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GF Coconut Waffles

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Growing up, Friday night was Pizza Night and I lived for weekends full of waffles and pancakes. Well, when I went gluten-free I had to say bye to those childhood favorites. At the time, GF pizza just wasn’t the same and GF pancakes and waffles didn’t exist! Now, there are some pretty good store-bought brands (pictured above), and many companies have mastered the art of the perfect gluten-free pancake, waffle, and pizza mixes.

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I’ve been on the hunt for the best gluten-free waffle mix. First up: Cup4Cup

What You Will Need:

1 Pouch Cup4Cup Gluten-Free Pancake and Waffle Mix
6 Tbsp Dairy-Free butter
1 Large Egg
3/4 Cup SILK Coconut Milk
1/2 Tsp Vanilla Extract (optional)

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What You Will Do:

Pour Cup4Cup batter into a mixing bowl, and add egg, vanilla, and coconut milk. In a separate bowl, melt butter completely. Add butter to the mixing bowl and mix all ingredients. The batter will be thick, so if you don’t want your waffles to be super thick, simply add more coconut milk!

Pour batter into waffle maker. Let it cook for timed period, flip, and let cook again. Wah-lah!

** NOTE ** although I used dairy-free milk and butter, the waffles were NOT dairy-free, as milk products are included in the Cup4Cup flour.

Be creative and top your waffles with toppings of your choosing! I went with organic maple syrup, banana, strawberries, and Justin’s Maple Almond Butter. Delicious!

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Coconut Pancakes

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I love coconut. Coconut flakes, coconut milk, coconut ICE CREAM- you name it, I love it. So when I found a recipe for gluten-free pancakes made with coconut flour, I had to whip them up!

What You Will Need:
1/4 Cup Organic Coconut Flour
4 Eggs
3 Tbsp Vegetable Oil
1/4 Cup Coconut Milk or Almond Milk (we do this to keep our pancakes dairy-free, but regular milk works too!)
1 Tbsp Sugar
1/4 tsp Salt
1/4 tsp Baking Powder
Toppings of your choosing!

What You Will Do:

In one bowl, first beat eggs and then add Vegetable Oil and Coconut Milk. Mix together.

In a separate bowl, combine Coconut Flour, Sugar, Salt, Baking Powder, and mix.

Pour dry ingredients into the bowl of wet ingredients, and mix until totally smooth and the two mixes are combined.

Heat pan on low-medium heat, and spray with olive oil or an alternative non-stick.

Pour batter onto pan. **NOTE** I found that the pancakes cooked super fast, and were more difficult to flip than pancakes I’ve made in the past using other flour, so make sure your pancakes are SMALL! 2-3 inch diameter, MAX.

Let cook for about 1 minute or until you see the top of the pancake batter start to firm. Flip and do the same on the other side.

Like macarons, the pancakes may have a mushier consistency. At first I was concerned this was a sign that the pancake was undercooked. But then I remembered all of the millions of macarons I’ve eaten, and noticed that the pancake consistency resembled that of a macaron.

Lastly, top with add-ons of your choosing! I opted for banana, dairy-free chocolate chips, and almond butter!!

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Gluten-Free TOAST

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Avocado toast was without a doubt the biggest food trend of 2015. And as the breakfast menu item skyrocketed in popularity, and became dare I say, an epidemic, so did gluten-free avocado toast. I mean, us gluten-free folk deserve to indulge, too, right?!

Well, why stop with avocado toast. Although we are ‘NOBREAD,’ we love great gluten-free bread, and love topping our GF goodness with different spreads and toppings!

What You Will Need:
One loaf of gluten-free bread (in this instance, we used Udi’s, but any GF bread works!)
Spreads of your choosing! (We used Justins Chocolate Hazelnut Butter and Vanilla Almond Butter, as well as Pillsbury Vanilla icing)
Fruit of your choosing, too!

What You Will Do:
Toast your gluten-free bread until lightly brown.
Spread icing/nut butters on toast, and top with fruit

That’s it. You’re done! Just like that, you have a BEAUTIFUL, filling breakfast or snack!

