Tag Archives: glutenfree

Grain-Free Chocolate Chip Cookies

Recently, I went into a bakery and tried this paleo chocolate chip cookie that was seriously (and surprisingly) so delicious! I was determined to find a recipe that resembled it and I’ll honestly say that this one by King Arthur Flour is better! The only change I made with this recipe is using 1/4 cup coconut sugar (and I’ve also tried it with 2 tablespoons of coconut sugar and they came out obviously less sweet but still very good) .  My kids love these cookies and I love the they are super simple to make minus a bunch of butter + sugar.

Ingredients:

  • 1/4 cup coconut sugar (or dark brown sugar)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons butter, at room temperature
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 2 cups almond flour, blanched or raw
  • 1/2 cup chocolate chips

Directions:

  1. Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment.
  2. Combine the brown sugar, baking soda, salt, and butter, and mix until smooth.
  3. Mix in the vanilla, egg, and almond flour, stirring to combine. Scrape the bottom and sides of the bowl, then mix for 1 minute at medium speed.
  4. Stir in the chocolate chips.
  5. Scoop the dough one level tablespoon at a time onto the prepared baking sheet; a  tablespoon cookie scoop works well here.
  6. Gently flatten the cookies to about 3/8″ thick.
  7. Bake the cookies for 9 to 12 minutes, until golden brown.
  8. Remove the cookies from the oven. Allow them to cool on the pan for 2 minutes, then carefully transfer them to a rack to cool completely.

Recipe by: King Arthur Flour

https://www.kingarthurflour.com/recipes/gluten-free-almond-flour-chocolate-chip-cookies-recipe

Turkey Shepherd’s Pie with Cauliflower Mash

Before making this Turkey Shepherd’s Pie with Cauliflower Mash, I never tried the original beef version-mainly because I do not eat red meat.  But my husband who is will eat red meat on occasion said he prefers this lighter, healthier version!  This turkey shepherd’s pie is made with easy whipped cauliflower mash (recipe on my blog!), veggies and white meat ground turkey.  It’s low carb (for those being mindful of their carbohydrate intake) and a fun take on the traditional Shepherd’s pie!  Cauliflower make the perfect substitute for mashed potatoes in this recipe and is a staple side dish in my home!  I can’t wait to hear what you think!

2) Turkey Shepherd’s Pie

Ingredients

3 cups of shredded white meat turkey or 1 pound ground turkey breast

1.5 teaspoon finely chopped fresh thyme

1 teaspoon chopped rosemary

1 onion, finely chopped

1 cup low sodium chicken broth mixed with 1 tablespoon cornstarch or gluten free all-purpose flour (or regular ap flour)

1 large carrot, diced

1/2 cup frozen peas, thawed

1/2 cup frozen corn kernels, thawed

2 tablespoons ketchup

2 cloves garlic minced

1 teaspoon olive oil

¼ teaspoon salt (optional)

 

Directions

  • Preheat oven to 375 degrees
  • Heat the oil in a medium ovenproof skillet over medium-high heat.
  • Add the garlic, carrots and onions; cook until tender and beginning to brown, about 5 minutes
  • Add the turkey and thyme and sauté for 2-3 minutes (if using raw ground turkey, continue to cook, breaking the turkey up with a spoon, until the turkey is cooked through and lightly browned).
  • Stir in the ketchup and cook until lightly caramelized.
  • Stir the broth and flour together in a small bowl until smooth, and then pour into the skillet. Cook until thickened, about 2 minutes.
  • Stir in the peas and corn and season with salt, if using.
  • Prepare the cauliflower mash (see previous recipe).
  • Finally, place ground turkey in a baking dish and spread mash on top.
  • Bake for 30 minutes or until golden on top.

 

 

Whipped Cauliflower Mash

There’s no doubt that cauliflower has become the new “it” ingredient.  It’s everywhere from pizza crust to vegan buffalo wings.  But one of my favorite cauliflower dishes is this whipped mash and my entire family prefers it over potatoes.  Just to be clear, I have nothing against potatoes, but when I developed gestational diabetes during my first pregnancy and still struggled with pre-diabetes for a couple of years after the birth of my second child (whom I did not have gestational diabetes with), I became more conscious of the foods that spike my blood sugar and potatoes was one of them.  So I always sought alternatives that would keep my blood sugar levels at bay but still provide me with good nutrition.  I promise, you will not miss the potatoes with this mash! It’s super easy, low carb, mild in flavor and packed with nutrients!   In fact, cauliflower is an excellent source of vitamin C, vitamin K, folate, pantothenic acid, and vitamin B6!  It’s also a very good source of choline, dietary fiber, omega-3 fatty acids, manganese, phosphorus, and biotin, to name a few.

