This healthy gluten-free Mexican Quinoa Salad is full of bright colours and flavours, with fluffy quinoa and just the right amount of spices. It can be made ahead of time and served at a party, put together as a lunch option, prepared as part of a meal prep or served as a side dish. It is naturally gluten-free and healthy! What is Mexican Quinoa Salad A Mexican Quinoa Salad has the perfect mix of flavours and textures. It combines fluffy cooked quinoa, black beans and corn and a variety of fresh salad vegetables. The homemade dressing is simple and easy to make but packed with Mexican flavours of lime, garlic, cumin and cayenne pepper. Watch How to Make It How to make this Mexican Quinoa Salad Cook the quinoa. Here is my How to Cook Quinoa recipe. Combine the dressing Chop and prepare all the vegetables Finish the Salad - toss all the ingredients together. Serve cold or at room temperature. What else can I add or swap? This salad is very versatile and the ingredients can be substituted for others: Capsicum, cucumbers and tomatoes can be swapped for a tray of diced baked vegetables such as mushrooms, zucchini, pumpkin and sweet potato. Black beans can be swapped for pinto or red kidney beans. Corn can be swapped for yellow capsicum or green peas What to serve it with Stuffed Baked Chicken Breast Stuffed Chicken with Spinach and Feta Roasted Boneless Leg of Lamb Juicy Beef Kafta Salmon with Summer Vegetables Oven Baked Calamari What do I do with Leftovers? Store it in an airtight container in the fridge for up to 3 days and serve it with: Whole baked potatoes Fried eggs Steamed broccoli or cauliflower steaks As part of a taco/ burrito bowl or simply crumble some feta or add diced avocado through it Meal Prep This is a fantastic meal-prep recipe. In a container, it stays well in the refrigerator for up to a week. Other Salad Ideas Greek Salad Cauliflower Tabouli Greek Potato Salad with Purslane Mexican Quinoa Salad Serves 6-8 as a side Prep 10 Cooking and Cooling Quinoa 20 INGREDIENTS Salad: 3 cups cooked and cooled quinoa (HERE FOR RECIPE) 1 cup parsley or coriander, finely chopped 1 large red onion, diced 1 red capsicum, diced 1 lebanese cucumber, diced 2 roma tomatoes, diced (or 250g punnet grape tomatoes, quartered) 1 can / 400g corn kernels, drained and rinsed 1 can / 400g black beans, drained and rinsed Optional: 1 avocado, diced Dressing Ingredients: ½ cup extra virgin olive oil ¼ cup freshly squeezed lime juice 1.5 tsp sea salt 1 tsp ground garlic / 1 large garlic clove, minced ½ tsp ground pepper ½ tsp ground cumin ½ tsp ground cayenne INSTRUCTIONS 1. Prepare the dressing by mixing the olive oil, lime juice, and spices. Whisk with a fork or add them to a jar, cover with a lid and shake well. 2. Place the quinoa salad ingredients into a mixing bowl, and pour the dressing over the top. Mix to combine well and serve. Optional: If adding avocado, dice into small pieces and scatter over the top. Squeeze fresh lime juice over the top to prevent it from browning. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

Miso Chicken Noodle Soup is the perfect meal for a cold, wintery night. This soup combines a flavourful chicken broth, with soft, silky noodles, golden fried chicken mince, and fresh, finely sliced vegetables. It's bursting with flavour, and textures, and best of all cooks in less than 20 minutes. This recipe is the perfect marriage between miso-based soup, noodles, chicken, and vegetables. It's healthy, nutritious, and most importantly it's easy to bring together which can only bring you joy! Watch How to Make It Helpful Tips Noodles To make this recipe gluten-free, I have used Chang's Pad Thai Rice Noodles, however, any noodles of choice can be used including rice vermicelli, ramen or soba noodles. White Miso Paste The gluten-free miso paste I have used is by Miso Tasty Sauces All sauces are gluten-free and from Chang's Asian Food Chicken Stock Any liquid chicken stock or powdered concentrate stock will work perfectly. Simply check the ingredients to make sure it is gluten-free. How to Make Miso Chicken Noodle Soup It only takes 5 easy and simple steps! Fry the mince until golden and then add the garlic and soy sauce. In the meantime, chop up all the vegetables including the cabbage and Chinese broccoli. Prepare the chicken stock by