Happy St. Patricks Day. To celebrate since we don’t have kids at home, I made grown-up Green Eggs and Ham. Thanks to Pesto, Spinach and Parsley we got our greens and for the ham, I used uncured, smoked ham. Perfect for today, or any day of the week.
Pumpkin Cinnamon Roll French Toast
My Trader Joe’s find this week….Cinnamon Bun Spread! So I knew right away French Toast would have you happen this weekend!
I had some canned pumpkin in the fridge, so this delicious breakfast was an easy, delicious weekend treat.
1 serving:
2 slices gluten free bread (or your favorite bread)
1 egg
1 tsp Pumpkin puree
1 tsp Cinnamon
1 tsp Pumpkin pie spice
2 Tbsps almond milk (or your favorite milk)
Toppings:
Cinnamon Bun Spread
Powdered Sugar (optional)
Combine egg, pumpkin, spices and milk. Soak bread in mixture. Pre-heat skillet to med-high heat. Melt butter or add oil or oil spray to prevent sticking. Place soaked bread in. Cook until golden brown (about 3 min) flip and cook other side.
Top with Cinnamon Bun Spread and Powdered sugar and enjoy.
Happy National Chocolate Chip Cookie Day!
In honor of today I wanted to whip up a batch of cookies but with 110 degree heat here in AZ, turning on the oven was not a very tempting idea. So, no bake was the way to go.
This recipe calls for oat flour. All I do is take oatmeal and grind it in my Ninja processor. You can also use a blender. When I first went gluten-free I tried lots of alternative flours but now oat flour is my go to. I always have it on hand, it inexpensive, nutritious and I like the flavor.
Add a few more pantry staples and you have a great afternoon treat.
This is a great recipe for kids. No oven. They can measure, stir, press the cookies and slide in the fridge.
I hope you enjoy these and they brighten a hot summer afternoon for you and your family.
Recipe:
Dry ingredients: 1 1/2 cups Oat Flour,1/2 tsp Salt, 2 tsp Cinnamon- mix together.
Wet ingredients: 4 Tbsp Peanut Butter (or your preferred nut butter) 1 tsp Vanilla Extract, 3 Tbsp Maple Syrup, 2 Tbsp Non dairy milk (I used Cashew Milk)- mix together.
Add Peanut Butter mixture to the Oatmeal mixture. Once combined add 1/2 cup of chocolate chips.
Form into balls and press on a cookie sheet lined with parchment paper. I used a fork to make a criss cross on top. Put in the fridge for 20 min. Enjoy
Happy Taco Tuesday!!
What do you do when you have leftovers from tacos? Make breakfast tacos of course!
Leftover taco seasoned jackfruit, eggs, topped with tomato, avocado and salsa.
Like most of my recipes, this one is a mother of invention with leftovers and needing to use up some spinach.
It was absolutely delicious and I will be making it again!
Tofu With Red Curry Sauce
Ingredients:
1 Tsp Prepared Red Curry Paste, 1/2 a can of Coconut Milk, a couple shakes of fish sauce or coconut aminos if vegan. Baked Teriyaki Tofu.
Directions: cube the baked Tofu. For the sauce add all the ingredients except tofu. Whisk together and bring to gentle boil. Turn off and mix in tofu.
Braised Spinach
Ingredients: 1 bag spinach, 1/4 cup vegetable broth, 1 tsp chopped garlic, salt & pepper.
Put all the ingredients into a pot and cover with a lid. Cook until spinach wilts.
To assemble dish: put Spinach in the bottom of the bowl. Add leftover rice (or cauliflower rice) If using leftover Tofu Curry, heat until hot. Pour over spinach and rice. The curry sauce will heat the rice. Add sesame seeds and or shiracha if desired.
I needed a little treat this afternoon with our 1st day of hitting the 100 degree mark today.
Quick, easy and refreshing.
Ingredients:
1 cup frozen mixed berries
1/4 cup cashew milk
1 tsp maple syrup
1 Tbs ground flax seed
Mix together in blender or food processor. Scoop into bowl and enjoy.
Optional toppings: fresh berries, chocolate chips, whip cream
Mexican Coleslaw.
Fresh, quick, delicious lunch.
1 package coleslaw mix
1/2 can black beans drained and rinsed
1 cup frozen corn, thawed
1/2 cup chopped red onion
2 Tbs chopped jalapenos
2 Tbs dried cranberries. Garlic Salt
Cumin
Cayenne Pepper
Mexican Oregano
Dressing:
1 Tbs honey (or maple syrup if vegan)
1/4 olive oil
1 tsp ACV
Juice of 1/2 orange
Orange zest
Tapatio (a couple shakes)
Mix together salad ingredients. Mix dressing together in a bowl with a fork. Pour over coleslaw. Mix together. Serve with tortilla chips. Extra- precooked shrimp, sprinkle taco seasoning over and squeeze fresh orange juice, mix together and add to slaw.
