Grain-Free Bagels (Dairy Free & Paleo)

Grain-Free Bagels (Dairy Free & Paleo) gluten free

I love a freshly toasted bagel with cream cheese. In college, I loved Einstein Bagels so much I would study over there enjoying my bagel and a hot drink on snowy days for hours.

But over the years, I learned a gluten-bagel and cream cheese just don’t love me back. And these days a traditional bagel is not even an option for my Celiac husband. Thank goodness for healthier, allergy-free alternatives!

The beginning of school is not months or weeks away, but days away now.  As my daughter approaches her first full day of school in 1st Grade, I want to make sure I am prepared ahead of time with lots of fulfilling and nourishing breakfast and lunch recipes.

These bagels are a new favorite at our house, toasted and topped with either grass-fed ghee, butter, eggs or jam. I plan to make a large batch a few times a month to have on hand for a great lunch sandwich base.

 

Grain-Free Bagels (Dairy Free & Paleo) gluten free

 

Feel free to top with chia, poppy and/or sunflower seeds for a tasty topping. I am going to try adding all three seeds with a little garlic and onion powder soon to see if I can re-create my beloved “Everything Bagel.”

What is your favorite comfort food?

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Grain-Free Bagels (Dairy Free & Paleo)
Recipe type: Breakfast, Lunch, Snack
Cuisine: Dairy Free, Grain Free, Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 7-8
 
Ingredients
  • 2 cups blanched almond flour
  • 2 Tbsp. coconut flour
  • 4 eggs
  • ⅓ cup apple cider vinegar
  • ¼ cup raw honey
  • 2 Tbsp. flax seed meal
  • 1 Tbsp. arrowroot
  • 1 tsp. baking soda
  • ¼ tsp sea salt
Instructions
  1. Preheat oven to 350 degrees. Lightly grease a donut pan with butter or coconut oil.
  2. Place almond flour, coconut flour, flax meal, arrowroot, baking soda and salt into a food processor. Process for 1 minute. Next add in the eggs, raw honey and apple cider vinegar. Process for 2 minutes until mixture is completely blended.
  3. Using a ¼ cup measuring spoon, carefully place the batter into the donut slots. Bake for 25 minutes (check at 20 minutes if you live at a low elevation). Remove the bagels and let them cool for 20 minutes.
  4. Enjoy fresh or toasted. Store in the refrigerator.
  5. Makes 7-8 bagels.

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Grain-Free Pizza Crust! (Gluten & Dairy Free)

Grain-Free Pizza Crust! (Gluten & Dairy Free)

Ahh pizza…a quick meal that the whole family loves and can be made and ready in under 30 minutes! I’ve been making this grain-free pizza a lot lately when the weather cools down and my family craves comfort food.

This grain-free crust is bursting with fiber and protein and will keep your belly satisfied and your body nourished.
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paleo, Grain-Free Pizza Crust! (Gluten & Dairy Free)
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Grain-Free Pizza Crust! (Gluten & Dairy Free)
Recipe type: Lunch, Dinner, Pizza
Cuisine: Grain-Free, Gluten Free, Dairy-Free
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Yeast Ingredients:
  • ⅔ cup warm water
  • 1 Tbsp. raw honey
  • 1 Tbsp. active dry yeast
  • Dry and Wet Ingredients:
  • 1 cup almond flour
  • ¾ cup coconut flour
  • ⅓ cup arrowroot
  • 2 eggs
  • 2 tsp. coconut oil (melted)
  • 1 Tbsp. flaxseed meal
  • 1 tsp. raw apple cider vinegar
  • ½ tsp. sea salt
Instructions
  1. Preheat oven to 450 degrees. Place the water, honey and yeast in a small bowl and mix. Let the ingredients sit for 5 minutes.
  2. Add the remaining ingredients into a large bowl and beat with an electric mixer for 3 minutes. Add the yeast ingredients in and mix again for an additional 2 minutes.
  3. Sprinkle a teaspoon of almond flour onto a silicone baking sheet. Place the dough onto a silicone baking sheet. Using a rolling pin, roll crust out very thin.
  4. Bake crust on silicone baking sheet for 10 minutes. Add pizza sauce, cheese (or Daiya dairy free cheese) and your choice of toppings. Bake for an additional 10 minutes or until bottom of crust is golden brown.
  5. *Please note I live at a high altitude. I suggest checking the pizza with toppings after 5 minutes in the oven and cooking an additional 5 minutes if needed.
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Veggie Noodle Stir Fry (Dairy Free, Grain Free & Vegan)

Veggie Tempeh Noodle Stir Fry, grain free, kelp noodles, gluten free, vegan, dairy fre

I’ve been wanting to reduce the brown rice pasta my family consumes…hello Kelp Noodles!

Wow, with a tasty sauce added to these noodles, gluten and gluten-free pasta lovers can rejoice at this tasty and healthy alternative to traditional carbohydrate loaded pasta. My kids and husband gobbled this Stir Fry down…and this includes my French hubby who grew up on baguettes and real al dente pasta. No complaining here! And seriously these noodles are so versatile and ready to use right out of the bag, that I think this is going to be my new favorite quick lunch for my kiddos after school.

Veggie Tempeh Noodle Stir Fry, grain free, kelp noodles, gluten free, vegan, dairy fre

Those watching their carbohydrate intake, can rejoice as these noodles are virtually free of carbohydrates, yet are rich in calcium, iodine and iron. Use your imagination and this recipe can be adapted to your needs. I used tempeh in this dish, but feel free to omit it or opt for chicken, shrimp, etc.

