Category Archives: Gluten Free

Snickerdoodle Green Smoothie

It ain’t always pretty…

But looks aren’t everything.

When I made Jessica’s Snickerdoodles for our Christmas Cookie Platter, they were gone in .000005 seconds. They were inhaled. (I think people liked them.)

We love the flavors of sweet cinnamon and vanilla around here. If you don’t, I’m judging you just a little bit.

So how did I accomplish such bliss with that green goo above? I guess it was another one of those happy accidents. I usually add cocoa powder or mint to my green smoothies, but decided to give it a go with cinnamon. The result? Actually, fabulously delicious.

Snickerdoodle Green Smoothie

1 cup almond milk

2 cups spinach leaves

1/4 package lite firm tofu

1 tsp cinnamon

1 tsp vanilla extract

1 drop or two almond extract (optional)

Stevia to taste

Blend all until smooth. Pour into glass or bowl and enjoy!

It’s good to be green!

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Filed under Beverages, Breakfast, Eat, Gluten Free, Shakes and Smoothies

“Fried” Cauliflower “Rice”

That’s a lot of quotation marks for a recipe title.

But it’s necessary, because this fried rice recipe is not actually fried, and *surprise!* doesn’t actually have a grain of rice in it. But trust me, you’ll be tossing your takeout menus in no time with this healthier but equally tasty option. It fit in my detox, it’s macrobiotic, vegan, gluten free, low-carb, blah blah blah. Most importantly, it tastes amazing.

“Fried” Cauliflower Rice

½ head cauliflower

½ medium onion

1 clove garlic, minced

3 tbsp sliced leeks or scallions

5-10 baby carrots, sliced

1 red bell pepper, sliced

4 oz. silken soft tofu (gluten free)

1 tsp ground ginger

vegetable broth

soy sauce (gluten free)

“Rice” the cauliflower with the onion in a food processor. Set aside. Saute the garlic over medium heat on a pan that has been lightly spritzed with cooking spray. Add the cauliflower “rice”.  Stir and add the veggies and tofu. Once the tofu has scrambled and is evenly distributed throughout, add some vegetable broth (1/4 cup or so) and continue to stir so that it all cooks evenly. Add the ginger. Once the liquid has evaporated, add a couple tbsp of soy sauce and stir. Once the liquid has evaporated, the vegetables are cooked, and the “rice” is slightly browned, remove from heat and serve. Makes 2 large servings.

In other news, today is Day 5, the final day of my detox!

I feel great, I ate well, and slept better than I have in a while.

Lessons learned?

  • I can definitely move my caffeine intake wayyyy down. I’m talking like a small cup of coffee a day rather than my usual 2-3 huge mugs.
  • I used to add way to much salt to things! Food tastes better when I don’t!
  • Realists might call me crazy, but this Ayurvedic stuff totally works. I feel so much more in tune with myself and balanced. And the macrobiotic aspect? I miss the nightshade vegetables (tomatoes, eggplant, etc.) but I will be lessening my intake a lot… to maybe just 2-3 times a week. I also miss greek yogurt, but will be lessening my intake of that as well.

I call that success!

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Filed under Appetizers and Sides, Eat, Gluten Free, Live, Main Dishes and Entrees

Maple Candy



I can actually hardly contain myself; I’m just so excited!!!

Before I delve right in, a look at my breakfast this morning…

Another festive choice… Eggnog Smoothie in a Bowl! Greek yogurt, almond milk, silken tofu for extra protein, sweetened with stevia and flavored with vanilla, a drop of almond extract and a tsp of ground nutmeg. SO YUMMY. And in my Christmas bowl, obviously.

I literally thought to myself as I uploaded this, “OOOO I should have a holiday themed Breakfast of the Day for every day this month!!” but then I realized that would be reeeeealllyy difficult to come up with on a daily basis, especially towards the end. So maybe every few days or a breakfast of the week? What do you all think? Regardless, if you like seeing my breakfast posts I’m happy to post it every day, even if it’s not a new recipe or mix.

Moving on…

Yes! Holiday Baking!

