1. 15:36 16th Oct 2011

    Notes: 5

    Tags: gluten freedairy freegfcfgfcfhealthyrecipevegansweet potato pie

    It’s fall. that means that all I want to be eating right now is pie, preferably of the pumpkin and sweet potato varieties. a gluten- and dairy-free compromise? 

    5-minute (healthy!) Sweet Potato Pie

    You will need:

    • 1 sweet potato, baked
    • lemon juice, squeezed from about 1/8 of a lemon
    • a few generous shakes of cinnamon
    • 1/2 tsp vanilla extract

    1. Peel sweet potato and mash with a fork on a microwavable plate.

    2. Add vanilla extract, lemon juice, and a few shakes of cinnamon, to taste. Using a fork, mix it all together.

    3. Microwave for two or so 30-second intervals. Really just until it’s your desired temperature. 

    4. Garnish with cinnamon and EAT.

    So easy, and it tasted like sweet potato pie! You don’t even need sweetener because baked sweet potatoes are sweet enough on their own. And okay, yes, it’s missing essential pie-like features, such as crust and whipped cream, but it’s 5 minutes and it’s healthy! I’ll take it.

    What are your favorite quick and easy sweets?

     

  2. 15:20

    Notes: 5

    Tags: gluten freedairy freegfcfgfcfbeergluten free beergreen'sredbridgenew gristmy big dumb face

    hey y’all. samantha here. Things have been a little quiet over here, I know, but that’s only because I’m a college student and sometimes have to write papers and give presentations.  anyway. here I am with a gluten-free beer. I recently found a few different kinds to try at a natural foods store called roots. This one is green’s gluten-free amber ale and it’s my favorite so far. I’ve also tried redbridge and new grist. You can probably imagine my excitement when I drank 12 ounces of gluten-free beer and didn’t feel like dying. wow! What are your thoughts on gluten-free beer? some people have suggested I drink cider but I’m sorry I’m not sorry it’s just not the same. too sweet. I want my beer to taste like beer, not apples. you know?  now, if only they’d make a gluten-free pumpkin beer…

    hey y’all. samantha here. Things have been a little quiet over here, I know, but that’s only because I’m a college student and sometimes have to write papers and give presentations. 

    anyway. here I am with a gluten-free beer. I recently found a few different kinds to try at a natural foods store called roots. This one is green’s gluten-free amber ale and it’s my favorite so far. I’ve also tried redbridge and new grist. You can probably imagine my excitement when I drank 12 ounces of gluten-free beer and didn’t feel like dying. wow!

    What are your thoughts on gluten-free beer? some people have suggested I drink cider but I’m sorry I’m not sorry it’s just not the same. too sweet. I want my beer to taste like beer, not apples. you know? 

    now, if only they’d make a gluten-free pumpkin beer…

     

  3. 12:21 4th Oct 2011

    Notes: 1

    Tags: gluten freedairy freegfcfgfcfoatmealbreakfastpuddingveganhealthyrecipecocoachocolateamazing grasschocolate superfoodcorn freesamanthalivesfree

    You guys. I got a little excited this morning with breakfast pudding possibilities and ended up throwing a lot of things together. And the result was this: Chocolate Strawberry Banana Breakfast Pudding [essentially the same as my chocolate banana breakfast pudding from yesterday] You will need 1/4 cup gluten-free oats 1/2 cut unsweetened almond milk 1 TBSP ground flaxseed 1/2 ripe banana, chopped or mashed 1/2 cup fresh strawberries, sliced 1 tsp Hershey’s Special Dark 100% cocoa powder 1 scoop Amazing Grass Chocolate Green Superfood 1. Combine oats, almond milk, flaxseed, banana, strawberries, and cocoa powder with 1/2 cup water in a saucepan; heat on high or until it reaches a pudding-like consistency. 2. Mix in Superfood powder. Stir away! 3. Garnish with fresh strawberries and enjoy right away- or cook this up in the evening, let it sit overnight in the fridge, and enjoy your cold breakfast pudding in the morning.  Sorry for the bad photograph. It was early and I was cranky hungry.  (Day 2 of Corn-free week!)

