Beauty Detox: Vegan and Gluten Free Wraps

These Beauty Detox: Vegan and Gluten Free Wraps take the cake! Ok – maybe not the real cake as we are “detoxing” and trying to be good about what we eat. But they take something! The first few bites taste like a healthy falafel, and once we added my ultra secret pineapple sauce, we decided it tasted like a real, fresh meaty taco. All and all, you just can’t go wrong. Plus, it’s all raw so you can “cook” this in under ten minutes.
Beatuy Detox Gorilla Taco Wraps ! Vegan and gluten free and paleo, too!

This is a great mid-week, feel good meal you can have right after the gym. The walnuts add a fabulous texture and a crunch that carry the plethora of spices that go into this taco mix. With just a few spoonfuls of salsa, or sprouts, and the generosity of a fresh collard green to hug everything tight and neatly, you are set for a pretty tasty dinner (or lunch), as you pack tons and tons of good nutrition back into your body. And it’s summer, so who wants to spend that much time over a hot stove anyway!?

This is my first (ever) recipe with collard greens! Before embarking into my beauty detox journey, collard greens were the weird looking steamy vegetable next to the fried chicken. Which is a shame, as apparently most of the latest news has labeled this Southern staple as one of the world’s healthiest foods. Collard greens deliver more than a dozen nutrients and vitamins, plus:

  • Anti-inflammatory benefits
  • Antioxidant properties
  • Detoxification benefits
  • Cancer prevention
  • Cardiovascular support
  • Digestive support
  • Cardiovascular support

You can follow more of my beauty detox meal plan and “instashots” at my Instagram account! Or, if you are looking for a great kick you-know-where to get re-motivated to eat and feel healthier, check out Beauty Detox Foods, by Kimberly Snyder.

Beauty Detox Gorilla Taco Wrap Vegan Gluten FreeIngredients:

Makes around 4 wraps

  • 2/3 cups walnuts
  • .5 Tbs. cumin
  • 1/4 Tbs. coriander
  • 1 Tbs. low sodium tamari
  • .5 tsp. chili powder
  • Salsa (or my secret pineapple sauce)
  • Collard greens (organic as feasible)

Directions:

In a food processor chop the walnuts first, then add the rest of the ingredients as follows: cumin, coriander, tamari, chili powder. Pulse a few times. You definitely want a chunky consistency. Then, chop the stem out of each collard green, place tomatoes, sprouts and the walnut mix. You can put here your choice of salsa, guacamole or sauce. Then, follow the picture below to fold it! Then cut it in half and impress everyone!

Beauty Detox Gorilla Wraps glutenfreeskinny.net

This is one of the recipes featured on Kimberly Synder’s Beauty Detox Foods.
For more links on collard greens click:

For this recipe, I used (click on the images to find out more information and consumer reviews onAmazon.com):

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Print the Recipe: Healthy Almond Bites Gluten Free, Vegan, Paleo

Ingredients:Healthy Almond Bites Gluten Free, Vegan and Paleo glutenfreeskinny.net

Makes around 22 bites.

  • 12 pitted dates (soak them in warm water 30 minutes before getting started)
  • 1/2 cup raw almonds
  • 1/3 cup tahini
  • a pinch of sea salt to taste
  • 1.5 tablespoons water
  • 1 teaspoon of coconut nectar (you can replace with maple syrup)
  • 1/4 cup sesame seeds

Directions:

In a food processor, chopped the almonds (they should look gritty, but not pasty or too fine). Add the rest of the ingredients (minus the sesame seeds), and mix well.

With a tablespoon, carefully lift some of the sticky mixture, and make a ball with the palms of your hands, then roll into the 1/4 cup of sesame seeds until totally coated. Set aside.

Nutritional Info: For 1 serving. Calories 55; Total Fat 3.9g, Cholesterol 0mg; Sodium 5mg; Total Carb 5.2g; Dietary Fiber 1.1g; Sugars 3.2g; Protein 1.5g.

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Almond Healthy Bites Gluten Free, Vegan and Paleo

It’s Monday! Pack extra energy today with these amazing ALMOND HEALTHY BITES. Do I love them just because they are non-bake, easy to make, gluten free, vegan, and also Paleo? Oh no, not just because of THAT. I love them because they are delicious with a salty and sweet satisfying combination – and at only 55 CALORIES a pop. What are you waiting for?
Healthy Almond Bites Gluten Free, Vegan and Paleo glutenfreeskinny.net

This recipe calls for tahini, which you can easily find at the peanut butter and honey section of Whole Foods. Did you know tahini is actually made of sesame seeds? I didn’t! As I also didn’t know the following cool health benefits of tahini.

