Celebrate Veganuary with this quick and filling gluten-free stir fried peas and peppers lunch option!

Yield: 2 servings
Prep time: 2 minutes
Cook time: 10 minutes

Gluten-Free Vegan Stir Fried Peas & Peppers

January is a month-long celebration of the vegan diet. Veganuary seeks to raise awareness of the vegan diet and what it means to not eat any animals or animal products. I don't often eat vegan food, but it's nice to shake things up every now and then. I love these sweet peas and peppers and the smoked paprika adds an extra depth and gives this dish a Spanish feel.

This stir-fried pea dish makes a great vegan lunch option or you could increase the portions and serve it as a side dish or even a main course. If vegan food isn't your forte, try topping it with a runny fried egg or folding through some sliced chorizo or bacon, too with feta crumbled over top.

Gluten-Free Honey Lime Grilled Salmon Salad

Make salads interesting again with warm sweet and fiery grilled wild salmon served on a bed of superfoods!

Yield: 2 servings
Prep time: 5 minutes Cook time: 6 minutes

Gluten-Free Honey Lime Grilled Salmon Superfood Salad

A few weeks ago, I felt a cold coming on. One of those horrible summer colds that are always a pain to get over, so I reached for my superfoods and nipped it in the bud. Superfoods are nature's remedies for ailments like a common cold and this salad is filled to the brim with them! From the crunchy bed of spinach, red cabbage and carrot to the fresh wild salmon and the garlic and honey in the sauce--it is Superfood Central!

Chilli peppers--or flakes, in this case--are great for colds, but you know what else is? Garlic. It's why it's one of the prominent ingredients in my mucus buster cold and flu home remedy, perfect for when you haven't managed to ward the cold off and are suffering from a blocked up or a runny nose! This salmon dish is a lot more pleasant than that drink and still achieves the same benefits and more.

Gluten Free Roasted Butternut Squash & Quinoa Salad with Honeyed Balsamic Vinaigrette

This warm winter salad features roasted butternut squash, quinoa and a few surprising twists, drizzled with homemade honeyed balsamic vinaigrette, it's gluten free, mostly vegan and vegetarian!

Yield: 2 main portions or 4 side dish portions
Prep time: 15 minutes
Cook time: 20 minutes

Vegetarian Roasted Butternut Squash & Quinoa Salad with Honeyed Balsamic Vinaigrette

I'm a sucker for a good salad. I'm talking about salads with substance, with more than just a few spindly salad leaves and half chopped tomatoes and cucumbers. Salads that will fill you up and keep you full and that are perfect for any time of year. The roasted butternut squash and quinoa salad recipe I'm going to share with you today is just that type of salad: it's full of goodness and makes for a filling meal ready in just over half an hour.

Gluten Free Chicken & Raspberry Salad with Atkins & Potts Black Pepper Dressing

A fruity and healthy gluten free summer salad with a fiery kick of raspberry and black pepper dressing from Atkins & Potts!

Yield: 1 salad
Prep time: 10 minutes
Cook time: no cooking required

Gluten Free Chicken & Raspberry Salad with Black Pepper Dressing

I've always had a love for salads, but after my Coeliac Disease diagnosis, I find myself eating more and more salads for lunch. Suitable gluten free lunches can be pretty hard to come by, and even when opting for salads, most salad dressings tend to contain gluten. That's one reason why I love this raspberry and black pepper dressing from Atkins & Potts ... it's gluten free!

Chicken Caesar Salad Pizza

Diets just got better with this simple but unbelievably tasty salad-topped pizza made with basil pizza crust!  This pizza gets even more interesting when a toddler gets involved in the cooking! 

Yield 4 individual pizzas

Chicken Caesar Salad Pizza

This Chicken Caesar Salad Pizza is the perfect example of not growing bored with a healthy diet. A base of homemade basil pizza crust is topped with chicken, cheese, Romaine lettuce and of course, Caesar dressing. It's a simple concept but it's so delicious and so good for you.

Gluten Free Strawberry & Sesame Salad with Chicken, Crispy Orzo, Mandarin Orange, Cucumber, Pineapple and Poppyseed White Wine Vinaigrette

This vibrant, flavorful salad is filled with fresh fruit and crunchy lettuce all drizzled with homemade vinaigrette!

Feeds 2 adults; 1 toddler

You know that infamous Panera Bread salad that everyone talks about? This was influenced by that. But in true salad form, it's mostly random things that were in the fridge with  bit of a twist with the crispy orzo. I'm not going to tell you how to wash fruit and veg and slice it for a salad. I will, however, tell you how to make crispy orzo (which is fab in salads!) and a delicious poppyseed white wine vinaigrette.

I made the vinaigrette on a whim one afternoon and it was sitting in a jar in my cupboard for weeks before I finally found something to drizzle it on. This salad is hearty enough for a quick lunch and it's filling enough to be a main course all on its own, which is how we ate it. There were a bit of leftovers too that got wrapped in a tortilla the following day with a fresh and healthy twist on a burrito.

