Banana Oat Pancakes
2 cups of oats, ground in the blender to create flour
1 cup of gluten free flour (I use Bob's Red Mill)
3 ripe bananas, mashed
2 cups of almond milk
1 tbsp. of chia seeds
2 tsp. ceylon cinnamon
1/2 tsp. salt
2 tsp. baking powder
2 tbsp. olive oil
2 tsp. vanilla extract
Mash the bananas in a large bowl, then add all the ingredients and mix until well combined. Scoop 1/4 cup per pancake into a greased stainless pain (coconut oil is preferred) and cook at medium heat.
*This recipe makes approximately 16 (dense) pancakes!
Cheese (no dairy) Sauce
1 cup of cannellini beans
(modification: 1/2 c. cannellini beans and 1/2 cup cashews)
1 cup coconut milk
1 tbsp. cold pressed, unrefined olive oil
5 tbsp. nutritional yeast
Salt to taste
Place all ingredients into a blender or food processor and blend until smooth. This recipe can be adjusted for a creamier or thicker sauce by adding more or less coconut milk.
*This recipe makes approximately 2 cups.
Sweet Potato & Brown Rice Fritters
2 cups shredded sweet potato
2 cups cooked brown rice
2 cups of your favorite leafy green, chopped
1/2 cup chopped onion
1 tsp. salt
1 tsp. curry
1/2 cup gluten free flour
Saute shredded sweet potato and onion until fragrant. Add chopped leafy green until wilted, and set aside. Mix vegetables with brown rice, eggs, and flour. Add mixture (about 1/4 cup per fritter) to a lightly greased pan and cook until sides are brown. Enjoy!
Gut Healing Gummies
1 cup of frozen berries (can be individual or mixed)
1/2 cup of fresh squeeze lemon juice
1 tbsp. raw honey
1/4 cup of unflavored gelatin
Add frozen berries to a pan and warm over medium heat. Stir berries until they unfreeze and begin to steam.
Add the lemon juice, honey, and berries to blend until smooth and then add the gelatin. Blend once more until smooth.
Pour mixture into silicone molds and refrigerate for about 30 minutes so the molds harden. I recommend molds that are not too deep so gummies can be extracted without breaking.
Mock Salmon Pate
1 cup of raw, unsalted walnuts
1 large scallion
1 red bell pepper
2 stalks of celery
1 tbsp. dulse granules
Sea Salt to taste
Place all ingredients into a food processor and pulse to leave some texture. Eat over slice cucumbers, salad, or crackers. So easy and healthy!
Warm Orange Beet Salad
1/2 white onion, sliced
2 tbsp. olive oil
Sea Salt and pepper to taste
Preheat the oven to 400 degrees.
Peel the orange beets and slice about 1/4 inch thick. Then, thinly slice the onion and mix both the beets and onion in a bowl. Add olive oil and salt and pepper.
Lay vegetables on a greased baking sheet and cook for approximately 45 minutes. Check firmness every so often and be sure the vegetables do not burn.
Once vegetables are cooked, let them sit until they are warm and add them to a bowl with the oranges.
1 14 oz. container of organic tofu
1 tbsp. of flour
1 tbsp. of Adobo
2 tbsp. of nutritional yeast
Olive oil to coat, + 1 tbsp. grapeseed oil to coat the pan
(I usually double this recipe because it's THAT good!)
Drain tofu for at least 30 minutes by wrapping it in a dish towel and placing the block between two dishes with weight on top.
Once the tofu is drained, cube it and place cubes in a large plastic bag or container that contains the dry ingredients. Add the oil and shake container to coat the tofu.
Heat a pan coated with oil and add tofu. Flip 2-3 times and cook until the tofu is crispy and brown.
This tofu is amazing to eat over rice, pasta, in a wrap (as shown in the photo with Vegenaise), as part of tacos, or alone!
Fermented Cucumbers (Pickles!)
4 regular sized cucumbers
1 clove of garlic
1 tsp. dill weed
1/2 tbsp. sea salt
1 qt. of water
Either slice the cucumbers 1/4 inch thick or lengthwise if you prefer.
Chop the garlic and add it with the dill weed and salt to a mason jar or other airtight container. Mix with water, then add the cucumbers. Be sure to leave some space at the top between the water and lid.
Secure the lid and and leave the container on your counter for a few days. Once the liquid becomes cloudy and bubbly, taste test a pickle. Once they reach your desired taste, you may refrigerate.
(Overlapping the photo)
Cook both lentils and rice separately and according to package instructions.
Saute finely chopped onion and minced garlic on medium-high heat until slight browning occurs.
Add tomato sauce, coconut milk, and spices and cook for about 5 minutes. Then add cooked lentils in, stir, and add over rice.
Garnish with cilantro. Optional, but oh so yummy!
Gluten-Free, Dairy Free Chocolate Chip Muffins
2 c. of oats (place in blender for 2 c. of flour)
1/3 c. coconut oil, melted
1/2 c. coconut milk
3 ripe, mashed bananas
2 tbsp. flaxseed meal mixed w/6 tbsp. water - let this sit for 5 min.
1/4 c. vegan chocolate chips
1 tsp. vanilla extract
1 tsp. baking soda
2 tbsp. chia seed
pinch of salt
Bake at 350 degrees for 12 minutes (for 24 mini muffins) or 15 minutes (for 12 regular sized muffins).
Curried Butternut Squash Soup
1 butternut squash, peeled and chopped (makes roughly 6 cups)
1 tbsp. grape seed or coconut oil
2 tbsp. curry powder
1 tsp. ceylon cinnamon
ground salt and pepper to taste
2 c. vegetable broth
1 can of light coconut milk
2 tbsp. maple syrup
Heat oil in a pot over medium heat.
Add chopped butternut squash and seasonings, mix, and cover for about 5 minutes.
Add vegetable broth, coconut milk, and maple syrup and bring to a slight boil. Cook for about 15 minutes until the squash can be pierced with a fork.
Let cool then add to a blender in batches and purée.
#FODMAP #digestivehealth #immunity