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Turtle bean and sweet potato chili


Nathalie / 8th February 2019

I always try to make a large dish at least once a week that can be used as left overs or adapted in other dishes.  This meal is not only cheap to prepare but so versatile.  I serve it with brown or cauliflower rice (or a mix in our house), on a baked sweet potato or stuffed in homemade wraps for fajitas or enchiladas.   I use turtle beans to give it a more south American vibe but you can use chickpeas, kidney beans or mixed beans.   Kidney beans can be a little bit difficult for some people to digest so there not my favourite choice for chili. 

Serves 8

2 medium onions
4 cloves of garlic
1 large carrot

1 medium sweet potato
3 sticks of celery
2 red peppers
2 tbsp olive oil
1 heaped tsp chilli powder (less/more depending on your taste)
1 heaped tsp ground cumin
1 heaped tsp ground cinnamon
3 cups of cooked turtle beans (around 1 cup dried)
1 x 400g tins of quality plum tomatoes

600ml passatta
2tbsp tomato puree
½ a bunch of fresh coriander (15g)
2 tbsp tamarind
2 limes
Seasoning salt and black pepper

optional: Oatley crème fraiche, guacamole, vegan cheese, brown/cauliflower rice to serve

I prepare the turtle beans myself, but you could replace with tinned.  I like to soak the beans overnight and rinse in the morning.  Then I cook for 1.5 hours to ensure they are fully cooked and the enzyme which can inhibit digestion are removed fully.  Trust me, this can make a big difference to your digestion and reduces gas/bloating in many people. This is why I don’t buy tinned as I know I have prepared the beans well before eating.

Peel and chop all the veggies, I like to do them quite small for this dish.  Whilst doing this, heat 2 tbsp of light olive oil on a medium heat and add the onion and garlic first for a few minutes before adding the rest of the veggies.

Next add all the spices and herbs, with plenty of salt and pepper, to taste.  Cook for around 10 minutes or until the veggies are soft.

Add the turtle beans next to soak up the flavours, followed by the tinned tomatoes, passatta and puree.

Finely chop the coriander stalks and stir through, then drizzle in the tamarind, check the seasoning and bring to the boil.  Reduce the heat to a simmer, cover with a lid askew and cook for 30-40 minutes, stirring occasionally.

Before serving roughly chop the coriander leaves and cut the limes into wedges for squeezing over before serving.  

Spring carbonara.jpg

Carbonara pasta sauce

Nathalie / 15th May 2019

I would normally cook pasta once a week as its the one meal the kids will eat.  I love this sauce as its so verstatile.   In the photo above I used lots of lovely spring greens and used a protein style fuesili.  In the winter we use brown rice penne to make a vegan maccaroni cheese.  Double the recipe and pop one batch in the freezer for a busy day.  

Makes 3 cups sauce

1 cup of butternut squash cubes

1/3 cup cashewes
2 cloves of garlic
2 cups of water
1  heaped tbsp tamarind

salt and pepper to taste

To serve: 3-4 tbsp coyo natural yogurt stired through the whole dish

To make the sauce, steam the butternut squash until tender.  Add all the remaining ingredients to a blender.

For the dish above I used 50g-75g per person of pasta, loads of veggies, such as onion, broccoli, asparagus, leeks, green beans, mushrooms, peppers.  I also added 2 slices of fried bacon (I use Naked bacon) to give more flavour.

Chickpea and auburgine pasta ragu.jpg

Chickpea & auburgine pasta ragu

Nathalie Gudgeon / 5th June 2019


This is one of my original recipes that I've been making for years.  My kids love it blended up on simple pasta with vegan cheese.  I love that I can easily sneak in veggies here.

Serves 2-3

200g cooked chickpeas

2 rashers of Naked bacon, cut into thin slices

1 medium aubugine cut into slices, 1 cm thick

1 medium courgette cut into circles, 1 cm thick and into 4 pieces

1 large onion diced

2-3 garlic cloves cut into thin slices

2 large handfuls of mushrooms, sliced

1 large red pepeper cut into thin slices

500ml passatta

plum tomatoes canned (400m) or equivalent fresh

1 tbsp raw cane sugar

1 tsp dried basil

pinch of chili (optional)

2 tbsp tomorato puree

himalayan salt, pepper to season

To serve: fresh basil and sliced olives, gluten free brown rice pasta/pasta of choice.

Heat 1 tbsp of olive oil over a medium heat in a large saucepan.  Add the bacon, onion and garlic first, followed by the auburgine, courgette, pepper, mushrooms in order until soft.

Next add the tomatoes and passata, herbs and seasoning - all other ingredients.  Turn down the heat and simmer for 10-15 minutes until the sauce begins to thicken . 

I serve with gluten free pasta ofchoice, in the picture I also cooked some organic meat balls which the kids also love.  I am more than happy to eat this dish vegan style but the bacon does add flavour.  Recently I have been making this dish with UGG chickpea pasta. 

Spring green prawn risotto.jpg

Prawn & broad bean risotto 

Nathalie Gudgeon / 12th June 2019


This is a nice light dish, I use seasonal greens in the summer and in the winter I Iike to use butternut squash.  Just throw any veggies in!  I use aq mixture of rice with cauliflower rice.

Serves 2

Handful of cooked king prawns

200g drained broad beans

1 small onion, diced

1/2 small leek, sliced

2 garlic cloves cut into thin slices

1 large green pepper cut into thin slices

Bunch of asparagus, ends chopped off

2-3 tbsp of Oatly creme freiche

1/2 lemon (juice of)

750ml stock

1 tbsp apple cider viniger

100g risotto rice

Grated cauliflower rice (around 4 florrets)

himalayan salt, pepper to season

Heat 1 tbsp of olive oil over a medium heat in a large saucepan.  Add the onion and garlic first, followed by the leek, asparagus and pepper. Cook until soft.  Add the rice and viniger and stir-fry for 1 minute.  Add a ladel spoon of stock at a time, cooking for around 20 minutes in total or until the rice is cooked.  Keep stirring!  I add the cauliflower and broad beans around 10 minutes from the end.

Before serving I add the prawns, creme freche and lemon juice, and finish with the seasoning and dill.

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Quinoa & Chickpea Salad

& Sunshine chicken

Nathalie / 26 July 2019


This dish is inspired from my days in the Middle East where we sampled Turkish, Arabic, Morrocan, Syrian and Lebanese foods.   All amazing! I use roasted vegetables to bulk up this dish and a mixture of Quinoa and Cauliflower rice as the base.  The dish alone is vegan but I add my sunshine chicken for an extraa protein boost.  Tumeric, cumin and other spices create the simple coating.  I make plenty so I can eat it cold the next day.   Its a great dish alone or perfect as a side dish in the summer for sharing. 

