Recipes Archives - Gd Nutrition https://gdnutrition.com/category/recipes/ Supporting your journey to optimal health Sun, 15 Oct 2023 21:18:21 +0000 en-US hourly 1 https://gdnutrition.com/wp-content/uploads/2021/03/favicon.png Recipes Archives - Gd Nutrition https://gdnutrition.com/category/recipes/ 32 32 Shakshouka https://gdnutrition.com/shakshouka/ Mon, 08 May 2023 11:23:44 +0000 https://gdnutrition.com/?p=10728 Shakshouka The “to-die-for” chunky tomato stew with poached eggs from Northern Africa I discovered shakshouka on my travels to the Middle East and since then, I can’t get enough of this super-easy one pan dish. Along with the usual north African spice trio of cumin, chili and coriander, my version…

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Shakshouka

The “to-die-for” chunky tomato stew with poached eggs from Northern Africa

I discovered shakshouka on my travels to the Middle East and since then, I can’t get enough of this super-easy one pan dish. Along with the usual north African spice trio of cumin, chili and coriander, my version includes turmeric for its anti-inflammatory health properties. Originally a breakfast dish, I love to make it for dinner as well.

Gill’s top tip: I sometimes add diced courgette, spring peas or sliced green beans when in season – add just before the eggs so they stay green and a little crunchy.

Prep: 10 minutes Ready in: 30 minutes Serves: 4

Shakshouka​

Ingredients:

2 tablespoons olive oil
800g tomatoes (in season) chopped + ½ cup tomato passata
OR
850g can chopped tomatoes
2 peppers, cut into chunks – preferably green but red, orange or yellow work
1 large onion, chopped
2 cloves garlic, chopped or minced
1 teaspoon ground coriander
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon turmeric
¼ teaspoon smoked paprika
¼ teaspoon red chili flakes
Salt and freshly ground black pepper
4 large free-range eggs
A handful of freshly chopped parsley and mint (for garnish)

Instructions:

  1. Heat olive oil in a large frypan (preferably cast iron) over medium heat. Add onions and garlic and gently fry for 2 minutes. Add peppers and spices, stirring occasionally until vegetables have softened, about 5 minutes.
  2. Stir in the chopped tomatoes and passata. Turn down the heat to low, cover and simmer for 15 minutes.
  3. Taste the mix and adjust seasonings with salt and pepper to your liking. Simmer uncovered for a further 5 minutes to thicken the sauce.
  4. Make four “holes” in the mixture with the back of a spoon. Gently crack an egg in each of the holes. Cover and continue simmering until the egg whites have set, about 5 minutes. You can cook the eggs to your liking – I like my yolks runny, but you can cook them until they’re set if you prefer.
  5. Uncover and scatter with freshly chopped parsley and mint. Serve directly from the pan, with some bread of your choice on the side to mop up the deliciousness!
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]]> Asparagus and herb tart https://gdnutrition.com/asparagus-herb-tart/ Mon, 08 May 2023 11:04:49 +0000 https://gdnutrition.com/?p=10714 Asparagus and herb tart I adore asparagus, and this is my best go-to asparagus dish! It’s gluten and dairy-free, making it something everyone can enjoy. Gill’s top tip Asparagus is at its best when simply prepared. Another of my favourite ways to prepare it is brushed with olive oil and…

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Asparagus and herb tart

I adore asparagus, and this is my best go-to asparagus dish! It's gluten and dairy-free, making it something everyone can enjoy.

Gill’s top tip

Asparagus is at its best when simply prepared. Another of my favourite ways to prepare it is brushed with olive oil and flash-grilled on the barbecue for 5 minutes. Season with salt and freshly ground pepper, a squeeze of lemon and a scattering of toasted pine nuts.

