Tag Archive: Gluten-Free

Breakfast Paleo Mug Cake

Written on May 13, 2014 by in Breakfast

Paleo Chocolate Mug Cake

I’m a boring breakfast person. I like to eat the same thing every day until I get tired of it and find something new. For the past couple of months these have been my breakfasts. It’s fast, easy, and chocolate-flavored so it’s easy to love.

This has been one of my most popular recipes. I still have people commenting on the original post who’ve made it and loved it, and that’s a good feeling. The ingredients are fairly common and cheap, so even if you’re skeptical I’d say give it a try. It always tastes better with peanut butter or Nutella slathered on top so if you’re still not convinced I’d say try that.  

Paleo Chocolate Mug Cake

I’ve never tried any variations but I’ve had readers mention this recipe works just as well with sweet potato puree, butternut squash, and applesauce. You can also mix in other ingredients like chopped walnuts, chocolate chips, or raisins(well, maybe not raisins).

Paleo Mug Cake

Prep time: 5 minutes

Cook time: 3 minutes

Ingredients(Makes 1 cake):

  • 1 small ripe banana
  • 1 1/2 Tablespoons almond butter(or any nut butter)
  • 1 egg
  • 2 heaping Tablespoons cocoa powder

Method:

  1. With a fork, mash the banana into a smooth puree.
  2. Mix the almond butter, egg, cocoa powder into the banana puree until it forms an even batter.
  3. Fold in any mix-ins into the batter that you’d like. Otherwise, pour the batter into a mug or other microwave safe container. Be sure to only fill the container up to 2/3rds the way because it will expand in the microwave.
  4. Microwave on high for 2 and 1/2 minutes until the center is set. Carefully remove the mug from the microwave and enjoy hot, cold, or at room temperature.
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Raw Chocolate Fudge Pie

Written on April 30, 2014 by in Dessert

Rich raw chocolate fudge pie

If there’s any way to make peace after 2 weeks of not posting it’s this recipe.

Spending the weekend with friends or family is great but usually leads to a week without recipes. Last weekend was the exception. My friend Eury visited and stayed with me and insisted(she’s going to hate that word–“suggested”) we make the raw fudge pie recipe she’s been working on.

Whether you’re gluten-free or gluten-full, vegan or a meat lover, there’s no denying raw desserts are just better than regular ones. They’re always fudgier, creamier, more flavorful, and easy to convince yourself they’re healthy so you can go back for seconds.

Rich raw chocolate fudge pie

With permission I’m sharing Eury’s recipe which’ll easily win over the staunchest crowd. The cashew filling has the same taste and texture as any milk chocolate fudge.  If you do not care about the health benefits of eating raw and only make this because raw desserts have amazing flavors and textures, feel free to substitute the maple syrup for honey, corn syrup, or simple syrup. 

Raw Chocolate Fudge Pie

Prep time: 20 minutes

Cook time: 0 minutes

Ingredients(Makes 16 servings):

For the crust:

  • 3/4 cup almonds
  • 1/2 cup walnuts
  • 1/4 cup + 2 Tablespoons unsweetened cocoa powder
  • 3 Tablespoons maple syrup
  • 1 teaspoon vanilla extract

For the filling:

  • 2 cups cashews
  • 1/2 cup maple syrup
  • 1/2 cup water
  • 1/2 cup coconut oil
  • 3/4 cup unsweetened cocoa powder
  • 2 teaspoons vanilla

Method:

  1. Pulse the almonds and walnuts in a food processor until finely chopped.
  2. Add in the syrup, cocoa powder, and vanilla for the crust and continue processing until it forms a mixed dough.
  3. Press the dough into a 9-inch pan until the bottom’s about 1/4-inch thick.
  4. For the filling, process the cashews into a fine powder. Make sure not to over blend them into cashew butter.
  5. Add in the maple syrup and water and continue blending until smooth.
  6. Add in the rest of the ingredients and process until it forms a smooth liquid filling.
  7. Pour the filling over the crust and spread into an even layer.
  8. Refrigerate for ~4 hours until the center has set. Cut with a sharp knife into servings. Refrigerate when not enjoying.
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4 Egg-Filled Easter Brunch Recipes

Written on April 18, 2014 by in Holiday, Recipe Round-Up

4 Egg-Filled Easter Brunch Recipes

Easter doesn’t make a lot of sense when you think about it. There’s a bunny but bunnies don’t lay eggs, so why are you searching for them? And where does the candy come in?

