Looking for a quick, flavourful weeknight meal that's also great for meal prep? This Greek Chicken and Vegetables Tray Bake is your answer! Packed with vibrant Mediterranean flavours, this easy one-tray bake brings the taste of Greece straight to your kitchen. With tender chicken, crisp veggies, and a zesty lemon-garlic dressing, it’s a dish that’s gluten-free, simple to prepare and irresistibly delicious. Whether you're cooking for the family, hosting a casual dinner, or prepping meals for the week, this recipe delivers a satisfying meal with minimal cleanup. Perfect for busy evenings, this dish will quickly become a staple in your weekly rotation. Transport yourself to the sun-soaked streets of Greece with this Greek Chicken and Vegetables Tray Bake. Each bite captures the essence of Mediterranean cuisine, with tender chicken and vibrant vegetables seasoned to perfection. The aromatic blend of garlic, oregano, dill, and paprika, combined with the zesty freshness of lemon juice and extra virgin olive oil, will whisk you away to those blissful summer nights along the ‘paralea’ – the beachside promenade. Just imagine the sea breeze, the laughter of friends, and perhaps a shot of ouzo to complete the scene. This dish is a perfect way to bring a taste of Greece to your table. Watch How to Make It Greek Chicken and Vegetables Tray Bake Serves:  4-5 Prep Time:  15 minutes Cook Time:  45 minutes INGREDIENTS Souvlaki: 800g chicken thigh fillets, diced 2 large potatoes, diced (2x2cm) 1 red capsicum, diced 1 yellow capsicum, diced 2 zucchini, diced 1 cup pitted kalamata olives Seasoning: ¼ cup fresh dill, finely chopped 1 tablespoon dried Greek oregano 1 teaspoon sweet paprika 2 teaspoons sea salt 1 teaspoon white pepper Dressing: ¼ cup extra virgin olive oil ¼ cup freshly squeezed lemon juice 4 cloves of garlic, minced or chopped Serve with: RICE Pita Bread or Wraps, gluten-free INSTRUCTIONS Preheat the oven: Preheat your oven to 200°C (fan-forced), 220°C (conventional), or 425°F, and line a large baking tray with baking paper. Prepare the chicken and vegetables: Arrange all the souvlaki ingredients on the tray. Season with oregano, paprika, dill, sea salt, and pepper. Prepare the dressing: In a bowl, whisk together the EVOO, lemon juice, and garlic. Pour this mixture over the tray, then toss everything to coat evenly. Spread the ingredients out in a single layer on the tray. Bake: Bake for 45 minutes, until the chicken is cooked through and the vegetables are tender. Serve: Serve hot! It is suggested to garnish with a crumbled feta (or dairy-free alternative), an extra squeeze of lemon juice, and a drizzle of EVOO. For a heartier meal, pair with steamed rice or pita bread. Margaret Pahos @CreateCookShare

Introducing a simple weeknight recipe that combines the lively and fresh tastes of the Mediterranean into a single impressive dish: Baked Salmon with Bruschetta Salad. This dish showcases a perfectly baked salmon, expertly seasoned with fragrant herbs and tangy lemon, providing a flavourful base for a colorful bruschetta salad. Not only is this meal a delight for the senses, but it also provides a fast and simple choice for either a regular weeknight dinner or a special event. The salmon is perfectly baked in just half an hour, and the bruschetta salad is easily put together, resulting in a recipe that is both easy and remarkable. Pair it with some steamed rice on the side for a wholesome and fulfilling meal. Let's get cooking! Watch How to Make It Baked Salmon with Bruschetta Salad Serves: 4 Prep Time 15 minutes Cooking Time 30 minutes INGREDIENTS Salmon: 1.4kg side of salmon, washed and pat-dried 2 tablespoons extra virgin olive oil 2 tablespoons lemon juice 1 teaspoon dried oregano 1 teaspoon dried dill 1 teaspoon sea salt 1/2 teaspoon black pepper Bruschetta Salad: 250g cherry or grape tomatoes, diced 1 clove garlic, minced 1 small red onion, diced 20 kalamata olives, sliced 2 tablespoons extra virgin olive oil Juice of 1 lemon A handful of fresh basil and parsley leaves INSTRUCTIONS Prepare the Salmon:  Preheat your oven to 210°C (410°F). Line a baking tray with baking paper and place the salmon side onto the tray. Season