Try this side dish with my Turkey Shepherd’s Pie, also on my blog! Just search for that recipe or under “turkey” and it should pop right up.  Enjoy!

Ingredients

1-16 oz bag of frozen cauliflower, steamed

1 heaping tablespoon light cream cheese or soy-based spread

2-4 tablespoons milk or dairy alternative

2 tablespoons chopped green onion

salt and pepper to taste

Directions

  • Place cauliflower and cream cheese in a food processor and process on high speed for about 1 minute.
  • Slowly, add in the milk until desired consistency is achieved.
  • Pour into a bowl and top with green onions.

No Bake Vegan Blueberry Crustless Cheesecake

I’m so excited to share this recipe for NO-BAKE VEGAN BLUEBERRY CRUSTLESS “CHEESECAKES” I could hardly contain myself and I put the word cheesecake in quotes because it’s super creamy like a cheesecake but doesn’t have any cheese or dairy at all! The creaminess comes from a combo of soaked raw cashews (rich source of protein, healthy fats and other nutrients) and @ripplefoods nutritious pea milk (coconut milk also makes a great alternative but didn’t have it on hand).  Recipe inspired by @minimalistbaker and is totally vegan with only 7 ingredients+ in a blender.   Here’s the easy peasy recipe:

🔹1/3 cup pure maple syrup

🔹1/3 cup coconut oil

🔹1.5 cups raw cashews, quick soaked**

🔹1 teaspoon vanilla extract

🔹1/2 cup @ripplefoods pea milk (I used unsweetened vanilla) or coconut milk

🔹juice of 1 lemon

🔹1/4 cup fresh or frozen blueberries

**to do a quick soak, simply pour boiling water over the cashews and let them soak for 1.5 hours and drain).

_________

Directions:

  1. line a muffin tin with liners (I use @ifyoucare_usa muffin liners, nothing sticks to them and environmentally-friendly 🌎🙌).
  2. Add soaked cashews and all other ingredients to a blender except for blueberries and blend until smooth.
  3. Add in blueberries and blend until smooth and color changes to blue.
  4. Pour batter into muffin liners about 3/4 full. Cover and place in the freezer to set, about 4-5 hours). Enjoy!!

Keep them in the freezer, they taste like ice cream!! Or thaw in the fridge.  I got a little fancy here with my fresh strawberry sauce 🍓(simply frozen strawberries + lil water over medium heat until sauce thickens, no added sugar) but it’s totally optional! And blueberry is great but I’ll be making these again with other mix-ins.  plain is pretty darn awesome too 😋 have the BEST day everyone! 💚💜💛🧡💙❤️

Parmesan Zucchini Pancakes

Do you have any recipes that are an old favorite and for whatever reason you stop making it?  Maybe it was because you made it too often and taking a break to try other recipes (usually the case for me) or your kids just no longer ask for it (also often the case for me).   But a friend recently reminded me of how good zucchini pancakes are and I immediately whipped up my favorite PARMESAN ZUCCHINI PANCAKES.  When Ethan was two years old, I would make him these veggie packed pancakes all the time.  It was a total mom win for me because he was getting in some veggies and enjoying every single bite!  Not to mention this recipe is super easy, made in ONE BOWL and takes minutes to make once the zucchini is grated.  Then as I started to explore other healthy recipes and I didn’t make these as often.  While Austin, my 2 year old, refused to try these, Ethan loved them as he once did and my husband and I gobbled up whatever the kids didn’t eat because eating the kids leftovers is just what parents do right?

These zucchini pancake are gluten-free and full of zucchini which is a powerhouse of antioxidants and rich in Vitamin A, Vitamin C, potassium and fiber!   Try this recipe, I think your family will love it.  Let me know if you try it and for those who have children or kids in the family, I can’t wait to hear what they think too!

Ingredients:

  • 1 large zucchini, grated using the large grating side of a box grater
  • 1 egg + 1 egg white, whisked
  • 4 tablespoons gluten-free all-purpose flour (I used King Arthur gluten free all purpose flour)
  • 1/2 teaspoon baking powder
  • 2 tablespoons parmesan cheese
  • 1 tablespoon finely chopped onion
  • salt and black pepper
  • 1/2 tablespoon unsalted butter or olive oil for the pan

Directions:

  1. First, squeeze out excess liquid from the grated zucchini using paper towels or a kitchen towel.
  2. Place zucchini in a bowl and whisk in the onion and eggs. Stir in the flour, parmesan cheese, baking powder and a dash of salt and pepper.
  3. Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon unsalted butter in the pan (or heat the oil if using). When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. You may need to smear out the batter a bit to create a flat circular shop.
  4. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a plate lined with a paper towel (to soak up any excess oil or butter)  Continue same steps until all the batter is used. Enjoy!