Serves 2


For the Quinoa salad:

100g Quinoa (soaked and rinsed)

1 small red  onion, cut into wedges

2 garlic cloves cut into thin slices

1 large red pepper cut into thick slices

1/2 small auburgine cut into cubes

1/2 small courgette cut into cubes

1/2 cup cooked chickpeas

8 small cherry tomatoes

Grated cauliflower rice (around 4 florrets)

himalayan salt, pepper to season

To serve; olives, lime wedges, fresh coriander

For the Sunshine chicken:

2 small chicken breasts cut into strips

1 tsp each tumeric, cumin, corainder, garlic salt

2 tbsp olive oil

1/4 lemon (juice of)

optional: chili flakes

For the Coriander Sauce;

3/4 cup coconut yogurt

2 tbsp chopped corinader leaves

salt, pepper and juice of 1 lime


Preheat the oven to 210 dc.  Add all the chopped vegetables to a large baking tray and coat evenly with olive oil and garlic slices.  Roast in the oven, turning frequently to ensure even cooking.  The vegetables will need around 20 mins.  I add the cherry tomoates five minutes at the end.      Whilst the vegetables are cooking prepare the quinoa.  Add just enough water to cover the quinoa and prepare as instructed.  I add the cauliflower rice 5 minutes at the end of this cooking time.    Once cooked, set aside to cool. 

To preapre the chicken, turn down the oven to 190 dc.    I place the chicken on top of a large piece of foil and toss with the spices, olive oil and lemon juice until evenly coated.  Then I wrap the chicken fully in a parcel with the foil and bake in the oven for 20 mis or until cooked.   If I prepare ahead of time I like to cook the chicken in a slow cooker before. 

Whilst the chicken is cooking, fluff up the quinoa and mix through the vegetables and chickpeas.  Season with salt and pepper and add the coriander and olives.  Whizz up the sauce ingredients in a blender to  pour on top of the salad. Once the chicken is cooked I add to the top and serve!

Chickpea & butternut slow cooked Thai st

Chicken & butternut slow cooked Thai


Nathalie / 14th August 2019

This dish is great when you know your going to be late home from a day out or for one  of those nights when your rushing home from swimmng or gymnastics.  Its so quick and easy!

Serves 2

1/2 small butternut squash

(cut into cubes and peeled)

1 medium onion, cut into wedges

2 garlic cloves cut into thin slices

1 large yellow pepper cut into thick slices

4 large mushrooms sliced

1/2 cup cooked chickpeas

1 can cocount milk

1 satchet red thai paste

1 tbsp tamari

Juice of 1 lime

himalayan salt, pepper to season

To serve; caulfilower rice,  steamed green veggies, coriander

Optional: left over chicken


Add all the  ingredients to a  slow cooker and cook on low for 6 hours or high for 4 hours.   I add the mushrooms and chicken an hour before the end of cooking if using. I serve on a bed of cauliflower rice with extra steamed veggies and a handful of cashews.

Sausage paella _#paella #anitinflammator




with Primal Sausage

Nathalie / 22 August 2019

I love my paella dish at the end of summer, when the weather is changing and I need to feed my body anti-inflammatory herbs, like tumeric for that change in weather.  This dish is so versatile - I use chicken, prawn, salmon, sausage and whatever veg needs using up. 

Serves 2


100g brown rice (soaked and rinsed)

1 small  onion, finely sliced

2 garlic cloves cut into thin slices

1 large red pepper cut into small pieces

1/2 small courgette cut into cubes

1 medium carrot, cut into small cubes

Handful sliced frozen green beans/frozen peas

2-3 large mushrooms cubed

Grated cauliflower rice (around 4 florrets)

2 primal cut sausages cooked and cut into slices

1.5 litres of stock

himalayan salt, pepper to season

2tsp tumeric

1tsp smoked paprika

1tsp marjoram

To serve; olives, lime wedges, fresh coriander


Heat a large saucepan with light olive oil.  Add the vegetables and spices and cooked until lightly cooked.  Add the rice and stock and cover with lid askew for 45 minutes.   Stir every 10 mintues.

15 minutes towards the end of cooking, add the cauliflower rice and cook further.   The frozen beans and peas can be added 5 minutes from the end.  Once the water has been absobed and the rice fully cooked, leave to stand for 5 mintues before finishing with lime juice, olives, coriander and the primal cut sausages.

Feta and beetroot quiche__buteislandfood



Beetroot & Feta 



Nathalie / 28th August 2019

I used a bread tin to make this quiche as I wanted to make a small dish but you can double the recipe to make a large round quiche

Serves 2-3


For the pastry:

240g plain GF flour (Doves)

1 egg yolk

115g  vegan  at room temperature (Naturli)

pinch  himalayan salt

cold water, bind

For the Quiche filling:

cooked beetroot shavings (around half medium sized ball)

50g DF feta cheese(Bute Island)

3 large eggs

1 oat cream single carton (Oatly)

Season himalayan salt and pepper


To make the pastry; work the butter into the flour using your fingers to make breadcrumbs.  Season with a pinch of salt.    Add the egg york and a dash of cold water until the dough comes together into a ball.  Wrap in clingfilm and chill for 30 mins in the fridge.  When chilled  line the pastry around the bread tin, using a folk to define the edges.    Use a little cream or an  egg to brush the pastry then bake in the oven at 180 degrees for 10 minutes.

In the meanwhile prepare the filling by  combining the eggs and oat cream.  Season with salt and pepper and add the beetroot.  Reserve a little for the top to decorate.  Add the filling to the pastry dish and sprinkle the feta and beetroot on the top.  Bake in the oven for 30-40 minutes until the pastry is goldon brown and the filling does not wobble in the middle. 

Allow to cool, then slice the quiche into slices and serve with a large salad. 

Smokey baked beans_#buddhabowels #gluten

Smokey Baked Beans

Nathalie /  9th September 2019


Chili's and beans are so versatile for wraps, bowls and quick meals.  These smokey beans are a grown up version I like to make in bulk and freeze portions to use in other recipes later. 

Serves  3-6 as a side or main


2 medium  onions, finely diced

3 garlic cloves, minced

2 cans chopped tomatoes

1 can Haricot beans

1/2  can cannellini beans

1 tbsp tomaoto puree

1 cup of stock

himalayan salt, pepper to season

3 tsp smoked paprika

1 tsp tamari

Juice of 1/2 lime

To serve; fresh coriander


Heat a large saucepan with light olive oil.  Add the onions, garlic and paprika and saute until lightly cooked.  Add the tomatoes, tamari, puree, beans and stock and cover with lid askew for 20 minutes.   Stir through the seasoning and lime juice before serving.

I serve with cauliflower/brown rice, gucamole, roasted veggies and Oatly sour cream. 

Lentil roots soup _#worldvegeterianday #

Red lentil roots soup

Nathalie / 1  October 2019

I have been making this soup every Harvest time for years, going back to my student days.   Autumn, like spring is a time to clear out and focus on the family to nourish them for the winter to come.  This soup incorporates tumeric, garlic and stock to work on immunity and all the root vegetables harvesting around this time.  The soup is comforting, yet light for this season.

