Thursday, May 21, 2015

Rosemary and olive oil brown rice quinoa in 20 minutes!

Lately this has been my go to meal for when I need to make a nutritional meal in a hurry.

What you'll need:
A rice cooker
4 cups water
1 cup quinoa
1/2 cup brown rice
1/2 cup lentils
(Season to taste)
1 tsp lemon juice
1 tsp olive oil

Combine all ingredients in rice cooker, everything will come out perfectly tender and delicious. The rosemary pairs great with the lemon and olive oil giving you a savory and wholesome meal!

Saturday, December 13, 2014

Gf vegan flax crispies treats!

You know what I miss?  Rice crispies treats.  You know what I'm allergic to?  Literally everything they're made out of.  Tonight I have created the next best thing, using enjoy life gf flax chia puffs and dandies vegan marshmallows, and you know what?  They're amazing!


1 bag of Dandies vegan gluten free marshmallows

About 3 tbsp vegan butter

1 box of Enjoy Life flax chia puff cereal

1 tsp vanilla

microwave for about 30 seconds (or heat over medium heat on stove top until melted) quickly pour in cereal, mix and form into pirex pan.  Cool In fridge for at least 10 minutes before serving.  Enjoy! 

Saturday, December 6, 2014

Gf vegan coconut custard pie

I've been on a pie kick lately,  man do I love pie!  Today I have created the unthinkable,  a vegan, gluten free custard pie that actually tastes good!

What you'll need:

1/4 cup ground flax seed + 1/2 cup warm water
1/2 cup sugar
1 tsp vanilla extract
1/4 tsp sulfur salt
1 can (13.5oz) full fat unsweetened coconut milk
1 - 2 tbsp gf flour mix
1 cup flaked coconut

preheat oven to 400 F
Baked gf pie crust in pie pan until golden brown and firm. Remove from oven and let cool.
Mix flax seed with warm water, set aside. In medium sauce pan, whisk 1 tbsp gf flour with 1/4 cup coconut milk over medium high heat, whisking constantly add rest of coconut milk. Whisk until mixture begins to thicken, remove from heat. Whisk coconut into flax, add sugar, vanilla, and salt, until thoroughly mixed.  Add 1/4 flaked coconut. Pour into prepared pie crust. Top with flaked coconut and bake 20-25 minutes until coconut on top is golden brown. Let cool for 20 minutes in fridge before serving. Enjoy!

Sunday, November 23, 2014

Gf vegan pie crust

Its pie season! Which means a struggle for all of us gluten free folk!  But not anymore,  this pie crust is delicious and simple and will go great with just about every type of pie!

1 cup gf flour mix
1/4 cup soy free vegan butter
1/4 cup cinnamon sugar (equal parts)
Just enough hemp milk to moisten dough

Preheat oven to 350 °

Cut butter into flour and cinnamon sugar,  slowly add hemp milk until you form a light dough.  Line pie pan with dough and add any type of sweet filling! Bake for around 23 minutes.  Enjoy! 

Friday, November 7, 2014

Popped amaranth and chia powerhouse crunch

A girl can never have too many snack recipes,  especially ones that are packed with nutrition and flavor!  Today's recipe is fairly simple,  and very,  very delicious!

Amaranth and chia powerhouse crunch:

1 cup popped amaranth
1/2 cup chia seeds
3 tbsp coconut mana
1 tbsp raw honey or agave

Mix in a bowl until little flavorful clumps form,  eat as is or with vanilla hemp milk!

Thursday, November 6, 2014

Pork free, lettuce free, tomato free BLT salad

Being allergic to everything has its difficulties,  especially when you crave something like BLTs. For this recipe I used  turkey bacon,  spinach, and tamatillo with toasted sorghum and home made balsalmic vinegrette, enjoy!

BLT salad (makes one serving)

1 handful of washed fresh spinach
1 tamatillo,  chopped into cubes
4 pieces of cooked gf corn free Turkey bacon (I use butterball)
1 tbsp toasted sorghum
A pinch of  dried blueberries (optional)
A drizzle of balsalmic vinegrette*

Balsalmic vinegrette (makes a small jar full):

1/2 cup olive oil
1/4 balsalmic vinegar
1 tsp dijon mustard
Salt & pepper to taste
Shake ingredients in a sealed jar.  Refrigerate after using, should keep for at least 3 weeks.

Saturday, November 1, 2014

Gf oat free "oatmeal" cookies

One of my favorite type of cookie is oatmeal, I mean who doesn't love the texture and flavor of a good batch of oatmeal cookies?  Since I'm allergic to Oats I made a few changes,  and they turned out delicious (as always)and packed full of vitamins!  These cookies taste like dessert but are nutritional enough for a power bar!

Oat-free oatmeal cookies:
(Makes about 10 cookies)

2/3 cup of dry cream of buckwheat cereal
2/3 cup sugar
1/3 cup gf all purpose baking flour
1/4 cup chia seeds
1/4 cup of flax seed
1/4 cup cinnamon
1/4 cup hemp milk (or other milk alternative) + 1 tbsp
1/4 cup vegan chocolate chips
2 tbsp vegan butter
1 tsp lemon juice
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350° F

Mix all dry ingredients,  cut in butter,  add milk & lemon juice.  Mix until mixture  makes a dough like mound.  Separate 1 inch balls and lay about 1.5 inches apart on a baking sheet.  Bake @ 350 for around 15- 20 minutes or until bottoms are slightly browned and stiff.  Remove from oven and let sit at least 10 minutes before removing from baking sheet.  Enjoy!