Tag Archives: gluten free

Candy bar recipe (gluten free dairy free from Gwyneth Paltrow’s new cookbook)

02 Thursday May 2013

Posted by in Recipes, Sustainable living

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I have a sweet tooth, but I’ve been a little sad lately in my transition of switching over to healthy dessert recipes.  Desserts that I can eat daily after a meal or for a snack and not feel a gluten coma afterwards. I can’t make my tried-and-true chocolate chip cookies anymore, but thanks to Gwyneth Paltrow, my new hero, I have a new favorite easy recipe! Candy bars… gluten and dairy free. I didn’t have coconut flour so I put extra coconut flakes and ground it up in my processor, used peanut butter instead of almond butter, and vanilla extract instead of almond.  I also substituted peanuts for the cashews since I didn’t have any on hand. It’s one of the easiest dessert recipes I’ve ever made!

I wrapped one up in wax paper and twine as a gift for a friend. She didn’t know I had made it myself! (recipe here)

It was delicious!

It was delicious!

I couldn't resist eating some before I took a photo

I couldn’t resist eating some before I took a photo

Homademade chai oatmeal: Healthy and quick breakfast

15 Monday Apr 2013

Posted by in Recipes, Sustainable living

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I’ve been looking up new recipes that are quick, cheap, and gluten and dairy free.  I’ve been wanting to eat more steel-cut oats because they are so good for you, but it takes 30 minutes to make! Who has that kind of time in the morning?

I just made this no-cook overnight chai oatmeal, and I love it! You just stir it together in a cup the night before, grab it out of the fridge before you head out the door in the morning, and voilá! Instant and very filling healthy breakfast.

From This Homemade Life

From This Homemade Life

Overnight Chai Steel-Cut Oats (from This Homemade Life)

makes 2 servings

adapted from Vegetarian Times 

1 cup steel-cut oats

1 cup almond milk

2 tablespoons ground flax

1/4 teaspoon cardamon or cloves

1/4 teaspoon cinnamon

1/4 teaspoon vanilla extract

1/4 teaspoon ground ginger

1/4 teaspoon nutmeg

1 tablespoon maple syrup

Optional toppings–shredded coconut, pecans, almonds, toasted hazelnuts

A yummy alternative to heavy pancakes: blueberry crepes

03 Tuesday Apr 2012

Posted by in Recipes

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photo from easyeatinggreen.blogspot.com

Since I’ve been on a recent food/healthy/lifestyle overhaul in the past few years, I’ve been having to change up all of the recipes I’d collected since high school.  I’ve nearly perfected transforming my favorite banana bread recipe into gluten-free and adding lots of healthy additions like cinnamon, nuts, and flax seed, but I couldn’t not put real butter in it (one step at a time I guess). Recipe to come…

Anyhow, every week I get in my inbox healthy recipes from Self.com, and I can’t wait to try out these buckwheat crepes! (crepes are french flat pancakes and as easy to make as regular pancakes) The recipe purports to rev up our calorie-burning in order to lose weight. I’m all for the eating-to-lose-weight method!

I just recently read buckwheat is also really good for you nutritionally (not to mention it’s gluten-free!) The recipe calls for 1/2 cp. regular white flour but I might just try full on buckwheat, or maybe even rice flour. And at only 215 calories for 3 crepes, I might just have these every weekend.

Buckwheat Crepes with Blueberry Topping

Buckwheat crepes can help you drop pounds by revving your calorie burn and curbing cravings.

Serves 4

INGREDIENTS

Crepes

  • 1/2 cup nonfat plain yogurt
  • 2 egg whites
  • 1 teaspoon olive oil
  • 1/2 cup all-purpose flour
  • 1/2 cup buckwheat flour
  • 1/4 teaspoon salt
  • vegetable oil cooking spray

Topping

  • 1/2 pint fresh blueberries
  • 1 Granny Smith apple, grated
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1 teaspoons lemon zest
  • 1 teaspoons lemon juice
  • 1 teaspoon vanilla

PREPARATION

  1. Blend 1 1/2 cups water, yogurt, egg whites, both flours and salt in a blender until smooth. Refrigerate, covered, 1 hour and up to 8 hours. Combine all topping ingredients in a small saucepan over medium-low heat. Stir until cornstarch dissolves. Raise heat to medium-high and bring to a slow boil, stirring occasionally, until thick. Set aside.
  2. Heat a griddle or crepe pan over medium heat and coat with cooking spray. Transfer about 1/4 cup batter onto griddle and spread it out with the back of a spoon. Cook until crepe begins to brown around the edges and starts to dry out on top, 2 to 3 minutes. Flip and cook until crepe is still moist but no longer wet in the center, 2 minutes more. Repeat until you have 12 crepes (about 6 inches each).

THE SKINNY

215 calories per 3 crepes, 2 g fat (0.4 g saturated), 42.8 g carbs, 4.2 g fiber, 7 g protein

http://www.self.com/fooddiet/recipes/2008/07/buckwheat-crepes

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