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

If you love wings, then you will love my Caribbean Spice Chicken Wings, which are cooked in the air fryer, super tasty, gluten-free, and healthy. These chicken wings are coated in the most delicious spice, cooked to perfection, and then topped off with my homemade Cheat's Aioli Dip, which will make everyone crave a second serving. Best of all, cooking in the air fryer creates the most crispy chicken skin, without the added calories of frying, so it's a win-win! Let's begin. Air Fryer Cooking and Chicken Crispy Skin The forced circulating hot air in the air fryer is what makes the chicken skin so crispy. This can be difficult to achieve in the oven and why more often you find crispy skin recipes involve baking or rubbing butter over the skin, making them unhealthy and higher in unhealthy fats. What is even more impressive, is that cooking chicken wings in the air fryer cooks them 3 times faster than when cooked in the oven! It's another win-win! Watch How to Make It Helpful Tips Pat Dry the Chicken Wings This will remove excess moisture and help them crisp up. Line the Wings Standing Upright Lining the wings upright and leaning them on the sides of the basket is a great way to fit up to 1kg of wings in a medium-size air fryer. Getting that Cripsy Skin Place the gluten-free chicken wings in the air fryer, making sure they are not overlapping and not overcrowded (they can just be touching), and cook them at 190°C for 10 minutes, then increase the heat to 210°C and cook them a further 10 minutes. For crispy skin all over, turn them over after the first 10 minutes. For even crispier skin, do not place any baking paper in the basket as this collects the dripping fat and does not allow the side touching the baking paper to crisp up. What to Serve with these Caribbean Spice Chicken Wings These Caribbean Spice Chicken Wings make the perfect finger food but can be the main attraction in a main meal. Serve it alongside my: Cheat's Aioli Dressing Stovetop Rice Greek Salad Spicy Butter BBQ Corn Basil and Zucchini Pesto Pasta Green salad, or vegetable sticks (as a finger food). Grab the Recipe for my Cheat's Aioli Dressing here: Aioli Dressing Caribbean Spice Chicken Wings Serves 4-6 Prep 5 minutes Cooking 20 minutes Chicken: 1kg (approximately 18 pieces) of chicken wing nibbles 3 tablespoons extra virgin olive oil ¼ cup parsley leaves, finely chopped Caribbean Spice Seasoning: 2 teaspoons sea salt 2 teaspoons paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon oregano ½ teaspoon ground pepper ½ teaspoon turmeric ½ teaspoon cayenne or chilli Serve alongside: Rice Salad Aioli Dressing INSTRUCTIONS 1. Combine the ingredients for the Caribbean Spice in a bowl and set aside. 2. Preheat the air fryer to 180°C. When heated, optional to place a sheet of baking paper in the basket. This helps to capture the fat that drips off the wings. 3. Place the chicken nibbles into a wide bowl and pat dry, then drizzle the olive oil over the top, making sure the nibbles are evenly coated. Next, sprinkle the spice over the chicken pieces and toss to evenly coat. 4. Place the nibbles into the air fryer. Cook for 10 minutes at 190°C then increase the temperature to 210°C and cook for a further 10 minutes for the chicken to crisp. 5. Remove from the air fryer, and garnish with my Cheat’s Aioli Dressing, and a generous amount of finely chopped parsley leaves. Serve alongside a salad or my Stovetop Rice. NOTE: This is in no way a traditional Caribbean Spice, however, the basic flavours are present. For those who can handle the heat, increase the cayenne pepper and add some allspice. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