combining the stock, sauces, miso paste, and ginger and bring to a boil. Place the noodles into the chicken stock and cook until tender. Divide all the ingredients and elements between 4 large bowls. First, add the vegetables, then the noodles, mince, and finally the chicken broth. Other Soup Recipes Hearty Lentil Soup Bolognese Pasta Soup Greek Lemon Chicken Soup Noodle Soup with Coconut, Ginger and Turmeric ALL SOUP RECIPES Miso Chicken Noodle Soup (gluten-free) Serves 4 Prep 15 minutes Cook 20 minutes INGREDIENTS Soup: 250g (1 packet) Pad Thai Rice Noodles* 1.7 liters (7 cups) of chicken or vegetable stock (gluten-free stock) 1 tablespoon Fish Sauce* 2 tablespoons Tamari Light Soy Sauce* 3 tablespoons white miso paste (gluten-free miso paste) 3cm piece fresh ginger, finely grated Mince: 500g chicken or pork mince (substitute with crumbled tofu for a vegetarian option) 3 tablespoons Sesame Oil* 3 tablespoons Tamari Light Soy Sauce* 4 garlic cloves, minced Salt and pepper Garnish: 1 bunch of Chinese broccoli, thinly sliced 1 x 400g can sweet corn, drained ¼ small purple cabbage, finely shredded 2 tablespoons black sesame seeds *All products are gluten-free from Chang's Asian Food range INSTRUCTIONS 1. Heat the Sesame Oil in a wok or pan and add the chicken mince. Cook over high heat until golden and breaking up any lumps. Season with salt and pepper and add the garlic and Tamari Light Soy Sauce. Cook for 2 minutes or until the sauce thickens. Remove from heat and set aside. 2. Add the stock, miso paste, Fish Sauce, Tamari Light Soy Sauce, and ginger into a large saucepan and bring to a boil. 3. Next add the Pad Thai Rice Noodles and cook for 5 minutes. Remove from heat. 4. Bring it together. Divide into 4 bowls, the Chinese broccoli, cabbage, and corn. Next, add the chicken mince and noodles and then ladle the soup stock over the top. Garnish with black sesame seeds 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

These gluten-free quesadillas are an easy one-pan breakfast or lunch that comes together in 5 minutes. My Ham and Mushroom Quesadillas are gluten-free, high in protein, filled with delicious melted cheese and so satisfying. Simply put, it offers a full-flavoured meal in only minutes. You have got to try this! What is a Quesadilla? A quesadilla is a Mexican dish, consisting of a tortilla filled with cheese and meat or vegetables and spices. It is then folded in half and fried until golden and the cheese is melted. Watch How to Make It Why Make these Ham and Mushroom Quesadilla? Easy and quick to make, as they only take 5 minutes to cook. Simple, straightforward ingredients: nothing fancy or fussy. Simple preparation: slicing in a couple of minutes The flavours are phenomenal and nothing beats melted cheese. It can be served for breakfast, lunch or dinner! Helpful Tips Prepping Ingredients Make sure everything is sliced and ready to go as the cooking only takes 5 minutes and it is handy to have all the ingredients on hand. This recipe could be even easier if you bought ready-sliced mushrooms, added shaved ham (so there is no need to slice it), used baby spinach that has no need for chopping, and use grated cheese. This way, there is no need to slice anything! Swapping Ingredients Often I will swap the ham for leftover chicken from the night before or instead of mushrooms, I'll add diced tomatoes. The variations are endless. Make it Vegetarian or Dairy-Free These Quesadillas can also be made vegetarian and dairy-free! Vegetarian Swap the ham with sauteed beans, corn, zucchini, or a variety or baked vegetables left over from dinner the night before. Dairy-Free Swap the cheese with any dairy-free cheese. This is my favourite DAIRY-FREE CHEESE Other Breakfast Ideas Granola and Yoghurt Jars Baked Mexican Frittata with Beans Nutella Stuffed French Toast Bites Baked Eggs in a Bagel Hole All other Breakfast Recipes Ham and Mushroom Quesadilla, Gluten-Free Serves 2 Prep 5 minutes Cook 5 minutes per quesadilla INGREDIENTS 2 large tortilla wraps, gluten-free 2 teaspoons extra virgin olive oil 2-3 slices, of cheddar cheese** 2-3 slices Provolone cheese or Havarti cheese** 2-3 large button mushrooms, sliced 4 slices ham, shaved and sliced 4 eggs Handful of baby spinach, chopped **You can swap slice cheese for a handful of grated cheese OR your