Shrimp Stuffed Avocado

This is the best paleo idea! (Just avoid the chips). Delicious and fresh for the spring/summer. Stuffed avocado with shrimp.

A recent trip to San Jose, Costa Rica, and a luxurious yet affordable stay at the Marriott San Jose, Costa Rica, brought to life old and new dishes full of flavor and freshness. This Peruvian inspired recipe of SHRIMP STUFFED AVOCADO is super easy to make (I would say under 5 minutes if you can move well around your kitchen, lack toddlers or puppies jumping all over your legs, and you manage NOT TO check Facebook for the longevity of a breath…ah…or Instagram, or… you get it).

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This recipe is GLUTEN FREE (pick the right corn chips), and PALEO (avoid the corn chips). And packed with good protein coming in from low fat shrimp and good cholesterol avocados. A few tricks:

  • Get really good, kick butt avocados at the supermarket (Avocado Central has an awesome post on it. Read it here.)
  • I like this dish to be served cold, so I squeeze a lemon or lime on top of the avocado before assembling (It helps prevent oxidation; or those ugly, yucky-yuck black spots)
  • I buy the shrimp cooked already (Publix, or similar), so I literally just have to take it out of the bag and place it on the avocado. TA-DA … dinner is served, dear! (I feel like a hero, he’s happy with a home-made meal…best part? Not a pan on sight to wash, clean or even put in the dishwasher!)

Ah, you must know: there are many variations to this dish, but all of them share the same- you have an avocado, and some delicious shrimp on top. Yum. Yum.

Please note that I only took the picture…I had the amazing help of the Marriott restaurant chef and team that plated it for me. I just…ate it. It’s a tough job sometimes, but someone (here, me) has to do it.

Shrimp Stuffed Avocado
 
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A different way to eat avocados - more protein, more fun, fresher
Author:
Recipe type: peruvian, gluten free
Cuisine: paleo
Serves: 2
Ingredients
  • 2 ripe avocados
  • 10-12 small shrimp
  • balsamic vinegar
  • 2 tablespoons mayonnaise
  • 1 garlic clove, minced
Instructions
  1. Split avocados in half, remove the seed, scoop each half out of its shell with a spoon and place on a plate.
  2. On a separate bowl or plate, mix the shrimp with the garlic and mayonnaise - add salt and pepper to test.
  3. Assemble and decorate or sprinkle with balsamic vinegar
Nutrition Information
Serving size: 150

 

 

Gluten Free Veggie Burgers (with Glutino Multigrain Bread)

veggie burger gluten free

One of my favorite bloggers released her new book, and this is her flagship recipe for GLUTEN FREE VEGGIE BURGERS. Do I feel bad that I am adding bacon and cheese onto her almost perfect concoction? A little bit. But, OH SHE GLOWS, let me tell you, the final dish is one of our favorite guilty indulgences…even without the add ons.gluten free veggie burger

The burgers get the super fresh taste from the cilantro, which gets chopped and minced with the rest of the ingredients. The garlic and the cumin also come through, as the patty holds together extremely well. I’m a fan of the baking method versus the cast iron pan and all the other crazy stuff that dirties the stove. So, even more brownie points to Angela!

And we were even more excited for our lunch when Glutino kindly sent us two loaves of their brand new bread: Multigrain and White Sandwich. Both of them gluten free, spongy and aromatic. We can even eat them out of the bag – no toasting needed.
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I toasted one of the multigrain slices and crumbed it up, also in the food processor, to make the veggie patty. Then I toasted another one to make the base of one of my now go-to lunch staples.Best gluten free veggie burger ever!Best gluten free veggie burger ever!gluten free veggie burger 2 glutino multigrain bread1

Gluten Free Veggie Burgers (with Glutino Multigrain Bread)
 
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A delicious veggie burger coupled with Glutino multigrain bread toast
Author:
Recipe type: vegetarian, vegan, gluten free
Cuisine: gluten free
Serves: 8
Ingredients
  • ½ cup onion, diced
  • 1 large garlic clove, minced
  • 2.5 tbsp ground flax
  • 1 cup oats GF
  • 2 toasted slices of Glutino Multigrain Gluten Free Bread
  • 1 cup grated carrots
  • 1 cup cooked black beans, rinsed and roughly pureed or mashed
  • ¼ cup of fresh cilantro
  • ¼ cup almonds
  • ½ cup sunflower seeds
  • 1 tbsp coconut oil
  • 1 tbsp Tamari
  • Read more: http://ohsheglows.com/2011/07/13/our-perfect-veggie-burger/#ixzz2vtRhCJfX
Instructions
  1. Heat the oven at 350 degrees and line a baking sheet with parchment paper.
  2. In a food processor, grind the oats, then add the almonds. Pulse the almonds until chopped. Add the rest of the ingredients and process until mixed well. Divide the mixture into 8 equal portions. Shape each into a patty with your hands.
  3. Carefully set and align on the baking sheet. Cook for 25 minutes. Serve.
Nutrition Information
Serving size: 1 Calories: 199

Each burger is around 199 calories, with at least 9 grams of protein. I had a pretty big workout (400 calories burned at a bootcamp-style class where I had to do mountain climbers on a gliding surface!) so I indulged with the bread, the cheese and the bacon. The total calories of the plate pictured here is 375, inclusive of the sauce (Dijon mustard, nutritional yeast, tahini and garlic).

This has been a tough week as poor Crispy got spayed. Here’s a picture of her today, all sad from within her blue cone. She didn’t even come to the table to beg for the bacon, which is one of her faves. We love you Crispers! You can check more of Crispy’s pictures at GoldenDoodleDaily.
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Yes, we received free product from Glutino! The opinions in this post are entirely my own and the bread is delicious, so what are you waiting for??

12 Things That Happen When You Don’t Eat Gluten

Inspired by super happening buzzfeed.com, I had a little bit of weekend fun and put together these twelve amazing things that happen when you don’t eat gluten.

1. Someone will tell you that you don’t need to lose weight

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2. An enthusiastic waiter will rave about the bread her vegetarian roommate really likes

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3. The manager of the restaurant will come out and ask you why

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4. Your mother in law will want you to know it’s really all in your head

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5. Someone will think it’s contagious and reach out for the antibacterial

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6. People will constantly tell you how they could NEVER STOP EATING BREAD

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7. Someone will “apologize” for talking about pizza when you are around (as they are eating pizza)

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8. You will be tempted to carry cards that read, SO, WHAT IS GLUTEN?

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9. You will realize that some restaurants could lie about gluten free

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10. You will develop laser sharp vision to scan ingredient labels

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11. You will NOT be a kindred spirit to Miley Cyrus and Gwyneth Paltrow

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12. You will be most likely to want to punch someone in the face when you hear, “SO, SHOULD I GO GLUTEN FREE?”

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Super Dark Chocolate Gluten Free Muffins

super dark chocolate gluten free muffinsThese SUPER DARK CHOCOLATE GLUTEN FREE MUFFINS are hitting the spot on day 3 of the Dan-Andrea challenge to lose post-holiday poundage. They are spongy and slightly dense (so you don’t feel you are just eating some flavored air), and I’m personally a sucker for the chocolate chips on top. Yum. Yum.

And they are made with some of my favorite healthy ingredients: apple sauce, coconut oil, raw cacao powder and more!
super dark chocolate gluten free muffins 2almond milk
They are regular size, too, which was important. I like the idea of looking “normal” at the office when I’m holding one next to my coffee cup. Hey there world, I have a freaking good muffin and it’s “diet.” If you ask me, I think the extra festive red and white muffin liners make everything better, which I am very proud to have found at amazon.com just in time for Christmas.
super dark chocolate gluten free muffins 4 super dark chocolate gluten free muffins 3

Fun office mate and fellow blogger Amanda Taylor (lasgringasblog.com) has been incredibly supportive of the diet challenge and has pointed me towards Red Zone through Groupon. The idea is to sweat like a pig in front of other 11 women as a trained fit person looks at my heart rate on a big screen and tells me how many calories I’m burning at that right second. I’ve signed up for 6:30a tomorrow as a free trial and I’m hoping to live to tell the tale. My idea of competitive sport has always been a cupcake contest or finding parking at the supermarket during rush hour – so we will see.In the meantime, the SUPER DARK CHOCOLATE GLUTEN FREE MUFFINS are making me very happy, especially as they are UNDER 175 CALORIES. How many push ups is that?
Recipe inspired by Minimalist Baker.
Super Dark Chocolate Gluten Free Muffins
 
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Deliciously dark gluten free chocolate muffins.
Author:
Recipe type: Breakfast, Vegan, Dessert, Gluten free
Cuisine: Breakfast, Vegan, Dessert, Gluten free
Serves: 12
Ingredients
  • 2 tbsp flaxseed meal mixed with 5 tbsp water
  • • 1 cup unsweetened applesauce
  • • ¼ cup raw coconut nectar (or maple syrup)
  • • ½ cup coconut palm sugar (or brown sugar)
  • • ¼ tsp sea salt
  • • 1.5 tsp baking soda
  • • ¼ cup coconut oil (or butter)
  • • ¼ cup unsweetened almond milk
  • • ½ cup raw cacao powder (or cocoa powder)
  • • 1⅓ cups gluten free AP flour (I used Glutino)
  • • ¼ cup chocolate chips (for topping)
Instructions
  1. Preheat the oven at 375 degrees and line a muffin pan.
  2. Mix the dry ingredients in one large bowl. Mix the wet ingredients in another bowl. Carefully fold the wet ingredients into the dry ingredients. (Note: the muffins really resemble 80%+ dark chocolate in flavor - add more sugar or a package of Stevia to sweeten to taste).
  3. Scoop the mix into the liners and top with the chocolate chips.
  4. Bake for 15-18 minutes or until a toothpick comes up dry. Cool down before serving.
Nutrition Information
Serving size: 1 muffin Calories: 175 Fat: 6.4 Sugar: 11.2 Fiber: 1.8 Protein: 2.4

Gluten Free Sugar Cookies: Glutino Mix

wow candy cane gluten free sugar cookies gluten free sugar cookies 01 I’m a total newbie to the world of holiday cookies, but still pretty excited to try it out. I know gluten free baking is tricky, especially when you are talking about rolling and using cookie cutters! These GLUTEN FREE SUGAR COOKIES from the Glutino Mix are super easy to make, as no rolling or cookie cutters are required. gluten free sugar cookies 02 The idea of shaping the dough into candy canes was an adaptation from a fantastic photography and recipe posted here. I’m really jealous of her final product as mine look a little bit, ah, rustic. But I know I can eat mine and not hers, so really, yay to mine. They taste delicious, and have the right crunch we crave right after a meal (or a run, or you know, anything). Glutino Sugar Cookie Mix 1I used both raw cacao power and food coloring to make both red and brown stripes, but you can use anything you wish (maybe coffee, beet juice if you are super healthy, etc.). Have at least one cup of brown rice flour or all purpose gluten free flour handy to massage the dough and give you better handling. Other than that, have fun, recruit a few kids, and there you go. Gluten free sugar cookies 2 colors Happy candy caning.

Gluten Free Sugar Cookies: Glutino Mix
 
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Candy cane-shaped sugar cookies, gluten free, from the Glutino mix box.
Author:
Recipe type: gluten free, glutino mix
Cuisine: gluten free, holiday
Serves: 20
Ingredients
  • 1 box of Glutino Sugar Cookies Mix
  • (Plus all ingredients in it)
  • 2 tablespoons of cocoa powder
  • ½ cup to 1 cup of brown rice flour
  • food colorant to taste/liking
Instructions
  1. Prepare sugar cookies as instructed in the box.
  2. Separate the mix into three bowls. The first bowl, leave as is. For the second one, mix in 2 tablespoons of cocoa powder. For the third one, add 1-2 drops of red food colorant or to preference. Refrigerate all doughs for at least 15 minutes.
  3. Set the oven to 350 degrees.
  4. Shape each colored dough into sticks with your hands, then pick one of each color and intertwine together, then shape into candy canes. Carefully placed onto baking sheet lined with parchment paper.
  5. Cook for 10 minutes or until the cookies are done (slightly hard on the top).
  6. Cool down completely before serving.

