Recipes

Banana Peanut Butter Ice Cream

Emily's Banana Peanut Butter Ice CreamCraving ice cream but don’t want all that extra sugar and such? Give this tasty, healthier ice cold treat a try!

Ingredients

2-3 ripe bananas, peeled and chopped

Roughly 1/4 cup of peanut butter (any kind, but smooth works best)

A few tablespoons of nutella

1-4 – 1/3 cup of almond milk

The Process

Place all the ingredients into your blender and blend, blend, blend! Pour the mixture into some small, serving size tupperware containers. It should yield about 3 servings or so. Pop them into the freezer and wait about an hour or two. Enjoy! πŸ™‚

Please like, pin, tweet, and share if you like this post, and comment below with your suggestions for further posts! πŸ™‚

 

Recipes

Avocado Breakfast Boats

 

 

 

20151025_101611 20151025_101758 20151025_101910 20151025_103953

Looking to spice up your usual breakfast? Give these fun and scrumptious breakfast boats a try!

What you’ll need:

Haas Avocados, halved

One egg per avocado half

Salt and pepper

Shredded cheese

Cooked bacon (we used turkey bacon), sliced

The process:

Start by preheating your oven to 425. Scoop out the avocado from the shells, but make sure you keep them in tact! Mash up the avocado and spoon it back in the shells, making sure you leave room for the egg. Crack the eggs on top and sprinkle with salt and pepper. Finally, add on the small sliced bits of cooked bacon and the shredded cheese. Place in the oven for 15-17 minutes. Cooking times may vary based on your oven.

Serve hot and enjoy! πŸ™‚

Recipes

Easy Chicken Pho

Easy Chicken PhoPho is a delicious, spicy, and savory Vietnamese soup that is an amazing dish for when the cold weather hits. It’s great for helping sooth a cold or flu, and it’s gluten free (at least this version is πŸ™‚ )!

Interested in making this easy recipe at home? Please read on for this simple recipe below:

Ingredients for Easy Chicken Pho

1.5 lbs boneless, skinless chicken breasts, cubed (omit if you’d like to make a vegetarian and/or vegan pho)

2 tbsp cooking oil

salt and pepper to taste

4-6 cloves garlic, minced

1 med-lg sized onion, chopped

1 pack gluten free rice noodles

~8 cups gf chicken stock (or vegetable broth)

2 tbsp fish sauce

4 tbsp hoisin sauce

1/2 or more fresh cilantro

2 tbsp freshly grated ginger

1/2 cup or more fresh mint leaves

5-6 finger hot peppers (any color), diced

2 cups bean sprouts

4-6 green onions, diced

1-2 limes, juiced

Start by cooking the cubed chicken in the cooking oil. Sprinkle with salt and pepper to your liking, and once it’s nearly cooked through, add in the onion and garlic, sauteing to create a rich aroma (about 3 minutes on a medium-low heat). At the end, add in the grated ginger and let cook for about one minute more.

In a large pot, bring water to a boil and cook the rice noodles according to package directions. Remove from heat and drain, setting the noodles aside. Replace the pot onto your cooking element and add in the chicken stock or vegetable broth. Stir in the fish sauce and the hoisin sauce and bring the mixture to a boil. Add in the cooked chicken, onion, garlic, and ginger. Next, add in the cilantro, mint leaves, and finger hot peppers. Lastly, add in the cooked rice noodles, mixing everything together well.

Remove from heat and serve hot. Garnish with lime juice, bean sprouts, and green onions. If you’re craving more heat, drizzle on some sriracha sauce for extra spice. Enjoy! πŸ™‚ Please let me know what you think of this recipe by leaving a comment below. Share this recipe if you enjoyed it!

 

 

 

Recipes

Spicy Thai Noodles

Spicy Thai NoodlesAs you may have noticed already, I’m a huge fan of spicy food! It’s delicious and excellent for your metabolism as well. I try to make at least a few spicy meals each week. This one is sure to delight the taste buds of those who enjoy spice like I do. Read on for this incredibly quick, inexpensive, and tasty recipe below!

