Tag: Dairy-free

Lunch

Quick and Easy, Baked Salmon, New Potatoes and Vegetables (Gluten-Free & Dairy-Free)

I love this dish, it is so quick and easy to do when you get in from work and it is packed full of omega 3 fatty acids which are essential to your overall health.

Omega 3 and Omega 6 are two types of fat that are essential for human health, the body cannot create them, and we must consume them. However, most people don’t consume enough omega 3 and too much omega 6, the ideal ratio is 1:1 of omega 6:omega 3 research shows that many people consume a ratio of between 20:1 and 50:1.

Eating enough omega 3 has been linked to helping prevent or ease symptoms of the following health conditions: coronary heart disease and stroke, essential fatty acid deficiency in unborn babies (retinal and brain development), lupus, nephropathy, osteoporosis, cancer, Crohn’s disease and rheumatoid arthritis. In addition to this Omega 3 can support general brain health including memory loss and osteoporosis.

Ingredients:

Serves 4

  • 750g new potatoes, halved
  • 2 red onions, quartered
  • 4 salmon fillets
  • 2 cloves garlic, crushed and peeled (no need to chop)
  • 250g cherry tomatoes
  • 2 sprigs fresh rosemary
  • 1 lemon
  • 2 tbsp rapeseed oil
  • 1 head broccoli
  • 220g green beans

Method:

  1. Preheat the oven to gas 6/200C
  2. Place the new potatoes in a pan of boiling water and cook for about 10 minutes, until tender. Then drain and shake
  3. Place the potatoes, onion, garlic, rosemary and 1 tbsp of oil into a roasting tin, stir well and roast for 20 minutes
  4. Remove from the oven and add the cherry tomatoes and salmon fillets, sprinkle with the zest of the lemon, then cut the lemon into quarters and squeeze over the ingredients, before placing the lemon wedges in the baking dish. Drizzle with 1 tbsp oil and a cooked sprinkle of black pepper. Return to the oven for a further 15 minutes, until the salmon is cooked and the potatoes are cooked
  5. Cut the broccoli into 2” florets, remove the ends of the green beans and cut in half. Steam the broccoli and green beans for 5 minutes
  6. Serve the salmon dish with the greens and enjoy
Lunch

Polenta Bread Gluten-Free and Dairy-Free

This week I’m in Norway staying with a lovely yoga teacher called Vild from Allmenningen Yoga. Last night we made polenta bread and served it with a homemade ratatouille. Polenta bread isn’t the texture or taste of normal bread so you wouldn’t have it with jam but it is great with soup or main meals.

Polenta dates back to the 1700s in Italy where it was a staple food which was very cheap. Polenta is made from corn which means it is a low carbohydrate food rich in Vitamins A and C, it is a good source of caroteinoids, lutein and zeaxanthin. Therefore it can help to prevent cancer and heart disease. Polenta is gluten-free.

Ingredients:             

  • 300g polenta
  • 
Polenta Bread
  • 1 litre vegetable stock
  • 5 sundried tomatoes
  • 10 black olives
  • ½ tsp milled black pepper (to taste)
  • ½ tsp chilli flakes (to taste)

Method:

  • Pre heat the oven to 180C/gas 4
  • Place the polenta in a large bowl and add the hot stock, black pepper and chilli flakes, stir well and leave for 5 minutes
  • Chop up the sundried tomatoes and cut the olives in half
  • Add the olives and sundried tomatoes to the polenta, stir well
  • Pour the polenta into a lined cake tin and ensure it is evenly spread out
  • Bake in the oven for approximately 45 minutes, until a crust has formed on the top
  • Remove from the oven and it can be eaten straight away or left to cool. The polenta will become hard once it cools
Dinner

Chicken and tomato curry – dairy-free and gluten-free

This curry came about when I realised I didn’t have the spices I needed for my usual curry so I thought I’d experiment a bit. It’s a great one if you don’t have much time, you can throw it together and then leave it to cook whilst the rice cooks. The heat from the chilli makes it a lovely dish to warm you up as the colder evenings draw in. If you’d like to make a vegetarian version simply swap the chicken for chickpeas.

Tomatoes are a fantastic source of Vitamin C as well as lypocene. Lypocene is part of the cartenoid group of antioxidants. Lypocene can help to prevent and treat a number of conditions including cancer, diabetes, cataracts, osteoporosis and heart disease.

Ingredients:

Serves 4

  • Âź tsp fennel seeds
  • Chicken and Tomato Curry
  • 3 tsp cumin powder
  • 1 tsp curry powder
  • 1 green chilli (adjust depending how hot you like it)
  • 3 cloves garlic
  • 1” piece ginger
  • 2 onions
  • 200g mushrooms
  • 1 courgette
  • 1 green pepper
  • 1 lemon
  • 1 tin chopped tomatoes
  • 2 tbsp tomato puree
  • 350g skin and boneless chicken
  • 1 tsp fenugreek leaves
  • Small handful of fresh coriander

Method:

  1. Chop the garlic and chilli finely, grate the ginger and dice the onion
  2. Place in a pan with a splash of water and cook the onions out
  3. Add the cumin seeds, cumin powder and curry powder. Stir the spices to coat the onion and add more water if needed so it doesn’t stick to the pan
  4. Cut the chicken into cubes and then add to the pan, stir frequently and add more water if the chicken starts to stick, cook until sealed on all sides
  5. Chop the mushrooms into chunks and add to the pan stirring to coat with the spices
  6. Chop the courgette and peppers into chunks and add to the pan
  7. Add the chopped tomatoes, tomato puree and the juice from the lemon
  8. Reduce the heat and simmer until the chicken is cooked
  9. Add the chopped fresh coriander and fenugreek seeds and stir well

Serve with brown rice