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Food

Salsa Verde Chicken Enchiladas (Gluten & Dairy Free)

August 18, 2022August 17, 2022by Kayla ChristineLeave a Comment

When you want to spice up your weeknight dinner menu, you can’t go wrong with Tex-Mex favorites like Salsa Verde Chicken Enchiladas! You’ll love this saucy, cheesy recipe, made with all gluten and dairy free ingredients.

Normally when you think of making enchiladas, you think of the amount of labor that goes into them. Well, think again! Although it may taste like you’ve been in the kitchen cooking all day, these enchiladas will come together in under an hour and become part of your weekly rotation.

Personally, I love these for left overs the next night 🙂

Ingredients:

1 package – 8 (ct) Siete Cassava Flour Tortillas

1 can organic green chilis

3 boneless skinless chicken breasts, shredded (can do this ahead of time in a slow cooker, or purchase a rotisserie chicken to shred)

1/4 cup chicken bone broth

4 cups salsa verde, divided

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon black pepper

½ teaspoon paprika

½ cup vegan sour cream, divided

½ white onion, chopped (optional)

Vegan shredded mozzarella cheese

Step 1

If using a slow cooker: Place chicken in the bottom of a slow cooker and sprinkle all of the seasonings on top. Add in the chicken bone broth, green chilis and 1 cup of salsa verde. Cook on high for 4 hours until the chicken starts to pull apart. Use 2 forks to pull apart once done.

If using rotisserie chicken: pull chicken apart with 2 forks and place in a bowl with all of the seasonings, chicken bone broth, green chilis and 1 cup of salsa verde. Set aside.

Step 2

Preheat oven to 350°F.

Step 3

Wrap the stack of tortillas in a damp paper towel, and microwave for 30 seconds. Flip the stack, and microwave for another 30 seconds. This will make the tortillas more pliable and easy to roll.

Step 4

Pour 1 cup of salsa verde in the bottom of a 13×9 inch casserole dish, and evenly coat the bottom.

Step 5

Fill each tortilla with about ½ cup of the chicken mixture, 1 tablespoon of sour cream, a handful of onion and shredded cheese. Roll tightly, setting them seam side down in the casserole dish. Continue until the baking dish is full.

Step 6

Pour the remaining salsa verde over the enchiladas. Sprinkle the remaining cheese evenly on top.

Step 7

Bake for 20 to 25 minutes, or until the cheese is melted and bubbling.

Serve immediately and enjoy!

Food

BBQ Chicken Loaded Baked Potato (Gluten & Dairy Free)

July 4, 2022July 4, 2022by Kayla Christine1 Comment

Just in case you need another way to enjoy a classic baked potato! The skins are baked until crisp and then loaded with the most yummy filling.

One bite and you’ll be addicted! Enjoy friends 🙂

Ingredients:

4 potatoes of your choice (I did 2 sweet potatoes & 2 russet potatoes)

Salt & Olive Oil

1.5 lbs boneless skinless chicken breasts

1/3 cup chicken bone broth

1/4 cup coconut aminos

6 oz can tomato paste

1 1/2 tablespoons monk fruit maple syrup

1 1/2 tablespoons brown mustard

2 tablespoons raw apple cider vinegar

1 teaspoon onion powder

1 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/4 teaspoon chipotle powder

1/4 teaspoon black pepper

Vegan shredded cheddar cheese

Chives, chopped

Step 1

Whisk together all of the ingredients except for the chicken and potatoes. Place chicken in the bottom of a slow cooker and cover with all the sauce once mixed. Cook on low for 5 hours until the chicken starts to pull apart.

Step 2

Using two forks, shred the chicken apart. Mix with sauce in slow cooker and keep on a warm setting while you prepare the baked potatoes.

Step 3

Preheat oven to 450F. Line a large baking sheet with foil or parchment paper.

Step 4

Prep the potato: rinse potatoes generously, and pat dry. Using a dinner fork or small knife, poke the potato roughly 10 times on each side. Place on prepared baking sheet.

Step 5

Bake for 25 minutes. Then brush all sides of the potatoes with olive oil. Sprinkle a generous amount of sea salt sea salt on top and bottom. Place potatoes back on baking sheet reverse side up so that it can cook evenly on both sides.

Step 6

Bake for an additional 20-25 minutes until done. To check, take an oven mitt and carefully squeeze the potato. If the inside is soft when you apply pressure, then it is done. Otherwise, continue cooking in 5 minute increments until it becomes soft in the center.

Step 7

Using a small knife, slice down the middle lengthwise, and gently squeeze the potato to open. Fill with a generous amount of the prepared shredded chicken, and top with vegan shredded cheese and chives. Enjoy!

