Gluten Free Recipes
Please make sure you read the labels of all your processed ingredients to be sure they don’t have any hidden gluten!
Sweet Potato Nachos with Guacamole
Serves 6
375 cals per serve
Ingredients
Sweet Potato chips
3 large sweet potatoes (approx. 450g)
3 tbsp oil (olive/coconut)
1 tsp salt
Meat
1 tbsp oil
1 medium onion, finely diced
1 green chilli, diced (opt)
450g beef mince
2 cloves garlic, minced
1 tbsp tomato paste
1 400g can diced tomatoes
1 tsp smoked paprika
1/2 tsp ground cumin
2 medium tomatoes, diced and seeded
2 tbsp fresh coriander, chopped
Salt and pepper to taste
1-2 tbsp lime juice
2 cups Guacamole (or mashed avocado)
2 tbsp onions, chopped
Directions
To make the sweet potato chips, preheat the oven to 190 deg C. Peel the sweet potato and slice thinly, using either a mandolin or sharp knife. In a large bowl, toss the sweet potato with the oil and salt. Place the chips in a single layer on a baking sheet covered with baking paper. Bake in the oven for 10 minutes, then flip the chips over and bake for another 10 minutes. For the last ten minutes, watch the chips closely and pull off any chips that start to brown, until all the chips are cooked.
While the potato chips are baking, start preparing the beef. Melt the oil in a large skillet over medium heat. Add the onion and chilli to the pan and sauté for 3-4 minutes until softened. Add the mince and cook for 4-5 minutes, stirring regularly. Add the garlic, canned tomatoes, tomato paste, and spices and stir well to combine. Bring the mixture to a simmer and then turn the heat down to medium-low. Cook, covered, for 20-25 minutes, stirring regularly.
Stir the chopped tomatoes, lime juice, and coriander into the beef mixture. Adjust salt and pepper to taste. Remove from heat.
To assemble the nachos, form a large circle with the sweet potato chips on a platter. Add the beef mixture into the middle of the circle, and then top with guacamole and chopped onion.
Corn Salad with Sesame Brown Rice
Prep time 15mins
Serves 4
210cal per serve without protein
Ingredients
2 cups brown rice, cooked
1 cup corn kernels, cooked, drained and cooled (fresh or frozen)
1 capsicum, red or yellow, diced
1 spring onion, sliced
1 red onion, finely sliced – optional
2 tsp fresh ginger, finely chopped
½ cup fresh coriander, chopped
1 lemon, juiced and zested
2 Tbsp sesame seeds, lightly toasted
2 Tbsp Tamari
2 tsp sesame oil
Ground black pepper to taste
Protein – add 1 cup canned tuna, drained, or chopped cooked chicken
Directions
Combine all the ingredients in a large bowl and taste for seasoning.
Add more lemon and soy if desired then cover and refrigerate for at least an hour to let the flavours develop.
Raspberry and Peppermint Tea Frappe
Serves 2
79cal per serve
Ingredients
200g frozen raspberries
2 cup cold peppermint tea
1 tsp maple syrup (optional)
Fresh mint shredded
Directions
Freeze tea in ice cube containers
Place raspberries, frozen tea cubes and maple syrup into a blender and blend until smooth and thick
Quickly stir through mint and pour into chilled glasses