Za'atar Ravioli Pasta Salad is the perfect main meal, side salad, or meal-prepping option. It's the perfect flavour-loaded gluten-free comfort food, with Middle Eastern flavours and a simple za'atar olive oil and lemon dressing. Let's make this delicious one-bowl recipe in less than 20 minutes. What is Za'atar Za'atar is a Middle Eastern Spice blend with herbs of oregano, thyme, cumin, coriander, sumac, sesame seeds and salt. It has an earthy, herb, and exotic flavour with a slight tang due to the sumac. It makes a great rub for grilled meats, and roasted vegetables and an excellent compliment to dairy. 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 nutritious and filled with fresh vegetables and chickpeas. It's a one-bowl recipe which means there is minimal cleanup. It takes 10 minutes to prep and 5 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 or air-tight containers in the refrigerator and it lasts for days. It's gluten-free and can be made dairy-free by substituting the ravioli filling with vegan options. Watch How to Make It Make it Vegetarian, Vegan or Dairy-Free Vegetarian: simply use a spinach and ricotta-filled ravioli or tortellini. Vegan or Dairy-Free: simply use vegan ravioli or tortellini. Storing and Meal Prep Add any leftovers to an air-tight container and keep it refrigerated for up to 5 days, OR Place lunch-size servings into air-tight containers or glass jars to take to work. Helpful Tips Ravioli, Tortellini, and Other Pasta Options: The gluten-free 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 Za'atar Ravioli Pasta Salad are salad vegetables similar to a Greek salad, but you can experiment with whatever you have on hand. Why not try one of these combinations: - rocket and baked pumpkin, or - parsley, tomato, and onion, or - diced and baked eggplant, capsicum, and zucchini Cheese: For a creamy addition, add crumbled feta or goat cheese through the Za'atar Ravioli Pasta Salad. Try these Recipes Next Creamy Ravioli Soup Greek Vegetable Bake with Olives and Feta Creamy Mushroom Pasta Crispy Gnocchi Tray Bake PastryLess Spanakopita Bagel Seasoning Salmon Bowl (oven-baked and air fryer recipe) Za’atar Ravioli Pasta Salad, gluten-free Serves 4-5 Prep 10-15 minutes Cook 5 minutes INGREDIENTS Ravioli Salad: 500-600g ravioli or tortellini of choice, gluten-free 400g can of organic chickpeas, drained and rinsed 200g cherry tomatoes, halved 2 Lebanese cucumbers, diced 1 yellow or red capsicum, diced 1 red onion, diced ¾ cup (120g) kalamata olives, sliced ½ cup fresh parsley, chopped ½ cup fresh dill, chopped (Optional: crumbled feta or goat cheese) Za’atar Dressing: ¼ cup extra virgin olive oil 3 tablespoons fresh lemon juice 2 garlic cloves, finely grated 1 tablespoon za’atar spice ½ teaspoon onion powder Generous sprinkle of sea salt and pepper INSTRUCTIONS 1. Cook the ravioli: In a large pot, bring water to a boil. Stir in the salt and cook the ravioli according to packet instructions. Drain, and set aside. Drizzle a little olive oil and gently stir to prevent sticking. 2. Prepare the salad: Clean, rinse, dice, chop, and prepare the chickpeas, tomatoes, cucumbers, capsicum, onion, olives, parsley, and dill. 3. Prepare the dressing: Whisk together the ingredients for the za’atar dressing. 4. Assemble the salad: Add to a large bowl the ravioli and salad and pour over the za’atar dressing. Gently mix to combine and serve. 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

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

This Bagel Seasoning Salmon Bowl is your next obsession. With only 3 ingredients needed, this perfectly flaky salmon topped with bagel seasoning is the star of the dish. It's paired with homemade creamy sriracha mayonnaise, diced cucumber, avocado, and fluffy rice. I've also provided 2 ways to cook the salmon, in both the oven and air fryer which makes it also a great option as a quick or meal prep recipe. Let's begin! Why You'll Love this Recipe Optional to cook in the oven or air fryer. It's super easy, simple, and quick while still being tasty and delicious. The salmon requires only 3 ingredients. It cooks in 12 minutes in the oven and 7 minutes in the air fryer. It's a healthy recipe that can easily be made grain-free or adapted to other health requirements. Pair it with diced