choice of a dairy-free alternative INSTRUCTIONS 1. Preheat the frying pan and drizzle a teaspoon of oil. Place half the mushrooms and ham into the pan and cook for 1-2 minutes before adding 2 eggs. Using a spatula, gently scramble and cook for 2 minutes or until the eggs are firm. 2. Top the eggs with spinach and then with the two types of cheese (eg. one slice of cheddar and one slice of provolone or a grated mixture of cheeses). Next place the tortilla on top of the cheese. The cheese will make the tortilla stick to the egg. 3. Use a large spatula to get under the eggs and quickly flip over. Add extra cheese if preferred and then fold the tortilla in half, creating a half circle. 4. Fry on both sides until golden, remove from pan, cut in half, and serve. Repeat with the second tortilla. 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

This Baked Mexican Frittata with Beans can be more than just a great breakfast or brunch. It's a quick and easy one-tray bake, gluten-free meal for lunch or dinner and an excellent way to meal prep for the week as a healthy and hearty meal on the go! It's rich in protein, fibre, and especially vitamins and minerals. What is a Frittata? A frittata is an egg-based Italian dish, where the eggs are whisked, added to a frying pan, and slowly cooked. The frittata is flipped over and then finished under the grill to set. There are many variations of frittata, including adding vegetables, cheese, and protein. As a healthier option to frying, some frittatas are baked, as is in this recipe (though this is not done traditionally). Watch How to Make It Why make this Baked Mexican Frittata? Easy and quick to make as it only needs 10 minutes to preparation It's an all-in-one tray bake recipe Simple straight forward ingredients: nothing fancy or fussy Healthy, nutritious, and suits a gluten-free, vegetarian, and grain-free diet It can be served for breakfast, lunch, or dinner. It's a great MEAL PREP option. It stays well in the refrigerator for up to 3 days. Helpful Tips Customise your choice of vegetables A few vegetable swaps or add-ins can customise your frittata to suit your tastebuds. Some of these include red capsicum, zucchini, green beans, mushroom, asparagus, canned corn, and peas, plus, the black beans can be swapped with red kidney beans or pinto beans. Use quality eggs If possible, use the best eggs you can afford. Local, organic and/or pasteurised and free range have exceptional clean flavour and are high in vitamins and minerals. Season well Don't be afraid to season the frittata well. There are only a few ingredients and seasoning is essential. Think how much salt and pepper you would add to one fried egg and times that by eight. Add yoghurt for a creamier frittata Some people prefer a frittata similar in texture to an omelette which means no yoghurt is added. However, if you prefer a creamy texture, I suggest adding a tablespoon of Greek or natural yoghurt to the mixture. Simply add a dollop and using a fork, swirl it through, in and among the eggs. Other Breakfast Ideas Ham and Mushroom Breakfast Quesadilla Nutella Stuffed French Toast Bites Layered Granola and Yoghurt Jars Baked Eggs in a Bagel Hole Cinnamon Banana on Toast Baked Mexican Frittata with Beans Serves 4 Prep 10 minutes Cook 35 minutes Rectangular pan 20x25cm (approx.) INGREDIENTS Frittata: 2 tablespoons extra virgin olive oil 8 large eggs 1 small red onion, sliced 1 green capsicum, diced 16 cherry or mini grape tomatoes, sliced in half 400g can of organic black beans, rinsed and drained 12 cherry bocconcini, pulled in half 1 heaped tablespoon of parmesan cheese 1 teaspoon garlic granules or 1 large garlic clove minced Sea salt and pepper Optional Toppings: 1 large avocado, sliced ¼ cup parsley leaves or coriander leaves Lime wedges Chilli flakes Choose to serve with: Toasted bread Fragrant Rice Quinoa Green Salad INSTRUCTIONS 1. Preheat the oven to 200°C fan forced / 220°C conventional oven / 425° and brush with olive oil on the rectangular pan. 2. Crack the eggs directly into the pan and then top with the onion, capsicum, tomatoes, garlic and beans. Season generously. Give everything a good stir to combine. 3. Top the mixture with pulled pieces of bocconcini and a generous sprinkling of parmesan cheese. 4. Bake uncovered for 35 minutes or until the frittata is set. 5. Allow sitting for 5 minutes before slicing to serve. 6. Top with slices of avocado, parsley, a squeeze of lime 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! Instagram Pinterest Facebook TikTok YouTube Recipe and Photography by 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