Assuming you’re not having plastic eggs filled with dollar bills and chocolate candies, you might want to have something a little more satisfying. Maybe for a brunch crowd–maybe for just yourself. Here are 4 of my favorite egg-cellent(I’m already sorry I made that pun) brunch recipes for you. 

For something traditional…

Easy Broccoli Frittata Serving

Easy Broccoli Frittata is a great way to feed a crowd something healthy and satisfying. I’m a big fan of frittatas for breakfast or dinner. Even as just one person, they’re good to make on the weekend and heat up through the week. Add some potatoes or toast and you’re golden.

For just two(or one—no judging)…

Mushroom and Herb Cheese Omelette

I’d never make omelettes for a crowd because they’re hard to keep warm while the rest cook, and if you have other distractions going on in the kitchen they’re a nightmare. But a Mushroom and Herb Cheese Omelette is satisfying and just the right amount of food for one or two people and goes great with just about any side. 

For something spicy…

Thai Deviled Eggs

Thai Deviled Eggs have just the right amount of flavor and kick mixed with tradition to please just about anyone. I assumed I didn’t like deviled eggs until I toughened up and tried some. Hopefully the peanut butter and kick of these will get a few deviled egg nay-sayers to bite. 

For something sweet…

Gluten Free Chobani Pancakes

Chobani Pancakes may not be egg-filled but the egg helps to make almond flour and greek yogurt into a delicious, hearty, and gluten-free breakfast. It’s a much better option than the white flour pre-made pancake mixes. And at the end of the day who doesn’t like pancakes for brunch?

Happy Easter!

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Peanut Butter Banana Refuel Smoothie

Written on April 14, 2014 by in Breakfast, Drink

Peanut Butter Banana Smoothie

Marathon Monday is just a week away. Growing up in Massachusetts, it was always a big deal. I was shocked to find out it wasn’t actually a national holiday and most people work on Marathon Monday.

This year Stonyfield Greek is the official yogurt of the 2014 Boston Marathon. They asked their Clean Plate Club members to write how Stonyfield Greek helps us through the marathon of life.

When I was marathon training, there were 4 foods I constantly ate: Peanut butter, bananas, oatmeal, and greek yogurt. After so many weeks you learn the little ways to not make every snack or meal taste like the last.

Even though I haven’t registered for a marathon since 2011, I still make working out and running a routine. Making a smoothie instead of a meal is an easy, tasty way to refuel and move on to the next part of my day.

Peanut Butter Banana Smoothie

I never get tired of this recipe. It’s not too sweet or overly peanuty; it’s just the right balance of ingredients to be healthy and perfectly flavorful.

Peanut Butter Banana Smoothie

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 big or 2 small servings):

  • 1 banana, sliced
  • 1 Tablespoon peanut butter
  • 1 5.oz Stonyfield vanilla yogurt
  • 1/2 cup milk
  • 6-8 ice cubes

Method:

  1. Combine the banana, peanut butter, yogurt, and milk in a blender and mix until smooth.
  2. Add in the ice cubes and continue blending until they’re completely crushed and mixed in.
  3. Pour and serve cold.

Peanut Butter Banana Smoothie

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Packed Lunch: Rice & Bean Bowl

Written on April 9, 2014 by in Entree

Homemade rice and bean bowls for a healthy and affordable packed lunch

I’m one of those people at the office who brings in lunch every day. The same lunch every single day. The Huffington Post wrote an article about us.

