gluten free Archives - Page 4 of 5

Five Things Friday #3

January 31, 2014

Happy Friday! Today I am linking up with Clare for Five Things Friday!

five links…

I made these on Wednesday and they are seriously amazing. The only thing I did was add 1/2 tsp of xanthan gum, the recipe didn’t call for it but since it’s gluten free xanthan gum helps with the texture.

Want To Feel More Connected To Your Partner? Try This Simple Practice

Some great tips to put into practice.

5 Core-Strengthening Moves for Yoga-Ready Abs

Great moves to get your core ready!

3 Surprising Benefits of Echinacea

Do you take Echinacea?

16 Major Advantages to Being a Book Lover

It hurts me so bad when I hear someone say that they do not like to read. I truly feel so sorry for them.

five juices I’ve made…

This one has… 1 grapefruit, 1 carrot, 3 stalks of celery, 1 inch of ginger root, 1 inch of turmeric root

This one has… 1 apple, 1/2 lemon, 1/2 lime, 1 cucumber, 3 stalks of celery, 3 stalks of kale, and a handful of parsley

This one is… 1/2 grapefruit, 4 stalks celery, 1 inch turmeric root, 1 inch ginger root

This one had a bite… 3 stalks mustard greens, 1 cucumber, and 1 apple

This juice consists of 1 beet, 1 inch of ginger, 1/2 lemon and 3 stalks of celery

If you don’t already be sure and follow me on Instagram, I post alot more photos and recipes on there. I also just added a Bloglovin and Twitter link on this page so be sure and check that out!

Let’s Chat:

Do you like to make fresh juice, if so how often? I love it, I only do it once a day (in the morning) simply because I HATE cleaning the juicer. 🙂

What is the last thing you ate? A big bowl of chili, which was perfect in this icy cold weather!

Have a GREAT weekend!

Healthier Gluten Free Fast Food Options

January 22, 2014

Usually when I know that I will be stuck in the car traveling during lunch or dinner time I will pack myself a healthy lunch or snacks to make it through until we get to our destination. There are times when I don’t plan ahead or just run out of time and I am kind of stuck eating something Fast Foodish. Depending on where you are traveling you may have some good options or not so good options. I have compiled a short list of a few of the “better” Gluten Free Fast Food Options. All of these are under 500 calories.

*Always be sure to mention at the counter that you are Gluten Free

Let’s Chat:

What snacks do you like to pack when you are traveling? Some of my favorites are bananas, luna fiber bars, guac with carrots and bell pepper strips for dipping.

If you have to eat fast food what do you eat? I will usually try to find a salad that looks good, although sometimes I do indulge and get some fries! 🙂

Gluten Free Pasta with Lentils and Turkey Bacon

January 19, 2014

Over the last 6 months I have come to realize how delicious and versatile lentils are. They make such a good companion for so many dishes. From salads to more savory dishes like this Pasta recipe. I cannot tell you how amazing this smelled while it was cooking. I am already planning when to make this dish again.

Gluten Free Pasta with Lentils and Turkey Bacon

Author: Jennifer Lastinger

Ingredients

12 ounces gluten free pasta (I like brown rice pasta)
2 tablespoons olive oil
½ cup finely chopped turkey bacon
½ cup finely chopped onion
4 cloves garlic, thinly sliced
½ teaspoon red pepper flakes
1 14-ounce can lentils, drained
1 28-ounce can whole plum tomatoes, crushed by hand
8 basil leaves, roughly chopped, plus more for topping
Kosher salt

Instructions

Bring a large pot of salted water to a boil.
Add the pasta and cook as the label directs; drain.
Meanwhile, heat the olive oil in a large skillet over medium heat.
Add the bacon and cook, stirring occasionally, until crisp.
Add the onion and cook until soft, about 2 minutes.
Add the garlic and red pepper flakes and cook, stirring, until the garlic begins to brown, about 2 minutes.
Stir in the lentils, then add the tomatoes, 2 cups water, the basil and ½ teaspoon salt.
Increase the heat to medium high and bring the sauce to a boil; cook 3 minutes. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 10 minutes.
Add the pasta to the sauce.
Season with salt and toss.

This recipe was adapted from The Food Network

Let’s Chat:

If you eat Gluten free pasta what is your favorite kind? I ‘ve had both corn and brown rice pasta and I like the brown rice pasta alot more than the corn.

Gluten Free Chocolate Banana Pancakes

January 15, 2014

Most days for breakfast I drink a fresh juice or smoothie. Every now and then I get crazy and make some eggs. This past Saturday we all decided that we wanted Pancakes! I went on a search to find a new gluten free recipe. The one I found also happens to be vegan. The recipe below I adapted from Love and Lemons Blueberry Banana Pancakes. I think chocolate + banana + pancakes make the best combination. So, when I saw the blueberry pancake recipe I new instantly I would change it to Chocolate…don’t get me wrong I love blueberries but these pancakes were just calling for chocolate!

This was such a good recipe, the pancakes were fluffy and delicious. The kids and I devoured them!

I drizzled mine with some ginger syrup!

This was a fun breakfast treat that I could feel really good about the kids and I eating. Gluten and Dairy free!

Gluten Free Chocolate Banana Pancakes

Makes 6-8 small pancakes

Author: Jennifer Lastinger

Recipe type: Breakfast

Ingredients

1 ripe banana
⅔ cup of soy or almond milk
1 teaspoon vanilla extract
½ cup gluten free all purpose flour
¼ millet flour
½ tsp xanthan gum
1 teaspoon baking powder
½ teaspoon cinnamon
⅛ teaspoon salt
¼ cup chocolate chips (I like to use Enjoy Life)
a few teaspoons coconut oil, for the pan
syrup, for serving

Instructions

In a small food processor, puree the banana with the milk and vanilla. (or mash it really well by hand - you want it pretty liquified).
In a separate medium sized bowl, mix together the dry ingredients. Pour the banana/milk mixture into the dry ingredients and stir until just combined. Stir in the chocolate.
Heat a few teaspoons of coconut oil in a large skillet over medium heat. Using a ¼ cup measuring cup, scoop the pancake batter into the pan. Flip when bubbles form in the batter (about 1 minute). Let the second side cook for about 30-60 seconds and remove from heat. (check the first one to make sure it's done in the middle, if not, you may need to reduce heat to low and let it cook a little bit longer).
Serve pancakes warm with the syrup of your choice.
Enjoy!

Let’s Chat:

1. What do you usually eat for breakfast?

2. What is your favorite pancake topping?