gluten-free Archives - Decadently Fit

Tag: gluten-free

07
Aug
2014

Chocolate Strawberry Protein Smoothie

categories: Breakfast, Dairy Free, Gluten-Free, Main Dishes, Quick Meal, Smoothies, Vegan

It’s that time of year again moms and dads. School is back in session. No more night swimming or sleeping in. The mom only overnight wine tasting tours are on hold. The leisurely weekday breakfasts have come to a sudden halt. There is a gloom in the hot molten air that can only be described as buzz kill.

I’m sure some of you are scratching your heads as to why we are already back in school. Ask California’s Governor Jerry Brown to answer that one for you. Apparently it had something to do with California Standard testing which has been dissolved. Hey Jerry! Can we have a September start date again?

Back to reality. Literally. 6:10 a.m. wake up times are again my new reality for the next 10 months. Back to being super organized in the morning, even more so since I have two in school. Two completely different lunches to pack, two kids that lose shoes on a daily basis, two kids to keep from killing each other while they brush their teeth. The most handsome third grader and first grader are now in my midst.

With the organized chaos that ensues every morning sometimes I forget to make food for myself. For instance, this morning I made 3 breakfast sandwiches with a side of strawberries. As my husband and two boys were eating their sandwiches I looked down at the plate I set out for myself. Empty. With only 10 minutes before departure time my stomach growled loudly, reminiscent of the mountain lions that keep coming out of our foothills. My only option was to make a smoothie, another sandwich wasn’t in my time constraint.

I’ve made this smoothie once before and inhaled it, creating massive brain freeze. This time I used self control as to not repeat such idiocy. In a moment of clarity I remembered that I had promised to post the recipe about a month ago on my Instagram.

So as promised here is the healthiest well balanced version of a chocolate covered strawberry you will ever ingest. This smoothie has a whopping 26.5 grams of green organic whey free protein. I started using the Orgain protein powder because it took care of my aversion to whey in my protein shakes. This powder is a legit source of clean protein made from Organic Brown Rice Protein, Organic Sprouted Chia Seed, Organic Hemp Protein, and Organic Pea Protein. The sugar comes from monk fruit and organic stevia.

We need to talk about the raw green chocolate powder in this smoothie. If you haven’t started using raw green powder start today. These powders are nutrient dense and cost less than buying the 1 pound of greens it takes to make 1 ounce. Because the powder is raw the enzymes are still in tact when they are turned into powder form. Raw greens will give you increased energy and repair cellular damage. I know the next question, “what does it taste like?”. My honest answer is I have no clue. I always put it in a smoothie and I can’t taste it.

This surprisingly vegan, gluten-free smoothie will easily make it’s way into your rotation. It’s incredibly filling, nutrient dense, and above all it tastes like dessert. I hope you enjoy it amongst the controlled chaos in your life. Cheers!

Now for some exciting news! As of August 4, 2014 I became a full time food blogger! Woohoo! So what exactly does that mean? More posts with more healthy, decadent recipes. More giveaways, more awesomeness that you will notice in each post. So stay tuned! If you haven’t already, now would be the perfect time to subscribe to the blog so you don’t miss anything. A lovely email with the newest post comes straight to your inbox. No checking social media to make sure you didn’t miss anything.

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30
Jul
2014

New York Style Vegan Cheesecake

categories: Dairy Free, Desserts, Gluten-Free, Vegan

There came a time in my journey towards a healthier me that I really started missing my former fatty friends. No, I am not making a rude comment about anyone in my life. I am referring to the unhealthy food choices that I constantly made.

I used to love McDonald’s french fries. Actually, let me rephrase that, love, love, LOVED McDonald’s french fries. There was something about those salty, hot sticks of pleasure that just made me happy. Now they make me sick. I am happy to say that fatty friend has not passed my lips in….well I can not remember when. Good riddance.

Then there were the ridiculously large portions at any restaurant, which we would go to a couple of times a week. More former fatty, GMO, preservative filled, friends like Chili’s, T.G.I. Friday’s, & Applebees. Nothing they serve is fresh, and the amount of bad for you food that is put on your plate is mind-blowing. I miss none of these restaurants.

