recipes – Page 3 – Living Intuitively

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

Healthified Mexican Pizza (Gluten & Dairy Free)

August 11, 2021by Kayla ChristineLeave a Comment

Recreating fast food faves may just be my new thing. Made this Mexican Pizza in well under 30 minutes and all I have to say is WOW.

If you loved the Crunchwrap Supreme recipe, you’re going to love this one even more. I may be bias, but this is hands down my favorite recipe. For the moment of course.

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 Taco Seasoning

Gluten free tortillas, I used the quinoa gluten free tortillas from Trader Joes

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 Trader Joes

Pico De Gallo

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 fresh avocado or guacamole after).

Enjoy!

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

Healthified Crunchwrap Supreme (Gluten & Dairy Free)

May 10, 2021by Kayla ChristineLeave a Comment

This ones for those late night fast food cravers! Taco Bell cravers to be specific.

Lately I’ve been inspired to recreate fast food favorites into easy, healthier options – which is how this hack came to! The only difficult part of this is trying to eat it slow enough to enjoy it. Yes, these are THAT GOOD.

Ingredients:

1/2 Yellow Onion, chopped

Olive Oil, to coat pan

1/2 cup Beef Bone Broth

1 package Siete Mild Taco Seasoning, linked here

1 lb Ground Beef

1 jar Siete Cashew Queso, linked here

Dairy Free Sour Cream

Shredded Dairy Free Colby or Cheddar Cheese

Guacamole

Shredded Lettuce

Salsa

1 package Siete Chickpea tortillas, linked here

1 package Siete Burrito size tortillas, linked here

(you can substitute any of your favorite gluten free burrito size tortillas)

Step 1

Heat up olive oil in small skillet over medium heat, and “fry” half of the chickpea tortillas (this is your “crunch layer” for the center of the crunchwrap).

Step 2

In a large pan over medium heat, cook the ground onion and ground beef. Once ground beef is almost cooked through, add in the packet of taco seasoning and bone broth. Stir in a handful of shredded cheese and remove from heat once melted.

Step 3

Time to build the Crunchwraps in this order:

1 large burrito size tortilla, warmed
Prepared taco meat on the bottom in the center of tortilla
Top with Cashew Queso, Salsa and Sour Cream
Place the prepared crunch layer on top (you can break this up to make it easier to fold)
Add guacamole and shredded lettuce
Take a soft chickpea tortilla and use half to cover the lettuce, then gently fold the larger tortilla to form your crunchwrap

Step 4

Add crunchwrap fold side down to an oiled, hot pan on medium heat. Cook for 1-2 minutes on each side then flip. Cook until browned and crispy.

Food

Teriyaki Chicken Stir Fry with Egg Fried Noodles (Gluten, Dairy & Refined Sugar Free)

March 27, 2021by Kayla ChristineLeave a Comment

I’d like to call this a new and improved, modern day teriyaki chicken stir fry – but my title was getting long enough as it is. So let me just tell you, this dish will become a staple weeknight dinner, it’s THAT good. And it’s pretty simple!

Just picture everything you love about a traditional teriyaki stir fry, minus the discomfort you feel after eating it. You can thank me later 🙂

Ingredients:

For the Stir-Fry

1 tablespoon vegan butter, linked here

3 garlic cloves, minced

1 tablespoon sesame oil

1 tablespoon rice vinegar

3 chicken breasts, chopped into cube size pieces

1 cup broccoli, chopped

1 bell pepper, sliced

1/2 yellow onion, sliced

1/4 teaspoon turmeric

3/4 cup gluten free soy sauce, linked here

1/4 cup raw honey, linked here

salt & pepper to taste

For the Noodles

1/2 tablespoon sesame oil

1/2 tablespoon rice vinegar

1 tablespoon sriracha (optional)

2 eggs

1 – 12 oz package of Kelp Noodles (rinsed), linked here

Step 1

In a large skillet, sauté the garlic and butter until fragrant. Then add in your chopped chicken breasts. Season with the turmeric, salt and pepper. Cook on medium heat until halfway done.

Step 2

Add in the sesame oil, rice vinegar, soy sauce and honey. Stirring occasionally until chicken is cooked through. Remove chicken once it’s done and set aside.

