Tag Archives: glutenfree

Spooky Apple Mouths

I LOVE Halloween!  but I’m always looking for ways to make healthy Halloween food crafts, especially since I want to show my kids that it isn’t all about candy! My kids and I have been getting creative today with some fun Halloween inspired food crafts 👻🎃! Here is one that is super easyyyy and requires only 3 ingredients! Spooky Apple Mouths! Who knew pistachios could make sure scary teeth! Be sure to get your kids to help with this one!! They will have even more fun eating something they made 🤗 plus it’s made with healthy ingredients and no added sugar!

Here is what you need:

* 1 apple 🍎 sliced into thick slices (like as shown in this photo)

*sunflower seed, almond or peanut butter

*pistachios (cut each pistachio into quarters, so you have 4 “teeth” per pistachio)

Instructions:

1-spread apple slices with nut butter.

2-carefully place pistachios in a row with pointy part sticking up.

3-place another apple slice on top and turn it over so the points of the teeth face down.

Enjoy!

 

Pesto Zucchini Noodles

Zucchini noodles make such a great low carb side dish and better yet, fun way to get your kids to eat veggies!! I bought these @traderjoes frozen zucchini spirals, which for a busy mom like myself.. healthy frozen foods like this always come in handy!  Here is how I prepared this easy and healthy side dish and how you can do it with fresh zucchini noodles.

This recipe took less than 10 minutes to make!! BTW; for basic pesto I use the Food Network basil pesto recipe and will also play with ingredients and do 1/2 spinach + 1/2 basil, use walnuts instead of pine nuts etc.

Ingredients

1 package of frozen zucchini noodles (OR you can use 3 cups of fresh zucchini noodles)

2 tablespoons pesto (store-bought or homemade)

  1. If using the frozen noodles, defrost in a pan over medium heat (as per pkg directions); being very careful not to overcook bc they will get mushy.  If using fresh, simple saute in a pan for about 3 minutes until noodles soften.
  2. For the frozen noodles, drain them like you would do pasta noodles.
  3. Now add noodles back to the pan and add pesto and saute for about 30 seconds, just to coat all of the noodles. Super easy right?!

Fluffy Gluten-Free Pancakes

Happy Monday! 🌞Ok let’s be honest, Mondays can be quite the struggle…especially if you’ve spent yet another weekend @sesameplace with the kids 🙋, but this morning my boys asked for pancakes and I can never turn down whipping up this super easy recipe that’s #glutenfree with #noaddedsugar 🙌 and super nutritious!

These babies are moist, flavorful and light! Top them with fruit or feel free to add some into the batter!

Ingredients:

3/4 cup gluten free oat flour

1/3 cup super fine almond flour (I use @bobsredmills)

1/4 cup finely ground flaxseed

1 teaspoon baking powder

1/2 teaspoon baking soda

1 cup unsweetened coconut milk

1 egg, whisked

2 heaping tablespoons unsweetened applesauce

1 teaspoon vanilla extract

Directions:

1-Add dry ingredients to a large mixing bowl and whisk to combine.

2-Whisk wet ingredients together in a separate bowl and add to dry ingredients.

Batter should be slightly thick.  In the case your batter is too thin or too thick, you can always adjust by adding a little more coconut milk or a little more oat flour.

3-Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

No Bake Crispy Granola Bars (gluten free)

I’m so excited to share this recipe, I could hardly contain myself!  If you follow my IG stories then you know that I loveee to make granola bars with my kids.  It’s just fun and gives kids a chance to get creative with a variety of ingredients.  Plus they are way cheaper than store-bought and contain simple ingredients that you (and your kids) can actually pronounce!  I’m always looking for granola bar recipes that actually hold together and made this one which actually holds together (hooray!) but I suggest keeping in the fridge or freezer as it may start to fall apart once it’s left out and too soft.

These are so easy that my 4 year old basically made them with my guidance and pre-measurements!  No baking required…and these can even be frozen for an extra satisfying snack.  I love that these bars are crispy, made with One Degree Veganic Sprouted Brown Rice Crisps along with gluten free oats.  Oh and bonus, these babies contain zero refined sugar and are solely sweetened with honey.  Whoop whoop!  My little guys devoured these, especially my 2 year old who is a bit picky with homemade granola bars.  Drizzle them with a bit of melted chocolate and this crispy granola bar goes from simple to simply amazinggggg.

Ingredients

2 cups brown rice cereal

1 1/2 cups gluten free quick oats

1/3 cup finely ground flaxseed

1/2 cup natural peanut butter

1/2 cup honey

1 tablespoon coconut oil

3 tablespoons unsweetened applesauce

2 teaspoons vanilla extract

1/3 cup sliced almonds

1/2 cup chocolate chips

2 teaspoons coconut oil

Directions:

  1. Line an 11×7 baking dish with parchment paper (if you use a larger sized dish, don’t; fill the entire dish…just pack them closer together so the bars are at least 1/2″ thick).
  2. In a small bowl, combine 1/2 chocolate chips with 2 teaspoons coconut oil and microwave for 30 seconds, whisk until chips are totally melted (place back in microwave for another 10 second if needed).  Set aside.
  3. In a large mixing bowl, combine oats, brown rice crisps, sliced almonds and ground flaxseed and whisk to combine.
  4. In a separate bowl, combine vanilla, honey, 1 tablespoon coconut oil, unsweetened applesauce and peanut butter, whisk well.
  5. Add wet ingredients to dry and mix to combine and until all ingredients are well incorporated.
  6. Transfer mixture into the prepared baking dish and using slightly wet hands, push evenly down into the pan.  Push down hard! and pack those ingredients together. This will help to keep the bars intact after cutting.
  7. Now drizzle on the chocolate!
  8. Refrigerate for at least one hour before cutting.  Enjoy!

