More Gluten-Free Recipes

More Gluten-Free Recipes

Check out these wonderful recipies by Natalie Carter – Founder of New Outlook Fitness

Kangaroo Strips with Quinoa & Leek,  Coconut Quinoa Porridge,   Mexican Chicken Salad

Kangaroo Strips with Quinoa & Leek

Serves 2


  • 400 g Kangaroo fillets
  • 1 Leek finely chopped
  • 1 tbs chilli (I like it HOT!)
  • 1/2 cup cooked Quinoa per person (to serve with dish)

Place leeks in a little oil and chilli to caramelise in a fry pan.

Add Roo and cook till medium rare (about 4 mins each side). Serve with quinoa. I kid you not, that is it! The leek with quinoa tastes AMAZZZZZZZZING!


Coconut Quinoa Porridge

One night I was aching for something sweet. You know how hard you can yearn for that sweet, sweet candy, right? So I knew I have two options: I could succumb or I could concoct something healthier and more satisfying. Enter Quinoa Coconut Porridge.

This even doubles as a breakfast option

8-10 serves


  • 4 cups Quinoa
  • 1 can Coconut Milk
  • 6-7 cups Water

Topping/nut rubble

handful pistachios & almonds
1/4 cup shredded coconut

Place quinoa into water with coconut milk and stir, keep on a medium heat and add more liquid (water) if necessary.

Meanwhile chop nuts into a rubbley mix (I like big bits and tiny bits…gives it some texture and crunch) add shredded coconut. Keep this mix in an airtight container.

The quinoa will take about 20-25 mins to cook through. When it’s ready takeoff heat, plop a half cup full in a bowl and sprinkle with the nut rubble.

If you need extra sweetness drizzle over a splodge of maple syrup.You’ll have a large portion left over, use it for brekkie or freeze it for more serves later.


Mexican Chicken Salad

It alarms me how many people choose to eat junk and takeaway’s over healthy, fresh options (like all the recipes you will find on my blog!). They choose the takeaway thinking that it’s quicker. It’s not people!

It takes at least 10 minutes in the car, 2-3 mins taking order/talking to your Thai takeaway man, 5-20 mins waiting time, 10 minutes back home in car or by foot. So far we are up to 40+ minutes, even if you get delivery it’s going to take 30-45 minutes.

Sooooooo, why not get a little familiar with your kitchen. Buy some veg and protein and keep your pantry stocked with beans/pulses and plenty of quinoa and you’ll be set.

Serves 2


  • Grilled chicken 400g
  • Half can of Kidney beans* (dusted with paprika and cumin -1 tsp each)
  • 1/2 avocado, cubed
  • Lots of mixed leaves (washed and dried)
  • EVOO (Extra Virgin Olive Oil)

Place chicken on hot grilled, cook through (should take 6 mins or so each side depending on size). Meanwhile drain beans and toss with spices.

Place on heat with chicken just to warm through. Pile chicken and beans on top of leaves and avo.

There you have a gluten free, protein rich, figure friendly meal in minutes!  *Check label. Kidney beans are GF but because of canning they could be exposed to gluten products. Always check.

You can always use fresh (they’ll need to be soaked overnight before cooking them, then add them to salad)

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By Natalie Carter – Founder of New Outlook Fitness

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