Step 3

In the remaining sauce, on medium heat, add in your onion, bell pepper and broccoli. Put a lid on to let the veggies steam until softened, roughly 10 minutes.

Step 4

Meanwhile, in a separate pan, heat the first 3 ingredients under for the noodles, then add in the rinsed kelp noodles. Coat in the mixture and stir for about 5 minutes to heat the noodles before adding the eggs. Push the noodles to one side of the pan, and crack the eggs directly into the same pan, stirring to scramble.

Step 5

Once the noodles & egg mixture come together, turn heat higher to get the sizzling sound and making sure each noodle is coated with the egg. Put your desired serving of noodles onto your plate.

Step 6

Add the chicken back into the sauce/veggie mixture, turn on medium high heat to heat it all up. Then top your noodles with chicken, veggies and sauce. Enjoy!

Food

Sweet & Sour Shrimp (Gluten/Dairy Free)

March 21, 2021by Kayla Christine4 Comments

Let’s be honest, we all love Chinese take out from time to time. But if you have food allergies/dietary restrictions like me, it could be extremely difficult to find options suitable for your diet.

Long story short, I was craving some sweet and sour something, and didn’t want to feel like crap afterwards – so I made my own. Safe to say, this hit the spot. I used honey to sweeten the sauce, so there is no refined sugars or artificial ingredients like the restaurant kind. It’s perfectly sweet with just a little spice! Yummmy…

Ingredients:

2 lbs wild shrimp

3/4 cup gluten free soy sauce

5 tablespoons rice vinegar

1/2 cup raw honey

2 tablespoons Sriracha

3 teaspoons sesame oil

4 garlic cloves, minced

1 teaspoon red chili flakes

2 tablespoons tapioca flour or arrowroot starch + 1/2 cup hot water (this thickens the sauce)

serve with your choice of rice & veggies

Step 1

Wash, devein and remove tails from your shrimp. Set aside in refrigerator.

Step 2

Heat a medium saucepan over medium heat, and drizzle sesame oil to coat the pan, adding in your minced garlic. Once garlic is a little browned, whisk together all of the sauce ingredients, EXCEPT the tapioca/arrowroot starch & water.

Step 3

Bring sauce to a boil, then slowly whisk in tapioca/arrowroot starch & warm water mixture, turn onto low heat and simmer for about 5-10 minutes until sauce thickens.

Step 4

In a medium skillet, heat a little more sesame oil to coat pan, and on medium heat add in the shrimp. Sautee for a few minutes until shrimp turns pink, seasoning with salt to taste. Pour sauce mixture over the shrimp.

Step 5

Using the same skillet, I sautéed my veggies & added them in a bowl with cauliflower rice. You can eat the shrimp by itself or also make some rice and veggies to accompany it! Enjoy 🙂

Food

Blueberry Pancake Breakfast Bars (Gluten & Dairy Free)

March 18, 2021March 18, 2021by Kayla ChristineLeave a Comment

Do you ever just crave pancakes, but then don’t have the extra time in the morning to actually make them? Okay, me too!

Here’s your solution – these make ahead of time bars are everything you love about a blueberry pancake, without the hassle. And as always, gluten, dairy & refined sugar free!

Ingredients:

1/2 cup coconut flour

1/4 cup almond meal, or almond flour

1 cup gluten free oats

1 tablespoon chia see

2 tablespoons flaxseed meal

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 cup vanilla plant based protein powder

3 tablespoons coconut oil

3 tablespoons almond or cashew butter

6 tablespoons monkfruit sweetened maple syrup

1/2 cup blueberries

1 egg

Step 1

Preheat oven to 350F and spray/line an 8×8 pan with parchment paper.

Step 2

In a mixing bowl, combine all dry ingredients. In a small saucepan, melt on low heat the nut butter of choice, monkfruit maple and coconut oil.

Step 3

Add the egg to the dry ingredients, mix, then add in the melted wet ingredients. Stir to combine, adding in blueberries last (I like to smash my blueberries into the mixture so each bite has a little berry in it).

Step 4

Press mixture into prepare pan, and bake for 10 -12 minutes. While it’s baking, in a small bowl, combine 1 tablespoon of the monkfruit maple, with 1 tablespoon of nut butter. When the bars come out, pour this mixture in the middle and spread with the back of a spoon.