It’s getting cold outside, it’s almost Halloween and most of the UK is either celebrating school half term or about to. So here is a perfect recipe to use up the spare pumpkin from all that lantern carving.
If I was to write a recipe book then I think I could fill it with aubergine recipes. Aubergine is such a versatile vegetable. There are so many ways to marinate and cook it to produce different flavour combinations. If I had to choose just one aubergine dish to nominate as my favourite it would be a fight between caponata and parmigiana. You can find the parmigiana here but today it’s the turn of caponata.
I didn't prepare much pastry before Glutenfreeman went gluten free. I’ve never really eaten a lot of quiches or tarts and those I did I tended to buy pre-made. Once Glutenfreeman couldn’t eat regular quiches or pies I suddenly became far more interested in pastry than I had in the past. It’s still not something I do frequently but when I decide to run with a quiche or tart then this is my ‘go to’ pastry.
One of my favourite restaurants is a vibrant, local Mexican called Pinche Pinche. It’s one of my favourite restaurants anywhere, I’m just lucky that it happens to be on my doorstep. This restaurant works for me on a number of levels. The food has really interesting flavour combinations. The Boy is always up for it because he loves their churros. It has a fabulous atmosphere and it has a real neighbourhood restaurant feel (I almost always see someone I know).
But this is a recipe post not a restaurant review so what does Pinche Pinche have to do with today’s recipe? Alongside a huge choice of naturally gluten free dishes they also offer an ‘open burrito’ option – any of the burrito fillings without the flour tortilla wrap. This is Glutenfreeman’s favourite section of the menu.
I’m not sure whether open burritos are a ‘thing’ in home cooking but today’s recipe used to be my ‘go to’ burrito recipe and these days it is still a favourite but without the tortilla. So open burrito it is….
Are you trying to eat healthily? Are you pushed for time on a morning? Do you end up buying lunch? This post is for you.
Finding some time to prepare your own lunch to take to work can save money and is often healthier than buying something whilst at work. Often we have good intentions when it comes to taking lunch but then end up pushed for time and just grabbing something quick whilst out and about.
This week I have made the discovery that The Boy will try most things if they come shaped like a meatball. So, it will come as no surprise to learn that this week most of our meals have been accompanied by meatball like creations. Unfortunately trying and liking are two very different beasts. Vietnamese prawn and rice balls got a definite thumbs-down and he wasn’t too bothered about the lentil and mushroom balls. Tuna meatballs, however, were a completely different story. So, this recipe is a winner in our house….
Over the past few months I have been sharing very basic recipes on the SAVI Nutrition Facebook page. The sort of recipe that is quick to do and only a few steps. I've now decided to bring some of these together on the blog so that you can access everything easily from one place. I'm starting off with an easy midweek 'go to' sauce.
If you have children that are complete pasta monsters then this one is a good way to get plenty of vegetables into their diet. It goes really well with my tuna meatballs too.
With the exception of fresh vegetables – which I buy locally through the week – I do most of my food shopping online. The benefit of this is it can save you money. You don’t ‘over-shop’ when you are hungry and you are much less likely to be tempted by offers and impulse buys.
My usual online supermarket clearly knows this. They must, because when I check out I have to go through several screens. Missed promotions on items in my trolley, offers on products I usually buy and would I like to try something different today? Then finally, just before I actually get to check out ‘flash sales’.
It’s about 18 months since Gluten Free Man went gluten free and in that time I’ve formed one or two opinions on gluten free pasta. First up, there are some pretty decent substitutes out there. Brown rice spaghetti doesn’t taste that different to its whole-wheat counterpart and I’d be pushed to spot that some pasta shapes are gluten free when smothered in a tomato based sauce. That said there are some definite limitations …..
I'm Kim Adams, founder of SAVI Nutrition. A Registered Nutritional Therapist who is passionate about healthy, tasty food. Here I share with you my thoughts on food and health alongside a few of my favourite recipes.