Sure packing a lunch every day can get tiresome, but it’s cheaper and healthier to do it yourself. It’s hard to argue with that.

If you’re on board the lunch-packing train, even just a few days a week, this lunch will definitely keep you satisfied. It’s just as good as a Chipotle bowl but costs about $2 or less. It’s also perfect for packing on a Sunday night to have later in the week since you don’t have to worry about sogging bread or spoiling meat.

For a simple step-by-step photo guide, scroll below the recipe.

Rice & Bean Bowl

Prep time: 5 minutes

Cook time: 4 minutes

Ingredients(Makes 1 lunch):

  • 1 cup cooked brown rice
  • 3/4 cup(1/2 can) black beans
  • 3/4 cup fresh or frozen vegetables
  • 1/4 cup salsa
  • 1/4 cup shredded cheese

Method:

  1. In a microwavable bowl, layer the rice, beans, vegetables, salsa, and cheese in that order.
  2. Cover tight with a lid. Don’t keep at room temperature for more than 6 hours.
  3. When ready, microwave on full power for 3-4 minutes.

An easy, healthy and affordable meal you can pack for lunch every day

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Peanut Butter Buttercream

Written on April 2, 2014 by in Dessert

Peanut Butter Buttercream

These are not the best cupcakes I had for my birthday. In fact, the cake part didn’t come out all that well since I made them on the fly without measuring anything(only to be surprised Saturday night with a batch of homemade banana cupcakes with Nutella frosting). But they were entirely edible if only because of the frosting.

This frosting though was just right. It’s sweet and vanilla at first with a nutty peanut butter finish. It’d be great on just about any cake or cupcake, and it’s easy to decorate with chocolate chips or Reese’s Puffs.

For this recipe, look for natural peanut butter without any added oils or stabilizers. It’ll mix in with the other ingredients the easiest and have a better, stronger flavor.

Peanut Butter Buttercream Unfrosted

Peanut Butter Buttercream

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients:

  • 6 Tablespoons butter, room temperature
  • 2 1/4 cups powdered sugar, sifted
  • 2 Tablespoons all natural no oil peanut butter
  • 1/4 teaspoon vanilla
  • 1-2 Tablespoons cream or whole milk

Method:

  1. In a large bowl, mix together the butter, sugar, peanut butter, and vanilla with an electric beater.
  2. Slowly add just enough milk until the ingredients make a thick but smooth buttercream.
  3. Scoop into a pastry bag and use immediately.

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Low-Fat Chocolate Coconut Loaves

Written on March 25, 2014 by in Dessert

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I hate the word low-fat, because instantly it conjures up thoughts of dried pastries and a total lack of flavor. That’s nothing anything like these loaves are, soft and bursting with a sweet flavor right out of the oven.

Instead of butter or oil, these are made with two favorite tricks: Greek yogurt and evaporated milk. They’re much better options in baking than low-fat or non-fat margarine because of the simple ingredients and don’t change the flavor.

I used a mini-loaf pan because that was what I had, and the portioning worked out perfectly. Just reheat one at a time and it’s like having a freshly baked breakfast. Since low-fat pastries dry out faster, I’d recommend freezing half of the batch and thawing it later in the week(if you think the first batch will last that long).

Low-Fat Chocolate Coconut Loaves

Low-Fat Chocolate Coconut Loaves

Prep time: 15 minutes

Cook time: 25 minutes

Ingredients(Makes 8 mini-loaves or 1 large loaf):

  • 1 3/4 cups +2 Tablespoons gluten-free all purpose flour(or wheat flour)
  • 3/4 cup sugar
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips
  • 1/2 cup sweetened coconut flakes
  • 1 5oz can fat-free evaporated milk
  • 1 5.3oz vanilla Stonyfield Greek
  • 3 eggs

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, mix together the flour, sugar, baking soda, chocolate chips, and coconut flakes until well mixed.
  3. Add in the rest of the ingredients and beat until it forms a thick batter.
  4. Grease 8 mini-loaf pans or one large one and pour the batter in.
  5. Bake for 25 minutes or until the loaves rise and the center has set. If you’re making one large loaf, wait 40-50 minutes before checking if it’s done.
  6. Remove from the oven and let cool before removing from the pan and slicing.

