Friday, June 24, 2016

Vegan, Soy-free, Gluten Free Protein Powder

During a time when I was having a tough time working in enough calories with my limited diet a friend gave me this amazing suggestion. It is Nutribiotic vegan Protein powder. It is allergy friendly and full of protein made from brown rice. This became a great supplement to get me through the day. I would have a smoothie for breakfast and one before bed.  What's not to love about a smoothie? This was great to take on the road, too. If I was at someone's house I could easily have this for breakfast. Sometimes I would have cereal and this, or granola and this, first thing in the morning. It goes well with bananas and a milk substitute or apple juice (don't forget the ice!).  If you are changing your diet by eliminating a bunch of foods, this might be your ticket to switching without going totally crazy.  It was just the extra thing I needed to have on hand in a pinch. You can buy it in a 21oz or a 3lb size.  Go here to get yours. This is what Amazon has to say about it.

"NutriBiotic Rice Protein Vegan, Vanilla 80% Protein Content Hypo-Allergenic GMO & Gluten Free NutriBiotic vanilla flavored Rice Protein is a great tasting vegetable protein made from non-genetically modified whole grain sprouted brown rice. Free of the common food allergens normally associated with soy, milk, egg, wheat, and corn. This highly soluble powdered formula mixes easily into water, juice, or meals for an extra protein boost. Chemical processing is avoided by using a purified water and natural enzyme procedure. Low Temperature Enzyme Process The whole brown rice is first ground into a fine flour. Pure filtered water is then added, forming a thick slurry (called liquefaction) Natural enzymes are added in at different stages to break down and separate the carbohydrate and fiber from the protein portion of the whole grain. All processing temperatures are kept below 90° F. The low temperature and chemical free processing prevents denaturing of the amino acids. The final stage involves filtering, drying and low temperature milling."

Thursday, June 23, 2016

{Top 8 Free} Breakfast Farm Fresh Hash Delight

I had something like this for breakfast at my new favorite restaurant. I was so delighted that I decided to recreate it. This turned out surprisingly similar and I am thrilled to be able to make it at home. They had Breath of Dragon sauce to put on it.   I must say, I love me some spice, but I got a little carried away. By the time I left I definitely had the breath of a dragon! I am posting this at Allergy Free Wednesdays

Serves 10

Ingredients:
5 Potatoes baked
2 Zucchini (cubed)
2 Squash (cubed)
1/2 red onion (cubed)
3 green onions (diced)
2 carrots (sliced)
optional: red pepper cubed

salt and pepper
garlic on potatoes (3 cloves)
2 TBS GF Worcestershire sauce
Pepper to taste (if you can have  soy you can use 1 TBS McCormick's Montreal Steak seasoning)
1 TBS brown sugar or pure maple syrup

5 eggs (optional)

1 package bacon cooked (I use Farmland: confirmed to be gluten free)

Directions:


Rinse and poke the potatoes. Bake them in the microwave for 12 minutes or so until baked through. Cut in cubes. Meanwhile, cook the bacon. I bake mine in the oven at 400F for about 17 minutes until it is browned and crispy.  While that is baking cube and sautee the veggies and onions in a wok or frying pan in extra virgin olive oil. Remove the veggies and fry the potatoes on med-high in extra virgin olive oil until they are nice and browned. Add the veggies back in. Add the garlic, brown sugar and Worcestershire sauce. Salt and pepper to taste. Cook until heated through. Crumble bacon and add to the mix. If you can have eggs, this goes really well with scrambled eggs on top!

Tuesday, June 21, 2016

12 Tips on Going Dairy Free

The author of one of my favorite cookbooks "Go Dairy Free" came out with this great tidbit on her blog.(see below)  I would highly recommend her blog and her cookbook. They are game changers!

Alisa’s Dairy-Free Tips

#1: Know the Enemy

Milk is a confusing and sneaky food. It lingers on labels under names like caseinate and whey. Yet ingredients like caramel color and cocoa butter are typically dairy-free! See and print my Dairy Ingredient List for instant label decoding help.

#2: Be Cautious of Non-Dairy

Did you know that under federal labeling laws, a product can be labeled as “non-dairy” as long as it contains less than .5% milk protein by weight. Though “dairy-free” is not a regulated term, most food producers unofficially use this phrase to represent products that are actually milk-free. For example, most brands of non-dairy creamer contain some dairy, but this entire line of dairy-free creamers is made without a drop.

