Aphorisms of a Dancing Girl!

Lupe's Kitchen Corner: Tropical Bliss Parfait - A take on refrigerator oatmeal.

12/29/2015

TROPICAL BLISS OVERNIGHT OATS PARFAIT

Most refrigerator oats recipes use a mason jar and milk. This recipe has no milk and is prepared in advance to immediately eat the next day. The combination of yogurt and oats is quite thick but really delicious in comparison to refrigerator oats. You could use a mason jar if you prefer but I like the parfait glasses too much not to use them. ;-)

Ingredients:
1/2 cup of Coconut Yogurt
1/2 cup of Gluten-Free Rolled Oats
1/2 cup of Chopped Pineapple
1 Sliced Banana
2 tsp of Shredded Coconut
mint leaves for garnish

Directions:
Combine the yogurt, rolled oats and 1 tsp of coconut together. Mix well.

Take a parfait glass and put fruit on the bottom, then a bit of the yogurt oat mixture. Alternate yogurt and fruit til you fill the glass up. At the top add 1 tsp of shredded coconut to the top and garnish with mint.

Leave in the refrigerator overnight.

Lupe's Kitchen Corner: Balsamic Glazed Persimmons

12/27/2015

Balsamic Glazed Persimmons

Ingredients:
1 Persimmon
1/2 tsp Coconut Oil
1/2 tsp Cinnamon
a pinch of Sea Salt
2 Tbsp Balsamic Vinegar

Directions:
Slice the persimmon. Melt the coconut oil in a frying pan over medium heat. Add the persimmon slices and saute for a few minutes. Stir in the balsamic vinegar, cinnamon and salt. Cook til the persimmons are tender and glazed.

You can eat the persimmon slices alone or in a salad. The possibilities are endless. I like eating them at breakfast with soy or coconut yogurt and granola as shown in the photo.

Lupe's Kitchen Corner - Super EZ Breakfast Brown Rice Porridge

12/15/2015

Super EZ Brown Rice Porridge
Only 2 Ingredients

Don't know what to do with extra brown rice? Here's a good idea.
This recipe is a Pumpkin Butter Spiced Version.

Ingredients:
1 cup of Cooked Brown Rice
1 cup of Non-Dairy Milk

Optional:
1 tbsp of Pumpkin Butter
1/2 Banana
a dash of cinnamon
Sweetener of choice

Directions:

Put the rice and milk into your blender. Pulse til creamy smooth. Heat and Serve.

I added the optional ingredients to make it taste sweet. You can put anything on top. Some folks like maple syrup, coconut, nuts, raisins, fruit... etc...

Lupe's Kitchen Corner: Gluten Free - The Sweet Potato Pie Waffle

12/12/2015

Sweet Potato Pie Waffle
This waffle tastes just like sweet potato pie. It's really amazing!

Ingredients:
1 boiled medium Sweet Potato
1 Flax Egg (1 tablespoon of Ground Flax + 3 tablespoons of Water)
1/4 Cup Of Gluten Free Rolled Oats
1/4 tsp Baking Powder
2 tbsp of Non-Dairy Milk

Optional Ingredients:
A Pinch Of Salt
1/4 tsp Of Vanilla
1/4 tsp of Pumpkin Spice

This recipe is for 1 serving.

DIRECTIONS:

Make the flax egg by combining 1 tablespoon of Ground Flax with 3 tablespoons of water.
Let it sit for about 5 min.

Boil the sweet potato til its soft and a knife will easily go thru it.

Put the sweet potato, egg, oats, baking powder, and milk into a blender.

Mix in any of the optional ingredients you would like to add.

Purée until smooth like a pancake mixture, then set aside for about 20 minutes.

Cook in a waffle iron by pouring the mixture out and covering the whole cooking area. Close the waffle iron and let it cook. I had the waffle iron set to just past half but not all the
way to high.

Be careful when you pull out the waffle, these are more delicate than regular ones.

This recipe makes 1 waffle.