Alas, there is one fatty friend my heart will always long for. Who am I kidding? My heart? We all know it’s my stomach. Let me explain it this way. You know that one friend you had growing up that your mom told you was bad for you? You know the one that never did anything good but made you feel great when you were around them? Well that is how cheesecake is for me. I know it’s bad for me, but I just can’t quit.

I know I am not alone in my love affair with cheesecake. It’s the one dessert that most people can agree on. It’s smooth, creamy, sweet and savory. What’s not to love? Well there is that one thing, the damn calories! One slice of New York style cheesecake holds a whopping 710 calories. In the midst of devouring a heavenly piece of cheesecake that is the last thing I think about. But then it comes, the guilt. The ‘Why do I love that stuff so much that I would do this to myself?!”, self loathing.

One of my infamous cravings came on the other night. I knew I couldn’t go down the fatty friend road. I ‘ve been working way too hard lately to undo all of my work. I went on a hunt for a healthy version that was great, not just good. It had big shoes to fill if it was going to take the place as my new cheesecake BFF.

I stumbled upon a version on the Minimalist Baker. (If you have never heard of them, click on over and check them out. So awesome!). They had a recipe for Simple Vegan Cheesecakes that sounded like what I was looking for. I thought I would give it a shot, but hope for the best.

I changed the recipe to fit my needs and what I came up with was astounding. I honestly could not tell that it was vegan, and gluten-free. I hate labeling this dessert as vegan or gluten-free because of the stigma that comes with it. Most people make faces when they hear those words. But, in my very picky, meat and potato eating, brutally honest husband’s own words, “It is really, really good!”.

I can truly say I have found a new skinny friend to add to my growing repertoire. Eating healthy isn’t always easy, but recipes like this make it much easier.

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Vegan New York Style Cheesecake

Adapted from Minimalist Baker

12 Servings

Crust:

1 cup fresh dates, pits removed

1 cup salted almonds

1 tablespoon ghee (or vegan butter like Melt)

Filling:

1 1/2 cups cashews, soaked for 6 hours

1/4 cup fresh lemon juice

2 tablespoons vanilla

1/3 cup melted coconut oil

1/2 cup agave (honey for non-vegans)

1/2 cup + 2 tablespoons full fat coconut milk (refrigerated upside down 12 hours)

Topping:

1 8 oz. container vegan cream cheese

1/4 cup agave (honey for non-vegans)

2 tablespoons fresh lemon juice

1 tablespoon vanilla

Directions:

Line the bottom of a 9 inch spring form pan with parchment paper.

Soak the dates in hot water for 10 minutes.

In a food processor pulse the dates, almonds, and ghee till finely chopped and well combined. Mixture should stick together when pressed into the bottom the spring form pan. Evenly press the mixture into the bottom of the pan. Put in the freezer to set while making the filling.

Using a food processor or blender combine all filling ingredients till completely combined and smooth. Remove the crust from the freezer and pour the filling on top of the crust. Using a spatula (or back of a spoon) spread the mixture evenly in the pan. Return back to freezer for 4 – 6 hours.

Using a food processor or blender puree the topping ingredients till smooth. Pour over the filling, spread evenly. Return to freezer for 2 hours.

To serve, cut into 12 equal slices, serve immediately or let thaw for 10 minutes before eating. Store in freezer.

Nutrition

Servings: 12• Size 1/12th of the Cheesecake • Calories 399: • Fat 27.4g • Carb: 36.8g • Fiber: 2.5g • Protein: 5.9g • Sugar: 28.6g • Sodium: 215.5mg • Cholesterol: 2.8mg

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25
Mar
2014

Paleo Carrot Cake & Throwdown {$50 gift card giveaway}

categories: Desserts, Giveaways, Gluten-Free, Low Carb, Paleo, Uncategorized

{giveaway has ended}

Spring has officially sprung, the signs are everywhere. Birds are busy building their nests. The intoxicating smell of blooming flowers is in the air. All of this means that Easter is on it’s way! Not only do I love this holiday for spiritual reasons, but for the candy, cakes, and sugar.

