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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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.

Gluten-free Quinoa Thin-Crust Pizza

Gluten-free pizza

I haven’t posted for awhile. That is due to many reasons, but the main one being the lack of inspiration and motivation. My brain was in such a fog the entire month of July. To be honest with you, I hardly remember it and yet it feels like it was the longest month of my life. It’s funny how our brain works sometimes. But that is over. I am once again motivated to cook, write and take tasty-looking pictures.

Quinoa Flour Pizza

The reason I started this blog in the first place was so that, for the first time in my life, I would have a hobby. Part of my anti-anxiety therapy was to find something that brought me pleasure, but did not stress me out: an activity I have complete control over. If I am having a “down day” (or month) I don’t feel I have disappointed anyone.

This all being said, I am thrilled a few people are visiting my blog! Although this is more of a therapeutic experiment than anything else, it is nice that people are visiting. So, a big thanks to the people who have tried my recipes and have revisited my site!

Thin Crust Quinoa Pizza

Now, on to the recipe of the day! This is pizza at its best, my friends. I have been obsessing over gluten-free pizza recipes for a couple months trying to find one that I like. I found a few, but they lacked the flavor I was looking for. I wanted a dense crust packed with flavor! I have a thick crust recipe I enjoy (another recipe for another time), however, I was looking for a thin crust when creating this recipe.

Gluten-free pizza

So, I thought to myself, what are my favorite flours? Personally, I love the taste of millet and quinoa. They are earthy and very filling. I decided, “What the heck! Let’s try it out!” I really enjoyed the result… and so did my little sister!

Gluten-free Quinoa Thin-Crust Pizza

Makes 2 personal crusts 

Ingredients

2 1/2 cups quinoa flour

1 cup millet flour

1/4 tsp xanthan gum

1 cup of warm water

1 1/2 tbsp dry yeast

1 tsp salt

1 tsp sugar

4 tbsp olive oil

1/4 cup brown rice flour, for dusting

Instructions

  1. In a bowl, put yeast, warm water and sugar together. Let sit until yeast expands and creates foam. Approximately 5-10 minutes.
  2. In a separate bowl, mix quinoa flour, xanthan gum, millet flour and salt. Whisk until well combined.
  3. Add olive oil and yeast mixture in with dry ingredients. Begin to mix ingredients together with hands until it forms dough. I put a bit of olive oil or water on my hands to prevent sticking. If the dough is too dry, add a tablespoon of water.
  4. Dust a clean countertop with rice flour and begin to knead the dough. Knead for about 5 minutes.
  5. Turn on the oven to 350°F. Let dough stand for about 20 minutes.
  6. Once the oven is preheated, roll the dough into a thin crust. I made two 9-inch pizzas. Allow to bake for about 7 minutes and then add toppings and bake for another 10-12 minutes longer.

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

Easy Vegan Apple & Pear Crumble (Grain-free Option)

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Happy Mothers Day to all the wonderful mothers out there! Hopefully you got to spend some of the day with your family. It can be so hard when the people you love are spread across a country, or even different countries.

I really felt that way this year. My sister just had beautiful baby and I wished I could have celebrated today with her. Unfortunately, Canada is a very big country and it was impossible to see her. All the same, I am so happy for her and her husband’s new family addition. I know he is loved greatly.

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This Mothers Day I went to brunch with my mom, gave her some beautiful tulips and then we took a walk around a very scenic part of Nova Scotia. The look-offs around the water are so incredible, it makes me incredibly thankful to live in a place where I am so close to nature. These beautiful, historic hiking trails are in our backyard and it’s so easy to take them for granted.

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Apple crumble is one of my favourite desserts of all time. I love everything about it! The crunch and the soft, warm apples and (of course!) who doesn’t LOVE pairing any dessert with ice cream! This ice cream is just bananas blended with a bit of almond milk and vanilla powder. So simple and so delicious.

I wanted to give a twist to my normal variation which is why I also added pear, coconut and cardamom. My biggest goal for this dessert was to use as little sugar as possible. How could I make it sweet without going overboard on the sugar? Medjool dates were the answer! (Aren’t Medjool dates always the answer though?)

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Try this recipe out and don’t be scared to experiment! Apple crumble is so versatile. The possiblities are endless. Let me know what you think by commenting below and thank you for visiting my site!

