If you have been medically diagnosed with coeliac disease then your immune system has been reacting to gluten, causing damage to your gut.
The only treatment is to cut gluten from your diet, which is difficult because it’s found in things like grains, wheat, barley and rye.
Fortuntely, we have gluten-free recipes here at Olivado in our cookbook, and here are three of the best!
The following recipes can be thought of as a starter, main and dessert, but work just as well on their own.
Gluten-free Mexican chicken nourish bowl
This gluten-free recipe for a Mexican chicken nourish bowl can be whipped up in half an hour. The flavours are punchy, crunchy and fresh! Best of all it’s an incredibly healthy and wholesome meal.
- 4 chicken breast
- 4 brown or red rice for 4 people
- 2 avocado scooped in slices
- 4 small radish in quarters
- 1 head of cos lettuce shredded finely
- Chunky salsa
- 2 cups tomatoes in quarters
- ¼ red onion diced
- 1 lime juice only
- 2 tbsp coriander chopped
- salt to taste
For the smokey beans
- 1 can black beans rinsed and drained
- 1 can Mexican style beans
- 2 garlic cloves crushed
- 1 tbsp avocado oil with garlic
- 1/2 tsp cumin
- 1/2 tsp coriander powder
- 1 tsp paprika
- 1/2 tsp salt
- 1 cup selection of tomatoes in chunks
- 1 bunch coriander
- 2 Limes quartered
Preheat oven to 220C.
Lay the chicken fillets on a baking tray lined with baking paper and bake for 15 minutes on each side, until cooked and golden.
For the beans: Heat the oil in a frying pan. Fry the garlic for 2 minutes. Add the cumin, paprika and coriander powder and fry for another minute. Add the black beans and Mexican style beans, and fry for 5 minutes, until hot and spiced. Season with salt.
For the chunky salsa: Combine tomatoes, onion, coriander and lime juice in a bowl. Season with salt.
To serve: Slice the chicken fillets. Arrange the sliced chicken fillets, rice, avocados, radishes, cos, smoky beans and chunky salsa in four bowls. Garnish with fresh coriander and lime and dig in.
Gluten Free Mexican Chicken Nourish Bowl_ from Olivado Limited on Vimeo.
Lemon chicken piccata spaghetti
This is a super simple yet impressive chicken piccata in a tasty lemon, butter and caper sauce. It’s perfect with gluten-free spaghetti for a quick and delicious dinner.
- 250 g gluten-free spaghetti
- 2 chicken breast fillets
- 2 tbsp avocado lemon zest oil
- salt and pepper
- 1 tbsp unsalted butter
- 1 shallot finely chopped
- 1/4 cup lemon juice
- 1/2 cup dry white wine
- 2 tbsp capers drained
- 2 tbsp Italian parsley chopped
- parmesan grated
- Extra Avocado lemon zest
- Extra Italian parsley
- 1 lemon
Prepare spaghetti according to package instructions.
Place a piece of cling film or baking paper over each chicken breast and pound gently to flatten. Season with salt and pepper. Heat oil in a large frying pan over medium-high heat and cook chicken for 4-5 minutes on each side until brown and cooked through. Remove chicken and keep warm. Wipe the pan clean with a paper towel.
In the same pan melt 1 tbsp butter over medium-high heat. Add shallot and sauté, stirring often, for 30 seconds or until soft. Add lemon juice, wine, and capers and bring to a gentle boil. Cook for 1-2 minutes to reduce the liquid slightly. Turn off the heat, add parsley. Season to taste.
Arrange the pasta on serving plates. Place the chicken on top of the spaghetti. Pour the lemon butter sauce over the chicken. Serve topped with an extra drizzle of oil, parsley, lemon zest and parmesan cheese, if desired.
Lemon Chicken Piccata Spaghetti Recipe from Olivado Limited on Vimeo.
Orange and lemon cake
A beautifully moist but light citrus cake recipe with a hint of nutty flavour. Macadamia oil makes the cake lighter, and, of course, it’s a gluten-free recipe.
- 1 lemon
- 3 oranges cut in thin slices
- 1/2 cup macadamia oil
- 4 eggs
- 175 g raw sugar
- 175 g ground almonds
- 2 tsp baking powder
- 2 tsp honey
Lemon yoghurt glaze
- 1 cup Greek yoghurt
- 1/2 cup icing sugar
- 1 tsp lemon
- 1/4 cup macadamia nuts
- 1 tbsp honey
- 1 tbsp raw sugar
Line a 20cm cake tin and heat oven to 170°C.
Place washed whole orange and lemon in a saucepan and cover with water. Boil for 30 minutes then remove and allow to cool.
Blend boiled orange and lemon in a food processor until mushy. Add the oil, raw sugar, eggs, ground almonds and baking powder and blend until smooth.
Drizzle honey into cake tin then line with orange slices. Spoon batter into the prepared tin and bake for 40 mins.
Orange and Lemon Cake from Olivado Limited on Vimeo.
Gluten-free recipes are just the start!
Many people give up gluten without having been diagnosed with coeliac disease simply because they don’t feel right and want to see if it helps.
If you’re trying to cut gluten out of your life we have plenty more recipes here on our website for you to try.
Keep it up and hopefully you’ll start to feel better soon! If that’s the case, why not head on over to our Facebook or Instagram pages and let us know. Perhaps your story will inspire others to take the step.
Of course, there are hundreds of recipes in the Olivado cookbook, some suitable for vegans, some vegetarians, and some for those with a sweet tooth!
Whatever your tastes, we have something for you, so don’t be afraid to try something new, made with our award-winning cooking oils.
And, as always, if you have any questions about our oils, recipes, or us, please don’t hesitate to get in touch. We’re always happy to answer any questions you may have!