Chunks-O-Protein (Almond Oat Balls)

Get ready, set, go!

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Chunks-O-Protein (Almond Oat Balls)

Ingredients:

1 C (Gluten Free) Rolled Oats

2/3 C Unsweetened Coconut Flakes

1/3 C Ground Flax

1/2 C Chocolate Chips (use raw cacao chips for raw version)

Pinch of Sea Salt

1/3 C Maple Syrup (or honey)

1 tsp Vanilla

1/2 C Almond Butter

Directions:

Mix first 5 ingredients in large bowl.

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Add ‘wet’ ingredients and mix well.

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Roll into 24 equal sized balls.

Refrigerated for one hour.

Enjoy!

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Inspired by Sushi, Salad

I was craving some spicy kani sushi and decided to create a sushi salad instead.  I didn’t use rice but was soooooo tasty!

To make a raw version, instead of using fresh crab, you could make a spicy nut cheese to top off your salad!

I got a little carried away and made a “pretty” one and a “splattered” artsy one.

I have people vote on which photo to use here but got about an even response.

Many liked “pretty” but others liked a “little of everything in every bite.”

Inspired by Sushi, Salad

Inspired by Sushi, Salad

This is what I used to make it:

Inspired by Sushi, Salad

3 C Spring mix greens

1 Avocado

1 Roma Tomato

1 Sprig of Scallion

8 oz. crab (for raw, use a raw nut cheese instead)

3 T Mayo (use nut mayo for raw)

1 T Siracha

Directions:

Arrange greens, avocado, scallion, and tomato on plate.

Mix siracha with mayo, then add to crab and mix well.

 Top salad with crab mixture!

Artsy Splattered Sushi Salad

Artsy Splattered Sushi Salad

 

Italian Spinach “Bread”

Inspired by Health Without Sacrifice’s Arugula and Pine Nut Cauliflower “Bread”

Italian Spinach “Bread”

Gluten Free

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Ingredients:
2 Cups Mozzarella, Parmesan, Roman, & Provolone Cheese (Shredded)
1 Egg
3/4 Cup Fresh Spinach
2 tsp Garlic Powder
3 tsp Dried Oregano
Put all ingredients in bowl and mix together.
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Place in glass pan and press firmly in pan. (About 6 x 10 sized pan)
Place in glass pan and press firmly.
Bake at 400 degrees for 20 minutes, til top is lightly browned.
Viola!  Enjoy!
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Gluten-Free Vegetarian Lasagna Recipe

Gluten-Free Vegetarian Lasagna

Stay tuned for details! Baking now!

Viola! Recipe Below photo!

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Recipe for GF Vegetarian Lasagna (with cheese) by Lise R.

1 Red Pepper (diced)

1 Orange Pepper (diced)

1 Small Onion (diced)

3 Cloves Garlic (crushed/sliced)

Pinch of Basil

2 Roma Tomatoes (sliced)

2 T. Olive oil

1 pkg GF Lasagna Noodles (Brown Rice)

1/2 Can beans (I used kidney, but you can use what you like)

Handful fresh spinach

16 oz. Cottage Cheese

8 oz. Shredded Cheese (I chose parmesan but any kind will work)

1 16-20 oz. jar of sauce (I chose 4 cheese, but you could use marinara, or your fave!)

Sautee onion, peppers, garlic and basil in olive oil until soft.

Cook noodle in boiling water for 2 minutes, remove from heat and let sit for 14 more minutes.

Layer the following:

Little sauce, noodle, 1/2 of the cottage cheese, beans, and sautéed veggies

Next layer: Noodle, little sauce (1/3), 1/2 cottage cheese, spinach, tomato

Top: Noodle, Sauce, Shredded Cheese, and another pinch of basil if you like 🙂

Bake at 375 degrees for 40 minutes!

If you try it, let me know how you like it!!!!

Healthy fast food? Yup!

Tonight’s dinner was delish! Trying to prepare for the holiday, shopping, wrapping, etc. Dinner was ready in about ten minutes!  The healthy fast food alternative ~ gluten free sprouted grain wrap with a veggie burger, tomato, and cheese…

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UMM… YUM! More on gluten free pup food…

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From left to right:

1) Ground chicken, gluten-free shells, spinach

2) Lean ground beef, peas and carrots with gluten-free shells

3) Gluten free peanut butter pup treats…pb with carob chips, pb sprinkled cinnamon, and regular pb.  They can not get enough of these!

4) GF pumpkin gf oat treats!  Helps keep them ‘regular’ so, if you make anything with pumpkin, don’t over do it! (Especially if you have paper trained pups, cause you could have a mess on your hands!)

5) Lean ground beef, brown rice, corn, peas, green beans, and spinach!

They also get a daily vitamin to make sure they are getting all the minerals needed in a pups diet!  Our vet is right on board with us and how we feed “the girls.”  Lil Roo is about 15 months and just had her check up, has maintained her weight to the ounce for a year!  Both of their fur is sooo soft from the diet and natural soap I use to bathe them!

 

So you wanna go gluten free?

Some people need to have gluten free diets because of gastro problems or allergies like celiac or chron’s disease.  Others choose to be gluten free as a way of life, such as my household.

Gluten is found in most commercials breads and baked goods.  It is sometimes found in condiments, such as, soy sauce, ketchup, and horseradish.  Sometimes canned fruit may contain gluten.

There are many alternatives to using wheat (gluten) flours in your recipes.  They can be tricky to work with sometimes.  Some common alternatives are, garbanzo flour, coconut flour, almond flour, rice flour, sorghum, and oat flour.  (Oat flour is somewhat controversial due to where it is processed.  Oat is gluten free but use caution when purchasing oats from companies that also process other grains that contain gluten.)

I, personally, like to use oat flour.  I grind my own in my Vitamix.  (You could use a blender or food processor to grind to a fine powder) I use about 1 1/2 cups of oats to make 1 cup of oat flour.  In my recipes, I substitute equal parts of oat for white or wheat flour.  I haven’t had any problems with my recipes using that exchange.  Almond flour is a heavier flour, use caution if making breads or baked goods.  Almond flour can also alter flavor a bit since it is made from nuts.  I have also used a good amount of coconut flour.  I have yet to make my own using coconut flakes.  Coconut flour adds a slightly sweet flavor to your foods.  I like to use it when baking things like banana bread.

For those that follow low carb diets, coconut flour much lower in carbs than traditional flours, rice flour, or potato flour.

Stay tuned for more gluten free tips! (Feel free to ask questions in comment section)

P.S. Here is a good link I found to help with substitutions! http://forum.lowcarber.org/archive/index.php/t-214051.html