Tag Archives: #glutenfree

Overnight Pumpkin Oats

Since my daughter can’t have oats, I don’t eat them a lot. She’s very bitter about her oat sensitivity. She doesn’t care about not eating wheat, but oats are torturous for her. I generally avoid them so that she doesn’t get sad. However, lately, I really need easy and quick breakfasts, because getting two kids out the door alone in the morning while my husband travels weekly for work is hard. Overnight oats save me valuable morning time. I quickly heat them up before I  run out the door to various drop-offs and then I eat at my desk at work so that my daughter doesn’t see the oats and cry. I am secretly eating oats!

 

It’s almost fall, and I’m already dreaming of pumpkin. I made a pumpkin chili last night. So I used the leftover pumpkin from the can to make two days of pumpkin overnight oats. I am by no means an expert with these oats. This is only the thirst time that I’ve made them. I just enjoy this dish because it’s delicious and easy. So if you’re a hot-mess mom in the morning like I am, try them! They will save you time!

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Pumpkin Overnight Oats

Overnight Pumpkin Oats

  • Servings: 5 ounces
  • Difficulty: easy
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Pumpkin Overnight Oats with pure maple syrup and cinnamon. Add nuts, chocolate chips and/or pumpkin seeds if desired.


Credit: My Real Dish

Tips: (1) Some people eat their overnight oats cold, but I prefer to heat them in the microwave for ~80 seconds until they are warm. (2) I’ve tried this without mixing 1 tablespoon of chocolate chips in with the oats, and I prefer more chocolate. More chocolate is always better. However, you can sprinkle any amount of desired chocolate chips, cacao nibs, nuts, or pumpkin seeds on top.

Ingredients

  • 1/2 cup oats (I used Bob’s Red Mill Gluten-Free Quick Cooking Rolled Oats)
  • 1/4 cup almond milk
  • 1/2 cup pumpkin (from a can)
  • 1 teaspoon cinnamon
  • 1 tablespoon maple syrup
  • Optional: 1 tablespoon dark chocolate chips (+ 1 teaspoon for garnishing the top)
  • Optional: 1/2 tablespoon pumpkin seeds and/or almond slices


Directions

  1. Combine pumpkin, cinnamon, maple syrup, and almond milk together in a measuring cup.
  2. In a microwaveable jar, mug or bowl, coat the oats with the pumpkin blend and add 1 tablespoon dark chocolate chips (if desired).
  3. Cover and place oats in the refrigerator overnight.
  4. In the morning, warm the oats in the microwave for ~80 seconds depending on your bowl or container. Top with your favorite toppings. (I’ve been experimenting with sliced almonds, pumpkin seeds, and dark chocolate chips.)
  5. Warm in the microwave if desired for ~80 seconds.

What are your easy breakfast favorites that I need to try? Let me know in the comments!

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Pineapple Jackfruit Tacos With Pineapple Lime Slaw

This is the second recipe in my jackfruit series. You can read the first recipe, BBQ Peach Jackfruit with Chipotle Avocado Slaw, here. I’ve been having so much fun working with this new “meat-like” texture! And, who doesn’t love tacos?! I’m a sucker for spicy sweet dishes. Bonus: I bought all of these ingredients for this dish at Trader Joe’s! Love that grocery store!

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jackfruit tacos

Pineapple Jackfruit Tacos with Pineapple Lime Slaw

  • Servings: ~6 searchings
  • Difficulty: easy
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Spicy and sweet pineapple jackfruit tacos is an easy healthy vegan meal, and topped with a pineapple lime slaw adds a creamy sweet twist. All ingredients can be found at Trader Joe's.


Credit: My Real Dish

Tips: Before cooking the jackfruit you have to prepare it by draining, rinsing, and coring it. (1) Don’t open the can all the way. Instead, leave the can partially attached in order to drain out the brine, fill water into the can, empty the water, and then repeat the rinsing process again. (2) Cutting the core off of the jackfruit pieces is very similar to cutting the core off of a piece of pineapple. Look for the similar texture.