5 Really Cool Health Benefits of Tahini
  1. It’s rich in minerals such as phosphorus, lecithin, magnesium, potassium and iron.
  2. Packed with calcium, vitamin E and vitamins B1, B2, B3, B5 and B15.
  3. Helps to maintain healthy skin and muscle tone.
  4. It has 20% complete protein, making it a higher protein source than most nuts.
  5. It’s easy for your body to digest because of its high alkaline mineral content, which is great for assisting in weight loss.

Ta-dah. These ALMOND HEALTHY BITES are not only tasty, but packed with good stuff. And who doesn’t want good stuff on a Monday?

Almond Healthy Bites Gluten Free, Vegan and Paleo glutenfreeskinny.net

Save trees: Print the recipe and see the nutritional info.

Ingredients:

Makes around 22 bites.

  • 12 pitted dates (soak them in warm water 30 minutes before getting started)
  • 1/2 cup raw almonds
  • 1/3 cup tahini
  • a pinch of sea salt to taste
  • 1 tablespoon water
  • 1/2 teaspoon raw coconut nectar (you can replace with maple syrup)
  • 1/4 cup sesame seeds

Directions:

In a food processor, chopped the almonds (they should look gritty, but not pasty or too fine). Add the rest of the ingredients (minus the sesame seeds), and mix well.

With a tablespoon, carefully lift some of the sticky mixture, and make a ball with the palms of your hands, then roll into the 1/4 cup of sesame seeds until totally coated. Set aside.

Healthy Almond Bites Gluten Free, Vegan and Paleo glutenfreeskinny.net

Refrigerate for up to 4 hours for best taste and consistency (I do eat all the food processor bowl goodness and it’s great, but nothing tastes like the actually bite right out of the refrigerator).They are great to pack for lunch or when you are out and around. And now one of my new favorite treats!Healthy Almond Bites Gluten Free, Vegan and Paleo glutenfreeskinny.net

More on tahini:
For this recipe, I used (click on the images to find out more information and consumer reviews on Amazon.com):


Vegan Tom Kah Thai Coconut Soup

I know we are in the middle of summer, but there’s something really evil going around the office this week: sore throats! About to face yet another tropical storm with a bunch of sick people, I turned to master nutritionist and perhaps the woman with the BEST vegan and gluten free recipes out there: Kimberly Snyder. She devised this amazing and super tasty thai coconut soup, which not only shows some TLC to your ill loved ones, but is also packed with beauty foods!
Tom Kah Thai Coconut Soup: vegan, gfree http://glutenfreeskinny.net

The recipe and many other great ones are featured in her new book: The Beauty Detox Foods and I am yet to make something we didn’t like. Some of our favorites include the Gorilla Taco Wraps, the Raw Coconut Macaroons and of course, her #1 beauty secret: the GSS or Glowing Green Smoothie.

The main ingredient for the Tom Kah Thai Coconut Soup is coconut milk, which is one of my favorites dairy replacers.

Did you know that…?

  • Coconut milk is packed with vitamins C, E, B1, B3, B4 and B6, as well as iron, selenium, magnesium and phosphorus, and antioxidants
  • Also rich in lauric acid, coconut milk may aid in riding the body of viruses, bacteria and other illnesses, reduce cholesterol, ad lower heart disease and stroke risks

Some of my new recipes with coconut milk and other coconut products include:

Have you tried any of these?

Tom Kah Thai Coconut Soup: vegan, gfree http://glutenfreeskinny.net

Ingredients: 

Recipe inspired by Kimberly Snyder. Serves 4.

  •  1 cup of coconut milk
  • 3/4 cups of almond milk (original)
  • 3 tbs green curry paste
  • 3 cups of vegetable broth
  • 2 tbs tamari
  • 1 cup thin sliced mushrooms
  • 3 cups chopped broccoli
  • 1 tsp. stevia or sugar
  • 4 tbs lime juice
  • Fresh cilantro as a garnish

Directions:

In a large pot, mix the coconut and almond milk, the green curry paste and the tamari. When it starts to boil, reduce the heat to low and cover to simmer for 5 minutes. Add the broccoli and the mushrooms. Cover again and cook for 10 minutes.

Turn off the stove and add the rest of the ingredients, stirring well. Serve and top with cilantro and a sliced lime.

What I used to make this recipe:

Gluten Free and Healthy Buckwheat and Coconut Pancakes

Did you know buckwheat is Dr. Perricone’s No. 5 superfood? Many people think of buckwheat as a grain, but it’s not, and it surpasses rice and wheat and corn in terms of nutrition and low glycemic index.
Buckwheat pancake gluten free http://glutenfreeskinny.net

The roasted buckwheat, or kasha, is dark brown and with a nutty flavor, and you can find it in the flour/baking section of your health store or supermarket.

My first attempt with buckwheat failed – strawberry muffins. Though the muffins looked great, the consistency was very gritty. No seconds for me there!

But I gave it another shot after I continued reading and learned that buckwheat packs a lot of protein with relatively low calories. And: 1) its proteins and the relative proportions of its amino acids make buckwheat the best cholesterol lowering food studied to-date; 2)buckwheat reduces and stabilizes blood sugar levels following meals – key in preventing obesity and diabetes.

As it was Sunday, and I was feeling the call of the waffle/pancake monster, I decided to put my wonderful new find to the test.

These Buckwheat and Coconut Nectar pancakes are really filling, and the combination of both flavors in every bite is more than satisfying! You can replace coconut milk and coconut nectar for almond milk and maple syrup, but there’s something super special about the original recipe. Give it a shot!

If you have it handy, I would also try Nutella as a topping, or PB2 and jam. Delish.

Have a great week everyone!

Buckwheat gluten free pancakes they are delicious! http://glutenfreeskinny.net

Save trees: Print the recipe and see the nutritional info.

Ingredients:

Makes 8 small pancakes

  • 1 cup buckwheat flour
  • 1/2 cup brown rice flour
  • 1.5 tbs. powdered stevia
  • 1.5 tsp. baking powder
  • 1 tbs. arrowroot starch
  • 1.5 tbs potato starch
  • 1 cup of original almond milk
  • .5 cup full fat coconut milk
  • 1/3 cup of water
  • 2 tsp of flaxseed meal in 3 tsp of hot water
  • coconut nectar for topping
  • others: bananas, blueberries

Directions:

Use a sifter for all the dry ingredients; combine in a bowl. In another bowl mix all the wet ingredients, inclusive of the flaxseed and the water. Add to dry ingredients and mix well till smooth. If the batter is not smooth, add a little bit more water. It should be denser than normal pancakes.

In a large pan on medium heat, use coconut oil or PAM and lightly coat it. Cook each pancake around 2 minutes on each side. Do not pile up after cooked or they will get soggy. Enjoy alone or with your favorite toppings!

1

Print the Recipe: Gluten Free Cookie Dough Cake

Gluten free cookie dough cake @glutenfreeskinny.netIngredients:

2 8” round vanilla GLUTEN FREE cakes (I made mine using CRAVE BAKERY’S vanilla cupcake recipe. Other alternatives? GLUTINO’s Old Fashioned Cake Mix)

Filling

  • 2 tablespoons unsalted butter at room temperature
  • 3 tablespoons light brown sugar, packed
  • 1/2 cup plus 1 tablespoons all-purpose GF flour
  • 1/2 cup condensed milk hack (click here for recipe)
  • 1/4 teaspoon vanilla extrack
  • 1/8 cup mini semisweet chocolate chips

Frosting

Adapted from Magnolia: Recipes from the World Famous Bakery and Allysa Torey’s Home Kitchen

  • 1 cup (2 sticks) unsalted butter, softened
  • 6-8 cups confectioner’s sugar
  • 1/2 cup almond milk
  • 2 teaspoons vanilla extract

GF Chocolate chip cookies (I made them from scratch too. Here’s the recipe)

Directions

I assume you have your vanilla cakes ready to go. I made them the night before as I didn’t want to be in the kitchen for more than 1 hour at a time!

Start with the filling. Cream in high speed the butter and the sugar with a mixer. About 2 minutes. Add the GF flour, the condensed milk hack, and vanilla. Mix in medium until well blended. Fold in the chocolate chips. Cover in plastic wrap and refrigerate.

Next, tackle the frosting. In a mixing bowl, combine the butter and half the sugar, a drop of milk and the vanilla. Beat on medium to high speed until creamy (around 3 minutes). Gradually add more sugar, a little bit more of the milk, and so forth. Until you get the right consistency. As we will use 3/4 of the frosting unpiped, I recommend keeping it slightly on the creamy side.

Now, you are ready for the most fun part: assembly. Get your cake plate ready. Set one of the first cakes. Spoon in and frost with the buttercream filling (use 1/3 of it). Set aside. Get the cookie dough filling out of the refrigerator and create tiny cookie dough balls. Very tiny ones. Set on top of the frosting until you cover it completely. Set aside.Get the second cake. Turn it upside down on another plate. Spread a thin layer of frosting. Flip and sandwich in the cookie dough balls in between the two frosted sides of the cake. Press lightly. Save some frosting for decoration (fill a piping bag). The rest, drop it onto the cake, and spread evenly to cover the whole cake.

Pipe the remainder frosting to decorate. I crumbled home-made chocolate chip cookies for the sides, and dropped a lot of chocolate chips in the center.

Refrigerate for a couple of hours.

Eat!

 

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Print the Recipe: Chocolate Paleo Banana Pancakes

DSC_1505Ingredients:

For 1 serving. This was inspired by the Paleo Banana Pancakes recipe.

  • 1/2 ripe banana
  • 1 egg
  • 1.5 tsp raw cacao powder
  • 1 tsp coconut palm sugar, or stevia
  • 1 tsp coconut flour
  • 5 vegan chocolate chips
  • A pinch of Kosher salt to taste

Directions:

With everything in one single container (minus the Kosher salt), use an immersion blender until frothy. If you don’t have an immersion blender, grab a fork, mash the banana, and then beat the rest of the ingredients (skip the chocolate chips).

In a medium pan at medium to low heat, cook SMALL silver dollar pancakes (small is key as these are a little bit tougher to flip versus other ones). Watch them like a hawk – they can burn in extra 3 seconds. Start with the heat at low and build from there. Around 2 minutes for the first side and 20 seconds for the other side.

Serve with maple syrup, or raw coconut nectar, and a pinch of Kosher salt. (That last thing does the trick!)

Nutritional Info: For 1 serving. Calories 259; Total Fat 9.3g, Cholesterol 164mg; Sodium 77mg; Total Carb 36.2g; Dietary Fiber 6.5g; Sugars 17.5g; Protein 9g.

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Print the Recipe: Gluten Free Cookie Dough Waffles

DSC_0869.JPGIngredients:

This recipe uses Glutino Chocolate Chip Cookie and Cake Mix. 

For 5-6 waffles – vegan and lactose free. Inspired by the amazing Minimalist Baker

(thank you for a crispy vegan waffle!)

  • 1 1/4 cup almond milk
  • 1 tsp white or apple cider vinegar
  • 1/4 cup melted  Earth Balance butter spread
  • 1 1/2 tsp pure vanilla extract
  • 2 Tbsp  maple syrup
  • 1 cup brown rice flour
  • 1/2 cup almond flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca flour
  • 1 Tbsp flaxseed meal
  • pinch Kosher Salt
  • 1 1/2 tsp baking powder
  • 2 Tbsp sugar

Additional:

Directions:

Get your cookie dough ready! Create a few marble-sized cookie dough balls after following the directions in the Glutino Chocolate Chip Cookie and Cake Mix. You will need around 5-6 per waffle.

In a small bowl, set the almond milk with the apple vinegar to ferment for a few minutes.

In another bowl mix the maple syrup, the vanilla essence, the sugar, and the melted butter.

In a third bowl (sorry! too many bowls today!), mix all your dry ingredients together.

Mix the fermented almond milk with the rest of the wet ingredients, and then add all the dry ingredients. Mix well.

Set your waffle iron in 4-5 setting (I like my waffles toasty!). Once the iron is hot, pour 1/2 cup of the waffle mix, and carefully place 5-6 cookie dough balls on top. Press. Let the magic happens (around 4.5 minutes).

Serve warm, with a dollop (or two) of Skinny Coconut Cream Frosting.

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Gluten Free Cookie Dough Waffles

 A few days ago, Glutino kindly sent over their Chocolate Chip Cookie and Cake Mix. (Thank you guys!). 

I pondered about this mix for a while. I knew the cookies were going to be delicious but I was also looking for a brunch recipe for my Saturday post. The dilemma!

And then it came to me – Gluten Free Cookie Dough Waffles.

Gluten free Cookie Dough Waffles @ http://glutenfreeskinny.net

In the year of the cronut (half croissant, half donut), the inside out Reese Peanut Butter cup and the hundreds of Oreo, and Almond Joy bar hacks…what was there to lose in trying to merge two of my first American food crushes (cookie dough and waffles) into one delicious and whimsical weekend brunch?

…right.

Nothing.

These were so good, that it took all of my will power to resist them as I was taking the pictures this morning.

The waffles are vegan and lactose free (on top of crispy and delicious), and depending how you prepare the Glutino Chocolate Chip and Cake Mix, you might be able to get away with a full vegan breakfast. Just let me know how it works out. The cookie dough added an extra crumbliness in certain spots of the waffle, and I found myself digging for the cookie part! This mix worked great because it was a great shortcut to an otherwise 2x work recipe. For an even faster result, you can try the cookie mix coupled with Glutino Pancake and Waffle Mix.

Gluten free Cookie Dough Waffles @ http://glutenfreeskinny.net

Save some paper: Print the recipe here.

Ingredients:

This recipe uses Glutino Chocolate Chip Cookie and Cake Mix. 

For 5-6 waffles – vegan and lactose free. Inspired by the amazing Minimalist Baker

(thank you for a crispy vegan waffle!)

  • 1 1/4 cup almond milk
  • 1 tsp white or apple cider vinegar
  • 1/4 cup melted  Earth Balance butter spread
  • 1 1/2 tsp pure vanilla extract
  • 2 Tbsp  maple syrup
  • 1 cup brown rice flour
  • 1/2 cup almond flour
  • 1/2 cup potato starch
  • 1/4 cup tapioca flour
  • 1 Tbsp flaxseed meal
  • pinch Kosher Salt
  • 1 1/2 tsp baking powder
  • 2 Tbsp sugar

Additional:

  • Cookie dough from Glutino Chocolate Chip Cookie and Cake Mix (prepared as directed with 2 eggs or replacement, 5 tbsp of butter or replacement and 2 tsp of vanilla)
  • Skinny Coconut Cream Frosting

DSC_0913.JPGDirections:

Get your cookie dough ready! Create a few marble-sized cookie dough balls after following the directions in the Glutino Chocolate Chip Cookie and Cake Mix. You will need around 5-6 per waffle.

In a small bowl, set the almond milk with the apple vinegar to ferment for a few minutes.

In another bowl mix the maple syrup, the vanilla essence, the sugar, and the melted butter.

In a third bowl (sorry! too many bowls today!), mix all your dry ingredients together.

Mix the fermented almond milk with the rest of the wet ingredients, and then add all the dry ingredients. Mix well.

Set your waffle iron in 4-5 setting (I like my waffles toasty!). Once the iron is hot, pour 1/2 cup of the waffle mix, and carefully place 5-6 cookie dough balls on top. Press. Let the magic happens (around 4.5 minutes).

Serve warm, with a dollop (or two) of Skinny Coconut Cream Frosting.

Gluten free Cookie Dough Waffles @ http://glutenfreeskinny.netGluten free Cookie Dough Waffles @ http://glutenfreeskinny.netDSC_0921.JPGClick here for the nutritional information.

Additional resources:

Note that the baking mix from Glutino is GMO-free! Glutino is a strong advocate of the non-GMO movement, supporting Proposition 37 in California and the Non_GMO Labeling Act in Washington. For more on the Non-GMO Movement click here.

 

Gluten free Cookie Dough Waffles @ http://glutenfreeskinny.net

 

 

Note:  I was not paid or compensated for this feature. I was provided with free product to spread the gluten free love; however, I was not required to write a positive feature in exchange.

 

 

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Print this recipe: Skinny Coconut Cream Frosting (Paleo, GF, Low Fodmap)

DSC_0664Ingredients:

  • A can of FULL FAT Coconut Milk (this is very important – LITE won’t work), refrigerated overnight
  • 1 teaspoon of vanilla extract
  • Stevia, honey or maple syrup to taste (I actually like it without any sugars at all!)

Directions:

Open the coconut milk can and scoop up the cream ONLY.

In a stainless steel bowl, whip the coconut milk until it starts to become thicker. Add the vanilla and the stevia or maple syrup. Whip again.

The final consistency will be slightly runnier than a normal buttercream frosting. You can use it for berries and cream, cupcake frosting, and more.

Only 24 calories per tablespoon (with Stevia).

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