Today, I had a page of coleslaw mix in my fridge that needed to be used. I am trying to avoid going to the store so it was a “what’s in the pantry” challenge. This quarantine feels like a continual episode of Chopped. I did not have lime but the fresh orange really made this light and refreshing with the spice and jalapenos. The cranberries added a nice pop that really played well off the other flavors. It made a delicious, light lunch to enjoy in the AZ sunshine. You can keep it vegan or add some shrimp for a more filling meal.
Sometimes you need a little afternoon treat. I was going through one of my Pinterest boards, looking at saved recipes for inspiration. Luckily this one I had all the ingredients for. They were moist, delicious, and just the right amount of sweet. All thanks to a surprise ingredient….garbanzo beans. These are grain-free, gluten-free, vegan and perfect with an afternoon cup of coffee. I made a few small changes to the recipe but you can find the original recipe by Joy Food Sunshine here. I hope you enjoy them and let me know what you think.
Ingredients:
1 15 oz can Garbanzo Beans
1/2 cup Peanut Butter
1/4 cup Blue Agave Syrup
1 TBS Vanilla Almond Milk
2 Tsp Vanilla Extract
1/2 Tsp Sea Salt
1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/2 cup Chocolate Chips
Preheat oven to 350 degrees.
Add all ingredients except chocolate chips into a high power blender or a food processor to make the batter smooth. Fold in chocolate chips.
Grease a a glass pan (I used vegan butter) and pour batter in. Top with extra chocolate chips and sea salt. Bake for 25 minutes. Let cool for 15 minutes.
Looking for a quick and easy app for Happy Hour. Here it is. Make the cashew cheese ahead of time, all you need is fresh tomato slices and basil. Want to level it up? Add some balsamic vinager and an olive oil drizzle, some goid wine. Voila!
Cashew Cheese
1 cup soaked Cashews
Juice from 1/2 lemon
1/4 cup Nutritional Yeast (or to taste)
Sea salt
Drain and rinse cashews. Mix together with lemon and nutritional yeast in a blender or food processor. Refridgerate.
Slice tomatoes, add cashew cheese and a fresh basil leaf.
Leftovers are always awesome to make a quick and easy lunch. Last night I made Tacos so I had taco “meat”, cashew sour cream, home made salsa all on hand already. After teaching 3 fitness classes this morning, I was ready to refuel. This salad hit the spot.
Ingredients:
Lettuce, tomato, fresh corn cut from the cob, Beyond Meat crumbles , avocado, cashew sour cream, salsa. See below for recipes and tips
Beyond Meat Taco Filling:
You can find Beyond Meat crumbles in the freezer section. I found it at my local Wal-Mart. Cook to package direction then use your favorite Taco Seasoning packet and cook to directions on packet.
Cashew Sour Cream
Soak 1 cup Cashews, 20 minutes in hot water. Drain and rinse, add to blender or food processor. Squeeze in half a lemon, add salt to taste. Blend until smooth and store in refrigerator.
Happy National Peanut Butter Day.
Chocolate and Peanut Butter are a match made in heaven. These cups are easy to make, only 3 ingredients, vegan, gluten-free, low sugar, paleo and all kinds of happiness.
Easy Peasy Directions:
Melt your favorite chocolate chips with coconut oil in the microwave in 20 sec increments, stirring each time until melted.
Spoon into bottom of candy or mini cupcake liners. Freeze until solid. (Approx. 30 min)
Add your favorite unsweetened nut butter (peanut, almond, cashew) and freeze again (Approx. 15 min)
Add melted chocolate to the top, freeze until set.
Then, Enjoy!
I was excited when I saw another blogger post about this new Trader Joes find. It took me a few trips to TJ’s to find it in stock. Being gluten-free I have not found a replacement for gnocchi until now. It made for a quick, delicious filling lunch.
1/2 cup Cauliflower Gnocchi
9 Veggie Balls (Ikea- Gronsaksbullar)
!/2 cup frozen Green Beans
1/2 cup Tomato Sauce ( I used Summer Is Inside- Organic and BPA free)
1 tbsp. Nutritional Yeast
3 large Mushrooms sautéed with garlic, salt and pepper
I followed the package directions for the gnocchi and added the green beans and veggie balls. I put them in a non-stick pan with a 1/4 cup of water and covered with a lid and cooked for 6 min. Then I removed from heat, stirred in tomato sauce and nutritional yeast. Then I sautéed the mushrooms and added to the top.
Calories 340
Carbs 39g Fiber 10g Net Carbs 29g
Protein 14g
Fat 14.5g
Coffee Peace N' Homesteadin 