Ingredients

Pineapple Jackfruit Tacos

  • 2 cans jackfruit
  • 1- 20 oz can of pineapple
  • 1/2 – 1 tablespoon taco seasoning depending on your spice preference (I used Trader Joe’s)
  • 1/2 red onion
  • 1 clove garlic
  • 2 tablespoons lime juice (juice from 1 lime)
  • 2 tablespoons agave syrup
  • 2 tablespoons olive oil

Pineapple Lime Slaw

  • 1/4 cup pineapple juice (from the can of pineapple)
  • 2 tablespoons lime juice (juice from 1 lime)
  • 1/4 cup vegan mayo
  • 1 tablespoon agave
  • 9 oz bag cole slaw (I used Trader Joe’s Shredded Green and Red Cabbage with Orange Carrots)
  • Salt and pepper to taste

For Serving

  • Corn tortillas


Directions

  1. Prepare the jackfruit. See tips above for draining, rinsing, and coring.
  2. Slice the red onion, and mince the garlic.
  3. Coat the jackfruit in taco seasoning in a bowl.
  4. Drain the pineapple juice into a separate measuring cup, keeping the juice for the slaw.
  5. Heat olive oil on medium high.
  6. Add red onion, garlic, and sautée 1 minute.
  7. Add the jackfruit to the pan and sauté for 3 minutes.
  8. Add lime juice, pineapple, and agave syrup.
  9. Turn heat to low and cover, and simmer for 30 minutes.
  10. Prepare the slaw.
  11. Coat the slaw mix with vegan mayo and mix in the remaining ingredients. Add salt and pepper to taste.
  12. Serve the jackfruit tacos on a corn tortilla with the slaw on top.

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Tropical Fruit “Nice Cream” (Vegan & Paleo)

A couple of weeks ago I was visiting my husband’s family in rural upstate New York. The closest Trader Joe’s is over an hour away in Albany, and I stopped there before we got to the farm in order to pick up groceries for the week.

When my kids were begging for dessert, I made this simple “nice cream” with these three ingredients from Trader Joe’s: Organic Coconut Cream, Organic Tropical Fruit Blend, and Organic Blue Agave Sweetener. If you don’t have a Trader Joe’s near you, this frozen fruit blend has: pineapples, mangoes, strawberries, and bananas.

First, purée frozen fruit and coconut cream until smooth.

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Then, add the Organic Blue Agave Sweetener.

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Put into a freezable container and freeze. I made it at 11 am and served it after dinner at 7 pm. You can try it after 30 minutes – it shouldn’t take long to firm up.

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Scoop it out and serve.

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I served it with Enjoy Life Vegan Chocolate Chips and the Best Vegan Chocolate Sauce.

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Tropical Fruit Nice Cream Cover 1

  • Servings: 1.1
  • Difficulty: easy
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Credit: My Real Dish

Ingredients

  • 1 can Organic Coconut Cream
  • 16 oz of Organic Tropical Fruit Blend (1 frozen fruit bag)
  • 1/4 cup Organic Blue Agave Sweetener
  • Optional: dark chocolate chips (I used Enjoy Life)
  • Optional: Best Vegan Chocolate Sauce. find the recipe here.


Directions

  1. First, purée frozen fruit and coconut cream until smooth.
  2. Add the Organic Blue Agave Sweetener and cream until combined.
  3. Put into a freezable container and freeze for at least 30 minutes. I let it freeze for 7 hours
  4. Serve! Feel free to top with Vegan Chocolate Chips and the Best Vegan Chocolate Sauce.


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What is your favorite “nice cream”? Post about it in the comments! 

