The Perfect Chilli!

Own Photo


This beef chilli is the perfect meal for family or friends to tuck in to! Whether it is on lettuce leaf tacos, courgette-spaghetti or topped with sweet potato mash, it works every time.
It is all gluten-free and dairy-free. Tonight I made mine with my homemade 'guacamolly' (http://www.mollybuszardfood.blogspot.co.uk/2014/07/guacamolly.html) and some little-gem lettuce leaf cups to make yummy tacos!

What you will need-

Beef Mince - as lean as you can get it, preferably organic and grass fed. One packet will do or around 400g.

One Red Onion

One Jar of Passata (or around 700g)

One Gluten-Free Beef Stock Cube

Two Teaspoons of Tomato Puree

Salt + Pepper to Season

Coconut Oil (for frying the beef)

Spices-

I use all Schwartz brand spices!

1/4 Teaspoon of Crushed Chilli Flakes

1/4 Teaspoon of Red Cayenne Pepper

1/2 Teaspoon of Smoked Paprika

1/2 Teaspoon of Cumin

Two Bay Leaves - roughly chopped

Garnish with Fresh Chopped Basil

Firstly chop the onion and fry in coconut oil until it is cooked through. Add the beef and fry until it is brown all the way through.

Next pour over the Passata and add in the stock cube, making sure everything is mixed in.

Then add the tomato puree and salt and pepper to your acquired taste. 

Add in all your spices and the beef chilli is ready.

Of course add in more or less of your favourite spices - if you like it more smokey add more paprika, or if you want it spicier add more chilli!

This recipe works everytime for me, and tastes even better as leftovers the next day!

Enjoy

MB

X

Raw Hazelnut Brittle Fudge

Own Photo

My raw hazelnut fudge is a healthy option when you are craving something sweet. They have an unusual ingredient in that gives the fudge a sticky texture and sweet taste - dates. Dates are a natural super food which gives you lots of health benefits including, strengthening your bones. Dates have selenium, copper and magnesium in them, helping towards making your bones stronger as you get older. This means they should also help towards my arthritic sore joints and bones. 

This fudge is really easy to make, hardly takes any time and of course, it is a perfect treat!

You will need:

1/2 Cup of Coconut Oil 

One Tablespoon of Nut Butter

One Cup of Raw Cacao Powder

1/2 Cup of Dates (Pitted)

1/4 Cup of Hazelnuts

Salt

A Food Processor - Using the "S" tool.

Firstly soak the dates in a bowl of hot water for around 20 minutes. Or until they are soft and sticky, this makes them more pliable when in the food processor. 

Melt the coconut oil and pour into the food processor, then add the dates.

Also add the raw cacao powder and mix on high until everything is combined and looks like a silky melted chocolate mixture.

Stir through the nut butter (I used hazelnut), so that it doesn't loose its crunch. This will add more texture to the fudge.

Pour the mixture into a flat dish or tin and spread evenly. Crush the hazelnuts and add to the top of the mixture, lightly pushing the hazelnut pieces in.

Sprinkle on some salt to add some saltiness to the fudge mixture.

Pop in the fridge for 30 minutes or into the freezer for 15 minutes.

Cut into whatever size pieces you would like, and then they are ready to eat.

Keep them in the fridge so that they don't melt!

Enjoy

MB

X

GF - Oat Granola Bars

Own Photo - www.instagram.com/mollybuszard

As it is September, most of us are heading back to school, uni or work. For me, I am starting my second year at University. Most of the time as a student, you are both low on energy and money. This means you end up grabbing what ever you can to eat. Making meals and snacks upfront means that you are much more likely to eat better as well as also, feeling better. I never believe people when they say, "I don't have time to eat healthy." 

These Granola Bars are quick and easy to make. You can also make them upfront as, if they are inside a seal-tight container they last for quite a long time! Whenever you are in need of a healthy snack, you can carry one of these bars in your bag.

Also my boyfriend very kindly bought me a jar of Organic Ghee which I have been meaning to use, so I hope this recipe does it justice!  
Ghee is a clarified butter which means, the milk solids have been almost entirely removed, leaving only the healthy fats from the butter. It is also extremely low in dairy and lactose which helps decrease my inflammation. 

You will need;

125g of Ghee (or if not looking to be dairy-free, Organic Grass-Fed Butter)

200g of Coconut Nectar Sugar

250g of Gluten-Free Porridge Oats

75g of Pecans

75g of Pumpkin Seeds

75g of Almonds

75g of Dried Cranberries

100ml of Honey

Place the Ghee/Butter and Coconut Sugar in a large saucepan over medium heat, bring to the boil so the sugar is bubbling then let it simmer for a further 10-15 minutes.
Take the pan off the heat and add the oats, pecans, pumpkin seeds, almonds, cranberries and honey.
Stir everything together well to combine the mixture.
Tip the mixture into a prepared tin. (One that has been lined with baking parchment or oiled with ghee or coconut oil.)
Push the mixture down with the back of a spoon so that it is all squashed together. This makes sure the bars don't crumble when they are cut.

Pop in the oven and bake for 20 minutes until firm and golden on the top.
Take out the oven and leave to cool in the tin.

When the mixture is cool, lift out of the tin and cut into bars. I got 8 bars out of mine, but depends on the size that you would like.

Enjoy

MB

X

Cinnamon Buckwheat Pancakes

Own Photo - www.instagram.com/mollybuszard

Being gluten-free, you tend to miss out on tasty foods like donuts, pizzas, pastries, cakes and of course pancakes. Everything that is deliciously doughy is a big no for us gluten-free-ers. Although I can guarantee that these gluten-free pancakes taste just as good, if not better. 

I like to treat myself to something like this on a Sunday. You can top the pancakes with what ever you would like. My favourite is coconut oil fried bananas with grilled crispy bacon and a drizzle of honey.  But just adding fresh fruit or some nut butter works just as well.

These pancakes are both gluten-free and dairy-free, so enjoy!

You will need:

One cup of Buckwheat Flour (Most health food shops sell this)

One teaspoon of Baking Powder

One teaspoon of Bicarbonate of Soda

1/4 teaspoon of Salt 

One cup of Dairy-Free Milk (I used Rice Milk)

One Organic Free-Range Egg

Half a teaspoon of Vanilla Essence

Half a teaspoon of Cinnamon Powder 

Firstly put the flour and the rest of the dry ingredients in a large bowl together. Then make sure that everything is mixed evenly.

In a separate smaller bowl, add the dairy-free milk, the egg and the vanilla essence. Whisk all these ingredients together until they are mixed.

Pour the wet ingredients in with the flour mix and whisk. Finally, add the cinnamon powder and give all the ingredients a last whisk together.

You should start to see little bubbles in the top of the mixture, this means that the baking powder and soda are working. This creates the light fluffy batter that makes the pancakes cook and taste so good.

In a small non-stick pan, heat some coconut oil up. To test the pan is hot enough, drop a teeny amount of the mixture and see if it cooks.

When the pan is hot enough, pour a small amount of mixture in and let the first side cook. When you see bubbles popping, this is when you can flip the pancake over. Wait a few seconds, and then your gluten-free buckwheat pancake is ready.

Make as many as you would like, stack them high, and top them with tasty things!

Own Photo - www.instagram.com/mollybuszard

Enjoy!

MB

X