Warm Saute Salad

Roasted caramelised vegetables on a bed of lettuce, sprinkled with bacon and topped with soft boiled eggs. The salad is then dressed with a homemade honey and mustard dressing.

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This recipe was inspired by an amazing little cafe, #Fego in Marlow. (http://www.fegocaffe.co.uk)
It is so exciting when I find restaurants which have complete gluten-free menu's. It makes my life eating out so much easier, and I get so excited being able to choose whatever I want! It is becoming more and more common for restaurants to be doing gluten-free options, meaning people are becoming more aware of it too. It makes eating out for us gluten-free-ers a pleasure, rather than a battle on what we can and can't have. #Fego make food which is delicious, healthy and GF all in one, I highly recommend. 

This is a perfect salad for Autumn. As the nights are becoming a little chillier, we are more likely to delve into rubbish comfort food to keep us warm! But, I promise you this is fulfilling on one of those nights. 
I like making big colourful salads for lots of people, they are great for family meals or dinner parties. They take less effort, and I like to think that sharing something makes the meal more communal.  (This served four of us - but we were very hungry!)

This recipe is gluten and dairy free.

Two Organic Little-Gem Lettuce's 

A Bag of Organic Rocket and Spinach

Two Organic or home-grown Beetroot

Half a Butternut Squash

One Red Onion

Two Romanian Red Pepper

4 Rashers of Organic Smoked Bacon

4 Organic Free-Range Eggs (Boiled)

Sprig of Rosemary

Two Teaspoons of Whole-Grain Mustard

Two Teaspoons of Organic Honey

One Teaspoon of Olive Oil

Salt and Pepper to Season

Cut the Beetroot, Butternut Squash, Pepper and Red Onion into equal chunks. (So that they cook evenly.) Pop into a roasting dish with some coconut oil. Sprinkle on some rosemary, and add some salt + pepper. Put into the oven for 20-30 minutes on 180 degrees. They should all be soft in the middle and a golden crisp colour.

Chop the little gems into small pieces and put into a large serving bowl. Mix in the spinach and rocket. This is the base for your salad.

Put your eggs onto boil. I like mine soft boiled, this takes around 3-4 minutes. 

Cook your bacon, so that it is nice and crispy. I like to grill my bacon. 

I find that grilling my food rather than frying means there is less grease and fat involved. It also takes less time I especially like grilled salmon and peppers.

To make the dressing for the salad, in a small bowl mix the wholegrain mustard and honey. 

Then add the teaspoon of olive oil and the seasoning to taste.

This is such a quick easy dressing and tastes delicious too.

The roasted vegetables should be ready, so take them out of the oven and give them a stir. 

I like to place the roasted veg around the outside of the salad. It gives the salad a nice depth of colour for presentation. Sprinkle on the chopped crispy bacon. Add the eggs and pour over that lovely dressing.

Tadah! Your Warm Saute Salad is now complete.

Make sure you dig in, and if you don't manage finish it all, have it for lunch tomorrow!

Enjoy

MB

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Raw Peanut Butter Coconut Cups

I absolutely love Reese's Peanut Butter Cups. They are very delicious, but also very naughty! I love when I discover that you can make a sugar-free/dairy-free/gluten-free option, especially when they are just as delicious as the original.

These Peanut Butter Cups take no baking, very little ingredients and a bit of patience.

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You will need:

For the Chocolate Layer-

Two tablespoons of Coconut Oil

One tablespoon of Raw Cacao Powder

One teaspoon of Raw Cacao Nibs

One teaspoon of Organic Honey

For the Peanut-Butter Layer-

Two tablespoons of Coconut Oil

Two tablespoons of Nut Butter - (I like peanut best)

One teaspoon of Desiccated Coconut 

Cupcake Cases

Cupcake Tray

(Makes 6)

Lay the cupcake cases into the cupcake tray - this will make sure they look like peanut butter cups.