vegeables (cut into 2cm cubed) to create your favourite one-tray baked meal. It's perfect for dinner or lunch especially when cooked as part of your weekly meal prep. Watch How to Make It What else to serve with this Bagel Seasoning Salmon? Stovetop Rice Steamed Quinoa Greek Salad Spicy Butter Barbecued Corn Other Salmon and Seafood Recipes Salmon and Bruschetta Salad Baked Salmon with Peas and Butter Beans Lemon and Garlic Butter Fish Gnocchi and Salmon Bake Bagel Seasoning Salmon Bowl, gluten-free Serves 4 Prep: 5 minutes Cook: Oven: 14 minutes OR Air Fryer 8 minutes INGREDIENTS Salmon: 4 x 120g-150g salmon fillets 2 tablespoons Everything Bagel Seasoning 4 teaspoons extra-virgin olive oil Pinch of sea salt Sriracha Mayonnaise: ½ cup mayonnaise ½ teaspoon garlic powder ½ teaspoon onion powder 1 tablespoon sriracha (or chilli sauce) 1.5 tablespoons fresh lemon juice Pinch of sea salt To Serve: 2 green spring onions, thinly sliced 1-2 lebanese cucumbers, diced 1-2 avocado, diced 4 cups rice or quinoa (cauliflower rice for grain-free) INSTRUCTIONS FOR OVEN: 1. Preheat oven: Preheat the oven to 210°C fan force and line a tray with baking paper. 2. Prepare the salmon: Rinse and pat dry the salmon using a paper towel. Place onto a baking tray and then drizzle with extra-virgin olive oil over the top. 3. Apply seasoning: Generously sprinkle Everything Bagel Seasoning over the top and press to adhere. 4. Bake: Bake in preheated oven for 12-14 minutes or until cooked through. 5. Prepare the mayonnaise: In the meantime, in a bowl, whisk together the ingredients for the sriracha mayonnaise and refrigerate. 6. To serve: Divide the rice or quinoa between plates and place the salmon over the top. Drizzle with a good amount of homemade sriracha mayonnaise and top with cucumber, avocado, and green spring onions. INSTRUCTIONS FOR AIR FRYER: 1. Preheat the air fryer: Preheat the air fryer to 220°C for 3 minutes. 2. Prepare the salmon: Rinse and pat dry the salmon using a paper towel. Place onto a tray and then drizzle with extra-virgin olive oil over the top. 3. Apply seasoning: Generously sprinkle Everything Bagel Seasoning over the top and press to adhere. 4. Air Fry: Air fry for 7-8 minutes. 5. Prepare the mayonnaise: In the meantime, in a bowl, whisk together the ingredients for the sriracha mayonnaise and refrigerate. 6. To serve: Divide the rice or quinoa between plates and place the salmon over the top. Drizzle with a good amount of homemade sriracha mayonnaise and top with cucumber, avocado, and green spring onions. 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

From Japan comes this delicious gluten-free Okonomiyaki, which is a Japanese Savoury Pancake. It combines fresh vegetables, in a crispy gluten-free batter and is topped with okonomiyaki sauce, Kewpie mayonnaise, seaweed flakes, and my personal twist, everything bagel seasoning. Though this version may not be traditionally authentic, it is an easy twist that is healthy and simple, and the perfect quick dinner option. Let's make it! What is Okonomiyaki? Okonomiyaki is a Japanese Savoury Pancake, that is sometimes called a 'Japanese pizza or frittata'. If I had to say, it is closest to a combination of a pancake and a frittata. Traditionally, okonomiyaki combines wheat flour, mountain yam, eggs, tempura scraps, dashi, cabbage, pork or prawns and is then fried on both sides till crispy, in the shape of a pancake. Finally, it is topped with okonomiyaki sauce, kewpie mayonnaise and bonito flakes. This gluten-free version has many of the flavours without the gluten and best of all, using ingredients you will be able to source from your home pantry or refrigerator. Watch How to Make It Why I love this recipe and you will too! This gluten-free Okonomiyaki Japanese Savoury Pancake, is my favourite Japanese recipe ever! It is healthy, so simple and easy, comes together pretty quickly and is so much fun to eat. Best of all, for a gluten-free recipe, the batter is super easy to prepare, it cooks perfectly and the delicious mixture of toppings is the icing on the cake! I'm sure you will be as addicted as we are, in fact, my daughter eats a whole pancake to herself, and trust me each one is pretty big, and that's saying something. What I love most is that the vegetables are interchangeable, so