-andrea

Gluten Free Mexican Wedding Cookies

Gluten Free Mexican Wedding Cookies
I grew up in Argentina and these delicious buttery guys were known to me as POLVORONES. The richness of the flour, coupled with almonds, pecans or walnuts, create a mini explosion in your mouth – and yes, you will go back for seconds. I was very excited to have come up with tons of GLUTEN FREE MEXICAN WEDDING COOKIES versions in my search online, and  in time for the holidays. I love powdered sugar (that’s how I got in trouble in New Orleans, originally, with some mean beignes, but that’s another post all together), so I couldn’t wait to get these puppies in the oven this weekend.
Gluten Free Mexican Wedding Cookies 1
Gluten Free Mexican Wedding Cookies
I fell in love with the few ingredients of vegan dessert queen Chocolate Covered Katie, but also with the grain free version of Elana’s Pantry. After a few tweaks here and there, plus tons of alternative versions and combinations depending on your nutritional needs, here’s my final recipe.
Gluten Free Mexican Wedding Cookies
Please note that as I didn’t use baking soda or baking powder, the cookies are not as soft as the original ones, and they are a little bit denser.
Gluten Free Mexican Wedding Cookies

Gluten Free Mexican Wedding Cookies
 
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Delicious Mexican Wedding cookies that are gluten free and vegan.
Author:
Recipe type: Dessert, Holidays
Cuisine: Gluten Free
Serves: 15
Ingredients
  • ½ cup vegan butter (or butter. I used Earth Balance)
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract
  • 1 cup all purpose gluten free flour (I used Glutino)
  • ¼ cup finely chopped almonds (you can use pecans or walnuts)
  • More powdered sugar for rolling
Instructions
  1. Set the oven at 325 degrees. Cream the butter with the sugar, then add the walnuts and the sifted flour and mix well. Add the vanilla extract. Shape the dough into balls and set onto a baking sheet on parchment paper. Cook for 20-26 minutes and then carefully roll each cookie in powdered sugar. Set on cooling rack to cool down completely.
Nutrition Information
Serving size: 1 Calories: 80

 

What’s your favorite holiday cookie?

Chocolate Alfajores Recipe: Filled with real mousse!

gluten free chocolate alfajor. so irresistible! These gluten free chocolate mousse chocolate alfajores recipe is the best you are going to make! (And eat, and taste, and…just yum!) I love this particular recipe as it’s a build from one of my top posts (dulce de leche alfajores), but all chocolaty – inside, outside, and from within.

gluten free chocolate alfajor!This is the kind of treat you bring over when you want to impress. If you don’t live in Miami, and alfajores and Latin American desserts are not around, then you will surely be the talk of the party. The chocolate alfajores look great, taste delicious and have certain level of difficulty – they are not that complicated where you need a culinary degree, but they are not that easy, and you can say you whipped out your own chocolate mousse in your own kitchen, which is a sure conversation starter.

chocolate alfajor. I want!The cookie is made out of cornstarch, so it crumbles when you bite into it. The main structure of the alfajor is provided by the chocolate mousse filling, which typically hardens at room temperature but still makes both cookies stick together. For the top, I chose to to make a semi-sweet coconut oil and raw cacao powder drizzle, which cuts the extra sweetness of both the cookie and the filling, and delivers, all together, that amazing perfect bite.

The cookie dough must be refrigerated both before rolling and after rolling, so be sure you have ample of time. In my opinion, the alfajores are at their best the day after they are made, which I store in a good air-tight container in the refrigerator. Kindly bring them back to room temperature at least 30 minutes before you want to serve them.

Lastly, the chocolate mousse, as any other mousse, is made with raw egg yolks. EGG YOLKS should not be ingested raw, especially by kids, the elderly or pregnant women. The recipe calls for a boiling syrup to be dropped into VERY FRESH egg yolks and that technically can take care of any possible issues. If you are unsure about this step, you can always replace the chocolate mousse by chocolate pudding, dulce de leche, and even raspberry jam, and even then, still have a great treat on your hands.

For the cookies, follow the Dulce de Leche and Coconut Alfajores and replace 15 grams of cornstarch for 15 grams of raw cacao powder or unsweetened cocoa powder. All gluten free please!

Ready? Set? Alfajor! See below for the chocolate alfajores recipe.

Chocolate Alfajores: Filled with real mousse!
 
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Delicious, chocolate mousse filled, gluten free chocolate alfajor
Author:
Recipe type: dessert, gluten free
Cuisine: argentinean, gluten free
Serves: 25-35
Ingredients
  • Follow the directions from the prior post: Dulce de Leche Alfajores, linked above.
  • For the Mousse:
  • 4 egg yolks
  • 125 grams of sugar
  • 50 cubic centimeters of water
  • 1 vanilla bean
  • 250 grams of butter
  • 150 grams of semi-sweet chocolate morsels
  • For the drizzle:
  • 4 tablespoons of raw cacao powder or unsweetened cocoa powder
  • 1 tablespoon of stevia
  • 1 tablespoons of coconut oil (or more as needed)
Instructions
  1. Prepare the alfajores as instructed and let them cool completeley.
  2. For the mousse, whip the egg yolks with half the sugar. Place the other half of the sugar, the water, and the opened vanilla bean in a medium pan. Bring it to boil and then cook until a syrup is formed (around 5 minutes).
  3. Carefully pour the hot syrup onto the egg yolks, but don't stop whipping (or you will get scrambled eggs!). Continue to beat until the mixture is lukewarm and foamy. Slowly, add the butter at room temperature. Continue to beat/mix until the mixture is smooth.
  4. Melt the chocolate morsels (microwave or double boiler) and add it to the butter and egg yolk mixture. Mix well until the color is consistent. Let it cool for 10 minutes and, a spoonful at a time, use this mousse to stick together two alfajores or cookies. Set the finished alfajores on a cooling rack with parchment paper underneath.
  5. For the drizzle, mix all ingredients until a very loose chocolate is achieved (you want to lift the spoon and have a continues stream of chocolate). Drizzle carefully on the top of the alfajores.

 

-andrea

Gluten free Almond Joy Brownie Cups: All Yum

gluten free almond joy recipeI was so excited when I got my hands into a Glutino Double Chocolate Brownie mix box. I opened it and it smelled amazing. If I could have eaten it raw with my hands, I would have! But then, what was I to post? I fell in love with Almond Joys after we did quick little candy bites, but we ate them way too fast and I had nothing to take a picture of. So, when the brownie mix came into my kitchen, my next best concoction was born: Gluten Free Almond Joy Brownie Cups.

gluten free almond joy recipeThey are only 180 calories each, and extremely satisfying. I replaced the butter by apple sauce, and the brownie consistency is gooey and delicious. Plus I like to think I’m eating more vegetables this way! (Hey, it’s healthy – coconut and apples!).

almond joy brownieTell me what you think. They are also done super quickly as the main ingredient is the brownie mix!

gluten free almond joy recipexoxo

-andrea

Gluten free Almond Joy Brownie Cups: All Yum
 
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Gluten free Almond Joy brownie cups with apple sauce
Author:
Recipe type: gluten free dessert
Cuisine: dessert gluten free
Serves: 10
Ingredients
  • ½ package of Glutino Double Chocolate Brownie Mix
  • 1 egg
  • 3 tbsp unsweetened apple sauce
  • 1 cup unsweetened coconut shreds
  • ½ cup of coconut nectar (you can replace by maple syrup)
  • ¼ cup dark chocolate chips
  • ½ tbsp coconut oil
  • 1 tbsp raw cacao powder
  • 10 almonds
Instructions
  1. Pre heat the oven at 350 degrees as you beat the egg very well. Add the brownie mix followed by the apple sauce. Set in lined muffin cups. Bake for 12 minutes.
  2. In another bowl, mix the coconut shreds with the coconut nectar.
  3. When the brownies have been baking for 12 minutes, remove from oven and cover with the coconut topping. Place one almond on top of each brownie. Put back into the oven for another 13 minutes.
  4. Remove from the oven and let them cool down as you make the chocolate drizzle.
  5. In a microwavable safe bowl, melt the chocolate chips (do :30s at a time until fully melted). Then add the coconut oil and the cacao powder and mix very well. Drizzle over the brownies.

 

No Bake Cookies: Almond and Apricot

Best no bake cookies! Almond and apricots. Gluten free, paleo and vegan!Though there is nothing like the just-baked smells of cookies rising in your oven, this no bake cookies recipe will amaze you. Why? They are EASY! And they taste great and… “healthy.” Pack with good stuff such as fruit, almonds and oats.

Best no bake cookies! Almond and apricots. Gluten free, paleo and vegan!You just need a food processor and a little bit of patience as the cookies set in the refrigerator for one hour (FYI- it’s ok to lick the spatula and save a little bit of the batter for an early snack!). They just like Kind bars but at a fraction of a cost! Ready?

Best no bake cookies! Almond and apricots. Gluten free, paleo and vegan!And the best thing of this no bake cookiesrecipe? You can add and change ingredients depending on the season or what you have ready in your pantry. The base is made out of almonds, almond butter and dried chewy fruit (dates, apricots, figs or prunes). I love them because they are ready in 5 minutes, have no sugar, and can be stored in the fridge for up to one week. And they keep great in zip lock bags when you need a good on the to snack.

We had them for breakfast today, and again after lunch with a little bit of coffee. They are boyfriend approved, too, meaning they are perfectly okay to carry to the gym and talk about with the buddies while watching, yes, you are about to guess it, football!

My next version might have some sea salt and a drizzle of dark chocolate, too!

Enjoy.

-andrea

No Bake Almond Cookies
 
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Vegan, paleo, gluten free no bake almond cookies
Author:
Recipe type: healthy, fitness, no bake, dessert
Cuisine: gluten free, paleo, raw, vegan
Serves: 10
Ingredients
  • ½ cup dried apricots
  • ½ cup raw almonds
  • 2 tbsp almond butter
  • 1 tbsp maple syrup
  • ¼ tsp almond extract
  • ½ cup raisins
  • ¼ cup dried oats
  • Pinch of salt
  • ¼ cup water
Instructions
  1. Super easy. In your food processor, pulse the first 5 ingredients. Carefully add the ¼ cup of water, but a tablespoon at a time until all the ingredients come together (you might not need all the water). Add the raisins, the salt, and the dried oats. Pulse again.
  2. Form 10 dough balls and press them lightly with your hands. Set them on a lined plate (with parchment paper), then wrap. Set in the refrigerator to cool for one hour. The cookies can be stored for up to one week.
Nutrition Information
Serving size: 1 cookie Calories: 110

Best no bake cookies! Almond and apricots. Gluten free, paleo and vegan!Best no bake cookies! Paleo, gluten free, vegan.

Miso Kale Chips

Kale Chips Recipe - best recipe ever!
College football is here and so is all the extra time sitting in front of the couch! I fell in love with kale chips at my local health store, but at $7 a package and a seating, it soon became a luxury snack I wasn’t too eager to have every time. So hence, this wonderful kale chips recipe.20130914-203948.jpg
And it was sad! Kale chips are not only all kale, which is a great leafy green that does wonders for your skin, but also have barely any calories. If you think about it, it’s the perfect combination of potato chips and a salad.

The most important part of the kale chips recipe, which will warrant crispy kale chips versus a soggy mess, is dry fresh kale. I usually wash it and let sit on top of kitchen towels for a few, and I always try to convert it into kale chips the same day I buy it.
Kale Chips Recipe - best recipe ever!
The rest is easy.

Ingredients:
Kale, washed and deveined
2 tbsp of miso paste
2 tbsp of coconut oil
Sea salt to taste

Directions:
Set the oven to 425.
Line 2 sheets with parchment paper.
In a large bowl mix the miso, the oil and the coconut oil.
Kindly drop the kale in and, with your hands, move it around to cover it evenly with the miso mix.
Line the kale onto the lined sheets – do not overcrowd.
The chips will be ready in about 10 minutes or when properly dry all the way.

Gluten Free Chocolate

Paleo candy bars!I have dark chocolate at least once a day. I go from supermarket to supermarket looking for the new winning gluten free chocolate combination, and I usually leave the store with four or five different ones tucked away under the leafy greens. Giving up bread and pizza and pasta? No problem. Going vegan and walking away from eggs, dairy and cheese? That’s okay! Giving up dark chocolate? Uhm… No. I can’t!

