My Sunday night dinner! 🍽🌱
Oil free sweet potato wedges with smokey paprika and rosemary. Left over spiralized carrot and zucchini from earlier in the week. Satay dressing and dill cashew home made dressings! And then a big handful of pepitas🌿🥜
Both dressings are by @rawandfree! I have all of the ebooks available on her site! I swear by all her dressing recipes. So easy to whip up and they store for a week so I can make them in advance for work and lazy times... of which there are many. I swear #mealprep saves my life. Salad is hell to me, without dressings I’d barely get my greens in! Well except the excessive amount of green smoothies I drink a day that is 🙄😂
🌿🌱 I LOVE PLANTAIN! And this delish box from the 100% GF stall @maizeblaze had loads. I opted for the vegan option which was delish! Rice, beans, plantain, avo and the much delish baby potatoes. Perfect street food venue with zero contamination. I usually avoid Camden market, as it's too busy but stalls like this make me want to go back! Anywhere else I need to try? 💃
Always opting for the spicy choice @the_boathouserestaurant. Thai Red Curry with prawns and butternut squash 😋 and rice and scallops to start. Very comprehensive allergen menu with a variety of choices. Vegan and gf pizzas available too! Unfortunately no suitable desserts but starter definitely makes up for it! #glutenfree#coeliac#dairyfree#thairedcurry#theboathouse#christchurch
GLUTEN FREE TRAVEL: Well @poferries have really upped their game, offering a #glutenfree brie beetroot and butternut squash tart in their bistro restaurants on the Dover-Calais route (possibly on other routes too but I am not sure). Excellent pastry and very tasty filling to boot. The staff were clued up on allergens and very helpful. I spotted a gf sandwich option on board too (quite pricey for a teeny sandwich, better than nothing though). ⛴
Sunday food prep in my house 🏠 ✨ Rolled Quinoa Anzac Cookies ✨ Lemon Cheesecake mini-muffins
All gluten & dairy free plus reduced sugar and they actually taste amazing. About time as I’ve had a few baking flops lately, trying to make egg free, dairy free, gluten free and reduced sugar is a challenge to get the texture right.
I have to admit they have ended up in the bin a few times but we are slowly perfecting the recipes so I am pretty chuffed with today’s efforts - recipes to come soon ✨
YORK: Hands up who else loves a Shakshuka? 🙋♀️ During a whistlestop trip to York on Friday, I visited Source - a fab eatery in the city centre with a huge menu (of which much can be adapted to be gf). This shakshuka was one of the best I've ever had, with a deep pan ensuring there was loads of food, plus muchos chunky veg mixed in with the sauce made it really filling. The gf bread they served alongside was perfect for mopping up what was left at the end, too. Definitely a must-visit if you're in this great city!
___seabass with veg mash___
OK, I'll admit it, I made too much, again! I was so full but my belly was sooo happy after this meal. The hubby gave it "7 thumbs up" (apparently a Simpsons reference) and said its one of the best meals I've ever made.
_what I used_ (for 2 people, as per usual!)
so I used 2 seabass fillets each, turned out not to be necessary (I expected them to shrink, but it was good quality fish so it didn't! 1 fillet would do the job per portion
1 clove garlic
2 medium sweet potato - peeled and diced
1 butternut squash - peeled and diced
samphire (I was feeling fancy that night, any green veg would do!) _method_
put the diced squash and sweet potato into a pan of boiling water - boil until very soft
once soft add a dollop of butter, pepper and I added some crumbled veggie stock (or salt) to season, and mash it up!
while sorting the mash, put the samphire to boil for 4-5 minutes
while the samphire is boiling and once mash is done it's time to quickly pan fry the fish. I used another dollop of butter and finely chopped garlic into the pan on a high heat (high heat is very important), once melted and the pan is very hot add the fish, skin side down, and turn down the heat, sprinkle with salt and pepper and squeeze some lemon juice on top. fry for 2 minutes each side.
then serve up!