Category Archives: Gluten Free

Paleo, Vegan, Gluten Free Brownie Bites

It sounds fake…or super dry and lacking of taste when you put it that way. But I have been seeing dessert recipes online that are based around dates for a while now and when I was at the grocery store a little while ago I decided to pick some up for when i became bored enough to try something new.

There are TONS of variations on this everywhere and I just decided to use which ever nuts I had on hand and since I didn’t have any coconut flakes, those didn’t make it in there either. But the REALLY taste like brownie bites! This is a perfect little recipe to have just a few morsels in the refrigerator for when you are craving something filled with chocolate.

Chocolate Brownie Bites

Ingredients:

1 Cup Sliced Almonds 1/2 Cup Chopped Walnuts
Pinch of Salt 1 Teaspoon Vanilla
1 Cup Pitted Dates 1/3 Cup Cocoa Powder, Unsweetened

Directions:

1. In a blender, blend the walnuts and almonds until they are fine. Then add in the pinch of salt, vanilla, dates and cocoa powder. After blending for 30 seconds, add in a tablespoon of water to get everything to stick together.

2. Scoop out about a tablespoon of the mix and roll them into a ball in your hands. Refrigerate until you are ready to eat them!

They are so easy to make and definitely taste better when they are cold. All they have in them is fruit and nuts! You can’t go wrong!

What is your favorite cheat snack that isn’t really bad for you??

Eggplant Parm Make Over

This weekend, Brent and I were sitting out on our porch talking about what foods we wanted to get for the week. After spending about a year with my parent’s, Brent picked up the love for Eggplant Parm. It’s become a running joke that it’s one of the only ways we can get him to willingly eat veggies.

I haven’t really been eating pasta all too often and wasn’t really feeling the heaviness of it. It’s not on my summer food loving list. Immediately, the idea was born. Spaghetti squash Eggplant Parm.

The recipe below is actually a combination of two that I have done before. Baked Eggplant and just a typical Spaghetti Squash.

Eggplant Parm Makeover

Ingredients:

1 Large Eggplant 3 Eggs
1 Cup Italian Bread Crumbs 1 16oz Jar Tomato Basil Red Sauce
2 Medium Sized Spaghetti Squash 2 Tablespoons Olive Oil
Salt and Pepper to Taste 1/4 Cup Mozzarella Cheese, Shredded

Directions:

Spaghetti Squash:

1. Preheat the oven to 400 degrees. Cut each squash in half and remove the seeds. Spread the olive oil over the inside of half and place them face down on a baking sheet. Bake them for 40 minutes or until the outside has become soft or wrinkly.

2. Let them cool off to the side for a few minutes. Then take a fork to the inside of them and scrape the squash from the inside. It will turn into strings. Place the squash in a bowl.

Eggplant:

1. Slice the eggplant in even slices with 1/4 inch to 1/2 inch width, depending on your preference. It’s more important to make them even.

2. In a flat dish with edges, whip up the eggs with 1 tablespoon of water until it is uniform. Place the bread crumbs on a separate plate. Take a slice of eggplant, place it in the eggs mixture until well covered, then transfer it to the bread crumb plate and cover it with the crumbs. Don’t forget to do the sides!

3. Put the eggplant slices on a baking sheet. Once all of the slices are finished, bake them for 15 minutes at 400 degrees, flip them over and bake for another 15 minutes or until as crispy as you want.

4. To serve, top the squash with the eggplant and finish with some red sauce and mozzarella.

DONE! You can make the squash and the eggplant at the same time. So don’t wait for the squash to finish in the oven before starting the eggplant.

Eggplant Parm Make Over Steps

Brent took a bite of it and I quote, “This may be the best thing I have ever eaten.” Words like this are really rare because normally I get, “Yea, it’s good.” And it’s a plate of veggies!! This will be making another appearance.

IMG_3496

I used a new red sauce for this as well, and it was delicious. I would recommend you give it Rao’s Homemade Red Sauce a try. You could make this gluten free by just substituting gluten free bread crumbs.

Have you ever changed a favorite and had it turn out better?

 

Buffalo Chicken Drumsticks

I promised some buffalo chicken drumsticks, and buffalo chicken drumsticks is what you’ll get!

It’s no surprise that Brent loves everything buffalo flavored so when I went to the store and bought WAY too many drumsticks for just two people, I needed to try a few recipes. After the fail of a lemon rosemary drumstick, and the epic success of the BBQ chicken drumstick, a buffalo recipe was on it’s way.