Food

Fudgy Brownie Cookies (Gluten & Dairy Free)

May 19, 2022by Kayla ChristineLeave a Comment

Introducing my new favorite cookie | Fudgy AF Brownie Cookies

Everything you love about a chocolatey, fudgy brownie, in a cookie. They were so good I had to make another batch in the same week. Enjoy!

Ingredients:

1 egg

1/3 cup + 2 tablespoons melted vegan butter, melted

1/4 cup monk fruit maple syrup, linked here

1 teaspoon vanilla extract

1/3 cup coconut sugar

1/4 cup coconut flour

1 cup oat flour

1/3 cup unsweetened cocoa powder

1/4 teaspoon Celtic sea salt

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 cup dairy free dark chocolate chips

Step 1

Preheat oven to 350F. Spray the bottom of a baking sheet & place parchment paper on top (this prevents your cookies from sticking)

Step 2

With an electric mixer, combine all of the wet ingredients

Step 3

On a low speed, slowly add in all of the dry ingredients until mixed thoroughly

Step 4

Shape into balls and flatten, just a little.

Step 5

Bake for 9-11 minutes.

Yup, they are that easy to put together! Enjoy loves

Food

Pumpkin Spice Coffee Cake (Gluten & Dairy Free)

December 17, 2021December 17, 2021by Kayla ChristineLeave a Comment

Getting in the holiday spirit with this one! The perfect recipe to make this season that will leave your house smelling aaamazing and your guests in disbelief that this moist cake is completely free of gluten and dairy!

The crumb topping paired with maple icing is truly addicting – I ended up making two for Thanksgiving because one just wasn’t enough. If you’re ready to join in on this (healthy) addiction, keep scrolling!

Ingredients:

Cake Ingredients

1 cup canned pumpkin

3 eggs (VEGAN OPTION: FLAX EGG)

2/3 cup coconut sugar

2 tablespoons lakanto monkfruit maple syrup

2 tablespoons vegan butter, melted

1 teaspoon vanilla

2 cup oat flour

1/4 cup tapioca flour

3/4 teaspoon baking soda

1 tablespoon pumpkin pie spice

2 teaspoons cinnamon

1/4 teaspoon sea salt

2/3 cup pecans, chopped

Crumb Topping Ingredients

2/3 cup oat flour

6 tablespoons coconut sugar

5 tablespoons vegan butter

1/2 teaspoon pumpkin pie spice

1/2 cup pecans, chopped

pinch of sea salt

Icing Ingredients

1/2 cup lakanto powdered monkfruit sugar

1/2 teaspoon pumpkin pie spice

1/4 teaspoon vanilla extract

1 tablespoon oat milk

1 tablespoon maple syrup

Step 1

Preheat oven to 350F, and line an 8×8 square baking dish with parchment paper. Set aside.

Step 2

Make topping first: Combine all topping ingredients in a small bowl with a fork until crumbly. Then place in the refrigerator while you prepare the cake batter.

Step 3

In a standing mixer, combine pumpkin, eggs, coconut sugar, maple syrup, butter and vanilla. In a separate bowl whisk together the remaining cake ingredients.

Step 4

Slowly add the dry ingredients into the wet ingredients and mix until fully combined. Spread the batter into the prepared pan. Sprinkle the crumb topping all over the cake.

Step 5

Place in oven for 30-35 minutes until the topping is golden brown. While the cake cools, stir together the icing ingredients and drizzle over cake using a spoon.

Recipe Note: If using a flax egg, combine 6 tablespoons of water with 3 tablespoons of flaxseed meal to equal 3 regular eggs.

Storage: Room temp for the first 24 hours, then covered in the refrigerator for up to 5 days.

Food

Gluten Free Monster Cookies

November 12, 2021November 20, 2021by Kayla Christine5 Comments

Why are these called Monster Cookies? Honestly, I have no idea why these have always been called Monster Cookies – what I do know is that they have been a family favorite for years and are incredibly easy to whip up!

Essentially, these are just a chewy oatmeal peanut butter cookie with M&M’s. For my vegan friends, you may want to leave out the M&M’s though as they are not dairy free. The cookies are just as good, trust me 🙂

Ingredients:

1 cup Lakanto Monkfruit Classic White Sweetener (or 1 cup regular granulated sugar)

1 cup Lakanto Monkfruit Brown Sweetener (or 1 cup coconut sugar or 1 cup regular brown sugar)

1 teaspoon vanilla

3 tablespoons Bob’s Red Mill Egg Replacer + 6 tablespoons of water (or 3 whole eggs)

12 oz creamy peanut butter

2 teaspoons Baking Soda

1/2 teaspoon sea salt

1 stick Miyoko’s Vegan Butter, softened (or 1 stick regular butter)

4 1/4 cups gluten free oats

1/2 cup dairy free chocolate chips

1/4 cup raisins (optional)

1 small bag of M&M’s (optional)

Step 1

Preheat oven to 350°. Line cookie sheet with parchment paper. Combine the egg replacer and water, mix until no lumps, set aside.

