Food – Page 2 – Living Intuitively

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 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

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

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

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.