Actually, I tried 2 different ways of making it. One with Buffalo Hot Sauce and the other with Siracha. So, take your pick! They both turned out great!

 

 

Buffalo Drumsticks

 

Ingredients:

6 Drumsticks 2 Tablespoons Canola Oil
1 Teaspoon Chili Powder 1 Teaspoon Garlic Powder
Salt and Pepper to Taste

Sauce

2 Tablespoons Melted Butter 1/4 Cup Siracha or Buffalo Sauce
1 Tablespoon BBQ Sauce

Directions:

1. Preheat the oven to 375 Degrees. Mix the canola oil, chili powder, garlic powder, salt and pepper in a bowl. Pour it into a freezer and bag add in the drumsticks. Toss the bag until the chicken is well covered and place them on a baking dish. Make sure there are separated. Bake for 40 minutes.

2. Remove from the oven. Mix together the melted butter, hot sauce and BBQ sauce. Cover the drumsticks with the sauce and bake at 400 degrees for an additional 15 minutes.

And finito!! They were delicious. The extra chili powder and hot sauce really added a second layer of heat to the hot sauces. Brent really liked the buffalo chicken sauce and I really enjoyed the siracha. I don’t think you could really go wrong.

Buffalo Drumsticks Steps

Don’t forget to check out the BBQ Chicken Drumsticks!

Happy BBQing!

Banana Pancakes Minus the Flour

“Can’t you see that it’s just raining?
Ain’t no need to go outside…
But, baby, you hardly even notice
When I try to show you this
Song is meant to keep you
From doing what you’re supposed to.
Waking up too early
Maybe we can sleep in
Make you banana pancakes
Pretend like it’s the weekend now”

-Jack Johnson

Every time I hear this it just makes me crave those slow weekend mornings that you just relax, sip your coffee, and eat those banana pancakes. It sounds like such a perfect little morning.

Well, last week there was a LARGE thunderstorm that came through the Boston area in the morning and it seemed to be begging just that banana pancake morning. You don’t have to ask me twice!

I decided to try out a little variation some banana protein pancakes that I found earlier in the week. The BEST thing about these pancakes is they have NO FLOUR and you really don’t miss it.

Flourless Banana Pancakes

Ingredients:

1/2 Cup Old Fashioned Oats 1/2 Banana
1/4 Cup Non-Fat Cottage Cheese 1 Egg
1/2 Teaspoon Cinnamon

Directions:

1. Place all of the ingredients in a a bowl and blend with an immersion blender. You want the batter to be completely smooth.

2. Heat up a skillet to low-medium heat and place the batter on the skillet. This will make about 2 medium sized pancakes. Flip the pancake when it starts to bubble and the edges look cooked. These will cook faster than normal pancakes so keep the temperature low.

I topped mine with the other half of the banana and some agave. It was delicious and I don’t know that I would go back to putting flour in my pancakes. To be honest, these fill you up but don’t sit as heavy as normal pancakes. A winner!!

Banana Pancakes Steps

 

This leaves me with so many other ideas for a ‘healthy’ pancake that doesn’t include any flour.

 

Have you every completely re-done a favorite and found it to be just as good??

 

 

Steak Marinade…Win

I don’t know if I am the only one that does this for fun, but I was sitting on the couch on Thursday night scrolling through recipes and came across one for a steak marinade. I haven’t really done may marinades in the past and this one had gotten such rave reviews that I had to give it a go.

I did change it slightly but here is a link to the original, much loved, flank steak marinade.

Without dragging it out anymore:

Best Steak Marinade

 

Ingredients:

1/2 Cup Canola Oil 1 Tablespoon Dijon Mustard
1/3 Cup Tamari 2 Teaspoons Minced Garlic
1/4 Cup Re Wine Vinegar 1/2 Teaspoon Black Pepper
2 Tablespoons Worcestershire Sauce 1 1/2 Pounds Flank Steak

 

Directions:

1. Mix all of the ingredients together and marinate the flank steak in a plastic ziploc bag for 6-12 hours. I marinated mine for 6 hours and it was perfect.

2. Heat the grill and cook the steak about 3-4 minutes on each side for medium rare.

 

ENJOY!

It’s super easy and guarantee you won’t be disappointed. It would also be great as a tip marinade.

Steak Marinade Steps

 

What’s your favorite BBQ food??

I’m usually a chicken person, but this flank steak is making it difficult to say!