Aphorisms of a Dancing Girl!

Mexican Rainbow Sprinkle Cookies - Galletas de Grajea - EZ Vegan Protein Powder Cookie For Diabetics

9/8/2017

Pan Dulce
Galletas de Grajea
Mexican Rainbow Sprinkle Cookies
Vegan, Gluten Free & Grain Free

Ingredients:
1/4 cup Coconut Flour
1 scoop of Vanilla Protein Powder
2 tbsp Nut or Seed Butter
Sweetener of choice (I used 2tbsps of Agave 5)
Vegan Rainbow Sprinkles on top
about 1/4 cup of water/milk or more

Directions:
Pre-heat the oven to 350 degrees F.

In a mixing bowl, add the protein powder, nut butter, coconut flour and sweetener. Mix well.

Add water or plant-based milk 1 tablespoon at a time, knead the mixture into dough.

Cut the dough and form 2 cookies.
You can eat this cookie dough raw but I think it tastes better baked.

Put your sprinkles on a plate. Press one side of the cookie to coat the top part of the cookie.

Put the cookies on a baking sheet.

Bake for 20min.

Cool before eating.

I used SunWarrior Blend protein powder because its grain free and super delicious. I used Agave 5 for sweetener to keep the cookie low in sugar. It's a combination of Stevia and Agave.

Bionico - Mexican Fruit Dessert - EZ - Vegan Version - Plant Based & Oil Free

6/3/2017

Bionico
Guadalajara Style
Vegan/Gluten-Free/Oil-Free

Ingredients:

Mixed Fruit:
(fruit to taste)
10 Strawberries
1 Apple
3 cups of Papaya
3 cups of Pineapple
1 Banana

Cream Sauce:
1 cup of Coconut Yogurt (plain or vanilla)
1/2 cup of Evaporated Coconut Milk
1/2 cup of Sweetened Condensed Coconut Milk
1 teaspoon of Mexican Vanilla Extract

Oil-Free Granola:
2 cups of Gluten-Free Rolled Oats
1/4 cup of Chopped Pecans
1/4 cup of Raisins
1/4 cup of Shredded Coconut
2 tablespoons of Cacao Nibs (or chocolate chips)
1/4 cup of Maple Syrup
1/4 cup of Water
1/8 teaspoon of Cinnamon

Granola Instructions:

Pre-heat your oven to 350 degrees Fahrenheit.

Combine all your ingredients into a mixing bowl.

Spread the mixture onto a baking tray.

Bake for 20-30 minutes or until golden brown.

Remove from the oven and allow the granola to cool completely.

Sauce Instructions:
Combine all the ingredients in a bowl. Stir well.

Mixed Fruit:
Cut up into bite-sized pieces. Stir well.

How to Serve:
1-2 cups of fruit in a bowl with 1-2 tablespoons of sauce.
Top with granola.

Atol Shuco - 3 Ingredients - EZ - (Vegan & Gluten-Free) It's Latino Comfort Food For A Cold Day

1/5/2017

Atol Shuco
Purple Masa Harina Corn Beverage with Beans recipe
Vegan & Gluten-Free
under 300 calories

This dish is often served for breakfast or as a late nite snack.

Ingredients:
1/4 cup Purple Corn Flour (Harina de Atol Shuco)
1/2 cup of Cooked Red or Black Beans
1 tablespoon of Roasted Ground Pumpkin Seeds (Alguashte)
Salt to taste (optional)

Directions:
Sift the corn flour. This will keep it from clumping when you start to cook it.

Prepare the Alguashte paste. Take the ground pumpkin seeds and mix it in a bowl with 1-2 tablespoons of water depending on how thick you like it.

Heat up 2 cups of water on high. As it starts to get hot, lower the temperature to medium before it starts boiling. Start adding the flour and whisking it into the water. Whisk it til there are no clumps and the mixture has thickened. Add salt to taste.

Serve in a bowl. Add the beans on top and pour the pumpkin seed paste all around the bowl.

You can add more or less of the beans and paste, this just happens to be my preference.

This is often served with a red chili hot sauce but that's optional.

