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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Sweet Potato Casserole (Gluten Free, Dairy Free)

This is the recipe my mom traditionally uses for Thanksgiving dinner and I’ve modified it to be gluten free. The casserole can be cooked, cooled then frozen – it tastes delicious warm or cold. I just love the crunchy topping mixed with the sweet smooth sweet potato filling. I often eat it cold as a dessert or for breakfast!

Some sweet potatoes are more stringy than others. If you don’t like the stringy texture, a food processor works wonders. I’ve used my Vitamix to blend the casserole ingredients, which also eliminated the need to melt the butter.

To cook sweet potatoes, wash off the dirt then cut into similar sized chunks (I typically cut one sweet potato into 3-4 sections). Boil the chunks with skins on in a pot of boiling water until the potato slides quickly off a fork when pierced (10-20 minutes). Drain and let cool. Once they can be handled, peal the skin off and discard the skin. Two large sweet potatoes can equal 3 cups. This recipe doesn’t have to be precise, if you have 3.5 cups or 2.5 cups of sweet potato, it will work just fine in this recipe. You can also substitute butternut squash for sweet potato in this recipe.

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Casserole filling:

  • ~3 cups sweet potatoes, cooked and mashed
  • 2 eggs (beaten)
  • 1/2 cup margarine, melted (melt it in the microwave, 30 seconds at a time)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1/3 cup coconut milk (or milk)
  • 1/2 cup sugar

Topping:

  • 1/2 cup brown sugar
  • 1/2 cup gluten free flour (I use gluten free corn flour or homemade oat flour)
  • 1/3 cup margarine, cold

Instructions:

  • Combine the filling ingredients in a food processor or mixer. Pour into ungreased 8″ x 8″ or 9″ x 11″ pan.
  • Mix topping ingredients and cut with a pastry blender until crumbly then sprinkle over sweet potato mixture.
  • Sprinkle top with 1/2 cup finely chopped nuts (walnuts or pecans). You can put plastic wrap over the casserole at this point and place in the fridge to cook tomorrow.
  • Bake 350 degrees until the center has risen to the level of the firm edges
    • 8″ x 8″ for 35 minutes (you might need 10 extra minutes if the mixture was prepared the night before)
    • 9″ x 13″ (double recipe) for 80 minutes

Here are some other sweet potato recipes to try.

Note: I’ve tried adding 3 Tbsp ground Chia seed or add 1 scoop of protein powder, however, both changed the flavor from the sweet potato casserole I remember growing up.