Crispy Gluten- Free, Dairy Free Eggplant Parmesan

Ingredients

Eggplant, sliced into 1/8' rounds

Wet ingredients:
1/2 unsweetened plan almond milk
1 t arrowroot starch

Flour coating:
1/2 c gluten free flour
2 T arrowroot starch
sea salt

Dry coating:
1/2 c vegan parmesan cheese (recipe in misc. section!)
2-3 t dried oregano (or fresh would be yummy!)
1/4 t sea salt

Directions

Preheat oven to 400 and line a baking sheet with parchment paper.
Prepare the dipping stations (wet, flour and dry) in small bowls.
Heat large skillet over medium heat, with 2-3 T of coconut or avocado oil, letting heat for a minute.
Dip each round in the order above and place in hot pan, 2-3 minutes each side. 
Place on baking sheet and bake 10-15 minutes, flipping once, til brown and crispy. 

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Credit

Adapted from Minimalist Baker


 

Acai Bowl

Ingredients

1 brick of unsweetened Acai berry (available at Trader Joe's, Whole Foods, Natural Grocery or HEB, in the frozen section)
1/4 c almond milk
1 frozen banana
4-5 frozen strawberries (with stems on -lots of nutrition there!)
1 t (or so) of honey
granola (gluten free)
cacoa nibs
dollop of peanut butter or almond butter
optional toppings-1/2 sliced banana, blueberries or strawberries

Directions

Put acai brick in Vitamix or heavy duty blender. (I break up the brick by banging it on the counter!) Use pusher to help blend.
Add the almond milk, banana and strawberries. Keep pushing the ingredients down to blend.
Place granola in bottom of bowl.
Spoon blended acai on top of granola.
Sprinkle nibs on along with the peanut butter and sliced banana.
Eat quickly---it will melt!

Delicious for breakfast, lunch or dinner!

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Gluten Free Granola

Ingredients

3 c old fashioned gluten free rolled oats
1 c nuts, of your choice (I used almonds and pecans pieces)
1 1/2 t cinnamon
1 T plus 1/2 t cacoa powder
1/4 t pink salt
1/4 c olive oil
1/4 coconut sugar
1/4 c honey
1 t vanilla extract
* optional- shredded coconut, cherries, cranberries, chocolate chips, chia seeds, flax seeds...

Directions

Preheat oven to 300 and place parchment paper on cookie sheet.
Stir oats, nuts, cinnamon, cacoa powder, salt and flax and chia seeds, if adding,  into a large bowl.
Mix the olive oil, coconut sugar, and honey in a saucepan over medium heat, stirring until dissolved and bubbly.
Remove from heat and add vanilla.
Pour the mixture over the oat mixture and mix until very well blended.
Spoon mixture onto parchment paper and lightly pack it down with spoon.
Bake 20-30 minutes.
Let cool completely.
Stir in cherries, cranberries and chocolate chips, if using them. 
Stir up to 1 week in airtight container.

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Credit

Adapted from Girl Versus Dough, The Law Student's Wife and Vicki Sprague
 

Gluten-Free Chocolate Chip Cookies

Ingredients

1 c butter or dairy free substitute
2 c coconut sugar
2 eggs
2 t vanilla
3 c gluten free baking mix (King Arthur works well)
1/8 t sea salt
2 c dark chocolate chips (dairy free)

Directions

Preheat oven to 350.
Cream butter and coconut sugar.
Beat in eggs, one at a time.
Stir in vanilla.
Stir in baking mix, salt and chocolate chips.
Spoon batter onto baking sheet and bake 10-12 minutes.

Credit

Dr. Axe

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Blueberry Muffins

Ingredients

2 c gluten free flour mix
1 c xylitol (in place of sugar)
1 T baking powder
1 t baking soda
¼ t salt
¾ c almond milk (or any milk you choose)
3 T olive oil
2 eggs
1 t vanilla
1 c frozen or fresh blueberries

Directions

Preheat oven to 350.
Place liners in muffin tin.
Whisk together flour, sugar, baking powder, baking soda, and salt in a bowl.
In separate bowl, combine milk, oil, eggs, vanilla and lightly whisk together.
Pour wet ingredients on top of dry ingredients.
Mix with hand mixer on low to medium speed until just combined.
Spoon blueberries in gently combine.
Spoon them in to muffin tin.
Bake for about 20 minutes.