That's it. Hope you try it out. I'll be back soon with a Latino comfort food recipe that is Vegan, Gluten-Free, weight loss and diabetic friendly. Hasta Luego! Buen Provecho!

Check out my Youtube video on how to prepare this dish:
https://youtu.be/cHzDhQHOuoM

Simple - EZ - 4 Ingredient - Blueberry Oat Muffins (Vegan & Gluten-Free)

12/20/2016

Blueberry Oat Muffins
Vegan/Gluten-Free/Weight Loss/Diabetic Friendly
(Only 4 Ingredients)

Basic Recipe Ingredients:
2 cups of Gluten-Free Rolled Oats
1 Ripe Banana
2 tablespoons of Almond Butter (or any Nut Butter)
1/2 cup Frozen Wild Blueberries (or any fresh or dried fruit)

_______________________________________

This recipe is adjustable. Here's a few things I've added in the past. They are optional but not necessary for these to come out good.

*Optional* Possible Add-Ins:
1/2 teaspoon Baking Powder
1/4 teaspoon of Baking Soda
a pinch of salt
1/2 teaspoon of Vanilla Extract
1/2 teaspoon Cinnamon
Maple Syrup or Extra Sweetener of choice
Dried Fruits or Nuts
a few whole oats for topping

Makes 8-10 muffins.

Directions:
Preheat the oven to 350 degrees and line a muffin pan with liners.

You want to start off with your banana. The riper the banana, the sweeter the muffins. Take a medium bowl and combine the banana and nut butter. I used almond butter but any nut butter will do. Use a fork to smash the two together until they are thoroughly combined.

Add the oats and combine all your ingredients together. Now add 1 cup of water and mix well.

Add any of the add-ins and mix well. Add the frozen blueberries. Make sure they are frozen, otherwise they will get smashed as you mix them in.

Evenly distribute your oatmeal mixture into your lined muffin tin. Top with a few whole oats.

Bake at 350 degrees for 30-40 minutes. Slide a toothpick in. If its dry its done, if its wet, give it more time in the oven. Bake times may vary on the oven and size of your muffins.

Let them cool completely before eating.

There's about 118 calories in each muffin. Naturally sweetened, these muffins are great if you have a sweet tooth but still watching your carbs and sugars.

Muesli - Super EZ - Vegan & Gluten-Free

10/9/2016

Homemade Muesli
(Vegan & Gluten-Free)

Basic Recipe Ingredients:

Grains
(Gluten-Free Oats, Puffed Rice, Puffed Buckwheat, Puffed Amaranth, Quinoa Flakes...)

Nuts
(Pecans, Almonds, Cashews, Peanuts... etc)

Seeds
(Hemp, Pepitas, Sunflower, Flax, Sesame...)

Dried Fuit
(Cranberries, Raisins, Mulberries, Apricots, Coconut, Sultanas, Goji Berries...)

Spices
(Cinnamon, Salt, Nutmeg...)

You can use whatever you have in your pantry, add or subtract what you like.

As prepared in the photo, I used:
1 cup of Toasted Rolled Oats 300
1/2 cup of Mulberries 180
1/2 cup of Chopped Pecans 420
1/4 cup of Raisins 108
1/4 cup of of Pepitas 200
1/4 cup of Cranberries 140
1/4 cup of Hemp Seeds 240
1/4 cup of Sunflower Seeds 200
1/4 teaspoon of Cinnamon
2 tbsp Shredded Coconut
a pinch of Nutmeg
a pinch of Salt

Makes about 3.5 cups.

Directions:

Put all the ingredients into a container and shake til its well mixed.

Serve with milk, berries, fruit, yogurt, smoothies... etc

If you decide to toast your oats, here's how:
Pre-heat the oven to 350 degrees F. Spread the oats onto an ungreased baking sheet. Bake the oats for 10 min or until they turn golden brown. Let them cool.

