Gluten Free Recipes

Recipes

Posted on January 31, 2014 by Jenny Cromack

Gluten Free Recipes

Here are some tasty Gluten Free recipes. Remember to cook in batches to ensure to you always have access to tasty, healthy food. You don’t have to be gluten free to enjoy these gluten free recipes.

Enjoy

Mackerel and Green Salad

Kcal   425, Protein 27, Carbs 12 fat  30, Sat 6g

Serves 1
Ingredients Process
  •   85g green beans
  •   2 hot-smoked mackerel fillets (about 75g),   skinned and flaked
  •   85g broccoli
  •   large handful baby spinach leaves
  •   2 tsp sunflower seeds, toasted
  •   For the dressing
  •   75ml low-fat natural yogurt
  •   1 tsp lemon juice
  •   1 tsp wholegrain mustard
  •   2 tsp dill, chopped, plus extra to serve

 

  

  1. Boil a pan of water. Add the green   beans and cook for 2 mins, then add the broccoli and cook for 4 mins more.
  2. To make the dressing, add all the  ingredients into a bowl and give a good stir!
  3.  Mix together the cooked veg with the spinach and mackerel. Just before  eating, pour over the dressing, scatter over the sunflower seeds.

 

 

Prawn,   Pomegranate & Grapefruit Salad

Kcal  113, Protein 9g, Carbs 10g, fat 4g, Sat 1g

Serves 6
Ingredients Process
 

  •   2 pink grapefruits, zest and juice from 1,   segments cut from the other
  •   ½ cucumber, halved lengthways, seeds scooped out   with a teaspoon, diced
  •   2 shallots, finely chopped
  •   2 handfuls frisée salad  torn
  •   2 handfuls rocket
  •   100g pack pomegranate seeds
  •   2 tbsp olive oil
  •   1 tbsp red wine vinegar
  •   1 tsp caster sugar
  •   2 tbsp chopped dill
  •   300g cooked, peeled prawns

 

  

  1.  Add together the grapefruit zest and juice, sugar   oil, vinegar, and dill to make a dressing. Mix half with the prawns and allow to marinate for 10 mins.
  2.  Just before serving, gently toss the cucumber,   shallots, frisée and rocket with the remaining dressing add the prawns and   grapefruit segments. Scatter over the pomegranate seeds and serve.

 

Smoked Haddock With Lemon & Dill  Lentils

288 kcalories, protein 33g,   carbohydrate 30g, fat 4g, saturated fat 1g,

Serves   2
Ingredients Process
  •   100g/ 4oz Puy lentils
  •   1 small onion, finely chopped
  •   1 carrot, finely chopped
  •   1 celery stick, finely chopped
  •   300ml/ ½ pint vegetable stock
  •   1 rounded tbsp half-fat crème fraîche
  •   2 tbsp chopped dill
  •   zest ½ lemon
  •   2 x 100g/4oz smoked haddock fillets
  •   50g/ 2oz baby spinach leaves

 
  1. Tip the lentils into a pan with the   onion, carrot and celery. Pour in the stock and bring to the boil. Give it a   stir, then reduce the heat, cover and simmer for 20-25 mins, until the   lentils are tender.
  2. Mix together the crème fraîche,   half the dill and the lemon zest, adding a little seasoning. Put the fish in   a shallow dish with a splash of water and cover with cling film. Microwave on   Medium for 4-6 mins until the fish flakes easily.
  3. When the lentils are cooked, stir   in the spinach until the leaves are barely wilted, then stir in the crème   fraîche mixture. Divide between 2 warmed plates and top with the haddock.   Scatter over the remaining dill and serve.