Gluten-free Waffels and Super Green Smoothie


Gluten-free waffles!

For many, the holidays have come to end. It is time to slip back into your work shoes and regular routine. This can be a relief but also can be sad to have to get back to grind. I often miss my family and friends throughout the year. I am always excited to see them before the business of school and work take up all of my time.

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I personally, have spent lots of time with family and am ready to get back to my routine! However, my holiday break is not complete until my family and I celebrate the Epiphany, this is when the Wise Men came to behold Jesus and brought him gifts of gold, frankincense and mer. La Befana, comes to all of the little girls and boys on the night of January 5th and brings them sweets and presents hoping that one of the gifts will be received by baby Jesus. This tradition is a bit like an Italian Santa Clause, except a women who travels on her broom!

As I have mentioned in other posts, I love traditions such as this one. I have a great appreciation that my family keeps this festivity alive. So, in celebration of the Epiphany I am posting a double recipe that is holiday themed. I hope that everyone found someone to spend time with through this time of year and that you all have a wonderful New Year that is full of exciting opportunities and goals!

East glutenfree waffles and green smoothie

Now on to the food! I made a delicious green smoothie and paired it with gluten-free waffles covered in strawberry jelly, cinnamon and more strawberries! Strawberries are not in season right now and can be quite expensive. So, I suggest using any fresh or frozen fruit that is available in you area this time of year.


Gluten-free Waffles

The smoothie is simple and delicious. It makes two serving, but honestly, I usually drink the whole thing myself! The chia seeds add an extra boost of protein, omega-3s, fibre, as well as many other vitamins and minerals. They also aid in stabilizing blood sugar, and they reduce your appetite keeping you full longer. Therefore, chia seeds=awesomeness.

These waffles were made from a pancake mix I found on The Minimalist Baker website. This couple has a fantastic website and I really like many of their gluten-free flour blends. I made the flour slightly thicker for the waffle iron than I would have for a pancake mix. I also added some all spice, vanilla and orange peel to give it a seasonal kick, feel free to omit these flavours and your own favourites!

Gluten-free Waffles

*Side note*: As you have might noticed, I have not been posting many recipes these last few months. My blog is going through a big change that will make it cleaner and more focused. I will be talking all about this in my next post. I am so excited to introduce it to you all and continue sharing my passion for clean and healthy food!

Ingredients

Gluten-Free Waffles

  • 1 cup of gluten-free pancake mix, or Bob’s Red Mill’s Pancake Mix
  • 2/3 cup of almond or soy milk
  • 1 tbsp lemon juice
  • 1 egg or flax egg (1 tbsp ground flax and 2.5 tbsp water)
  • 1/2 tsp of vanilla extract
  • 1 tbsp of orange zest
  • 1/4 tsp of all spice

Green Smoothie

  • 1/2 cup frozen mango
  • 1 ripe banana
  • 1 1/2 cups spinach
  • 1/2 cup orange juice
  • 1 cup cold water
  • 1 tbsp chia seeds
  • 2-3 ice cubes (optional)

Directions

Waffles

Makes 6

  1. Turn on your waffle iron and allow it to preheat.
  2. In a large bowl, combine milk with lemon and allow to sit for 3-5 minutes. If you are using a flax egg combine water a flax meal and let stand.
  3. Add the egg, zest, all spice and vanilla, whisk until well combined.
  4. Add flour and continue to whisk until batter is slightly thicker than a pancake batter.
  5. Grease waffle iron if needed and pour mix into the iron. My waffle iron makes two waffles at a time so I poured in a third of the batter.
  6. Place finished waffles on a cooling rack until ready to serve.
  7. Serve with your favourite fruit, maple syrup and fruit jelly!

Green Smoothie

Serves 1-2

Simply blend everything together and enjoy!

 

Banana Berry Smoothie

Banana Berry Smoothie
I have been meaning to post this smoothie recipe for ages! This is a simple recipe for those who are trying to get on the smoothie bandwagon but not sure where to start… or what a good combination is! Nothing worse then throwing a bunch of stuff in a blender and forcing your self to drink it… we have all been there. I find this combo is also great for kids who might not be adventurous enough to drink green smoothies.

