Chocolate Avocado Mousse

Chocolate Avocado Mousse 

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Happy Valentine’s Day Everyone! I hope we are all enjoying the day and spreading love throughout. I made a healthier version of a chocolate mousse that feels decadent but is made from healthy fats.

 

What You Need:

1 Ripe Avocado

1/4 cup Cocoa Powder

1/2 cup Melted, Dark Chocolate Chips

1 Tablespoon Honey

1/4 cup Coconut Milk

Pinch of Salt

Raspberries or Strawberries

Whipped Cream

What To Do:

In a food processor, pulse all the ingredients until you get a creamy consistency. Put into prepared mini cups and put in the refrigerator until cold. I left mine in the refrigerator over night. When chilled, top with whipped cream and your favorite berry. You won’t believe how decadent and rich this tastes!

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Enjoy xoxo

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Gluten Free French Toast Bake with Apple Compote

Gluten Free French Toast Bake with Apple Compote

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This recipe is perfect for brunch gatherings or for a special breakfast.

 

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What You Need:

1/2 loaf of gluten free sour dough bread, cut in 1 inch pieces

3 eggs

1/3 cup of soy milk

1 tablespoon sugar

1 teaspoon vanilla

1 teaspoon cinnamon

1 teaspoon apple pie spice

What To Do:

Mix all your ingredients together, except the bread. Soak the bread in the mixture overnight.

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In a casserole dish, layer the soaked bread. Overlap the bread and pour the rest of the mixture on top. Bake at 350 degrees for 40 minutes.

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While it is baking, prepare the Apple Compote.

Apple Cinnamon Compote

What You Need:

1 Apple, cored and diced

1 Tablespoon Water

2 Tablespoons Honey

2 Teaspoons of Cinnamon

2 Tablespoons of Brown Sugar

1 Tablespoon of Vegan Butter, melted

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What To Do:

Mix all ingredients in a saucepan over medium heat. Cook until the apples are soft and the liquids are thick.

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Top the French Toast with the Apple Compote and enjoy! xoxo

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Gluten Free Apple Crisp

Gluten Free Apple Crisp

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I love Fall and everything that comes with it. The cooler weather, the colorful leaves, and all the delicious Fall foods. I love making Apple Crisp when company comes over or when I need a quick dessert to bring somewhere.

 

I am sure we have all heard the advice to, “Eat an apple a day to keep the doctor away”. Well, apples do have many different benefits that do help keep the doctor away. Apples have polyphenols, which influences the digestion and absorption of carbohydrates. The phytonutrients found in apples also help reduce the risk of hypertension, diabetes, and heart disease. Apples also act as an asthma preventative. The benefits of eating an apple for asthma sufferers are the many antioxidants and anti-inflammatory nutrients that come into your bloodstream.

What You Need:

5 Apples, Diced

1/2 Cup Brown Sugar

1 Tablespoon Cinnamon

1 Tablespoon Lemon Juice

1 Tablespoon Gluten Free Flour

Coconut Oil Spray

Topping:

1 1/2 Cups Certified Gluten Free Oats (remember, it is important to have certified oats!)

1/2 Stick Vegan Butter, Melted

1/2 Cup Brown Sugar

2 Teaspoons Cinnamon

What To Do:

Mix all the ingredients for the filling together. Put in a baking dish that has been sprayed with coconut oil spray. In a separate bowl, mix the topping ingredients together. Spread evenly on top of the apple mixture. Bake at 350 for about 45 minutes or until the top is golden brown and the apples are soft. I like to top mine with all natural ice cream or frozen yogurt!

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Gluten Free Cinnamon Pancakes with an Apple Cinnamon Compote

Gluten Free Cinnamon Pancakes with an Apple Cinnamon Compote

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I hope everyone had a Hoppy Easter (if you don’t celebrate, I hope you had a great weekend). Typically, our family would have a huge Easter dinner where my grandma would make her delicious lamb. With my mother’s passing, the holidays are now going to be different, very different. I honestly did not want to celebrate at all.

As a family, we went out to dinner Saturday night and celebrated being together. Sunday morning, my cousin, my brother, and I made a pancake breakfast. This was my first time attempting making Gluten Free Pancakes without a premade mix. They came out delicious!! I tried to measure the ingredients but sometimes I just add in ingredients or adjust as I am going along.

