#but this place is gluten free and vegan which means NO WHEAT NO EGGS NO CHICKEN BABYYYY

[isa-ah]

we're going out tonight and were gunna grab dinner from a place that has not 1, not 2, but almost an ENTIRE MENU of things I CAN EAT...

[max--phillips]

(Brief aside; this got WAY longer than I was anticipating LMAO)

I am not vegan or vegetarian but I do believe in their beliefs am an adventurous eater and will never say no to vegan/vegetarian alternatives to typically-animal-product ingredients and dishes. Also, I am first and foremost a texture eater, so if the texture is bad or not what I am expecting, I don’t like it even if the flavor is fine. If that’s also important to you, keep that in mind with my recommendations below lmao

What I’m about to post here are mainly things that are useful when cooking at home. Your experiences at restaurants will vary—if you’re going out to eat with someone with any dietary restrictions, not just vegans/vegetarians but also those who have allergies, are gluten-free, eat kosher, halal, or have some other restriction be it religious or health related or simply personal, just fuckin’ ask them what places/cuisines/etc are going to be good spots for them to eat. It’s literally just as simple as “do you prefer Italian or Chinese?” Just ask.

ANYWAY! On to alternatives.

Food science is crazy these days and we have so many cool new substitutions for meat products these days it’s insane. You don’t have to rely purely on tofu and beans anymore.

Impossible meat

As an enjoyer of meat, Impossible brand burgers and ground “beef” are quite literally impossible for me to tell apart from real beef in most applications. Yeah, you’re not going to get the same medium rare experience if you’re grilling specialty burgers at home, but if you’re more of a smash burger or well done fan, they’re just as good as the real thing. The one application I have had some trouble executing well is meatballs. Something about the way real ground meat holds together in my typical 1lb ground meat/1/2 cup bread crumbs/2 eggs recipe tends to make a somewhat crumbly mess with Impossible meat. I haven’t experimented with this in a while, but if eggs are acceptable in your recipe for your crowd, you might try throwing in an extra egg to act as a binder. If eggs are not acceptable, you may be able to use a vegan egg replacement such as JUST Egg (which is next), Bob’s Red Mill egg replacer, aquafaba, ground flax seed, ground chia seed, or any of the many egg substitutes out there. (I would not use something like a mashed banana, apple sauce, or silken tofu like what would be acceptable in baking—it won’t act as a very good binder, and… that just doesn’t sound good in meatballs.)

Allergy or other dietary restrictions conflicts: Soy.

JUST Egg

This shit is crazy. Idk how they do it but it really just tastes like egg and cooks like egg. They even have JUST mayo and ranch dressing. For some reason this seems harder to me to achieve than ground beef—I mean, we’ve had Boca and other black bean burgers for eons, and MorningStar Farms has been around for 40 years, so progress has been made on that front. But an egg is just so… basic, simple, it had to have been a challenge to replicate. But they beat that challenge for SURE. (I’m hoping they broaden their dressing line—ranch and chipotle ranch is great, but a good vegan Caesar dressing would be incredible)

Allergy or other dietary restrictions conflicts: Nothing glaring, but they do have a very handy allergen chart!

Quorn

Also kinda wild but for a different reason than JUST or Impossible—this stuff is made with mycoprotein, meaning it comes from fungi. They have a whole explainer on the species and the fermentation process on their website. Bear in mind, while all of their products are vegetarian, not all of their products are vegan. Just keep an eye on the ingredient label. I personally love their “chicken” nuggets (referred to as “chiQin”). Once again, I literally cannot tell the difference, texturally and flavor-ally.

Allergy or other dietary restrictions conflicts: This is a weird one. Some of their products contain milk, egg, wheat, and gluten, but they, of course, all contain the mycoprotein. Some people out there are sensitive or allergic to the mycoprotein, but it’s very rare. They have a webpage with more information here.

Dairy alternatives beyond just milk

You probably already have your favorite milk alternative—soy, almond, cashew, oat, coconut, rice, or maybe something more obscure like potato, hemp, pea, hazelnut, flax, tigernut, walnut, quinoa, chia, or macadamia. Or… banana, sunflower, peanut… or sesame or pumpkin seeds… or… wow there are a lot of fucking milk alternatives. ANYWAY, this isn’t the point. The point is: dairy products do not stop at milk. Heavy cream, cheese, butter, yogurt, ice cream, custards… you get the idea. Again, if you’re in this boat, you probably already have a favorite brand of vegan ice cream or sorbet, but for those of us looking for vegan alternatives to basic ingredients, I have the following suggestions:

For heavy cream: coconut cream, or homemade concoctions of non-dairy milk and oil or non-dairy milk and silken tofu, or specially-prepared homemade nut creams. I even found a recipe for onion cream (originally from one of my favorite companies, ChefSteps) which would probably be amazing in savory sauces. In any of these applications, though, remember: a cornstarch slurry is your friend. If it’s not thick enough, cornstarch slurry.

For butter: the obvious answer here is a vegan-friendly margarine, which is easy enough to find at a grocery store near the ye-olde butter. But, depending on the application, you may be able to use coconut oil, vegetable shortening, vegetable (or other plant-based) oil, mashed banana, apple sauce, pumpkin puree, avocado, nut butter, or hummus. YMMV on some of these, but for cooking, oils and shortening will work great, for baking, coconut oil, shortening, banana, apple sauce, pumpkin puree, and avocado will work, and for topping things/use as a spread, avocado, nut butter, and hummus are probably good.

