Tag Archives: gluten free

Buffalo Tofu Bites

Anyone out there with me that Frank’s Hot Sauce is a food group all on its own? Whew. It’s the best!

Anything hot & spicy and with TOFU, and I’m in.

It took me a while to become a tofu lover, but now I can’t get enough. It’s not nearly as weird as I once thought it was. For me, it comes down to knowing how to cook it.  And it’s actually simple, and you only need a few ingredients: tofu, cornstarch, and coconut oil.  That will be the base to cooking it, and then you can add the sauce you like to it.  I use Franks for a Buffalo Tofu–or you could use Teriyaki for an asian version to serve over fried rice.  The possibilities could go on and on!

The Result?

All day, every day y’all. So, so good.

With football starting in the next few weeks, I can definitely see this big platter of food sitting on the coffee table and gobbled up in no time!

Serve the Buffalo Tofu Bites with homemade french fries and vegan ranch!

Buffalo Tofu Bites
 
Ingredients
  • 1 block extra firm organic tofu
  • 3-4 T non-gmo/organic cornstarch
  • 1.5 T coconut oil
  • ½ cup Franks hot sauce
Instructions
  1. Wrap the tofu in paper towels and place in sink.
  2. Put something heavy on top of the tofu to drain the water out. Press for at least 10-15 minutes.
  3. Heat oil in a medium pan on medium-high heat.
  4. While the oil is heating up, cut the tofu into bite sized cubes.
  5. Roll tofu in cornstarch so it is dusted on each side.
  6. Place in hot pan and cook on each side for 3-4 minutes until golden brown.
  7. Add the buffalo sauce to the pan and carefully stir tofu to coat on each side.
  8. Serve with homemade fries and vegan ranch. Enjoy!

 

 

 

 


Last Minute Christmas Recipes

I like to call myself a planner.  But let’s be real.  I still consider myself a mom of three little crazies, so who has time to think beyond one day?  Not me.

I thought I’d share with you the agony that procrastination brings.  When you realize you need allergy friendly cookies for Santa AND you forgot about your kids stockings on Christmas Eve.  We’re in the mountains, and I’ve sent my husband on an hour long trip to Wal-Mart to buy crap we’ll probably throw away.  But, hey, stockings are important, right? RIGHT.

In case you are like me, and need a few last minute ideas for your get togethers, I’ve listed some of my favorite recipes for Christmas Eve & Christmas.

Good luck–and take solace in knowing you truly aren’t alone.  Happy Procrastination!!

Snacks:

It’s fun to have snacks hanging out around the house during the season.  Not that we’re hungry, but it’s certainly a day (or two) to let loose and have a little fun.

1. My all time favorite homemade snack.  These are Sweet & Spicy Bar Nuts from Oh She Glows:

http://ohsheglows.com/2014/02/17/smoky-spicy-nut-sesame-and-coconut-bacon-bar-nuts/

2. Continuing the sweet n salty thang….I love this popcorn from 100 Days of Real Food!

http://www.100daysofrealfood.com/2011/12/12/recipe-cinnamon-glazed-popcorn-mix/

3.  These are great to eat by the handful but also great as salad toppers.  From me.  Cause I actually did share recipes once upon a time 😉

http://thrivetolive.com/mustard-roasted-chickpeas/

 

Sides:

I do wish I had some wisdom for you on how to bake your turkey.  But since I’m plant-based and all, I have no idea how to help you out.  I’ve actually never baked a turkey in my entire life.  I’m hoping you’ve got a good recipe, or a good friend doing it for you!  I’ll share some of my favorites to accompany–or if you’re plant based like me–throw these all on a plate and make a meal of it!

1.  My absolute favorite.  Are you seeing a pattern?  Yeah, the sweet & spicy [salty] combo is my THING.  These carrots make me happy.  Vegan?  Leave off the goat cheese or replace with a nut-based cheese.

http://thrivetolive.com/sweet-salty-roasted-carrots/

2.  I’m almost embarrassed to post the next recipe.  Because I’m fairly certain it’s another sweet & spicy one. But THESE BRUSSELS SPROUTS.  Y’all.  Try them.

Sweet & Spicy Brussel Sprouts

3. I’m not a sweet tater casserole kind of girl, mostly because I’m still on the fence about that texture.  But crispy sweet tater fries?  YES, SIR.  I make these over the traditional every time.

