Gluten Free Lasagne – thanks to Tesco….

  • Gluten Free  Main Meal

With thanks to:Tesco

Serves 6    Prep 25     Cook for  1 hour 10 min



Pre-heat oven to 200°C, 180°C fan, 350°F, gas 4.

Place mince, onion and garlic in a pan and fry,

stirring until the beef is browned with no trace of pink.

Stir in the tomatoes, tomato puree, herbs, pepper and wine.

Bring to the boil and simmer 30 minutes, stirring occasionally.

Meanwhile cook the lasagne in boiling salted water for 3 minutes,

until just pliable.

Drain, rinse in cold water and spread out on a work surface

in a single layer to prevent sticking.

For the sauce, bring the milk to the boil with the onion and bayleaf.

Take off the heat and leave to infuse for 10-15 minutes.

Strain the milk and place back in the pan with the butter and flour.

Whisking constantly, bring slowly to the boil and simmer for

5 minutes until thickened and smooth.

In an ovenproof dish, layer the meat mixture, lasagne and sauce.

End with the sauce and sprinkle with the cheese.

Cook in pre-heated oven for 30-40 minutes.

Cover with foil and leave to rest for 15 minutes before slicing,

so the layers hold their shape.

Meanwhile, lay the cherry tomatoes in a small roasting tin,
drizzle with the olive oil and season with salt and pepper.

Roast for 20 minutes.   Serve the lasagne with the tomatoes and a watercress salad.





50g (12 oz) lean minced beef (10% fat) – choose free range grass fed rather than lean, tastless, watery mince…

1 large onion, peeled and finely chopped

1 large clove garlic, peeled and crushed

600g tinned chopped tomatoes

2-3tbsp tomato puree

1tsp thyme

1tsp sage

1tsp oregano

1tsp rosemary

Pinch freshly ground pepper

1 glass red wine (125ml)

175g (6oz) Tesco Free From lasagne sheets (12 sheets)

For the Bechamel sauce:

425ml (3/4 pint) semi skimmed milk

1 bay leaf

30g butter

25g (1 oz) gluten free plain flour flourSee the electronic Food and Drink Directory for suitable products.

40g (1½oz) Parmesan cheese, finely grated

For the tomatoes:

220g cherry tomatoes on the vine

1tbsp olive oil

Watercress, make a really HUGE bouncy Watercress Salad – YUM!!!!


Jax xx


Gluten-Free Carrot Muffins

Gluten-Free Carrot Muffins

Makes 12 muffins

Moist, sweet and subtly spiced, these muffins will become a new favorite.


2 medium carrots, peeled and coarsely chopped 1 cup chopped pitted dates 1/2 cup chopped walnuts 1/4 cup melted virgin coconut or high-heat sunflower oil 2 eggs, lightly beaten 1/4 cup plus 2 tablespoons pure maple syrup 3/4 cup amaranth flour or millet flour 3/4 cup ground almond flour 2 teaspoons baking powder 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon sea salt


Line 12 muffin cups with paper liners or oil with natural cooking spray and set aside. Preheat oven to 375°F. Place carrots and dates in the bowl of a food processor. Pulse and then blend until finely chopped. Add walnuts and pulse to finely chop.  Transfer to a bowl; add oil, eggs and maple syrup, stir to combine completely. In a separate bowl, combine all remaining dry ingredients. Pour liquid ingredients over dry ingredients and stir until just combined. Spoon batter into prepared muffin tins and bake for 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean. Cool on a wire rack.


Per serving: 240 calories (110 from fat), 13g total fat , 1.5g saturated fat, 35mg cholesterol, 170mg sodium, 29g total carbohydrate (4g dietary fiber, 16g sugar), 6g protein   another great recipe – visit their site for more fabulous ideas.  Jax xx

Basil-Spinach Pesto

Basil-Spinach Pesto

Makes about 1 3/4 cups

This pesto features spinach in addition to the traditional basil and whole olives instead of olive oil. Enjoy it as a dip or spread or as a topping for pasta, rice or quinoa.


