Honey Vanilla Chia Seed Pudding

20160728_075025

I don’t know how people can wake up 30 minutes before work starts and still get there on time. My summer mornings involve coffee, a shower, makeup, emptying and filling the dishwasher, watering the garden, walking the dog, and cleaning up whatever mess is on the counter so I’m not thinking about it at work all day. And this is just me — I really don’t know how people with children do it.

Lately, though, something has been making my life a little easier: chia pudding. I first discovered this recipe when I was Paleo, because chia seeds soaked in coconut milk form this tapioca-like substance that is about as close as you can get to yogurt on a strict Paleo diet. However, when you’re going through three or four $3 cans of coconut milk every week just for breakfast, the cost soon becomes prohibitive.

Luckily, I’m not Paleo anymore. Continue reading

Advertisements

Chocolate Peanut Butter Freezer Fudge

DSC_0033

I try to be healthy. I really do. But sometimes, you have a day that begs for chocolate peanut butter fudge, and you just have to go with it.

And why not, when it’s as delicious and easy as this is? No oil, no dairy, only a minor little bit of sugar from the dark chocolate chips. It’s vegan, gluten-free, and even (mostly) Paleo, if you use another nut butter instead of the peanut butter (hazelnut, maybe). Continue reading

Asian Coleslaw

DSC_0073-001

My husband recently bought a new grill/smoker hybrid thing called the Pit Barrel Cooker. The good news is, it makes the best ribs and tri-tip I’ve ever had in my whole life. The bad news is, now I need to come up with enough sides that go with barbecue to keep us from getting bored.

I did make Deb Perelman’s latest pasta salad recipe, and it was incredible, pairing well with plain chicken. But what makes pork ribs so good — the rich, fat-covered meat — also makes them hard to pair with anything involving a starch. Or mayonnaise. Or pretty much any traditional barbecue sides.

So I went on the hunt, and accidentally came up with this amazing Asian slaw recipe that is light enough to go with anything. but soooo flavorful. And, since it actually doesn’t include soy sauce, it’s one of those rare Asian-inspired dishes suitable for people with soy and wheat issues.  Continue reading

Crispy Cranberry-Almond Granola

gluten-free vegan granola 1

Granola, when I make it, normally turns out kind of heavy. It’s dense — tons of oats and nuts and fruit and all kinds of stuff. While that’s great, sometimes I want less, just a little crunch and burst of flavor with my yogurt, you know? Something lighter, that doesn’t feel like I just swallowed a literal sack of oats. Maybe some thing I can eat by itself like a normal cereal.

gluten-free craisin almond vegan granola

This “granola lite” came about by accident, when I was trying to make power bars only to have them crumble and fall apart. In frustration, I almost threw them out, but instead, I dumped the crumbled bits on a baking sheet and threw them in the oven.

What came out was a little miracle. Light and crispy from the puffed rice, substantial thanks to the oats and a little bit sweet from the craisins, it goes beautifully with yogurt, as a snack, or just in a bowl with the milk of your choice.

And guess what? It also has a little protein punch from the nut butter and the protein powder. Depending on what protein powder you use (I used Tempt in the Vanilla Spice flavor), this is vegan, gluten-free, soy-free and free of refined sugar. Just keep an eye on it in the oven — the edges of one of my pans burned a little bit. 

Crispy Cranberry-Almond Granola
 
Author: Kate Wutz
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
A delicious vegan, gluten-free and soy-free granola with a punch of protein to get you going.
Ingredients
  • 3 1/2 cups rice cereal
  • 2 1/2 cups gluten-free quick-cooking oats
  • 3/4 cup craisins (original)
  • 1/2 cup sliced almonds
  • 1/4 tsp salt
  • 1 scoop protein powder
  • 1 cup maple syrup
  • 1/2 cup nut butter of your choice
Instructions
  1. Preheat your oven to 350 degrees.
  2. Combine cereal, oats, craisins, almonds, salt and protein powder in a bowl. Heat maple syrup and nut butter in a small saucepan over medium heat, stirring, until smooth. Pour mixture over the oat/cereal mixture and stir very well, until everything is coated and starting to clump.
  3. Spread granola onto two foil-lined baking pans. Bake for 15 minutes, switching the pans and stirring occasionally to prevent burning.
  4. The granola will NOT be crispy when you remove it from the oven, but will crisp as allowed to cool. Once cool, store in an air-tight container for up to a week.
 

 

Curried Butternut Squash Soup (and roasted chickpeas)

DSC_0062

Guys. I promised you a vegetable. Here it is. 

I know, it’s not green. It doesn’t even look like a vegetable, really. What it looks like is what it is — an incredibly decadent, velvety, tummy-warming combination of butternut squash, spices and a little crispy surprise on top. 

DSC_0065

But…it’s all vegetables. I mean, there’s some stock in there, but that can be vegetable, too, if you want. There’s no dairy or gluten at all in this. In fact, it’s even Paleo if you leave off the chickpeas and replace it with, oh, shrimp instead. Which would be awesome, no kidding.

DSC_0071

This huge pot of soup also took me about 45 minutes and $8 to make. That’s like $1 a serving, which is amazing when you consider you’d probably pay $6 a cup for this little number at your favorite local restaurant. Good food on a budget? I am totally in. 

