Are you looking for a quick and easy pasta recipe that’s both gluten-free and dairy-free? Then you’ve come to the right place!
This delicious sundried tomato and garlic pasta recipe I’m sharing takes little time to prep and cook, requires only a few simple ingredients, and contains no gluten or dairy. It’s all vegan-friendly!
Plus, this pasta is a great way to get your fibre and protein in for a super-speedy lunch or dinner! Be sure to try it out this winter – it’s the perfect guilt-free comfort food.
Gluten-free sundried tomato and garlic pasta recipe
- 350 g gluten-free pasta of choice
- 1 garlic clove, minced
- 650 g fresh baby spinach, shredded
- 4 tbsp extra virgin olive oil
- 1 cup plain hummus
- 1/4 tbsp sea salt
- 1/4 freshly ground black pepper
- 4 tbsp whole almonds
- 10 sundried tomatoes, finely diced
What to do:
- Cook your pasta according to the directions on the packaging. Drain the pasta, then place it back into the empty pot.
- Add the garlic and olive oil to the pot and cook for two to three minutes.
- Add in the spinach, sea salt and black pepper, and cook for a further two to three minutes or until the spinach is wilted.
- Remove the pot from the heat and mix in the hummus and sundried tomatoes.
- Transfer to pasta to a large serving bowl and top with almonds.
If you try out this tasty recipe, be sure to let me know your thoughts!
Are you looking for something quick, easy as well as tasty to toss up at lunchtime? Then this colourful cabbage and hemp salad recipe is just the thing for you!
This delicious salad incorporates a variety of colour, which is essential for obtaining a vast amount of nutrients in a single meal. It’s sure to stave off midday slumps and instead give you a great energy boost!
With added hemp seeds for protein and healthy fats such as avocado and olive oil, this salad is perfect for a satisfying lunch.
Bonus tip: Blend up a nutrient-dense green juice to enjoy with your salad for an added nutrient punch!
Tasty hemp and cabbage salad recipe
Prep time: 10 minutes
- 1 small head of purple cabbage
- 1 handful cilantro, coarsely chopped
- 1 large red or yellow bell pepper, chopped
- 1/2 cucumber, diced
- 1/4 cup olive or hemp oil
- 1 avocado, pitted and sliced
- 1/2 cup hemp seeds
- Juice of a lime
What to do:
- Wash, cut and prepare all of the vegetables on the ingredients list.
- In a side bowl, whisk the olive or hemp oil with a sprinkling of salt and pepper.
- In a medium bowl, mix the vegetables, olive or hemp oil and hemp seeds.
- Squeeze the lime juice over your salad and refrigerate it for one hour.
- Remove your salad from the fridge, then top with sliced avocado.
- Enjoy immensely!
Let me know what you think of this tasty recipe!
Breakfast really is the most important meal of the day. Failing to start your day with a nutritious meal will only lead to a lack of energy, decreased productivity levels and pesky cravings late in the day. And you don’t want that, now, do you?
I came across this downright delicious recipe for raw superfood bars a couple of months ago and have been making them almost weekly ever since. I can’t seem to get enough of them!
These tasty bars are far more budget-friendly than store-bought versions, only take a couple of minutes to make, and are perfect for an on-the-go breakfast. Because sometimes we just don’t have the time before work to cook up a big brekkie, right?
I hope you love this recipe as much as I do. Enjoy!
Raw superfood energy bars recipe
Makes: 6 bars
- 8 dates, pitted and chopped
- 1/4 cup raw sunflower seeds
- 1/4 cup raw almonds
- 1/4 cup shredded coconut
- 2 tbsp virgin organic coconut oil, softened
- 1 tbsp chia seeds
- 2 tbsp cacao nibs
- Dash of salt
What to do:
- Combine the dates, sunflower seeds, almonds, shredded coconut, coconut oil and salt in your food processor or blender.
- Blend the ingredients on high-speed until a textured batter is formed (should take two to three minutes). If the blending becomes difficult, start with one tablespoon of coconut oil and then add more as needed.
- Transfer the batter to a bowl and stir in the chia seeds and cacao nibs.
- Use your hands to form the batter into a rectangular shape on a baking sheet. It should be 1 cm to 1.5 cm thick.
- Place in the freezer for 10 to 15 minutes to let it harden, then remove and slice into six bars.
- If you’re using coconut butter, drizzle or spread it on top for added deliciousness.
You can store your energy bars in the fridge for up to four days.
I don’t know about you, but the chocolate cravings have been real in my household lately (I blame it on the winter blues!).
