Gluten-Free, Yeast-Free Avocado Margarita Pizza

Since moving to New York at the beginning of June, its fair to say that I have eaten my fair share of pizza, bringing home cheesy deep dishes to share with my housemates or grabbing a dollar slice on my way home from the city, but there is always one friend who misses out on this tasty treat because of his gluten intolerance.

So today after a long few days at work, when you waiting for the weekend to come, tired and hungry we all thought about reaching for the takeout menu. But before I did I decided to see what we had in the cupboards and that's when I found Oatmeal Flour, made from milled oats - its completely gluten free and makes the perfect base for your pizza!

Straying from the norm, I decided to make a healthy version of the classic margarita topping it with the addition of one of my favourite ingredients, avocado! However feel free to add whatever toppings you like, and most of all, enjoy!

Ingredients 
(Serves 2)
(for the pizza base)

- 2 1/2 cups of Oat Flour (plus extra for dusting)
- 1tablespoon of Baking Powder
- 3tablespoons of Olive Oil
- 1 cup of Water
- 1teaspoon of Garlic Salt
- 1teaspoon of Mixed Herbs

(for the topping)

- 2x Avocados (mashed)
- Juice of 1 Lemon
- 1/2 a Red Onion (finely diced)
- 1x Garlic Clove (crushed)
- 1x Green Finger Chilli (finely chopped)
- 1x Beef Tomato (sliced)
- 2x Eggs (hard boiled and cooled)
- 75grams of Mozzarella
- Salt and Pepper to season
- Tabasco to garnish

Method
(for the pizza base)

1) Firstly preheat your oven to around 220C and grab yourself two baking trays, greasing them with a little coconut oil.

2) Next grab yourself a large bowl and combine all of the ingredients for the pizza base. Pinch the mixture and if it holds like a dough then turn it out onto a floured surface, divide into two equal balls and roll out to the desired thickness. If the mixture is a little wet, add flour a bit at a time until a dough forms.

3) Place your rolled out bases onto the baking trays and place in the oven for around 10-15 minutes until it is just turning golden brown, and then remove adding what ever toppings you like!

Top Tip: For a traditional tomato sauce based pizza, take out the base a little early and add you sauce, toppings and cheese to it, before placing it back in to oven until the cheese has melted and is bubbling.

(for the topping)

4) If you want to make my Avocado Margarita, you need to grab yourself another large bowl while the base is cooking in the oven, and in it add the Avocados, Lemon Juice, Onion, Garlic, Chilli and a good seasoning of salt and pepper before completely combining.

5) When the base is cooked, spread the Avocado mixture evenly over and then finally slice your boiled eggs and lager them along with the Beef Tomatoes and Mozzarella evenly over the Avocado mixture. Finally season with a freshly ground black pepper, and a drizzle or tabaso sauce and enjoy!

Charlotte x

Shakshuka with Sweet Potato

Shakshuka is Middle Eastern dish which is traditionally eaten for breakfast, which combines tomatoes, peppers and onion with fiery spices and finished off with eggs poached in the delicious sauce. Eat it like traditionally for breakfast or turn it into a mid-week meal with the addition of sweet potato, Shakshuka is achievable in eight simple steps!

Ingredients 
(Serves 3-4)

- 1x Red Onion (diced)
- 1x Garlic Clove (crushed)
- 1x large Sweet Potato (diced and boiled until soft)
- 1x red Bell Pepper (diced)
- 4x Beef Tomatoes (diced)
- 2tablespoons of Tomato Purée
- 1x Tin of chopped Tomatoes
- Handful of Spinach
- 1/2tablespoon of Paprika
- 1teaspoon of Cayenne Pepper
- 1/2tablespoon of Ground Cumin
- 5/6 x Eggs
- 1teaspoon of Coconut Oil
- Fresh Parsley (finely chopped to garnish)
- Salt and Pepper to Season

Method

1) Firstly grab yourself a large skillet, or deep frying pan, put it over a medium heat and add your onions and garlic, cooking slowly for around 4-5 minutes until the onions have softened.

2) Next add your pepper and cook for a further 4-5 minutes until they too have started to soften.

3) Once the onions and peppers have cooked and softened, add the chopped beef tomatoes, cooking for another 5 or so minutes until the tomatoes have started to break down.

4) Next add the tomato purée, spices, cooked sweet potato, spinach and tin of chopped tomatoes, along with a good seasoning of salt and pepper, and mix it all up. Give it a taste and add any extra seasoning or herbs to your liking, before turning down the heat.

5) Now its time to add your eggs! Crack the eggs directly onto the top of the tomato sauce mixture (I usually make wells into the mixture, starting in the middle and then working around the outside) then cover with a baking tray and leaving to cook for around 15 minutes or until your eggs are cooked. You will know its ready, when the whites of the eggs have completely set.

