Food – Page 2 – Living Intuitively

Food

Thai Peanut Chicken Ramen (Gluten & Dairy Free)

March 14, 2023by Kayla ChristineLeave a Comment

This recipe is easy enough for weeknights and still so DELICIOUS. Lately I’m loving soups, and just one pot meals. This one requires little to no effort, and can be done in 30 minutes. Everything goes in the same pot on the stove (or in an instapot), set a timer for 20 minutes, and walk away. Then come back, shred the chicken, add in the noodles of your choice (I used miracle noodles in replace of ramen noodles), cook for about 5 more minutes, and you’re done.

Yup, it’s that simple! Enjoy!

SHOP MY AMAZON FOR INGREDIENTS: www.amazon.com/shop/kaylacguerra

Ingredients:

32 oz chicken bone broth

1 can unsweetened coconut milk

1/3 cup gluten free soy sauce or coconut aminos

1 tablespoon fish sauce

2 tablespoons honey

1/3 cup creamy peanut butter

1/4 cup Thai red curry paste

1 cup mushrooms, sliced

1 red bell pepper, sliced

1 tablespoon minced or grated ginger

2 cloves garlic, minced

juice of 1 lime

2 handfuls of baby spinach

2 packages of miracle noodles (or traditional ramen noodles)

1 tablespoon siracha

2 tablespoons fresh cilantro, chopped

chopped peanuts for serving

Step 1

In a large soup pot, combine the chicken broth, coconut milk, gluten free soy sauce, fish sauce, honey, peanut butter, and curry paste. Add the chicken, cremini mushrooms, red peppers, ginger, and garlic. Bring to a simmer, then reduce heat to medium-low and cook for 15-20 minutes, covered.

Step 2

Once done cooking, remove only the chicken from the pot, and shred using 2 forks.

Step 3

Add chicken back into pot, and bring soup to a boil over high heat. Add in the noodles, lime juice, spinach, and cilantro. Let sit 5 minutes or until the noodles are soft.

Step 4

Ladle the soup into bowls and top with peanuts and cilantro, and enjoy!

VEGAN OPTION: replace the chicken with tofu, replace the fish sauce with a vegan fish sauce and replace the bone broth with vegetable broth.

Food

Slow Cooker Beef & Sausage Chili (Gluten & Dairy Free)

March 6, 2023by Kayla ChristineLeave a Comment

There’s nothing better than a big bowl of chili on a cold day. With beef, sausage, beans, spices and tomatoes, it’s full of bold flavors. Serve this chili with my favorite, gluten free cornbread recipe!

SHOP MY AMAZON FOR INGREDIENTS: www.amazon.com/shop/kaylacguerra

Ingredients:

1 lb grass fed ground beef

1 lb mild ground sausage

1 can black or red beans, drained

1 can white or pinto beans, drained

1 can fire roasted tomatoes with chilis

1 small can of tomato paste

1 – 4 oz cans green chilis

1 jalapeno, diced

1/2 white onion, diced

1 red bell pepper, diced

4 cloves garlic, minced

32 oz organic bone broth

6 oz dairy free cream cheese

1 teaspoon chili powder

1 teaspoon sea salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon paprika

1 teaspoon cumin

Step 1

Sauté bell pepper, onions and garlic with olive oil over medium heat, stirring often for about 5 minutes. Add in ground beef and ground sausage.

Step 2

Cook meat over medium-high heat, stirring often until it is mostly browned.

Step 3

Add remaining ingredients into slow cooker and stir to combine. Then add in the cooked meat mixture and cook in slow cooker on high for 4 hours, or low for 6 hours.

Step 4

Serve with toppings of your choice! Or with one of my absolute favorite recipes – THE BEST CORNBREAD (VEGAN & GLUTEN FREE)

VEGAN OPTION: replace the ground meat with 2 lbs of your favorite vegan ground substitute, replace the bone broth with vegetable broth.

Food

Healthy Banana Muffins (Gluten & Dairy Free)

February 22, 2023by Kayla ChristineLeave a Comment

These gluten and dairy free banana muffins are soft, fluffy and delicious! They are great for breakfast, snack or dessert! And takes less than 30 minutes to put together. Enjoy!

SHOP MY AMAZON FOR INGREDIENTS: Click Here!

Ingredients:

3 medium ripe bananas, mashed

2 eggs

1/4 cup monkfruit maple syrup, linked here

2 teaspoons vanilla extract

1 cup packed blanched almond flour

1 cup gluten free oat flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

(optional) 1/4 cup dairy free mini chocolate chips, linked here

(optional) 1-2 tablespoons dairy free mini chocolate chips for sprinkling on top

Step 1

Preheat oven to 350 degrees F. Line a muffin tin with 12 liners, and spray the inside of the liners with nonstick cooking spray (I use coconut oil spray).