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Coconut Key Lime Pie Filling (Gluten-free, Vegan, & Paleo)

Key limes are in season, and that means pie! I became a key lime pie connoisseur while I was pregnant with my daughter. My friend and I were traveling to every Central American country in the summer of 2009, and I found out I was pregnant in Guatemala. While we were in Nicaragua, we found this restaurant in Granada that served key lime pie; I wish I knew the name of the place. It’s probably somewhere in my travel journal. Anyway, we went there four days in a row just to have their pie. I remember it being the most delicious pie ever. That might have been because I was having crazy food cravings, or because I had been eating beans, rice, and fried plantains every meal for 3 weeks! Regardless, my love of key lime pie developed oddly there in Nicaragua.

I haven’t had a key lime pie in a long time, because I didn’t think it was possible to make one vegan and gluten-free. I was silly because this pie is awesome! Absence definitely makes the heart grow fonder.

Since the grocery store only sold key limes in a 2 pound bag, I now have two key lime recipes to share with you. The recipe is not hard, but juicing the entire bag key limes was time-consuming. Since this recipe requires only 1/2 a cup, it won’t take too long. However, this pie does take planning since you have to refrigerate coconut milk or cream overnight and soak cashews for at least 4 hours as well.

Heat oven to 350 and prepare your pie crust per directions. Make sure to thaw the gluten-free vegan pie crust. I prefer this Wholly Gluten Free Pie Shell. It has to be set out 15 minutes before baking.

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Juice the key limes.

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Zest the limes. It takes ~4 limes to make 1 tablespoon. Make 2 tablespoons.

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Add all ingredients into the Vitamix or blender.

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Blend until smooth.

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Pour filling into the gluten-free pie shell, and refrigerate for at least an hour. It will be a firm cheesecake texture.

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Prepare this vegan meringue when the pie is firm. You can find the recipe on my website here.

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Spread the vegan meringue on top of the pie, sprinkle a little coconut and extra lime zest, and serve.

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Coconut Key Lime Pie Filling (Gluten-free & Vegan)

  • Servings: one 9' inch pie
  • Difficulty: easy
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This gluten-free vegan Coconut Key Lime Pie has an easy delicious egg-free, dairy-free, and paleo filling.


Credit: My Real Dish

Ingredients

  • 1 ½ cup cashews (soaked overnight or for at least 4 hours)
  • Cream of 1 can of coconut milk or cream refrigerated overnight (the hard part only + 2 tablespoons remaining milk from the can)
  • ½ cup coconut sugar
  • ½ cup key lime juice
  • ½ cup coconut oil softened or melted
  • 1 teaspoon vanilla
  • 2 tablespoons zest (1 tablespoon for the pie and 1 tablespoon extra for decorating the top of the pie – requires ~8 limes)
  • 4 tablespoons maple syrup
  • 1 cup shredded coconut (+ extra for decorating the top of the pie)
  • Look here for vegan meringue topping recipe & ingredients


Directions

  1. Thaw gluten-free vegan pie crust. Most pie shells need to be at room-temperature for 10 – 15 minutes before baking.
  2. Heat oven to 350 and prepare the pie shell per directions when ready.
  3. Juice the key limes.
  4. Zest the limes. It takes ~4 limes to make 1 tablespoon. You will need 2 tablespoons.
  5. Strain and rinse your cashews until the water runs clear.
  6. Add all ingredients into the Vitamix or blender. Only use the firm top part of the coconut cream in the can. Leave the remaining liquid at the bottom, with the exception of 2 tablespoons that you add to the Vitamix.
  7. Blend until smooth.
  8. Pour filling into the gluten-free pie shell and refrigerate for at least an hour. It will be a firm cheesecake-like texture.
  9. Once the pie is firm, prepare the vegan meringue .
  10. Spread the vegan meringue on top of the pie, sprinkle a little coconut and extra lime zest, and serve.