with sea salt, black pepper, dried oregano, and dried dill. Drizzle with extra virgin olive oil and lemon juice. Bake in the preheated oven for 30 minutes, or until the salmon is cooked through. Allow the salmon to cool for 5 minutes before topping with the bruschetta salad. Make the Bruschetta Salad:  In a bowl, combine diced cherry or grape tomatoes, minced garlic, diced red onion, and sliced kalamata olives. Add extra virgin olive oil and lemon juice. Toss gently to mix, then add fresh basil and parsley leaves. Serve:  Spoon the bruschetta salad over the cooked salmon. Drizzle with a bit more extra virgin olive oil if desired. Serve immediately, optionally with a side of my RICE Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube   Margaret Pahos @CreateCookShare

You'll love this simple pasta dish featuring blistered tomatoes, garlic, kalamata olives, and feta cheese for a quick, flavourful, and nutritious dinner that will be a hit with everyone. This light and uncomplicated pasta dish, with blistered cherry tomatoes, creamy feta, and kalamata olives, offers a delicious and effortless dinner option. The tomatoes are roasted until perfectly sweet, and the gluten-free pasta provides a smooth texture, resulting in a mouth-watering combination! The main ingredient in the meal is the Blistered Tomatoes, a simple yet effective process that yields a gourmet outcome. Just drizzle olive oil and balsamic vinegar over the tomatoes, season, and bake for 20 minutes, and they're good to go. This uncomplicated side dish complements almost any meal, especially when served alongside gluten-free spaghetti. Gluten-Free Pasta with Blistered Tomatoes Olives and Feta Serves 4 Prep Time: 10 minutes Cooking Time 30 minutes INGREDIENTS Spaghetti: 400g-500g gluten-free Spaghetti 200g Greek feta, crumbled 3 tablespoons extra virgin olive oil 3 garlic cloves, minced 1 cup pitted kalamata olives 1 teaspoon dried Greek oregano ½ teaspoon ground paprika ¼  cup reserved cooking water (from pasta) 2 tablespoons tomato paste fresh basil leaves Blistered Tomatoes: 500g cherry tomatoes 1-2 tablespoons extra virgin olive oil 1-2 tablespoons balsamic vinegar sea salt/ground pepper INSTRUCTIONS Blister the Tomatoes:  Preheat your oven to 200°C (fan-forced) / 220°C (conventional) / 425°F. Place the cherry tomatoes on a baking tray lined with parchment paper. Drizzle with extra virgin olive oil and balsamic vinegar, and season with sea salt and pepper. Bake for 20 minutes, or until the tomatoes are blistered. Remove from the oven and set aside. Cook the Spaghetti:  While the tomatoes are baking, cook the gluten-free spaghetti according to the package instructions. Once cooked, drain the pasta, reserving 1/4 cup of the cooking water. Prepare the Sauce:  In the same pot, heat the extra virgin olive oil over medium heat. Add the minced garlic, kalamata olives, oregano, and paprika, sautéing for 2-3 minutes until fragrant. Add the cooked spaghetti to the pot and toss to combine (Note: rub the oregano between the fingers to release its fragrance). Mix in Tomato Paste and Feta:  Dissolve the tomato paste in the reserved pasta cooking water and pour it over the spaghetti. Stir to evenly coat the pasta. Season with freshly ground black pepper, then sprinkle in the crumbled feta. Toss the pasta again to combine all the ingredients. Serve:  Evenly divide the spaghetti among plates, garnish with fresh basil leaves, and drizzle with extra virgin olive oil. Top each plate with 5-6 blistered tomatoes and serve immediately. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube    Margaret Pahos @CreateCookShare