Prep: 30 minutes Ready in: 1 hour cooking, 30 minutes resting, 1 hour cooling Serves: 6

Asparagus and herb tart

Crust Ingredients:

100g oats (gluten-free)
120g almond flour
½ teaspoon salt
1 egg yolk
3 tablespoons melted coconut oil
2 tablespoons olive oil

Crust Instructions:

  1. Blitz the oats, almond flour and salt in a food processor until fine.
  2. Transfer to a mixing bowl.
  3. Make a well in the centre, add egg yolk and oils, then rub the wet ingredients into the flour until it’s a fine crumb texture.
  4. Wrap dough in cling wrap and chill in the fridge for half an hour.
  5. Preheat oven to 180°
  6. Press into a 23cm greased tart tin as uniformly as possible. Prick the bottom with a fork and bake for 18-20 minutes until golden.
  7. Remove from the oven and allow to cool while you prepare the filling.

Filling Ingredients:

100g asparagus, snap off ends
1 cup green peas
6 free-range eggs
120ml almond milk
2 spring onions, finely sliced
1 tablespoon mint chopped
1 tablespoon dill, chopped
2 tablespoon basil, chopped
½ teaspoon salt
Freshly ground black pepper

Filling Instructions:

  1. Turn the oven down to 160°
  2. Blanch or steam the asparagus and peas for 1-2 minutes, rinse under cold water, drain and pat dry.
  3. Whisk the eggs, almond milk, a few grinds of black pepper and salt.
  4. Scatter the herbs, spring onions and vegetables evenly in the pastry case and pour over the egg mix.
  5. Bake for 40-45 minutes or until firm in the middle. If the vegetables are getting too dark, cover with some baking paper.
  6. Remove and allow to completely cool before gently removing from tart tin. Serve with a fresh garden salad.
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]]> Spring lamb fillet https://gdnutrition.com/spring-lamb-fillet/ Mon, 08 May 2023 11:00:02 +0000 https://gdnutrition.com/?p=10696 Spring lamb fillet Have you ever tried marinating meat AFTER cooking? Try it with this recipe, it’s so easy and makes the lamb taste delicious! Gill’s top tip: You can do the same with beef rump steaks – try using fresh thyme and oregano instead of rosemary.  Prep: 5 minutes Ready in: 25 minutes Serves: 4…

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Spring lamb fillet

Have you ever tried marinating meat AFTER cooking? Try it with this recipe, it’s so easy and makes the lamb taste delicious!

Gill’s top tip: You can do the same with beef rump steaks – try using fresh thyme and oregano instead of rosemary.

 Prep: 5 minutes Ready in: 25 minutes Serves: 4 

Spring lamb fillet

Ingredients:

2-3 2 cm thick lamb filets, approx. 800g
5 stalks fresh thyme, leaves stripped from stalks
3 stalks fresh rosemary, leaves stripped from stalks
3 smashed cloves garlic
¾ cup extra virgin olive oil
Zest and juice of 1 lemon
½ teaspoon salt
A few good grindings of black pepper

Instructions:

  1. Roughly chop the rosemary and thyme. In a shallow dish, add the chopped herbs, garlic, oil, lemon juice, lemon zest, salt and pepper and mix well.
  2. Heat a griddle or heavy-based pan to very hot. Brush the lamb fillets with olive oil so they don’t stick to the pan.
  3. Cook the fillets: 2 minutes each side for medium rare; 3 minutes each side for medium.
  4. Remove from the pan and place straight in the dish, coating the fillets in marinade. Cover with foil and let stand for 6 minutes, turning once.
  5. Remove to a cutting board and slice into thick slices on the diagonal. Drizzle with marinade and serve immediately with new potatoes and a side salad.
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]]> Chicken and vegetable stew https://gdnutrition.com/chicken-and-vegetable-stew-with-tarragon/ Fri, 09 Dec 2022 09:29:57 +0000 https://gdnutrition.com/?p=7524 Chicken and vegetable stew Nothing is more comforting on a cold, blustery day than a hearty chicken stew. Chicken stew, like chicken soup, is known to have immunity supporting properties. It perfectly balances carbohydrates, protein, fats, vitamins and minerals to provide a satisfying and nutrient dense meal. Chicken is also…

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Chicken and vegetable stew

Nothing is more comforting on a cold, blustery day than a hearty chicken stew.