Ingredients

serves 8-10

Filling:

  • 2 Bartlet pears, 2 jazz apples (about 2 pounds)
  • 34 large Medjool dates or 1/2 cup raisins
  • 1/4 tsp ground cardamom (optional)
  • 1/2 tsp cinnamon
  • 2 tbsp sucanat
  • 4 tbsp maple syrup
  • 1 tbsp coconut oil, melted
  • tbsp lemon juice
  • 1 tbsp maca powder (optional)
  • 1/2 tsp vanilla powder

Crumble:

  • 1 cup gluten free oats
  • 1/2 cup almond meal
  • 1/2 cup almonds, chopped
  • 3 tbsp of coconut flakes
  • 2 tbsp maple syrup
  • 1/4 tsp vanilla extract (optional)
  • pinch of salt

Directions

  1. Preheat oven to 400º F.
  2. In a large bowl, combine all the ingredients for the filling. Mix well until apples and pears are evenly coated.
  3. Pour mixture into casserole dish and set aside.
  4. In the same bowl used for the filling, put in all of the ingredients to make the crumble topping. Mix well until evenly coated.
  5. Pour mixture on top of the filling. Take a piece of aluminum foil and cover the casserole dish. Poke a few air holes and place on the middle rack of your oven.
  6. Allow to cook for about 30 minutes covered and then cook uncovered for 15 minutes more until crisp on the top.
  7. Enjoy hot or leave to cool and put in the fridge. Will keep up to 5 days in the fridge.

Note: For a paleo or grain free option, omit the oats and add an extra 1/2 cup of chopped almonds and 1/2 cup of almond meal. It’s still equally as satisfying!

The Best Peanut Butter Bars

The Best Peanut Butter Bars! No-bake, vegan, gluten-free, soy-free

Time management is so hard! You would think that you would have a mandatory class in grade school dedicated to wrapping your head around the concept. Currently, I work four jobs. On top of that, I want to: eat three, non- processed meals a day, and keep up with my acting studies, and go to the gym, and create new recipes, etc. The list goes on and on…

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It is so important that I exercise and eat right. There are no cutting corners. The only one who suffers when I don’t balance my day, is me. A little over a year ago, I had to stop working for six months. I was constantly fainting. I had memory loss and could not remember who I was or where I was going half the time. I was dissociating. Anyone who has experienced this knows how frightening it can be.

At first, I thought six months without work was torture. And, for the first little while, it was, until I changed my mindset. I had been given this time to figure out what my body needed. Go figure, it wasn’t as complicated as I thought it was. Food was the first step. Whole, plant-based foods have given me a clarity of mind I did not think possible. When I began to commit to exercise, that’s when everything fell into place. It gave me back my confidence, it gave me something obtainable to strive for and it gave me the physical energy I had lost.

The Best Peanut Butter Balls! So tasty and easy. Gluten-free, vegan, refined sugar-free, no-bake, soy-free.

It all started making sense. I have been so blessed to have been forced to take half a year to discover my limitations, but also to find my talents and passions. Now, I juggle a hectic schedule, which I love. I do things that I enjoy, daily. I am inspired almost every single day.

Today’s inspirations were these beautiful flowers. It was a sad and dreary day today, but I was walking by a flower stand and I saw these lonely flowers for half off. I just had to take pictures of the beautiful colours that reminded me that spring is here and summer is on its way!

No-bake peanut butter granola bars! Vegan, gluten-free and soy-free

I made these to have on-the-go when I don’t have time to stop and make a meal. I also have been craving something sweet and I feel far less guilty having one of these bad boys than going to the store and buying a candy bar! I find I only need a small portion to feel satisfied and full.

Have fun making these and, if they are for your kids, let them help out! Adjust flavours to taste and don’t feel like you can’t throw other dried fruit or a different nut butter in the mix. The possibilities are endless!

Ingredients

  • 1/4 cup coconut oil
  • 1/4 almonds, roughly chopped
  • 2 tbsp sesame seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup pepita seeds (pumpkin seeds)
  • 4 tbsp natural peanut butter
  • 10 large, moist Medjool dates, roughly chopped
  • 1/4 cup dried cranberries
  • 1 cup rolled oats
  • 1/4 tsp cinnamon
  • 2 tbsp coconut sugar

Directions

  1. Put all the ingredients in a food processor. Mix until the mixture has a sticky consistency.
  2. Pour out onto parchment paper and roll out with a rolling pin to shape into granola bars. If making balls/truffles, simply roll a small portion of the mixture in your hand.
  3. Place in the fridge or freezer to set for about an hour.
  4. Keep them in an airtight container in the fridge and grab on-the-go! They should keep for over a week.

Note: If you don’t find the mixture binding together well, simply add more dates! Make sure they’re gooey and sticky dates. If they’re not, soak them for about an hour.

The Best Peanut Butter Balls! So tasty and easy. Gluten-free, vegan, refined sugar-free, no-bake, soy-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…

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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!