celiac friendly – Living Intuitively

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 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

Not Your Average Chocolate Chip Cookie

October 28, 2020February 22, 2021by Kayla ChristineLeave a Comment

Let’s be honest, is there really anything better than the smell of freshly baked chocolate chip cookies? I think not!

Not only are these as delicious as they make your home smell, they are also Gluten & Dairy Free. And did I mention, ridiculously easy to make as well?

Ingredients:

1 egg

1/4 cup tahini

1/4 cup liquid monk fruit sweetener

3/4 cup almond flour

1/3 cup creamy cashew butter

1/3 cup coconut oil, melted

1 teaspoon baking soda

1/4 teaspoon salt

1/4 cup dairy free chocolate chips

Step 1

With an electric mixer, on medium speed, mix together all ingredients EXCEPT the chocolate chips. Once the dough comes together, add in chocolate chips and slowly mix in (the dough should be a little sticky).

Step 2

Refrigerate for roughly 20 minutes. Meanwhile, preheat your oven to 375 degrees & line your cookie sheet with parchment paper.

Step 3

Using a 3/4 oz cookie scoop, scoop onto parchment lined baking sheet. Bake for 10 – 12 minutes, or until cookies are your desired texture.

Makes around 12 cookies