Tag Archives | Gluten-free

Pumpkin Baking | Breakfast, Desserts, Snacks & More

Fall means pumpkin everything in my book. I’ve never had a PSL, but I’m an avid baker and Fall hasn’t full arrived in my house until I’ve started baking up a storm.

While I have my stand-by recipes that I always make, I love to try new recipes as well. I’ve been on the look-out for some of the best, healthiest, easiest recipes out there and here’s a round-up of breakfast, dessert, snack, and other recipes.

Pumpkin Coconut Curry Fall Recipes Vegan Gluten-Free Paleo Vegetarian San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Chocolate chip pumpkin bars

 

Sweet:

Pumpkin Coconut Curry Fall Recipes Vegan Gluten-Free Paleo Vegetarian San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger

Savory:

What’s YOUR favorite pumpkin recipe for Fall?

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MCLV Mange: Creamy Avocado Dressing

A great salad dressing makes you want to eat salad. It’s raison d’etre is to get you excited for a giant bowl of fresh veggies and toppings.

I for one tend to go through phases with dressings. I’ll love one to death for a few weeks, or even months, then move on. But, to my surprise, I’ve been making variations of this creamy avocado dressing all Summer.

Another great thing about it is that you can adjust it to your desired consistency and use it as either a sauce or a dressing. I’ve served it on salad, roasted veggies, and even drizzled over chicken breasts for our last dinner party.

It improves them all!

Avocado Salad Dressing Vegan Vegetarian Gluten-Free Paleo San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Recipe

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

Creamy Avocado Dressing

Salad Ingredients:

  • 1 Avocado
  • Juice of 1 Small Lemon or Lime
  • 1 Clove of garlic
  • 1 Shallot or 1/2 Purple Onion
  • 2 Tbsp Olive Oil
  • 1/4 Tsp Sea Salt
  • Water as needed

Directions:

  • Put ingredients to a food processor, magic bullet, or blender
  • Add water as needed to achieve your desired consistency

Note: I made this without olive oil once {accidentally} and it was just as tasty. If you’re trying to lower your fat intake you can leave it out or add less than that suggested two tablespoons.

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: Simple Summer Salad

I crave light, easy foods during the Summer.

I don’t want the stove or oven to be on and heating up the apartment. I don’t want to run all over town looking for ingredients. And I don’t want to spend hours in the kitchen preparing dinner.

Enter my favorite simple Summer salad – Crisp, flavorful produce, quick to make, and the best part, it’ll easily last a few days in the fridge.

Simple Summer Salad Vegan Vegetarian Paleo Gluten-Free San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Recipe

Simple Summer Salad

Salad Ingredients:

  • 1 Cucumber
  • 1 Pepper
  • 2 Medium tomatoes {I like heirloom} or a handful of cherry tomatoes
  • 1 Bell Pepper
  • 1/2 Red Onion
  • Optional: Basil

Dressing Ingredients:

  • 2 Tablespoons of Olive Oil
  • 1 Tablespoon of Red Wine Vinegar
  • Salt & Pepper

Directions:

  • Chop veggies
  • Whisk together dressing ingredients
  • Mix together & stir
  • Store the leftovers in an airtight container for 2-3 days

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: Easy Vegan Mixed Bean Stew

If you’ve ever read any of my recipes you’ll know that I love a dish that is both easy and delicious.

This particular recipe came into being after I saw a yummy looking garbanzo bean crock pot dish on Pinterest {where else?} and I didn’t feel like going to the grocery store.

Side point – Does anyone else like to do just one grocery trip a week? I started off the year going 2+ times a week and not only was it a time suck, but all of those trips really add up!

Anyway, I didn’t feel like going out to get all the extra ingredients that I was missing so I just used what was on hand and it turned out great. What I love about this stew is that you can add whatever is in your fridge or cupboards and it’ll come out great.

That also means that if you have any allergies or sensitivities, you can just substitute what works best for your diet.

 

Vegan Bean Chickpea Vegetable Vegan Gluten-Free Paleo Vegetarian San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Recipe

Easy Vegan Mixed Bean Stew

Ingredients:

  • 2 Cans of beans {I used garbanzo & kidney beans, but you could use anything that sounds good to you!}
  • 2 Tbsp oil
  • 1 Onion or 1/2 an onion & a shallot chopped
  • 2 Cloves of garlic diced
  • Vegetables: You can use any combination you’d like. I used 1 yellow pepper, 1 zucchini, 1 super sized carrot, and a handful of cherry tomatoes. But you could also add sweet potatoes or squash for a more Winter-y dish.
  • Spices: I went the Eastern route with turmeric, cumin, smoked paprika & chili. However, if you wanted a more Italian flavoring you could go for oregano, parsley, and basil. {1 tsp each}
  • Optional: Tomato paste

Directions:

  • In a soup pot saute the onion and garlic in oil for around 5 minutes on medium heat {don’t quite brown it}
  • Add in the beans and chopped vegetables, combine thoroughly, and keep on medium heat for an additional 3 minutes
  • Next stir in your spices of choice
  • At this point you need to decide what thickness you want. If you’d like a soupy texture, add up to 2 cups of water, watching and stirring as you go. If you’d like a thicker stew, you can add a can of tomato paste and 1-2 cups of water. Just watch the texture as you’re stirring in the water and stop when you reach your desired consistency.
  • Reduce to low heat and simmer with the lid on for ~30 minutes
  • Some people like to add salt during the cooking process, but I’ve found that I end up adding much more salt when I do that, since I’ll salt the final dish anyway so I’ve gotten out of the habit. Now I add my sea salt to taste after plating.
  • This is a great dish for leftovers – Make it during Sunday food prep and you’re set for 2-3 days. You can also freeze it. I like to make soups and stews before going out-of-town with any veggies that are left in the fridge, and then pop it into the freezer so we have something fully prepared when we get home!

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: Protein Peanut Butter Banana Muffins

These protein peanut butter banana muffins are the perfect healthy, protein-packed snack. I’ve added them to my meal prep routine and they’re great for snacks, after a workout, or even for dessert.

And – Even better – These are super EASY. As I’m sure you can tell – I live for a simple but tasty recipe. 🙂

Protein Peanut Butter Banana Muffins Vegetarian Gluten-Free Paleo San Francisco Bay Area Fashion Food Fitness Lifestyle Blogger Recipes

Protein Peanut Butter Banana Muffins {12 servings}

Ingredients:

  • 1 Banana {you could swap the banana out for applesauce or pumpkin puree}
  • 2 Scoops of Protein Powder of your Choice
  • 1 Cup of Egg Whites
  • 4 Tablespoons of Powdered Peanut Butter or Peanut/Almond Butter
  • 1/2 Tsp of Baking Powder
  • 1/2 Tsp of Salt
  • Cinnamon

Directions:

  • Preheat oven to 350 degrees
  • Mix dry ingredients and wet ingredients separately and then slowly add the dry mixture to the wet
  • Stir until lumps are gone.
  • Spray muffin tins or use paper liners and fill with batter
  • Bake each 6 muffins for 15-20 minutes or until the center is fully cooked

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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