Tag: dairy free

Salmon, chard, beetroot & heritage tomatoes salad.

Salmon, chard, beetroot & heritage tomatoes salad.

Just in time for your New Year detox, here is a NO cook salmon rainbow salad ready for those days when you have no time. but want to stock up on nutrients. Ready in 5 min. Ready in 5 min Ingredients (serves 2) 2 fillet […]

Post-Christmas detox salad

Post-Christmas detox salad

A very much needed liver friendly post- Christmas salad. Green leaves that are part of the Brassica family like rocket mizuna, mustard greens, are rich in indoles which are believed to help the liver in the detoxification process. Raw red cabbage and radish (two vegetables […]

Buckwheat & banana chocolate pancakes (gluten-free, dairy-free)

Buckwheat & banana chocolate pancakes (gluten-free, dairy-free)

This delicious gluten-free and dairy-free chocolate pancakes are perfect for a special breakfast or for moments when you need a special sweet treat. Easy to make a perfect with a drizzle of maple syrup and some strawberries.

Ready in 10 min

Ingredients 

  • 2 medium eggs
  • 3 tablespoons of buckwheat flour
  • 3 teaspoons of organic chocolate powder
  • 2 small ripe bananas
  • A dash of sodium bicarbonate
  • Raw coconat oil for cooking
  • Maple syrup to taste
  • A few strawberries to garnish

Method

  • Beat the eggs, then pour the flour and chocolate powder in the mix.
  • Blend the bananas with a bit of water, until you have a creamy consistency and pour into the mix. Add some water if needed to reach desired consistency. Sprinkle a dash of sodium bicarbonate.
  • Pour the mix into a non-stick pan with a tiny bit of coconut oil.
  • When ready, serve a drizzle of maple syrup and some strawberries. Enjoy!

 

Have any questions? Feel free to post a question in the comments below, or engage with me on my social media, Facebook, Twitter or Instagram. Want more gluten-free, dairy-free or wheat-free pancakes recipes? Check them out on here…. Breakfast & Brunch Recipes

 

 

 

Pomegranate & orange quinoa salad

Pomegranate & orange quinoa salad

Since the start of this blog I have been fascinated more and more by the Middle Eastern cuisine. Similar in a way to the Italian one, mostly for its use of olive oil and fresh vegetables, it create complexity with the use of intriguing spices […]

Italian pasta with broccoli

Italian pasta with broccoli

This is a staple of my witnter menu. Filling and comforting, this pasta dish is great to use up left over broccoli. I often have it on its own, combining it with a freshly squeezed orange or clementine juice, and some walnuts for extra proteins […]

Serrano ham and spinach breakfast eggs

Serrano ham and spinach breakfast eggs

A healthier take on the typical English breakfast, great for a weekend brunch. The bacon has been substituted with the yummy Serrano ham, and the eggs are accompanied by some deliciously green garlic and chili spinach.

The idea is also not to fry, but gently wilt the spinach for a few minutes only, to retain flavor, nutrients and not to burn the oil.

Likewise, a thin Serrano ham slice will give lots of flavor without loading on empty calories. I would advice to accompany all with a slightly toasted rye & wheat sourdough bread slice.

Ready in 15 min

Ingredients (serves 1 person)

  • 2 medium eggs
  • a packet of baby spinach ( 70gr)
  • 1 slice of Serrano ham
  • 2 garlic cloves
  • a tiny bit of flaked chili peppers
  • extra-virgin olive oil
  • half slice of rye & wheat sourdough bread
  • sea salt to taste
  • black pepper ( optional)

Method

  • In a medium pan put the garlic, chili and a sprinkle of olive oil. Bring to heat, and then take off the hob and allow the spice to release the flavor into the oil without burning it. Place back on the hob, and add the spinach.
  • Let them wilt for a few minutes at a low/medium temperature. In the meantime in a smaller pan sprinkle some olive oil, bring to heat and add the ham slice until crispy.
  • Add the eggs and let them cook for a few minutes. Serve together with the slightly toasted bread. Enjoy!

Healthy tip it would be lovely to add some homemade freshly squeezed orange juice to add some vitamin C and other nutrients, but watch those sugars!

