Layers of ravioli, thick tomato sauce, and buttery cheese are the ingredients needed to make this Layered Cheesy Ravioli Lasagna. Hearty, tasty, gluten-free, all in one-dish and best of all takes only 15 minutes to whip up. Serve it alongside garlic bread and a fresh salad for an easy weeknight dinner. With Easter Sunday around the corner, I realised this recipe is not only a wonderful idea as a "shortcut recipe" for a weeknight dinner but the perfect recipe to serve to guests. Prepare all the ingredients, and simply layer and cook in a preheated oven before your guests arrive. What could be simpler? Helpful Tips INGREDIENTS AND VARIATIONS Ravioli: In this specific recipe I have given the option to use either beef ravioli or spinach & ricotta agnolotti for a vegetarian option. Either one works well. Tomato Passata: I have used a simple ingredient tomato passata and added herbs and garlic to give it an authentic Italian flavour. You can swap this for a homemade sauce or your favourite pasta sauce. Pizza Cheese: the pizza cheese I use is a combination of mozzarella, parmesan and tasty however feel free to only add mozzarella. Chilli flakes: My family and I agree that the teaspoon of dried chilli flakes elevates this recipe. If you are not a fan of chilli, you can leave it out or begin with half a teaspoon and adjust it each time you make this recipe. Baking Dish: I was so excited when I found this baking dish - and yes it's a simple baking dish but the beautiful Middle Eastern pattern around the dish makes this ravioli lasagna look special. This is where I purchased it from: https://www.house.com.au/ovenbake-2-piece-lasagne-baker-~-oval-baker-set?SearchID=46582358&SearchPos=16 HOW TO MAKE THIS RECIPE This recipe has 4 basic steps: Boil the ravioli for 2 minutes Combine the passata ingredients Assemble the gluten-free ravioli lasagna Bake and serve Watch How to Make It Other Pasta Recipes Spaghetti Marinara with Coconut Milk Za'atar Ravioli Pasta Salad Creamy Ravioli Soup One-Pot Creamy Lasagna All PASTA recipes Happy Cooking, Margaret x Layered Cheesy Ravioli Lasagna, gluten-free Serves 8 Prep 15 Cook 50 Oven Bakeware 40x24cm INGREDIENTS: 1200g spinach & ricotta agnolotti OR beef ravioli, gluten-free 300ml fresh cream (or dairy-free option) 250g grated pizza cheese (or dairy-free option) 1-litre tomato passata 5 tablespoons olive oil 4 large garlic cloves, finely grated using a zester ½ cup grated parmesan ½ cup fresh parsley, finely chopped ½ cup fresh basil leaves and stems, finely chopped 1 teaspoon chilli flakes 4 bocconcini, sliced in quartered slices Sea salt and cracked pepper INSTRUCTIONS: Prepare the Ravioli: Preheat the oven to 190°C. Lightly grease the baking dish with a tablespoon of olive oil. Cook the ravioli in boiling salted water for only 2 minutes, then drain and drizzle two tablespoons of olive oil to prevent from sticking. Prepare the sauce: Combine in a bowl the passata, sea salt, cracked pepper, parsley, basil, chilli flakes, garlic and 2 tablespoons of olive oil. Assemble Ravioli Lasagna: Begin by spreading a quarter of the sauce in the baking dish. Next, arrange one-third of the ravioli in a single layer. Top the ravioli with one-third of the cream, one-third of the pizza cheese, and one-third of the parmesan cheese. Repeat this twice. The final layer should end with the passata and top with the cheese. 4. Bake and enjoy: Cover with baking paper and foil and bake for 30 minutes. Then uncover and bake for a further 20 minutes. Allow sitting for 5 minutes before serving. Top with fresh basil leaves. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Tap below to join me Instagram Pinterest Facebook TikTok or YouTube Recipe and Photography Margaret Pahos @CreateCookShare

Loaded with chicken, plenty of tasty cheese, and a good serving of healthy vegetables, this easy, quick, and delicious Chicken and Cheese Bake is the perfect comfort food for a mid-week dinner. It only needs 15 minutes of prepping and then into the oven. You’ll love the melted cheese topping, succulent chicken, and crunchy vegetables all coated in a creamy cheese and herb mixture, that you’ll wish you had leftovers for lunch the next day. Watch How to Make It Chicken and Cheese Bake Serves 4 Prep 15 Cook 45 Chicken: 8 chicken thigh fillets 1 head broccoli, chopped into chunks 1 large sweet potato, diced into 3cm cubes 3-4 medium potatoes, diced into 2cm cubes ¼ cup almond meal or breadcrumbs of choice Cheese Mixture: 1 cup grated tasty / cheddar cheese ½ cup mayonnaise 1/3 cup extra virgin olive oil plus 2 tbs extra for vegetables 1 cup combined fresh herbs (parsley, dill, and chives) 1 tsp ground onion 1 tsp ground garlic 1 tsp freshly ground pepper 1 tsp sea salt 1. Preheat oven 200°C fan forced / 220°C conventional oven / 425° and line the baking dish with baking paper. 2. Add to a bowl the cheese mixture ingredients and combine well. 3. Add the vegetables into the baking dish and pour one-third of the cheese mixture over them along with 2 tablespoons of EVOO and combine well making sure everything has been evenly coated. Spread out over the dish. 4. Place the chicken pieces over the vegetables and evenly distribute the cheese mixture over each thigh piece and then top with a good sprinkling of the almond meal or breadcrumb mixture. 5. Place a piece of baking paper over the top and bake for 25 minutes. Remove baking paper and further bake for 2O minutes. Serve immediately.

