Tag Archives: #glutenfree

Maple Almond Butter Overnight Oats

Lately, I’ve been making a ton of overnight because it’s been too cold to make smoothies. I find the warmth comforting on cold mornings and they are very tasty and easy! I’ve been playing with various ingredients, but this one is definitely a winner! They are filling, and I love the nutty banana maple flavor with a touch of cinnamon.

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Maple Almond Butter Overnight Oats

  • Servings: 4 oz
  • Difficulty: easy
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These Maple Almond Butter Overnight Oats have a nutty banana maple flavor with a touch of cinnamon. They are naturally gluten-free, vegan and gluten-free.

Credit: My Real Dish

Ingredients


Directions

  1. Mash one banana.
  2. Add gluten-free quick oats to a 4 oz jar.
  3. Add almond milk, chia seeds, cinnamon, almond butter, and maple syrup in the jar.
  4. Stir well, add mashed banana, and stir again.
  5. Put the lid on and put the jar in the refrigerator overnight.
  6. Heat them for 50 seconds in the microwave in the morning or serve them cold. I prefer them warm.
  7. Serve with a fruit, nuts, or muesli on top.

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Vegan Cole Slaw

This recipe is an easy traditional Vegan Cole Slaw. I made it for my son’s birthday party, family parties, and brought it to the Super Bowl Party tonight. Of course, I’m lazy and bought a bag of Cole Slaw today, I decided to go to yoga instead of making my own. However, if you decide you want to make your own cabbage, you can process 1 cabbages and 2 carrots in a food processor. Sometimes I finely chop a zucchini that I stir in after, but my husband is not a fan so I have to hide it in tiny pieces!

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Vegan Cole Slaw

  • Servings: ~7
  • Difficulty: easy
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This easy Vegan Cole Slaw tastes like traditional cole slaw with a hint of mustard. It’s naturally gluten-free.


Credit: My Real Dish

Ingredients

  • 1 – 14 oz bag of Cole Slaw. (I used one with cabbage and carrots).
  • 3/4 cup vegan mayo (I used the Trader Joe’s brand)
  • 1 1/2 tablespoon apple cider vinegar ( I used Bragg Organic)
  • 1 1/2 tablespoons mustard (dijon also works)
  • 1 1/2 tablespoons Xylitol (Sweeten to your preference. I bought the XyloBurst Brand made from birch sugar at swansonvitamins.com)
  • pepper to taste
  • salt to taste (I used 4 dashes)
  • Optional: Cayenne (I used 2 dashes of Red Pepper)


Directions

  1. In a liquid measuring cup, measure the vegan mayo, and then add the apple cider vinegar, mustard, and xylitol.
  2. Stir and mix 1/3 of the mixture blending throughout the cabbage at a time, in order to evenly distribute.
  3. Then add the cayenne (optional) and salt and peppered to taste.

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Maple-Glazed Carrot Salad

Sometimes some of my favorite recipes come from trying to find ways to use jumbo bags of carrots from Costco! This salad is one of those recipes. It’s Sunday so I’m not working; I made a stew and had some carrots leftover. My son likes maple-glazed carrots, so I made him some for lunch and then I looked at my salad bowl. Why not add them to my salad?! It was a good experiment.

I’ve talked before about my husband’s limited vegetable preferences. He, of course, is not a carrot lover, but if they are coated in a little maple syrup – that is a different story! However, since he’s not a vegetarian, he added 4 gluten-free chicken nuggets to it, and he ate a huge bowl. I am just happy that he ate his carrots!

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MAPLE GLAZED CARROT SALAD

  • Servings: ~2 large salads
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Credit: My Real Dish

Tip: (1) I didn’t have any fresh lemon when I was making this dressing. So I used Young Living Lemon Vitality Essential Oil. You can use this for so many things, not use cooking. I talk about using essential oils in cooking here. You can purchase the lemon essential oil here. Or, feel free to substitute 1 tablespoon of lemon juice instead. (2) This salad only requires 2- 3 tablespoons of dressing, so you will obviously have remaining dressing. But I stored it in the fridge and have been using it on so many different salads. (3) It serves two large salads as a full meal, or you will have 4 – 5 side salads.

