Gluten free

Gluten Free Pesto chicken Pasta

I invented this one for my Burton Health Cleanse participants. Its dairy free, gluten free, quick to make, delicious and super healthy!

I use a Betti Bossi Veggie Twister to make my noodles but you can also do it with a julienne peeler, grater or normal veggie peeler for thick ribbons.




  •  1 large chicken breast
  •   2 zucchinis
  •   ½ bunch basil leaves
  •   ¼ cup olive oil
  •   ¼ cup pine nuts or almonds
  •   1 clove garlic


1.       Place chicken in a pot of simmering water, simmer for 5 minutes then remove from heat, cover and sit for 20mins

2.       Process/blitz basil, pine nuts, garlic and oil to make your pesto

3.       Make noodles out of raw zucchini using veggie twister, grater or julienne peeler

4.       Fry noodles in small amount of oil approx 2 mins

5.       Remove chicken from water and slice

6.       Mix sauce though noodles and allow to heat through, mix chicken through or place on top

7.       Can serve with a little goats feta if desired.

Honey Soy Salmon with Vegetable Noodles

Posted on January 17, 2014 by Laura

This is a detox friendly dish for anyone on one of the Burton Health Cleanse programs but is delicious at any time 


  • 1 leek sliced
  • 1 zucchini
  • 1/2 sweet potato
  • 2 salmon steaks


  • 4 tbs tamari
  • 1 tbs honey
  • 1/2 teaspoon grated ginger
  • 1/4 lemon juice


Place leek in an oven proof dish, lie salmon on top and drizzle sauce over leaving about a tablespoon behind. Cover with foil and bake in oven on 180 for 15mins.

Meanwhile use the Betti Bossy Veggie Twister to make zucchini and sweet potato noodles. Alternatively grate or julienne.

Heat a wok or large frying pan, spray lightly with olive oil, cook sweet potato on med heat tossing occasionally.  When 5mins cooking time left on salmon add zucchini noodles and a little more olive oil spray.

Serve and drizzle with remaining sauce.

Serves 2

Warm Quinoa Salad

This is a great easy midweek dish, left over chicken could be used if you have any hanging about in the fridge.Quinoa pronounced keen-wah, is a complete protein, packed full of macronutrients such as zinc, magnesium and iron. It’s wheat and gluten free so it’s a great alternative to couscous and it tastes great! Before cooking quinoa it is important to rinse it well, this will remove the saponin from the quinoa.


  •   1 cup quinoa
  • 1.5 cups gluten free chicken stock (no nasties)
  • 2 chicken breasts
  • 2 tablespoons macadamia oil (or olive oil)
  •  ½ cup pepitas
  •  Juice of 1 lemon
  •   ½ cup basil pesto
  •   1 bunch broccolini, trimmed
  •   Fresh basil leaves


1.       Place chicken breasts in a saucepan of simmering water for 5 minutes, cover and remove from heat, stand for 20 minutes until cooked through, remove from liquid.

2.       Meanwhile, place quinoa in a saucepan with the stock and bring to boil, cover and simmer for 15 minutes until tender. Remove from heat and stand, covered for 5 minutes, then fluff with a fork.

3.       Steam or blanch your broccolini.

4.       Shred the chicken and toss with the lemon juice and oil, then add all other ingredients and toss until well combined.

Serve and enjoy!