All posts filed under: Gluten Free Diet

Food: Dinner Tonight – Gluten Free Lasagna

Gluten-free is always a good idea in my household – considering the different health concerns my family seems to have, and since Italian is is one of my favorite, I mean who doesn’t love Italian, this recipe is the perfect meal for dinner tonight.  And yes, even if I am running around like a chicken with her head cut off, I always insist on cooking for the fam – it’s the only solid or consistent therapy I am committed to, besides my happy color app on my iPhone. SAUCE 1 Tbsp avocado or olive oil 3 cloves garlic, minced 1/4 tsp red pepper flake (optional) 1 lb grass-fed ground beef 1/4 tsp sea salt, plus more to taste 2 25-oz jars favorite marinara sauce (or DIY* // we like Organico Bella brand) 1-2 tsp dried Italian herbs (basil and oregano // optional) 1-2 tsp sweetener of choice (such as maple syrup, cane sugar, or stevia // optional) CHEESE 2 ¼ cups raw macadamia nuts (or sub slivered blanched almonds or raw cashews soaked for 1 hour in hot water, then drained) 3 ½ Tbsp lemon juice 4 Tbsp nutritional yeast (plus more to taste) 3/4 tsp garlic powder 1/3 scant tsp sea salt 2/3 – 1 cup water (if using soaked cashews, add …

Food: Dinner Tonight – Mexican Shredded Chicken

I have been on a Mexican food crave this week, which is about right – before the holidays I crave Mexican or Asian cuisine. So Mexican shredded chicken it is for that soft taco meal we’ll be having, except for my mum, who prefers a pita bread to any other variation. I can see her now, stuffing fork full of the chicken inside the pita bread, and spreading yogurt for flavor instead of the guacamole or sour cream the rest of the family insists upon: CHICKEN 1/2 tsp sea salt, divided 1 tsp ground cumin, divided 1 tsp smoked paprika, divided 1 tsp chili powder, divided (NOT cayenne or just ground chilies — see notes*) 1 Tbsp avocado oil (or other neutral oil, or sub water) 2 (~8 ounce) chicken breasts*, boneless skinless (and organic, pasture-raised when possible) 1 chipotle pepper in adobo sauce (omit or reduce for less heat) 1/4 cup vegetable or chicken broth 2 Tbsp lime juice {more} On another note – love this suggestion on how to stock your pantry for beginners to healthy cooking 

Holiday Series: Vegan Pumpkin Mousse

I am not a fan of pumpkin pie, or cake but I am a fan of pudding or mousse alternative, so I feel like this year, we are going to have this vegan pumpkin mousse on our dessert table for thanksgiving.  So easy to make and naturally spoon right out of the blender. Okay, no I’ll do my best to scoop the masterpiece into serving bowls for a more civilized way of indulging. Ingredients 1 cup (225g) full fat coconut yogurt or coconut cream* 1/2 cup (125g) pumpkin puree  1/4 cup (80g) maple syrup 1 tbsp pumpkin pie spice 1 tsp vanilla extract 1/4 tsp salt  {more} On another healthier alternative to desserts – here’s a banana Chia pudding recipe – although this one I’m considering for breakfast come Sunday morning.  {featured image source and inspiration for this post}

Food: Dinner Tonight – Grain Free Burrito Bowl

Craving Mexican tonight, I decided to search for a grain-free alternative for dinner tonight and will be introducing the concept to my mother. Here’s hoping she’ll appreciate the cuisine. Ingredients Grain: White rice, brown rice, or cauliflower rice (Green Rice would be amazing, too!) Protein: Shredded Mexican Chicken (omit and double up on beans if vegan / vegetarian) Legume: Black beans (or, let’s be real, canned) simmered with sea salt and spices and slightly smashed for a “refried bean” effect Veggies: Stir-fried peppers and onions + roasted sweet potatoes Sauce: Fresh salsa (or, let’s be real, store-bought) Guac: Our favorite garlicky guacamole Garnish: Fresh cilantro. {more} {recipe and featured image source and inspiration for this post}

Finding Inspiration On This Thursday Morning

Easing your way into daily activities is the best way to recovery – is something I wholeheartedly believe in. That’s what’s kept me going all these years. I tend to not dwell so much about the pain and suffering and instead find ways to learn from it and move forward. Not really forgetting the events, but rather finding ways to grow from it. That is what I am aiming for and this morning I found inspiration from these wonderful topics…  