Sweet Potato Oatmeal Cookies - Galletitas de Camote y Avena (Vegan & Gluten-Free)

9/18/2016

Sweet Potato Oatmeal Cookies
Galletitas de Camote y Avena
Vegan/Gluten-Free

Ingredients:
1 Medium Sweet Potato
1 cup Gluten-Free Rolled Oats
2 tablespoons of Almond Butter
2 tablespoons of Maple Syrup

Optional Ingredients:
1/4 cup of Cranberries
1/2 teaspoon of Baking Powder
1/4 teaspoon of Cinnamon
a pinch of Nutmeg

Directions:
Peel a sweet potato and boil it til its tender. Mash the sweet potato.

Combine the rest of the ingredients with the sweet potato mash. Mix well.

Roll the dough into small balls and place them on a cookie sheet.
Flatten them out so they look like cookies.

Bake for 15 min at 350 degrees Fahrenheit.

Makes 12-15 cookies.

Mushroom Chicharrones (Vegan) - Simple & Easy Snack

8/31/2016

MUSHROOM CHICHARRONES

I used to love eating meaty Mexican style pork rinds that we call chicharrones but my body doesn't like the cholesterol. I was a heart attack waiting to happen. Today I make mushroom chicharrones and there's no fear of cholesterol or calorie issues. I use very little oil on these mushrooms, you don't need much. I suggest getting a spray bottle like Misto for your oil. So this little appetizer is both low in calories and low in fat. This recipe is similar to making a fakin bacon with mushrooms, however it's different because I cut it thickly to be more like a Mexican style pork rind which can be quite thick and meaty.

Ingredients:
6 or more Large Fresh Shiitake Mushrooms
Olive Oil
Salt to taste

Directions:
Pre-heat the oven to 400 degrees Fahrenheit.

Clean and slice the mushrooms into thick chunky slices.

Toss the mushrooms with olive oil. Sprinkle salt all over the mushrooms. Put them on a well greased baking sheet.

Bake for 15 min, flip the mushrooms. Bake for another 15 min more. Keep a close eye on them. The mushrooms cooking time will vary. You will want to roast the mushrooms til they are almost crispy but still meaty.

You can eat these chicharrones alone, with a hot sauce in tacos or more.

Lupe's Kitchen Corner: Gluten-Free Baking: Blueberry Crisp Squares (Vegan)

7/9/2016

fr
Blueberry Crisp Squares
Vegan & Gluten-Free

Ingredients

Crust:
2 cups of Gluten-Free Rolled Oats
1/4 cup of Coconut Oil
2 tablespoons of Agave Nectar
1/4 cup of Water
1/2 teaspoon of Baking Soda

Filling:
1 pound of fresh or frozen Blueberries
1 teaspoon of Arrowroot Powder (or cornstarch)

Topping:
1/2 cup of Oat Flour
2 tablespoons of Coconut Oil
1 teaspoon of ground Cinnamon
1/4 cup of Coconut Sugar

Instructions:

Preheat your oven to 350 F. Grease up an 8-inch square baking dish.

In a medium bowl, combine and mix all the crust ingredients.

Press the crust mixture onto your baking dish.

For the filling, place the blueberries on a plate and mix the arrowroot powder all around. Spread the blueberries over the crust mixture.

Note: If you do not have oat flour, you can make your own by taking rolled oats and pulsing them in a blender til they become a fine powder.

In a small bowl, mix the topping ingredients until they clump together. Sprinkle the topping over the blueberries.

Bake for 30-40 minutes.

Let them cool. Enjoy!

Lupe's Kitchen Corner: Gluten-Free Vegan Baking - Coconut Lime Baked Oatmeal Muffins (Vegan & Gluten-Free)

6/3/2016

Coconut Lime Muffins
A Baked Oatmeal Healthy Treat.
Vegan & Gluten-Free

Basic Recipe Ingredients:
2 cups of Gluten-Free Rolled Oats
1/2 cup of Apple Sauce
1 Flax Egg (1 tablespoon of Ground Flax + 3 tablespoons of Water)
1/2 teaspoon of Lime Zest
2 tablespoons of Lime Juice
1/2 teaspoon Baking Powder
1/4 cup of Unsweetened Coconut Flakes
1 cup of Water

Optional Add-Ins:
1 teaspoon of Vanilla Extract
1/4 cup Maple Syrup or Agave Nectar
1/4 teaspoon of Baking Soda

Frosting:
1/2 cup of Soaked Cashews
Juice of 1 Key Lime
1/4 cup of Shredded Coconut
1/4 cup of Agave Nectar

Topping:
Coconut Flake

Directions:
Preheat the oven to 350 degrees and line a muffin tin with liners.