Purple & green quinoa salad

Purple & green quinoa salad

Lots of green and purple goodness and vegan proteins with this easy quinoa salad, great for a light lunch, side or healthy luchbox, and great for the whole family. Radish is great to help liver detox, green beans bring lots of fibers for gut health, whilst purple sprouts […]

Spinach and cherry tomatoes “quinotto”

Spinach and cherry tomatoes “quinotto”

Sometimes the best recipes are the ones that are not planned, but made out of convenience and lack of ingredients. I made this “quinotto” on a day that I was really craving something healthy but cooked, and I had nothing left in my cupboard apart […]

Thyme and shallots roast chicken with celeriac chips

Thyme and shallots roast chicken with celeriac chips

Roast chicken, is one of the easiest and straightfoward meals, but this versions has a healthier kick and a different flavour, but still very easy and relatively quick to make.

I choose to use the tighs instead of a whole chicken, as they easier to prepare and quicker to cook. Shallots add lots of flavour, while the celeriac chips, add a nutty taste and much less sugars than potatoes. You can also serve it with our “Cauliflower and sage mash”  as an healthier alternative to white potatoes.

Thyme and shallots roast chicken with celeriac chips

November 11, 2017
: 2-3
: easy

A delicious and low sugar alternative to the usual roast chicken dinner.

By:

Ingredients
  • a packet of chicken thighs
  • a small celeriac
  • 8-10 shallots
  • some thyme
  • half a lemon
  • 2-3 garlic cloves
  • extra virgin olive oil
  • sea salt to taste
Directions
  • Step 1 Prepare the vegetables, cut the celeriac in big chunks and put them in the roasting dish together with the shallots.
  • Step 2 Season the chicken putting some small pieces of garlic and a bit of thyme inside the thighs, rub the the meat with some sea salt, and put them in the dish.
  • Step 3 Add some 2-3 lemon slices cut in half, sprinkle with some olive oil and cook for nearly an hour at 180/200 degrees according to the type of oven. Enjoy!

 

Anti-oxidants rich, pumpkin & turmeric soup

Anti-oxidants rich, pumpkin & turmeric soup

This is my to-go soup for the winter months, when colds and sore throats become a sad reality. Rich in soothing properties, it usually manages to help me decongest a runny nose and support my system when I am run down. I find it perfect […]

Polenta with mushrooms & crushed walnuts

Polenta with mushrooms & crushed walnuts

A gluten-free and vegan autumnal recipe, delicious, super easy to make and ready in 15 minutes! It is perfect for those chilly nights in, when you want something comforting but don’t feel like cooking, and it is a great addition for dinner party, for those […]

My favorite green juice

My favorite green juice

A super delicious juice that will satisfy even those that are new to whole juicing thing.

Pineapple, is not only juicy and delicious, but is brimming with nutrients and enzymes, whilst the rainbow chard is a great substitute for spinach and kale, and a super food in its own right.

My favorite green juice

October 21, 2017
: 1
: Easy

A simple & delicious two ingredients green juice, rich in ant-inflammatory properties and nutrients.

By:

Ingredients
  • 1/2 small pineapple, ( skin and stalk removed)
  • 2 large rainbow or Swiss chard leaves ( stalk removed)---
Directions
  • Step 1 Wash and prepare the pineapple and chard, cut in small pieces and juice. Enjoy!

Liked this one? Check out my other simple juices…..

Chickpeas & kale turmeric stew

Chickpeas & kale turmeric stew

When we reach the colder season it is natural to start craving warmer and more cooked meals. This turmeric chickpeas & kale stew is comforting enough but extremely easy and quick to make. Rich in soothing spices, this stew is a perfect vegan meal choice […]

Green apple, cucumber & lime juice

Green apple, cucumber & lime juice

A refreshing and easy  low sugar green juice for the summer, great for a mild detox and rich in potassium, vitamins B, C and anti-inflammatory and low in sugar.

Salmon with lime and chili “salsa”

Salmon with lime and chili “salsa”

I made this recipe for lunch, with the little leftover vegetables that I had in the fridge. I was craving something zesty and fresh and this chili and lime “salsa” was absolutely perfect. The celery, cucumber, lime and chili are a perfect combination for a little side salad, aiding the natural detox process.