I personally drink a smoothie practically everyday. I find that my body prefers that over solid food first thing in the morning. Now, I enjoy all sorts of veggie concoctions. I don’t necessarily need a sweet smoothie anymore. My taste buds have adapted. However, when I started drinking smoothies on a regular basis I started simple.

Banana Berry Smoothie

I will be posting more smoothies on my blog to give you an idea of the diversity of combinations you can have and  I encourage you to be adventurous and give them a go! They are such a tremendous way to get in veggies, fruit and water in to your diet.
Who knows, maybe you will not need your daily cup of Joe to wake yourself up in the morning. You would be surprised the healing and energizing powers that fruits and vegetables have on the body.
So, try this recipe out and see if you are ready to add more simple raw breakfasts into your daily regime!
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Banana Berry Smoothie 
Serves 2
Ingredients
  • 2 frozen Bananas**
  • 1 cup strawberries
  • 11/2 cups orange juice
  • 1 tbsp of coconut yogurt
  • 1/4 of raspberries
  • 1/4 cup apple juice
  • 1 tbsp hemp seeds (optional)
Directions
BLEND :)
**Note: Instead of freezing the whole banana with the peel; try chopping the banana into small rounds. Line a baking sheet with parchment paper and lay the banana slices on the baking sheet. Pop it in the freezer to freeze overnight. I do a whole bunch at once and then store in a ziplock freezer bag for when I need it!

 

One-Pot Poached Pear Porridge

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I know I have not been posting lately. Alright, its been over a month! I can’t believe how quickly time flies! So much has changed for the good this past summer. I am finally picking up where I left off and carrying on.

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One thing that always calms and comforts me is baking and cooking. Doing it for myself and sharing it with the people I love is almost as peaceful as meditation.

If my food tastes awful, we laugh about it. If it is delicious we eat in silence because we are too busy trying not to leave a crumb behind. Regardless, it is always known that it was made with love.

This is something I whipped up for breakfast the other day and shared with my little sister. I find oatmeal is great for this time of year. It is warm, hearty and keeps me going all day long. Perfect for a long day at school…

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This September I started school again! Which is a really big deal for me. Last time I tried my hand at university I was expelled. I was miserable there, I was dealing with many physical and phycological set backs that I felt I had no control over. It seemed to be I was getting in my own way. But what was worse, was the feeling that I was getting in other peoples way. And for those who have experienced this you know that it is a horrible feeling.

I promised myself I would never go to school again. That I wasn’t good enough, wasn’t smart enough and people would realize this and not bother teaching me. Well, this July I made the decision to prove myself wrong and get back on the saddle. I am updating my math and sciences now but who knows what next year will bring! I no longer feel in the way of anyone including myself.

In fact, the only thing I feel currently is full. You know why? Because this porridge is awesome! What more do you need in life than a big bowl of love with a dash of self-confidence?

One-Pot Pear Porridge 

Serves 2-3

Ingredients

Poached Pear:

2 bartlett pear, cubed (you can substitute with apple)

1/4 cup apple juice

2 tbsp water

1 tbsp maple syrup

1/8 tsp of nutmeg

1 tsp cinnamon

Porridge:

1/2 cup water

1/2 cup almond milk (or sub for more water)

1 cup gluten-free oats

1 ripe banana, mashed

Optional Toppings:

goji berries, nut butter of choice, shredded coconut, pepitas, cacao nibs

Directions

  1. On medium heat, take a small sauce pan and put in apple juice, maple syrup, and water. Allow to begin to simmer.
  2. Once ready, add pear. You can peel the skin from the pear if you prefer it this way. Then stir in the spices. Leave on medium-low heat string occasionally. After about 7 minutes you should have a syrup and poached pear. Pour this into a bowl and allow to sit while you make the porridge.
  3. Using the same pot add water and almond milk. Bring to a gentle boil. Reduce heat to medium and add oats.
  4. Once liquid has been mostly absorbed, about 4-5 minutes, remove from heat. Stir in nut butter and mashed banana.
  5. Divide it into portions and top with pear and the syrup.
  6. Lastly, add all your favourite toppings. I also added extra cinnamon.

 

 

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Orange and Pineapple Smoothie

Pinapple and Orange Smoothie! Soooo good!

