Tag: gluten free

Chocolate Chip Cookie Ice Cream Pie (vegan)
May 7, 2019

Chocolate Chip Cookie Ice Cream Pie (vegan)

I absolutely LOVE the Vegan Ooey Gooey Chocolate Chip Cookies, and now that the weather is warming up I wanted something I could enjoy as a tasty cool down treat.  I needed to combine the power of ice cream with those darn perfectly chewy cookies. …

Recipes, Sweet Treats
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by Stephanie
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Spicy Tuna and “Tempura” Shrimp Sushi Burrito
May 2, 2019

Spicy Tuna and “Tempura” Shrimp Sushi Burrito

Two of the best things on this planet – burritos and sushi.  BOOM!  It’s like eating your favorite roll, but bigger!  This used to be one of the things my eating partner/coworker/friend (shout out to Elena!) ate on a regular basis at a little place…

Main Dishes, Recipes
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by Stephanie
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Healthy Pancake Parfait
April 30, 2019

Healthy Pancake Parfait

Who doesn’t love pancakes?  Best. Breakfast. Ever!  I’m not going to lie, there were times when I was younger that I would eat them for like a week straight.  My mom can attest to this.  Pancake binges y’all!

When you’re trying to keep it healthy it’s definitely a tough cake to make taste good and fluffy.  Now, you could use some of those Paleo and gluten free mixes out there and get a decent result, but I typically notice an after taste in those, or don’t really care for some of the added ingredients in them.

I just needed to make my own damn healthy pancakes if it killed me.  After much experimentation with different flour combos, I have done it.  And since I love my husband so darn much and his favorite way to eat pancakes is parfait style, I dedicate this recipe to him.  He also may have earned it because he ate pancake after pancake until the recipe was right.

Healthy Pancake Parfait

  • Servings: 4
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Ingredients

  • ¾ cup oat flour 
  • ¾ cup almond flour
  • 1 teaspoon baking soda
  • 1 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 + ½ tablespoons granulated sugar
  • 1 + ¼ cups almond milk, or milk of choice
  • 1 egg, lightly beaten
  • 1 tablespoon lemon juice (about 1/2 of a lemon)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon coconut oil
  • Dairy-free vanilla yogurt
  • Berries of choice – strawberries, blueberries, and blackberries are my fav
  • Toasted coconut or granola, optional, but adds a nice crunchy element

 

Instructions

  1. In a medium bowl sift in flours, baking powder, salt, and sweetener.
  2. Add in the milk, egg, and lemon juice. Mix until combined, but do not over mix.
  3. Let the batter rest for about 10 minutes to thicken.
  4. Heat coconut oil in the pan or griddle over medium-high until hot but not smoking.
  5. Use about ¼ cup batter for each pancake, cook 2-3 minutes until it starts bubbling then flip and cook another 2-3 minutes until cooked through. 
  6. Top pancake with about 2-3 tablespoons of yogurt and top with berries. Repeat with as many pancakes as you’d like.  Add some toasted coconut or granola if desired.

 

Brunch/Breakfast, Recipes
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by Stephanie
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4 Comments
Chocolate Peanut Butter Lava Cakes
April 25, 2019

Chocolate Peanut Butter Lava Cakes

We’re going to tap into our inner child for a moment for this tasty treat.  The unbeatable combination of chocolate and peanut butter joined into a scrumptious molten lava cake.  I’ll give you (and me) a second to take that in. A molten lava cake…

Recipes, Sweet Treats
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by Stephanie
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Firecracker Chicken Wings
April 23, 2019

Firecracker Chicken Wings

Wings are a favorite for me.  Buffalo wings, boneless wings, you name it, I can’t get enough wings.  These wings in particular though are THE favorite.  That’s how good they are. It took me a bit to get the sauce just right adding things here…

Main Dishes, Recipes
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by Stephanie
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1 Comment
Butternut Squash and Fried Sage Cauliflower Rice Risotto
April 16, 2019

Butternut Squash and Fried Sage Cauliflower Rice Risotto

Risotto is decadent and rich.  It’s a hard dish to recreate without rice and butter to get a nice creaminess.  I had come to terms that risotto was just one of those dishes I’d have to indulge in on a rare occasion.  But why?!  There must be another way. Well, have no fear!  We’ve begun a successful endeavor down the road to a healthier and creamy risotto with…vegetables? 

