HALO GARRITY PERSONAL TRAINER
HALO GARRITYPERSONAL TRAINER

I've never seen "guilt" listed on an ingredient label.

You can't out train a bad diet. But a good diet doesn't need to be impossibly perfect! Feed yourself well, and enjoy delicious home made treats. The only emotion food should ever inspire is happiness. 

 

Try out some of the recipes below, with many more available to members. Eat well, be happy. 

gluten free granola

 

 

 

 

Gluten Free Granola Recipe

 

Ingredients

 

  • 1 and ½ cup gluten free whole oats. (Not instant porridge stuff – that will just make a sludgy mess.)
  • 3 heaping tbsp smooth peanut butter.
  • 3 tsps runny honey .
  • 1 – 2 tsps vanilla extract.
  • Cinnamon. I love cinnamon so use about 3 tsps, however you could probably get away with just one!
  • ½ tsp coconut or other oil.
  • ½ cup raisins.
  • ½ – 1 cup mixed nuts, roughly chopped.
  • 1/3 cup mixed seeds, such as pumpkin, pine nut, and sunflower

 

Method

  1. Pre heat oven to 140 degrees fan assisted, 160 if not.
  2. Place the peanut butter, honey, vanilla extract, oil, and cinnamon in a largish pan over a very low heat and stir until just melted and well combined.
  3.  Add in the oats, fruit, nut and seeds and stir together. Aim to coat the dry ingredients in the melted peanut butter mix. If it looks a little wet, add more oats.
  4. Take off the heat, and spread the mixture onto a baking tray prepared with greaseproof paper. 
  5. Shake the tray a little to settle and spread out the mixture.
  6. Place in the oven for 5 minutes, remove, shake again, and cook for a further 4-5 minutes.
  7.  At this point the granola should look toasty but not burnt, and will not have much crunch to it. The raisins or other dried fruit may have puffed up and look a little strange. (Made me look twice the first time I made this!) Leave the oven door slightly open with the heat off, and leave the granola in there to dry for another 10 – 15 minutes.
  8. Check that the granola has a crunch to it, leave to cool completely out of the oven, and then store in an airtight container or start eating immediately!

As mentioned earlier this recipe is open to experimentation, so try adding things that you like and taking away any that you don’t. This gluten free granola is full of good fats and slow release carbohydrates, so although the calorie count would be high, the nutrition is too.

 

 

mackerel, wild rice, aubergine and lentil salad

Gluten Free Warm Mackerel, Wild Rice, Aubergine, and Lentil Salad Recipe

 

Ingredients:

 

Salad:

  • 1 cup brown lentils, washed
  • 3 cups gluten free vegetable stock, made with half the stock you would usually use to this volume of water. (There’s enough salt in the fish!)
  • ½ cup wild rice
  • ¾ cup white rice
  • 2-3 fillets of smoked mackerel
  • 1 aubergine

Dressing:

  • Juice of one lemon
  • Small jar/tin of anchovies, in olive oil for preference – we’ll use the oil!
  • 2-3 tablespoons of capers
  • Mixed peppercorns, ground


Method:

 

  1. Place the well washed lentils in a pan with the half-potency stock. Bring to the boil and simmer for about 40 minutes – test after this time.
  2. As the lentils soften and cook, remove the skin from the mackerel and flake it into a large bowl with a couple of forks.
  3. Slice the aubergine into slices about ½ a cm thick, and salt them to draw out the bitter juice.
  4. Once the juice is leaking out of the aubergines, wash them well and squeeze them gently to remove excess water. Brush them with olive oil on each side and place under a hot grill for 5 minutes each side, until crispy at the edges but still with some softness. Allow them to cool slightly so that you can handle them, and cut into strips. (I use scissors – stops the flesh tearing.)
  5. The wild rice usually takes about 15 minutes to cook. Wild rice isn’t actually rice at all, it’s a seed, so if you haven’t used it before don’t expect a rice-like consistency after cooking. It will still have some bite! Put this on 15 minutes before the lentils will be ready. Add the wild rice to a pan of boiling water with a little salt in.
  6. The white rice, depending on type, will take 9 – 15 minutes to cook. Check the packet! Again, add to a pan of lightly salted boiling water to coincide with the lentils.
  7. Whilst all of this is bubbling and simmering away, make the dressing. Reserving the oil, remove the anchovy fillets and place on a chopping board with the capers. Chop into tiny pieces, almost a mush – I have a wonderful two handled chopping thing bought in Italy which works wonders for this, however a sharp knife will do the job too, it will just take a bit longer.
  8. Add the chopped up anchovies and capers to the reserved olive oil and the lemon juice. Season with the peppercorns, and adjust to tastes. You may need a bit more oil if your jar was a little stingy, or a dash more lemon to cut through the fish.
  9. And now the great assemblage! When the lentils are soft but retaining a little bite still (they should have absorbed all the stock), add them to the big bowl with the flaked mackerel. Drain both types of rice and add to the bowl. Add the chopped partly-crispy aubergine, and mix it all up.
  10. Drizzle the dressing over and stir it all together and in. Taste and ensure that the levels are right.
  11. Serve warm, surrounded by leaves. I’m still loving pea shoot season so I’ll be serving mainly with pea shoots for the few glorious months that they are available!

gluten free coriander naan

Gluten Free Coriander Naan (Bread) Recipe

 

I live in Birmingham - how could I not invent a gluten free naan recipe?! 

 

Ingredients:

  • 1 ½  cup brown rice flour
  • ½ cup tapioca flour
  • ½ cup sorghum flour
  • ½ cup buckwheat flour
  • 3tsp ground flaxseeds
  • ½ tsp xanthum gum
  • ½ tsp salt
  • ¼ tsp cream of tartar
  • 4 ½ tsp sugar
  • 2 ½ tsp quick yeast
  • 1/3 cup plain natural yoghurt
  • 3 tbsp olive oil
  • 1 egg
  • 1 egg white
  • ¾  cup warm water
  • Chopped fresh coriander to taste. (I like a lot!)

Method:

  1. Mix together the flours, flaxseeds, xanthum gum, salt, cream of tartar, yeast, and sugar. Stir to combine.
  2. Add the yoghurt, olive oil, egg, and egg white. Beat with the paddle attachment of your mixer if you have one, or a spoon if you don’t, until just combined. Add the water in a steady stream, then continue to beat for about 3 minutes.
  3. At this point the mixture will still be quite wet. Gradually add teaspoons of all the flours, one at a time, until the mixture starts to pull away from the sides of the bowl. It won’t form a ball of its own accord, but should be less liquid. I found 3 tsps of each flour to be about right, but it will depend on your flours, general humidity etc.
  4. Press the mixture into an approximate ball, cover, and leave in a warm place for 30 – 40 minutes.
  5. After this time, separate the dough into eight separate balls of about 95g each, and one little tester. At this point, as you’re rolling the dough into balls, add the chopped coriander to taste.
  6. Now comes the bit where you will need more flour than you ever thought possible. Heat some olive oil in a flat bottomed frying pan. Lay out a piece of greaseproof paper to roll the balls out into oblongs. Dust it with flour. Now with more flour. And now a little more still. Seriously, this dough STICKS if you’re not careful.
  7. Place a ball on the floured paper, dust the top with about twice the amount of flour you think you need to use, cover with another piece of greaseproof paper, and roll into a vague oval shape.
  8. Place the oval in the hot pan, and leave for about 1 minute, until a few large bubbles start to form through.
  9. Flip over, and cook on the other side for another few minutes, until browned.
  10. Remove, and repeat with the remaining dough balls. Remember to keep flouring the paper!
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