Chicken stew, like chicken soup, is known to have immunity supporting properties. It perfectly balances carbohydrates, protein, fats, vitamins and minerals to provide a satisfying and nutrient dense meal. Chicken is also high in the essential amino acid tryptophan, which helps your body produce mood-supporting serotonin that gives you a feeling of comfort and well-being, and helps to support good sleep.

Gill’s top tip: I love to use chicken thighs in casseroles as they’re perfect for slow cooking. However, you may prefer to use chicken breast, though you will have to adjust the cooking time by an hour or two so they don’t become dry. Make this dairy-free by using coconut cream.

Prep: 10 minutes Ready in: 6 hours Serves: 4

Chicken and vegetable stew​

Ingredients:

2-3 tablespoons olive oil
8 boneless organic, skinless chicken thighs
2 brown onions, roughly chopped
3 cloves garlic, finely chopped or pressed
3 tablespoons of cornstarch (or arrowroot)
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon dried tarragon
2 bay leaves
½ cup dry white wine
2 cups gluten-free chicken or vegetable stock
250g swiss brown mushrooms, whole or halved
16 baby carrots or 4 big carrots, peeled and sliced into chunks
3 sticks celery – roughly chopped
1 tablespoon freshly squeezed lemon juice
¼ cup (60ml) cream or coconut cream (optional)
Fresh tarragon, chopped

Instructions:

The afternoon before:
  1. Add 2 tablespoons olive oil to a fry pan over medium-high heat and brown the chicken thighs on both side Transfer to the slow cooker.
  2. In the same fry pan, add a little more oil if needed and sauté onions, garlic, mushrooms, carrots and celery.
  3. Add wine. Allow to bubble up, then add the chicken stock.Stir and bring to a
  4. Put the cornstarch in a cup and add 1-2 tablespoons of cold water. Stir with a fork until cornstarch is mixed thoroughly with the water.
  5. Turn down to medium heat and slowly add the cornstarch mixture, stirring constantly until blended into the boiling liquid.
  6. Add the salt, pepper, dried tarragon, and bay leaves.
  7. Tip the vegetables and sauce into the slow cooker over the chicken.
  8. Add lemon juice and give a final
  9. Cover andcook on low heat for 5-6 hours or 4-5 hours if using chicken breasts.
  10. Once cooked, taste and adjust seasonings, adding salt, pepper or a little extra lemon juice if needed.
  11. Pull the chicken apart with two forks, then stir in the cream or coconut cream (if using).
  12. Serve with a scattering of fresh tarragon leaves, steamed green beans and mashed sweet potato.
  13. This dish can be made ahead and stored in the refrigerator for up to 2 days. It also freezes well.
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]]> Gill’s easy dahl https://gdnutrition.com/gills-easy-dahl/ Fri, 09 Dec 2022 09:21:58 +0000 https://gdnutrition.com/?p=7501 Gill’s easy dahl Fast to make and big on anti-inflammatory and antioxidant benefits Turmeric is an amazing spice. It contains curcumin, a compound which has powerful anti-inflammatory and antioxidant effects. When combined with black pepper, which aids the absorption of curcumin, the benefits are intensified. My quick and easy dahl…

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Gill’s easy dahl

Fast to make and big on anti-inflammatory and antioxidant benefits

Turmeric is an amazing spice. It contains curcumin, a compound which has powerful anti-inflammatory and antioxidant effects. When combined with black pepper, which aids the absorption of curcumin, the benefits are intensified. My quick and easy dahl recipe has both. I am addicted to this dish and always make double to eat for lunch or dinner through my busy working week. It also freezes well.

Gill’s top tip! You can add turmeric and black pepper to other dishes and drinks. Stir it into coffee, smoothies, soups or stews to reap the health effects.