 

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Zucchini Lasagna with Cashew Cheese

Prep Time

1 hour

Cooking Time

1 hour 10 minutes

Yields

6-8 servings

Ingredients

Basil Cashew Cheese-

1 c unsalted cashews
1/2 c unsweetened almond milk
1/4 c fresh basil
2 cloves garlic
1/2 t sea salt

Artichoke Tomato Sauce-

1 T olive oil
1 onion, diced
2 garlic cloves, minced
14.5 oz can unsalted diced tomatoes
8 oz can unsalted tomato sauce
1 c chopped marinated artichoke hearts
1/4 c fresh basil
red pepper flakes, to taste
sea salt and pepper

Zucchini Lasagna-

6 medium zucchinis
salt
fresh basil
olive oil

Directions

Basil Cashew Cheese-

Soak the cashews in a bowl of water for 30 minutes. Drain and rinse.
Add all ingredients to food processor or blender and process til smooth.

Artichoke Tomato Sauce-

Heat oil in a medium skillet. Add diced onions and cook for 3-4 minutes.
Add garlic and cook for 30 minutes, stirring frequently.
Add diced tomatoes, tomato sauce, artichokes and basil leaves.
Add red pepper flakes, salt and pepper.
Bring to a boil and simmer on medium low for 10 minutes.

Zucchini Lasagna-

Preheat oven to 375.
Slice each zucchini into 1/8" thick slices and salt heavily. Set aside to drain water and get as much out as possible.
Spread a few tablespoons of sauce on the bottom of a casserole dish.
Layer zucchini slices side by side on sauce. Top the slices with the rest of the sauce and add cheese.
Garnish with basil and olive oil.
Bake, covered, for 30 minutes and then bake, uncovered, for 20-25 minutes
Let lasagna sit for 15 minutes before cutting.

 

Credit

Healthy Recipe Ecstasy

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Basil Pesto

Ingredients

1–1/2 cups fresh basil
1–1/2 cups spinach
1–1/2 tablespoons sun dried tomatoes
1/4 cup extra virgin olive oil
1/3 cup pine nuts
3 cloves garlic, peeled
zest and juice of 1 lemon
salt and pepper to taste
water to blend

Directions

Add all ingredients except water to a food processor or high-powered blender. Starting with 1/2 cup water, pulse and then puree pesto, adding water as needed to make a smooth paste.
Use immediately or store in a jar in the refrigerator for 2–3 days.

 

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Honey and Pecan-Glazed Salmon

Ingredients

¼ c honey
4 t finely chopped pecans
1 T coconut aminos
4 6 oz wild caught salmon filets
¼ t salt
¼ t black pepper

Directions

Preheat oven to 425.
Combine first three ingredients in a large Ziploc.
Sprinkle fish with salt and pepper and add to bag.
Marinate in frig for at least 15 minutes, all day if you can.
Remove fish from bag and reserve marinade.
Place fish on parchment paper and pour marinade on top.
Bake 15 minutes or until fish easily flakes with fork.

 

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Noodle-Free Pad Thai

Prep Time

15 minutes

Cooking Time

15 minutes

Yields

2-4 servings

Ingredients

Sauce:

2 1/2 T nut butter
3 T lime juice
3 1/2 T coconut aminos
1/2 t red pepper flakes
1 1/2 T maple syrup

Veggies:

1 T sesame oil
1 serrano pepper, seeds and stem removed
1 1/2 c thinly sliced red cabbage (optional)
2 T coconut aminos
4-5 large carrots, peeled and ribboned
1/2 t freshly grated ginger (optional)
1/2 t turmeric (optional)

Zucchini, spiralized

Directions

Add all sauce ingredients to a small bowl and whisk to combine.
Add seasonings to adjust taste.
Heat a large skillet over medium heat. If using cabbage, saute in oil with 1 T coconut aminos for three minutes, stirring constantly.
Add carrots, pepper, ginger and turmeric and remaining coconut aminos. Saute 2 more minutes. 
Can add sauce to veggies and sauce or add on top.
Saute zucchini in small amount of oil til tender.
Serve veggies over zucchini. 

 

Credit

adapted from Minimalist Baker

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Flatbread Pizza Crust

Ingredients

1 c tapioca flour
1/3 c coconut flour
1/3 t salt
½ c canned coconut milk
¼ c butter or dairy free substitute (I use Earth Balance soy free)
¼ c water
3 cloves garlic, minced
1 egg

Directions

Place on a pizza stone in the oven and heat to 450.
In a medium mixing bowl, whisk the tapioca flour and coconut flour and salt together.
In a small pot, heat the coconut milk, butter, water and garlic over medium heat. Remove from heat just as it simmers.
Add the hot liquid ingredients to the dry ingredients and mix to combine. Allow the mixture to cool slightly.
In a small bowl, whisk the egg. Add to the batter and mix well; let sit for 5 minutes.
Spread the dough in a thin layer on parchment paper the size of the pizza stone. Carefully transfer the dough to the hot stone
Bake for 5-7 minutes then remove and add your favorite topping.
Place back in oven and bake for 10-15 minutes.