Take one tablespoon of ground flax and mix it with 3 tablespoons of water to create your flax egg. Let it sit for 5 min.

In a medium bowl combine the oats, coconut flakes, baking powder, baking soda and coconut.

In a small bowl, whisk together the apple sauce, flax egg, lime juice, lime zest, vanilla, water and syrup.

Combine the wet ingredients with the dry.

Evenly distribute oatmeal mix into your lined muffin tin.

Bake at 350 degrees for 30-40 minutes or until cupcakes are just golden brown. Bake time may vary depending on the size of your cupcake tin.

Make your frosting by combining all the ingredients into a blender or food processor.
Pulse til creamy smooth.

Allow to cool for a few minutes before frosting the muffins.

Once cooled, frost the muffins and top with extra coconut flakes.

Makes 9-11 muffins.

Lupe's Kitchen Corner: EZ Homemade Granola - Only 3 ingredients

4/19/2016

EZ Homemade Granola
Only 3 ingredients

Basic Recipe Ingredients:
2 cups Rolled Oats
2 tablespoons Maple Syrup, Honey or Agave Nectar
2 tablespoons Coconut Oil

Possible Optional Add-Ins (Mix & Match):
Dried Fruit
Nuts
Cacao Powder
Vanilla Extract
Cinnamon
Sea Salt
Seeds
Shredded Coconut

Directions:
Preheat your oven to 350 degrees Fahrenheit.

Combine the maple syrup and melted coconut oil. Stir to dissolve.

Pour the syrup over the oat mixture. Stir so that everything is evenly coated.

Pour the mixture onto a well greased baking sheet. Spread it out into a thin layer.

Bake the granola for 5 minutes and then stir. Return to the oven for 5 more minutes.

Allow the granola to cool.

Lupe's Kitchen Corner - Platano Burro Asado - Grilled Burro Plantain - Super EZ (Gluten-Free & Vegan)

4/8/2016

Grilled Plantain
Platano Burro Asado
Super EZ (Gluten-Free/Vegan)

Ingredients:
1 Ripe Burro Plantain (Platano Burro)
1 tablespoon of Sweetened Condensed Coconut Milk

Optional Toppings:
1 teaspoon of Walnuts
1 teaspoon of Raisins
a pinch of Cinnamon

Directions:
Take a ripe plantain and grill it with its skin on. You can do this on your BBQ outside or on a comal/frying pan inside. The plantain will roast in its own skin. The skin will turn completely black and may even burst a little to let off steam.

Once done, peel the skin and split in the middle. Put any toppings you like and pour a little sweetened condensed coconut milk.

SUPER EASY!

Lupe's Kitchen Corner: Gluten-Free & Vegan - Purple Sweet Potato Oatmeal Muffins (Gluten-Free & Vegan)

3/29/2016

Purple Sweet Potato
Baked Oatmeal Muffins

These were amazing. The recipe is very customizable to whatever fruit, nuts or seeds you have in your pantry. These muffins came out looking as though they had a slight purple tint at the top.

Basic Recipe Ingredients:
2 cups of Glutem-Free Rolled Oats
1/2 cup of cooked and mashed Purple Sweet Potatoes
2 tablespoons of Tahini
1/2 teaspoon Baking Powder
3/4 cup of Water
1/4 teaspoon of Baking Soda

Optional Add-Ins:
1/8 teaspoon salt
1 teaspoon of Vanilla Extract
1/2 teaspoon Cinnamon
1/4 cup maple syrup
1/4 cup dried fruit or nuts (I used cranberries)
1/2 cups fruit (I used wild blueberries)
a few Pepitas for topping
a few whole oats for topping

Makes 8-10 muffins.