This Snickers Date Bark recipe combines Medjool dates, peanut butter, chocolate, and nuts. It tastes like a Snickers bar but is a healthy chocolate alternative that happens to be gluten-free and dairy-free. Keep it stocked in your fridge for an easy snack on the go or a delicious treat with your afternoon coffee or tea. It's so good that I'm calling it the best viral food trend of the year! If you miss eating Snickers Bars (as they contain gluten), then you'll be as happy as I was when I discovered this viral food trend. Thanks to Lina at That Health Junkie, the coeliac world (and the whole world) can enjoy a healthier twist on Snickers that happens to be gluten free, dairy free, and vegan-friendly. Every bite is a perfect balance of flavours and textures and when I tell you that this is my all-time favourite no-bake treat, then that's saying something. Why you'll love this Snickers Date Bark Tastes like a Snickers bar but is made with wholesome ingredients It's quick and easy to make with no complicated steps involved It's a no-bake treat which means no oven is required It's crunchy, chewy, sweet, creamy, and salty all at once, YUM! It's nutritious and filled with dates and good fats It's gluten-free, dairy-free, vegan and if needed can be made nut-free by swapping the peanuts with sunflower seed butter and seed alternatives. Watch How to Make It Helpful Tips for Success Dates: Make sure you use only Medjool dates as they are soft and plumpy. Other dates tend to be dryer and tough to chew down on. If needed, soak the dates the 5 minutes in hot water and pat dry before using. The dates are the 'caramel' part of the 'Snickers bar' and therefore need to be soft and plump. Chocolate: Make sure the chocolate is set before cutting. I took mine out too early (I was excited) and when I sliced it, it made the chocolate crack into bits (you can probably see it in the photos), so make sure you allow it to be set for at least an hour before slicing. Substitutions and Additions: If you don't like peanuts or have an allergy to them, then swap the peanut butter with any nut or seed butter and swap the crushed peanuts with any chopped nuts or seeds. Alternatives include almonds, walnuts, pecans, sunflower seeds, or pumpkin seeds. You can also add tahini, dried cranberries, raisins, or any dried fruit. This then will not taste like a Snickers bar but it will still taste absolutely delicious. Snickers Date Bark Prep 10 minutes Freeze 1 hour INGREDIENTS 16 large Medjool dates 3 tablespoons peanut butter, smooth 2 tablespoons crushed peanuts or cashews 1 cup (150g) vegan chocolate buttons (or milk chocolate) Flaky sea salt, a pinch INSTRUCTIONS 1. Prepare the dates: Open the dates in half and remove the seeds from the center. Place a sheet of baking paper onto a tray and press the dates down onto it, making sure they overlap a little so they stick together. 2. Add the peanuts: Drizzle the peanut butter over the top and use a spoon to spread it across the dates. Sprinkle the crushed nuts over the top. 3. Add the chocolate: Melt the chocolate in the microwave, making sure the chocolate is stirred every 30 seconds so it does not burn, and pour it over the bar. Top it with a pink of sea salt flakes. 4. Freeze, slice, and serve: Place it in the freezer to firm up for 1 hour. Remove and chop the bark into large pieces and enjoy. Store leftovers in the fridge in an airtight container. If you make this recipe, please leave a star rating review. To see more behind the scenes, please join me at @createcookshare on Instagram - Pinterest - Facebook - TikTok - YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

