Shakes have become my healthy meal option on the go. After a good workout or running out the door, my daily routine includes a nutritious shake of some kind. Adding protein to a shake can be difficult since many of the powders on the market are filled with junk and not gluten-free.
Sunwarrior is a clean plant based protein and natural supplement option. Sunwarrior offers a large selection of products with items the are raw, organic or all-natural. Can’t beat an option that is gluten-free, soy free, non-gmo, dairy free and vegan.
Many different options are available:
Classic Protein is made from fermented brown rice. This simple formula is suggested for those with food allergies and our more granola customers.
Warrior Blend is a synergistic combination of pea, goji berry, and hemp proteins with the bonus of medium chain triglycerides from coconut. Warrior Blend has a slightly better amino acid profile and includes the anti-inflammatory power of coconut to speed recovery.
Classic Plus relies on brown rice, pea, quinoa, chia, and amaranth for ancient grain goodness without the gluten or carbs. It has a similar amino acid profile to Warrior Blend, but a slightly different texture and flavor.
Read more about this product or buy online at: https://sunwarrior.com/store/
Posted in Breakfast, Lunch, Review, Snack
- Tagged dairy free, easy, gf, gluten free, healthy, paleo, vegan, vegetarian
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With football season in full swing it’s time for some great snacks. Buffalo dip is normally loaded with some calorie heavy ingredients. This version is much lighter and no one with ever know. Give it a try!
1 roasted whole chicken
1 cup plain Greek yogurt
8oz light cream cheese (softened)
4oz crumbled blue cheese
3/4 cup buffalo wing sauce (look for a brand that is 5 calories a serving)
1/2 cup grated light cheese (Colby jack, mozzarella or cheddar)
Start by shredding the meat of the whole chicken. Make sure to remove all skin and bones. Place the shredded meat into a large bowl. Add yogurt, cream cheese, blue cheese, buffalo sauce and 1/4 of the grated cheese. Mix together well. Pour mixture into round baking dish and top with remaining cheese. Bake at 350 degrees for 25 minutes. Broil for an additional 1-2 more minutes to make the top golden. Serve hot with celery and carrot sticks.
Tons of new meal deliver options continue to pop up. Complete meals, pre-packed and ready to go. Being gluten-free it is hard to take advantage of most of these options. Luckily the need for gluten-free and more healthy options is becoming clear. Fresh n’ Lean Food delivers prepackaged, ready to eat meal directly to your door.
All of Fresh n’ Lean meals are organic, gluten-free, plant based, vegan and all natural. The meals come in containers that food can be heated in.
A convenient and affordable option. $27.99 for a full day of meals. Choose individual meal options or go with a pre-made menu. Options include granola, oatmeal, pasta, lentils, quinoa, rice dishes and much more. Check it some options here: https://www.freshnlean.com/weekly-menu-2/
To get started visit Fresh n’ Lean online: https://www.freshnlean.com/order-fnl/
This was my first attempt at gluten-free biscuits. I think they came out great. I cut the rolled dough into small biscuit shapes instead of normal cut-out style which is why they are called silver dollar.
1/2 cup gluten-free all purpose flour
1 teaspoon baking powder
1 tablespoon coconut sugar
1 pinch salt
2 tablespoons butter (cut into cubed)
2 oz cream cheese (cut in to cubed)
Start by mixing the all purpose flour, baking powder, sugar and salt together. Next, cut the cream cheese and butter into the mix until you have a crumbly mixture. Then, slowly kneed the milk into the mix. Once mixed well, roll into a log about 2 inches in diameter and ten inches long. Slice log into round disks about 1 1/2 inches thick. Place the round biscuits on a foiled baking sheet. Spray tops well with cooking spray or oil. Bake at 350 degrees for 10 mins. Next, remove and flip them all and bake for ten more minutes. Once done enjoy with honey or jelly.
I am always coming up with new slaw recipes. I was making a big fancy fish dinner and needed a fun side to go with it. The whole thing came out crunchy, sweet and sour.
2 Cups Brussel Sprout
1 Head Fennel
1 Sugar Cane Vinegar
1 tsp Sugar
1/2 tsp Salt
2 Tbs Orange Marmalade
Start by shredding brussel sprout and fennel in a large bowl. Do this carefully. Using a micro planner makes this much easier. Pour the juice of the lemon and vinegar in the bowl and mix well. Add salt, pepper and orange marmalade. Mix well and serve cold.