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Fennel and Pear Tofu Scramble (Vegan & Gluten Free)

This is my fourth dish in my tofu scramble series. I like pushing flavor combinations; throwing things together that I would never think would work, but then they taste great! I had fennel in my fridge, and needed to use it up. The fennel adds a light bright taste, and balances well with the sweet pear and the warm allspice. This is a great dish when you want something healthy and quick to eat in the morning.

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Fennel Pear Scramble

Fennel and Pear Tofu Scramble (Vegan & Gluten Free)

  • Servings: 2-3
  • Difficulty: easy
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This vegan and gluten-free tofu scramble features flavors of fennel, pear, shallots, allspice and maple syrup.


Credit: My Real Dish

Tips: (1) Drain the tofu before using it. (2) Extra firm tofu works best if you want chunks like a stir-fry, but the softer tofu, creates more of a soft scrambled egg consistency. However, the softer tofu has a tendency to stick to the pan, requires more oil, and is more wet.

Ingredients

  • 1 fennel bulb
  • 1 small pear
  • 1 large shallot
  • ¼ cup sliced almonds
  • ¼ teaspoon allspice
  • 1 tablespoon maple syrup
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 10 oz tofu (I used House Foods Organic Super Firm)


Directions

  1. Wash fennel and pear (I used Thieves Fruit & Veggie Spray).
  2. Chop fennel bulb, shallot, and pear.
  3. Heat olive oil in a large skillet on medium high heat.
  4. Sauté fennel and shallot until slightly tender (~5 minutes).
  5. Drain tofu, slice it in the container with a knife, and add it to the pan.
  6. Continue to sauté until the fennel and shallot are tender, but not mushy (~ 2 – 3 minutes).
  7. Turn on heat.
  8. Add chopped pear, almonds, allspice, maple syrup and stir until pear is warm.
  9. Salt and pepper to taste.
  10. Serve and enjoy!


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Check out the first tofu scramble recipe here: Asparagus and Artichoke Tofu Scramble, the second here: Mediterranean Tofu Scramble (Vegan & Gluten Free),  and the third here: Blackberry Fig Tofu Scramble.

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Zucchini & Summer Squash Pasta Salad

This summer we’ve been grilling with friends a lot. Since I haven’t been eating meat, I’ve been experimenting with veggie dishes to bring to parties. I’ve been loving tons of fresh zucchini, summer squash, and tomatoes. Look how pretty it looks!

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This vegan gluten-free dish is sure to be a hit with any group! It also is a great way to use fresh veggies from your garden or a local farmer’s market!

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Zuchinni Pasta Salad

Zucchini & Summer Squash Pasta Salad

  • Servings: 15
  • Difficulty: easy
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This gluten-free and vegan pasta dish is easy, quick, and loaded with veggies and chickpeas for protein.

Tips: (1) Feel free to substitute fresh, dried, or even young living essential oils in the recipe. I’ve provided the options. I talk about my dish with essential oils here in this veggie pasta sauce post. I’m available to help you use them in and out of the kitchen. You can order them here(2) Never overcook gluten-free noodles because it makes them mushy. Add a little olive oil to the water with gluten-free noodles (this keeps them from sticking), stir them, and boil them for the minimum time recommended. With this recipe strain them, and rinse them with cold water.

Ingredients

  • 1 zucchini 
  • 1 summer squash
  • 1 large sweet yellow onion
  • 3 tablespoons minced garlic
  • parsley (1 tablespoon dried or 3 tablespoons fresh)
  • basil (1 tablespoon dried, or 3 tablespoons fresh, or 6 tiny drops of Basil Young Living Essential Oil)
  • oregano (2 tablespoons dried, 6 tablespoons fresh, 12 tiny drops of Oregano Young Living Essential Oil)
  • 1 can chickpeas (drained and rinsed)
  • 8 oz chopped mushrooms
  • 1 cup cherry tomatoes (I used cherry heirloom tomatoes)
  • 1 bell pepper (I used orange to add color)
  • 1 teaspoon real salt
  • 5 grinds on pepper grinder
  • 1/2 cup red wine vinegar
  • 1/2 cup olive oil + 3 tablespoons
  • 1 bag gluten-free noodles (I used a spiral quinoa noodle because they are more firm)