A fun, tasty, and quick treat, these Peanut Butter and Jam Wagon Wheels are made with rice cakes, peanut butter, and strawberry jam and covered in chocolate. They're gluten-free, dairy-free, healthy, and the perfect afternoon pick-me-up. Let's begin! What is a Wagon Wheel? Wagon Wheels are a sweet treat created in the UK and brought to Australia in 1951. Traditionally it is two plain biscuits, sandwiched with marshmallow and jam and coated in chocolate. They're meant to resemble a wagon's large wheels, hence the name Wagon Wheels. Variation Ideas to Try Though it won't taste the same as a wagon wheel, here are some variations to try: peanut butter with thin slices of banana Nutella with thin slices of strawberries raspberry jam and mini marshmallows sprinkle over the melted chocolate with crushed peanuts and sea salt Watch How to Make It Other snacks and desserts to try Snickers Date Bark Nutella Stuffed French Toast Bites Granola Bliss Balls All Desserts and Sweet Treats Peanut Butter and Jam Wagon Wheels, gluten-free Makes 2 Wagon Wheels INGREDIENTS 4 buckwheat or rice cakes, gluten-free 3 heaped tablespoons peanut butter, gluten-free 4 teaspoons strawberry jam, gluten-free 3/4 cup chocolate buttons, dairy-free optional METHOD 1. Create the Wagon Wheels: Spread the peanut butter onto all 4 buckwheat /rice cakes and then add and spread the strawberry jam. Bring together two of the buckwheat cakes, enclosing the fillings to create a wagon wheel sandwich. 2. Melt the chocolate: Place onto a tray lined with baking paper and place into the freezer for 10 minutes. In the meantime, melt the chocolate either in the microwave or using a double boiler and melt the chocolate on the stovetop. 3. Freeze: Place each wagon wheel sandwich into the melted chocolate and place it back onto the baking paper. Freeze for 20 minutes. Enjoy. If you make this recipe, please leave a star rating review. To see more behind the scenes, please join me at @createcookshare on Instagram - Pinterest - Facebook - TikTok - YouTube Recipe and Photography by Margaret Pahos @CreateCookShare

These Big Mac Tacos are so much fun to make, delicious, and taste very close to the real thing! Beef mince is pressed onto a gluten-free tortilla, then placed beef side down onto a pan. Once cooked, the tortilla is flipped, and cheese slices are added, which melt almost immediately. Finally, the tortilla is removed from the pan, and topped with fresh lettuce, pickles, and an almost identical Big Mac Sauce. All that is needed is to take that first heavenly bite and you'll be addicted. If you love Big Macs, tacos, and smashed burgers then this is going to make you smile. If you're a coeliac and can't eat Maccas, well this is really going to make you happy! It is the perfect way to enjoy all the flavours a Big Mac has to offer, minus the gluten, minus the sugar load, and minus the unhealthy fats. Watch How to Make It Helpful Tips Preheat the pan The beef is thin and needs to be cooked fast and over high heat, so preheating the pan will create the perfect juicy patty without drying it out. Keeping them warm As you make all the tacos, it's a great idea to keep them warm in the oven under low heat, about 100C fan forced. Use melting cheese Burger cheese or American cheddar slices is perfect as it melts fast. Other Easy Recipes Halloumi with Honey and Thyme Blistered Tomatoes and Ricotta Bruscetta Whipped Feta Falafel Board Crispy Tray Bale Gnocchi with Bocconcini Other Easy Gluten-Free Recipes Big Mac Taco, Gluten Free Makes 8 mini tacos and serves 4 people Prep 10 minutes Cook 20 minutes for 8 tacos To serve 2 people, simply half the recipe INGREDIENTS Tacos: 8 gluten-free tortillas 16 slices of burger cheese (optional to use Dairy Free alternative) 16 slices of pickles 1 cup lettuce, shredded 1 small brown onion, finely diced Beef Mixture: 500g beef mince Generous amount of sea salt and pepper Big Mac Sauce: ½ cup kewpie mayonnaise or whole egg mayonnaise 2 tablespoons pickles, finely diced 1 teaspoon American mustard 1 teaspoon pickle juice or white wine vinegar ½ teaspoon onion powder ½ teaspoon sweet paprika ½ teaspoon garlic powder INSTRUCTIONS 1. Combine the Big Mac sauce ingredients and set aside. 2. Flatten the mince all the way to the edges of each tortilla and season with sea salt and pepper. Place the tortilla, and meat patty side down on a hot frying pan and over high heat cook for 2 minutes. Flip over and place 2 slices of cheese over the meat patty. Place the lid onto the pan and cook until the cheese begins to melt. 3. Remove from heat, add lettuce, pickles, and sauce. Repeat with remaining tacos. Serve immediately. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Instagram Pinterest Facebook TikTok YouTube Photography by Margaret Pahos for @CreateCookShare edited original recipe from @thenaughtyfork