Paleo and gluten free chocolate candy bars! Recipe. But I do feel bad about the tons and tons of sugar in those delicious chocolate bars, and the milk, and other goodies that are so not okay with my new eat clean, eat veggies philosophy. I was almost happy when I ran into Chocolate for Baking – Mini Chips from Enjoy Life. Enjoy Life boasted gluten free, dairy free, soy free, and nut free. However, their first ingredient is cane sugar, followed by chocolate liqueur.

Hmm….

A little bit of research here and there put me back on the right track – could I convert my crazy and not so good chocolate habit into something that was really good for my body? Yes.

With zero sugar, and only three ingredients, this basic dark chocolate candy bar is not only so good for you (raw cacao powder and coconut oil…and that’s it!), but also guilt free! Made with stevia, each bar (and they are big bars) only has 100 calories. (Pictured here with walnuts!)

Make your own! Paleo candy bar recipe.I’ve been making them by the handful and keep them safeguarded in my freezer (as they are made with coconut oil, they will melt at room temperature). So far I’ve done many of the basic ones, some with candied ginger, some with pecans and macadamia, and others with cacao nibs. You’ll see more of the chocolate bars flavors being posted very soon!

A few recommendations!

  1. Invest in a good quality chocolate mold – not only it makes the bars look “legit,” but they are also fun to fill in as you are exploring different flavors. I really like this one, from Amazon.com
  2. Invest in great ingredients. Though you can use regular, unsweetened cocoa powder, the raw cacao powder is the one with tons of antioxidants (and I personally like the flavor better)
  3. Use cacao butter instead of coconut oil if you want the chocolate not to melt out of your refrigerator – though coconut oil is more readily available and easier to come by
  4. If you don’t have a mold, just pour the mix into freezer bags and lay them flat. You can crack the chocolate later and use its as chocolate chunks for baking or ice cream (or just eating it with your hands)

Gluten Free Chocolate
 
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100-calorie gluten free, paleo, sugar free, vegan, dairy free, nut free chocolate bars
Author:
Recipe type: Dessert, snack, gluten free, vegan
Cuisine: Vegan, Gluten Free
Serves: 1
Ingredients
  • ½ cup of raw cacao powder
  • ¼ cup coconut oil
  • ½ vanilla essence
  • 1 teaspoon of Stevia
Instructions
  1. Mix well. Set on a chocolate mold. Freeze for 2 hours.

 

Happy chocolate-making!
-andrea

Gluten Free Pizza: Ready in 5 Minutes

Gluten Free Pizza. Dairy Free too!I’m a lover of pizza, but I’m also a lover of my free time and happy tummy! This gluten free pizza crust recipe is not only amazingly simple to make (no yeast, no proofing, no worries) but also paleo or grain free, dairy free, and egg free.

I’m trying to eat less animal protein these days (and dairy and I have never gotten along too well to begin with), so when I found this recipe and I was able to exclude the eggs, I was in pizza crust delight heaven.

Gluten free pizza. Awesome!When to do this gluten free pizza? We love to make it on Sunday nights…when we feel a little bit lazy and we are getting ready to watch HBO or Chopped or (sigh) Ink Master. There’s something magical about the smell of something baking in the kitchen, that is relaxing and welcoming. Plus, if you are surrounded by college football fans, this is a great, slightly healthier, snack that nobody can really complain about.

Great gluten free pizza crust!So far we have done a few versions of this one. We did it cheese-free with fresh pesto (just process 1 cup of fresh basil, 1/4 cup of pine nuts, sea salt to taste and 2 tablespoons of olive oil), and also with spinach, tomatoes, and a little bit of goat cheese and basil (pictured here).

You might see this recipe soon again! I’ve been playing around with a savory and sweet version – peaches, pecans, and kale.

Gluten Free Pizza: Ready in 5 Minutes
 
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Grain free, paleo, gluten free, vegan pizza crust recipe. Inspired by Real Sustenance.
Author:
Recipe type: Pizza, entree, gluten free, paleo
Cuisine: Italian, Gluten Free
Serves: 8
Ingredients
  • 2 packed cups almond flour
  • 1 cup arrowroot
  • 1½ Tsp. baking powder
  • 1 Tsp. salt
  • 4 Tbsp. of flax seeds in 9 Tbsp. of warm water (let the seeds rest in the water for at least 5 minutes)
  • ½ cup almond milk
  • 1 Tbsp. coconut oil, melted
  • ½ Tsp. apple cider vinegar
Instructions
  1. Preheat the oven at 425 degrees as you line an 8-inch cake pan or a cookie sheet with parchment paper.
  2. In a bowl, mix all the dry ingredients first, then add the flax seeds with the water, the almond milk, the coconut oil and the vinegar. Whisk well until blended.
  3. Drop the batter onto the parchment paper. The batter will be very wet. That's ok. Get a second sheet of parchment paper to set on top of the batter and with a rolling pin or just your hands, push down until flat and pretty. Make sure the batter is evenly distributed. Then lift the top parchment paper.
  4. The crust will bake in the oven for at least 15 minutes. Remove from the oven and add your favorite ingredients (here we put spinach, grape tomatoes, basil and a little bit of goat cheese and olive oil and oregano). Then put back into the oven for another 15 to 20 minutes or until the crust is golden or cooked to your liking.
  5. Let it cool down for 5 minutes and serve.

 

Enjoy! And please drop a comment or a line to tell me how it turned out.

Gluten free pizza ... no eggs, no dairy.Have a great Labor Day Weekend! And check more recipes from one of my favorite bloggers, Real Sustenance – her thick crust pizza crust inspired this vegan version!

-andrea

 

 

Gluten Free Bread: Hearty

Vegan and gluten free bread!Looking for a hearty gluten free bread? Look no more!

I’ve been gluten free for a year, and usually okay with it. In fact, I might preach the lifestyle once in a while to people who dare share their stomach and various ache problems with me! However, once in a while, the smell of fresh, baked bread just gets me. And though I finally understood that cursing the bakery in question won’t solve my problems, I still fantasize about it. And that’s not okay. It’s wasted energy!

Gluten free bread!So I put some of that energy to work, and by work I mean knead. And after many failed attempts that really wanted to work but really didn’t, I think I’ve gotten the most amazing gluten free bread recipe out there!  And just in time, because I was starting to lose my faith in the Gluten Free Bread Gods.

First of all, let me tell you a few reasons why I’m loving this particular recipe and its list of ingredients:

  • It’s mostly seed-based, so add to your shopping list teff flour and millet flour (if you have  a Vitamix you can buy the grains and go at it… it took me under one minute to grind the bad boys into the finest powder)
  • It’s xanthan-free…say what? You finally, maybe, got to like the little powder, and now you stumbled upon a recipe that asks for something else?  Many people have been complaining about stomach pains even after going fully gluten free, but once they gave up on the xanthan, they felt great. I’m giving it a shot
  • It uses psyllium husks, which you find at the Colon Cleansing section of whole foods. Don’t fear the husks! Read more about all their great properties here (and besides, the amount is so little!) It’s pretty much a little bit of soluble fiber that binds moisture and help make breads less crumbly
  • It tastes like rye bread! If you like rye bread, you will love this gluten free bread
  • It’s the kind of bread you will crave in the Fall, with a great pumpkin or butternut squash soup steaming right next to it
  • It doesn’t use eggs – so if you are watching your cholesterol, this gluten free bread it’s a much better option for you

I’ve devoured slices of this bread for breakfast today, with almond butter and a dot of guava jelly and I was FULL! A slice will do it for you.

Delicious gluten free bread! Packed with fiber.The recipe was slightly adapted from The Whole Life Nutrition Kitchen. You should visit the page and check the step by step pictures…they are really easy to follow! And her recipe is great. I can’t stress out that enough. (Thank you!)

So bakeries out there… keep boasting your amazing smells to the world! My kitchen smelled awesome today and that’s pretty much all I’m going to say for now!

:)

-andrea

Gluten Free Bread: Hearty
 
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Vegan and gluten free hearty bread made with seeds
Author:
Recipe type: Vegan gluten free
Cuisine: breads
Serves: 20 slices
Ingredients
  • 2 ½ cups warm water (105 to 110 degrees F)
  • 2 ¼ teaspoons active dry yeast (1 package)
  • 1 teaspoon maple syrup
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons maple syrup
  • ⅓ cup ground chia seeds
  • ⅓ cup whole psyllium husks
  • 1 cup teff flour
  • 1 cup millet flour
  • ½ cup sweet rice flour
  • ½ cup almond flour
  • 1 tablespoon plus ¼ teaspoon sea salt
  • You can do a wash of olive oil to the crust to make it shinier.
Instructions
  1. In a big bowl set the warm water, the dry yeast and 1 teaspoon of maple syrup. Whisk well. It should start to bubble in 5 minutes. If by 10 it doesn't, discard and try again.
  2. In another bowl mix all the dry ingredients: the teff flour, the millet flour, the sweet rice flour, the almond flour and the salt.
  3. Once the yeast proofed, drop in the olive oil, the remainder of the maple syrup, the chia seeds and the psyllium husks. Mix well. Wait 2-3 minutes - the chia seeds and the psyllium husks will make it all puffy and Jell-o like. Mix again and drop into the dry ingredients.
  4. With a large spoon at first, combine all ingredients very well. Then use your hands to knead the bread inside the bowl. I use a little bit extra of the teff and millet flour. Continue until less sticky. Gluten free batters or doughs are always stickier than regular ones.
  5. Cover with a towel and let it proof for at least 60 minutes. It should grow and almost double in size (make sure it's far away from a vent and it's cozy and warm).
  6. Knead a little bit more and set the oven to 400 degrees. Place a pizza stone in the middle rack, and a pan with at least 8 oz in the bottom (the steam will make the bread extra crusty!) Make a ball with the bread and set it on parchment paper on your kitchen counter. Do a tic-tac-toe carving on the top with a fork. You can now brush the top with olive oil if you want to.
  7. Once the oven reaches 400 degrees, carefully place the parchment paper with the bread onto the pizza stone.
  8. The bread will be ready in 42 minutes. Monitor the water content in the pan so you don't burn it!
  9. Once you remove the bread, let it cool for at least one hour. Cut and serve.

 

Gluten Free Chocolate Chip Cookies S’Mores

Gluten Free Chocolate Chip Cookies S'Mores  S’mores are for campfires but these great and earthy gluten free chocolate chip cookies filled with marshmallows and loaded with dark chocolate chips could be an every day feast. Or at least a holiday on their own. These are the best cookies you will make, and the easiest. You can make them only using your food processor, and are packed with 100%  almond flour.

Can't wait to try these!If you don’t tell the hopefuls tasting your baking adventures that these beauties are gluten free, dairy free and made with almond flour, they will never guess. Trust me. They will be solely focused on the gooeyness happening on every bite, as they happily munch away a couple at a time alook for the graham cracker surprise. Yup. You heard it. There’s also gluten free graham cracker dough hidden from within these. (Note: skip the graham cracker dough for a paleo treat!)

If you have kids, these are the perfect treat to make everyone happy at school. Plus, you are sure you are giving away a wholesome dessert made with real ingredients.

Gluten Free Chocolate Chip Cookies S'Mores I have a sweet tooth, and that’s why I’m baking tonight at almost close to midnight. But I had the idea of s’mores something in my head, and I just gave up the fighting. And I got to baking instead!

Gluten Free Chocolate Chip Cookies S'Mores
 
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Gluten free and paleo s'mores cookies!
Author:
Recipe type: dessert
Cuisine: gluten free, healthy
Serves: 20
Ingredients
  • For the gluten free cookie dough:
  • ¼ cup palm shortening or butter
  • ¼ cup coconut palm sugar or brown sugar
  • 2 tablespoons maple syrup
  • 1 large egg
  • 2 teaspoons vanilla
  • 1½ cups almond flour
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¼ cup dark chocolate pieces
  • ¼ cup of gluten free graham walnut crackers dough (see below)
  • 6 vegan marshmallows sliced in forths
  • For the gluten free walnut graham cracker cookie dough (you can freeze for up to 1 month the left overs):
  • 3 tablespoons palm shortening or butter
  • ½ cup walnut halves
  • ¾ cups brown rice flour
  • ¼ cup potato starch
  • ½ cup plus 1 tablespoon packed dark brown sugar
  • ½ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 2 tablespoons almond milk
  • 1.5 tablespoons Grade B maple syrup
  • 1 teaspoons pure vanilla extract
Instructions
  1. Make the gluten free walnut graham cracker dough first. In a food processor, blend the walnuts until they look like a meal or flour. Add the rest of the ingredients and pulse until well combined. Refrigerate for one hour (must be hard enough to make little balls).
  2. Next, the gluten free cookie dough.
  3. In the food processor, blend the butter or palm oil with the sugar, the maple syrup and the egg. Add the vanilla and pulse slightly. Now add the almond flour, the coconut flour, baking soda, salt. Pulse or process in low setting until well combined.
  4. Make small cookie dough balls with the gluten free walnut graham crackers. Fold with a spatula into the cookie dough batter. Add the chocolate chips and fold again. Let it sit in the refrigerator for 15 minutes.
  5. Assembly. Make small circles with the cookie dough, and then sandwich a slice of the marshmallow in between. Make sure the marshmallow is properly sealed in. Use more dough if you don't want the marshmallow to come out at all during baking.
  6. Set finished cookies on a sheet lined with parchment paper. Bake at 350 degrees for 14 minutes.
  7. Let them cool for 5 minutes.

