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.

GreenSmoothie and Pineconesmall

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!

 

Heavenly Sweet Potato Soup

sweetpotatosoup

Fall is here! This is my favourite time of year. It is when I bring out all my comfy sweaters, scarves, and pull out the outrageously long socks have lived in the back of my sock drawer all summer. There is no need for socks that reach your belly button… BUT THAT IS WHAT MAKES THEM SO AWESOME!!

My non-clothing obsession in fall is soup! Loads and loads of soup! Its warm and comforting. You can drink it in a cup, have it in a bowl or in a boat on a moat! With a fox or in a box! So yes, soup is good.
Sorry for the unoriginal rhymes… Dr. Suess is a better writer than me, I know. I just read that last book that was published, “What Pet Should I Get.” Pure gold. What a wonderful man.sweetpotatosoup
Back to soup. I am eating my Heavenly Sweet Potato Soup (which is also pure gold) for lunch at school whilst I write. I created this recipe two years ago and have been obsessed with it ever since. I dream about fall just so I have an excuse to start making this soup. When I first made it I told my friends that I should mail the recipe to a blogger and share this recipe with the world because it is too good not to share! Well, two years later I have ended up being the blogger to publish it. Go figure! ;)
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Be sure when you make this soup to not miss a step.. if you do not roast the sweet potato and onion before hand it will not taste as good I guarantee. Also, the brown sugar is a nice touch. I am not a huge fan of refined sugar, I usually replace it with sucanat. However, if you don’t mind a tablespoon or so in a serving for 8 it is worth the splurge.
So my friends, eat, be merry and try to share!
Heavenly Sweet Potato Soup
Heavenly Sweet Potato Soup
Ingredients
3 medium sweet potatoes, cubed
1 carton of vegetable stock
2 tbsp olive oil
1 zucchini, chopped
1 very large golden onion, chopped
2-3 cloves of garlic
1 tbsp brown sugar, sub for sucanat
1 heaping tsp curry powder
1 tbsp garham masala
1/2 tsp all spice
2/3 cup coconut milk, full fat
1/2 cup water
salt as needed
My Favourite Toppings:
sliced green apple, spaghetti squash, hot pepper, coconut milk
Directions
1. Preheat oven to 400ºC. Line a pan with parchment paper. Evenly spread the sweet potatoes, onion and brown sugar (or sucanat) onto the pan. Bake until sweet potato is tender; about 25 minutes.
2. In a large on medium heat sauté minced garlic with olive oil until fragrant. Add in the zucchini and spices. Mix until zucchini is evenly coated with spices and allow to brown slightly.
3. Add vegetable stock, sweet potatoes and onions. Allow to simmer for 5-10 minutes. With an emulsion blender, blend soup into a smooth and silky consistency.
4. Add coconut milk. I add a 1/2 cup of water as well to cut the richness of the soup. Feel free to not add water if you prefer. Taste before adding salt. The vegetable stock might have already been salty enough.
5. Allow to simmer for 8 minutes more and then remove from heat. Eat immediately or allow to cool before putting in the fridge. Will keep for a week or longer if put in the freezer.

Summer Rice Salad with Honey Mustard Dressing

Summer Rice Salad

Summer Rice Salad

One final summer recipe. Summer is almost behind us now. I have been making this fabulous rice salad all summer. It is so tasty and sweet. Of course you can make this recipe with whatever vegetables are in season, however, this is by far my favourite combo.
Summer Rice Salad

This, in many regards, has been a long summer for me. I learned about about myself and the person that I want to become. There are so many things I thought I wanted to change about myself. I thought I wasn’t pretty enough, smart enough or capable enough. It took me this entire summer to realize the people who love and appreciate the most where right in front of me all along!
We all have days or doubt and disappear, that is an inevitable fact of life. But, it is so comforting to know that I have wonderful friends and family that support me and help me rise to every challenge I may face in my life. And you know what the best way to face every challenge? With a belly full of nourishing, plant-based, wholesome food! So, enjoy this recipe and share it with family and friends. Food is love so share a little with the special people in your life!

Summer Rice Salad

Summer Rice Salad w/ Honey Mustard Dressing

Serves: 2 as a main or 4 as a side

Ingredients:

Salad:
1 cup of brown rice, uncooked
1 cup strawberries, sliced
1 avocado, diced
1/2 orange or yellow bell pepper, julienned
1/2 cucumber, chopped
1/2 cup kale, chopped
Dressing:
2 tbsp honey
1 tbsp dijon mustard
1/4 tsp salt and papper
2 tbsp rice vinegar
5 tbsp olive oil
Instructions:
  1. Cook brown rice as instructed on the package.
  2. To make dressing: whisk honey, mustard and vinegar together until smooth. Then add oil. If you add it sooner it will separate. Add salt and pepper to taste. Set aside.
  3. Once rice has cooled, add the rest of the ingredients. Drizzle the salad dressing on top and toss until well combined.
  4. Serve immediately. It will keep for up to two days in the fridge.

