Archive for the ‘Recipe’ Category

RECIPE: Gluten-Free Banana Chocolate “Boatmeal”

I’m a huge fan of quick and easy gluten-free desserts in particular.

Quite some time ago, I came across this recipe on Green Lite Bites’ website, and I’ve been using it ever since. I only have a couple of adjustments to the original, including using unsweetened coconut milk instead of almond milk and using 1 tablespoon of vanilla extract instead of a teaspoon, but those are my own personal taste. I also put in as much chocolate as I want. 🙂 If you want the recipe to be sweeter, you can puree a few dates (I used to do 6, although I don’t use any in this video) and add those as well.

Here’s the recipe video I recently created:

Hope you enjoy! Keep on living the wheat-free life!

Advertisements

Gluten Free Brown Rice Pancakes VIDEO RECIPE

REVIEW: Gluten Free Go Raw Chocolate Super Cookies

Health Values: Gluten free, organic, wheat free, nut free, vegan, no added sugar, GMO free, handmade in USA.

No sugar or sugar substitutes in a gluten-free chocolate snack? I’m in!

gf go raw choc cookie front of bag

My local Whole Foods had a few flavors of Go Raw Super Cookies (they recently changed their packaging and product names, as you’ll notice on the website), so naturally I decided to try chocolate first. The ingredients are proudly displayed in large print right on the front of the bag – that coupled with the fact that there were very few ingredients was a good sign. Here is the simple list:

  • Organic Unsulphured Coconut
  • Sprouted Organic Sesame Seeds
  • Organic Dates
  • Organic Cacao

gf go raw choc cookie back of bag

I couldn’t wait to try them as soon as I got home. I have one suggestion for anyone trying these for the first time: don’t think of them as traditional “cookies”. Instead, think of them as snack wafers; if you’re expecting a traditional cookie, your taste buds won’t give them a fair chance.

Once I got past the cookie expectation, I loved them. To be able to satisfy my chocolate craving while eating a raw, live, healthful snack is more than I ever expected. These are not what I would call sweet, but they have just enough sweetness to do the trick.

gf go raw chocolate cookie

They’re also a very convenient little snack – each hand made “cookie” is about the size of a quarter, so you can easily pop them into your mouth without making a mess or leaving a trail of crumbs. Very good as an on-the-go option or as an office snack.

They’re a little pricey – $4.79 for a 3 oz. bag – but they’re definitely worth it when you consider the wonderful taste coupled with the health values. I’ll be trying the Ginger Snaps next and then I’ll hunt down their lemon Super Cookie, which wasn’t at my Whole Foods. But you can bet that I’ll find them!

5-okays

 

Keep on living the wheat free life!

RECIPE: Brown Rice Pancakes

It has taken me soooo long to come up with a really good pancake recipe with all the allergies I have.

LWF's brown rice pancakes finished

Of course I can’t use any of the mixes because they all have ingredients I can’t eat, so I was desperate to come up with my own. I refuse to use more than one type of flour for pancakes because I think they should be very simple. I haven’t found a recipe yet that met my expectations of what a pancake should be, both flavor- and texture-wise, so I had nothing to base it off of. But finally – FINALLY – I have created the perfect recipe! I hope you like it too. 🙂

LWF's brown rice pancakes recipe

1. Mix all dry ingredients with a whisk and make sure there are no clumps, especially with the sugar. Sift them if you’d like to make sure.

2. Mix well all wet ingredients in with the dry ones.

LWF's brown rice pancakes batter

3. Spray a pan with olive oil or something similar (spraying is better so you don’t fry the pancakes with too much oil) and put the heat on medium.

4. Spoon pancakes into the pan and spread them out with the spoon so they’re not too thick. I make these as silver dollar pancakes, but you can make them bigger.

LWF's brown rice pancakes batter in pan

5. Cook on each side for about 1 minute. These don’t always get bubbles in them to tell you that they should be flipped, so if you’re unsure if it’s time to flip them, check the bottom and see if they have some brown on them. If so, they’re probably ready.

LWF's brown rice pancakes cooking

6. Serve hot with maple syrup, jam, or whatever you like on your pancakes.

LWF's brown rice pancakes with syrup

Hope you enjoy! Keep on living the wheat free life!