My name is Rebekah and I am/was a sugar-a-holic. Even though I have cleaned up my diet tremendously, this is the area I still struggle. If there is a Reese’s Peanut Butter Egg within 5 feet of me, I will seek and destroy. It’s embarrassing to be caught shoving said egg in your mouth by your 5 year old. The yellow wrapper and chocolate lining my lips didn’t help. Sorry C-Bear, I owe you.

My addiction to sugar is so bad that I gave it up for Lent this year. What is Lent? Christians & Catholics use this time of year to give up anything that may take their focus away from God. It symbolizes the sacrifice that Jesus made for us. So for 40 days we try to simulate a sacrifice. For me that means 40 days without processed sugar.

The Lent period starts Ash Wednesday and ends on Easter Sunday. There have been serious temptations sent my way, but I have stood firm against the sugar demons. Don’t worry, those peanut butter eggs don’t stand a chance on Easter. Hide your eggs, hide your chocolate, I’ll be on a mission to give my self a horrible stomach ache. Then I won’t want to touch it for at least a day, maybe day and a half.

Another favorite spring time treat of mine is carrot cake. I can’t resist the buttery, sweet, carrot filled, cream cheese topped cake. In moderation it wouldn’t be so bad, but I don’t know anyone who is satisfied with a small sliver of the carrot-filled goodness. I want a satiating piece.

Wanting a satiating piece of carrot cake was one of the reasons I started conjuring up a healthy version. Giving up processed sugar was the biggest reason. This was truly a passion project. It took many tries to get it right, but I am truly proud of the finished project. You will not find any ounce of processed sugar or grains in this paleoan beauty. All you gluten-free lovers can eat this proudly. Vegetarians, you can enjoy this freely. Clean eats all the way.

The sweetness in the cake comes from a mixture of dates, pineapple, and carrots. I used Bob’s Red Mill Hazelnut Flour and Coconut Flour for the base. Then added in Bob’s Arrowroot starch to stabilize the cake. To frost this luscious grain-free goodie, I blended together coconut oil and pure maple syrup. I know it sounds strange, but it is out of this world good.

It’s hard to tell that this is a healthy version of the naughty nosh. This cake would be the perfect end to your Easter dinner. Or any dinner you choose to serve this season.

If you are looking for the best decadent, playful versions of carrot cake, check out my friends Jillian, Barbara, and Angela’s recipes.

After you check them out, enter to win a $50 gift card to the store of your choice! You can enter multiple times by following each of our social media outlets. Click the link below to enter!

carrot_cake_cheesecake_cake — Jillian’s Bakery Style Carrot Cake Cheesecake Cake from Food Folks & Fun

carrot-cake-brownie-bars-feature — Barbara’s Carrot Cake Brownie Bars from Barbara Cooks

ang carrot cake — Angela’s Rainbow Carrot Cupcakes from Aloha: Yinz Mangia

carrot cake slice feature1 — Paleo Carrot Cake from Decadently Fit

Enter giveaway by clicking rafflecopter link below!

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Paleo Carrot Cake

Serves 16

Cake

12 dates, chopped

1 1/2 cups boiling water

1 teaspoon baking soda

1/2 cup chopped pineapple, packed

3 cups carrot, finely shredded

6 tablespoons Melt Buttery Spread (or other vegan butter), melted

4 eggs, room temperature

3/4 cup Bob’s Red Mill Hazelnut flour

1/2 cup Bob’s Red Mill Coconut flour

1/4 cup Bob’s Red Mill Arrowroot starch

4 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon fine sea salt

1 teaspoon baking powder

1 t. baking soda

2 teaspoons vanilla

Frosting

6 tablespoons pure maple syrup

1/2 cup room temperature coconut oil (do not melt)

Cake

Pre-heat oven to 350 degrees.