I thought this would be a great inaugural post for the season since in theory, it’s quite simple… one ingredient. And a tutorial in candy making is perfect for this time of year! Trust me, it’s super impressive when you offer up molded candies at your holiday party; not to mention they make beautiful gifts. However, candy making can be very tricky, so this is a great introductory recipe.

While you do only need one ingredient for this recipe, a candy thermometer is completely necessary. They’re like $7 at places like Michael’s or even Kmart, and they make your life that much easier. You can also use them for things like melting chocolate and other kinds of baking. Molds are also helpful and will make your candy look very pretty, but you can definitely make do without them. Still, the plastic mold I got was literally $2 at Michael’s.

It might take a couple tries to become a pro at making these candies. You do have to work quickly, but once you get the hang of it, it’s like the easiest recipe ever. So go for it!

Maple Sugar Candy

2 cups maple syrup

In a large heavy-bottomed saucepan, bring the maple syrup to a boil over medium heat stirring occasionally.

Make sure the pan is deep because the syrup will foam up a lot. Boil until syrup reaches 238 degrees F (110 degrees C) on a candy thermometer.

Remove IMMEDIATELY from heat and cool to 175 degrees F (80 degrees C) without stirring (5-10 minutes or so).

Stir mixture rapidly with a wooden spoon for about until the color turns lighter and more opaque, like caramel. As SOON as this begins to happen (and it happens VERY QUICKLY), pour into lightly greased candy molds or a parchment paper lined pan. Work very quickly as the mixture will become very thick very quickly. If using a pan (not molds), score into squares while the hardening syrup is still a little soft.

Set aside to cool. Once cool, unmold candy. Store in airtight containers up to 1 month.

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Filed under Eat, Gluten Free, Holidays, Sweets

Apple Cinnamon Rolls

Let me tell you about my work mornings.

Get up, get out of bed, gulp down breakfast, catch the bus, sleep on the bus, stumble bleary-eyed into the charming Port Authority.


NO, I don’t mean the exhaust from the buses. I mean the blissful, mouthwatering scents from Cinnabon. It too is enough to make me slightly woozy. On a crisp, chilly fall morning, there isn’t anything much better than the smell of buttery cinnamon and vanilla frosting.

Is Cinnabon vegan? No. Is it healthy? HELL no. Hey, I’m all for an indulgence every so often; I’ve said before that I think that that is completely healthy!

But what if I want my cinnamon buns every morning???

Enter this recipe. Cooking with yeast can be a bit of a pain in the you-know-what, but the good news about this is that the bulk of it can be done the night before, so that you just have to plop them in the oven first thing. And they also keep for a few days, so you can have your cinnamon-y bliss all week long if you want. Oh, and they’re vegan, and wayyy better for you than Cinnabon, so you can at least justify them a bit.

But trust me when I say that the flavor justifies these quite enough, even if they aren’t the healthiest things in the world. Throw in the apple butter as the filling, and you’ve just filled your home with the scent of apple pie. And your belly with deliciousness.

Apple Cinnamon Rolls

1 cup almond milk, warmed

1 packet instant yeast

3 cups oat flour + 1 cup set aside

1 tbsp + 1 tsp baking powder

2 tbsp brown sugar

2 tbsp sugar

1 tsp cinnamon

¼ tsp salt

¼ cup unsweetened applesauce

Apple Butter

Brown Sugar


Heat the almond milk until slightly warmed in the microwave. Add the yeast, stir, cover bowl with a dish towel, and set aside.

Meanwhile, mix all of the dry ingredients (3 cups flour, sugars, baking powder, cinnamon, salt). When the yeast mixture is proofed (foam or bubbles at the top), add it to the flour mixture, along with the applesauce.

Knead dough by hand for about 10 minutes, until smooth and elastic. I kept about 1 cup of flour set aside to add as needed, as my dough was a bit sticky.

Once kneaded, wrap loosely in plastic wrap, put it back in the bowl, put a dish towel over the bowl and set aside in a warm but dark place (I put mine by my oven). Let rise for about an hour and a half.

Remove dough and punch dough on a lightly floured surface.

Roll out to a large rectangle and spread apple butter on top with a spatula, leaving about an inch clear on one of the long sides.

