Gluten Free and Vegan ... NO BAKE Cheesecake!

My eyes have been opened to the possibilities of CASHEW CHEESECAKE. As Emily Dickinson so eloquently stated, "I dwell in possibilities", so to do I. I can see the possibilities with this customizable recipe ... I cannot wait to keep playing with my food to find the perfect combination! Yes, you will see more variations of this recipe on the blog ... like quinoa and pasta, there are endless possibilities!

Ingredients for the BASIC RECIPE:
1-1 1/2 cups of cashews soaked overnight in an airtight container. (a couple of days is fine...refrigerated)
2-4 TBSP almond milk
2 TBSP vanilla flavoring
OPTIONAL: add a different flavor, 1/4 cup fresh fruit, or 1/3 cup (nut/seed/soy) butter

Crust:
I used my JR Date Bar Recipe and PB Protein Bites in the two trials of this I created. The PB Protein bites added a crunch where the Date Bars a silky smoothness to offset the cold and stiff cheesecake.

Instructions:
Prepare the crust and add to your freezer safe container

Drain the liquid from the cashews
In a food processor (I use a Vitamix) combine the ingredients until a creamy consistency forms.
Pour over the crust and refrigerate (covered) for at least 30-45 minutes till it sets.

Preparation for serving:
Remove from the freezer to allow the dessert to warm to ease cutting.
Garnish to match flavor profile

MONEY SAVING TIP: Buy cashews in bulk when they are on sale to have on hand for a quick recipe like this!

Chocolate Chia Pudding Featuring Pea Protein

I enjoy making chia pudding for breakfast, snacks, or a dessert. I modify the recipe just a bit when making a breakfast chia pudding vs a dessert chia pudding.

The process is simple...it's as easy as 1-2-3...4! You just need a bit of patience to allow the chia and liquids to combine and create the pudding-like texture.

Ingredients:
2 RIPE bananas (the riper...the more naturally sweet the pudding is)
2 cups dark chocolate almond milk (or milk of choice)
1 packet Nutrasumma Chocolate PeaProtein
1/3 cup chia seeds (organic if possible)

NOTE: You can always ADD more liquid if you want a thinner consistency pudding. You be the judge after it sets. This comes out very close to store bought instant pudding packages. 

Optional for dessert:

• 1/2 cup shredded coconut (I use unsweetened)
• 2-4 TBSP Honey if you wish additional sweet flavor (taste test first to see how you wish to customize this recipe)
• OPTIONAL: Garnish with banana slices,  dark chocolate slivers, and coconut

Instructions:

• Mash the bananas
• Add chia seeds and Nutrasumma Cocolate Pea Protein and stir to combine
• Add the liquid and stir to combine 
• Add optional ingredients if you wish to make it dessert
• Refrigerate (covered) for at least 30-60 minutes to form the pudding consistency
• Serve in a bowl, cup, or custard dish

NOTE: Click on this hyperlink to find Nutrasumma products at stores near you.

Gluten Free Carrot Cake Muffins

I decided to modify my carrot cake recipe to make Carrot Cake Muffins for a healthy start to the day! I omitted brown sugar and added sunflower butter as well as added sunflower butter to the top when serving.

The recipe can be made with soy butter or nut butters.

Ingredients:

• 4 flax seed eggs (1 tbsp ground flax seeds + 3 tbsp water = 1 egg)
• 3 cups grated carrots
• 1/2 cup sun butter 
• 1/2 cup raisins (optional)
• 2 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1 tsp ground nutmeg
• 1 heaping tsp baking powder
• 1/2 tsp baking soda
• 1/2 ground flax seed meal
• 1 cup almond flour 
• 1/2 cup coconut flour

Instructions:

• Preheat oven to 350
• Start by making the flax eggs by combining the water and ground flax seed in a mixing bowl/stand up mixer. Let rest about 5 minutes to become a gel
• Add the remaining wet ingredients and mix to combine.
• Add the dry ingredients and combine
• Transfer to individual loaf pans (sprayed with coconut oil) or foil lined muffin cups 
• Cook for about 20 minutes then insert a toothpick to see if it comes out clean. If not, cook for an additional 10 minutes and check again. Repeat the process until done. 