To satisfy these never-ending cravings, I decided to get a little creative in the kitchen and blend up a healthy chocolate smoothie inspired by some of my favourite recipes – this is what I came up with!
Decadent raw chocolate smoothie recipe
- 2 cups low-fat vanilla yoghurt
- 2 cups rice milk (or other non-dairy milk of choice)
- 2 tbsp peanut butter
- 2 tbsp chia seeds
- 2 tbsp cacao nibs
- 1/2 cup dark chocolate chips
- 1 frozen banana
- 4-6 ice blocks
Add all ingredients to your blender and whiz on high-speed until completely smooth.
Pour into two tall glasses and drink up!
If you happen to try out this recipe of mine, please leave your thoughts in the comments below! Have a fabulous Saturday!
This wonderfully refreshing and delightfully sweet blueberry cucumber smoothie makes for a fabulous low-calorie breakfast or satisfying afternoon snack. Enjoy!
Blueberry cucumber smoothie recipe
- 2 large cucumbers, peeled and seeded
- 1 cup low-fat vanilla yoghurt
- 2 cups frozen blueberries
- 2 tbsp honey or agave nectar
- 1 tbsp fresh lemon juice
Place all the ingredients into a blender and blend until smooth.
Just because you’re banting doesn’t mean that food has to be boring. Dig in to this rich, delicious pizza and get ready to lose weight without feeling deprived!
Veggie pizza with cauliflower base recipe
Prep time: 25 minutes
Cooking time: 1 hour
- 1 head cauliflower, roughly chopped
- 2 tsp virgin organic olive oil
- 1/2 cup sliced cremini mushrooms
- 1/2 cup sliced red bell pepper
- 1/2 cup thinly-sliced fresh basil
- 1/4 tsp freshly ground black pepper
- 1/8 tsp kosher salt
- 3 cloves garlic, minced
- 3/4 cup part-skim mozzarella, shredded
- 2 large egg whites
- 1 tbsp grated parmesan
- 1/2 cup thinly-sliced seeded tomatoes
- 2/3 cup baby spinach
- Preheat your oven to 180 degrees Celcius.
- In a food processor, pulse half of the cauliflower 10 to 15 times or until finely chopped (like rice). Transfer the cauliflower to a parchment-lined baking sheet. Repeat with the remaining cauliflower.
- Coat the cauliflower with cooking spray. Bake, stirring once, for 25 minutes, then let it cool.
- Warm a large skillet over medium-high heat. Add the olive oil to coat the skillet, then add the mushrooms and bell peppers. Sauté for five minutes or until tender.
- Place the cauliflower in a clean kitchen towel. Squeeze it out until very dry. In a large bowl, combine the cauliflower with the other teaspoon of olive oil, 1/4 cup basil, 1/8 tsp black pepper, salt, garlic, egg whites and parmesan.
- On a parchment-lined baking sheet, press the mixture into two 20 cm circles. Coat the crusts with cooking spray.
- Turn your oven up to 220 degrees Celsius and bake the crusts until browned (takes about 20 minutes).
- Remove the crusts from the oven, and top evenly with the remaining ingredients. Bake for a further 10 minutes or until the mozzarella melts.
- Remove from the oven and enjoy immediately.
- 350 calories
- 16 g fat (6 g saturated fat)
- 25 mg cholesterol
- 11 g fibre
- 26 g protein
- 32 g carbohydrates
- 658 mg sodium
- 3 mg iron
- 488 mg calcium
We all know how it goes… Once 4 o’clock rolls around, all diet bets are off. Your tummy’s grumbling and you’re dying for something sweet. What you actually need though, is a health homemade sweet that’ll satisfy this craving. Enter no-bake energy balls!
You can mix up a batch (or two) of these on a Sunday evening to take with you to work all week long. They’ll provide you with a dose of healthy fats and natural sweetness, making them both nutritious and delicious. And, bonus: Each ball contains only 45 calories! So you can feel good each time you pop one or two when the urge to splurge strikes. Cravings? Consider them conquered.
How to make your own no-bake energy balls
- 1/4 cup unsweetened sunflower seed butter
- 1/4 cup rolled oats
- 2 tsp dried black mission figs, minced
- 1/4 tsp ground cinnamon
- 1 tbsp pure maple syrup
- Stir all the ingredients in a bowl until thoroughly combined. Refrigerate the mixture for 20 minutes.
- Using your palms, roll the cooled mixture in 10 to 12 mini balls. Store the balls in the fridge.
- Toss the balls in a freezer bag or sealable container and take them along to work with you.