Step 2

In a large bowl, mash the bananas with a fork. Using an electric mixer, on low, add in the eggs, maple syrup and vanilla until smooth.

Step 3

In a separate medium sized bowl, whisk the almond flour, oat flour, baking powder, cinnamon, and salt until well combined. Add in the dry ingredients slowly to the wet ingredients. Mix until combined and then fold in the chocolate chips (if using).

Step 4

Divide batter evenly between liners, and if using chocolate chips, sprinkle on the tops of the batter. Bake for 20-25 minutes until tester comes out mostly clean (a few crumbs are okay!).

Step 5

Let cool, and enjoy!

Food

The BEST Chicken Tortilla Soup (Gluten & Dairy Free)

January 10, 2023by Kayla ChristineLeave a Comment

Rainy days call for a delicious soup, am I right?! This Creamy Chicken Tortilla Soup has SUPER clean ingredients, and is the absolute best for weekday meal prepping. The key ingredient is the coconut milk in order to keep it dairy free and still have that amazing richness, without adding anything processed. Enjoy!!

SHOP MY AMAZON FOR INGREDIENTS: Click Here!

Ingredients:

2 tablespoons olive oil or avocado oil

3 organic chicken breasts

2 10 oz cans of fire roasted tomatoes with chilis

4 garlic cloves, peeled & minced

1 15 oz can black beans, drained

1 can green chilis

2 bell peppers, diced

1 small jalapeno, diced

1 zucchini, chopped

2 limes, juiced

1 cup tortilla chips

32 oz chicken bone broth

1/2 cup full fat coconut milk, unsweetened

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon dried mexican oregano

1 teaspoon paprika

1 teaspoon cumin

Toppings: vegan shredded cheese, vegan sour cream, guacamole, tortilla chips, hot sauce

Step 1

Heat a large soup pot over medium heat. Once hot, add the chicken and sear for 2 minutes on each side. Set aside.

Step 2

Add another drizzle of oil in the same pan and add the garlic, chilis, jalapeno, bell peppers and zucchini. Stir in all seasonings and sauté for about 5 minutes, until everything is tender.

Step 3

Add the black beans, tomatoes, chicken broth and seared chicken back in the pot. Bring to a boil, then cover and turn heat to low. Cook for 25-30 minutes.

Step 4

Remove chicken and shred it with two forks. With the chicken removed, add the coconut milk, lime juice and tortilla chips. Blend the soup & veggies with an immersion blender or in smaller batches with a regular blender.

Step 5

Add the chicken back in and serve with your choice of toppings!

Food

The Perfect Italian Meat Sauce (Gluten & Dairy Free)

December 25, 2022December 25, 2022by Kayla ChristineLeave a Comment

My go-to sauce for any kind of pasta, from lasagna to spaghetti and beyond. This homemade meat sauce is easy, hearty, and super meaty! I use a combination of ground beef and Italian sausage for the most amazing flavor.

SHOP MY AMAZON FOR INGREDIENTS: Click Here!

Ingredients:

2 tablespoons olive oil

1 lb Italian sausage, ground

1 lb grass fed ground beef, (85/15)

1/2 sweet onion, chopped

6 oz organic baby Bella mushrooms, chopped

4 garlic cloves, peeled & minced

1 can Italian crushed tomatoes

6 oz organic tomato paste

1 jar of Raos Marinara Sauce

1/4 cup dry red wine

1 teaspoon Celtic sea salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon Italian seasoning

1/3 cup fresh basil, finely chopped

Step 1

Sauté garlic and onion with 1 tablespoon of olive oil, roughly 5-7 minutes. Add in chopped mushrooms and cook for another 5 minutes until mushrooms soften. Transfer to a separate bowl and set aside.

Step 2

In same pot, add remaining 1 tablespoon of olive oil with ground sausage and ground beef. Cook until you see only a little pink in the meat. Add the veggies back and stir to combine.

Step 3

Add in tomato paste and crushed tomatoes. Sauté for roughly 3 minutes until thoroughly combined. Then add all remaining ingredients, including seasonings.

Step 4

Cook on low for 1 hour, stirring occasionally. Serve over your pasta of choice! Enjoy!

Food

The BEST Tomato Basil Soup (Gluten & Dairy Free, Vegan Optional)

December 14, 2022by Kayla ChristineLeave a Comment

My fiancé was craving a childhood favorite of his so I decided to recreate a version that I could enjoy as well! I always love trying out ways to recreate our classic faves into a gluten and dairy free version of it.

This creamy roasted tomato basil soup is packed with so much deliciousness it might just be my new favorite soup! Try for yourself and let me know how I did!

