Hey everyone, welcome back to the blog! Today’s recipe is the perfect comfort meal that you and the whole family will be able to enjoy. I have always wanted to try out chicken pot pie but never found a gluten and dairy free version, which is why I decided to make one myself. I needed a method that would make it simpler than the original and still taste delicious and it turned out better than I had hoped. My family had me making this recipe again the next day! With a golden crust and a creamy filling inside, this is the perfect chicken pot pie you can make while still keeping to your healthy meal plans. This recipe makes a 7 inch (1 inch deep) pie but you can easily double it for a bigger portion.
The best part is that the crust is super easy to make and the rest is done with basic ingredients so anyone can make it! This recipe will be in the ebook along with other quick easy meals I share. These recipes are quick because as a university student, I don’t always have the time and a one pan dish like this one is a go-to. So let’s get right into it…
3-5 Medium sized sweet potatoes
1-2 cups gluten free flour
1/2 tsp salt
1 tbsp olive oil
1 cup shredded chicken
2 cups vegetables (I used a frozen mix of bell peppers, broccoli, and mushrooms)
1-2 cup chicken stock
1 tbsp corn flour
1 tbsp olive oil
spices of choice
First boil your sweet potatoes until they are soft when you stick a fork in them. Once they’re done, allow them to cool off and then you can easily peel the skin off. I use sweet potatoes because they will help soften and bind the dough.
Now add them to a bowl, mash until smooth and add salt because they are fairly sweet.
Fold in your flour gradually; I use a 1:1 ratio. The dough should be firm, not sticky nor crumbly.
Add olive oil and continue to knead, keep adding flour if it is too sticky and doesn’t hold its shape.
Let it rest for 15-30 mins.
After divide your dough into two halves (One for the base and one for the top crust).
Roll out your first half evenly about 1/2cm thick, on parchment paper. Make sure to keep dusting with flour so that it doesn’t stick.
You can then oil your baking mould and carefully place it upside-down over the dough. You can then easily flip it using the parchment paper.
Bake the crust at 180ºC for 10-15 mins until slightly golden.
While the bottom crust is baking, you can start on your filling. Now you can either cook your chicken or use precooked or leftover chicken. I used leftover roast which I shredded.
After sautéing your chicken with some olive oil, add your vegetables. I used frozen mix vegetables to be more efficient but you can add your own chopped veggies. A couple of alternatives are: celery, chopped carrots, spinach…
Now, once your veggies are cooked, you can add your chicken stock, I made my chicken stock the night before but you can still use store bought. (I will also be adding a stock recipe soon)
You can then add any spices of choice, I added some salt, pepper, thyme and garlic powder. It’s best to have a taste test depending on how seasoned your stock is.
While that’s simmering, mix 1tbsp of corn flower in 1/2 cup of water, ensuring that there are no lumps. Add this to your filling and stir on low heat. This will replace any cream traditionally used to thicken the filling.
Once the filling is thick and creamy, you can pour it into the mould with the baked crust.
Lastly roll out your second half of the dough, press the edges together and place it over the filled pie.
Bake at 180 for 30-45 mins until it looks golden-brown, allow to cool and serve.
Let me know if you try out this recipe or if you have your own version of chicken pot pie. More tips for this recipe are coming out in the ebook so keep an eye out. Thank you for reading, please like and follow for more healthy meal ideas like this one, xoxo.
Hey guys, welcome back! It’s been a while since I posted a new recipe so here is my latest obsession! Protein baked oats that take less than 10 mins, can be made in the microwave, and taste like banana bread. So here’s how you can make it…
1/2 cup oats
1/2 scoop protein powder (I use Women’s Best Vegan Vanilla Protein)
1/4 cup almond milk
1/2 tsp of cinnamon
1/2 tsp baking powder
Liquid Sweetener (I use WB’s sugar free syrup)
Combine your oats, egg, almond milk, banana, protein powder, cinnamon, and baking powder in a blender until smooth.
Pour the batter into a large mug (the batter shouldn’t exceed 3/4 of the mug)
Cook in the microwave for 3 mins (depending on the level of your microwave) or you can also bake it in a muffin tin in the oven for 5-10 mins.
Allow to cool, drizzle with sweetener of choice and top with anything you like. I chose almond butter, but you can also opt for berries anything you like.
I hope you enjoy this quick recipe, let me know down in the comments what you’d like to see next and please like and follow for more, xoxo.
Hey guys, welcome back to the blog, in this post I’m sharing a quick recipe for a gluten free fruit cake or loaf. This was pretty easy to make and should work with many adaptations so feel free to tweak it to your tastes. I am still experimenting with different flavours and ingredient combinations and I will be sharing those as well. If you have any gluten, dairy free recipes you’d like to see, please let me know down in the comments. So let’s get right into it…
2 cups gf flour
1 cup almond flour
1/4 cup coconut sugar/ erythritol sugar substitute
1/4-1/2 cup almond milk
1/2 tsp vanilla
1/2 tsp cinnamon
1/2 cup fruit mix (raisins, dried orange)
1/2 cup blueberries
1/2 cup seeds/nuts (optional)
1 tbsp lemon juice & zest
Combine the flours, sugar and spices in a bowl.
