Cornmeal Crispy Crunchy Turkey Dippers

 Crispy Cornmeal Turkey Dippers

Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Soya Free, Egg Free, Dairy Free, Lactose Free.

Endometriosis Safe, Crohns & Coeliac Safe

Ingredients:

250g Diced Turkey 

2oz Fine Ground Cornmeal

40ml Water

Pre-heat your oven to gas mark 5.

Take your diced turkey and set it aside ready, 

Take two bowls.

Put 1.2oz of cornmeal into one bowl.

In the other pour your water and 1/2oz of cornmeal and stir them together for your watery paste.

First dip your turkey into your watery paste. 

Next roll in the cornmeal. 

Now for the double, dip your turkey  into your paste again.

And again roll it around in the cornmeal. 

Make sure they are all covered.

If your paste gets too thick to coat the turkey then just add more water. 

Space the out onto a pre-greased tray.

Gas Mark 5 for 15-20 minutes or until they are looking golden and crispy.

Use a fish slice to lift off the dippers from your baking tray.

Enjoy on there own with a dip or with a salad or on a pizza!

Sauce in the photo is my No Tomato - BBQ Sauce ( Recipe Here)

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No Tomatoes BBQ Sauce

 No Tomatoes

BBQ SAUCE!

Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.

Endometriosis, Crohns & Coeliac Safe.

Firstly I would like to clear up that if you are following the Endometriosis Diet you can eat tomatoes, Personally cannot eat tomatoes they upset me and people cant that are on the nightshade diet (Sensitivity to Peppers, Aubergines, White Potatoes & Tomatoes, These have been shown to cause inflammation in some people - so therefore the illimination of these foods became 'The Nightshade Diet')

so i challenged myself to create a no tomato BBQ Sauce.

Here it is!..It's still tangy and well i don't miss the tomatoes and this recipe is SIMPLE! 

Ingredients:

2 Medium Carrots

1 tbls Agave Nectar

2 Tsp Unrefined Light Brown Sugar

2 Tsp Parsely 

1 Tbls Grapeseed Ol 

1 Beetroot

1 Tsp Mace

1 Tsp Smoked Paprika

2 Tsp Dijon Mustard

1/2 Tsp All Spice

1/2 red onion

1/2 Tsp Balsamic Vinegar

1/2 Tsp Cyder Vinegar

Peel the carrot and chop it up if you'd like, you can just pop it in whole the vitamix will cope.










Place all the rest of the ingredients into the vitamix and blitz until pureed.

Taste a little, add other bits and bobs to make it to your taste, Blitz again to combine.

And there you go. Your very own no tomato BBQ Sauce.

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Coconut Crumble Ice-Cream Sandwich

 Coconut Crumble Ice-Cream Sandwich

Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free.

Endometriosis, Crohns & Celiac Safe.

Ingredients:

Bessant & Drury's Coconut Ice-Cream

Coconut Crumble Biscuits (Recipe Here)
1 Frozen Strawberry Per Sandwich 

This is the most amazing non-homemade Ice-Cream i have tasted since being on the Endometriosis diet  you need to try it!.

First make your Coconut Crumble Biscuits and leave them to cool on the rack.

 Once your biscuits have cooled you can start putting your ice-cream sandwiches together.

Put a few tsps of ice-cream on a biscuit and with the other squash it down and place a piece of fruit ontop.

I love frozen strawberries.

Serve straight away or freeze for later if you can get them to the freezer...

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Chunky Sweet Potato Chips

 

Chunky Sweet Potato Chips 
Vegan, Gluten Free, Wheat Free, Rice Free, Soya Free, Yeast Free, Refined Sugar Free.
Endometriosis, Crohns & Celiacs Safe.

Ingredients:

1 Big Sweet Potato

2 Tbls Grapeseed Oil 

Optional Spices

Pre-heat oven at Gas Mark 7.

Cut your sweet potato into Strips or Circles.

Cut them roughly about half a cm thick.

In a  bowl toss your sweet potato in the oil to coat each chip.