Directions:

Preheat the oven to 350 degrees and line a muffin pan with liners.

Take 1 cup of Oats and put them in a blender to pulse til it turns into powder.
Now you have your flour.

In a medium bowl combine the regular oats, oat flour, baking powder, baking soda, salt,
cinnamon and dried fruit.

In a small bowl, whisk together the tahini, water, syrup/honey, and sweet potato mash.

Combine the wet ingredients with the dry. Gently fold in your fresh fruit.

Evenly distribute oatmeal mix into your lined muffin tin.

Bake at 350 degrees for 30-40 minutes or until muffins are just golden brown. Bake time may vary depending on the size of your muffin tin.

Allow to cool for a few minutes before serving.

These muffins freeze well.

Lupe's Kitchen Corner: Super EZ ~ Only 3 Ingredients ~ Toby's Carob Peanut Doggie Energy Bites

3/23/2016

Super EZ: Only 3 Ingredients
Toby's Carob Peanut
Doggie Energy Bites

Yes dogs can eat dates. All 3 ingredients are doggie safe. My dogs love these and I find them tasty myself. All natural for humans and canines who love sweet treats.

Ingredients:
2 cups of Dates
1/4 cup of Carob Powder
1 cup of Peanuts

Directions:
Soak the dates for 30-60min.

Put everything into a food processor. Pulse til it becomes dough-like.

Make little balls from the dough. Keep them refrigerated.

Try not to make them too big. I made some smaller than others because I have a big dog and smaller ones with little mouths.

Lupe's Kitchen Corner: Brunch Dish - Melon Avocado Salad w/Balsamic Rose Glaze

3/12/2016

Brunch Dish
Melon Avocado Salad
with a Balsamic Rose Glaze

2 Recipes with Cantaloupe & Rose Water.

Ingredients:
1/4 of a Cantaloupe
1/4 cup of Non-Dairy Yogurt
1/2 Large Avocado
5 Strawberries
a handful of chopped Mint

Balsamic Rose Glaze Ingredients:
1 tablespoon of Balsamic Vinegar
1 tablespoon of Maple Syrup
1 teaspoon of Rose Water
a pinch of Cinnamon
a pinch of salt

Directions:
Peel and quarter the melon. Cut the melon into wedges.
Peel the avocado and cut it into wedges. Chop the mint.

Put the vinegar and syrup into a small frying pan. Bring to a boil. Turn the heat down and let it simmer. Stir in the cinnamon and salt. Let the mixture reduce to a syrupy glaze.
The more you reduce, the sweeter the glaze.

Arrange the melon, avocado, strawberries and yogurt onto a bowl/plate.
Drizzle with the glaze. Sprinkle with mint.

Melon Rose Milk
Thirst Quencher

Ingredients:
1/2 cup of Non-Dairy Milk
1/4 Cantaloupe (about 1 cup chopped)
1/2 tablespoon of Lime Juice
1/2 teaspoon of Rose Water
Ice Cubes
Sweetener to taste.

Directions:
Put it all into a blender. Pulse til smooth.

Lupe's Kitchen Corner: 3-Ingredient Oatmeal Bars (Vegan & Gluten-Free)

3/11/2016

3-Ingredient
Baked Oatmeal Bars

All you need are the first 3 ingredients for this recipe. It's easy, healthy and super delicious.
It's also Vegan and Gluten-Free.

I've included some optional add-ins that I feel enhance the flavor of these bars. The add-ins can be changed to a variety of items. You can add any nuts, dried fruit or spices you like. The recipe is flexible to what you enjoy or have in your pantry.

Ingredients:
3 cups Gluten-Free Rolled Oats
2 Ripe Bananas
1/4 cup Natural Peanut Butter

Optional Add-Ins as shown:
1/4 cup Craisins (or any dried fruit)
1/4 cup Coconut Flakes
1 teaspoon Vanilla Extract
1/8 teaspoon Sea Salt
1/8 teaspoon Cinnamon
1/8 teaspoon Nutmeg

Directions:
Pre-heat the oven to 350 degrees Fahrenheit.

