These are really yummy and are lovely and wholesome. I love the subtle flavours and the creamy texture. This recipe is wheat free, gluten free, sugar free and is suitable for those following the elimination diet, vegetarians and vegans. This is from Gwyneth’s book “It’s All Good“.
Serves 4 as a side dish.
2 tablespoons extra virgin olive oil
1 garlic clove, finely chopped
15 1.2 oz can black beans
4 sprigs or coriander
Pinch of coarse sea salt
Heat the olive oil in a small pot over a medium heat. Add the garlic and cook, stirring until fragrant, 1 or 2 minutes. Add the entire can of beans (including the liquid), the coriander, the salt and turn the heat to high. Once the beans begin to boil, turn the heat to low and simmer until the beans have lost their tin can flavour and aren’t too watery, about 15 minutes. Remove the coriander before serving.
This is delish!! I love the way the grilled lemon juice tastes. The salmon tastes amazing and succulent- a definite thumbs up! This recipe is wheat free, gluten free, dairy free and sugar free and is suitable for those following the elimination diet. This recipe is from Gwyneth Paltrow’s “It’s All Good“.
4 6oz fillets of salmon
2 tablespoons extra virgin olive & 1/2 cup for the vinaigrette
Coarse sea salt
2 lemons, halved
2 tablespoons finely chopped Italian parsley
2 tablespoons finely sliced chives
Freshly ground black pepper
Heat a grill or grill pan over a high heat. Coat the fish with the 2 tablespoons of olive oil and sprinkle with salt. Grill until firm and nicely browned- approximately 4 minutes on each side. Grill the lemons at the sale time, cut side down until they are softened and just beginning to char. Put the salmon on a serving platter and let it rest while you prepare the vinaigrette. Squeeze the grilled lemons into a bowl, whisk in the 1/2 cup of olive oil, stir in the herbs and season to taste with salt and pepper. Pour the vinaigrette over the salmon and serve. Easy!
This is a really nice refreshing light salad. I really like the mayonnaise too- I don’t really know how else to describe it other than it tastes good! This recipe is wheat free, gluten free and sugar free and is suitable for those following the elimination diet and the clean gut diet. This recipe is from Alejandro Junger’s Clean Eats.
12oz can wild caught salmon
1/4 cup minced red onion
2 celery stalks, thinly sliced
1/4 cup chopped fresh dill
2 tablespoon lemon juice
1/2 cup raw cashews
1/2 cup raw pine nuts
1/2 cup unsweetened coconut milk
1 teaspoon sea salt
Drain the salmon and put it in a large bowl. Use a fork to mash it up then stir in the onion, celery and dill.
In the blender puree all the mayonnaise ingredients until the mixture is light and airy. Add as much of the mayonnaise as needed to coat the salmon salad, then season with a few splashes of lemon and salt. Serve over leafy greens.
This is just weird. It looks mental and it doesn’t taste right, it’s like two recipes that shouldn’t go together. It’s just wrong. I couldn’t bring myself to eat much of this, I just ended up picking at the dried fruit and then cringing when I accidentally ate any of the quinoa. This is wheat free, gluten free, dairy free and sugar free and is suitable for vegetarians, vegans and those following the elimination diet. This recipe is from Gwyneth Paltrow’s “It’s All Good”
Toppings: sliced toasted almonds, a drizzle of maple syrup, chopped date, sliced banana, chopped dried figs, toasted walnuts, fresh blueberries, unsweetened shredded coconut etc.
Combine the quinoa and the almond milk in a small saucepan over a medium heat and cook, stirring, until warmed through- about 2-3 minutes.Transfer the mixture to a bowl and add whichever toppings you’d like.
This is really yummy and obviously super dooper healthy. This recipe is wheat free, gluten free, dairy free and sugar free and is suitable for vegetarians and vegans and those following the elimination diet. This is from Alejandro Junger’s “Clean Eats“.
2 tablespoons coconut oil
6 cups small diced root vegetables eg beetroot, carrots, turnips and parsnips
1 medium onion, diced
2 teaspoons chopped fresh rosemary
Heat the coconut in a large pan over a medium/high heat. When the oil is hot add the root vegetables, Saute, stirring occasionally for about 10 minutes. Then add the onion and continue sauteing until the vegetables are tender. Sprinkle with rosemary and salt to taste.
This can be served with eggs, fish or salads. I had it with a fried egg and it was yummy.
This is a recipe for my husband as I’m a pescatarian and he isn’t. He describes it as being really delicious and ranks it in the top 5 of all the chicken burgers he’s ever had. The chilli makes it quite spicy while the coriander and garlic makes the chicken burgers nice and fragrant. It’s also nice and moist although he recommends eating it with some sauce. This definitely has a Thai taste to it and has a good combination of flavours. He highly recommends it because it’s homemade with healthy ingredients and tastes great. This is wheat free, gluten free and sugar free and is suitable for those following the elimination diet. This recipe is from Gwyneth Paltrow’s cookbook “It’s All Good“.
1lb ground chicken
2 garlic cloves, finely minced
2/3 cup of coriander
2 shallots finely minced
1 teaspoon finely minced red chilli
2 teaspoons fish sauce
1/2 teaspoon coarse sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons neutral oil (e.g canola, grapeseed or saffron oil)
Thoroughly mix the chicken with the garlic, cilantro, shallots, red chilli, fish sauce, salt and pepper. Form the mixture into 4 burgers with a thickness of 3/4 inch.
Heat a grill or grill pan over a medium heat. Rub each burger on both sides with a bit of the safflower oil and grill for about 8 minutes on the first side and another 5 minutes on the second, or until nicely marked and firm to the touch.
This has an unusual taste; tangy, herby, slightly sour and an interesting after taste. I’m personally not sure if I like it- possibly because it’s unlike anything I’ve ever tasted, whereas my husband really likes it.
This recipe is wheat free, gluten free, sugar free and dairy free and is suitable for vegetarians, vegans and those following the elimination diet. This recipe is from Gwyneth Paltrow’s cookbook “It’s all good”
Makes 1/2 cup
1 packed cup Italian parsley
1/2 packed cup coriander
2 garlic cloves, finely minced
1 jalapeno, seeded and finely minced
1/2 cup extra virgin olive oil
3 tablespoons red wine vinegar
1/2 teaspoon ground cumin
1 teaspoon coarse sea salt
Pulse everything in the food processor. Let it sit for at least 20 minutes before serving.