Category Archives: Gluten-free

Blueberry pudding

This one is pretty light, but tasty, and loaded with all things good.

1 1/4 cup milk of choice (I used unsweetened almond milk)
1 tbsp So Delicious French Vanilla coffee creamer
1 tbsp hemp seeds
1 tbsp flax seeds
1 avocado
1 1/2 cup frozen blueberries – you could easily bump up the blueberries a bit more here.

Blend till creamy and purple. Stir in chia seeds and cacoa nibs.


Pumpkin strawberry brownies

Take 1 package gluten-free brownie mix (I used a choc truffle mix that includes choc chips)
Substitute 1 can pumpkin puree in place of all eggs, oil, and liquid

Mix together, pour 1/2 of the batter into an oiled 8×8 pan
Spread a layer of all-fruit jam on top of the brownie layer (I used a strawberry jam)
Add the rest of the brownie mix

Bake for about 40 minutes in a 350 degree oven, or until knife comes clean during testing

Let cool.

These are seriously amazing, and so moist, and you get a nice flavor from the jam

Lately, i’ve been making plain oatmeal, cooked with milk, and then mixing in a small piece of the the brownie, breaking it up and stirring, you get melty brownie in every bite

Tropical pudding

This one is really light, really refreshing, ridiculously healthy, and oh yeah, awesome.

1 1/2 c milk – I used a combo of unsweetened almond and coconut milk
1/2 tsp ground Ginger
1/2 tbsp lime juice
1 avocado
1 tbsp hemp seeds
1 tbsp flax seeds
1 tbsp chia seeds
1 1/2 cup frozen mango
1 tsp maple syrup

Blend on high till creamy.

I think I’m making this again tomorrow, it was so good!

Chocolate Gingerbread oatmeal

Make this now. Trust me, you’ll be glad you did! Not only is it super yummy, but it is jam-packed with tons of good for you bits – iron, protein, good fats, antioxidants.

1 cup milk of choice (I used unsweetened coconut milk beverage)
1/2 cup oats
1 tbsp unrefined molasses
1 tbsp hemp seeds
1 tbsp chia seeds

Put 1 tbsp chocolate almond butter in bottom of bowl and pour on cooked oats.

Mix well and dive in.

The world’s happiest oatmeal

The days are starting to warm up a bit here finally, but the mornings are still CHILLY for the most part!

I come home from hot yoga a drippy, puddly, sweaty version of me (Husband loves when I try to give him a hug when I get home…or maybe he actually runs away in terror…), throw on my FABULOUS pajamas and take the wonderpup out for a walk.

By the time I get back, I’m starving and freezing.

Oatmeal to the rescue!

Lately, all of my oatmeal concoctions have featured chocolate nut butter of some sort, this week it is Justin’s Chocolate Hazelnut butter, last week it was his Chocolate Almond Butter.

Below are some of the recent (and very yummy!) variations:

Creamy chocolate oatmeal (the base is the same for all):

1 cup unsweetened “milk” of choice (I use almond or coconut)
1/2 cup Bob’s Red Mill GF oats
1 tbsp ground flax seed
cinnamon and nutmeg to taste

When cooked, put 1 tbsp chocolate nut butter on bottom of bowl, pour the cooked oats on top, and top with 2 tbsp plain yogurt (I use So Delicious Coconut milk yogurt).
Stir and try not to lick the bowl when you are done!

Pumpkin Chocolate Oatmeal:
When oats are cooking according to base recipe, stir in 2 tbsp canned pumpkin. When done, put in 1 tbsp chocolate hazelnut butter on the bottom of the bowl and mix in. It gets all nice and melty this way! We had some canned cherries in the house this week, and I topped the oatmeal with a few of the cherries and stirred in. Yum!

Reese’s Peanut butter cup oatmeal (but healthier!):
Cook oatmeal according to base.
When done, add 1 tbsp chocolate nut butter and 1 tbsp natural peanut butter to the bottom of the bowl and pour hot oats on top. It’s like having dessert for breakfast!

Afternoon slump, meet your match

I hadn’t planned my food especially well for work today, so 3 pm was approaching, I was getting a bit hungry, and didn’t have much on hand for a snack.

But I did have some leftover pumpkin puree from my quinoa lunch (much the same as yesterday’s just with the addition of pumpkin), and the last little bit of my Justin’s Chocolate Peanut Butter. I have those two ingredients in oatmeal all the time, so why not plain?

I heated up about 1 1/2 – 2 tbsp pumpkin puree in the microwave f0r 30 seconds, and then mixed it in the almost empty peanut butter jar.

