Pumpkin Pie Chia Seed Pudding Oats

Posted in Breakfast, Dessert, Gluten Free, Lunch, Refined Sugar Free, Sides and Snacks, Vegan, Vegetarian by naturalnoshing

Pumpkin season is in full swing, and I am holding onto the few remaining weeks that I can go gaga over all things pumpkin spice without receiving excessive eye rolls. This chia seed pudding with gluten-free rolled oats is no exception! It’s super quick recipe that you can adapt to your dietary needs, and can be enjoyed as a breakfast on-the-go, post-workout meal or a healthy dessert. It’s ready in 5 minutes to throw in the fridge to sit for a few hours or overnight to enjoy at a moment’s notice.
This pudding is a delicious balance of high-fiber from the chia seeds, oats and pumpkin puree and is loaded with over 22 grams of protein (if you choose to add a scoop of powdered collagen or 1/2 scoop of your favorite protein powder, without that addition you still get a whopping 12 grams).

It’s thick and pudding-like, but that’s adaptable too if you prefer a more runny version. If you are grain-free, keto or paleo, eliminate the oats and add shredded coconut to keep you on track. The addition of ground cinnamon, a dash of nutmeg and ground ginger adds sweetness and helps balance out your blood sugar too.
This recipe is for one serving, but can easily be doubled or quadrupled if desired for easy meal prep. It will last in the fridge for several days after you make it too, so go ahead and prep a few ahead of time.

Pumpkin Pie Chia Seed Pudding Oats
Gluten-free, Grain-free/Paleo/Keto option, Vegan Option, High-Protein, Quick, No-Cook
Serves 1

Ingredients
1/3 cup pumpkin puree (not pumpkin pie filling)
1/4 cup unsweetened non-dairy yogurt (I used unsweetened vanilla coconut)
1/2 cup unsweetened non-dairy milk of choice*
2 Tbsp chia seeds (*see below for keto/paleo/grain-free)
1/3 cup uncooked gluten-free rolled oats (**see below for keto/paleo/grain-free)
1 scoop collagen powder (I used Primal Kitchen vanilla coconut) or 1/2 scoop of your favorite unflavored or vanilla protein, optional***
3 shakes of ground cinnamon
dash each of ground ginger and ground nutmeg
natural sweetener of choice to taste (***I used 4-5 drops of liquid monk fruit since the collagen powder was slightly sweetened but you can use maple syrup, erythritol, honey, agave, coconut sugar, date syrup or stevia)

Toppings (optional for serving)
chopped nuts such as walnuts or pecans (eliminate for nut-free)
additional non-dairy yogurt

Directions
1. In a jar or small container with a lid, add all of the ingredients from pumpkin puree to sweetener. Stir with a spoon until mixed thoroughly (it will be thick).
2. Cover with a lid and set in the fridge to sit for 4 hours or overnight. Enjoy!

Recipe Notes
* If you prefer a more runny pudding (I like mine really thick), add an additional 1/4 -1/2 cup non-dairy milk
**For Keto/Paleo and/or grain-free, eliminate the oats and add 1 additional tablespoon of chia seeds and 2 Tbsp shredded coconut
***If you use a sweetened protein powder, you may not need to add sweetener or atleast use a lot less. Taste the mix and adjust to taste. If you follow a low carb, no sugar or keto diet, use stevia, monk fruit or erythritol

For more pumpkin-y recipes to squelch your craving, check out my Grain-free Pumpkin Pancakes , Creamy Spiced Pumpkin Dip, Pumpkin Pie Smoothie and my Pumpkin-Bluberry Breakfast Crisp for One!

20Nov2016

Peach and Blueberry Cobbler (SRC)

Posted in Breakfast, Dessert, Gluten Free, Refined Sugar Free, Vegan, Vegetarian by naturalnoshing

Pies, cobblers, crisps…talk about comfort food! A sweet and cake-y or crumbly topping paired with a warm fruit filling make for the ideal combination of a flavors and textures that scream EAT ME NOW. Cobbler transports me back to vacation days at my grandparent’s in South Carolina…and my cousins, brother and I couldn’t wait to taste grandma’s homemade treat. Topped with her homemade peach ice cream, we all reached food nirvana (and a blissful sugar-induced coma)!