 

Crunchy Coconut French Toast

While making healthy meals for my family is important, I also love to use my creativity to make food fun and colorful.  Instead of encouraging my kids to eat a food because it’s “healthy”, I discuss with them the importance of why it’s healthy and how the nutrients could benefit their bodies.   After much trial and error with food creations, I’ve found that children are more likely to try a new food that has a cool name attached to it or is presented in a fun way (like these cute flower fruit/veggie shapes).

With that said, I’m constantly thinking of ways to get my kids to try new foods or how to re-introduce an old favorite in a new and creative way- all while doing my best to use up ingredients that I already have on hand.  yesterday, I was cleaning out my pantry and realized that I have SO much cereal and started to think of “out of the box” ways to use it for a fun weekend breakfast and came up with this super delicious n’ easy CRUNCHY COCONUT FRENCH TOAST uses only 6 ingredients with no added sugar.  👅🍞🍽! Paired here with 🍓+🍌 FLOWER with cucumber STEMS and a little drizzle of 100% pure maple syrup (or you can cut this toast into dippers and serve with a yogurt-based dip or syrup on the side!  This recipe is gluten-free and perfect for getting little helpers involved in the kitchen! My kids loved dipping the eggy bread into the crispy mix!👩🏻‍🍳👦🏻👦🏻

True story: I was planning to take a break from social media this weekend (just to unplug for a bit) but I was so excited about this recipe that I couldn’t wait to share it with you and hopefully inspire your Sunday breakfast!  have a MAGICAL weekend! ☀️🌈🦄

Ingredients:
4 slices gluten-free bread (or else you can use regular whole grain bread if you do not have an intolerance/allergy to gluten)
2 cups brown rice crisps (i use One Degree Organics brand)
1/3 cup unsweetened shredded coconut
1 teaspoon vanilla extract
1/4 cup milk of choice (I used ripple unsweetened vanilla pea milk)
3 eggs
1 tablespoon unsalted butter (or use coconut oil which should be fine, but I used the butter)
Directions:
1. Place brown rice crisps in a ziplock bag and crush until you have course crumbs or place in a blender and pulse until course crumbs are achieved.
2. Pour the crumbs into a bowl and add in the coconut. Stir to combine.
3. In a separate bowl, whisk eggs with the milk.  Add in vanilla extract.
4. Dip each piece of bread into the egg mixture and then press gently into the cereal, turning to coat completely. Repeat with remaining bread slices.
5. Melt the butter in a skillet over medium heat; cook the coated bread in the melted butter until golden, about 3 minutes each side.
6. Remove from heat and and allow to cool slightly before serving to kids.  Enjoy!

Cauliflower Pizza Crust

Happy Thursday! 👋🏼 so I FINALLY made cauliflower pizza 🍕🍕with a good end result! 💃🏻The first time I made it, it was like totally mush but I was so proud of this cauliflower crust the 2nd time around and my husband agrees that it’s wayyy better than store-bought! And seriously very easy.  I realized that the reason it was so mushy the first time was because I didn’t squeeze out the excess liquid from the cauli before mixing with other ingredients 🤦🏻‍♀️.  NOW I know better and happy to share my recipe! I love cauliflower pizza because it’s a great way to top veggies on top of veggies!  What’s better than that?!

I topped the crust off with Rao’s homemade pizza sauce and fresh baby spinach 🍃served with Whole Foods 365 brand carrot zoodles, which by the way are such a fun way to serve carrots for kids! 🥕🥕 Try them! You’ll find a bunch of cauliflower crust recipes online so this is just what worked for me.  Hope you enjoy!

Ingredients:

12-oz bag of fresh cauliflower florets

3/4 cup mozzarella cheese

1/4 cup parmesan cheese

1 egg, whisked

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

pinch of salt and black pepper (optional)

Toppings: any veggies you want!

Directions:

  1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
  2. Using a steamer basket, steam the cauliflower florets until fork tender and drain well. Allow to cool.
  3. Place cooled florets on a cutting board and chop well.
  4. Important* Squeeze out excess liquid using paper towel or a cheesecloth.
  5. In a bowl, combine the cauliflower with the mozzarella, Parmesan, oregano, salt, garlic powder and egg. Transfer to the center of the baking sheet and spread into a circle, resembling a pizza crust. Bake for 15 minutes (Note: you can also check it at 10 minutes, the crust is ready when the top is golden brown, which for me was 15 minutes).
  6. Add a layer of sauce and desired veggie toppings and bake an additional 8-10 minutes or until veggies on the top are softened.

 

 

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