Fill a small pan with a couple of inches of water and rest a glass bowl on top. This will be used to melt everything slowly together without cooking the ingredients too fast, causing them to burn.

Put the coconut oil in first and wait till it has completely melted.

Stir in the raw cacao powder and nibs, the mixture will start to look chocolate like.

Spoon in the honey and stir - this gives the chocolate an added sweetness.

Carefully decant a small amount into each cupcake case and put into the freezer for 10 minutes.

While the chocolate is freezing, you can start on the peanut-butter layer.

Like before, melt the coconut oil first then stir in the nut butter.

It should become thinner than peanut butter because of the oil, making it freeze quicker.

Add the desiccated coconut into the mixture.

Now take the frozen chocolate cups out of the freezer.

Pour the peanut butter layer on top, and pop back into the freezer for another 10 minutes.

Sprinkle with an extra bit of desiccated coconut for decoration.

Now your peanut butter cups are ready to eat, or put them into the fridge to save for later.

(I sometimes add an extra layer of chocolate on top. To do this, just repeat the chocolate recipe layer again.)

Enjoy

MB

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Happy Treating!

After making my Chia Seed Jam, I have found lots of different treats I can make with it.

Firstly I wanted to make some Chia Breakfast Pots. These are a yummy treat in the morning to set you up for the day. I make mine the night before so that I can either take them with me or eat them quickly before a busy day. Its nice to know you have something tasty to wake up to!

Own Photo

I use the Breakfast Oat recipe as a base to the breakfast pots. 

(http://mollybuszardfood.blogspot.co.uk/2014/07/hot-gluten-free-breakfast-oats.html)

I use the same recipe and technique except I have them cold in the bottom of the pots.

Once the oats are cooked through, leave to cool ,then spoon into jam jar or small pots to make the base.

I then top with some of my homemade coconut granola. Making granola is so quick and easy.

I use;

1/4 cup of Hazelnuts

1/4 cup of Almonds

1/4 cup of Pecans

1/4 cup of Pumpkin Seeds

1/4 cup of Dried Berries

1/2 cup of Flaked Almonds

1/2 cup of Desiccated Coconut

Three Tablespoons of Coconut Oil

Teaspoon of Ground Cinnamon

(For the first three nuts, you can use whatever are your favourites. Walnuts, Peanuts go nicely too.)

In a blender/food processor (or crush by hand) put the hazelnuts, almonds and pecans until they are ground into small pieces. In a large bowel add the rest of the nuts/seeds/berries and mix together. Add the desiccated coconut and cinnamon and mix again.

Melt the coconut oil then stir through the nut mixture.

Spread the mixture out onto a baking tray that is lined with parchment baking paper.

At 180 degrees ,bake for 5 minutes, toss the mixture, then put it back into the oven. Repeat this process until they are all a golden brown throughout. 

Leave to cool. Then your granola will be ready to eat!

Top the oat mixture with granola. You should start to build up different layers. Spread on your homemade plum or fruit jam. 

(http://mollybuszardfood.blogspot.co.uk/2014/08/chia-seed-plum-jam.html)

Sprinkle on more granola. I then top mine with some blueberries. You can use whatever fruit and you can put the layers in whatever order suits you.

I spoon some raw nut butter onto the top to add some saltiness. I have also added some cacao nibs for an extra bit of crunch.

Instead of stuffing myself with crisps or chocolate. I try my best to eat healthy sugar-free treats like fruit and nuts.  Sometimes though, that can be a bit boring and doesn't quite hit the spot. When I had that sugar craving today I decided to make some Peanut Butter and Jam Banana Bites.

All I did was chop up a banana and layer on Raw Almond and Peanut Butter with my Chia Plum Jam, then sprinkle on some pumpkin seeds or granola. 

So delicious and hits the spot!

Own Photo (and Own Legs)

Happy Treating!