6) Garnish with the chopped parsley, and fresh ground pepper on top of the eggs and your ready to serve! A show stopping dish perfect to place in the centre of your table, guaranteed to wow guests and have everyone coming back for seconds!

Enjoy

Charlotte x

Quinoa with Broccoli Pesto, Spinach and Toasted Almonds

Finding it difficult to add broccoli into your dishes without making it taste like watery little trees? Try my Double Broccoli Quinoa Recipe.

Broccoli, although not loved by everyone, has got to be one of my favourite vegetables! Great for detoxification in the body, packed with vitamins, iron and fibre and not to mention super tasty, what's not to like about these little trees?! However, eating a plate of steamed or boiled broccoli isn't the most appetising of meals, so this double broccoli quinoa recipe, turns boring broccoli into a delicious pesto served with toasted almonds and quinoa.

Ingredients
(Serves 3-4)

- 1 Broccoli Head (about 250grams of Broccoli Florets)
- 1/3 cup of sliced Almonds (toasted)
- 2 Garlic Cloves (crushed)
- 1/8 cup of Parmesan (grated)
- 1/8 cup of Olive Oil
- 1/8 cup of 0% Fat Greek Yoghurt
- Juice of half a Lemon
- Handful of Spinach
- 1 1/2 cups of cooked Quinoa
- Salt and Pepper to season
- Sriracha to serve

Method

1) Bring a large pan of fresh water to the boil in a large saucepan, and add the Broccoli and a pinch of Salt, cooking for around 5 minutes or until the Broccoli stems have just started to soften, and then drain saving the water, and then running cold water over them to cool the broccoli down down.

2) Next place around half of the cooked Broccoli,half of the toasted Almonds, crushed Garlic cloves, Parmesan, Olive Oil, Lemon juice and Greek yoghurt to a food processor or blender with 2 tablespoons of the broccoli water, and blend until you have a smooth pesto (you may need to add more of the water to make it smooth, but beware - do it a little at a time!)

3) Heat your quinoa until piping hot (the microwave is perfect for this, or you can do it in a saucepan over a medium heat), then combine with the Broccoli Pesto, and remaining cooked Broccoli florets and season well with salt and pepper.

4) Finally to finish off the dish, plate up your Pesto Quinoa, then sprinkle over the remaining toasted Almonds, and drizzle with Sriracha - and all thats left is to dig in and enjoy your creation!

Charlotte x

Mango, Coconut and Almond Overnight Chia Seeds

Why not start your morning right with this delicious overnight chia seed bowl with almond, coconut and mango. So what are chia seeds you ask? Well they are an extremely versatile little seed that originate from South America, which are an excellent source of sustainable energy, perfect for breakfast! And they should be seeing as 'chia' is the ancient Mayan word for 'strength'. Not only are they a great fuel to last you until lunch, they pack a powerful nutritional punch and are protein rich whilst still being low in calories what more could you ask for. 

Ingredients
(Serves 2)

- 1/4 cup of Chia Seeds
- 1/4 cup of Coconut Flakes
- 1/4 cup of Almond Flakes
- 3/4 cup of Coconut Milk (unsweetened)
- 3/4 cup of Almond Milk (unsweetened)
- 1tablespoon of Agave Nectar (honey, maple syrup or any other sweetener will also work fine)
- 1 Mango (diced)

When soaked over night they puff up and turn into a pudding like consistency and better yet, you can do all of the hard work at night meaning you can grab your breakfast from the fridge to-go on a busy morning! 

Method 

1) So if your making your breakfast before a busy morning where you'll likely be grabbing it to go, simply put all of your ingredients except your Flaked Almonds into an airtight container, stir them up, and put it in the fridge overnight! In the morning sprinkle over your Almonds and that's it! It really is that simple!

However if your looking to impress, also leave out the mango overnight then when you come to serve for breakfast, in a glass or mason jar put a layer of the chia seed mixture, followed by a layer of mango, then Flaked Almonds and repeat.


And that really is it! I hope you enjoy and stay tuned for more overnight breakfasts which will make you actually want to get out of bed in the morning!

Enjoy

Charlotte x

Kale, Spinach, Coconut and Quinoa Stirfry

When I came home from work today all I wanted was food then and now. This is a perfect midweek meal which is quick and healthy with a good dose of kale, spinach and any leftovers that you have in your fridge. Once again my little friend quinoa plays a big role in the protein element of the dish, but the sweet addition of coconut, the warm from the spicy sauce, finished with a squeeze of fresh tangy lime, trust me when I say the combination is a match made in heaven!