I was thrilled to be assigned Margaret’s Tea and Scones blog for the last hurrah for the Secret Recipe Club! It’s the final reveal for the club, and I want to all the hosts and members for making so many wonderful memories and fantastic recipes 🙂 For the finale, I couldn’t help but choose a “sweet ending” and a dish that evokes a huge heartfelt smile…so when I saw Margaret’s recipe for Peach Cobbler, I was sold.
Originally, I was deciding between Margaret’s Coconut and Salmon Laska Soup or her Chai Spice Scones yet a dessert seemed appropriate for this occasion, and I was not disappointed! I can’t wait to try other fruits and combos as well! A few other recipes that had me still loving fall flavors are her Sweet Potato Praline Brownies, Pumpkin Beer Bread and Sweet Potato Curry Puffs — there’s no denying winter squash and sweet taters are some of my favorite foods. They are most definitely on my list of dishes to try!

peach-blueberry-cobbler1

To make it allergen-friendly, I swapped out the all-purpose flour and whole wheat flours for a combo of oat flour and coconut flour to make it gluten-free. Margaret mentioned the cobbler needed to be a little sweeter so I opted for coconut sugar for the granulated sweetener and added some stevia to bump up the sweetness without a ton of added sugar. I also swapped non-dairy milk and butter-flavored coconut oil for the butter (and canola) to make it dairy-free. I had a few blueberries in the freezer and some leftover ground chia seeds so I tossed them in along with the frozen peaches for some added color, fiber and omega-3s. What a lovely recipe, the blueberry-peach reminded me so much of my sweet grandma! With these ingredients – oats, peaches, berries, coconut oil and chia…this made for a guilt-free yet decadent-tasting breakfast and a sweet AND satisfying dessert.

Peach and Blueberry Cobbler (adapted from Tea and Scones)
Gluten-free, Dairy-free, Egg-free, Soy-free, Corn-free, Refined Sugar-free, Vegan, Vegetarian, Nut-free, Seed-free

Filling
3 large ripe peaches or 3 cups unsweetened frozen sliced peaches, diced into 1 inch cubes
2/3 cup fresh or frozen blueberries (or berries of choice or more peaches)
1 tsp fresh lemon juice
¼ tsp ground cinnamon
4 tsp chia meal/ground chia seeds (or 2 tsp arrowroot starch or cornstarch)
1/8 tsp pure stevia and/or 3-4 tbsp granulated sweetener of choice

Topping
3/4 cup oat flour (I ground gluten-free rolled oats in a magic bullet)
2 Tbsp coconut flour (or 4 more Tbsp oat flour)
¼ cup coconut palm sugar or granulated sweetener of choice
15 drops vanilla-flavored liquid stevia or to taste (can use1/16 tsp powdered stevia or 3 more Tbsp granulated sweetener)
1 tsp baking powder
¼ tsp sea salt
1/2 cup non-dairy milk of choice
3 Tbsp coconut oil (I used butter-infused) or earth balance, ghee (if you can tolerate dairy), melted
¼ tsp ground cinnamon

1. Preheat the oven to 400°F.

2. To make the filling, if using fresh peaches, bring a 4-quart pot of water to a boil and fill a large bowl with ice water. With a paring knife, slice through each peach skin from end to end, but leave the peach intact. Place the peaches in the boiling water for 30 seconds. Using a slotted spoon, transfer the peaches to the ice water for 30 seconds. Remove the skin from the peaches. Split the peaches in half, remove the pits, and slice each peach into 8 slices.

3. In a large bowl, toss together the sliced peaches, berries, lemon juice, cinnamon, and starch. Add the brown sugar, 1 teaspoon at a time, to taste depending on the sweetness of the fruit. Pour the peach mixture into an 8-inch square baking dish.

4. To make the topping, in a medium bowl, whisk together the flours, granulated sugar, baking powder, and salt. Add the milk, butter, and oil and stir to combine. Distribute spoonfuls of the batter over the peaches, leaving some patches uncovered. Sprinkle with the cinnamon. Bake until golden brown, 25-28 minutes.

Yields 4 large or 6 medium servings
peach-blueberry-cobbler-pan

To view other recipes from this month’s reveal, click the link below!

19Jun2016

Baked Duck Eggs in Portobello Caps (SRC)

Posted in Breakfast, Gluten Free, Lunch, Main Dish, Refined Sugar Free, Vegetarian by naturalnoshing

Have you ever eaten duck eggs? Wow, they have quickly become my new food love. I stumbled across some at our farmer’s markets as well as a local health food store and it’s been a game changer for me. After some allergy testing and an elimination diet, I discovered that I react to chicken egg whites and despite being briefly bummed, I sought out alternatives and experimented with egg-free versions of my favorite recipes. After duck eggs were discovered, my foodie world expanded once again.

Here are a few highlights of the beloved duck egg and why you might want to get your hands (and forks) on some if possible:

1. The yolk of a duck egg is much larger than one of a chicken egg – yum!
2. Duck egg shells are harder to get a clean crack and are much tougher than chicken eggs, creating a longer shelf life.