you can use any vegetables from your refrigerator drawer and cook them as part of this savoury pancake. Simply make sure you slice them the same size, so they are able to cook evenly. Making Okonomiyaki in only 6 STEPS Combine the Okonomiyaki Sauce Combine and Whisk the Batter Ingredients Slice all the Vegetables Combine the Batter and Vegetables Fry the Okonomiyaki Pancakes Top with Sauces and Seasonings Other Asian-Inspired Recipes 15-minute Chicken Satay Thai Basil Chicken Butter Chicken with Cashews Kung Pao Cauliflower Portobello Mushroom Steaks in Hoisin Sauce Okonomiyaki Japanese Savoury Pancake, gluten-free Makes 2 x 22cm Prep: 15 minutes Cook: 12 minutes for each pancake INGREDIENTS Gluten-Free Batter: 180g (1 ¼ cup) Well & Good gluten-free self-raising flour 250ml vegetable stock, cold (I used San Elk, gluten-free) 2 medium eggs Vegetables: 4 tablespoons light olive oil 300g (3 cups) green cabbage, finely shredded 100g (1 cup) shitake mushrooms, sliced thin 100g (1 cup) carrot, shredded 2 spring onions, finely sliced ½ teaspoon sea salt ½ teaspoon pepper Garnish: Okonomiyaki Sauce* Kewpie Mayonnaise Everything Bagel Seasoning (Mingle is gluten-free) Seaweed Snack Sheets, crushed (or seaweed flakes) Sushi Pickled Ginger *Okonomiyaki Sauce: 4 tablespoons tomato sauce, gluten-free (I used Mingle for a healthier tomato sauce) 2 tablespoons oyster sauce, gluten-free (I used Chang's as their sauces range is gluten-free) 1 tablespoon tamari soy sauce, gluten-free (Chang's) INSTRUCTIONS 1. Combine the sauce: In a bowl, combine the Okonomiyaki sauce and set aside. 2. Make the batter: In a separate very large bowl, whisk together the ingredients for the gluten-free batter until smooth. Set aside to rest for 15 minutes. 3. Slice the vegetables and combine with the batter: In the meantime, finely slice and shred all the vegetables including the cabbage, mushrooms, carrot, and green onions. Place the vegetables into the bowl with the batter and stir to combine well, making sure the batter is evenly distributed. Season with sea salt and pepper. 4. Fry the pancakes: Heat half the olive oil in a non-stick 20-22cm frying pan and add half the vegetable mixture. Press down with the back of a spoon so it fills the pan in an even and flat layer. Leave it to fry for 6 minutes over medium heat or until set and golden. Carefully flip the pancake over and cook for a further 6 more minutes. 5. Assemble and serve: Place onto a large plate and drizzle with Okonomiyaki sauce, Kewpie mayonnaise, seaweed flakes, everything bagel seasoning, and sushi pickled ginger. Slice and serve. 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

This Indian-inspired gluten-free Butter Chicken recipe can be cooked in 15 minutes, in four simple steps, and will be on your regular rotation list because it's so incredibly tasty and so easy to make. It's the perfect bowl of comfort food, made with aromatic spices, cream and juicy chicken pieces all in one pot. I know you'll love a big bowl of this at the end of your busy day as it will transport your taste buds to another world! Let's make it together. What is Butter Chicken? Butter Chicken, originally known as Murgh Makhani, is a very popular and very simple curry, originating from North India. The curry combines Indian spices, yoghurt, tomatoes, butter and cream which gives the sauce its silky and rich texture and flavour. Traditionally it is marinated for hours but this is a quick weeknight version that still holds the flavours. It is one of the milder curries in Indian cuisine and therefore also family-friendly. Watch How to Make It Why You'll LOVE this Recipe Cooks in 15 minutes and in 4 easy steps! It's cooked all in one pot The curry sauce is sugar-free and healthy (restaurant butter chicken uses a load of butter and cream!) Makes for a great weeknight meal, can be served to guests, and makes for great meal prep. Serve it with my STOVETOP RICE or make it GRAIN FREE by serving it with steamed vegetables. Make it DAIRY-FREE by using vegan butter and cream Storing and Meal Prep It's great to make a double batch of this gluten-free 15-minute Butter Chicken with Cashews as you can enjoy it for dinner whilst cooking the second batch as meal prep for the week ahead. Here is my STOVETOP RICE recipe to pair it with or serve