Curried Butternut Squash Soup (and roasted chickpeas)
 
Author: Kate Wutz
A velvety dairy-free and gluten-free soup with vegan and paleo options. Totally the solution to that cold front you’re about to get hit with.
Ingredients
  • 2 Tbsp olive oil or butter
  • 1 yellow onion, diced
  • 1 Tbsp curry powder
  • 1/4 tsp salt
  • 1/4 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp coriander
  • 1 medium butternut squash, cut into 1″ cubes
  • 2 medium carrots, cut into 1″ pieces
  • 3 cups good-quality stock (bone broth, beef stock, or vegetable stock)
  • 1 can chickpeas
  • 1 Tbsp oil of your choice
  • pinch salt, pepper, cayenne
  • red pepper flakes for garnish
Instructions
  1. Heat 2 Tbsp olive oil in a stockpot over medium heat. Add onions, curry, salt, turmeric, paprika and coriander and cook until onions are soft, about 4 minutes. Add butternut squash, carrots and stock and bring to a boil. Reduce heat and simmer for about 30 minutes, or until the squash mushes easily. Remove from heat.
  2. Meanwhile, preheat oven to 400 degrees. Drain and rinse your chickpeas, then dump them between two tea towels and gently rub until dry. Toss with oil, salt, pepper and a little cayenne pepper, then spread onto a foil-lined baking sheet. Bake at 400 degrees for 30 minutes, or until golden and crispy, tossing halfway through so they cook evenly.
  3. Once the chickpeas are done, use an immersion blender (or a regular blender, in batches) to puree the soup. I left a few chunks in mine because I find perfectly pureed soups boring…some people like them. It’s up to to you.
  4. Ladle into individual serving bowls. Top with chickpeas and a smattering of chili flakes. Serve.
 
Notes
To make it paleo, omit chickpeas and substitute cooked shrimp.

 

Best Recipes of 2014

You guys all have a sweet tooth, you know that? I went to look up my Top Ten Recipes of 2014 and was floored by the fact that of the 10 most-viewed recipes, seven were desserts.

Not that I am complaining, by any means. If you are like me, you’re always looking for sweets with less guilt. Without further ado, I bring you — the most-viewed recipes of 2014!

DSC_0006

Grasshopper Bars

These little Paleo beauties combined avocado, coconut and dark chocolate for a festive bar that tastes like spring. They also just so happen to be vegan (if you use maple syrup and not honey).

DSC_0023

Prune Spice Cake

This one stunned me. Prune cake, you guys? But I bet you loved the spicy, dense cake with the date caramel frosting. Paleo, gluten-free and grain-free.

DSC_0109

Greek Zoodle Salad

This one is also Paleo, vegan and gluten-free! Though, um, if you are not Paleo, I suggest putting a little feta on it. I replaced the pasta in Greek pasta salad with zucchini noodles, boosting your veggie quotient. You are welcome

Mulligatawny

Credit for this one goes to Michelle Tam of Nom Nom Paleo. I think it’s delicious, and you guys must have agreed!

Secret Brownies

Gluten-free brownies that are almost Paleo — most of the sugar is replaced with prunes and apple juice. Shhhh.

DSC_0114

Homemade Fig Newtons

Dare I say it? These are almost better than those that come from the store. Paleo, vegan and gluten-free.

fig butter almond butter binge 3

Fig Butter

Inspired by a trip to Trader Joe’s, this fig butter is the reason I made the Fig Newtons in the first place. Yum yum yum.

DSC_0010

Bee Sting Bars

I love these so much, and I’m glad you liked them, too! Honey and almonds spread over a Paleo, gluten-free shortbread.

The Best Gluten-Free Brownies

Oh yeah. My favorite brownie recipe ever, made gluten-free. Enjoy!

DSC_0083

Kale with Balsamic and Bacon

Thank you all for overlooking that terrible, terrible photo and pressing on to enjoy the deliciousness that is kale sauteed with bacon, mushrooms and balsamic vinegar.

Maple-Pecan Overnight Oats


vegan gluten free maple pecan overnight oats 1 

Once upon a time, I didn’t eat breakfast. When I did, I ate a banana and yogurt, or yogurt and peanut butter, something I could grab on my way out the door with a minimum of fuss.

But then I realized that breakfast is the most important meal of the day, and skipping it in favor of another cup of coffee is probably my ticket to an ulcer. But what do you really feel like eating at 8 a.m. in between answering emails? Something healthy, something that’s not going to send my blood sugar too high, and something I can eat with a spoon. No messy powdered sugar donut fingers are coming anywhere near my keyboard. And it has to be something that takes next to no time to grab in the morning.

vegan gluten free maple pecan overnight oats 2

Hence, overnight oatmeal. It takes five minutes the night before to mash a banana, pour in milk and oats, add nuts and a little maple syrup and stir. And the next morning, you have a delicious and nutritious breakfast that you can literally grab from the fridge as you are running out the door. It’s so easy, I make one for my husband, too. (Both saying that and actually doing it makes me feel like one of those 1950’s housewives, but it makes him happy, so…I do it.)

The best part? Gluten-free with no refined sugar. You can even skip the maple syrup if you want to, as the banana makes the oatmeal pretty sweet on its own. Play with the mix-ins, too! Nuts are just the easiest for us, but this would be great with dried fruit, chia seeds or peanut butter.

Vegan Overnight Oats
 
Author: Kate Wutz
Maple-pecan overnight oats that are vegan and gluten-free with no refined sugar. Take ten minutes to make these the night before, and you can grab and go in the morning. Perfect.
Ingredients
  • 3/4 cup almond milk
  • 1/2 cup oatmeal (use more like 2/3 if you like your oatmeal thicker)
  • 1 banana, mashed
  • 2 Tbsp pecans, coarsely chopped
  • 1 Tbsp maple syrup (optional)
Instructions
  1. Stir together milk, oatmeal and banana in a mason jar until combined. I like to actually mash the banana in the mason jar first with a fork, add the milk using the measurement marks on the jar, then add the oats. Saves time and dishes.
  2. Add pecans on top, then top with maple syrup. Cover and keep in fridge overnight. Serve cold the next morning.