Low FODMAP Baked Lemon Sole

CookauVan
-
1
Low FODMAP Baked Lemon Sole

Low FODMAP Baked Lemon Sole

Pescatarian
Great recipe for those following a low FODMAP diet
5 from 1 vote
10 Ingredients or less - Open fire
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner
Servings 6
Diet Pescatarian

Equipment

  • Oven

Ingredients
  

  • 6 Lemon Sole
  • 2 Lemon
  • 1/2 cup Garlic Infused Olive Oil
  • 3 tbsp Butter
  • 6 Spring Onions
  • 1/2 cup Parsley

Instructions
 

  • Pre-heat oven to gas mark 7 / 425F/ 220C.
  • Place fish fillets in baking tray.
  • In a small bowl, whisk together juice of one lemon, garlic oil and melted butter. Season with salt and pepper.
  • Chop the green parts of two spring onions and stir into the sauce.
  • Pour the sauce over the fish. Slice one lemon place on top. Slice the rest of the spring onions greens lengthways and lay over the fish.
  • Bake in the oven for 15-20 mins but keep checking to make sure the fish doesn’t overcook.
  • Remove from oven and garnish with chopped parsley.
  • Serve with rice and a gorgeous green salad.

Nutrition

Calories: 810kcalCarbohydrates: 5gProtein: 113gFat: 36gSaturated Fat: 7gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 1gCholesterol: 406mgSodium: 2678mgPotassium: 1561mgFiber: 1gSugar: 2gVitamin A: 858IUVitamin C: 28mgCalcium: 223mgIron: 2mg
Keyword Baked, dinner, Fish, Lemon Sole, Low FODMAP, oven
Tried this recipe?Let us know how it was!

Pizza Protein Bowl

IreneIronFitness
-
0
Pizza Protein Bowl

Pizza Protein Bowl

Meat Based
Fancy a pizza without the carbs, make this pizza bowl to get the flavour you require without the extra calories.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Dinner
Servings 4
Diet Meat Based

Equipment

  • Skillet

Ingredients
  

  • 2 tsp Extra Virgin Olive Oil
  • 8 oz Cremini or Bella mushrooms, sliced
  • 5 oz Turkey pepperoni, quartered
  • 1 Small Onion, chopped
  • 3 Garlic cloves, minced
  • 2 lb Lean ground beef or turkey
  • 1 Green bell pepper, chopped
  • 4 tbsp Tomato paste
  • 1/4 cup Chicken stock or water, as needed
  • 2 tsp Salt
  • 2 tsp Pepper
  • 2 tsp Dried basil
  • 1 tsp Dried fennel
  • 1 tsp Dried Oregano
  • 1 tsp Dried red pepper flakes
  • 20 Olives, sliced vertically (black, green, or kalamata)

Instructions
 

  • Heat a large 12” nonstick skillet over medium-high heat and add 1 tsp of olive oil. Add the mushrooms and season with salt. Sautee for a couple of minutes then transfer to a holding plate.
  • Return the skillet to the heat and Sautee the pepperoni for a couple of minutes, careful not to burn. Transfer to the same plate as the mushrooms.
  • Return the skillet to the heat and add the remaining 1 tsp of olive oil, then add the onions along with salt for seasoning. After sautéing the onions for a few minutes add the garlic and cook for another minute or so. Next, add in the ground meat and mix well to combine with the onion and garlic mixture. Continue to brown the meat, mixing often, until cooked through.
  • Add the tomato paste and seasoning into the meat mixture and mix to combine. You may need to add a touch of water here to help the seasonings distribute (especially if your meat is very lean). Add the green peppers and cook for 1-2 minutes.
  • Add the pepperonis, mushrooms, and olives to the pan. Stir well to combine and let everything heat through.

Nutrition

Calories: 36kcalCarbohydrates: 4gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1298mgPotassium: 199mgFiber: 1gSugar: 2gVitamin A: 401IUVitamin C: 4mgCalcium: 24mgIron: 1mg
Keyword one pan, pizza, singleskilletmeal
Tried this recipe?Let us know how it was!