This is one of the biggest pineapples I have ever bought. I was sceptical when buying it. I thought maybe the smaller ones would be juicier, but it was so delicious!

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Making fruit into a bowl is so much fun! It’s a great idea for a centrepiece at a party, or something healthy to bring to a potluck. To make your pineapple into a bowl: trace where you want the hole to be with a sharp knife and cut diagonally downward. Scooping out a watermelon works as a great bowl too!

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Orange and Pineapple Smoothie

Serves 1

Ingredients

  • 1 large navel orange, peeled and seeded
  • 1 large frozen banana
  • 1 cup pineapple
  • juice of half a lime
  • 1 cup carrot juice/coconut water/water

Directions

Blend.

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Quick and Easy Coconut Oatmeal

 

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When I was a kid I never ate oatmeal. I always thought of it as the instant stuff in those little, brown, paper packets which always tasted like cardboard and sugar. I would add even more sugar to mask the unpleasant taste. It also looked like paste which was not appealing and, frankly, still isn’t.

Now I eat rolled or steel cut oats! I no longer think of oatmeal in the same terms. I don’t solely have it as a sweet, breakfast food either. It’s great as a savoury dish too, which I often eat for lunch or dinner! Of course, I also use it to make all sorts of desserts. It is one of Mother Nature’s lovely, versatile grains.

Oatmeal is a gluten free grain, however, you do need to be careful when buying oats if you have an intolerance to gluten. Oats are often cross-contaminated with other glutinous grains during the time they are processed. So, I always buy “gluten free” oats. They cost a little more, but it is better to be safe than sorry. My favourite brand is Bob’s Red Mill. You can find it in the natural/organic section in most grocery stores for a reasonable price.

 

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Quick and Easy Coconut Oatmeal

Prep Time: 3 mins        Cook Time: 5 mins          Yield: 2 servings (or one for a very hungry Clara!)

Ingredients

  • 1 cup water
  • 1 medium-large banana, chopped
  • 4 tbsp coconut milk
  • 3/4 cup rolled oats
  • 1/4 tsp ground ginger
  • 2 tsp ground cinnamon
  • Optional Toppings: mixed berries, pepitas (pumpkin seeds), hemp seeds, maple syrup

Directions

  1. On high heat, bring water and coconut milk to a boil.
  2. Add oatmeal and reduce heat to medium.
  3. When most of the liquid has evaporated, remove from heat. Add the banana, cinnamon and ginger.
  4. Serve with your desired toppings.

Tip: It is better to have a little extra liquid. If you find the liquid is evaporating quickly, add a bit more coconut milk or water while cooking.

 

 

Baked Pumpkin Pie Oatmeal

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I try to have a nut-free option in my recipes when I can. I am NUTS about nuts… unfortunately, my little sister is deadly allergic to all tree nuts. This includes includes mango, papaya; she is even allergic to sesame seeds! These are some of my favourite foods so I cannot always be accommodating. That being said, there is nothing that makes me happier than the people I love  enjoying my food! I know this happens to every foodie, that moment when you taste something you have created and you are so thrilled with the result that you just want to see other people’s reactions to the dish. So, when possible, I want to make a dish that everyone can enjoy together. For this recipe there are nut free options that taste just as good. Substitute the rice milk for almond milk and use pepitas (pumpkin seeds) and sunflower seeds instead of nuts. It adds the same crunch and is just as satisfying.
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I like making this recipe at night and cutting it into bars that I can throw in my purse for a snack. But my favourite way to eat it is for a Sunday brunch, when it is still warm in the middle. This scrumptious breakfast was topped with coconut whipped cream, but you can top it with any (or all) of your favourite toppings!
Baked Pumpkin Pie Oatmeal
Dry Ingredients
  • 1 1/2 cups oats
  • 1 tbsp chia seeds
  • 1 tbsp flax meal
  • 1/2 cup walnuts/pecans
  • 2 tbsp cinnamon (adjust to taste)
  • 1 tsp ginger powder
  • 1/2 tsp baking powder
  • 1/2 tsp nutmeg
  • 1/2 tsp allspice
Wet Ingredients
  • 1/4 cup raisins
  • 2/3 cup carrot juice
  • 1/2 cup pumpkin purée
  • 1/2 cup almond milk
  • 1/4 cup coconut milk (or more almond milk)
  • 1/4 maple syrup
Directions
  1.  Preheat oven to 375 F
  2. In medium bowl, add all dry ingredients (not including chia seeds and flax meal) Set aside.
  3.  In a smaller bowl, put together wet ingredients and add chia seeds and flax meal.
  4.  Pour wet ingredients into dry ingredients and mix. At this point fold nuts and pumpkin seeds and raisins in to the batter
  5. Mix until well combined. Shouldn’t be too liquid-y. If there is too much liquid add more oats.
  6. Put mixture into small casserole dish and bake on the middle rack for 35- 40 minutes. Remove when edges are crisp, but still relatively soft in the middle.
  7. Let cool  for 10 mins before serving. If it is too hot when serving it will not keep its form.