To Serve:
Add sun butter and sprinkle additional carrot slices and a side of fruit

Brussel Sprouts...two ways

I have always been fascinated with Brussel Sprouts; the miniature cabbage look about them drew me in as a youngster. As an adult, I like the versatility as well as the health benefits they provide. Brussel Sprouts are a low-glycemic level vegetable that is high in protein, dietary fiber, vitamins (A, C and K), minerals, and antioxidants.

Recently the stores have had a plethora of Brussel Sprouts and the price has been right so we have been eating quite a few. They can be chopped into salads as well as prepared in a variety of ways.

A no hassle preparation on a busy night is roasting them. I cut them in half and place on a foil lined baking sheet (ease of cleanup) and sprinkle with olive oil and pepper. They will roast at 350 for about 30 minutes (depending on their size/density).

To add spark to the left-overs I caramelize onions in a bit of oil and balsamic dressing and add to the left over Brussel Sprouts...the dish is transformed and tastes like it was freshly made!

Enjoy this side dish with your favorite protein!

Nutrasumma PEA PROTEIN

I was introduced to Nutrasumma PeaProtein powders at the Gluten Free & Allergen Friendly Expo in Del Mar, CA earlier this year.

My husband and I use protein powders in smoothies as well as a stir-in with yogurt and berries in the morning. We decided to try the pea protein in both to see what it was like compared to other gluten free plant based proteins we have been using.

My husband enjoyed the vanilla in his smoothie (8 OZ of Almond Milk + 1 Frozen Banana + 1 Packet of Vanilla Protein Powder). He did not need to add additional flavor. Honey could be added to add a sweeter flavor as well as some fresh/frozen berries.

I tried the vanilla (1/2 a packet) in my plain yogurt. I added 2 tsp cinnamon and some fresh berries. The second time I added it to Vanilla Greek Yogurt. I preferred the DOUBLE vanilla as the protein powder seemed to dissolve completely and merely add flavor, not texture.

My next attempt...adding the chocolate flavor to homemade chia pudding ... look for that post soon!

Pressed by Kind

I was able to sample one of Kind's new products for 2017, the Pressed by Kind fruit and Chia Bar at the Gluten Free & Allergen Friendly Expo in Del Mar earlier this year.

These bars are created with the same philosophy as the other products...ingredients you can pronounce. These bars are NON-GMO and taste just like you are eating Chia Jam! If you are looking for a fruity kind product without nuts, this would be the product for you! The varieties that include vegetables are a bit less sweet than the straight fruit varieties.

Zing Nutrition Bars

I was introduced to ZING Nutrition Bars at the Gluten Free & Allergen Friendly Expo in Del Mar, CA earlier this year.

Created by nutritionists, these bars are a satisfying post workout energy boost as well as a great option to tide yourself over on a long flight where you do not have time to pack a meal nor want to purchase a packaged one on the flight.

They are chewy and not too sweet due to the use of dark chocolate in the bars. They do NOT taste like candy but bring back nostalgic memories as they allude to candy bars you may have eaten when you were a child. The Peanut Butter Chocolate Chip and Oatmeal Chocolate Chip reminded me of a cookie, the Dark Chocolate Coconut brought back memories of a Mounds, and the Dark Chocolate Mint a Peppermint Patty.

Check the website to see where you can find ZING in your area.

Honey Stinger Bars

I was introduced to Honey Stinger Products at the Gluten Free & Allergen Friendly Expo in Del Mar, CA in 2016. At the expo this year I was able to talk to company representatives again and share with them how much I liked the product...as well as how well received the energy Chews were among my Yoga students...and students in my classroom.

The bars are great post-workout or as a needed energy boost during a workout. All are satisfying and have a great texture!

The Organic Waffle Wildflower Honey reminded me of the Stroopwafels I ate in Amsterdam...a great American twist to a traditional Dutch treat!

Visit Honey Stinger's website to find where products are sold near you.