Enjoy

MB

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Chia Seed Plum Jam

I went to a Farmer's Market at the weekend and found some lovely organic plums. Plums are in season at the moment, and make a delicious jam. I wanted to make Chia-Seed jam so I could make some tasty Chia Breakfast Pots.

Chia Seeds are a super food seed full of Omega 3 fats and fibre. These little seeds help towards boosting your energy, stabilising your blood sugar, aiding digestion and, lowering cholesterol. Adding them into Jam gives it an extra crunch as well as being packed with fantastic health benefits. 
This recipe is so easy and you don't have to worry about preserving for years and years and years...

Half of Kilogram or A Pound of Plums (or Damsons, Figs, Apricots. Your choice)

Half a Lemon's Juice

1/3 Cup of Honey

1/2 Cup of Chia-Seeds

Teaspoon of Coconut Sugar

Halve and de-stone the fruit and put into the food processor with the squeezed lemon juice. Using the 'S' tool - blend the fruit until the mixture starts to resemble baby food. 

Put the fruit mixture into a non stick pan and add the honey, sugar and chia-seeds. Bring to the boil, when you start to see bubbles in the mixture you know the sugar is starting to boil. This is how you get the jam like texture once it has cooled. Let the jam simmer for a further 20-30 minutes. Stirring occasionally to make sure it is all mixed together and not sticking to the bottom.

Boil some hot water to pour into your jam jar. This will sterilise the jar so that no bacteria gets in creating less chance of your jam getting mouldy.

Pour the jam mixture into the jars and leave to stand at room temperature for a further 30 minutes.
Put the Jam-Jar lid on and pop it into the fridge.

Your jam is then ready to add on top of gluten-free bread, add to oats or granola or, just spoon into your mouth!
Its delicious and not full of loads of sugar like shop bought jam - meaning less guilt and better for your body!

Enjoy

MB

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Coconut Cacao Cookies

Making gluten-free and dairy-free cookies are extremely difficult. It is very hard to get that soft, gooey texture that flour based cookies have. This is because they haven't got the most important ingredient in baking which is, gluten. It is the protein when flour and water mix; this creates the strength and elasticity gluten makes in baked goods. But this recipe does a pretty good job at creating tasty soft cookies! (plus there is no guilt felt when eating these!)

Coconut is used a lot in my recipes and comes in many tasty different forms - coconut milk, coconut oil, coconut flour, coconut water and coconut sugar. I always have most of these ingredients stocked up in my kitchen, as I use them in most of my daily recipes too. Coconut flour and desiccated coconut is a fantastic flour replacement and thickener for foods like, pancakes and curries. I also love the taste of coconut in both savoury and sweet!

Own Photo

One 1/4 Cups of Coconut Flour

One Teaspoon of Baking Powder

1/4 Cup of Raw Cacao Powder

1/4 Cup of Raw Cacao Nibs or Dairy-free Chocolate Chips

One Cup of Desiccated Coconut

1/2 Cup of Coconut Nectar/Sugar (Can find this Online or in most Health Food shops)

Three tablespoons of melted Coconut Oil

Two Eggs

Teaspoon of Vanilla Essence

Pinch of Salt

Preheat your oven to 190 degrees and line a tray with baking parchment paper.

In a mixing bowl mix the coconut flour, baking powder and raw cacao powder.

Follow by stirring through the raw cacao nibs/chips and desiccated coconut.

Whisk the rest of the ingredients in a separate bowl, then add the ingredients to the dry mixture. Combine all the ingredients with a large spoon until they are completely mixed together.

Roll the mixture into small balls then place onto the tray and press down with the palm of your hand. They should start to resemble cookie-like shapes.

Bake in the oven for 10-12 minutes. 

I suggest using this brand of Coconut Flour. Tiana also do a great Coconut Sugar to.


Recipe inspired by - https://lovingearth.net

Enjoy

MB

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Spicy Salmon Parcels

Last night I wanted to eat something fresh for dinner that was also packed with lots of vegetables. This recipe never fails as you can throw it together after a busy day at work.