This Gluten Free Zucchini Cannelloni Bake is a comforting dish that is both nutritious and suitable for those following a gluten-free and low-carb diet! It features zucchini slices filled with a tasty mixture of beef, ricotta and parmesan cheese, then baked in a savory pasta sauce, garnished with freshly grated parmesan cheese and fragrant basil leaves. Let's start cooking! Helpful Tips to Begin Zucchini Start with slicing the zucchini with a mandolin. It is preferred that you buy large, thick zucchini and slice them thin as this allows you to roll them up easily. The thicker slices will unfortunately snap and break. Filling It is really important that you break up the mince using a wooden spoon whilst cooking. Once the mince is cooked allow it to cool and then combine the ricotta. Rolling Add a tablespoon of mixture to the end of the zucchini slice, roll it up and place it into the baking dish. Do not add too much mixture as it will overflow. Zucchini Cannelloni Bake Serves 4-6 Prep Time: 20 minutes Cook Time: 45 minutes INGREDIENTS Filling: 500g beef mince 2 tablespoons extra virgin olive oil 4 garlic cloves, minced 1 large onion, finely diced 1 tablespoon chia seeds 600g homemade or jar of favourite pasta sauce 300g fresh ricotta 100g parmesan cheese sea salt, a generous amount pepper, a generous amount Zucchini: 4-5 large zucchini, sliced using a mandolin freshly grated parmesan cheese handful of fresh basil leaves INSTRUCTIONS Preheat the Oven:  Preheat your oven to 200°C (fan-forced) / 220°C (conventional) / 425°F. Cook the Mince:  In a large saucepan, heat the olive oil over medium heat. Add the beef mince and, using a wooden spoon, break it down as it cooks. Cook until lightly browned. Add Aromatics:  Add the diced onion and minced garlic to the pan. Continue cooking until most of the liquid has evaporated, then stir in the chia seeds, sea salt, pepper, and half of the pasta sauce. Remove from heat and let it cool slightly. Prepare the Filling:  Once the mince mixture has cooled, stir in the ricotta and parmesan cheese until well combined. This will be the filling for your zucchini cannelloni. Assemble the Cannelloni:  Pour the remaining pasta sauce into the base of a baking dish. Take a slice of zucchini, place a tablespoon of the filling at one end, and roll it up. Place the rolled zucchini into the baking dish. Repeat with the remaining zucchini slices and filling. Bake:  Place the dish in the preheated oven and bake for 30 minutes. Garnish and Serve:  Once cooked, remove from the oven and sprinkle with freshly grated parmesan cheese and basil leaves. For an extra cheesy topping, you can add mozzarella cheese 10 minutes before the end of the baking time. Serve immediately. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube     Margaret Pahos @CreateCookShare

Prepare to enjoy this delicious Spinach and Feta Stuffed Chicken Breast as your next weeknight dinner. The creamy combination of spinach, feta, cream cheese and onion adds a burst of flavour to the tender chicken breast, keeping the chicken moist, tender, succulent, and full of taste. This Spinach and Feta Stuffed Chicken Breast is a must-try for all chicken lovers. Let's start cooking! Helpful Tips Avoid Overcutting:  Be careful not to cut all the way through the chicken breast when creating the pocket. If you do, simply seal the other side with an additional toothpick. Removing Chicken Tenders:  If your chicken breasts have attached tenders, you can leave them or remove them and save them for my AIRFRYER PARMESAN CHICKEN TENDERS Using Chicken Thighs:  While chicken thighs can be used, they are trickier to seal. Let it Rest:  After baking, let the chicken rest for a few minutes before slicing. This allows the juices to redistribute, making the chicken even more tender Serve it with Rice or a Greek Salad For a well-rounded and satisfying meal, consider pairing this Spinach and Feta Stuffed Chicken Breast with a side of fluffy RICE or a refreshing GREEK SALAD . The rice will soak up the delicious juices from the chicken, adding an extra layer of flavor, while the crisp and tangy Greek salad offers a fresh contrast to the creamy, cheesy filling. Leftovers This dish also makes for fantastic leftovers. Simply reheat it in the microwave, and you'll have a delicious and quick meal ready in no time, with all the flavors still perfectly intact. Spinach and Feta Stuffed Chicken Breast Serves 4 Prep 10 minutes Cooking 35 minutes INGREDIENTS Chicken: 4 medium size chicken breast fillets 2 teaspoons dried Greek oregano 1 teaspoon garlic powder 1 teaspoon onion powder sea salt and pepper, a generous amount extra virgin olive oil for frying Stuffing: 60g baby spinach, finely chopped 1 red onion, finely chopped 