Posts tagged ‘vegan. grain free’
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
Hand-held eats are ideal for a meal on-the-go, a portable lunch or served at a summer picnic. Whether it’s a sandwich, burger, wrap or even pizza, there’s something really enjoyable about eating with my hands. This empty-the-fridge collard green wrap is no exception!
I love using leftovers from the fridge… and making this wrap is a quick way to whip up an easy meal (or snack) and not let food go to waste. There are times when I find myself looking into the fridge with leftovers just enough for one person (I blame this on my snacking, ha!)… 1/2 small cooked chicken breast, partial bag of sprouts, 1/4 section of an apple and remnants of a roasted squash…so I threw in a few other ingredients and lunch is served!
For a vegetarian/vegan or even raw preparation, use your favorite shredded veggies such as carrot, beet, cucumber or avocado for the chicken and/or roasted squash. Here of the filling combinations I’ve made recently, of course I’ll served with this deeeeelicious tahini sauce:
1. Shredded Beets + Carrot + Roasted sweet potato wedges
2. Thinly sliced Mango + Avocado Mash with Sunflower Seeds (combined so they don’t fall out of the wrap + Alfalfa sprouts + Cilantro
3. Cucumber + Avocado + Carrots (sliced into matchsticks) + Broccoli Sprouts + Fresh Basil
Quick Collard Wrap with Maple Lemon Tahini Dressing
Grain-free, Gluten-free, Dairy-free, Paleo-friendly, Soy-free, Refined Sugar Free, Egg-free, Vegan/Vegetarian Option, Nightshade-free, AIP-Friendly Option, Nut-free, Raw Option
1 Large collard green leaf
3 oz cooked chicken, thinly sliced (substitute sliced or mashed avocado, baked tofu or 1/2 cup cooked grain for vegan)
1/3 cup sprouts (I used radish sprouts)
1/4 small apple, sliced into matchsticks
1-2 Tbsp fresh cilantro ( mint or basil could also be used as a substitute)
2-3 Tbsp pickled onions (or raw thinly sliced onions, I used homemade pickled onions)
1/3 cup roasted Kabocha squash or sweet potato (and/or shredded carrot or beet would also be good for raw)
2 Tbsp lemon tahini sauce plus more for dipping (recipe below), for AIP use AIP-friendly mayo
1. Put raw collard leaf in a plastic bag and freeze them until they turn bright green, about an hour to make the leaf more pliable. (If you do not have time to do this, that’s ok too)
2. Wash the collard leaf under cold water, then lay it topside down on a cutting board (raised spine up). Using a paring knife, cut off the stem and gently shave down the raised part of the spines so the surface of the collard is nice and flat.
3. Lay each of the filling ingredients except for the dressing, side by side and parallel to the spine of the collard green. Be sure to leave about an inch on each edge uncovered. Drizzle dressing on top.
4. Roll the collard top and bottom (stem side) inward, fold one of the long sides in, tucking all the filling underneath it, and continue rolling the leaf from that side to the other side to get a tight wrap. Slice in half with a sharp knife. Serve with additional dressing and enjoy!
Lemon Maple Tahini Sauce
This is one of my FAVORITE nut-free options for a dressing, sauce for a veggie sticks or a bowl of roasted veggies/grains/protein. I could put this on about anything
1/3 cup tahini (can substitute sunflower seed butter for a different flavor)
juice from 1 fresh lemon
1-2 Tbsp maple syrup (honey, coconut nectar or agave would work too) – tiny pinch of stevia for candida-friendly
1 garlic clove, minced (or 1/8 tsp garlic powder)
1-2 Tbsp apple cider vinegar (I love acidity, add to taste)
2 Tbsp olive oil
generous pinch of sea salt
freshly ground black pepper
Just when I thought zucchini and yellow squash couldn’t get any more versatile, I stumbled across this recipe for “Zucchini Cheese” and I squealed. Yup…mind-blown! I couldn’t wait to get into the kitchen and test this out! Turns out you can swap other veggies for the zucchini as well, so this won’t be the other time I make a variation of this recipe.
A quick and EASY cheese substitute that is nut-free and made from veggies?!? This “cheese” makes a great snack on the go or a unique dairy substitute on a sandwich or lettuce wrap. You can even serve over warm soup for a cheesy swirl or top sauteed asparagus or other veggies for a saucy flavor boost.
It even MELTS (thank you coconut oil and gelatin), well kind of melt…it becomes more of a sauce with a cheesy flavor if you serve this over anything warm. I added it to a bowl of warm spaghetti squash with sauteed chard and it had a cheesy pasta feel to it. If you are looking for a 100% cheese fix, you might be a tad disappointed but I was open-minded about the results and loved it!
Summer Squash “Cheese” (lightly adapted from AIP Lifestyle)
Grain-free, Gluten-free, Dairy-free, Soy-free, Nut-free, Egg-free, Paleo-friendly, Sugar-free, Anti-Candida Friendly
1 cup zucchini, chopped into 1-inch cubes (peel first if you don’t want the green color, I left peels on)
1 cup yellow squash, chopped into 1-inch cubes (can use more zucchini if desired)
1/2 cup water
2 Tbsp coconut oil (olive oil, ghee/butter can also be used)*
1 1/2 – 2 tsp raw coconut vinegar (can use lemon juice or apple cider vinegar if preferred)
3/4 – 1 tsp sea salt (I used fine hickory smoked salt)
1/2 tsp ground turmeric (optional but brightens up the color a bit + it’s anti-inflammatory)
3 1/2- 4 Tbsp gelatin (I used Great Lakes in a the red can)
contents from 1 probiotic capsule (optional but I used this)
1. Line a bread pan with non-bleached parchment paper or a silicone baking pan may be use without a need for parchment paper.
