Peanut Porridge | Glutenfree

Time

Prep:

5 minutes

Cooking:

15 minutes

Nutrition Information

Servings: 1

Calories per serving: 490 kcal

Calories per 100g: 114 kcal

Ingredients

30g Oats

100ml Water

1 tbsp Peanut Butter

Cinnamon (to taste)

Toppings (optional)

100g Blueberries

1 Banana

3 tbsp high protein Yoghurt

1 tbsp dried berries / fruit

1 tbsp mixed seeds

Instructions

Add the oats, water, peanut butter and cinnamon to a small saucepan and bring to medium heat, letting it simmer until thickened to your desired consistency.

Serve

Pour the porridge into a bowl, then cut the banana into slices and use it and the other toppings to decorate your porridge.

Storage

Ideally eaten fresh, but leftovers can be stored in the fridge for up to 3 days.

Notes

I prefer to use peanut butter with 100% peanuts, but feel free to use what’s available to you.

In terms of toppings, feel free to use what you have or prefer. For the yoghurt can use dairy or non-dairy options.

Oats are naturally gluten free, but in processing can be contaminated with gluten, so if you need it make sure to get a certified version.

For a weight loss option or lighter meal, reduce the peanut butter to 1 tsp and/or use less oats or toppings.

For a weight gain option or a more substantial meal, use another tablespoon of peanut butter to top the porridge.

Honey Mustard Dressing with Pesto

Time

Prep:

5 minutes

Nutrition Information

Servings: 8

Calories per serving: 93 kcal

Calories per 100g: 301 kcal

Ingredients

60ml Olive Oil (about 4 tbsp)

20ml Vinegar (just over 1 tbsp)

2 tbsp Pesto

1 tbsp Dijon Mustard

1 tbsp Honey

100ml Water

Salt & Pepper to taste

Instructions

Add all the ingredients to a well-closing Jar and shake.

Serve

Why not try it over some salad, as a marinade for fish, a dressing for pasta salad or over some smoked salmon*.

Storage

Store for up to a week in a closed jar in the fridge.

Notes

*In this case, I recommend leaving out the water for a thicker consistency.

I used this pesto in my version:

Feel free to replace the vinegar with some lemon juice if you prefer.

For a vegan option, replace the honey with agave or maple syrup and make sure to use vegan pesto.

Handheld Mushroom Pies

Time

Prep: 20

minutes

Cooking:

60 minutes

Rest:

15 minutes

Nutrition Information

Servings (pies): 8

Calories per serving: 281 kcal

Calories per 100g: 153 kcal

Ingredients

Pastry

150g Flour

100g Butter

50g Cold Water

Filling

10g Butter

1 tsp Oil

1 Shallot

3 cloves of Garlic

200g Mushrooms

300g Ham (lean)

1 Carrot

100g Peas

2 tbsp Flour

1 tbsp Tomato Paste

1 tsp Mustard

200ml Red Wine

200ml Water

1 tbsp Rosemary

1/2 tsp smoked Paprika

Salt & Pepper to taste

Instructions

Pastry

Mix together flour and butter until a sand like consistency is achieved. Then add in the cold water, make sure this is very cold. Mix until the mixture just comes together. Form it into a ball, flatten it slightly and cut it into 8 equal pieces. Roll these smaller pieces into 8 smaller balls and then let them rest in the fridge for at least 15 minutes.

Filling

Wash the vegetables and finely mince the onion, garlic and carrot. Thinly slice the mushrooms and cube the ham. Sauté the onion on medium heat with the butter and oil until translucent, about 5 minutes, then add the garlic and mushrooms and turn the heat to medium high. Sauté the mushrooms until the liquid has evaporated, about 10 minutes, and then add the carrots, flour, mustard and tomato paste. Stir the mixture until all the ingredients are incorperate and add the red wine. Cook out the red wine until the alcohol has cooked off, about 10 minutes, stiring regularly, adding some of the water if it begins to stick to the bottom of the pan, making sure the mixture is relatively dry, so it doesn’t make the pastry too wet.

