recipes – Page 2 – Living Intuitively

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

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

Sloppy Joes (Gluten & Dairy Free)

September 23, 2022by Kayla Christine1 Comment

We’re all in for a treat with this recreation! I mean, who doesn’t love a good Sloppy Joe? These sloppy joes are a modern take on classic comfort food made without all the junk!

They make for a quick, easy weeknight meal, and are even better the next day for leftovers. Let me know if you love these as much as my fiancé and I do in the comments!

Ingredients:

for the sauce

3 tablespoons tomato paste

15 oz can tomato sauce, organic/no salt added

1 1/2 tablespoons maple syrup (I used the Lakanto Monkfruit Maple Syrup)

3 tablespoons apple cider vinegar

2 tablespoons coconut aminos

1 teaspoon mustard

1 1/2 teaspoons onion powder

1 1/2 teaspoons garlic powder

1 teaspoon smoked paprika

1/2 teaspoon black pepper

1 1/2 teaspoons Celtic sea salt

for the beef mixture

3 garlic cloves, minced

1 small yellow onion, finely diced

1 small red bell pepper, finely diced

1 1/2 lbs ground beef, grass fed/organic

2 tablespoons olive oil

sea salt & pepper to season

for serving

gluten free hamburger buns

dairy free cheddar cheese (optional)

Step 1

In a large bowl, whisk together all the sauce ingredients and set aside. Heat a large skillet over medium-hight heat and add the oil.

Step 2

Add the onions, peppers and garlic and cook roughly 5 minutes until they begin to soften. Crumble in the beef and sprinkle all over with sea salt and pepper, then stir gently. Once the meat is browned and veggies are fully cooked, remove from heat. I prefer not to drain the fat but you can do this if you want.

Step 3

Add all of the sauce to the skillet and stir to combine. Heat over medium heat until it begins to bubble, then lower heat and allow to simmer, stirring occasionally. Remove from heat after roughly 10 minutes.

Step 4

To prepare the Sloppy Joes: slice hamburger buns, and top with cheese on one side. Place in oven on the High broil setting for roughly 3 minutes (THIS HAPPENS QUICK SO BE SURE TO WATCH IT).

Once cheese has melted, scoop the meat mixture on to the buns and enjoy!

Food

Salsa Verde Chicken Enchiladas (Gluten & Dairy Free)

August 18, 2022August 17, 2022by Kayla ChristineLeave a Comment

When you want to spice up your weeknight dinner menu, you can’t go wrong with Tex-Mex favorites like Salsa Verde Chicken Enchiladas! You’ll love this saucy, cheesy recipe, made with all gluten and dairy free ingredients.

Normally when you think of making enchiladas, you think of the amount of labor that goes into them. Well, think again! Although it may taste like you’ve been in the kitchen cooking all day, these enchiladas will come together in under an hour and become part of your weekly rotation.

Personally, I love these for left overs the next night 🙂

Ingredients:

1 package – 8 (ct) Siete Cassava Flour Tortillas

1 can organic green chilis

3 boneless skinless chicken breasts, shredded (can do this ahead of time in a slow cooker, or purchase a rotisserie chicken to shred)

1/4 cup chicken bone broth

4 cups salsa verde, divided

1 teaspoon ground cumin

1 teaspoon salt

½ teaspoon garlic powder

½ teaspoon onion powder

½ teaspoon black pepper

½ teaspoon paprika

½ cup vegan sour cream, divided

½ white onion, chopped (optional)

Vegan shredded mozzarella cheese

Step 1

If using a slow cooker: Place chicken in the bottom of a slow cooker and sprinkle all of the seasonings on top. Add in the chicken bone broth, green chilis and 1 cup of salsa verde. Cook on high for 4 hours until the chicken starts to pull apart. Use 2 forks to pull apart once done.

If using rotisserie chicken: pull chicken apart with 2 forks and place in a bowl with all of the seasonings, chicken bone broth, green chilis and 1 cup of salsa verde. Set aside.

Step 2

Preheat oven to 350°F.

Step 3

Wrap the stack of tortillas in a damp paper towel, and microwave for 30 seconds. Flip the stack, and microwave for another 30 seconds. This will make the tortillas more pliable and easy to roll.

Step 4

Pour 1 cup of salsa verde in the bottom of a 13×9 inch casserole dish, and evenly coat the bottom.

Step 5

Fill each tortilla with about ½ cup of the chicken mixture, 1 tablespoon of sour cream, a handful of onion and shredded cheese. Roll tightly, setting them seam side down in the casserole dish. Continue until the baking dish is full.

Step 6

Pour the remaining salsa verde over the enchiladas. Sprinkle the remaining cheese evenly on top.

Step 7

Bake for 20 to 25 minutes, or until the cheese is melted and bubbling.

Serve immediately and enjoy!

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!