dinner – Living Intuitively

Food

Taco Bell’s “Healthified” Mexican Pizza (Gluten & Dairy Free)

June 2, 2023by Kayla ChristineLeave a Comment

Recreating fast food faves is way too fun! Introducing the delicious Mexican Pizza we all love from Taco Bell, with a bit of a healthy twist 🙂

If you loved the Crunchwrap Supreme recipe, you’re going to love this one even more. For all my Vegan friends, this recipe is just as easy with your favorite vegan ground meat substitute. Follow recipe the exact same way with your protein substitute option.

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 Spicy Taco Seasoning

8 Gluten free tortillas (I prefer the Siete ones, but you can use your fave gluten free tortilla)

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 from Follow Your Heart

Pico De Gallo

Optional: guacamole & vegan sour cream

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 vegan sour cream, fresh avocado or guacamole after).

Enjoy!

Food

Buffalo Chicken Meatballs (Gluten & Dairy Free)

May 12, 2023May 11, 2023by Kayla ChristineLeave a Comment

Personally, I think these are a better party dish than everyone’s go to buffalo wings because not only are they SUPER easy to make, they also won’t make a disaster as your guests enjoy them! Oh and did I mention, they’re also healthy?

Ingredients:

1 lb ground chicken

1/2 cup almond flour or rice flour

1 egg

1/4 of a yellow onion, chopped

2 garlic cloves, chopped

1/4 cup Franks Buffalo Sauce, linked here

You will also need roughly 1/2 cup to toss meatballs in once they are done cooking

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Pinch Sea Salt & Pepper

Step 1

Preheat oven to 400 F, line a baking sheet with parchment paper, set aside.

Step 2

Add all ingredients into a large mixing bowl, and combine until mixture comes together (I use my hands for this part, but you can use a rubber spatula if you’re not into touching raw meat with your hands).

Step 3

Form mixture into roughly 8-10 meatballs, about 2 tablespoons in size if you were to measure.

Step 4

Bake for 12 minutes, then remove and flip meatballs on to the other side. Return to over for another 12 minutes.

Step 5

Let cool for roughly 10 minutes, then place meatballs in a baking tray or bowl and pour the 1/2 cup of buffalo you set aside on top. Gently toss to coat meatballs, and you’re done!

Food

Cheesy Beef Quesadillas (Gluten & Dairy Free)

May 7, 2023by Kayla ChristineLeave a Comment

Looking for super easy and healthy cheesy ground beef quesadillas? You’ve come to the right place! The best part, they’re completely dairy and gluten free! Well-seasoned ground beef, lots of ooey gooey dairy free cheese and a crispy golden brown exterior make these quesadillas simply irresistible. They’re sure to become a favorite in your home.

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

Ingredients:

1 lb grass fed organic ground beef

1 package Siete Taco Seasoning

1/2 tablespoon olive oil

1 can organic green chilis

1/3 cup beef bone broth

6 gluten free tortillas, (I used Siete Burrito Size Tortillas)

7 oz shredded vegan cheddar (I used Follow Your Heart)

7 oz shredded vegan mozzarella (I used Follow Your Heart)

1 can vegan refried beans (I used Siete Refried Pinto Beans)

Salsa, guacamole and/or sour cream, for serving (optional)

Step 1

Preheat oven to 200 degree Fahrenheit (to keep quesadillas warm while cooking batches).

Step 2

Meanwhile, heat olive oil in a large non-stick frying pan over medium heat. Add ground beef, chilis, bone broth and taco seasoning. Cook, breaking the ground beef into small pieces and stirring occasionally, until the ground beef is fully cooked through. Remove beef from the pan and place into a bowl.

Step 3

In a small pot, heat up the refried beans just until warmed. Set aside.

Step 4

Distribute a handful of each of the cheeses among all tortillas (on one side of them). Top with a layer of ground beef and then spoon refried beans on top of the beef. Top beans with more cheese, and then fold over each tortilla so it’s a half-moon shape.

Step 5

To cook quesadillas, heat about 2 teaspoons of olive oil in a large non-stick frying pan over medium-low heat. Place two quesadillas in the pan. Cook for about 2 minutes on one side.

Step 6

Carefully flip quesadillas to the other side and continue to cook for another 2 minutes or until golden brown and crispy on the outside and the cheese is melted inside. Transfer cooked quesadillas to a sheet pan and place into preheated oven to keep warm. Repeat process to cook remaining quesadillas.

Step 7

Once done, cut each half-moon (quesadilla) in half and serve with salsa, guacamole and/or sour cream. Enjoy!

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

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

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.