Chocolate Protein Bliss Balls

Raw Chocolate Bliss Balls

In the summer I tend to cook and bake less. I don’t want to be stuck in the kitchen for hours with no air conditioning to cool me down. Plus, I want to enjoy that beautiful sunshine! Living on  a coast, we get a lot of rain. I mean a lot. So, when that pretty little sun peaks through the clouds all I want to do is stay outside all day!

Chocolate Bliss Balls

Which brings be to these delicious and incredibly filling bliss balls. I want to say I love stuffing my face with them, but honestly, they are so filling I can only handle eating one in a sitting. They are packed with natural protein from nuts and seeds. I would choose these blissful bites over a slab of meat any day

My favourite time to eat them is after a morning workout. When I go to the gym early in the morning I usually don’t eat before hand. I always listen to my body. Somedays I wake up ravenous and I just feel like I need to eat immediately. But, usually my body needs a little time to wakeup before ingesting solid foods. Well, what better way to wake it up than with plenty of water and exercise?

Chocolate Bliss Balls! Perfect for a post workout snack :)

That being said, after a workout it is easy to grab the first thing that is around. It can lead to making bad eating choices after putting in all that effort at the gym. That is why these little guys are so handy. You can just pop one in your purse or backpack. When you get a craving have a guilt-free snack that is actually satisfying and keeps you full!

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Raw Chocolate Protein Bliss Balls
Print Recipe
Don't have all the ingredients? No need to fret! One of the many wonderful things about raw treats is that ingredients can easily be changed. Nut allergy? Use all seeds instead of nuts. Experiment with that you have on hand. Medjool dates are often expensive. Try using cooking dates. Just soak them in water overnight before using them, you might need to use a little coconut oil for binding though.
Servings Prep Time
10-15 Balls 10 minutes
Servings Prep Time
10-15 Balls 10 minutes
Raw Chocolate Protein Bliss Balls
Print Recipe
Don't have all the ingredients? No need to fret! One of the many wonderful things about raw treats is that ingredients can easily be changed. Nut allergy? Use all seeds instead of nuts. Experiment with that you have on hand. Medjool dates are often expensive. Try using cooking dates. Just soak them in water overnight before using them, you might need to use a little coconut oil for binding though.
Servings Prep Time
10-15 Balls 10 minutes
Servings Prep Time
10-15 Balls 10 minutes
Ingredients
Servings: Balls
Recipe Notes
  1. Soak your buckwheat groats for about a half hour before making balls. This will soften them slightly and then rinse.
  2. Put all ingredients (excluding those for coating) into you food processor.
  3. Blend until a dough-like consistency. You should be able to pack to dough to form balls easily. Use more dates or 1 tbsp of coconut if needed.
  4. Form balls and dip to coat them with whatever you like. My favourite is cinnamon! Leave in the fridge for up to a week. Makes about 13 balls depending on size.

*Idea: You can also make them into the shape of granola bars if you prefer. Leave in the freezer to set overnight.

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Easy Brussels Sprouts & Hummus Pasta

Brussels Sprout & Hummus Pasta

I have been so busy this month that lately my nights have been filled with quick and easy, 15 minute dinners like this. Just because food needs to be fast sometimes, does not mean it needs to be fast food! I can guarantee this recipe will not make you sluggish or sleepy after eating. You will feel satisfied and contented.

Brussels sprouts are so tasty and full of vitamins such as B1, B6, C an K, as well as omega-3 fatty acids and so much more! It’s a veggie I didn’t eat much of as a kid. Even the name turned me off. Now I buy them frozen all the time and use them whenever I need to make a meal in a pinch!

So, next time you’re in the grocery store, pick up some and try out this recipe or just boil them and top with honey and cranberries (also amazing). Try experimenting with fun new plants in your diet and your tummy will smile!

Brusslessprouts

 

Ingredients

serves 2

  • 150g rice pasta
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 2 cups baby spinach
  • 1 cup brussel sprouts, cut in halves
  • 1/4 cup hummus
  • 1/4 tsp Himalayan pink salt
  • 1/2 tsp black pepper
  • 1 small zucchini, halved and sliced
  • 1 cup fresh cherry tomatoes
  • 1 handful of walnuts (optional)

Directions

  1. In boiling water, cook pasta until al dente.
  2. While pasta is cooking, heat a skillet on medium heat. Add olive oil and garlic. Sauté until fragrant, but not brown.
  3. Add zucchini and Brussels sprouts. Cook evenly for about 5 minutes.
  4. Adjust heat to low and add hummus, salt, pepper, oregano and spinach, and cook until all combined. You want the spinach to wither. Then mix in pasta.
  5. Once everything is well combined, plate the pasta and sprinkle with walnuts and tomatoes.