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Reese’s Peanut Butter Cup Brownies

Written on March 17, 2014 by in Dessert

Reese’s Peanut Butter Cup Brownies

I can’t believe I haven’t made something this simple yet. Brownies + Reese’s cups. What more do you need?

When it comes to brownie recipes, I have a few favorites that I stick by. On occasion I’ll try a mix, but homemade usually comes out better.

Whether you’re making your own or using a mix, this batch will definitely come out better. Seriously, with peanut butter cups how could you go wrong? Once these cool, the milk chocolate sets again and the peanut butter has a roasted, nuttier flavor. It’ll definitely be a hit with your peanut butter lovers.

Reese’s Peanut Butter Cup Brownies

Reese’s Peanut Butter Cup Brownies

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients(Makes 16 servings):

Method:

  1. Preheat your oven to 350 degrees.
  2. Prepare your brownie recipe according to directions.
  3. Grease an 8×8 baking pan well and pour the batter into the pan.
  4. Unwrap the peanut butter cups and place them evenly around the pan on top of the batter pressing them in gently.
  5. Bake for 20-25 minutes according to directions.
  6. Remove and let them cool completely before cutting.

 

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3 Irish Cream Dessert Recipes

Written on March 12, 2014 by in Dessert, Holiday, Recipe Round-Up

St. Patricks Day has never been a favorite holiday. Perhaps because my birthday’s right around the corner, or Easter which is centered around chocolate eggs filled with candy(I mean, what’s not to love?). Potatoes, beer, and colcannon just don’t do it for me. But there’s one Irish food I can get down with.

Irish cream is made with just about everything bad for you, so naturally it’s one of my favorites. There’s nothing better than making a dessert with it and then sitting down to enjoy it with an ice-cold glass on the side. These are 3 of my favorite recipes with Irish cream you can enjoy this weekend(after the potatoes and beer, of course).

Bailey's Frosted Brownies

Bailey’s Frosted Brownies

Prep time: 15 minutes

Cook time: 30 minutes

Ingredients(Makes 1 8 x 8 pan):

For the brownies:

  • 3/4 cup oat flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup + 2 Tablespoons cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1/2 cup butter
  • 4oz bittersweet baking chocolate
  • 1/3 cup Irish cream

For the frosting:

  • 6 Tablespoons butter, room temperature
  • 1 1/4 cup powdered sugar
  • 1 1/2 Tablespoons Irish cream

Method:

  1. Preheat your oven to 350 degrees.
  2. Mix together the oat flour, salt, cocoa powder, and baking powder and set aside.
  3. In a separate bowl, melt together the chocolate and butter.
  4. While the chocolate is melting, beat together the eggs, sugar, vanilla, and Irish cream.
  5. Slowly pour the melted chocolate and butter into the egg/sugar mixture while whisking until fully incorporated. Don’t go too fast so that the raw eggs don’t cook upon contact.
  6. Add the chocolate mixture in with the dry ingredients and mix completely.
  7. Pour the batter in a greased 8 x 8 pan.
  8. Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before frosting.
  9. To make the buttercream, beat the powdered sugar, butter, and Irish cream heavily until it’s entirely mixed. Add a touch more buttercream if it’s too dry at first.