If you like butternut squash ravioli with a brown butter sage sauce, you will like this risotto.  Add some shrimp, scallops, or chicken to the dish and you have yourself a dinner no one will complain about.  It’s easy enough to make on a weeknight, but fancy enough to impress guests.

This one screams fall food.  It begs to be eaten on a chilly evening when the leaves have changed.  Or, a rainy evening while you curl up next to the fireplace.  Stop making it scream and beg and just make it already.

Butternut Squash Mushroom Sage Cauliflower Rice Risotto

  • Servings: 4-6
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Ingredients

  • 1-pound shrimp, peeled and deveined (scallops or chicken would also work well)
  • 4 tablespoons avocado oil
  • 1 butternut squash or about 15 oz, ½ inch cubes
  • 2 tablespoons fresh sage, sliced thin
  • Whole sage leaves for garnish
  • 2 garlic cloves, minced
  • 2 shallots, sliced thin
  • 8 oz button mushrooms, sliced thin
  • 2 medium heads of cauliflower, riced, or 24 oz of cauliflower rice
  • ½ cup dry white wine, optional
  • 1 cup pureed butternut squash or pumpkin
  • 1 to 1 and ½ cups vegetable or chicken broth
  • 2-3 tablespoons plain dairy-free yogurt
  • ½ cup vegan parmesan or grated manchego
  • 1-2 tablespoons lemon juice
  • ½ tablespoon + ½ teaspoon Pink Himalayan salt, or to taste
  • ½ tablespoon + ½ teaspoon black pepper, or to taste
  • Crushed and toasted nuts (walnuts, pecans, almonds would all work well), optional

Instructions

If you are making your own cauliflower rice, you can grate with a box grater or place in a food processor in batches until a rice consistency is achieved.

  1. Preheat oven to 425⁰F
  2. Lightly season shrimp with salt and pepper.
  3. On a baking sheet drizzle oil over butternut squash cubes, season with ½ teaspoon of salt and pepper, or to taste. Sprinkle thinly sliced sage over squash. Set aside.
  4. In a large sauté pan, heat 2 tablespoons oil on medium-high until hot but not smoking to fry the whole sage leaves. Oil is hot enough if it sizzles when the leaf touches it.  Add in 2-3 whole sage leaves at a time and cook about 20 seconds on each side.  Remove to a paper towel lined plate and set aside.
  5. In the same pan used for the sage, reduce heat to medium and add the shallots and garlic. Cook 2-3 minutes until fragrant and shallots are slightly browned.
  6. Add the mushrooms to the pan and cook 3-4 minutes.
  7. Add the cauliflower rice to the pan. Season with salt and pepper.  Cook 3-4 minutes.
  8. While the rice cooks, add the butternut squash to the oven and roast 12-15 minutes.
  9. Add the white wine, if using, to the pan with the cauliflower rice. Let cook 3-4 minutes or until the liquid has reduced slightly.  If not using the wine, use broth in it’s place.
  10. Stir in the butternut squash or pumpkin puree and ½ cup of broth. Cook stirring occasionally for 8-10 minutes being sure to add additional broth ½ cup at a time as needed.  You’re looking for the rice to become soft but not mushy.
  11. While the rice cooks, heat 1 tablespoon oil in a sauté pan on medium-high until hot but not smoking.
  12. Once pan is hot, add shrimp and cook 2-3 minutes on each side. Remove to a plate and add the lemon juice, set aside.
  13. Once the rice has absorbed majority of the liquid, stir in the yogurt and cheese.
  14. Fold in the roasted butternut squash and sage.
  15. Season to taste with salt and pepper
  16. Plate and top with the shrimp, fried sage leaves, and toasted nuts if using.

 

Main Dishes, Recipes
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by Stephanie
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