ALL-VEGIE LASAGNE SLICE by Danielle O’Donoghue

Recipe Archive for: Gluten Free

  • ALL-VEGIE LASAGNE SLICE by Danielle O’Donoghue

    This recipe uses zucchini and pumpkin instead of pasta lasagne sheets. Letting go of the pasta, which can be troublesome for gluten intolerance, means adding more vegies which is better for everyone. For those who are dairy intolerant you could swap the ricotta for silken tofu and use a dairy-free cheese on top or the miso tahini “cheese” recipe to drizzle on top before baking.
    View Recipe

  • LIMA BEANS WITH GREEN VEGETABLES by Danielle O’Donoghue

    This is a lovely way to add the nutrients and protein of pulses to a vegetable-based dish. Green vegetables bring a myriad of health benefits to us, so the more we can eat of them the better.
    View Recipe

  • SUMMER BLACK BEAN SALAD by Danielle O’Donoghue

    Wonderful to take to BBQs or summer celebrations, as the colours in this salad look amazing together. This salad is also a meal in itself, so lovely to prepare for a lunch or light dinner. Black beans are nutrient rich: they contain calcium, phosphorus, iron and zinc.
    View Recipe

  • SUPER CHEEZY POPCORN by Danielle O’Donoghue

    Always a winner, this recipe adds two nutrient-dense foods to a fun, light snack. Dulse – super high in minerals especially iodine, and nutritional yeast flakes – an inactive yeast brimming with B vitamins (look for the brands with B12!).
    View Recipe

  • MISO CARAMEL POPCORN by Danielle O’Donoghue

    Miso is made from fermented soybeans, making it a probiotic food, rich in minerals. It’s a great salty addition to this caramel popcorn snack. The nuts and seeds add more minerals and healthy fats.
    View Recipe

  • TEX MEX VEGETARIAN CHILLI by Danielle O’Donoghue

    This tasty legume dish works wonderfully with corn chips for a healthy nachos, loaded onto jacket potatoes for a hearty warming dinner, on top of a bowl of rice for a complete protein, or on toast for a quick nutritious breakfast or snack.
    View Recipe

  • BASIC QUINOA by Danielle O’Donoghue

    This way of preparing quinoa uses pre-soaking or roasting to the quinoa more digestible and its wonderful array of nutrients more available.
    View Recipe

  • WARM RED QUINOA AUTUMN SALAD by Danielle O’Donoghue

    As the weather starts to cool off, this warm salad makes a tasty change from the cool crisp ones we crave in the summer heat. With a touch of sweetness added from dried cranberries or apple slices, it’s a lovely dish to add to a family meal or to bring along to a plate share.
    View Recipe

  • 4-SEED CHOC-COCONUT SNACK BARS by Danielle O’Donoghue

    These tasty little snack bars are packed with the nutrients and fibre from four different seeds, giving you zinc, magnesium, protein, vitamin E, omega 3, ALA, calcium, folate, antioxidants and more. The other benefit of making these things yourself is you get to choose your sweetener and avoid the nasty preservatives, refined sweeteners and additives found in most supermarket brands.
    View Recipe

  • CUCUMBER, LIME & MINT SORBET by Danielle O’Donoghue

    This cool delicious palate cleansing treat is perfect for those hot summer days. Cucumber and mint have cooling qualities and the lime adds a zingy freshness.
    View Recipe

123

Recipe categories

address

Ha'Penny Lane, Katoomba View Map

opening hours

  • day
  • open
  • close
  • Monday
  • 9am
  • 6pm
  • Tuesday
  • 9am
  • 6pm
  • Wednesday
  • 9am
  • 6pm
  • Thursday
  • 9am
  • 6pm
  • Friday
  • 9am
  • 6pm
  • Saturday
  • 8.30am
  • 5pm
  • Sunday
  • 10am
  • 4.30pm

Stock deliveries

  • day
  • Delivery
  • Monday
  • Fruit & Vegetables
  • Tuesday
  • Bread
  • Wednesday
  • Fruit & Vegetables
  • Thursday
  • Fridge Goods, Sol Bread
  • Friday
  • Fruit & Vegetables

Become a member

subscribe to
newsletter

Facebook