These Chilli Con Carne Rice Bowls bring vibrant, Mexican-inspired flavours to your table in just 30 minutes! With everything cooking together in one pot, there's no need to fuss with separate pans for the rice. Seasoned beef, fluffy rice, and colorful veggies simmer in a rich, savoury sauce, creating a hearty, flavour-packed base. Pile on your favorite toppings—creamy avocado, tangy sour cream, tasty cheddar cheese, crunchy corn chips, and fresh herbs—for a meal that's easy to make,gluten-free, customizable, and sure to become a family favourite. Let's get cooking! I created this one-pot Chilli Con Carne Rice Bowl recipe to make it simple enough for my teenage kids to cook on their own. They love warming spices that add just the right amount of flavour without being overpowering, and they especially enjoy serving food in a bowl—it’s comforting, like holding a warm hug. This recipe quickly became a favourite for its ease, delicious taste, and all the flavours they love most. Watch How to Make it Helpful Tips Adjust the Spice Level : This recipe uses mild warming spices, but you can easily adjust the heat by adding or reducing cayenne pepper or serving sliced fresh chilies on the side. Perfect for tailoring to different spice preferences in the family! Prep Ingredients in Advance : To make cooking easier, prep and measure ingredients before you start cooking. This makes the cooking process smoother, especially for teenagers or beginners. Swap the Protein : While beef is classic, you can use ground chicken, turkey, or even a plant-based alternative if preferred. Each adds its own unique flavour and keeps the meal versatile. Add extra Vegetables: Stir in a handful of baby spinach or chopped kale during the last few minutes of cooking. They’ll wilt quickly and add a pop of color and extra nutrients. Use a Non-Stick Pot : A non-stick or heavy-bottomed pot helps prevent the rice from sticking, making cleanup easier and ensuring evenly cooked rice. Customize the Toppings : Toppings bring this dish to life, so feel free to get creative! From crushed tortilla chips for crunch to a dollop of sour cream for creaminess, the toppings can be easily customised to everyone’s taste. Meal Prepping Meal prepping this Chilli Con Carne Rice Bowl recipe makes for a convenient, ready-to-eat meal throughout the week! Here are some meal-prep tips: Divide Into Portions : Once the dish has cooled slightly, divide it into individual containers for easy grab-and-go meals. This helps control portions and makes reheating simpler. Add Toppings Later : If you’re adding fresh toppings like sour cream, avocado, or fresh herbs, keep them separate until serving. This keeps everything fresh and prevents the toppings from becoming soggy. Reheat Properly : When reheating, add a splash of water or broth to keep the rice and beef moist. Heat in the microwave in 1-minute intervals, stirring between intervals, or warm on the stovetop over low heat. Double the Recipe : This recipe can easily be doubled if you want to meal prep for the whole family or stock up the freezer with extra portions. Freezing : The bowls freeze well without the toppings. Freeze individual portions in airtight containers for up to 2-3 months. Thaw overnight in the fridge, then reheat and add fresh toppings before serving. Mix Up the Toppings : To keep it interesting, try different toppings throughout the week. One day, add crushed corn chips; the next, try sliced jalapeños or diced tomatoes. This small change can make each meal feel new! Other Family Recipes you'll LOVE Nacho Salad with Spiced Beef and Creamy Nacho Dressing Thai Basil Cashew Chicken Baked Feta Pasta with Spinach and Pine Nuts Baked Meatballs and Potatoes in a Rich Tomato Sauce Chickpea Vegetable Soup with Lemon Dukkah Chilli Con Carne Rice Bowls Serves: 4-5 | Prep Time: 5 minutes | Cook Time: 30 minutes INGREDIENTS Chilli Con Carne: 800g beef mince 1 tablespoon olive oil 4 cloves garlic, minced 1 onion, finely diced 1 red capsicum, diced 1x 400g can red kidney beans, rinsed and drained 1x 400g can diced tomatoes 2 tablespoons tomato paste 3 tablespoons lime juice 300ml beef broth or water (broth gives a tastier flavour) Rice: 1 cup basmati or long grain rice, rinsed 500ml boiling water Spice Mix: Easy option - use 1 packet gluten-free taco mix + 1 teaspoon cumin OR make your own by combining ½ teaspoon pepper 1 teaspoon sugar 2 teaspoons salt 2 teaspoons cayenne pepper (adjust to taste) 2 teaspoons onion powder 2 teaspoons smoked paprika 3 teaspoons cumin powder 3 teaspoons oregano Optional Toppings: Sour cream Avocado, diced Tasty cheddar cheese, grated Corn chips, crushed or canned corn, rinsed and drained Parsley or coriander leaves Green chilli or jalapenos, sliced INSTRUCTIONS Sauté the Onion and Capsicum: In a large pot, heat the olive oil over medium heat. Add the onion and red capsicum, sautéing for 3-4 minutes until softened and fragrant. Cook the Beef: Add the beef mince and cook, breaking it up with a spoon, until browned all over and most of the liquid is absorbed, about 5 minutes. Add Spices and Garlic: Stir in the garlic, spice mix, and tomato paste. Cook for another minute until aromatic. S immer the Chilli: Add the diced tomatoes, kidney beans, and 300ml boiling water. Stir well, bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes, stirring occasionally to prevent sticking or drying out. Add a little extra water if needed. Add Rice: After simmering the chilli for 10 minutes, stir in the rinsed rice and 500ml of boiling water. Cover the pot and continue simmering for another 10 minutes, stirring occasionally to prevent the rice from sticking. If the mixture becomes too dry, add a bit more water. Rest the Rice: Once the 10 minutes of simmering are done, turn off the heat and let the pot sit, covered, for 5 minutes. This allows the rice to steam and finish cooking. Finish with Lime: Once the rice and chili are fully cooked, stir in the lime juice just before serving for a fresh burst of flavour. Serve: Spoon the chili con carne over the rice and top with a dollop of sour cream. Garnish with your choice of grated cheddar, avocado, chilli or jalapeno, crushed corn chips, and fresh herbs like parsley or coriander. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok    YouTube Recipe and Photography Margaret Pahos @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 Thai Basil Cashew Chicken is a quick, flavorful dish that’s sure to be a family favorite! In just 30 minutes, tender chicken is fried until golden and tossed with colorful capsicums, green beans, and crunchy cashews. Finished with aromatic Thai basil, every bite is a delicious balance of sweet, spicy, and savory. Serve over steamed rice with a perfectly fried egg—crispy edges and a soft yolk—for a comforting, gluten-free meal that brings the vibrant flavors of Thailand to your table. Made in one pan, it’s the perfect go-to for hot summer days. Let's get cooking! This recipe came together so easily on a busy day, inspired by the flavors of Pad Kra Pao and a garden overflowing with Thai basil. With plenty of basil to use up and some chicken on hand, I decided to throw together a quick and flavorful dish that combines fresh ingredients with minimal effort. The result is a delicious, fragrant meal that’s spicy, savory, and perfect for a weeknight dinner. Watch How to Make It Helpful Tips Prep Ingredients First:  Since this dish cooks quickly, have everything chopped and ready to go before you start cooking. Adjust the Spice:  For a milder flavor, use sweet chili sauce instead of hot chili paste. You can also control the heat by adjusting the amount of chili paste or adding a sprinkle of fresh chili slices at the end. Use Fresh Thai Basil:  Thai basil has a slightly spicier, more aromatic flavor than regular basil. If you don’t have Thai basil, regular basil will work but will taste a bit different. Add Extra Crunch:  If you love extra texture, toast the cashews in a dry pan for a few minutes before adding them to the dish. Perfect Fried Egg:  To get the egg edges crispy, use a generous amount of oil and cook on medium-high heat. A quick cover over the pan for the last minute helps set the yolk perfectly. Serve Suggestions:  This dish is excellent with steamed jasmine rice, or for a lower-carb option, serve over cauliflower rice or zucchini noodles. Leftovers:  Store any leftovers in an airtight container in the fridge for up to two days. This dish reheats well and can make a great lunch the next day! Meal Prepping Double the Recipe:  Scale up the ingredients to make extra servings at once, ensuring you have enough for several meals. Portion with Rice:  Pack the chicken, vegetables, cashews, and steamed rice together in single-serve, airtight containers. This keeps everything in one spot and makes reheating easy. Reheating Tips:  Reheat the meal in the microwave in short bursts, or warm it on the stovetop with a splash of water or broth to keep it moist. Egg Tip:  For a fresh, runny yolk each time, fry an egg daily to add just before eating, or keep soft-yolk boiled eggs on hand in the fridge to add a boost of flavor and texture. Fresh Finishes:  For extra flavor, pack a few fresh basil leaves and lime wedges separately to add after reheating. Other Asian-Inspired Recipes you'll LOVE Creamy Curry Chicken Noodles Peanut Pad Thai Salad with Chicken Sweet and Sour Chicken Tray Bake 20-minute Satay Chicken Thai Basil Cashew Chicken (Gluten-Free) Serves:  4 Prep Time:  10 minutes Cooking Time:  20 minutes INGREDIENTS Chicken and Vegetables: 500g chicken or pork mince 4cm x 4cm piece fresh ginger, grated 6 garlic cloves, grated 1 brown onion, diced 1 large red capsicum, sliced 100g (1 cup) green beans, cut into 2cm pieces 100g (3/4 cup) cashews 60ml (¼ cup) cooking oil (Avocado oil recommended) 1 cup fresh Thai Basil leaves, roughly torn Sea salt and pepper Sauce: 1 tbsp hot chilli sauce (use 2 tbsp sweet chilli sauce for a milder flavor) 3 tbsp gluten-free Kecap Manis sweet soy sauce* 1 tbsp gluten-free fish sauce* 60 ml (¼ cup) fresh lime juice 1 tbsp gluten-free chicken powdered stock/broth To Serve: Fried Eggs (recipe below) Fresh Lime Stovetop Steamed Rice *Chang’s Asian Food has gluten-free Kecap Manis and Fish Sauce available at Woolworths and online. INSTRUCTIONS 1. Cook the Mince Heat the cooking oil in a wok or wide pan over medium-high heat. Add the chicken or pork mince and cook, breaking it up with a wooden spoon until golden, about 5-6 minutes. 2. Prepare the Sauce In a small bowl, mix all the sauce ingredients (chilli paste, sweet soy sauce, fish sauce, lime juice, and powdered stock). Set the sauce aside. 3. Add Aromatics and Vegetables Season the browned mince with freshly ground pepper and a pinch of sea salt. Add the grated garlic, ginger, and diced onion to the pan, stir-frying for 1 minute. Add the sliced capsicum, green beans, and cashews, stirring and cooking for another 3 minutes. 4. Add the Sauce Pour the prepared sauce over the mince and vegetables. Increase heat to high, bringing the sauce to a boil. Continue stir-frying for 4 minutes, or until the sauce thickens and coats the mince and vegetables well. 5. Add Thai Basil and Serve Remove the pan from heat, and stir in the Thai basil leaves. Serve the dish with steamed rice, topped with a crispy fried egg and a squeeze of fresh lime juice. Stovetop Steamed Rice While the rice is steaming (about 15 minutes), prepare and cook the Thai Basil Cashew Chicken. How to Fry Eggs Heat Oil:  Add 2-3 tablespoons of cooking oil (olive or avocado oil) to a frying pan over medium-high heat and allow it to heat for about 1 minute. Add Eggs:  Carefully crack 4 eggs into the pan, spacing them evenly around the pan’s edge to prevent them from sticking together. Be cautious of any oil splatter. Cook to Desired Crispiness:  Let the eggs cook, tilting the pan occasionally to coat them with oil. This should take 2-3 minutes for crispy edges with a soft yolk. For a firmer yolk, cook a bit longer. Note:  If the oil splatters too much, cover the pan with a lid and let the eggs cook for 3-4 minutes. Remove from heat and serve as desired. Have you tried this recipe? Share it with me at @createcookshare on   Instagram    Pinterest    Facebook    TikTok    YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

When I crave takeout, I always turn to this 20-minute gluten-free Satay Chicken recipe. It's a delicious and simple alternative that combines peanut sauce, coconut milk, and curry paste in a way that's irresistibly tasty. You'll find yourself going back for seconds! This dish can easily replace your Friday night takeout, impress your weekend guests, serve as a romantic dinner for two, and even become a staple in your weekly meal prep due to its versatility. Let me guide you through the steps 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 Prepping Perfect for Meal Prep: Satay Chicken holds up well for meal prep, maintaining its rich flavors even after reheating. Storage Instructions: Allow the chicken to cool completely before dividing into 4-5 microwave-safe containers. Pair with steamed jasmine or basmati rice, or healthier options like quinoa or cauliflower rice. Add steamed vegetables (e.g., broccoli, green beans, carrots) to round out the meal. Refrigeration: Store in the refrigerator for up to 5 days. Reheating Instructions: Microwave each portion for 3-4 minutes until hot. Garnish Suggestions: Keep garnishes (crushed peanuts, chili, coriander) in separate containers. Add garnishes after reheating to maintain freshness. Flavour Tip: Squeeze fresh lime juice just before serving to brighten the flavors and enhance the overall taste. Here is my STOVETOP RICE recipe to pair it with the Satay Chicken. Other Chicken Recipes Creamy Chicken Curry Noodles Butter Chicken with Cashews 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 20-minute Gluten Free Satay Chicken Serves 4 Prep: 5 minutes Cook: 15 minutes INGREDIENTS Satay Chicken: 800g chicken thigh fillets, 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) 1 large brown onion, roughly chopped Salt and pepper Options to garnish: Fresh long red chilli, thinly sliced Crushed peanuts Coriander leaves Fresh lime juice INSTRUCTIONS Sauté the Curry Paste: In a large non-stick frying pan, heat over medium. Add the red curry paste and sauté for about 1 minute, allowing the flavors to bloom and become fragrant. Cook the Chicken: Add the diced chicken to the pan, stirring to coat it evenly with the curry paste. Cook for 5 minutes, turning occasionally to ensure even browning. Add the chopped onion and continue cooking for another minute until softened. Incorporate the Peanut Butter and Coconut Cream: Stir in the peanut butter, ensuring it melts into the chicken and creates a thick coating. Pour in the coconut cream and stir to fully combine. Season with salt and pepper to taste. Simmer and Cook Through: Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the pan and cook for 5-7 minutes, until the chicken is cooked through and the sauce has thickened. Serve and Garnish: Serve the satay chicken with steamed vegetables or fluffy rice. Garnish with thinly sliced red chili, crushed peanuts, coriander leaves, and a generous squeeze of fresh lime juice for an extra burst of flavour. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

Get ready to be obsessed with this Bagel Seasoning Salmon Bowl. You only need 3 ingredients to make this deliciously flaky salmon, topped with bagel seasoning, the highlight of the dish. It's served with a homemade creamy sriracha mayonnaise, diced cucumber, avocado, and fluffy rice. Additionally, I've included instructions for cooking the salmon in both the oven and air fryer, making it a perfect choice for a speedy dinner or meal prep. Time to start cooking! 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 Cucumber Noodle Salad with Sichuan Dressing Roasted Cauliflower with Sweet Thai Sauce Greek Salad Spicy Butter Barbecued Corn Other Salmon and Seafood Recipes Honey Mustard Salmon and Vegetable Tray Bake Salmon with Gnocchi in a Creamy Tomato Sauce Salmon and Bruschetta Salad Baked Salmon with Peas and Butter Beans Lemon and Garlic Butter Fish Bagel Seasoning Salmon Bowl, gluten-free Serves 4 Prep: 5 minutes Cook: Oven 15 minutes OR Air Fryer 8-10 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

Warm up with my Creamy Chicken Curry Noodles, a cozy yet healthy Thai-inspired dish perfect for busy weeknights. This simple recipe features aromatic Thai curry paste, rich coconut milk, fresh veggies, and a crunchy topping of crushed peanuts. Toss in plenty of vermicelli noodles to absorb the deliciously creamy curry sauce, and you'll have a hearty, flavourful meal ready in just 30 minutes. It's an ideal dinner option that’s both satisfying and nourishing for any night of the week. Let's start cooking! The Perfect Busy Weeknight Family Dinner This Creamy Chicken Curry Noodles recipe has become a go-to for my family on busy weeknights. After a long day of school, work, and activities, I love that this dish comes together quickly and easily, but still feels like a comforting, homemade meal. The combination of creamy coconut curry and tender chicken with fresh veggies makes it both hearty and nourishing. It's one of those dinners that feels special, even though it’s made in just 30 minutes. I’ve lost count of how many times I’ve whipped this up in a rush, only to have everyone gathered around the table in no time! Watch How to Make It Helpful Tips Ingredient Swaps Chicken:  You can substitute chicken thigh fillets with chicken breast for a leaner option or even with tofu for a vegetarian twist. Veggies:  Feel free to swap or add other vegetables like snow peas, carrots, or spinach for more variety and nutrition. Curry Paste:  If you prefer milder heat, use yellow curry paste instead of red. For extra spice, consider adding a small amount of chili flakes or fresh chili slices. Noodles:  If you're out of vermicelli noodles, you can use gluten-free rice noodles or even zucchini noodles (zoodles) for a low-carb option. Cooking Tips Noodle Texture:  Since the noodles will absorb the sauce, it's important to undercook them slightly during the initial boil to prevent them from becoming too soft. Coconut Milk:  Shake the can well before using, as coconut milk can sometimes separate. For a richer sauce, you can use full-fat coconut milk instead of light. Dietary Information This dish is gluten-free , and dairy-free . It’s also high in protein and packed with vegetables, making it a well-balanced meal. Make-Ahead Tips Prepping Vegetables:  You can chop the vegetables and chicken in advance and store them in airtight containers in the fridge for up to 2 days. This will help make dinner even quicker on busy nights. Storing Leftovers:  This dish reheats well. Simply store any leftovers in an airtight container and refrigerate for up to 2 days. Reheat in a pan over medium heat, adding a splash of water or coconut milk if the sauce has thickened too much. Meal Prep Tip for Lunches To enjoy this dish for lunches throughout the week, divide the cooked Creamy Chicken Curry Noodles into individual meal prep containers. Store them in the fridge for up to 3 days. When reheating, simply add a splash of water or coconut milk to keep the noodles from drying out, and microwave until warmed through. Pack the crushed peanuts, green onions, and lime wedges separately, and add them just before serving to keep the flavors fresh and the texture crunchy. This way, you’ll have a delicious, ready-to-go lunch that’s perfect for a busy workday! Other Recipes you'll LOVE Peanut Pad Thai Salad with Chicken Sweet and Sour Chicken Tray Bake Asian Marinated Beef Noodle Bowl Butter Chicken with Cashews 15-minute Satay Chicken Creamy Chicken Curry Noodles, gluten-free Serves: 4 Prep time: 10 minutes Cook time: 20 minutes INGREDIENTS Chicken Curry Noodles: 3 chicken thigh fillets, cut into thick strips 2 tablespoons cooking oil 1 bunch broccolini, cut into thirds 1 large red capsicum, cut into strips 400g baby corn spears, halved lengthwise 400ml canned light coconut milk 2 tablespoons curry paste (red or yellow) 250g Rice Vermicelli Noodles 1 tablespoon sesame oil Sea salt and pepper, to taste Garnish: 2 tablespoons crushed peanuts 2 green onions, finely sliced Handful of fresh coriander leaves (optional) Fresh Lime wedges INSTRUCTIONS Prepare the noodles: Boil water and soak the rice vermicelli noodles for 3–4 minutes, or until they are still firm (similar to al dente). They should not be fully cooked, as they'll finish cooking in the sauce later. Drain and set aside. Cook the chicken: Heat the cooking oil in a wok or large pan over high heat. Season the chicken with sea salt and pepper. Add to the pan and cook for 4–5 minutes, stirring occasionally, until golden on both sides. Add the curry paste, tossing to coat the chicken evenly and cook for an additional minute until fragrant. Stir-fry the vegetables: In the same pan, add the baby corn, capsicum, and broccolini. Stir-fry for 4 minutes, until the vegetables begin to soften. Add the sauce: Pour in the coconut milk and stir to combine. Bring the mixture to a gentle boil. Combine the noodles: Add the prepared noodles to the pan, drizzle over the sesame oil and toss everything together until the noodles are fully coated in the sauce. Allow to sit for a minute so the noodles can absorb the creamy curry coconut sauce. Serve: Divide the noodles between bowls and garnish with crushed peanuts, green onions, fresh coriander leaves (if using), and a squeeze of lime. Serve immediately. Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube    Margaret Pahos @CreateCookShare

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 300ml 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

Indulge in the bold, aromatic flavors of this Za'atar Ravioli Pasta Salad, a dish that’s perfect as a main course, side, or even meal-prep option. Imagine tender gluten-free ravioli tossed with a vibrant blend of Middle Eastern spices, all coated in a zesty za'atar, olive oil, and lemon dressing. It's comfort food with a twist—light, flavorful, and ready in less than 20 minutes. Whether you're looking for a quick weeknight meal or a crowd-pleasing dish, this one-bowl wonder promises to satisfy every foodie craving. Let’s get cooking 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

Prepare to be captivated by the perfect fusion of Mediterranean and French flavors in this Ratatouille Shakshuka. Picture vibrant, garden-fresh vegetables simmering in a rich tomato sauce, topped with perfectly poached eggs. The hearty sweetness of summer vegetables melds beautifully with the comforting warmth of shakshuka’s spiced tomato base. Best of all, this naturally gluten-free dish comes together in just 20 minutes, all in one pan, making it as simple as it is delicious. Whether you're a seasoned chef or a foodie at heart, this recipe will have you reaching for seconds. Let’s get cooking! Why you'll love this Ratatouille Shakshuka Satisfying and Healthy: Packed with nutrient-dense vegetables and protein-rich eggs, this dish is a wholesome and satisfying meal. It's a delicious way to incorporate a variety of veggies into your diet. 20-minute One-Pan Wonder: It's so easy! Simplify your cooking routine with this 20-minute one-pan wonder. The Ratatouille Shakshuka brings together complex flavors without the need for an elaborate cooking process or a multitude of dishes to clean up afterward. Perfect for Entertaining: Impress your guests with this gourmet dish that looks and tastes like it's straight out of a high-end restaurant. It's a conversation starter and a crowd-pleaser. Adaptable to all diets: It is naturally gluten-free, dairy-free and grain-free. Watch How to Make It Helpful Tips Choose ripe veggies : Use the freshest summer vegetables you can find. Their natural sweetness balances the acidity of the tomato sauce. Spice it up : For a deeper flavor, add a pinch of smoked paprika or a dash of cayenne to the tomato sauce. It brings out the savory warmth that makes shakshuka stand out. Perfectly poached eggs : Make small wells in the sauce and gently crack the eggs into them. Cover the pan with a lid to help cook the eggs evenly. Cook until the whites are set, but the yolks remain runny for that perfect creamy texture. Add cheese : Crumbled feta, goats cheese or grated parmesan sprinkled over the dish before serving adds a nice salty bite and rich texture. Serve with crusty bread : While this is naturally gluten-free, pairing it with a rustic loaf or gluten-free bread allows you to soak up every last bit of sauce! If you love this recipe, then you'll also love... Harissa Whole Baked Cauliflower Mediterranean Fried Rice Za'atar Ravioli Pasta Salad Sausage and Cheesy Mash Pie Baked Mexican Frittata with Beans Ratatouille Shakshuka, gluten-free Serves 4 Prep 10 minutes Cook 20 minutes Pan Size 30cm INGREDIENTS Ratatouille: 4-6 eggs (I love using Yallamumdi Farm eggs) 400g can crushed tomatoes 400g can chickpeas, drained and rinsed 1 large brown onion, sliced 1 medium eggplant, chopped 1 medium zucchini, chopped 1 small red capsicum chopped 1 small green or yellow capsicum chopped ¼ cup extra virgin olive oil Seasonings: ½ teaspoon chilli flakes ½ teaspoon pepper ½ paprika 1 teaspoon sea salt 1 teaspoon oregano Serving options: 4 slices of toasted bread, gluten-free (exclude for grain free meal) 1 avocado, diced ½ cup crumbled feta Handful of fresh basil leaves INSTRUCTIONS 1. Prepare the vegetables: In a wide pan and over medium heat, add the olive oil, onion, and eggplant and sauté for 3 minutes. Then add the zucchini, red capsicum, and yellow or green capsicum and sauté for a further 2 minutes, stirring occasionally until the vegetables begin to soften. 2. Cook the sauce: Next add the tomatoes, chickpeas, chilli flakes, paprika, oregano, sea salt, and pepper and stir through to combine well. Add a quarter of a cup of water to the can of tomatoes, swirl it around to collect any leftover tomato bits, and add it to the pan as well. Lightly simmer, cover with a lid, and cook for 10 minutes over a low heat, checking halfway and giving it a stir. 3. Add the eggs: With the back of a spoon, make 4-6 wells in the sauce and crack an egg into each well, season with sea salt and pepper, and cover the pan for 3-5 minutes to allow the eggs to set softly or firmly, as preferred. 4. To serve: Remove from the heat, serve with toasted gluten-free bread, and garnish with fresh basil leaves, feta, diced avocado, and a drizzle of extra virgin olive oil. 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 @CrteateCookShare

Looking for a satisfying, gluten-free breakfast or brunch option? This Hash Brown Toast with Avocado and Eggs is exactly what you need! With crispy hash browns as the base, creamy smashed avocado, tangy feta, and perfectly soft-boiled eggs, every bite is packed with flavour and texture. Whether you're craving something light but filling or just need a fun twist on your regular avocado toast, this dish will hit the spot. Plus, it's quick, easy, and naturally gluten-free, making it perfect for any day of the week. Let’s dive in! Watch How to Make It Helpful Tips VARIATIONS Cheese Swap:  If feta isn't your favorite, try crumbled goat cheese for a milder flavor or shaved Parmesan for a nutty twist. Egg Style:  Not a fan of soft-boiled eggs? Switch it up with fried eggs, poached eggs, or even scrambled for a different texture. Add Protein:  For a more filling meal, top the hash browns with smoked salmon, crispy bacon, or even grilled chicken slices. Extra Veggies:  Add color and crunch with sliced cherry tomatoes, baby spinach, or roasted red peppers on top of the avocado. SERVING SUGGESTIONS Brunch Spread:  Make it part of a larger brunch spread, setting up the ingredients like a buffet and adding fruit salad, yogurt and mimosas for a full, crowd-pleasing brunch party! Light Dinner:  This recipe is perfect for a quick and satisfying dinner. Add a side of roasted veggies or a bowl of soup to make it more hearty. Other Breakfast / Brunch Ideas you'll LOVE Ratatouille Shakshuka Ham and Mushroom Quesadilla Nutella Stuffed French Toast Bites Eggs in a Bagel Hole Hash Brown Toast with Avocado and Eggs, gluten-free Serves 2 INGREDIENTS 4 hash browns: Crispy Gluten-Free Hash Brown Recipe HERE 1 large ripe avocado, smashed 50g (approx. ¼ cup) feta, crumbled 2 large eggs 1 tsp lemon or lime juice Sea salt, to taste Freshly ground black pepper, to taste Pinch of red pepper flakes or chili powder (optional) INSTRUCTIONS For the Smashed Avocado: Cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Add sea salt, pepper, and lemon or lime juice. Mash with a fork until you reach your desired texture—either smooth or chunky. Stir in a pinch of red pepper flakes if you want a bit of heat. For the Soft-Boiled Eggs: Bring a medium pot of water to a gentle simmer. Lower the eggs into the water with a spoon and simmer for 7 minutes (6 minutes for a runnier yolk). Prepare a bowl of cold water. Once the eggs are done, transfer them to the cold water and let them cool for 1-2 minutes. Gently tap and peel the shells. Slice each egg in half. Assemble: Evenly spread the smashed avocado over the 4 hash browns, pressing it down slightly. Top with crumbled feta and place the egg halves on top. Season with additional salt, pepper, and a sprinkle of red pepper flakes if desire Have you tried this recipe? Please leave me a rating or share it with me at @CreateCookShare   Instagram    Pinterest    Facebook    TikTok   OR YouTube Margaret Pahos @CreateCookShare