Prep: 10 minutes Ready in: 20 minutes Serves: 4

Gill’s easy dahl

Ingredients:

1 cup (210g) red lentils, rinsed well
5cm fresh ginger, finely chopped
2 bay leaves
1 cinnamon stick
2 tablespoons coconut oil
1 large onion, chopped
3 cloves garlic, crushed
2 teaspoons turmeric
½ teaspoon black pepper
1 teaspoon cumin
½ teaspoon coriander seeds
½ teaspoon mustard seeds
½ teaspoon garam marsala
½ teaspoon chilli flakes
½ cup gluten-free vegetable stock
200ml coconut milk
2 tablespoons lemon juice
½ – 1 teaspoon salt
Bunch of fresh coriander

Instructions:

The afternoon before:
  1. Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water. Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking, for 10 Remove any froth that forms on the surface.
  2. While the lentils are simmering, heat the coconut oilin a large frying pan over medium high heat.
  3. Add the onion and cook for 3 minutes.
  4. Stir in the garlic, turmeric, black pepper, cumin, garam marsala and chilli flakes and cook for a further minute or until fragrant.
  5. Remove the cinnamon and bay leaves from the lentils and discard. Add the lentils with the cooking liquid to the frying pan and stir through.
  6. Stir in the the vegetable stock, coconut milk and lemon juice and season to taste with salt.
  7. Simmer for a further 3 minutes. Add extra water if consistency is too thick or simmer a little longer if too thin.
  8. Serve with a scattering of chopped fresh coriander leaves and a side of fragrant basmati rice.

Variation:

When adding the lemon juice, add 2 big handfuls of fresh baby spinach and stir through to wilt.

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]]> Roasted beetroot and ginger soup https://gdnutrition.com/roasted-beetroot-and-ginger-soup/ Fri, 09 Dec 2022 07:01:33 +0000 https://gdnutrition.com/?p=7454 Roasted beetroot and ginger soup The perfect soup to warm you over the cold months Beetroot is a wonderfully earthy, sweet vegetable that is widely avoided by many because they think it’s too messy. I urge you to push that thought aside and make this soup! It’s so smooth and…

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Roasted beetroot and ginger soup

The perfect soup to warm you over the cold months

Beetroot is a wonderfully earthy, sweet vegetable that is widely avoided by many because they think it’s too messy. I urge you to push that thought aside and make this soup! It’s so smooth and tastes amazing. Beetroot is high in fibre and has health-improving essential nutrients like potassium, folate (vitamin B9) manganese, iron and vitamin C which can aid in lowering blood pressure and increasing blood flow. It also supports the liver’s detoxification pathways.

Gill’s top tip: Did you know beetroot can improve athletic performance? Try drinking a glass of beetroot juice each day and see if you notice any difference!

Prep: 10 minutes Ready in: 35 minutes Serves: 4

Roasted beetroot and ginger soup

Ingredients:

500g raw beetroot, scrubbed, tough ends removed, and chopped into chunks (no need to peel them)
2 cloves garlic, smashed
2 tablespoons olive oil
Salt and freshly ground black pepper
2 leeks, finely sliced
2 celery sticks, finely sliced
30g fresh ginger, peeled and finely chopped
1 litre gluten-free vegetable stock
1 tablespoon lemon juice
½ cup coconut milk, plus extra to serve
A handful of fresh dill

Instructions:

  1. Preheat oven to 200°C. In a bowl, toss the beetroot chunks and smashed garlic cloves with 1 tablespoon olive oil, seasonwith salt and black pepper, and roast for 30 minutes.Turn them over after 20 minutes and continue roasting. Discard garlic after the beetroot is roasted.
  2. Heat the remaining tablespoon of oil in a large saucepan over medium heat. Sauté the leeks, celery and ginger for 10minutesuntil softened. Add the roasted beetroot chunks and the stock and bring to a boil. Simmer for 5 minutes.
  3. Take off the heat.
  4. Add lemon juice, coconut milk and most of the dill. Using a stick blender, carefully blitz until smooth. Taste and adjust seasonings by adding more lemon juice, salt and pepper if needed and a little water if the soup is too thick.
  5. Reheat over medium heat, ladle into bowls and serve with a swirl of coconut milk and chopped dill.
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]]> Gill’s breakfast chia pudding https://gdnutrition.com/gills-breakfast-chia-pudding/ Thu, 04 Aug 2022 06:08:48 +0000 https://gdnutrition.com/?p=7217 Gill’s breakfast chia pudding A healthy morning energy kick I am often asked, “What do you eat for breakfast?” Well, here I’m happy to share with you my weekday “go-to” breakfast. It’s quick, easy to adapt and it really is delicious. Where possible, I use organic ingredients in all of…

