It’s a healthy version of pizza, with the wrap only 90kcal and takes less than 10 minutes. It’s so easy you can make individual ones for the family and your guests with their favorite toppings, before the wine has even been poured.
Its great for a mid week dinner, when you are time deficient and craving something naughty, allowing for indulgence without the indulgence!
We always have cheese and salami around being a good Italian family household, but any combination works well, with some of Mr. B’s favorites being blue cheese, fig and prosciutto and goats cheese, rocket and balsamic glaze, both being sans tomato. (Who said you couldn’t change a man, or at least a mans palate?!…)
1 gluten free wrap (I use Joseph’s – USA brand)
1 tbsp. tomato puree
2 ounces hard goats cheese
4 thin slices salami or other vegetarian or meat topping
Heat oven to 180C/ 350F
Spread tomato puree evenly onto the gluten free wrap
Sprinkle cheese on top, try to leave ½ inch around the edges (makes it easier not to spill the cheese in the oven)
Add your preference of topping
Pre-heat the oven for 3 minutes while you are preparing the pizza
Place the wrap directly in the oven (this allows for the bottom of the wrap to become crispy)
Take the wrap out when the cheese has melted and the bottom is crispy. This shouldn’t take longer than 4 minutes.
This a great dinner, lunch or brunch with friends on a Sunday or any other day!
Mr. B likes salmon above anything else, and so I am continuously finding ways to change the dynamic of the dish. I think the smoked paprika nicely complements the salmon without overpowering it. I especially like the crispy skin, which is a nice way to serve the most nutritious part of the dish.
The green bean dressing comes from the gluten free goddess blog. It is like a savory caramel and goes well with any vegetable!
The new potatoes are a staple of ours too, I have to ration the portions, as Mr. B will eat as many as I put in front of him.
Well I guess that is one way to tell if it’s a good recipe or not!
I hope you enjoy it, as much as he does!
For the smoky salmon and salmon skin
¼ tsp. salt
½ tsp. ground pepper
½ tsp. smoked paprika
1 salmon fillet per serving
1 tsp. coconut oil
For the green beans
200g green beans (or asparagus or kale or broccoli-any vegetable really)
2 tbsp. tahini
1 tbsp. olive oil
2 tbsp. maple syrup
2 tbsp. balsamic vinegar
Hot water as needed
For the potatoes
200g boiled baby potatoes (cut in half)
1 tbsp. coconut oil
Salt and pepper to season
I tbsp. fresh chopped or dry thyme
1 tsp. parmesan cheese (optional)
Wash the salmon fillet and gently remove the skin
Season both the fillet and the skin, both sides
Sprinkle some smoked paprika on the salmon, both sides
Line a baking tray with foil and place the tsp. of coconut oil on, warm to 180c
Once the oil has melted carefully place the salmon fillet in the oven and bake for 7-10 minutes, depending on the size of the fillet
At the same time take the salmon skin and place it in a hot non-stick pan, place another pan on top of its and leave for 3-5 minutes or until hard and crispy
If you can multi-task, whilst you are preparing the salmon (if not then before), blanch some green beans, in hot water for 5 minutes and then drain
Mix the tahini, olive oil, balsamic and maple syrup.
If the mixture is too thick to mix, add hot water by the teaspoon till you get a smooth consistency.
Pour over the beans and sprinkle with a little sea salt before serving
I also added some roast potatoes to the plate that I had prepared the day before. If you’d like to add them roast baby new potatoes/fingerling potatoes with some coconut oil, salt, pepper and thyme
This normally takes 30-45 minutes, but they should be taken out when crispy around the edges and that can sometimes take a little longer
I also like to sprinkle a little bit of parmesan at the end which melts into the potatoes and out of sight for a secret treat
I have posted this one before but it is such a wonderful recipe for its ease, health and taste that I thought it was worth posting again
I have also made it so many times that I have found a better cooking technique, which is always good if you are trying to do something in the morning before work
I have also taken to adding a mixture of berries for a nice contrast in texture and a little acidity.
For those of you who have a sweet tooth, I would recommend instead of putting maple syrup on the pancake, since it is already sweet from the banana, you drizzle a little on the berries instead
This is such a delicious combination, that you could serve it for breakfast or desert.
Tasty, healthy heaven!
1 Banana, peeled
1 tsp. Coconut Oil for cooking
2 tbsp. Blue Berries
2 tbsp. Chopped Strawberries
1 tsp. Raw Maple Syrup
(Optional extras: add a tsp. of cinnamon for added natural sweetness and a toasty smell, serve with a mixture of blueberries, strawberries with a drizzle of maple syrup over the top or change the berries to those of your preference)
Blend together the egg and banana to form a batter
Place 1 tsp. of coconut oil into a frying pan, warm and pour in the batter. Make sure you cover the whole pan to make a thin pancake
Keep on a low-medium heat for 3-5 minutes
Instead of flipping the pancake, which can be messy with this gluten free recipe, put the grill (broiler) in the oven on when you start and after 3-5 minutes on the hob place the whole pan in the oven, this will cook the top too and will make it easier to flip onto a plate when you are done
Remember to use a dry dish cloth when taking the pan out as the handle will be hot
Serve with the berries for a child and adult friendly, high protein breakfast or desert
It doesn’t get better than this in the world of Tasha. Kitchen
I decided to throw a vegan lunch and what better a vegan appetizer than sushi.