Food: Pumpkin Black Bean Soup

Another easy recipe for the family – and to also satisfy my cravings for chili – this variation is for dinner tonight: CHICKEN optional One 8-ounce chicken breast (boneless, skinless, organic, and pasture-raised when possible)  SOUP 2 tsp avocado oil (or sub water) 1 ½ cups diced white or yellow onion (or sub shallot or red onion) 3 cloves garlic (minced) 1 tsp fresh minced ginger 1 medium jalapeño, minced (seeds and stem removed) 1 small sweet potato, diced (skin on) 1 15-ounce can diced fire roasted tomatoes with green chilies 1-2 cups vegetable or chicken broth 1 ½-2 tsp ground cumin 1 tsp chili powder (or add more to taste) 1/4 tsp ground coriander (optional) 1 14-oz can light coconut milk (or sub full fat for a creamier soup) 1 cup canned pumpkin pureé (or add more for more pronounced pumpkin flavor) 1 15-ounce can black beans, drained {more} {photo and recipe credit} On another note – what’s your plans for the weekend? And what has made you tear up recently? 

While On Holiday I can’t Help It…

…but think about healthy eating. A group of us women decided to take a trip to this tropical destination for a week and at the time it sounded like a wonderful suggestion – until I remembered why it is I haven’t been here for the longest time. Too expensive, and a tad bit too touristy. Not the right island you might say, or recommend other more rural locations – which I get. But the over the top expensive, combined with an increase in crime, among other factors makes this destination less desirable for me at least. Nevertheless, I only have a few more days and then back to the normalcy. I realize while I walk the pavement back and forth on the main boulevard, in between the hours one is not really supposed to be at poolside or the ocean, panting and dragging along as a result of the muggy weather, I crave healthy eats. Or actually my own kitchen just so  I can whip up something healthy like this recipe. BEANS 1 15-ounce can black beans, …

Zucchini Muffins Kind of Day

I watched a movie on the Hallmark channel last night – where the perfect single mother bakes zucchini muffins for a road trip to drive her perfect daughter from Los Angeles to Oregon, where she would be attending college. Cute movie, great chemistry among the characters Amy and Noah, and perhaps it is one of the only films from Hallmark where there is actual sexual tension portrayed between the characters. So, besides the chemistry, all I could focus on was the zucchini muffins. Funny how things work on the ‘interweb’, because all of a sudden this recipe popped up across my screen and naturally, since it’s all gluten-free, I decide to bake them over the weekend and…share with all of you right here: INGREDIENTS 1 cup grated zucchini (about 1 medium/large) 2 eggs 1/3 cup olive oil (or avocado oil or coconut oil) 1/2 tsp. vanilla extract 1 tsp. apple cider vinegar 1/4 cup buttermilk or plain yogurt 3/4 cup almond flour 3/4 cup all-purpose flour (or superfine rice flour) 1/2 tsp. baking soda 1/2 …

Food: Dinner Tonight – White Bean Soup

I do most of the cooking for my household and my mothers and last night while helping her with dinner, she expressed she was craving a certain white bean soup she made for us while growing up. So tonight, I’ll be making this recipe, adding diced potatoes to the mix. Ingredients 1 tablespoon olive oil 1 large onion chopped 2 garlic cloves minced 1 large carrot chopped 1 celery rib chopped 6 cups vegetable broth 1 teaspoon dried thyme ½ teaspoon oregano 1 teaspoon kosher salt ½ teaspoon black pepper 3 15-ounces canned white beans drained and rinsed 2 cups baby spinach Fresh parsley for serving Grated parmesan cheese for serving  {more} On another note – have you seen the show Pennysworth? If you have a dark side or can stomach the concept of savagery, then take a peek, and let me know what you think?  Just to clarify I had no idea what to expect, and but now I am hooked and feel I should continue to watch the series. 

Food: Fall Harvest Salad

Oh the delight of cooking with seasonal fresh ingredients and the idea of Superfoods, or mostly plant-based, which I am testing out recently is the inspiration for tonight’s dinner. INGREDIENTS 2 tablespoon extra virgin olive oil 1 small butternut squash, halved, peeled, and cut into 1/4 inch half circles 2 tablespoons honey 1/2 cup raw pepitas 1 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1 head kale, shredded 4 cups shredded brussels sprouts arils from 1 pomegranate 4-6 fresh figs (optional) 1/2 cup shredded gouda cheese  {no cheese for me or feta if you twist my arm dear family} POMEGRANATE VINAIGRETTE 1/4 cup extra virgin olive oil 1 shallot, thinly sliced 1 tablespoon chopped fresh sage 1/4 cup pomegranate juice 2 tablespoons balsamic vinegar 2 tablespoons honey kosher salt and black pepper 1 pinch crushed red pepper flakes {more} {featured image source} In case you are also wondering what to watch on television tonight – here’s a couple of suggestions now streaming on Amazon Prime or otherwise.