Tag Archives | Gluten-free

Overnight Oats | Dave’s Gourmet

When I’m home or the office I have all my supplies and can make healthy meals pretty quickly. But when you’re traveling? That can be rough. Especially if you’re like me and have food allergies and sensitivities that make eating out at restaurants for every meal a bit of a challenge. That means I’m always on the look out for a good travel-ready options. Good ingredients, minimal processing, and – Of course – Tasty! Enter Dave’s Gourmet Overnight Oats.

Overnight Oats Dave's Gourmet Dave's Naturals Vegan Gluten-Free Paleo Vegetarian Dairy-Free San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger

{I love, love, loved the Blueberry Vanilla Almond oats, pictured here. I made them with coconut-almond milk and topped with frozen blueberries and a sprinkling of unsweetened coconut flakes}

These little containers pack a lot of nutrients and flavor. There are four flavors and the ingredient list is pretty similar for them all. And they’re all dairy-free, gluten-free, and vegan!

Apple Nut

  • Organic whole grain oats, organic cane sugar, almonds, chia seeds, oat bran, apples, natural flavor, cinnamon & sea salt.
  • Macros: 5g Fat, 42g Carbs & 9g protein. 9 grams of sugar & 0 transfats.

Cinnamon Raisin

  • Organic whole grain oats, raisins, organic cane sugar, chia seeds, oat bran, cinnamon, natural flavor & sea salt.
  • Macros: 3.5g Fat, 43g Carbs & 8g protein. 12 grams of sugar & 0 transfats.

Blueberry Vanilla Almond

  • Organic whole grain oats, organic cane sugar, chia seeds, oat bran, blueberries, almonds, natural flavor & sea salt.
  • Macros: 5g Fat, 42g Carbs & 9g protein. 9 grams of sugar & 0 transfats.

Mixed Berry

  • Organic whole grain oats, organic cane sugar, oat bran, chia seeds, blackberries, raspberries, strawberries & natural flavor.
  • Macros: 5g Fat, 42g Carbs & 9g protein. 9 grams of sugar & 0 transfats.

One thing that I always look for on packaged food is the amount, and kind, of sugar. You want to avoid super high sugar items and anything with transfats. These overnight oats do use organic cane sugar, but they’re all under 12 grams of sugar total, including the fruit. (Note: The recommended amount of sugar in a day for a woman is 25g and 38g for a man)

Are YOU a fan of overnight oats? Do you have a favorite travel-ready packable meal?

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MCLV Mange | Nourish Bowl

I’m not sure what the technical definition of a nourish bowl is these days. Or if there is in fact a hard and fast definition. But for me, a nourish bowl is similar to a kitchen sink salad – It’s throwing some healthy, delicious foods into a bowl and enjoying the shmorgishborg.

My favorite way to enjoy this meal is a mixture of raw and cooked vegetables, beans, nuts, seeds and/or grains. There are an endless number of combinations to try out and an endless number of ways to top your bowl. Plus, if you’re not veggie inclined, you could easily add a non-plant based protein of your choice.

Rather than go through the countless variations, I’ll just tell you what I ate in the bowl below. Enjoy!

Nourish Bowl Buddha Bowl Vegan Gluten-Free Paleo Vegetarian San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Recipe

 

{Vegan // Vegetarian // Gluten-Free // Paleo} 

Nourish Bowl:

Ingredients:

  • Roasted veggies – Here I went with broccoli, zucchini, yellow squash, and tomatoes
  • Raw veggies – Mixed greens & purple cabbage
  • Toppings – Hummus, avocado, sunflower seeds & balsamic

 

Directions:

  • Pre-heat oven to 350
  • Wash & chop desired veggies
  • Spread vegetables on a lined baking sheet and put into the oven at 450 for 10-13 minutes per side, mixing them at the halfway point. Here I roasted broccoli, zucchini, yellow squash, and tomatoes. Spray/coat with olive oil or coconut oil and add your favorite spices and herbs. I tossed these with olive oil, chopped garlic and shallots, cumin, and sea salt.
  • Once your veggies are roasted, throw them over a bed of greens, add in any other raw veggies you’d like, and decide how to top. I like to keep my bowls simple and healthy, so I usually add hummus, avocado and balsamic, then sprinkle with some red pepper flakes and Go Raw sunflower seeds.
  • Other options? Add tofu or simply top with your favorite salad dressing. Simple can be delicious!

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series here to see what you’ve missed so far.

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Fresh n’ Lean | Organic Meal Delivery Service

Meal delivery services can be a total lifesaver. If you don’t have time to cook, if you want to send a thoughtful gift to a friend, if you have a loved one that you want to make sure is getting healthy, nutritious food. One of the downsides? Sometimes the pre-made meals can be on the unhealthy side, high in sodium and fat.

Fresh n’ Lean to the rescue!

This company was created with health in mind and their offerings reflect that. They’re focused on delivering healthy, organic food that promotes a balanced lifestyle. They even cater to specific diets and needs:

They’ll even customize a meal selection just for your individual needs if you reach out. And compared to some of the meal plans out there that are made with organic, high-quality ingredients, Fresh n’ Lean offers very competitive pricing.

The standard food delivery plan is $27.99 a day, which means that the cost of each meal comes out to under $10.00. They don’t stop there though, if you’re not interested in 3 meals a day, you can get just what you need on one of their other plans: 1 entrée per day plan is $14.99 and the lunch & dinner entrée meal plan is $23.50. And if that wasn’t great enough, you can also order meals a la carte and just pick what you need.