2. Nutritionally speaking, they have a higher fat content (good fat!), higher in protein than chicken eggs and contain more vitamins and minerals (such as iron, B12, folate) and Omega-3 fatty acids
4. Just take care not to overcook the whites of duck eggs, they contain more protein and therefore can become more rubbery if cooked too long.
5. The yolks have a richer, almost buttery flavor, most likely attributed to the higher fat content.
6. Duck eggs contain more albumen, which gives them more structure, thus creating a very light, fluffy, and rich baked good with a higher lift than those made with chicken eggs.

I’ve been searching for more breakfast options and was itching to try out my new duck eggs in a recipe…so when I spotted Amy’s recipe for Baked Eggs in Portobello Mushroom Caps, I was sold. This recipe was lightly adapted from Amy’s Savory Moments blog that I was assigned to this month for the Secret Recipe Club reveal! I swapped out the chicken eggs for ducks eggs, used green bell pepper instead of the grilled piquillo and served the dish with sliced avocado and fresh basil for a bit of freshness. I left out the cheese for allergy purposes but but I sure that would a lovely addition if you can eat it. In short, I loved this recipe! Not only does it provide a hearty serving of veggies to start the day, it’s flavorful, simple ingredient and adaptable!

I was excited to learn more about Amy, and her passion really resonates with me. She started blogging to document her “…growth and progress over time to better cooking and healthier eating …and encourage others to eat local, eat healthy, eat seasonally when possible, but also to enjoy food, cooking, and food culture.” YES! This speaks to my heart 100% so Amy and I share the same enthusiasm around food. Her Rhubarb Bars, Brazilian Shrimp Stew, and Currant and Lemon Cornmeal Pancakes also had me drooling as I bookmarked these beauties for future experimentation 🙂 Thanks for the delicious recipes!

Baked Eggs in Portobello Caps (adapted from Savory Moments recipe)
2 large portobello mushroom caps
2 duck eggs or 2 large chicken eggs
1 clove garlic, minced
2 Tbsp small diced onion
large handful of mixed greens or baby spinach (roughly 1 cup)
1/2 green bell pepper, small diced
about 1/3 cup grated sharp cheddar cheese or favorite non-dairy cheese (optional, I omitted)
pink Himalayan sea salt and fresh ground black pepper to taste
paprika for garnishing
fresh avocado slices or guacamole for serving, optional
chopped fresh basil (or cilantro or parsley) for serving, optional
favorite fat or oil for cooking (coconut oil, olive oil or avocado oil)

Directions

Pre-heat your oven to 375 degrees and drizzle a bit of olive oil/fat in small baking dish. Wipe the dirt off your mushroom caps with a damp towel. Gently scrape the gills out from the underside of the mushrooms with a spoon. Place in the baking pan and drizzle a small amount of fat/oil on the mushrooms and a bit of black pepper. Bake for about 10 minutes, until the begin to get soft and shrink up a little.
While mushrooms are baking, heat some fat/oil in a small pan and saute the garlic, green pepper and onions for about 2-3 minutes. Then add the spinach and cook until it’s wilted. Add some salt and pepper. Set aside.
Remove mushrooms from the oven and lower oven temp to 325F.
Discard all juice inside mushroom caps and wipe out all juice out of the baking dish. Take a towel and gently press the inside of the mushrooms to get out any excess juice. Place the mushrooms (bottom/cup facing up) back into the baking dish. Put half of the spinach mixture into each mushroom, and sprinkle with cheese if using. Try to leave a “hole” in the center so there is room for the egg yolk.
Carefully crack an egg on top of each mushroom. Sprinkle with some salt, pepper, paprika, and some extra cheese. Carefully place the baking dish back into the oven and bake for another 8-10 minutes, until the whites of the eggs are cooked and the yolk is set. Garnish with paprika and serve with avocado slices and fresh basil or favorite herbs (optional).

For more recipes from this month’s reveal, click the link below!

21Feb2016

Allergy-Friendly Grain-free Waffles (SRC)

Posted in Breads, Breakfast, Dessert, Refined Sugar Free, Sides and Snacks, Vegan, Vegetarian by naturalnoshing

As a child, my mom made these Mickey Mouse waffles that I still remember to this day. The waffle iron was in the shape of Mickey’s face and my favorite part was saving his waffle ears to eat last and filling them up with lots of maple syrup…mmm! A good hearty breakfast is right up with there with pizza and brownies on my “top comfort foods list” and waffles are always included.

Not to mention, the smell of waffles cooking is deliciously intoxicating…how can you go wrong with this bread-like goodness that’s fluffy yet crisp on the edges? Plus, you can pile them with toppings from fruit and chocolate chips to savory options like crumbled bacon, scrambled eggs and/or a smear non-dairy cashew cheese (or shredded cheese). YUM!

