Whether you’re coeliac or gluten intolerant, that doesn’t mean having to give up on flavour when it comes to cooking.
Below, nutritional coach and academic operations manager at Capsicum Culinary Studio Candice Adams, shares some delicious breakfast, lunch, and dinner recipes that you need to try.
1 large banana, sliced (or any other fruit of your choice)
2 tbsp of unsweetened almond butter
2 tsp chia seeds
1 cup gluten-free rolled oats
1¼ cup of unsweetened almond milk
1 tsp raw honey
¼ tsp vanilla extract
A few fresh or frozen berries to top
You’ll need 2 x wide-mouth jars or similar containers with a secure fitting lid.
In a bowl or jug mix the milk, honey, and vanilla extract.
In your jars or containers, layer the ingredients: 3-4 slices of banana, 2 dollops of almond butter, ¼ teaspoon chia seeds, ¼ cup oats, then repeat two or three times until there is a 3-4 cm gap between the ingredients and top of the jar.
Pour the milk mixture over the oats leaving about a 2 cm gap at the top to allow your oats to expand as they soak.
Stick a knife or fork through to the bottom of the container a few times to make sure the milk soaks all the way down.
Cover tightly and refrigerate overnight.
Tip: You can get creative with this recipe and use berries instead of bananas, flax instead of chia, or any unsweetened nut milk or nut butter.
Quinoa berry breakfast bowls
½ cup cooked quinoa or cooked gluten-free rolled oats
Sprinkle of cinnamon
¼ cup unsweetened almond milk, or milk of your choice
50g fresh berries
1 tsp dried goji berries, optional
1 tsp chia seeds, flaxseeds, or hemp seeds (or a combination of all 3)
1 tsp chopped raw almonds or hazelnuts
1 tsp raw honey, optional
Place the quinoa in a bowl, sprinkle with cinnamon, and pour over with the milk. Add the berries and nuts, sprinkle the seeds over, and top with honey, if desired.
Tip: Cook a batch of quinoa at the beginning of the week and keep it in the fridge for easy breakfast bowl preparation.
Chicken fried cauli-rice
4 cups cauliflower rice
1 cup diced carrots
½ cup diced celery
½ medium onion, chopped
1 tbsp plus 2 tsp coconut oil
400g chicken breast, cut into chunks or strips
3 tsp sesame oil, divided
2 cloves garlic, minced
1 tbsp freshly grated or minced ginger
2 eggs, beaten
2 tbsp low sodium soy sauce
2 spring onions, thinly sliced
Chopped fresh coriander and a few pinches of sesame seeds
Toss chicken in garlic, ginger, and two teaspoons of sesame oil.
Preheat a large skillet to medium/high heat.
Add 1 tablespoon of the coconut oil.
Add chicken and sauté for 5-7 minutes. Remove from the pan and set on a plate while you prepare the cauli-rice.
Add the remaining two teaspoons of coconut oil to the pan.
Add the carrots, celery, and onion and sauté for 2-3 minutes.
Add the cauliflower rice and sauté for an additional minute or two. Make a well in the middle, pushing the rice out to the sides of the pan.
Add the eggs into the centre and scramble them.
Once cooked through, stir the eggs together with the rice and veggies.
Add the chicken, the remaining teaspoon of sesame oil, soy sauce, and half of the spring onion. Stir to combine. Portion onto plates and top with remaining spring onion, coriander, and sesame seeds.