Ingredients

Salad

  • 1/2 cup sliced almonds
  • 1 cup dried cranberries
  • 2 avocados
  • 2 heads romaine lettuce, chopped (~10 cups lettuce)
  • 3 cups chopped carrots
  • 2 tablespoons maple syrup
  • 1 tablespoon vegan butter
  • pepper to taste

Maple-Lemon Balsamic Vinaigrette Dressing

  • 1 1/4 cup olive oil
  • 1 tablespoon maple syrup
  • 5 drops Young Living Lemon Essential Oil  (or you can add 1 tablespoon of lemon juice)
  • 1/16 teaspoon Redmond Real Salt


Directions

  1. First, prepare the carrots. Chop 3 cups of carrots.
  2. Heat 1 tablespoon vegan butter in a skillet over medium-high heat.
  3. Add carrots, 2 tablespoons of maple syrup and sauté continuously (~8 minutes until they are slightly tender).
  4. While carrots are cooking, chop lettuce and prepare the salad dressing.
  5. Chop the lettuce and serve with warmed cooked carrots, along with all the salad ingredients in a large bowl and toss. Serve with the Maple-Lemon Balsamic Vinaigrette Dressing!

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Chipotle Lime Chickpea Salad

We grilled zucchini and I made an extra so that I could have leftovers. I’m always trying to switch up my salads because I eat one every day and I don’t like to be bored. I’m obsessed with this Chipotle Lime Rub from Wildtree. I bought it in my freezer meal kit back in March and I’ve purchased four more jars since. Kind of insane, I know. I put it on everything from tacos to butternut squash. So I’ve decided that this rub will be the inspiration for my next Wildtree food series.

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Chipotle Lime Chickpea Salad

  • Servings: ~1
  • Difficulty: easy
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This Chipotle Lime Chickpea Salad features avocados, grilled zucchini, carrots, pistachios, and a homemade salad dressing made with Wildtree Chipotle Lime Rub.


Credit: My Real Dish

Ingredients

  • 1 grilled or sautéed zucchini  
  • ½ cup baby carrots sliced
  • ½ of a large avocado
  • ½ cup chickpeas/garbanzo beans, rinsed
  • ½ tablespoon sesame seeds
  • 1 teaspoon Wildtree Chipotle Lime Rub (You can buy it here.)
  • ½ teaspoon Redmond Real Salt
  • 3 grinds on the pepper grinder
  • Juice of ½ a lime
  • Drizzle with 2 teaspoons avocado oil (you can also use olive oil)
  • 1 tablespoon pistachios
  • 3 cups romaine lettuce, chopped


Directions

  1. Slice zucchini. Then grill or sauté it. If you sauté it, heat 1 tablespoon olive over medium heat or use a non-stick pan and cook for 2 – 3 minutes a side.
  2. Chop or tear romaine lettuce.
  3. Place romaine lettuce at the bottom of the bowl, add the baby carrots, rinsed garbanzo beans, and pistachios.
  4. Make the dressing. Combine the juice 1/2 of a lime in a liquid measuring cup along with the Wildtree Chipotle Lime Rub, Redmond Real Salt, pepper, and avocado or olive oil.
  5. Pour dressing on your salad, sprinkle with sesame seeds and serve.

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Chocolate Wafers (GF, V, Paleo)

Let’s talk about Christmas Traditions. Every year we make an Ice Box Cake with Chocolate Wafers; you can read about it here in a previous post. This is my second year making them vegan and gluten-free. This year, we are home for the holidays. I decided to make a healthier version of my gluten-free vegan cookies and you would never miss the sugar!

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Chocolate Wafers (GF, V, Paleo)

  • Servings: 50 cookies
  • Difficulty: easy
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Tips: If you’d like to make an icebox cake with the wafers, see my instructions here. I whipped 2 cans of chilled coconut cream (firm part only) with 2 tablespoons agave, 10 drops of stevia and 2 teaspoon vanilla until peaks form.

