I get it. There are mornings when you need breakfast-to-go or afternoons when a sweet treat that isn’t full of sugar and flour would hit the spot. My yoga friend, Katy, found this awesome flour-less peanut butter banana muffin recipe from Detoxinista. They are delish and you would never know that there isn’t an ounce of flour in them.
I modified her recipe a bit, and oh was it yummy! Sometimes I find that banana is a little too sweet, so I substituted steamed and mashed sweet potatoes for the banana. Because the consistency is a little thick, I added a little almond milk to thin it out and lighten it up. I also added some freshly grated ginger, a dash of maple syrup and a few mini gluten and dairy-free chocolate chips. Pumpkin pie spice is also a wonderful addition. You can use peanut butter or almond butter in this recipe. One of the reasons why I love this recipe so much is because there are a variety of substitutions you can make to change up the flavor and texture.
They freeze well, so I make mini-muffin batches and then store them in several quart size Ziploc bags and thaw out as needed.
So without further ado…
Are there any flour-less, dairy-free, white sugar-free baked good recipes that you like? Please feel free to share a link to the recipe here.
Those of you who know me, know that I LOVE me some sandwiches. Unfortunately, since I’ve cut waaaaaay back on my gluten intake, I rarely eat them anymore. So what’s a girl to do?
Well, on occasion if I’m really in a sandwich mood, I’ll use a gluten-free bread or brown rice wrap, but some days it doesn’t cut the mustard. So I was noodling around on the internet and discovered some amazing recipes for collard green wraps. Now, I have made lettuce wraps before, but they don’t always hold up well if you’re transporting them. So this notion of wrapping my sandwich deliciousness in a dark leafy green rocked my world. I was kicking myself for not having thought of it earlier!
Collard green wraps are a healthy way to jazz up your traditional sandwich or wrap regardless of whether or not you’re gluten-free. You can stuff them with something more conventional like a tuna, chicken or egg salad or you could fill them with your favorite veggie toppings such as red pepper, sweet potato, avocado, fresh herbs and some type of protein such as hummus, quinoa or legumes.
Here is the recipe I made with families at the Washington Youth Garden a few weeks ago:
Collard Green Wraps
Source: Inspired by Sprouted Kitchen
Servings: 4 wraps
- 4 large collard green leaves*
- 1 avocado, peeled, pitted and sliced
- 1 cup of tender greens or micro-greens
- 2 cups of raw or roasted julienned or grated beets, peeled
- small handful of scallions, chopped
- 1 cup of radishes, sliced or julienned
- 1 cup of potatoes, boiled or roasted (red, white, sweet)*
- ½ cup of basil, marjoram or lemon thyme, chopped
- ½ cup goat cheese (optional)
- 2-3 cloves garlic, minced
- 1/3 cup lemon juice
- 1/3 cup extra virgin olive oil
- 1 tsp sea salt
- 2 TBSP tahini or cashew butter
1. Prepare the collard leaves by cutting off the stems at the base of each leaf, then, using a paring knife, carefully cut the thick bump of stem off the back of the leaf so it becomes flush to the leaf. This will make the collard flatter and easier to roll.
2. Blanch greens, by placing them in a pot of boiling water for 30 seconds. Drain and place in a bowl of ice cold water to cool. Note, you can also use the leaves raw if you don’t mind the texture.
3. Prepare the vegetables as indicated above.
4. In a small bowl, combine dressing ingredients and whisk together. Adjust ingredients to taste. Drizzle over prepared veggies and herbs.
5. Layer veggie mixture at the base of the collard green leaf. Fold the collard sides over and roll tightly like a burrito. You can serve it immediately or store in the fridge, wrapped, for about 2 days.
*Notes: For a larger wrap, use 2 leaves at a time, overlap them halfway to create a bigger wrapping surface.
Feel free to add any combination of veggies and herbs, depending on the season. In lieu of potatoes, you could also add 2 cups quinoa, millet or buckwheat, soaked for 7 hours and cooked or beans, soaked for 12 hours and cooked. If you’re in a hurry, stuff with store bought hummus and/or guacamole!
I have pinned a few other collard green wrap ideas on Pinterest. Feel free to check it out. Post your collard green wrap recipe ideas below!
We had a great time on Saturday at the “Gluten-Free Summer Salads Playshop.” The group whipped up five seasonal salads including a Buckwheat Garden Salad, Italian Aduki Bean Salad, Quinoa Salad with a Lemon Tahini Dressing, Raw Kale Salad and Blueberry Avocado Salad. All were quite beautiful and delicious. Well, almost all of them – the aduki bean salad looked just like that – dookie. Fortunately the taste made up for it and as one of my students said, “it reminds me of refried beans, only slightly prettier.” Although that’s not saying much, I guess the presentation of the dish was not a complete loss!
So I wanted to take the opportunity to share the recipe for the Blueberry Avocado Salad inspired by Kimberly Snyder. So yummy and I LOVE the contrast of the deep indigo blueberries with the bright green avocado. Add some red raspberries or strawberries to the salad to make it festive for the 4th of July! But before we get to the recipe, what are some benefits of blueberries?
Blueberries are a cooling food full of vitamin C, pro-vitamin A and manganese. Loaded with anthocyanins and other antioxidants, blueberries are anti-inflammatory, cancer-fighters! They help to keep your memory sharp, your blood sugar levels and cholesterol low and they are good for your eyes and contain bacterial fighting properties that help to keep your urinary system in good shape.
Here is a delicious, simple recipe that contains avocados which contain healthy fats to help you absorb the fat soluble pro-vitamin A in blueberries!
Blueberry & Avocado Salad
Source: inspired by The Beauty Detox Foods by Kimberly Snyder
- 6 cups blueberries
- 2 medium avocados, peeled and cut into 1-inch squares
- 6 TBSP fresh lime juice
- 2 – 4 tsp of raw honey, maple syrup or coconut nectar (or 10 drops stevia)
- 3 – 4 TBSP of freshly chopped mint.
1. Add the blueberries, avocado and mint to a mixing bowl.
2. Whisk together the lime juice and sweetener and pour over the fruit. Gently toss together, being careful not to mash the avocado pieces.
What are some of your favorite ways to use blueberries? Please feel free to post them below!
Let’s face it. Wheat isn’t what it used to be. It has been hybridized over the decades to contain more gluten, the sticky protein that gives bread it’s elasticity. Unfortunately, its “stickiness” has caused wheat to become increasingly more difficult for most of us to digest and creates inflammation in the body. As a result, many people who are not celiac experience a variety of unpleasant symptoms and find that they feel better when they remove wheat from the diet.
In fact, it’s estimated that 99% of the people who have either a gluten intolerance or celiac disease are never diagnosed. Crazy, right?
- bloating – wheat belly!
- digestive distress
- headaches and migraines
- auto-immune disease diagnosis
- joint pain
- hormone imbalances
- mood swings
If you are experiencing any of these symptoms, consider eliminating wheat and other sources of gluten for 3 weeks and then re-introduce wheat and see what happens.
In the meantime, join me for “Gluten-Free Summer Salads” and learn how to use seasonal veggies, herbs and fruits to make an amazing dish for your next potluck or summer picnic. It IS possible to eat healthy and gluten-free at the neighborhood cookout without sacrificing taste. You’re dish will be a conversation piece, and folks will ask for the recipe after they have scarfed down every last morsel. We will also discuss proper bean and grain preparation techniques and how to store your fresh herbs. Includes materials, recipes, lunch and laughs.
Feel free to post links to your favorite gluten-free recipes or resources here. One of my favorites is Elana’s Pantry.