Sundried Tomato Chicken

IreneIronFitness
-
0
Sundried Tomato Chicken

Sundried

Sundried Tomato Chicken

Meat Based
A great tasting dish with the flavour of sun dried tomatoes bringing a little bit of Summer to your mouth
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dinner, Lunch
Servings 4
Diet Meat Based

Equipment

  • Skillet

Ingredients
  

  • 1 lb Chicken breast or thighs, boneless & skinless
  • 1 pinch Salt
  • 1 pinch Pepper
  • Dried Oregano
  • 4 tsp Extra Virgin Olive Oil
  • 1/4 cup Red Onion, Diced
  • 3 Garlic Cloves, Minced
  • 2 tbsp Tomato Paste
  • 8 oz Chicken Stock or Broth
  • 1/2 cup Canned Lite Coconut Milk
  • 1/2 cup Sundried Tomatoes
  • 14 oz Quartered Artichokes
  • 1 tbsp Capers
  • 1 tbsp Apple Cider Vinegar

Instructions
 

  • Season both sides of chicken with salt, pepper, and oregano.
  • Heat medium/large skillet over medium/high heat. Add 2 tsp olive oil and heat until hot. Sear both sides of chicken, then transfer chicken to a different plate.
  • Add remaining 2 tsp olive oil to the same pan and add onions, cooking a few minutes until soft. Add garlic and cook another minute. Next, add tomato paste and combine it into the onion and garlic mixture.
  • Add the chicken bone broth or stock and the coconut milk and heat until soft boil. Reduce heat to simmer and simmer and let reduce down 5 minutes
  • Add in the sundried tomatoes, artichokes, capers, vinegar, chicken, and any juices. Let simmer about 5 minutes until warmed and fully cooked through.

Nutrition

Calories: 291kcalCarbohydrates: 24gProtein: 17gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 43mgSodium: 397mgPotassium: 1109mgFiber: 8gSugar: 8gVitamin A: 336IUVitamin C: 21mgCalcium: 77mgIron: 3mg
Keyword chicken, Easy, one pan, summer, SundriedTomato
Tried this recipe?Let us know how it was!

Cheesy Tomato Risotto

silverjaney
-
0
Cheesy Tomato Risotto

This cheesey and tomato risotto is a great recipe from one of our featured vanlifers @silverjaney. As well as this risotto recipe, Janey has been featured on our website which you can read here. She also wrote a step-by-step guide for how to sprout in your van, which you can read right here!

Cheesy Tomato Risotto

silverjaney
Vegetarian
My guest blog post on here explains how easy it is to sprout beans when on the road, this is one of the many recipes I include them in.
5 from 1 vote
One-pan – Stove top meal
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner
Servings 2
Diet Vegetarian

Ingredients
  

For the risotto

  • 50 g Sun-dried tomatoes
  • 450 ml Vegetable stock
  • 8 Baby plum tomatoes
  • 1 Shallot
  • 1 clove Garlic
  • 1 tbsp Tomato puree
  • 175 g Arborio rice
  • 80 g Parmesan cheese

For the garnish

  • 2 handfuls Watercress
  • 4-5 handfuls Rocket
  • 2 tbsp Sprouted mung beans
  • 1 drizzle Truffle oil

Instructions
 

  • Soak the dried sun-dried tomatoes in the veg stock cube and water and add the plum tomatoes. Leave to one side.
  • Heat a drizzle of oil in a pan and fry the onion. Add the garlic, tomato puree and cook for about 1 min.
  • Stir in the rice and cook for 4-5 mins.
  • Slowly and gradually add the tomato stock water stirring until all the water has been absorbed allowing the soaked sun-dried tomatoes and baby plum tomatoes to mix with the risotto.
  • Toss the watercress, rocket and mung beans in some truffle oil and serve on the side.

Nutrition

Calories: 671kcalCarbohydrates: 111gProtein: 31gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 27mgSodium: 1594mgPotassium: 1782mgFiber: 11gSugar: 21gVitamin A: 4124IUVitamin C: 53mgCalcium: 608mgIron: 8mg
Keyword cheese, Easy, Simple, sprout, vegetarian
Tried this recipe?Let us know how it was!

