Monday, 8 July 2013

Coronation chicken quinoa salad

Quinoa, a gluten-intollerants best friend. This recipe was something I threw together as a way of using up some left over roast chicken, and a way to get rid of one of my many half full bags of quinoa...

Adapt the ingredients as you wish, the main thing to remember is to make the dressing stronger than you'd normally like as the quinoa likes to dull things down a bit.


200g quinoa
1 litre water

2 tablespoons honey
4 table spoons extra virgin olive oil
The juice of half a lemon 
3 tsp mild curry powder
1 tsp turmeric
1 tsp cumin
Dash of cinnamon
Dash of paprika
Salt and pepper (to your taste)

A handful of mixed seeds
A handful of cashew nuts
A handful of sweetcorn 
6 dried apricots 
3 spring onions
2 handfuls of roast chicken

Get cooking 

Firstly get the quinoa going by following the packets instructions - I usually do 1l water for 200g. Bring it to the boil then allow it to simmer until all the water has been absorbed (20-25 minutes).

Mix together the dry spices, seasonings with the honey, oil and lemon juice to make the dressing. Give it a taste and add more spices or herbs of your choice.

Chop up the spring onions and apricots, add these to a bowl with the chicken and sweetcorn.

Toast your seeds and cashews in a dry pan until they turn golden - the cashews usually only get a little bit of colour but be sure to keep an eye on the seeds as they burn easily.

Throw the seeds and nuts into the bowl before adding the dressing, stir it all around before adding the cooked quinoa (if you are wanting to serve this cold let it cool first). Mix it all together before giving it a taste to see if it needs more seasoning/dressing. 

Et voila!

Some fresh coriander would be amazing in this but alas I was just using what I had in at the time.

Leave it to chill out in the fridge before serving or if you have the multi tasking ability - serve it warm! I attempted this then realised that it would be cold by the time I reached my friends...


Let me know if you give it a try!

Friday, 28 June 2013

Garlic and Corriander Flat Bread

Well I call this flat bread, but really it's just a pizza base made fancy with garlic and herbs.
Regardless, I'm calling it flat bread.

The recipe is the same as the pizza recipe I gave earlier so 1 cup of s.f gluten free flour and 1 cup full fat natural/greek yoghurt, the only difference is the toppings.

Bake for 8 minutes then drizzle over extra virgin olive oil, salt and pepper and chopped garlic and the herb of your choice ( I love it with corriander or rosemary).

Throw it back in the oven for 10 minutes and voila!

It goes perfect with a mexican feast.

We can eat pizza!

Pizza, the forbidden fruit of the wheat-intolerant.

Since cutting out wheat and gluten from my diet, the food I have struggled with most has been pizza.
As a student buying ready made pizza bases gets very expensive at around £3 for two tiny pizza's I knew I needed to find a cheaper way to get my pizza fix.
My lovely friend Jenni introduced me to this recipe and I am forever in her debt for doing so - this pizza base will change your life people!

I like mine with onion, spinach, mushroom and a whole load of cheese


1 cup full fat natural yoghurt/greek yoghurt
1 cup gluten free self-raising flour

*for a wheat-rich version swap gluten free s.f. flour for a plain wheat flour.

Pre-heat the oven to 175 degrees

Combine the ingredients initially with a spoon.
Depending on the texture add more flour or yoghurt until the ingredients hold together in a dough.
Need the dough and roll out into your desired shape.
Place on a oiled or lined tray and cook for 8 minutes.
Remove from the oven and add your sauce and toppings of your choice then cook for a further 10 minutes or until all ingredients have cooked.