For my Vegan friends: replace the chicken bone broth for your favorite vegetable stock, and voila!

SHOP MY AMAZON FOR INGREDIENTS: Click Here!

Ingredients:

2 tablespoons olive oil

1 sweet onion, chopped

6 garlic cloves, peeled & minced

3 lbs roma tomatoes (roughly 12 in total), cut in half

4 tablespoons organic tomato paste

32 oz chicken bone broth (vegan option: vegetable stock)

3/4 cup full fat coconut milk, unsweetened

1 teaspoon Celtic sea salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

1/4 teaspoon dried thyme

1/3 cup fresh basil, finely chopped

Step 1

Make the roasted tomatoes: Preheat oven to 400°F and drizzle olive oil on the bottom of roasting pan or dish. Place the roma tomatoes cut side up on the baking sheet. Add the peeled garlic cloves and drizzle with olive oil. Roast for 40 minutes, until the tomatoes are soft.

Step 2

Meanwhile, heat 1 tbsp of olive oil in a stockpot over medium heat. Add the onion and sauté for about 3-5 minutes.

Step 3

Stir in the remaining ingredients and lower the heat to simmer for about 10 minutes.

Step 4

Remove from heat and add the roasted tomatoes and garlic. Let the stockpot cool before using an immersion blender (or NutriBullet like I used) to purée the soup. Carefully add contents into your blender and purée (note: you may need to do this in batches like I had to). Blend on high until thoroughly puréed.

Step 5

Return soup to the pot to reheat. Serve with toasted gluten free bread or with dairy/gluten free grilled cheese sandwiches’ like my fiancé suggests!

Food

Roasted Tri-Color Potatoes and Onion (Gluten & Dairy Free)

December 1, 2022by Kayla ChristineLeave a Comment

I’m sorry, but is there anything better than roasted potatoes that are seasoned to perfection? I don’t think so!

This is the easiest, tastiest side dish. And pairs well with a variety of weeknight meals! I made these alongside my Sloppy Joe recipe, and WOW…perfection. I suggest you do the same!

Click here for the best Sloppy Joe recipe.

SHOP MY AMAZON FOR INGREDIENTS: www.amazon.com/shop/kaylacguerra

Ingredients:

1 small bag of baby tri-color potatoes, evenly cut into quarters

2 tablespoons olive oil

1/2 teaspoon black pepper

2 teaspoons of garlic granules

1 tablespoon coconut aminos (or gluten free soy sauce)

1 tablespoon dairy free butter, melted

Lots of salt

1 red onion, sliced

1/2 teaspoon paprika

1 teaspoon onion powder

Step 1

Preheat oven to 425. Drizzle 1 tablespoon of olive oil in the bottom of a roasting dish. Set aside.

Step 2

In a large mixing bowl, combine all ingredients EXCEPT the melted butter. Once seasonings are evenly distributed on potatoes and onions, place in prepared dish.

Step 3

Drizzle melted butter on top. Place in oven for 25 minutes. The key to this dish is stirring everything in 25 min increments until potatoes are cooked through and crispy on the outside. Do this twice through. If potatoes still need more time, reduce to 15 min increments.

Step 4

Serve alongside your favorite dish, or with this delicious recipe! Enjoy!

Food

Thanksgiving Stuffing (Gluten & Dairy Free)

November 11, 2022by Kayla ChristineLeave a Comment

Say goodbye to your traditional stuffing and hello to this gluten and dairy free showstopper!

Packed with protein and healthy fats, this stuffing is a total guilt free addition to your holiday dinner.

Ingredients:

2 tablespoons olive oil

7 tablespoons non dairy butter, divided(I use Miyoko’s Vegan Butter, linked here)

1 large head cauliflower, cut into small florets

4 stalks celery, chopped

2 carrots, peeled and chopped

1 lb Italian sausage, no sugar added

1 medium sweet onion, chopped

4 cloves garlic, minced

1 tablespoon fresh rosemary, minced

2 teaspoons fresh sage, minced

2 teaspoons fresh thyme leaves, minced

1/2 cup pecans, chopped

1 box gluten free bread cubes for stuffing (I use Aleia’s Savory Stuffing, linked here)

2 cups low sodium chicken bone broth

sea salt & black pepper to taste

garlic salt to taste

SHOP MY AMAZON FOR INGREDIENTS: www.amazon.com/shop/kaylacguerra

Step 1

Preheat oven to 425°F and lightly grease a metal baking sheet. Place cauliflower florets and chopped carrots on baking sheet, drizzle evenly with olive oil, and season with sea salt and pepper (roughly 1 teaspoon of each). Roast in oven for 15 minutes, then transfer to large bowl & set aside.

