Tag Archives: gluten free vegan
Okkkk time for a simple easy salad!
Normally salad is the thing I eat when all other options have failed me. “I must eat healthy!” I say to myself every morning. And then by mid afternoon I’ve somehow convinced myself that surely stopping at my favorite Mexican restaurant and having a soy latte and bit if chocolate isn’t really so bad, I’ll just do some exercise that night!
But by night time I think to myself…. “Well, since I already messed up earlier in the day I might as well just have whatever I want for dinner this one last time and then seriously for real tomorrow I will be a HEALTH GOD! I won’t even want anything unhealthy at all!”
I go out to eat and get something like vegan Mac and cheese or fried rice, so proud of myself for the healthy godlike achievements I will make tomorrow. “Great work future me, you are a super hero!”
Umm.. you might have realized by now that this future reality only really exists in my tomorrow mind, it rarely ever comes true. If you’re at all like me the this salad is a great way to try to combat your evil double that takes over your body and forces you to have Mexican food and chocolate for lunch.
It’s actually pretty tasty, and satisfies my sugar craving because of the sweet dressing and candied nuts. Hope you enjoy!
A salad blend with light greens (leafy lettuces, spinach, arugula)
3 tablespoons maple syrup
1 tablespoon apple cider vinegar
1/2 tablespoon lemon
1/4 cup of raw or candied walnuts
Handful of cranberries
Siracha to taste
Himalayan sea salt
Optionally you can add vegan chicken or some quinoa to this recipe too!
Step 1: in a small bowl mix the maple syrup, lemon juice, apple cider vinegar, and siracha together. Feel free to add more of any of the he ingredient to make it a desirable level of sweet and sour for you.
Step 2: Get a big bowl and put some salad in it! I’m not telling you how much to use, you have to make some of your own choices! Then put the dressing on top of the salad and stir it up really well.
Step 3: Add the walnuts, cranberries, and a little Himalayan sea salt to taste! Vegan chicken and/or quinoa also tastes great in this salad so feel free to add some!
Step 4: Why are you still reading this? Isn’t your salad ready by now? Do you really need me to say “eat the salad” as step 4?? Go eat!!
Muffins are awesome. Blueberry muffins are even more awesome. Therefore banana blueberry muffins must be like some type of alien crack. And I guess that a lot of people love having warm gooey breakfast muffins, but I don’t know… Maybe it’s a puppet thing, but I am a firm believer in the midnight snack muffin. Here’s my current favorite banana blueberry muffin recipe, let me know what you think! You may want to hold the blueberries to just one cup, I just love having super fruity gooey muffins so I personally prefer 2 cups. Ingredients: 1 1/4 cup gluten free flour mix 1/2 cup almond meal 1/3 cup brown sugar 1/3 cup cane sugar or coconut sugar 1/4 cup coconut oil or earth balance 1 cup of almond or coconut milk 1 cup fresh or frozen blueberries (or 2 for super gooey ones!) 2 very ripe bananas 2 tablespoons agave or maple syrup 1 tablespoon apple cider vinegar 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon salt 1 1/2 tablespoons vanilla extract 1 1/2 teaspoon cinnamon Cooking Instructions: Step 1: Preheat your oven to 350 degrees and line a muffin pan with paper muffin cups or grease the pan lightly with earth balance or coconut oil. Step 2: Mash the bananas in a medium sized mixing bowl. You leave some chunks if you like gooier muffins! Step 3: Add all of the wet ingredients in with the bananas (the agave, almond or coconut milk, vanilla extract, and apple cider vinegar). Step 4: Melt the coconut oil or earth balance in a small pan and then add to the wet mixture. Step 5: Mix all of the dry ingredients into a separate bowl (the sugars, gf flour, almond meal, salt, cinnamon, baking soda, and baking powder). Step 6: Add the wet mix to dry mix and stir until you have a nice paste. Step 7: Put the blueberries in a separate bowl and mix them with a spoonful of gluten free flour until they are evenly coated. Then add them to the other mixture. Step 8: Use a spoon to put the muffin paste in the muffin pan. Fill each muffin tin cup about 3/4 of the way full. Step 9: Bake your blueberry banana muffins for 22-28 minutes. If you use frozen blueberries they will probably be ready closer to 25-28 minutes. Step 10: What are you doing??? It’s way too hard to wait almost 30 minutes for muffins you crazy person! Quick, lick all of your cooking utensils and scrape your mixing bowl until there’s nothing left and anyone who wanders into the kitchen wonders how you managed to have such clean dishes without even washing them! Step 11: Ok if you’ve managed now to lick everything clean and still have time to spare, please don’t just stand around staring at the oven and leaving puddles of drool on the floor. People will think you’re very strange. No really, it’s weird. Stop please. Step 12: Eat the finished muffins! Eat them all right now! Wait!! Stop!! Let the cool first you idiot! Geeze you really are totally nuts! Enjoy!!