Credit: My Real Dish

Ingredients


Directions

  1. Combine the gluten-free flour, cacao, coconut sugar, salt, and baking soda in a large mixing bowl.
  2. Using a pastry cutter, scoop 1 tablespoon of vegan butter at a time into the bowl, continually combining with the pastry cutter as you incorporate each tablespoon. (If you don’t have a pastry cutter, you could put them in a Vitamix or a food processor).
  3. Combine the coconut cream and gluten-free vanilla extract in a small cup.
  4. Add the liquid mixture and continue to combine with the pastry cutter until it is fully combined.
  5. Knead a few times to make sure that it is evenly blended with your hands.
  6. Transfer the dough onto a cutting board lined with wax paper or foil.
  7. Form the dough into a log about 14 inches long and 1 3/4 inches in diameter.
  8. Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.
  9. Place your oven racks on the top and bottom slots.
  10. Heat your oven to 350 degrees.
  11. Using a scraper and chopper (I used the OXO Good Grips Multi-purpose Stainless Steel Scraper & Chopper), slice the cookies as thinly as possible.
  12. Place them on a cookie sheet lined with parchment paper approximately 1 inch apart.
  13. Cook for 6 minutes on the top rack of the oven. After 6 minutes, transfer them to the lower rack and cook for another 6 – 9 minutes.
  14. Makes ~50 – 60 cookies depending on how thin you slice them. What’s good about these cookies is that they are flat at the bottom and are perfect for making an icebox cake!

What are some of your favorite holiday food traditions or recipes?

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Chocolate Peanut Butter “Caramel” Overnight Oats (Vegan & Gluten-Free)

I have been playing around with overnight oats. I will say this, at first I wasn’t a huge fan. However, after achieving a good flavor with my Pumpkin Overnight Oats, I continued my search for good recipes. I love the easiness of just preparing something the night ahead and having it ready for the next day. I know I’ve mentioned many times that I am constantly scrambling to get out the door in the morning.

So one night I was messing with ingredients, and I had been grinding up dates with a little non-dairy milk in the Vitamix and putting them in my oats. Well, in the USA we have a sauce that’s called The Date Lady Syrup. It’s 100% ground dates. It has become my caramel sauce substitute, and we put it on apples, bananas, pancakes, and waffles.

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So I was wondering, could I just put this syrup in my oats instead of puréeing dates in the Vitamix with the non-dairy milk? The answer is YES and it’s amazing. Especially the way I have it paired with chocolate, peanut butter and banana. YOU. MUST. TRY. THIS.

Date Lady Oats

  • Servings: 4 oz
  • Difficulty: easy
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Tips: (1) If you do not have The Date Lady Syrup you can add 5 dates to the Vitamix with the non-dairy milk and purée before adding to the oats. (2) You can smash the banana before adding to the oats, or slice on top. (3) Works best in at least a 6 oz container. (4) I’ve made the oats with or without the chocolate chips. If you prefer them without chocolate then skip them.

Credit: My Real Dish

Ingredients

  • ½ cup gluten-free quick oats (I used Bob Red Mills
  • 1 cup non-dairy milk (I’ve used hemp or almond)
  • ¼ teaspoon chia seeds
  • ½ teaspoon cinnamon
  • 1 tablespoon date lady syrup
  • 2 tablespoons peanut butter (I prefer crunchy peanut butter)
  • 1 tablespoon vegan chocolate chips
  • 1 banana (see tips, can be smashed or sliced on top)


Directions

  1. Add gluten-free quick oats to a 6 oz jar.
  2. Add non-dairy milk, chia seeds, cinnamon, The Date Lady Syrup, peanut butter, and chocolate chips to the jar.
  3. Stir well, put the lid on, and shake.
  4. Put them in the refrigerator overnight.
  5. Heat them for 50 seconds in the microwave in the morning or serve cold. I prefer them warm.
  6. Serve with a sliced banana on top.
  7. Sprinkle them with a bit of cinnamon and / or drizzle with more of The Date Lady Syrup

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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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