These Airfryer Parmesan Chicken Tenders are crispy on the outside, juicy and tender on the inside with a hint of truffle and tons of flavour. They cook up in just a few minutes in the air-fryer, they're gluten-free and a healthy alternative to fried chicken. They're kid-approved for the lunch box, a great dinner option, and a delicious way to elevate finger food as an appetiser at your next dinner party. Let's Begin! What are Parmesan Chicken Tenders with Truffle Oil? Parmesan Chicken Tenders with Truffle Oil are strips of chicken tenderloins, marinated in a truffle-infused parmesan cheese mixture. Then they're topped with parmesan cheese before being cooked in an air fryer or baked in the oven. Once cooked, more truffle oil is lightly drizzled over the top and served. They're a gluten-free, healthy, and tasty alternative to the traditional crumbed or deep-fried chicken. Watch How to Make It Helpful Tips Pat dry the chicken tenderloins This removes any moisture, allows the chicken to marinate better, and allows it to crisp in the air fryer or oven. Do not overcook the chicken tenderloins Overcooking will dry out the tenderloins and leave you with a dry-tasting chicken. Storing Leftovers can be stored in the refrigerator for up to 3 days. If cooking large quantities for meal prepping, allow the tenderloins to completely cool, then line them on a baking sheet and freeze them to keep them from sticking together. Once frozen, add to a freezer-safe bag and freeze for up to 3 months. Ways to serve these Airfryer Parmesan Chicken Tenderloins Add them to gluten-free lunch boxes alongside vegetable sticks, rice, salad, or in a wrap. They're a wonderful gluten-free dinner option served with any salad (in the recipe below I have suggested a parmesan and walnut salad), or in tortilla wraps with salsa and avocado. They pair well with rice, quinoa, or even steamed vegetables. Elevate your finger food at the next dinner party by serving them with cheat's aioli dip or basil pesto. Storing and Meal Prep It's great to make a double batch of these Airfryer Parmesan Chicken Tenders. Add any leftovers to an air-tight container and keep it refrigerated for up to 3 days, OR Place a couple of tenderloins into a lunch container along with salad, rice, vegetables or quinoa for a great meal prep lunch. What else can you serve this with as a main meal? Vegetable Bake with Olives and Feta PastryLess Spanakopita Mexican Quinoa Salad Potato and Tomato Mediterranean Bake Basil and Zucchini Pesto Pasta Greek Salad with Radicchio and Peaches Click HERE for more Chicken Recipes Airfryer Parmesan Chicken Tenders with Truffle Oil Serves 4 Prep 30 minutes Cooking 10 minutes INGREDIENTS Chicken: 8 pieces Chicken Tenders ( I have used The Bare Bird Tenderloins as they are antibiotic-free and free-range) 2 tablespoons extra finely grated parmesan cheese (plus extra as topping) 2 tablespoons truffle-infused oil 1 tablespoon apple cider vinegar 1 tablespoon maple syrup 1 teaspoon sea salt and pepper combined 1 teaspoon dried oregano 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon sweet paprika Parmesan and Walnut Salad: 150g baby rocket and baby spinach 1 avocado, diced 1 small red onion, sliced ½ cup walnuts or pecans, roughly chopped 2 tablespoons fresh lemon juice 3 tablespoons extra virgin olive oil 1 teaspoon balsamic vinegar 1 teaspoon runny honey handful of parmesan cheese shavings Sea salt and pepper INSTRUCTIONS FOR THE CHICKEN: 1. Prepare and marinate the chicken: Combine in a wide base bowl the truffle oil, apple cider vinegar, maple syrup, oregano, garlic, onion, sweet paprika, salt, pepper, and parmesan cheese. Pat dry the chicken tenderloins and place them into the marinade, making sure all sides are coated well. In the meantime, bring together the salad (instructions below). 2. Cook the chicken: Place the tenderloins into the air fryer and top each with a sprinkle of parmesan cheese. Cook for 10 minutes at 200°C. Once cooked, lightly drizzle over a little more truffle-infused olive oil for added flavour. *Alternately, to bake in the oven, lightly spray with olive oil, top with parmesan cheese, and cook in a preheated oven for 18 minutes at 200C fan forced. FOR THE SALAD: 1. Create the dressing: Whisk to combine the extra virgin olive oil, balsamic vinegar, lemon juice, and honey. Season to taste. 2. Bring salad together: Combine the rocket, spinach, and onion in a serving bowl and top with the avocado, walnuts and parmesan cheese. Drizzle dressing over the salad and serve. Optional to serve with my Cheat's Aioli Dressing or Dairy-Free Basil Pesto Photography and Recipe by Margaret Pahos for @CreateCookShare

