Here is a super simple dairy-free pudding recipe. I always love the mix of bananas and chocolate, I mean who doesn’t? Pudding is something I haven’t made in a very long time. I rememberI used to make it when I was little with my mom […]
I love anything lemon and ginger flavored. Hence why I paired the two for this soft and yummy loaf. It’s made with almond flour so it is definitely great for my gluten free peeps. Check the recipe out below and enjoy 🙂
Gluten-Free Gingerbread Loaf with a Lemon Glaze Recipe:
2 cups of almond flour
1 tsp of baking soda
1 tsp of baking powder
1/4 tsp of vanilla bean powder
2 tbsp of ginger powder
1 tsp of nutmeg
1/4 cup of organic vegetable shortening
1/3 cup of organic maple syrup
1 tsp of fresh grated ginger
Mix wet and dry ingredients together and bake at 350 for about 35 minutes.
Half of a lemon (squeezed)
2 tbsp of arrowroot flour
2 tbsp of coconut sugar
Stir ingredients together and leave in the fridge until loaf is done baking. Pour over loaf and have it seep in or cut a piece first and pour over each piece separately. Your choice 🙂
Oatmeal is definitely a great gluten free option for breading chicken. It is super simple to make and can be mixed with any flavoring. I specifically chose turmeric for its anti-inflammatory benefits. Any way that I can get turmeric into my cooking, I will! Recipe […]
I’ve recently become intrigued by collagen and am now using it as one of my health rituals. Collagen is protein found in connective tissue which transforms into gelatin when boiled. Some health benefits of collagen include: Healthy skin and nails Helps heal leaky gut by […]
What a week! After celebrating my brother’s wedding and other family outings, my gluten free/dairy free routine was thrown off for a bit. I’m getting back on track with this vegan Alfredo pasta and sauteed spinach.
When it comes to eating out a lot, I like to try and keep some sort of balance. There’s always the “skip the bread” or “order a salad with dressing on the side” trick, but in the end you gotta have some fun. You can have your pizza and your dessert but just be smart about it. Have one slice and share your dessert with your dinner guests.
I realized that going off balance sometimes keeps things more balanced in a sense. Sounds crazy but it’s true. This goes for other parts of life as well. Our job, our relationships, how much we spend, travel, etc. If there is all work and no play, then how are we ever suppose to feel satisfied with life or expect things to grow and change?
Ok now I’m going to get really corny and start quoting some “Eat Pray Love” but for real, this quote always stuck with me and sometimes I need to remind myself of it from time to time. “To lose balance sometimes for love is part of living a balanced life.” In this case, I’m not necessarily going through a breakup like Elizabeth was, but I am going through a major turning point in my life. And sometimes I feel as though I want things to happen right away or I don’t enjoy the moment or let go of the routine for a bit. Like many of us, I am just trying to find some sort of balance between work, lifestyle changes, and soon-to-be grad school work. It’s going to be tough but I learned recently that sometimes letting go and having some fun can make you come back to your routine much more focused, less tense, and more clear. So cheers to eating pizza, dessert, and whatever you want, because in certain moments, that’s just what we need.
Creamy Vegan Alfredo Sauce with Sauteed Spinach Recipe
- 1 can of garbanzo beans drained and rinsed
- 1/4 cup of tahini sauce
- 3 Tablespoons of nutritional yeast
- 2 tablespoons of lime juice
- 1 tsp of cayenne pepper
- 1 tsp of salt
- 1 tsp of pepper
- 1 small white onion diced
- 2 tablespoons of olive oil
- couple of handfuls of fresh spinach leaves
- any gluten free pasta of your choice
- In a food processor or blender, mix the tahini and garbanzo beans along with the salt, pepper, nutritional yeast, cayenne, and lime juice. Mix until creamy.
- Boil a pot of water and add in the pasta
- On a separate pan, heat up the olive oil and onions until the onions get browned.
- Add the spinach to the onion mixture.
- Once pasta is cooked, add sauce and spinach to the mix and top with some red pepper and any other seasonings of your choice.
These kabobs are a perfect addition to any summertime feast. They can be grilled or baked in the oven and enjoyed with a fresh avocado sauce that also adds a little kick!
Fourth of July is here! It’s time for BBQ’s, nighttime trips to get ice cream cones, and major shopping sales (hehe). These kabobs are a perfect addition to any BBQ. However, if you are grill-less this year like me, then these are also great when baked in the oven. Just make sure you add enough coconut oil or olive oil over the meatballs so they stay nice and juicy while cooking.
My birthday was on Friday and I literally treated myself to everything sweet, carb-loaded, and even fried! We spent the day enjoying the sun and pretty much eating all day. It was magical- but now its time to get back on track! And with the holiday approaching a few days after, I figured I would make a classic Fourth of July meal but with a healthier spin on it. Baked turkey meatballs that are made with antibiotic free organic ground turkey meat and some veggies are a great way to still enjoy this holiday without ruining your paleo routine.
I try my best to really make my food colorful. It always helps when food looks as good as it tastes. I added peppers and onions to my kabobs, but you can certainly add as many veggies as you would like! Zucchini, brussels, tomatoes, and the list can go on.
I hope everyone has a safe and happy Fourth of July!
Turkey Meatball Kabobs With Spicy Avocado Dipping Sauce Recipe
- Organic and antibiotic free ground turkey meat
- 1/2 cup of gluten free bread crumbs
- 1 T of garlic
- 2 T of olive oil
- 1 tsp of paprika
- 1 tsp of parsley
- 1 tsp of salt and pepper
- 5-6 pearl onions
- 2 red peppers
- 1 ripe avocado
- 1/4 cup of plain greek yogurt or sour cream
- 1 T of cayenne
- Combine the turkey meat, bread crumbs, garlic, olive oil, paprika, parsley and salt and pepper and roll them into about 1/2 inch meatballs on a greased pan or on parchment paper. Bake on 425 degrees for 20-25min.
- Combine avocado, yogurt, and cayenne into a blender- if it’s too thick you can add some water to make it more creamy.
- Cut and peel onions and peppers and place on a pan lined with parchment paper and roast in oven at 425 degrees for about 35min.
- once everything is cooked, add them to wooded skewers and enjoy!