As the second post of a three part series, Foster Farms asked me to create a unique dipping sauce to pair with their corn dogs and chicken strips. I came up with two that go great. Give them a try and let me know which you like more.
Spicy Cheese Sauce
2 Tbs Butter
1 1/2 Tbs All Purpose Gluten-Free Flour
2/3 Cup Colby-Jack Cheese
1/2 tsp Salt
1 tsp Sugar
1 Cup Whole Milk
1/2 Cup Salsa (optional)
Start by melting the butter in a sauce pot. Once melted add the flour and stir with a whisk until combined. After this cooks for a few seconds it’s time to add the milk. Over medium heat whisk the milk and flour until smooth and milk begins to bubble. Now add salt, sugar and pepper. Add the cheese slowly continue to whisk as you go. After a few minutes the cheese will melt and start to mix in well with milk. Keep over low heat and cook until well combined and sauce begins to get thick. Finally, add salsa and mix well. This will not take long but continue to whisk to prevent cheese from burning on the bottom. Serve hot!
Sweet Chile Ketchup
3 Tbs Ketchup
3 Tbs Sweet Chili Sauce (find in the international section at the grocery store)
Dash of hot sauce (optional)
Mix together well and serve!
I am very surprised that I have not published this recipe before. My ginger dressing recipe is one of the few ways I can get my fiancé to eat salad. This dressing is very easy and fun to make.
1 medium carrots
2 inch piece of fresh ginger
2 tablespoons of olive oil
1 tablespoon honey
1 tablespoon vinegar (rice or apple cider vinegar)
2 tablespoons gluten-free soy sauce
Start by peeling and cutting the carrot and ginger into small pieces. Place all the ingredients in the food processor or blender and blend well. Goes great as a quick salad on romaine lettuce.
I am a huge fan of classic finger foods. As the Chef of Camp Celiac, I struggle with finding good gluten-free finger foods every summer. This year I was determined to offer a full meal of all the finger foods kids love but kids with Celiac Disease miss out on. This last summer, we had a ton of products for the kids to try. Most items were pre-made so some things were well received while others were not. I love discovering and reviewing great products and this one is a favorite of mine. I have reviewed Foster Farm’s Corn Dogs before but this product deserves special notice. I would recommend Foster Farm’s Corn Dogs as the the best on the market. The cake outside is slightly sweet, it’s soft and holds up to many forms of heating. The dog inside is juicy, not greasy and most importantly, tastes great! This product is win for all ages, a product I will absolutely bring to our campers next year.
Recently, I had a bunch of friends get together to celebrate the end of summer with food, drinks and good times. Foster Farm’s Corn Dogs were a great item to share and no one noted that they were gluten-free. I pre-cooked them, wrapped in foil and just reheated on BBQ in the park. As expected, they are were hit! I have also served them as a fun appetizer, similar to pigs in the blanket. It’s an easy-to-make American classic .
Heat the corn dog as instructed in the oven. When done, gently slide the whole corn dog off the stick. Then, slice the corn dog into 1/2 thick rounds. Serve on a platter with mustard, ketchup and other dipping.
Below is some nutrition information and prep instructions.
|Serving Size: 1 corn dog 75g
Servings Per Container: Varied.
|Amount Per Serving
Calories from Fat 80
|% Daily Value *
|Total Fat 9g
|Trans Fat 0
|Total Carbs 20g
|Dietary Fiber 0g
|Vitamin A 0%
Vitamin C 0%
|*Percent Daily Values are based on a 2,000 calorie a day diet.
Available in packs of 6, 9, 16, 20 and 36
Contains soy, eggs
HOW TO HEAT:
- Preheat oven to 350° F
- Frozen heat for 18 minutes
- Thawed heat for 10 minutes
* Caution: Product will be hot
Microwave: On high
- Frozen heat for 48 seconds
- Thawed heat for 30 seconds
- For best results, flip corn dogs halfway through cooking
* Caution: Product will be hot
- Cook at 350° – 375° F
- Frozen heat for 9 minutes
- Thawed heat for 3 minutes
* Caution: Product will be hot
Watermelon salad is a wonderful side on a hot day. The texture sweetness of watermelon makes it fun to get creative.
4 cups cubed watermelon
Juice of 1 lemon
1/2 jalapeño pepper
1/3 cup goat cheese (optional)
In a large bowl mix watermelon and lemon juice. On the side remove the seeds of the jalapeño and then slice into thin strips. Add half of the jalapeño to the bowl and mix well. Serve cold with optional cheese crumbled on top.