Serves 6

1 cup of dried red lentils (soaked overnight and rinsed)

2 large onions diced

3 large carrots, roughly chopped

2 large parsnips, peeled and roughly chopped

1/2 butternut squash, peeled and cubed

4 garlic cloves finely chopped

3 tsp tumeric ground

1 bay leaf

1 litre of  homemade bone broth or vegetable stock

Himalayan/sea salt to season to taste

Black pepper to season

I use the instant pot for this soup but you can add it all to a pan and simmer instead.  Very simple!  Chuck everything in and press the soup cycle.  Once ready, remove the bay  leaf and  I blend half the soup in the vitamix  before mixing back into the  chunky soup. 

Make sure that before you cook, the water level is around 2cm above the ingredients.  You may need to add more if your cooking on a hob.  Keep stirring if you are cooking in a pan so it wont stick.

Sticky chipolatas and vegetable bake _#n

Sticky Chipolatas and vegetable bake

Nathalie / 9  October 2019

Such an easy dish that can be made in one tray.  Chop it all up before leaving for the day so it can be popped in the oven when you get home.   I serve with a bowl of steamed vegetables.

Serves 2 (and 2 little ones)

1 pack of chipolatas (8-10)

1 large red onion diced

2 large carrots, roughly chopped

2 parnsips, peeled and cubed

1/2 butternut squash, peeled and cubed

1 large sweet potato, peeled and cubed

2 garlic cloves finely chopped

1 tbsp raw honey

1 tbsp grainy mustard

1tbsp mixed herbs

Himalayan/sea salt to season

2 tbsp light Olive oil

Preheat the oven to 220C.

I pre cook all the vegetables, apart from the onion by boiling in a pan for 10 minutes first.  Discard the water and allow the vegetables to drain in a colander.  Add them back into the pan, place the lid on the top and give them a little shake to make them a little fluffy.   Dont cook the vegetables too soft or they will distingrate! Place all the vegetables into the bake tray.   Pierce the sausages  and distribute between the vegetables.  

In a separate bowl, combine the olive oil, seasoning, garlic, mustard and honey.  Combine by stirring together.  Then pour over the sausage and vegetables, tossing together to evenly coat. 

Bake in the oven for 30-40mins until the sausages are golden brown and the vegetables roasted.

Serve with a large plate of unstarchy veggies.

Vegetarian moussaka__#dairyfreemoussaka


Vegeterian moussaka

Nathalie Gudgeon / 20th November 2019

As this recipe can take time to prepare, I like to make a big portion and freeze individual portions for later in the week. I serve with a big salad


Serves 4-6

350g egg plant, sliced around 1 cm thick

225g mushrooms, sliced
115g whole red lentils
600ml of vegetable stock (Bouillon)

2 tbsp tomato puree
1 bay leaf

2 tsp herbs de Provence
1 onion, finely chopped

3 eggs
1 garlic clove, pressed

50g dairy free cheddar, grated
120g (uncooked) potato

400g can chopped tomatoes
300ml natural dairy free yogurt (greek style ideally)
Himalayan salt & black pepper to season

olive oil

Slice the egg plant into slices, season with a little salt and place in a colander. Cover and place a weight on top; leave for 30 minutes to allow the bitter juices to be extracted.  If you dont have time for this, no big deal.

In the meantime, peel the potato, cut into thin slices and boil for 8 minutes. Drain and leave to steam dry.


Place the lentils, stock and bay leaf in a saucepan, cover, bring to the boil and simmer for about 20 minutes, until the lentils are tender but not mushy. Drain thoroughly and keep warm.


Steam fry the onion, garlic and mushrooms in a little olive oil on a low heat and cook for 5 minutes. Stir in the lentils, tomatoes, tomato puree, herbs and seasoning. Bring to the boil, cover and simmer gently for 10 minutes, stirring occasionally.


Preheat the oven to 180C, rinse the eggplant and pat dry. Heat a tsp of olive oil in a frying pan and fry the slices in batches for 3-4 minutes, turning once so both sides are browned.


Arrange a mixed layer of egg plant in the bottom of a large, shallow, ovenproof dish or roasting tin and spoon over a layer of lentil mixture.  Add a potato layer and  continue with the layers, until all the egg plant, potato and mixture are used up.


Beat the yogurt and eggs together with a little seasoning and pour over the dish. Sprinkle the cheese over the top of the mixture and bake for around 45 minutes, or until the topping is golden brown and bubbling

Meat free Christmas Pie _#nutritiouslyna

Meat free Christmas pie

Nathalie Gudgeon / 4th December 2019


Serves 2-4

For the filing;

10 chestnut mushrooms, sliced
1medium onion, diced

1 galic clove, crushed
90g vacum packed chestnuts

1/2 small butternut squash, cubed
1 large handful of kale

50g dairy free butter (Naturli)

1 tsp dried tarragon

1 tsp rosemary

1 tsp sage

1 tbsp nutritional yeast

2 tbsp gluten free plain flour (Doves)

200ml dairy free milk  (I used Oatly)

Salt and pepper to season

For the pastry;

120g dairy free butter (Naturli)

200g gluten free flour plain (Doves)

40g Teff flour

pinch of salt

1 egg yolk

2-3 tbsp of water to bind

Fry the  onion, garlic and butter nut squash together in a medium frying pan over a moderate heat in a little olive oil.  Add the mushrooms, herbs and seasoning after 5 minutes  and fry for an additional 2-3 minutes.  Next add the butter and once melted, stir in the the flour and milk. Keep stirring until the sauce thickens.  Next add the nutritional yeast, chestnuts and kale - stir to combine.  Set aside whilst you make the pastry. 

To make the pastry, combine the flours and salt.  Using your finger tips, rub the  mixture into the butter (cubed) to make fine breadcrumbs.  Add the egg yolk and combine.  Add just enough water to bring the pastry together.  Roll out between two greaseproof paper, around 3/4cm thick.

Grease a pie tin/tray and add the chestnut mixture.  Very carefully place the rolled pastry over the top of the pie mixture.  Cut off any excess which can be frozen.  Press down the sides with a folk to attach the pastry to the tin.  Brush the pastry with a little df milk.

Bake in the oven for 30-40 minutes at 180 DC, until golden brown.

Serve with brussel sprouts, roasted parsnips and green beans

Mini Yorkshire pud with _primalcut sausa

Mini Yorkshire pud

Nathalie Gudgeon / 18th December 2019


makes 12

3 medium eggs

duck fat or coconut oil

50g plain gf flour (Doves)

65g self-raising flour (Doves)

185ml coconut milk drink (M&S)

pinch of salt

 Preheat the oven to 240 degrees c. 

Whisk together the ingredients and leave to sit for 30 minutes

Once the oven is up to temperature, add 1 tbsp of melted duck fat or coconut oil to each muffin hole of the yorkshire tin and heat this in the oven for 10 minutes until the oil is sizzling. 

Open the oven and add the mixture to each muffin pan, evenly - as quick as you can.  Dont add too much as the gf versiuon can be quite doughy and you wont get that night yorkshire rise.  You  want the oven to stay hot.