Sprinkle brown sugar and cinnamon as desired.

Gently roll up dough so it resembles a log. Slice dough with a SHARP knife (so you don’t skew your rolls!) into 1/2 inch slices and place in a greased dish (I used two glass loaf pans).

At this point, if you are making these night before (which I did), cover the pans in plastic wrap and put them in the fridge. If you are making them day of, cover with plastic wrap and a dish towel and set aside to rise again for about an hour.

When ready to bake, preheat oven to 350 degrees. Sprinkle brown sugar, regular cane sugar, and cinnamon on top of the rolls.

Bake rolls for about 20-25 minutes, or until golden brown and slightly crisp to touch.

For the glaze, mix together vegan powdered sugar, almond milk and vanilla extract, adding powdered sugar until you reach your desired consistency. Drizzle on top of the rolls.

P.S. I entered my Pumpkin Spice Latte in Silk’s Holiday Recipe Contest on Facebook! If I get enough votes, I could win a KitchenAid stand mixer, which I could really use (I’ve never had a stand mixer before). Vote here. Thank you!!!

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Filed under Breakfast, Eat, Gluten Free, Sweets

Roasted Pumpkin Seeds (8 Varieties)

So we have good news and bad news.

The bad news is, our street’s power lines are so badly damaged that we will probably be another few days without power.

The good news is, now that others are beginning to get their power back, many hotel rooms have opened up and we are now in warmth with internet access. YAY.

At home, one of the upsides of this power loss situation is that the stove still works. Thus, once I carved our pumpkins on Sunday, I immediately got to roasting the seeds. And when you’re bored and the spice cabinet is at your disposal, your mind wanders to a million flavors. The amount of seeds I had on hand limited me to 8. Sweet and savory, these are all great as both snacks and little appetizers. I’m sure they would make adorable gifts as well!

Roasted Pumpkin Seeds

To start all: Spritz a skillet generously with cooking spray and heat it over medium heat. Add a handful of pumpkin seeds in an even layer, and toast each side until slightly browned (you may even want to test to see if they are crunchy).

  1. Pumpkin Spice: Add a large scoop (about 2 tbsp) of canned pumpkin. Stir/ scrape with a spatula constantly to keep from burning. The pumpkin should reduce/caramelize slightly. Add 1 tbsp pumpkin pie spice and a pinch of salt and stir until seeds are completely coated. Remove. 
  2. Salted Caramel: Reduce heat to low. Add 2 tbsp brown sugar and stir very quickly (it will burn fast!). Add a sprinkle of salt and remove from heat once the seeds are coated with a praline (hardened) like coating. 
  3. Maple Brown Sugar: Reduce heat to low. Add 1/4 cup maple syrup, and then 2 tbsp brown sugar. The maple syrup will simmer pretty furiously; keep stirring until it reduces. Remove once the sugar starts crystallizing on the seeds (if you wait too long, it will caramelize and/or burn). Note: the seeds might still seem gooey but once removed the sugar hardens/crystallizes. 
  4. Curry: Spritz with more cooking spray and add 2 tbsp curry, a pinch of paprika, salt and pepper. Stir until coated and remove. 
  5. Soy Ginger: Add a few tbsp soy sauce and quickly sprinkle 1 tbsp ginger powder (soy sauce reduces very quickly). Stir and remove. 
  6. Tomato Basil: Add 1/4 cup of tomato juice or sauce and stir as it reduces. Add 1 tbsp dried basil and a bit of salt and pepper and stir until reduced to a coating. Remove.
  7. Chipotle Barbecue: Add a few tbsp Worcestershire sauce and quickly sprinkle 1 tbsp chipotle chili powder (sauce reduces very quickly). Stir and remove. 
  8. Garlic Rosemary: Spritz with more cooking spray. Add 1 clove of minced garlic and stir. Add 1 tbsp dried rosemary, a bit of salt and pepper and stir until coated. Remove. 

They were all really good, but the consensus in my family was that the Pumpkin Spice, Maple Brown Sugar, and Garlic Rosemary ones were the top 3. I also really loved the chipotle barbecue, but they definitely have a kick!