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Gill’s breakfast chia pudding

A healthy morning energy kick

I am often asked, “What do you eat for breakfast?” Well, here I’m happy to share with you my weekday “go-to” breakfast. It’s quick, easy to adapt and it really is delicious. Where possible, I use organic ingredients in all of my recipes. Chia pudding lasts in the fridge for up to a week.

Gill’s top tip! 1-2 tablespoons unsweetened 100% cacao powder stirred through will transform this to a chocolate chia pudding with a great antioxidant kick!

Prep: 5 mins Ready in: 1 hour  Servings: 7

Gill’s breakfast chia pudding

Ingredients:

200g  chia seeds
1 litre  unsweetened coconut milk (not the cooking kind) or milk of your choice
1 natural vanilla pod
¼ cup flaked coconut – for a touch of sweetness and crunch

Instructions:

  1. Put the milk and chia seeds in a large bowl and stir.
  2. Cut open the vanilla pod, scrape each side of the pod with the back of a butter knife and add the black vanilla paste to the bowl and stir to combine.
  3. Cover and leave to rest for a minimum of 1 hour or leave overnight in the fridge stirring occasionally to break up any clumps.
  4. To serve, stir the chia pudding then scoop half a cup into a bowl. Top with a handful of fresh mixed organic berries, flaked coconut and a tablespoon of nut butter of your choice.

Other serving suggestions:

  • Stir 1 teaspoon unsweetened cacao powder into half a cup of chia pudding. Top with banana slices, a spoonful of Greek or coconut yogurt and a sprinkling of cocoa nibs for crunch.
  • Stir through 1 tablespoon of almond butter, ¼ teaspoon cinnamon, ⅛ teaspoon turmeric and ⅛ teaspoon chilli flakes. Top with a spoonful of Greek or coconut yoghurt, a couple of chopped dates and a tablespoon of coconut flakes.
  • Top with fresh mango chunks, a spoonful of Greek or coconut yoghurt and 2 chopped brazil nuts
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]]> Chilled broccoli soup https://gdnutrition.com/chilled-broccoli-soup/ Thu, 04 Aug 2022 06:08:43 +0000 https://gdnutrition.com/?p=7216 Chilled broccoli soup Perfect for a hot summer day Refreshing, creamy and satisfying, this soup is a summer staple. I keep the cooking time to a minimum to retain the vitamin content of the vegetables. Where possible, I use organic ingredients in all of my recipes. Gill’s top tip! This…

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Chilled broccoli soup

Perfect for a hot summer day

Refreshing, creamy and satisfying, this soup is a summer staple. I keep the cooking time to a minimum to retain the vitamin content of the vegetables. Where possible, I use organic ingredients in all of my recipes.

Gill’s top tip! This soup can also be served hot. I like to scatter grated cheddar cheese on top.