This gluten-free and dairy-free Cheat's Aioli Dressing will take your food flavour to the next level! It combines gluten-free mayonnaise, lemon, garlic, extra virgin olive oil, and mustard to create the most delicious condiment you will ever taste. Watch How to Make It What to use with it? This Cheat's Aioli may not be made the traditional way, but it tastes just as good and can be used in the same way, and you can use it anywhere you would use mayonnaise! Here are some ideas: as a sandwich or toast spread as a fries, chips, boiled or baked potato dip, or topper as a vegetable dip add it to a potato salad or steamed vegetables drizzled over any meat that is boiled, baked, or barbecued spoon it over fritters, fish cakes, or meatballs Here are some recipes you can use Aioli with! Caribbean Spice Chicken Wings Chicken and Halloumi Tray Bake Greek Vegetable Bake Baked Salmon with Beans and Peas Tempura Vegetables Cheat’s Aioli Dressing Makes ½ cup of dressing INGREDIENTS ½ cup mayonnaise, gluten-free 1 garlic clove, minced or finely grated 1 tablespoon extra-virgin olive oil 1 tablespoon, of fresh lemon juice 1 tablespoon lemon zest 1 teaspoon Dijon mustard ¼ teaspoon sea salt ¼ teaspoon cracked pepper INSTRUCTIONS 1. Combine all the ingredients together in a bowl and whisk until smooth. 2. Place in a bowl or jar, cover well and refrigerate for 30 minutes before using. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

This 15-minute gluten-free Satay Chicken is my go-to recipe when I feel like takeout. This healthier version is so tasty and easy to cook, and it's the perfect combination of peanut sauce, coconut milk, and curry paste that makes it so irresistible that you'll be reaching for a second serve. Along with replacing your Friday night takeout, it will be a winner with your guests on the weekend, it can be served as a date night dinner for two and even be made as part of your weekly meal prep as it's so versatile. Let me show you how to make it! What is Chicken Satay? Chicken Satay is considered a national dish in Indonesia and is a popular Southeast Asian street food. Traditionally, the chicken is marinated and skewered, then grilled and served topped with a spicy peanut sauce. My recipe is in no way authentic, but it embodies the flavours, cooks in a fraction of the time, and is gluten-free. Watch How to Make It Why You'll LOVE this Recipe Cooks in 15 minutes It's cooked all in one pot The satay sauce is sugar-free (depending on which red curry paste you use) Makes for a great weeknight meal, can be served to guests, and makes for great meal prep. Storing and Meal Prep It's great to make a double batch of this gluten-free 15-minute Satay Chicken 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 the Satay Chicken or serve it alongside steamed vegetables or cauliflower rice. Add any leftovers to an air-tight container and keep it refrigerated for up to 5 days, OR Place lunch-size servings into liquid-tight containers and heat in the microwave. Other Chicken Recipes 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 Gluten Free Satay Chicken Serves 4 Prep: 5 minutes Cook: 15 minutes INGREDIENTS Satay Chicken: 1kg choice of chicken thigh fillets or chicken breast, diced into bite-size pieces 400g can of coconut cream 5 tablespoons peanut butter, crunchy or smooth 3-4 tablespoons red curry paste, gluten-free (depending on how spicy you would like it) 2 brown onions, diced Salt and pepper Options to garnish: Fresh long red chilli, thinly sliced Crushed peanuts Coriander leaves Fresh lime juice INSTRUCTIONS 1. In a non-stick frying pan, over medium heat, sauté the red curry paste for a minute. 2. Add the chicken, toss to coat, and fry for 5 minutes stirring occasionally. Then add the onion and cook a further minute. 3. Add the peanut butter and stir through to break up and coat the chicken, and then add the coconut cream. Stir to combine. 4. Bring to a boil, then reduce heat to a simmer. Cover and cook for 5-7 minutes. 5. Serve alongside steamed vegetables or rice and top with crushed peanuts, chilli, coriander, and a squeeze of lime. MEAL PREP MEAL Allow chicken satay 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 Margaret Pahos for @CreateCookShare

