Tag Archives for " gluten free "
Baking gluten free is definitely not easy, but I think I finally came up with a good bread recipe that you will enjoy. I was inspired by The Gluten Free Goddess’ bread and started to play around a little bit and came up with my own version. Enjoy this bread toasted and topped with Almond butter, or open-faced with my Chick Pea “Tuna” Salad.
Pasta is so comforting in the colder months, and feeds our bodies natural need for complex carbohydrates. The savory sun-dried tomato cream sauce is totally dairy free and gluten free using raw cashews as the base. Nutritional yeast gives it a delectable cheesy flavor.
Drain and rinse cashews. Place them in high-powered blender with water to cover them about 1/2″ over. Add remaining ingredients and blend until creamy smooth. If too thick, add more water little by little.
These quesadillas are awesome to serve at a holiday party or potluck. They are totally dairy and gluten free and super delicious. Serve them up with a side of guac and some spicy salsa, and your guests will be delighted that they are eating healthy during the holidays without feeling deprived.
In a small saucepan, heat olive oil over medium heat and saute onion until soft. Add black beans, cumin and salt. Stir to combine and heat through. Set aside.
CHIPOTLE CASHEW CHEESE
Chia seeds are loaded with Omega-3’s, fiber and protein. They’re an awesome source of brain food and are super high in nutrients.
These delectable pancakes are perfect for a Sunday morning with the kids and they’re healthy too! Top with my rich and delicious coconut creme sauce and you will be in pancake heaven!
Place the flour, chia seeds, baking soda, and baking powder into a bowl and stir together. In a separate bowl, mash the peeled bananas into a paste. Add the mashed banana, agave, and coconut milk into a bowl with the flour mixture and stir well to combine the batter. Heat a dollop of coconut oil on a non-stick skillet or griddle and pour the batter on by ¼ cups. Let the pancakes cook until bubbly and edges are somewhat dry, and then flip over and brown on the other side.
Place all ingredients in a high-powered blender and blend until creamy smooth
Chia seeds, bananas and coconut oil lend to the moistness in this dense and delicious banana bread creation. It’s loaded with fiber, protein and flavor! Great for a holiday breakfast morning, lightly warmed and slathered with coconut butter.
Preheat oven to 350 degrees. Place flour, oats, quinoa, baking soda & baking powder in large bowl. In another medium sized bowl, combine pureed bananas, chia seeds, coconut oil, maple syrup, vanilla extract, apple cider vinegar and sea salt. Stir until well combined. Pour over flour mixture in large bowl. Stir well to combine. Fold in walnuts if using. Place in a lightly greased loaf pan. Bake for about 25-35 minutes or until a toothpick comes out clean.
This delicious pudding is a must-have for dessert at the Thanksgiving Dinner Table. It’s healthy, loaded with fiber, omegas and medium-chain fatty acids to keep your metabolism revved up! You can even throw it into a pie crust (gluten free & vegan, of course) if you want and have a Pumpkin Chia Pudding Pie!
Place chia seeds in a medium-sized bowl. Blend remaining ingredients together in a high- powered blender until creamy smooth. Pour mixture over the chia seeds. Stir well to combine and let sit for about 10-15 minutes or until pudding firms up. Refrigerate for an even thicker pudding. Top with fresh ground nutmeg as a garnish.
These crunchy yummy cookies, are pretty simple to make once you grind the almonds and oats. I think you will enjoy the licorice scented flavor from the anise, but if you are not a fan of anise, just use almond extract for an extra nutty flavor!
Preheat oven to 350. Combine all ingredients together into a bowl and mix well. Drop by the teaspoonful onto a cookies sheet lined with parchment paper. Place a pine nut in the center of the cookie (optional). Bake for 10-12 minutes or until golden. Cool on a wire rack. Great to store in the freezer and eat chilled!
Meatballs you say? How can they be vegan? Well, it’s easy. I was inspired when I saw Isa’s recipe in Veganomicon for her meatballs, but I wanted to come up with my own recipe which didn’t include any gluten, so that’s what I did and Voila…Gluten Free and Vegan “Meat”balls with GF Spaghetti!
This is one of many of my clients favorite dishes, even Tony Horton! The man loves his spaghetti and Meatballs, although I know they don’t compare to his Aunt Stella’s real deal, which he doesn’t eat much anymore!
Enjoy! I know your kids will love these too!
Mash beans and rice together in a bowl with a potato masher until mushy but beans are still somewhat noticeable. Add onion, garlic, olive oil, Braggs, tomato paste Worcestershire sauce, and herbs. Mix well with a spoon or hands to combine. Add breadcrumbs and using hands, mix well and knead until doughy. Roll into small walnut sized meatballs. Heat a non-stick skillet over medium heat with olive oil and brown meatballs on the skillet. Serve on top of spaghetti with a generous serving of marinara sauce.
In a stock pot heat olive oil over medium heat and sauté onion, garlic & mushrooms until soft & caramelized. Add thyme & oregano and stir to incorporate to release the herbs. Add crushed tomatoes & tomato paste. Reduce heat and simmer 20-30 minutes. Add Braggs Aminos, maple syrup & balsamic vinegar & stir well. Simmer 5-10 minutes more. Season with salt & pepper and top with fresh basil.
Mac and Cheese is a touchy subject in most homes and this one will even fool the youngest mouths in your life! And it’s more nutritious with the addition of some fun green trees (broccoli)!
1/2 pound gluten free brown rice elbows (Tinkyada brand is best)
Prepare pasta to al dente. While pasta is cooking, heat 2 tsp olive oil in a skillet over medium heat and saute garlic until tender. Add broccoli and a splash of water, cover and steam until tender. In the meantime, blend all remaining ingredients together in a blender except for olive oil and brown rice flour. When pasta is done, drain and rinse and set aside.
Over medium heat, add olive oil or Earth Balance to a sauce pan and heat. Add brown rice flour and stir to make a roux. Add sauce mixture and pasta and cook, stirring, until mixture boils and thickens. If sauce is too thick, add more coconut milk, if too thin, add a little more rice flour. Add in cooked broccoli and stir to combine. If the sauce needs a touch more flavor, add more mustard and onion or garlic powder. Top with a dash of smoked paprika and serve immediately!
WHISK TOGETHER THE DRY INGREDIENTS:
MAKE A WELL IN THE CENTER AND ADD IN:
Preheat the oven to 350 degrees F. Line a 12-muffin tin.
Beat with a wooden spoon to incorporate (or use a mixer). When the batter is smooth and slightly sticky add in the chopped apricots and stir to combine. Place the batter into the muffin cups. Smooth tops.
Bake in the center of a preheated oven till firm- about 18 to 20 minutes (test with a wooden pick). Place the muffin pan on a rack to cool slightly. Remove the muffins and continue cooling on a wire rack to avoid sogginess.