PUMPKIN RAVIOLI WITH SAGE BUTTER

Forest Food Stories
-
0
PUMPKIN RAVIOLI WITH SAGE BUTTER

PUMPKIN RAVIOLI WITH SAGE BUTTER

Vegetarian
Delicious recipe that can be cooked over an open fire
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Cooling time 30 minutes
Total Time 1 hour 15 minutes
Course Dinner
Servings 2
Diet Vegetarian

Ingredients
  

Pasta dough

  • 250 g Flour
  • 2 Egg yolk
  • 2 tsp Olive oil
  • Salt
  • 60 ml Water

Ravioli filling

  • 1 onion small
  • 2 tsp Olive oil
  • 1 Garlic clove
  • 600 g Pumpkin
  • 60 ml Dry white wine
  • Sage
  • Salt
  • Pepper
  • Lemon juice
  • Creme cheese
  • 60 g Parmesan
  • Butter and sage

Instructions
 

Egg pasta dough

  • For egg pasta dough, combine flour and 1 tsp salt. Add egg yolk and olive oil, and process until dough comes together. Add water and knead to a smooth dough, dusting with extra flour if a little sticky. Set aside to rest.

For the filling

  • Sauté onion in oil and half the butter in a pan over medium heat until onion is tender and starting to caramelise (10-15 minutes). Add garlic, stir until fragrant (1 minute), then remove mixture from pan and set aside. Add remaining butter and pumpkin to pan, and cook uncovered until just tender add water if needed (8-10 minutes).
  • Add wine and 100ml water, and simmer, stirring occasionally, until liquid has evaporated and pumpkin is very tender (5-8 minutes). Add sage and salt n pepper, return onion and garlic to pan, then set aside to cool (30 minutes). Add parmesan, creme cheese, lemon juice, season to taste and stir to combine.
  • Roll out the pasta dough into thin sheets. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling.
  • Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.
  • Sage brown butter * butter * sage leaves For sage butter, melt butter in a saucepan until brown (1-2 minutes). Add sage, remove from heat and stir gently until crisp (10 seconds). Transfer to a bowl.
  • Cook ravioli in batches in a large pan of boiling salted water until al dente (2-4 minutes).
  • Transfer with a slotted spoon to warm bowls. Drizzle with sage brown butter, scatter with parmesan and serve immediately.

Notes

If you have an oven then you could use the leftover egg white to make meringues. Otherwise why not make a fluffy egg white omelette for a tasty breakfast or snack

Nutrition

Calories: 828kcalCarbohydrates: 123gProtein: 30gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 216mgSodium: 500mgPotassium: 1309mgFiber: 6gSugar: 12gVitamin A: 26034IUVitamin C: 32mgCalcium: 479mgIron: 9mg
Keyword autumn recipe, fall recipe, over the fire cooking, pasta, pumpkin, pumpkin ravioli, pumpkin recipe, pumpkin season, ravioli
Tried this recipe?Let us know how it was!

Seafood feast.

shanti_nomads_
-
0
Seafood feast.

Seafood Feast

Pescatarian
Back home we have amazing seafood since we are on an island in the Mediterranean and sometimes we crave some prawns and mussels so we decided to head to a fish shop.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dinner
Servings 2
Diet Pescatarian

Ingredients
  

Prawns

  • 1 kg Prawns
  • 1/2 Onion
  • 2 Garlic cloves
  • Chilli flakes
  • Whisky 3 shots

Mussels

  • 1 kg Mussels
  • 25 g Butter
  • 1/2 Onion
  • 2 Garlic cloves
  • 1 splash White wine
  • 1 tin Diced tomatoes
  • Mixed herbs

Instructions
 

Prawns

  • In a pan, heat some butter and fry the garlic and onions till golden. Then throw the prawns and sprinkle the chilli flakes until the prawns turn pink.
  • Then for the flambe : Pour the shots of whisky and use a lighter to light the whisky and you have few seconds of flambe. (Try it it’s fun)

Mussels

  • Mussels in tomato sauce and white wine. Heat some butter and throw the onions and garlic till golden.
  • Pour the diced tomatoes and wine and the mixed herbs. Add mussels and simmer until all shells are open. (Discard any shells that aren’t open.)