it alongside gluten-free naan bread or steamed vegetables. Add any leftovers to an air-tight container and keep it refrigerated for up to 5 days, OR Place lunch-size servings into containers and heat in the microwave. Vegetable and side-options to serve with this Butter Chicken What pairs perfectly are a few small side dishes that complete this recipe, including: Greek or natural yoghurt (dairy-free optional) crushed cashews or macadamia nuts fresh herbs such as coriander and mint thinly sliced cucumbers tomato wedges a simple coleslaw with cabbage, carrot and an olive oil and lemon dressing gluten-free naan bread gluten-free papadums Other Chicken Recipes 15-minute Satay Chicken Teriyaki Chicken Fillets with Broccolini Miso Chicken with Pickled Cucumber Stuffed Baked Chicken Breast Chipotle Pulled Chicken with Avocado and Corn Salsa ALL CHICKEN RECIPES Butter Chicken with Cashews, gluten-free Serves 4-6 Prep and Marinate for 15 minutes Cook 15 minutes INGREDIENTS Chicken: 1kg boneless thighs, cut into strips 250ml (1 cup) Greek yoghurt (or dairy-free Greek yoghurt) 2 tablespoons olive oil or coconut oil 4 large garlic cloves, finely grated 2 tablespoons fresh ginger, grated 2 tablespoons fresh lemon juice 2 teaspoons smoked paprika Generous seasoning of sea salt and cracked pepper Sauce: 300ml (1 ¼ cup) double cream (or vegan cream/ coconut cream option) 250ml (1 cup) tomato passata 2 tablespoons butter (or dairy-free option) 2 brown onions, finely diced 2 tablespoons fresh lemon juice Generous seasoning of sea salt and cracked pepper Spices: 1 tablespoon garam masala 2 teaspoons turmeric 1 teaspoon ground coriander 1 teaspoon cumin 1 teaspoon cayenne pepper or chilli powder ½ teaspoon cinnamon Options to serve with: cashews, roughly chopped or crushed handful of coriander leaves gluten-free naan bread Greek yoghurt rice INSTRUCTIONS 1. Marinate the chicken: Place the chicken strips into a wide bowl and add the yoghurt, garlic, ginger, lemon juice, paprika and season well. Toss together and let it sit for 10 minutes. In the meantime, prepare all the remaining ingredients. 2. Frying the chicken: Drizzle the olive oil or coconut oil into a wide pan and add the chicken, keeping the yoghurt marinade aside. Fry the chicken strips for 5 minutes, turning over once. Remove the chicken from the pan. Leave any juices from the chicken in the pan. 3. Making the Sauce: Add to the pan the butter and the onions and cook until softened but not browned. Next add the spices, garam masala, turmeric, coriander, cumin, chilli and cinnamon. Stir and cook until fragrant for 2 minutes. Then add the tomato passata, ¼ cup of boiling water and season generously. Cook a further 3 minutes. 4. Adding the chicken and cream to the sauce: Finally add in the chicken, cream and lemon juice. Bring to a boil and simmer for 5 minutes. If the sauce is too thick, add an extra ¼ cup of boiling water and combine. 5. Serve: Serve alongside gluten-free naan bread or my stovetop rice. Top with fresh coriander leaves, crushed cashews and Greek yoghurt. MEAL PREP MEAL Allow the Butter Chicken to cool and divide between 4-5 microwave-safe containers alongside rice or steamed vegetables. Store in refrigerator for up to 5 days. To heat, microwave for 3-4 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 Slow Cooker Beef Stew has tender pieces of beef, fluffy potatoes, sweet carrots, and juicy green beans. It's a hearty, chunky, and wholesome gluten-free dinner, that's versatile and pairs perfectly with crusty bread or fluffy rice. Best of all, with no need to brown or saute, this one-pot meal is easy to put together, fuss-free, and requires minimal cleanup. Let's cook it together! Why you'll love this Slow Cooker Beef Stew Easy Recipe All that is needed is for the vegetables to be diced and the meat to be seasoned and then the slow cooker does the rest of the work! Cooking on a Budget Cooking with a cheaper cut of meat and vegetables makes this a budget-friendly recipe. In fact, you probably have most of these items in your refrigerator and pantry already. Meal Prep Idea! This is a great recipe for meal prep. Simply allow the Beef Stew to completely cool once cooked, place it into microwave-safe containers (optional to add rice), and store them in the refrigerator for up to 5 