What kinda a week is it without Taco Tuesday?! A sad week, that's what. Lucky for us nutritionist Casey-Lee Lyons from Live Love Nourish has come up with a gluten free recipe for Taco Tuesdays! Vámonos!

Live Love Nourish Gluten Free Tacos by Casey-Lee Lyons

Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 2

Ingredients

• 250g ground mince
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp dried oregano
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Pinch chilli powder
• 1 tbsp extra virgin olive oil

Salsa

• 2 large tomatoes diced
• 1/4 red onion finely diced
• 1/2 lime juiced
• Pinch sea salt

Guacamole

• 1/2-1 avocado mashed
• 1/2 lime juiced
• Pinch ground cumin
• Pinch salt

To serve

• 4 corn tortillas*
• 4 cups iceberg lettuce shredded
• 1/2 cup fresh coriander chopped
• 1/2 cup coconut yoghurt unsweetened
• 1/2 lemon juiced (or lime)

Method

1. Heat oil in frying pan over medium heat and cook mince stirring frequently, use a fork to break up mince. When mince is almost cooked spoon out any excess oil. Add spices salt and pepper and continue cooking until meat is cooked through.

2. Meanwhile make salsa. In a mixing bowl combine tomatoes, red onion, lime juice, salt and pepper. Set aside.

3. Make guacamole. In a small bowl mash avocado with cumin, lime juice and salt.

4. Mix coconut yoghurt with lemon juice. This will be your sour cream alternative.

5. Heat corn tortillas using packet instructions.

6. Layer tortillas with mince, salsa, guacamole, lettuce, coconut yoghurt and coriander. Serve immediately.

Notes

To make this recipe vegetarian, swap mince with red kidney beans/ black beans. You can get gluten free corn tortillas from health food stores or check the labels at your local store. Look for ones without preservatives. Or you can swap soft shell wraps for lettuce cups. To make this recipe go further you can also add canned red kidney/ black beans.

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Australia’s the home of the Big Pineapple so we had a hunch our new live cultured pineapple soda Remedy Tepache might go gangbusters but we didn’t know how BIG a hit it would be! People lurrrrrve pineapple that’s for sure. You’ve well and truly welcomed this super tasty Mexican bevvie into your lives with open arms (and mouths!)

To celebrate the launch of Remedy Tepache we asked some of Australia’s top foodies to get creative in the kitchen and come up with some super tasty recipes using top quality Gerwursthaus spices including Chilli Chipotle, Cumin, Cinnamon and Mayan Chilli Chocolate to pair with Remedy Tepache.

Nourish and Flourish from Sydney (AKA Candy Luk) has come up with an absolute cracker. Here’s her super easy, delicious (and nutritious) recipe for a Mexican Cauliflower Skillet.

Mexican Cauliflower Skillet by Candy Luk

Ingredients

• 1 clove garlic, minced
• ½ medium onion
• 2 tsp oil for cooking
• ¼ head cauliflower (3 cups florets)
• 1 medium tomato, diced
• ¼ red capsicum, chopped
• ¼ cup shelled edamame
• ½ cup mixed mushrooms of choice (Candy used shiitake and pearl oyster)

Seasoning:

• ½ tsp cumin seeds
• ½ tsp chipotle chilli powder
• 1 tsp garlic powder
• ½ tsp smoked paprika
• 2 tsp soy sauce or coconut aminos

Method

Heat oil in a fry pan on medium heat then add in garlic and onion. Cook until slightly brown. Add mushrooms, cauliflower and cook until tender. Add remaining ingredients and fry until cooked.

Instagram @nourishandflourishsyd

Sorry to say guys but your eight weeks of summer lovin’ are OVER!

It’s OK though, Remedy’s here to help you get ready with some great ideas to liven up your snackage and lunches because it’s BTS!

Here’s some cheap ‘n’ easy ideas that’ll get you through, give your gut a boost AND save you some pennies.

Chickpea Salad

Canned chickpeas, lentils or black beans make for a healthy, fibre packed, sustaining salad. Try heating a drained can of chickpeas with teaspoon of curry powder, cool and mix with chopped bell pepper, celery, dates and red onion and cilantro for a spicy, tangy twist.

Pesto Pasta Salad

Grab a spoonful of jarred pesto (basil or sundried tomato) and mix through some leftover cold pasta (if you’re going gluten free try spelt or pulse pasta). Got a bit more dough to spend? Get fancy and throw in some fresh mozzarella, cherry tomatoes and olives. Bonus points for this little lunch because cooled pasta contains resistant starch. Resistant starch is key to supporting a healthy gut as it acts as a source of food for the 'good bacteria' in the large bowel, fuelling their growth and activity which is all good for supporting a healthy gut microbiome.

Asian Inspired Noodle Salad

Try a simple salad using cooked and cooled soba noodles (go for buckwheat for a nutty flavour) and whatever veg you have in the fridge. Whip up a dressing with lime juice, soy sauce and sesame oil adding in carrots, cabbage, spring onion, edamame, red peppers and cucumber for colour, fibre and all of the vitamins! Cold noodles = you guessed it – resistant starch!