 

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Vegan Coconut Chocolate Chip Cookies

I’m kind of addicted to chocolate. Soft baked chocolate chip cookies were my childhood vice, and since going gluten-free, I’m glad to report that nothing has changed. Well, as many of you are aware, it’s tough to find gluten-free cookies that taste as delicious as gluten-filled cookies. Oh, and if you’re looking for gluten-free AND vegan cookies, forget about it! Well, I’m happy to report that I, if I do say so myself, have mastered the ultimate gluten-free and vegan chocolate chip cookie. What’s my secret, you ask? Coconut!

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Ingredients:

  • 1/2 Cup Coconut Oil
  • 1 Cup Coconut Sugar
  • 1/2 Cup Coconut Milk
  • 1 Tablespoon Vanilla Extract
  • 2 Cups Bob Red’s Mill All-Purpose Gluten-Free Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1/4 Cup Enjoy Life Foods Chocolate Chips Morsels

What to do:

  • Melt your coconut oil and mix with brown sugar in a large bowl.
  • Add in SILK Coconut Milk and stir until the 3 are as blended as possible.
  • In a separate bowl, combine Bob’s Gluten-Free Flour, Baking Soda, Baking Powder, Salt, and Vanilla.
  • Pour liquid mix of coconut oil, brown sugar, and SILK Coconut Milk into the bowl containing flour etc.
  • MIX IT UP!
  • Add Enjoy Life Chocolate Chip morsels and mix again!
  • With your combined mix, make little balls with the dough and place on an un-greased cookie sheet. Note: The balls will flatten so err on the side of making smaller cookies.
  • Cook for 9 minutes at 350. Take out and let cool for 5-7 minutes.

Want to make a Gluten-Free Cookie Sandwich??

  • Melt dairy-free icing or nut butter (10 seconds in the microwave)
  • Spread on back side of one cookie. Take a second cookie and sandwich the two together!

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These Coconut Chocolate Chip Cookies are easy to make, healthy (enough), and delicious! All they take are a few GF ingredients, a little bit of time, and a lot of love!

Sweet Potato Brownies

Not quite sure what it is, but my sweet tooth has been insatiablelately. Worse than normal, if that’s even possible. However, I can never let my stomach win outright when it comes to a battle with my brain and my morals, hence “healthy desserts.” This is a thing, people. I swear to you, desserts do not have to be bad for you for them to be fulfilling.

Take these brownies, for instance. No gluten, dairy, nuts, grains, or refined sugar. We can continue to analyze these brownies on paper about what they don’t have, but what they do have is obviously more important. Outstanding flavor, rich texture, the ability to satisfy your cravings. And, you can eat half of the pan and not feel gross or even the slightest bit guilty. Now, that is powerful.

Level: Easy

Prep Time: 10 minutes
Cook Time: 40-45 minutes
Total Time: 50-55 minutes

Servings: 16 (ha ha ha, more like 8 or 4 or…2)

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Ingredients:
1 cup sweet potato mash/purée (about one large sweet potato)
1/2 cup banana, mashed (about one large banana)
1/4 cup coconut oil, melted
1/2 cup maple syrup
1 teaspoon vanilla
4 eggs
1/4 cup coconut flour
1/4 cup tapioca flour
1 teaspoon baking soda
1 pinch salt
1 teaspoon cinnamon
1 tablespoon espresso powder
1/3 cup cocoa powder

Directions:

  1. Preheat oven to 350 degrees and line a 10×10 baking dish with parchment paper.
  2. In a medium-sized bowl, combine sweet potato, banana, coconut oil, maple syrup, vanilla, and eggs.
  3. In a separate, large bowl, combine coconut flour, tapioca flour, baking soda, salt, cinnamon, espresso powder, and cocoa powder.
  4. Add wet ingredients to dry ingredients and mix until fully incorporated.
  5. Pour batter into baking dish.
  6. Bake for 40-45 minutes, or until a you insert a toothpick and it comes out clean or just with a few crumbs.
  7. Take out of oven and let sit for a couple minutes.
  8. Grab two sides of parchment paper, and transfer brownies to a cooling rack.
  9. Let cool completely. This will be hard, but these actually taste better when they’re fully cooled. I wouldn’t make you wait unless it really made a difference! The texture really comes together as they cool.