Cook for 15 minutes, do not open the oven.  Then turn the oven down to 200 degrees C for a futher 10-15 minutes.   Carfeul to keep a check of what they are doing - all ovens are different.

Parsnip spiced lentil curry with caulifl

Parsnip spiced lentil curry

Nathalie / 14th January 2020


Serves 2

1/2 cup peeled and cubed butternut squash

1 medium onion, cut into slices

2-3 large parsnips, cut into thick wedges

1 large carrot, cut into thick wedges

2 garlic cloves cut into thin slices

1 large red pepper cut into thick slices

4 large mushrooms sliced

1/2 cup cooked chickpeas

1/2 cup dried red lentils, cooked prior

1 can cocount milk

1 satchet red thai paste

1 tbsp tamari

1 tsp tumeric

Juice of 1 lime

himalayan salt, pepper to season

To serve; caulfilower rice/brown rice,  steamed green veggies, coriander, cashews


Add all the ingredients to a slow cooker apart from the mushrooms and lentils and cook on low for 6 hours or on high for 4 hours.   I add the mushrooms and lentils around an hour before the end of cooking if using. Serve on a bed of cauliflower rice with extra steamed veggies and a handful of cashews

Speedy veggie pad Thai _#nutritiouslynat

Speedy veggie pad Thai

Nathalie / 22nd January 2020

Serves 2

2 free range eggs, cooked like an omlette

100g tofu (I use Naked organic Toofoo)

To make the tofu marinade: 1 tsp tumeric, 1 tsp garlic salt, 1 tsp chicken/potato seasoning, 1 tbsp olive oil

For the stir-fry veggies

1 medium onion, thinly sliced

2 garlic cloves cut into thin slices

1 knob of ginger, thinly sliced

Stir-fry pack (peppers, bamboo shoots, kale, cabbage, long stem broccoli)

4 large mushrooms sliced

1 large carrot, use a peeler to create flat ribbons/noodles

1 large courgette, use a peeler to create flat ribbons/noodles

optional: 25-50g Brown rice noodles or buckwheat noodles

1 satchet M&S pad thai sauce (or use 1/2 lemon/1/2 lime juice, 2-3 tbsp tamari sauce)

himalayan salt, pepper to season

To serve; coriander, crushed cashews/peanuts


Preheat the oven to 180 dc

Cut the tofu into reasonable siced square chunks. Mix up the marinde in a bowl and coat each chunk evenly.  Place on a baking tray and allow to crisp up in the oven (around 30 mins)

I normaly make the omlette first and leave this to cool on the side until needed.  Once cooled, I use scissors to cut 1 cm squares to fold through later.

In the meantime, heat a wok/non-stick pan on a medium-high heat with 1-2 tbsp light olive oil or sesame oil works well for a nutty flavour.  Add the onion, ginger and garlic first and cook for 2-3 mins.  Add the stir-fry pack and keep moving the pan whilst you cook this for around 10 minutes.  You want the veggies to be soft but with a little crunch, not soggy but it depends on your digestion.  Add the mushrooms, carrot and courgette noodles and stir-fry for another 5-10 minutes. Stir-through the pad thai sauce or if your using lemon and lime juice, start with 1/2 lemon juice and 1/2 lime juice and around 2-3 tbsp tamari.  Season and add more lemon and lime as needed.  Cook until the sauce is hot, around 3 minutes

Prepare the noodles as per the instructions whilst cooking the veggies. 

Once everything is ready, fold in the egg, tofu and noodles into the stir-fried veggies, top with corinader and cashews. 

Potato Al forno by _jamieoliver _#jamieo

Potato & Mushroom Al forno

Adapted from Jamie Oliver VEG

Nathalie / 27th January 2020

Serves 2

2 free range eggs

400g sweet potato/white potato

1 onion

200g mushrooms

Olive oil

Fresh chives (15g)

1/2 tsp truffle oil

30g vegan parmesan

Vegan cottage cheese (see recipe below)

himalayan salt, pepper to season

For the vegan cottage cheese:

3/4 cup raw cashews, soaked (10 mins hot water)

1/4 cup water

1 tsp lemon juice

1 tbsp nutritional yeast

1 tsp apple cider vinegar

1/2 small garlic clove

Pinch garlic salt

Serve with side salad


Preheat the oven to 180 dc

Srub the potatoes and cut into wedges.  Place in a pan with boiling water and a touch of salt for 10 mins until starting to soften.  Drain and leave the  pan aside to steam dry.  Cut the onion into wedges and place the potatoes, onion and garlic clove in a roasting tin, coating with 1 tbsp olive oil and seasoning.  Bake in the oven for around 30 minutes.  Potatoes should be cooked and starting to brown.

Slice the mushrooms and add them to the roasting tin, with 1 tbsp olive oil to coat.  Bake for another 20 minutes.

To make the cottage cheese, add all the ingredients to a blender and pulse until a cottage like texture forms.

Beat the eggs.  Chop the chives fine and add to the eggs, along with the cottage cheese and truffle oil.  Once the potatoes have been baking for 20 minutes, add the cheese mixture to the top, grate the parmesan over the top and bake for another 10 minutes until golden and set.


Beef & mushroom pot pies 

with primal alternative sweet potato pastry

Nathalie / 27th February 2020

Makes 6

2 large beef medallion stewing steaks

1 pack sweet potato pastry (primal alternative)

1 medium onion, thinly sliced

200g sliced mushrooms

1-2 tbsp gf gravy granules 
1 tbsp Worcester sauce 

1 tbsp tomato puree

1 tbsp gf plain flour

light olive oil for frying

Beaten egg or oat cream for brushing pastry

himalayan salt, pepper to season


Preheat the oven to 180 dc.  

I slow cook the filling for the pies as I want to make sure the beef is nice and soft.  Start by cutting the beef into chunks and adding this and the onion to a heated pan with a little oil to sear the meat and soften the onion a little.  

To the slow cooker I dissolve the gravy granules in a little water to create a bit of fluid for the beef and onion to cook in.  You will only need around 200ml of water, just enough to cover the meat.  

Transfer the seared beef and onion to the slow cooker and cook on high for around 2-3 hours before switching onto low heat for another 3-4 hours. You want the beef to be soft not tough!


I add the tomato puree, plain flour, Worcester sauce, seasoning and mushrooms at the end and switch the slow cooker to warm whilst I prepare the pastry.

Roll out the pastry, around 1/2 cm thick - not too thin that it will break or thick that it won't bake.  I used a large mug top to cut out 6 large circles which I used to line each hole of the baking tin and moulded them around the tin to form the base of the pies.  Refrigerate for around 30 mins or 10 mins in the freezer.  Then pop them in the oven for around 10 minutes just to help them firm up the filling. 

Divide the filling between the 6 pies.  Then roll out the remaining pastry to make the tops, using a smaller cookie cutter to fit the top.  Press down the tops and use a folk to bind the base and top together.  You can add decoration to the top if you wish.  I like to make a cross slit to let air escape during cooking.

Before baking in the oven, brush with egg or oat cream to give a golden colour.  Bake in the oven for around 25-30 minutes until the pastry is golden and cooked through.