Nutrition

Calories: 718kcalCarbohydrates: 25gProtein: 134gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 878mgSodium: 1361mgPotassium: 2644mgFiber: 3gSugar: 8gVitamin A: 671IUVitamin C: 45mgCalcium: 488mgIron: 15mg
Keyword Mediterranean, mussels, prawns, seafood
Tried this recipe?Let us know how it was!

Veggie Van Curry for Two (V, GF)

2kooks1van
-
0
Veggie Van Curry for Two (V, GF)

Veggie Van Curry

Vegan, Vegetarian
This recipe is really all about the timing! It took some experimentation but we finally got it down to perfection. We use one pot and a 18″ cast iron skillet to whip up this delicious van favorite. Perfect for 2 and vegan and gluten free!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Dinner
Servings 2
Diet Vegan, Vegetarian

Equipment

  • Skillet

Ingredients
  

  • 1 Sweet Potato Medium-Sized
  • 2 Carrots
  • 1 head Broccoli
  • 1/2 cup Lentils
  • 1/2 cup Quinoa
  • 1 tin Coconut Milk
  • 2 tbsp Water
  • 3 tbsp Curry Powder
  • 4 pinches Himalayan Salt

Instructions
 

  • Begin cooking the quinoa (1/2 cup grain to 1 cup of water) in a separate pot first and it should be done just after your skillet of curried veggies.
  • Add coconut milk, lentils and 2 tbsp of water to the cast iron skillet and bring to a boil before reducing heat.
  • Chop carrots into large pieces and add them to the cast iron with the lentils. Set timer for 20 minutes.
  • While the carrots and lentils cook, chop large pieces of sweet potato and broccoli and add to skillet when the 20 minute timer is up. Set a timer for an additional 10 minutes.

Nutrition

Calories: 582kcalCarbohydrates: 110gProtein: 30gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 990mgPotassium: 2374mgFiber: 34gSugar: 14gVitamin A: 28229IUVitamin C: 281mgCalcium: 288mgIron: 11mg
Keyword coconut, Curry, dairy free, gluten free, healthy, vegan, vegan dinner, vegetarian, whole grain
Tried this recipe?Let us know how it was!

Masala Veggie Curry with Spiced Pumpkin Seeds and Mint Riata

florencetheambulance
-
0
Masala Veggie Curry with Spiced Pumpkin Seeds and Mint Riata

This masala veggie curry is a firm favourite in our van kitchen! We serve this veggie curry with our 2 ingredient flatbread, the recipe is right here!

Masala Veggie Curry with Spiced Pumpkin Seeds and Mint Riata

Vegetarian
One of the tastiest curries we make in our van! Sophie actually said it’s the tastiest meal I’ve ever made her 😏
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner
Servings 2
Diet Vegetarian

Ingredients
  

  • 1/2 Butternut Squash
  • 200 g Chick Peas
  • 200 ml Vegetable Stock
  • 200 g Chopped Tomatoes
  • 1/2 Onion
  • 1 Garlic Clove
  • 1 Coriander
  • 2 tbsp Pumpkin Seeds
  • 2 tbsp Sesame Oil
  • 1 tsp Dried Chili Flakes
  • 200 g Greek Yoghurt
  • 1/2 Mint Leaves
  • 1 Lemon Wedge
  • 1 tbsp Garam Masala
  • Salt & Pepper

Instructions
 

  • Add a spalsh of sesame oil to a medium pan and add the chopped onion. Cook for about 5 minutes until soft.
  • Add the sliced garlic.
  • Add 1 tablespoon of garam Masala powder.
  • Add the diced butternut squash and give everything a good stir to make sure the veg is coated in spice.
  • Add the chopped tomatoes, the stock and the chickpeas and stir.
  • Drop the pan to a low heat and leave to simmer for 20 minutes.
  • In a small pan over your second hob, add 1 table spoon of sesame oil on a low heat.
  • Add the pumpkin seeds and the chili flakes.
  • Toast for about 5-7 minutes
  • Whilst the curry is simmering and the seeds toasting, in a manual blender add the yoghurt, the mint leaves, squeeze the lemon wedge and season with salt and pepper. Blend it up with around 20 pulls.
  • For the last 5 minutes of the curry cooking, throw in a handful of fresh coriander.
  • Serve the curry in a bowl, the seeds in a separate bowl along with another bowl for the riata.
  • Sprinkle the desired amount of seeds in each serving bowl to add a little heat and some crunch.