Full of bright fresh flavours, this rustic Chicken and Chickpeas with Broccolini, is a one-pot, gluten-free clever recipe that allows each flavour to shine. It is a great meal all year round that gives you true food comfort in less than 45 minutes. Flavourful chicken, nutty chickpeas, nutritious vegetables and a pop of pesto flavour is what it's all about. Let's begin! Marrying together chicken, chickpeas, broccolini, potatoes and peas is not only delicious but also a hearty, nutritious, gluten-free and fuss-free meal. It's a perfect one-pot mid-week dinner and simple enough to make as part of your weekly meal prep. Watch How to Make It Helpful Tips Chicken - Leaner chicken pieces can be used including chicken breast or for bone-in pieces, drumsticks work well also. Keep in mind, that drumsticks will need a longer cooking time. Beans - Swap the chickpeas for any white beans including black-eyed beans or cannellini beans. Vegetables - Swap broccolini for broccoli florets or even cauliflower florets. Though the flavour will change, it will still be delicious. What to Serve it With? This One-Pot Chicken and Chickpeas with Broccolini can be served as it is and does not need any side dish, however, it pairs perfectly with bread to mop up the juices, my Stovetop Rice or with my Quinoa. Other Chicken or One-Pot Recipes Yoghurt Braised Chicken with Chickpea Salad 15-minute Satay Chicken Creamy Ravioli Soup One-Pot Chinese Chicken and Rice One-Pot Creamy Lasagna One-Pot Chicken and Chickpeas with Broccolini, gluten-free Serves 4 Prep Time: 10 minutes Cooking Time: 40-45 minutes INGREDIENTS 8 Chicken Thighs (If you're in Australia, try The Bare Bird) ½ cup gluten-free plain all-purpose flour 1 leek, finely sliced 6-8 baby white potatoes, cut in half 4 tablespoons extra virgin olive oil 450ml chicken broth or stock 150ml white wine 400g can organic chickpeas, drained 150g baby peas 100g English spinach or mustard greens, finely cut 200g broccolini, cut into segments 2 tablespoons Basil Pesto 1/4 cup of fresh mint leaves, finely chopped Sea salt and freshly ground pepper INSTRUCTIONS 1. Prepare the chicken: Pat dry, then season the chicken with sea salt and pepper, and then toss it in the flour. Set aside. 2. Fry the chicken: Heat the oil in a large and wide pot and over medium heat sauté the leek until soft. Add the chicken and cook until golden on all sides. Pour in the wine and bring to a gentle boil. 3. Add the potatoes and chickpeas and cook: Next add in the chicken broth, potatoes, and chickpeas, cover, and bring to a gentle simmer. Cook for 15 minutes. 4. Add the remaining ingredients and cook: Add the pesto and peas in and among the chicken, and place over the top the greens and broccolini. Season well, cover with the pot lid and simmer for a further 7-10 minutes. 5. Serve: Distribute between shallow bowls and garnish with mint leaves. Serve with warm bread, rice, quinoa or simple on its own. Enjoy! Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

Slow Cooker Chicken Red Curry is one of the easiest dinners you can cook. It's gluten-free, dairy-free, tasty, healthy, and cooked all in one pot. Curry paste, garlic, ginger, soy and lime add so much flavour while it cooks simmering slowly. Simply add all the ingredients, set, forget and come back home to a delicious-smelling and tasting meal. What is Red Curry? Red Curry is made from an assortment of red chillies which gives it a bold, mild to hot and spicy flavour. In a red curry paste, other herbs and spices included are coriander, cumin, lemongrass, ginger and garlic. Why You'll LOVE this Recipe It's an easy family meal as the level of heat can be regulated by how much red curry paste you add to the slow cooker. Cooks in a slow cooker and it allows for hands-off cooking (no stirring required) It's a one-pot recipe. The extended cooking time and lower temperatures, allow better distribution of flavours making it