 

There are two recipes I merged together for this one, which you can check here, and here. Both of them are amazing bloggers, food photographers and bakers, so please follow them and love them. I do!

Happy s’moring.

-andrea

 

Gluten Free Zucchini Pancakes

zucchini pancakes gluten free title aGluten free zucchini pancakes are one of my favorite dinner items. Honestly, I will take any excuse to have maple syrup for dinner, but gluten free zucchini pancakes I feel are totally legit. It’s vegetables, right? (And these are fluffy, light and savory all in the same bite.)

zucchini pancakes gluten free1zucchini pancakes gluten free 30This version reminds me of our traditional potatoes latkes, minus the heaviness of the oil and the empty starchy calories of a  “traditional” potato. They are a nice and hearty, quick dinner option during the week that satisfies even a sweet tooth. Tonight, I paired the gluten free zucchini pancakes with oven roasted sweet potato fries with chili powder, and I couldn’t be happier. If I were feeling a little bit naughty, I would have added Parmesan cheese as a topping and as part of the batter…maybe even with 10 minutes of oven to make for a nice and unexpected crunch.

zucchini pancakes gluten free 20BUT, I worked so hard to make this recipe dairy free, on top of gluten free, and I’m so excited about my unlimited monthly yoga pass I’ve gotten yesterday through Gilt City Miami, that I had, I HAD, to skip the awful, awful, amazing cheese. Sigh.

So who will be very impressed with these gluten free zucchini pancakes?

  • Your kids! Or nephews/nieces – you get to eat vegetables with maple syrup and fries? YES. And please offer them seconds.
  • Your significant other – WOW, a healthy and filling and gluten free dinner made from scratch on a Tuesday night? He’s so lucky to have you.
  • Your girlfriend – pin this recipe so she can see it in your/her feed. You always find the best stuff online. (Go you, go!)
  • Yourself – because it’s OK to spend some time on what will make you feel better: yoga, vegetables, maple syrup, pancakes, naps or whatever makes you feel like a million bucks.

Let me know how it turns out!

Happy hump day.

-andrea

Gluten Free Zucchini Pancakes
 
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Gluten free and dairy free healthy zucchini pancakes
Author:
Recipe type: breakfast
Cuisine: American
Serves: 2
Ingredients
  • ½ cup of all-purpose gluten free flour (I used Glutino)
  • 1 egg yolk
  • ½ teaspoon baking soda
  • ⅛ teaspoon Kosher salt
  • ½ cup of almond milk with 1 teaspoon of apple cider vinegar (let it sit for 10 minutes)
  • 1 tablespoon of flax meal
  • ½ teaspoon of Stevia
  • ½ cup of a shredded zucchini
  • 1 tablespoon of coconut oil
  • 1 egg white
Instructions
  1. In a small bowl beat the egg yolk and add the flour, the baking soda and the salt. Blend well. Add the almond milk with the apple cider vinegar, and the Stevia. Blend well again. Add the flax meal and the shredded zucchini.
  2. Beat really hard the 1 egg white, and fold it carefully into the rest of the batter. Mix in the coconut oil.
  3. The batter must rest for at least 15 minutes.
  4. On a non-stick pan on medium heat, drop ⅛ of a cup at a time. The pancakes cook fast, so watch out. Flip each pancake when the sides/borders are dry and you can easily move the pancake on the pan with a spatula. Cook on the other side and serve with maple syrup.

 

 

Coconut Flour Pancakes with Peanut Butter and Jelly

Peanut Butter and Jelly Coconut Flour PancakesI’m so excited for this breakfast/brunch recipe! Coconut flour pancakes with peanut butter and jelly…and under 300 calories per serving! The pancakes are packed with protein and good stuff (flax seeds, coconut flour, almond milk), and are paleo and gluten free. And delicious. If you are a fan of this American classic, you will love these guys, and just in time for back to school, too.

Gluten free and paleo coconut flour pancakesA few weeks ago I started to reduce the amount of animal protein that goes into my diet, mostly milk and red meat. So I’ve been having to try to recreate a lot of the recipes I already loved gluten free, to no eggs, no dairy. It hasn’t been too bad! And once in a while I go and bake some decadent gluten free cookies to tell myself it’s all ok. And worth it. Most of this sudden vegan inspiration came from best-seller The China Study: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss, and Long Term Health. Plus some further reading courtesy of Kimberly Synder, with her Beauty Detox Foods book. In short, less animal protein in, better hair, skin, nails and weight loss. And after years of stomach issues, sudden weight gain and hair all over the bathroom, I’m giving it a try. And so far, I’m loving it. I have more energy, and I love all the new food I’ve been making from scratch.

Peanut butter and jelly gluten free pancakesBut I’m a lover of breakfast, and peanut butter, so today was my indulgence day, and veganized this recipe from one of my favorite holistic nutritionist bloggers. (Thank you!) Her coconut flour pancakes are paleo, and gluten free, but use 2/3 cups of egg whites, which I replaced with Egg Replacer, and had to add a lot MORE of almond milk. So you can choose from both options (hers or mine), depending on your diet. The truth is that anything with peanut butter and jelly will taste amazing! (Note – we are using a healthier version of jelly, so no worries!).

delish! peanut butter and jelly pancakesI hope you are having a wonderful Sunday!

Stop by my Facebook page and drop a like or a smiley face to say hello.

-andrea

Coconut Flour Pancakes with Peanut Butter and Jelly
 
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Gluten free, vegan, coconut flour pancakes with peanut butter and jelly topping.
Author:
Recipe type: breakfast
Cuisine: American
Serves: 1
Ingredients
  • 3 tablespoons coconut flour (21g)
  • 1 tablespoon vanilla vegan protein powder (10g) (or any other protein powder, it helps the coconut flour to stick together)
  • 1 tablespoon ground flaxseed (10g)
  • ½ teaspoon baking powder
  • ⅛ teaspoon salt
  • 1.5 tablespoon of Egg Replacer mixed with 2 tablespoons of warm water
  • ¼ teaspoon pure vanilla extract
  • 7 tablespoons unsweetened almond milk
  • 1 packet stevia
  • ½ cup of blueberries
  • 2 tablespoons coconut palm sugar (replace with brown sugar or more stevia to taste)
  • 1 tablespoon peanut butter or PB2 prepared as directed
Instructions
  1. Mix all ingredients together (with exception of the coconut palm sugar, the blueberries and the peanut butter). Heat in medium heat a non-stick pan. Drop 2 tablespoons of pancake batter at a time. Each pancake side will take around 2 minutes and 30 seconds to cook. Only flip when the edges are slightly brown. Cook the other side for another 2 minutes and 30 seconds.
  2. As you are cooking the pancakes, heat in the microwave for 50 seconds the blueberries with the sugar. Set aside. Get your peanut butter ready.
  3. For the assembly, one pancake, peanut butter, one pancake, blueberry sauce, one pancake, peanut butter, and so forth.

 

Hummus Recipe: Red Pepper and Walnuts

Hummus recipe with red peppers and walnuts #beautydetox

I always wondered about a good hummus recipe. I used to love hummus and eat it by the spoon watching TV. Yikes. Those were good old times. Then I figured out I can’t really eat chickpeas and I got very, very sad.

But then, the internet era hit. And with that, the wonders of Instagram and amazing healthy food bloggers who, I imagine, grow tomatoes and red peppers in their backyard. (Side note – my herb garden is still struggling, so I’m fearful of going for the whole tomato plant. Any advice?)

Vegan hummus recipe - red peppers and walnuts!

So the challenge was…can I make my own hummus without chickpeas? And what goes into the magical world of hummus?

After not that much cybersearch, I came to a happy conclusion – hummus is like a smoothie, but with lemon juice and tahini, and tons of love. And since, I’ve been making all of kinds of jolly hummus-alike substances that I’m eating with celery sticks, carrots and awesome gluten free crackers. And talking about crackers…

Hummus recipe : red peppers #beautydetoxThis hummus recipe was inspired by Glutino’s Rosemary & Olive Oil Crackers, which are perfect for an on-the-go snack, or with your favorite dip. The fresh, herb infused crackers are crunchy and flavorful, and I loved the idea of pairing them up with something on the sweeter side, but with the right extra hmmph. (Side note #2: though Glutino kindly provided the crackers as free samples, I truly truly like them. And I ate the whole box in just one day! Thanks Glutino!)

Glutino crackers and red pepper hummus!As you get ready for football season (as ready as you can), this red pepper and walnut hummus recipe will be an amazing starter…especially for your no-gluten intolerant friends. It’s mostly veggies! And veggies are good! (Yes, even with beer.)

-andrea

Hummus Recipe: Red Pepper and Walnuts
 
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Healthy no-oil hummus.
Author:
Recipe type: snack
Cuisine: American
Serves: 1 cup
Ingredients
  • 2 red peppers
  • ½ cup of walnuts (soaked for 15 minutes)
  • ¼ tsp of sea salt
  • ¼ tsp of cumin
  • ⅛ tsp of cayenne pepper (or to taste)
  • 1 tsp of lemon juice
Instructions
  1. Blend everything until smooth. Pour into a cute container. Display. Be envied.

 

Strawberry Smoothie Recipe: Paleo, No Sugar

Peaches and strawberries smoothie! glutenfreeskinny.netI have to say I’m claiming this strawberry smoothie recipe as my own. There. I said it. Danny, the boyfriend who is so supportive of my crazy hobbies (naming a few: painting, writing, blogging, photography, Ikea furniture shopping and re-arranging the kitchen cabinets at 11p.m. at night), has gifted me his best smoothie recipe to-date. Thank you, Danny.

Danny is your average 31 year-old dude. His main interests are college football (ouch, about to start again), craft beer, brewing craft beer, talking about craft beer, and making me try craft beer (only the gluten free ones). He’s also very caring and sweet, and always compliments all of my cooking and baking, even that time that the donuts tasted like fluffy cakes. Thank you, Danny.

Peaches and strawberries healthy smoothie!And, oh, he’s crazy about fruity drinks, though you must not tell his buddies. Ever.

Danny’s smoothie craze started with my brother’s no-reason gift: a Vitamix. And every day since, we have tried all kinds of stuff. I made raw hummus, skinny nutella, chocolate sorbet, almond milk, almond butter, healthy blended ice coffee, and much more. Danny? Danny made a great peach sorbet, a blueberry and strawberry sauce for the Sunday chocolate chip pancakes, and this, my ultimate favorite: a creamy strawberry smoothie.

His little big secret for the smoothness and velvety sweetness of this strawberry smoothie recipe? One peach.

Yup.

Peaches and strawberries smoothie! glutenfreeskinny.netPeaches and strawberries, and a cup of ice. No sugar, no syrup, no cream, no milk. No frills but tons of thrills.

Fruit and ice.

When he’s not looking, I might add a tiny mint leaf. I think it would go quite nicely!

But for now, this is all Danny’s.

And it’s as lovely as he is.

Thank you, Danny.

Strawberry Smoothie Recipe: Paleo, No Sugar
 
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Healthy and smoothie sweet - a strawberry smoothie recipe.
Author:
Recipe type: dessert, smoothie
Cuisine: american
Serves: 1
Ingredients
  • 1 peach
  • 6 strawberries
  • 1 cup of ice cubes
Instructions
  1. Pour in high-speed blender. Mix on high. Drink.

 

How to Make Almond Milk from Scratch

Almond milk recipe fresh made at home! Delicious!I heard so many things about fresh almond milk that I decided to give it a try. And oh boy, how can I go back? Ever.