Directions

  1. Start a pot of water to boil on the stove with a little salt for your noodles. Be prepared to start the noodles when the water is ready.
  2. Wash vegetables (I used Thieves Fruit and Veggie Spray).
  3. Slice zucchini, summer squash, tomatoes, and mushrooms. Chop bell pepper and fresh herbs (if desired). Mince garlic and onion.
  4. Heat 3 tablespoons of olive oil in a large pan.
  5. Sauté bell pepper, zucchini, summer squash, garlic, and onion for ~3 minutes.
  6. Drain and rinse your chickpeas
  7. Add mushrooms and herbs, salt, and pepper. Continue to sauté for ~3 more minutes until veggies are almost tender.
  8. Add chickpeas and tomatoes to the pot, along with 1/2 cup olive oil, and red wine vinegar. Sauté for 1 minute more.
  9. Stir in the cooked gluten-free noodles.
  10. Serve cold.

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I brought it to a BBQ.IMG_8135.JPG

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S’mores Cake (Gluten-free & Vegan)

A couple of weeks ago, I made Graham Crackers that were not only delicious, but vegan, oat-free, gluten-free, and refined sugar-free. We ate them up! Then, my kids asked for S’mores, and we had to make more. So we decided to make a gluten-free and vegan S’mores Cake; really the “cake” is just baked s’mores. I purchased Dandies at Fresh Thyme; they are vegan with no corn syrup or gelatin. They do have cane sugar though, so I minimized the sugar in the rest of recipe. I believe in a 90% healthy philosophy! I try to be as healthy as possible, and then I can indulge in desserts.IMG_0196.jpg

I used Lily’s Premium Baking Bars that are sweetened with stevia. It was the perfect balance with the sweet DandiesIMG_0198.jpg

Layer the Graham Crackers in a 9 X 13 baking pan.

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Put 1 1/2 bags of Dandies on their side.IMG_0201

Layer with the Lily’s Premium Baking BarsIMG_0202.jpg

Top with a layer of Graham Crackers.

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Slice Dandies in half.

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Place them on top of the Graham Crackers.

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Smash a bar of Lily’s Premium Baking Bar.

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Sprinkle the pieces on top of the DandiesIMG_0213.jpg

Bake.

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s'mores cake

S'mores Cake (Gluten-free & Vegan)

  • Servings: 12
  • Difficulty: easy
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This gluten-free, oat-free, and vegan s'mores cake is a pan of yummy baked s'mores. It's an easy way to enjoy gooey chocolate s'mores without a bonfire.

Tips: This s’mores cake may be made with any graham crackers, chocolate bars, or marshmallows. Personally, I use the (1) Lily’s Baking Bars to reduce sugar, (2) the Dandies because they are vegan and healthier, and (3) my graham cracker recipe because of my daughter’s oat and wheat intolerance. Also, leftovers are best warmed for 30 seconds in a microwave before serving.

Ingredients

Directions

  1. Heat oven to 350 degrees
  2. Layer the Graham Crackers in a 9 X 13 baking pan. Break when necessary to fit the plan.
  3. Evenly place marshmallows (~1 1/2 bags) of Dandies on their side.
  4. Layer the top with Lily’s Premium Baking Bars.
  5. Top with a layer of Graham Crackers.
  6. Slice Dandies in half.
  7. Place them on top of the Graham Crackers.
  8. Smash a bar of Lily’s Premium Baking Bar to pieces.
  9. Sprinkle evenly the pieces on top of the Dandies.
  10. Bake at 350 degrees for ~9 – 11 minutes. The tops of the Dandies should be slightly brown.
  11. Serve and enjoy!

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