Brussels Sprouts & Hummus

Raw Mint Chocolate Chip Nice Cream!

Raw Mint Chocolate Nice Cream! Vegan, gluten free, paleo and AMAZING!!

Holy cow! Well, actually no cow just bananas. I am eating this as I write a post about it. It’s just so good! My new favourite ice cream.

My favourite ice cream as a kid was mint chocolate chip… well, that, and pistachio gelato. (spoiler alert for another recipe) Funny thing is I didn’t like chocolate. I use to eat the ice cream and spit out the chocolate chips! I found it incredibly amusing. I thought that is what baseball players or hockey players were spitting out during their games… not that I am really into sports but it made me feel cool.
Raw Mint Chocolate Nice Cream! Vegan, gluten free, paleo and AMAZING!!

I can promise you that I am not spitting out these delicious cacao nibs. They add the perfect amount of crunch to this creamy ‘ice cream’.

And it is so incredibly healthy! Only 5 ingredients! Yup, AND no artificial dyes to make it green. The green colour comes from my trusty little friend spirulina powder. It is an algae that is an incredibly potent source of nutrients including: protein, antioxidants and B-vitamins. Look it up it is really interesting stuff!

Raw Mint Chocolate Nice Cream! Vegan, gluten free, paleo and AMAZING!!

Raw Mint Chocolate Chip Nice Cream!

serves 1-2

Ingredients

  • 2 cups frozen banana
  • 1/4-1/2 tsp spirulina powder
  • 2 drops peppermint extract
  • 3 tbsp cacao nibs or chocolate chips
  •  Preferred non-dairy milk, as needed

Directions

  1. Blend everything, excluding the cacao nibs, in a high-speed blender. Blend until smooth. Be patient, if you are not working with a really good quality blender it can take a little longer. Add as little milk as possible for a thicker consistency.
  2. Pour into a bowl and sprinkle cacao nibs on top!

Raw Mint Chocolate Nice Cream! Vegan, gluten free, paleo and AMAZING!!

Easy Vegan Falafel Burgers

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I am writing this post from a hospital room. What dedication! But really, I just needed to do something to pass the time. It is nothing serious, just a “mild” allergic reaction. I look a bit like a red marshmallow… but, hey, could be worse. Now, I just need to find out what I’m allergic to.

It is so strange! When I was growing up I was the only one in my family who was not allergic to anything. My brother was deathly allergic to eggs and nuts, my older sister to milk and my little sister is allergic to nuts and certain fruits. I used to tease them relentlessly… until I was diagnosed with Celiac Disease. Oh, the irony!

 

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I’m very greatful for the diagnosis even though it can be annoying sometimes. Now that I know how to cook gluten-free foods, I hardly miss gluten. In fact, I often like my substitutions more! It’s all about enjoying the things you can eat instead of dwelling on the things you can’t. For example: these delicious burgers!

These are so tasty! I have always loved falafel, but never liked the fact that they needed to be deep fried. I don’t like how deep fried food makes me feel. I become tired and bloated. However, these burgers have all the flavour without the grease.

Quick and Easy Baked Falafel! No Frying but all the flavour. Gluten free, vegan, soy-free and refined sugar free

 

Easy Vegan Falafel Burgers

makes 6 patties

Ingredients

  • 1 can of chickpeas
  • scant 1/4 cup almond meal
  • 5 tbsp lemon juice
  • 1/2 small onion or 1 shallot, diced
  • 3-5 large cloves garlic
  • 1 bunch parsley
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 1 pinch cardamom
  • 1 tsp curry powder
  • 1 tsp ground coriander
  • 1 tsp ground cumin

Toppings:

  • hummus
  • swiss chard leaves
  • tomatoes
  • cucumber
  • onion
  • sweet peppers

Directions

  1. Put lemon juice, garlic, parsley, salt and pepper in your food processor. Process for about 2 minutes, scraping down sides as needed.
  2. Add chickpeas and spices. Allow to blend for a little while more. Do not over process! You do not want to make hummus!
  3. Pour mixture into a medium bowl. Add almond meal and onions. Mix well until combined.
  4. Mold into burger patties and place them on a baking sheet lined with parchment paper. Place in the fridge for 15 minutes to an hour. The longer you leave them in the fridge, the more the flavours will pop. I left mine for an hour, but in a pinch, 15 minutes will do fine.
  5. During this time, preheat the oven to 380 ºF. Heat 1 tablespoon of olive oil over medium heat in a frying pan or skillet. Place burgers in the pan. Cook for 2 minutes on each side or until crisp on the surface. This adds a nice texture, but for an oil-free option, simply omit this step.
  6. Place the falafel on the middle rack of your oven for about 40 minutes. Eat them straight out of the oven or put them in the fridge. Make sure you allow them to cool before refrigerating so they don’t become soggy. Should last in the fridge for up to a week.

