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Oh my gosh this chutney is an explosion of flavors and spice! It is delicious on chicken, with crackers or honestly, gobbled up with a spoon alone! Ingredients: 5-6 Corn on the cob 15 grape tomatoes 1 large jalapeño 2 garlic, minced 6 scallions, cut 1 lemon, juiced 2 Tbsp lime juice 1/3 cup cilantro, chopped 1 tsp salt ¼ tsp cumin ½ tsp coriander 1 Tbsp avocado oil Directions: 1)Fire Up that GRILL! *Place the corn on the grill and grill as much of the fresh corn as you can! It is very easy to burn it so be mindful. Once evenly brown (about 4-5 minutes on medium/low flame), remove both from the grill. *Blister the jalapeño. Put some kitchen gloves on and remove the outside skin, and the seeds inside the pepper. 2)Cut: the corn kernels off the cob, jalapeño into small pieces, the scallions into pieces, the grape tomatoes (depending on the size) into quarters, and finely chop the cilantro. Add all into a medium size mixing bowl. 3)Mince the garlic. Add to the bowl. 4) add the lemon and lime juice, salt, cumin, coriander, salt and avocado oil. Mix very well. 5) Chill for at least an hour. ENJOY!
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Cook Time: 50 minutes Preheat oven to 350° Bundt cake about 8-12 cup size (or 2 cake pans) Zucchini is the best veggie to play around with! This cake is so incredibly moist and DELICIOUS! Ingredients: 2 cups zucchini, peeled, shredded, squeezed, and drained 1 cup, carrots, peeled and shredded 1 Tbsp vanilla extract 4 eggs, room temp 1 cup avocado oil 1 cup brown sugar, packed ¼ cup dark maple syrup 1 up sliced almonds, raw 2 cups GF all-purpose flour ( I used Mightylicious flour for thisrecipe) 2 tsp baking soda 2 tsp baking powder 1 tsp salt 1 tsp cinnamon ¼ tsp nutmeg You can add in(optional): ¼ cup sliced almonds for the top Ingredients for the Lemon Drizzle: 2 Tbsp lemon, juiced 2 cups powdered sugar 2 Tbsp water Directions:
Tips: *Tent the tin foil- make a “V” with a long enough piece of tin foil to place loosely over the bread to ensure the top doesn’t burn in the final stages of cooking. *If you don’t want to remove the skin from zucchini, that’s fine! The skin on the zucchini contains lutein and carotenoids, which are both healthy antioxidants! *Grating: the easiest is the box/stand grater, but you can use a hand held. If you want to use a food processor that is fine, but make sure you use the “grating” blade. Chocolate Peanut Butter Oat Muffins Over 13g of yummy protein! We just can't eat anything anymore unless we are adding some great protein and fiber to our treats:) I hope you enjoy these delicious muffins. As always, plop them right into the freezer so you can enjoy them whenever you have that craving for a baked goodie! Makes 12 COOK TIME: 25 minutes OVEN TEMP: 350° INGREDIENTS: 1 cup + 2 Tbsp (96.8g)chocolate protein powder ( I used Field’s Great- 30 g protein per serving) ½ cup (50g) peanut butter (I used NAKED PB powder) ½ cup (62g) sprouted amaranth flour 1 cup sprouted rolled oats, gf 1 tsp baking powder ½ tsp baking soda 1/4 tsp salt ½ tsp xanthum gum 1 tsp vanilla extract 5 eggs, room temp ½ cup maple syrup 1/3 cup avocado oil ½ cup milk (I used FF lactaid milk- which is 8g/ cup) *optional but not if you are making these for my husband :) ½ cup 55% dark chocolate chips DIRECTIONS: 1. Mix all the first 8 (dry) ingredients in a bowl. 2. Add vanilla, eggs, maple syrup, avocado oil, and milk- mix until well blended. 3. Place the batter into your muffins pan using a 1/3 measuring cup. (I like to use the silicon muffin/cupcake pan.) 4. Place in preheated oven for 25 minutes. You really can never go wrong with this type of pasta salad. Whether you are gluten-free or not this flavor packed salad is a BIG CROWD pleaser! This is a great salad to tweak and play with. Change the cheese up, add pepperoni, or even add some spice with hot banana peppers or Peperoncino! Ingredients: 1/2 yellow (1 cup) (or orange) pepper, diced 1/2 green pepper, (1 cup), diced ½ large sweet onion, diced (1 cup) 1 ½ (6 oz) cups artichoke hearts, cut into ¼’s 1 cup (3 oz) large olives, sliced 1 medium tomato, (1 cup) de-seeded, diced 4 oz Genoa Salami, sliced in strips (or cubed) 5- 5 ½ oz Smoked ham, cubed 5 oz Provolone (mozzarella), cubed 8 oz Italian Salad Dressing 12- 16 oz gluten-free ziti (or shell pasta), cooked according to package directions ½ cup Mayo (optional) Directions: 1.Make pasta according to directions. 