These Eggs in a Bagel Hole will be your favourite way to enjoy baked eggs. It's quick to prepare, fun to make, nutritious, and absolutely delicious. It's the perfect way to start the day or even enjoy as a light and healthy lunch or dinner option, and as always, they're gluten-free! Let's begin 2023 with one of the easiest recipes anyone can make and I can just about guarantee that these Baked Egg in a Bagel Hole, will be made, not only for breakfast but also for lunch and even dinner! What is a Egg in a Bagel Hole When I was a little girl, my parents would sometimes cut a round hole in sliced bread, place it in a frying pan and crack an egg in the centre of it. They used to call it 'egg in bread' which I later found out, some countries call this 'eggs in a nest' or 'toad in a hole' LOL!! I wanted to recreate this recipe, without frying the bread and egg and hence came up with baking the bagels and eggs instead. This fun twist on a breakfast bagel is with fresh baby spinach, slices of ripe tomatoes, spanish onion, creamy feta and perfectly baked sunny side up eggs. Watch How To Make It Helpful Tips Bagels The bagels I have chosen to use are these Sourdough Bagels by Gluten Freedom. They are gluten free, dairy and soy free and taste just like tradtional bagels. If you are not a coeliac or have a gluten intolerance, then traditional bagels work just the same. These are the Gluten Freedom Bagels I have used for this recipe. Eggs Use medium size eggs. This is the perfect size for the yolk to sit in the bagel hole. The egg whites will overflow, and that is perfectly normal, as it spreads over the bagel and cooks nice and crisp in the oven. Extra Virgin Olive Oil Make sure you drizzle plenty of extra virgin olive oil over the bagel before placing the spinach over the top. This keeps the bagel moist and adds plenty of flavour and nutrition, whilst preventing it from drying. Feta or Dairy Free Feta Greek Feta goes perfectly with the tomatoes, onions and spinach in this recipe. However, if you're like me and can't eat dairy, then choose a soy or cashew based feta or spread that will stay firm whilst baking. I have found coconut based feta may melt in comparison to a cashew based feta. There are many to choose from but I am a huge fan of the Nutty Bay Range Salad Ingredients I love the combination of baby spinach, tomatoes and onions, however, this recipe suits any combination of salad, including adding red capsicum, corn and even thin slices of zucchini. I suggest looking at what you have in your refrigerator and experiment with ingredient combinations! How to Make Eggs in Bagel Hole Preheat the oven 200°C fan forced / 220°C conventional oven / 425°F and line a baking tray with baking paper. Using a sharp knife, evenly cut the bagels in half and place them onto the baking tray. Drizzle with plenty of extra virgin olive oil. Place a few baby spinach leaves over the cut side of the bagel, but do not cover the bagel hole. Carefully crack each egg and gently place it in the centre of the bagel, making sure the yolk sits in the bagel hole. It is normal for the egg white to spill over the top of the bagel and even overflow a little. Top with slices of tomato, onion, crumbled feta, and season well. Bake and Enjoy! Other Brunch Ideas Ham and Mushroom Quesadilla Baked Mexican Frittata with Beans Mushroom and Onion Omelette Sweet Potato Quiche with a Wrap Base Nacho Bacon and Eggs Spanish Omelette 4 minute Skillet Breakfast Halloumi Muffins And there we have it. The best breakfast bagel that only takes 12 minutes to cook! I'm sure you'll love my Eggs in a Bagel Hole. Happy Creating! Margaret Eggs in a Bagel Hole, gluten-free Serves 4 Prep 10 minutes Bake 12 minutes INGREDIENTS 4 bagels, sliced in half (I’ve used Gluten Freedom Bagels) 8 medium size eggs 1 cup baby spinach 2 small Roma tomatoes, sliced thinly 1 small red onion, sliced thinly 100g feta, crumbled (alternatively use dairy-free feta) Extra virgin olive oil Sea salt Freshly ground pepper Parsley to garnish INSTRUCTIONS 1. Preheat oven to 200°C fan forced / 220°C conventional oven / 425°F and line a baking tray with baking paper. 