I serve with steamed veggies and extra gravy or these are great as snacks on the go


Primal sausage rolls

with primal alternative grain free pastry and primal sausages

Nathalie / 9th March 2020

Makes 18-24 mini sausage rolls

1 pack primal cut sausages

1 pack grain free pastry (primal alternative)

Beaten egg or oat cream for brushing pastry

Poppy seeds optional for decoration


Preheat the oven to 180 dc.


Its worth watching a u tube video on how to make sausage rolls so you understand the basics. 

Roll out the pastry to around 1/2 cm thick keeping the rectangle shape. I cut the pastry into two rectangles.  Remove the casing from the sausages and roll into two sausages.  You want to roll them into the same length as the pastry and around 2-3cm diameter thickness.  I used all the sausage meat.  Chill the sausages in the freezer for around 10-15 minutes to help hold the shape (don't worry if you don't have time for this)   

Place the sausages onto the rectangles and roll the pastry around the sausage meat.  Trim off any excess. You don't want to overlap the pastry or it won't bake.  Brush the end with oat cream or egg to help the pastry stick together.  

Before baking in the oven, brush with egg or oat cream to give a golden colour and cut into the desired size.  I make a little slit in the top of each sausage roll and decorate with some poppy seeds.  Bake in the oven for around 25-30 minutes until the pastry is golden and cooked through.

I serve with steamed veggies and gravy in the winter as part of a meal or with salad and coleslaw in the summer.  These are great as snacks on the go.  

Mexican turtle bean burgers

Nathalie / 21 March 2020

Makes 6-8 burgers

1 small sweet potato

1.5 cups cooked turtle beans

1/2 cup rolled oats

1 small onion

1/2 cup ground almonds (or plain GF flour)

1/2 cup canned corn kernel

1/4 cup green peas

1/4 tsp garlic salt

1 tsp smoked paprika

1 tsp tumeric

1 tsp cumin

Himalayan salt and black pepper to season

Pierce the sweet potato needed with a knife and wrap in tin foil.  Place in a 200 dc oven for 45-60 mins, until the potato is cooked.  Scoop out the flesh and add to a food processor with all other ingredients apart from the peas and corn. It is best to process in pulses until the mixture comes together.  Place into a bowl and add the corn and peas, combining well.  

Split the mixture into 6-8 balls and place onto parchment paper.  Flatten each ball to make a thin pattie or thick if you prefer!

Bake in the oven for 25-30 mins at 200 dc.

Enjoy with GF burger buns, burger condiments and a large salad!

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Peanut sauce lentils with veggies

Nathalie / 28th March 2020


Serves 2

1 medium potato, peeled and cubed

1 medium onion, cut into slices

1 courgette, cut into 1 cm thick circles

2 garlic cloves cut into thin slices

1 large red pepper cut into thin slices

8 large mushrooms sliced

1/2 cup cooked chickpeas

1/2 cup red lentils

1 can light cocount milk

1 satchet red thai paste

2 tbsp smooth peanut butter

1 tbsp tamari

1 tsp tumeric

Juice of 1 lime

himalayan salt, pepper to season

To serve; caulfilower rice/brown rice,  steamed green veggies, coriander, cashews


Add all the ingredients to a slow cooker apart from the mushrooms and cook on low for 6 hours or on high for 4 hours.   I add the mushrooms around an hour before the end of cooking if using. Serve on a bed of cauliflower rice with extra steamed veggies and a handful of cashews

Cauliflower and broccoli pasta bake in creamy basil sauce

Nathalie / 5 April 2020

Serves 4

1 pack clear spring pea pasta (250g)

For the sauce:

Handful of fresh basil

1/2 lemon (juice of)

500ml coconut/almond milk

25g gram flour

25g gf plain flour

2 tbsp coconut oil

1 tbsp nutritional yeast

For the bake filling:

1 small onion, diced

2 garlic cloves, sliced

1 cup broccoli florets

1 cup cauliflower florets

1 leek thinly sliced

Himalayan salt and black pepper to season

Start by frying the onion, garlic and leek in the olive oil over a medium heat.  In the meantime, part boil the pasta for 10 minutes until nearly cooked and steam the cauliflower and broccoli over the pasta until it is tender but still crunchy.    

Once the garlic, onion and leek has softened add the gram flour and plain flour and slowly stir in the milk of choice.  Continue cooking to allow to the sauce to thicken.  Add the basil and lemon juice at the end of cooking and season. 

Place the pasta, broccoli and cauliflower into the bottom of a tray bake and pour over the sauce mixture.  Sprinkle with the nutritional yeast and bake in the oven at 180 dc for around 25 minutes or until the sauce is bubbling and the pasta and veg is cooked.   

I serve with a delicious large salad.  


Spanish chicken casserole

Nathalie / 15 April 2020

Serves 2

2 free range chicken breast fillets

1/2 jar M&S Spanish sauce

1 tin plum tomatoes 

2 medium potatoes

1 small onion

1 red pepper

10 medium mushrooms, sliced

Himalayan salt and black pepper to season

Mixed olives to serve

Begin with peeling the potatoes and cutting into 4.  Part boil as you would to prepare roast potatoes.  

Whilst the potatoes are cooking, chop the onion, pepper and mushrooms.  Place the chicken fillets in the middle of a roasting tin/tray that you can use in the oven and add the vegetables and part boiled potatoes.  Drizzle with light olive oil and add in the Spanish sauce, tin tomatoes and seasoning.  Give it a little mix, placing the chicken back in the centre before placing in the oven.  


Bake in the oven for 25-30 minutes or until the chicken is cooked.  Before serving sprinkle the olives over the top.


I serve with a large side salad. 


Moroccan chickpea and tomato stew with quinoa and roasted veg base

Nathalie / 3 May 2020

Serves 2 

For the stew:

1 tin plum tomatoes 

1 small onion, finely sliced

1 garlic clove, minced

1/2 cup of cooked chickpeas

1 tsp dried cumin

1 tsp dried basil

1/2 tsp ceylon cinnamon

1/2 tsp dried coriander

Himalayan salt and black pepper to season

A few chili flakes

1/2 juice of lime 

To serve: Fresh coriander, more lime juice, olives

For the Quinoa and roasted veg base:

Any roasted mixed veg (around 2-3 cups of chopped up veg - I use butternut, carrot, onion, leek, mushrooms, peppers,  baby corn, eggplant)

120g Quinoa (dried)

Himalayan salt and black pepper to season

Add a little olive oil to a pan on a medium heat and once hot, add the garlic and onion.  After 5 minutes of sautéing add all the dried herbs and let the onion/garlic soak in the flavours.  After 1-2 mins of cooking stir in the can of tomatoes and cook further with the pan lid askew for around 10 minutes.  Reduce down until the sauce begins to thicken.  Add the chickpeas and 1/2 a juice of a lime and cook for a further 10 minutes

Prepare the quinoa as instructed and once cooked mix with the roasted veg and season well. 

