Mint Chocolate Chip Shake
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 -2 servings 1x
- Cuisine: gluten-free, oil-free, vegan
Ingredients
Scale
- 2 cups lightly packed spinach
- 2 frozen bananas (peeled and cut into slices)
- 6-10 mint leaves (depending on desired taste)
- 2 teaspoons raw cacao powder or carob powder
- ¼ cup raw cashews
- ¾ almond milk
- Chocolate Sauce:
- ½ cup cacao powder
- ½ cup coconut oil (melted)
- 3 tablespoons maple syrup
- Toppings : (optional)
- Coconut whipped cream
- Cacao nibs
Instructions
- Add all the chocolate sauce ingredients into a blender. Blend until smooth and set aside.
- Rinse blender and add in the remaining ingredients. Blend until smooth.
- Swirl some of the chocolate sauce inside your serving glass. Pour in smoothie and top with coconut whipped cream, cacao nibs, and extra chocolate sauce if desired.
Gluten-Free Waffles
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 waffles 1x
Ingredients
Scale
- 2 tablespoons flaxseed
- 6 tablespoons water
- 1 ½ cups oat flour
- ½ cup arrowroot starch
- 1 tablespoon baking powder
- ¼ teaspoon salt
- ¼ cup melted coconut oil
- ¼ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 ¼ cups almond milk (, at room temperature)
Instructions
- In a small bowl, whisk together the flaxseed and 6 tablespoons water. Set aside to thicken up, at least 15 minutes, and ideally overnight.
- In a medium bowl, whisk together the oat flour, arrowroot starch, baking powder, and salt. Set aside.
- In another bowl, whisk together the flaxseed mixture, coconut oil, coconut sugar, and vanilla extract. Slowly add in the almond milk, whisking constantly. Pour the wet ingredients into the dry and stir to combine.
- Preheat a waffle iron to medium heat. Spray it with coconut oil and ladle in the batter to fill the waffle iron. Cook for 3 minutes or until the waffle is cooked through with a golden brown exterior. Repeat with the remaining waffles. Serve.
Mac and Cheese
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 -6 servings 1x
- Category: Entree
- Cuisine: gluten-free, oil-free, vegan
Ingredients
Scale
- 2 medium Yukon gold potatoes (, chopped)
- 2 medium carrots (, chopped)
- ½ cup cashews (, soaked overnight)
- ½ cup nutritional yeast
- 2 tablespoons white miso
- 2 tablespoons Dijon mustard
- 1 clove garlic (, minced)
- ¼ teaspoon onion powder
- Pinch white pepper
- Pinch salt
- 1 lb . brown rice macaroni pasta
Instructions
- Bring a large pot of water to a boil. Add in a large pinch of salt, and the potatoes and carrots. Cook until fork tender, about 10-15 minutes. Remove from the water and set aside. Reserve ¾ cup of the vegetable cooking water.
- Bring the water back up to the boil and add in the pasta. Cook 1-2 minutes less than the package directions, just until the pasta is al dente.
- While the pasta is cooking add the cooked vegetables, reserved water, and remaining ingredients into the blender and blend until smooth.
- Drain the pasta and return it to the pot. Add in the cheese sauce and cook for 1-2 minutes, until everything is well combined. Serve.
Veggie Pot Pie
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Total Time: 95 minutes
- Yield: 4 -6 servings 1x
- Category: Entree
- Cuisine: gluten-free, vegan
Ingredients
Scale
- For the crust:
- ½ cup palm oil shortening
- 1 ½ cup gluten-free baking flour ((I use this blend))
- ½ teaspoon salt
- 3-5 tablespoons ice cold water
- For the filling:
- 1 tablespoon coconut oil
- 2 leeks (, cleaned and cut into half moons)
- 2 carrots (, diced)
- 2 ribs celery (, diced)
- 1 teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 large Yukon gold potato (, peeled cut into ¼ inch cubes)
- 3 cups small broccoli florets
- 1 cup frozen peas
- 4 cloves garlic (, minced)
- ¼ cup oat flour
- 2 cups unsweetened almond milk (, room temperature)
- 2 teaspoons Italian seasoning
- 1 tablespoon coconut aminos OR liquid aminos
- 1 tablespoon Dijon mustard
- ¼ teaspoon nutmeg
- 2 tablespoons vegan mayonnaise mixed with 2 tablespoons water
Instructions
- For the crust: In a medium bowl, whisk the gluten-free flour and salt to combine. Add in the palm oil shortening and use a pastry cutter or a fork to cut it into the flour. Once the shortening is in small pea sized clumps, add in the water until you can form it into a dough ball. Wrap the dough in plastic wrap and refrigerate for at least 1 hour and up to overnight.
- Preheat the oven to 350 degrees.
- Over medium heat, melt the coconut oil in a Dutch oven or other large pot. Add in the leeks, carrots, celery, salt, and red pepper flakes. Cook until tender, about 7-10 minutes.
- Add in the potatoes and ½ cup water. Simmer, covered, until the potatoes are fork tender, about 10 minutes.
- Add in the broccoli and peas and cook until just softened, about 3 minutes.
- Add in the garlic and sauté for another 30 seconds.
- Add in the oat flour and stir until combined. Add in the almond milk and bring the mixture up to a simmer. Simmer until thickened, about 7-10 minutes.
- Add in the remaining ingredients and cook for another 5 minutes. Ladle into a pie dish.
- Roll out your pie crust between two sheets of parchment paper, and transfer to the top of the pie. Brush with mayonnaise mixture and slit the top several times to allow the steam to escape. Bake for 60 minutes, and allow to cook for 10 minutes before serving.
Triple Chocolate Brownies
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: gluten-free, oil-free, paleo, vegan
Ingredients
Scale
- 1 tablespoon flax seed
- 3 tablespoons water
- 1 can black beans (, rinsed)
- ½ cup pitted medjool dates (, packed)
- ⅓ cup coconut butter
- 3 tablespoons maple syrup
- 1 teaspoon vanilla
- ½ cup brown rice protein powder
- ⅓ cup cacao powder OR cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 4 oz . unsweetened chocolate (, roughly chopped)
- ½ cup mini dark chocolate chips
Instructions
- Preheat the oven to 350 degrees.
- Whisk together the flax seeds and 3 tablespoons of water. Set aside to thicken.
- Add the black beans, dates, coconut butter, maple syrup and vanilla into the bowl of a food processor fitted with the S blade. Process until smooth. Add in the thickened flax mixture and process to combine. Set aside.
- In a large bowl, whisk together the protein powder, cacao powder, baking soda, and salt.
- In a double boiler, melt the chocolate, stirring frequently to prevent burning. Remove from the heat and set aside.
- Add the black bean mixture into the dry ingredients. Stir to combine. Add in the chocolate and stir again. Fold in the chocolate chips.
- Pack the dough into mini muffin tins, pressing down with your hands to create a level top on the brownie bite. Bake for 12 minutes. Remove from the oven and allow to cool in the pan for 5 minutes. If needed, loosen the brownie bites by running a butter knife around the edges. Place on a wire rack to cool completely.