2. Slice bagels in half and place the cut side up on a tray. Drizzle each with extra virgin olive oil. 3. Begin by placing a few leaves of baby spinach onto each bagel. Next, crack an egg into the center of each bagel, allowing the yolk to sit in the bagel hole. 4. Top the bagel with slices of tomato, onion, crumbled feta, parsley, and season. 5. Bake for 12-13 minutes for a soft-centered egg or 15-16 minutes for a harder yolk. 6. Drizzle extra virgin olive oil 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

Toasted gluten-free bread that is slathered in gooey peanut butter, with slices of caramelized banana, cooked in cinnamon and maple syrup, and then topped with a sprinkle of sliced almonds. This simple yet moreish recipe for Cinnamon Banana on Toast tastes like your favourite banana bread but is much healthier and quicker to prepare. It's deliciously sweet from the bananas, takes little effort, and is a great alternative to eggs on toast. Enjoy it for breakfast, lunch, or an on-the-go snack. Best of all it's gluten-free! What makes this Cinnamon Banana on Toast so Good? Packed with Nutrients Peanut butter and bananas make this a wholesome, filling, and nutritional meal. Peanut or almond butter is a great source of healthy fats and bananas are a complex carbohydrate. Quick and Easy You only need 10 minutes to make this meal. Just because it's quick and simple doesn't mean it's missing anything! Delicious and Tasty The combination of maple syrup and cinnamon goes together like a puppy and a lap. It's the quintessential flavour combination that is paired with bananas. Watch How to Make It Helpful Tips Bananas Use only yellow bananas, not over-ripe or under-ripe for the perfect texture and flavour. Similarly, make sure the banana slices do not overlap when cooking in the pan, because you want each slice of banana to caramelize. Sourdough Slices or Bagels? This is entirely a personal preference. As I am a huge fan of the Gluten Freedom Sourdough Bagels, I tend to make this recipe using these bagels. They are soft but dense and perfect. Peanut Butter or Almond Butter This once again is a personal preference. Either peanut butter or almond butter can be used and interchanged. Save Time and Multitask Save time by slicing the bananas whilst the bread is toasting AND whilst the bananas are caramelizing in the pan, slather the bread with peanut butter. This saves time and makes it a great on-the-go meal. How to make Cinnamon Banana on Toast Slice and toast the bread/bagels to your liking (I prefer golden) In the meantime, slice the bananas Spread about half a tablespoon of peanut butter over each toast Place the butter into a pan to melt and then add the maple syrup, cinnamon and sea salt. Combine well. Add the sliced bananas into the pan and spread them out, do not overlap any banana slices. Once one side has caramelized, turn them over and cook the other side. Each side takes approximately 2 minutes. Place 2 toasts on each plate, top the peanut butter with slices of caramelised banana and sprinkle almond slices over the top. Serve! Other Breakfast / Easy Lunch Ideas Baked Eggs in a Bagel Hole Blistered Tomatoes and Ricotta Bruschetta Mushroom and Onion Omelette Sweet Potato Quiche with a Wrap Base Nacho Bacon and Eggs Spanish Omelette Halloumi Muffins And there we have it. The best sweet breakfast bagel, that only takes 10 minutes to cook! I'm sure you'll love my Cinnamon Banana on Toast any time of the day! Happy Creating! Margaret Cinnamon Banana on Toast Serves 4 Prep 5 minutes Cook 10 minutes INGREDIENTS 4 bagels, sliced in half or 8 slices of thick Sourdough bread (I’ve used Gluten Freedom Sourdough Bagels ) 4-5 tablespoons smooth or crunchy peanut butter (alternative: almond butter) 3 larger bananas, sliced 1 cm thick 1 heaped tablespoon butter (I used dairy-free Nuttelex butter) 4 tablespoons maple syrup 1 teaspoon ground cinnamon Pinch of sea salt flakes A handful of almond flakes, crushed by hand INSTRUCTIONS 1. Slice bagels in half and toast in a toaster. 2. Place 2 bagel halves onto each plate and top with a layer of peanut butter. 3. Place into a wide-based frying pan the butter and melt. Next add the maple syrup, cinnamon, and sea salt flakes. Combine well. 4. Next add in the banana slices and over high heat, spread them out and cook each side until lightly caramelized, approximately 2 minutes per side. 5. Remove banana slices from the heat and layer over the bagels. Sprinkle with crushed almond flakes 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