Gather together:

1 box gf brown rice noodles

2 tbsp butter

5-6 eggs

3 tbsp brown sugar

3 tbsp gf soy sauce (tamari)

3 tbsp sriracha sauce

1/2 tsp (or less, depending on your spice tolerance) red pepper flakes

2-3 green onions, chopped

1 handful cilantro, finely chopped

Optional:

Crushed peanuts to top and freshly squeezed lime juice

Prep Instructions:

Start by bringing a large pot of water to a boil. Add in the rice noodles and cook according to the package directions (about five minutes). Meanwhile, mix together the brown sugar, tamari, sriracha, and red pepper flakes in a small bowl.

In a large frying pan or skillet, melt the butter and cook the eggs, scrambling well. Once the noodles are cooked and drained, add them into the skillet. Pour the sauce over the noodle and egg mixture, ensuring that each noodle is coated thoroughly with the sauce. Finally, toss in the green onion and cilantro, mixing well. This will add a beautiful pop of colour to the dish. Add crushed peanuts and lime juice to top if desired.

 

Thanks for reading! Please comment if you like this post or if you have any ideas for future posts. I’d love to see what you have in mind. Enjoy πŸ™‚

 

Recipes

Spicy & Hearty Chicken Tortilla Soup (Gluten-Free)

Spicy and Hearty Chicken Tortilla SoupThis gluten-free soup is sure to warm you up as the weather gets colder. It’s spicy, full of veggies and protein, and it yields a lot of soup, so prepare for some delicious leftovers that will make a great lunch or can easily be stored in the freezer for later use!

Ingredients:

1.5 lbs. boneless, skinless chicken breasts, chopped

a few drops of cooking oil

2 cloves garlic, minced

1 medium-large onion, diced

1-2 jalapeno peppers, diced

2 bell peppers, diced

1(~ 16 oz) canΒ  black beans, drained and rinsed

1 can corn, drained

1 can diced tomatoes in their juices

1 package gluten-free chicken stock

1 tbsp. cumin (or to taste)

1/2 tbsp. crushed red pepper flakes

roughly 1 tsp. cayenne pepper

salt and pepper to taste

1 cup half & half

1/2 cup gluten-free corn starch

1-2 green onions to garnish

crushed tortilla chips to top

Directions:

In a frying pan, cook the chicken in the oil until done. Reduce the heat and add in the garlic, onion, and jalapeno peppers, and saute until browned and the aromas mingle. Add in the spices and the bell peppers, cooking for a few additional minutes on a low heat.

In a large pot, pour in the black beans, corn, and tomatoes, simmering for about five minutes, Next, add in the chicken stock and bring to a boil. Once boiled, slowly pour in the half & half, mixing well and reducing the heat slightly. Add in the chicken and vegetables, and then the cornstarch. Mix everything together very well (make sure there are no clumps of cornstarch) and simmer at a low heat for about 8-10 minutes with a lid on the pot.

Remove the lid and add in the green onions. Serve the soup hot and top with tortilla chips. You can also add sour cream and cheese if desired.

Happy cooking! πŸ™‚

Recipes

Gluten-Free Orange Chicken

Gluten-Free Orange ChickenAs you may already know, it’s difficult to find gluten-free Chinese food. This recipe allows you to enjoy safe, amazing food from your own home: no delivery or take-out required! It’s simple, quick, zesty, spicy, and dare I say it, better than some restaurant quality!

The star ingredient of this recipe is fresh, squeezed, and grated oranges. The aroma will make your home smell amazing and fresh! Cornstarch will add a crispy coating to the chicken that pairs nicely with the sweet and spicy orange sauce.

Read on for this quick and simple recipe below!

What you’ll need:

1-1.5 lbs. boneless, skinless chicken breasts, cubed

1/4 cup olive oil

1/2 tsp. garlic, minced

1/2 cup corn starch

1/4 cup brown sugar

1/4 tamari (gluten-free soy sauce)

1/4 cup white wine vinegar

1/4 cup orange juice ( I used freshly squeezed)

1/4 cup water

1/4-1/2 tsp. crushed red pepper flakes (depending how spicy you want it to be)

1 tbsp. orange zest

1-2 green onions, chopped (to garnish)

 

What you’ll do:

Cook the chicken in a frying pan coated with some of the oil until fully cooked and browned. Add in the garlic near the end, stirring in the flavor and sauteing well. Next, add in the cornstarch and the remaining oil, stirring often until the coating turns brown and crispy. Turn the heat to low.