Gluten Free Sweet & Hot Baked Sesame Chicken

Amp up boring chicken thighs with honey, crushed chillies and 5 spice with this quick and delicious baked sesame chicken recipe! It's served with easy-to-prepare couscous and an effortless raw kale salad.

Feeds 2 adults; 1 toddler 
This recipe is the result of a kitchen disaster. And a second failed attempt to make the nomworthy Sweet Balsamic Baked Chicken Thighs from Nomsie's Kitchen. The first time I set out to make the dish, we didn't even have any chicken! How daft, right? I'd used up all the chicken two days before, completely forgetting that I was planning to make this. The second time (and the time that led to this recipe) I opened my cupboards to mis en place and realized we didn't have any balsamic. Those darn enticing balsamic strawberries strike again! So woefully, and after a mini panic and a bit of quick thinking, I substituted and pulled this together! 

My recipe isn't an adaptation or even a shout in the dark at that one. I will be making those delicious thighs from Nomsie's Kitchen at some point! Perhaps when the stars align and the cooking goddesses look favorably from their lofty perch on that great, big gas range in the sky? Until then, this sweet & hot baked sesame chicken dish will suffice. 

Actually, I'm being a bit melodramatic (as I am wont to do). This dish was really tasty! And hearkening back to my experience at that raw food dinner party, I served it with an easy raw kale salad. It's the one thing Callum wouldn't touch on his plate. Well, that's not entirely true, he sucked all the dressing off the leaves he was given and dropped the kale on the floor. But I'm not going to complain. How many 20 month olds love their dark leafy greens anyway? Besides, he wolfed down a whole chicken thigh fillet and double servings of couscous. Pick your battles, right? 

Gluten Free Moroccan Black Bream Salad with Slowcooked Carrots

I love my slowcooker! Really, there's not much better than dumping in a load of ingredients, turning a dial, walking away and returning hours later to beautifully cooked, flavorful food. I'll admit, before I became a mom, I never really used my slowcooker, but now? I don't think a week goes by without at least one of our dinners being made in the slowcooker. (Here's a list of all the slowcooker recipes on Anyonita-Nibbles.)

Please  vote for me!

Now, fish doesn't take long to cook outside of a slowcooker,but adding it to the carrots and broth the last 30 minutes of cooking means you'll have perfectly cooked fish that's full of flavor. Leaving the skin on the fish also helps to preserve all its nutrients and keeps the flesh together while cooking. Black bream is a less than popular fish available in the UK, but is insanely tasty and inexpensive. If you can't get black bream where you are, substituting it for mackerel, sea bass or any other fish in the bream family would be just as
                   

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 Ingredients: 

For the salad
1/2 tsp ground cumin
1/2 tsp ground cloves
1 tsp ground coriander
1 tsp saffron threads
1 cup frozen peas
1 onion, diced
1 lemon
1 tbsp fennel seeds
2 garlic cloves
2 carrots, sliced
2 fillets black bream
2 tbsp olive oil
300 ml fish stock
gluten free couscous
salt and pepper

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All right, let's cook:
Heat the oil in a saucepan and add the onions, garlic, carrots and fennel and cook over a medium heat for about 5 minutes. Stir in the spices, salt and pepper. and cook for a further two minutes.

Add the stock and bring to the boil. Transfer the contents of the saucepan to a slowcooker and cover. Cook on low for 4 to 6 hours until the carrots are tender.

When the carrots are tender, place one fillet  of bream skin side down onto of the carrots. Add the slices of lemon and place the remaining fillet sin side up on top of the lemon slices. Recover and cook on low for a further hour to 90 minutes or until the flesh flakes easily.

Prepare the couscous andd the peas. Serve on the couscous with the carrots and peas on top of the bream and the cooking liquid drizzled over.

 

Gluten Free Grilled Corn, Prawn & Chorizo Salad with Cider Vinaigrette

Looking at that plate of food and peeking outside my living room window at my laundry hanging on the line in the rare Manchester sun, you'd think Spring was around the corner! It seems as if this winter has dragged and dragged and dragged, hasn't it? Around the globe, the Northern Hemisphere in general has been much colder, I've heard. I don't know about where you are, but temperatures are expected to reach 51 this weekend in Manchester! Ah, silver linings.

In an attempt to shake the wintry funk, I put together this paella-inspired salad adapted from an Elizabeth Karmel recipe. I think it turned out quite well, the boiled rice was a much-needed neutral accompaniment as there are so many flavors competing in this dish. I particularly enjoyed the smoky paprika infused vinaigrette, although it does take a bit of time to prepare.

This isn't one of those quick dinners, I'll tell you up front. But it is definitely worth the time and effort it calls for. I was planning on saving this one for Cinco de Mayo, but while still eating, my husband asked, "When are we having this again?" Guess this one needs to be shared quickly and prepared again!

