Every new year and often many times during the year we all make these great resolutions to amongst many things lose weight.
How are you going? We are almost 2 weeks into 2014, often a couple of weeks is all most of us can manage. Instead of looking at diets as a way to lose weight, try looking at diet as a new healthier eating plan.If your on a restricted diet already, this can be especially challenging.
I am trying to make small but consistent changes.
My first baby step towards being healthier on a gluten and grain free diet is; I have been trying to make sure I eat a healthy breakfast. My usual breakfast was 4 coffees with sugar and milk…. not so good for you. This year I have been mixing it up depending on how busy I have been.
Really busy mornings fresh fruit or yogurt (usually while driving).
Not so busy mornings, Lost Cereal – I like the berry one, fresh fruit, yogurt and a little dribble of maple syrup
For something different you could check out our recipe for Grain free toasted muesli – just warning though this is good and likely to become your regular breakfast!
Weekends and days when I am at home, buckwheat pancakes, add more milk or milk alternatives to make a thinner
crepe, or, if you have a waffle machine, add less milk and make waffles – yum!!
Jam or Vegemite for the Aussies.
Poached eggs and wilted spinach
Smoked salmon and cream cheese
Anything you might put on toast.
Bi-product of eating a healthy breakfast is I am drinking less coffee, I have sustained energy through the day and when my 16 year old son got home from 2 weeks away first thing he said is “you look healthier and like you have lost weight!”
I strongly recommend trying to eat as diverse a diet as possible, and as you can see from the above it is possible to eat a healthy gluten free and grain free breakfast everyday.
What little changes are you incorporating in your diet to make a healthier you??
I would love to hear from you either via this blog or stalk me on Facebook or twitter. Until next time .. Leah xx
Last blog was about buckwheat flour. Looking for recipes now? If you have a good recipe you would like to share please let us know!
This is the recipe that we use to make our pre-made pancake mix.
1/2 Cup Buckwheat flour (buy now)
1 tablespoon of potato starch/flour (buy now)
Pinch sea salt
1/2 teaspoon of bi- carb/ baking soda
1/4 teaspoon cream of tarter
1/2 teaspoon of apple cider vinegar or lemon juine
1 cup milk (you can use water )
1 egg (optional)
splash of oil or butter
Whisk or sieve flours, cream of tarter and bicarb together.
Add vinegar or lemon juice to milk and sit for a minute
Add milk mix to flour (you might not need a whole cup), to make a thick pourable mixture. Less milk in mix makes a heavier bread like pancake- more milk makes a crepe
Melt butter or heat oil in a fry pan when hot pour in mixture to make round pancakes.
Cook until little bubbles in pancake pop then turn to other side until lightly browned.
Serve with fresh fruit and maple syrup or with cream cheese and salmon
Save time and mess. We have made the above recipe into a premixed container. Just add milk, vinegar and egg. Shake and Pour.
Easy enough for kids and perfect for healthy holiday eating.
Buy pre mixed pancake dry ingredients.
At the farmers market this week I was really excited to come across some beautiful fresh zucchini flowers.
Last time I made them I wasn’t on a gluten free diet. So I changed my recipe from last time slightly to make it gluten free and grain free. For those who have never tried zucchini flowers. You really must add these to your must try list. The little zucchini’s that are attached to the flowers are much nicer (in my humble opinion) than larger zucchini’s.
Stuffed Zucchini Flowers (courgette) with gluten free batter.
8 zucchini flowers with baby zucchini still attached
100 gram mixed soft cheese – use what you like /can source. ricotta, cream cheese, goats cheese – preferably the salty versions
1 garlic finely minced
you can also add pine nuts finely crushed
1 egg lightly beaten
2 tablespoons of tapioca flour (buy now)
2 tablespoons of amaranth flour (buy now)
pinch of salt
1/2 cup oil
Mix cheese, garlic, chives and nuts together in a small bowl.
Gently open the flowers and remove the stamen. Gently spoon cheese mixture into each open flower. Fold petals back over cheese and gently squeeze shut.
Put egg in a flat bowl. In a separate flat bowl mix flours and salt.
Heat oil in frying pan
When oil hot place zucchini flowers in oil, I like to leave space between flowers and not crowd frying pan.
Allow to brown for a couple of minutes on each side. When coloured to your liking remove from oil and out on some paper towel to absorb excess oil.
Season to your liking. Best eaten while still hot and crispy.
I had a lovely older gentleman give me this recipe at the farmers market on the weekend. I am yet to try it.
Would love to hear your thoughts or variations.