First of all, my almond milk is creamier. And deliciously sweet, if that’s even an expression. I’ve been an almond milk fan for years, but up to now, I thought almond milk came from only one place: Whole Foods. But I was wrong! It actually comes from my awesome blender, a bunch of soaked almonds, dates and vanilla extract.

Almond milk recipe fresh made at home! Delicious!For this almond milk recipe you will need a cheese cloth, and some planning. But it’s fun and you will be all proud of yourself after you are done.

To get you motivated…did you know all the stuff they put into the store-bought almond milk? Take a look.

Ingredients: almondmilk (filtered water, almonds), calcium carbonate, tapioca starch, sea salt, potassium citrate, carrageenan, sunflower lecithin, natural flavor, vitamin a palmitate, vitamin d2 and d-alpha-tocopherol (natural vitamin e).

Why do you need tapioca starch in your almond milk? I have no idea. But at least I know what it looks like. I’m struggling a little bit more with “potassium citrate” and “natural flavor.” Why do you need to add “natural flavor”? Anywho. Those who don’t complain, make their own almond milk, so here we are.

Almond milk recipe fresh made at home! Delicious!(P.S.: The really cute old-fashioned bottle is from Ikea. They are super cheap and it makes your almond milk look official!)

(P.S. 2: Your almond milk can last in the fridge for 4-7 days. Before you drink it, always, give it a quick shake…as it will get divided even if it’s ready to drink.)

How to Make Almond Milk from Scratch
 
Healthy almond milk made fresh at home.
Author:
Recipe type: almond milk
Cuisine: vegan, paleo, sugar free
Serves: 3 cups
Ingredients
  • 1 cup of raw almonds
  • 1 cup of water and 3 cups of water (divided)
  • 2 dates
  • ½ vanilla essence
  • 1 cheese cloth
Instructions
  1. Let the raw almonds soak overnight in 1 cup of water.
  2. Pour the soaked almonds (rinse first), and fresh 3 cups of water in a blender. Blend for 2-3 minutes until the almonds have been liquified and the mixture turns white.
  3. Add the 2 dates and vanilla extract. Blend again for 30 seconds.
  4. Get your cheese cloth ready and carefully place it over a large bowl. Carefully again, pour the mixture into the cheese cloth. What you want to do is to separate the almond pulp from the actual milk. Give the cheese cloth a big squeeze until all the liquid has fallen into the bowl.
  5. Now you are ready to refrigerate your awesome, fresh almond milk.
  6. You can keep the pulp and try almond pulp recipes, dry it in the oven at 170 degrees for 3 hours to make almond meal for baking, or just freeze it for later use. Enjoy!

Gluten free cake recipe: Pear and Almond

Gluten Free Cake Recipe: Pear and Almond

This gluten free cake recipe has been in my family for years. Though it is traditionally Argentinean, it has gotten ohhs and aahs across many cities and states! After my morning photo shoot this morning, I kindly brought over the left overs to the office, and they were devoured (by a crowd of Baltimoreans, Spaniards, Puerto Ricans and Northeasterners!).

Gluten Free Cake Recipe: Pear and AlmondThe crust of this cake is made out of almond flour, which makes it extremely friendly for us, the gluten free folk. The pears are peeled and cored, to then take a bath in sugar. Once in the oven, the sugar helps the pears release all their juices, which creates an amazingly moist low cake that is crisp and sweet in all the right places. Not too heavy for the summer, it makes the perfect dessert or afternoon snack with an iced tea.

Gluten Free Cake Recipe: Pear and AlmondGet creative with the toppings, too! I love to sprinkle a little bit of caramel or dulce de leche (as pictured here), but you can do confectionary sugar, a dollop of skinny whipped coconut cream, and even white chocolate.

The most important part is to let the cake cool off COMPLETELY before you dig in – or the crust will crumble!

Gluten Free Cake Recipe: Pear and AlmondYou should use a 9 inch round cake or pie pan with a detachable base…it will save you tons of nerves at the time to serve it at the table.

Happy weekend everyone!

-andrea

Gluten free cake recipe: Pear and Almond
 
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Delicious and healthy gluten free cake recipe with pears and almonds for the season!
Author:
Recipe type: Desserts
Cuisine: Latin, American
Serves: 8
Ingredients
  • 6 tbsp + 1 tsp butter at room temperature (you can also use vegan butter or vegetable palm shortening)
  • 0.5 cups granulated sugar
  • 2 eggs
  • ¼ cup Glutino all-purpose flour
  • 1 cup of almond flour
  • ¼ tsp baking powder
  • 2 pears (peeled, cored, and sprinkled with ½ cup of coconut palm sugar or ¼ cup granulated sugar and ¼ cup of brown sugar)
Instructions
  1. Pre-heat the oven to 320 degrees. Spray a 9-inch round pan. Set aside.
  2. In the bowl of standing mixer, whip the butter with ½ cup of sugar, then slowly add the almond flour, the gluten free all-purpose flour, the baking powder, the 2 eggs. Continue mixing until well blended.
  3. Pour onto the greased 9-inch pan. Top with the 2 pears sliced in halves (and covered with the additional ½ cup of sugar). Press lightly so they are ¼ covered in the cake batter.
  4. Cook for 45-50 minutes or until the borders are golden and they detach from the pan, and the pears look cooked and soft.
  5. Remove from the oven and let it cool for at least 2 hours.

Nutella Recipe Dairy Free and Sugar Free

SUGAR FREE NUTELLA

A nutella recipe that is dairy free, sugar free and naturally gluten free? Where do I sign? This is my favorite SUGAR FREE NUTELLA recipe ever.

I’ve been a personal fan of the chocolaty, smooth, creamy piece of goodness for years. My love affair with nutella started in my college years, when we backpacked through Europe with barely the money to cover the train fare, and we found ourselves thinking – mm, what’s for dinner? Or lunch. Or breakfast. And when I discovered I could do it as a SUGAR FREE NUTELLA recipe – I was in heaven!

The answer? Nutella. Nutella on cereal. Nutella by the spoonful. Nutella with your index finger, your thumb… well, you get the picture. At the end of the month of backpacking, we couldn’t tell you how many jars of nutella we went through. But we were happy, full of sweetness, and ready to go pop open a new mini container of happiness!

SUGAR FREE NUTELLA RECIPEFast forward a few years, and now in Miami, I meet Louis. Louis is a happy fella from Boca Raton, a fan of Batman and an avid baseball fantasy enthusiast. He’s also a good friend of my boyfriend, and that’s why Louis ended up staying with us during the 4ht of July Weekend. I was experimenting with vegan and gluten free waffles at that time, so I was more than happy to have another live body providing unbiased feedback. But oh my, we ran out of maple syrup. And the waffles were already on the table, about to go bad. So, I asked, not too confident, “What about waffles with nutella?” Louis started to glow. And I’m not exaggerating. I don’t think he even said yes to the nutella option. He just grabbed it and went to town. In between bites, he told us how he had just recently discovered nutella, and he couldn’t believe he had been living without it all these years. And how it should be marketed the chocolate spread versus the hazelnut spread. But I don’t judge. He liked my vegan gluten free waffles smothered on nutella…and bananas. He called it “the Elvis” and my boyfriend and I indulged Louis and prepared Elvis waffles as well.

SUGAR FREE NUTELLA RECIPE

Nutella Recipe Dairy Free and Sugar Free
 
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A delicious healthy and skinny alternative to the famous hazelnut and chocolate spread.
Author:
Recipe type: Snacks
Cuisine: American
Serves: 2 cups
Ingredients
  • 2 cups raw hazelnuts
  • 1½ tbsp pure vanilla extract
  • ¼ cup raw cacao powder
  • 6 tbsp maple syrup
  • 1 packet stevia
  • ¼ tsp plus ⅛ tsp salt
  • ½ cup original almond milk
Instructions
  1. Set the oven to 350 degrees and toast the hazelnuts on a regular cookie sheet.
  2. After 10 minutes (you will smell them!), remove from the oven and let them cool down. With a paper towel or kitchen towel, remove the skins one by one.
  3. In a Vitamix, strong blender or strong food processor, blend the hazelnuts until creamy. Now add the rest of the ingredients and blend, blend, blend. Until creamy and nutella-like.
  4. If you need to (depending on the strength of your appliance), add 1 tsp of coconut oil for extra smoothness.
Nutrition Information
Serving size: 1 tsp Calories: 50

So…inspired by sweet fella Louis, this is a skinny nutella recipe that comes in super handy for a healthier afternoon snack. You just need a good slice of gluten free bread (I love Udi’s Gluten Free White Sandwich bread), a few spoonfuls of my skinny nutella, and banana slices. And at only 50 calories per spoonful of skinny nutella, going “yum, yum” is a mandatory!

SUGAR FREE NUTELLA

Recipe adapted from Healthy Nutella, by Chocolate Covered Katie, and Vitamix.

What I used in this recipe that it might be easier to get via Amazon.com:



Gluten Free Brownies

Gluten Free Brownies glutenfreeskinny.netThese gluten free  brownies are fudgy and dense. I fell in love with their deep dark chocolate flavor and nuttiness – mostly from the almond flour, and the (optional) walnuts. These bad boys are vegan, too, which keeps the calories a little bit more under control, and makes you not dependent on having good eggs in your refrigerator. I also used almond milk because I like the taste better, but you can replace it with regular milk or even greek yogurt!

Gluten free brownies. Also vegan.

The recipe is as simple as it gets, and it was inspired by Vegan Baking’s Ultimate Brownies.

Gluten Free Brownies
 
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Delicious and easy as pie, gluten free chocolate brownies that use flaxseeds, almond milk and almond flour to dial up the nuttiness and dense chocolate flavor.
Author:
Recipe type: Gluten Free Chocolate Brownies (Vegan)
Cuisine: American
Serves: 16
Ingredients
  • 3 Tablespoons water
  • 2 Tablespoons golden flax meal
  • ¾ cups rice flour
  • 1.5 cups finely ground almond flour
  • 2 tbs cornstarch or arrowroot starch
  • ½ tsp sea salt
  • ¼ teaspoon baking soda
  • 6 tbs butter or Earth Balance vegan spread
  • 1 cup granulated sugar
  • ½ cup + ¼ cup chocolate chips, divided
  • ¼ cup almond milk
  • 1tsp vanilla
  • ½ cup walnuts, chopped (optional)
Instructions
  1. Set the oven at 350 and line up a 9-inch square brownie pan with parchment paper.
  2. In a small container, whisk the water and the flaxseed meal. Set aside.
  3. Mix the rice and almond flour, the cornstarch or arrowroot, the salt and the baking soda. Set aside.
  4. Use your microwave to melt the ½ cup of chocolate chips with the butter (around 30 seconds). Stir well. Add the flaxseed and water mixture.
  5. Mix the chocolate and flaxseed mix with the dry ingredients. Add the sugar, the vanilla and the milk. It will be sticky and dense. It's OK! Keep going.
  6. Carefully now fold the remainder chocolate chips and the walnuts. And drop into the brownie pan. Use a second sheet of parchment paper to put on top, and flatten the batter the best you can with your hands. (Don't attempt to touch it directly. I'm warning you! It will be a sticky mess. Fight with it through the parchment paper - a great gluten free cooking tip!).
  7. Once the batter is flat and even, bake for 30 minutes. Check constantly after 30 minutes and remove from the oven immediately after the surface is dry and a toothpick comes out dry.
  8. Brownies must cool for 2 hours or they will crumble. Yup. It's the almond flour. Let them be. Go shopping. Browse the internet. Write me a comment. Do not touch the brownies!
  9. Brownies will be fresh for 3 days, stored in an air-tight container.
Nutrition Information
Serving size: 1 Calories: 230

Gluten Free Brownies glutenfreeskinny.net

What I used for this recipe:

Healthy Smoothie: Starbucks Frapuccino Hack

It was a long week at the office, and I needed a little pick me up in the afternoon. As much as I LOVE Starbucks, I kind of have my own personal warfare against milk and high lactose products, so I couldn’t justify a full blown-out, Starbucks Frap. HOWEVER, I remembered the few packages of DECAF (yup, DECAF) VIA coffee still lingering in my purse. So I went to my kitchen, got a few things out of the fridge, and ta-dah…a healthy, vegan, gluten free and  paleo FRAPUCCINO. And by the way, tastes even BETTER than the original.

