Tuesday, March 22, 2016

Join me on Yummly


I have recently discovered the Yummly. I love it! It is essentially a digital recipe book. From the website you can search for new recipes, save your favorites from blogs and websites and also discover new recipes that are recommended just for you. I really enjoy the layout, it is easy to see multiple recipes with large, full color photos.

There is also a Yummly app available, making it even easier to take your recipes with you wherever you are.

My recipes can be found here:

The "YUM" button is featured on each of my posts so you can quickly save any of my recipes to your Yummly page. 

Monday, March 21, 2016

No Bake Gluten Free Oatmeal Bars


I am always trying to find something filling that Kid 3 can eat in the morning. Cereal typically upsets her stomach as does just about anything with dairy or wheat. I found a recipe for Coconut Mocha Vegan Protein Bars on Pinterest. I modified the recipe somewhat to suit Kid 3's tastes.

We use Bobs Red Mill Gluten Free Rolled Oats (affiliate link). I buy my coconut milk at my grocery store. There are several brands to choose from, I buy whatever happens to be the cheapest. I have yet to notice a difference in quality between the brands available at my store.

Gluten free and dairy free (if you use dairy free chocolate chips, I did not). These bars are great for an afternoon snack or as a filling breakfast bar.
No Bake Gluten Free Oatmeal Bars

by Jen Loves Life
Cook Time: 0
Keywords: breakfast dessert snack gluten-free vegetarian oatmeal coconut milk coconut chocolate 
Ingredients (12 Bars)
  • 3 cups gluten free rolled oats
  • 4 tablespoons ground flax seed
  • 1/4 teaspoon sea salt
  • 1 cup sunflower seed butter (or your favorite nut butter)
  • 1 teaspoon vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 1/2 cup unsweetened shredded coconut
  • 1 can full fat coconut milk
Line a8x8 baking dish with parchment paper. Allow for the paper to hang over the top of pan.
Use a food processor to grind the oats into a course meal, leaving some larger pieces of oats in the mix. Pour the oat meal into a large mixing bowl.
Add dry ingredients to oat meal. Stir to combine.
Add coconut milk and mix. Next add vanilla and sunflower seed butter. Mix well.
Pour in coconut and chocolate chips. I prefer to use mini chocolate chips because it just feels like there's more chocolate even though there isn't.
Transfer the mixture to the baking dish. Press the mix into the pan firmly. Cover pan and refrigerate for 20 minutes or longer.
Once bars have chilled remove from refrigerator. Lift block of bars from the baking dish using the extra parchment paper. Cut the bars into six long strips, then cut the strips in half.
I melted chocolate and coconut oil in the microwave and drizzled on top with a little bit of the unsweetened coconut, this step is optional.
Store the bars in an air-tight container in the fridge.
I store mine in freezer. Kid 3 just grabs one in the morning and sets it out of the counter while she gets ready for school and by the time she's done it's defrosted and ready to eat.
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Friday, March 18, 2016

Gluten Free Burrito Bowls


I love a good, messy burrito. I haven't eaten a burrito since going gluten free. I have been craving them big time. I made these chicken burrito bowls a few nights ago for the family and they were a big hit. They are so quick and easy to throw together. It might be my new favorite dinner!

Gluten Free Chicken Burrito Bowl

by Jen Loves Life
Prep Time: 10 minutes
Cook Time: 30 minutes
Keywords: grill entree gluten-free quinoa chicken
Ingredients (4 servings)
  • 2 cups cooked quinoa
  • 4 chicken thighs, boneless skinless
  • 1 can black beans
  • 1 can white corn
  • salsa verde
  • guacamole
  • sour cream
  • black olives
Cook quinoa according to package directions.
Drain corn and black beans. Heat each separately in small bowl in microwave, about 2 minutes each.
Cook chicken. I grilled the chicken thighs on a stovetop grill pan but you can also bake the chicken until cooked all the way through, approximately 30 minutes. Dice chicken.
Add 1/2 cup cooked quinoa, 1/2 cup black beans and 1/2 cup corn to a bowl. Add diced chicken on top. Top with 2 tablespoons light sour cream, 2 tablespoons guacamole (I like Wholly Guacamole). Drizzle a few tablespoons of salsa verde and add a few sliced black olives. Enjoy.
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Wednesday, March 16, 2016

Three Ingredient Peanut Butter Cookies


These cookies are so easy to make and my girls love them. We make these all the time. Sometimes we add chocolate chips which almost make the cookies taste like a Reese’s Peanut Butter Cup. I like to use crunchy peanut butter but the girls prefer smooth peanut butter.

There are only three ingredients; sugar, peanut butter and an egg. The cookies are gluten free and dairy free.

3 Ingredient Peanut Butter Cookies

by Jen Loves Life
Prep Time: 5 minutes
Cook Time: 15 minutes
Ingredients (20 small cookies)
  • 1 cup Peanut Butter
  • 1 cup Sugar + more for dusting
  • 1 Large Egg
Combine egg, sugar and peanut butter in a bowl. Once well mixed, spoon small amounts of cookie dough on an ungreased cookie sheet. Next, we dip a fork into a small amount of sugar and make the crisscross pattern on each cookie. We re-dip the fork for each cookie. Place cookies in oven and bake at 350 degrees for 12-15 minutes until the cookies are no longer shiny and look dry on the edges.
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Thursday, June 11, 2015

The Best Ever Vegan Cupcakes

I have started to experiment with dairy-free cooking because Kid 3 has had some major stomach issues when she eats dairy. She has been feeling sad that everyone eats junk food and they can go about their day feeling fine while she almost instantly gets a stomach ache. She's tried using the Lactaid pills but she really hated having to take them every time she wanted to eat something with dairy.

I started searching on Pinterest for dairy-free recipes to make for Kid 3. I found an excellent oatmeal chocolate chip recipe (I'll post about that soon!) and I found this recipe. The recipe is from babble.

I followed the recipe exactly. We used plain, unsweetened almond milk for the non-dairy milk and I used Canola oil, because that was all I had on hand. For the frosting I used Smart Balance butter, again because that was what I had. The frosting was a tad oily but I think it has to do with the butter, it is an oil-based dairy-free butter. We were able to make 24 mini cupcakes with the recipe. The batter was very thin so we were worried it wouldn't rise but they turned out great!

The perfect bite-sized cupcake
We devoured the cupcakes in a matter of hours. All of the girls loved them and no one missed the dairy. This will be our new go-to recipe for cupcakes.


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