 

Healthy Cherry Crumble

Every week I take some time to take inventory of my fridge, freezer and pantry…really just to make sure I don’t buy what I may already have (BTW, this is a GREAT way to plan a weekly grocery list!).  So this morning I realized I had a bag of dark, sweet frozen cherries that I had initially bought to make smoothies, but decided to make this healthy cherry crumble.  This recipe is vegan, gluten free and AHH-MAZING!! It’s SUPER easy to make and truly delicious and made with minimal sweetener.  I love the texture of the oats against the cherries and then top it off with a bit of yogurt (if having for breakfast) or with some frozen yogurt (I used Sweet Scoops madagascar vanilla in this photo) or whatever your belly and heart desire.

Note: You can also use frozen blueberries but if you do, I would suggest adding some fresh lemon zest to brighten up the flavor a bit and add it right with the blueberries and cornstarch.  Also, if you don’t have coconut oil, melted butter also works.

Ingredients 

Topping

1 cup gluten free rolled oats (GF quick oats also works fine)

1/3 cup almond flour (I used Bob’s Red Mill)

1 1/2 tablespoons coconut oil

1 1/2 tablespoons pure maple syrup

1 tablespoon unsweetened applesauce

1/4 teaspoon vanilla extract (optional)

Filling

1-16 oz bag of frozen dark sweet cherries (I used Whole Foods 365 brand)

2 tablespoons cornstarch

Directions:

  1. Preheat oven to 375 degrees and spray a glass pie dish with cooking spray, set aside.
  2. In a bowl, combine the cherries and cornstarch.  Mix to combine and until the cherries are completely coated and cornstarch dissolves.
  3. In a separate bowl, combine the oats and almond flour, whisk to combine.  Make a well in the center. Pour in the maple syrup, applesauce, vanilla and coconut oil. Stir until fully incorporated.
  4. Transfer the filling a glass pie dish, and sprinkle evenly with the topping.
  5. Bake for 35-40 minutes or until the juice is bubbling at the sides of the dish.
  6. Allow to cool a bit and serve warm or completely cool and refrigerate.

 

Dill Turkey Burgers with Yogurt Sauce

If you love a quick and easy weeknight meal, give these turkey burgers a try!  I’ve always followed recipes for turkey burgers that included breadcrumbs and egg until I came across a recipe by @bobbyflay that did not include those two ingredients. So I thought if Bobby Flay made it, it must be great!  So I created these easy dill turkey burgers with yogurt sauce.  I love dill and have added it to the burgers and the yogurt sauce for a burst of flavor.   As a fun family dinner idea, declare “dress your burger” night and let your kids pick their favorite veggies to top their burger with!

Ingredients

1 pound ground turkey breast (or mix ½ pound ground turkey breast with ½ pound ground dark meat turkey)

2 tablespoons fresh dill, finely chopped

1 clove garlic, peeled and finely chopped

2 tablespoons onion, finely chopped

1 ½ teaspoons Worcestershire sauce

2 teaspoons low sodium soy sauce

1/8 teaspoon black pepper

6 whole grain burger rolls (or for a low carb option, wrap in romaine lettuce!)

Yogurt Sauce

1 cup Greek yogurt

2 teaspoons dill, finely chopped

2 tablespoons onion, minced

¼ cup tomato, chopped

¼ cup cucumber, chopped

2 teaspoons freshly squeezed lemon juice

½ teaspoon ground cumin

salt and pepper to taste

 

Directions

 

  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine yogurt, cucumber, dill, lemon juice, onion tomato, cumin, salt and pepper to taste.
  3. In a large mixing bowl, combine all ingredients together and mix well. Form into 6 patties.
  4. Heat an oven-safe skillet over medium heat and coat with a dash of olive oil. Cook the patties until nicely browned, about 1-2 minutes, and flip. Continue cooking another minute until browned on both sides.
  5. Turn stove off and place skillet directly in oven. Bake for 10 minutes or until internal temperature is 165 degrees F.

 

Crispy Baked Honey-Soy Wings

My husband loves chicken wings.  Until we met, I was never a big wing person…but now, give me a good glaze over crispy wings and I’ll dig right in! So I had to recreate that same crispy texture as a healthier baked version and this recipe was a success! My husband loved these and you can totally customize your own glaze and even use a hot sauce (I usually combine 1/4 cup Frank’s red hot sauce with 1 tablespoon unsalted butter and just heat until butter melts…then toss in the wings).  I wanted to try a sweeter glaze and this honey soy combo is pretty darn awesome.

Ingredients

1 pound chicken wings

1/3 cup brown rice flour (gluten-free or regular all-purpose flour also works)

sauce:

1/4 cup honey

2 1/2 tablespoons low sodium soy sauce

2 teaspoons minced fresh ginger

1 clove garlic, minced

Directions

  1. Preheat oven to 400 degrees.
  2. Line baking sheet with parchment paper and place a grill rack over it (no grill rack, no problem, works fine right on parchment paper but grill rack allows for any excess oil to drip right off).
  3. Rinse and dry wings.  Pour flour into a large ziplock bag.
  4. place wings into ziplock bag and shake well to coat the wings.
  5. In a bowl, combine sauce ingredients and whisk well.
  6. Place wings in the grill rack and bake for 30 minutes, turning once.
  7. Remove wings and baste each with the glaze on both sides.  Set directly on parchment paper and bake an additional 10 minutes.
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