Fresh n Lean Vegan Gluten-Free Paleo Vegetarian San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Organic Meal Delivery Service

{Here’s an example of one meal – Roasted Red Pepper Pasta: 560 Calories // 20g Fat // 94g Carbs // 14g Protein}

The company sent over a few entrées for me to try so that I could give you guys an honest review. They were all organic, vegan, and gluten-free. I tried out 1 breakfast and 5 lunch/dinner entrées.

Pros:

  • Easy delivery – One box with ice packs and all the sealed trays inside
  • Healthy meals & clean ingredients
  • No muss, no fuss – No cleaning up or dishes, just a simple, easy process
  • YUMMY! Who are we kidding, the taste is extremely important. Luckily, all the meals I tried were tasty. I’d order them all again.

Cons:

  • Limited quantities – While they’re nutritionally dense meals, they aren’t huge. If you’re like me and eat LARGE plant-based meals, you might need to supplement the meals by adding additional greens or grains.

A bonus for my amazing readers – You can get 15% off with the code TRY15 🙂

Have YOU tried a meal delivery service? If so, what did you think?

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MCLV Mange | Vegan Breakfast Scramble

I recently decided to mix up my breakfast routine and try a new recipe for my weekly meal prep-a-thon – A vegan breakfast scramble.

A little background on my food journey – I’ve been a vegetarian since the age of 12 and have been limiting gluten and dairy for nearly a decade now {discovered intolerances to both in my mid twenties}. Over the years as I’ve learned more about nutrition and my body, I’ve tried a number of ways of eating, from vegan to paleo to high raw.

Veganism is something that I’ve flirted with on and off for years. My diet is actually about 90%-95% vegan most weeks, and fully vegan some days. That’s just the result of eating a plant-based diet without meat or dairy.

I love a savory breakfast, but I wanted to toy with a non-egg version of my favorite veggie-filled scramble to mix things up. And see how I feel without the occasional egg in my diet.

#AlwaysExperimenting

Vegan Breakfast Scramble Vegetarian Gluten-Free Paleo San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Recipe

{Vegan // Vegetarian // Gluten-Free // Paleo-Friendly} 

Vegan Breakfast Scramble

  • 1 400g package organic tofu
  • 1/2 cup garbanzo bean flour
  • 2 tablespoons of olive oil
  • 2 cloves of garlic
  • 1/2 onion
  • Veggies – I used yellow squash, zucchini, peppers, and green chilis, but you can use whatever yumminess you have on hand. Mushrooms, eggplant, peppers, or fresh basil would be great.
  • Spices & toppings – Turmeric {this is what gives it the yellow color}, salt & pepper, and nutritional yeast or vegan cheese

Directions:

  • Blend tofu and garbanzo bean in a food processor or Vitamix. I used firm tofu the first time I tried this recipe, and the mixture was very crumbly, it definitely had a tofu texture. When I used a silken tofu it was super creamy and I could easily make it into an omelette or scramble.
  • Chop garlic and onion and saute over low heat in an oil-filled pan
  • After giving the onions and garlic a few minutes to brown, add your veggies of choice and cook through
  • Once the veggies are cooked pour the tofu/garbanzo bean mixture into the pan and combine. Cook until you get your desired texture.
  • Top with nutritional yeast, hot sauce, vegan cheese, avocado, or whatever else sounds good to you!

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series here to see what you’ve missed so far.

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MCLV Mange | Veggie Pasta Sauce

This veggie pasta sauce is one of my favorite “kitchen sink recipes.” That means, I have no set recipe, I just throw whatever I have in the fridge into the pan and enjoy the delicious results. I kept track of what I added in this last batch though, so I could give all of my lovely readers the basic recipe that you can use to approach your next pasta night!

Veggie Pasta Sauce Vegan Gluten-Free Paleo Vegetarian San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Recipe

 

{Vegan // Vegetarian // Gluten-Free // Paleo-Friendly}

Veggie Pasta Sauce

  • 2 tablespoons of olive oil
  • 2 cloves of garlic
  • 1/2 a red onion
  • 1/2 a shallot
  • 1 carrot
  • 1 zucchini
  • 1 bell pepper
  • 3 tomatoes
  • Spices:
    • 1 teaspoon each of turmeric, oregano, and basil {or you can do an Italian seasoning}
    • To taste: Himalayan sea salt, cracked black pepper
  • Optional toppings: Fresh basil, parmesan, vegan cheese, or nutritional yeast

Other additions: Don’t feel limited by my recipe, you can add whatever sounds good to you. Eggplant, mushrooms, squash, fresh basil… Whatever sounds good to you.

Directions:

  • Turn the heat on to medium in a large pan or pot and heat 2 tablespoons of olive oil until you hear a sizzle
  • Add the diced garlic, onion & shallot, and use a spatula or spoon to keep them from burning while they heat. Cook for 2-3 minutes, until they start to brown.
  • Add the rest of the diced vegetables, stirring between additions to keep them from burning or sticking
  • Once everything has been added, add in your spices, except salt and pepper, and cover the pan or pot. Reduce the heat to simmer.
  • Simmer for ~30 minutes, stirring occasionally.
  • Add salt and pepper to taste when you serve. Top as desired.
  • Serves 3. Store in an air-tight container in the fridge.

Pasta: Since I’m gluten-intolerant, I have to get creative here. I personally really like both brown rice and quinoa pasta, but I also really enjoyed the red lentil pasta pictured above. It’s both delicious and protein-rich, so a win-win in my book.

Stay tuned for the next MCLV Mange installment and check out the previous posts from this series here to see what you’ve missed so far.

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