2.Cool down slightly but still slightly warm. Place in large mixing bowl. 3.Add all the cut veggies to the pasta. 4.Add dressing. 5.Add meat and cheese. 6. Mix well and serve. Tips: *Looking for a creamier salad- add the ½ cup mayo *More possible goodies to add to this pasta salad: pepperoni sliced into strips asiago cheese or parmesan cheese banana peppers *You can make your own Italian dressing with vinegar and oil and Italian seasoning. *Store in the refrigerator in tight container. If you are eating it after refrigeration, you may need to add more dressing to “reconstitute” the pasta because it tends to get dry and firm, unlike gluten-pasta which stays moist.   Large Banana PROTEIN Oat Muffin without added sugar If you are able to tolerate gf certified oats, then I suggest you jump on this recipe today!! I used a mini Enjoy Life chocolate chips, which are dairy free. I used fat-free Lactaid milk for my husband who is lactose intolerant. These muffins are perfect for those with similar gastro issues from milk. These muffins are even better than the last recipe giving us 14.5g of protein in each muffin, these babies are a meal! I was aiming for a delicious, lightly sweet muffin, the banana and chocolate chips add a bit more than my last recipe in sweetness. If you need more sweetness, I get it. You can add a little an that will go a long way in this yummy recipe! Oven Temp: 350° Cook time: 40-45 min • Makes 12 large muffins Ingredients: ½ cup almond (blanched) flour ½ cup tapioca starch (or potato) 3 servings of ORA plain/unflavored plant based protein powder (this adds 69g protein to the recipe!) 1 cup gf certified sprouted rolled oats 1 cup millet flour 4 ripe large bananas, mashed 1 tsp baking powder 1 tsp baking soda ¼ tsp salt 4 Tbsp psyllium husk + 3 Tbsp water 1 cup milk 4 large eggs 1 cup dairy-free Enjoy Life chocolate chips (they add 16g of protein to the recipe!) Options to sweetness: Drizzle the muffins with so good quality maple syrup Or add: 1/3 cup coconut sugar or maple sugar to the recipe Directions:
Place into the freezer for future PROTEIN muffin mania! Protein Trail Power Bar OH MY GOSH This is IT! These trail power bars are too good to be true! They have so much flavor and crunch and are Each bar has 10.93g of protein and 16 bars. You can cut these bars even further into 32 bars (small bites) as they are filling! These are protein trail power bars with natural sugar in the maple syrup and dates! 8x8 baking dish Ingredients: 97g (2 servings) Chocolate Field’s Great Protein (plant-based powder-chocolate -30g/ serving) 84g Whey Protein Isolate, unflavored (3 servings) ¼ cup Maple syrup 258g Almond butter, natural (no sugar, no salt) 175g medjool dates (pitted) 76g dark chocolate 60% cacao (or semi-sweet) 1 cup walnuts, chopped ½ cup coconut flakes, unsweetened ¼ cup raw pumpkin seeds 2 Tbsp black sesame seeds ¼ cup raw sunflower seeds 3 Tbsp warm water Directions: Place those (pit-less) dates into a bowl and cover with water. Allow to sit for 5-10 minutes. Add all the remaining dry ingredients into a large bowl. Mix Drain the dated and place into a food processor and pulse until they are like a paste. Add the dates to the bowl. Add the almond butter to the bowl. Add the maple syrup. Mix well. You will add the warm water at this point. This mixture comes together and forms a ball rather quickly. I used a stand mixer. Place them on parchment lined 8x8 baking dish. Place them in the refrigerator for 2 hours to chill. When you are ready to cut and gobble them up, get a good knife and a cup with hot water. Place the knife in the water and begin cutting! You can place them in a freezer-safe container or plastic freezer bag for you to jump in there and grab what you need whenever you want a bit of this protein packed trail bar full of YUM! Banana Oat Muffin without sugar I used a dark chocolate that had no-sugar because I was aiming for a delicious, lightly sweet muffin. One that you could simply add a drizzle of maple syrup if needed. I was so pleased with how these muffins came out. They are 6.6g of protein. If you need more sweetness, I get it. You can add a little an that will go a long way in this yummy recipe! Oven Temp: 350° Cook time: 30 min • Makes 12 muffins Ingredients: ½ cup almond (blanched) flour ½ cup potato starch 1 cup gf certified sprouted rolled oats 1 cup millet flour 4 ripe large bananas, mashed 1 tsp baking powder 1 tsp baking soda ¼ tsp salt 3 Tbsp psyllium husk + 2 Tbsp water ½ cup milk 3 large eggs 1 cup dark chocolate chips (Trader Joe's has a great chocolate chip without sugar) Options to sweetness: Drizzle the muffins with so good quality maple syrup Or add: 1/3 cup coconut sugar or maple sugar to the recipe Directions:
3. Next add in the psyllium husk gel and begin to mix on low/medium and slowly add the milk, then the eggs one by one. You will get a nice batter. 4. You can fold in the chocolate chips and then place the batter into the muffin pan. 5. Place the pan into the pre-heated oven for 30 minutes. Allow to cool and enjoy. Place into the freezer for future muffin mania! Artichoke & 3 Bean Salad Perfect Spring Salad that tastes even better the next day! 1 can chick peas 1 can artichoke hearts (quartered) 1 can green beans 1 can black beans (or you can used kidney beans) 1 cup fresh cilantro, chopped ½ sweet onion, diced 3 garlic cloves, minced Dressing: ½ cup EVOO 2 tsp dried Italian seasoning 2 Tbsp red wine vinegar 2 Tbsp balsamic vinegar Top with: Sliced raw almonds And /or pumpkin seeds (or pepitas) Place all the ingredients (NO TOPPER YET) into a large bowl. Mix well. Place your dressing ingredients into a bowl or dressing spinner and mix well. Add the dressing and mix all together. Cover and place in the refrigerator for 1-2 hours. When you are serving it place the topper(s) you chose!! ENJOY! Tiramisu made with vanilla wafers instead of ladyfingers! These lady fingers by the brand Kinnikinick are much easier to get a hold of than gluten-free ladyfingers. This brand hols a lot of memories for me as it was the only brand I was able to get for us back in 2003. 8 x 8 baking dish 1 1/2 cup heavy 8 ounces mascarpone 1/3 cup granulated sugar 1 tsp vanilla extract 1 1/2 cups cold espresso 1 box vanilla, wafer cookies by Kinnikinick (I totally recommend getting two boxes so you can have one more layer to your tiramisu!) Make your espresso and let it cool Cocoa powder to dust the top Begin to whip whipping cream in a mixing bowl then slowly add sugar and vanilla and continue to beat. You are looking for stiff peaks. Then you add the mascarpone cheese. Pour your espresso into a shallow bowl so that you can place the waivers in the coffee easily. You don’t want them laying in there. You just want them to get wet. And begin making layers in your 8 x 8 dish. Once you have one layer, then you will add the mascarpone cream on top repeat.(* if you have two boxes of wafers, you can do a third layer. You will just make sure you have enough cream to completely cover the top.) Does the top of cocoa powder. And then refrigerate for 4 hours. Or overnight! Protein Oat Power Balls I can’t stop tweaking these power balls recipes! I love that they are always available in the freezer for my husband to grab. You can keep these in the refrigerator but not more than 2 weeks, the freezer leaves you a little more wiggle room with time! Each ball has 4.52g of protein Makes 25 balls Ingredients: 4 scoops chocolate Field’s Great Protein (plant-based) powder 1 ½ cup gluten-free oats ½ cup peanut butter, natural (no sugar, no salt) 1 Tbsp psyllium husk ½ cup Vermont maple syrup 3 Tbsp coconut oil, melted 1 Tbsp honey ½ cup 60% dark chocolate Directions: Mix all the ingredients together very well. Form into 25 equal sized balls. I used a small scooper to endure the sizes were the same. Place them on parchment and baking sheet and pop them in the refrigerator. Allow them to set for about an hour then you can place them in a sealable container. They can stay in the frig for up to 2 weeks. If you want them to last for a longer amount of time, place the tray in the freezer for about an hour until they set. Then you can place them in a sealable container and back into the freezer for 2-3 months. |
AuthorJen Fiore has been cooking and baking gluten-free for herself and her family since 2003 & is happy to share her recipes with you! |
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