#3: Stash Plenty of Snacks

The downfall of a change in diet is often hunger. If your stomach is rumbling and there aren’t any good options in plain view, the temptation to grab something old and familiar can easily win out. Keep an assortment of fresh fruit, trail mix (with nuts and seeds), homemade granola bars, dairy-free chocolate coconut milk beverage (yum!), cut vegetables with dip, healthy cookie bars, and nutritious vegan chips or crackers. See this post for more ideas: 10 Good Healthy Snacks for Sweet Cravings.
Top Dairy-Free Tips: Low Sugar, Dairy-Free Chocolate Coconut Milk
photo from godairyfree

#4: Don’t Assume

Back to milk’s sneakiness. Even store-bought bread, chips, and deli meat aren’t immune to a dairy invasion. On the flip side, some creamy foods that might seem dairy-rich are almost always milk-free, like mayonnaise (vegan or regular) or coconut milk. And yes, there ARE numerous brands of real dairy-free chocolate.

#5: Go Cold Turkey

Just like any food, if you continue to eat it in any way shape or form, you will most likely continue to crave it. If your goal is to go dairy-free, then cheating could easily derail your efforts. Of all dairy foods, cheese seems to have the most common addiction cycle. Just something to be aware of!

#6: Be Sweet to Yourself

A true blessing in disguise, most restaurant desserts are not dairy-free. This has probably saved me more than a few unwanted pounds, but sometimes my cravings don’t subside after viewing those enticing post-meal menus. For those predicaments, I keep rich, creamy dairy-free ice cream on hand (I love the almond-based ones, my family loves this cookie dough flavor)and have mastered a few quick dairy-free dessert recipes, like 5-Minute Mint Chip Vegan Mug Brownie Sundae and Raspberry-Infused Chocolate Pudding.

#7: Be the Ring Leader

Host the parties, pick the restaurant to meet up at, and suggest a walk in the park rather than meeting for ice cream. Most friends will appreciate not having to host, you making the decisions, or getting some exercise rather than inhaling unnecessary calories. When you host, you control the food. When you pick the restaurant, you can review the menus, ask questions in advance, and select the best option for you. When you skip the food meet-up, you have more time to focus on the friendship while getting your body moving!

#8: Expand Your Palate

Milk is just one food. Sure, our society has whipped it into a myriad of applications, but there are thousands of other foods, ripe for the picking. Add new seasonings to your spice cabinet; trial different grains; experiment with fruits, vegetables, nuts and seeds; and think globally. Cuisines of Asia, for example, (such as Japanese, Thai, Chinese and Vietnamese) are nearly dairy-free, naturally.

#9: Savor Substitutes

These days, there is at least one substitute for just about every type of dairy on the market. I adore almond milk with granola and in smoothies, coconut milk beverage for cooking and baking, rich coconut milk for a cream substitute (yes, it whips!), and almond milk ice cream or almond Greek-style yogurt for a light treat. My husband loves coconut milk creamer in his morning coffee (no sweetener required!). If you must, there are even substitutes for sour cream and all types of cheese – just be aware that they are not identical to their dairy counterparts.

#10: Keep it Simple

Enjoy favorites that are naturally or easily dairy-free for a seamless transition. Examples include stir-fries, spaghetti, peanut butter sandwiches, fried rice, burgers (meat or veggie), fajitas, grilled skewers, your favorite protein with roasted vegetables, and chili. For more ideas, see my post for 5 Easy Dairy-Free Mealsand the recipe links in dairy-free tip #11.

#11: Plan for Success

When first starting out, or simply in a rut, meal plans can be a lifesaver. At the beginning of each week, plot out your breakfast, lunch and dinner, and stick to it. With time, the diet will become second nature and you’ll be prepared to cook on the fly. For some tasty ways to fill up your menus, enjoy recipes from following resources:

#12: Know What You’re Missing

A nutritious diet without dairy is more than feasible. In fact, enormous healthy populations around the world are dairy-free. But since our society tends to use dairy as a primary nutrient source, make sure your diet and lifestyle is well-rounded with Vitamin D, B12, calcium, and protein, in particular. Some dairy-free almond milks step in to provide all of the above!

Monday, June 20, 2016

Pumpkin Overnight Oats

This is the beginning of a series I am doing on breakfast ideas. I hope you find some inspiration!

