Tag: healthy food

Food

Thanksgiving Stuffing (Gluten & Dairy Free)

by Kayla ChristineLeave a Comment on Thanksgiving Stuffing (Gluten & Dairy Free)
Thanksgiving Stuffing (Gluten & Dairy Free)

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

Breakfast Oat Bars (Gluten & Dairy Free)

by Kayla ChristineLeave a Comment on Breakfast Oat Bars (Gluten & Dairy Free)
Breakfast Oat Bars (Gluten & Dairy Free)

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

Guilt-Free Thanksgiving Stuffing

by Kayla ChristineLeave a Comment on Guilt-Free Thanksgiving Stuffing
Guilt-Free Thanksgiving Stuffing

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!