Tag: gluten free

Almond Coconut Granola

Leave a comment

I love making my own granola cause it is so easy and you can really tailor the recipe to what you like. I enjoy mine with almond milk or sprinkle it over some greek yogurt. Comment and let you know what goodness you like to put in your granola!

Ingredients:

  • 3 cups gluten free oats
  • 1/2 cup shredded sweetened coconut
  • 1/2 cup sliced almonds
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 2 tablespoons olive oil
  • 1/4 agave nectar or maple syrup (I purchase a blend from Trader Joes)
  • 1 egg white

Directions:

  1. Preheat oven to 325 degrees.
  2. Mix all the ingredients together except for the egg white.
  3. Whisk egg white in separate bowl and then add to mixture.
  4. Pour mixture on to cookie sheet, lined with parchment paper or silicone pad.
  5. Bake for about 45 minutes, until golden brown.

Advertisement

Easy Homemade Toffee

Leave a comment

Ingredients:

  • 1.5 cups of Almonds
  • 1 pound of unsalted butter (4 sticks)
  • Pinch of salt
  • 2 cups of sugar
  • 1 bag (12 oz) of semi-sweet chocolate chips
  • 1/4 teaspoon of sea salt flakes

Directions:

  1. Chop up almonds by pulsing them in a food processor.
  2. Line a cookie sheet with parchment paper or a silicone pad.
  3. Sprinkle half of the almonds onto the baking sheet.
  4. In a large saucepan, over low heat add the butter, salt and sugar.
  5. Turn heat up to medium/high, stir occasionally, to melt the mixture and bring it to a boil. It is ready when it turns an almond brown color, about 10 minutes.
  6. Pour the mixture over the almonds on the cookie sheet.
  7. Sprinkle chocolate chips over the top and use a spatula to spread the chocolate around.
  8. Sprinkle the remaining chopped almonds over the top of the chocolate layer.
  9. Sprinkle sea salt flakes over the top.
  10. Let it cool completely and then cut into squares.

– PIN THIS –Homemade Toffee

3 Ways to Make Deviled Eggs

Leave a comment

PIN THIS!

3 ways to make deviled eggs

These measurements are for two eggs.

Bacon & Chives:

  • 1 tablespoon of chopped cooked bacon
  • 1 tablespoon mayo (or Vegenaise is what I use)
  • 1/4 teaspoon dijon mustard
  • 1/2 teaspoon of chopped fresh chives
  • 1/4 teaspoon of chopped fresh parsley
  • Salt to taste
  • Pepper to taste
  • Dash of hot sauce
  • Garnish with piece of bacon and chives

Classic:

  • 1 tablespoon mayo
  • 1/4 teaspoon dijon mustard
  • Salt to taste
  • Pepper to taste
  • Dash of red wine vinegar
  • Garnish with smoked paprika

Smoked Salmon & Fresh Herbs: 

  • 1 tablespoon mayo
  • 1/4 teaspoon grainy mustard (I use one with horseradish in it)
  • 1/2 teaspoon of chopped fresh chives, parsley, thyme and dill
  • Pepper to taste
  • Garnish with smoked salmon and fresh dill

“Healthy” Cookie Dough Bites

1 Comment

These bites size desserts are do addictive. They aren’t overly sweet, which makes them really easy to pop more than just one at a time!

photo

Ingredients:

  • 3/4 cup of gluten free oats
  • 3/4 cup of walnuts
  • 1/2 cup of cashews
  • 2 tablespoons of honey
  • 1/2 teaspoon of vanilla extract
  • 1.5 tablespoons of coconut oil (melted)
  • 1/4 cup of mini chocolate chips

Directions:

  1. Grind the oats and nuts in a food processor for 1 minute.
  2. Then add the honey, vanilla, coconut oil, and chocolate chips and use a spatula to mix all the ingredients together.
  3. Using a 1 tablespoon to measure, roll into balls.
  4. To Freeze: Place balls in a single layer on a cookie sheet and freeze for 20-30 minutes. Store in a mason jar or tupperware in the fridge.

Recipe adapted from Goop.

Homemade Hummus with Baked Tortilla Chips

Leave a comment

This week’s video shows on how to make your own hummus and baked tortilla chips at home, it’s my go-to snack. Delicious (and healthy) dip for Superbowl tomorrow!

20140201-135240.jpg

Hummus Ingredients:

  • 2 tablespoons of Tahini Paste (Trader Joes)
  • 1 can of chickpeas
  • 1 garlic clove
  • 1/2 lemon for juice
  • Olive oil
  • Salt & Pepper to taste
  • Add-ins: Sriracha, Jalapeno, Cilantro, etc.

Hummus Directions:

  1. Put all ingredients into food processor and blend. Gradually add olive oil until you get you desired consistency.
  2. Serve with veggies and/or chips.

Tortilla Chip Ingredients:

  • Brice Rice Tortillas
  • Olive oil
  • Salt

Tortilla Chip Directions:

  1. Preheat oven to 350 degrees.
  2. Cut tortillas into triangles, toss in olive oil and sprinkle with sea salt.
  3. Bake for 15-18 minutes, until golden brown.