 

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Mango & Tomato Salsa

Ingredients

2 handfuls of cherry tomatoes
1 handful of mangoes, fresh or frozen
1/4-1/2 red onion, chopped
jalapeno to taste
garlic
salt and pepper
honey or syrup to taste
can add carrots for extra nutrition and thickness (doesn't alter the flavor!)

Directions

Chop all ingredients in food processor til desired consistency.

Credit

Hannah Needham

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Double Chocolate Brownie Bites

Ingredients

1 T ground flaxseeds
3 T water
1 1/2 c cashewswalnuts, or pecans
11 medjool dates, pitted
2 T raw cacao powder
1/2 t baking soda
1 1/2 t vanilla extract
1 t sea salt
1 c chopped dark chocolate

Directions

Preheat oven to 350 degrees and line 8x4-inch baking tin or loaf pan with parchment paper.
Mix together ground flaxseeds and water in small bowl and set aside.
Place nuts and dates in bowl of food processor fitted with blade attachment and pulse to combine.
Add cacao, baking soda, vanilla extract, salt, and flaxseed mixture and process to mix thoroughly until ingredients form a batter.
Stir in chopped chocolate.
Scrape batter into prepared tin and bake 10 minutes in oven.
Cool completely before cutting into bite-size pieces.

 

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Bison Chili

Ingredients

2 pounds ground bison
1 onion, chopped
4 cloves garlic, chopped
1 c bell pepper, chopped
1 c carrots, chopped
1 c celery, chopped
1 jalapeno, chopped (deseed if you don’t want it as hot)
1 28 can crushed tomatoes
1 14 oz can diced tomatoes
½- 1 15 oz can tomato sauce
1 can black beans, drained
1 can kidney beans, drained
2 T chili powder
1 T oregano
1 T basil
1T cumin
½ t cayenne pepper
sea salt and black pepper to taste

Directions

Saute onions, garlic, and bison in saucepan over medium heat.
Once meat is no longer pink, add to slow cooker.
Add remaining ingredients to slow cooker and mix well,
Cover and cook on low 8-10 hours.

 

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Gluten Free Pecan Pie

Cooking Time

1 hour

Ingredients

Gluten free pie crust
2 cups chopped pecans
3/4 c maple syrup
1/4 cup dairy free butter (could use grass fed butter, too!)
3 eggs
2 t organic vanilla extract
1 t cinnamon
1/2- 1 cup halved or whole pecans

Directions

Preheat oven to 350 degrees.
Bake pie crust for 15 minutes.
Put chopped pecans, maple syrup, dairy free butter, eggs, vanilla and cinnamon into a food processor or Vitamix and pulse til combined.
Fill pie crust with mixture.Add the halved or whole pecans on top.
Bake 50 minutes.

 

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Sweet Potato Brownies

Prep Time

15 minutes

Cooking Time

20 minutes

Yields

12

Ingredients

1 cup mashed sweet potato
2 eggs
1/2 c honey
1.4 c coconut oil
1 t vanilla
1/2 c coconut flour
1/3 c cocoa powder
1/4 t baking powder
1/4 t salt
1/2 c daily free dark chocolate chips (optional)

Directions

Preheat oven to 350. 
Lightly grease 9x9 glass pan with coconut oil.
Mix well the sweet potato, eggs, honey, coconut oil, and vanilla. 
Add flour, cocoa powder, baking powder, salt and chips.
Mix gently til combined.
Pour into greased pan and bake for 20 minutes.
Brownies are done when yo can insert a knife and it comes out clean.

 

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Chipotle Chicken Tomato Soup

Yields

4 Bowls

Ingredients

1 t cumin
2 14.5 oz cans no salt added stewed tomatoes
2 14 oz cans fat free, no sodium chicken broth
1 chipotle chile, canned in adobo sauce, finely chopped
4 c chopped chicken breast
1 c coconut milk
½ c chopped cilantro

Directions

Combine first 4 ingredients in a large saucepan; bring to a boil.
Over, reduce heat and simmer for 10 minutes.
Partially mash tomatoes, then stir in chicken and cilantro.
Cook 2 minutes until heated.
Remove from heat; stir in coconut milk.

