Tag Archives: healthyeating

Gluten-Free/Dairy-Free Banana Bread

Here is an easy recipe for Gluten-Free/Dairy-Free Banana bread that I tweaked from Pinterest (I added my own ingredients as a substitute!) I was nervous about doing this at first, but it came out perfect! It does NOT need to rise before being put into the oven (the baking soda in the recipe will help this as it heats up)

Ingredients:

-1 cup Bananas

-2 eggs (room temperature)

-2/3 cup Almond Milk (or any non-dairy milk of your choice)

-1/3 cup Coconut Oil

-2 Cups Gluten-Free Flour (if your Gluten-Free flour doesn’t have Xanthan Gum in it, then add 3/4 tsp of Xanthan Gum to this recipe)

-1/2 cup of Cane Sugar

-1/2 tsp Sea Salt

-1 tsp Vanilla Extract

1/2 tsp baking soda

-1 tsp Baking Powder

Add 1/2 cup of your preferred nut to make the banana bread nutty!

Preheat your oven to 350 degrees. Mix together your sugar, baking powder, baking soda, Gluten-Free Flour, Sea Salt, nuts (optional), and Xanthan Gum (add this only if your flour does not include this ingredient) together in one bowl.

Get out a second bowl. Add your eggs, vanilla extract, coconut oil, non-dairy milk, and mashed bananas into this bowl. make sure to mix the ingredients together well.

Now, mix both bowls of ingredients in the same bowl together.

Once your ingredients are all mixed together, pre-grease a bread loaf pan and fill it with the batter.

Put the bread loaf in the oven for 45-55 minutes (this depends on the oven, mine took 45 minutes to bake) Check it with a toothpick to be sure it is fully cooked.

Once your banana bread is cooked, take it out of the oven and place it where it can cool down for 15 minutes.

Cut, eat, and enjoy! Be sure to wrap it tightly once you are done to help keep it fresh for a couple of days. Feel free to freeze whatever you do not use!

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-Rebecca Elizabeth A Punk With MS

 

 

 

 

Gluten Free/Meat Free/Lactose Free Burger Tomato and Cheese Tortillas

This is a recipe for a gluten-free, meat-free, and lactose-free tortillas.

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You’ll need:

3/4 cup ground beef substitute (Gardein, MorningStar, or whatever brand you prefer)

Shredded cheese substitute (Daiya, GoVeggie or whatever brand you prefer)

1/2 of a freshly diced tomato

1tsp of garlic

Earth Balance organic plant based “butter” spread (or any other brand of butter substitute you prefer that is lactose-free)

2 Mission extra thin yellow corn tortillas (these are small but any corn tortilla brand will do..make sure they are gluten-free) 

Directions:

Put your ground beef substitute, garlic, and diced tomatoes in a medium frying pan. Cook the beef substitute, your garlic, and your diced tomatoes on medium heat until the beef substitute are thawed out and until your tomatoes are warm. Add spices if you desire. When it’s all thawed and warm, put the ground beef, diced tomatoes, and garlic it in a small bowl.

Clean your medium frying pan out (or get a new one out).

Now, put your medium frying pan over medium heat. While heating it up, use your lactose-free “butter substitute” and spread the “butter” on one side of 2 corn tortillas. Place one of your corn tortillas butter side down on the pan.

Now, put a layer of shredded cheese substitute on the corn tortilla. After this put your ground beef, garlic, and diced tomato mixture on the corn tortilla. This is to help the tortilla stick to the cheese and other ingredients.

After this step put another layer of your shredded cheese substitute on top. Put your second corn tortilla on top (butter facing up this time)

In 5 minutes, flip your tortilla. You should take 5 minutes cooking the tortilla on each side. Make sure the tortilla is nice and brown on both sides.

Make two if you’d like (especially if the corn tortillas are small)

Enjoy!

-Rebecca Elizabeth A Punk With MS

 

Vegetarian Chili

Here’s my recipe for a delicious vegaterian friendly chili! I have been weaning off of red meat recently, and can vouch that this meal will definitely satisfy any type of chili or meat craving. (I know it satisfies mine)

chili

You’ll need:

2 cups of Gardein beefless ground (or any other beef free ground you can find) 

1tbsp of garlic

1tbsp olive oil

1 15oz cans of diced tomatoes (with green chilies)

1 15oz cans of red kidney beans

1/2 tsp of Chili powder (adjust this to your style of taste because the green chilies in with the tomatoes are really spicy as it is )

1tsp of Mrs. Dash Salt Free roasted garlic and herb 

1tsp of Mrs. Dash Table Blend

1/2 cup of diced onions (frozen or raw)

Directions:  in a medium frying pan, put your olive oil in the pan until it heats up. After this, put your diced onions into the pan and fry it on medium high until they are brown.

Once browned, add your beefless ground into the pan. Make sure to add your garlic and all your spices in with your beefless ground.

Once your beefless ground is thawed in the pan, add your can of diced tomatoes with green chili’s and can of red kidney beans. DO NOT DRAIN.

be sure to taste test your chili, as you may need to adjust the spices to your taste.

Lower the pan to medium heat, and allow the chili to simmer. Once simmered for 5-10 minutes, turn off the heat and enjoy. Refrigerate any leftovers you have for another day. Double the recipe to serve more people!

 I will note, If you need to keep your diet with less salt, feel free to use salt free canned diced tomatoes as a substitute. Also, I have added a 1/2 cup of diced green peppers to this recipe before and it came out just as good. This meal can be great on top of rice.

-Rebecca Elizabeth A Punk With MS