Salmon has some great health benefits; it is packed with Omega 3 from its fatty acids which helps control inflammation. Salmon is also a high-quality protein full of minerals like potassium, which you also find in bananas and avocados.
The best Salmon to buy is Wild Alaskan Salmon because it isn't farmed therefore has a completely natural diet. This means it has a higher Omega 3 fat content compared to farmed salmon, that have a grain and corn based diet. 

Gluten-Free

Dairy-Free

(This will make enough for 2 servings/people)

Two Salmon Fillets (Preferably Wild Alaskan)

Prawns - (I use cooked and peeled, saves me the hassle)

A handful of thin Asparagus 

One Courgette 

One Red Pepper

A handful of Organic Chestnut Mushrooms

One Spring Onion

The Sauce

Three tbsp of Gluten-Free Soy Sauce

Two tbsp of Organic Honey

One tbsp of Fish Sauce

One Fresh Chilli

Thumb-size of Ginger

Sprinkle of Chilli-Flakes

Juice of half a Lemon

Coconut Oil

Salt + Pepper for Seasoning

Tin Foil for Parcels

Lay the Salmon in the middle of an A4 size piece of tin foil and add the prawns on top.

Chop the pepper and courgette into thin equal strips so that they cook evenly.

Then finely chop the mushrooms and tidy up the ends of the asparagus. 

Lay the chopped veg evenly around each side of the salmon.

Chop the spring onion finely and sprinkle over the salmon and vegetables.

For The Sauce - add the soy sauce, honey and fish sauce in together and mix fast into they all merge together. 

Chop the fresh chilli and ginger finely and sprinkle into the mix. Ginger is another great anti-inflammatory and adds a lot of flavour.

Squeeze the lemon and stir until everything is mixed evenly.

Add seasoning to your taste and pour over the salmon and vegetables.

Sprinkle over the chilli flakes for some extra heat and add a teaspoon of coconut oil to speed up the cooking process.

Roll each side of the foil in together so that they meet. Once the sides have connected roll them together so that they make a parcel shape. Push in the ends so that no air or juices escape. Make sure that you leave some space at the top so that the salmon will slightly steam.

Put in the oven that has been preheated to 180 degrees for 10-15 minutes or, until the salmon is a soft pink all the way through and vegetables are tender. 

Serve and eat from the foil.

(I have added a nutty spinach rice salad with mine.)

I will also be taking the left overs cold to work today!

Enjoy

MB

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I'm Back!

I'm back from Turkey, feeling extremely sun-kissed and overfed! 

I got to eat lots of delicious rich Turkish food; aubergines, cinnamon baked rice puddings and chicken shish. They have all inspired me to make some of my own similar food. (Once I am out of holiday-mode!)
I also still managed to make my hot gluten-free porridge oats most morning. Which I cooked with frozen raspberries then, topped with honey and fresh fruits from the Turkish market. Somehow they managed to taste a thousand times better when you are eating them in hot early sunshine!

Kalkan Breakfast

It really makes you appreciate how good The UK is with gluten/dairy intolerance. I am someone who likes to have a completely gluten-free diet and putting this into practice abroad can be sometimes be both difficult and frustrating, at times. (They like to randomly sneak in a teaspoon of flour or pasta into rice, duh!) None the less, I managed to stuff myself with lots of lovely yummy food!

The next few weeks I will be coming up with lots of new recipes so I can get my body back into a healthy regime. Before I am off again to France, where I plan to eat lots of Moules-Frites! 

I am also very excited that my mother, (FB) (who taught me everything there is to know about cooking) brought me home a present today! A giant marrow that was grown in her friend Alison's garden. Its nearly as big as me! I will be stuffing it, wrapping it and cutting into it, so lots of recipes will soon follow!

Molly and The Marrow

MB

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