Then whisk the eggs and milk together and combine with the dry ingredients until well combined.
You may need to adjust the flour/milk ratio depending on the type of gluten free you’re using. I used a local blend but you will want a thick cake batter texture.
Fold in the fruit into the batter and pour into your mould, you can also add extra nuts/seeds as toppings toppings, I usually add pumpkin seeds.
Bake at 180ºC for 20-25 mins or until a skewer comes out clean.
You can store this up to two weeks in the fridge, I usually leave the loaf whole and cut it when serving. This recipe and other variations will be available in the ebook where I will share more tips on healthy gluten and dairy free baking. Thank you for reading, I hope you try out this recipe and please like and follow for more quick recipes xoxo.
Hey Guys, welcome back! Reflecting on everything, I realise that I started this blog almost 4 years ago and while the journey has been long and challenging, I am glad I never gave it up. We are still a small community and I hope with time we can grow to reach and inspire more people.
However, I appreciate every one of my readers, which is why I’ve started on a new project. You can already guess what it’ll be from the image above and I hope you will still be here when it is finally ready. I will be creating a recipe book with all of my gluten and dairy free recipes and much much more!! I will also be giving out the first few copies for free but for a limited time only, so make sure you follow the blog and follow me on instagram @healthboss_blog to know when it comes out!
What makes this recipe book different from all the others is that it is tailored for people who are just starting off with their new healthy lifestyle as well as people who have many allergies. When I started suffering from several food intolerances and allergies, I felt frustrated because most recipes consisted of ingredients that I couldn’t have or that were too complicated. The recipes in this book are easy to make, the ingredients are simple and meals will be categorised by the amount of time/effort it takes, but majority are quick and easy. Many of them concentrate on sweet treats and desserts so let me know if there’s any recipe you’d like to see down in the comments below.
Moreover, I want to show people that balanced eating can be affordable and simple and that you don’t need the latest diet app to help you eat intuitively. What’s great is that you will be able to tailor these recipes to your liking. I want to stress that your dietary needs are yours and yours alone, so adapt any recipe to your needs.
Thank you for your support, I will still be uploading new recipes and tips on the blog but the ebook will contain a lot more as a mix of recipes and real life advice. I am not a licensed dietitian or trainer, but I am a normal foodie who understands that eating healthy isn’t as straightforward as people make it sound but I make it work. Thank you for reading. Please like and share with others and stay connected for the next update, xoxo.
Hey guys, it’s been a while since I’ve written a new recipe but the wait was definitely worth it for this one. Believe or not, this recipe is dairy, gluten, AND sugar free. I’ve been having a major craving for mini pies these last few weeks and I’ve developed the perfect recipe for these mini custard meringue pies. The best part is that it’s basically foolproof and it tastes amazing even after a few days stored in the fridge. You could definitely make a large version of this pie but I personally enjoy the mini version better. You can also make any type of pie with this crust recipe, it also works great with apple or banana filling.
Combine all of the ingredients for the crust until it forms a crumble.
Grease your pie moulds with coconut oil spray and press the crumble into the base of the mould and the push the excess into the sides to form the crust. Use your fingers to even out the thickness of the crust.
Bake the crust in the oven at 180ºC for 10 mins or until it turns golden and hardens.
Meanwhile, cook the custard by combining all the ingredients and stirring on a low flame until it thickens (do not let it boil). You can also follow the instructions on the box.
Pour the filing into the crusts and bake on 180ºC for 10-15 mins or until the custard slightly hardens.
While the pies are in the oven, prepare your meringue by whisking your egg whites in a mixer until they turn fluffy and form hard peaks. Slowly add in the sugar and vinegar while whisking until they turn glossy but stay fluffy.
Spoon or pipe the meringue onto the tartes and change your oven setting to direct heat from the top. Bake until the meringue hardens on the top and turns golden.
Leave to cool and refrigerate, it should store well for up to 4-5 days (not that you’ll have leftovers with this one).
I hope you guys enjoy this recipe, let me know down in the comments which new recipes you want to see. Thank you for reading, please like and follow for more recipes like this one, xoxo.
Hey guys, it’s been a while since I’ve written a blogpost but I wanted to share a quick recipe with you that has stuck with me throughout the holidays. After wanting to add a little boost to my vegan hot chocolate recipe, I came up with a healthy mocha recipe. It’s quick to make and you most likely already have the ingredients in your kitchen. I am also working on a healthy boba milk tea recipe and if you want or have any other vegan drink recipes, please let me know down in the comments.
1 cup almond milk
1 tbsp cacao powder
1/2 tsp liquid stevia or maple syrup
Mix 2-3 tbsp of almond milk with the cacao using a matcha whisk. I found that a matcha whisk that helps green tea powder mix with liquid, allows the powder to dissolve better into the milk. Mix for around 1 min until well combined. (If you don’t have a matcha whisk you can try using a blender).