Lightly grease or line a 9 x 9 inch square baking dish.

Mash the banana and peanut butter together til it's almost liquid-like. Stir in any add-ins you want. Add the oats and stir them in.

Put the mixture into the baking dish and pat it down til it's nice and flat. Add any toppings you might want to have. I topped with coconut flakes. Bake for 30-35 min.

Let the baking pan cool, then cut the whole thing into bars.

Lupe's Kitchen Corner: Chai Spiced Peanut Butter Dip

2/22/2016

Chai Spiced Peanut Butter Dip

Ingredients:
2 cups plain Coconut Yogurt
1/2 cup Natural Peanut Butter
1 tbsp Maple Syrup (or Sweetener of choice)
1/4 tsp Vanilla Extract

Optional Chai Spice:
1/4 tsp Cinnamon
1/8 teaspoon Ground Cardamom
1/8 teaspoon of Ground Cloves
1/8 teaspoon of Ground Ginger
a pinch of salt

Optional Veggie Dippers:
Celery Sticks
Carrot Sticks
Jicama Chips

Directions:
I put all the ingredients into my food processor and pulsed til everything was well blended and creamy smooth.

Serve with fruit and vegetables for a super healthy snack.

Lupe's Kitchen Corner: GLUTEN-FREE BAKING -- SWEET POTATO VEGAN BROWNIES

2/1/2016

GLUTEN-FREE BAKING
SWEET POTATO
VEGAN BROWNIES

Ingredients:
4 small boiled Sweet Potatoes (or 2 Large)
1 - 1/2 cups Almond meal
1/4 cup Maple Syrup
1/2 cup Unsweetened Cacao Powder
8 pitted Medjool Dates
2 teaspoons Vanilla Extract
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Sea Salt
1/2 cup of Chopped Walnuts (optional)

Directions:
Preheat the oven to 350°F.

Boil the sweet potatoes til they're fork tender. I used Murasaki sweet potatoes.

In a bowl mix the unsweetened cocoa powder, almond meal, cinnamon and sea salt.

Put the sweet potatoes, Medjool dates, maple syrup and vanilla into a food processor and blend until it becomes a thick puree.

Add the sweet potato puree to the dry ingredients bowl and mix well.

Line and grease a baking pan with aluminum or parchment paper and add the mixture.
Top with nuts. (optional)

Bake for 30 minutes. Cool for at least 10 minutes before serving.

Lupe's Kitchen Corner: BAKED JICAMA FRIES With Chipotle Crema

1/29/2016

BAKED JICAMA FRIES
With Chipotle Crema

These fries are amazing. They're a bit like sweet potato fries because they come out tasting salty and sweet. Jicama is an amazing vegetable and perfect for health conscious people. It's low in calories and delicious raw or baked. These are a great alternative to high calorie potato fries.

Ingredients:
1 Jicama
1/2 teaspoon Garlic Powder
1/4 teaspoon Cayenne Powder
1/4 teaspoon Smoked Paprika Powder
2 tablespoons of Nutritional Yeast
1 tablespoon Extra Virgin Olive Oil
1 teaspoon Dried Cilantro leaves
Salt & Pepper to taste

Ingredients for Chipotle Crema:
1 Garlic clove
1 pepper from a can of Chipotles in Adobo
1/2 cup Plain Coconut Yogurt
1/4 teaspoon Salt

Directions:
Pre-Heat the oven to 400 degrees Fahrenheit.

Peel the Jicama. Cut it up into slender fries.

Take a bowl and mix the cotija cheese with all the spices.

Line a baking sheet with aluminum. Place the fries on it. Pour the olive oil and cheesy spice mix over the fries. Mix them all around til all the fries are covered in oil, cheese and spices.

Bake for 40-50 min depending on how crispy you want them to be.

Take the chipotle cream sauce ingredients and put them into a blender. Pulse til creamy smooth.

Serve with the sauce drizzled on top or on the side.