Potato Salad

Want something comforting and filling? Try a homemade potato salad. Use leftover roasted or boiled potatoes and mix with yoghurt, dill pickles (live cultures ahoy!), hardboiled eggs for a protein hit, Dijon mustard, green onions and celery for crunch. (Cold potatoes = resistant starch!) A pre AND probiotic potato salad.

What about snacks 'n' sides? Not all are created equal!

Fruit

Aim for fresh over dried. Dried fruit sticky and high in sugar so best as a ‘sometimes’ food. Avoid dried fruit bars and fruit straps or fruit leathers which are very high in sugar, low in fibre and can stick to teeth.

Vegetables

Crunchy veggie sticks like carrot, celery, cucumber and peppers are all winners as are cherry tomatoes. Steer clear of chips or crisps.

Dips

Hummus, tzatziki and guacamole are all great options for the lunchbox with veggies or crackers.

Live cultured foods like yoghurt and kombucha

Incorporate live cultured foods into your everyday diet to give your gut health the TLC it deserves. But make sure you read your labels! Fruit yoghurts can pack a punch in terms of sugar content as can some brands of kombucha. All Remedy drinks contain no sugar, naturally and come in handy 250ml cans which are perfect for on the go.

So there you have it - some quick, easy and cost effective ways to incorporate gut boosting foods into your lunches.

by Jacqueline Alwill

The most exciting soda to hit the fridge has officially arrived and to party with REMEDY TEPACHE I’ve created the most deeeeelish and as always nutritious dish to team up with it. Let me first introduce you to Remedy Tepache (pronounced te-par-chey) though… 

Remedy Tepache is based on a traditional Mexican recipe and hand crafted the same way all Remedy drinks are, with no sugar, naturally.

Taking organic pineapple juice and fermenting it with Remedy’s live culture, Tepache is full of beneficial bacteria and organic acids for a scrumptious PINEAPPLE (oooooh yeaaaa) fermented soda that can help to:

• fuel the good bacteria in your gut
• reduce the growth of bad bacteria in the gut which can impact your health and wellbeing
• stabilise your blood sugar and energy levels
• help keep your appetite at bay throughout the day
• deliver vitamins, minerals and antioxidants to the good gut bacteria and your body so both can thrive!

Did you know that PINEAPPLE is rich in a digestive enzyme called ‘bromelain’ too? It’s one of a few fruits including kiwifruit and papaya, that are incredible sources of these digestive enzymes to support your gut health – even more reason to get stuck into it right?

You can enjoy REMEDY TEPACHE any time, with the full confidence that because it naturally contains no sugar and has tremendous benefits for your nutrition, it’s doing something right for your health.

And any time is a good time for a Tepache, but especially when you whip up some of my oh so scrumptious SWEET POTATO NACHOS WITH PINEAPPLE AVOCADO SALSA to go with it!

Recipe: Sweet Potato Nachos with new Remedy Tepache

Serves 4
Gluten free : Dairy Free : Vegan

Nachos:

• 1500g mixed sweet potatoes, sliced 5mm thick
• 1/4 cup extra virgin olive or coconut oil
• 1 medium (170g) brown onion, peeled and chopped
• 3 cloves garlic, peeled and chopped
• 2 teaspoons smoky paprika
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons sweet paprika
• good pinch chilli flakes
• 1/2 bunch coriander, leaves picked, stalks finely chopped
• 1 x 400g tin black or kidney beans, rinsed and drained
• 1 x 400g tin lentils, rinsed and drained
• 1 large tomato, chopped or 200g tinned chopped tomatoes

Pineapple avocado salsa:

• 1/2 small pineapple, peeled and diced
• 2 tablespoons red onion, peeled and finely chopped
• 1 avocado, peeled and diced
• 1/4 cup coriander leaves (can use from the above ingredients), finely chopped
• juice of 1/2 -1 lime
• sea salt, black pepper and chilli flakes to taste

Heat oven to 200C and line two large baking trays with greaseproof paper. Spread sweet potato slices over the tray, drizzle with 3-4 tablespoons oil, toss to coat, spread evenly over the tray again and place in oven to bake for 20-25 minutes or until golden and crispy.

Whilst potatoes are baking, make the nachos mix by heat a large pan on medium heat, add remaining 1 tablespoon or so of extra virgin olive or coconut oil, then add onion and garlic and cook with the lid on for 4-5 minutes or until translucent. Give them a stir throughout. Remove lid, add coriander stalks and spices, cook a further minute stirring throughout so they don’t stir to the pan. Add beans and tomatoes, lower heat to low-medium and cook 10 minutes with the lid off.

Mix together all ingredients for the salsa in a bowl and set aside. Once everything is ready simple layer the nachos mix over the cooked sweet potatoes, top with salsa and coriander leaves, season with sea salt and black pepper and serve.

This post originally appeared on Remedy Nutritionist Jacqueline Alwill's Brown Paper Bag blog.