Tag Archives: gluten free

Sweet Potato Breakfast Cookies

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A cookie for breakfast? 
Sure when it is filled with healthy ingredients that will fuel your body for the day ahead! 

Gluten Free*Vegan*Dairy Free

Sweet Potato Breakfast Cookies

INGREDIENTS:
3 c GF rolled oats
1 c almond flour/ meal
1 tsp ground ginger
2 tsp cinnamon
1/2 tsp baking powder
1/2 tsp sea salt
1 c mashed sweet potato
1/2 c dark maple syrup
1/2 c melted coconut oil
1 tsp vanilla extract
1/2 c raisins or Craisins

DIRECTIONS:
1. Preheat over to 350. Line baking sheet with parchment paper
2. In food processor, pulse oats until roughly chopped.
3. In bowl combine oats, almond flour/meal, ginger, cinnamon, baking powder & salt.
4. In large bowl whisk sweet potato puree, maple syrup, coconut oil, vanilla & raisins.
5. Fold oat mixture into large bowl.
6. Use 1/4 c measuring cup to drop batter. Slightly flatten each cookie
7. Bake until golden ~25 minutes.
*Recipe courtesy of Run Fast. Eat Slow.

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GAZPACHO

Soup in summer? Yes, if it’s cold soup like gazpacho!
Gazpacho is a cold soup made of raw, blended vegetables.
It is refreshing and cool, particularly during hot summers.

This is an easy way to eat more veggies. 😉

INGREDIENTS:
2 large ripe tomatoes, cored & quartered
1 medium cucumber, peeled & cut in chunks
1 small onion, quartered
1 bell pepper, seeded
3 cups tomato juice
1/3 cup red wine vinegar
1/4 cup olive oil
dash hot sauce
salt & pepper to taste
optional: paisley or cilantro as garnish

Tip- I make it in 2 batches (divide up ingredients before adding to blender)
1. Place ingredients in blender in order listed
2. Blend 15 seconds
3. Chill & serve

Makes 4 cups

*recipe courtesy of Vita-Mix

Breakfast Brownies with Cheesecake Frosting

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How would you like to eat this for breakfast? You can! 😋
Breakfast brownies with cheesecake frosting
Gluten free, high in protein & fiber

INGREDIENTS:
6 large eggs
2 ripe bananas
3/4 cup canned black beans, drained, rinsed
1/2 cup unsweetened cocoa powder
2 tsp pure vanilla extract, divided use
1 1/2 tsp baking powder
1/3 cup chocolate chips
3/4 cup 2% cottage cheese
20 drops liquid stevia, divided use

DIRECTIONS:
1. Preheat oven to 350. Coat an 8 X 8 pan with spray
2. To blender add eggs, bananas, beans, cocoa, 1 tsp vanilla, baking powder, 10 drops stevia. Blend until smooth.
3. Pour into pan, sprinkle with chocolate chips.
4. Rinse blender then add cottage cheese, remaining 1 tsp vanilla, 10 drops stevia. Blend until very smooth.
5. Slowly pour over chocolate mixture in rows. Then use butter knife to create marble effect dragging right to left and up and down.
6. Bake 25 minutes or until toothpick comes out clean. Let cool.

Serves 4

*recipe courtesy of 2B Mindset

Vegan Tacos with Aji Verde Sauce

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How many servings of vegetables do you eat daily?
Strive for a minimum of 4!
Tacos are a great way to add veggies in a meal.

I ❤️ the flavor and colors 🌈in this recipe. (Gluten Free, Vegetarian, Vegan)
Tip- I air fry my tofu on 375 degrees for 12 minutes 😉

AJI VERDE SAUCE:
1 cup cashews (soaked in water overnight)
1 cup fresh cilantro
1 medium jalapeno pepper, seeds & veins removed
2 cloves garlic
1/2 cup water
3 Tbsp fresh lime juice
1/2 tsp sugar
1/2 tsp sea salt

Place all ingredients in blender. Blend until smooth.

VEGAN TACOS:
Serves 4 (2 tacos each)
Prep Time: 12 minutes Cooking Time: 13 minutes

INGREDIENTS:
1 Tbsp extra-virgin olive oil
2 cups sliced mushrooms (~6 oz)
7 oz organic extra- firm tofu, cubed
1 cup grape tomatoes chopped
1/2 chopped onion
2 cloves garlic, minced
1 tsp cumin
1/2 tsp sea salt
8 small corn tortillas
1 cup shredded purple or green cabbage
1/2 cup pic de gallo

DIRECTIONS:
1. Add oil to large skillet over high heat. Add mushrooms & tofu, cook 5 minutes
2. Reduce heat to medium, add tomatoes, onion, spices. Cook 5 minutes.
3. Warm tortillas on each side in a dry, hot pan.
4. Top tortillas with veggie mixture, cabbage, pico & sauce

* recipe courtesy of book- Lose Weight Like Crazy




Coconut Flaxseed Cereal

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I’m a child of the 80’s and I grew up on sugary cereal that changed the color of milk.
Plus cereal would leave me hungry just an hour later.