Frugal Living is such a great website! My friend graciously sent me this easy as pie recipe from there. I love how easy it is! The easier the better is my motto! I'll say it again. Isn't pumpkin fun this time of year?
photo from frugallivingnw.com


Pumpkin Overnight Oats
*this recipe makes 4 – 1 cup servings
1 1/2 cups regular oats (not instant) (I would use gluten free)
1 1/2 cups milk (almond, coconut, cow’s milk, etc)
1/4 cup pumpkin puree
1 tsp vanilla extract
1 Tbls ground flax seed ( or chia!)
1 tsp pumpkin pie spice
2 Tbls pure maple syrup (or sweetener of choice to your desired sweetness)
Combine milk, pumpkin puree, vanilla, ground flax seed and pumpkin pie spice. Mix well. Add oats. Stir to combine. Cover and store in the fridge overnight. Wake up. Scoop out your portion and heat until desired temperature.

Saturday, June 18, 2016

Friday, June 17, 2016

What's for Breakfast? {Gluten and Dairy Free} Strawberry Crepes with Whipping Cream

Are you off of eggs? Try these with chia eggs! For 2 eggs you can use: 2 TBS of chia and 6 TBS of water, mixed well until it is a gel consistency. 
no whipping cream this time!
Serves 6-8
Prep time:
20 minutes
Cook Time: 20 minutes

1/2 cup brown rice flour
1/2 cup potato starch
1 tsp xanthan gum
2 TBS granulated sugar
1/4 tsp salt
1 cup unsweetened rice milk
2 large eggs
4 TBS grapeseed oil (additional oil for pan)
1 tsp GF vanilla extract

Toppings:
Sliced Strawberries
Whipped Cream

Preheat a 7inch skillet pan over medium heat.  Combine the ingredients in the blender and mix completely. Brush the skillet with oil. Put the batter in the pan and tilt the skillet so the bottom is covered completely. (make sure it's not too thick). Cook about 1 minute until the bottom is golden brown. Use a spatula to loosen the edges of the crep and flip. Cook the other side about 30 seconds until it's golden in spotches. Put it on a plate and cover with foil.  Repeat with the remaining batter being sure to put oil on the pan before each set of batter.

Slice the strawberries.

For Coconut Whipping Cream:
Make the whipped cream. Refrigerate a can of coconut milk over night. Open the can, skim off the fat, and whip with 1 TBS of confectioners sugar.
I am posting this at Poor and Gluten Free.



Thursday, June 16, 2016

My Favorite {Gluten and Dairy Free} Sugar Free Oatmeal Cookies


Photo by Christina Weedon
I want to take note of this website where I found these (here). I can imagine many other yummy goodies coming from here. I made these recently. Ok, maybe I ate them for breakfast. And why not? They have oats, bananas, raisins and no refined sugar. They are like granola in a cookie. I made half of my batch with raisins and the other with Enjoy Life chocolate chips. We at the raisin ones for breakfast and the chocolate chip ones for dessert (after breakfast). You should have seen my child's eyes light up when I broke the news of what we were having for breakfast. There were SO delicious. I was surprised at how easy they were to whip up. We snuck down to my husband's office at lunch time to surprise him with some. These cookies brought a lot of happiness into an ordinary day.  They beyond a doubt just became a staple at our house. As I was eating the first cookie I was already thinking about getting ingredients for my next batch. The only thing I would change is to make a double batch and freeze half as I usually do!

Ingredients:
3 Cups Gluten Free Oats {I used two cups old-fashioned, and one cup quick-cooking.}
1 1/2 Cups Gluten Free All-Purpose Flour
1/2 tsp. Xanthan Gum
1/2 tsp. Cinnamon
1/2 tsp. Baking Soda
1/4 tsp. Salt
1 Cup Maple Syrup {the real stuff!}
1/2 Cup Oil {grapeseed, canola, another neutral oil}
1 tsp. Vanilla
1 1/2 Well-Mashed Bananas {for very small bananas, use two... very large, maybe just one.}
1/2 Cup {or so} Mix-In's, such as raisins or other dried fruit, nuts, chocolate... 

Directions:
Combine oats, flour, xanthan gum, cinnamon, baking soda, and salt. Stir thoroughly.
To the flour mixture, add maple syrup, oil, vanilla, and mashed bananas. Mix well to combine.
Add your mix-ins, and don't be afraid to experiment! This batch used raisins and just a few mini chocolate chips. {Keep in mind that some mix-ins may add a touch of sugar to the recipe.}
Place rounded spoonfuls of dough on parchment-lined baking sheets and bake at 375 degrees for about ten minutes, until the edges are golden and cookies have a nice 'puff' to them.
Allow to cool for a few minutes on the baking sheet, then transfer to a wire rack.

Note: this is a sticky, messy dough! Don't be alarmed {I was!}, the cookies will bake up nicely and with a dense, chewy texture.