Shrimp Tacos with Mango Slaw

Shrimp Tacos with Mango Slaw

Just in time for Taco Tuesday and the Cinco de Mayo!!! 

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OH MY GOODNESS!!! These were sooooo good!!! It’s the perfect touch of spice with creamy slaw. The mango takes it to a whole new level. I like to experiment with different flavors of spicy and sweet. This is the perfect combination, if you ask me!

 

What You Need:

Raw Shrimp (peeled and deveined)

Drizzle of Olive Oil

Salt

Pepper

1 Clove of Crushed Garlic

2 teaspoons Crushed Red Pepper

Corn Tortillas

Salsa

Guacamole

What You Need for the Slaw:

1 cup Shredded Cabbage

1 cup Shredded Purple Cabbage

½ cup Shredded Carrots

¼ cup Olive Oil

¼ cup Water

¼ cup Apple Cider Vinegar

2 Cloves of Crushed Garlic

½ cup Plain Greek Yogurt

Juice of Two Limes

Salt and Pepper

2 Mangos, sliced and diced

What You Need To Do:

Make the slaw ahead of time and let it sit for at least an hour in the refrigerator before serving. In a large bowl, add both cabbages and carrots. In a small bowl, mix together the wet ingredients with the spices and garlic. Once incorporated, pour into the large bowl and mix together. Add in the mangos and stir again. Let the slaw sit in the refrigerator.

Preheat the oven to 350 degrees. Drizzle a light coat of olive oil on a baking pan. Place peeled shrimp, garlic, and spices on the baking pan. Mix and cook in oven for about 8 minutes (depending on the size of your shrimp). You will know they are cooked when the shrimp turn pink and curl a bit. If they curl too much, they will be over cooked. Let the shrimp cool for a minute.

Take a warm corn tortilla and fill the bottom with shrimp. Layer on guacamole and salsa (if you like). Top with the mango slaw and enjoy! xoxo

shrimp tacos

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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Vegan Heart Pancakes

Vegan Heart Pancakes

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Everywhere you go, all you see is a massive amounts of hearts and roses, etc. The cool thing would be if we celebrate love all the time and not on one designated day. Either way, I love anything love related and played around with my pancake recipe to try and make them fluffier and vegan.

It sounds a little crazy to add vinegar to pancakes. I was a little nervous at first. I didn’t want the flavor to affect the pancakes. I used apple cider vinegar because it is a sweeter vinegar and really good for you. A little chemistry lesson here (sorry it’s the teacher in me). When you mix an acid (vinegar) and a base (baking powder), a chemical reaction occurs. You have heard of the volcano experiment where you mix together baking soda and vinegar, the chemical reaction happens right away and forms carbon dioxide. The carbon dioxide produces lots of bubbles and boom, volcano. Well, baking powder has baking soda in it but needs to be heated to form that chemical reaction with the bubbles. When you mix in the vinegar, you will see some bubbles (that’s the baking soda) but what you won’t see is the pancake mix getting air bubbles incorporated into it. When heated, it will produce fluffier pancakes. Okay lesson complete… back to baking.

What You Need:

1 cup Gluten Free Baking Flour

1 tablespoon Organic Cane Sugar

2 teaspoons Baking Powder

1/8 teaspoon Salt

2 tablespoons Coconut Oil

1 cup Soy Milk

1/2 tablespoon Apple Cider Vinegar

Organic Red Food Dye (4 drops)

Coconut Spray

What To Do:

In a mixing bowl, combine all your dry ingredients. Mix to incorporate the ingredients. Then add all your wet ingredients and mix. You will notice when you add the vinegar, it will bubble a bit. Don’t worry! We have had our chemistry lesson 🙂

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In a skillet under medium heat, spray with coconut oil. I made my pancakes into hearts but you can make any shape you want. I didn’t have any heart cookie cutters so I free-handed it. The first  ones were lopsided but I eventually got the hang of it.

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I topped mine with vegan butter and real maple syrup, not the processed kind that is just chemicals.

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Enjoy xoxo

Gluten Free Margarita Pizza

Happy National Pizza Day!

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So I know yesterday was National Pizza Day but I had no power due to the massive snowstorm in Massachusetts.  So for me and my friends, today is National Pizza Day!

What You Need:

Pizza Dough Mix

Tomato Sauce (check out my easy tomato sauce under Sunday Dinner)

Fresh Mozzarella

Fresh Basil

What To Do: 

Make your pizza dough according to the mix.  I used Bob’s Red Mill pizza dough. First I had the yeast mix, then stirred in eggs and oil.  I let it sit for 20 minutes.

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After your dough has rested, put a little gluten free flour on the counter and roll out the dough.

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Put the dough on top of a baking pan sprayed with olive oil.

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Put a layer of tomato sauce on the dough.  Then top with fresh mozzarella and basil.

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Bake in the oven for 425 degrees for 20 minutes or until the top is bubbly.

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Enjoy with friends and a nice glass of wine xo

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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

french-toast

Happy New Year!

Happy New Year!

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I am so happy to close the door to 2016. This year has been one of the most difficult years of my life. Between my mom’s sudden passing and dealing with the emotions with that to my uncle’s passing after he had made so many milestones since the accident. Being with my ex who had brain surgery to us making the difficult decision to not be together anymore. I can’t forget the lessons I learned or how strong I realized I was.

There were happy things that happened too. My cousin got married and two more of my cousins got engaged. The love and bond of my family becoming closer that united us more than we could ever imagine. To the “fierce five” as my aunt calls us who have been through more tragedies than a person should have to endure in a lifetime. To my amazing friends and family who have supported me throughout this difficult year has shown me that I can get through anything. To all my lovegfreelife friends who have helped make my blog successful with their support.

There will always be challenges in life but it is how you react to them that either makes or breaks a person. I have learned this past year to love more, to not hold grudges because you don’t know when it will be the last time you speak to them. Life is precious. It is short and can be taken away at anytime. As I go into 2017, I am choosing love to guide me. “Love is love is love is love”. Happy New Years! Xoxo

 

Gluten Free Cranberry Bread

Gluten Free Cranberry Bread

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This recipe reminds me of my momma so much! She would always make multiple loafs around the holiday season and together we made her recipe gluten free! The bread is the perfect amount of sweet with the tartness from the cranberries. The bread is moist and overall is just delicious!

 

What You Need:

2 Cups of Gluten Free Flour

1 Cup of Sugar

1 1/2 Teaspoons Baking Powder

1 Teaspoon Salt

1/2 Teaspoon Baking Soda

1/4 Cup Vegan Butter

1 Egg, beaten

1 Teaspoon Orange Zest

3/4 Cup Orange Juice

1 1/2 Cups Cranberries, diced

Coconut Spray

What To Do:

Mix together flour, sugar, baking powder, salt, and baking soda in a large bowl.

Cut in the butter until the mixture is crumbly.

Add in your egg, orange peel, and orange juice and stir until it is evenly mixed in.

Fold in cranberries and put into a greased loaf pan.

Bake at 350 degrees for about 50-60 minutes. Try to wait until it is cool to eat it. It is hard but it is so good!

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Hope everyone is enjoying the Holiday Season! xoxo