Assemble

Take the pastry out of the fridge and flatten the balls using a rolling pin, the flat bottom of a glass or your hands. Try to make them as flat and round as possible and put the rolled out pastry on a lined baking sheet. Place a heaped tablespoon of the filling into the middle of the rolled out pastry, fold over one side to form a semi-circle, squeeze together the seams where the pastry meets to close them and then press the edges with a fork.

Bake

Preheat the oven to 180 degrees celsius, then bake the pies for 30 minutes.

Serve

These pies are best served warm out of the oven, however, be careful as the filling can be very hot when it’s fresh out of the oven. Serve on their own or with a side salad.

Storage

Store in a closed container in the fridge for up to 3 days. The pastry and filling can be stored separately, assembled but not yet baked or baked. Warm leftover pies in the oven before serving.

Notes

For the pastry, this time I used garlic & herb butter, this gives the pastry some extra flavour, so I highly recommend trying it.

The shallot can also be replaced with onion. The same goes for the rosemary and smoked paprika, these can also be replaced with other herbs and spices, such as thyme, sage, herb de province, etc.

This recipe uses red wine, if you’d prefer not to use wine, this can be replaced with the same amount of broth or water.

Truly Handheld

For a different meat option, why not try this recipe with some minced meat.

For a non-dairy version, feel free to replace the butter with coconut oil or margarine. Oil might also be an option, however I’m still testing how well that works for the pastry.

For a vegetarian version, leave out the bacon.

For a vegan version, replace the butter with the aforementioned options and leave out the bacon.

Coconut & Shrimp Curry

Time

Prep:

15 minutes

Cooking:

30 minutes

Nutrition Information

Servings: 6

Calories per serving: 235 kcal

Calories per 100g: 91 kcal

Ingredients

1 tsp Coconut Oil

1 Onion

2 cloves of Garlic

2 tbsp Fresh Ginger

1 Chilli Pepper

3 tbsp Curry Paste

1 yellow Bell Pepper

1 red Bell Pepper

1 Courgette

1 jar Bamboo Shoots

225g Shrimp

1 (400ml) can Coconut Milk

1 Boullion Cube

2 tbsp Corn Starch

50 ml water

Salt (to taste)

1 Lime (optional)

Instructions

Wash the vegetables and dice the onion roughly. Peel the ginger, then dice it and the garlic finely. Then slice the chili pepper into thin rounds and cut the bell peppers and courgette into long strips.

Add the coconut oil and onion into a large pan and cook on medium heat for about 5-10 minutes, or until translucent. Then add the garlic, ginger and chilli pepper and fry until fragrent, before adding the curry paste and letting it cook for another 5 minutes. If it begins to stick, add a little bit of water and stir. Drain the bamboo shoots and add them, along with the rest of the vegetables to the pan and let cook for another 5 minutes. Then add the (defrosted) shrimp, coconut milk and boullion cube. In a small mug mix together the corn starch and cold water until it’s no longer lumpy and add this to the curry to thicken it. Let it simmer until it’s slightly thickened and the shrimp has turned pink. Salt to taste before serving.

Serve

This curry is delicious served over some rice, but would also be great with some rice noodles. For a slightly more sour taste, serve with lime.

Storage

Store for up to 3 days in an airtight container in the fridge.

Notes

This recipe can be quite spicy, so if your prefer a milder taste, feel free to leave out the chili pepper and reduce the amount of curry paste slightly. I recommend leaving as much curry paste in the recipe as you can handle though, as this is what gives the curry its distinct flavour.

Feel free to use fresh or frozen shrimp, the frozen variety should be defrosted for at least 30 minutes before use. Alternatively, this recipe would also be very good with some white fish or chicken.

For a vegan option, why not try this recipe with some tofu or chickpeas instead of the shrimp. Also make sure to check the ingredient list on the curry paste to make sure it doesn’t contain shrimp paste.

