March 6, 2012 by Saara
Since after my 25th birthday (and having my quarter life crisis meltdown) I’ve embarked on a healthy eating regime. Now before you accuse me of being an imposter or send out a search party to find the ‘real’ me, I can assure you guys and gals, it’s still me!
So my healthy eating regime consists of ‘no bad carbs’ in the evening. So I can still stuff my face with gluten free bread and pasta for either breakfast or lunch but then it’s brown rice, sweet potato and a bucket load of vegetables, salads, meat for dinner. This probably won’t last long as I’m already craving gluten free pizza and the most ironic thing since being all healthy is that I’ve been struck down a cold which is only best described as the plague – did someone say ‘sods law’?
One of the things I’ve been eating loads since being all healthy is chickpeas! They’re cheap, pretty tasty and can be bashed and mashed into a whole manner of things such as gluten free falafel, chickpea curries, chickpea salads or spicy chickpea burgers!
- 1/2 Small Red Onion [finely chopped]
- 2 Garlic Cloves [finely chopped]
- 1/2 teaspoon of Ground Cumin
- 1/2 teaspoon of Ground Coriander
- 1/2 teaspoon of Cayenne Pepper
- Small tin of Chickpeas [220g]
- Small handful of Fresh Coriander [optional]
- 1 heaped tablespoon of Gluten Free Plain flour
- 1 Egg [beaten]
- Vegetables to make a salad [optional]
- Brown Rice [optional]
- Add a little oil in a frying pan over medium heat and fry the Onion and Garlic
- Once the Onion begins to soften, add the Spices [Ground Cumin, Ground Coriander and Cayenne Pepper] and mix it all together with the fried Onion and Garlic
- In a bowl, mash the Chickpeas together with a fork
- Add the Onion, Garlic and Spices with the Chickpeas and mix together
- With clean hands, mould the Chickpeas into a burger shape, dip into the beaten Egg and then coat in the Gluten Free Flour and put back on the frying pan for a couple of minutes to cook.
- Meanwhile, assemble the Salad with Brown Rice or whatever side you want with you Spicy Chickpea Burger
Category Dinner Recipes, Healthy Recipes, Vegetarian Recipes | Tags: gluten free chickpea burger recipe,gluten free spicy chickpea burger | 1 Comment
February 8, 2012 by Saara
Since discovering how cheap as chips chicken legs, wings and thighs are to buy, I’ve been pretty much stocking up and having it every day! Although I’ve been happy to be saving a few bob [i.e. money] having them all the time, but it does get a little tedious having the same ‘roasted chicken legs‘ day in, day out. Which is why I was on the lookout for a new chicken seasoning recipe – and by jove, I think I found one!
You see I’ve been pretty much obsessed with Mexican food these passed weeks and I was really wanting another Mexican inspired dish. It’s due to this obsession that I’ve been buying Discovery seasoning packs left, right and centre. The reason being is that they’re handy to use if you want your Mexican fix but more importantly, they’re also certified as ‘suitable for coeliacs’!
So that day, I found a packet of Discovery Fajitas mix in my food cupboard, when it dawned on me that I could use this to make Mexican roasted chicken legs! They came out tasting amazing and I had some Mexican roasted chicken legs alongside some brown rice, refried beans and home made guacamole!
- Chicken Legs, Thighs or Legs
- Packet of Discovery Fajita Mix
- Salt and Pepper
- Dash of Oil
- 1 Lime
- Pre heat oven at 200°C
- Line a roasting tray with kitchen foil [don't worry if you don't have any] add the chicken legs, thighs or wings, drizzle some oil over the chicken and season with salt and pepper
- Now sprinkle some Discovery Fajita Mix [or all if you want them extra flavoursome] all over the chicken and pop it in the oven for 40/45 minutes. Turn the chicken half way through to cook underneath.
- Carefully take out of the oven and squeeze the lime juice over the chicken!