tasty. Makes for a great weeknight meal, can be served to guests, and makes for great meal prep. It's gluten-free, dairy-free and if paired with steamed cauliflower rice, it's also grain-free! The spices in a red curry are beneficial to our health as they boost blood flow and function. Watch How to Make It Pairing with Noodles or Rice I prefer to serve this Slow Cooker Chicken Red Curry with these flat noodles and that is because I love the way the sauce coats the noodles, making them slurpy and juicy. Many flay noodles in Asian grocery stores are not gluten-free and this is why I prefer to use Chang's Pad Thai Flat Rice Noodles. However, if you prefer to serve this with rice, here is the recipe for my STOVETOP RICE. Meal Prep This recipe makes for great meal prep. Simply allow it to cool and divide it between five microwave-safe, liquid-tight containers. There is nothing better than throwing ingredients into a slow cooker, leaving it to cook for a few hours and the result is having lunch ready for the whole week ahead! It saves time, saves money and reduces clean-up. It's a win, win, win! Other Chicken and Slow Cooker Recipes 15-minute Satay Chicken Slow Cooker Beef Stew Teriyaki Chicken Fillets with Broccolini Miso Chicken with Pickled Cucumber Butter Chicken with Cashew Slow Cooker Chipotle Pulled Chicken with Avocado and Corn Salsa ALL CHICKEN RECIPES Slow Cooker Chicken Red Curry, gluten-free Serves 4-6 Prep 10 minutes Cook 4 hours on high INGREDIENTS Chicken Curry: 1kg or 3 large chicken breasts, cut into 4cm diced pieces 1 large onion, diced 4 small potatoes, cut into half 300g green beans 3-5 tablespoons red curry paste, gluten-free (depending on personal 'spicy' taste level) 2 tablespoon garlic, finely grated 1 tablespoon ginger, finely grated 2 tablespoons soy sauce, gluten-free 2 tablespoons fresh lime juice 1 x 400g can coconut milk 1 cup water or chicken stock/broth Sea salt and pepper To Serve: Flat rice noodles, gluten-free Lime Coriander Chilli Sesame seeds 1. Prepare and cook the Chicken Curry: Add to the slow cooker the onion, chicken, potatoes, garlic, ginger, red curry paste, soy sauce, lime, and water or chicken stock/ broth. Season with sea salt and pepper. Cover and cook on high for 4 hours or on slow for 8 hours (add an extra half a cup of water or stock if needed). 2. Green beans and coconut milk: Once the chicken is cooked, add the green beans and coconut milk and cook for a further 30 minutes on high. 3. Preparing flat noodles: In the meantime, soak the noodles in a bowl of boiling water according to packet instructions. This is usually 10-12 minutes. Strain the noodles, and separate them between bowls. 4. Assemble and serve: Divide the chicken and vegetables between the bowls and ladle plenty of sauce over the top. Garnish with chilli slices, coriander, sesame seeds and a good squeeze of lime juice. *IMPORTANT TO NOTE: As coconut milk has NO added binders or chemicals, it can separate when cooked for a long time in a slow cooker, however, this is only a ‘cosmetic’ issue and the food will still taste delicious. If this cosmetic issue does not bother you and you prefer to add all the ingredients at once, then follow the instructions below. Please note extra ingredient included is corn starch to assist with the prevention of splitting. Adding all ingredients at the same time: First, combine 1 tablespoon of corn flour/ starch with 1 cup of water (or chicken stock). Add this to the slow cooker. Then add to the slow cooker the chicken, onion, potatoes, green beans, red curry paste, garlic, ginger, soy and coconut milk. Do not add the lime juice. Cover and cook on high for 4 hours or on slow for 8 hours. Once cooked, squeeze lime juice and stir to combine. Garnish and serve. Recipe and Photography by Margaret Pahos @CreateCookShare