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Ingredients:
For the vinaigrette:
1/3 cup cider vinegar
2/3 cup extra virgin olive oil
1 tbsp smoked paprika
3 large garlic cloves, minced
salt
black pepper

For the salad:
1/2 cup plum tomatoes, halved
1 cup spring onions 
2 large ears of corn
2 cups raw, deveined prawns
225g chorizo sausage
extra virgin olive oil

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All right, let's cook:

For the vinaigrette, combine the olive oil and minced garlic in a small saucepan over a medium heat. Cook about 5 minutes until the garlic begins to brown, but do not let it burn. Add  a pinch of salt and stir to dissolve it.

Remove from the heat and allow to cool for about 5 minutes before adding the paprika to the oil and leaving to infuse 10 minutes. Strain the olive oil into another container and set aside.

Put the vinegar in a separate bowl, season with salt and pepper and whisk to combine. Slowly add the paprika oil, whisking to combine. Cover and set aside.

For the salad, brush the corn with extra virgin olive oil, salt and arrange on a grill pan along with the prawns and chorizo. Place all in the grill/broiler and cook for five minutes. Remove the prawns and chorizo and place in a bowl. Turn the corn and return to the grill for a further five minutes.

Once cooked, use a nice to remove the kernels from the cobs. Put the kernels in a bowl and add half of the prepared vinaigrette. Toss. Stir in the spring onions, prawns and chorizo. Season if necessary. Serve with boiled basmati rice.

 

Gluten Free Oriental Chicken & Wild Rice Summer Salad

This salad is surprisingly layered with flavors. When I first came across the recipe in this month's Slimming World magazine, I felt skeptical, but decided to give it a go anyway, with a few minor adjustments.

The best thing about this in terms of flavor is the sharp, soy-sauce based dressing. The best thing about it in terms of my waist is that it is free on Slimming World's Extra Easy plan.

The whole meal (rice & dressing) takes about half an hour to prepare, if you use pre-cooked chicken. Perfect as a light summer dinner or leftovers for a speedy lunch!

Gluten Free Curry Fried Chicken Salad with Yogurt Dressing

Spring is beginning to reluctantly make itself visible here in England. After weeks of rain and threats that May could very well be the coldest the country has seen in 100 years, the hope of having an actual spring was pretty grim. The cherry trees came out, but late snows killed off most of the buds and what the snow didn't get, the pigeons have devoured.

Spring is one of my favorite seasons and when the weather isn't cooperating, the best way to get a makeshift spring, (short of jetsetting off to some tropical island) is to have one for dinner!

This curry fried chicken salad and yogurt dressing is a recipe adapted from Slimming World. The adaptations have been made to capitalize on in-season veggies, to alter the taste and to provide a little bit of spring during a seemingly endless winter. What's even better, if you're a Slimming Worlder, this recipe is completely syn free! Syn free and springtime on your plate? Yeah, I'll take that.
groceries...

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For the curry fried chicken:
 2 to 4 boneless, skinless chicken breasts, diced
zest and juice of 1 lime
1 tsp ground ginger or a few slivers of Very Lazy Ginger
1/2 tsp garlic granules
1 1/2 tbsp mild curry powder
1 red onion, sliced
Low calorie cooking spray

For the salald:
8 sweet cherry tomatoes, quartered
10g cucumber, quartered
100g baby spinach
300g gluten free fusili pasta

For the yogurt dressing: 
300g fat free natural yogurt
2tbsp fat free vanilla yogurt
1 1/2tbsp dried mint
1tbsp dried coriander
1tbsp soy sauce
alright, let's cook:

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For the yogurt dressing, combine both types of yogurt in a bowl with the soy sauce, mint, coriander and a pinch of salt. Whisk until smooth. Set aside.

For the curry fried chicken, dice the chicken and place in a bowl. Coat with curry powder, garlic, ginger and the zest and juice of one lime. Finish with a pinch of salt and leave to marinade for 30 minutes to an hour at room temperature. Caramelize the red onions in the low calorie cooking spray. When mostly caramelized, add the marinated chicken to the pan and saute until cooked through.

For the salad, boil the pasta until cooked. Should be about 10 to 12 minutes. When cooked and drained, toss with the spinach, tomatoes and cucumbers. Top with the cooked chicken and onions, serve with the dressing on the side.  
nutrition...

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Servings: 4
Amount Per Serving 
Calories: 433.7 Total Fat: 2.7 g Cholesterol: 45.0 mg Sodium: 260.8 mg Total Carbs: 73.4 g Dietary Fiber: 4.8 g  Protein: 31.4 g

Gluten Free Warm Bacon and Beef Topside Salad

There are few things I enjoy more than cooking for people. Was it the ancient Greeks who said sharing food was a way to share love? Although I enjoy cooking for others and watching them enjoy my dishes, I still get pleasure out of wowing myself with some tasty.