As an adult, my body is more sensitive to gluten.
I’ve given up the cereal breakfast habit and replaced with healthier options.

You’ll be surprised how filling this simple breakfast cereal can be, especially if coconut milk is used.
Makes 1-2 servings

INGREDIENTS:
1/2 cup coconut milk, whole dairy milk or unsweetened almond milk
1/2 cup ground flaxseeds
1/4 cup unsweetened coconut flakes
1/4 cup chopped walnuts
cinnamon
Optional: 1/4 cup berries

Combine milk, flaxseeds, coconut in microwavable bowl & microwave for 1 minute.
Top with cinnamon and berries.
Can also be served cold.

*recipe courtesy of Wheat Belly

Blueberry Pie Oats

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blueberrypieoats
Say goodbye to those instant oatmeal pouches with lots of added sugars and no protein.
This oatmeal bowl tastes like dessert!
Plus the added protein from Greek yogurt will keep you full & satiated.
Serves 1

INGREDIENTS:
For Oats:
1 cup fresh blueberries, divided
1/2 cup unsweetened coconut milk beverage
1 tsp pure maple syrup
1/4 cup dry rolled oats
1 Tbsp chia seeds
1/4 cup + 2 Tbsp 2% plain Greek yogurt
For Topping:
2 Tbsp crushed gluten- free graham crackers
1 tsp coconut oil
1 pinch sea salt

DIRECTIONS:
1. In medium saucepan over medium-high heat add 3/4 cup blueberries, milk, maple syrup. Bring to simmer
2. Stir in oats, chia. Cook 5 minutes stirring often until oats cooked & liquid absorbed. Remove from heat
3. Stir in yogurt & remaining 1/4 cup blueberries
4. Put in container, let cool then cover & refrigerate
5. For topping, in small bowl mix crackers, oil and salt
6. When ready to serve add topping

*recipe courtesy of Lose Weight Like Crazy
💜1 ❤️1/2  💛2 🧡1/2 tsp 1

Thai Quinoa Salad

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Do you eat carbs?
I do, but I am selective and limit servings.
Carbs give us energy but aren’t created equally. Choose carbs found in nature that contain fiber. (Avoid the crash & burn) My favs are sweet potato, oats and quinoa.
I ❤️ this Thai Quinoa Salad.
Make this on Sunday for lunches for the week or as a side dish.
I store servings in mason jars for grab-n-go.

(use food processor to save time chopping😉)

INGREDIENTS:
1 cup cook quinoa
2 cups grated carrots (~2 large)
2 cups grated purple cabbage
3 green onions, sliced
1 cup mint leaves, chopped
1 cup basil leaves, chopped
1/2 cup peanuts, chopped

1 jalapeño, seeds removed, sliced (optional)

DRESSING
1/4 cup extra virgin olive oil
1/3 cup fresh lime juice
2 Tbsp soy sauce or tamari or coconut aminos
2 Tbsp honey (or pure maple syrup)

1 Tbsp fish sauce (optional)

DIRECTIONS:
1. Place dressing ingredients in small bowl and stir to combine
2. Place remaining ingredients (except peanuts) in large bowl. Toss to combine. Add dressing, toss agin, top with peanuts.
3. Chill for 1 hour. Serves 5.
*recipe courtesy of Run Fast. Cook Fast. Eat Slow.

Flourless Brownies

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FIXATE flourless brownies

Flourless Brownies! These simple brownies are gluten free and fudge-like.
Cannellini beans make these smoother than using chickpeas.

INGREDIENTS:
15 oz can cannelloni beans, drained& rinsed
1/4 melted butter (or extra-virgin coconut oil)
2 large eggs

1/2 cup pure maple syrup (or raw honey)
2 tsp pure vanilla extract
1/3 cup unsweetened cocoa powder
1/2 tsp baking powder

1 pinch sea salt

cannellini brownies

DIRECTIONS:
Preheat oven to 350 degrees.
Line 8X8 pan with wax paper
Place all ingredients in food processor. Blend until smooth.
Pour into pan and bake for 20-25 minutes

*recipe from FIXATE

1 yellow

Gluten Free 4 Ingredient Protein Pancakes

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4 ingredient pancakes
Swap your refined white flour pancakes for these Gluten Free 4 Ingredient Protein Pancakes!
It’s not just cake for breakfast! Contains about 22 grams of protein

On the weekends when we have a little more time in the morning I enjoy making pancakes.
I love breakfast foods but am sensitive to gluten.
I’ve tried several recipes that use nut flours but they all make FLAT pancakes.
I love the fluffiness of a good stack of pancakes.
I found a recipe on Pinterest and edited to my liking. AND it is 21 day Fix approved:)
GF pancakes

4 Ingredient Protein Pancakes

INGREDIENTS:

1 large ripe banana, mashed

1 egg

2 Tablespoons vanilla whey protein powder(I use Whole Foods 365 brand)

1/4 teaspoon gluten- free baking powder

Mix all ingredients. Cook on griddle. Flip when start to bubble. Yields 6 medium pancakes. Top with coconut oil or fresh fruit.

1 1/2 red, 2 purples, teaspoon