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2-ingredient Healthy “Ice Cream”

Faux ice cream – not the animal, the unreal kind, because this is totally Un. Real.

GF, DF, SF, Vegan, Paleo

I love those recipes, that you can text to your friend in under 160 characters. Or tweet in less than 140. AND send a picture! You know those recipes?

Well this is one of them.

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Ingredients:

  • 4 super ripe bananas – frozen
    cut up and freeze in plastic bag, tupperware, or cookie sheet.
  • 2 Tblsp peanut butter

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Optional toppings: frozen (or fresh) bananas, blueberries, or peaches, cacao nibs, unsweetened coconut flakes

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0

Chicken Lime Soup

Tons of flavor, loved by all!

This is my favorite soup in the entire world. It has SO much flavor, so many good veggies, and is just a great broth-based soup. Your sinuses will be running by the time you’ve taken the 3rd bite because of the intense flavor. Just wait until you try it!

Chicken Lime Soup - Gluten Free Dairy Free so yummy! So full of flavor. and one pot!.png

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2

Banana Pancakes, babycakes!

“Wakin’ up too early
Maybe we could sleep in.
I’ll make you banana pancakes
Pretend like it’s the weekend now.”

– Jack Johnson

This song describes my boyfriend so well. He IS Jack Johnson (Well… maybe just a little less famous). He is all about forgetting the world, jammin’ to some music, and living in the present. That’s why he’s part of my medicine.

So last week, Gabe was craving something sweet. Since such a thing does not exist in my house (at least not with sugar) he said, “Babe! We could make those pancakes tonight!” And so we did. At 10 pm, we made banana & egg pancakes. Cuz we’re awesome.

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0

Quinoa Goulash

GF, DF, SF

This is an old family favorite. Instead of traditional macaroni, add quinoa for a low-carb and healthy grain alternative! We now fondly refer to it as gullah-goulash, since my uncle dubbed it it that during our beach house vacation in South Carolina (where many Gullah Geechee people live). It was a big hit with my fam!

Ingredients:

  • 1 – 1 1/2 lbs Ground Beef
  • 1 cup Quinoa
  • 1 can Stewed Tomatoes (diced)
  • 1 can Tomato Soup OR sauce
  • 1 can Tomato Paste
  • Salt and pepper to taste
  • Water as needed
  • Seasonings to taste, such as rosemary, thyme, oregano, and basil. (I actually love the flavor so much I don’t add any seasoning!!)
  • You can also add bell peppers, carrots, and onions as desired.

Quinoa Goulash - a healthy twist on a classic favorite. Gluten Free and Dairy Free

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1

Sweet Breakfast Muffins

GF, DF, SF, Vegan, Paleo
Yum! These muffins are sweet and moist! Even if you aren’t a fan of sweet potatoes, these muffins are a great sugar-free option. They really do not taste as “healthy” as a lot of the other muffin recipes I have found, which I for one, definitely appreciate! 🙂

Ingredients:

  • 3/4 C Almond Flour
  • 2 Eggs
  • 1/2 C Mashed Sweet Potatoes (cooked)
  • 1/2 C Nuts (I use peanuts)
  • 1/2 C Raisins or other dried fruit mix
  • 1/4 C Unsweetened Shredded Coconut
  • 1/2 C Unsweetened Applesauce
  • 1/8 C Shredded Carrot
  • 1 1/2 tsp Cinnnamon
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder (Clabber Girl is GF)
  • 1 tsp Salt

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0

Chicken Marinara Veggie Bake

GF, SF, Paleo,
Can be Vegan (no chicken & cheese) & DF (no cheese)

Ingredients:

  • 3/4 lb Chicken strips or breasts- 2 cups cooked
  • 1/2 – 1 small Zucchini (chopped & halved)
  • 1/2 – 1 small Summer Squash (chopped & halved)
  • 1 chopped Bell Pepper
  • 1/2 chopped Onion (1/2 -1 inch pieces)
  • 1 14 oz can of Artichokes hearts chopped
  • 3 small Potatoes (2-bite potatoes)
  • 3 C Spinach (torn in pieces)
  • 2 Tomatoes
  • 1 – 1 1/2 jar(s) Tomato Sauce (32 ounces)
  • 1 tsp Oregano
  • 1/2 sprig Rosemary
  • 2 cloves Garlic
  • 1/4 C shredded Parmesan cheese (optional)
  • 2 Tblsp Olive Oil
  • Salt and pepper to taste

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Directions:

  1. Put chicken in pot with water and bring to a boil. Boil for 15 minutes simmering. Do not overcook! Cut chicken into small strips or squares.
  2. Chop up all the veggies.
  3. Set oven temperature to 375*
  4. (Optional) Pour olive oil in a pan on medium-high heat and cook zucchini, onion, peppers, squash, garlic, artichoke and cook for 5-10 minutes.
  5. Combine veggies, tomatoes, tomato sauce, oregano, salt & pepper, spinach, and chicken in 2 quart casserole dish.
  6. (Optional) Sprinkle parmesan cheese on top.
  7. Bake 1 hour, stirring halfway through.

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Makes 2 quarts.

1

Oven Roasted Veggies

GF, DF, SF, Vegan, Paleo

These are the most amazing, flavorful, juicy roasted veggies – Ever! I found the recipe on google from The Wednesday Chef and just changed a few of the veggies to my liking. I have to admit, I’m not a big fan of cooked vegetables in general, (I prefer raw veggies) but with gastroparesis, cooking them is a must. I’m so happy to have found this recipe because I can eat these throughout the day, as a side or snack, and they stay good for at least a week, so I can keep them around for a while. It’s got some great juices in the bottom as well that keep it nice and moist. Get ready to fall in love!

Ingredients:

  • 1 Zucchini
  • 1 Butternut Squash
  • 3 Carrots
  • 3 Tomatoes
  • Potatoes- I like the mini yellow ones (5)
  • 1 Onion
  • 1 Bell Pepper
  • 7-10 Tblsp Olive Oil
  • 2-3 cloves Garlic
  • Thyme
  • Rosemary
  • Salt & pepper

Other ideas: Eggplant, Asparagus, Leeks, Beets, Broccoli & Cauliflower (not GP friendly for me), Fennel, Green beens, Persimmons, Turnips

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4

Fall Breakfast Cookies

GF, DF, SF, Vegan (if no eggs)
Ohhh cookies! How I miss thee! These cookies are how I got through my sugar-withdrawals for the first month. You’re able to perform the action of biting into a real cookie, with real taste. If focusing on sugar-free, just make sure to get dried fruit without any added sugar. The SMELL these cookies make while they are in the oven… well, you’ll just have to make some yourself!

Ingredients: 

Wet ingredients:

  • 1 large ripe banana
  • 3/4 cup unsweetened applesauce or 3 eggs
  • 1/4 cup melted coconut oil
  • 1 tsp. vanilla extract (I always add a little extra)

Dry Ingredients:

  • 1 cup dried fruit (apricots, dates, raisins, etc.) no added sugar
  • 1 1/2 cup gluten free oats
  • 1/2 cup nuts (I use peanuts)
  • 1 tsp cinnamon
  • 1/2 tsp salt

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