100g feta crumbled 150g cream cheese 1/2 cup parsley, finely chopped Juice of 1 lemon INSTRUCTIONS Preheat the Oven:  Preheat your oven to 180°C (fan-forced) / 200°C (conventional) / 400°F. Season the Chicken:  In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and dried oregano. Using a sharp knife, cut a pocket into the side of each chicken breast. Season both the inside and outside of the chicken breasts with the seasoning mix. Prepare the Stuffing:  In a medium bowl, combine the finely chopped spinach, red onion, crumbled feta, cream cheese, and parsley. Mix until well combined. Stuff the Chicken:  Open each seasoned chicken breast and spoon the spinach and feta mixture into the pocket. Fold the chicken breast over to enclose the filling and secure the edges with toothpicks. Sear the Chicken:  Heat a drizzle of extra virgin olive oil in an oven-safe frying pan over medium heat. Add the stuffed chicken breasts and cook for about 4 minutes on each side, or until golden brown. Bake the Chicken:  Transfer the pan to the preheated oven and bake for about 20 minutes, or until the chicken is fully cooked (larger pieces may require more time, but be careful not to overcook to avoid drying out). Cover the chicken with a piece of baking paper during baking to keep it moist. Prepare the Sides:  While the chicken is baking, optional to prepare a GREEK SALAD or cook  RICE   to serve alongside the chicken. Finish and Serve:  Once the chicken is cooked through, remove it from the oven and squeeze the juice of 1 lemon over the top. Drizzle with a bit more extra virgin olive oil and garnish with fresh parsley leaves. Allow to sit for 2-3 minutes and then serve with your prepared side dish. Enjoy! Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube    Margaret Pahos @CreateCookShare

If you're a fan of nachos like we are, you'll quickly fall in love with this simple and delicious Sunday breakfast recipe featuring Gluten-Free Nacho Bacon and Eggs. With crispy sweet potatoes, bacon, eggs, tomatoes, onion, avocado, and Mexican spices layered together, you'll find yourself craving more with every bite! Breakfast has always been my favorite meal, especially with bacon, eggs, and sweet potatoes—an essential! These Potato Breakfast Nachos bring all these elements together in one delicious and fun dish. Instead of tortilla chips, you'll use roasted, seasoned sweet potato slices, flavored with chipotle, paprika, cumin, and sea salt for extra tastiness. Other Breakfast Ideas Gluten-free Bagel Brunch Board Ratatouille Shakshuka, gluten-free Baked Mexican Frittata with Beans Gluten-Free Cinnamon Banana on Toast Gluten-Free Tiramisu Weet-Bix Gluten-Free Nacho Bacon and Eggs Serves 4 INGREDIENTS Nachos: 500g sweet potato 8 eggs 4 whole slices of bacon, sliced into stripes 1 small red onion, sliced 8-10 cherry tomatoes, cut into quarters 1 avocado, peeled and diced Seasoning: 1 teaspoon chipotle seasoning ¼ teaspoon cumin ¼ teaspoon paprika Generous seasoning of sea salt and pepper Optional to garnish with finely chopped parsley or basil leaves and a squeeze of lime juice INSTRUCTIONS Prepare the oven and tray:  Preheat the oven to 210°C (fan-forced) / 230°C (conventional) / 450°F. Line a large baking tray with baking paper. Slice and season the sweet potato:  Using a mandolin, slice the sweet potato into thin rounds and spread them across the baking tray. Lightly spray with extra virgin olive oil and season with sea salt, pepper, paprika, cumin, and chipotle. Bake the sweet potato:  Place the tray in the oven and bake for 10 minutes or until it begins to crisp. Add bacon:  Remove the tray from the oven and arrange strips of bacon over the sweet potato. Return to the oven and bake for an additional 5 minutes. Prepare for the eggs:  Take the tray out and create small wells in the sweet potato to hold the eggs. Crack an egg into each well, season as desired, and bake for another 10 minutes or until the egg whites are set. Finish and serve:  Once ready, top with sliced red onion, tomatoes, avocado, and fresh herbs. Squeeze fresh lime juice over the top. Optional:  Add grated cheese (dairy-free option available). Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube

These Oven or Airfyer Chicken Wings with Sticky Sauce are a perfect choice for families, offering a perfect blend of texture and flavour that will surely be a hit to anyone who tries them. Not only are they gluten-free and nutritious, but their delightful crunch and sweet stickiness make them almost too good to share! Whether served as appetizers or as a main course accompanied by vegetables or rice, they are simply delicious. Let's get cooking! Other Protein-Packed Recipes Baked Meatballs and Potatoes in a Rich Tomato Sauce Asian Marinated Beef Noodle Bowl Ratatouille Shakshuka Stuffed Baked Chicken Breast Lamb Cutlets with Sage and Chickpeas Chicken Wings with Sticky Sauce, gluten-free Serves 4 Prep 10 minutes Cook 35 minutes INGREDIENTS Chicken: 1 kg chicken wings 1/3 cup rice flour 1 teaspoon sea salt 1 teaspoon pepper 1 teaspoon ground garlic To Garnish: 3 spring onions, finely sliced 1 red chilli, sliced and seeds removed if needed Fresh lime Spicy Sauce: 3 tablespoons gluten-free soy sauce or tamari sauce 2 tablespoons sweet chilli sauce 1 tablespoon rice vinegar 1 tablespoon maple syrup 1 teaspoon sesame oil INSTRUCTIONS OVEN: Preheat  the oven to 210°C (fan-forced) and line a baking tray with baking paper. Whisk  together the ingredients for the spicy sauce in a bowl and set aside. Combine  rice flour, sea salt, pepper, and ground garlic in a deep bowl. Toss the chicken wings in the flour mixture, then place them on the prepared baking tray. Spray with coconut oil or olive oil. Bake  in the preheated oven for 15 minutes. Baste  the chicken wings with the spicy sauce using a kitchen brush. Return to the oven and bake for an additional 20 minutes, or until the wings are cooked through. Serve  the chicken on a platter of leafy salad greens. Brush additional sauce over the wings and garnish with spring onions, sliced chilli, and a squeeze of fresh lime juice. Let the sauce drizzle over the leafy greens as it makes a delicious salad! Serve  with Fluffy Rice . AIRFRYER: Preheat the airfryer to 200°C. When heated place baking paper to the base of the basket to prevent sticking. Whisk  together the ingredients for the spicy sauce in a bowl and set aside. Combine  rice flour, sea salt, pepper, and ground garlic in a deep bowl. Toss the chicken wings in the flour mixture Cook the chicken wings in the air fryer so they are not touching. Cook for 10 minutes. Baste the chicken wings with the spicy sauce using a kitchen brush, then return them to the air fryer. Cook for an additional 8-10 minutes at 210°C, or until the wings are crisp and golden. Serve  the chicken on a platter of leafy salad greens. Brush additional sauce over the wings and garnish with spring onions, sliced chilli, and a squeeze of fresh lime juice. Let the sauce drizzle over the leafy greens as it makes a delicious salad! Serve  with my Fluffy Rice . Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube

Experience the comforting flavors of a classic dish with this Greek Pasta Soup, which offers a gluten-free twist. Featuring tender lamb, gluten-free pasta, and a delicious tomato broth, this meal is ideal for a cozy dining experience. Whether you desire a hearty soup or seek a simple dinner option, this recipe will quickly warm you up. Let's start cooking! When life gives you lemons, you make lemonade. But what does that have to do with Gluten-Free Greek Pasta and Lamb Soup? It's all about making the best of what you have. Let me explain. Traditionally, this Greek Pasta Soup is made with KRITHARAKI, also known as orzo pasta. If you can find gluten-free orzo, go for it! But when you can't, it's time to get creative. Enter gluten-free elbow pasta—just as delicious, and it turned out perfectly! When I originally posted a photo of this soup on Instagram (featuring a gluten-free orzo I brought back from Greece, as seen below), many of you asked for the recipe. So, here it is—a simple, comforting dish that feels like a warm hug. You might notice that we serve our soup in mugs. Why? My family and I love enjoying soup from mugs, especially while cozied up on the couch watching a movie. Other Nourishing Recipes Creamy Ravioli Soup , gluten-free Baked Meatballs and Potatoes in a Rich Tomato Sauce , gluten-free Minestrone Soup with Butter Beans , gluten-free Stuffed Baked Chicken Breast , gluten-free Lamb Cutlets with Sage and Chickpeas , gluten-free Greek Pasta and Lamb Soup, gluten-free Serves 6 Prep time: 10 minutes Cook time: 1 hour 15 minutes INGREDIENTS 6 lamb neck or forequarter chops  340g gluten-free Barilla pasta elbows 2 tbsp tomato paste  3 teaspoons sea salt Garnish: Freshly grated dairy-free parmesan cheese  Finely chopped fresh parsley or basil leaves  Instructions: Prepare the Stock: In a large, wide-based pot, add enough water to cover the lamb necks or chops by about 5 cm (2 inches) and bring to a boil. Once boiling, add the lamb pieces to the pot and skim off any impurities that rise to the surface. Cover the pot with a lid, reduce the heat to a simmer, and let it cook for 1 hour. Prepare the Lamb: After 1 hour, strain the stock to remove the lamb. Set the lamb aside to cool. Once cooled, shred the meat into small, bite-sized chunks, and reserve for later use. Flavor the Stock: Return the strained stock to the pot and bring it back to a gentle boil and add the sea salt and tomato paste. Stir until the tomato paste is fully dissolved and the stock is well combined. Cook the Pasta: Add the gluten-free pasta elbows to the stock and cook over medium heat for approximately 4 minutes. Note that gluten-free pasta may require more time than traditional wheat pasta, so adjust as needed. Finish the Soup: Add the shredded lamb back into the soup and continue cooking for an additional 10 minutes, or until the pasta is tender and cooked through (it should not be al dente but tender and silky). If the soup becomes too thick, add more boiling water as necessary to reach your desired consistency. Serve: Turn off the heat and let the soup sit for 5 minutes before serving. Ladle the soup into bowls or large mugs, and garnish with freshly grated dairy-free parmesan cheese and a sprinkle of finely chopped parsley or basil leaves. Enjoy this hearty and comforting Greek Pasta Soup with a touch of fresh herbs and cheese! Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok   or YouTube

This is the easiest pulled pork you'll ever make! While some recipes require a long cooking time, there are those that only need a few minutes of preparation, like this Simple Spiced Pulled Pork. Just mix the spices, coat the pork with it, and bake. That's all there is to it. If you're home while it's slowly cooking, get ready for a tantalizing aroma that will fill your home. It might be tempting to open the oven, sneak a peek, or even grab a fork to taste, but I urge you to resist and exercise patience. After it's done baking, every bite will be worth the wait. You can trust me on that. This is how it all began. I came across an organic butcher at my local farmers market a few weeks ago and decided to buy a large piece of pork neck for the first time. Unsure what I would do with it, the lady suggested pulled pork. I did not own a slow cooker so the oven was the next best way to prepare this. At home, I brought together an array of spices I loved and hoped for the best. The result? My family loved this simple spiced pulled pork and cabbage dinner! When you look at the recipe, you may think this is a lot of meat to cook, I suggest you don’t worry about that as any leftovers can be turned into Pulled Pork and Slaw burgers the next day. Nothing better than cooking and the leftovers can be created into a whole new meal the following day. Spiced Pulled Pork with Red Cabbage and Apple Slaw Serves 6 Prep 10 minutes Cook INGREDIENTS Spiced Pulled Pork: 1.8-2kg pork neck 250ml water 6 celery sticks, cut in half Spice Rub: 4 tablespoons extra virgin olive oil 1 chilli, thinly sliced (optional to remove seeds) 2 teaspoons dried oregano 1 teaspoon sea salt ½ teaspoon pepper ½ teaspoon ground garlic ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon paprika To garnish: Fresh parsley leaves Lime Slaw Salad: ½ small red cabbage, shredded 2 granny smith apples, thinly sliced into sticks 1 large carrot, grated 3 green onions, sliced 1 ½ tablespoons apple cider vinegar ¼ cup extra