Mix together the remaining ingredients (except the green onions) into a medium-sized bowl and pour over the chicken. Turn up the heat to a medium temperature, allowing the sauce to boil slightly and thicken. Remove from heat and garnish with the green onions, adding a nice color to the dish. Serve over rice if desired.

Enjoy! πŸ™‚

 

Recipes

Protein Packed Taco Pasta

This delicious recipe combines three of my ultimate food cravings: spice, carbs, and cheese (of course). It’s super simple to make, very healthy, and doesn’t take a lot of time to prepare. Read on for the recipe and please leave a comment below once you’ve tried it, or plan to try it! πŸ™‚

What you’ll need:

1 box gluten-free noodles (I used penne)

1 1/2 lbs. lean, organic ground beef

2 cloves garlic, minced

1 medium onion, chopped

1-2 green onions, chopped

1 jalapeno, chopped

1-2 bell peppers, chopped

1 can black beans, rinsed and drained

1 can corn, drained

1 can diced tomatoes in their juices

1 package gluten-free taco seasoning

crushed red pepper flakes to taste

cheddar cheese to top

What to do:

First, start by browning the ground beef, onion, and garlic in a pan until fully cooked. Bring a pot of water to boil, then add the noodles and cook according to the directions on the package.

Once the beef is thoroughly cooked, add in the jalapeno, bell peppers, and black beans and cook for a few minutes more on low heat. Then, add in the taco seasoning and a bit of water (about 2/3 cup), and bring to a light boil, until the sauce thickens. Turn off the heat, and add in the green onions.

In a small saucepan, add the diced tomatoes and corn, boiling gently until only some of the juices remain. Add in the red pepper flakes to increase the spice. Once heated, remove from heat and combine with the ground beef mixture.

Once the noodles are done, drain and run the colander under cold water to stop the cooking process. Combine everything into a large pot or serving dish, and serve hot with cheese on top.

*********************************

I hope you like it! Happy cooking πŸ™‚

Recipes

Healthy & Delicious Energy Bites – No Baking Required!Β 


Don’t be fooled by the look of this snack. It’s MUCH tastier than it looks! In fact, my boyfriend and I finished them faster then I could capture a picture of the batch! Read on for the recipe below :).
What you’ll need:

1 cup gluten-free oats

1/2 cup Rice Crispies cereal

*UPDATE* Sadly, I’ve come to find that Rice Crispies contain trace amounts of malt: a gluten ingredient. I want to make a formal apology for publishing a post that cited a gluten ingredient.

A safe, alternative, gluten-free option for this cereal is Nature’s Path Crispy Rice Cereal.

1/2 cup Nutella

1/4 cup natural peanut butter

1/3 cup honey

1 tbsp. coconut oil

1 tsp. vanilla extract

Optional: raisins, chocolate chips, peanuts

Directions:

Mix everything together in a large bowl. It helps to use a spatula to collect the Nutella and peanut butter. On a flat sheet of foil or parchment paper, roll the mixture into small balls. Place in the refrigerator for 20 minutes or for 10 minutes in the freezer to set. Happy snacking! πŸ™‚

Recipes

Chicken & Rice With Broccoli and Cheese Sauce

FullSizeRender Are you looking for a quick, simple, healthy meal to throw together on a week night? Try this!

What you’ll need:

1.5 lbs boneless & skinless chicken breast, chopped

2 cloves garlic, minced

1 onion, chopped

2 cups rice

3 cups gluten-free chicken stock

1/4 tbsp. crushed red pepper flakes

2 cups broccoli, chopped

1.5 cups cheese, grated

1 tbsp. cornstarch

1/2 cup half & half

salt and pepper to taste

Directions:

Saute the garlic and onion in a large frying pan. Add the chicken and cook thoroughly. Meanwhile, cook the rice in the chicken stock in your rice cooker until done. Once cooked, add the broccoli and close the lid, allowing the broccoli to steam.

Add the crushed red pepper flakes, the cornstarch, and the half & half (slowly) to the pan, stirring until thickened. Turn off the heat, and add in the cheese, mixing well. Allow the mixture to sit for a few minutes, until the cheese has melted. Add everything together into the pan and mix well. Sprinkle with salt and pepper, serve hot, and enjoy!