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Salmon with lime & chili salsa

August 21, 2017
: 1
: easy

A zesty and fresh recipe for the Summer, great to aid our body natural detoxification process.

By:

Ingredients
  • 1 salon fillet
  • 2 celery stalks
  • 1/3 cucumber
  • 5-6 cherry tomatoes
  • a bit of mild green chili
  • a sprinkle of fresh lime
  • a sprinkle of olive oil
  • 2 lemons slices
Directions
  • Step 1 Cooke the salmon fillet in a non-stick pan with a sprinkle of olive oil and the two slices of lemon.
  • Step 2 In the meantime wash the vegetables, slice them finely and put them in bowl.
  • Step 3 Season with a sprinkle of olive oil and lime juice.Serve and enjoy!

Are you looking for more salmon recipes? Why not having a look at my delicious gluten-free “Salmon, spinach & strawberries quinoa salad”

 

 

Gluten-free turmeric quinoa porridge

Gluten-free turmeric quinoa porridge

I am always o the lookout for low sugar and possibly gluten free breakfast ideas, and if you read my    “4 common  mistakes healthy people do” you might know that many of the pre-prepared cereals or muesli option on the market, (yes even some […]

Quinoa tabbouleh

Quinoa tabbouleh

A summer variation on the classic Middle Eastern dish. Gluten-free and packed with deliciously healthy fresh vegetables, this quinoa tabbouleh recipe is perfect as an accompaniment of meats, ideal for a packed lunch, or great o its own as a starter or healthy snack. I […]

Courgettes & pepper summer salad

Courgettes & pepper summer salad

A lovely and extremely versatile recipe, that can be used in a number of different ways. It can be made in advance and frozen, making it even more convenient and a time saver. Delicious, rich in fibers and a nice variation from the usual side dishes. Great with fish, as a starter or as an option for cold buffet.

 

Courgettes & pepper summer salad

August 5, 2017
: 2
: Easy

An easy and convenient summer salad, rich in fibers and great as accompaniment to fish, as a starter or cold buffet.

By:

Ingredients
  • 2-3 courgettes
  • 2 yellow peppers
  • a bunch of fresh parsley
  • 2 garlic cloves
  • Extra-virgin olive oil
  • A dash of balsamic
  • Sea saltt to taste
Directions
  • Step 1 Wash the vegetables. Cut the courgettes and the pepper, put them in a roasting tin with some olive oil, sea salt and 2 garlic cloves. let them roast in the oven for 25 min.
  • Step 2 When they are ready let them cool down and place them in a bowl. Add the chopped parsley, sprinkly with olive oil, a dash of balsamic, a pinch of salt and serve. Yummy!

Courgettes & peppers summer salad
Courgettes & peppers summer salad, the final result!Yummy!

 

 

 

 

 

Zataar & turmeric rice

Zataar & turmeric rice

This zaatar & turmeric rice recipe is super easy and quick to do. Gluten-free and full of Mediterranean flavors, this super easy & quick recipe is ideal as a base for lunch boxes and as a gluten-free alternative to cous-cous or for those days when […]

Peas, courgette, rocket & mint soup

Peas, courgette, rocket & mint soup

An homage to the English garden and weather, with this summer soup. It is super easy to do, perfect for the whole family. You can make it advance and freeze it and use it as a starter or main meal. It is packed with gut […]

Baby kale and black olives salad

Baby kale and black olives salad

I love this kale salad, for its stronger taste and unusual combination. Perfect with fish like sea bream or lean meat like turkey, it has purple, green and red leaves, for a greater variety of nutrients.

Baby kale has a milder taste than the ordinary one, and does not need to be “massaged”. I would recommend though to add the olive oil and lemon to its leaves and make sure it really spread through the salad ( it can be done with your bare hands) to make sure that the kale soften a bit.

If you are struggling to find the radicchio in London, you can head to any branch of Wholefoods, or visits the beautiful and well stocked Natoora on Pavillion Road in Chelsea.

Ingredients

  • Half a packet of baby kale 45 gr
  • 4-5 radicchio rosso leaves
  • 4-5 black pitted olives
  • few thin slices of cucumber for garnish
  • Extra-virgin olive oil
  • A dash of lemon juice
  • Sea salt to taste

Simply wash and prepare all the leaves, chop them roughly and put them in salad bowl with the olives cut in half. Add the seasoning as described above and enjoy!