Lupe's Kitchen Corner: Creamy Mocha Chocolate Avocado Mousse

1/13/2016

Creamy Mocha Chocolate
Avocado Mousse

This must sound really weird but the result was AMAZING! This is a healthy option for desert. The basic recipe for this mousse is Avocado + Cacao + Sweetener. So any cacao/cocoa and any sweetener will do. Avocados are really healthy and have MUFA's which are especially good to eat if you are trying to get rid of belly fat. So here's my recipe that's got a few more ingredients to enhance the chocolate flavor and coconut yogurt to make it creamier.

Ingredients:
1/2 Large Avocado
2 tbsp Unsweetened Cacao Powder
1 tbsp Agave Nectar
1/4 cup Coconut Yogurt
1/2 tsp Instant Ground Espresso (Substitute: Instant Coffee)
1/2 tsp Vanilla Extract
1/4 tsp Cinnamon
a pinch of sea salt

Toppings:
Raspberries & Walnuts (optional)

Directions:
Peel and pit the avocado. Put all the ingredients into a blender and pulse til smooth and creamy.

Serve alone or with toppings.

Makes one serving.

Lupe's Kitchen Corner: MUSHROOM NUT PATE - "TEX MEX NUT MEAT SPREAD"

1/2/2016

MUSHROOM NUT PATE
"TEX-MEX NUT MEAT SPREAD"

The basic recipe is mushrooms, nuts, veggies and herbs.
This is a great faux meat-like alternative for vegans. I especially love stuffing the "nut meat" spread into avocados.

Ingredients:
1 cup raw soaked Pecans (or any nut)
3 Medium Sized Portobello Mushrooms
6 Shiitake Mushrooms (or any mushrooms)
1/4 Red Onion
1 Celery Rib
1 Garlic Clove
2 tbsp Sun-Dried Tomatoes
1 tsp Miso
1/2 tbsp Tamari
1 tsp Lime Juice
1/2 tbsp Olive Oil
1/4 tsp Cumin
1/4 tsp Cayenne
1/4 tsp Smoked Paprika
1/2 tbsp Cilantro
1/4 tsp Salt

Directions:
Dissolve some salt into a bowl of water. Soak the pecans for an hour. In another bowl, soak the sun-dried tomatoes. If using dry shiitake mushrooms, soak those too. Saute the portobello mushrooms in a little bit of oil.

After the hour, drain the pecans, mushrooms and tomatoes. Put all the ingredients into a food processor. You can pulse til its smooth or you can allow it to be chunky. I chose to pulse til smooth. You can vary the herbs and spices to what you like.

How do you eat this? On crackers, wraps, stuff an avocado... the possibilities are endless.

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: Gluten Free Baking - Edible Gifts - Tropical Fruity Mini-Loaves

12/17/2015

Gluten Free Baking
Edible Gift Idea - Tropical Fruity Mini-Loaf Bread
Coconut, Cranberries, Bananas and more.

This recipe made 6 mini-loaves.

Dry Ingredients:
1 1/2 cups almond meal
1/4 cup coconut flour
1 tsp baking soda
1 tsp salt
1/2 cup unsweetened finely shredded coconut
1/2 tsp cinammon

Wet Ingredients:
3 large ripe bananas
4 Flax Eggs (1 tablespoon of Ground Flax + 3 tablespoons of Water)
1/4 cup melted coconut oil
1 tbsp maple syrup
1 tbsp vanilla extract
1/4 tsp Orange Zest

Add-On Ingredient:
1 cup Fresh Cranberries

Topping Ingredients:
2 tbsp Chopped Walnuts
1/4 cup of sweetened shredded coconut for topping

Directions:

Preheat the oven to 350º F.

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

In a large bowl combine all the dry ingredients. Mix together and break up any clumps of flour.

In a small bowl mash the bananas and then combine all the wet ingredients. Whisk well.

Pour wet ingredients into the dry and mix well until fully incorporated.

Stir in the cranberries.

Divide the batter evenly into the 6 mini-loaf pans. Make sure to fill only 2/3 of the pan. There needs to be a bit of room for the dough to rise.

Smooth out the top. Sprinkle shredded coconut and chopped walnuts on top of each loaf.

