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!
Welcome to my Gluten Free food blog! I believe life is a blank canvas; a masterpiece waiting to be created through food, fitness, family, and friends. Eating healthy is a priority of mine and this blog can help you eat healthy too! My family and friends include people with a variety of special dietary needs. Each recipe highlighted here is versatile and celebrates what we CAN eat. When you find a recipe you love, all you have to do is make a little change to make it work for your dietary needs!
Sunday, April 30, 2017
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)
Optional for dessert:
Instructions:
NOTE: Click on this hyperlink to find Nutrasumma products at stores near you.
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.
Sunday, April 23, 2017
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:
Instructions:
To Serve:
Add sun butter and sprinkle additional carrot slices and a side of fruit
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
Tuesday, April 18, 2017
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!
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!
Monday, April 17, 2017
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!
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.
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.
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.
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