Happy roasting!

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Filed under Eat, Gluten Free, Snacks and Hors D'Ouevres

Pumpkin Peanut Butter Chewy Bars

This next recipe is also kind of a happy accident. I set out with the intention of creating healthier Rice Krispie Treats that included pumpkin to be in the Halloween spirit. Instead I got a delicious, healthier version of a chewy bar. And it’s all spiced up for this time of year. No added sugar, gluten free, and absolutely vegan. Sticky, chewy, and delicious. For kiddies and grown-ups alike :)

Pumpkin Peanut Butter Chewy Bars

6 cups puffed cereal

1 tbsp cinnamon

½ tsp ground cloves

½ tsp ground ginger

1/2 cup canned pumpkin

1/3 cup brown sugar

½ cup date syrup* or agave

2 tbsp peanut butter

1 tbsp vanilla

Line a 13×9 inch pan with wax paper. Mix all of the dry ingredients together in a large bowl.

In a saucepan over medium heat, bring all of the wet ingredients except for the vanilla to a simmer, stirring to make sure it doesn’t stick to the edges.

Let simmer, stirring, for about 2 minutes. Remove from heat and stir in the vanilla. Pour over the cereal/spice mixture and stir until thoroughly combined. Scoop the mixture into the prepared pan and flatten with a spatula. Let cool completely, and then transfer to the freezer, covered, until completely firm. Slice and serve.

*To make date syrup, soak a container of pitted dates in water for a few hours or overnight. Puree in a blender or food processor until smooth.

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Filed under Eat, Gluten Free, Sweets

Apple Breakfast Pizza

I just made your new favorite breakfast.


It’s Apple Pie! For breakfast. And it’s healthy, vegan, and gluten free. It’s drizzled with vegan caramel sauce. It’s super fun to make. And best of all, this is a pizza that you can (and will WANT) to polish off the entire pie, no guilt. That’s what I call success.

Apple Breakfast Pizza with Vegan Caramel Drizzle

For the Crust:

(Adapted from Chocolate-Covered Katie)

Apple Breakfast Pizza with Vegan Caramel Drizzle

For the Crust:

(Adapted from Chocolate-Covered Katie)

1/2 cup oat flour

1 teaspoon baking powder

Stevia (or other sweetener) to taste

¼ cup water

2 tbsp applesauce

pinch of salt

1 tsp vanilla extract

1/4 tsp almond extract

2 tsp cinnamon

pinch of ground cloves

Apple Butter

1 apple sliced into thin slices

Vegan Caramel Sauce

Bake for 10 minutes at 420 degrees (don’t preheat the oven!!!). Remove and spread some apple butter on the half-baked crust. Top with apple slices, sprinkle with cinnamon and a bit of stevia or sugar if you would like.

Put back in the oven and bake for another 10-15 minutes, or until the edges start to brown slightly and turn a little crispy. Remove and let cool.

Drizzle caramel sauce over top the pizza. Slice and serve. Or eat whole (I wouldn’t judge, trust me.)

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Filed under Breakfast, Eat, Gluten Free

Vegan Caramel Sauce

I came up with this recipe as a theory.

I thought about the components and the process of non-vegan caramel. Heat the sugar/syrup with a bit of butter, and when it’s hot enough, remove from heat and add some cream. It just had to work.

So I tested my academic approach and did not exactly get the reaction I expected. But accidents happen, and this happens to be a good one!

Basically, the hot syrup and the creamer didn’t have the intense reaction that cream and sugar do in the non-vegan recipe (usually it foams up and you have to whisk pretty vigorously). Instead, the creamer kinda just combined itself gently as I stirred. I was worried that this would affect the texture of the caramel. Wrong! It’s a little thicker than regular caramel syrup, but a quick heating up in the microwave softens it up a bit. And I personally like how thick it is when refrigerated- it makes a VERY yummy spread! It tastes great too- proof that dates really are an amazing, natural sugar substitute. I’ll call it a success!