This Hidden Vegetable Pasta Soup is rustic, warming, and indulgent yet super healthy and so good for you. It has a beautiful rich flavour and colour and a creamy texture due to the pureed vegetables and silky gluten-free pasta. And though you may think this soup is only for little ones, think again as time and time again I have my husband asking me to make this on repeat. Furthermore, with a busy working week, this soup is the perfect meal prep and lunch on the go in a thermos. Let's begin! Why Make this Hidden Vegetable Pasta Soup? Picky Eaters If you have picky eaters at home, then this soup is especially for you! Filled with the goodness of hidden vegetables, the little ones won't know they're hidden in there. Meal Prep It's the perfect gluten-free meal prep recipe as it will feed you four satisfying lunches. Take it to work in glass jars or liquid-tight containers and microwave it or heat it up at home and take it in a thermos to work or school. Cooking on a Budget As the ingredients are simple and common, this is a budget-friendly recipe. In fact, you probably have most of these items in your refrigerator and pantry already. One-Pot Recipe Who doesn't love a gluten-free one-pot recipe? It's easy to make and easy to clean up, while still providing the same nutritional value as a normal dinner that would take longer to cook. Watch How to Make It Helpful Tips Using an Immersion Blender or Food Processor If you do not own an immersion blender, then cut the vegetables into large pieces so that you can remove them with a soup ladle and blitz them in a food processor or Nutri Bullet. Make sure you add a few ladles of the stock as well to assist with the pureeing. Using Gluten-Free Pasta As gluten-free pasta tends to stick together, make sure you stir the pasta for a few minutes to prevent this when initially adding it to the vegetable broth. My Soup is too thick! If the soup ends up being too thick, simply add more boiling water. Do not add cold or tap water. If the soup is too watery, once cooked, remove it from heat, cover it with a lid, and allow sitting for 10 minutes. The pasta plumps up and thickens the soup. Make it Dairy-Free and Vegan This soup is naturally dairy-free and vegan unless you add parmesan cheese. Storing and Meal Prep I always make a double batch of this gluten-free Hidden Vegetable Pasta Soup as we love leftovers and it makes a great meal prep option. Add any leftovers to an air-tight container and keep it all week, OR Place lunch-size servings into liquid-tight containers or glass jars and heat in the microwave. Other Soup Recipes Minestrone Soup with Butter Beans, gluten-free Chicken and Rice Healing Soup, gluten-free Hearty Lentil Soup, gluten-free Noodle Soup with Coconut, Ginger, and Turmeric, gluten-free All other Soup Recipes Hidden Vegetable Pasta Soup Serves 4 Prep 10 minutes Cook 30 minutes INGREDIENTS 250g (2 cups) small or short pasta, gluten-free (stelline, orzo, elbows) 8 cups of water (may vary depending on the pasta and absorption) ¼ cup extra virgin olive oil 2 tablespoons tomato paste 1 large brown onion, chopped 1 large carrot, chopped 2 celery sticks, strings peeled and chopped 1 red capsicum, chopped 4 garlic cloves 2 tablespoons sea salt 1 teaspoon pepper Handful of fresh parsley (optional) Finely grated parmesan cheese (dairy-free option) INSTRUCTIONS 1. Fill a pot with water and whilst that is coming to a boil, chop up the onion, carrot, celery, and capsicum. Once boiling, add the vegetables to the pot, including the garlic, and season with sea salt. Cover to cook and simmer for 15-20 minutes or until the vegetables have softened. 2. Using an immersion blender, puree the vegetables in the pot, which creates the ‘hidden veggies’ in the soup and add in the pasta, the tomato paste, and the extra virgin olive oil. Cook for a further 10 minutes or until the pasta has cooked and the soup has thickened. If the soup is too thick, add more boiling water to reach desired thickness. 3. Serve in bowls and garnish with fresh parsley, a drizzle of extra virgin olive oil, freshly cracked pepper, and finely grated parmesan cheese. Stir through and enjoy! MEAL PREP MEAL Allow to cool and divide between 4-5 microwave-safe containers or glass jars. Optional to top with parmesan cheese. Store in refrigerator for up to a week. 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 Margaret Pahos for @CreateCookShare

This Lamb Steak with Eggplant and Potatoes is the perfect gluten-free one-tray baked dinner. Succulent steaks are paired with soft eggplant and crispy potatoes and then topped off with juicy truss tomatoes and creamy feta. It's easy enough for a weeknight dinner or as a meal prep idea yet flavourful to serve to guests on the weekend. It's a healthy, all-in-one dinner that requires only a few minutes to prepare, so come join me in making this fuss-free recipe! Why you'll love this Lamb Steak with Eggplant and Potatoes Lamb Steaks Lamb Steaks are not commonly used and yet they are versatile, healthy and so easy to cook with. They contain iron, zinc, and B12, they taste amazing and give you a boost of energy! Eggplant, Potatoes and the Flavour Combination If I had to layer these ingredients it actually gives you the flavours of a Greek Mousaka. Potatoes, eggplant, and lamb mince. It was a no-brainer why I chose these specific vegetables. One-Tray Recipe You'll love that this recipe is a one-tray meal, which means minimal mess, minimal cooking and minimal clean-up. Meal Prep It's the perfect gluten-free meal prep recipe as it will feed you four satisfying lunches. Take it to work in an air-tight container and microwave it. Watch How to Make It Helpful Tips Cooking the Lamb As lamb leg steaks can be overcooked and turn tough, you want to make sure the steaks are around 2cm thick, otherwise, if thin, reduce the cooking time by baking the vegetables for 10 minutes first and then adding the steaks. Slicing the Eggplant and Potatoes Make sure the vegetables are cut into finger-thick wedges and sticks, otherwise, they will not cook in time. Dairy Free Even though I suggest adding feta and serving it with tzatziki, I have actually used dairy-free feta and made tzatziki using vegan Greek-style yoghurt. It turns out perfect. Serve it with Tzatziki Here is the recipe for my Greek Tzatziki and for dairy-free simply use vegan Greek-style yoghurt. Storing and Meal Prep I always make a double batch of this gluten-free lamb steak with eggplant as we love leftovers and it makes a great meal prep option. Add any leftovers to an air-tight container and keep it all week, OR Place lunch-size servings into air-tight containers and heat in the microwave. Other Tray Bake Recipes Chicken and Halloumi Tray Bake, gluten-free Steak'n'Chips Tray Bake, gluten-free Artichokes with Peas and Potatoes, gluten-free Lemon and Garlic Butter Fish, gluten-free Crispy Gnocchi Tray Bake, gluten-free Juicy Beef Kafta with Baked Potatoes, gluten-free Lamb Steak with Eggplant and Potatoes, gluten-free Serves 4 Prep 10 minutes Cook 40 minutes INGREDIENTS For the Lamb: 4-6 (approx. 600g) Lamb Leg Steaks 2 tablespoons extra virgin olive oil 2 tablespoons American or Dijon mustard 1 tablespoon dried Greek oregano 2 large ground cloves, thinly sliced Generous seasoning of sea salt and cracked pepper 1 large lemon, sliced into wheels For the Vegetables: 80ml (1/3 cup) extra virgin olive oil 1 globe eggplant, cut into sticks 8 small white potatoes, cut into sticks 2 springs of rosemary, leaves removed 2 teaspoons dried Greek oregano 1 teaspoon ground garlic Generous seasoning of sea salt and cracked pepper To Serve: 250g baby truss tomatoes 150g Greek feta, crumbled Tzatziki INSTRUCTIONS 1. Preheat the oven to 210°C fan forced / 230°C conventional oven / 450°F and line a baking tray with a large sheet of baking paper, making sure it’s a little longer and wider than the tray. 2. Slice and prepare the eggplant and potatoes, and place them into a large bowl. Sprinkle the rosemary, oregano, garlic, sea salt and pepper and drizzle the extra virgin olive oil. Toss to evenly coat. Spread the eggplant and potatoes onto the tray. 3. In the same bowl, add the lamb steaks, herbs, garlic, oil and mustard. Combine well, making sure the steaks are well coated. Place the lamb steaks on top of the vegetables. Then place a slice of lemon on top of each lamb steak. 4. Place another piece of baking paper over the food and start folding it to create a pocket. Start with a corner. Place the bottom paper up and over the top paper, by creasing the corner up and over the overlapping paper. Overlap each fold, and tuck one inside the other creating a ‘pocket’. 5. Place the tray into the oven and bake for 30 minutes. Then take it out of the oven, and carefully remove the top sheet of baking paper. Add the baby truss tomatoes and cook for a further 5-7 minutes so the lamb steaks can now brown a little (careful not to overcook as it will dry them). 6. Once cooked, garnish with crumbled feta and parsley and drizzle more extra virgin olive oil. Serve immediately alongside my tzatziki. MEAL PREP MEAL Allow to cool and divide between 4 microwave-safe containers. Optional to top with feta cheese. Store in refrigerator for up to a week. 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 Margaret Pahos for @CreateCookShare

This Creamy Mushroom Pasta is filled with chunky mushrooms and is the perfect hearty comfort food when running low on time and you need a quick vegetarian dinner. Not only is it gluten-free, but it's also silky, creamy, can be made dairy-free, and is the perfect pasta dinner. Watch my video below on how easy and quick it is to cook. Why do I love to pair Pasta and Mushrooms? Mushrooms are known for their great taste and wonderful health benefits. Not only are they packed with so many vitamins and minerals, they are a delicious addition to any meal, especially as they are a nutritionally dense vegetable. They're a good source of vitamin D, which is important for bone health and immunity, an excellent source of Zinc, and a rich source of Potassium. But most importantly, Mushrooms have an anti-inflammatory effect on the body which is a huge benefit to most people with gut and auto-immune health issues. Watch How to Make It Helpful Tips What type of Mushrooms should I use? Any of your favourite mushrooms can be added to this recipe. I have used portobello, white cup, and chestnut/brown mushrooms. Oyster, shiitake, and king oyster mushrooms are a wonderful addition as well. Washing Mushrooms It's very important that any mushrooms used are dry and not wet. To clean, use a damp towel to remove any dirt and wipe clean. If you wash them, mushrooms are like a sponge and they absorb the water, creating a texture that, when cooked, you do not want. Slicing Mushrooms Do not slice the mushrooms thin as they will shrivel down to nothing whilst cooking. Make it DAIRY-FREE! Both double cream and vegan cream make for a creamy and delicious option. Gluten-Free Pasta Please do not cook gluten-free pasta the whole time that is suggested on the packet instructions. Make sure it is cooked only 3/4 (three-quarters) of the way as once the pasta is added to the sauce, it continues to cook. Storing and Meal Prep I always make a double batch of this Creamy Mushroom Pasta as we love leftovers and it makes a great meal prep option. Add any leftovers to an air-tight container and keep it all week, OR Place lunch-size servings into air-tight containers and heat in the microwave. Other Pasta Recipes Minestrone Soup with Butter Beans Greek Hearty Beef Stew with Pasta One Pot Creamy Lasagna Basil and Zucchini Pesto Pasta All other Pasta, Rice and Gluten-Free Grains Recipes Creamy Mushroom Pasta, gluten-free Serves 4 Prep 10 minutes Cook 15 minutes INGREDIENTS 500g tagliatelle or fettuccini pasta, gluten-free 800g mixed mushrooms, sliced (portobello, white cup, chestnut/brown) 500ml (2 cups) double cream, dairy-free optional 20g (½ cup) chives, chopped 1 large brown onion, finely diced 4 large garlic cloves, thinly sliced 3 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar Generous amount of sea salt and cracked pepper Parmesan cheese, finely grated (dairy-free optional) INSTRUCTIONS 1. Bring a large pot of salted water to boil, to cook the pasta, and in the meantime slice and chop all the ingredients. Once the water is boiling, place the pasta into the pot and cook until al dente. Do not overcook the pasta as it will continue to cook when placed into the creamy sauce. 2. Place the oil into a wide non-stick pan and sauté the onion until soft, then add the garlic and all three types of mushrooms. Season with sea salt and pepper. Cook for 2 minutes, stirring often, and then pour in the double cream and balsamic vinegar. Bring to a boil. 3. Next add in the pasta and 1/2 cup pasta water. Give that stir and allow to simmer for 3 minutes. 4. Remove from heat, top with the chives and more cracked pepper. Divide between 4 bowls, top with parmesan cheese and serve. MEAL PREP MEAL Allow to cool and divide between 4 microwave-safe containers. Optional to top with parmesan cheese. Store in refrigerator for up to a week. To heat, microwave for 2-3 minutes. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube

This Gnocchi and Salmon Bake is the best kind of comfort food because it's healthy, tasty, creamy, and gluten-free. Imagine soft tender pillows of gnocchi, succulent flaky salmon, and semi-sundried tomatoes enveloped in a full-flavoured creamy sauce. It's quick, easy, and cooked in 20 minutes. Come make this delicious dish with me! Why you need to make this Gnocchi and Salmon Bake? Simple ingredients are used, most of which you probably have at home already. Minimal prep is required and it is cooked in 20 minutes. It's a great option for a weeknight meal as it's quick and easy. You can make it DAIRY-FREE by using the recommended alternatives. Tastes like something you would order in a restaurant at a fraction of the price. Leftovers make for a great lunch the following day. It combines all food groups and is a nutritious meal. Watch How to Make It More Gnocchi or Salmon Recipes Salmon with Bruscetta Salad Salmon with Summer Vegetables Crispy Gnocchi Tray Bake with Bocconcini Gnocchi and Salmon Bake Prep 15 minutes Cook 20 minutes INGREDIENTS Gnocchi and Salmon: 450g salmon fillets, skin removed 500g shelf-stable gnocchi (gluten-free) 200g broccolini, chopped into thirds 100g baby spinach 100g (½ cup) semi-sundried tomato strips 2 tablespoons extra virgin olive oil Zest 1 large lemon 1 bunch (¼ cup) chives, chopped Generous seasoning of salt and pepper White sauce: 200ml dry white wine 200ml fresh cream (OR coconut milk/soy milk/almond milk for dairy-free) 200ml vegetable stock 40g (3 tablespoons) corn flour /starch 120g (1 cup) grated parmesan cheese (or dairy-free equivalent) Generous seasoning of salt and pepper INSTRUCTIONS 1. Preheat oven to 190°C fan forced / 210°C conventional oven / 415°F and arrange a baking dish 30x20cm or circular 30cm in diameter. 2. Bring a pot of water to a boil. Place into it the broccolini and cook for 2 minutes. Remove and refresh with cold water. 3. In the same pot of boiling water add the gnocchi. As they start to rise to the surface, scoop them out and set them aside. 4. In the same pot of boiling water add the fillets of salmon. Cook until the salmon is opaque (approximately 1 minute) and remove. Once slightly cooled, flake into chunky pieces. 5. Brush the baking dish with olive oil and add the gnocchi, salmon, and broccolini. Next top it with the semi sundried tomatoes, baby spinach, lemon zest, and season with sea salt and pepper. Gently toss to combine. 6. In a saucepan add the white wine, vegetable stock, cream (or dairy-free milk), corn flour, and season well. Gently combine with a whisk until the cornflour has dissolved. Place onto the stovetop and bring to boil whilst continuously stirring and making sure you get into the corners of the saucepan. Stir until the sauce begins to thicken and gently bubble, then remove from heat and stir through the parmesan cheese. 7. Pour over the salmon and gnocchi and very gently combine. 8. Bake for 20 minutes or until bubbling and golden. Scatter chives over the top and serve. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