2 cups fresh basil leaves 2 cups fresh spinach leaves 1 cup pitted green olives, such as Castelvetrano 1/2 cup walnuts 1/2 cup pine nuts 2 garlic cloves 1 tablespoon lemon juice


Place all ingredients in a food processor and pulse until combined. Transfer to a bowl, cover and chill until ready to serve.


Per serving (about 1/4 cup): 140 calories (120 from fat), 14g total fat, 1g saturated fat, 0mg cholesterol, 170mg sodium, 4g total carbohydrate (1g dietary fiber, 1g sugar), 3g protein

Chocolate-Almond Banana Smoothie

Chocolate-Almond Banana Smoothie

Items to add:

  • 1 banana, sliced and frozen
  • 1 cup unsweetened almond milk
  • 1 tablespoon unsweetened almond butter
  • 1 tablespoon unsweetened cocoa powder


Chocolate-Almond Banana Smoothie

Serves 1

Ripe banana and almond butter give this delicious smoothie body and a light sweetness without the addition of sugar or other refined sweetener. For a sweeter drink, you can add 3 to 4 pitted dates and blend for 1 minute. Using frozen banana makes the drink cold and extra thick, but an unfrozen banana works well too with the addition of an ice cube.


1 banana, sliced and frozen 1 cup unsweetened almond milk 1 tablespoon unsweetened almond butter 1 tablespoon unsweetened cocoa powder


Combine all ingredients in a blender and blend until smooth. Pour into a glass and serve immediately.


Per serving: 280 calories (110 from fat), 13g total fat, 0.5g saturated fat, 0mg cholesterol, 180mg sodium, 38g total carbohydrate (7g dietary fiber, 20g sugar), 7g protein

Shrimp and Pineapple over Coconut Rice


Shrimp and Pineapple over Coconut Rice

Seves 4

Try this colorful and flavorful shrimp and vegetable sauté over creamy coconut brown rice. There’s plenty of time to chop, prep and cook shrimp and veggies while the rice cooks.


1 cup canned light coconut milk 1 cup brown basmati rice 1 large shallot, thinly sliced 1/2 pound asparagus, cut into 1-inch pieces 1 red bell pepper, diced 3/4 pound large shrimp, peeled and deveined 1 cup diced pineapple 3 tablespoons lime juice 2 tablespoons chopped fresh cilantro


Place coconut milk, 1 cup water and rice in a medium saucepot and bring to a boil. Reduce heat to medium-low, cover and simmer 45 to 50 minutes or until all liquid is absorbed and rice is tender. Remove from heat and let stand, covered, 10 minutes then fluff with a fork.
Meanwhile, heat a large skillet over medium-high heat until hot. Add shallot, asparagus and red pepper and cook 3 minutes or until vegetables are beginning to brown, stirring. Stir in 1/4 cup water. Add shrimp, pineapple and lime juice, cover and cook 6 to 7 minutes or until shrimp are just opaque throughout and vegetables are tender, stirring several times. Stir in cilantro and serve over rice.


Per serving: 310 calories (60 from fat), 6g total fat, 3.5g saturated fat, 105mg cholesterol, 490mg sodium, 49g total carbohydrate (5g dietary fiber, 8g sugar), 17g protein


Coconut Roasted Sweet Potatoes

Coconut Roasted Sweet Potatoes

Serves 4 to 6

Coconut oil helps transform these sweet potatoes into a wonderful side dish accented with a sprinkle of freshly grated lime zest.


2 tablespoons coconut oil 2 pounds sweet potatoes, cut into 1-inch chunks 1/2 teaspoon fine sea salt 1/4 teaspoon ground black pepper 1 teaspoon grated lime zest


Preheat oven to 400°F. In a small saucepan, melt coconut oil over medium heat. Toss potatoes with oil, salt and pepper together in a large bowl until evenly coated. Spread potatoes in a single layer on a large rimmed baking sheet. Roast, stirring occasionally, until tender, about 40 minutes. Transfer to a serving bowl and toss with lime zest.


Per serving: 190 calories (45 from fat), 5g total fat, 4.5g saturated fat, 0mg cholesterol, 330mg sodium, 32g total carbohydrate (6g dietary fiber, 10g sugar), 3g protein