Bake for 30 minutes. Test with a tooth-pick to ensure it's cooked all the way through.

Remove loaves from the oven. Let them cool down.

I left the loaves in the little cardboard pans for decorative gift giving purposes. I then put them into colorful Christmas treat bags.

Keep them stored in the fridge.

Lupe's Kitchen Corner: EZ Puppy Treats - Toby Approved!

12/16/2015

TOBY'S EZ HOMEMADE PUPPY TREATS

NO BAKE AND GLUTEN FREE

Only 3 Ingredients For Both Recipes

YES... Humans can eat them too.

EZ Oatmeal Balls

INGREDIENTS
1 Ripe Banana
2 tbsp of Peanut Butter
1 cup of Gluten Free Oats

Possible Add-Ons For Human Consumption Include:
nuts, raisins, shredded coconut, chocolate chips... etc

DIRECTIONS
Mash the banana and peanut butter together til its all combined. Add 1/2 cup of Oats, mix well. If needed, add the other half. If the mixture is very wet, you may need more oats. If the mixture isn't very moist, then you'll need less. You can add water if its too dry.

Roll them up into little balls and refrigerate to harden. Makes 12-15 treats.

Baked Cookies
You can make them into baked cookies by flattening them out
and putting them on a baking sheet.

Bake at 350 degrees Fahrenheit for 15-20min.

EZ SWEET POTATO PIE BALLS

INGREDIENTS:
2 medium Mashed Sweet Potatoes (or 1 Large)
1/2 cup of Gluten Free Oats
1/2 tbsp Maple Syrup

Optional Ingredients For Human Consumption:
1 tbsp Ground Flax
1/4 tsp Cinnamon
1/4 tsp Pumpkin Spice
1/4 tsp Vanilla Extract
pinch of salt

Possible Add-Ons For Human Consumption Include:
nuts, raisins, shredded coconut, chocolate chips... etc

Boil, roast or microwave your sweet potatoes til they're tender enough to mash.
Take a bowl and combine the mashed sweet potato with oats. Add in the optional ingredients you choose to put in. Mix really well till its a dough-like consistency that can be formed into a ball. If its really wet, add more oats. The amount of oats will vary on the moisture of the sweet potatoes. Taste the mixture to see if you need more sweetener. I used Maple Syrup which is safe for dogs but you can use anything you like.

Roll them up into a small ball. Put them in the fridge to harden up. Makes 12-15 treats.

You can make some with only the 3 ingredients for the dogs and then make another batch with all the add ons for the humans for either recipe.

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.

Lupe's Kitchen Corner: Gluten Free Baking - White Chocolate Macadamia Nut Cookies

6/16/2015

Gluten Free White Chocolate Macadamia Nut Cookies

These cookies are AMAZING! I made this batch as a gift to a friend of mine who just celebrated a year anniversary in her program.

INGREDIENTS

Dry:
1.5 cups of Almond Meal
1 tsp of Cinnamon
1/2 tsp Baking Soda
1/2 Cup Vegan White Chocolate Chips
1/2 Cup Macadamia Nuts
1/8 tsp of Salt
2 tsp Coconut Sugar

Wet:
1 tsp Vanilla Extract
1/4 Cup Maple Syrup
2 Flax Eggs (1 tablespoon of Ground Flax + 3 tablespoons of Water)
2 tbsp melted Coconut Oil

Directions:

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

Mix the dry ingredients together. In a separate bowl, mix the wet ingredients together.

Pour the wet ingredients into the bowl with the dry ingredients and mix well together.

Place the cookie batter in the refrigerator for about 30 minutes or more to firm up the batter so it'll be easier to scoop up and form cookies on the sheet.

Preheat the oven to 350 degrees.

Drop the cookies onto a parchment lined baking sheet, about 1 tablespoon per cookie. Press the dough balls down into a cookie form. Give them plenty of room as they will puff up and expand.

Bake about 10-12 minutes til you see a little browning on the edges.

Take them out and let them cool down.

Makes 15-17 cookies.

<<Previous