Sweetpotato Awesome ... Chips and More

I had the opportunity to try Sweetpotato Awesome Freeze Dried Sweetpotato Slices at the Gluten Free & Allergen Friendly Expo in Del Mar, CA.

I tried a bag and loved them! They are great alone or used with hummus, nut/seed butters, or slices of cheese!

I cannot wait to try other products...the Flat Out Awesome slices can be used as a flatbread...I am curious to try!

Check out the website to see where you can find this great addition to the Gluten Free product family!

Muffin Mix...into a Quick Bread

I was introduced to Bears Gluten Free Muffin Mix at the Gluten Free & Allergen Friendly Expo in Del Mar earlier this year.

I decided to alter the recipe and substitute 3 flax seed eggs for the 3 eggs the package requires (1 TBSP ground flax seed + 3 tbsp water ... stir and let rest for fine minutes = 1 egg replacement .... multiply as needed).

I added dried fruit and 1/4 cup of chia jam to the mix.

Then...I baked it in a loaf pan rather than muffin tin!

The result...a chewy, spongy, moist bread that goes well with nut/seed/soy butters, fresh fruit, or a Greek yogurt/fruit parfait.

A Gluten Free Muffin in a Cup... featuring Love Grown Hot Oats Cups

Love Grown suggests using their Hot Oats cups for either grab-and-go oatmeal or turning the oatmeal into a muffin. I decided to play with the recipe a bit and see what would happen if I modified the directions.

Their directions call for adding 1 egg and 1 TBSP of water to the cup prior to microwaving for 90 seconds.

Directions:

• Add 1 FLAX SEED EGG (I tbsp ground flax seed + 3 tbsp water ... mix and let rest for 5 minutes) + 1 tbsp water to the cup and stirred with a fork to combine. 
• Microwave the cup for 90 seconds and check on its consistency. (I added 20 seconds of additional cooking time.)
• Let rest for 1-2 minutes to "set" then invert on a plate and serve. 

NOTE: Fresh Fruit can be substituted for the 1 TBSP of water. I experiments with this on the Strawberry/Raspberry Hot Oats and found 6 raspberries or 1 average size strawberry (diced) worked well and enhanced the fruity flavor.

Serving suggestions:

• Top with nut/seed/soy butters
• Serve fruit/nuts on the side

Color Burst Pasta ... TAKE 2

I love playing with food and finding tasty flavor profiles to keep each meal interesting...and nutritious. Variety IS the spice of life and a KEY to getting a variety of nutrients into our bodies!

I did a take on my Color Burst Pasta using white beans as my protein mix-in along with asparagus, red bell pepper, sweet onion, and garlic.

I used Tolerant Organic Black Bean Pasta in this recipe as I did in the color burst pasta. I love how the black beans boost the nutritional value of the meal...and add a beautiful color!

Gluten Free Carrot Cake...REMIX...now VEGETARIAN as well

I remade my gluten free carrot cake recipe into a vegetarian carrot cake via the substitution of FLAX SEED eggs for the eggs.

SUBSTITUTION: 1 EGG = 1 TBSP Ground Flax Seeds + 3 TBSP Water ... let rest for about 5 minutes till a gel like consistency forms

The carrot cake itself is VEGAN ... the cream cheese frosting includes dairy...making the recipe GLUTEN FREE and VEGETARIAN ...

WOWButter and Jelly Muffins

A go-to recipe for me is my 1-2-3 Muffin/Scone/Breakfast Bar. There are three main ingredients ... and an additional extra ingredient may enter the mix for variety from time to time...

This recipe Features WOWButter and Chia Jam ... Creating a WOWButter and Jelly Muffin!

Ingredients:

• 3 VERY RIPE bananas
• 2 cups of gluten free oats
• 2/3 cup chia jam + 1/2 cup WOWButter

VARIATIONS:

• Use NUT or SEED butter of your choice
• Use JAM/JELLY of your choice

Directions:

• Preheat oven to 350
• Combine ingredients
• Place ingredients in muffin "skirts" and bake for about 30 minutes or until done (each oven is a bit different)

Serve warm with WOWButter drizzled on top
Store refrigerated in an airtight container.