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Peanut Butter Chocolate Chip Cookie

Nutrition (All batter):

  • Calories: 332.5
  • Fat: 11 g
  • Carbs: 39.75 g
  • Protein: 21.5 g

Ingredients:

  • 1 egg
  • 2 tbsp of applesauce
  • ½ tbsp. of Enjoy Life Semi Sweet Chocolate Chips
  • 1/3 cup of Bob’s Red Mill Gluten Free Oat Flour
  • 2 tbsp of powdered peanut butter

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Directions:

  1. Combine all ingredients into a bowl and stir until a batter-like consistency is reached
  2. Pour and spread onto a plate in desired size/shape
  3. Place the plate in the microwave for 40 seconds

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Cheesy Spinach Quinoa Bites

Makes 12 bites 

Nutrition (for 3 bites): 

  • Calories: 71.25
  • Fat: 2.76 g
  • Carbs: 6.75 g
  • Protein: 4.74 g

Ingredients: 

  • ½ cup of cooked quinoa
  • 1 egg
  • ¼ cup of reduced fat mozzarella
  • ¼ cup of chopped spinach
  • ½ tsp of garlic powder
  • ½ tsp of pepper

** This dish is Vegetarian, NOT Vegan

Directions: 

  1. Cook quinoa if you haven’t done so already
  2. Preheat oven to 350 degrees
  3. Combine and mix all ingredients into a bowl
  4. Spray mini muffin tin with non-stick cooking spray
  5. Fill muffin tin with a spoonful of the mixture (do not overflow)
  6. Bake for 12-15 minutes

 

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Lemon and Tahini Stuffed Acorn Squash

Recipe from Contributor, Analiese Trimber, founder of The Bacon Princess

You could say I’m a little obsessed with lemons. If my lemon spaghetti squash didn’t give it away, this recipe definitely does. You might think that nearly two lemons in one dish that only yields two servings is extreme, but you have to trust me. There’s just something about lemon juice that makes food taste clean and refreshing, like a sophisticated painting. When I add lemon juice to a dish, I feel like the quality is elevated, like I’m actually dining at a five star restaurant instead of in my own kitchen.

For me, lemon zest and lemon juice is what takes my meal experience to the next level. I think every chef, aspiring chef, or home cook should find that one thing they always love to use in their dishes. Once you’ve found your groove, your go-to, your secret ingredient, that’s when you truly develop your identity in the kitchen. So have fun and experiment. Maybe this recipe will make you love lemons as much as I do, and maybe it won’t. But you’ll never know until you try!

Level: Medium

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Servings: 2

Ingredients:
1 acorn squash
5 tablespoons olive oil
3/4 cup quinoa
zest from 1 lemon
juice from 1-1/2 lemons
about 1-1/2 cup water
1 pint mushrooms, diced
10 stalks asparagus, diced
2-3 tablespoons tahini
1/4 cup pine nuts, optional
salt and pepper, to taste

Directions:
1. Preheat oven to 350 degrees.
2. Using your biggest knife, cut acorn squash in half lengthwise.
3. Scrape out seeds and discard.
4. Place both halves of squash face up in a large glass baking dish.
5. Spread 1 to 1-1/2 tablespoons olive oil on inside of squash, and sprinkle with salt and pepper.
6. Bake squash for 35-40 minutes, or until flesh is tender when poked with a fork.
7. While squash is baking, heat 1 tablespoon of oil in a small saucepan over medium-high heat for the quinoa.
8. Add lemon zest, and several shakes of both salt and pepper. Quinoa needs a lot of flavoring, so don’t be shy.
9. Pour quinoa into saucepan, and let toast for about 2 minutes.
10. Squeeze juice from one half of a lemon into a liquid measuring cup, and top off with water until there is 1 and 1/2 cups of liquid total.
11. Pour liquid into saucepan, turn up heat to high, and bring mixture to a boil.
12. Once boiling, stir mixture, cover saucepan with a lid, and reduce heat to medium-low for about 15 minutes or until all liquid has been absorbed.
13. While quinoa is cooking, heat 2 tablespoons of olive oil over medium-high heat in a large frying pan.
14. Add diced vegetables and sauté for about 5 minutes.
15. Add juice from one half of a lemon, cover pan with lid, and let vegetables steam for about 5 more minutes. Depending on the size of your lemon, you might need to add a little bit of water so you have enough liquid.
16. At this point, the quinoa should be done, but if it isn’t, reduce heat on vegetables to low in the meantime.
17. Add cooked quinoa,  juice from the last half of lemon, and tahini to vegetable mixture.
18. Mix until fully incorporated and season with salt and pepper, to taste.
19. When squash is finished cooking, take out of oven, stuff with quinoa, top with pine nuts if you have them, and serve.

