Do you have food allergies or Coeliac disease? Perhaps one of your Christmas guests does.
Having Coeliac disease or food allergies can suck at the best of times, throw Christmas in the mix and it feels like you are a star in Tim Burton’s “The nightmare before Christmas”.
Rest assured, being a Coeliac myself and having an allergy to eggs I have certainly been there, done that.
However, I am here to tell you, it doesn’t have to be that way!
I’ve put together a handful of recipes (16 to be exact) that will feature at my Christmas dinner table. I am so very excited to share these with you. These are recipes that I LOVE and that I hope you will LOVE too.
There are also some very handy hints on surviving the silly season for people with food allergies and Coeliac disease, and information for Christmas hosts!
I’m super excited to be launching my first official e-book, and am even more excited that you are reading it right now!!!
My e-book can be found: https://payhip.com/b/SlfG
You will find more recipes on my website www.eatsafelivewell.com.au
Eat Safe Live Well this Christmas,
sea salt and cracked black pepper
clove of garlic crushed
3 baby leeks (or 1 large) chopped
1 brown onion diced
5 baby carrots diced
2 handfuls of chopped green beans
2 potatoes cut into approximately 1 cm cubes
approximately ¾ cup pasta (Gluten Free if need be)
1 can of chopped tinned tomatoes
¾ cup purple cabbage chopped into strips
2 small bok choy
1 cup pea sprouts
4-5 cups of chicken or vegetable stock
To make the soup heat a good lug of olive oil in a pan on a medium heat, add the garlic, onion, leeks, carrot and potato and salt and pepper. Cook for a little while say five minutes, then add the beans and tinned tomatoes. Cook for a few more minutes then add the warm stock (4 cups to start with), bring to the boil and stir and then turn the heat down so it simmers until the vegetables are cooked through and soft but still holding shape. Add the pasta until that is cooked and at this stage you may need to add some more stock depending on how much the pasta has absorbed. At the end add the purple cabbage and once that is soft add in the pea sprouts just before serving.
4 x chicken breasts
1/4 cup almond meal
1/4 cup shredded coconut 1/4tsp sea salt
1- Tbs coconut oil
1 x Lime
Mix almond meal, shredded coconut and sea salt together in a bowl. Dip chicken breast in dry mixture. Heat coconut oil over medium heat. Fry chicken for 20 mins or until fully cooked. Serve with garden salad, lime wedges and avocado mayonnaise.
* For a nut free alternative use flaxseed powder instead of almond flour..