Tag Archives: gluten free

Avocado Toast

Allergen Information: Free of the top 8 allergens

This recipe is kind of like the Easy Peasy Tortillas Chips.  It’s too easy to write down, but too good not to share!

Avocado toast is perfect for busy people and will keep you satisfied for a while!  I love to eat a piece or two after a smoothie if I’m still feeling hungry or if I don’t have smoothie ingredients on hand.

Before we get to the recipe, let’s talk about avocados.  Growing up, I NEVER ate them (or guacamole–I was missing out big time!) because of the stigma they have for being high in fat.  I was perfectly fine with eating a Super Sized French Fry from McDonald’s but too scared to eat an avocado?  My logic was certainly misplaced.

These awesome little fruits (yes, it’s a FRUIT) are known for their anti-inflammatory and anti-cancer properties, aid in absorption of important nutrients, and support in cardiovascular and heart health. Plus they will give you a nice dose of plant-based protein!

Another thing I love about them is they give some recipes a creamy-like texture, like in our Creamed Spinach and Chocolate Covered Strawberry Smoothie.

A note about the bread: I use Food for Life’s Rice Bread because it’s what my son Beckham can eat, and I actually LOVE IT!  It is gluten-free, so I highly recommend this to anyone sensitive to gluten.  If you aren’t sensitive to gluten, I would recommend Ezekiel Bread (any variety, really!).  Sprouted grains have many benefits to the body. This bread is found in most organic freezer sections and can be kept in the freezer or refrigerator.  I don’t let mine sit out on the counter because it keeps longer in the fridge!

A note about the Vegenaise: If you are avoiding the top 8 allergens, be sure to get the soy-free version of Vegenaise.  If not, you can get the regular kind! Feel free to use organic mayo if you like.

For our meat lovers, wouldn’t some fresh, local bacon be divine on this?!

Avocado Toast
Prep time: 
Cook time: 
Total time: 
Serves: 1-2
  • 2 slices Ezekiel bread of choice
  • ½ ripe avocado, cut in slices
  • Vegenaise
  • red pepper flakes
  • sea salt, to taste
  1. Broil or toast bread slices until golden brown.
  2. Spread desired amount of Vegenaise on top.
  3. Top with avocado slices.
  4. Sprinkle salt and red pepper flakes on top.
  5. Enjoy!


Strawberry Sherbert Tarts

Allergen Information: Contains nuts (cashews).

Special equipment: High powered blender & Food processor

Strawberry Tarts Final

These sweet little tarts are the perfect size to satisfy that quick need for a treat, AND they are guilt free.  They get their substance from the cashews, the sweetness from the strawberries and maple syrup, and the incredible flavor from it all.

I can picture these at a baby shower, on Valentine’s Day, or in the dog days of summer.

I like to make batches of desserts like this and store them in the freezer so I can have a bite-size treat anytime I need!

*Note:  You can buy raw cashews in the bulk bin at Earthfare/Wholefoods.  They are NOT the same as roasted and/or salted cashews. If you do NOT have a high powered blender, I don’t know how the cashews will break down. They might be a little gritty or chunky, but still worth a try.

Before you make these tarts, be sure to make one batch of our Coconut Whipped Cream (which takes 24 hours to harden in the fridge–so plan ahead).  You can always leave this part out, but this chocolate cream addition just sets these tarts off!

To make the Chocolate Chip Whipped Cream:

~Make one batch of Coconut Whipped Cream

~Put 1/4 cup Enjoy Life Chocolate Chips in a small food processor and blend until desired consistency

~Add to whipped cream and stir until well combined

~Store in fridge and top tarts with desired amount when serving

Strawberry Sherbert Tarts
Prep time: 
Cook time: 
Total time: 
Serves: 12-24
  • 1 10 ounce bag frozen strawberries, thawed (see note)
  • 3 T vanilla almond milk (see notes)
  • 1 cup raw cashews
  • 4 T coconut oil, melted
  • 4 T maple syrup
  • ½ t vanilla
  • pinch of sea salt
  1. Put thawed strawberries and almond milk in the high speed blender and blend until a puree forms.
  2. Add in remaining ingredients and blend until smooth.
  3. Pour batter in small baking cups (about 20-24).
  4. Place on cookie sheet or muffin tin and place in freezer.
  5. Allow to freeze for 2 hours.
  6. Serve with Chocolate Chip Whipped Cream & enjoy!
  7. (Store leftover tarts in the freezer & cream in the fridge)
1.Please get organic frozen strawberries, as regular strawberries are among the top sprayed with pesticides.
2. If using regular almond milk, just adjust the vanilla extract to 1 teaspoon.


Creamed Spinach–Gluten & Dairy Free

Allergen Information: Contains tree nuts.

Special Equipment: High Powered Blender


If you know me, you know I’m a huge fan of spinach.

When it’s raw, it’s sneaky–it doesn’t really have a taste and that makes it easy to mix into smoothies for an extra dose of vitamins in the morning. Try our Classic Strawberry Banana Smoothie to see what I mean!

Plus, we all need more greens. It’s just a fact.  Getting 6-8 servings each day really is hard.  It’s one reason why I have multiple vegetables at each of my meals.

This hot spinach side is perfect for a pot-luck, holiday, or as a substantial side to a dinner!

The creaminess in this dish comes from cashews and nutritional yeast (a standard vegan cheesy flavor).  If you aren’t concerned about dairy, don’t worry, this is still amazing, and a great way to get some wonderful nutrients in your body.

If you are gluten free and/or dairy free, I know you’re jumping for joy!  Well, if you like spinach, too 😉


A couple notes about the food:

~Please buy ORGANIC frozen spinach, as it’s on the dirty dozen list!