This Chickpea Vegetable Soup with Lemon and Dukkah tastes like liquid gold and is my all-time favourite vegetarian soup. It's hearty, healthy, gluten-free, and dairy-free, with an explosion of flavour. Best of all, it will fill and warm you to the core, without weighing you down, and the addition of dukkah adds texture and another level of flavour, so what's not to love? Let's begin. Why You'll Love this Chickpea Vegetable Soup with Lemon and Dukkah It's cheap (cost-effective), easy and the perfect emergency meal. It's wholesome and flavourful and filled with fresh vegetables and chickpeas. It's a one-pot recipe which means there is minimal cleanup and it's easy to cook. It takes 25 minutes to cook which makes it a great weeknight dinner option. It's perfect for lunch especially when cooked as part of your weekly meal prep. Simply store each serving in glass jars in the refrigerator and it lasts for 7 days. It's gluten-free, dairy-free and vegan. Watch How to Make It Helpful Tips Vegetable Stock or Bone Broth: Using a home-made stock is preferable but not a necessity, however, if you are not vegetarian or vegan, I would recommend using a bone broth as it contains amino acids (great for digesting food), calcium, iron, and potassium and can be a very flavourful addition. This is one I choose to add Gevity Bone Broth Body Glue for overall health. Choice of Vegetables: There are a few vegetables I would suggest not leaving out and that would include carrots, zucchini, and corn. However, the cauliflower can be swapped with potatoes and the spinach can be swapped with celery stalks and celery leaves or kale. Lemon Juice: Please only use fresh lemon juice and not store-bought, pre-packaged lemon juice. Approximately 1/4 cup of lemon juice is added to this soup which makes it tangy, but that is the appealing part. Dukkah: Any dukkah can be used. I have added my favourite which is Pistachio by Table of Plenty Chickpeas: I use organic canned chickpeas that I rinse well and drain, however, if you prefer to use dried chickpeas, I suggest cooking them first and then adding them to the soup as per instructions. Storing and Meal Prep I always make a big pot of gluten-free Chickpea Vegetable Soup with Lemon and Dukkah, as we love leftovers. We could eat it for lunch the following day or make enough as part of our weekly lunch meal prep. Add any leftovers to an air-tight container and keep it all week, OR Place lunch-size servings into air-tight containers or glass jars to take to work and heat in the microwave. If you want to freeze the soup, do not add the spinach leaves or lemon as the spinach will be sludgy, and the freshness of the lemon will fade. Add these once defrosted and ready to reheat. Other Soup Recipes Hidden Vegetable Pasta Soup Creamy Ravioli Soup Minestrone Soup with Butter Beans Spiced Black-Eyed Bean Soup Chicken and Rice Healing Soup Greek Chickpea Soup ALL SOUP RECIPES Chickpea Vegetable Soup with Lemon and Dukkah Serves 4 Prep 15 minutes Cooks 25 minutes INGREDIENTS Vegetables: 4 garlic cloves, sliced 1 brown onion, diced 1 large carrot, diced 1 zucchini, diced 1 corn, cut off the cob 3 silverbeet leaves and stalks, sliced ¼ cauliflower, roughly chopped 400g can chickpeas, rinsed and drained Soup: 3 tablespoons extra virgin olive oil 5-6 cups of vegetable stock (optional to use bone broth) 1 teaspoon cumin 1 teaspoon coriander ½ teaspoon cayenne pepper ½ teaspoon turmeric ¼ cup rosemary leaves, chopped ¼ cup fresh dill, finely chopped ¼ cup fresh parsley, finely chopped Juice from 1 large lemon Sea salt and pepper Garnish: Extra virgin olive oil Dukkah (preferably pistachio) INSTRUCTIONS 1. Slice and dice the vegetables: Prepare the vegetables. Place into a pot with the extra virgin olive oil, the onion, garlic, carrot, zucchini, cauliflower, corn, and silverbeet stalks (the leaves are added at a later stage). 2. Sauté: Sauté the vegetables, over high heat for 5 minutes, until fragrant, and season with sea salt and pepper. 3. Add chickpeas, stock, and spices: Add the cumin, coriander, cayenne pepper, and turmeric. chickpeas, vegetable stock, and rosemary. Bring to a boil, then reduce to simmer for 15 minutes. 4. Finish the soup: Add the spinach leaves, parsley, dill, and lemon juice and simmer for a final 5 minutes. 5. To serve: Ladle in bowls, top with a drizzle of extra virgin olive oil, and garnish generously with dukkah. MEAL PREP MEAL Allow to cool and divide between microwave-safe containers. Store in refrigerator for up to 7 days. To heat, microwave for 3 minutes. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare

This Creamy Ravioli Soup is crazy delicious! It's loaded with flavour, cooked in 25 minutes, and is gluten-free and dairy-free (options available). Other than being ultra-creamy, it's loaded with puffed parcels of ravioli, tender sauteed vegetables, fresh spinach, and paprika, all in a hearty tomato broth. Top it with your choice of grated cheese and pair it with crusty garlic bread for a scrumptious result. Let's begin! Why You'll Love this Recipe The addition of ravioli makes this a hearty meal to serve as a main meal. It's wholesome and filled with fresh vegetables. It's a one-pot recipe which means there is minimal cleanup. It takes 25 minutes to cook which makes it a great weeknight dinner option. It's perfect for lunch especially when cooked as part of your weekly meal prep. Simply store each serving in glass jars in the refrigerator and it lasts for 5-7 days. Reheat in the microwave or on the stove-top. It's gluten-free and can be made dairy-free by substituting with vegan options. Watch How to Make It Make it Vegetarian, Vegan or Dairy-Free Vegetarian: simply use spinach and ricotta ravioli and vegetable stock. Vegan: simply use vegan ravioli, and vegetable stock, and swap all dairy ingredients with vegan alternatives. It works perfectly! Dairy-Free: simply swap all dairy ingredients with vegan alternatives. Storing and Meal Prep Making a big pot of the Creamy Ravioli Soup means leftovers can be enjoyed for lunch the next day. Add any leftovers to an air-tight container and keep it refrigerated for up to 3 days, OR Place lunch-size servings into air-tight containers or glass jars to take to work and heat in the microwave. Helpful Tips Ravioli and Pasta Options: The ravioli shape can be swapped with tortellini, agnolotti or even with a simple large shell or rigatoni pasta. Also, the ravioli filling can be swapped with beef, cheese, spinach and ricotta, chicken, pumpkin, or mushroom filling. Vegetable Options: Common vegetables used in this Creamy Ravioli Soup are onions, carrots, celery, capsicum, and tomatoes, but you can experiment with whatever you have on hand. Why not try zucchini, green beans, peas, or even diced pumpkin? Dairy-Free Options: The second time I cooked this soup, I used all dairy-free options and it tasted so close to the original recipe. These are the dairy-free alternatives I used. Dairy-Free Thickened Cream Dairy-Free Butter Dairy-Free Cheese (I grated this and it melted beautifully in the soup) Try these recipes next Hidden Vegetable Pasta Soup One-Pot Creamy Lasagna Minestrone Soup with Butter Beans Creamy Mushroom Pasta Spiced Black-Eyed Bean Soup Chicken and Rice Healing Soup Creamy Ravioli Soup, gluten-free Serves 4 Prep 10 minutes Cook 25 minutes INGREDIENTS Ravioli Soup: 1 tablespoon butter (or dairy-free substitute) 2 tablespoons extra virgin olive oil 1 brown onion, diced 1 large carrot, diced 1 red capsicum or bullhorn pepper 2 celery sticks, finely diced 4 garlic cloves, finely chopped 1 teaspoon dried oregano 1 teaspoon paprika 2 cups silverbeet spinach leaves, chopped* 400g can crushed tomatoes 300ml fresh cream (or dairy-free substitute) 750ml vegetable or beef broth/stock 600-700g Ravioli, (cheese, beef or vegan option) Generous seasoning of sea salt and pepper To Garnish and serve: Parmesan cheese (or dairy-free substitute) to garnish Parsley and chilli flakes Garlic bread, gluten-free INSTRUCTIONS 1. Sauté the vegetables: Heat the olive oil and butter and add the onion, carrot, capsicum, and celery. Sauté for 3 minutes. 2. Create the stock: Next add the garlic, oregano, paprika, tomatoes, and vegetable stock and bring to a boil. Season with a generous amount of sea salt and simmer for 15 minutes. 3. Spinach, Ravioli, and Cream: Stir in the spinach, and then add the ravioli and cook for 5 minutes. Then pour in the cream and stir to combine and bring to a boil. 4. Serve: Remove from heat, stir in the parmesan cheese, and parsley (optional), and season with cracked pepper. Allow to sit for 3 minutes and then serve. *Spinach: Optional to use baby spinach. If using baby spinach, add after the cream has been added to the soup. Stir through and serve. MEAL PREP MEAL Allow to cool and divide between 4 microwave-safe containers. Optional to top with cheese. Store in refrigerator for up to 3-4 days. To heat, microwave for 3 minutes. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare