Recipe – The Gluten Free Mackem

My go to take away food (Before CD) was always Chinese Food – it makes me happy, it’s comforting and perfect for a social eat up with family or friends… so imagine the horror when you meet with your dietician and she shakes her head saying “um not the best #glutenfree food”.

So off to our local which took us about 12 months to find – never failing us with a decent meal and the owner says “what is gluten? I don’t think we use it?”. So we left empty handed – but gastrointestinally undamaged. What was I gonna do? Thank God for google – we searched and searched for the easiest recipes with ingredients we had at home and started a quest to create an equally delicious FAKEaway.

I stumbled upon a really easy recipe for a family staple of Chicken Fried Rice on All Recipes which was pretty perfect. We substituted the Soy Sauce for a Gluten Free Soy Sauce – I love Clearspring Tamari Soy Sauce (Gluten Free). It has a delicious flavour and very little is needed.

All in all the recipe (if you precook your chicken and rice) took me a quick 15 minutes from cooker to table and was delicious… The second trial we created our own Salt & Pepper Chips ( a family staple).

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Let me know how you get on

V x

So not so long ago I turned 35 and to my delight (I’m rock & roll I know) I got a Morphy Richards Soup Maker! Now I’ve never been much of a soup lover unless it’s Heinz Tomato Soup and I’m feeling in need of a little comfort; however after a really great first meeting with my Dietician she advised it as a really great way of upping my veg intake and clean eating solution.

My Soup Maker is super easy to use – you simply select your soup you want to make, bung the ingredients in, decide on the consistency and press start and 30 mins or so later you’ll have a ready to eat delicious soup.

For my first foray into the world of soup I’ve been recommended increasing my iron levels so I decided on trying to recreate an old lunchtime favourite I found at Costa last summer when I first got diagnosed; Chicken, Lentil & Spinach. Now google spewed out so many varieties of this soup recipe and thanks to lack of ingredients & a bit of trial and error I created a beautiful, hearty soup that Sarah (my dietician) would be proud of.

Ingredients

200g Green Lentils (Drained)

2 Carrots – peeled & finely chopped

2 Celery Stalks – Finely chopped

1 Onion – Finely Chopped

1 Potato – cubed

1 tsp frozen crushed garlic

220g Fresh Spinach

1 tsp paprika powder

1 Gluten Free Chicken Stock Pot

2 skinless chicken breasts (shredded)

Water to fill level

Salt & Pepper to taste

I made my soup chunky and it was delicious – however my husband prefers his soup smooth so you can blend for 1 min after.

This soup is perfect for winter – add lemon juice for a fresh spring/summer taste. My soup maker made 3 good sized portions so it’s ideal to batch cook and freeze for later – I served with Marks & Spencer’s Gluten Free Seeded Buns.

I hope you enjoy it as much as I did 🙂

Category: Recipe

Always in the mood for Chinese food 🍜

Middle Aged Soup Maker