Friendly Gluten Free Foods

Adventures of a recipe tinkerer and food explorer


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Blueberry Carrot Protein Smoothie

I impressed myself with the taste of this ‘thrown together’ smoothie. Used up left over carrots to account for the veggies to balance out the fruit, veggie, protein, omega3 protein smoothie. I like blueberries and this is the first time I’ve made a smoothie made mostly with blueberries. I’m quite pleased with how it turned out.

I put my carrots in a sealed plastic bag with a paper towel to keep them from going rubbery on me. I have not tried rubbery carrots in this smoothie, but I bet it would be a good use for them instead of putting them in the compost.

Ingredients:

1 cup Coconut Milk, Unsweetened, Vanilla (or milk of choice)
1 scoop Vega Vanilla Sport Protein Powder
1 tablespoon flaxseed (optional)
2 medium carrots, pealed and cleaned
2 cups Blueberries, Whole, Frozen
1 Banana, ripe, Frozen
1 cup Water (additional water to desired smoothness)

 

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Calories = 590

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Bodacious Beet Protein Smoothie

This is the same recipe as the Red Velvet Beet smoothie, minus the cocoa and adding berry flavored protein powder.

Ingredients:

2 Beets, cooked (2″ dia)
3/4 cup Blueberries, Whole, Frozen
1 Banana, ripe, Frozen
1/2 cup Coconut Milk, Unsweetened, Vanilla (or milk of choice)
1 scoop Vega Bodacious Berry Protein Smoothie Powder
33 g  Lettuce, red leaf (about a hand full, optional)
1/2 cup to 3/4 cup Water (additional water to desired smoothness)

 


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Red Velvet Chocolate Beet Smoothie

Red Velvet Beet Chocolate SmoothieThis beet and chocolate smoothie pleasantly surprised me. This was the first smoothie I’ve made that contained chocolate.

It has a slight beet flavor, which may be because the beets were roasted ahead of time then cooled in the fridge. The recipe may work with raw beets, as this recipe suggests. I have some light colored beets left over (see the picture to the right) so I will certainly try this easy-to-make smoothie again with raw beets to compare.

Not a fan of chocolate? Try the Bodacious Beet Protein Smoothie.

Ingredients:

2 Beets, raw or cooked (2″ dia)
3/4 cup Blueberries, Whole, Frozen
1 Banana, ripe, Frozen (7″ to 7-7/8″ long)
2 tbsp Cocoa, dry powder, unsweetened
1/2 cup Coconut Milk, Unsweetened, Vanilla  (or milk of choice)
33 g  Lettuce, red leaf (about a hand full, optional)
1/2 cup to 3/4 cup Water (additional water to desired smoothness)

 

Total Calories: 309 (including lettuce)

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All But Gluten – Gluten Free Brownies

All But Gluten – A New Brand of Gluten Free Products

There is a new brand of gluten free products in the grocery stores. This Indiana brand has made it’s mark and it’s way all the way to the west coast.

20140129-080554.jpgProduct: Gluten Free Brownies by All But Gluten
What I paid: $5.79
Buy again: Yes and I’d like to try there other products
Recommend to friends: Yes

  • North American made
  • Chocolaty
  • Comparable to the brownie bites other brands make
  • They are on the dryer side of the brownie spectrum
  • They crumble easily (see photo below) – great as a chocolate crumble over fresh strawberries
  • The texture is has a slight grainy feel but can be chalked up to dryness and not the ingredients
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Crumbles easily

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Made in Indiana and Canada


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Kale, Parsley and Berry Smoothie

For my smoothies, blueberries and strawberries are the top pick for berries. The raspberries have little seeds that don’t break up in my standard blender. The vitamix 750 breaks up the seeds if left on long enough.

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Vitamix with all ingredients except milk.

Kale, Parsley and Berry Smoothie

Inspired by a Bon Appetite recipe.

  • 1 tablespoon raw walnuts (to bring out the fat soluble nutrients in the kale; optional if using coconut milk, almond milk or milk with fat content)
  • 1 scoop Vega Sport Performance Vanilla protein powder (optional)
  • 1 cup green grapes or 1 tablespoon organic honey
  • 1.25 cup unsweetened coconut milk (or milk of choice)
  • 1/4-1/2 cup (packed) flat-leaf parsley (leaves and stems)
  • 2 cups packed kale (large woody stems and ribs removed)
  • 1/2 cup frozen organic strawberries (about 5 whole)
  • 1 cup frozen organic blueberries
  • 1 frozen medium banana

Blend protein powder, grapes/honey, milk, walnuts (optional) and parsley first. Then add kale. Blend well. Add fruit last. Add more milk or water as needed for desired consistency.

If using a vitamix, put on smoothie preset and use tamper to push down kale and fruits. Let it run for entire duration of smoothie preset.

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Alterations: Other green veggies can be added to this: savoy, bok choy, spinach, and even broccoli.

Calories: 621
Serving Size: 4.5-5 cups

Kale and Parsley Berry Smoothie

** Updated recipe on 05Feb2014


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Gluten Free Granola Bars

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We discovered something the last time we made these. After you combine the liquid ingredients for the fruit variety, we poured the liquid into the food processor. Then we added some pieces of the dried fruits (big chunks of papaya and mango) and hit them with the processor. With the liquid in there it kept the fruit pieces from getting all clumped together. We were able to get a much better and more uniform chop on them, which in turn gave a better texture to the bars. Way easier and better!

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Fruit and Granola Bars

3 1/2 cups quick-cooking oats (Gluten Free)
1 cup chopped almonds (or a mixture of nuts like peanuts, cashews)
2 eggs, lightly beaten
2/3 cup butter or margarine, melted
1/2 cup honey
1 tsp. vanilla extract
1/2 c sunflower kernels, or 4 tbls. ground flax seed (optional)
12 oz (about 3-3.5 c) dried fruit (cranberries, raisins, figs, apricots, mango, papaya, apples, etc)
1/2 cup packed brown sugar
1/2 tsp. ground cinnamon

Steps:
1) Combine oats and almonds and spread on cookie sheet. Bake at 350 for 15 minutes (or until toasted) stirring occasionally.
2) In a food processor lightly blend eggs, butter, honey, vanilla, brown sugar, and cinnamon.
3) Gradually add pieces of fruit to the food processor and blend until the fruit is finely chopped (this is the most important step to get the bars to stick together).
4) Place oat mixture and sunflower kernels in a large bowl and add mixture from the food processor, mix until oats are well coated.
5) Press mixture into a large cookie sheet* coated with cooking spray.
6) Bake at 350 for 13 – 18 minutes* or until set and edges are lightly browned. Set on wire rack until cool and then refrigerate for at least an hour.
7) Cut into bars, store in airtight container and refrigerate (they last quite a while and also freeze well).

*I love the big oat bars from Philz Coffee shop so the last time I made these I put them into an 11×7 pan and cooked them until the center was no longer spongy (35-45 mins) and the entire top is brown throughout.

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Peanut Butter and Chocolate Chip Granola Bars

3 1/2 cups quick-cooking oats
1 cup chopped almonds
1 egg, lightly beaten
2/3 cup butter, melted
2 tsp. vanilla extract
2/3 cup peanut butter
1/2 cup sunflower kernels
1/2 cup semi-sweet chocolate chips
1/2 tsp. ground cinnamon
1/2 cup packed brown sugar

1) Combine oats and almonds and spread on cookie sheet coated with cooking spray. Bake at 350 for 15 minutes (or until toasted) stirring occasionally.
2) In a large bowl combine eggs, butter, honey, peanut butter, and vanilla.
3) Stir in sunflower kernels, chocolate chips, cinnamon, and brown sugar.
4) Stir in oat mixture until well mixed.
5) Press mixture into a large cookie sheet coated with cooking spray.
6) Bake at 350 for 13 – 18 minutes or until set and edges are lightly browned. Set on wire rack until cool and then refrigerate for at least an hour.
7) Cut into bars, store in airtight container and refrigerate.

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ORIGINAL RECIPE FROM
http://www.tasteofhome.com/recipes/Granola-To-Go-Bars

Ingredients

  • 3-1/2 cups quick-cooking oats
  • 1 cup chopped almonds
  • 1 egg, lightly beaten
  • 2/3 cup butter, melted
  • 1/2 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 cup sunflower kernels
  • 1/2 cup flaked coconut
  • 1/2 cup chopped dried apples
  • 1/2 cup dried cranberries
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon

Directions

  • Combine oats and almonds in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 15 minutes or until toasted, stirring occasionally.
  • In a large bowl, combine the egg, butter, honey and vanilla. Stir in the sunflower kernels, coconut, apples, cranberries, brown sugar and cinnamon. Stir in oat mixture.
  • Firmly press into a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 13-18 minutes or until set and edges are lightly browned. Cool on a wire rack. Cut into bars. Store in an airtight container. Yield: 3 dozen.