 

What You Need:

1 Cup of Gluten Free Flour (I like Bob Red Mills 1:1 Baking Flour)

2 Tablespoons Sugar

2 Teaspoons Baking Powder

2 Teaspoons Cinnamon

1/8 Teaspoon Salt

1 Cup of Buttermilk (I did 3 Tablespoons of Lemon Juice in a measuring cup and filled the rest with Soy Milk (or any type of milk you drink) to the one cup mark)

1 Egg

2 Tablespoons of Vegan Butter (can use regular butter), melted

Coconut Oil Spray (or any type that you like to use)

What To Do:

If you are not using buttermilk, put 3 Tablespoons of Lemon Juice in a measuring cup and filled the rest with Soy Milk to the one cup mark. Mix and let it sit for about 5 minutes (you want it to start to curdle a little).

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Combine the dry ingredients in a bowl. Mix and add the wet ingredients. Mix until it is combined.

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You don’t want to over mix because the pancakes won’t be as fluffy. In a pan or griddle, spray with coconut oil and let it heat up over medium heat. While it is preheating, you can cut the apples for the compote.

Apple Cinnamon Compote

What You Need:

1 Apple, cored and diced

1 Tablespoon Water

2 Tablespoons Honey

2 Teaspoons of Cinnamon

2 Tablespoons of Brown Sugar

1 Tablespoon of Vegan Butter, melted

What To Do:

Mix all ingredients in a saucepan over medium heat. Cook until the apples are soft and the liquids are thick.

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Drop the pancake mixture into round circles in the pan leaving enough space for the pancakes to not overlap. Once the pancake starts to bubble, you know it is time to flip.

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Cook until they are golden brown on each side and there is no liquid left inside.

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Add the Apple Cinnamon Compote to the top and enjoy!

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Apple and Pear Cranberry Sauce

Apple and Pear Cranberry Sauce

 

I hope everyone had a relaxing and grateful Thanksgiving. This Thanksgiving has been a very special one for my family and I. Last year, my aunt and uncle were in a life-threatening car accident caused by a truck running a red light. We spent the holidays in the hospital not knowing if they would make it to next year. They are both doing much better and are both home now. They will continue to make strides towards reclaiming their lives back and starting with having a traditional holiday season will help.

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My Aunt and Uncle at the Turkey Trot this year!

We take the holidays VERY seriously in our house. There is no Christmas music until desert time on Thanksgiving. Everyone has their specific dishes that they have to make. (One year my mom put snow peas in the green bean casserole.  We won’t let her live that one down) My cousin and I make ridiculous turkey hands for placemats. There is a lot of yelling (We’re Italian and we talk really loud) but most of all; it’s enjoying each other’s company while eating delicious food.

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This was the nicest and most appropriate one that was made

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My cousins and brothers 🙂 

I made a yummy Apple and Pear Cranberry Sauce this year (someone accidently forgot the regular cranberry sauce at home). My aunt only had one bag of cranberries so I searched in the refrigerator and found a pear and some apples. I thought, why not?  It ended up being amazing and I will continue to use this recipe from now on!

Cranberry Sauce

What you need:

1 apple, peeled and chopped

1 pear, peeled and chopped

1 bag of whole cranberries

1/2 cup of fresh apple cider

1/2 cup orange juice

1 cup of water

1 1/2 cups of sugar

What to do:

In a saucepan, sauté the apple and pear with a splash of apple cider. In a separate saucepan, add the apple cider, orange juice, water, and sugar. On low heat, bring the mixture to a boil while stirring constantly. (You don’t want the sugar to burn). Once the apple and pear mixture is soft, add the cranberries and your liquid mixture. Bring to a boil and reduce the heat to low. Cook for about 10 minutes. Let the mixture cool before putting it in the refrigerator. Enjoy!

