Gluten-Free, Vegan, Serves 2 Directions: In a blender, combine the cooked sweet potato, ripe banana, almond milk, almond butter, maple syrup, ground cinnamon, ground nutmeg, and vanilla extract. Blend on high speed until the ingredients are well combined and the smoothie is creamy and smooth. If you prefer a colder smoothie, you can add a …
Gluten-Free, Dairy-Free, Serves 4 Directions: Season the chicken breasts with salt and pepper on both sides. In a large skillet or sauté pan, heat the olive oil over medium-high heat. Add the chicken breasts to the pan and sear them for 2-3 minutes on each side until browned. Remove the chicken from the pan and …
Gluten-Free, Vegan, Serves 8 Directions: Cook the gluten-free macaroni according to the package instructions. Drain and set aside. In a large pot, add the butternut squash, carrots, and potatoes. Cover with water and bring to a boil. Cook until the vegetables are tender, about 10-15 minutes. Drain the cooked vegetables and transfer them to a …
Gluten-Free, Vegan, Serves 6 For the dressing: Directions: In a large salad bowl, combine the mixed greens, sliced apple, pomegranate seeds, chopped cucumber, chopped red onion, chopped walnuts or almonds, and pumpkin seeds. In a small bowl, whisk together the extra-virgin olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper to make …
Gluten-Free, Vegan, Serves 6 Directions: Cook the gluten-free rice noodles according to the package instructions. Drain and set aside. In a large skillet or wok, heat the sesame oil over medium heat. Add the sliced mushrooms and sauté for 3-4 minutes until they start to soften. Add the red bell pepper, green onions, and minced …
Gluten-Free, Vegan, Serves 2 Directions: In a small pot, heat the almond milk over medium heat until hot but not boiling. Add the chai tea bags to the pot and let them steep in the hot almond milk for about 5 minutes. Remove the tea bags and discard. Whisk in the cocoa powder, maple syrup …
Gluten-Free, Vegan, Serves 8 Directions: In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until translucent and fragrant. Add the carrots and celery to the pot and sauté for another 5 minutes until they begin to soften. Add the cauliflower florets to the pot and stir …
Gluten-Free, Vegan, Serves 12 For the muffins: For the streusel topping: Directions: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a large mixing bowl, whisk together the gluten-free flour blend, coconut sugar, baking powder, baking soda, ground cinnamon, and salt. In a separate bowl, combine the applesauce, almond …
Gluten-Free, Vegan, Serves 8 For the dressing: Directions: Preheat the oven to 400°F (200°C). Place the cubed butternut squash on a baking sheet and drizzle with olive oil. Sprinkle with smoked paprika, salt, and pepper. Toss to coat evenly. Roast the butternut squash in the preheated oven for about 25-30 minutes, or until tender and …
Gluten-Free, Vegan, Serves 8 Directions: In a large mixing bowl, whisk together the oat flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, combine the mashed sweet potatoes, almond milk, maple syrup, and vanilla extract. Stir well to combine. Pour the wet ingredients into the dry ingredients and mix until just combined. Be …
