Try It Tuesday- Cauliflower Gnocchi

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I was excited when I saw another blogger post about this new Trader Joes find. It took me a few trips to TJ’s to find it in stock. Being gluten-free I have not found a replacement for gnocchi until now. It made for a quick, delicious filling lunch.

1/2 cup Cauliflower Gnocchi

9 Veggie Balls (Ikea- Gronsaksbullar)

!/2 cup frozen Green Beans

1/2 cup Tomato Sauce ( I used Summer Is Inside- Organic and BPA free)

1 tbsp. Nutritional  Yeast

3 large Mushrooms sautéed with garlic, salt and pepper

I followed the package directions for the gnocchi and added the green beans and veggie balls. I put them in a non-stick pan with a 1/4 cup of water and covered with a lid and cooked for 6 min. Then I removed from heat, stirred in tomato sauce and nutritional yeast. Then I sautéed the mushrooms and added to the top.

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Calories 340

Carbs 39g Fiber 10g Net Carbs 29g

Protein 14g

Fat 14.5g

Zucchini Banana Chocolate Chip Bread

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My favorite way to start Sunday, is brunch! Coming up with new, delicious recipes to share with my family, relax and just hang out in our PJ’s. Before I even got to try it I heard my son “this is really good”. I knew it would be a keeper. Super moist, delicious, and you would never know it is gluten-free, vegan and low sugar.

Recipe:

Dry ingredients:

1 1/2 cups Oat Flour (ground oatmeal)

1/2 cup Buckwheat Flour

1 tsp Baking Powder

1 tsp Xanthan Gum

1 Tbs Cinnamon

2 Tbs Chia Seed

3 Tbs Sugar (or coconut sugar or Stevia)

Dash of Salt

Mix all together in a bowl

2 Tbs ground Flaxseed (for flax eggs) add water and let sit 10 minutes

In another bowl mix together:

3 overripe bananas, mashed

1 grated zucchini (peeled optional)

3 Tbs Maple Syrup (can sub honey if not vegan)

3 Tbs Peanut Butter (can sub any nut butter)

add the flax eggs mix together, slowly add the dry ingredients and mix by hand, fold in 1/2-1 cup chocolate chips (your choice)

Pour mixture in greased pan, top with crushed pecan and raw sugar (totally optional) Bake in a preheated oven at 350 degrees for 30-35 minutes until a toothpick come out clean. 

Let cool  slightly (the chocolate chips will be little lava pockets) and enjoy 🙂

 

 

Sunday Morning Coffee Cake

Inspired by my kids fondly remembering the coffee cake of their school-age years. I whipped up a batch of the good old Bisquick recipe for them and went to work on a gluten-free, vegan version for me. Then we made a pot of coffee, brunch on the patio, enjoyed a beautiful Sunday morning. My coffee cake received a thumbs up and ” that’s really good”, even next to a gluten filled cake.

 

Zesty Vegan Cheese Spread

This cheese spread is so good! A little bit of zip, creamy and cheesy. Great for sandwiches or as a veggie dip.

1/2 cup of soaked cashews

1 TBS Lemon Juice

1 1/2 TBS Nutritional Yeast

1 TBS Coconut Oil

1 1/2 TSP Chili Powder (or more to taste)

1 TSP Italian Herb Blend (dried)

Salt

UnSweetened Non-Dairy Milk (I used Almond)

Place all ingredients in a high speed blender, start with a tablespoon milk, blend, add more milk until desired consistency.

Asparagus Tomato Sandwich

Toast gluten-free bread. Spread cheese spread on each slice. Saute asparagus and green bell pepper in coconut oil over med-high heat for a couple minutes to lightly cook but retain slight crunch. Add tomato, salt and pepper. For non-vegan add salmon.