virgin olive oil 2 tablespoons honey (optional to add toasted sesame seeds) INSTRUCTIONS Spice Preparation: In a bowl, combine all the spices, extra virgin olive oil, and chilli. Mix thoroughly and set aside. Preparing the Baking Dish: Line a deep dish with baking paper. Place celery sticks in the dish to create a bed for the pork. Pork Preparation: Pat dry the pork neck with a paper towel. Place the pork neck onto the celery sticks in the prepared dish. Pour and rub the spice and oil mixture all over the pork neck, ensuring even coverage, including the underside. Allow the juices to drip over the celery sticks. Baking Process: Pour water into the base of the dish. Cover the pork with a sheet of baking paper to prevent it from drying out. Tightly cover the dish with aluminum foil, ensuring the edges are sealed to prevent steam from escaping. Bake at 170°C (fan-forced), 190°C (conventional oven), or 375°F for 4 hours and 30 minutes. Do not lift the foil during baking, as this will allow the steam to escape. Instructions for Slaw: Dressing Preparation: In a bowl, dissolve honey into apple cider vinegar. Add extra virgin olive oil and whisk until well combined. Salad Preparation: In a serving bowl, combine all the salad ingredients. Pour the dressing over the salad and toss to combine. Garnish with sesame seeds. Final Touches: Once the pork is cooked, transfer it to a platter. Use a fork to shred the pork into pieces. Optionally, collect some of the stock from the baking tray and pour it over the pork, or make a gravy by adding cornflour to the stock and bringing it to a boil until it thickens. Squeeze fresh lime juice over the shredded pork and garnish with parsley leaves. Serving: Serve the shredded pork with the slaw salad. (scroll further down to view images of the process and how to make the slaw)

These Chai Spiced Banana Muffins are grain-free, sugar-free, gluten-free and incredibly delicious! You'll find this one-bowl muffin recipe to be your new favorite, it is simple to prepare, moist, and flavourful. No one will notice they're so healthy! This recipe is a must-have for any kitchen. It’s a one-bowl wonder that’s as simple as it is delicious—you don’t even need a whisk (I just used a fork!). What makes this recipe truly special is the delightful blend of chai spice, hazelnut meal, and sweet banana. The flavors meld together beautifully, creating a treat that’s both comforting and enchanting. Plus, it’s ready in just 30 minutes! These muffins are also perfect for meal prepping snacks, offering a wholesome alternative to sugar-filled store-bought varieties. Enjoy them fresh or grab one on the go for a quick, satisfying bite any time of day. Chai Spiced Banana and Chocolate Muffins, gluten-free Makes 12 medium size muffins or mini bundt cakes Prep 10 minutes Cook 30 minutes INGREDIENTS Muffins: 12-hole muffin or mini bundt tray 300g mashed banana (approx. 3 large bananas) 80g hazelnut meal (or almond meal) 30 ml extra virgin olive oil 3 eggs 3 tbsp coconut flour (or gluten-free plain flour) 1 tbsp psyllium husk 1 tsp apple cider vinegar ½ tsp baking powder pinch of sea salt ½ cup dark chocolate drops (dairy-free optional) Chai Spice: ½ tsp ground cinnamon ½ tsp ground ginger ¼ tsp ground nutmeg ¼ tsp ground clove ¼ tsp ground cardamom INSTRUCTIONS Preheat the Oven:  Set your oven to 170°C for fan-forced, 190°C for conventional, or 375°F. Mix Ingredients:  In a large bowl, combine all the ingredients until well incorporated. Prepare Muffin Tin:  Lightly spray a 12-cup muffin tin with extra virgin olive oil, then evenly distribute the mixture into each muffin cup. Bake:  Place the tin in the preheated oven and bake for 25 minutes, or until golden brown. Cool and Serve:  Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool for an additional 10 minutes before serving. Tip:  These muffins are just as tasty the next day! Store them in an airtight container in the fridge, and enjoy them cold or at room temperature. Have you tried this recipe? Please leave me a rating and comment below, or share it with me at @CreateCookShare on   Instagram    Pinterest    Facebook    TikTok     or YouTube Margaret Pahos @CreateCookShare