Ever notice how many creperies are around? So disappointing, as I’ve yet to find any with gluten-free crepes. So, per the usual, I decided to take matters into my own hands and came up with this yummy dessert crepe. You will love it! And it is great with egg contents too – like an egg and veggies mix. Enjoy!
1/2 c brown rice flour
1/2 c tapioca flour
1/2 c oat flour (or spelt if you can tolerate it)
1 c almond milk (vanilla unsweetened is a nice touch)
2 cage-free eggs
1/2 t sea salt
1/2 t vanilla extract
1/2 t baking powder
Mix ingredients together until smooth. Use non-stick cooking spray on a griddle or in a large skillet.Pour 1/2 cup of the mixture into pan over medium heat. Pick pan up off of heat and swirl with your wrist to spread out the mixture so it covers a thing layer over most of the skillet. Let cook until mixture solidifies and can be picked up easily with a spatula. Using a large (wide) spatula, flip the crepe over to the other side. Cook for another couple of minutes until crepe is golden brown. Place on cooling plate.
1 c strawberries, frozen if possible
1 c non-dairy, sugar-free whip cream (optional)
1/2 c organic, dark chocolate chips
1/4 c walnuts (optional)
Using a food processor or Magic Bullet (love that thing!) mix strawberries, until a liquid mixture. Add in whip cream until a nice consistency (I like having some strawberry chunks still). Cut bananas into thin slices.
Roll crepes into tight rolls (see picture).
Pour strawberry cream mixture over top, add bananas, chocolate chips and walnuts.
Ever thought about eating dandelions and brussel sprouts?! While I thought initially this might be a bizarro combo, I’ve learned that it’s delish. Dandelion is great for digestion too, so start tossing it into salads and other stir-fry dishes.
This is a light spring time dinner or lunch that has a hint of sweet. Pair with any steamed veggies (I love brussel sprouts now!) and sparkling spring water.
1 bunch of dandelion roots, chopped
1 c organic raisins
1 apple, chopped (Granny Smith is a great option)
2 c sweet potato, chopped
2 c celery stalks, chopped
1/2 a red onion, chopped
2 c protein of your choice (I used organic chicken)
1 clove garlic
salt and pepper to taste
Grill protein of choice (if using tofu, can add in with onion and potato), set aside. Saute onion, potato and celery first, until soft and golden brown. Add in apple, raisins and dandelion. Mix in protein. Once all cooked through and golden brown, cool and serve.
I never had brussel sprouts before and wasn’t sure how to cook them. But here’s an easy, no fuss way:
Place in small saute pan. Drizzle with olive oil, and add salt and pepper. Cook on low with cover on for approximately 10 minutes. Take cover off and use a fork to make sure cooked through. When done, top with organic ketchup (yum!) or dijon mustard. Enjoy!
Lamb Shepherd’s Pie
1 lb lean ground lamb
1 large red onion, sliced
1 medium carrot, chopped
1 stick celery, chopped
1 c frozen peas
1 c frozen corn
1 t salt
1 t pepper
3 to 4 T gluten-free flour blend
2 lbs sweet potatoes, quartered
2T non-dairy butter
Cook lamb, much like you would ground turkey or beef, until brown. Saute vegetables on medium heat for 10-15 minutes or until golden brown. Combine vegetables and lamb, add in gluten-free flour to thicken the mixture. Preheat oven to 400 degrees. While veggies are sauteing, boil sweet potatoes. Drain and mash with 2 T of butter (feel free to add almond/soy or other non-dairy milk, although you don’t want potatoes to be creamy, more on the lumpy side). In a 9×13 pan, pour lamb and vegetable mixture into bottom of pan. Then, layer sweet potatoes on top, using a fork to create an even, smooth layer. Bake for 30-45 minutes, until potatoes are crispy on top.
Drinking gluten-free can be a bit tricky. Potato vodka is a-okay (and I love it with some club soda and lime), but unfortunately, not all bars/restaurants carry it. Which is why it’s always a good idea to have some at home, so you aren’t left drinking club soda all night long.
I recently discovered Cold River Potato Vodka. It’s crystal clear and totally smooth. Watch out for their blueberry flavored vodka though – you won’t want to drink it by itself like you will the regular flavor. It’s best paired with an all natural juice or iced green tea (my favorite option). Add some lime and you’re good to go!
