All posts tagged “mains

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Sicilian Eggplant Caponata

Vegan, Low Protein (PKU), Gluten Free and Dairy Free

Total Protein Count: 1-2 g Protein
6-8 Serves = 0 g Protein per serve

Adapted from: Not Quite Nigella

Ever since I found this vegetable-heavy recipe, we make it every month for Charlotte’s lunches. This versatile meal is wonderful for all ages. Little ones can have it blended or lightly chopped while introducing them to stronger flavours. Children will enjoy a mild version while adults may like it spicy with cayenne pepper or tangy with red wine in place of the vinegar. Read More

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Coconut Curry with Roasted Vegetables and Cauliflower Rice

Vegan, Low Protein (PKU), Gluten Free and Dairy Free

Total Protein Count: 17 g Protein
8 Serves = 2 g Protein per serve

charlotteats coconut curry vegetables

This coconut curry is a staple for us when the weather changes. Lately we have had so much rain (I love this type of weather) and you instinctively want to stay indoors, rugged up and eat a bowl of warming food. Read More

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Christmas Feast

Baked Snapper is Not suitable for PKU Diets. Refer to side dish recipes for protein counts.
Adapted from: fete/holiday Magazine
4 Serves

charlotteats table spread1

Even though we are a small family, I love to entertain and create a memorable experience on the holidays. This Christmas was definitely no exception. The table setting gave me the opportunity to use the new ceramic platter I bought at the pop-up Christmas market this year (thanks Jess from Shelf Life!) as well as create fun 3-D gingerbread cookies with Charlotte. Read More

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Roast Pumpkin and Spinach Lasagne

Vegan, Low Protein (PKU), Gluten Free and Dairy Free, Low Fructose

Adapted from: The Healthy Chef
Total Protein Count: 10.5g Protein
9 Serves = 1.2 g Protein per serve

charlotteats lasagna whole 2

I made this lasagne for dinner tonight. My daughter took one bite (with a big piece of spinach…wahoo) and said “Mmmm, Mama”! My job here is finished.

This dish is simply fantastic. It’s loaded with so many veggies and is the perfect way to use up those farmers market extras. Really though, there are not too many ingredients and you can’t go wrong. Simply replace a layer of vegetables with any other that you happen to have in the house. Read More

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Vegetable Spaghetti and No Protein Balls

Vegan, Low Protein (PKU), Gluten Free and Dairy Free

Adapted from: Wholehearted Eats
Total Protein Count (with sauce): 5.8 g Protein
4 Serves = 1.4 g Protein per serve

charlotteats raw zucchini pasta with no protein veggie balls

This recipe has been adapted from the Spaghetti and Veggie Ball recipe from the amazing Wholehearted Eats website. I love Sophie’s attention to healthy and wholesome, plant-based eating, and her photographs are so simple and beautiful. Her site is often one I visit for PKU recipe inspiration. When I first came across this recipe, I knew right away that it could be adapted for a PKU diet and was so eager to try. Read More

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Vegetable Spaghetti and Raw Veggie Balls

Vegan, Gluten Free and Dairy Free

Adapted from: Wholehearted Eats
Not suitable for PKU Diets.
Makes approximately 40

raw vegan 2

As with the No-Protein Veggie Ball recipe, this recipe has been adapted from the Spaghetti and Veggie Ball recipe from the amazing Wholehearted Eats website. The No-Protein Veggie Ball recipe uses Loprofin flour as it’s bread crumb base, which is not suitable for those NOT on a PKU diet because we require the complete protein including phenylalanine. If you are looking for a veggie ball option WITH protein, than it is possible to replace the Loprofin flour for gluten-free flour; however, I find this may be a bit tricky as the final results look the same and could potentially cause confusion and problems with accurately counting protein. Read More

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Roasted Pumpkin with Cinnamon

roasted pumpkin

Roasting pumpkin is so easy and much tastier than boiling. Add a little cinnamon, and the flavours are enough to eat it straight on it’s own or add to a dish for a more complex taste. I always bake the pumpkin pieces with the skin on. It is so much easier to take off after it’s baked then struggling with a knife and hard edge of the pumpkin. Read More