Please note, the only soy I personally recommend be consumed is fermented soy, including miso and tempeh (not tofu and soy milk). Enjoy!

This was shared on Tasty TraditionsFat Tuesday, Slightly Indulgent Tuesday and Whole Food Fridays.

Veggie Noodle Stir Fry (Dairy Free, Grain Free & Vegan)
Recipe type: Lunch, Dinner
Cuisine: Grain Free, Paleo & Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 package Kelp Noodles, 12 ounces (I used Sea Tangle Brand)
  • 8 ounces Tempeh
  • 1 cup baby kale
  • 1 cup carrots, chopped finely in a food processor
  • ⅓ cup veggie stock
  • ⅓ cup coconut aminos
  • 2 Tbsp. coconut oil
  • 2 Tbsp. coconut sugar
  • 1 tsp. garlic powder
  • ½ tsp. sea salt
  • ¼ tsp. red crushed pepper
  • pepper to taste
Instructions
  1. Rinse kelp noodles prior to using. Cut the noodles to your desired length. Cut carrots into small pieces and chop finely in a food processor. Slice tempeh lengthwise and then horizontal into small square pieces.
  2. Melt coconut oil in a skillet over medium heat. Add tempeh and coconut aminos to skillet and cook for 3 minutes. Next add in stock, kale, carrot, spices, salt, pepper and sugar. Stir and cook for 2 more minutes. Add in noodles and cook for an additional 5 minutes, stirring regularly.
  3. Serve hot.

 

 

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Butternut Squash Mac and Cheese (Dairy-Free, Gluten-Free & Vegan)


I adore butternut squash. It is so perfectly sweetened by nature. It doesn’t need anything on it and it still tastes amazing. Butternut squash is incredibly rich in Vitamins A, C, fiber and potassium. My 1 year old gobbles it up as soon as it is cooked. I often use the puree to make a risotto or toss it in a salad. And now thanks to this recipe, I know it is also fabulous in pasta dishes.
The “cheese” sauce is creamy and bursting with flavor. My daughter was delighted that she was eating homemade Mac and Cheese–no store bought brands needed!
Ingredients:
1 large butternut squash
1 cup cashews, soaked
1/3 cup water
1 clove garlic, minced
1 tsp. Herbamare
1/4 tsp. paprika (optional-for color)
pepper to taste
1 package penne style gluten-free pasta (I love Tinkyada or quinoa pasta-to make it grain-free)



Pierce the squash with a fork in several places. Place the squash in a slow cooker with 1/2 to 1 cup water. Cook on the low setting for 6 hours. After 6 hours, remove the inside of the squash and place into a bowl. Scoop out the tender squash and remove the seeds. You can also boil a squash in a pan. I love using the slow cooker because there is virtually no clean-up afterwards.

Boil pasta according to directions on the package. While the pasta is cooking, discard the water from the cashews. Place all ingredients into a Vitamix or blender and blend on high for 2 minutes. Drain pasta and return to pot. Place pot over low heat. Pour sauce over noodles and stir well for 1 minute.  Serve hot with fresh cracked pepper on top, if desired. 

Voila!  

Makes 4 servings.

This was shared on  Eco Kids,Whole Foods FridayThings that make you say MmmBetter Mom MondaysJust Another Meatless MondayMelt in your mouth MondayMonday ManiaMy Meatless MondaysAnything Goes LinkyLunchbox LoveFresh Bites FridayFreaky Friday, Friday Food, Fight Back FridayFriday Food FlicksWellness WeekendPennywise Platter ThursdayFull Plate ThursdayTastetastic ThursdayIt’s a Keeper ThursdayWhole Food WednesdayGluten-Free WednesdaysReal Food WednesdayFrugal Days, Sustainable WaysHealthy 2 Day WednesdaysAllergy-Free WednesdaysTraditional TuesdaysHearth and Soul HopTotally Tasty TuesdaysSlightly Indulgent Tuesday and Fat Tuesday.

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Potato Leek Soup (Vegan)



The French adore leeks.  Leeks are often overlooked here, but they are very popular in France and many parts of Europe. My Mother-in-law cooks with them all the time–whether it be as a side dish with a salmon dinner, in a soup or in a fresh salad for lunch. Indeed I have eaten many leeks since meeting my husband!


Leeks are rich in sulfur like their relatives–onions, garlic and shallots. They are jam packed with Vitamins A, C and K, folate and iron. Potatoes contain fiber, potassium and Vitamin B 6. Cashews help make this soup creamy without the need for dairy products.


Ingredients:
2 leeks

3 medium potatoes
1 cup cashews, soaked 8 hours
2 cups almond milk (or milk of choice)
2 tsp. Herbamare
2 tsp. parsley
pepper to taste


Wash leeks and potatoes thoroughly. Peel potatoes and cut in half. In a medium size pot, boil potatoes with 6 cups of water over medium heat until tender. Drain potatoes and mash them with a potato masher or fork.


Cut leeks into thin slices and bring to a boil in a small pot with 2 cups of water over medium heat. Once the leeks become tender, remove pot from heat. Drain leeks and set aside.


Discard water from cashews. Place potatoes, leeks, cashews, milk, Herbamare and parsley in a Vitamix or blender. Make sure the blender is not too full (if it is, make the soup in 2 batches). Blend on high for 2 minutes. Remove lid very carefully as there will be steam. Pour into bowls. Serve hot.

Optional-Top with fresh cracked pepper.

Makes 4 servings.

 

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