Plate the quinoa base with the stew on top and 

garnish with fresh coriander, olives and lime juice before serving.


Optional: You could add lamb or chicken to the dish or vegan feta cheese (as in the picture).


 Brunch Rosti

This is perfect for brunch or dinner and you can change the veggies; tomatoes and mushrooms are a nice addition 

Nathalie / 6 May 2020

Serves 3-4

For the Rosti:

300g sweet potato

300g white potato

3 large carrots 

1 tbsp Cumberland mustard

Himalayan salt and pepper to season

2-3 tbsp Olive oil

For the brunch topping:

1 small red onion, peeled and quartered

1 bunch of asparagus, ends trimmed

1/4 butternut squash cubed and skin removed

1 red pepper, seeds removed and cut into slices

4-6 free range eggs

Himalayan salt and black pepper to season


To serve: Avocado peeled and sliced, fresh rocket leaves

For the Rosti;

Preheat the oven to 180 dc.  Peel the potatoes and carrots and add them to a food processor to coarsely grate or you can do this by hand.  You need to squeeze out the excess water so I add mine to a muslin bag before squeezing super hard!  Mix in some seasoning (around 1 tsp of salt and 1/2 tsp black pepper), 1 tbsp of olive oil and a tbsp of mustard.  Coat a large rectangular roasting tin/tray with olive oil and flatten the mixture down into the tray, making sure all the surface is covered.  Bake in the oven for around 30 minutes or until the rosti is starting to brown at the side.

For the brunch topping;

Add all of the chopped veggies to a large roasting tin, season and coat with a few tbsp of olive oil.  Roast in the oven for around 20-25 minutes,  until roasted and the butternut is soft in the middle. You can cook this at the same time as the rosti to time it right!

Once the veg and rosti are both ready, cook your eggs as preferred and transfer to the rosti along with the roasted veg.  Before serving scatter the avacado and rocket.  


 Jumbo salmon croquettes

A great way to get oily goodness into the kids with these giant salmon fish fingers

Nathalie / 10 May 2020

Makes 9-10 jumbo croquettes

400g mashed potato (around 2 cups)

I actually made up 50g of the mash with cauliflower but if your kids are not keen leave it out

250g cooked salmon (around 2 small fillets)

20g of frozen spinach

2 tsp fresh lemon juice

2 tbsp chopped parsley

50g frozen peas

1 tsp wholegrain mustard

2 eggs

30g of gf bread crumbs

30g ground almonds

In a large bowl combine the mashed potato, salmon, spinach (defrosted), lemon juice, parsley, peas, mustard and 1 beaten egg.  

Take around 2 heaped tbsp of the mixture and form into a croquette.  Transfer the croquettes to the fridge for around 30 minutes to firm up a little.  

Beat the remaining egg in one dish. Combine the gf breadcrumbs and almond flour into another bowl.  Dip each croquette into the egg and then the flour mixture.  Coat evenly and transfer to a baking sheet.  Spray each croquette with a little olive oil and bake in the oven at 180 dc for around 20 minutes or until a nice golden colour.


I serve the croquettes with steamed veggies and Hunter Gatherer Mayo  



 Low carb homemade Gnocchi


Nathalie / 20th May 2020

To avoid expensive shop bought starchy Gnocchi, make your own gluten free version substituting some of the potato for cauliflower and using quinoa flour in place of gluten free flour.

Serves 4-6

1.5 pounds Maris piper potatoes 

200g cauliflower head (don't use the stalk)

2 large eggs

1 tsp Himalayan or sea salt

1.5 cup quinoa flour

(extra for rolling)

To serve: roasted tomato pesto sauce with mixed veggies, fresh basil and side salad

Plan ahead by baking the potatoes first (pierce them first) in the oven until crispy on the outside and fluffy in the middle.  You can do this at a temperature of 200 dc for around 45 minutes.  It's best to cook the potatoes in this way as it avoids the liquid when boiling, which is not ideal for Gnocchi making.  Once cooked, leave the potatoes to cool a little. When cool enough to handle, peel the potato flesh out of the skins and transfer to a dish for mashing.  Add your salt at this point to season well.  

Leave to completely cool and in the meantime, steam the cauliflower until very soft.  Once cooked and cooled, transfer to a muslin bag and strain out as much water as possible.  Transfer to the mashed potatoes and mash well.  You might want to use an electric blender to smooth as much as possible.   

Mix the eggs into the mash and combine well.

Next add the quinoa flour, a little at a time.  You want to bring the mixture into a dough and shape like a ball.  The dough should be firm so add more flour until you can knead it.  

Cut the dough into four quarters and then each quarter again so you have 8 pieces.   Roll out each piece onto a lightly dusted surface (I use parchment paper as it stops it sticking).  You want to make a long log so that you can then cut the log into bite sized pieces, around 2 cm long.  You can then make an indent in each piece with a fork or your finger if you wish.  


Transfer the pieces to a bowl and refrigerate for a few hours before cooking.  I find this helps to keep the gnocchi together when cooking.

To cook, set a large pan on a medium high heat and once the cooking water is simmering, add a pinch of salt to the water and cook around 1/4 of the gnocchi at a time.  It normally takes around 3-4 minutes to cook and will float at the top once cooked.  



 Fake away pizza base

Recipe adapted from Jamie Oliver

Nathalie / 22nd May 2020

If you have a little time on your hands, this really is the best gluten free pizza base I have tasted.

Makes 2 large bases (serves 4-6)

200g GF white bread flour (Doves)

100g Tapioca flour

100g ground almonds

1 tsp of dried yeast

1 tsp Himalayan or sea salt

1/2 tsp bicarb

2 1/2 tbsp caster sugar

2 tsp apple cider viniger

1 large free range egg

250ml coconut milk

olive oil

Optional: 1tsp Xanathan gum (holds the dough together a bit better)

Toppings: homemade pizza sauce, homemade mozzarella or vegan cheese and any toppings of your choice:

Avocado and egg

Spinach and Mushroom

Naked bacon


Sun-dried peppers/tomatoes

Garden vegetables


To serve:

Large side salad, fresh basil

Preheat the oven to 220°C. Place a large baking tray in the oven to heat up.

Heat the milk in a small pan over a low heat until lukewarm, then place 50ml into a jug with the yeast and sugar. Mix well, then set aside for a few minutes until starting to bubble.

Meanwhile, sieve the flours, xanthan gum (if using) and salt into a large bowl, then make a well in the middle. In a separate bowl, combine the egg, 3 tablespoons of olive oil and the remaining milk, then pour it into the well, along with the yeast mixture. Gradually bring the mixture together with a fork until it forms a smooth dough.

In a small cup, combine the bicarbonate of soda and vinegar, then quickly knead it into the mixture. Place the dough into a lightly oiled bowl, cover with a damp tea towel, then leave to prove in a warm place for around 1 hour, or until doubled in size.  You can prepare the toppings now if you wish, such as the homemade tomato sauce and vegan cheese. Lots of recipes online for this.  I love Vegan mozzarella.  

