Gluten-Free — Page 5

Fudgy Chai Blender Muffins (Vegan)

September 18, 2017 by Nicole 6 Comments

In one of my monthly Favorite Things posts, I mentioned the Flourless Banana Blender Muffins recipe from the Chocolate Covered Katie blog. I’m obsessed with them and I can’t recommend trying Katie’s recipe highly enough. These fudgy chai blender muffins with a vanilla glaze are my twist on her original delicious muffins.

The one (non) issue for me with the original recipe is that I seriously eat the entire batch in one day. Something about the added chai spice of today’s version makes it a lot easier to have just one or two and then be done. Don’t get me wrong—these chai blender muffins are DELICIOUS—but it’s like comparing chocolate chip cookie dough to gingerbread cookie dough. I’m satisfied with a finger lick of the latter. I could eat the entire bowl of the former.

The vanilla glaze drizzle is totally optional. These are delicious with or without it. The glaze is a nice touch when you plan to eat these as a healthier dessert, but if you want them for breakfast or a make-ahead snack, you could definitely skip it.

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If you’re expecting the fluffy, bready texture of a traditional muffin, know that these are a bit different. The tops will have a satisfying hardness to them while the insides with be dense and fudgy. I can’t get enough of the texture!

If you give these a try, let me know what you think! And be sure to check out Chocolate Covered Katie for the original recipe.

Filed Under: Breakfast, Dairy-Free, Dessert, Gluten-Free, Recipes, Snacks, Vegan, Vegetarian

Peanut Butter Protein Acai Bowl

July 16, 2017 by Nicole 3 Comments

I love smoothies as much as the next basic betch, but rarely do I feel satisfied when I drink one alone for breakfast. It’s not that they can’t contain all the goodies you need for a healthy breakfast, it’s just that I haven’t chewed anything. Cue my obsession with smoothie BOWLS. Exact same ingredients just with a little granola on top and a spoon—makes all the difference. Try this peanut butter protein acai bowl the next time you want to eat your morning smoothie.

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For the protein powder, I use this raw, plant-based one from Garden of Life. I add protein to smoothies and drinks maaaaybe once a week, if that, so I certainly don’t have an expert opinion on brands, but I do think this one is really yummy if you’re looking for a recommendation! You could also totally make this peanut butter protein acai bowl without the protein powder.

Some other acai recipes from the archives:

Any time I do a gallery of images like this, I always laugh at how bad my photography skills used to be. I’m no pro now, but jeeze, it looks like I took those early pictures with a throwaway camera in a dark basement (lol).

: My Current Go-To Acai Smoothie Bowl

: Strawberry Date Smoothie

: Blueberry Acai Smoothie Bowl with a Coconut Cashew Crunch Topping

: Tropical Green Acai Bowl

: Blueberry Kale Protein Acai Bowl

: Berry-Kiwi Acai Bowl

: Kale & Spinach Acai Bowl with Hemp Seed Granola

Happy Sunday, friends!

Filed Under: Breakfast, Dairy-Free, Gluten-Free, Recipes, Smoothies, Vegan, Vegetarian

Chipotle Roasted Cauliflower Tacos

May 2, 2017 by Nicole 2 Comments

Holy tacos, Batman! These chipotle roasted cauliflower tacos are ridiculous. Once you have the chipotle sauce (recipe posted on Sunday) they’re super easy to make and you can customize them with your favorite tacos fillers. Between the chipotle sauce and the seasoning for the roasted cauliflower, the flavor is out of this world. Make these for Cinco de Mayo, Taco Tuesday or any day of the week.

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Look at that beautiful beast of a taco. This recipe produced six tacos for me, as mentioned above, but as you can see, I made them pretty big. If you’re using smaller tortillas, you could easily get eight or more from the recipe. If you have leftovers, you can absolutely store them in the refrigerator for a few days. I’d recommend keeping the ingredients stored in separate containers for the best results.

Unless you drown the tacos in it, you’ll definitely have chipotle sauce leftover. Use it as a dip or in a Buddha bowl if you run out of the chipotle roasted cauliflower tacos before the sauce.

And that’s all from me today! If you’re looking for more cauliflower recipes, check out Parmesan Roasted Cauliflower. Also this Slow Cooker Corn Chowder can be made with cauliflower instead of potatoes if you’re looking for a low-carb soup. Let me know in the comments if you make these chipotle roasted cauliflower tacos! What taco fillings did you go with?

Filed Under: Dairy-Free, Dinner, Gluten-Free, Lunch, Recipes, Vegan, Vegetarian