Recipes

Sweet Potato Latkes (Gluten + Dairy Free)

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I should feel guilty eating these but I really don’t. They are so darn good and are great in any meal. I particularly love them with eggs and smashed avocado but they literally go with any protein and veggie. The grating does take some time so be prepared but once all done, they will last you a few days in the fridge and make every meal scrumptious.

SERVINGS: 4-6      PREP TIME: 20 minutes     COOK TIME: 20 minutes

INGREDIENTS:

  • 2 lb Japanese sweet potato (regular sweet potato works too)
  • 4 eggs, beaten
  • 1 medium shallot
  • 1/4 cup almond or coconut flour
  • 1/4 cup cilantro, chopped
  • 1/4 cup fresh basil, finely chopped
  • 4 cloves garlic, finely chopped
  • Avocado or coconut oil spray, for pan
  • 1 tspn salt
  • 1 tspn black pepper
  • 1 tspn turmeric powder

 

INSTRUCTIONS:

  1. Peel and grate sweet potatoes.
  2. Add all ingredients including sweet potatoes in mixing bowl. Use hands to mix together.
  3. Lightly spray griddle or fry pan with oil. Scoop a large wooden spoon of mixture on pan and gently flatten. Cook til golden brown on each side.
  4. Lay on paper towel to absorb excess oil, cool, then enjoy!

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Coco-Nut Brownies (Gluten + Dairy Free)

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I have such a sweet tooth and these always hit the spot. I love that they are gluten and dairy free but also includes an alternative sugar (coconut sugar) to sweeten. It makes all the difference. I love chunky brownies so the coconut flakes and walnuts are great additions. Remove them for simple and indulgent fudge brownies that are just as yummy.\

SERVINGS: 6-8        PREP TIME: 10 minutes      COOK TIME: 45 minutes

INGREDIENTS:

  • 1/2 cup raw almond butter
  • 1/2 cup raw cacao powder
  • 1/4 chocolate chips (I love Pascha + Hu Kitchen choc chips)
  • 1/4 walnuts, finely chopped
  • 1 cup unsweetened applesauce
  • 2 Tbs coconut flakes
  • 2 Tbs coconut sugar
  • 1 tspn vanilla extract
  • coconut oil spray (for pan)

INSTRUCTIONS:

  1. Preheat oven to 350 degrees. Grease 9 inch square pan with coconut oil
  2. Mix all ingredients together and pour into pan. Make sure the chocolate chips and walnuts are evenly spread out through the pan.
  3. Bake for 40-45 minutes. Stick a knife in the middle of the pan. If it comes out clean, brownies are ready.
  4. Cool for 10 minutes and enjoy!

Posted in Recipes, Sweet Eats

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Quinoa Fritters (Gluten + Dairy Free)

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A great side to any meal. I usually pair my fritters with eggs and smoked salmon for a breakfast/lunch but goes really well with baked salmon or chicken at dinner. Or have it as a stand alone snack with a little schmear (try my fave from Primal Kitchen). Regardless, these are so easy to make. The preparation takes the longest but worth the wait.

 

SERVINGS: 8-12 fritters     PREP TIME: 30 minutes   COOK TIME: 20 minutes

INGREDIENTS:

  • 1 cup of cooked quinoa
  • 3 medium eggs
  • 1 small onion, finely chopped
  • 1 medium carrot, grated
  • 1/4 cup cilantro, finely chopped
  • 1/4 cup basil, finely chopped
  • 1/4 cup chives, chopped
  • 1/4 cup almond, brown rice or coconut flour
  • 4 Tbs coconut oil or coconut spray
  • 1/2 tspn turmeric powder
  • sea salt and pepper, to taste

INSTRUCTIONS:

  1. Mix all ingredients into mixing bowl.
  2. Generously spray fry pan or griddle with coconut oil.
  3. With a medium size wooden spoon, scoop mixture onto pan and press lightly to flatten. Place as many as you can fit without edges of fritter touching each other. Cook until both sides are lightly golden brown and crispy.
  4. Serve and enjoy!

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Berry Cacao Pancakes (Gluten + Dairy Free)

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So simple and delicious. This satisfies my “pancake fix” without the guilt or the bloat. This mini pancake maker makes the perfect pancake. But a griddle works well too. Enjoy!

SERVINGS: 3-4 pancakes     PREP TIME: 5 MINUTES     COOK TIME: 10 MINUTES

INGREDIENTS:

  • 1 medium size banana
  • 2 eggs
  • 1 Tbsp nut butter (my fave is almond or peanut butter)
  • 1 tspn cinnamon
  • 1/2 tspn nutmeg
  • 8 raspberries
  • 1 Tbs cacao nibs
  • coconut oil cooking spray
  • blackberries and blueberries, for serving
  • almond slivers or chopped walnuts, for serving (optional)
  • 1 tspn real maple syrup, for serving (optional)
  • 1 tspn shredded coconut, for serving (optional)

 

INSTRUCTIONS:

  1. Smash banana and small handful of raspberries into mixing bowl.
  2. Whisk in eggs, nut butter, cinnamon, nutmeg, and cacao nibs.
  3. Lightly spray coconut oil cooking spray on griddle or mini pancake maker. Pour 1/4 cup of pancake batter and cook until slightly brown on both sides.
  4. Serve with nuts, berries, real maple syrup and sprinkle of shredded coconut. Enjoy!

 

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Crab + Veggie Quiche (Gluten + Dairy Free)

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This is one of my favorite recipes and a go-to when I meal prep for my clients. It is so simple and quick and makes for several servings and a great dinner party dish. The crab meat gives it a bit more texture and flavor but you can always skip it for a vegetarian option or add turkey or regular bacon for meat lovers. Option to also remove manchego cheese to make this a dairy free quiche.

SERVINGS: 8-10 servings     PREP TIME: 10 minutes.    COOK TIME: 60 minutes

INGREDIENTS:

  • Dairy- free crust (my fave is Wholly Wholesome)
  • 6 eggs
  • 8 oz lump crab meat
  • 3/4 cup unsweetened non dairy milk (my fave is almond or oat milk)
  • 3 Tbsp coconut, almond, or brown rice flour
  • 1 small bunch of asparagus spears (cut approx 1 inches long)
  • 1 small packet shiitake mushrooms
  • 1 small shallot, finely chopped
  • 1 handful of fresh baby spinach, chopped
  • 1 small red bell pepper, diced
  • 2 cloves garlic, finely chopped
  • 1Tbsp avocado or olive oil
  • 2 Tbsp manchego cheese, shaved
  • 1/4 cup cilantro, finely chopped
  • 1/4 cup basil, finely chopped
  • 1/2 tsp sea salt
  • 1/2 tsp old bay
  • 1/2 tsp black pepper
  • 1/2 tsp turmeric powder

INSTRUCTIONS:

  1. Pre-heat oven to 375 degrees.
  2. Poke a few holes in pie crust then place in the oven for approx 5 min. Remove and set aside.
  3. Heat oil in large pan and saute garlic, shallot, red pepper, mushrooms, and asparagus for approximately 5 minutes. Then add crab meat for another 2 minutes.
  4. In mixing bowl, whisk eggs, flour, non-dairy milk, sea salt, pepper, old bay, turmeric powder. Then stir in cooked veggies, crab, spinach, cilantro and basil.
  5. Pour egg and crab-veggie mixture in the pie crust and bake for 45 minutes. Sprinkle manchego cheese and bake for another 2 minutes.
  6. Quiche will rise up and out of crust pan but once removed to cool, it will settle back down. Cool for 5 minutes before enjoying.

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