Cheese: I’m not going to lie, I haven’t tried any vegan cheese. I’ve heard enough horror stories I’m sort of afraid of them. That said, there are great reviews for vegan cream cheese-style spreads from Violife and Kite Hill, this French-style cashew cheese from Treeline, and cheddar slices and shreds also from Violife. One of these days I’ll buckle down and try some of this stuff.

As a final note, here, the stuff I just listed is mostly aimed towards fellow omnivores looking for ways to make stuff everyone can eat. Nonetheless, I encourage you to go out and find a good vegan recipe you enjoy—portobello mushroom steaks, vegan chili, tofu stir fry, the list goes on. Personally, my family has a minestrone soup recipe that we LOVE, and is one of those recipes you can make a batch of and have it feed you for a week. ………which I’m realizing I’ve never posted to this website somehow??? So I’ll put that under the cut if you’re interested. Anyway feeding your friends is an act of love and you should be able to feed all your friends thank you

See below for the minestrone recipe!

INGREDIENCE

Olive oil

Salt and pepper

2 carrots, sliced

2 celery stalks, sliced

2 small onions, diced

8oz frozen green beans (abt 225g)

7 cups of water (about 1.65L)

1.5lbs diced tomatoes (about 680g)

Italian seasoning to taste

Garlic powder to taste

Parsley flakes to taste

1 can or tube of tomato paste

1 can cannellini beans, drained*

1 can garbanzo beans, drained*

1 can corn, drained*

Pasta of your choice (we use ditellini typically—definitely go for a smaller size. We probably use half a pound, but it’s really up to you.)

*Standard 15oz cans (about 425 grams)

Important note: all of these measurements are approximate and can be played with. Want more beans? Different beans? Other veggies? Pasta? Broth? Play around with it!

STEPS

1. In the bottom of a large enameled dutch oven or soup pot, sauté the onions, carrots, celery, and green beans in olive oil. Cover and cook for 15 minutes. (My recipe says stirring once, for some reason, but you can stir it occasionally. Keeping it covered helps soften everything up.)

2. Add water, tomatoes, tomato paste, and seasonings. Cover and simmer for 30 minutes.

3. Add beans, corn, and pasta. Simmer for 10 minutes.

4. Season to taste.

Another important note: the beans and pasta in this recipe are going to slorp up all the water you put in there. As you reheat it, feel free to add more water if it doesn’t seem soupy enough for you. (Personally, I’m a huge stew fan, so I enjoy it Thick™️.) Also feel free to use veggie broth instead of water as you reheat. This shit will last you a WHILE, so it’s not a bad idea to freeze some for later.

PSA for omnivores

Hi! Vegetarian here.

I just wanted to let you guys know a few things for reference!

Vegetarian and vegan is not the same thing. All vegans are vegetarian, but not all vegetarians are vegan. Vegans are generally much stricter in their diets; while most vegetarians generally will eat eggs, dairy, and honey, vegans do not. However, some vegetarians don't eat eggs, either.

Most vegetarians do not eat seafood, though some do. No vegans eat seafood.

Not every vegetarian is also gluten-free, though some are.

There are many different reasons one might be vegetarian or vegan. Sometimes it's an animal rights or environmentalist issue, sometimes it's religious, sometimes it's health-related, and some people just don't like the taste and/or texture.

Please don't try to argue with us about our reasons for not eating meat, or try to convince us our diets are unhealthy. Yes, this includes concerns about protein and/or iron. With beans, legumes, and other such things, some vegetarians can eat even more protein than omnivores!

For the love of god and everything holy, please don't try to sneak meat or meat products into food, even if you're sure we "won't notice."

In general, if you wouldn't like a vegetarian doing it to you, don't do it to a vegetarian, whether that's tricking you into eating something, debating their religion, or expressing invasive health concerns.

That said, if you know a person well and have genuine, good-faith questions to ask, it is okay to ask them if they'd be willing to talk about it. Just don't be upset if they say no!

When in doubt about if something is suitable for a vegetarian, please ask! Most of us would rather read an entire ingredients list front-to-back, back-to-front, up-to-down, and down-to-up than eat something we try to exclude from our diets.

If you are at a setting (potluck, holiday dinner, etc) with a vegetarian, and there are both meat main dishes and vegetarian ones available, please wait for the vegetarian(s) to have gotten food before trying the vegetarian ones. You have no idea how upsetting it can be to be one of maybe five vegetarians at a gathering of fifty, and watch as all of the meat-eaters devour the cheese and veggie supreme pizza slices first, so that by the time we reach the line, there's only ten meat lovers pies left. If there is only a single vegetarian option, please don't eat it unless you absolutely have to.

Some items are often considered vegetarian-friendly, but in truth, aren't. Some of these include:

Worcestershire sauce. Aside from a few specifically vegan brands, these contain anchovies.

Meat broths, bouillons, etc. Yes, we do consider chicken broth not to be vegetarian, even if the soup itself has no actual meat in it.

Many kinds of miso are made with bonito flakes, and are therefore not vegetarian.

Many foods contain seafood derivatives for flavor; this also happens fairly often with chicken being added as well.

Caesar dressing contains anchovies, and is not vegetarian.

Foods cooked on the same surfaces as meat. Some vegetarians do not want to eat these (though others are more lax about this). In general, fast-food places and chain restaurants do not have designated vegetarian-friendly surfaces, and would therefore not fit the dietary preferences of a vegetarian who doesn't want to eat food cooked with meat.

"Jojo" potatoes (also known as fried potato wedges) are traditionally cooked in the same fryer as meat items such as fried seafood, chicken, etc.

Aside from some specific kinds, such as mushroom or onion, gravies are not vegetarian.

Many canned beans, refried beans, etc are not vegetarian as they are often cooked in lard.

Many brands and flavors of stovetop stuffing are not vegetarian. Ironically, the only flavor of Kraft's stovetop stuffing that is vegetarian is the pork-flavor one, while the savory herb one is not suitable for vegetarians.

Food that once had meat on it. Many, though not all, vegetarians do not consider "picking the meat off" of an item that had it (I.E. pepperoni pizza) to be acceptable. Part of the issue is the contact with meat, and another is that the flavors and oils will have seeped all over it. Have you ever noticed how much greasier the boxes are for pepperoni pizzas than for cheese ones? You are definitely free to ask, but please don't get offended if a vegetarian doesn't consider picking meat off of a dish to make it vegetarian-friendly.

Many storebought brands of puff pastry, pie crust, and etc are made with lard.

Many cheeses are made with rennet (an enzyme crucial for the making of many kinds of cheese) that is derived from animal stomachs and therefore not vegetarian. While some brands use microbial or plant-blased rennet, which are vegetarian, it is safe to assume that cheeses like parmesan or gruyere are not vegetarian, especially if they are traditional/DOP cheeses.

Anything with gelatin, as this is a byproduct of meat production. However, please note that some vegetarians are less fussy with byproducts than others, and this definitely falls into the "ask first" category.

Some, though not all, wines and beers use animal products in the process of purifying them.

Protein powder is usually produced using animal proteins.

Sugar, believe it or not, as often bone char is added to improve the whiteness. Try looking for vegan brands.

A lot of manufacturers love sneaking animal products into things it doesn't belong in, and it is really a miserable experience to get "meated". If you're cooking for or eating with a vegetarian, no one expects you to know everything, but again, when in doubt, ask! There's a lot of little things you can do to make it easier, especially during the holiday season. <3

[irenebarnek-blog]

Keto Bodytone Avis

Keto Bodytone Avis​- Keto Diet Supplement

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  Non-Active Ingredients

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 ✏️ Gelatin

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 The benefits of Keto Bodytone Avis

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 Cutting carbs out of your weight loss plan is handiest a part of entering into ketosis. To make the switch from using carbs for electricity to using ketones, you furthermore may want to use up your on-board carb stores – to your muscle mass and on your liver. Keto Bodytone Avis can take several days and up to two weeks. During Keto Bodytone Avis time, your body wills most effective produce small amounts of ketones.

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 Different keto weight loss merchandise.

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 The drawbacks of Keto Bodytone Avis

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 ❗️ Side effects

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Diarrhea

Bloating

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 ❗️ Cost

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 ❗️ Not suitable for vegetarians or vegans

 Vegetarians and vegans can follow the ketogenic food regimen. While they won’t be able to consume ketogenic staples like meat, fish, and eggs, they can still comply with the weight loss plan with the aid of the usage of non-animal proteins and fats.

 Because Keto Bodytone Avis drugs are crafted from gelatin, and gelatin is crafted from animal bones and hides, this product isn't always suitable for vegetarians, vegans, or anybody else who prefers no longer to consume animals.

 Conclusion

 There are plenty of supplements you may take that will help you lose weight faster, but only a few are designed especially for the ketogenic food regimen. A lot of them are not anything more than focused caffeine which could speed up weight loss however can even go away you feeling demanding, jittery, and unable to sleep.

 Keto Bodytone Avis is one of a kind. It’s designed mainly for low carb dieters and consists of herbal, established components that decorate every element of the ketogenic food regimen. From dashing up ketosis to beating the keto-flu to stopping starvation and cravings, Keto Bodytone Avis has got you blanketed.

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[paleorecipecookbook]

Clean Eating Made Easy with Better Product Choices & Substitutions

This year on the blog I want to give you as many tools as possible to continue to make better choices in your own life. I want to show you that you can have a healthy relationship with food, a long term relationship with exercise, and that getting in shape doesn’t have to be expensive. So today I wanted to talk about ways to improve your health long term with just a few simple changes. I think whenever people think about paleo, they think of some drastic change that is close to impossible. At least that’s how I felt when I first thought about implementing paleo into my own life. But like any other habit, a few small changes can make a big impact with time.

Today I want to show you some of my favorite products that I purchase regularly from Thrive Market that help me make better choices with my diet, day in and day out. By making some of these small changes, you’ll be instantly making a difference in your own health, especially long term. That means a happier life with less health issues, doctor visits, and most of all, less health-related bills. And the best part about Thrive Market is that you can find all of these products for up to 30% below traditional retail prices. One thing that throws people off when it comes to healthier food choices is often the price. But Thrive Market removes that issue all together. Everything you’ll see me talking about today is going to have a price tag lower than MSRP. That means money stays in your pocket so you can use it towards better things! Like living a hella fun life, every single day.

So let’s get in to it! And let’s kick it off with condiments, because condiments can easily become a downfall when trying to make better choices with what you eat.

If you like dipping your sweet potato fries in ketchup or dunking your cauliflower pizza in ranch, well that doesn’t have to change! Primal Kitchen has tons of amazing products including Ranch, Ketchup, a ton of other dressing, AND they also have avocado oil spray with no other added ingredients or fillers. If you take a look at most normal ranch brands out there, you’ll find ingredients like modified food starch, monosodium glutamate, artificial flavors, disodium phosphate, sorbic acid and calcium disodium. How sketchy is that? Primal Kitchen uses all organic ingredients. And you can actually pronounce everything on the label. And at Thrive Market, you can get the ketchup for 17% off MSRP, the ranch for 25% off, and the avocado oil spray for 28% off!! How amazing is that?!

I also always purchase Rao’s Arrabbiata Sauce and Thrive Market Coconut Aminos. If you start looking at ingredients on the products you’re purchasing, you’ll quickly find that there is added sugar is EVERYTHING, especially marinara. But not in Rao’s. And it’s the best sauce you will EVER taste. And for when I’m cooking anything that requires Asian ingredients, I always turn to coconut aminos instead of soy sauce since soy is so incredibly processed. And Thrive Market label provides the most affordable coconut aminos on the market!

Now I have all kinds of pantry staples for you to stock up on!

I ALWAYS keep bone broth in my freezer as well as my pantry. And the Thrive Market Bone Broth is great for keeping in your pantry at all times. It’s made with all clean, organic ingredients and you can get it for up to 42% off!

Spices and spice blends are so important for full, flavorful meals every day to keep you interested in your healthy food. But many spice blends include fillers such as cornstarch or they add sugar to it. And they usually are never organic. But Primal Palate Spices uses all organic ingredients to create the most delicious spice blends EVER. Their Steak Seasonings blend is a must in any kitchen!

And I’m about to throw you a curve ball with a non-paleo item. But since so many people love pasta and have a hard time giving it up, I wanted to share my favorite pasta brand that includes veggies in it. Cybele’s Free to Eat Superfood Green Rotini Pasta includes only green lentil, kale, spinach, and broccoli, and it’s damn good! It’s such a better option than most pastas on the market, plus it’s 20% off MSRP!

And if you’re anything like me, meaning you love to bake and snack, well Thrive Market has all the options for you. And they make it super simple to search! You can easily search ‘Paleo’ in the search tab then choose your category whether it’s baking, chocolate, snacks, candy, and more. They make finding your exact brand super easy and finding a brand new company you’ve never seen before, easier than ever!

If you like a crunchy snack and find yourself turning to chips on a regular basis, especially chips like ranch Doritos, well start looking at their label and thinking twice. They use ingredients like canola oil, multiple kinds of sugar, and other sketchy ingredients like sodium caseinate, disodium inosinate, and disodium guanylate. Do you know what those ingredients are? I don’t. But I do know that Siete Chips ranch tortilla chips only uses ingredients that I can pronounce and that I use in my own recipes on a regular basis. And you can get all of their different kinds of chips for 20% off!

Now if you’re a granola lover and have it for breakfast every single day, it may be time to switch it up to a brand that won’t irritate the gut as much as popular brands on the market can. Many of those brands include soy lecithin, excess sugar, and different flours and oils. But Paleonola has a ton of different flavors to choose from and includes absolutely no extra sugar in their Chocolate Fix flavor! Just clean, wholesome ingredients!

Now when it comes to baking, paleo has really made it’s stamp in the flour and sugar world. Instead of only having white and brown sugar to choose from, and white and wheat flour to take home, there are now a ton of unprocessed sugars and clean ingredient flours to use! I personally love Bob’s Red Mill Paleo Baking Flour and Coomb’s Organic Maple Sugar, and both are over 20% off MSRP. Both of these substitutions are so much better on the gut and better for blood sugar!

And let’s end this with some of my favorite snacks and treats. Because let’s face it – if you’re going to stick with any sort of diet or lifestyle change, it has to feel like you’re not missing out. And when I first started paleo, I was desperately scared of giving up treats. While I do believe treats have their place and shouldn’t be consumed daily, I do think making better choices with those treats is super important.

If you’ve been looking for some snacks to throw in your purse or car for after a workout or in between running errands, two of my favorite brands I always keep on hand include Primal Kitchen Peanut Butter Protein Bars and Wild Zora Meat & Veggies Bars. The protein bars only have a handful of ingredients and the protein comes from egg whites. And the meat and veggie bars are so much better than the normal jerky on the market. Each bar contains grass-fed meat, multiple types of veggies and is sweetened by natural dried fruit! And you can find both for 20-25% off MSRP.

If you’re a chocolate lover, Thrive Market has so many different items to choose from. Whether you like a solid a 100% cacao bar or you just want some chocolate chip cookies, they got yo’ back. I personally love having Alter Eco Coconut Clusters on hand for a sweet and salty crunchy snack. I also love having Eating Evolved Coconut Butter Cups for whenever I have a sweet craving and need a little extra fat to keep me full and satisfied, instead of just reaching for more. And last but definitely not least, Simple Mills Crunchy Chocolate Chip Cookies. I don’t know how they make the most delicious cookies with such clean ingredients, but they do. Go look at the ingredients list in most cookies on the market and prepare yourself to be appalled. But not with Simple Mills. Stop feeding yourself or your children cookies that have ingredients you’ve never even heard of! And when you can get all these treats for up to 25% off MSRP, you really have no excuses!!

All these brands through Thrive Market make eating clean easier than ever. And that’s why I love Thrive Market. Their whole mission is to make healthy living easy and affordable for everyone. Whether you’re trying to eat keto or vegan or gluten-free or you just want to find items that are fair-trade certified, Thrive Market makes it so incredibly quick and easy. Plus now they even offer the highest quality meat and seafood! Now you barely have to even go to the grocery store. Everything is quickly delivered to you in packaging that is completely recyclable, which means 100% zero waste!

Eating healthy and feeling your best all comes from small choices that become bigger with time. Making small choices like changing the ketchup in your house to learning to use a new baking flour will make a huge difference later on. It’s time to be more aware of what you are putting into your body and understanding the differences between different products on the market. And Thrive Market will help you make that happen. If you haven’t tried out Thrive Market yet, not only will you get up to 30% off your Thrive Market’s prices, but today you can get an EXTRA 25% off your first order + free 30 day trial! That’s savings on top of savings! And you know what the best part is? I’ve put all my favorite products together in a PaleOMG Kit! So instead of writing all of these down or having to go back and fourth between tabs, it’s all in one kit! All you have to do is sign up for your free 30 day trial to check it out! And if you’re already a Thrive Market member, all you have to do is click ‘claim offer’ to check it out! 

I hope this post gets you excited to continue on your own health journey. Just because it’s February doesn’t mean your clean eating habits should change. Keep with it, continue making small changes in your life, and you’ll quickly see how much better you can feel. We should be forever grateful for the bodies we were given and we should take care of them, one better choice at a time.

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This post is brought to you by Thrive Market. It contains some affiliate links and I may be compensated for this post, but all opinions are my own. This compensation helps with expenses to keep this blog up and running! Thank you for all your support!

The post Clean Eating Made Easy with Better Product Choices & Substitutions appeared first on PaleOMG - Paleo Recipes.

Sourse of this article: http://paleomg.com/

[mitchamsocialuser]

How to Make Gluten-Free Sticky Date Pudding

A gluten-free sticky date pudding is an excellent dessert for anyone who avoids wheat, so it makes sense to have a recipe for this sweet treat. Luckily, making this dessert is quite easy. First, prepare the pudding. The butter and sugar should be pale and creamy. Add the eggs and beat well after each addition. Next, mix in the cream of tartar and flour. Stir until all of the ingredients are well-blended. Finally, insert a skewer to test if the mixture is done.

If desired, you can use dairy-based butter and milk. To make this recipe gluten-free, you can use both. The original recipe calls for 35–40 minutes, but I prefer to bake it for 45 minutes. The longer you bake the pudding, the more it will cool. The pudding keeps well if refrigerated and can be served the next day with a dollop of vanilla ice cream.

Another benefit to making your own Gluten-Free Sticky Date Pudding is that you can double or even triple the recipe, which means you can serve plenty to your family! It’s also very easy to freeze without the sauce, so you can enjoy this delicious dessert whenever you wish. You can even make a batch of it ahead of time and freeze it without the sauce. If you are allergic to gluten or have other dietary restrictions, you may want to avoid the dates altogether. You can also make the sauce using pantry staples such as bicarb, arrowroot flour, and cold water.

To make this delicious gluten-free dessert, you will need a food processor. Add the butter and brown sugar and process until smooth. Add the remaining ingredients. The consistency should be smooth, but not too runny. While the pudding is baking, prepare the butterscotch sauce. Cook it over medium heat until it turns golden brown. Pour this mixture over the pudding. Then, serve it hot or cold! If you’re hosting a dinner party or a brunch, sticky date pudding is a great treat!

You can prepare gluten-free sticky date pudding by using any of the ingredients found in the recipe. Usually, sticky dates are used in place of raisins or chocolate chips, but they can also be substituted for nuts. A gluten-free version of this dessert has a vegan, dairy-free, and low-FODMAP option. The pudding can serve up to 12 people. This recipe is a delicious dessert that is great for the holidays.

To make it dairy and gluten-free, use almond or rice flour, which are both dairy and gluten-free. These flours will add a nutty flavor to the pudding, but if you don’t like them, use ground almonds or rice flour instead. If you’re not allergic to nuts or can’t find them, you can substitute oats or flaxseeds for them. If you don’t have the time to buy them, you can freeze the pudding if you’re not ready to devour it right away.

Another option is to make individual servings of the sticky date pudding. It will take less time to make if you divide it into smaller portions. The nutritional information is an estimate based on a food calculator online. To make a gluten-free sticky date pudding, you can follow a simple recipe. You can also use a low-FODMAP custard powder. Make sure the custard is dairy-free as well.

Start by preparing the ingredients. You will need dates, vegan butter, and sugar. You’ll also need some flour and golden syrup. Once the ingredients are prepared, combine them in a bowl and mix thoroughly. Then pour the mix into individual molds and bake for 30 minutes or until the centre of the cake is set. While the puddings are baking, you can prepare the toffee sauce by heating the sauce in a small saucepan. Once the puddings are baked, remove the crowns and serve warm or chilled.

To make gluten-free sticky date pudding, you’ll need to prepare the dates and butter. First, cook the dates in a small saucepan until soft. Then, add the sugar, butter, and vanilla extract. Once the dates are cooled, add them to the batter. Once the mixture is well-blended, you can use a food processor or electric mixer to whip the mixture into a smooth, thick batter. Finally, top the cake with whipped cream, a whole strawberry, and caramel sauce.

[cuisinecravings]

Jiffy Cornbread Without Eggs. How to Make Jiffy Cornbread

Jiffy Cornbread Without Eggs? Cornbread is a popular variety of quickbread in the United Regions, particularly in the southern states. The original cornbread recipe is derived from Native American culture and can be either sweet or savory in flavor. Cornbread is also quick and easy to make, whether from a packet or from scratch, due to its status as a quickbread and the very short list of ingredients. But what if you don't have any eggs and want to bake some cornbread? Without eggs, how would you create handmade or jiffy cornbread?

Jiffy Cornbread Without Eggs

Ingredients for a Traditional Cornbread

Traditional cornbread recipes are relatively basic, with only a few ingredients that can be purchased in most households or at local supermarkets. There will always be some variance in the components used in different cornmeal recipes. The following, however, are some of the most prevalent mainstays. Jiffy Cornbread Without Eggs Flour for All Purposes Cornbread, like almost all other breads and quick breads, is basically flour-based. This is due to the gluten created when wheat is blended with the other components, which aids in the adhesion of your cornbread batter. Butter When cooking cornbread, butter serves two functions. To begin, it is used to lubricate the baking dish or cake pan to prevent the cornbread from sticking to the pan. However, more importantly, it imparts a rich, flaky, and moist flavor to the cornbread. Baking soda Baking powder is the most widely used leavening ingredient in cornbread recipes. This promotes the rise and expansion of the dough. Baking powder, unlike heavier leavening ingredients like baking soda, will not cause the cornbread to expand into a dome form. Cornmeal (Yellow) The most important component of any cornbread. Yellow cornmeal, in particular, will provide a golden-brown color to your cornbread. Furthermore, the cornmeal will give the cornbread a lovely, gritty texture. Sugar If you want a sweeter cornbread, add sugar to balance out the corn and bread flavors provided by the cornmeal and flour, respectively. Furthermore, the sugar might make the cornbread more sweet than savory. Eggs The eggs will function as a glue, binding all of your components together. They will also aid in the rising of your cornbread. Buttermilk Buttermilk adds a wonderful moistness to your cornbread. This flavor is only improved when buttermilk is used. Additionally, employing buttermilk increases the leavening power of your corn bread mix. Salt A sprinkle of salt may significantly improve the flavor of your cornmeal. This is especially true in a more savory cornmeal preparation, which may be sugar-free totally.

Is it Possible to Make Vegan Cornbread?

When making a cornbread recipe, you may question if it is feasible to make a vegan cornbread. In the majority of cases, vegan cornbread solutions are relatively easy and versatile. Is There a Vegan Milk Substitute? Almond milk is the finest replacement for conventional milk while baking cornbread. Almond milk has a neutral flavor and will not dominate the other ingredients in your vegan cornmeal, as some other milk substitutes may. When preparing a savory vegan cornbread, however, it is critical to use unsweetened almond milk. This is because the sweetened version will naturally sweeten your cornbread. However, with vegan cornbread that is designed to be sweet, this is a plus because it means you won't have to add as much sugar. While almond milk is my personal preference, there are other possibilities. Oat milk, soy milk, and coconut milk are all good vegan cornbread alternatives. However, just with sweetened almond milk, it is better to use coconut milk just when you want your vegan cornbread to taste sweet.

Is There a Vegan Alternative to Butter?

In place of butter, the greatest vegan cornbread substitute is oil. Canola oil and coconut oil are both wonderful possibilities. Coconut oil and canola oil are both fantastic alternatives because their flavors aren't as overbearing as other oils. Canola oil and coconut oil also enable your vegan cornbread to stay moist and flaky for a longer period of time. This is owing to the higher concentration of water in butter, which causes it to dry out considerably faster than oils. However, just like with coconut milk and unsweetened almond milk, it is suggested that you only use coconut oil in vegan cornbread if you want it to be sweet. This is due to the fact that coconut oil is inherently sweeter than canola oil. Cornbread Egg Substitutes Things aren't nearly that straightforward when it comes to replacing eggs. You have a lot of alternatives when it comes to producing a vegan cornbread recipe or a non-vegan cornbread dish. Each of these possibilities, though, has its own set of advantages and disadvantages. Chia Eggs/Chia Gel Chia gel or chia eggs are a popular vegan egg alternative in a variety of dishes. As a result, chia gel can be used in place of eggs in cornbread. The benefit of using chia eggs in your vegan cornbread is that they have virtually little flavor of their own. As a consequence, chia eggs may be used to manufacture vegan cornmeal without eggs that can be sweet or savory. However, there are certain disadvantages to using chia eggs. For starters, they are more expensive than normal eggs. Furthermore, they are significantly more difficult to locate since fewer retailers offer the chia seeds needed to manufacture chia eggs. Finally, while the process is simple and quick, the fact that you must create the chia eggs yourself may be off-putting to some. If you don't mind waiting, the procedure of producing a chia egg is pretty straightforward. Simply combine one tablespoon of chia seeds with two and a half teaspoons of water in a mixing dish. Then, after about five minutes, set aside the mixture to thicken. Although this is not always a one-to-one substitute for eggs, in most cases, it will be roughly comparable to a single egg. Flax Egg/Ground Flax Seed Gel Ground flax seed is a nutty-tasting seed derived from the flax plant. Ground flax seeds, like chia seeds, may be converted into an egg replacement known as flax egg or flax gel. The process is the same as it is with chia seeds. While chia eggs are flavorless, ground flax seed eggs add a little nutty flavor to your vegan cornbread. It is ultimately up to you if the nuttiness of ground flax seed is a boon to your vegan cornbread. It's worth noting, though, that the flavor of ground flax seed isn't particularly strong and may be readily hidden by other flavoring substances. You'll still have to make the ground flax seed egg from scratch, just like the chia egg. To produce a ground flax seed egg, combine one tablespoon ground flax seed with two and a half teaspoons water, just like a chia seed egg. Then let aside for 5 minutes to thicken. It is significantly easier and generally cheaper to obtain ground flax seed than it is to obtain chia seeds. This is due to the fact that ground flax seed is more readily seen on store shelves than chia seeds. As a consequence, ground flax seed egg is a quick and easy way to produce vegan cornbread without using eggs. When purchasing, be sure you acquire ground flax seed, as ordinary flax seed will not work. Bananas that are overripe If you're preparing a sweet vegan cornbread, this is a great alternative. Because overripe bananas produce more sugar than typical bananas, they will add extra sweetness to your vegan cornbread recipe. One thing to keep in mind is that your vegan cornbread recipe will have a distinct banana flavor. If this sounds appealing, simply mash an overripe banana like you would when preparing banana bread. Simply use one-quarter cup (60 grams) of mashed banana for each egg in the vegan cornbread recipe. When using bananas, however, it is critical to utilize overripe bananas so that they are soft and mashable. If they are sloppy when mashed, drain any extra liquid before adding them to the vegan cornbread recipe. If they are underripe, simply bake them for five minutes on medium heat to soften. Yoghurt Yogurt is a surprisingly good substitute for eggs in cornbread. While this approach isn't strictly vegan, it is an amazingly quick and convenient way to make a cornbread dish without eggs. To substitute yoghurt for eggs in your cornbread recipe, simply add a quarter cup (60 grams) of yoghurt for each egg ordinarily used. This approach is commonly employed in dishes such as corn muffin mix or cakes. However, it also works nicely in a variety of baking recipes, including cornbread. Using yoghurt may also provide a creamy flavor to your cornbread. Yogurt may be used to make both sweet and savory cornbread. However, the type of yoghurt you use is critical. Flavored or sweetened yoghurt will significantly improve the flavor of your cornbread. This might be a plus in a sweet cornbread because it adds flavor to the meal. Sweetened or flavored cornbreads, on the other hand, should be avoided in savory cornmeal recipes. Applesauce Cooked apples are used to make applesauce purée. It is frequently sweetened with sugar or flavored with spices like nutmeg and cinnamon. As a result, sweetened applesauce is a wonderful option for a sweet vegan cornbread recipe. However, it is advised that you limit the amount of extra sugar you intend to add when doing so. The reason for this is that sweetened applesauce is already quite sweet owing to the added sugar, which might make your vegan cornbread recipe sickly. If, on the other hand, you want to make a savory vegan cornbread, go for unsweetened applesauce. This will work well as an egg substitute in cornbread, which is suitable for both savory and sweet variants. The approximate ratio of applesauce to use, as with overripe bananas and yoghurt, is one-quarter cup of applesauce per egg substituted. However, in other recipes, a little bit more or less may be necessary.

Recipe for Vegan Cornbread Without Eggs

This is a basic vegan recipe for northern-style cornbread. Because it contains both unsweetened almond milk and flax seeds, it may taste slightly nutty if no other ingredients are added. However, if additional ingredients like as cheese, jalapenos, and so on are added, the nuttiness will be readily disguised.

Ingredients for Vegan Cornbread

The following are the fundamental elements that you may use to create your own vegan cornbread recipe: - 1 cup yellow cornmeal - 1 and 1/2 cups all-purpose flour - a half-teaspoon of salt (adjust for taste) - 3 Tablespoons Baking Powder - a half-cup of sugar (adjust for taste). Brown sugar is my personal choice. Enough of Your Egg Replacement of Choice for Two Eggs I'll be using ground flax seed egg in this case. - 1 cup unsweetened almond milk or your preferred buttermilk alternative - One-third cup of your preferred oil Canola oil will be used in this recipe. Method for Baking Vegan Cornbread - Preheat your oven to 400°F/205°C and prepare a cast-iron skillet, pan, or cake tray. When you add the batter later, this will give your cornbread a lovely brown crust. - In a mixing bowl, combine all of the dry ingredients except the sugar and whisk thoroughly. In a separate dish, combine the oil and sugar. Mix well until the sugar is fully dissolved. - Pour your egg substitute into the basin with the oil and sugar solution. Mix until everything is fully blended. - Mix your preferred milk replacement into the sugar, oil, and "egg" solution until completely blended. - Mix your bowl of mixed wet ingredients slowly into your bowl of combined dry ingredients. Ensure that the mixture does not develop any lumps while doing so. If the batter appears too thick, add an extra tablespoon of your milk substitute to thin it out. - Remove your hot skillet, pan, or cake tray from the oven and coat it with more oil. - Pour the batter onto the skillet, pan, or baking tray and level it out. Bake for 20 to 25 minutes at 400° Fahrenheit or 205° Celsius. When done, the exterior should be a golden brown color. If you're not sure, stick a toothpick into the center of your cornbread and pull it out. When barely a few crumbs remain, the cornbread is finished. If the toothpick is moist, it will likely require another five minutes to dry out; wrap it with tin foil for this extra period to prevent it from drying out. When you're certain that it's done, take it from the pan and set it aside for five minutes to cool somewhat. Serve it while it's still warm for the greatest results. Read More Posts :- - How Long Do Cooked Veggies Last In The Fridge? - How To Cook Eggs Without Butter? - Can You Make Brownies Without Eggs? - What Happens If You Leave Eggs in the Car? - Can Dogs Eat Egg Shells? How Much Quantity Is Good for Dogs? - How To Make Scrambled Eggs For A Crowd? Read the full article

