Go for gluten-free diet

TOFU APPLE SALAD

Ingredients
1 package tofu,cubed
1 tablespoon olive oil
For the salad:
1 cup broccoli florets, steamed
1 large apple, diced
4 tablespoons chopped walnuts
1/3 cup cherry tomatoes, cut in halves
Salt & pepper, to taste
Olive oil to drizzle
Preparation
Take a pan, add olive oil and gently saute the tofu pieces till light brown on both sides.
Combine all salad ingredients together in a bowl , including the tofu and toss to combine.
Serve at room temperature.

VEGETABLE POTATO PANCAKES

Ingredients
4 large potatoes, cubed
1 medium onion
1/2 cup steamed mix vegetables (carrot, beans and corn)
1/2 tsp dried mixed herbs
Salt and pepper to taste
Oil
Preparation
Place the potatoes, onion and vegetables in a food processor and process for about 2 minutes.
Drain to remove excess water.
Return the potato vegetable mixture into the bowl and season with dried mixed herbs, salt and pepper, and mix well.
Heat oil in a large, non-stick pan over medium heat. Add a spoonful of potato mixture, spreading it slightly.
Shallow fry for about 2-3 minutes on each side, until the pancakes are crispy and brown.
Serve hot.

FROZEN YOGHURT BARK
Ingredients
2 cups greek yoghurt
2 tbsp honey
5 fresh strawberries, chopped
1 tbsp chocolate chips
Preparation
Mix the yoghurt and honey together until well combined. Line a baking tray with foil and pour the yogurt mixture on top.
Spread it evenly with thickness of about 1/2 inch.
Sprinkle the strawberries and chocolate chips on top and place in the freezer for 4 hours or until it is completely frozen.
Remove from the freezer and use a sharp knife to break the bark into pieces.
Serve cold or chilled.