I'm taking this classic Steak 'n' Chips recipe, and turning it into an easy weeknight dinner that takes 30 minutes to cook and is done all in one tray. It's an easy and delicious meal with melt-in-your-mouth steak, alongside, crispy on the outside, and fluffy on the inside chips. Let's begin! While this recipe may seem simple, I can assure you it is one of the tastiest dinners you will enjoy as each element is seasoned with vibrant flavours of garlic, mustard, and paprika and then cooked perfectly. And though cooking a good steak this way may seem controversial, it is also one of the easiest ways to cook it at home and still get it pretty perfect. Meal Prep This recipe is also the perfect meal prep as it makes enough for 4 days as a single serve, stores well and heats perfectly in the microwave. Watch How to Make It How Do You Make Steak 'n' Chips as a Tray Bake? It only takes three main steps to cook this delicious tray-bake recipe: Prepare the Potatoes and Bake: Place the potatoes and broccoli onto the tray, drizzle with extra virgin olive oil, and season well. Place into the preheated oven for 20 minutes. Marinate the Steaks: In the meantime, while the potatoes and broccoli are baking, season to marinate the steaks, leaving them at room temperature. Grill the Steaks and Potatoes: Remove the tray from the oven and change the oven setting to grill. Place the steaks onto the tray and grill for 4 minutes, then, turn over the steaks and grill for a further 4 minutes. Optional to turn over the potatoes and broccoli as well. Once cooked serve! Optional to serve alongside your favourite condiment, with feta, or simply as is! Enjoy! Helpful Tips Beef: I highly recommend using beef scotch fillets as they have the perfect balance of meat and fat for grilling, and they are a tender cut of meat. Another option is porterhouse steak, however, this may not turn out as tender as the scotch fillet. It is also important to note that, the steaks are at least 3cm thick ensures they will cook well. Grilling time may need to be reduced if the steaks are thinner. Potatoes: In order for the potatoes to cook in 20 minutes, they will need to be sliced into 1.5cm - 2cm (15-20mm) wedges. Any type of potato can be used. I have tried this recipe with Desiree, Nicola (whitewashed), and even Brushed. All cook perfectly. Broccoli: My favourite vegetable to add is broccoli, however, any extra vegetable can be added, including cauliflower, sweet potato, zucchini or parsnip. Making sure it is cut to a size that will cook in 20 minutes is important. Other Tray Bake Recipes Chicken and Halloumi Tray Bake Crispy Tray Bake Gnocchi Juicy Beef Kafta Deconstructed Chicken Souvlaki Tray Bake Halloumi and Vegetable Tray Bake Roasted lamb Chops with Blistered Tomatoes and Potatoes No Pastry Spinach and Feta Bake (Pastryless Spanakopita) And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you! Happy Creating, Margaret Steak and Chips Tray Bake Serves 3-4 Prep: 10 minutes Cook: 30 minutes INGREDIENTS Steak: 300g x 2 Scotch Fillet Beef Steaks 2 tablespoons extra virgin olive oil 1 teaspoon garlic granules or powder 1 teaspoon dried Greek oregano 1 teaspoon mustard powder ½ teaspoon paprika Sea salt and pepper Chips and Broccoli: 600g or 3 large potatoes, peeled and sliced into 1cm thick wedges 1 large broccoli head, cut into large florets ¼ cup extra virgin olive oil 1 tablespoon dried Greek oregano Sea salt and pepper Suggestions to serve with: Feta (dairy-free option) Parsley leaves, roughly chopped Tzatziki dip (dairy-free option) OR your favourite condiment INSTRUCTIONS 1. Preheat the oven to 190°C fan forced / 210°C conventional oven / 415°F and line a large tray with baking paper. 2. Place the potatoes and broccoli in a single layer onto the tray and drizzle with the olive oil and season with oregano, sea salt, and pepper. Toss to combine and bake for 20 minutes. 