Add your chosen spices if you would like any - I added a Tsp of ground mace and black pepper.

Put a single layer of your chips onto a tray.

Pop them into the oven for 20 minutes.
If your chips are a little thicker then they may need to be flipped over and put back in for 5-7 minutes.

And there you have your chunky chips.


Enjoy them just as they are or with a sauce.

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Quick Dinner - Turkey & Mushroom Pesto Mayo Salad

 Turkey & Mushroom Pesto Mayo Salad

Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Egg Free, Lactose Free, Soya Free

Endometriosis Safe, Crohns & Celiac Safe

Ingredients:

Pesto Mayo (Recipe Here)

4 Tsp Hot Water

Handful of Kale

Handful of Spinach

Peeled Boiled Beetroot

5 Chestnut Mushrooms

7 pieces of Home Cooked diced Turkey

Make your pesto mayo.

 Add the hot water.

Stir to make a yoghurt dressing consistency.

Collect your spinach and kale.

Grab your leaves and slice into strips.

Chop and slice your mushrooms.

Quarter your beetroot and slice.

Slice your cooked turkey.

Add all of your leaves and vegetables to a bowl.

Pour on your Pesto Mayo to your salad.

Mix altogether.


Sprinkle some natural yeast on the top.

Now its ready to be consumed.

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Turkey Horseradish Sausages

Turkey Horseradish Sausages

Gluten Free, Wheat Free, Rice Free, Refined Sugar Free, Egg Free, Dairy Free, Lactose Free, Soya Free. Endometriosis, Crohns & Coeliac Safe.

Ingredients:

200g Turkey Mince

4 Heaped Tbls Quinoa Coarsly Blended 

2 Slightly Heaped Tbls Fine Cornmeal

Pinch Salt & Pepper

1 Tsp Herbs

1 Tsp Horseradish

100ml Water 

Amaranth flour for dusting optional

First Blend your quinoa.

Put your 100ml of water into the pan with the 

quinoa, bring to the boil and cook for 5 minutes. 

Add your cornmeal and your mixture should thicken quickly, keep cooking until your cornmeal has cooked.

Add your pepper, horseradish and mixed herbs.

Mix it all together.

Add your turkey mince.

Make sure all of the mince has been combined.

Take a handful of the mixture and you can either try and shape your sausage on the grill without using flour.

Or you can lightly roll in amaranth flour to stop it sticking to your work surface.

Put your sausages under the grill untill they are lightly browned.

Then turn them over, you can also shape them into more of a sausage shape at this stage.


Now leave them until they are a deep golden colour then turn them to cook them fully on the other side too.

Lovely and golden they are ready to eat.

They are crispy on the outside and gooey on the inside.

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Sweet Potato Crab Rolls

Sweet Potato Crab Rolls

Gluten Free, Wheat Free, Rice Free, Soya Free, Refined Sugar Free, Egg Free, Dairy Free, Lactose Free, Endometriosis, Crohns & Celiac Safe.

Ingredients:

1 Sweet Potato

4 Tsp Mayo (Recipe Here) 

Sprinkle of Mace

Sprinkle of Pepper

Sprinkle of Sweet Paprika

1 Tsp Mixed Herbs

3 Tbls White Crab

Take you sweet potato.

Peel it.

Slice it very thinly. I sliced it a little too thick.

Put the sweet potato intp a pan to par boil the slices.

Only cook your slices for about 5-7 minutes or until bendy.

Carefully take each one out of the pan and leave to cool on the side.

 You can now roll them and leave them rolled whilst you make your crab mix.

Make your mayo and add pepper and mace and blend again, or if you already have some just mix in your pepper and mace.









Mix in your paprika, mixed herbs and crab.

 Make sure it is all mixed nicely.

Unravel your sweet potato rolls and add a dollop of crab mayo in the middle and roll your sweet potato back up.


I have added a drizzle of paprika and water mixed to the top and a sprinkle of onion seeds and herbs to the top.

Can be served as part of a tapas meal.

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