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  A yummy, filling and nutritious dinner for anyone on the Candida diet or those who simply want to eat healthier food. My healthcare practitioner advised not to eat too much gluten free pasta, so I try to just have a small amount with loads of veggies – a good rule of thumb is if you can’t count the individual pieces then you’re cooking too much! Usually somewhere between 10-20 is good enough. 30 minute Italian Gluten Free Pasta Pesto 30 mins Serves 1 Ingredients for the dish Olive Oil Gluten Free Pasta About 4 large leaves of cabbage 2 garlic cloves, minced Handful of fresh basil 1/2 ball of buffalo mozzarella, chopped into small cubes For the Pesto  follow the instructions here 50g almonds Handful each of sunflower, chia, sesame & pumpkin seeds 2 large packets of fresh basil (the more the merrier!) 150ml olive oil (keep approx half set aside) 3-4 garlic cloves Homemade Pesto recipe Directions Cook your gluten free pasta as per the package instructions. Slice the cabbage leaves i