Gluten free - grain free - dairy free - refined sugar free - egg free - nut free - vegetarian
This soup is wonderfully thick and 'creamy', without any cream! Soup is one of my go-to meals when it needs to be easy. I love that you can just throw everything in a pot, let it cook a while, blend it up and voila- an yummy, nutritious meal. My other regular, go-to soup recipe is Sweet Potato Chorizo Soup. I also love a good Pea and Ham Soup, and when I need a comforting, immune-boosting soup, I never go past this Chicken and Corn Chowder.
That being said, this soup recipe has one extra step if you have the time, and believe me, it's worth it. Roast the cauliflower! If you need to be quick, you can just boil it up in the stock with the rest of the ingredients, but if you are able to roast it first, DO IT!! It gives the cauliflower such a lovely, nutty, caramalised depth of flavour that boiling along won't give it.
I usually serve this soup with some home made garlic bread, and I find it's enough for our family of 4 for 2 meals. I freeze half of it for another day when I need a super quick meal.
Gluten free - grain free - dairy free - refined sugar free - nut free - vegetarian
I've been experimenting with using coconut flour and have finally come up with a savoury muffin that I'm happy with! If you like a more savoury breakfast, these would be great- even better with a bit of fried bacon, tomato and mushroom on the side! They make an excellent lunch box snack too. They freeze well so you can pull them out when you need them.
Coconut flour is really nothing like regular flour. It needs to be baked with lots of egg to help give it it bind. These muffins are actually a bit of a cross between a muffin and a frittata due to the amount of egg. They are grain free and dairy free. They are packed full of vegetable and protein goodness- a great way to fill up for the day!
Makes about 10 medium sized muffins. Double the recipe if you want to freeze a batch for later.
For more lunch ideas, scroll through these recipes.
Our pies turned out a little larger than a standard 'party pie' and smaller than a regular meat pie, as we used muffin tins to bake them in. You can make your pies any size you like, really.
As for the pastry, we used a store-bought, pre-made gluten free puff pastry that was pretty decent. If you want to make your own pastry, I have made many a lovely pie using this shortcrust pastry recipe (you will need to double it for this recipe).