3. In the meantime, place the steaks into a bowl and drizzle with the oil. Season with salt, pepper, oregano, mustard, paprika, and garlic. Rub seasoning into the steaks and leave at room temperature. Do not refrigerate. 4. Once potatoes and broccoli are cooked, remove them from the oven. Change oven setting to grill function. Allow the grill to heat for a few minutes. 5. Place steaks onto the side of the tray and pour any oil from the bowl over the steaks. Place under the grill for 4 minutes per side for a medium cook. Optional to turn over the potatoes and broccoli as well to brown on all sides. 6. When done, sprinkle potatoes with crumbled feta and fresh parsley leaves. Serve directly from the tray. Have you tried this recipe? Share it with me at @createcookshare on Instagram Pinterest Facebook TikTok YouTube Recipe and Photography Margaret Pahos for @CreateCookShare

These Gluten-Free Scones are so easy to make, taste soft, buttery, and crumbly, and are so delicious! They're perfect for breakfast, brunch, or afternoon tea and are especially needed on special occasions such as Mother's Day! What are Scones? Traditional scones a quick bread made to serve for afternoon tea. They are slightly dense, slightly dry, and slightly crumbly 'biscuits' that are opened in half and spread with fresh cream and jam. They are typically made with simple ingredients including flour, butter, milk, and sugar. How to Make Gluten-Free Scones Helpful Tips Flour This recipe works well with gluten-free self-raising flour. I have tried several gluten-free flours but I really like the way they turned out using ORGRAN self-raising flour. For an amazing result (though not necessary), sift the flour first. Butter Make sure the butter is cold when grating and then place it in the freezer to further chill whilst grated. This creates pockets of butter that help the scones steam and creates their texture. Working the Dough Try to work the dough as little as possible to keep the scones from being dry and tough. Rolling out thick Scones Scones do not rise much at all, which is why you will need to roll out the dough at least 3cm thick, that way there will be a little rise. Egg-Wash This is what makes the scones nice and glossy and brown. Without it, the scones will be pale. Other Gluten-Free Desserts Anzac Biscuits Koulourakia with Olive Oil Blueberry and Pistachio Friands Healthy Carrot Cake Cookies All Desserts and Treats Easy Gluten-Free Scones Makes 10 Prep 10 minutes Cooking 15 minutes INGREDIENTS 380g Gluten Free self-raising flour (I used Orgran GF Flour) 3 tablespoons caster sugar (fine sugar) 1 teaspoon baking powder 1 ½ tablespoons psyllium husk 120g salted butter, grated from cold 110ml milk 2 medium eggs (plus 1 small egg for brushing) 1 teaspoon vanilla extract 1 tablespoon coffee sugar crystals INSTRUCTIONS 1. Preheat the oven to 200°C fan forced / 220°C conventional oven / 425° and line a large baking sheet with baking paper. 2. Grate the butter onto a plate and place it into the freezer while you prepare the remaining ingredients. 3. Place the gluten-free self-raising flour into a bowl and add the grated butter. Rub it in with your fingertips until it forms what looks like breadcrumbs. Then add the baking powder, psyllium husk, and sugar and stir in. 4. Make a well in the middle of the dry mixture. Pour in the milk, eggs, and vanilla and work it using a metal spoon. Continue until it forms a dough. 5. Flour a work surface with a teaspoon of gf flour and pour the dough out onto the surface. Fold and knead the dough only a few times to bring it together. Do not overwork it as it will create hard and dry scones. Form it into a round shape and roll it out with a rolling pin to about 3cm thick. 6. Using a cookie cutter (dust with gf flour to reduce the risk of sticking), about 5-6cm wide, push down into the dough to cut out a scone. Push it out of the cutter and place it onto the baking tray. Continue with the remaining dough. Bring the leftover dough together, form another round shape, using a rolling pin flatten and continue cutting until all the dough has been used. 7. Brush the tops of the scones with a whisked egg (do not let the egg wash drip over onto the sides) and then sprinkle with the coffee sugar crystals. 8. Bake in the oven for 13-15 minutes. They should be golden in colour when ready. 