Once doubled in size, divide the dough into two equal-sized pieces on a flour-dusted surface. Roll out until roughly 2mm thick. Place the pizza bases onto the preheated baking trays then spread over the tomato sauce, leaving a rough 2cm gap around the edge. Add the remaning toppings and pop in the hot oven for 10 to 12 minutes or until golden and crisp. 


 Spring greens soup

Nathalie / 26 May 2020

Serves 3-4

2 tbsp olive oil

2 medium carrots, diced

1 large leek, trimmed and diced

3 celery stalks, diced

2 garlic cloves

5 cups vegetable stock or bone broth

500g of jerseys, sliced in half

1 cup garden peas

1 cup of sliced asparagus

1 can of cannellini beans

2 cups kale or spinach

1/2 tsp dried thyme

Season with sea salt or Himalayan salt and pepper

To serve: fresh basil and parsley, nutritional yeast


  Heat a large saucepan over a medium heat and add the olive oil.  Cook the carrot, leek and celery for 5 mins, then add the garlic and seasoning and cook for a further 1-2 mins.  Add the stock with the potatoes and simmer over a medium heat.  When the potatoes start to soften, add the peas, asparagus, beans and simmer for another 4-5 mins.  Add the kale and cook for 1 minute.  Just before serving add the basil, parsley and nutritional yeast.  


 Sweet potato crust quiche

Nathalie / 18th June 2020

I adapted this recipe from a National Trust recipe to make this dairy free - the chili flakes really make it so don't skip them!

Serves 8-12

For the sweet potato crust:

Oil for brushing the quiche tray

400g sweet potato, grated

1 egg

Pinch of chili flakes

50g vegan cheddar cheese

Salt and pepper

For the filling:

150g spinach

5 eggs

100ml dairy free milk of choice

100ml oat cream

salt and pepper

3 spring onions, roughly chopped

10g parsley, roughly chopped

25g nutritional yeast

75g vegan cheddar cheese

Preheat the oven to 190 DC

Place the sweet potato in a sieve and squeeze out the liquid.  Combine sweet potato, egg, chili and cheese with a little salt and pepper. Mix well.

Press the mix into the tin.  Cook for 15 mins until the base is set and a little crisp around the edges.   Cook the spinach in a steamer until is starts to wilt.  Chop finely and squeeze out excess water in a sieve.

Crack the eggs into a bowl, add the milk and cream, salt and pepper. Whisk well.  Add the spring onions, parsley and chopped spinach - mix well.  

Sprinkle the nutritional yeast and half the cheese into the base of the crust, then add the egg mixture.  Sprinkle the remaining cheese on the top. 

Cook for 40 mins or until the filling is golden on top and slimly risen but still a little wobbly.  Leave to cook before serving.  

To serve: fresh leaf salad


 Lock down Indian curry night

Nathalie / 22nd June 2020

During lock down we decided to create an Indian themed restaurant at home. We planned a menu, cooked a curry and made our own dips.  We even played music, it was lots of fun!

Here is what we made:

Poppadoms with raita, mango chutney, Indian chopped salad

Chicken curry 

Vegetable curry


Basmati & Cauliflower rice

Teff flatbreads

Curry recipe sauce (serves 2-3)

3 tbsp olive oil

2 onions, chopped finely

1 tbsp minced ginger

3 garlic cloves, minced

1 tsp mustard seed

4 tomatoes chopped (or can of tin tomatoes)

2 tbsp mild curry powder

1/2 tsp tumeric powder

1/2 tsp garam masala

1 can coconut milk

3/4 cup water

1 tsp mango chuntney

1 tsp sea salt or Himalayan salt

1/2 tsp black pepper, ground

Heat the oil in a pan, over a medium heat and sauce the onions until softened.  Add the ginger, garlic and mustard seed and cook for a further 1-2 minutes.  Add the tomatoes and cook until softened.  Add the curry powder, turmeric and garam masala.


If you are making a vegetable curry, add your vegetables to the pa - this could be pepper, courgette, cauliflower, green beans.  Add the coconut milk and water and continue cooking until the vegetables have softened, around 10 minutes.  A few minutes before the end of cooking I add the mango chutney.  

If you prefer to cook this dish with chicken only, you can add the chicken to the pan instead of vegetables (or use both).  I tend to use left over chicken in currys and add mine to the pan to reheat in the bubbling sauce.  

To serve: fresh coriander

To make the dips I used coconut yogurt instead of traditional yogurt in the raita recipe.  An easy substitute! 


 Scruffy Aubergine Lasagna

adapted from Jamie Oliver

Nathalie / 22nd July 2020

serves 4

3 large aubergines 

3 onions 

200g of fresh mushrooms

4 cloves of garlic 

2 tsp dried sage 

olive oil 

1 teaspoon dried chilli flakes 

1 lemon 

2 x 400g tins of quality plum tomatoes 

80g mature DF Cheddar cheese 

40g DF parmasan

40g nutritional yeast

150 g brown rice pasta lasagna sheets (pre cooked)

50 g blanched almonds

Place a large shallow casserole pan on a medium heat with 250ml of water. Halve the aubergines lengthways and place in the pan. Peel, quarter and add the onions, then cover with a lid and cook for 20 minutes. Preheat the oven to 200ºC.

Remove the lid, and once most of the liquid has cooked away, make a well in the middle. Add 3 tablespoons of oil, the garlic, chilli flakes and most of the sage, then finely grate in the lemon zest from one lemon. Once golden, scrunch in the tomatoes and sliced mushrooms, pour in 2 tins' worth of water, and simmer for 20 minutes, stirring occasionally.  

Remove the pan from the heat, grate in the cheeses and nutritional yeast, then season to with sea salt and black pepper. Tear in the pasta sheets (pre cooked) and mix up really well to coat and separate and add the sheets to the top to create a top layer. Bash the almonds until fine and rub the remaining sage with oil, then sprinkle on top. Use the back of a spoon to create some dips and wells, and bake for 25 minutes, or until golden and bubbling.

Serve with a big crunchy green salad dressed with balsamic vinegar. 


  Chana Dal with mixed vegetables and coconut milk
Nathalie / 26th July 2020
Serves 2

3/4 cup chana Dal (cooked)
1 medium onion, chopped finely
1 tbsp minced ginger
2 garlic cloves, minced
2 tsp mustard seed
1 tbsp tamari
2 tsp tumeric powder
2 tsp cumin powder
1 can coconut milk
Mixed vegetables (around 2 cups chopped) for example: 
1/2 cauliflower, 1 carrot, 1/4 cup butternut squash (peeled), 1 small courgette, 10 mushrooms, 1 pepper
1 tsp sea salt or Himalayan salt
1/2 tsp black pepper, ground

Heat the oil in a pan, over a medium heat and sauté the onions until softened.  Add the ginger, garlic and mustard seed and cook for a further 1-2 minutes. Add the turmeric and cumin and and sauté for another minute. Add all the chopped vegetables and let the spices coat them for 2-3 minutes.  Add the salt and pepper to season well.
 Add the coconut milk and cook until the vegetables have softened, around 10 minutes.  A few minutes before the end of cooking I add the cooked chana dal and Tamari. Check seasoning before serving.