Step 2

With an electric mixer, cream together vegan butter, sugars, peanut butter and egg replacer until light (optional to use 3 real eggs and add in one at a time).

Step 3

Slowly add remaining ingredients until well mixed.

Step 4

Use a large cookie scoop to scoop rounded balls of dough and place on lined cookie sheet.

Step 5

Bake for 12-15 minutes or until they don’t look gooey in the center. These are better slightly under-cooked than overcooked in my opinion!

Food

The BEST Cornbread (Vegan & Gluten Free)

October 25, 2021by Kayla ChristineLeave a Comment

Most Gluten Free Cornbread turns out too crumbly or just dry… But, not this one! It is just so perfect & moist – no one will ever know what it’s missing! This Gluten Free & Vegan Cornbread recipe can be made in a pan or into cornbread muffins, whichever you prefer I guarantee it’ll be just as tasty.

I serve mine along with my Gluten Free Chili recipe, which I definitely recommend you try if you haven’t already. Delish!

Ingredients:

1 cup Bob’s Red Mill Medium Grind Cornmeal

1 1/3 cup unsweetened plain oat milk

1 1/2 tablespoons apple cider vinegar

2 tablespoons Bob’s Red Mill Egg Replacer (plus 4 tablespoons of water)

1 cup Bob’s Red Mill Gluten Free 1 to 1 Baking Flour

1/4 cup Lakanto Monkfruit Classic Sweetener

2 teaspoons Baking Powder

1/2 teaspoon Baking Soda

1/2 teaspoon sea salt

1/4 cup Miyoko’s Vegan Butter, melted

Honey to drizzle on top

Step 1

Combine cornmeal, oat milk and apple cider vinegar in a large bowl and let sit for 10 minutes.

Step 2

Preheat oven to 375 degrees F. Line an 8×8″ pan with parchment paper and spray (I use coconut oil spray). Set aside.

Step 3

Combine the egg replacer and water, mix just to combine, set aside. In a separate bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

Step 4

Add the dry ingredients, egg mixture, and melted butter to the bowl with the cornmeal. Mix until thoroughly combined.

Step 5

Transfer to prepared pan and bake until golden & toothpick comes out clean, roughly 25-30 minutes. Then drizzle honey (or more melted butter) on top and voila!

Food

Buffalo Cauliflower (Dairy & Gluten Free)

September 5, 2021September 5, 2021by Kayla ChristineLeave a Comment

All the delicious, tangy flavor of buffalo wings without the mess and calories. I’ve never been a huge fan of buffalo chicken wings, so this substitution was an easy one. But even all you wing fans out there will love these spicy little buffalo-sauce-covered cauliflower nuggets.

Ingredients:

1 large head of cauliflower (cut into small florets)

1/4 cup Franks RedHot Sauce (plus more for serving)

2 tablespoons coconut flour

1 tablespoon Bob Mills Egg Replacer (plus 2 tablespoons of water)

1 teaspoon olive oil

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon onion powder

1 teaspoon salt

Vegan Ranch for dipping

Step 1

Preheat oven to 425 degrees. Line baking sheet with parchment paper, spray with cooking spray. Set aside.

Step 2

Place cauliflower florets in a mixing bowl. Drizzle olive oil and hot sauce, stir to coat. Then add all your seasonings, stir to distribute evenly.

Step 3

Add the egg replacer and water to coat cauliflower. Followed by coconut flour. Toss together and place in preheated oven immediately.

Step 4

Bake for 25-30 minutes, turning the cauliflower halfway through. Cook until fork tender. Remove from oven and drizzle a little more hot sauce on top and broil on high for 2 minutes (this will help the cauliflower crisp up).

Food

Healthified Mexican Pizza (Gluten & Dairy Free)

August 11, 2021by Kayla ChristineLeave a Comment

Recreating fast food faves may just be my new thing. Made this Mexican Pizza in well under 30 minutes and all I have to say is WOW.

If you loved the Crunchwrap Supreme recipe, you’re going to love this one even more. I may be bias, but this is hands down my favorite recipe. For the moment of course.

Which fast food favorite should I recreate next? Comment below!

