the gluten-free adventures of a compulsive feeder
This mint choc chip smoothie is a great way to get green goodness in your belly, and if your garden is anything like mine, it’s bursting with fresh mint and leafy greens. Cool sweetness comes from frozen banana, alongside a little coconut milk for that smooth, filling creaminess. I still get a kick out of seeing the kids drink these smoothies, knowing how many fresh green goodies they’re getting.
…This is such a quick, easy & delicious way to get fresh greens in your belly, and it makes a delightful change from regular pesto. Whip up the green goodness while your pasta cooks, and you’ll have a super fast meal on the table in no time, full of flavour, full of goodness (so zesty delicious, I want to eat the pesto straight from the blender!)
Thick, hearty & comforting, this flavourful one-pot-wonder will warm the cockles of your heart. Packed with plant-protein, it’s lovingly seasoned with the warming spice of cinnamon, smoked paprika, cumin & turmeric. Serve with hot toast or fresh bread, and dunk to your heart’s content.
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Traditional tapenades are pureed until smooth, but I love the rustic chunkiness of this version. I’ve broken tradition again by taking out the anchovies & adding black beans, giving a satisfying savoury softness against the salty, oily goodness of olives. Pile this tapenade on crackers, sandwiches, pizza bases, or dip into it with crunchy vegetable sticks, or add it to any grazing platter.
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Quite possibly the easiest fritters ever. These little cuties have only have five ingredients – and two of those are water & salt! Super quick & simple to make, they’re a great way to get more greens in your belly and liven up your brunch game. No eggs, no dairy, no gluten…which means the zucchini & pesto really get a chance to shine.
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One day our 14 year old loudly declared a craving for tomato soup, and dived into the kitchen to create some. I helped a little, with quantities etc (and clean up…!) but the flavours and ingredients are Zephyr’s creation. Taste wise, there’s warmth and depth from cumin and smoked paprika, and nutritionally, we’ve added red lentils to thicken it up with some plant protein.
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A perfect breakfast on the run, these chunky little biscuits are simply a mash-up of seeds & chocolate chips, bound together by banana & tahini, then baked until crispy on the outside and soft on the inside.
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Everyone needs a trusted chocolate cake recipe up their sleeve, right? This one’s a winner because it ticks many allergy-friendly boxes – naturally free of dairy, gluten, nuts & eggs – which makes it perfect for sharing. Oh, and did I mention it’s easy to make, moist, delicious, versatile & chocolatey? AND the recipe translates well to cupcakes & baked doughnuts!
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This salad is big & hearty – it can be a meal on its own, or served as a satisfying side. It’s also remarkably versatile so you can personalize it to what you have on hand & what flavours you prefer. I’ve broken the recipe down into three simple parts – the basic zesty salad, where you choose your own grain (I’ve tried variations of millet, brown rice, quinoa), then add veges of your choice, either raw or cooked, and pull it all together with a citrusy dressing.
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Light, sweet and ever so slightly chewy, these lil treats are super fast and easy to make. Like thumbprint cookies crossed with macaroons, they’re made with only a handful of ingredients, including coconut, a little maple, coconut milk & brown rice flour. I love the simple, imperfect, rustic nature of them, how the dough is dolloped onto the baking tray & a little jam or a fresh berry is popped on top.
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