To serve: fresh coriander and cauliflower/brown rice mix.  


 Salmon and spinach roasties

Reinventing the roast potato using spinach and salmon inside. Use cold mashed potato which is rich in resistant starch

Nathalie / 3 August 2020

Makes 4-6 depending on size

Handful of fresh spinach (150g)

250g just cooked salmon (around 2 small fillets)

250g cold mashed potatoes

1 tbsp fresh parsley

1 medium egg, beaten

3 tbsp plain gf flour

35g ground almonds

Season with himalyan salt and black pepper

Pre cook the salmon by wrapping in parchment paper and cooking in the oven for 15 minutes at 180 DC.  It should be just cooked, starting to flake.

In a large bowl combine the mashed potato, salmon and a little of the cooking juices, spinach and seasoning.   

Divide the mixture into 6 balls and shape into a ball or a flatter style roastie.  Put the flour, almond flour and egg each into separate bowls.  Roll each roastie ball into the flour, then the egg, followed by the almond flour.  

Chill for 15 minutes

Heat the olive oil in a pan and fry each roastie for 3-4 minutes on each side until golden.  Transfer to a baking tray and cook in the oven for a further 10 minutes at 180 DC.

Serve with df coriander sauce (yogurt blended with lemon juice, chopped coriander and seasoning). 



 Enchilada black bean casserole

Nathalie / 17 August 2020

Serves 4

For the sauce:

1 tsp mild chili powder (or as you like)

2 tsp cumin ground

1 tsp garlic salt

1 tsp cinnamon

1 tsp dried oregano

2 tbsp tomato puree

500ml vegetable stock

1 can tinned tomatoes (or fresh equivalent)

Season with Himalyan salt and black pepper

For the filling;

1 onion, finely chopped

1 red pepper, deseeded and finely chopped

400g tin black beans, drained and rinsed

250g sweetcorn, tinned or frozen

5-6 grain free wraps (see my recipe)

For the cashew sauce topping;

1/2 cup cashews

3/4 cup water

1 tbsp nutritional yeast

1/2 a lime, juice of 

Season with Himalayan salt and black pepper

1 tbsp tapioca flour

Pre heat the oven to 190 dc.  

Start by making the sauce.  Heat olive oil in a pan and cook the onion and peppers with the spices until softened. Add the stock, tomatoes and puree and simmer until thickened. Around 15 minutes.   Add the black beans and sweetcorn and cook for a further 5 minutes.  Season as desired.


Spread a 1/3 of the sauce into an oven proof shallow serving dish.  Place 2 wraps on top of the wraps and follow with another 1/3 of the mixture and another layer of wraps.  On the last layer of wraps, prepare the cashew sauce as below and pour this over the last layer of wraps.

For the cashew sauce, blend the cashews with water, nutritional yeast, seasoning and lime juice.  Transfer the liquid to a pan and cook on a medium heat, adding the tapioca starch to thicken. Once thickened, pour over the wrap base.  You can top with additional nutritional yeast or dairy free cheese if you wish. 

Bake in the oven for 30 minutes.  Enjoy with a delicious salad and guacamole.  


 Satay chicken skewers with peanut sauce

Nathalie / 21 September 2020

Serves 2-4 (as a side dish)

For the satay chicken skewer:

2 chicken breasts

1/4 cup coconut milk

2 tbsp tamari sauce

2 tsp tumeric powder

2 garlic cloves, minced

2 tbsp fresh ginger, grated

1 tbsp lime juice

1 tbsp tamarind paste

1 tbsp light olive oil/melted coconut oil

Black pepper, sea salt/himalayan salt to season

Chili flakes for decoration 

For the peanut sauce;

3 tbsp smooth peanut butter (you could use tahini for nut free)

50-70ml of df milk (naturally sweetened works)

1 tbsp tamari sauce

1 tbsp lime juice

Black pepper, sea salt/himalyan salt to season

If possible, marinade the chicken overnight or a few hours ahead of cooking.  To do this, start by preparing the chicken breasts. I like to cut into chunks and flatten a little. I do this by adding the chicken to a bag and gently beating with a rolling pin.   Combine the ingredients for the marinade and add this to the bag to fully coat the chicken. When ready to cook. Remove the chicken from the bag, add to a skewer and grill for 15 minutes, turning occasionally.  I like to finish off in the oven for 10 minutes at 180 DC to ensure cooked thoroughly.  

To make the peanut sauce, combine all the ingredients together in a small blender or pestle and mortar to ensure a smooth consistency.  

Serve the skewers with a delicious asian salad.  I love to sprinkle some chili flakes over the skewers before serving.


 Super speedy green lentil Thai soup

Nathalie / 8 October 2020

Serves 2-3

1 can green lentils, drained and rinsed

(or roughly 1 cup)

1 400ml can light coconut milk

2 cups of chopped up veg (I used onion, butternut squash, courgettes, pepper, celery, peas, carrot)

1 cup of raw spinach or kale

1 green Thai curry sachet

1 tbsp tamari sauce

1 tsp tumeric powder

2 garlic cloves, minced

1 tbsp lime juice

Black pepper, sea salt/himalayan salt to season

Heat the paste in a large pan, over a low heat and stir in the coconut milk.  Add all the ingredients above, apart from the spinach or kale. Bring to the boil and simmer for 20 minutes until the veggies are cooked soft.   Add the spinach or kale at the end of cooking before serving.  

Serve with cashew nuts, chili flakes and coriander. 


 Chicken, chickpea and spinach bake

Nathalie / 21 October 2020

Serves 2

1 x 400ml tin tomates

1/2 cup organic oat cream/coconut milk

1 tbsp tomato puree

chicken breasts, cut into 4 pieces

1/2 cup cooked chickpeas

1 onion, thinly sliced

1 glove garlic, minced

1 red pepper, sliced and de-seeded

1 cup fresh spinach

1 courgette, cut into rounds

1/4 of a head of cauliflower, florets

1/2 cup mushrooms, sliced

1 tbsp curry powder

1 tsp tumeric powder

1 tsp cumin

1/2 tsp cayenne pepper

Himalayan salt and black pepper to season

Heat a pan over a medium heat with a tbsp of olive oil and add the chicken to the pan, along with the turmeric, Cayenne pepper, curry powder, cumin and seasoning. Sear the meat on both sides, cooking for around 2 minutes on each side.

Transfer the chicken to a casserole dish.  


To the same pan, add the onion, garlic, cauliflower, pepper, courgettes and stir fry for around 5 minutes to coat and soften slightly, coating them in the spices left over from the chicken. Add the tomatoes, Oat cream, puree, chickpeas, mushrooms and simmer for around 10 minutes until the sauce starts to thicken slightly. Transfer to the casserole dish with the chicken.  


Bake in the oven at 180 DC for around 30 minutes or until the chicken is cooked and the vegetables are soft.


Before serving, mix through the fresh spinach.    

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