Oma’s Mushroom Soup

Time

Prep:

15 minutes

Cooking:

35 minutes

Pasta Prep:

80 minutes (including rest)

Nutrition Information

Servings: 6

Calories per serving: 273 kcal

Calories per 100g: 68 kcal

Ingredients

100g Celeriac (Celery Root)

200g Carrot

100g Parsley Root

1/2 Leek

500g Porcini Mushrooms

1 boullion cube

1l Water

200ml Cooking Cream

2 tbsp Parsley

Instructions

Add all the vegetables, boullion cube and water to a pot and boil until the vegetables are very soft, about 20 minutes. Take out the vegetables, discard the leek, and finely mince, using food processor or a knife. Do not blend it, as this will lead to a slimy texture.  The minced vegetables back into the pot with the cooking liquid and bring to a boil. Then add the fresh pasta and let everything boil for about 10 minutes, making sure to sir occasionally so nothing burns. Turn off the heat and add the cooking cream, as well as the parsley.

Serve

To serve feel free to add another splash of cream.

Storage

Store in an airtight container in the fridge for up to 3 days.

Notes

Feel free to replace the leek with 1 onion.

The porcini mushrooms can be fresh, frozen or dried. If you choose dried make sure to soak them in warm water for about an hour before cooking. The dried mushrooms should be about 1/10 of the fresh weight, so use about 50g of dried mushrooms.

Some of these vegetables may be difficult to find at the supermarket, so maybe try your local market, asian or turkish store if you’re not able to find them at the supermarket.

For a vegan option, use soy cream and dried pasta, usually this doesn’t have eggs or butter in it, however make sure to check to ingredients just to be sure. The dried pasta may take a little longer to cook, depending on the shape. Just try it after the suggested time on the package and see how much longer it might still need, keep tasting if necessary.

For a gluten free option, why not use gluten free or legume pasta, such as chickpea or lentil. Again, the cooking time might differ, so just try it after 1the suggested time on the package and see how much longer it might still need, keep tasting if necessary.

Peanut Noodles

Time

Prep:

10 minutes

Cooking:

5 minutes

Nutrition Information

Servings: 1

Calories per serving: 587 kcal

Calories per 100g: 246 kcal

Ingredients

90g Noodles

1 tbsp Peanut Buter

1 tbsp grated ginger

1 tbsp Soy Sauce

1 tsp Lemon Juice

1/2 tsp sesame oil (optional)

Toppings (optional)

1 tsp Sesame Seeds

1 Soft-Boiled Egg

50g Corn

Instructions

Boil the noodles according to package instructions. Meanwhile grate the ginger and mix it together with the peanut butter, soy sace, lemon juice and sesame oil. The sauce might not mix in very well, don’t worry about this. Once the water has been drained, add the noodles back into the pot, add the sauce and heat through until the sauce well incoperated and covers the noodles.

Serving suggesting

Top the noodles with an egg, some corn and a few sesame seeds.

Storage

Store for up to 3 days in an airtight container in the fridge.

Notes

To make this recipe gluten free, use rice noodles and tamari, a gluten free alternative to soy sauce, which you should be able to find at your local asian store.

For a vegan option, make sure to use egg-free noodles and why not try topping them with some (smoked) tofu or canned beans that have been drained and rinsed.

The toppings in this recipe are just a suggestion, so feel free to use any kind of vegetables and proteins you have at home. This is also a great way to use up leftover vegetable for example.

Sun-Dried Tomato & Feta Pesto Pasta Salad

Time

Prep: 10

minutes

Cooking: 10

minutes

Nutrition Information

Servings: 6

Calories per serving: 449 kcal

Calories per 100g: 227 kcal

Ingredients

500g Pasta

100g Pesto

100g Sun-Dried Tomatoes

100g Olives

200g Cherry Tomatoes

200g Feta

100g Rucola

1 bunch Basil

Salt

Instructions

Cook pasta in salted boiling water for 2 minutes less than the package instructions. Meanwhile cut the Feta into chunks and halve the cherry tomatoes. Rinse the basil and rip into smaller pieces. When the pasta has finished cooking, reserve some of the cooking water and then drain. Add the pesto, sun-dried tomatoes and cherry tomatoes to the pasta and mix well. Carefully mix in the feta, rucola and basil in before serving.

Storage

Store for up to 3 days in an airtight container in the fridge, without the rucola and basil, these should be added just before serving.

Notes

For a vegan option, use a vegan pesto and vegan feta alternative, there are some pretty good ones out there.

For a gluten-free option, why not try lentil, chickpea or pea pasta.

If you don’t like olives, feel free to leave these out.