Easy Chicken Tortilla Soup

2 Comments

20140121-211006.jpg

Ingredients:

  • 1 can (14.5 oz) whole tomatoes
  • 1 red onion, cut into chunks
  • 1/2 cup fresh cilantro
  • 1.5 tablespoons canned chipotle peppers in adobo sauce
  • 4 cups chicken broth
  • 1 cup of cooked and shredded chicken (I used a rotisserie chicken to make it real easy)

Toppings:

  • 1 lime
  • 1 avocado
  • 1 jalapeño
  • Shredded Mexican Blend Cheese
  • Tortilla Strips or Chips

Directions:

  1. Blend the tomatoes, red onion, cilantro and chipotle peppers together in a blender or food processor. Add a 1/4 cup of chicken broth and blend until smooth. Transfer to a saucepan and stir in the remaining chicken broth. Bring to a boil over medium-high heat.
  2. Add in the chicken breast and continue to simmer for 5 to 7 minutes.
  3. To serve, ladle the soup into bowl and top with a squeeze of fresh lime juice, avocado chunks, jalapeño slices, tortilla strips and shredded cheese.

Recipe adapted from No Biggie.

Chocolate Caramel Rice Krispy Treats

Leave a comment

I can’t believe this is my 50th video! Thank you to everyone for your love and support over the last year. It’s been such a fun ride and can’t wait to see what the next 50 videos hold! Don’t forget to let me know what videos you want to see by leaving a comment below, on Facebook, Twitter or Instagram.

This dessert is sure to be a crowd pleaser. An easy, no bake recipe if you need a last minute treat to bring to a party this weekend.

Red Velvet Cake with Cream Cheese Frosting

Leave a comment

About a month ago I had the pleasure of baking for my friend’s wedding. Baking is a hobby but this was my first time of doing it for almost 200 people at one event. My friend suffers from celiac disease so we worked on plan to make all the desserts gluten free.  It was a big undertaking and I definitely put a few miles on my KitchenAid mixer.

The dessert menu for the night:

  • Red Velvet Cake with Cream Cheese Frosting
  • Cake Pops
  • Coconut Macaroons
  • Chocolate Peanut Butter Cups
  • Chocolate Caramel Rice Krispy Treats (check the blog next week for this recipe!)

Red Velvet Cake Ingredients:

  • 2.5 cups of all purpose gluten free flour
  • 1/4 teaspoon xanthan gum
  • 2 hefty tablespoons unsweetened coca powder
  • 1 teaspoon of salt
  • 1 teaspoon of baking soda
  • 2 tablespoons Apple Cider Vinegar
  • 1 cup almond milk
  • 2 eggs
  • 1.5 cups of sugar
  • 1 teaspoon of vanilla
  • 1/4 teaspoon of red food coloring gel
  • 1.5 cups vegetable oil

Cream Cheese Frosting Ingredients:

  • 1 bar of cream cheese (8oz)
  • 1 stick of butter
  • 2-3 cups of confection sugar

Cake Directions:

  1. Preheat oven to 350 degrees. Fill muffin pan with liners.
  2. In a small bowl pour in almond milk and apple cider vinegar. Do not stir, set aside in order for it to develop into “buttermilk.”
  3. In a medium bowl whisk together the flour, coca powder, salt, baking soda and xanthan gum.
  4. In a mixer on medium speed, beat together the eggs, vegetable oil and sugar until blended together.
  5. Add vanilla and food color to mixer and blend together.
  6. In 3 batches mix in flour mixture, alternating with 2 batches of the “buttermilk” mixture.
  7. Bake for about 15 minutes (for mini muffin pan) or until toothpick comes out clean.

Frosting Directions:

  1. In a mixer beat together cream cheese and butter.
  2. Add one cup of confection sugar at a time, mixing in between. The amount of sugar you add depends on your taste level of sweetness.
  3. The frosting can be made up to 3 days in advance and stored in the fridge.

20131213-163820.jpg

Spinach Basil Almond Pesto

Leave a comment

I have been promising this recipe for awhile, here you go! It’s great to have on hand during the holidays, especially if you have any unexpected guests that show up. It so easy to warm up, pour over chicken and/or pasta. It even makes for a great hostess gift for all those holiday parties you may be attending, package it with some dry pasta in a cute basket and voila, instant homemade gift!20131030-082633.jpg

Ingredients:

  • 2 cups fresh basil
  • 1 cup fresh spinach
  • 5 cloves of peeled garlic (can use less, depending on your taste preference)
  • 3/4 cup raw almonds
  • Lemon juice (1/2 of fresh lemon)
  • Salt & Pepper to taste
  • Olive Oil
  • Optional – Parmesan cheese about 1/2 cup (or keep it out to make it vegan)

Directions:

  1. In a food processor add the basil, spinach, garlic, almonds, lemon juice, salt & pepper and blend together.
  2. While the food processor is going, slowly pour in the olive oil. Keep adding until you get your desired consistency. I like mine a little more on the chunky side.
  3. Store in an air tight container in the fridge.