Gluten free, it's not a bad thing



Gluten-Free Pulled Pork Burrito Bowls

IMG_2814.jpgThis is a favourite week night meal that everyone can make to their liking.  I use black rice as a base and add black beans, chopped fresh tomato, shallots, jalapeños, guacamole, cheese and salsa. For a quick week night meal  just fry up some minced beef with mexican seasoning, if you’ve got more time try it with pulled pork in the slow cooker.

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Moroccan Beef

So this is a great new favourite slow-cooker recipe, it’s sweet and spicy and very filling.


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Winter Beef Stew

A super easy slow cooker beef stew. The amounts below make a mountain of food so you’ll have a few portions to freeze and use on lazy days. IMG_2444

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Slow-cooker Shredded BBQ Beef

Yep…those winter slow cooker recipes just keep on coming.  This BBQ Beef recipe is not too spicy, it’s easy to cook a large portion so plenty for left overs to fill the freezer.


1.5 kg piece of rump or blade roast

1 onion finely chopped

400g tin tomato

2 x 400g tin kidney beans

1/2 cup tomato sauce

1/3 cup apple cider vinegar

1/3 cup brown sugar

1 teaspoon mustard

1 tablespoon chilli powder

1 tablespoon garlic powder

1 teaspoon Mexican seasoning

salt and pepper

Cut the beef into four pieces. Mix the Mexican seasoning, garlic powder, salt, pepper and chilli powder and rub onto the beef pieces and place in slow cooker.  Combine tin tomatoes, vinegar, sugar, onion, brown sugar and pour into slow cooker. Cook for 8 hours on low.  An hour before you are ready to eat remove,  beef pieces and shred using two forks.  Replace beef into the slow cooker and add the kidney beans.


Great in tacos, burritos or on nachos.

Slow-cooker gluten-free baked beans

Further to my earlier rant about the additives in canned baked beans, I decided to make my own.  They were so delicious and easy to make I don’t know why I didn’t do this earlier.  We have quite a large slow-cooker so I made heaps and have quite a few portions left-over in the freezer.

3 cups (dried) cannellni beans

1 ham hock

half an onion – chopped finely

1/4 cup tomato sauce

1/3 cup maple syrup

1/3 cup apple cider vinegar

1/3 cup brown sugar

1 teaspoon mustard

1 cup water – reserved from bean soaking

There are various ways to prepare/cook/soak the beans, but lets not get bogged down in those details – I chose the boil, soak, rinse, boil again method. I then placed all ingredients (except the tomato sauce) into the slow cooker and left it to do its thing for 10 hours.  I prepared this the night before so we could wake up to tasty, fresh, natural homemade beans in the morning.  1 hour before you are ready to eat take the ham hock out, remove the bone and fat and finely chop the meat and add back into the slow-cooker.  Add the tomato sauce and stir through.  The maple syrup and brown sugar compliment the salty ham flavour – these really are a new favourite.  Serve on gluten-free buttered toast.



This is really a hearty dish and will keep you full right through until lunch time.



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