So although there seems to be a lot of steps, once you have your preparation complete it really is a quick meal. A top tip from me is cook your quinoa in large batches and either keep it in the fridge or the freezer, both work fine. Cooking quinoa is a long process, so by doing it this was you can almost cut your cooking time in half! And remember - the key to cooking in a wok is never stop stirring, so your food doesn't get stuck in the bottom!

Ingredients 
(Serves 2)

- 2 Eggs (beaten)
- 2 cloves of Garlic (crushed)
- 1 cup of Quinoa (cooked)
- 2 cups of Broccoli Heads (or whatever veg you have in the fridge!)
- 1 bunch of Spring Onions (finely sliced)
- 100grams of Kale (around half an average sized bag, stalks removed and shredded)
- 100grams of Spinach (again around half a bag)
- 3/4 of a cup of Coconut Flakes (I used unsweetened, but sweetened will also work fine)
- 1tablespoon of Soy Sauce
- 1tablespoon of Sriracha or Chilli Sauce
- 1 Lime (cut into wedges)
- 2tablespoons of Coconut Oil

Method

1) Firstly your going to need a big wok, and a big bowl. Put your wok on a high heat and add roughly a quarter of the Coconut Oil and leave until it is completely melted and hot! Next add you Eggs and stir until they have just scrambled. Once they are cook remove them from the wok into your large bow, and wipe any excess egg which is stuck to the sides with some tissue (be careful the pan will be hot!)

2) Place your wok back on the heat, add another quarter of your Coconut Oil, and once again wait for it to melt and get hot. Then add your Garlic, Spring Onions, and Broccoli (or whatever you've decided to add), and cook for around 2-3 minutes unitl they have softened a little (I prefer my Broccoli crunchy, but if you like yours a little softer you can always boil it in some fresh cold water for around 5 minutes before adding it to the wok).

3) Next add the Kale and Spinach to the wok, and and stir until they have wilted, this should only take a few minutes. When you have achieved t,

4) Place your wok back on the heat for a final time, turning it down a little and adding the remainder of the Coconut Oil, again waiting for it to melt, before adding your Coconut Flakes and Quinoa, Stir until your Coconut Flakes have turned golden brown and your Quinoa is hot. Remove the final ingredients from the wok adding to the bowl with your Kale mixture and Eggs.

5) Finally add your remaining two ingredients, the Sriracha and Soy Sauce to the bowl, mix it all up and serve with a wedge of lime.

Enjoy

Charlotte x

Tofu and Broccoli Curry

So I think its safe to say, Indian curries are not that popular in America, and tonight a curry is just what I fancied. After making the fresh curry paste with can be refrigerated or kept in the freezer, this recipe is quick and simple and definitely satisfied my cravings! Unlike the last curry which I posted, this one is all about the spices and with the addition of tofu, it was a perfect quick and healthy post-workout dinner, which I think may have proved to my new American house mates the wonder of Indian food!

Ingredients

(Serves 4)

- 1x Broccoli Head (stalks removed)

- 200grams of Sugar Snap Peas
- 1x Red Bell Pepper (diced)
- 1x Onion (finely chopped)
- 1x 1cm piece of Ginger (finely chopped)
- 1x packet of Extra Firm Tofu (340grams)
- 2tablespoons of curry paste - This can be bought, but is super easy to make and can be kept in an airtight container in the fridge for up to two weeks, or frozen into cubes in an ice cube tray which can be cooked from frozen for a quick and easy portion size! All you need is, 2 Garlic Cloves, a thumb size piece of Ginger (peeled), 1 teaspoon of Cayenne Pepper, 2 teaspoons of Garam Masala, 1 tablespoon of Smoked Paprika, 2 tablespoons of Groundnut Oil, Ground Almonds and Tomato Puree, 2 fresh Red Chilli's, 1 small bunch of Coriander,  1 tablespoon of Desiccated Coconut and finally 1 teaspoon of both Cumin and Coriander Seeds. Throw the whole lot into a blender and blend unitl you have a smooth paste.
- 1x 400gram tin of Coconut Milk
- 1x handful of Cashews
- chopped Coriander for garnishing

Method

1)  Firstly grab yourself a big saucepan and put in the Onion, Ginger and Curry Paste, frying on a medium heat for around 5 minutes to allow them to release their flavours.

2) Next add the Coconut Milk, then refill the empty tin with cold water and add that to the pan aswell, turning up the heat until it comes to the boil, then reducing back down to a gentle simmer.

3) Finally add all of the remaining ingredients to the pan (except the Cashews) and simmer for about 10 minutes until the broccoli is tender and the tofu is cooked. Then sprinkle in the Cashews and Coriander just before serving.

Serve with quinoa for an extra protein boost, or over rice or even my gluten free chapatis (recipe found with sweet potato and pineapple curry) and enjoy!

