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gluten-free

Dairy-Free & Gluten-Free Coconut Almond Pancakes

 

This morning I had a hankering for pancakes, and didn't feel like leaving home to get them. 

I also wanted to take on the challenge of making healthier cakes than the white flour and sugar-laden versions in most restaurants. These are about as nutritious as you can get while still being thick, fluffy and delicious topped with berries and a warm drizzle of agave nectar or 100% maple syrup.

 

In place of cow's milk, I used an unsweetend almond/cashew blend. 

In place of sugar, spices and vanilla were added for flavor.

In place of nutritionally-void white flour, I quickly made oat flour with rolled oats and a blender.

In place of oil or butter, I used almond butter for healthy fat. 

 

 

Hoping you and your family enjoy these dairy-free and gluten-free pancakes for breakfast or brinner. Please let me know what you think and experiment with good-for-you toppings!

- Jess

 

INGREDIENTS:

  • 1 3/4 cups oat flour (blend rolled oats until flour-like)
  • 2 eggs
  • 1 cup non-dairy milk (I used almond/cashew blend)
  • 1/3 cup coconut flakes
  • 2 tbsp almond butter
  • 3 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • Dash of salt
  • Coconut oil or coconut oil spray for pan

DIRECTIONS:

  1.  Add all ingredients into a medium bowl and mix until just combined.
  2. Heat pan or griddle with medium heat. Add a spoon of coconut oil or cover with coconut oil spray.
  3. Spoon batter by the 1/4 cup into pan. 
  4. These do not bubble the same as traditional pancakes when it is time to flip. Look for the bottom starting to firm and flip about 2 minutes each side.
  5. Pancakes are done when lightly browned on either side. Top with a warm drizzle of agave nectar/maple syrup, berries, bananas, nuts or any of your favorites!
 

Dairy-Free Chocolate Cinnamon Latte

 

Currently, I am 18 days into my Whole 30 journey!

For those of you unfamiliar with this program it involves a complete focus on whole foods and avoiding: dairy, legumes, sugar and sugar substitutes, grains of all forms, alcohol and additives. For the month of June I have chosen to try this elimination diet and test myself like I never have before. 

 

What do I think? So far, it has been much easier than I had anticipated. My sweet cravings have lessened and are satisfied with fruit and the occasional Larabar. The sight of my trigger foods are still difficult to overcome, but I have made a commitment to myself and will not give in!

 

This recipe was created due to my love of caffeine, and while I tend to drink my dark roasts black... I also love to treat myself with lattes from the amazing local cafes nearby! Unlike Starbucks, they aren't sickeningly sweet and artifical tasting. The following recipe is my attempt at being a healthy dairy-free barista.

 

This latte is deliciously subtle in flavor and fulfills the desire to head to the cafe!

 

 
 

INGREDIENTS:

  • 1 cup coffee, dark roast or preferred
  • 3 oz coconut milk, canned
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp unsweetened cocoa powder

DIRECTIONS:

  1. Pour hot coffee into blender followed by milk, vanilla, cinnamon and cocoa.
  2. Blend thoroughly about 30 seconds.
  3. Allow to settle and the layer of froth will rise to the top. Pour into mug and sip!
 

Summer Smoothie: Rhubarb, Watermelon & Berry

 

My favorite farmers' market just opened yesterday and I could NOT BE MORE THRILLED!

We live in Milwaukee and this market is stretched along a park next to Lake Michigan, with beautiful city views, a playground, beer garden serving farm-to-table fixings, live music and dotted with vendors selling:

fresh produce/meats/homemade items/coffee/hot food! 

It is a food-lover's PARADISE.

 

Shopping healthfully is possible in grocery stores, but nothing compares to the local and seasonal goods you can find at your farmers' market. I bought a few stalks of rhubarb and couldn't wait to experiment with them. Most recipes containing this tart fruit also have a lot of added sugar... but my challenge was to create a tasty drink that did not require any added sugar (natural or refined). 

The result? This summer smoothie was a hit

 

Head down to your local market and whip up this delicious drink PACKED with antioxidants, healthy fats and nutrition minus any preservatives or sugar. This recipe makes enough for two snack-size drinks or one larger smoothie as a meal!

 

INGREDIENTS:

  • 1 cup watermelon, frozen
  • 1 cup mixed berries, fresh or frozen
  • 1.5 cups spinach, fresh or frozen
  • 1 cup rhubarb
  • 1 cup coconut water
  • 1 tbsp almond butter
  • 1 tsp chia seeds
  • Ice to desired thickeness

DIRECTIONS:

  1. Add melon, berries, spinach, rhubarb, coconut water and almond butter to blender. 
  2. Pulse until smooth. Add ice and blend until desired thickness is reached.
  3. Pour into glass and sprinkle chia seeds before serving!
 

Crispy Kale Chips

 

 

CHIPS. CHIPS. CHIPS.

My personal kryptonite. However, I can easily sit down to demolish an entire bag of kettle chips without blinking an eye!

Think you couldn't possibly utilize the superfood kale to replace your usual crunchy fix? 

THINK AGAIN. 

 

I was not a believer until I finally perfected this recipe. Now, I am addicted. 

Kale will not replicate the oily, heavy potato chip experience, but it makes a fantastic substitute when you're trying to satisfy your cravings without ruining your diet. My four year-old even loved these and she would never touch kale in any other form!

 

As always, this recipe is incredibly simple to implement and takes very little time

If you adore another seasoning combination then experiment!! Make 'em spicy! Add lots of garlic! 

The options are endless.

 

Best part? If you find yourself finishing a bowl there is zero guilt. You just fed your body nutrients and healthy fat. 

SNACK AWAY!!

 

INGREDIENTS: 

  • 3 cups kale, chopped
  • 2 tbsp extra virgin olive oil
  • 2 tsp salt
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/2 tsp pepper
  • 1/4 tsp crushed red pepper

 

DIRECTIONS:

  1. Preheat oven to 275 degrees.
  2. Place chopped kale in large mixing bowl and massage with oil using your hands.
  3. Sprinkle with salt, chili powder, garlic powder, pepper and red pepper. Mix thoroughly.
  4. Spread out in single layer on a baking sheet lined with parchment paper.
  5. Bake for 10 minutes, then rotate pan.
  6. Put in oven for additional 5-10 minutes until edges are slightly brown and chips are crispy!
 

Incredible Red Wine & Lemon Vinaigrette

 

If you've never attempted homemade dressing before, then I am here to tempt you.

This vinaigrette takes 5 minutes to prepare and you can store in a dressing bottle to replace other pricey and sugar-laden options found in your grocery store. Another perk? It is SO FREAKING FLAVORFUL. Seriously. 

Do I enjoy salad? Yes.

However, I am not the type that can be satisifed with a simple squeeze of lemon. Also, participating in the Whole 30 challenge for the month of June means I am not allowed to have added sugars (refined, natural or artificial). 

 

After tinkering with several vinaigrette creations, this is my favorite. 

It brightens up any salad combination and can be used as a marinade as well. Most importantly, it is free of preservatives, chemicals and sugar. You can feel good about adding this to your family's meals and save a few bucks as well.

 

I am confident that you will soon prefer this to any bottle you'd find in the store!

 

 

INGREDIENTS:

  • 1/2 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 2 tbsp lemon juice
  • 2 cloves garlic, minced
  • 2 tsp salt
  • 1 tsp pepper

DIRECTIONS:

  1. For this recipe, use fresh lemons and garlic.
  2. Simple combine all ingredients above in jar or dressing bottle and shake vigorously.
  3. Use immediately and store in fridge for several days!