gluten free recipes – Page 3 – Living Intuitively

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.

Food

The BEST Dairy Free Nachos (Gluten Free, Vegan Optional)

June 30, 2021by Kayla ChristineLeave a Comment

This recipe is SO delicious, simple and undetectably cheese-less!

Using majority of the Siete Foods items, which I will link in the ingredient list below, makes for an easy, throw together, one pan dish. You can serve this at your next gathering as an appetizer, or even enjoy as a meal!

Ingredients:

1 bag Siete Foods Dip Chips

1 packet Siete Foods Taco Seasoning, linked here

1 lb ground beef OR

Vegan Option: 16 oz Beyond Meat Ground Beef, linked here

1/2 cup Violife Colby Jack Shreds, linked here

1 jar Siete Foods Cashew Queso, linked here

1 can of diced green chilis or jalapenos (if you like spicy)

Optional Toppings:

Guacamole

Dairy free sour cream, linked here

Pico de gallo or any kind of Salsa

Step 1

Preheat oven to 400 degrees F. Lay chips out on sheet pan, set aside.

Step 2

In a medium sauté pan, cook your choice of protein until just about cooked through, adding in the packet of taco seasonings and following directions on the back of packet.

Step 3

In a small sauce pan, heat up the cashew queso with green chilis or jalapenos, if using. Pour half of your “nacho” cheese mixture on top of chips.

Step 4

Sprinkle half of the shredded cheese on top, pour the remaining “nacho” cheese on top, and finish with remaining shredded cheese. Add your protein on top, and bake for 10-15 minutes until cheese starts to melt.

Step 5

Top with your favorite toppings, and enjoy!

Food

Pomegranate Lime Refresher

February 16, 2021February 22, 2021by Kayla Christine1 Comment

No matter your lifestyle, diet or exercise routine – BALANCE IS EVERYTHING. Part of living intuitively involves finding that balance in your life to create achievable and maintainable habits. More than half of people who start a new health journey fail due to all of the “rules” around eating/drinking and therefore feeling too restricted.

Intuitive Eating is a term that is defined as simply listening to your body, and trusting that your body is working for you and not against you (more on this in a blog post to come). But I thought I would at least touch on this since I’m posting a recipe for an alcoholic beverage, which a lot of “diets” would deem to be “unhealthy.”

Everyone’s definition of health can look a little different, and that is okay! At the end of the day, intuitive eating is really just a way to honor yourself in a way we used to – before society and diet culture disconnected ourselves from our bodies with the things we “should” or “shouldn’t” eat, drink or do.

Cheers to listening to ourselves and not complicating things! Enjoy 🙂

Ingredients:

6 oz Water

1 Lime Wedge

1 Shot of Gluten Free Vodka

3 Ice Cubes

1 Pomegranate Fizz Stick, linked here

Step 1:

Pour water in chilled glass. Add 1 shot of vodka.

Step 2:

Add in Fizz Stick and use whisk to stir together.

Step 3:

Add in ice and squeeze lime on top. Cheers!

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Food

Breakfast Oat Bars (Gluten & Dairy Free)

February 15, 2021March 8, 2021by Kayla ChristineLeave a Comment

If you are a morning coffee person like I am then these are the perfect pairing. Simple, easy and delicious! Packed with protein, healthy fats and fiber to keep you full longer. And as always, gluten & dairy free!

VEGAN FRIENDS: Follow the directions in Step 2 to substitute the egg for a flax egg 🙂

Ingredients:

3/4 cup almond meal (or almond flour)

1 cup old fashioned gluten free oats

1 tablespoon chia seed

1 tablespoon cocoa nibs

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/4 cup unflavored plant protein

1 egg (or 1 flax egg)

3 tablespoons almond butter

3 tablespoons coconut oil, melted

6 tablespoons monkfruit maple syrup, linked here

Step 1

Preheat oven to 350F and line a 8×8 baking pan with parchment paper.

Step 2

Whisk together dry ingredients, set aside. Whisk together the wet ingredients, set aside.

VEGAN OPTION: Place 1 tablespoon of flaxseed meal in a small bowl, with 3 tablespoons of water. Mix together with a fork and place in fridge for 15 minutes to set up and thicken. Recipe hack – use this mixture to substitute eggs in just about any recipe! Works every time and you can thank me later 😉

Step 3

Add the wet ingredients into the dry ingredients, stir to combine. Once mixture comes together (it should be a little sticky), place into prepared pan.

Step 4

Bake for 10 minutes and you’re done! This recipe will make about 12 squares. Store in an airtight container in your fridge for 7 – 10 days. To reheat, I just place them in the microwave for 10 seconds, but they are also just as good cold!

Food

BUFFALO CHICKEN MEATBALLS (GLUTEN/DAIRY FREE)

February 8, 2021February 22, 2021by Kayla ChristineLeave a Comment

Super Bowl Sunday would be incomplete without something buffalo on the table… am I right?

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

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 10 or so 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

Guilt-Free Thanksgiving Stuffing

November 16, 2020by Kayla ChristineLeave a Comment

Say goodbye to your traditional stuffing and hello to this low carb, keto friendly, 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 thin

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

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

Pumpkin Streusel Muffins

November 10, 2020February 22, 2021by Kayla ChristineLeave a Comment

Kick off pumpkin season with these sweetly spiced muffins! They’re a fall favorite and of course happen to be gluten free, dairy free and paleo friendly.

Don’t be intimidated by the list of ingredients – it’s what makes these the perfect texture and oh so delicious!

Ingredients:

Muffins

3 eggs

1 cup canned pumkin

1/3 cup coconut milk, from can

2 tablespoons liquid monkfruit sweetener

2 tsp vanilla

1 3/4 cup almond flour

1/4 cup tapioca flour

1 tablespoon coconut flour

1 teaspoon baking soda

1 tablespoon pumpkin pie spice

1/2 teaspoon cinnamon

pinch salt

Streusel

2/3 cup almond flour

1/3 cup coconut sugar

1 teaspoon pumpkin pie spice

1/4 teaspoon cinnamon

pinch salt

1/4 cup vegan butter, cold

Icing

1/2 cup stevia/truvia powdered sugar

2 teaspoons liquid monkfruit sweetener

2 teaspoons coconut milk

1/4 teaspoon vanilla

Step 1

Preheat oven to 350. Line your cupcake/muffin pan with liners and set aside. Makes roughly 14-18.

Make the streusel first: Cut the vegan butter into small cubes, make sure it is cold. In a small bowl, using a fork, combine all of the ingredients for the streusel. This should be crumbly. Set aside in the fridge while you make the muffin batter.

Step 2

Using the paddle attachment, combine the wet ingredients for the muffins. Separately, whisk together all of the dry ingredients. On low speed, slowly add in the dry to the wet and mix until just combined.

Step 3

Fill muffin cups about 3/4 of the way full. Top each muffin generously with the prepared streusel topping. Place in oven for roughly 20 minutes, or until toothpick comes out clean.

Step 4

While the muffins are baking, prepare the icing. Using a fork, combine all of the ingredients in a small bowl just until combined. Once the muffins come out, let stand for 10 minutes, and using a spoon, drizzle the icing on top.

Enjoy!