Prepare a 9 inch spring form pan by greasing the sides and bottom with Melt, and cutting a parchment paper circle to fit the bottom of the pan.

Combine the dates, boiling water and teaspoon of baking soda. Set timer for 10 minutes.

After time is up, use a fine strainer to remove dates from mixture. Pulse dates 1 minute in food processor. If the mixture is too thick to pulse, use 1 tablespoon of orange juice at at time to make it easier. Do not liquify the mixture, it should still be somewhat chunky.

In another bowl, combine the flours, cinnamon, nutmeg, salt, baking powder and baking soda together.

In a large mixing bowling, whisk eggs till frothy. Whisk in the Melt slowly. With a wooden spoon mix in the dates, then the pineapple, carrots and vanilla.

Combine the wet mixture with the flour mixture till everything is incorporated well.

Pour batter into spring form pan and cover with foil.

Bake for 30 minutes, then remove foil cover and bake for another 30 – 40 minutes, or until cake is done. It will be done when middle of cake springs back to gentle touch.

Frosting

With an immersion blender or high power blender combine the two ingredients till smooth. Frost the cooled cake and enjoy.

Cake can be store at room temperature up to 3 days.

Servings: 16• Size: 1/16 • Calories: 248• Fat: 15.5g • Carb: 25g • Fiber: 3.4g • Protein: 3.4g • Sugar: 18g • Sodium: 222mg • Cholesterol: 53mg

07
Mar
2014

7 Minute Hummus

categories: Appetizers, Condiments, Dairy Free, Gluten-Free, Low Carb, Main Dishes, Miscellaneous, Quick Meal, Side Dish, Uncategorized

Being partially of middle eastern decent you would think I grew up on hummus. Unfortunately, I did not meet hummus till I was 22 years old. I will spend the rest of my life making up for its 22 year absence.

I’m going to assume that it was never present in my home due to the regional differences in my heritage. Or it may have been considered hippy food. My parents were and are far from being hippies. How I ended up with a hippy soul I am not sure.

Anyhoo.

Fortunately, not only has it become a mainstream staple, but it is even easier to make. Ingredients like tahini paste are no longer only sold at health food stores. Olive oil, is present in most homes, and lemon trees seem to be gracing more properties than ever.

This healthy comfort food is also chocked full of health benefits. Fiber, protein, and healthy fats make it a great way to snack. I love dipping assorted vegetables in the creamy goodness.

Did you know chickpeas can help maintain your blood sugar? They can also help prevent cholesterol from sticking to the walls of your blood vessels.

Apart from all of the omega 3’s and myriad of good for you reasons, hummus is super easy and fast to make. Seven minutes may be an exaggeration in time it takes to make it.

For all of my lent practicing friends, hummus is a great alternative to meat on Fridays. I suggest slathering some hummus inside a whole wheat pita, then stuffing it with roasted mushrooms, bell peppers, and zucchini.

Now that I am drooling, here is the recipe.

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7 Minute Hummus

Serves 5

1 – 15 ounce can chickpeas (garbanzo beans)

1/4 cup fresh lemon juice

4 tablespoons tahini

1 garlic clove

2 tablespoons olive oil

1 teaspoon sea salt

2 tablespoons water

paprika, to sprinkle on top

Method

Rinse the chickpeas in a mesh strainer with cold water. Set aside to drain. Then pat dry.

Put all the ingredients in a food processor, minus the water and paprika. Process till combined.

Scrape down the sides with a rubber spatula then add the water. Process again till smooth.

Serve in a bowl and sprinkle with paprika. Traditionally olive oil is drizzled over the hummus to serve. I do not because I do not want the added calories.

Can be refrigerated up to a week in an air tight container.

Servings: 5• Size: 1/4 • Calories: 165• Fat: 9.3g • Carb: 15.4g • Fiber: 4.6g • Protein: 5.1g • Sugar: 1g • Sodium: 600mg • Cholesterol: 0mg

10
Feb
2014

Fudgy Flourless Dark Chocolate Torte

categories: Dairy Free, Desserts, Gluten-Free, Low Carb, Miscellaneous, Uncategorized

If you were on a desert Island what one food would you bring? A sane person would most likely bring something that they can grow. They might even bring something that can continually reproduce like chickens.