Love Grown Super Oats Pancake Gluten Free and Vegan Remix

I have enjoyed Love Grown products Since I was introduced to them in 2016 at the Gluten Free and Allergen Friendly Expo. This year I discovered they had a recipe for turning their Super Oats Packets into quick and easy pancakes!What could be easier...combine 1 packet with 1 egg and cook! I was eager to try that!

After trying this great recipe I began to experiment with egg substitutes to find a way to turn this simple recipe into one that is vegan. Since I have friends and family that are vegetarian and vegan, I have been trying to find HEALTHY RECIPE VARIATIONS that create both gluten free and vegetarian or vegan dishes.

To create the pancakes without eggs I experimented with a few egg substitutes:
1/4 cup applesauce + 1/2 teaspoon baking powder
1/4 cup mashed banana (the RIPER the better)
1 TBSP ground flax seed + 3 TBSP water...mix and let rest till combined

The applesauce and flax seed substitutions came out in texture and taste similar to those when an egg was used. Visually you could not tell the difference. The pancake made using banana was fluffier, moister, and more oatmeal like in texture (picture below).

NOTE: Using the applesauce substitution with Apple Cinnamon Super Oats enhanced the Apple flavor!

Instructions:

• 1 Love Grown Super Oats Packet
• 1 egg/egg substitute
• olive oil or coconut oil for the pan
• garnish or choice(honey/syrup/fruit/nuts/seeds/nut or seed butters or Nutella)

My next experiment...double the recipe to make WAFFLES! 

Color Burst Pasta

On a bright and sunny spring day I was looking to have a meal that matched the day...full of color and light. My pasta dish features Tolerant Foods Organic Black Bean Pasta. Check out the company website to see where you can purchase it near you!

Ingredients - to feed 2

• 1 1/2 cup dry pasta
• 1/2 cooked and shredded chicken breast (done before assembling this dish)
• 1/2 TBSP unsalted butter
• Olive oil to add to pan so saute' vegetables
• 1 cup diced snow peas
• 1 cup diced red bell pepper
• 1 cup diced sweet onion
• 6 minced cloves of garlic
• 2 tbsp crushed red pepper
• 1/2 cup water or low sodium vegetable broth

OPTIONAL: 
Grated Parmesan Cheese to garnish
Add a different protein or omit the protein and the pasta is made from legumes
Swap vegetables for different seasonal vegetables

Directions:

• Saute' the onion and garlic in olive oil until translucent
• Add vegetables and liquid - cover and cook on low until vegetables are el dente
• Boil the water and cook the noodles for 3-5 minutes...checking to ensure they are the consistency you prefer
• Shred the chicken and add the chicken, drained noodles, crushed red pepper, and butter to the vegetable pan 
• Cook a couple of minutes until flavors incorporated
• Serve in a bowl ... garnish with cheese if you prefer

Kashi Transitional Gluten Free Granola Bars

I love to hear about companies who are doing something to give back to the community. With their new gluten free nut butter granola bars, Kashi is doing just that. They are helping farmer's in their transition to USDA Certified Organic status; this change is a multi-year process.

Consumers' purchase of goods from Certified Transitional products, helps support the farmers as they transition their land. Since we as consumers are demanding more and more products be Certified Organic, supporting farmers as they move in that direction will help bring more organic products into the marketplace. Kashi has started a food revolution; we as consumers can keep the momentum going by looking for Certified Transitional products in the store and purchasing those items if possible.

Kashi's NEW Chewy Nut Butter Bars are GLUTEN FREE and come in the flavors of Chocolate Trail Mix, Salted Chocolate Chunk, and Chewy Nut Butter.  Each bar is a satisfying mid-day snack or a great way to refuel after a workout. The bars are sweet but not overly so. I enjoyed the addition of dried fruit in the Chocolate Trail Mix Bar. The added texture (chewy) and flavor added to my level of satisfaction as I stayed fuller longer.

Look on the Kashi website (Where to Buy?) to find a store near you that sells the Chewy Nut Butter Bars!