The only problem I had was that I don’t own a sushi mat. So I used Google and low and behold, one of my favorite recipe blogs had instructions for just that! Sushi without a mat!
This recipe is from the minimalist baker, one of my blog crushes. I adapted the recipe slightly to make it even easier!
Change the filling to whatever you want and whatever you do have some fun with it!
For the Rice
1 cup/mug sushi rice
2 cups/mug water
4 sheets nori (dried seaweed)
1 cup chopped veggies – (carrot, cucumber, red pepper, avocado-whatever you like, better if you mix the colors)
Soy sauce, pickled ginger, wasabi for serving
(Optional extras: you can choose whatever filling you like to go into the sushi, it is pretty easy, so adapt away!)
Start by preparing your rice. Rinse rice in a fine mesh strainer until your water runs clear. Then add to a medium saucepan with water and bring to a boil. Once it boils reduce heat to low, cover and cook until water is completely absorbed – about 15 minutes.
In the meantime, prep your veggies by chopping them into thin pieces. If they’re too bulky they won’t allow the sushi to roll well.
Now it’s time to roll: grab a thick towel and fold it over into a rectangle and place it on a flat surface, then top with a sheet of nori.
Using your hands dipped in water (to avoid sticking), pat a very thin layer of rice all over the nori, making sure it’s not too thick or your roll will be all rice and no filling.
Then, arrange a serving of your veggies or preferred filling in a line at the bottom 3/4 of the rice closest to you.
Start to roll the nori and rice over with your fingers, and once the veggies are covered, roll over the towel, using it to mold and compress the roll
There is nothing like the taste of cool watermelon juice on a hot day. My best friend and I used to love sipping them as we were walking down the beach in Thailand, or with a spicy papaya salad to cool our mouths down.
So here I am in my living room in Boston, it is snowing outside and a far cry away from a Thai beach. I’m on detox, which is hard in January when you are more often than not stuck inside due to the darkness and weather, staring at your wine collection-or maybe that is just me…
So I crank the heat up, and blend up some watermelon, with a squeeze of lime and a sprig of mint.
I sit back, close my eyes and imagine the sound of the ocean, the waves lapping in and out and the sound of the sand crunching beneath my feet…and for a moment…just a moment, I am there.
Journey with me to a dream of sun and sea, breath deeply for a moment or two or three, and even if there you can’t be, for a moment of your day you’ll be happy and free!
Squeeze of lime
Sprig of mint
(Optional extras: You can add some honey or agave syrup, but I find the watermelon sweet enough. If you are not on detox you can add rum or vodka)
Place all ingredients in a blender and blend/pulse for 30 seconds-1 minute
This is a great gluten free, meat free, diary free meal; densely packed with protein and super foods
It is lovely and warming as autumn changes to winter
It works well as a dinner or leftovers for lunch
This recipe is adapted from a food network recipe
One (2lb) butternut squash, peeled, seeded and cut into ¾ inch chunks
5 tbsp. extra-virgin olive oil
2 tsp. fresh thyme leaves, roughly chopped
Himalayan sea salt and ground black pepper
15 shelled pistachios
5 cups/250g Quinoa
4 cups/800ml water/vegetable broth
¼ cut dried cranberries, c. 15-20
1 tbsp. white wine vinegar
3 ounces baby spinach
zest of half a lemon (optional)
(Optional extras: You can substitute the squash for pumpkin or even sweet potato. You can use roasted hazelnuts instead of pistachios or slivers of almonds. I also added some micro basil and a swirl of glazed balsamic for presentation.)
Preheat the oven to 400f/200c
Line a rimmed baking sheet with foil
Place the squash or equivalent in a bowl and add 3 tablespoons of the oil, the thyme and 2 teaspoons of salt and season with pepper to taste. Mix until the squash is well coated. Transfer to the baking sheer and spread the squash into a single layer. Roast until a toothpick slides through with no resistance, c. 30 minutes, turning once.
Put the pistachios or hazelnuts on a baking sheet and roast for 5 minutes or until fragrant
Whilst the squash is in the oven, rinse the Quinoa in cold water
Bring the broth or water to the boil, stir in the Quinoa and simmer until a white spiral becomes visible in each grain, c. 10 minutes.
Drain the Quinoa and transfer to a medium bowl
Add the remaining 2 tablespoons of olive oil, the roasted pistachios, cranberries and vinegar, salt and pepper to taste and zest of one lemon (optional)
Place the spinach in a large mixing bowl and toss with the hot squash until slightly wilted
Optional extra’s for texture;
– Peal, de-stone and chop up the avocado’s and blend (this turns into a creamy consistency for the base of the pudding)
– Add the coconut oil and then the rest of the ingredients to taste
I have asked my friends to blind taste this and no one knew there was avocado in it! If you have a sweet tooth, this is a must for you, guilt free eating!