Sea bream with capers vinagrette & Italian rainbow salad

Sea bream with capers vinagrette & Italian rainbow salad

This delicious sea-bream and Italian rainbow salad is really easy and quick to make. It is great to use up some cos, romaine and spinach leftovers, whilst the crunchiness of the Romano pepper make it more interesting and filling. Rainbow salads, which means salads that […]

Pineapple, ginger, lime & mint drink

Pineapple, ginger, lime & mint drink

A delicious and refreshing drink for the summer, full of goodness and easy to make. When talking about fruit juices I am always a bit concerned about the amount of sugar they contains. It is worth to say that fruit mostly contains fructose (the fruit […]

Gluten-free millet pancakes with raspberries

Gluten-free millet pancakes with raspberries

Today has been one of those days when the time flies, and as soon you have the time to look at your watch is already mid-afternoon. In the midst of a sugar dip I then decided to treat myself, and cooked some delicious gluten-free pancakes raspberries. They were light, yummy and kind of healthy too!

Ingredients ( 2 big pancakes)

  • 1 egg
  • millet flour ( 1 table spoon and a half)
  • a little of almond milk
  •  2 teaspoons of raw coconut oil
  • some organic honey
  • 15-20 organic raspberries

Best the egg in a bowl and add as much millet flour as needed. When the eggs have absorbed all the flour and there are no lumps, add a dash of soda bicarbonate and a little of almond milk ( you an also use normal milk) until you get the right consistency.

In a little non-stick pan ( 18-20cm) melt a bit of coconut oil and when the pan is hot pour enough liquid for a pancake. Make sure you turn the pancakes carefully.

Place the pancake in a plate and spread a thin layer of honey, add the raspberries and eat! For more gluten-free delicious recipes click here.

 

Gluten free cous-cous and spicy courgettes

Gluten free cous-cous and spicy courgettes

An easy and gluten-free cous cous, made from millet, a not very well known grain (it is actually a grass seed). Similar to cous-cous and easy digestible, millet is great if accompanied by roasted vegetables and some grilled meat, perfect for luch boxes and as easy dinner […]

Summer rocket, chickpeas and tomatoes salad

Summer rocket, chickpeas and tomatoes salad

A delicious and filling side salad, perfect with fish, or even on its own, for a light dinner or lunch if you have over indulged. Rocket (arugula), is one of the most nutritious green vegetables around, rich in folates, vitamin K, magnesium and iron and […]

Turmeric cous-cous salad

Turmeric cous-cous salad

Perfect for a meat-free lunchbox, ready in minutes and packed with vegetable proteins and nutrients. Don’t be put off by the long list of ingredients. Most of them are only spices that you can keep in your cupboard and use again to give flavor to your dishes. The use of spices and herbs is a great tool for a healthy diet, as they allow you to add flavor, without piling on the calories.

Ingredients

For the cous-cous

  • 1 bowl of cous-cous
  • a dash of turmeric
  • a dash of Zataar
  • a dash of cumin
  • a dash of sumac
  • Sea salt to taste

For the salad

  • 1/2 bag of spinach
  • 1/2 can of chickpeas
  • 1/2 red romano pepper
  • 3-4 spring onions
  • Extra virgin olive oil
  • a dash of lemon juice
  • a dash of sumac
  • chili ( optional)

Sea salt ( optional)Place the spices in a cup, add some boiling water from the kettle, and use this water to prepare the cous-cous according to the packet instructions. While you waiting for the cous-cous to be ready, wash and chopped all the vegetables, place then in a bowl and add the drained chickpeas. Add the olive oil and lemon juice, stir well and add a 2-3 tablespoon of the cous-cous, mix and serve!

 

Salmon, spinach & strawberries salad

Salmon, spinach & strawberries salad

A seasonal, gluten-free unusual but super delicious salad, rich in nutrients and easy to make, great to use up all those quinoa leftovers!  All in under 15 min…. Preparation time 12/15 min Ingredients  30/40 grams of quinoa ( uncooked) 1 salmon fillet ( preferably organic) […]