days. Why not cook my Stovetop Rice to go with it? Watch How to Make It Helpful Tips Can I use the Oven to make this recipe? Add all the ingredients into a Dutch oven and bake in the oven at 170°C for 4 hours. What type of Beef is best for this recipe? Leaner cuts and cheaper cuts of beef work perfectly with this recipe. As it cooks long and slow, the beef will tenderise and break down, creating a deliciously soft texture. For this reason, low-fat and cheaper cuts are better. Can I use other Vegetables? Other vegetables can be incorporated into this beef stew, including, cauliflower, sweet potato, peas, and zucchini. Have fun experimenting and using leftover vegetables from your veggie draw! Storing Leftovers Leftovers can remain in the refrigerator for up to 5 days. Other Beef or Slow Cooker Recipes Chipotle Pulled Chicken with Avocado and Corn Salsa, slow cooker Greek Beef Stew with Pasta One-Pan Roast Beef and Vegetables Juicy Beef Kafta with Potatoes All Beef Recipes Slow Cooker Beef Stew, gluten-free Serves 4-6 Prep: 15 minutes Cook: 6 hours in slow cooker on high INGREDIENTS Beef: 1kg beef, gravy beef, or any cheaper cuts* 1 teaspoon sea salt 1 teaspoon pepper 1 teaspoon onion powder 1 teaspoon garlic powder 2 teaspoons mustard powder 2 teaspoons dried oregano 2 tablespoons extra virgin olive oil Vegetables: 4 garlic cloves, sliced 1 large brown onion, sliced 8 small potatoes, cut in half 2 large carrots, sliced 1cm thick 2 cups (300g) green beans Optional: 4 large button mushrooms, sliced in half Stock: 700ml beef or vegetable stock/broth, gluten-free 1 tablespoon apple cider vinegar 2 tablespoons tomato paste 2 tablespoons tamari soy sauce, gluten-free 3 tablespoons cornflour (corn starch) Herbs: 3 rosemary springs 3 bay leaves ½ cup parsley leaves, chopped Generous seasoning of sea salt and pepper INSTRUCTIONS 1. Pat dry the beef and season both sides with sea salt, pepper, onion, garlic, mustard, and oregano. Drizzle the 2 tablespoons of olive oil into the slow cooker and place the beef into the slow cooker. 2. Add to the slow cooker the garlic, onion, potatoes, and carrots. 3. Add to the slow cooker the apple cider vinegar, tamari soy sauce, tomato paste, rosemary springs, and bay leaf leaves, and season with sea salt and pepper. 4. Heat the beef or vegetable stock/ broth in the microwave and pour into the slow cooker. 5. Turn on the slow cooker and cook on high for 5 hours or 10 hours on low. 6. In a bowl combine half a cup of cold water and the cornstarch to create a slurry. Pour into the slow cooker and stir through. Add the green beans and optional mushrooms as well. Cook a further 1 hour on high. 7. Ladle into bowls and sprinkle with fresh parsley leaves. Serve with crusty bread, rice, or quinoa. MEAL PREP MEAL Allow to cool and divide between 5 microwave-safe containers. Optional to serve with Stovetop Rice or Quinoa. Store in refrigerator for up to a week. To heat, microwave for 3-4 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 Caribbean Spice Seasoning, that's gluten-free, perfectly savoury, has a depth of flavour, and just the right amount of spice. It pairs perfectly with my Air Fryer Chicken Wings recipe and goes well with barbecued prawns or squid. It's versatile, packed with aromatics, and adds dimension to any dish. What can I use this Caribbean Spice Seasoning on? There are so many ways to use this seasoning. Below are some recommendations: chicken prawns or squid white fish pork cauliflower Watch How to Make It Recipe to use with my Caribbean Spice Seasoning Caribbean Spice Chicken Wings Caribbean Spice Seasoning, gluten-free Makes ¼ cup of spice mix Stores for 6 months in an airtight glass jar INGREDIENTS 4 teaspoons sea salt 4 teaspoons paprika 2 teaspoon garlic powder 2 teaspoon onion powder 2 teaspoon oregano 1 teaspoon ground pepper 1 teaspoon turmeric 1 teaspoon cayenne or chilli (add extra for a little more of a kick!) INSTRUCTIONS 1. Add the ingredients to a jar, and shake to combine well. 2. Use generously with chicken, pork, or beef. 3. Store in a sealed air-tight jar. PLEASE NOTE: If the spice clumps over time, it is because it is natural and there is no anti-caking agent or a large amount of salt. Just shake it or use a fork to break it up. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare