Friendly Gluten Free Foods

Adventures of a recipe tinkerer and food explorer


Leave a comment

eMeals.com vegan

I have been using a meal planner for over a year that is saved me time at the grocery store, time in the kitchen and I no longer agonize over what to make. It helps that the app is amazing.

eMeals is a subscription-based service that provides you seven recipe per week based on a two person or family meal plan for just $5/month if you get the year plan. The recipes are easy to create, usually contain just a few ingredients which translates to spending very little time in the grocery store. The recipes are varied for anyone’s tastes preferences, which allows me to try recipes I probably wouldn’t have picked if I was searching the internet for a random recipe.

They have many categories from heart healthy to gluten free to diabetic to Paula dean comfort foods. I was using the vegetarian category in September, when I changed my diet to be mostly vegan. I would substitute the dairy for dairy-free alternatives and the gluten for gluten free alternatives.

Then they came out with a vegan category, which has been excellent. I mentioned that their app is amazing, they have a ‘cook mode’ where it steps you through the recipe in a wide screen format which is perfect for my iPad.

Below you can see how a recipe is displayed inside their app. Along the bottom, there are tabs that allow you to go into cook mode, add it to your shopping cart (which makes it quick and easy to get items at the grocery store), and the ability to share and add it to your list of favorites.. Example recipe and the dish I created from the recipe (added spinach and avocado)

Advertisements


2 Comments

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)

 

IMG_1080.JPG

Calories = 590

IMG_1081.PNG


1 Comment

Gluten Free Chocolate Chip Banana Bread

IMG_0899-1.JPGI was incredibly surprised with the amount of moisture in this banana bread, the golden crunchy outside and how it didn’t taste grainy on the inside! You don’t even have to click on the picture to the right to see the moisture oozing from this bread.

This is a great banana bread even if you aren’t gluten free. I had to slice this bread and put it in the freezer asap because I had already eaten 3 pieces of it and it should be savored.

Delicious!

The amount of banana in this recipe may be reduced to 12oz or about 4 medium bananas. Nuts and dried fruit are optional, feel free to mix in your favorites.

Gluten Free Chocolate Chip Banana Bread

INGREDIENTS
1/2 cup All Purpose Gluten Free flour or Rice Flour
1.5 cup Almond flour or Oat Flour
3 tsp baking powder
1/2 tsp salt
1 cup plus 2 tbsp margarine or butter
1 1/4 cups sugar
16 oz bananas (about 5 average sized ones)
4 large eggs
3/4 cup chocolate morsels (0r cranberries or other dried fruit)
1/2 cup nuts (optional)

DIRECTIONS

  • Preheat oven to 350 and lightly spray two loaf pans.
  • Sift flours, baking powder and salt in a medium bowl.
  • In a large bowl, beat the butter, sugar and bananas together until smooth.
  • Briefly stir in the eggs to the banana mixture.
  • Pour the flour mixture into the banana mixture until blended. You will see lumps of butter if your butter was cold.
  • Pour into loaf pans and bake for 60 minutes or until a skewer comes out clean and the cake is just firm. If you have a glass or dark metal loaf pan, you may want to keep an eye on the loaf and put tin foil over it if the edges start to brown early.
  • Cool for 10 minutes before serving or once completely cool, slice and freeze for up to a month.

IMG_0899.JPG

Nutritional Information (per serving)
Serving = 16 (with 16oz of banana)

IMG_0901.PNG

Modified from this recipe.


2 Comments

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)

 


Leave a comment

Quinoa “Meat” Balls (Meatless, Gluten Free)

Using Aleia’s Gluten Free Bread crumbs (a staple in my house) and this recipe as a base, I made some delicious protein packed Meat-less meatballs.
20140427-174658.jpg

Quinoa “Meat” Balls (Meatless, Gluten Free)

Ingredients

  • 1 cup cooked quinoa
  • 1 can red kidney beans
  • 1 small can of tomato paste (with Italian herbs, if possible)
  • 1/4 tsp garlic salt
  • 1/4 cup Aleia’s Gluten Free Bread Crumbs
  • fresh or dried basil, oregano, parsley to taste (optional)

 

Preheat oven to 350F (180C). Line two cookie sheets with parchment, or spray with nonstick spray.
In a large bowl, mash the beans with a potato masher or large fork until almost smooth (but leave a little texture). Add remaining ingredients, including quinoa, and, with clean hands, knead the “dough” to combine well.
Using a small ice cream scoop or tablespoon, scoop the mixture and roll into balls. Place on cookie sheets and bake in preheated oven 25-35 minutes, rotating the pans about halfway through, until the balls are dry and well browned on the outside.

Serve immediately, or store in a covered container in the refrigerator up to 5 days. Makes about two dozen. May be frozen.

20140427-132735.jpg


1 Comment

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)

20140412-093622.jpg


Leave a comment

Sweet Potato Squash Red Onion Frittata With Quinoa

It is difficult to find a veggie packed breakfast. This tasted great warm or cold and was packed with vegetables. Feel free to make adjustments and pack in more vegetables. The original recipe can be found here.

 

Ro20140427-151247.jpgasted Squash and Red Onion Frittata With Quinoa

Total time: About 1 hour 15 minutes plus 10 minutes cooling time

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1/2 red onion, chopped
  • 1 leek, white and light green parts only, cut in half, cleaned thoroughly, and chopped
  • Salt and freshly ground pepper to taste
  • 2 garlic cloves, minced
  • 2 teaspoons fresh thyme
  • 2 ounces non-dairy Parmesan or mozzarella cheese, grated/shredded
  • 3 eggs
  • 1/2 cup non-dairy milk
  • 1/2 cup cooked quinoa
  • 1 1/2 pounds butternut or kabocha squash, peeled, seeds and membranes removed, and cut in small dice (1/2 to 3/4 inch) (about 4 cups diced) How to roast butternut squash
  • 1/4 cup Aleia’s Gluten Free Italian Breadcrumbs

1. Cook squash if needed. Preheat oven to 425 degrees. Oil a 2-quart baking dish or casserole dish.

2. Heat 1 tablespoon olive oil in a medium skillet and add onion. Cook, stirring, until it begins to wilt, about 3 minutes. Add leek and a generous pinch of salt and cook, stirring, until onion and leek are tender, another 3 to 5 minutes. Add garlic and thyme and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. Remove from the heat.

3.  In a large bowl, beat eggs and add salt and pepper to taste (I use about 1/2 teaspoon salt). Whisk in milk. Add onions, leek mixture, squash, cheese, and quinoa. Combine well. Scrape into the prepared baking dish. Sprinkle with breadcrumbs.

4. Bake 35 to 40 minutes, until set and the top is lightly browned. Remove from the oven and allow to cool for 10 minutes or longer before serving.

Yield: Serves 6

Advance preparation: The roasted squash will keep for a couple of days in the refrigerator. The frittata will also keep for 2 to 3 days and freezes well. Reheat in a medium oven for about 20 minutes.

20140427-151256.jpg