Nutrition

Calories: 556kcalCarbohydrates: 65gProtein: 26gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 6mgSodium: 618mgPotassium: 1305mgFiber: 15gSugar: 18gVitamin A: 20725IUVitamin C: 58mgCalcium: 308mgIron: 6mg
Keyword Curry, Indian, vegetables
Tried this recipe?Let us know how it was!

Asturian bean stew

kuquii
-
0
Asturian bean stew

asturian bean stew

Quick Asturian bean stew

Meat Based
One of our favourites! This quick version of the classic dish makes it ideal for vanlife, if you use tinned beans you can speed up the meal even more!
5 from 1 vote
10 Ingredients or less - One-pan
Print Recipe Pin Recipe
Prep Time 5 hours
Cook Time 40 minutes
Total Time 5 hours 40 minutes
Course Dinner, Soup
Servings 2
Diet Meat Based

Ingredients
  

  • 2 Onions
  • 2 Garlic cloves
  • 1 Long piece of Black Pudding
  • 1 Chorizo sausage
  • 1 cup White Beans
  • 2 Stock Cubes

Instructions
 

  • If using dried beans, soak them for at least 5 hours beforehand. Drain when ready to use.
  • Fry some onion and garlic in a large pan or pressure cooker.
  • Add the sliced chorizo and black pudding and continue to cook.
  • Throw in the presoaked beans, the stock cubes, cover with water and cook for 30 mins.
  • Season to taste.

Nutrition

Calories: 240kcalCarbohydrates: 31gProtein: 12gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.04gCholesterol: 33mgSodium: 690mgPotassium: 579mgFiber: 6gSugar: 5gVitamin A: 239IUVitamin C: 18mgCalcium: 106mgIron: 3mg
Keyword beans, hearty, Meat based, one pan, Spanish, Stew
Tried this recipe?Let us know how it was!

Bacon and Pesto Pasta salad

shanti_nomads_
-
0
Bacon and Pesto Pasta salad

Bacon and Pesto Pasta salad

Meat Based
A super simple but filling salad with bacon & pesto. Ideal for lunch on a Summer's day.
5 from 1 vote
30 minute meal - Prep ahead - Stove top meal
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Lunch
Servings 2
Diet Meat Based

Equipment

  • Stove-top
  • Salad bowl

Ingredients
  

  • 125 g Spiral Pasta
  • 200 g Bacon
  • 1 cup Cherry tomatoes
  • 2 cup Baby spinach
  • 2-3 tbsp Pesto
  • 1 splash Balsamic glaze
  • 1 tbsp Parmesan flakes/grated
  • 1 pinch Basil
  • 1 pinch Oregano
  • Olive oil

Instructions
 

  • Cook the pasta until al dente. While waiting for the pasta to cook, in a non stick pan, fry the bacon until crispy.
  • Next thing is to chop the cherry tomatoes in halves.
  • When the bacon is ready, mix all the ingredients altogether, throw in the spinach, basil, herbs, pesto and some olive oil.
  • Last step is to sprinkle the parmesan flakes and splash the balsamic glaze.

Nutrition

Calories: 738kcalCarbohydrates: 54gProtein: 24gFat: 47gSaturated Fat: 15gPolyunsaturated Fat: 7gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 69mgSodium: 878mgPotassium: 672mgFiber: 3gSugar: 4gVitamin A: 3564IUVitamin C: 26mgCalcium: 111mgIron: 3mg
Keyword bacon, easy prep, food, lunch, pasta salad, pesto, quick, salad
Tried this recipe?Let us know how it was!

1...232425...40Page 24 of 40