2. Bring water to a boil in a small saucepan. Add squash and zucchini, then cover and simmer on medium low heat for 5 – 8 minutes. Drain off the water completely (You can save the water to sip or to cook with vegetables).
3. Add your veggies to a blender then add the oil, vinegar/lemon juice, tumeric and sea salt. Blend on high speed.
4. With your blender set on low speed, sprinkle the gelatin into the mixture. Blend on high for one last whizz until smooth.
5. If you want to add probiotics to your ‘cheese’ wait for the mixture to cool so that it is no longer hot to touch in the blender. Add the probiotics and blend on low.
6. Pour into your prepared pan and refrigerate overnight or for at least three hours to set. Alternatively to speed things up you can freeze to set, for about an hour.
7. Cut into squares, cheese slice, dice, melt, or grate. Use on protein patty’s, with veggies, in salads, and use incorporated into snack plates.
8. Wrap and refrigerate, or store slices in an airtight container. For best flavor, consume within 10 days.
*If you are using extra virgin olive oil, wait until your mixture has cooled slightly so that the heat does not oxidize or morph the structure of the delicate polyunsaturated fatty acids.
All this hot summer weather makes me crave three things: crisp salads, fresh fruits and food with a Mexican flare. It brings me back to my Texas roots where Tex-Mex and authentic Mexican restaurants are everywhere. Chips with table-side guacamole and tacos or fajitas are my go-to so I am always up for a new twist on an old favorite to “get my fix”. Enter this tacos!
Fruit + avocado + crunchy cabbage and crisp cauliflower in handheld form – hello summer! There’s something fun about eating with your hands, right? This flavor combination is a total win! I was blown away by it’s complexity – zesty lime juice, sweet fresh mango, warm and almost nutty cauliflower with crunchy cabbage and velvety avocado topped off with a tangy yogurt drizzle…wow.
This taco recipe was lightly adapted from Fried Ice and Donut Holes blog that I was assigned for this month’s Secret Recipe Club reveal. Talk about a fun name for a site! I LOVED scanning through Melissa’s blog…her food style is right up my alley: lots of vegetarian options, salads and yummy breakfasts. I searched her recipes multiple times while I was hungry…mmmm, a bad (but oh-so-good) idea since I wanted to eat my computer screen :)
At first peek, both Melissa’s Crispy Avocado and BLT Salad and Buffalo Chicken Burgers with Spicy Celery Slaw called my name (who doesn’t love avocado, bacon and tomato?) but without eating nightshades, these recipes are “on hold” for now. Oh, and her Mexican Chocolate Tart with Cinnamon-Spiced Pecans looked and sounded sinfully delicious! I ultimately chose her Crispy Cauliflower Tacos with Mango Salsa— love the concept, love the taste and YES, I will be making these again for sure!
Based on my dietary restrictions, I switched up a few things. I made my own grain-free cauliflower tortillas but any tortillas can be subbed here (corn, gluten-free etc). I reduced the amount of oil bit and subbed finely crushed plantain chips for a grain-free swap for the breadcrumbs. I sliced the avocado instead if mashing and used dairy-free coconut milk yogurt in place of the the sour cream. In the mango salsa, I eliminated the jalapeño (nightshade) and didn’t miss it at all!
Crispy Cauliflower Tacos with Mango Salsa (Adapted from Fried Ice and Donut Holes’ recipe)
Grain-free option, Gluten-free, Egg-free option, Vegetarian, Vegan Option, Dairy-free, Nut-free, Nightshade free option, Soy-free, Paleo and AIP friendly
For the Mango Salsa
1 Mango, peeled, cored, and chopped
1/2 Red Onion, finely diced (about 1/4 cup)
1 Jalapeño, seeded and finely diced (omit for AIP and Nightshade-free)
2 Garlic Cloves, minced
1/2 Lime, juiced
1/2 cup Cilantro, coarsely chopped
Salt and Pepper, to taste
For the Crispy Cauliflower
1/4 cup olive oil, divided
1 head Cauliflower, cut into small florets
6 Tbsp gluten-fee Panko breadcrumbs, divided OR crushed plantain chips or sweet potato chips (AIP/Paleo/Grain-free)
Salt and Pepper, to taste
For the Tacos
8-10 Small Tortillas (I made Grain-free Cauliflower Tortillas)*
1/2 Lime, juiced
1 cup Shredded Cabbage (I used green but red would be great too)
Dairy-free Yogurt or AIP Friendly mayo (or Sour Cream if you can do dairy)
For the Mango Salsa
1. Combine the mango, onion, jalapeño (if using), and garlic in a bowl. Toss with lime juice and fold in cilantro.
2. Season with salt and pepper, to taste, and set aside.
For the Cauliflower
1. Working in batches, heat half of the oil in a skillet over medium-high heat. Add the cauliflower and cook until golden brown, stirring occasionally, about 7-10 minutes.
2. Toss with half of the panko/plantain/chips and cook until have become golden brown, 2-3 minutes.
3. Season with salt and pepper, to taste. Remove the cauliflower from the skillet into a bowl and repeat with the remaining oil, cauliflower, and panko/plaintain/chips.
For the Tacos and Serving
1. To assemble tacos, mash the avocado with the lime juice.
2. Spread some avocado onto a tortilla and top with cabbage, cauliflower, salsa, and sour cream.
Serves 4 (2 tacos each)
For other recipes from this month’s reveal, please click the link below!