Butternut Squash Blender Muffins

This is my first recipe on the site! How exciting! I have been so nervous to start this blog. I kept wondering: Will anyone read or enjoy this blog? Will I run out of ideas for recipes? How do I use WordPress?!? But I just took a deep breath this morning and said, “What is the worst that could happen?” After some thought I came to the conclusion that the worst that could happen is it doesn’t work out and I move on to something else. Well, that is not so bad. However, if I don’t try I will regret it and that is far worse! I can be so terrified of failure that I choose not to act at all. But recognizing that pattern is the first step in fixing it. Writing a blog, food photography, sharing my recipes, even being vegan is all very experimental right now. So, for those people who are starting out like me I hope we can learn on this journey to health together! For those who are veterans to vegan and gluten free cuisine I am always interested in new idea or feedback. I hope you enjoy this recipe and comment below!

 

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These are a staple in my kitchen. I make them when I know I have a busy week ahead and I need something I can just grab on the go.  They keep me filled and satisfied. Before posting this recipe I wanted to make sure it was just right! So I tested it three times… then I realized I had 3 dozen muffins. So, I shared them with my family and friends who enjoyed them as much as I did! I also experimented by putting some in the fridge and freezer. The ones in the fridge stayed moist longer then if I just left them out in the counter. The freezer took some of the favour and moisture out of the muffins. So my recommendation is store them in the fridge. They stay fresh for about a week.

Note: If you don’t have butternut squash you can use sweet potato or pumpkin purée instead.

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Butternut Squash Blender Muffins

Dry Ingredients
  • 1 1/3 cup almond meal
  • 1 cup sorghum flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/3 cup coconut sugar
  • 3/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 pinch ground cardamom
  • 1/8 tsp ground ginger
Wet Ingredients
  • 1 cup butternut squash purée
  • 1 1/2 tbsp chia seeds
  • 1 1/3 cup warm water
  • 1 tsp apple cider vinegar
  • 2 tbsp coconut oil
  • 1 1/2 tsp vanilla extract
  • 5 Medjool dates
  • 1 small banana
Optional Add Ins:
  • 1/3 cup chocolate
  • 1/3 cup chopped nuts
Directions:
  1. Preheat the oven to 375ºF and lightly grease the inside of a muffin pan with coconut oil.
  2. Put the chia seeds and water in a blender. Blend for about a minute. After blending, let sit for at least 5 mins so it can become thick.
  3. In a large bowl sift all dry ingredients together. If you can’t find or don’t have cardamom you can try cloves or simply omit the ingredient. However, I recommend using it. It adds a lovely and unique flavour.
  4. Add all the wet ingredients to the blender. Blend until very smooth.
  5. With a spatula pour all of the wet ingredients into the mixing bowl with the dry ingredients. Mix well by folding in the ingredients. At this time you can add in your chocolate or nuts. Or heck, throw in both! Note: The batter will be a strange consistency. Do not fret! It is slightly more liquidly than you would expect it to be.
  6. Pour the liquid into the muffin pan. You can fill it all the way to the top. These muffins will not rise very much.
  7. Put the tray on the middle rack of your oven for 30-35 mins. You will know when they are ready when you place your hand on the top of the muffins and they are firm, but still soft to the touch.
  8. Let cool for 10 mins in the muffin tray and then transfer to a cooling rack until completely cooled down.
  9. Enjoy it for breakfast on-the-go or even for a not-so-guilty dessert!

 

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