These tater tots are not your average deep-fried shredded white potatoes. First of all, they’re baked. Second of all, they’re filled with shredded zucchini. These two features make ’em a lot easier on the gut: they’re lower in fat and richer in nutrition. And how about the taste, you ask? As finger-lickin’ good as ever! These tater tots are super quick to make and a lot more fuss free than I originally expected. Plus, they only require two main ingredients. Make a big batch and watch them fly off the plate – they’re a hit with kids!
This past weekend I made some pretty stellar pancakes – they were fluffy, moist and full of warm, comforting flavors and aromas. They also happened to be gluten free, vegan optional, and free of any refined sugars. While I did add eggs to the mix, you most certainly do not have to. To top them off, I drizzled them with a simple 2-ingredient date sauce that packs a sweet, caramel-like flavor. Enjoy these pancakes every weekend and eat as many as you like!
The base of this pancake recipe is almond meal and brown rice flour. The batter is sweetened with overripeÂ bananas, and that’s it – no sugar, honey, agave, or maple syrup.
Get the glow:
Banana: benefits your heart and nerves due to the high dose of potassium, increases the performance of kidneys and bones, acts as a mood enhancer or mild sedative, is one of the highest sources of naturally available vitamin B6, and can help keep you â€œregularâ€.
Almonds: lower LDL (bad) cholesterol, reduce the risk of heart disease, protect against diabetes and cardiovascular disease, have a high antioxidant content, increase flavonoids and vitamin A in the body for heart health, lower the risk of weight gain, and help with energy production.
For the pancakes
- 2 overripe spotty bananas, peeled and mashed
- 1 cup almond milk
- 2 pasture eggs (or 2 flax eggs for a vegan alternative)
- 1/2 teaspoon vanilla extract
- 1 1/2 cups almond meal
- 1/2 cup brown rice flour
- 1 teaspoon gluten-free baking powder
- 1 teaspoon ground cinnamon
- Pinch of salt
- Coconut oil for cooking
For the date glaze
- 1 cup Medjool dates, pitted and chopped
- 1/4 teaspoon vanilla extract
- 1 cup water hot water
For the date glaze, place chopped dates into a food processor and top with hot water. Let the dates sit there for 15 minutes before adding the vanilla extract and then blending the mixture until smooth. Transfer the date glaze to a pouring cup and set aside.
For the pancakes, in a small bowl, mash the bananas with the bottom edge of the fork until it is no longer clumpy. Whisk in the almond milk, eggs, and vanilla. In a separate medium-sized bowl, add the almond meal, brown rice flour, baking powder, cinnamon, and salt. Stir until combined.
Add the wet ingredients into the the dry ingredients and fold together until well combined.
Grease a griddle over medium-high heat with the coconut oil and drop about one to two tablespoons of the batter onto the griddle, fitting three to four pancakes on the griddle at a time. Let cook for one to two minutes, or until bubbles begin to form on the top of the pancakes. Flip and cook for another 30 seconds before transferring the pancakes to a serving plate. Repeat with the remaining batter.
Serve the pancakes with the date glaze as well as fresh fruit and chopped nuts of choice!
What you see there is a layer of “cheese” thicker than the crust itself. I’ve mastered a gluten-free vegan pizza crust recipe, but what’s a crust without equally-as-satisfying toppings? This pizza crust is topped with tomato sauce, shaved zucchini, white bean “cheese” and spices, making for a deliciously crisp, creamy, and spicy bite!
This gluten-free, vegan cake was incredible. My only regret is the frosting. I purchased a vegan whipped cream that, albeit delicious, didn’t spread quite as I would have liked it to. The result is perhaps the most delicious, lightest and fluffiest carrot cake I have ever had the pleasure of consuming (multiple slices at once, no less), only with a messy topping. Either way, the recipe is so worth sharing, so here it is.
I’m always on the hunt for a low-carb, guilt-free bread that acts as a worthy vessel for all kinds of delicious toppings, such as veggies, cheese, or a slab of real butter. The following recipe is a low-carb, literally zucchini-based flatbread that takes the white flour and yeast out of the occasion and sticks to the binding powers of eggs. The result is a few-ingredient flatbread that holds its own (if you’re careful), and can roll around, wrap up, or bolster all types of add-ins/ons. Because the spices are reminiscent of pizza, I best enjoy this zucchini flatbread by dipping it in homemade marinara sauce.
These lightweight gluten-free vegan chocolate chip cookies taste like they’re straight from the store-bought box, but au contraire! Not only are they paleo and animal-friendly, they contain no refined sugars! No guilt here! Each bite has you craving more. They’re great for kids and a healthy way to enjoy a sweet snack, only without the afterthought. Enjoy aside a tall glass of homemade almond milk.
Granola is a staple in my life, but I find it hard to find a brand that does the snack justice, using ingredients that make it healthy rather than an indulgence. The following homemade granola recipe uses pure ingredients that are sweetened with brown rice syrup and maple sugar, making for a lightly sweet and incredibly filling and dense granola. Enjoy this granola as is or with almond milk as a cereal!
The last time I made this dish was more than 2 years ago. With Spring in full bloom, I thought it would be nice to revisit it, as it features some Spring vegetables, including broccoli and peas. The coconut curry is super decadent tasting but comes incredibly light to the body! Enjoy every bit.