Not me. If I was stuck on a desert Island, I would bring chocolate. More specifically dark chocolate.

Since I was little I have craved the midnight colored confection. As I have grown into adulthood my love for the treat has increased. It’s not my fault though. The addiction runs in my family. Here are 3 cases that prove my theory.

Case #1: After my grandmother passed away, the tough job of cleaning out the house had to be done. Hidden all over the house we found loads of chocolate. I’m pretty sure it was even in the bathroom and laundry room. Buried treasure everywhere.

Case #2: Starting at a young age my aunt would find chocolate and ice cream containers under my cousin’s bed. She has since learned to hide her addiction better. She now has learned to lock herself in the bathroom, consume said treat and dispose of the wrappers in the outside trash. Her 3-year-old daughter caught her once, but she bribed her with chocolate not to tell.

Case #3: I have passed on this gene to both of my boys. The biggest addict is my oldest mini me. He won’t even glance at a dessert unless it is entirely composed of chocolate. He’s seven people. I’m sure the amount of chocolate I consumed while pregnant has nothing to do with this. It’s the genes.

Now that I have proved my point I’ll move on.

Valentines Day is just around the corner. Over the past couple years we have celebrated as a family rather than just the husband and I. We love celebrating our love for our family.

I cover the dining room table with a shiny red table-cloth, and set it with my fine china and crystal glasses. We dim the lights, light a few candles and indulge in a meal saved for this day. The last two years the menu consisted of lobster tails (bought on sale of course), wedge salads and a nice steak.

Since V-day is synonymous with chocolate, we always finish off our evening devouring it any way we can. Last year we scoured the pantry and fridge for items to dip in chocolate. The short list of items include: bacon, strawberries, raspberries, pretzels, and pistachios.

This year I opted for a gluten-free, healthier, decadent chocolate dessert. After many attempts at a perfect flour-less chocolate cake, this dark temptress was born.

The cake contains zero butter and zero flour (gluten). Coconut oil and coconut milk have taken the place of the butter fat. Bob’s Red Mill ARROWROOT STARCH has taken the place of flour, making sure that it doesn’t fall apart. These three super foods create a smooth fudge like texture.

What exactly is arrowroot? The easily digested root based powder is used in place of cornstarch. The flavorless thickening agent is low in calories and doesn’t cloud your finished product. Instead it adds a beautiful sheen. Arrow Root is being used more and more in Gluten-free and Paleo cooking.

If you are gluten-free, follow a Paleo Diet, low-carb diet, have celiac, or just like to eat clean lower calorie versions of your favorites, this luscious chocolate dessert is for you.

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Fudgy Flourless Chocolate Torte

Serves 12

8 oz. 72% dark chocolate (if GF make sure you choose a GF one)

1/2 cup coconut oil, melted

1/4 c. hot coffee

1/2 c. full fat coconut milk (canned)

4 large eggs, room temperature

1 cup coconut sugar

4 tablespoons Bob’s Red Mill (coupon) arrowroot powder

1/8 teaspoon fine sea salt

1 teaspoon pure vanilla extract

Pre-heat the oven to 350.

Line the bottom of a 9 inch spring form pan with parchment paper, cut to fit. Cut another piece of parchment the exact same size and set aside. Lightly grease the sides of the pan with coconut oil. Cover the bottom outside of the pan with enough foil to prevent water from seeping into the pan.

Break apart the chocolate and place in food processor. Process until crumbly. Add in the sugar, salt and the arrowroot. Process for 30 more seconds.

In a small saucepan melt the oil and coconut milk with the coffee and vanilla. Heat till it just starts to simmer. Remove from heat. With the food processor on, pour carefully into the chocolate mixture. Be careful not to burn yourself! Process till a pudding like consistency is reached, about 1 minute.