Step 2

Meanwhile, heat a large skillet over medium heat and add 2 tablespoons non-dairy butter. Add the onions, celery and garlic – sauté for 5 minutes, then add in the sausage. Break up any lumps with a spoon and cook until nicely browned and lightly caramelized, adding in more vegan butter if needed 1 teaspoon at a time. Add in the fresh herbs and pecans, cook for 2 minutes stirring occasionally to toast the pecans. Season with salt and pepper to taste (if needed).

Step 3

Transfer the above to the large bowl with the roasted cauliflower/carrots. In the same pan used to cook the sausage mixture, melt 5 tablespoons non-dairy butter. Add in bone broth and bring to a low boil until butter is fully melted. Remove from heat and add in the bread cubes, sprinkle with garlic salt to taste. Fold in cubes until they are all combined and then cover for 10 minutes. Fluff with a fork, and add to the large bowl with sausage mixture.

Step 4

Transfer mixture to a deep casserole dish so you can reheat it right before serving. To reheat, place in a 400°F oven for 15-20 minutes, until heated throughout.

Enjoy!

Food

Creamy Chicken Chili (Gluten & Dairy Free)

October 30, 2022by Kayla ChristineLeave a Comment

I’ve been making this Creamy Chicken Chili for years and it still hits every single time. It’s a true one pot meal that is not only healthy, but sooooo delicious.

Just throw everything in a crock pot or slow cooker, and forget about it! My kinda meal 🙂

SHOP MY AMAZON FOR INGREDIENTS: www.amazon.com/shop/kaylacguerra

Ingredients:

3 chicken breasts, cut into bite size pieces

1 can black beans, drained

1 can white beans, drained

1 can fire roasted tomatoes

2 – 4 oz cans green chilis

1 can corn, drained

1 jalapeno, diced

1/2 white onion, diced

4 cloves garlic, minced

1 tablespoon vegan butter

2 1/2 cups chicken bone broth

6 oz dairy free cream cheese

1 teaspoon chili powder

1 teaspoon sea salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon paprika

1/4 teaspoon oregano

1 teaspoon cumin

Step 1

Place chicken, green chili’s, jalapeno, onion, garlic and vegan butter in a crock pot on high for 3-4 hours until the chicken starts to shred.

Step 2

Remove chicken once cooked through and shred apart using 2 forks. Place chicken back in crock pot and add all remaining ingredients. Stir together and cook on low for 2-4 hours.

Step 3

Serve with your favorite toppings! I used Siete tortilla chips, avocado and shredded vegan cheese. Enjoy!!

VEGAN OPTION: replace the chicken with 2 cans of chickpeas, and replace the chicken broth with your favorite vegetable broth.

Food

Sloppy Joes (Gluten & Dairy Free)

September 23, 2022by Kayla Christine1 Comment

We’re all in for a treat with this recreation! I mean, who doesn’t love a good Sloppy Joe? These sloppy joes are a modern take on classic comfort food made without all the junk!

They make for a quick, easy weeknight meal, and are even better the next day for leftovers. Let me know if you love these as much as my fiancé and I do in the comments!

Ingredients:

for the sauce

3 tablespoons tomato paste

15 oz can tomato sauce, organic/no salt added

1 1/2 tablespoons maple syrup (I used the Lakanto Monkfruit Maple Syrup)

3 tablespoons apple cider vinegar

2 tablespoons coconut aminos

1 teaspoon mustard

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1 1/2 teaspoons Celtic sea salt

for the beef mixture

3 garlic cloves, minced

1 small yellow onion, finely diced

1 small red bell pepper, finely diced

1 1/2 lbs ground beef, grass fed/organic

2 tablespoons olive oil

sea salt & pepper to season

for serving

gluten free hamburger buns

dairy free cheddar cheese (optional)

Step 1

In a large bowl, whisk together all the sauce ingredients and set aside. Heat a large skillet over medium-hight heat and add the oil.

Step 2

Add the onions, peppers and garlic and cook roughly 5 minutes until they begin to soften. Crumble in the beef and sprinkle all over with sea salt and pepper, then stir gently. Once the meat is browned and veggies are fully cooked, remove from heat. I prefer not to drain the fat but you can do this if you want.

Step 3

Add all of the sauce to the skillet and stir to combine. Heat over medium heat until it begins to bubble, then lower heat and allow to simmer, stirring occasionally. Remove from heat after roughly 10 minutes.

Step 4

To prepare the Sloppy Joes: slice hamburger buns, and top with cheese on one side. Place in oven on the High broil setting for roughly 3 minutes (THIS HAPPENS QUICK SO BE SURE TO WATCH IT).

Once cheese has melted, scoop the meat mixture on to the buns and enjoy!