Vegan Caramel Sauce

1 container dates soaked in water for a couple hours

1 tbsp Earth Balance

2 tbsp non-dairy creamer (I used So Delicious coconut creamer, but I think non-dairy milk would work fine, too)

After the dates are done soaking, put them (with the water) in a food processor and blend until smooth. Add to a saucepan, add the Earth Balance, and heat until it starts to boil, stirring constantly. Lower heat and let simmer, continuing to stir, for 3 minutes. Remove from heat, and whisk in the creamer. Use immediately or let cool (I think it tastes great refrigerated!).

Drizzle it over ice cream, use as a spread, or in a latte:

Salted Caramel Mocha Latte

[Sorry I’m not sorry, Starbucks]

2 tbsp cocoa powder

stevia to taste

1 tbsp vegan caramel

1/4-1/2 cup almond milk or non-dairy creamer (amount depends on taste)


mini chocolate chips, vegan caramel, and course sea salt to garnish

Mix the cocoa powder, stevia, and caramel with milk in your coffee cup. Fill the rest with hot coffee, and drizzle vegan caramel on top. Sprinkle with mini chocolate chips and a pinch of sea salt.

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Filed under Breakfast, Eat, Gluten Free, Sauces and Spreads, Sweets

Slow-Cooked Apples, part two: Apple Butter

For the starting point of this recipe (and apple cider), check out Part One!

Apple Butter is my new favorite condiment. No extra sugar added, or needed because it’s just so darn good on its own. In fact if you want to get all scientific about it, the reason why no extra sugar is needed is because the starches in the apples caramelize from cooking so long! That plus the prolonged infusion of cinnamon and cloves is just devine. Spread it on bread, swirl it in yogurt, or add it to a beverage… I made a super top-secret accidental discovery the other day that I just might have to share soon. Or just lick it off of a spoon. That’s totally acceptable.

It’s so so so versatile and so so so delicious, and you will definitely see it popping up in some recipes coming up!

Apple Butter

Follow Part One of my slow cooked apple recipe.

Once you have drained the cider, put the solids back in the crock pot. I added a couple new peeled apples at this point just to keep it a little fresh. Continue to cook in the crock pot at low heat for at least 6 hours (I actually did it overnight). Don’t be tempted to remove it too soon! You will know it’s done when the mixture has thickened significantly to the consistency a buttery-type spread, and it will be a deep brown. Remove, jar, and use it as you please!

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Filed under Breakfast, Gluten Free, Sauces and Spreads, Uncategorized

Java Chip HippieCakes

Yesterday was National Coffee Day.

Why, oh, why did what SHOULD be my favorite holiday practically completely pass me by without my knowledge??? I only realized it at like, 8PM, when all I could drink was decaf and it was too late to make and post a coffee related recipe.

September 29th. September 29th. Okay. It’s ingrained into my brain for next year.

And here’s a belated recipe. It’s chocolate. For breakfast. They’re inspired by coffee (whatever happened to the Java Chip Frap??). They have coffee in them. They’re amazzzziinnggg with coffee. Make them NOW.

Java Chip HippieCakes

1 cup oat flour

½ cup dates, pitted

1 cup + 2 tbsp almond milk

2 tbsp ground flax in 6 tbsp water (to make an “egg”)

2 tbsp unsweetened applesauce

1 tbsp instant coffee powder dissolved in 2 tbsp water

1 tsp baking powder

½ tsp baking soda

1 tbsp vanilla

Stevia to taste

Chocolate chips

Mini chocolate chips to garnish

Preheat oven at 350 degrees. In a medium bowl, mix all the dry ingredients; put aside.  In the blender, puree the dates and almond milk until smooth. Add the applesauce and flax egg and blend. Pour this wet mixture into the bowl of dry ingredients and mix until smooth. Add the vanilla and coffee; mix. Add the chocolate chips and mix. Fill greased muffin tins (about 12). Sprinkle with some mini chocolate chips.

Bake for 12-15 minutes, or until slightly browned and firm to touch. Let cool in tin and remove carefully.

* For step by step photos, you can take a look at my original HippieCakes post.

P.S. Does anyone else remember when they had Java Chip Ben & Jerry’s? Ohhhhhh.

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Filed under Breakfast, Eat, Gluten Free, HippieCakes