Pour into prepared pan. Tap pan on the counter to level, or use off set spatula.

Cover the mixture with the second piece of parchment paper. Place the spring form pan inside of another larger pan. Pour enough boiling water into the second pan, so that it reaches halfway up the side of the spring form pan to create a water bath. Place the pans in the oven. Bake for 45 minutes.

Remove from oven. Allow to cool completely, and remove parchment paper before serving.

Refrigerate any leftovers up to a week. Can be frozen up to 3 months. Defrost in fridge over night before eating.

Questions about this recipe? Please post a comment below, or email me at decadentlyfit@yahoo.com

Servings: 12• Size: 1/12th of the torte • Calories: 238• Fat: 19g • Carb: 17g • Fiber: 1.4g • Protein: 3.5g • Sugar: 12g • Sodium: 44mg • Cholesterol: 61mg

This post was not sponsored, all opinions are my own. I just really love Bob’s Red Mill products that much.

20
Aug
2013

Peach Crisp with Coconut Whipped Cream

categories: Cheat Day, Dairy Free, Desserts, Gluten-Free, Vegan

Last week, while trying out this whole gluten-free lifestyle, I learned a lot. What stuck out most to me was some times those with a gluten allergy also have a dairy allergy. To be specific, a casein allergy. Casein is a protein found in dairy. A very hard protein to digest.

Dairy and I have never gotten along, but at least I can somewhat tolerate casein once it has been cooked. I won’t go into anaphylactic shock, instead I will feel like a tiny demon is using my stomach as a trampoline park.

Let’s face it, like gluten, dairy is in everything, especially desserts. Having that removed from your food list permanently along with gluten would narrow your food choices significantly.

So, for my gluten, dairy, and egg free followers, here is a sweet treat. This peach crisp is made with a combination of gluten-free flour (garbanzo bean flour, potato starch, tapioca flour, white sorghum flour, and fava bean flour), almond meal, and coconut sugar. Tossed together with beautiful, juicy peaches. The perfectly portioned peach treats are topped with a cinnamon infused crumble that is to die for. A small mountain of dairy-free coconut whipped cream adorns the crisp.

Even though this dish was made with my gluten and dairy free followers in mind, this version of peachy goodness is great for everyone. Do keep in mind, although the calories are lower than a regular peach crisp, this is not a low-carb dessert. It is a clean dessert. For a lower calorie, lower fat version of this dessert, omit the crumble.

Recipe

Serves 4

Toss together

2 peaches, cut into 1 inch pieces (you can choose to take the skin off, or leave it on)

1 tablespoon gluten-free flour (I used Bob’s Red Mill)

1 tablespoon almond meal

1 teaspoon ground cinnamon

1 tablespoon coconut sugar

Crumble

1 tablespoon coconut oil

1/2 cup gluten-free flour

2 tablespoons almond meal

1 1/2 tablespoons coconut sugar

1/2 teaspoon cinnamon

1 teaspoon pure vanilla

1/2 teaspoon sea salt

Whipped Cream

1 can of full fat coconut cream, chilled for 24 hours (do not freeze)

Directions:

Pre-heat the oven to 350 degrees.

Toss together the first 5 ingredients in a medium bowl. Divide into 4 small ramekins.

In another medium bowl combine all ingredients using a fork. The mixture should be crumbly. Divide the crumb topping into 4, and top the peaches with the mixture. Bake for 20 minutes.

While the crisp is baking, open the can of the coconut cream. Scoop out the cream, reserving the water for your morning smoothie. Using the whisk attachment on your mixer, whip the coconut cream, on medium high-speed, till it resembles whipped cream. Refrigerate immediately.

When the crisps are done, let cool slightly. Top with coconut cream. Prepare to be blown away.

Don’t forget to pin this recipe so your friends can be blown away too.

Servings: 4• Size: 1 ramekin • Calories: 219• Fat: 9g • Carb: 34g • Fiber: 4g • Protein: 4g • Sugar: 14g • Sodium: 23mg • Cholesterol: 0mg