1 cup of Australian grown Buckwheat Kernels (buy now)
3 cups of water
2 tablespoons of coconut milk powder
Place buckwheat and water in a saucepan that you have a lid for.
Bring to boil.
Put lid on and leave overnight.
In the morning bring porridge back to a gentle boil. Add coconut milk powder. Top with fresh fruit if you want.
If you don’t like coconut milk powder you can use fresh milk , coconut, cows, almond, soy whichever one you prefer.
So last night I was making a recipe out of Jamie Oliver’ s 15 min recipe book . Pork Steaks, Hungarian pepper sauce and Rice!(definitely recommend, if you are vegan or vegetarian the sauce over buckwheat grits is unreal)
Well I didn’t want to make rice….. I have about 1 tonne of Buckwheat kernels in our warehouse and I really don’t ever use buckwheat.
If I don’t cook with buckwheat how can I recommend it?? ? So I decided to experiment with some ideas.
I looked over many recipes online and in cook books and this is my version. If you have tried something else I would love to hear about it. By the way, I made enough for lunches but it was all eaten. Also I know, I need to get a phone that takes better photos!
2 cups of buckwheat
1 egg (lightly beaten)
olive oil (enough to coat frying pan)
4 garlic cloves crushed
4 cups of stock or water
salt and pepper to taste
Pan juices if you are pan frying meat.
Heat a heavy based frying pan and add buckwheat (no oil or liquid yet)
When buckwheat is roasted (slightly brown, the browner the nuttier the flavor will be)remove from pan and set aside.
Reheat pan with olive oil
Add the egg and roasted kernels, stir until all the kernels are coated. (this stops them sticking together)
Add garlic , stir constantly until garlic stir fried
Add water or stock slowly allowing allowing it to absorb into the kernels
Add pan juices, salt and pepper just before serving.
I was looking for something different to do with a whole trout. Wanting flavor but not overwhelming I came up with this.
The oil, seems a lot but you need the fish to be moist.
30 grams butter
1/4 cup olive oil
3 cloves garlic finely sliced
1/2 cup loosely packed continental parsley
zest of one orange
1 cup plain lost cereal (buy now)
1/4 cup white wine. (optional)
(this was enough stuffing for 2 rainbow trout about 500g each)
Melt butter in a heavy based frying
Stir fry garlic in butter. When fragant add shallots, parsley and orange, stir for about 2 minutes be careful not to allow it to catch. Add olive oil , wine and lost cereal and heat through.
Stuff fish, tightly wrap in tin foil, cook in a hot BBQ or oven at about 180 – 200 degrees for 15 minutes. Allow to sit out of oven for 10 minutes before serving.
Picture above is of the stuffing, fish was eaten before we remembered to take another photo!
1 Cup of “The Lost Cereal” Plaim
1 Cup of flaked quinoa
1/4 cup sunflower seeds
1/4 cup pepita seeds
1/4 cup Australian Buckwheat Kernals
2 tbs sesame seeds
1/2 cup pecan nuts
1/2 cup hazelnuts
2 tbs agave syrup
* Pre-heat oven to 175 degrees C
* Mix all dry ingredients together in a bowl.
* Add agave syrup and mix together (with clean dry hands is best, to enable even distribution of syrup)
* Place sheet of baking paper on baking tray and spread muesli evenly on paper
* Place in oven for 7 – 10 mins (depending on your oven )
* Watch carefully and stir twice during cooking to encourage even toasting
Serve with yoghurt and fresh fruit
- Place salmon on baking tray, scatter over tomatoes, capers, olives nad drizzle with olive oil.
- Season with salt and pepper.
- Bake salmon at 180degrees for 20 -30 minuters.
- Bring water to boil.
- Cook “Gluten Grain Free” Spiral pasta for 3minute. Drain. Rinse with cool water to stop cooking process.
- Place salmon on plate to rest. Put cooked pasta in baking tray and toss gently with pan juices.
With the start of summer, I am not sure about where you live but in Sydney Australia we jumped from a short winter straight to summer weather. The mind turns to easy meals that don’t heat up the kitchen or us. My family has been eating lots of BBQ meat with salad. Which fits into a gluten free diet very well.
It doesn’t have to include any products that we sell, this is about helping everyone eat healthy.
Can’t wait for next recipes, then go to www.glutengrainfree.com and take a look at the recipe link. We are always adding new recipes and we love to get recipes from you guys.
How do I cook quinoa?
This has to be one of the most common questions I get asked. It is really easy to cook quinoa. (more…)