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Paleo Pumpkin and Tahini Cream Sauce

Recipe from Contributor, Analiese Trimber, founder of The Bacon Princess

The word “creamy” is basically the go-to verbiage to describe some of the most tastiest of foods, from ice cream to chocolate to brie. But while creamy foods both savory and sweet are ones that seem to quench cravings the most, the unfortunate part about the word is that it’s usually associated with dairy. Not trying to hate on dairy consumers, but if you’ve been lactose-intolerant since birth like I have, you probably get really excited when you hear the word “creamy” and then immediately come to the realization that you probably can’t eat it.

Little did you know, there is this magical substance called coconut cream that has existed since the beginning of time (or since the beginning of time that we care about, because a world without coconuts is not a world worth caring about). Imagine some settlers reaching the Pacific Islands for the first time stumbling upon this really weird, hairy, hard as a rock thing. It probably took hours for them to figure out how to crack it open, but they did, and they were probably kissing each other for hours afterwards in triumph.

Anyways, this coconut cream, derived from the flesh of the coconut, is even thicker than other creams. Yeah, it’s actually solid and contributes much more flavor than other dairy-filled heavy creams, making it the perfect addition to a sauce. In this case, the coconut cream adds a luscious thickness to the combination of pumpkin and tahini, which is just about as Fall as you can get. Serve this sauce with your favorite base, whether it’s spaghetti squash, pumpkin soba noodles (oh yes, these exist), or just plain old spaghetti. I don’t think you’ll miss the dairy at all.

Level: Easy

Prep Time: 1 minute
Cook Time: 9 minutes
Total Time: 10 minutes

Servings: 2

Ingredients:
1/3 cup pumpkin pureé
2 tablespoons coconut cream
3/4 – 1 cup coconut milk
1/4 cup tahini
1 teaspoon sesame oil
juice from 1 lemon
salt and pepper, to taste

Directions:

  1. Combine all ingredients in a small saucepan.
  2. Bring to a boil, then turn down and let simmer until mixture reaches desired temperature.
  3. Season with salt and pepper as necessary
  4. Serve with some veggies, unless you’re into mono-chromaticism.

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Chicken Detox Salad

Anyone who says eating salad is boring clearly hasn’t tried this one! I’m not a salad girl myself; my diet usually consists of cheeseburgers (nobread) and fries. Buuut, this salad is the bomb (and actually tastes much better than it looks, IF you can believe that).

What You’ll Need:

½ white meat chicken breast
½ avocado
1 tbsp balsamic dressing
A handful of cherry tomatoes
A pinch of salt
As much spinach as you want

What You’ll Do:

Place chicken into a well-oiled pan (usually this means covering the pan with butter, but you can use canola or vegetable oil if you feel like being healthier), sprinkle with a pinch of salt and cook until done.

Cut avocado into cubes, wash spinach and tomatoes and combine in a bowl. Then cut the cooked chicken into strips and place in bowl. Cover with as much balsamic vinegar as you want.

Pro Tip: I always have trouble cooking my chicken totally through. So, I cook the full ½ breast until it’s mostly done on the outside. Then, I take it out of the pan and cut the chicken into strips and throw them back in the pan to keep cooking. This not only makes cutting the chicken into strips or cubes easier (because cutting raw meat is hard), but it also allows me to see that I’ve actually cooked the meat totally through! (bye, bye salmonella)

P.S. Adding the pinch of salt allows for your chicken to be really juicy which adds flavor to the dish!

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Hope you guys enjoy the recipe!

xx