Lupe's Kitchen Corner - Gluten Free Baking - Crustless Cranapple Mini-Pie

12/5/2015

Gluten Free Baking
Crustless Cranapple Mini-Pie

Ingredients:

1 Apple
1 cup of Fresh Cranberries
1 Tbsp of Maple Syrup
1/2 tsp Cinnamon
1/4 tsp of Vanilla Extract
1 tsp Arrowroot Starch
1 Tbsp Lemon juice
a pinch of Salt
a pinch of Allspice
1 Tbsp of Water

Topping Ingredients:
A dollop of non-dairy yogurt. (optional)

Directions:
Preheat your oven to 350 degrees.

Cut the apple in half, core it and then slice it thinly. Add the lemon juice and toss. Add the cranberries, syrup, cinnamon, arrowroot starch, vanilla, allspice, salt and water. Toss the whole mixture.

Take a ramekin and put the cranberries on the bottom. Place the apple slices on the top and arrange it like a rose. Sprinkle cinnamon on top.

Bake for 45 min.

Add a dollop of ice cream or yogurt on top. (optional)

Lupe's Kitchen Corner - Super EZ Gluten Free Banana & Oats Recipes - Only 4 Ingredients

11/18/2015

Gluten Free Banana & Oats Recipes

Super EZ 4 Ingredient Recipes
Banana Oats Pancakes & Banana Oats Cookies

The first recipe is:
Banana Oat Pancakes
Gluten Free Silver Dollar Pancakes
VEGAN & GLUTEN-FREE

Ingredients:

1 Ripe Banana
1 Flax Egg (1 tablespoon of Ground Flax + 3 tablespoons of Water)
1/4 Cup Of Gluten Free Rolled Oats
1/4 cup of Water (or non-dairy milk)

Optional Ingredients:
A Pinch Of Salt
A Dash Of Cinnamon
1/4 tsp Of Vanilla
1/2 tsp Baking Powder
1/4 tsp Baking Soda

This recipe is for 1 serving.

DIRECTIONS
Make the flax egg by combining 1 tablespoon of Ground Flax with 3 tablespoons of water.
Let it sit for about 5 min.

Put the banana, flax egg, oats, baking powder, and salt into a blender.

Purée until smooth like a pancake mixture, then set aside for 15-20 minutes.

Cook in a frying pan by pouring the mixture out into small silver dollar pancake shapes.
Be careful when you flip the pancakes, these are more delicate than regular ones.

This recipe made 3 fluffy pancakes.

Banana Oat Cookies
Super EZ & Gluten Free

4 Ingredients:

2 Ripe Bananas
1 Cup Gluten Free Rolled Oats
2 tablespoons of Peanut Butter
a dash of cinnamon

Optional Ingredients:
a pinch of salt
2 Tbsp Mini Chocolate Chips

Directions:

Mash the bananas. Combine the rest of the ingredients.
Mix well. Roll the dough into small balls and place them on a cookie sheet.

Bake for 15 min at 350 F.

Makes 12-15 cookies.

4 ingredients each - Super EZ and Gluten Free
Pancakes & Cookies

Lupe's Kitchen Corner: Gluten Free Baking - Crazy Good Cranberry Scones

6/28/2015

Gluten Free Baking - Crazy Good Cranberry Scones

Ingredients:

3 cups of Almond Meal
1/4 cup of Coconut Sugar
1/2 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Baking Soda
2 Flax Eggs (1 tablespoon of Ground Flax + 3 tablespoons of Water)
1/2 cup of melted Coconut Oil
1 cup Craisins

Directions:

Preheat oven to 350 degrees F.

Make the flax egg by combining 1 tablespoon of Ground Flax with 3 tablespoons of water. Let it sit for about 5 min.

Line 2 baking sheets with parchment paper.

Take a bowl and combine the first 5 ingredients. Add the melted coconut oil and flax eggs.

Mix well.

Fold the craisins into the dough.

Transfer the dough to a parchment lined baking sheet and form 2 equal sized balls. Press the balls down until they are about 1" thick. Cut each ball into 6 wedges. Separate the slices evenly on the sheet for baking. I used a separate baking sheet for each ball of dough.

Bake for approximately 15 minutes or until the center of the scone is firm to touch.

Let them cool down to room temperature.

This recipe makes 12 scones.

Forward>>