Healthy smoothie: Chocolate Banana Almond Milk and Coffee. @glutenfreeskinny.net

I call it my Banana Chocolate Chip Coffee Cake Smoothie. It tastes just like it, minus the flour, sugar, and all those things we are all trying to avoid. It’s a great idea for breakfast on the go, an afternoon pick me up, and why not, dinner when you are craving chocolate.

I use the coffee to add some muscle to the raw cacao flavor. It’s a great tip from baking… try it next time!

Healthy Smoothie: Starbucks Frapuccino Hack
 
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A delicious and healthy smoothie with raw cacao powder, almond milk , coffee and bananas.
Author:
Recipe type: Breakfast, Dessert
Cuisine: American
Serves: 2
Ingredients
  • 2 cups of original or unsweetened almond milk
  • 2 tablespoons of raw cacao powder
  • 1 teaspoon of stevia
  • 1 banana
  • 1 package of VIA Decaf Coffee
  • Ice, crushed
  • 0.5 tablespoon of PB2 or Peanut Butter
Instructions
  1. Get your blender. Put everything into the blender. Blend. Drink. (Funner from a straw.)
Nutrition Information
Serving size: 8 oz Calories: 190

 

 

Healthy smoothie: Chocolate Banana Almond Milk and Coffee. @glutenfreeskinny.net

 

What I used for this recipe that you might not find in your regular store (click on the link below for more information and consumer reviews on Amazon.com):

Gluten Free Macadamia White Chocolate Cookies

These GLUTEN FREE MACADAMIA AND WHITE CHOCOLATE COOKIES are irresistible and delicious. After the photo shoot, we had a few, and then some more. The taste lingered in our mouths and we finally had to wash it down with lemonade and some sugarless coffee. That’s how amazing these cookies are! These cookies, in fact, are my friend Daniela’s favorite, and even though she didn’t request them to be gluten free, I couldn’t resist the challenge (plus, this way, I can actually taste them!).

Gluten free macadamia white chocolate cookies. Yum! glutenfreeskinny.net

My friend Daniela was moving this week and she found herself in a sea of boxes with her brand new closets unfinished. In fact, there were many other unfinished items at her new dwellings – including a missing stove top and a kitchen sink. Her plan is to have morning smoothies and salad takeout for the next five days, and I’m hoping I can contribute for a few gluten free dinners, too!

Gluten free macadamia white chocolate cookies. they are so good! glutenfreeskinny.net

The cookie has all the nice crunch of the macadamia nuts and the white chocolate chips, but they are soft and chewy as they never truly flattened while they were baking. They looked kind of funny at first, but once we bit into them, we loved them all the same. The major TRICK here is to mix the nuts and the chocolate chips in 1 teaspoon of cornstarch right before they get folded into the cookie dough. You can also use powdered sugar if you have that handy. This way, the chocolate is “protected”and it doesn’t melt, and the nuts hold their weight atop, never falling (and burning) to the bottom of the cookie.

Happy move, Dani!

Gluten Free Macadamia White Chocolate Cookies
 
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Don't miss the beat with this super easy Macadamia White Chocolate Cookies that are gluten free and delicious.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 22
Ingredients
  • 3.5 oz of raw macadamia nuts (slightly chopped)
  • 1 cup and 2 tbs of all purpose gluten free flour
  • 1.5 tsp of xantham gum
  • ¼ teaspoon sea salt
  • ½ tsp baking soda
  • 75gr of white sugar
  • 82gr of coconut palm sugar
  • 4 tbs of unsalted butter at room temperature
  • 1 large egg at room temperature
  • 1 tsp of vanilla extract
  • 2 oz of white chocolate chips
  • 1 tsp of cornstarch
Instructions
  1. Preheat the oven at 325 degrees. In the bowl of a mixer, cream the butter and slowly add both sugars. In a large bowl, mix well the gluten free all purpose flour, the xantham gum, the salt, and the baking soda. Add half of the dry ingredients mix into the butter and sugar mix, beating at a low to medium speed. Then, add the egg, and slowly again finish adding all your dry ingredients. The dough will be thick and sticky.
  2. In another bowl, mix the macadamia nuts with the white chocolate chips, and add the corn starch. Mix well. The cornstarch will help the chocolate and the nuts not to drop to the bottom of the cookie, once in the oven. When you are ready, fold these into the cookie dough batter, and mix well with a rubber spatula.
  3. The dough needs to rest in the refrigerator for at least 20 minutes.
  4. Line a cookie sheet with parchment paper, and make tiny balls (around 1 inch) with the cookie dough (wet your hands if it's still too sticky!). Make sure you don't crowd them on the sheet.
  5. Once in the oven, the cookies will be done in 10-15 minutes. You can remove them once a light golden color appears. Let them rest on the cookie sheet for 5 minutes, and then move them onto a cooling rack.

What is your secret baking tip when making cookies?

Gluten Free White Chocolate Macadamia Cookies at glutenfreeskinny.net

Paleo Donuts: Chocolate Glazed

Paleo donuts that are also delicious and of course, gluten free. Hello. Yes. I’ve been craving something sweet and indulgent to have with my Nespresso macchiato during weekend afternoons, and donuts came to mind. Could there be a donut out there made with no grains, no gluten and also able to satisfy my “bad treat” cravings? Maybe. I think these hit the spot!

Gluten free paleo chocolate glazed skinny donuts glutenfreeskinny.net Gluten free paleo donutsThese donuts are not fried, but baked. Plus, for all of us health nuts and enthusiasts out there, the main ingredient is almond flour (a friendly nut!)- not even a pinch of rice, potato, or tapioca. So it’s 100% paleo, and I’m okay with that! (And fewer ingredients make me VERY happy.)

Gluten free paleo chocolate glazed skinny donuts glutenfreeskinny.net Gluten free paleo donutsIngredients:

For the donuts (makes around 8 in a medium-size donut pan)

  • 2½ cups almond flour (I’m liking Honeyville)
  • ½ tsp baking soda
  • ½ tsp salt
  • 6 tbsp maple syrup
  • ¼ cup coconut oil
  • 1 tbsp vanilla
  • 1 tsp lemon juice
  • 3 large eggs at room temperature

For the chocolate glaze:

  • 1/4 melted coconut oil
  • 2 oz vegan chocolate chips
  • 1 tsp Stevia
  • Sprinkles are not paleo! (But I couldn’t help myself for the pictures. Oops.)

Directions:

Ready? This is my favorite part. Pour all ingredients in your blender, and mix them well, until the batter looks airy.

Pre-heat the oven at 350 degrees, then grease a donut pan. Pour the batter almost (but not really) to the rim, being careful not to cover the opening for the whole. Then hit the pan down against the countertop to release any air bubbles and make sure the donuts rise evenly and beautifully.

Once you have the donuts baking, prepare the glaze. Put the chocolate chips in a microwaveable-safe dish, add the coconut oil and the Stevia, and microwave for 2 minutes at 40% power. Once done, remove from the microwave and give it a good stir.

The donuts will bake for 10-12 minutes depending on your oven. After you are done, remove from the oven, and let them cool for five minutes before placing them on a cooling rack. Once the donuts are completely cold to the touch, glaze them and wait around 10 minutes for the glaze to set.

Gluten free paleo chocolate glazed skinny donuts glutenfreeskinny.net Gluten free paleo donuts
For this recipe, I used (click on the images to find out more information and consumer reviews on Amazon.com):

Beauty Detox: Vegan and Gluten Free Wraps

Beauty Detox Foods Vegan and Gluten Free Wraps that take the cake! Ok – maybe not the real cake as we are “detoxing” and trying to be good about what we eat. But they take something! The first few bites taste like a healthy falafel, and once we added my ultra secret pineapple sauce, we decided it tasted like a real, fresh meaty taco. All and all, you just can’t go wrong. Plus, it’s all raw so you can “cook” this in under ten minutes.
Beatuy Detox Foods Gorilla Taco Wraps ! Vegan and gluten free and paleo, too!

This is a great mid-week, feel good meal you can have right after the gym. The walnuts add a fabulous texture and a crunch that carry the plethora of spices that go into this taco mix. With just a few spoonfuls of salsa, or sprouts, and the generosity of a fresh collard green to hug everything tight and neatly, you are set for a pretty tasty dinner (or lunch), as you pack tons and tons of good nutrition back into your body. And it’s summer, so who wants to spend that much time over a hot stove anyway!?

This is my first (ever) recipe with collard greens! Before embarking into my beauty detox journey, collard greens were the weird looking steamy vegetable next to the fried chicken. Which is a shame, as apparently most of the latest news has labeled this Southern staple as one of the world’s healthiest foods. Collard greens deliver more than a dozen nutrients and vitamins, plus:

  • Anti-inflammatory benefits
  • Antioxidant properties
  • Detoxification benefits
  • Cancer prevention
  • Cardiovascular support
  • Digestive support
  • Cardiovascular support

You can follow more of my beauty detox meal plan and “instashots” at my Instagram account! Or, if you are looking for a great kick you-know-where to get re-motivated to eat and feel healthier, check out Beauty Detox Foods, by Kimberly Snyder.

Beauty Detox Foods Gorilla Taco Wrap Vegan Gluten FreeIngredients:

Makes around 4 wraps

  • 2/3 cups walnuts
  • .5 Tbs. cumin
  • 1/4 Tbs. coriander
  • 1 Tbs. low sodium tamari
  • .5 tsp. chili powder
  • Salsa (or my secret pineapple sauce)
  • Collard greens (organic as feasible)

Directions:

In a food processor chop the walnuts first, then add the rest of the ingredients as follows: cumin, coriander, tamari, chili powder. Pulse a few times. You definitely want a chunky consistency. Then, chop the stem out of each collard green, place tomatoes, sprouts and the walnut mix. You can put here your choice of salsa, guacamole or sauce. Then, follow the picture below to fold it! Then cut it in half and impress everyone!

Beauty Detox Foods Gorilla Wraps glutenfreeskinny.net

This is one of the recipes featured on Kimberly Synder’s Beauty Detox Foods.
For more links on collard greens click:

For this recipe, I used (click on the images to find out more information and consumer reviews onAmazon.com):

Almond Healthy Bites Gluten Free, Vegan and Paleo

It’s Monday! Pack extra energy today with these amazing HEALTHY BITES GLUTEN FREE VEGAN TAHINI TRUFFLES. Do I love them just because they are non-bake, easy to make, gluten free, vegan, and also Paleo? Oh no, not just because of THAT. I love them because they are delicious with a salty and sweet satisfying combination – and at only 55 CALORIES a pop. What are you waiting for?
Healthy Almond Bites Gluten Free, Vegan and Paleo glutenfreeskinny.net

This recipe calls for tahini, which you can easily find at the peanut butter and honey section of Whole Foods. Did you know tahini is actually made of sesame seeds? I didn’t! As I also didn’t know the following cool health benefits of tahini.

5 Really Cool Health Benefits of Tahini
  1. It’s rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.
  2. Packed with calcium, vitamin E and vitamins B1, B2, B3, B5 and B15.
  3. Helps to maintain healthy skin and muscle tone.
  4. It has 20% complete protein, making it a higher protein source than most nuts.
  5. It’s easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss.

Ta-dah. These HEALTHY BITES GLUTEN FREE VEGAN TAHINI TRUFFLES are not only tasty, but packed with good stuff. And who doesn’t want good stuff on a Monday?

Almond Healthy Bites Gluten Free, Vegan and Paleo glutenfreeskinny.net

Save trees: Print the recipe and see the nutritional info.

Ingredients:

Makes around 22 HEALTHY BITES GLUTEN FREE VEGAN TAHINI TRUFFLES.

  • 12 pitted dates (soak them in warm water 30 minutes before getting started)
  • 1/2 cup raw almonds
  • 1/3 cup tahini
  • a pinch of sea salt to taste
  • 1 tablespoon water
  • 1/2 teaspoon raw coconut nectar (you can replace with maple syrup)
  • 1/4 cup sesame seeds

Directions:

In a food processor, chopped the almonds (they should look gritty, but not pasty or too fine). Add the rest of the ingredients (minus the sesame seeds), and mix well.

With a tablespoon, carefully lift some of the sticky mixture, and make a ball with the palms of your hands, then roll into the 1/4 cup of sesame seeds until totally coated. Set aside.

