the gluten-free adventures of a compulsive feeder
This is one of those simple meals where you throw everything into a pot, give it a good stir and chuck it in the oven. Forty minutes later you’re rewarded with a hearty, savoury, cosy, one-pot-wonder, which delivers protein, fibre and veges.
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These colourful, easy bowls celebrate the time-honoured classic combo of tofu with peanut sauce. Add a nutritious swag of vegetables, and you’ve got a quick, healthy plant-based meal.
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This is a lovely little crowd-pleasin’ cake, quick & simple to whip up. The batter is spiked with tangy lime zest, while the topping is juicy tart plums – using tinned plums means you can enjoy this treat year-round. No fresh limes? Try lemon! Equally zestily delicious!
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Cute, quick, not too sweet, simple, delicious! And yes, only three ingredients to make the actual biscuits. Got ground almonds? How about maple syrup? And nut butter of your choice? Then you’re good to go!
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In this bright, fresh salad, the humble earthy lentil is the star of the show, alongside a team of crunchy sidekicks. Flavour is simple, coming from lemon juice and fresh herbs, with bursts of crisp apple & celery. Toasted nuts & seeds tie it all together – my go-to combo is chopped almonds, along with sunflower, pumpkin & sesame seeds (if you’re in a rush, you can always chop up some shop-bought pre-roasted nuts)
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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.
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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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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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I’d never tried kohlrabi before, but when I was gifted two – one purple, one green – I was keen to experiment. My first trial of kohlrabi chips was an incinerated disaster, but this simple salad graced our dinner table three times in a week. When I asked the family for feedback, they said “so fresh! Crunchy! Yum, is there more?”
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I’m always keen to find new ways to get plant protein into my belly, so I started experimenting with adding lentils to bread. And I’m so glad I did – this loaf is delicious! Dense, seedy, hearty, nourishing, substantial, savoury…it’s everything you want in a robust healthy yeast-free bread.
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