 

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My mom, aunt, grandma, and cousin 

We should not wait one day a year to express our gratitude and thankfulness for the wonderful things we have in our lives. We should start everyday by counting our blessings and expressing gratitude in everything we do. Xoxo

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Mini Gluten Free Vegan Apple Pies

Mini Gluten Free Vegan Apple Pies

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Thanksgiving is right around the corner and all I can think about is the delicious food I can’t eat… until now. I have been testing recipes nonstop to try and come up with gluten free alternatives to my favorite Thanksgiving recipes. So over the next few days, I will continue to post my favorites. Yesterday, I posted my amazing Gluten Free, Vegan, Dairy Free Cinnamon Pumpkin Bread and today I have my Gluten Free Vegan Mini Apple Pies. Hmmm, I wonder what I might post tomorrow? Anyway, these mini pies pack huge amount of flavor. I am definitely not missing anything in these pies.

 

What You Need (Pie Crust):

1 1/4 Cups of gluten free flour (I used Bob’s Red Mill 1:1 Baking Flour)

6 Tablespoons Vegan Butter, chopped into cubes

4-6 Tablespoons Ice Cold Water

pinch of salt

 

What To Do:

Pie Crust 1

In a food processor, add the flour and the butter. Pulse for a couple of seconds and slowly add the water, going 1 tablespoon at a time. You want the mixture to look like little piles of dough (check out the picture). If it becomes too watery, add some more flour. You do not need to use all 6 tablespoons of water!!

Pie Crust 2

 

Sprinkle some flour on a clean surface and put the dough on top. Quickly knead a few times and put into a ball. You do not want the butter to start melting.

Pie Crust 3

On a piece of plastic wrap or parchment paper, place the dough in the center. Start rolling out the dough until it is thin (about 1/4 to 1/8 inch). Put in the refrigerator for about 30 minutes.

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You can either use this dough as a regular pie or continue on to my mini pie recipe…

 

After the dough it chilled, cut the dough into 8 equalish pieces. It doesn’t have to look perfect here! Take cupcake tins and spray coconut oil so the crust doesn’t stick. Take a piece of dough and put it into the tin. Now the fun part! Use your fingers to press the dough all around so it covers the whole cup. Fold over to make a mini crust around the top.

What You Need (Apple Pie):

I large Apple, peeled and diced into small pieces

1 Tablespoon Brown Sugar

1 Tablespoon White Sugar

1/2 Tablespoon Gluten Free Flour (Bob’s Red Mill 1:1 Baking Flour)

2 Teaspoons Cinnamon (I love cinnamon but you can do 1 Teaspoon if you like)

1/2 teaspoon nutmeg

1/8 teaspoon ginger

1/2 Tablespoon Vegan Butter

Crumb Mixture:

1/2 Tablespoon Vegan Butter, melted

1/4 Cup Certified Gluten Free Oats

1 Tablespoon Brown Sugar

1 Teaspoon Gluten Free Flour

1 Teaspoon Cinnamon

What To Do:

Mix all the ingredients for the apple pie filling except the butter.

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In a separate bowl, mix all the ingredients for the crumb mixture.

Fill your premade dough cups with the apple pie filling. Fill them to about the top of the crust. Take the vegan butter that you had from the pie mixture and cut off a piece and place on top of each apple cup.

Take a large spoonful of the crumb mixture and sprinkle on top. Try to cover the whole top as you would a pie crust.

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Bake at 350 for about 45 minutes. The top should be a nice golden brown and the apples are soft.

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Try to let it cool before you dig in. It was really hard to resist between the delicious smells of the apples and cinnamon or how yummy these looked.

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Watermelon Bowl

Watermelon Bowl

How cute is this watermelon bowl? I went to a cookout this Labor Day Weekend and wondered what to bring. Cookouts or BBQ’s are sometimes a scary place to be when you have Celiac Disease and food allergies. You don’t know what food is going to be there, will you be able to eat anything, or are things cross-contaminated?

To make this cute watermelon bowl, get a watermelon and cut the top off. Don’t cut through the middle because you want your bowl to be filled with the cut watermelon pieces. Since I did not have a melon baller (which you could use to get those cute balls of watermelon), I took a knife and cut around the edges in the inside. With a large spoon, I scooped the watermelon out and cut it into chunks. I put the watermelon chunks back into the watermelon bowl.

This was a big hit at the cookout! You could also make a fruit salad with different types of fruits and use the watermelon bowl to hold it.

I hope everyone is enjoying this beautiful Labor Day Weekend! xoxo