Healthy Almond Bites Gluten Free, Vegan and Paleo glutenfreeskinny.net

Refrigerate for up to 4 hours for best taste and consistency (I do eat all the food processor bowl goodness and it’s great, but nothing tastes like the actually bite right out of the refrigerator).They are great to pack for lunch or when you are out and around. And now one of my new favorite treats!Healthy Almond Bites Gluten Free, Vegan and Paleo glutenfreeskinny.net

More on tahini:
For this recipe, I used (click on the images to find out more information and consumer reviews on Amazon.com):


Gluten Free and Healthy Buckwheat and Coconut Pancakes

Did you know buckwheat is a superfood? These BUCKWHEAT PANCAKES are my family’s #1 weekend pick! Delicious, fluffy, and with a lower glycemic index.
Buckwheat Pancakes gluten free http://glutenfreeskinny.net

The roasted buckwheat, or kasha, is dark brown and with a nutty flavor, and you can find it in the flour/baking section of your health store or supermarket.

My first attempt with buckwheat failed – strawberry muffins. Though the muffins looked great, the consistency was very gritty. No seconds for me there!

But I gave it another shot after I continued reading and learned that buckwheat packs a lot of protein with relatively low calories. And: 1) its proteins and the relative proportions of its amino acids make buckwheat the best cholesterol lowering food studied to-date; 2)buckwheat reduces and stabilizes blood sugar levels following meals – key in preventing obesity and diabetes.

As it was Sunday, and I was feeling the call of the waffle/pancake monster, I decided to put my wonderful new find to the test.

These Buckwheat and Coconut Nectar pancakes are really filling, and the combination of both flavors in every bite is more than satisfying! You can replace coconut milk and coconut nectar for almond milk and maple syrup, but there’s something super special about the original recipe. Give it a shot!

If you have it handy, I would also try Nutella as a topping, or PB2 and jam. Delish.

Have a great week everyone!

Buckwheat Pancakes they are delicious! http://glutenfreeskinny.net (gluten free)

Save trees: Print the recipe and see the nutritional info for buckwheat pancakes.

Ingredients:

Makes 8 small buckwheat pancakes

  • 1 cup buckwheat flour
  • 1/2 cup brown rice flour
  • 1.5 tbs. powdered stevia
  • 1.5 tsp. baking powder
  • 1 tbs. arrowroot starch
  • 1.5 tbs potato starch
  • 1 cup of original almond milk
  • .5 cup full fat coconut milk
  • 1/3 cup of water
  • 2 tsp of flaxseed meal in 3 tsp of hot water
  • coconut nectar for topping
  • others: bananas, blueberries

Directions:

Use a sifter for all the dry ingredients; combine in a bowl. In another bowl mix all the wet ingredients, inclusive of the flaxseed and the water. Add to dry ingredients and mix well till smooth. If the batter is not smooth, add a little bit more water. It should be denser than normal pancakes.

In a large pan on medium heat, use coconut oil or PAM and lightly coat it. Cook each pancake around 2 minutes on each side. Do not pile up after cooked or they will get soggy. Enjoy alone or with your favorite toppings!

Buckwheat Pancakes

Paleo Gluten Free Chocolate Banana Pancakes

Paleo Banana Pancakes is one of my favorite posts here. The recipe has all the goodness of a sweet and indulgent breakfast packed in into just half a banana and one egg per serving. And 9 grams of protein per serving.
Gluten free Chocolate Paleo Banana Pancakes

PLUS, the pancakes are gluten free and paleo…and could be almost vegan if you dare replace the single lonely egg for Egg Replacer (on my bucket list).

Chocolate Paleo Banana PancakesThis little chocolaty variation is the new and improved way to make them. I just got a purple immersion blender and is my new best friend. Batter to batter, you can’t even tell if this one is gluten free or paleo or “normal.”

Save some trees: Print the recipe here and check out the nutritional info.

Ingredients:

For 1 serving. This was inspired by the Paleo Banana Pancakesrecipe.

  • 1/2 ripe banana
  • 1 egg
  • 1.5 tsp raw cacao powder
  • 1 tsp coconut palm sugar, or stevia
  • 1 tsp coconut flour
  • 5 vegan chocolate chips
  • 1 pinch of Kosher salt

Directions:

With everything in one single container (minus the salt), use an immersion blender until frothy. If you don’t have an immersion blender, grab a fork, mash the banana, and then beat the rest of the ingredients (skip the chocolate chips).

In a medium pan at medium to low heat, cook SMALL silver dollar pancakes (small is key as these are a little bit tougher to flip versus other ones). Watch them like a hawk – they can burn in extra 3 seconds. Start with the heat at low and build from there. Around 2 minutes for the first side and 20 seconds for the other side.

Chocolate Banana Paleo Pancakes http://glutenfreeskinny.netServe with maple syrup, coconut nectar, skinny coconut cream frosting, or solo. Add the pinch of Kosher salt at the very end…it really does the trick!

Crave Bakery Book Review and Giveaway!

I was delighted when Cameo Edwards asked me to review her deliciously looking brand new ebook – Crave Bakery Gluten Free Cookbook. 

You can download Crave Bakery Gluten Free Cookbook here.

Or…try to win one of the three in the giveaway. Good luck!

Crave Bakery cupcakes

The book boasts 60 recipes created specifically for Crave Bakery, San Francisco’s first gluten-free bakery. The bakery has been open for 10 years, and Cameo candidly relates the very beginnings of her business, as well as her own journey of discovery of Celiac Disease. I’m extremely proud of having been selected to do this review!  As well as excited for Cameo’s sweet (and gluten free) successes. (Cameo – my favorite part is when you talk about having cojones! Indeed!)

Toasted Coconut Cupcakes. Gluten free, lactose free, grain free, nut free. @glutenfreeskinny.net
This is a great starter book if you are new to the gluten free world – Cameo does a great job developing the How to Get Started Section. Once you discover you are gluten intolerant, I think one of the steepest learning curves is the getting acquainted with gluten free ingredients. Almond flour? Tapioca flour? Potato Starch? The book discusses all ingredients in depth, and also provides suggestions on where to buy them. (I’m sure I have not been the only one here lost in Whole Foods for more than 30 minutes in search of Xanthan Gum.) And with the tarts and exquisite frostings, this is also a great book for when you feel a little bit more daring and use a candy thermometer!

All her recipes are very accessible to us, the common folk. For example, the book lists the weight of each ingredient, but also the cup or teaspoon equivalent. This is also the book that taught me that I needed wet hands to work with pizza dough if it was gluten free! Who knew. So for all the mini yet extremely important technical details… THANK YOU.

Ok, now back to business. The book’s recipes are organized against difficulty level- from vanilla cakes to pink velvet, and apricot frangipane tart. Some of the most tempting ones have been: Mama Z’s Chocolate Cake (book cover), Pink Velvet Cake and the Monster Cookie. I don’t think you can go wrong trying out any of her cupcakes, muffins and tarts. I am planning to bake one every Sunday and surprise my sweet-tooth boyfriend (who does not need to eat gluten free, but patiently waited by the mixer to lick the attachment).

DSC_1431I tried the Toasted Coconut And Dark Chocolate Swiss Buttercream Cupcakes. They are corn-free, dairy-free, gluten free, and nut free. And amazing, creamy, sweet, perfect.

Toasted Coconut Cupcakes. Gluten free, lactose free, grain free, nut free. @glutenfreeskinny.netThe cupcakes are spongy and sweet, and the toasted coconut adds an extra layer of unexpected flavor that goes great with the strong flavor of the dark chocolate frosting.

Yum.

I can’t wait to have dinner today so I can have another one for dessert! All and all, a great book. You will use it regularly and amaze yourself at the bakery quality goods coming out of your kitchen. And, the recipes can fool anyone who eats with gluten (case in point: boyfriend – not only did he lick both mixer attachments, but he gulped a full one in one bite. He was pleased!).

Toasted Coconut Cupcakes. Gluten free, lactose free, grain free, nut free. @glutenfreeskinny.net

Don’t forget to enter the giveaway! 

And if you just can’t wait… go straight to buying it right now. Just follow this link. 

Toasted Coconut Cupcakes. Gluten free, lactose free, grain free, nut free. @glutenfreeskinny.net

Gluten Free Cookie Dough Waffles

 A few days ago, Glutino kindly sent over their Chocolate Chip Cookie and Cake Mix. (Thank you guys!). 

I pondered about this mix for a while. I knew the cookies were going to be delicious but I was also looking for a brunch recipe for my Saturday post. The dilemma!

And then it came to me – Gluten Free Cookie Dough Waffles.

Gluten free Cookie Dough Waffles @ http://glutenfreeskinny.net

In the year of the cronut (half croissant, half donut), the inside out Reese Peanut Butter cup and the hundreds of Oreo, and Almond Joy bar hacks…what was there to lose in trying to merge two of my first American food crushes (cookie dough and waffles) into one delicious and whimsical weekend brunch?

…right.

Nothing.

These were so good, that it took all of my will power to resist them as I was taking the pictures this morning.

The waffles are vegan and lactose free (on top of crispy and delicious), and depending how you prepare the Glutino Chocolate Chip and Cake Mix, you might be able to get away with a full vegan breakfast. Just let me know how it works out. The cookie dough added an extra crumbliness in certain spots of the waffle, and I found myself digging for the cookie part! This mix worked great because it was a great shortcut to an otherwise 2x work recipe. For an even faster result, you can try the cookie mix coupled with Glutino Pancake and Waffle Mix.

Gluten free Cookie Dough Waffles @ http://glutenfreeskinny.net

Save some paper: Print the recipe here.

Ingredients:

This recipe uses Glutino Chocolate Chip Cookie and Cake Mix. 

For 5-6 waffles – vegan and lactose free. Inspired by the amazing Minimalist Baker

(thank you for a crispy vegan waffle!)

  • 1 1/4 cup almond milk
  • 1 tsp white or apple cider vinegar
  • 1/4 cup melted  Earth Balance butter spread
  • 1 1/2 tsp pure vanilla extract
  • 2 Tbsp  maple syrup
  • 1 cup brown rice flour
  • 1/2 cup almond flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca flour
  • 1 Tbsp flaxseed meal
  • pinch Kosher Salt
  • 1 1/2 tsp baking powder
  • 2 Tbsp sugar

Additional:

  • Cookie dough from Glutino Chocolate Chip Cookie and Cake Mix (prepared as directed with 2 eggs or replacement, 5 tbsp of butter or replacement and 2 tsp of vanilla)
  • Skinny Coconut Cream Frosting

DSC_0913.JPGDirections:

Get your cookie dough ready! Create a few marble-sized cookie dough balls after following the directions in the Glutino Chocolate Chip Cookie and Cake Mix. You will need around 5-6 per waffle.

In a small bowl, set the almond milk with the apple vinegar to ferment for a few minutes.

In another bowl mix the maple syrup, the vanilla essence, the sugar, and the melted butter.

In a third bowl (sorry! too many bowls today!), mix all your dry ingredients together.

Mix the fermented almond milk with the rest of the wet ingredients, and then add all the dry ingredients. Mix well.

Set your waffle iron in 4-5 setting (I like my waffles toasty!). Once the iron is hot, pour 1/2 cup of the waffle mix, and carefully place 5-6 cookie dough balls on top. Press. Let the magic happens (around 4.5 minutes).

Serve warm, with a dollop (or two) of Skinny Coconut Cream Frosting.

Gluten free Cookie Dough Waffles @ http://glutenfreeskinny.netGluten free Cookie Dough Waffles @ http://glutenfreeskinny.netDSC_0921.JPGClick here for the nutritional information.

Additional resources:

Note that the baking mix from Glutino is GMO-free! Glutino is a strong advocate of the non-GMO movement, supporting Proposition 37 in California and the Non_GMO Labeling Act in Washington. For more on the Non-GMO Movement click here.

 

Gluten free Cookie Dough Waffles @ http://glutenfreeskinny.net

 

 

Note:  I was not paid or compensated for this feature. I was provided with free product to spread the gluten free love; however, I was not required to write a positive feature in exchange.

 

 

http://glutenfreeskinny.net

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Sugar-free Wet Coconut Truffles

This is a quick and easy sweet snack you can even take on the go. The truffles are sweetened with dates and bananas, and they are under 65 calories per little truffle.  They are naturally gluten free, and paleo, too. But be careful! They are so yummy you will want to eat them all.