Ingredients:

1 lb ground beef or a ground vegan protien substitute

Avocado oil, to coat pan

1 packet Siete Foods Taco Seasoning

Gluten free tortillas, I used the quinoa gluten free tortillas from Trader Joes

1 can black refried beans

1 jar Siete Foods Enchilada sauce

1 container of Cashew Fiesta Dip, from Trader Joes (or you can use any cashew queso, Siete Foods makes a great one!)

Shredded dairy free mozzarella, I used the cashew shredded cheese from Trader Joes

Pico De Gallo

Step 1

Start by cooking your meat, over medium heat with a drizzle of avocado oil. Add in taco seasoning according to package. Break up well with a wooden spoon.

Step 2

While that cooks, heat a skillet over medium heat and spray with avocado oil spray or coconut oil spray. Once it’s hot, add your tortilla. Cook for about a minute on each side or until they get crispy (you will need 2 tortillas per Mexican pizza).

Step 3

Spread refried black beans evenly over your crispy tortilla then top with your taco meat and cashew fiesta dip (melt this first). Add another tortilla on top, spread evenly with red enchilada sauce, sprinkle cheese over the sauce and add a couple spoonfuls of pico de gallo on top.

Step 4

Broil for about 2-3 minutes until cheese is melted and voila! (Option to top with fresh avocado or guacamole after).

Enjoy!

Food

Buffalo Chicken Dip (Dairy & Gluten Free)

July 24, 2021by Kayla ChristineLeave a Comment

If you’ve been in need of an appetizer to totally impress your guests, look no further!

Not only does this take super minimal effort to put together, it is such a crowd pleaser. And the best part, your guests will never believe there is actually NO dairy in it.

Ingredients:

2 chicken breasts

8 oz dairy free cream cheese, linked here

1 cup shredded dairy free mozzarella, linked here

3/4 cup Franks Buffalo Sauce

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon minced dried garlic

salt & pepper to taste

Chips for dipping

Recipe Note: I use Miyoko’s dairy free cheeses majority of the time, because they truly taste the best and the ingredients are just on point. All of their products contain no fillers, no gums, and no soy – so my fellow stomach issue friends, this brand is for YOU. You can substitute any dairy free products you’d like if you have another preference, or even substitute real cheese (if that’s more your style). UP TO YOU 🙂 Enjoy!

Step 1

In a crock pot or pressure cooker, cook chicken breasts with 1/4 of the buffalo sauce, and all of the seasonings.

Step 2

Once chicken is cooked through, use two forks to shred it apart. Add chicken back into crock pot or pressure cooker, with the remaining buffalo sauce, cream cheese, and mozzarella for roughly an hour on a low setting to melt everything together.

Step 3

Before serving, transfer to an oven safe dish and cook for 15 minutes at 400 degrees.

Food

Vegan Blueberry Crumb Bars

July 21, 2021by Kayla ChristineLeave a Comment

If you know me, you know I have blueberries in my fridge year round. They are literally my go to snack, and one of my favorite fruits to bake with.

These blueberry crumb bars are the right amount of sweet and totally addicting. Easy to make, gluten free and vegan for the win!

Ingredients

for the filling:

2 cups fresh blueberries

1 tablespoon tapioca startch

1 tablespoon lemon juice

1/2 teaspoon cinnamon

3 tablespoons coconut sugar

for the crust and crumble:

1/4 cup cashew butter

3 tablespoon vegan butter, melted, linked here

2 tablespoons monk fruit maple syrup, linked here

1/4 cup coconut sugar

1 teaspoon lemon juice

1 teaspoon vanilla extract

1 2/3 cup oat flour or almond flour

1/3 cup coconut flour

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

Step 1

Make the filling – place all filling ingredients in a sauce pan over medium heat, stirring to combine. Bring to a boil, then simmer until thickened, stirring to avoid burning. Remove from heat and refrigerate until ready to use.

Step 2

Preheat oven to 350 degrees and line a 8×8 baking dish with parchment paper and baking spray.

Step 3

Combine the dry ingredients, except sugar, whisk to combine and set aside.

Step 4

In a separate bowl, whisk together the wet ingredients, including the sugar. Stir the dry into the wet until a crumbly dough forms.

Step 5

Press 2/3 of the dough into bottom of the pan to form the crust. Chill remaining dough in the fridge while crust pre-bakes. Bake for 10 min.

Step 6

Top bottom crust with blueberry mixture. Take the remaining chilled dough and crumble over the filling evenly.

Step 7

Return to oven for 20-25 minutes, until the top is golden brown. Let cool and then serve! Keep any left over bars in the refrigerator.