YUM! Quick, easy, some protein to keep my energy up for the afternoon, and some vitamins and fiber from the pumpkin.

To quote the Guinness commercials: BRILLIANT!

Chocolate coconut peanut butter cup for breakfast

I’ve been under the weather since Saturday night, when I got hit with some stomach uckies. I’m feeling just about back to normal now, save some tiredness, but in effort to keep my stomach playing nicely with all its teammates, I’ve been eating lots of bland, low-fiber stuff. Normally, I am the Fiber Queen, but for the past few days, I have forsaken my fiber crusade.

Yesterday and Monday night was Toast Day – gluten-free toast, and happily for me, Justin’s Chocolate Peanut Butter was also in the “tummy approved” category. So, lots of bread smeared with chocolately melty goodness. Not high on the nutrition scale, but the fat, protein and no fiber seemed a good combination.

Today – on to Quinoa Day! Breakfast was hot dessert, at least it tasted like it!

I mixed up 1/3 cup of Quinoa flakes and  1 cup of water, microwaved, and then added in finely shredded coconut and yup, more Justin’s Chocolate Peanut Butter. Tasted like a hot Reese’s Peanut Butter Cup, mixed with a Mounds.

Lunch was practically the same, heated up the quinoa flakes and water, with half an apple cut up and cooked with it. Topped with nut butter.

All yummy, but I miss my avocado puddings and pumpkin creations and green smoothies. I think I should be able to go back to those tonight!

Cherry bomb

It’s nearing bedtime. Husband is in bed, I should be going soon, but I’m just a bit hungry. What to make that will satisfy my sweet tooth but not be too heavy? And oh yea, fast and easy.

Thus was born Cherry Bomb

In a microwaveable mug, I added two circles of unsweetened bakers chocolate, maybe a tbsp of shredded coconut, maybe 1/2 cup of frozen cherries, and a tbsp of Justin’s maple almond butter. Put in the microwave for two minutes, stirred after one minute, and put it back in.

Perfect nearly bedtime dessert – just sweet enough, light, fast, and great chocolate cherry coconut combo! Mmmmmm. Going to bed with a happy belly!

Breakfast for superheros

Come on, superheros, rise and shine, we have saving to do!

What’s this? You’re supposed to be superheros, and all I here is grumbling and whining…I’m hungry. I have no energy.

Superheros don’t whine! But, you certainly can’t be super superheros if you are hungry or low on energy either.

So….it’s clearly time for high-protein, high-fiber, high-vitamin and mineral pumpkin pudding!

Into your trusty blender, throw in:
1 1/2 cups unsweetened coconut milk* – can always substitute your milk/non-milk of choice.
3 dates
1 tbsp unrefined molasses
1 tsp cinnamon
1/2 cup canned pumpkin
1/2 cup oatmeal, uncooked – use gluten-free oats if you are really sensitive
1/3 cup quinoa flakes
1/2 tbsp cocoa powder
3 tbsp flax seed
2 spoonfuls vanilla hemp protein powder

Blend and blend and blend, baby! Top with a bit of maple syrup and cacoa nibs. This baby will keep you superpowered for a full day of saving and leaping over tall buildings (or tall stacks of mail).

Just make sure you drink a lot of water – you will need to flush all that glorious fiber out!

Gluten-free, vegan, soy-free mac n cheese? Yes, please!

Had a pretty good long run today, although I ran at noon and it was pretty warm in the sun (or, most of the run). Felt a bit tired, and stopped to have some water or walk for around 30 seconds a few times, but I was still happy with how I did.

Distance: 5.42 miles
Time: 46:12 minutes
Pace: 8:31 min/mile

I had my chocolate pudding for breakfast/pre-run fuel…but then I managed to go about the rest of my day without eating anything except two slices of gluten-free cinnamon raisin bread. Oops!

By the time I got home from grocery shopping a little while ago, I was a very hungry monster!

Mac N Cheese and Peas to the rescue!
3/4 package Tinkyada gluten-free pasta (this stuff is GOOD)
3/4 cup frozen peas, thrown in pasta water about a minute before the pasta is done

When peas and pasta are done and rinsed, mix up the sauce:
~3/4 cup Daiya mozzarella cheese – this stuff is a miracle. Dairy-free, casein-free, soy-free vegan cheese, that tastes great, melts, and gets all stretchy. They are geniuses.
1 tsp dijon mustard
1/2 tbsp white balsamic vinegar
1/2 cup nutritional yeast
1 1/2 – 2 tbsp olive oil
pinch of salt.

Mmmmmm! And Husband approved – he liked it as much as I did!