This Minestrone Soup with Butter Beans is one of my favourite winter recipes. Cooked all in one pot, it's hearty, gluten-free cooked in 30 minutes and most importantly, it has all five food groups in it which means it's nutritious and super tasty! It's a filling soup that I am positive everyone will absolutely love, especially when served with warm crusty bread. Let's begin! What is Minestrone Soup? Minestrone is a hearty, chunky soup of Italian origin, that is filled with vegetables, beans and pasta. Traditionally there is no set recipe as whatever vegetables are in season are commonly added and sometimes meat is included. Watch How to Make It Why You'll Love this Recipe The addition of ground beef and pasta makes this a hearty meal to serve as a main meal. It's wholesome and filled with fresh vegetables and beans. It's a one-pot recipe which means there is minimal cleanup. It takes 30 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. It's gluten-free Helpful Tips Vegetable Options: Common vegetable options are carrots, celery, onions, tomatoes, green beans and zucchini but you can experiment with whatever you have on hand. Why not try pumpkin, sweet potato, parsnip, or peas. Bean Options: The recipe calls for butter beans and I prefer these as they are large and hearty, however, cannellini beans or black-eyed beans are suitable as well. To add beef or not to add beef?: Traditionally minestrone soup is a vegetable soup, however, the addition of ground beef makes it even more hearty. However, if you prefer a vegetarian minestrone soup, simply skip the addition of ground beef and begin by sauteing the vegetables. Not a fan of beef? Why not add Chicken?: Another protein option is to swap ground beef with diced chicken. Choosing a fattier cut is recommended such as chicken thigh fillets. Feta or parmesan cheese? Traditionally parmesan cheese is added to minestrone soup, however, my family loves adding feta as it gives it a creamier texture and is lighter in flavour. If you prefer parmesan cheese, then feel free to swap. Make it Vegetarian, Vegan or Dairy-Free Vegetarian: simply remove the ground beef and use vegetable stock. Vegan: simply remove the ground beef, use vegetable stock and use dairy-free feta. Dairy-Free: simply swap feta for a dairy-free alternative. Storing and Meal Prep I always make a big pot of gluten-free Minestrone Soup as we love leftovers. We could eat it for lunch or dinner all week. 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. The soup can also be frozen for up to 2 months. The pasta may break up after defrosting but it still tastes just as good. Make sure you bring to boil the soup before serving. Other Soup Recipes Spiced Black-Eyed Bean Soup Chicken and Rice Healing Soup Greek Chickpea Soup ALL SOUP RECIPES Minestrone Soup with Butter Beans Serves 6 Prep 10 minutes Cook 30-35 minutes INGREDIENTS Soup: 500g beef mince 400g x 2 canned butter beans, rinse and drained 350-400g gluten-free pasta (rigatoni or short-length pasta) 1 tablespoon extra-virgin olive oil 2 tablespoons tomato paste 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon ground onion powder 3 bay leaves 2 litres of beef or vegetable stock (stock cube or bone broth can also be used) Generous amount of sea salt and pepper Fresh Vegetables: 1 brown onion, finely chopped 3 large carrots, chopped 3 celery sticks with leaves, strings removed and chopped 1 cup fresh parsley leaves To Serve: 150g Greek Feta, crumbled (dairy-free optional) Crushed red chilli flakes (optional) Bread for dunking, gluten-free INSTRUCTIONS 1. In a large saucepan, and over high heat, add the oil and cook the mince, breaking it apart with a wooden spoon. Next add the onion, carrots and celery. Stir occasionally for 3 minutes, until vegetables have slightly softened. 2. Add the tomato paste and stir through to coat the vegetables before adding the butter beans and stock or bone broth. Season well with salt and pepper, and add the basil, oregano, onion powder and bay leaves. Bring to a boil, cover and cook over low heat for 12 minutes. Leave the stem hole open on the saucepan lid. 3. Next add the gluten-free pasta and parsley leaves to the soup and cook for 8 minutes or until al dente. Remove from heat and allow to sit for 5 minutes before serving. 4. Divide soup between bowls, top with feta (spice it up with crushed red chilli flakes) and serve with crusty bread. Have you tried this recipe? Share it with me at @createcookshare so I can admire your masterpiece! Instagram Pinterest Facebook TikTok YouTube Recipe and Photography by Margaret Pahos for @CreateCookShare