Posts filed under ‘Gluten Free’
Summer is almost over…gasp! I say this every August, but seriously how did it go by so fast? Then, I remember all the fun things I packed in over this summer …yep, three months is about right :)
I got a taste of Fall over the weekend after a little rain and wind blew through, leaving crisp cooler weather….not only was I pumped to break out a long-sleeve t-shirt but it spurred a hankering for comfort food. Is it a surprise that chocolate was my go-to?
When I found Kate’s Frozen Hot Chocolate recipe on the The Colbert Clan for this month’s Secret Recipe Club assignment, I thought it was the perfect bridge between summer and fall to satisfy my chocolate craving. This chocolate treat hit the spot! I’m one of those people that eats chilled or frozen foods despite the weather, so I enjoyed sipping this drink while being bundled up on the couch under a blanket.
Kate is a full-time mom of three cute kiddos that has a knack for all things DIY, inspiring me to make a list of handmade projects and new recipes to try. I’ve put her Slow-Cooker Applesauce and Homemade Zuppa Toscana Soup on my Fall to-make list along with her Apple Balsamic Pork Roast for a easy mid-week dinner!
I made a few changes to make the recipe dairy free and refined sugar free; I used canned coconut milk, stevia for the sugar and used a non-dairy chocolate bar that was sweetened with coconut nectar. I also threw in a tiny pinch of sea salt for good measure and highlight the sweetness. I wound up heating the milk in a small saucepan to melt the chocolate a bit first, then chilled it in the fridge before blending to help incorporate the mixture.
This drink was rich and decadent and packed with chocolate flavor…and now I keep thinking of different varieties to play with; Chocolate mint…Chocolate coconut…caramel…chocolate covered cherry…peanut butter…mmmmm. Kate was right when she said the possibilities are endless!
Frozen Hot Chocolate (Lightly adapted from The Colbert Clan)
Grain-free, Gluten-free, Dairy-free, Soy-free, Paleo-friendly, Egg-free, Refined Sugar Free, Vegan, Nut-free
1 1/2 ounces of dairy-free chocolate bar (chopped, I used a 85% dark bar) or chocolate chips
1 Tbsp of raw cacao or cocoa powder
1 Tbsp sweetener of choice (or a pinch of stevia) or more to taste
2 1/2 cups of non-dairy milk of choice (I used canned coconut milk for a thicker texture)
a tiny pinch of sea salt
2 cups of ice
For serving (optional but delicious!)
whipped coconut cream (or your favorite whipped topping)
chocolate shavings or raw cacao nibs
- *In a small saucepan over medium heat, combine the milk and the chopped chocolate. Stir until the chocolate melts and is incorporated. Remove from heat, pour into the blender and refrigerate until chilled for a couple hours (or the ice will melt this immediately).
- Put remaining ingredients into the blender (ice, salt, cocoa powder, sweetener) and mix until smooth. Adjust the sweetener if needed.
- Pour into a glass, garnish as desired and enjoy!
Serves 1 larger portion or 2 small
*If you don’t want to heat up the milk first, go ahead and blend all of the ingredients together – this will work just fine but you might have chunks of chocolate depending on your blender.
Notes: If you prefer a sweeter treat, choose a chocolate that is semi-sweet instead of a darker chocolate and adjust the sweetener to taste. Choose your favorite sweetener — maple syrup, coconut nectar, sucanat, stevia, honey etc. Also, feel free to add your favorite flavors or add-ins to make your own version!
For other recipes from this month’s reveal, click the link below!
Some nights after work I really don’t feel like cooking….ordering take out or walking over to the hot bar at the health food store sounds much more appealing after a long day. Then I think, wait…I could have this dinner on the table in about 20 minutes…and that’s faster (and healthier) than takeout!
This quick and adaptable scramble bowl is packed with protein, fresh veggies and healthy fats with an option to substitute your favorite vegetable or side. It makes for a hearty breakfast, tasty brunch or a well-rounded dinner with a breakfast flare…and I’m a huge fan of breakfast for dinner :) It may not look like much but this bowl is TASTY!