9. Serve warm or at room temperature with strawberry jam and cream. They can also be reheated the following day. Enjoy! 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 Apple and Rhubarb Crumble is the perfect balance between sweet and tart, creamy and crumbly. The sweet apples, and tart rhubarb, gently cook to create a creamy texture, whilst the combination of quinoa flakes, coconut, and gluten-free fried noodles create a unique-tasting crunchy crumble that you will find delicious and addictive. It's easy, quick to bring together, and a winter dessert favourite. What is an Apple and Rhubarb Crumble? Apple and Rhubarb Crumble is a sweet dessert made from fruit that is baked into a warm sweet mixture and traditionally covered in a mixture of flour, butter, oats, and sugar. This gluten-free version is slightly different as the crumble topping is made with gluten-free ingredients that include quinoa flakes, desiccated coconut, and gluten-free fried noodles. These ingredients take the place of the traditional ingredients but are surprisingly similar in taste and texture. Watch How to Make It How Do you Make Gluten-Free Apple and Rhubarb Crumble 1. Prepare the apples and rhubarb: Peel the apples and dice them, making sure they are all similar in size. Remove the leaves of the rhubarb as only the stems are used. Wash and cut them into the same size pieces as the apples to ensure everything is cooked evenly. For this recipe, I would recommend approximately 2-3cm cubed. 2. Prepare the fruit mixture: In the baking dish combine the apples, rhubarb, caster sugar, orange juice, and vanilla and bake in a preheated oven. 3. Prepare the crumble topping: In the meantime, whilst the fruit is cooking, in a bowl combine all the ingredients for the crumble topping. There is no need to chop anything, only melt the butter which brings the ingredients together. 4. Add the crumble to the fruit and bake: Once the fruit mixture has cooked, place the crumble topping over it and bake again. 5. Serve: Once cooked, remove from the oven and allow the Apple and Rhubarb Crumble to sit for 5 minutes before serving. Place in the center of the table and with a large serving spoon, scoop into bowls. Helpful Tips Help! I can't find Chang's Gluten-Free Fried Noodles. What else can I add? Don't worry! You can add crushed nuts instead. Crushed pecans or walnuts should work well or even sliced almonds will do the trick. I don't like rhubarb, what else can I add? I have made this recipe using large strawberries sliced in half and it is delicious! However, they must be fresh and not frozen. What do I do with leftovers? Store leftovers in the refrigerator for up to 5 days and it is deliciously reheated in the oven. Some may say that crumble is best baked the same day it is served, however, funnily, my children loved it the next day cold, straight out of the fridge! Other Gluten-Free Dessert Recipes Easy Gluten-Free Scones Nutella Stuffed French Toast Bites Blueberry and Pistachio Friands Bread and Berry Pudding All other dessert and sweet snack recipes Apple and Rhubarb Crumble, Gluten-Free Serves 6-8 Prep 10 minutes Cook 45 minutes Oven Proof Dish 28-30cm diameter x 6cm height INGREDIENTS Apple and Rhubarb Mixture: 4 large green apples, peeled, cored, and diced 3cm chunks 1 bunch rhubarb (7-8 Stems) trimmed, cut into 3cm pieces ¼ cup freshly squeezed orange juice 3 tablespoons caster sugar or monk fruit sugar 2 teaspoons vanilla extract or paste Crumble Topping: 1 packet of Chang’s Gluten Free Fried Noodles 1 cup quinoa flakes 1 cup desiccated coconut ½ cup brown sugar or coconut sugar 1 heaped teaspoon of ground ginger 140g salted butter, melted (dairy-free optional) Serve with: fresh cream or dairy-free substitute custard or dairy-free substitute vanilla yogurt or dairy-free substitute ice cream or dairy-free substitute INSTRUCTIONS 1. Preheat oven to 180C fan. 2. Combine the apples, rhubarb, caster sugar, orange juice, and vanilla in the oven dish and bake for 20 minutes. 3. In the meantime combine and mix well the ingredients for the crumble topping. 4. Sprinkle the crumble topping over the apple and rhubarb mixture and bake for a further 25 minutes. 5. Allow sitting for 5 minutes, then serve with a fresh dollop of cream, ice cream, custard, or vanilla yogurt. 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