Tag: gluten free

Pumpkin Cinnamon Bun French Toast

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.

Meatless Monday Fried Rice

Meatless Monday recipe. When meal prep and meatless Monday meet.

This is great for breakfast, lunch or dinner.

1 cup of pre-cooked rice
with peas and green beans
1/2 cup of sautéed asparagus
Gluten-free soy sauce
Nutritional Yeast
2 eggs scrambled
Everything Bagel Seasoning

Add rice, veggies, soy sauce and nutrional yeast in a skillet. Warm through (3-5minutes)
Add eggs and cook through (another 2-3minutes) Top with bagel seasoning and hot sauce if wanted.

Black Bean Stuffed Potatoes

Happy National Bean Day!
To celebrate I made black beans from scratch then made stuffed baked potatoes. Mine had plant based meat crumbles and my husband’s had bison. Then black beans, cheese, cilantro, tomatoes and of course, tapatio.

What was on your evening menu?

Veggie Snacks

Veggiefied Football Snacks

1st day home from vacation. Watching football and playing in the kitchen.

1st attempt at gluten-free onion rings….need to play with the recipe a little bit more. My kale chips never disappoint.

Only 3 ingredients: kale, olive oil and cajun seasoning. Baked at 425 in the convection oven for 5 min, flip cook 1 more min.

How do you cook your kale chips? Oven or air fryer?

No Bake Chocolate Chip Cookies

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

Italian Tuna Salad

This Italian Tuna Salad comes together really quick with some staples you most likely have on hand. Refreshing, light, perfect lunch or dinner for a warm summer day.

Salad:

50/50 mix (spinach and spring mix) arugula, cherry tomatoes quartered, black olives cut in half, 1 cucumber peeled and diced, optional: favorite Italian dressing (tip-drizzle along sides of the bowl, then mix it in)

Tuna:

1 can of tuna drained, 1 half avocado, 1Tbs Dijon mustard, 1Tbs capers, fresh black pepper. Mash avocado and mix all ingredients together.

Directions: make salad, then make the tuna mix, top the salad with the tuna. Optional: Sprinkle a tsp of Pesto over the top.

For a vegan option: drain, rinse and smash garbanzo beans in place of the tuna and use vegan pesto.

Red Curry Tofu With Braised Spinach

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.

Berry “Nice” Cream

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

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.