Tag Archives: glutenfree

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:

Makes 12 servings

🔹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 pea milk (I used Ripple Foods brand, unsweetened vanilla) or light 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.

 

 

the BEST gluten free waffles!

WAFFLES! Gosh, my family truly loves waffles and these gluten-free oat waffles are a weekly request (I usually make a batch at least twice per week!).  The best part is that they are made solely with oats! Well, oat flour that is, which is basically oats ground up to a super fine flour consistency.  In fact, I make a batch of oat flour weekly in my Vitamix and it take less than a minute to grind up!  These waffles are rich in fiber, protein and other nutrients-making them a filling and nutritious breakfast for my little guys.  Plus, there is no added sugar! and if you ask me, Mickey never looked so good 🙂  We switch off between our belgian waffle maker and this cute Mickey one and the kids gobble them up either way.

my 5-year old loves his waffles with a few mini chocolate chips and I recently bought cocoa nibs and wondering why I didn’t buy them sooner!  Have you ever tried these gems?  Cocoa nibs are basically a raw, pure form of chocolate that hasn’t had any sugar added to it.  So they have a chocolatey flavor but lack sweetness.  Although my boys aren’t so keen on these nibs, they have become my favorite addition to some foods and love that that it contains 0g of sugar! They add a nice flavor and crunch to foods like these waffles and make a healthy addition (in moderation) to smoothie bowls, trail mixes or even in cooking and baking!

Hope you enjoy this waffle recipe below as much as we do!

 

Ingredients

  • 1 ½ cups gluten-free oat flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • ¾ cup milk of choice
  • 3 tablespoons unsweetened applesauce
  • 2 tablespoons unsalted butter, melted or coconut oil
  • 2 large eggs, separated
  • 1 teaspoon vanilla extract

Directions

  1. In a mixing bowl, whisk together the oat flour, baking powder and salt.
  2. Separate eggs and add yolks to one mixing bowl and whites to another.
  3. Add the milk, melted coconut oil or butter, applesauce and vanilla extract to the yolks. (If your coconut oil solidifies on contact with cold ingredients, gently heat the wet mixture in the microwave in ten seconds intervals, until it melts again.)
  4. Beat the whites on high speed until stiff peaks are formed, about 1 minute.
  5. Pour the wet ingredients into the dry ingredients (except for the egg whites).   Whisk until just combined.
  6. Fold in the whites, stirring until whites are completely blended in.  Batter should be light and fluffy.  Let the batter sit for about 5 minutes.**
  7. Set waffle maker to medium-high (but all waffle makers are different, this Mickey waffle maker has no setting but comes out perfect each time! so always check and adjust the heat as needed.
  8. Once 10 minutes is up, give the batter one more swirl with your spoon. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other, or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve.
  9. Repeat with remaining batter and enjoy!

*recipe adapted from http://www.cookieandkate.com

**alternatively you can simply add the two whole eggs to the wet ingredients and whisk versus separating the eggs and beating the whites separately.  I just found that whisking the whites separately until stiff peaks are formed and then folding them into the batter really elevated the light and fluffy factor.

Strawberry Banana Almond Smoothie

It’s National Nutrition Month! and this year’s theme is “Go Further with Food.” What I love about this theme is that it has many different meanings outside of just making healthy food choices.  To me, going further with food means making meals fun and creative, experimenting with different ingredients especially those my kids havent tried, storing food properly to reduce waste and using food as a way to help prevent disease and illness. .

This morning, I created this strawberry banana almond smoothie and it’s definitely on my list of favorites! It’s gluten-free, vegan and dairy-free!  I’ll admit my kids are still hesitant to try smoothies but I always offer it and let them decide on whether or not they want to try it.  Here are the details on this smoothie: .

✨3/4 cup Ripple Foods unsweetened vanilla pea milk (one of my fav dairy alternatives)

✨1 small frozen banana 🍌.

✨4 frozen strawberries🍓.

✨and 2 tablespoons almond flour (which is basically skinless almond that are pulverized to a super fine texture).

Not only is almond flour great in baking but it also adds some protein and healthy fats to smoothies! In an effort to peak the interest of my kids, I topped it off with a strawberry flower, banana star + sprinkled with my homemade granola (recipe on my blog!) it was SO goooood!! The entire smoothie provides 10 grams of plant based protein! 🙌.

Easy Chicken Stir Fry (gluten-free)

A stir-fry makes a quick, flavorful and healthy weeknight meal.  It’s on weekly rotation in my home and super versatile! I often change up the veggies or the protein (we usually use chicken or shrimp) and even add in some cashews for crunch.  I also switch between using rice or noodles but my kids especially love these thin vermicelli whole grain rice noodles!  Recipe for this gluten-free, veggie-packed stir-fry is up on my blog! But before you head there, I have a question/wanted to share my latest food find!……

Have you heard of coconut aminos? It’s been one of my most recent and best finds in the grocery store and I started using it instead of soy sauce and here’s why.   Coconut aminos is a sauce made from coconut sap (a rich source of 17 amino acids and vitamins) which has been fermented, creating a rich and savory sauce that makes an excellent substitute for soy sauce or tamari sauce (and if you ask me, it tastes much better)!  It’s soy-free, gluten-free, low glycemic and contains about half the sodium of LOW-sodium soy sauce (300mg sodium/Tablespoon vs about 600mg sodium for low sodium soy sauce or 900+mg sodium/Tablespoon for regular soy sauce).  I only tried the Trader Joe’s brand which totally gets both of my thumbs up!  Give it a try and let me know what you think!

 

Ingredients:

1 pound chicken breast, cut into thin strips

3 cups of any veggies you choose, cut thin (I usually use bell peppers, broccoli and carrots)

1 cup shiitake mushrooms (I use frozen organic shiitakes and add them right in to the stir fry-no with the other veggies, need to thaw in advance)

4 green onions, sliced thin

1 tablespoon chopped fresh ginger

1 1/2 tablespoons chopped fresh garlic

1/4 cup coconut aminos (or low sodium tamari sauce) + 2 tablespoons for the chicken

1 teaspoon Worcestershire sauce

3/4 cup low sodium chicken broth

1 tablespoon arrowroot starch flour

1/2 package of thin vermicelli whole grain rice noodles

2 tablespoons sesame oil, divided

chopped cilantro (garnish)

1/3 cup unsalted and roasted cashews (optional)

fresh lime, sliced (optional)

 

Directions:

  1. In a medium bowl, combine the chicken with 2 tablespoons coconut aminos, 1/2 tablespoon chopped garlic, 1 tablespoon sesame oil and Worcestershire sauce and coat the chicken well.  Cover and let marinate in the refrigerator for at least 1 hour.
  2. In another medium bowl, combine the chicken broth, the rest of the coconut aminos. soy sauce. Add in the arrowroot starch and mix until dissolved.
  3. Cook the rice noodles according to package directions.
  4. Heat the remaining sesame oil in the wok or pan over medium heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the veggies and stir fry until tender, about 3 minutes.  
  5. Add in the sauce mixture and continue to cook until sauce thickens, about 1 minute.
  6. Add in the cooked and drained noodles and toss to coat.
  7. In a separate pan, cook the chicken until cooked through, about 5-7 minutes.
  8. Add cooked chicken to the stir-fry and stir to combine.
  9. If using, toss in cashews and top with cilantro and a squeeze of lime juice