Bailey's Hot Chocolate Truffles Yield

Bailey’s Hot Chocolate Truffles

Prep time: 25 minutes

Cook time: 0 minutes

Ingredients:

  • 1 cup(8.5oz) semi-sweet chocolate chips
  • 6 Tablespoons Irish cream
  • 2 Tablespoons butter
  • 1/2 cup powdered hot chocolate mix*

*I wouldn’t recommend using a mix that is overly processed or full of chemicals. You could also mix 6 Tablespoons of sugar and 2 Tablespoons of cocoa powder for a nearly identical coating.

Method:

  1. Melt the chocolate chips and butter together in a microwave or over a double boiler.
  2. Mix the Irish cream into the melted chocolate until it’s smooth and shiny.
  3. Refrigerate or freeze the chocolate until it’s semi-soft and doesn’t stick to your hands. You want it to be a little colder than you think it should be since your hands will warm it over time.
  4. Pour the hot chocolate mix into a small bowl or onto a small plate.
  5. With a melon-baller or a spoon, carve out pieces of chocolate about 1-inch in width. Roll the chocolate into as round a ball as you can and drop it into the hot chocolate mix.
  6. Roll the ball around in the hot chocolate mix until the sides are all covered and move it to an air-tight container.
  7. Refrigerate the truffles for 30 minutes for the right consistency before eating.  Keep them refrigerated when not enjoying.

Hot Amaretto Mocha

Hot Amaretto Mochas

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 serving):

  • 6oz fresh brewed coffee
  • 1 Tablespoon hot cocoa mix
  • 1 1/2oz Irish cream
  • 1/2oz amaretto

Method:

  1. Make sure the coffee you’re using is steaming hot. If not, heat it up gently.
  2. Stir in the hot cocoa mix until it’s completely dissolved.
  3. Pour in the Irish cream and almond liqueur and stir well until blended.
  4. Garnish with whipped cream and chocolate if desired. Serve hot.

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Buffalo Cream Cheese Chex Dip + Giveaway

Written on March 3, 2014 by in Side Dish

IMG_6509

I love being challenged to make recipes with a few ingredients(a la Chopped). I think it’s easier than starting with a blank canvas. Chex & General Mills challenged me to make something with Chex cereal and Frank’s hot sauce—an odd combination for sure. But immediately I had an idea and I’m happy it turned out so well.

This recipe’s a twist on a savory cheese ball and my vegetarian buffalo chicken dip. The last time I had that dip was for the Super Bowl; I think this one’s going to be the winner for college basketball and any other party I go to this month. It’s just as tasty but a little simpler because there’s no baking involved—perfect for bringing to a party where you won’t be able to heat anything up.

IMG_6510

I debated which Chex cereal to suggest making this with. Using rice or corn makes it gluten-free, but some people might prefer wheat. I would recommend matching it to whatever cracker you’re serving with this. If they’re corn-based, go with corn, wheat-based go with wheat, etc.

Buffalo Cream Cheese Chex Dip

Prep time: 10 minutes

Cook time: 0 minutes

Ingredients(Serves about 8-10 people):

  • 1 8oz block of cream cheese, room temperature
  • 1/2 cup cannellini beans
  • 1 cup shredded Mexican cheese blend
  • 1/4 cup Frank’s RedHot buffalo wing hot sauce
  • 2/3 cup crushed rice, corn, or wheat Chex cereal
  • Chips and vegetables for dipping

Method:

  1. Combine the cream cheese, cannellini beans, shredded cheese, hot sauce, and 1/4 cup + 1 Tablespoon crushed Chex cereal in a large bowl.
  2. Using a potato masher, forcefully mix all of the ingredients until it forms a smooth, even-colored dip.
  3. Using your hands and a clean, non-stick surface, form the dip into a ball.
  4. Lightly bread the outside of the cheese ball with with the remaining Chex cereal.
  5. Serve at room temperature with tortilla chips and vegetables to dip.

Chex-Franks

Giveaway:

Want to make your own? You can get the same inspiration I did to make this pictured above. Just do one or multiple entries as listed below and I’ll pick a winner at 11:59pm on Sunday, March 9th.

Good luck!

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