Prep: 5 mins Ready in: 20 mins Servings: 4

Chilled broccoli soup

Ingredients:

1 large head of broccoli – cut into chunks
½ onion – chopped
2 garlic cloves – pressed or finely chopped
1 big handful of rocket
½ cup raw cashews
3 cups gluten free vegetable stock – low sodium if possible
1 cup (240ml) milk of your choice – I like unsweetened coconut milk
2 tablespoons lemon juice
Salt and pepper to taste
Sprouts and pumpkin seeds (to garnish)
1 teaspoon olive oil

Instructions:

  1. Heat the olive oil over medium heat in a saucepan and add the onion and garlic. Cook until soft – 2 minutes.
  2. Add the broccoli and rucola and stir until broccoli is vibrant green in colour – 3-4 minutes.
  3. Pour in the stock, add the raw cashews, and bring to the
  4. Turn the heat down to low and simmer until the broccoli is tender – 5-7 minutes.
  5. Take off the heat and carefully blitz until smooth – best done with a hand mixer.
  6. Return to low heat and add the milk, lemon juice, salt and pepper. Taste and add more juice if needed.
  7. Transfer to a container and chill in the fridge.
  8. To serve: If the soup is too thick, thin with a little milk or water. Serve with a scattering of sprouts and pumpkin seeds – adds a nice crunch!
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]]> Poke bowl with fresh salmon https://gdnutrition.com/poke-bowl-with-fresh-salmon/ Thu, 04 Aug 2022 05:35:04 +0000 https://gdnutrition.com/?p=7180 Poke bowl with fresh salmon High in anti-oxidants You’ve probably heard the term, “Eat the rainbow” to boost your daily vitamin needs. Poke bowls (pronounced Po-kay) are the perfect dish to do just that! They’re as good for you as they look. And, the secret to a really good poke…

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Poke bowl with fresh salmon

High in anti-oxidants

You’ve probably heard the term, “Eat the rainbow” to boost your daily vitamin needs. Poke bowls (pronounced Po-kay) are the perfect dish to do just that! They’re as good for you as they look. And, the secret to a really good poke bowl is the sauce.

Gill’s top tip! Make this vegetarian by substituting the salmon for pan-seared tofu. Slice 400g firm tofu into 2cm thick slices and pan-fry over medium heat in a little olive oil until golden and crispy on each side. Dip in poke sauce before dividing between the bowls.

Prep: 30 mins (with cooking/marinating time) Ready in: 40 minutes Servings: 2

Poke bowl with fresh salmon

Ingredients:

1 cup rice, cooked as per instructions on packet
200g wild Alaskan salmon, cut into 2cm chunks
1 avocado, thinly sliced, ½ per person
A handful each of raw vegetables: radishes, cucumbers, carrots, red cabbage, spring onion, thinly sliced or julienned
A handful of mixed sprouts
2 tablespoons sesame seeds, dry toasted
1 garlic clove, pressed
2 teaspoons fresh ginger, grated
4 tablespoons mirin
4 tablespoons tamari
½ cup lemon juice
2 tablespoons rice vinegar
1 large spring onion, thinly sliced

Instructions:

  1. To make the sauce for the poke bowl, whisk together the garlic, ginger, mirin, tamari, lemon juice, rice vinegar and the sliced spring onion together in a large mixing bowl.
  2. Marinate the salmon for 30 minutes in ¼ cup of poke sauce then pan fry the salmon until cooked.
  3. Divide the cooked rice between the bowls.
  4. Top with the sliced vegetables, each in a separate pile.
  5. Add the avocado slices and fan them out – it looks pretty!
  6. Divide the cooked salmon between the bowls.
  7. Dress each bowl with a couple of tablespoons poke sauce.
  8. Garnish with mixed sprouts and a sprinkling of toasted sesame seeds.
  9. Serve with extra poke sauce on the side to add as desired.

Recipe notes:

  • Cook rice of choice as instructed on the package. It can be served warm or cold. You can also substitute the rice for other grains, like bulgur wheat or quinoa. Even cauliflower rice works, if you like that.
  • Change up the ingredients: cubed mango, boiled egg slices, shredded omelette, edamame beans, baby spinach, broccoli florets, cherry tomatoes, sliced spring onion, cooked chicken chunks; all work really well with the sauce.
  • To dry toast sesame seeds, heat a fry pan until hot. Add the sesame seeds to the dry pan and using a spatula, keep moving them around for a couple of minutes or until they are golden. Be careful not to burn them; this goes very fast!
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