oliveoilandlemon

recipes for healthy living

Tag: primal

Halloumi Salad with Raspberry Vinaigrette

I love the flavour from the saltiness of this cheese and the great thing about it is that it has a very high heat tolerance so it works really well fried or baked. This makes a delicious lunch for these early days of autumn when there are still a few summer days hanging round. Chargrilled broccoli works well here in this salad but equally some courgette or aubergine would be great.

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Grilled Halloumi Salad
Serves 2
2 oz mixed nuts – I used pine nuts, walnuts pecans and hazlenuts would be great.
4 big handfuls prepared mixed salad mix
Small head of broccoli blanched and cooled
4oz Halloumi cut into about 1″ slices

Raspberry vinaigrette
2 tablespoons extra virgin olive oil
2 tablespoons raspberry vinegar
pinch salt
Mix these ingredients together until emulsified and dress the salad with the vinaigrette.

Toast the nuts in a non-stick pan over a low heat, stirring frequently, for about 1 minute until golden – beware they burn really easily.
Heat griddle pan over medium heat for about 5 minutes
Oil the Halloumi and broccoli and place onto the griddle until the halloumi is getting browned on all sides and vegetables are getting nicely charred.
In the meantime, place salad leaves and pine nuts onto salad plate
Once Halloumi is browned evenly on all sides, add to salad.
Drizzle with Raspberry Vinaigrette and enjoy!

Raspberry Vinaigrette

Banana Loaves with chocolate chips

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Gluten Free baking can be a challenge at times – sometimes the end result is a bit dry. The banana in these makes sure that doesn’t happen, just make sure they are really ripe before using. This is a super easy recipe and versatile, throw into a loaf tin or muffin cases if you are in a real hurry. They are beautiful just out of the oven but equally delicious when cool with a coffee or a cup of tea and actually it is a great recipe for little bakers to make on their own.  In our case, they are the perfect sweet treat after  Eva has bounced on the trampoline for the afternoon….. I just try and make sure I’ve done my time in the gym before having some as I want to make sure I have earned the extra calories which will come from these delicious but sadly not calorie free sweet treat.

Makes 1 large loaf or 12 large muffins

Oven at 180C

100gr light brown sugar
8oz almond meal
6oz rice flour
2 tbsp cornflour
2 tbsp polenta (omit if you dont have it, not essential)
1 tsp xanthan gum
1 tsp salt
2 tsp baking powder

4 eggs
6 ripe bananas mashed
2 tbsp coconut or vegetable oil
t tbsp nutella
2 oz dark chocolate chips 70% preferably

Combine the dry ingredients and give them a good stir to combine.
Mash the bananas and add the oil ,nutella and eggs and mix well.
Make a well in the dry ingredients and add the wet and mix well to combined to a smooth batter.
Pour into greased loaf tin or into muffin cases, sprinkle over the chocolate chips and bake until a skewer comes out clean – 20-25 minutes for the muffins, 1 hour for the loaf tin.
Turn out of the tin after a few minutes to cool.

 

Spinach and Ricotta Dumplettes

Spinach and Ricotta Dumplings

This is an older recipe which I have tweaked a bit. If you like to be meat free a day or 2 during the week then this is a delicious option. I call these dumplettes and they are made with spinach, ricotta and eggs so there is plenty of oomph in these to fill you up. Add the fact that you are getting a good source of protein from the eggs and cheese as well as a boost of vitamins and good fats from the dressing… Great all round and delicious too.