    You guys. I got a little excited this morning with breakfast pudding possibilities and ended up throwing a lot of things together. And the result was this:

    Chocolate Strawberry Banana Breakfast Pudding

    [essentially the same as my chocolate banana breakfast pudding from yesterday]

    You will need

    • 1/4 cup gluten-free oats
    • 1/2 cut unsweetened almond milk
    • 1 TBSP ground flaxseed
    • 1/2 ripe banana, chopped or mashed
    • 1/2 cup fresh strawberries, sliced
    • 1 tsp Hershey’s Special Dark 100% cocoa powder
    • 1 scoop Amazing Grass Chocolate Green Superfood

    1. Combine oats, almond milk, flaxseed, banana, strawberries, and cocoa powder with 1/2 cup water in a saucepan; heat on high or until it reaches a pudding-like consistency.

    2. Mix in Superfood powder. Stir away!

    3. Garnish with fresh strawberries and enjoy right away- or cook this up in the evening, let it sit overnight in the fridge, and enjoy your cold breakfast pudding in the morning. 

    Sorry for the bad photograph. It was early and I was cranky hungry. 

    (Day 2 of Corn-free week!)


     

  4. 14:36 3rd Oct 2011

    Tags: gluten freedairy freegfcfgfcfsaladhealthyrecipevegetarianpoached eggcorn free

    Boring salads, get out of here! Gluten- and dairy-free (and corn-free!) salads can be amazing. The trick is in the ingredients. For lunch today, I chopped up 1/2 a baked white potato, 1/2 a baked sweet potato, tossed with 1 tsp olive oil on top of a bed of lettuce. Afterwards, I dropped poached egg over the whole thing. Turns out a runny yolk and some olive oil is as good a dressing as any. 

     

  5. 11:23

    Notes: 2

    Tags: gluten freedairy freegfcfgfcfcorn freehealthyrecipebreakfast puddingoatmealamazing grasschocolate superfood

    chocolate-banana breakfast pudding

    no picture today y’all. essentially because I was too hungry/asleep after cooking breakfast, but also because this recipe looks (and is) a lot like my chocolate oatmeal recipe from last week.

    You will need:

    • 1/4 cup oats
    • 1/2 cup unsweetened almond milk
    • 1 TBSP ground flaxseed
    • 1 ripe banana, chopped or mashed
    • 1 tsp Hershey’s Special Dark 100% cocoa powder
    • 1 scoop Amazing Grass Chocolate Green Superfood

    1. Combine oats, almond milk, flaxseed, banana, and cocoa powder with 1/2 cup cold water in a saucepan. Cook on high until it reaches your desired consistency (about 5-10 minutes). Since there’s a lot of liquid and a banana, your oats will be more pudding-like and less oatmeal-like. That’s okay!

    2. Pour Superfood powder into saucepan and stir until mixed in. 

    3. You can either eat this warm like hot cereal OR you can put it in the fridge and eat it cold later- like chocolate pudding! Delicious.

    Notes: The banana adds a natural sweetness and a creamy texture. You can mix in other stuff: fresh or dried fruit, nuts and seeds, nut butters, jam, dark chocolate, etc. 

    Today is Day 1 of my corn-free trial week! This means I’m checking everything I eat against a long list of corn products and trying to avoid those products. So far, so good! Long-term, however, I think it’s probably enough to consciously avoid corn itself, high fructose corn syrup, and cornmeal. 

     

  6. 23:30 2nd Oct 2011

    Notes: 4

    Tags: gluten freedairy freecorn freegfcfgfcfcornhealthy

    corn-free? this person did it.

    I have been considering eliminating corn from my diet for a lot of reasons. The writer of this blog sort of articulates a lot of my thoughts as well. Ultimately, we don’t realize how much corn we consume! And often, in the form that we consume it in, it’s empty calories and sugars. 

    For me, since going gluten-free, I’ve noticed that I consume corn without thinking about it. It’s one of the main flours in the gluten-free bread that I eat. Also, cereals and tortilla chips that are gluten-free are usually corn-based. Even the breading on my gluten-free fish sticks is cornmeal. 