Sweet Tater Fries

 

Sweets:

1.  Cookies for Santa.  It’s the first year in a long while Santa is getting cookies from the Hydricks.  McCall has a rice flour, sugar, goat butter cookie and I use this recipe as a base to make Sawyer & Beckham an almond meal, cornstarch, honey cookie.  Yay for this year!

http://detoxinista.com/2015/12/vegan-paleo-iced-sugar-cookies/

2. Pumpkin bread.  Perfect for a snack and for breakfast the next morning. Smothered with butter of course! Plus, it’s vegan AND gluten free, so if you’re allergy friendly, SCORE. PS, if you ever need a recipe, this website is my go-to.  I haven’t made a bad one yet.

http://minimalistbaker.com/1-bowl-pumpkin-bread-v-gf/

3. Can I admit I’ve never had Pecan Pie?  I know, I know, it’s the same look I get from Starbucks lovers when I say I’ve never had a cup of coffee. So, I feel bad that I can’t share my favorite pie recipe.  But I’m much more of a snack-y eater.  So this chocolate bark hits the spot. Maybe add some crushed peppermint and you’ve had a Christmas win.

http://ohsheglows.com/2015/03/18/crazy-good-coconut-oil-chocolate-bark/

 

Don’t waste any more time! Brave the stores.  Enjoy your day.  Soak in Christmas and the One who came to save.  Merry Christmas to all!


What I Ate Wednesday 10-14-15

Can I just say I’ve been in a rut? Oh, and unmotivated.  What a great combo! HA 🙂

I’ve got some pictures for you today, but I do gotta say–I made myself be GOOD this day so I could show you something better than bread and chocolate all day!

You know, sometimes, even ME, we go through times where we are exhausted from food.  I get tired of thinking, cooking, planning, and cleaning dishes too.  I really, really do.

Some days look great, and others–not so much.  The lesson I’ve learned lately is all about balance.  And that eating bread and chocolate all day will make you gain five pounds.  Hello green juice cleanse!

I’ve been trying to keep things simple–so if I buy sprouted grain english muffins, I eat them for breakfast until they are gone.  Somewhat boring this way–but I’m at a stage of life where I don’t have the mental energy to think beyond that.  Anyone with me?

breakfast

Since it’s been a little chilly in the morning, I’ve been loving either hot chocolate or hot tea.  I make my hot chocolate each time using almond milk, cacao powder, vanilla, and maple syrup.  Yes–the basic recipe I use is coming soon!!

hot chocolate

For lunch I started with a salad.  And as always, I try to make it look like a rainbow with some plant based protein on top.  This day the protein was nuts, seeds, and hemp hearts.

salad

I also ate a small bowl of veggie soup.  I like to make my soups creamy by adding cashews!  I put 1/2 cup of cashews in 1 cup of the veggie broth I use to make the soup and blend it up until it’s smooth.  Then I add it in when I’m thinning out the soup.  It makes an awesome, creamy and dairy free soup!

soup

I go through phases where I love to drink wine, then hate to drink wine. Love to drink sweet tea, then hate to drink sweet tea.  See my pattern?  I’m such an emotional eater–something I really have to keep in check. Daily.  Eat to live, don’t live to eat.

But this particular day, I needed wine.  You know, needed it.

This is the one I’ve been liking as of late.

wine

For dinner Andrew was craving alfredo–so I came up with this based on what we had in the pantry.  I made one for Sawyer, too, out of avocados, and I ended up liking his better than mine even though mine was DELICIOUS. So, I’ll be sharing that recipe soon too.

The alfredo was made from almond milk, cashews, avocado, garlic, lemon juice, and a few more pantry ingredients. I made the sauce and added cooked quinoa noodles, peas ‘n carrots, spinach, and steamed broccoli.  I’m not sure if the picture does it justice.  But it was fabulous.

dinner

Aaaaand, confession time.  I’m never allowed to make these chocolate covered rice krispy treats. EVER. AGAIN. I literally have no restraint.  NONE.

But nonetheless, this is what I ate for dessert. And probably breakfast the next day. And then for a snack.  And maybe desert again.  Seriously, never again. 🙂

dessert

I need to know what y’all have been eating lately!!! Let me know 🙂  I need some inspiration myself!


Homemade Marinara & Cashew Parmesan

As we get closer to the feel of fall, my body starts craving comfort food.  And for me, one of those foods is a good homemade spaghetti.

