This is amazing, I am kicking myself for not trying it sooner! Not only is it a brilliant way to add extra veg into your diet but it’s honestly a great pasta substitute. It is nothing like spaghetti squash which I personally find to be too thin and more like a grated vegetable, zucchini pasta is silky, light, you can spin it around your fork and it is now my go to GF pasta. Continue reading
We are now officially in fall and I can tell, its chilly in a morning so I’ve had to dig out my warm coat, the leaves have turned lovely shades of red and orange in the village and pumpkin spice lattes are being advertised at every starbucks! I do love autumn, we are still having nice bright blue skies and now that it’s getting chilly I am cooking up lots of hearty soups and stews!
I decided to make a butternut squash soup because they are now in abundance, it’s also rich and delicious! The ginger, nutmeg and cinnamon really add warmth and flavor to the soup and the apple compliments the squash nicely
Making your own soup is so much tastier than the stuff sitting on shelves for months, its also very cheap and you can make the most of the vegetables that are in season. It’s always quite surprising to me how much goes into blended soups, it’s a great way to get your daily fruit and veg intake (butternut squash is technically a fruit!).
Butternut squash is packed full of health benefits, it is high in fiber, antioxidants, vitamin C, B6, it also helps fight against breast cancer with its high amount of beta-carotene and against heart disease with its folate levels and carotenoids.
I love the variety with soup, you can have them chunky or blended, creamy or broth based and the ingredients are endless, I think next time I make this type of soup I am going to make gf bacon croutons, they would be really tasty with it.
I stirred in a little Dairy Free sour cream and served with toast! Hope you enjoy.
- 1 Large Onion Finely Chopped
- 3 celery stalks chopped
- 2 tablespoon of dairy free butter
- 2 garlic cloves finely chopped
- 1 butternut squash chopped into small pieces
- 2 apples, skinned and chopped
- 600 mls of chicken or vegetable stock
- 1/2 cup of coconut milk (the drinking kind)
- 1 thumb of ginger finely grated
- 1 teaspoon of ground cinnamon
- a little grated nutmeg
Melt your dairy free butter over a medium heat then add your onion, garlic, celery and cook down untill soft (about 5 mins) then add in your squash and apple pieces and cook for a further 3 minutes. Pour in your chicken stock, bring to the boil then reduce heat to medium and allow to simmer for about 10-15 minutes. Put the soup into a blender and puree until smooth then add back to your rinsed pan and add in the coconut milk, ginger, cinnamon, nutmeg and season. Give it a good stir and then serve with gluten-free toast and if you like a little dairy free sour cream.
On Wednesdays I like to cook up something quick and easy but really tasty! It is that part of the week when you just want to either put your feet up and relax or get out and do something fun. So the mid-week meal series I will bring you will have you enjoying your evenings without spending too much time cooking or cleaning!
This one isn’t fancy but it is healthy, tasty and very easy, I am a big fan of breakfast food for dinner or any time of the day for that matter! I also love Jalapeno’s with my eggs, something that Chris finds quite funny but the two go so well together plus I can justify the spice by making these for dinner, although I will still eat them at 8am as well!
These are delicious when you dip in a big slice of crusty gluten-free bread, the subtle heat and tomato is gorgeous with the creamy egg! lovely for a light summer super. You could also add in some cooked drained spinach if you liked or top with some daiya and if you don’t fancy the spice herbs work well also. I had these 2 nights in a row I loved them that much.
- 400 mls of chopped tomatoes
- 4 eggs
- 10 pickled jalapeno slices, chopped
- 1 teaspoon of Cajun spice (or cayenne pepper)
- 1/2 teaspoon of basil
- salt and pepper to taste
Pre heat your oven to 400°, mix together the chopped tomatoes, jalapeno, spices, herbs, salt and pepper then put into a large oven proof dish or split between 2 or 4 smaller ones. Carefully crack the eggs into your sauce being careful not to break the yolks. Place in the oven for 15 minutes, give it a few extra if you like your yolk solid, serve and enjoy!