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!

 

Amazing Green Hummus

Amazing Green Hummus

I hate reading… well, I actually love reading. Once I start, I can’t stop. I usually don’t like beginning a book because I know once I get into a good story I will not stop until I read the entire book… or series. My favourite kind of novel is good fiction with some sort of dystopia. A novel where someone is stickin’ it to “The Man”!

Reading also makes me want to write a book. I don’t know where I would start, but I think it would be fun. I went to university for acting about 3 years ago and got kicked out. (That’s another story for another day.) However, right before they gave me the boot, one of my instructors told me I should try writing. That way I could still tell a story but no one would have to see me. (She was a real gem.)

I haven’t thought about that conversation in ages. I didn’t even want to pick up a pen for a long time after. I felt that if I wrote anything I would be proving her right. So, I can’t be a performer and a writer? That’s just silly! Who says I can only do one thing? Well she does… but what does she know!

I think part of starting this blog was to see if I could form coherent thoughts in some sort of structure that someone would want to read. Or, you know, I could read them back to myself. I mean, I am no Lois Lowry or C. S. Lewis, but hey, who knows, one day people might be interested in what I have to say!

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Well, now that I’ve rambled about something that has nothing to do with food, let’s get back to this delicious recipe! I use hummus in all kinds of ways. It’s not just for dipping veggies in. I put it in my rice dishes, I use it in pasta salads and stir-frys, buddha bowls… the possibilities are endless. This hummus has a wonderful taste and once you let it sit in the fridge overnight the flavours really pop!

You gotta love parsley to fully appreciate this recipe. I mean, wow! The parsley really hits you, especially when it is freshly made. I really like that, but we are all different, so if you think you would prefer less or no parsley at all, that’s fine. It will still taste amazing and will be bright green!

Amazing Green Hummus
Print Recipe
I find that it is best eaten the day after it is made. It allows time for all the flavours to blend. Make it the night before for a great snack!
Prep Time
15 minutes
Prep Time
15 minutes
Amazing Green Hummus
Print Recipe
I find that it is best eaten the day after it is made. It allows time for all the flavours to blend. Make it the night before for a great snack!
Prep Time
15 minutes
Prep Time
15 minutes
Ingredients
Servings:
Recipe Notes
  1. In your food processor, put in lemon juice, tahini, onion and garlic. Blend on high until well combined.
  2. Then add everything else except the chickpeas. Process the ingredients making sure the mixture is smooth.
  3. Lastly, add the chickpeas and process one more time. Add a tablespoon of water or oil until you have reached you desired consistency. I like mine really smooth.
  4. Store in an airtight container. It is best served the next day when the spices have had a chance to really show their flavour.
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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!

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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.