Easy Chia Seed Pudding

Easy Chia Seed Pudding

This recipe is a staple for breakfast meal prep.  This is a great way to get in a healthy dose of fats and fiber into your morning and awesome for taking on the go!  I love to top mine off with fresh berries, a spoonful of sunflower seed butter, shredded coconut and chopped nuts or energy balls if I have them on hand. You can add sweetener to this if you choose; I like to keep added sugars out of meals whenever I can and this one tastes great without it!

GLUTEN FREEDAIRY FREEPALEOSUGAR FREE CANDIDA-FRIENDLYWHOLE 30

What you need:

  • 1 cup canned lite organic coconut milk
  • 1 cup unsweetened organic almond milk
  • 1/2 cup organic chia seeds
  •  1 tsp vanilla extract
  • For toppings: chopped berries, shredded coconut, almond/sunflower seed butter, coconut cult yogurt, granola, etc

How you do it:

  1. Combine coconut milk, almond milk and vanilla in a large mason jar or container
  2. Add chia seeds and seal container; shake to combine
  3. Let sit overnight; spoon out into a bowl and add toppings of choice!

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(Recipe above yields ~3-4 servings)

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Cacao Cauliflower “Oats”

Cacao Cauliflower “Oats”

Veggies for breakfast? 

This breakfast porridge of sorts should really be called “Noats” since it contains no oatmeal at all (hehe).  As the current literature on oats is looking more and more grim for those of us with Celiac disease (issues with cross-reactivity and the protein avenin), I wanted to try to recreate one of my favorite breakfasts in a completely grain free way!  Don’t knock this until you try it-I realize this meal sounds strange since but it really has a similar texture to oatmeal and the toppings make up for any discrepancies!  I chocolate-ified these oats but you can also leave the cacao out and add a tsp or two of vanilla extract instead!  In that version I like to add frozen organic blueberries or blackberries right to the pot for a natural sweetness.  I tend to be a meal prepper so I like to make a larger batch of these ahead of time and portion out into mason jars with toppings to be reheated during the week.

GLUTEN FREEDAIRY FREEPALEOSUGAR FREE CANDIDA-FRIENDLYWHOLE 30

What you need:

  • 1 cup cauliflower rice (I used organic frozen cauli rice to save time!)
  • 2 T ground flaxseed (or chia seed)
  • ~1 cup canned lite coconut milk
  • 2 scoops grassfed collagen protein
  • 1.5 T raw cacao or carob powder
  • 1-2 dropperfuls liquid stevia (optional-I left this out and still tasted good!)
  • dash of sea salt
  • coconut oil (organic/virgin) or ghee
  • optional: fresh berries, cacao nibs, cashew/almond butters, chia seeds, hemp seeds

How you do it:

  1. Turn stove on low/medium, add a few tsp coconut oil or ghee to a pot
  2. Add cauliflower rice and stir around to heat and mix into oil (2-3 min)
  3. Add coconut milk and flax seed and turn heat up to medium/high and bring to bubbling
  4. Once bubblin, reduce the heat to low and cook for 3-4 minutes, stirring occasionally; add more fluid as needed for desired thickness
  5. Let cool a bit and then whisk in 2 scoops of collagen protein, cacao powder and stevia (may add additional coconut milk if mixture is extremely thick)
  6. Cover partially and let simmer on low for another ~1-2 minutes.  Stir and serve!
  7. Makes ~2 servings

Tip:

  • For “overnight oats version”: scoop ~3/4 cup cooked “oat” mixture into jars, top with an additional few T of coconut milk, ~1/4 cup chopped strawberries, 1 T sunflower seed butter (or nut butter of choice); 2 tsp hemp seeds, sprinkle of cacao nibs (You can vary this however you like!  Some other great variations would be: blueberries + almond butter+cinnamon OR fresh slice banana+walnuts+chia seeds.
  • I also love to top this off with coconut cult yogurt for a probiotic boost!

**Updates:

-If you’re having a hard time transitioning over to cauliflower completely from oats-try adding ~2-3T quinoa flakes to the recipe (add in step #3 above and add a little extra water)-this will boost the thickness/creaminess!

-Update thanks to a 5J patient: For 1 serving (1/2 of everything in the recipe above)->Replace the coconut oil with red palm oil, replace canned coco milk with 1 T coconut butter (Nutiva brand) and 1/4 cup water, add a pinch of salt

I love multiple variations on this recipe-leave out the cacao and add about 1/4 cup pumpkin or butternut squash puree and about a teaspoon of pumpkin pie spice + some fresh grated raw ginger!

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Get creative 🙂

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Vanilla Walnut Granola

Vanilla Walnut Granola

The secret to a cluster-y granola?  Add an egg white!  This granola is sure to be your new favorite go-to and is easy to alter based on whatever nuts/seeds/dried fruits you have.  I also have played with using liquid stevia vs. maple syrup to make completely free of sugar.  I like to add brazil nuts as they are packed with selenium-a potent antioxidant that many of us are deficient in and can also help boost thyroid function!