For extra fluffy eggs, I add a splash of water along with salt, pepper and seasoning along with the egg in my Magic Bullet or Vitamix…talk about a light texture! My mom used to add half n half or milk to our scrambles when I was growing up, but water works well for a dairy-free option. Plus, the water helps steam the eggs a bit and prevent them from drying out quickly :) Feel free to add your favorite veg or meat, but don’t skip the smoked salt and oil if you don’t have to – it takes the dish to the next level!
Smokey Scramble Skillet Bowl
Gluten-free, Grain-free Option, Soy-free, Paleo-friendly, Soy-free, Vegetarian, Nut-free, Dairy-free, Nightshade-free, Easy, Sugar-free
1 Tbsp smoked oil (I used peppered bacon flavored olive oil) or coconut oil (this won’t have as much i
1 1/2 Tbsp water* (optional but makes the eggs light and fluffy)
4 cage-free, organic eggs
pinch of dried thyme or rosemary, optional
large pinch of smoked salt
freshly ground black pepper
1 garlic clove, minced (can omit or use garlic powder if desired)
1/2 cup sweet yellow onion, chopped (red or white works too)
1 cup sliced mushrooms (chopped asparagus, zucchini or broccoli can be added or substituted)
big handful or leafy greens, rough chopped (~2-3 cups; I used swiss chard and baby spinach
1/2 avocado, pit removed & chopped or sliced
1 1/2 cup cooked grain of choice or roasted sweet potato cubes or hashbrowns (for Paleo/Grain-free), warmed
chopped cooked bacon or crumbled breakfast sausage (option, not pictured but can be added if preferred),warmed
chopped chives and/or fresh parsley
more smoked salt and pepper to taste
drizzle of coconut aminos or hot sauce (not nightshade free), optional
- In a blender*, add eggs, water, salt, pepper and herbs (if using). Blend for 5-10 seconds and side aside.
- In a skillet, heat 1 1/2 teaspoons of oil in a skillet over medium-high. Add onion and saute for 3-4 minutes, stirring occasionally until onions start to turn translucent and soften.
- Add mushrooms and cook for 2 minutes, then add the greens and cook until wilted, roughly 1-2 minutes. Remove veggies from pan, cover and set aside to keep warm.
- Heat remaining 1 1/2 teaspoons of oil in skillet. Add eggs and let cook for 5 minutes until set and cooked through, stirring occasionally to prevent burning or overcooking. Stir in veggies and chopped avocado, then toss to combine.
- To serve, layer the bowls with grain or potato of choice, meat (if using), veggie and egg mixture and sprinkle with fresh herbs. Season with additional smoked salt and pepper to taste. Drizzle with coconut aminos or hot sauce if desired and enjoy warm!
*If you don’t have a blender, you can whisk the eggs, water and seasoning well by hand; I prefer the blender for quicker prep and the texture it yields.
If you can have nightshades, smoked paprika would be a really flavorful addition too!
Tropical green monster smoothie…transporting me to an island far far away…aka summer vacation in a bowl! This quick recipe is bright and tangy from the pineapple and mango, with a creamy base from the avocado (or banana) and packed with green goodness from the kale.
I put this bowl in the freezer for 10 minutes and the sides started to get frosty – mmmm. With the summer heat and no air-conditioning, this chilled smoothie bowl makes for a refreshing afternoon snack or a pumped up breakfast with flavor AND nutrition! If you prefer a protein boost, add 1/2 to 1 scoop of your favorite protein (vanilla would be best in this) and blend away :)
Tropical Green Monster Smoothie Bowl
Gluten-free, Grain-free, Soy-free, Nut-free, Dairy-free, AIP & Paleo-Friendly, Nightshade free, Egg-free, Refined Sugar-free, Vegan option
1/2 ripe avocado, pit removed (if you want a sweeter smoothie, sub or add 1/2 banana)
1 cup unsweetened coconut milk or coconut water (or other dairy-free milk or orange juice can be substituted for a sweeter drink)
1-2 cups baby kale leaves (or spinach)
1-2 cups baby chard (or spinach or more kale)
1/2 cup frozen pineapple chunks
1/2 cup frozen mango chunks
For a protein boost add 1/2-1 scoop of your favorite protein powder
Options For Serving
chopped fruit (I used a chopped fig)
hemp hearts (not AIP-friendly)
1. Add ingredients in the order listed above (avocado through mango) to a high powered blender, and blend for 1 minute until smooth. Pour into a bowl, top with chopped fruit, coconut, hemp hearts etc and enjoy!
Serves 1 large or 2 small
When it comes to food ruts, breakfast is the meal that poses the most difficulty for me. My go-to option is a smoothie but switching things up a bit is always welcome. I am a sucker for pancakes, waffles, crepes, biscuits and bread in general so if I find a good (and easy) way to get my fix, I’m all over it! My quick Quinoa Buckwheat Skillet Bread is a great example, but a girl can’t live off this bread alone :) I’ve had crepes on my mind since a new creperie opened up in town and I can’t seem the shake the craving.
I was stoked when I came across these Peanut Butter Crepes with Cinnamon Cream Cheese Filling when browsing through Tara’s Multicultural Table blog after receiving this month’s for our Secret Recipe Club reveal! Tara’s site is full of recipes from around the world, and her recipe index is a breeze for search through, especially if you are looking for specific ethnic cuisine. Tara’s Brazilian Cheese Bread Waffles had me drooling, along with Armenian Tahini Bread and her Samoan Sweet Coconut Buns…can you tell I had carbs on the brain? ;)
Though oodles of her recipes were enticing, when Tara mentioned these crepes were naturally gluten-free and flour-less, I was sold. My crepe craving was satisfied! These are definitely best served warm, I had right off the pan and preferred it to the room temperature version I had after snapping photos :) Since these are grain-free, don’t expect the same exact texture from a traditional crepe, but they deliciously filling, sweet and packed with cinnamon-flavor.
I made two different versions, one for me with my limited food list and another batch basically as written with the sugar swapped out for a lower glycemic sweetener. For “my batch”, I used sunflower seed butter for in lieu of the peanut butter, stevia for the sugar in both the crepe and filling and made a coconut cream cheese (recipe link in the notes section). I received rave reviews for the peanut butter version and I loved my allergen-friendly crepes! I served mine with some chopped cherries and apples and a tiny drizzle of maple syrup…they are sweet enough to be a dessert in my book!
Peanut Butter Crepes with Cinnamon Cream Cheese Filling (adapted from Tara’s Multicultural Table)
Grain-free, Gluten-free, Nightshade-free, Soy-free, Paleo-friendly option, Sugar Free & Dairy-free Options, Vegetarian, Nut-free Option
6 egg whites
1/2 tsp pure vanilla extract
1 1/4 Tbsp granulated sweetener or a pinch of stevia to taste
2 Tbsp creamy all natural peanut butter (almond butter or sunflower seed butter for Paleo and/or nut-free)
4 ounces cream cheese* (see notes below for allergen-friendly alternatives) softened
1 1/2 tsp ground cinnamon
1/4 tsp pure vanilla extract
1 1/2 Tbsp granulated sweetener or a pinch of stevia
Drizzle of maple syrup, agave nectar, honey or coconut nectar
sprinkle of ground cinnamon
coconut whipped cream
chopped apples, cherries, sliced bananas or berries
chocolate chips or cacao nibs
1. To make the crepes, whisk the egg and egg whites in a medium to large bowl until foamy. Whisk in the vanilla extract, sweetener, and peanut butter.
2. To make the filling, mix together the filling ingredients in a small/medium bowl and set aside.
3. Grease a large skillet with coconut oil (butter/ghee or your favorite oil can be used) and heat over medium heat. Once thoroughly heated, evenly swirl about 1/4 cup crepe batter in the pan. Cook about 1-2 minutes, until small bubbles appear and crepe sets. Flip with a large spatula and cook another minute, until golden.
4. Remove crepe from pan to add filling while still warm and roll up. Serve immediately with maple syrup and a sprinkle of cinnamon.
1. *Cream Cheese alternatives: Try this cashew cream cheese for a vegan, soy and dairy-free option or this coconut cream cheese for a vegan, paleo and nut-free version.
2. If you are vegan, I don’t have a good egg-free option for you unfortunately but the filling is delicious if you use a dairy-free option and can be slathered on toast, pancakes etc
3. If you like chocolate and peanut butter, these would be awesome if you reduced the amount of cinnamon and added some chocolate chips and banana added to the filling.
For other recipes from this week’s reveal, click the link below!