 

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Pumpkin Zucchini Muffins

Ingredients

2 T flax meal
6 T water
1 c almond flour
½ c coconut flour
½ c tapioca flour
2 t baking soda
1 t sea salt (optional)
1 T pumpkin pie spice
1 c dates, pitted
2 c canned organic pumpkin
1 t apple cider vinegar- Bragg's
¼ c coconut oil (or butter, if you can do dairy)
½ (10 oz) bag frozen berries (optional)
¾ c zucchini, grated
¾ c sliced almonds or walnuts (optional)
paper muffin liners

Directions

Preheat oven to 350F. Combine flax meal and water and set aside.
Combine dry ingredients, cinnamon and spice in a large bowl and set aside.
Your flax meal and water mixture should have a gelatinous texture now.
Dump it into a food processor or Vitamix with the dates, pumpkin, cider vinegar and coconut oil. Process until dates are roughly chopped.
Fold the pumpkin mixture, the zucchini, nuts and berries into the dry ingredients.
Scoop in to a greased muffin tin. (You can use an ice cream scoop to do this!)
Some people have even added cocoa powder successfully, or bananas…you can make substitutions…your choice!

Notes

Chocolate-banana-zucchini muffins are amazing! They’re great warm out of the oven with a bit of melted butter (or dairy substitute).  

Credit: PaleoHacks

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Pregame Health Routines from Pro Athletes

Like most of the country right now, I am drinking the World Series kool-aid and am planning my schedule around when they play next! Admittedly, I don’t watch a game until the playoffs begin and then I AM ALL IN!

I’ve always been a Yankees fan (oh those pinstripes!!!) and the old players- Andy Pettit, Paul O’Neill, Mariano Rivera, Jorge Posada, Derek Jeter. C.L.A.S.S.I.C.

But the Yankees didn’t make it this year so I’m cheering on another team. Sort of. Both teams really. A life-long Texan, I’m for the Astros, especially in light of the recent hurricane. But Clayton Kershsaw?? I cannot be against him! And he’s a Texan and just a top notch guy. So I’m also for the Dodgers!

I started wondering what gives these clubs the upper edge. They all have incredible talent, the best managers and the most state-of-the-art facilities imaginable. So how do these players stay at the top of their game all season (and it is a LONGGGG season)?

I saw an article about the LA Dodgers and the way they have made a radical change in the players’ diets. Here’s what their cafeteria looks like.

Used to be, a typical pre-game meal was fast food or a sandwich. Now, they dine on grass-fed, organic proteins (from local farms), veggies and a starch. And after batting practice what do they have? Smoothies, nut butters and protein! All things that will help carry them through a game and give them energy!

What do they drink in the locker room? They used to have sodas but they have replaced them with organic, natural teas, fresh-squeezed juices, water infused with berries and kombucha!

No more margarine either…it’s been replaced by grass fed butter.

Sugar? Nope! No refined sugar to sweeten their day. Instead they have organic maple syrup.

Snacks? The granola bars, chips and candy are gone. Enter fruit, nuts and dark chocolate.

What about a post-game dinner? They have to be hungry by that time, especially when the games seem to go on forEVER!  Another fresh, organic meal is awaiting them!

So does this really matter? ABSOLUTELY! But just for elite athletes, right?

Bad food is bad food. It affects everyone, from the MLB MVP to the couch potato whose only exercise is to open the door for the pizza delivery man.

Here’s what the Dodgers have noticed (and it’s been proven in study after study!).

When you eat healthy food:

  • You have an increase in energy
  • You significantly reduce the risk of injuries
  • You regulate hormone production
  •  You have better sleep- quality and quantity
  • Your body repairs tissue much faster
  •  You have a reduction in body fat 


While you’re watching this series (and then your favorite football team and, oh ya, basketball is starting up!), think about some easy changes you can make. You don’t have to replace all your favorite comfort foods at once, but a little at a time, try something different.

The results you see will be the same results those athletes see. That’s why they keep doing it. They may miss chicken fried steak covered in gravy but they also know the end result!

Eat the peanuts but skip the crackerjacks!

Pumpkin Fudge Brownies

Ingredients

1 batch of your favorite gluten free brownies
1 c pureed pumpkin
3 T canned coconut milk
2 eggs
1 T Xylitol or Stevia
1 1/2 t pumpkin pie spice
1 t vanilla extract 

 

Directions

Preheat the oven to 350º.
Line an 8 x 8 baking dish with parchment paper.
Pour the brownie batter into the baking dish and spread evenly with a spatula.
Whisk the pumpkin puree, cream, eggs, coconut sugar, pumpkin pie spice and vanilla until smooth.
Spoon large dollops of the pumpkin mixture over the brownie batter.
Using a knife, swirl the pumpkin puree mixture and brownie batter together.
Bake for 30-35 minutes until a cake tester inserted in the middle of the pan comes out with a few moist crumbs (don’t overbake!). Cool and serve.  

 

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