GLUTEN FREEDAIRY FREE

What you need:

  • 2 cups Gluten Free Old Fashioned Oats (I love GF Harvest brand)
  • 1/2 tsp cinnamon
  • 3-4 T shredded coconut
  • 1/2 cup coarsely chopped organic walnuts and cashews
  • 4 chopped organic brazil nuts
  • 2 T pumpkin seeds
  • 1/4 cup organic raisins
  • 2 T organic coconut oil melted
  • 3-4 T maple syrup
  • 1 egg white
  • 1/2 tsp vanilla extract (gluten free)
  • 1/4 tsp sea salt

How you do it:

  1. Preheat oven to 300
  2. Whisk coconut oil, maple syrup, egg white, vanilla, salt together in a large bowl
  3. Combine oats, cinnamon, nuts, seeds, dried fruits in a separate bowl
  4. Pour wet over dry ingredients and combine
  5. Pour granola mixture onto a parchment lined baking sheet and form into a large donut shape (there should be a hole in the middle and the granola mix should form a large circle)
  6. Bake ~25 minutes or until golden; this will make your home smell amazing!

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Tip: Store in an airtight container such as a mason jar for up to a week.  I enjoy topped on chia seed pudding or unsweetened dairy free yogurt.

DIY Matcha Latte

DIY Matcha Latte

Does anyone else feel the struggle is real when it comes to trying to find a good matcha latte in Boston?  If you have found a spot in the Boston area that makes tasty ones then help a sista out!  (I know Whole Foods makes them but they are just ok in my opinion).  For now, I have yet to find one better than the one I make myself. 

Thanks to the green tea leaves this latte is packed with polyphenols (think detox/healthy skin) and L theanine (think stress relief) as well as loaded with healthy fats from the coconut butter-a naturally antifungal/antimicrobial fruit (think improving gut health by getting the bad bacteria out). I add maca powder for balancing energy and hormones as well as collagen for a boost of gut healing protein. 

Basically, a healer in a mug:)

GLUTEN FREEDAIRY FREESUGAR FREECANDIDA-FRIENDLYVEGANWHOLE 30PALEO

What you need:

  • 2 tsp organic Matcha powder (I like Jade Leaf or Green Foods)
  • 1 T coconut butter (I like Thrive market brand) or 1/2 coconut butter 1/2 MCT oil
  • 1-2 T hot water
  • 1 cup organic almond milk (I like The New Barn vanilla unsweetened almond milk
  • optional: 1/2 tsp maca powder or adaptogenic powder of choice
  • optional: 1 tsp organic cinnamon
  • 1 scoop Vital Proteins collagen peptides

How you do it:

  1. All in a blender (I use Ninja): matcha powder, coconut butter, maca powder
  2. Pour in hot water first, then add in almond milk
  3. Add in collagen powder and cinnamon
  4. Blend until frothy and serve immediately!

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Grain Free Cassava Pancakes

Grain Free Cassava Pancakes

 These pancakes are made with cassava flour-a root veggie-based flour being used in more recipes as it adds a grain-like texture and is easier for most people’s digestive tract to break down.  It is also more allergy friendly than nut or grain based flours. I like to boost up the protein content with Vital Proteins collagen but you may try another protein powder of choice or omit this completely.  The flaxseed adds healthful fiber and stevia is utilized to keep this recipe free of all refined sugars.  Blueberries are one of the most antioxidant rich fruits around-they help us detox all of those bad guys out!

GLUTEN FREESUGAR FREEDAIRY FREEPALEO

What you need:

  • 1 and 1/3 cups + 1 T dairy free milk (I used almond)
  • 1 tsp distilled white vinegar
  • 1 cup cassava flour
  • 1/4 cup coconut flour
  • 2 T ground flaxseed
  • optional: 2 scoops Vital Proteins Collagen protein
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp sea salt
  • 2 eggs
  • 1-2 droppers of liquid Stevia (may also use a few T of maple syrup here)
  • 1/2 tsp vanilla extract
  • 4 T coconut oil-divided
  • Optional add ins: blueberries, sliced banana, chopped nuts, cacao nibs

How you do it:

  1. Mix in a large bowl: milk and vinegar and let sit
  2. Mix in a separate bowl: cassava flour, coconut flour, flaxseed, collagen protein, baking powder, baking soda, and sea salt
  3. Crack 2 eggs into the milk/vinegar mixture and add liquid stevia, vanilla extract
  4. Mix wet ingredients into dry ingredients and the whisk in 3 T of melted coconut oil
  5. Batter should be thick and creamy-may add extra milk to thin out
  6. Melt 1 T coconut oil in a large cast iron skillet over medium hat and drop batter onto hot skillet 
  7. Add blueberries (I also added chopped walnuts & sliced banana)
  8. Wait for batter to bubble and flip.  Serve hot drizzled with coconut butter and banana slices

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Paleo Banana Walnut Bread

Paleo Banana Walnut Bread

 This recipe is a gerblie fav because it is totally free of all added sugars-only the nanners alone add a natural sweetness:)  It is also grainless and free of any dairy while also being made from only a few simple ingredients.  I love this recipe as a healthy addition to any brunch meal to fulfill a sweet craving without overdoing it on refined flours and sugs!

GLUTEN FREEDAIRY FREESUGAR FREEPALEO

What you need:

  • 4 bananas (~1.5 cups of mashed banana)-I like to use a mixture of overripe and yellow bananas
  • 4 eggs
  • 1/2 cup almond butter
  • 4 T melted coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1/2 tsp cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • optional: 1/2 cup roughly chopped raw walnuts

How you do it:

  1. Preheat oven to 350°
  2. Grease bread pan (I use a scoop of coconut oil or ghee for this)
  3. Mix in one bowl: mashed bananas, eggs, almond butter, coconut oil, vanilla
  4. Add in coconut flour, cinnamon, baking soda/powder and salt
  5. Fold in walnuts and pour into greased pan; top with more walnuts
  6. Bake for 45-50 minutes or until knife comes out of the center clean

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