Allergy-friendly Waffles with eggs

I was assigned Traci’s blog Burnt Apple this month for the Secret Recipe Club, and wow what a fun collection of recipes to search through! Not only does her site contain a delicious repertoire, Traci has a knack for “taking any meal and giving it a healthy makeover.” Her Healthy Pixie Sticks have me intrigued, photos of her gluten-free Pumpkin Cinnamon Rolls had me salivating and her Dark Chocolate Thin Mints had dreaming if my old favorite Girl Scout cookies with a fun twist.

I ultimately chose these allergy friendly waffles since I’ve been in a bit of a breakfast funk and I was in the mood for comfort food. The fact that you can roll the waffles with a rolling pin to make a “waffle wrap” also caught my attention! These grain-free beauties use half coconut flour and half tapioca starch which boosts the fiber content, making them chock-ful of healthy fats and balanced carbs.

AIP version of Allergy-friendly Waffles without eggs
I opted to make two batches of waffles: I wanted to test each of Traci’s options – trying both the vegan/AIP (auto-immune protocol recipe) version without eggs and the paleo-friendly version with eggs to see what the difference was in the final product. When struggling with my own health and food allergies, I’ve experimented with AIP recipes so I wanted to give them both a shot. I’m so glad I came across this recipe, it’s a winner! I used coconut milk for the non-dairy milk, coconut oil for the fat and I substituted a sprinkle of stevia (to taste) instead of sugar in both recipes but stuck to the original recipe.

The waffles with eggs were delightful! Crisp on the edges, light and fluffy and filling with a touch of sweet 🙂 When I made the AIP-version of the waffles, they took much longer to cook in the waffle iron than the batter made with eggs, while delicious the result was more gummy and not fluffy like typical waffles. My bananas has light brown specks on them so I think a greenish yellow banana might be better since it’s more starchy and/or increase the amount of coconut flour by 1-2 Tbsp. I will give these a go again! I might even experiment with plantains instead of bananas since they are more starchy in general. Each batch makes about 8 waffles, so feel free to freeze any extras and just pop them into a toaster oven when you want a quick breakfast!

AIP version of Allergy-friendly Waffles without eggs

Allergy Friendly Waffles (lightly adapted from Burnt Apple)
Gluten-free, Grain-free, Soy-free, Dairy-free, Nut-free, Seed-free, Sugar-free, Paleo-friendly, Nightshade-free, Vegetarian, Egg-free option, AIP-option, Yeast-free, Vegan Option

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

1 cup non-dairy milk of choice (cow’s milk can be used if you tolerate but won’t be dairy-free)
3 eggs (AIP use two bananas in place of the eggs)
1 tbsp coconut sugar or sugar or a pinch of stevia*
1 tsp alcohol-free pure vanilla extract
2 tbsp coconut oil or neutral oil (can use melted ghee or butter but will not be dairy-free or AIP)
1/2 cup coconut flour
1/2 cup tapioca flour or arrowroot flour
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt

For serving (optional, ideas)

Sliced bananas or fresh berries
Carob chips or chocolate chips or cacao nibs (not AIP-friendly unless homemade)
Maple syrup, drizzle of honey or your favorite jam or jelly
Your favorite nut or seed butter (not AIP-friendly)
Shredded coconut or coconut flakes
Nitrate-free bacon (not vegetarian) or coconut “bacon”
Coconut whipped “cream”

Instructions

In a large mixing bowl, whisk together the milk, eggs, sugar, vanilla and butter or oil until smooth. Add in the coconut flour, tapioca or arrowroot flour, baking soda, baking powder, and salt. Stir just until smooth.
Heat waffle iron according to manufacturers instructions. Brush waffle iron with oil or butter. Pour approximately 1/4 cup of batter onto each waffle iron. (You may need to adjust the amount of batter depending on the size of your waffles). Close and cook according to manufacturers instructions.
Remove waffles from iron (if AIP batter is used, you may need a fork to carefully peel the waffles off the iron), serve immediately or allow waffles to cool to room temperature before placing in an airtight container or Ziploc bag.
To make waffle rollups: While waffle is warm, roll with a rolling pin until flat. Fill with bacon, scrambled eggs, veggies, fresh fruit or any other combination you like. Place toppings in a thin strip along the waffle. Roll up and serve.

Yield: 8 waffles

For AIP-friendly version notes: If your bananas are sweet and speckled with brown, you might consider eliminating the sweetener altogether if you prefer more savory waffles. As I mentioned above, when I made the AIP-version of the waffles, they took MUCH longer to cook in the waffle iron than the batter made with eggs. My bananas has light brown specks on them so a more green banana might be better since it’s more starchy or increase the amount of coconut flour by 1-2 Tbsp.

Grain-free waffles 2 Allergy-friendly Waffles with eggs