Category Egg Free Recipes, Healthy Recipes, Mexican Recipes | Tags: gluten free chicken seasoning,mexican chicken legs,mexican flavoured chicken legs | No Comments
February 2, 2012 by Saara
As I’m sure you’re all pretty much aware now (as I haven’t shut up about it all last month!) that I do love my Mexican food! Which is why I’d finally blog my gluten free, easy peasy, super healthy 3 bean chilli recipe for y’all!
I first came across the 3 bean chilli dish when I lived with three wonderful girls; Sophie, Amy and Fiona, in a cockroach infested house in the middle of Moss Side which was owned by the craziest of landlords! But pushing crazy landlord and cockroaches aside, living with these girls was one of my favourite years of Uni!
[Fiona, Amy, Me and Sophie]
It was Amy who introduced me to three bean chilli. I had foolishly assumed that three bean chilli was made with mince with 3 types of beans added which was the reason why I hadn’t tried it. The problem was, I hate mince, which was why I would never eat a dish that involved it. I don’t know why I don’t like it and even now I try my damn hardest to have it again, but I can’t make myself like it sadly!
But when I looked in the pan that was bubbling away on the stove I was super happy to find there wasn’t any mine in sight! What’s more, the recipe was a ‘hand-me-down’ from her Peruvian brother-in-law, so I knew it was going to taste pretty amazing… and trust me it was!
Which is why three bean chilli has become one of my favourite dishes which I either have with rice, my own gluten free tortillas or Discovery Tacos with my home made guacamole!
Now for some little tips from yours truely!
Although the recipe below is enough to feed the flippin’ army, bear in mind this dish freezes really well so you can always save some of it for days when you can’t be bothered to cook anything. Also, with the spices, you can also buy sachets of Chilli seasoning by Discovery [which is also gluten free] instead of buying all the different spices. However, I sometimes use the Discovery sachet… with the spices because I’m crazy like that and feel free to use any other vegetables that you fancy! Oh and one thing [I promise!] I sometimes buy a tin of ’3 Beans’ which you can get in water or in spicy Mexican sauce, so again you have a choice of buying the one tin or three different types of beans separately.
- 2 tablespoons of Oil
- 1 Medium Onion [chopped]
- 2 Cloves of Garlic [chopped]
- 1 teaspoons of Ground Cumin
- 1 teaspoons of Ground Corriander
- 1 teaspoons of Paprika
- 1 teaspoons of Chilli Powder
- 1 teaspoons of Ground Cinnamon [optional]
- Mushrooms [chopped and as much you want]
- Peppers [chopped and as much you want]
- 2 tins of chopped tomatoes
- 1 small tin of Sweetcorn [use as much as you want]
- 1 tin of Three Beans in Water [drained] or 1/2 tin of Kidney Beans, Butter Beans and Black Eyed Beans [drained]
- 1 small tin of Baked Beans
- 100ml of gluten free Vegetable Stock
- 1 tablespoon of Balsamic Vinegar [optional]
- Fresh Coriander
- Juice of 1 Lime
- Salt and Black Pepper to taste
- In a frying pan over medium flame, add the oil with the onion and cook until they turn soft and brown. Then add your chopped garlic
- After a couple of minutes, add your chopped vegetables [i.e Peppers and Mushrooms]
- Add all the drained beans [but not the baked beans] along with all your spices [or your Discovery Chilli sachet] and mix together
- After a couple of minutes add the small tin of baked beans, along with the chopped tomatoes and vegetable stock.
- Now add the balsamic vinegar, salt and pepper, corriander and the juice of one lime and simmer until some of the liquid [but not all!] is reduced!
Category Dairy Free Recipes, Healthy Recipes, Meal Ideas, Mexican Recipes, Vegetarian Recipes | Tags: 3 bean chilli recipe,easy three bean chilli recipe,gluten free mexican food,gluten free three bean recipe,mexican cheap food,three bean chilli recipe | 2 Comments