From BLT to BLA (and it’s not boring)

Who doesn’t love a good BLT? Of course the classic is AMAZING – I’m not contesting that! But I don’t always want to use tomato because nightshades cause inflammation in  your body. Also, tomatoes can be pretty flavorless if they’re not in season. So instead, I have the perfect replacement: BLA. And it’s anything but blah. Bacon-Lettuce-and-Apple! For my own diet, here’s how I make it:

Bacon: Applegate Organic Turkey Bacon

Lettuce: organic green or red leaf lettuce

Apple: a sweet, crisp organic apple contrasts the salty bacon, typically Pink Lady, Jazz, Gala

Mayo: my favorite dairy-free mayo is Organic Vegenaise, and they have a couple of different options to suit your dietary needs including soy free

Bread: homemade buckwheat bread recipe or Udi’s White Sandwich Bread (when I was still eating it)

BLA - bacon, lettuce, apple

And there you have it. An easy organic, anti-inflammatory, gluten free, dairy free, and optional soy free BLT variation, especially perfect for fall, when apples are in their prime! What kinds of variations have you made either to accommodate your diet or just to spice it up?

Keep on living the wheat free life!

Gluten Free Banana Spice Cake Recipe

Since it’s fall, I’m not trying to do apple or pumpkin everything, but instead spice everything! So the beginning of this fall trend is banana spice cake, which I’m happy to say turned out really well. Super light, moist, and yummy. Here’s my recipe:

Banana Spice Cake Recipe Index Card

If you like to taste heavier spices, double everything in the spice mix part. Otherwise the spices will be light and the banana flavor will be front and center.

Set the oven to 350 degrees.

1. In a bowl, mash the bananas with a fork until they’re as smooth as possible. Mine always still have some lumps, but this is normal.
2. Add all wet ingredients to the bananas and mix well.
3. Put all dry ingredients in a mixing bowl and mix them together well, making sure to use a spatula to press out any lumps most common in the almond flour and coconut sugar.
4. Add wet ingredients to the dry ingredients and turn the mixer on. Make sure you scrape the bottom of the mixer with a spatula so none of the dry ingredients stay clumped on the bottom. The batter will seem a little loose – that’s okay! If you dip your spatula into the batter, about half should slide off and half should stick.
5. Pour mixture into a well greased baking pan (mine was 9×9) and put in the oven for approximately 30 minutes.

Banana Spice Cake

By the time your cake is done baking, it will be a beautiful brown with edges pulled away from the sides of the baking pan. It shocked me how light this came out, but the combo of almond flour and brown rice flour is really what did it.

Banana Spice Cake Piece

I can’t wait to share more spice recipes with you!

Keep on living the wheat free life!

Coming Down from a Sugar Detox

WE’VE DONE IT! We’ve completed the sugar detox! And by “we” I mean anyone who’s ever experienced a sugar detox…and me. Your body is cleansed of refined sugar and is showing signs of its contentment; you have more energy, sleep better, think clearer, etc.

But what now?

I’ll tell you what NOT now. Don’t overdose on sugar as soon as you’re off the detox! You’ll actually undo all you’ve done and shock your body. And we all know how shocked bodies react. Just look what happensno sugar overload to people who go on juice diets to lose weight and then go straight back into a regular diet – they usually gain more weight than they had in the first place. So how do you go about reincorporating some sugars without screwing with your system? Easy. No, literally. Take it easy – ease them into your system. That’s the healthiest way to do it. Don’t go eating a whole pile of refined sugar cookies right off the bat. Instead, limit yourself to two or three per day and slowly increase. You might be surprised, though, at your lack of cravings, or that a smaller amount of sweet things will satisfy you. Or even that the ice cream that tasted so good just two weeks ago now tastes overly sweet. Don’t mourn it – it’s a good thing! The less tempted you are to have refined sugar, the better off your body is.

Here are some good things to start out with:

 Mango Apple Salsa – eat it on chips, salmon, meat, or even by itself; eliminating the sugar is absolutely fine, I actually prefer it that way

Chococorn – spread your chocolate intake out and mix it with healthy air-popped plain popcorn for a lightly sweet and satisfying snack

– Coconut Bliss ice cream – have a small serving of non-dairy ice cream that doesn’t use refined sugar, just agave; look especially for the plainer flavors

– Larabars – they use dates instead of refined sugar; I particularly like the Apple Pie, Banana Bread, and Peanut Butter Cookie bars

– Juice – pick a juice, any juice that (1) doesn’t come from concentrate (2) doesn’t have sugar in it

And those are just four easy things to help you – two homemade, three you can buy in the store.

What do you usually do when you come off a sugar detox? Do you eat sugar alternatives or go back to the refined stuff?

Keep on living the wheat free life!