Marinara 2

Since I’m juggling my vegan lifestyle and my husband’s meat lovin’ one, I usually make this tasty marinara and cook ground turkey on the side (with mushrooms too since I don’t like the texture) for him to add in as we fix our plates.

It’s been the best solution for our family!  Those are things you can certainly add in to this recipe –or make “as-is” for a plant-based version of spaghetti.

To make this a complete meal, I serve with organic brown rice spaghetti noodles (or you could use 100% Whole Wheat noodles), a salad, and garlic bread that I make using Ezekiel Bread, Earth Balance Butter, and Garlic Powder.  Sometimes, I add sautéed kale or these sweet and spicy Brussels sprouts if I have time!

Because my youngest son is dairy-free and I’m a vegan, I had to figure out a way to still have that Parmesan topping.  This raw, cashew-based Parmesan takes about two minutes to make, and can be stored in the fridge for as long as you need.  I use it to top pizzas, salads, and more!

Cashew Parm

Homemade Marinara & Cashew Parmesan
 
Ingredients
Marinara:
  • ½ large onion, diced
  • 4-5 cloves of garlic, minced
  • veggie broth or water for sautéing
  • 2 28 ounce cans crushed tomatoes
  • ¼ cup fresh basil, chopped
  • 2 teaspoons oregano
  • 1 teaspoon thyme
  • ½ T maple syrup
  • ½ T crushed red pepper
  • salt & pepper to taste
Cashew Parmesan:
  • 1 cup raw cashews
  • 3 T nutritional yeast
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
Instructions
  1. Heat a pan over medium heat. Add onion and garlic.
  2. When they start sticking to the pan, add a little bit of water or veggie broth until it stops sticking. Repeat when necessary.
  3. Continue to saute for 4-5 minutes until soft and fragrant.
  4. Add all other ingredients and stir well.
  5. Bring to a slow boil, stirring occasionally.
  6. Reduce heat and cover for 15-20 minutes (or longer for better flavor), stirring on and off.
  7. Meanwhile, add all Cashew Parmesan ingredients in a food processor. Pulse until it looks like Parmesan Cheese.
  8. Serve with whole grain noodles, salad, and garlic bread! Enjoy!

 

 


What I Ate Wednesday 6-3-15

I know it’s been a while….

I’ve been learning how to manage this new big thing in my life called a 40 hour work week!! It’s a BIG change from working from home–in most ways better, in some harder.  For one, I don’t live in constant frustration anymore, so that’s a plus 🙂

The biggest change in terms of food would be preparing.  I’m forced to prepare everything the night before since I won’t be home during the day to get it done.  I’ve found that I actually prefer this kind of organization and seem to use less dishes preparing all at once.

For breakfast, I’ve been drinking lots of smoothies because they are easy, fast, and filling to start my day.  I was out of greens, so this is an Acai Berry Smoothie!

smoothie

 

PS, I’m loving my porch for pictures….it really helps me stop mourning my beautiful stump at my old house 😉

This big smoothie held me over until lunch…I’ve been sitting outside with co-workers and enjoying the beautiful weather!

For lunch, I’ve been enjoying SALADS because we are having a Team Member Salad challenge this week–and of course I model this for them!

I’ve been messing around using less oil after learning so much about it in my first few weeks at Whole Foods, so the dressing I’ve been diggin’ lately is oil-free Creamy Tahini dressing (recipe coming soon).

lunch

 

It has the consistency more of hummus, but I love this texture in my salads!!

For snack later in the afternoon, I ate a Watermelon salad and some fresh cherries.

These kinds of meal make me feel so light and fresh 🙂

This particular night we had baseball practice, so in the rush of the afternoon, I grabbed these cinnamon raisin oatmeal bites to snack on!

snack

Once we got the boys home and settled, I enjoyed breaking in my new apartment kitchen by making a creamy southwest soup (dairy free).  It was fabulous!  You know sometimes when you experiment, it goes royally wrong, and sometimes it’s a homerun……This was definitely the latter….and it made me so happy!  I’m getting better at creating things from scratch just in my mind–which is always a plus!

dinner

 

I ended the night with a small handful of chocolate and a hot bath…life is good! 🙂

Enjoy your beautiful Wednesday–and eat more plants! Peace & LOVE TO YOU!