Spinach and Ricotta Dumplettes

200gr baby spinach -washed, wilted on a hot pan then squeeze out excess water and chop well; (PS it is really essential you squeeze out all the water!)
200gr ricotta cheese;
50gr fresh grated Parmesan
50gr plain gluten free flour and a little more for rolling the dumplettes when formed
2 eggs;
2 tbsp chopped flat leaf parsley;
1 clove of garlic chopped and mashed;

Combine all the ingredients and season well. Mix until a sticky dough forms – you could gently pulse in the food processor if you wished.
With damp hands, roll tablespoons of the mix small balls and roll to coat in the extra flour. Cook in batches in boiling salted water for about 3-4 minutes each. Flip them over half way and then tip them out onto parchment paper. At this point you can cool and store in the fridge until ready to serve. Then melt  some butter in a non stick pan and fry the dumplings over a medium heat for about 2 minutes each side until golden brown and crispy. Drizzle some of the  Tomato and Herb dressing onto the dumplettes and serve.

Tomato and Herb Salsa
300gr mixed cherry tomatoes  quartered
2 anchovy fillets chopped
Handful of mint chives and flat leaf parsley 25chopped
1 clove garlic chopped and mashed
1 tbsp white wine vinegar and olive oil
salt and pepper to taste
Place everything in a bowl, season and toss to combine.
 

 

Indian Spiced Cauliflower Fritters

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These are a great alternative to pancakes and make a delicious party platter food or light dinner if you don’t fancy eating meat.  Full of fresh vegetables and herbs, they are easy to prepare and are probably the only way I can get our daughter to eat Cauliflower….mind you I wasn’t much different when I was her age.

1 medium cauliflower trimmed into florets
100ml milk or water
4oz grated parmesan
1 red chilli deseeded and finely chopped
1 tbsp garam masala
4oz gf plain flower
3 tbsp fresh chopped herbs – flat leaf parsley, chives, coriander
Salt and Pepper to season
2 eggs – separated
4 tbsp coconut oil

Makes about 12
Add cauliflower to saucepan and add just enough milk (or water if you don’t do dairy) to cover the bottom of the pan. Bring to the boil, turn down and simmer gently covered until the cauliflower is tender.

Drain. Transfer to a board and roughly chop or pulse not to mush in a food processor. Place in a bowl. Set aside to cool.

Sift the flour and spice over cooled cauliflower. Add chopped herbs and Parmesan. Stir to combine. Beat the egg yolks and stir into the mixture until well combined.Season well.

Whisk the egg whites until soft and glossy. Gently fold into the cauliflower mixture until a thick batter forms.

Add just enough coconut oil to a large, non-stick frying pan to cover base. Heat over medium heat until oil is hot. Using a ladle, ladle out fritter mixture about 4 to a pan, and cook for about 3 minutes per side. Turn over gently when you see that the centre is holding and not still runny. I tip them into the oven to keep them warm while making the rest. Serve warm with chutney of choice.

 

Warm Honey Glazed Parsnip Salad with Poached Eggs

Winter Salads can make wonderful main meals, filling and satisfying and this is a perfect one for this time of year. No ‘Sure I’d still be hungry after that’ – I promise you won’t be. Nutritious , delicious and great for anyone who is fond of healthy eating without sacrificing flavour.

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Warm Honey Glazed Parsnip Salad
Serves 4-6
Oven at 180C

800gr Parsnips Peeled
3 tbsp olive oil
2 tbsp honey
250gr chorizo
50gr walnuts
100gr rocket or watercress
2 eggs poached per person

Dressing
3 tbsp red wine vinegar
3 tbsp Olive oil
Salt and Pepper
1 tbsp walnut oil
Pinch of sugar

Peel and slice the parsnips into long wedges
Drizzle with the oil, season and roast for 30 mins
Meanwhile roast the walnuts for about 7 mins, chop in half then set aside to cool.
After 30 minutes drizzle the honey over the parsnips, give them a good stir to coat and cost for a further 15 mins or so to caramelise nicely.
Heat a pan and add the chorize and cook until crisp.
Make the dressing by combining all the dressing ingredients and shaking well.
To serve, prepare 2 poached eggs per person.
To serve, add the parsnips to a bowl, add the chorizo, walnuts and toss through with the dressing, Add the leaves and gently toss. Divide across serving plates and add the poached eggs, season and serve.

Dress the leaves in the dressing and

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