 

 

15 Minute Vegan Mac ‘n’ Cheese Sauce

Yummy 15 Minute Vegan Mac n' Cheese

Who doesn’t have a comfort food? Like so many other kids around the world, I liked Kraft Dinner. Unfortunately, it did not like me. It made me so sick I couldn’t eat it. Luckily, I have an amazing, Italian mother who makes the best pasta dishes, so I didn’t miss it very much. However, there was always something intriguing about creamy, cheese-covered pasta.

I am dedicating this post to my little sis. She was the queen of microwaveable KD as a kid. She always had to make it in the same bowl and eat it with a wooden spoon because it supposedly “tasted better that way”. So when I was photographing, I made sure to have a wooden spoon in the picture just for her! I love you, my quirky, little sista!

Delicious Vegan Mac n' Cheese! Nut-free and yeast free option.

This dish is just so good! It doesn’t matter if you’re vegan or not. I put “optional” in brackets for certain ingredients because this recipe is so versatile. Try your favourite spices and see how it turns out. I love rosemary, but it can be overpowering if you don’t like the taste. Try sage or basil instead! Don’t have honey mustard? Try using dijon mustard. I am constantly trying new things with this recipe. So, get your creative hat on and get cookin’!

Vegan Mac and Cheese! SO easy and so satisfying :)

15 minute Vegan Mac ‘n’ Cheese Sauce

Makes about 2 cups

Ingredients

  • 1 tbsp Earth Balance or olive oil
  • 1 cup almond milk
  • 1.5 tbsp arrowroot starch
  • 5 tbsp nutritional yeast
  • 2 sprigs of fresh rosemary (optional but recommended)
  • 1 tsp garlic salt
  • 1/2 tsp onion powder
  • 1 tbsp honey mustard
  • 1 tsp tumeric
  • 1 pinch saffron (optional)
  • 1 heaping cup pumpkin purée
  • 1/2 tbsp red peper flakes (optional)
  • salt and pepper to taste
Directions
  1. Melt Earth Balance (butter) or heat oil over medium heat. Once heated, add almond milk.
  2. Sift in arrowroot starch and whisk. Try to avoid clumps. Whisk in nutritional yeast, mustard, turmeric, onion powder, garlic salt and saffron.
  3. Stir and allow to thicken. Once sauce has developed a thick consistency, add pumpkin purée. Stir until heated through. Add salt, pepper and chilli flakes according to taste.
  4. Serve immediately with brown rice pasta or store in the fridge for a busy day when you don’t have time to cook. Will keep for 5 days.

Note:

  • For a nut-free option, try soy or rice milk!
  • If you are allergic to yeast, add a bit more salt and pepper and have a lovely pumpkin alfredo.
  • I love adding spinach and peas to this as well!

15 Minute Mac n' Cheese. Vegan and gluten free!

Superfood Berry Smoothie

Berry Superfood Smoothie. Maca powder is so versatile. So easy!

I will keep this post sweet and simple. Just like this delicious recipe. I love adding superfoods to my recipes. They are fun, exciting and they add a new twist to my traditional smoothie recipes. Today’s superfood is maca powder. This stuff tastes so good and is goooood for you! It has a caramel taste to it and smells like pancake mix… well at least think it does. It is a root that is ground into a fine powder. It can come in a pill form as well if you are looking for the benefits without the taste. Maca will aid in the regulation of hormones for male and females. It can increase fertility in both sexes with no side effects! (Well, other than the obvious one…*wink wink*) It can also help with female cramping during “that time of the month” and during menopause. It also is well known for clearing acne and balancing mood. But hey, don’t take my word for it! Try it yourself and see if it helps you. Now onto the smoothie…

[BerrySupfoodSmoothie2
Superfood Berry Smoothie

Serves 1

Ingredients

  • 1 cup of mixed frozen berries
  • 1 cup almond milk
  • 2  medium frozen bananas
  • 1 1/2 tbsp maca powder
  • 1 tbsp hemp seeds

Directions

Blend, slurp and be merry!