Charlotte x

Buffalo Quinoa Bites with Blue Cheese Dip

Hello everyone, so as you have probably noticed there has been a lack of posts on my behalf recently, this is due to my move the the United States of America! I can't quite believe I am now living in Long Island, NY, but this is going to be my home for the next 8 weeks! So to kick things off again, here's a dish inspired by the American classic, Buffalo Wings with a Blue Cheese dip.

I have already expressed my love for the super little grain that is the wonder of quinoa, protein-packed and gluten free, it provides the perfect base for these tasty Buffalo Bites, paired with the creamy Blue Cheese Dip (healthy due to the Greek Yoghurt) these Bites can be enjoyed as a snack, perfect for sharing, or on a crisp green salad. Eat them how you like and enjoy!

Ingredients
(Serves 4)

(For the Quinoa Bites)
- 1 1/2cups of Quinoa (cooked)
- 3tablespoons of Olive Oil
- 1/4cup of Buffalo Hot Sauce (so being in America now this is easy to come by, but most large supermarkets should sell hot sauce in the world food isle - sriracha will also work)
- 1/2cup of Kidney Beans (mashed)
- 1/4cup of Panko Breadcrumbs
- 1/2an Egg (beaten)
- Salt and Pepper to season

(For the Sauce)
- 1/2cup of 0% Greek Yoghurt
- 1tablespoon of Olive Oil
- 1x Garlic Clove (crushed)
- Small handful of Fresh Parsley (chopped)
- 2tablespoons of Blue Cheese (crumbled)

Method

1) Firstly grab yourself a bowl and combine all of the ingredients for the sauce, season well with salt and pepper then place in the fridge to keep cool.

2) Next take your hot sauce and 1 tablespoon of oil, place in a bowl and whisk until combined seasoning well with salt and pepper.

3) Now its time to make your Quinoa bites. Grab a big bowl and throw in the Quinoa, Breadcrumbs, Kidney Beans, Egg, and around half of your Hot Sauce mixture, then mix unitl its completely combined.

4) Now its time to get your hands dirty! Grab a small handful of the mixture and roll into a ball around 1.5 centimetres in diameter then repeat (you should end up with around 24 balls)

5) Put the remaining Olive Oil into a large frying pan and place over a medium-high heat. When the oil is hot, cook the balls in batches (around 10 at a time depending on the size of your pan) until they are golden and crisp on all sides.

6) Finally coat the cooked Quinoa Balls into the remaining hot sauce (carefully, they break up easily!) place on a plate and serve with your cool dipping sauce straight from the fridge!

Enjoy x

Quinoa Baked Fish, Chips and Mushy Peas

You can't beat that Friday night dinner of fish chips and mushy peas, is a view shared by me and my best friend and housemate. So when she finished her final ever exam for university this Friday, what better way to celebrate than to make us a healthy version of the British Classic.
So lets talk quinoa, super versatile, this little grain has become all the range and I'm fully on board! In salads, with curries and not as a crispy coating for my healthy fish and chips, its only downside is the time it takes to cook it! 

These cod loins are baked after being coated with cooked quinoa instead of breadcrumbs which gives them a healthy protein-packed makeover and means its completely gluten-free. They’re so yummy I’m not sure I ever want to have the traditional battered fish and chips again!

Ingredients:

(Serves 4)

- 120grams of Quinoa (cooked according to packet instructions and cooled)

- 50grams of Quinoa (milled to Flour, normal Plain Flour will work but will not be gluten-free)

- 1x Egg (Beaten)

- 5x Medium Sweet Potatoes (cut into chip size pieces)

- 4x Cod Loins

- 200grams of Frozen Garden Peas

- Salt and Pepper to taste

- 1tablespoon of Malt Vinegar

- 2tablespoons of Butter

- 1tablespoon of Olive Oil plus extra for greasing

Method:

1) Firstly, set your oven to 180'C, toss your Sweet Potato chips in the olive oil seasoning well, and then put onto a baking tray and place in the oven (they should take around 25-30 minutes)

2) While your chips are cooking, its time to prepare your fish. Put your beaten Egg, Flour, and cooled cooked Quinoa onto three separate plates seasoning the flour well with salt and pepper. Dip each piece of fish into the flour first, then the egg, and finally the quinoa making sure that its all covered. Place them on an oiled baking tray and put them in the oven with your chips (they should take around 12-15 minutes, varying depending on the size of your fish)

3) Finally while your Fish and Chips are baking, put your Garden Peas in a saucepan over a medium heat with a little splash of oil. When they are cooked, add the Vinegar, Butter and salt and pepper to taste. Then mash roughly with a fork or pulse with a stick blender.

And thats it! Plate up and enjoy your healthy fish and chips, I know my housemate did!

Charlotte x