    So I’m going to make an effort to eliminate corn from my diet. Of course, I’ll finish the products that I already have that include corn and, depending on how it goes, this may or may not be a permanent change.

    Thoughts? Are any of y’all corn-free? 

     

  7. 18:59 1st Oct 2011

    Notes: 6

    Tags: gluten freedairy freehealthyrecipetilapiaherbs du provencebroccolicauliflowergfcfgfcf

    Herbed Tilapia with Steamed Broccoli & Cauliflower

    Hey, friends. This is not a vegan recipe, but it is gluten- and dairy-free. I sauteed tilapia but you can choose your own protein—this would work similarly with a soy protein like tofu or tempeh, as well as different kinds of meats. 

    I never knew that making fish would be this easy. I bought individually vacuum-sealed frozen tilapia filets at the grocery and put one in the fridge to defrost overnight. 

    You will need:

    • 1 tsp olive oil
    • herbs du provence 
    • 1 filet tilapia
    • broccoli and cauliflower, frozen or fresh
    • 1/4 cup tomato sauce

    1. Heat the oil in a small pan. While the oil is heating, coat one side of fish in herbs du provence. Once the oil is heated, place the fish into the pan herb-side down. You can now coat the other side in herbs!

    2. While the fish is cooking, place veggies in a steamer (or just boil them in water) and turn the burner up to high. Once the water boils, remove the veggies from the heat, cover them, and ignore them. 

    3. Check the fish and when it’s done cooking on one side, flip it. Housemate Madeline says it should be “opaque.” For those of us with unsophisticated cooking skills, this means whiteish and not raw-looking. It also means “ask someone who knows better, when in doubt.” Yeah. 

    4. Heat tomato sauce in a small saucepan for a few mins on High. I used Newman’s Own Organic Tomato Basil sauce, but you can use your favorite! I prefer sauces that do not have corn syrup or any of that fake stuff listed as an ingredient. I use organic when possible, also. 

    5. And the best part:  put it on a plate and eat. 

     

  8. 15:02 30th Sep 2011

    Notes: 2

    Tags: almond milkchocolatedairy freedessertgluten freehealthyreciperice cakevegangfcfgfcf

    I swear I eat things other than chocolate! I’m just getting over being sick and today was my first real day of having an appetite. And I wanted chocolate! So I made this:

    (non-dairy!!) Milk-Chocolate Rice Cake

    you will need:

    • dark baking chocolate 
    • unsweetened almond milk 
    • 1 tsp agave nectar
    • gluten-free rice cake

    1. In a small saucepan, melt dark chocolate. Quantities are kinda hazy here, so bear with me. I believe I used about 5 small squares/half a serving (120 cal.)

    2. Once the chocolate is mostly melted, add a few splashes of almond milk. Stir stir stir. 

    3. Add agave nectar. Stir! 

    4. Continue stirring/cooking on medium heat. You have to be sure to keep the chocolate moving around so it doesn’t burn. (Is burned chocolate better than no chocolate? Discuss.) 

    5. Once it gets to a thick-ish, syrupy-but-not-too-liquidy consistency, it’s probably ready. Remove from heat and spread over a gluten-free rice cake of your choosing. I used Mother’s unsalted whole grain plain rice cake. 

    6. Put rice cake in fridge; wait. Once it’s cooled and the chocolate holds it shape, it’s ready! Enjoy! 

    Notes: You can, of course, use whatever kind of non-dairy milk you like best. If you use a sweetened non-dairy milk, you may want to omit the agave. Additionally, you can use any type of sweetener, or no sweetener at all. The liquid chocolate can be poured over anything and can also be used as an vegan icing for cakes or cupcakes! Go wild. You deserve it, you gluten- and dairy-free chef. 

    Totally Unrelated (but decidedly gluten-free) Note: leave me some looove in the form of questions & comments yall. If you’re gluten and/or dairy-free I wanna hear all about your cooking adventures and misadventures, and why you decided to go -free, and how long, etc., etc.