans and sweet potato wedges.
This recipe also works for fake-away fish fingers. Swap out the chicken for firm white fish like cod, halibut, or haddock cut into thick strips.
Ingredients
3 x 6oz chicken breasts (for 4 people)
1 egg beaten (or egg replacer if avoiding egg)
Dry ingredients:
Mix a total of 10 tablespoons of any of the following:
oat bran
wheatgerm
ground flaxseeds
ground almonds
polenta
Pinch of garlic powder
How to make fake-away chicken nuggets
Preheat oven to 200*C. Brush a baking sheet with olive oil or coconut oil.
Dice the chicken breasts into cubes.
Put all the dry ingredients together in a bowl and mix well.
Dip the chicken into the egg then coat well in the dry mixture.
Place on baking sheet. Bake for 10-15mins.
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Shepherd’s Pie – with a twist!
Stir fried tofu with chop suey & rice
Houmous
