Recipes

My recipes are Gluten-Free, Plant Based & Clean

When consuming animal products on occasion I make sure that they are organic, non-gmo and hormone free.  I also will only combine them with other proteins and veggies for optimal digestive health.  I do not like tummy-aches.  

Gluten Free & Vegan Pesto

What you need:

(Makes about 1 cup of pesto)

2 cups of basil 

1/2 cup of raw walnuts 

1/3 cup of olive oil 

1 tbsp of nutritional yeast 

1 tbsp of lemon juice 

2 cloves of garlic 

Sea salt

Fresh ground pepper

Let's make it:  Combine basil, walnuts, nutritional yeast, lemon juice and garlic in a food processor.  After combined, slowly pour in olive oil while keeping the setting of your food processor on low.  Rev up the speed for a few more pulses, making sure all ingredients combine to create a smooth and creamy texture.  The nutritional yeast is what makes it taste "cheesy" (sorry parmesan, we don't need ya).  Season with salt and pepper.

Gluten Free & Dairy Free Cornbread 

A perfectly wonderful "comfort food" made with ingredients that will not compromise your health or diet :)  Totally Sarah approved.

This cornbread is made using "Bob Mills Cornbread mix"  About $ 2.99 at Earth Fare/Whole Foods/Brighter Day

Ingredients: Whole grain cornmeal, potato starch, whole grain sorghum flour, evaporated cane juice, whole grain corn flour, tapioca flour, baking powder (sodium acid pyrophosphate, sodium bicarbonate, corn starch, monocalcium phosphate), sea salt, xanthan gum.

What you need:

(Serving Size: About 18- 180 Calories a piece)

Bob's Red Mill Gluten Free Cornbread Mix
2 organic eggs
1-1/2 cups of unsweetened almond milk
1/3 cup of olive oil, grapeseed oil or pure, organic, melted butter


Lets make it:

Have all the ingredients at room temperature. Preheat oven to 375ºF. Generously grease a 9 x 9-inch gray, nonstick pan. Place entire package of cornbread mix in large mixer bowl. Add 1-1/2 cups milk, 2 large eggs and 1/3 cup canola oil or melted butter. Mix on low speed with electric mixer until blended. Beat another 30 seconds with mixer on high. Pour into baking pan. Bake 25 minutes or until nicely browned.

Salmon & Veggie Wrap

This is made on an Ezekiel wrap!  Ezekiel is a brand that carries "sprouted wheat" products.  Now, sprouted wheat is not the same thing as that processed honey wheat bagel in the bakery at Harris Teeter.  It is not a certified gluten free product (and I would not recommend if you have celiac) but, if you are only mildly sensitive to wheat, it is a perfectly fine option.  (No worries, there will be a blog post soon about the difference between sprouted wheat and modern, yucky, processed, fattening, belly bulging wheat)  This wrap is also a complete protein so you can combine it with other proteins (aka salmon) without tempering with digestion.  

What you need:
(Serving Size 1)

4 oz salmon
1/2 roma tomato
A handful of sprouts
A handful of mixed greens
Grapeseed veganaise
Stoneground mustard
Ezekiel wrap

Lets make it:

Toast the ezekiel wrap in the toaster until desired crispy-ness is achieved.  Spread 1 tbsp of veganaise and 2 tbsp of stone ground mustard on the toasted wrap.  Top with sprouts, tomato, mixed greens and salmon.  Wrap it up.  Yes, that's it.  Pack that baby in your lunch box and make all your co-workers jealous.  Tehe.

Sweet Potato Fries

I made these for the 4th of July and they were quite the pairing with gluten-free black bean burgers!  They taste like mamma would make them, minus the cellulite that would follow.  Cheeky!

What you need: 

(Serving size: 1)
1 sweet potato
olive oil
salt
pepper
cayenne pepper (optional)

Let's make it:

Preheat oven to 350. Slice the sweet potato down the middle and across, not totally breaking through, but just enough to let it cook.  Poke holes in it all the way around.  Microwave it for about 6 minutes to soften.  Cut the sweet potato into thick circular chunks and place in a bowl.  Massage 2 tbsp of olive oil, salt and pepper into the the cut chunks.  Line on a baking sheet and bake for about 20 minutes, or until desired crispy-ness is achieved.  Sprinkle with cayenne for a kick and serve!

Blueberry, Flax & Oat Cakes

Have a sweet tooth in the morning?  Or maybe you just went for an incredible run and need to refuel.  Regardless of the reason, you will fall in love with these!  And packed with fiber and protein, you really can't go wrong!

What you need: 

1/4 cup of whole rolled oats 

2 tbsp of ground flax seeds

1/2 banana 

1/2 cup of blueberries

Let's make it:

Cook 1/4 cup of rolled oats. Mash up 1/2 banana and mix in the cooked oats. Stir in 2 tbsp of flax seeds

and 1/2 cup of blueberries. Now that you've got your "cakes" made, heat and grease a nonstick pan with grapseed oil. Spoon out the oat mixture into little "cakes". Cook n' flip, cook n' flip. The more you brown the "cakes" the more they stick together.  Makes about 5 small pancakes.

Tofu Scramble 

A vegan substitution to your tradition tex-mex scrambled egg breakfast!  My family fell in love with this breakfast/lunch option over the holidays!  It's quick, easy yet tastes like it took you hours!

What you need: 

1/4 block of Non-GMO sprouted extra firm tofu 

2 cups of spinach or arugula 

1 tbsp of onion powder 

1tbsp of garlic powder 

2 tbsp of lemon pepper 

1 tbsp of Celtic sea salt 

As much fresh ground pepper as your little heart desires 

1 Gluten-free brown rice tortilla 2 tbsp of Salsa 

*Tip: check the sugar content of your Salsa. There should be no added sugar. Think about it, salsa is veggies and tomato. No need to add sugar.

Let's make it:

Preheat oven to 350 for the tortilla. Heat and coat a non-stick pan with grapeseed oil. Mash up 1/4 block of tofu until it resembles a scrambled egg. Throw it in the pan and add the onion powder, garlic powder, lemon pepper, sea salt and ground pepper. Let the spices marinate with the tofu and grapseed oil. In the meantime, stick the GF tortilla in the oven and set your timer for 10 minutes. Add the arugula or spinach or both to the tofu mixture and scramble it together. Season more if desired. Mash up avocado in a bowl with lime juice and sea salt and spread on your toasted GF tortilla. Top that with salsa and your yummy tofu scramble! Tip: Lime juice keeps avocado from browning.