Gluten free 4 life
gluten free and dairy free.
I have been diagnosed with celiac disease 5/18/12.
This is for any one with food allergies, or special diets. I am here for you.
coconut salted caramel chocolate cupcakes - gluten free!
- 1 (15.5 oz) can of reduced sodium black beans, drained and rinsed
- 4 eggs
- 1 T vanilla extract
- 5 T coconut oil, or unsalted butter (softened)
- 3/4 c brown sugar
- 5 T cocoa powder (I used Hershey’s)
- 1 t baking powder
- 1/2 t baking soda
- Salted Caramel (see link below)
- Vanilla Coconut Frosting (see note below)
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- Line muffin tins with cupcake liners, and preheat your oven to 350°F.
- Combine the first five ingredients (through brown sugar) in your blender, and blend until smooth.
- Add the cocoa powder, baking powder, and baking soda, and blend until combined.
- Divide batter between the muffin cups.
- Bake for 20-25 minutes, or until cake tester comes out clean.
- Cool in pan for a few minutes, then remove and cool completely on a rack.
- Cut a small hole into the top of the cupcake (I used the back of a decorating tip for piping frosting).
- Pour 1-2 t of Salted Caramel into the hole on the top of each cupcake, letting it soak in as you fill it.
- Frost with the Vanilla Coconut Frosting and drizzle with more Salted Caramel.
Note - to make the Vanilla Coconut Frosting, using an electric mixer on medium to high speed, beat the 1/4 c (half a stick) butter and 1/2 c coconut oil until creamy (you can use more or all butter, if you like, but then you may want to add some coconut extract if you want that coconut flavor). Reduce the speed to low, add 2 c confectioners sugar that has been sifted, and beat until combined. Add 1 t vanilla, increase speed to high, and beat until creamy and fluffy.(source!)
24 notes (via foodboners)
I made this bread using a slightly modified version of this recipe (which is a modification of this recipe). This was my first time making “real” gluten free bread from scratch and was not disappointed by the results. The bread turned out absolutely delicious and I will definitely be…
6 notes (via healthykelsey)
- Coconut Oil:
Metabolizes food instead of storing it as fat. Using coconut oil instead of regular oil in cooking helps. Also, applying oil directly to problem areas on skin (acne, eczema, skin infections) won’t clog your pores, but will leave your skin feeling fresh and clean.- Salmon:
Fish oils, such as salmon, can help to lower triglycerides in the blood and, therefore, reduce the amount of stored fat on your body. Omega-3 fatty acids, which can be found in pill form as well, help keep skin supple and soft.- Coffee:
Revs your metabolism and helps you burn calories for up to three hours after consumption. Just don’t drink with cream or sugar, because that negates the burning effect. Also helps prevent diabetes, some forms of cancer, and depression. Warm coffee grounds can be combined with a bit of olive oil to form a paste to keep cellulite at bay. Rub paste in circular motion over problem areas, keeping it on for 10 minutes afterwards, two times a week, helps prevent cellulite from forming.- Avocados:
This food is a natural diuretic that flushes out excess sodium and “water weight”. Say goodbye to bloating! It’s packed with vitamin B, which is a natural remedy for PMS. These babies also prevent wrinkling, by increasing the amount of collagen in your skin with glutathione. Use mashed avocado on your face, leave on for 5-10 minutes, then rinse off.- Grapefruit:
In one study, 100 volunteers who ate half a grapefruit before each meal for 12 weeks lost an average of 3.6 pounds without dieting. It blocks enzymes involved in fat and carbohydrate storage. It rejuvenates skin as well, by boosting cell renewal. Mix juice with sugar to make a paste and use on damp skin in the shower.- Blueberries:
Are good for anti-inflammation, including bloating. There have also been some studies done on rats that may indicate that blueberries and weight loss have a more direct link. These studies showed that blueberries could reduce belly fat, improve blood sugar, and lower cholesterol levels. The antioxidants in blueberries protect you from premature aging, as well.- Macadamia Nuts:
Keep your body young by protecting you from skin damage from aging and UV rays. It also increases metabolism by 10%, so eating this as a snack or using the oil for cooking helps you lose weight. The oil also doubles as a hair moisturizer of sorts. The consistency is much like the oils naturally produced in our hairs, so greasiness is not an issue. Massaging into scalp makes hair look soft and shiny.- Spinach:
Spinach offers twice as much fiber as other greens, so eating this food helps you feel fuller longer. Fiber slows down digestion, which can prevent you from feeling hunger for longer if you had gone for, say, iceburg lettuce, instead of baby spinach in your salad. Cooked spinach still contains great nutrients, but overcooking can take those away. Spinach is loaded with lutein, which keeps your eyes healthy and sparkling.
flavor, sodium phosphate, carrageenan, disodium phosphate, cellulose gum, vitamin A palmitate.”
Those are the ingredients in McDonalds “ice cream”. Seriously, what is Guar Gum anyway?
Contrast that to this All Natural Sorbet from Comfy Belly:
- 1 cup berries
- 1 cup 100% juice (more or less depending on how firm you want your sorbet)
- ice
- additional seasoning (vanilla, cinnamon, etc)
You make the call!
(via myclubfit)
For the past couple of weeks i have become obsessed with peanut butter, so of course when i saw this i had to post it! Delicious is an understatement!
Peanut Butter Apple Spice Vegan Pancakes
makes about 10 pancakes2 cups flour (I used a combination of whole wheat and buckwheat – any flour will work)
1/4 cup maple syrup
1/4 cup safflower oil (any veg oil will work)
3/4 cup apple sauce
3 Tbsp peanut butter (softened in microwave to blendable consistency)
1/2 cup water (add a few more teaspoons to thin out batter if desired)
2 tsp baking powder
1 tsp baking soda
1 Tbsp apple cider vinegar
1/2 tsp salt
1/4 tsp cinnamon1 apple, very thinly sliced and tossed in lemon juice
for cooking: safflower oil as needed
To Make:
1. Combine all the dry ingredients in a large bowl. Toss well. Add in the wet ingredients. Fold in the cider vinegar last. (note: start with 1/2 cup of water, but if you’d like thinner crepe-like pancakes add in a bit more to your desired consistency).
2. Heat 1 Tbsp of safflower oil in a skillet for each batch of pancakes – cook over medium high heat.
3. When pancakes start to bubble through, add the slices, wait another minute and flip pancakes. Add another quick sprinkle of cinnamon. Flip once more in another minute or so.
4. Cool a few minutes before serving with vegan butter and maple syrup.Recipe Credit: http://blogs.babble.com/family-kitchen/2012/01/08/peanut-butter-apple-spice-vegan-pancakes/
21 notes (via vixieveganpixie & ryleeandelle)
108 notes (via wheniwentglutenfree)
Lunch today - gluten free brown ciabatta with chickpea pate and red pepper, corn on the cobs with sunflower butter, fresh pineapple and almonds.
The chickpea pate was pretty disappointing, especially for how much it cost. I knew I shouldn’t have strayed away from my beloved hummus! Ahh well, at least I know for next time. :)
25 notes (via seedsnsmiles)
