Dairy-free Mexican Cole Slaw

Mexican Cabbage Slaw

The other night we had my brother and his new wife over for dinner. We ordered the best tri-tip in the world from a small Mexican joint in our neighborhood. It came with rice and beans but I thought we could use something green to go along with it.  In my fridge was a head of cabbage waiting to be eaten so I took to the internet and adapted a recipe I found in order to use the other items taking up space in my crisper drawer.  Everyone loved it, even the boys. And it wasn’t as spicy as I thought it was going to be, bonus!  Let me know if you make it. I always like to hear your feedback on these recipes. Enjoy!

Mexican Cole Slaw

Ingredients

4 cups shredded cabbage

Mexican Cabbage Slaw

1/2 red onion, thinly sliced

1/2 cup cilantro, chopped

1/2 small jalapeno, thinly sliced

 

Lime Dressing

Juice of 2 limes

Salt to taste

2 Tablespoons Grapeseed Oil

Directions

Combine all slaw ingredients and toss with the lime dressing. This tastes best when the flavors have developed a bit so prepare it at least 30 minutes ahead of  your meal  and store in the fridge until ready to serve.

Gluten-free Dairy-free Garbanzo Bean Chocolate Chip Cookies

Gluten-free, Dairy-free Garbanzo Bean Chocolate Chip Cookies

I have fallen in love with the idea of making sweet treats more nutritious. I’d heard of adding garbanzo beans to cookie dough and it intrigued me but the thought of converting the recipe into a gluten-free and dairy-free version seemed too much to handle.

However, the other day we were craving chocolate chip cookies so I put my thinking cap on and got to work. Here is what I came up with and I must say, they were divine!  I prefer all my cookies warm out of the oven and these were no disappointment!  They were still good after cooling but if we would have had left overs (2 hungry boys here…) I would’ve tried popping them in the microwave for a few seconds to reheat them.

I would love for you to make them and come back to leave a comment below. Tell me what you think. Did you modify the recipe and add nuts?  Let me know. :)

Garbanzo Bean Chocolate Chip Cookies

Garbanzo Bean Chocolate Chip Cookies

Ingredients

1 Tablespoon flax seed meal
2 Tablespoons water
1 can organic garbanzo beans, rinsed and drained
2 teaspoons vanilla extract
1/4 cup unsweetened almond milk
1/4 cup agave nectar
2 Tablespoons almond butter
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup quick-cooking gluten-free oats
1/2 cup gluten-free, dairy-free chocolate chips

Directions

In a small bowl combine flax seed meal and water and set aside for 10 minutes.

Place chickpeas, vanilla, and almond milk in a small food processor; pulse until mixture forms a smooth paste. Pour chickpea batter into a medium bowl.

To the chickpea batter add agave nectar, almond butter, salt, and baking powder . Stir well. Then add the flaxseed mixture and stir until thoroughly incorporated.

Without cleaning out the food processor, add the oats and grind to a flour-like consistency. Stir this oat flour and chocolate chips into the batter.

Drop cookies by the tablespoon onto a greased sheet pan. Gently flatten and shape cookies with back of a spoon or your fingers. Bake for 15 minutes at 300ºF, turning the sheet pan around (180 degrees) after 10 minutes. Cookies will remain soft and will not spread. Makes about 24 cookies.

Gluten-Free Breakfast Idea: Simple Buckwheat Pancakes

Gluten-free Buckwheat Pancakes

I give you this recipe knowing that you won’t believe me when I say that my boys loved these and asked for seconds.  I find it hard to believe myself because while I ate them, I didn’t particularly LOVE them. Old habits die hard and I would much rather have the delicious glutinous banana pancakes that my husband makes expertly.

What I have noticed lately though is that when I do cheat on the diet and have a wheaty treat (I’m naughty that way) – I do not feel great afterwards.  Though I never had stomach or headache problems before, I now notice gastric distress when I indulge in my favorite (insert refined carb of choice here).  And the headaches are something else too! I guess it is negative reinforcement to stick with the gluten-free stuff.

Anyway, I consider this recipe a triumph in that I now have something else to put into the gluten-free and dairy-free breakfast rotation. And admittedly, the buckwheat version of pancakes is growing on me.

Don’t let the main ingredient confuse you. Buckwheat is NOT wheat at all.  Click below to learn more about this gluten-free powerhouse grain. Enjoy!

Oh, and I would love to hear what YOU think of these pancakes!

Gluten-free Buckwheat Pancakes

 

Simple Buckwheat Pancakes

Ingredients

1 cup buckwheat flour

1 tsp baking powder

2 tsp stevia

1 Tbsp ground flaxseed meal

1/2 tsp salt

1 cup almond milk

3 Tbsp water

2 Tbsp grapeseed oil

Directions

Mix dry ingredients together in a medium sized bowl. In a separate bowl mix wet ingredients together well. When well combined, add wet ingredients to the dry ingredients and mix until most of the lumps are out (but don’t over mix or the pancakes will be heavy).

Heat a skillet and spray lightly with a non-stick cooking spray.  Pour 1/4 cup of the batter in  per pancake. Use the back of a spoon to flatten out the batter lightly if it doesn’t spread well.

This batter cooks more quickly than wheat pancakes so monitor them closely. Flip when pancake has reached your desired brown-ness.

Serve with pure maple syrup.

Makes about 8-10 silver dollar sized pancakes.