Sugar free wet coconut truffles glutenfreeskinny.net

Tips:

  • Soak the dates in warm water to soften them and make them easier to mash or blend with the other ingredients
  • Coconut is great for your skin and your thyroid gland
  • The most calorie-heavy ingredient here is the chocolate – skip it for naked truffles and save almost 50% of the calories!

Sugar free wet coconut truffles glutenfreeskinny.net

Print the Recipe Here.

Ingredients:

For 12 truffles.

6 pitted dates

1 ripe banana

3/4 cup of coconut flakes

2 teaspoons coconut flour

1 pinch of Kosher salt

1/4 cup of semi-sweet chocolate chips (vegan, or gluten free)

2 tablespoons of almond milk

Directions:

Set the dates to rest in warm water for 30 minutes. This softens them and it makes them more food processor friendly.

Pre-heat the oven at 350 degrees.

In your food processor, mix the banana, and the softened dates. Add the coconut flakes and the coconut flour and the pinch of salt until well blended.

With a spatula, make sure everything is well blended. Line a cookie sheet with parchment paper.

I used a small espresso spoon to spoon out a little bit of the batter at the time. Make 12 small little balls in your hands and carefully set them on the parchment paper.

Bake them for at least 20 minutes. You will know they are done when the bottoms are very golden and you start to smell the coconut in your kitchen! It’s ok if they are a little wet or uncooked inside. Remove from oven and place on cooling rack.

In a microwave-safe container, melt the chocolate chips with the almond milk for one minute at 30% power. Remove and mix well until the chocolate is shiny. Drizzle the coconut balls to taste.

Click here to see nutritional info.

The truffles are best when refrigerated for at least a couple of hours, but they are delicious to eat at any stage (yes, I confess! I ate the raw batter too and loved it!)

Sugar free wet coconut truffles glutenfreeskinny.net

Carrot Cake Cupcake with Coconut Cream Frosting Gluten Free

This is the skinniest version of a carrot cupcake with frosting you will find! The cake is paleo – no sugar, no grains, no gluten, no lactose. The sweetness comes from dates, and maple syrup. The frosting is hand whipped and made out only of coconut milk and vanilla. The cupcake is 200 calories, and the frosting 24 calories. Hello sweet health success!

Carrot Cake Cupcake with Coconut Cream Frosting Gluten Free and Paleo glutenfreeskinny.net

The night before, refrigerate a can of FULL FAT coconut milk. You can see the full recipe for the Coconut Cream Frosting here. 

Carrot Cake Cupcake with Coconut Cream Frosting Gluten Free and Paleo glutenfreeskinny.net


Now, for the real business – the carrot cake cupcake!

Ingredients:

This recipe was adapted from the Cupcake Project.

  • 1 1/2 cups blanched almond flour
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3 eggs
  • 1/4 cup maple syrup
  • 2 tablespoons coconut oil
  • 1 1/2 cups carrots, shredded (you can buy the baggie from the supermarkets)
  • 4 dates, no pits
  • 1/4 cup of walnuts
  • 1/4 cup of raisins
  • 2 servings of full recipe of Coconut Cream Frosting

Directions:

Start by setting the oven to 325 degrees. You will use the middle shelf. At this point, also line with a cupcake pan with cupcake liners. The recipe will do about 10 cupcakes.

Carrot Cake Cupcake with Coconut Cream Frosting Gluten Free and Paleo glutenfreeskinny.net

Step by Step: Carrot Cake Cupcake.

In a food processor (this is the week of the new food processor, so still in love with this one), put the carrots and the dates. Pulse until well blend. Then add the eggs, the maple syrup and the oil. Add the almond flour and the rest of the dry ingredients. Keep processing in low. Finally, remove and fold in the walnuts and the raisins.

Divide evenly amongst ten cupcakes, and bake for around 18 minutes or until a clean knife comes out clean.

Let them cool FULLY, and finish up with a dollop of coconut cream frosting.

Carrot Cake Cupcake with Coconut Cream Frosting Gluten Free and Paleo glutenfreeskinny.net

Oh She Glows Book Review

I fell in love with Angela Liddon’s recipes way before the book came, but once it was out for purchase, and we had a chance to prepare more than a few of her recipes, we knew I had to post our OH SHE GLOES BOOK REVIEW.

First things first, the photography is amazing. If I could curl in bed with a cooking book, I think this would be it for the next few months. Secondly, she’s not gluten free, but vegan, but offers plenty of options to either replace the flours or she just doesn’t use it all together.

Angela’s food is:

Fresh.

Authentic.

Colorful.

Crisp.

Tasty.

Easy.

Oh she glows book reviewJust today, we made her PERFECTED CHICKPEA SALAD SANDWICH (p. 104, 105) using gluten free bread, and we were more than excited. The celery added a great crunch, and an additional layer of flavor that made the whole sandwich look and taste like the “real” thing – and “real” for me being the fact that it was a meal that took exactly ten minutes to put together in just one bowl.

Other favorites: EFORTLESS VEGAN OVERNIGHT OATMEAL (p. 28), OUT THE DOOR CHIA POWER DOUGHNUTS (p. 41), and her CLASSIC GREEN MONSTER (p. 56).  (In fact, currently making the doughnuts… great with almond butter and thin-sliced bananas.)

You should check out her book and her blog! Follow this link: http://ohsheglows.com/the-book/

What’s your favorite recipe book?

Is your family a snacking family? You can receive $10 each month!

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Interested in joining? See if you qualify here: http://mayweask.com/mondelez5

Feta and Spinach Hummus with Food Should Taste Good Crackers

Feta and Spinach Hummus 1It’s lobster season in Florida, and with Dan away catching dinner, I went into the kitchen to develop something great and tasty to munch on as we were grilling later on. This feta and spinach hummus delivers on flavor, and it’s the perfect match to Food Should Taste Good Brown Rice Crackers. 

Food Should Taste Good Brown Rice Crackers are not your ordinary crackers. They are delicious, natural snacks made with whole grains that up the ante with truly great taste. And they are GLUTEN FREE, not made with genetically modified ingredients, and made with simple ingredients that deliver great taste.

Feta and Spinach Hummus 1Feta and Spinach Hummus 1 Feta and Spinach Hummus 1 Feta and Spinach Hummus 1We had a lot of fun tasting all the varieties: Peppercorn Blend, Roasted Red Pepper, Tomato & Basil, and Sea Salt. Our favorites were the two latter flavors, as they allowed us to have more fun with the hummus! But you can’t really go wrong with either! (And yes, Crispy loved them all, so we had to share with the puppy as well…)

Feta and Spinach Hummus 1 Feta and Spinach Hummus 1 Feta and Spinach Hummus 1 Feta and Spinach Hummus 1 Feta and Spinach Hummus 1At the end of the day, Dan and his friends brought home over 24 lobster tails, and the boys had a lot of fun seasoning them and grilling them. Just take  a look at the beauties above… yum. I’m kind of sad we already ate them! Minus a few sunburns, it was a perfect Miami Saturday.

(And I learned you keep the lobster tails in the freezer in bags with water and ice in them!)

Feta and Spinach Hummus with Food Should Taste Good Crackers
 
Prep time
Total time
 
A delicious and spicy feta and spinach hummus.
Author:
Recipe type: hummus, appetizer
Cuisine: gluten free
Serves: 4
Ingredients
  • 1 can garbanzo beans/chickpeas (15 oz), drained
  • 1 cup spinach
  • 3 oz, feta cheese
  • 2 tablespoons of olive oil
  • 3 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 tablespoon of red pepper flakes (or to taste)
  • 1 teaspoon chopped garlic
Instructions
  1. Make sure the chickpeas are rinsed and well drained. Put all the ingredients in the food processor and pulse until smooth. You might want to add more olive oil or a tablespoon of water for a smoother consistency.

 

LARABAR CINNAMON NUT REVIEW

larabar cinnamon nutI am a cheater. There, it’s said. I’m what people refer as serial dater…with food. I could go for weeks eating eggs for breakfast, and then, all of the sudden, the love affair is forgotten, as a delicious mango and banana smoothie comes into play…for another few weeks. And then, it’s the gluten free oatmeal with chocolate chip cookies and peanut butter, made overnight. (Have you tried that??)

I was more than thrilled when LÄRABAR knocked on my awesome Twitter profile (click here!), and offered to send my way some delicious food to try out. I’m a sucker for new loves, so I said yes and a few days later, I was in granola heaven.

larabar cinnamon nutlarabar cinnamon nutFirst and foremost, they have a NEW product- RENOLA™.  LÄRABAR RENOLA is a grain-free granola that combines delicious, clean ingredients that can stand alone but are better together: nuts, fruits, seeds and spices.  It’s non-GMO, packed with flavor and is grain-free and of course, gluten-free.  It comes in three delicious flavors – Cinnamon Nut, Cocoa Coconut, and Berry.

larabar cinnamon nutPictured here, across from some stunning farmer’s market blueberries? The Cinnamon Nut Flavor. Add half a banana, a handful of blueberries, and some dates for a sugary punch (yet healthy), with half a cup of almond milk, and you are ready to roll and enjoy your day. What we loved was the original combination of flavors that satisfied us, and though we could have easily eaten a second little package, we felt we were full and happy. It was NOT boring to eat, it motivated me to get out bed on a Tuesday, and I’m thinking about mixing the Cocoa Coconut with home-made coconut milk ice cream for a ridiculous good and whole evening snack.

And speaking of LÄRABAR, as you know more and more companies are coming out with gluten-free on-the-go options, but are those options always better for you?  At LÄRABAR, less is more. The company prides itself on its better-for-you bars that feature a selection of high quality ingredients. Craving pie?  Try one LÄRABAR’s five pie flavors, from Apple Pie to Pecan Pie, LÄRABAR has it.

Though LÄRABAR hooked us up with some of their awesome product, this review is not paid. I had fun taking the pictures and eating it. 

larabar cinnamon nut

My Recipes Round Up: Gluten Free Week of June 16

We are in the middle of June and watching all these amazingly trim and fit soccer players running out in tropical weather makes me renew my vows to stay healthy and lose those last 5 pounds. If they can run straight for 90 minutes, under the judging stares of millions of fans across the globe, I can definitely get organized and put 5 dinner meal recipes for the week.

We are doing under 350 calories selections from My Recipes (which is free, super easy and…free). The recipes are rated, you can create menus, and even shopping lists at the click of a button. My favorite? Calories and nutritional information ready to go!

So, this is My Recipes Round Up: Gluten Free Week of June 16. (All pictures are from MYRECIPES.COM.)

Monday, June 16: Seared Scallops with Wilted Watercress and Bacon
Scallops are a little bit on the pricy side, and you have to double check they are DRY. Get a paper towel before they go into the hot pan and squeeze out as much water out of them – that will ensure you pan fry them versus boiling them. I would recommend you add more greens (as a filler), but other than that, I think this was my favorite recipe for the week! Plus, no carbs or bread to worry about.

Tuesday, June 17: Roasted Vegetable and Ricotta Pizza
There was a lot of oven for this one, at a very high temperature, but totally worth it! The ricotta was an interesting addition and the veggies made the whole thing super healthy. For an easy, no yeast, and gluten free pizza dough, go one of my older posts (Amazing Paleo No-Yeast, No Grain Pizza Crust). I can’t wait to have it again!

Wednesday, June 18: Southwestern Cobb Salad
Another home-run! The dressing was amazing and super easy to make. For an easy way to crisp bacon without the annoying splatter and grease, set the oven at 350 degrees, stick the bacon set on a cookie sheet and wait till it’s cooked to perfection. Almost no cooking if you get the turkey at the deli! (I did.)

Thursday, June 19: Falafel with Avocado Spread
Our favorite part about this one was the spread. I used low-fat sour cream and blended it all in with a hand blender. The gluten free pita bread is hard to come by, but…I found a recipe that was super easy and really close to success. Click here to go to Gluten Free on a Shoe String.

Friday, June 20: Brown Butter Gnocchi with Spinach and Pine Nuts
If you have gluten free gnocchi available at your grocery store, go for it! If not, have fun and flour up your hands with this pretty good recipe. The key here is to squeeze out A LOT OF the water from the buttersquash. The gnocchi recipe was not fool proof, so yes, a better and easier option is to find the gluten free gnocchi! Good luck.

Happy cooking!