~Raw cashews are just cashews that have not been roasted.  You can find them in the bulk bins at Earthfare/Wholefoods.

~We have only found the rice crumbs at our local health food store, New Life Natural Foods, but they are also available on Amazon.  Feel free to leave this step out completely if you can’t find them.  The dish just won’t have a crunchy top. Or if you aren’t gluten-free, you could also use whole-grain bread crumbs as well.

~You can find Nutritional Yeast in the bulk bins at Earthfare/Wholefoods, as well as in a plastic jar at Kroger in the Organic Section.

Creamed Spinach--Gluten & Dairy Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 10 ounce packages frozen spinach, thawed
  • 1 cup raw cashews, soaked overnight or at least 4 hours, drained & rinsed
  • ¼-1/2 ripe avocado
  • ¼ cup water
  • ¼ cup vegan mayo
  • 3 T Nutritional Yeast
  • 1 T lemon juice
  • 1 t garlic powder
  • 1 t onion powder
  • ¼ t red pepper flakes
  • ¾ t sea salt
  • ¼ t ground pepper
  • 2 t coconut oil
  • 4 T rice crumbs
  1. Preheat oven to 350 degrees.
  2. Fill a medium saucepan with water, and bring to a boil.
  3. Meanwhile put cashews, avocado, water, Vegenaise, nutritional yeast, lemon juice, garlic powder, onion powder, red pepper flakes, salt, and pepper in a high powered blender and blend until smooth, stopping several times to stir and push the sides down. (Alternatively, you could use a food processor, but the mixture might be a little grainy). Set aside.
  4. Pour the two bags of spinach in boiling water and boil for 1 minute.
  5. Remove from heat and drain.
  6. Using a large spoon, squeeze as much water from the spinach as possible.
  7. Put cashew mixture and spinach in a large bowl and stir until well combined.
  8. Pour into a pan and bake for 20 minutes.
  9. Meanwhile, in a small saucepan, melt coconut oil over medium heat.
  10. Add rice crumbs and stir, cooking for 4-5 minutes.
  11. After the spinach has cooked for 20 minutes, take out and turn your oven to broil.
  12. Sprinkle with rice crumbs and broil for 5 minutes, or until the top is golden brown.


Mustard Roasted Chickpeas

Allergen Information: Free of the top 8 allergens

Chickpeas 2

Move over croutons.  Move over Lay’s Potato Chips.  Enter on the scene:  Chickpeas.

PicMonkey Collage

Yummy, crunchy goodness that’s versatile enough to fit your culinary needs.

Feelin’ snacky? Oh yeah.

Needin’ sweet AND salty? Yes m’am.

Trying to eat less bread or gluten free? Uh huh.

Chickpeas 4Here’s your answer.  Top your salads, eat as a snack, a side dish, a main dish–whatever your heart desires.

Here’s the thing about this recipe.  It’s basic. Feel free to leave out the mustard, and top with your seasoning of choice: chili powder, cumin, cinnamon, parsley, creole.  Go for it!

You can get organic canned chickpeas at Kroger for $1 a can.  Who says eating clean is SUPER expensive?  I’ll admit some foods are–but not these.

While you’re there, grab another can and some garlic and make some hummus, too.

Mustard Roasted Chickpeas
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 can chickpeas (garbanzo beans), drained, rinsed, & dried (see note)
  • 1½ T olive oil
  • sea salt & pepper to taste
  • ½ T Dijon mustard
  • ½ T coarse ground mustard
  • a drizzle of olive oil
  1. Preheat the oven to 400 degrees.
  2. Put the chickpeas on a baking sheet and top with 1½ Tablespoons of olive oil.
  3. Sprinkle with salt and pepper and stir to combine.
  4. Bake at 400 degrees for 30 minutes, stirring halfway through.
  5. Take out of oven and top with a generous drizzle of olive oil and the mustards.
  6. Stir until combined well.
Dry them with a kitchen towel. That easy!


Quick & Easy Blueberry Muffin Oatmeal

Allergen Information: Contains tree nuts (substitution given) GLUTEN FREE

Blueberry Muffin Oatmeal Final

This Blueberry Muffin Oatmeal is so fast and easy to make–there’s no need to plan ahead or prepare the night before!  In about the time it’s all heated up on the stove, it’s ready to serve.

For this morning dish, I use Bob’s Red Mill Gluten Free Oats, but regular oats will work just fine if you have no gluten sensitivities. Likewise, I prefer Vanilla Almond milk, but if you are tree nut free, substitute your favorite “milk” and add some vanilla extract.

Blueberry Muffin Oatmeal 2I love to use frozen fruit in dishes like this because it’s rare that I would have fresh blueberries on hand, (especially if they aren’t in season) and frozen fruit can sometimes be more nutritious than fresh fruit.

It gets harvested in season, bagged and frozen within hours of being picked, and doesn’t endure traveling hardships like some fresh fruit does. You can keep a big bag in your freezer, and they’ll stay for at least 6 months.  For me, I think that’s much more economical for recipes like this one!

To reduce the amount of pesticides and chemicals in your body, buy organic frozen blueberries.  Spending a couple extra bucks on something like this is well worth it for the overall well-being of your body 🙂

Quick & Easy Blueberry Muffin Oatmeal
Cook time: 
Total time: 
Serves: 1-2
  • 1 cup vanilla almond milk
  • 1¼ cups gluten free oats
  • 1 T maple syrup
  • ½ t cinnamon
  • pinch of sea salt
  • ½ cup frozen blueberries
  1. Combine milk, oats, maple syrup, cinnamon, and salt in a small saucepan and cook on medium heat until soft (about 4-5 minutes).
  2. Stir in blueberries and cook until heated through.
  3. Serve warm with sliced banana!