Froth and heat the rest of your almond milk with your sweetener of choice.
Combine both liquids together using the whisk.
To make an iced version – opt out of heating the milk and pour over or blend it in with ice.
I hope you enjoy this quick recipe, if you have any suggestions, feel free to let me know. Thank you for reading, please like and follow for more recipes.
Hey guys, I’ve been playing up with a recipe recently and ended up making these amazing donuts. I shared it with the whole family and they love it, so I thought I should share the recipe with you! These are pretty easy to make and they are dairy and gluten free as always. You can also alter the recipe and add a flax egg for a vegan option or use a blend of erythritol to make it sugar free. So here is how you can make them:
1/2 cup Gluten Free flour
1/2 cup almond flour
1tsp baking powder
1 large egg
1 tsp cinnamon
1tsp vanilla extract
80ml coconut oil
80ml almond milk
1/3 cup coconut sugar or sugar substitute
1tsp white vinegar
Preheat the oven to 180ºC.
In a large bowl, mix all the dry ingredients together; flours, baking powder, cinnamon, and sugar.
In a separate bowl combine the egg, milk, vanilla, coconut oil, and vinegar.
Add your wet ingredients to your dry ingredients and fold until well incorporated.
Spray a donut pan with coconut oil and spoon the batter into the moulds until 2/3 full.
Bake in the oven for 10-15 mins or until golden. (I always use a skewer to check if it’s cooked all the way through)
Leave to cool and then you can coat it in cinammon and coconut sugar. You can store them in a cool, dry place for a few days.
This recipe is really simple and takes about 15 mins of prep time, let me know down in the comments if you try them out. Thank you for reading and please like and follow for more, xoxo.
Hey guys, it’s been a while since I’ve posted but I’m coming back with the best vegan smoothie bowl! This recipe is very easy to make and you don’t even need a high-powered blender (I used my Nutribullet) it may take longer but it’s worth it. I usually like having this as a snack but it also makes a great breakfast. You can also add any supplements/protein powder to your smoothie bowl ( I was out of protein that day). So here’s what you’ll need:
1/2 Cup frozen mango chunks
1/2 cup frozen blueberries
1/4 cup almond milk
1 tsp chia seeds
1tbsp almond butter
Pulse the mango, blueberries and almond milk for about 30 secs.
Stir with a spoon, gradually add the almond milk and pulse again.
Blend until smooth and scoop into a bowl, topping it with anything you like. You can also use any liquid sweetener you like.
Thank you for reading, comment down any of your favourite smoothie bowl flavours, I’m looking to try out new combos. This was a quick one but let me know what you think and please like and follow for more, xoxo.
I’m sure you’ve seen this meal a few times on instagram and from health influencers and that’s because it’s a quick and wholesome option, providing essential healthy fats, protein and carbs. I find this one to be a great pre-workout meal as well and the method is pretty straightforward so here’s what you need.
Gluten Free bread (or any healthy alternative of choice)
2 Eggs/ turkey slices/ salmon
S+P / chilli flakes
#2. Healthy Pancakes
You might think healthy pancakes can’t be real but they are. After making this recipe a couple of times, regular pancakes just don’t do it for me anymore. These ones are gluten, dairy and sugar free and they contain healthy fats, complex carbs and protein. Here’s the recipe. You can make them high protein if you’s like.
#3. Smoothie Bowl
Smoothie Bowls have been the trend of healthy breakfasts right along with avocado toast, as they should be. You can basically fit any fruit and even some vegetables into a smoothie bowl, plus it’s a great alternative to simply drinking a smoothie and you get your serving of micronutrients in. This is also a great vegan option; my latest addiction has been coffee smoothie bowls but you can make any variation you’s like.
Craving ice cream but not the guilt that comes with? This recipe is definitely for you. ‘Nice’ cream is a great low calorie, vegan option that takes little time to make. The best part is you can adapt this recipe to your taste so that you don’t even taste the banana.
1 cup Frozen Banana (I used sliced ripe bananas)
1-2 tbsp plant-based milk (I used almond)
1 tbsp cacao powder
1tsp vanilla extract
1 tsp cacao nibs
liquid stevia or agave syrup
Using a powerful Blender (I used a Nutribullet) blend the frozen banana until smooth. Add 1-2tbsp of almond milk to ease the process and pulse it at first.
Once smooth, add any spices, flavourings and cacao nibs and blend further. The cacao nibs reinforce that chocolate flavour.
Spoon the Nice cream into a bowl and top with granola and fruits or any nuts and seeds of your choice.
Other good flavour combos are Acai and frozen blueberries, coffee and cacao nibs, strawberries and coconutflakes. I hope you try out this recipe and let me know how it goes. This is great for dessert or even for breakfast! Thank you for reading and please like and follow for more delicious recipes, xoxo.