Wheat-Free & Dairy-Free Pizza
- 3 cups spelt flour
- 1 cup warm water
- 1 T dry yeast
- 2 T extra virgin olive oil
- 1 t Himalayan pink sea salt
Dissolve yeast in warm water. Add 2 cups flour and mix thoroughly. Add olive oil and salt. Pour in rest of flour and knead until dough is no longer sticky. Remove dough. Add olive oil to bowl, place dough back in until covered in oil. Keep dough in bowl, cover with kitchen or paper towel and let rise for 1 hour in a warm location.
In the meantime…
- Pan bake 2 chicken breasts, cut into bite sized pieces (I season with garlic salt and a spice mix – Trader Joes has great chicken seasonings).
- Dice 1/2 a red onion.
- Grate almond (or other non-dairy) cheese, get approximately 2 cups.
- Quarter 1 can of artichoke hearts.
- Dice 1 green pepper.
- Use one can of organic tomato sauce for the pizza sauce. (Spice it up by adding in a can of diced tomatoes as well. Heat them both together on the stovetop.)
Preheat oven to 375 degrees. Bake pizza alone for 10 minutes. Then, add tomato sauce, onion, pepper, artichokes, cheese and chicken. Top again with cheese. Bake an additional 10-15 minutes or until bottom is golden brown. Let cool for 2-5 minutes and slice.
P.S. Amazingly delish reheated in the toaster oven the next day.
I found this recipe on LearnRawFood.com, made a few adjustments and fell in LOVE with it! Had to share. It’s a great way to get your chocolate fix – totally naturally. No cooking required, so it’s a pretty immediate indulgence – in a healthy way. Gotta love it!
Gluten-Free, Dairy-Free, No Sugar RAW Brownies
1 1/2 cups raw walnuts
1 t Himalayan pink sea salt
8 pitted dates
1/3 cup unsweetened cocoa powder
1 t vanilla extract
2 t water
1/4 cup dried cranberries
Place the walnuts in a food processor fitted with the S-blade and process until coarsely chopped. Remove 1/4 cup of the walnuts and set aside. Add the salt to the remaining walnuts and process until finely ground. Add the dates and process until the mixture begins to stick together. Add the cocoa powder and vanilla and process until evenly distributed. Add the water, dried cranberries, and reserved walnuts, and process briefly, just to mix.
Pack the mixture firmly into a square container. Store in a sealed container in the refrigerator. I love to eat them after they’ve been in the fridge for an hour. Try the freezer too.
So imagine my delight when in a sweets craving frenzy I drizzled Wisconsin Acres Honey over raw almonds to get my fix.
This is the best honey you will ever have! Seriously. Totally raw and delicious – all natural with no additional processing.
1 acorn squash
1 T Smart Balance Light butter
1 T cinnamon
1 T agave nectar
Preheat oven to 350 degrees. Cut acorn squash in half, scoop out seeds and discard. Place one tablespoon of Smart Balance Light butter in the middle, followed by cinnamon and agave nectar. Bake for 30 minutes or until tender. Let cool for 5 minutes and enjoy!
Before you know it, we may have a gluten-free Whopper. Wouldn’t that be cool?! Not that we should ever eat it, but it would be a healthier step for Burger King and for the general population. Eating gluten-free allows us to eat more whole, natural foods with less processing. And that’s something to feel good about!
Who knows, maybe someday they’ll offer us almond cheese? Probably not…but until then, enjoy having one more fast food locale that actually cares about us gluten-free folks.
Either way, I’ve been going sweet potato crazy. I’ve been sauteing them in veggie stir-fry’s, grilling them for sweet potato fries and mashing them for delish mash potatoes (no need to add anything else either!). And below is yet another yummy recipe to add to your sweet potato love affair.
Sweet Potato Casserole
- 4 sweet potatoes, cubed
- 1/2 c agave nectar
- 2 eggs
- 1/3 cup Smart Balance Light
- 1/3 cup almond milk
- 1 teaspoon vanilla extract
- 1 cup Nature Plus Organic Crunchy Maple Sunrise cereal (gluten-free)
Preheat oven to 350 degrees. Spray non-stick cooking spray in a 9×13 baking dish. Place sweet potatoes in a pot of water, bring to a boil. Cook until tender. Remove from heat, drain and mash. In Kitchen-Aid or large bowl, mix sweet potatoes, agave, eggs, butter, milk and vanilla extract. Pour into baking dish. Sprinkle Nature Plus cereal over top. Bake 35 minutes or until a knife in the center comes clean.