[healthy-and-delicious-food]

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‏‎If you have milk and chocolate you can make this delicious, no flour, no oven naturally sweetened chocolate cake.  We love this recipe because it is super easy to make,  and you won't feel guilty afterwards. Place a medium pot over medium-high heat.  • Add 2 ½ cups of your local milk, we'll talk more about the type of milk we are using in the enlightenment board. • Add 1 cup of organic maple syrup. • Pinch of salt and mix well • Add 4 tablespoons of organic cacao powder and mix very well. • We're using navitas organic cacao powder because it doesn't contain processed ingredients and added sugar like COCO powder. Plus cacao is rich in antioxidants.  • In a separate bowl add 1 tablespoon of agar and a scoop of the mixture, mix thoroughly, then add back into the pot, and mix!  • However, If you're using pectin you can add it directly to the mixture.  • We're using agar instead of cornstarch because it is free from starch soy corn gluten yeast wheat milk eggs, preservatives, it's plant-based and vegan. • Add a ½ cup of chocolate chips, we're using this vegan chocolate brand because it is free from dairy, Palm oil, emulsifiers, soy, gluten, no refined sugar, no cane sugar, no sugar alcohols, and it tastes amazing recipes. • Keep on mixing until it boils a few times, than take it off • pour into a container or a silicone mold, refrigerate for a few hours or until firm.  • Take it out of the fridge, flip it, drizzle some chocolate, coconut shaves, crushed pistachios get creative with your toppings.  If you decide to make this recipe make sure to tag us on Instagram @healthyanddeliciousf Let us know what you would like us to make in the next video Enlightenment board  The milk we are using is from our local farm.   It is non-homogenized  which means it is the closest thing to raw natural milk.  Non-gmo  And it's low pasteurized. #chocolate #cake #cakes #instafood #foodi Find us on YouTube Write healthy and delicious amh Or healthy and delicious صحى ولذيذ ‎‏ https://www.instagram.com/p/CQdbwwdgqia/?utm_medium=tumblr

[peterstestkitchen]

Circus Peanut Peanut Butter

Rating: 5/5 ~ 16 votes

Time: 5 minutes (omnivore, unhealthy version), 7 minutes (vegan, unhealthy version), 1 hour (vegan, healthy version)

Every Thursday when I was a kid, my mom would plop me and my brother down at the local library for children’s storytime. When it was over and the head librarian had dismissed us, I would roam the library in order to gaze upon my favorite library things: the model ships, the strange YA cartoon books, and the aisle where every book had a blue sticker of a man smoking a pipe. When mom showed up again and it was time to go, a video cassette—the Star Trek episode, “The Trouble with Tribbles,” usually—was clasped between my grubby paws. In my brother’s, the latest installment in the Hank the Cowdog children’s book series. Ahh… just thinking about the VHS section and I can smell the polypropylene-imbued air sure to be found when in close proximity to the clamshell case palisade!

Come spring, a box of circus tickets would appear on the library counter suspiciously close to the checkout machine. The circus was coming to town! ...And our parents would never let us go. ...Until the day they did.

In truth, I don’t remember much from the circus. It wasn’t in a tent, it was in the town’s hockey arena—and poodles took the place of elephants. In fact, I didn’t even eat circus peanuts while there! Get this, my dad bought a box of Cracker Jacks—for himself! However, this was the genesis of my love affair with the circus. Sorry, honey. There’s someone else… and his name is Barry Lubin! (Barry Lubin is a famous clown.)

Fast forward to the near present and after getting the quarantine spring jibblies, I finally snapped and declared, “If I can’t go to the circus, well, in fact, I’ll bring the circus to me!” (Side note: still to this very day I have only been to the circus once. It’s more about having the feeling that I could go to a circus if I wanted to, rather than the feeling of being barred from a yearly ritual. After all, circuses are generally banal and raise many animal treatment issues. Again, it’s the romanticized circus I like. The Idea of Circus.) So I decided to acquire some circus peanuts, having never actually tried them before.

“So, from where did circus peanuts first appear, even?” you ask. Well, it appears no one knows. They are believed to have come onto the confectionary colosseum sometime in the 1800s, making them one of the oldest continuously produced candies. Well, I shouldn’t say continuously produced, as they originally were a seasonal treat before better packaging techniques were invented! Thank you, science! :) My best guess is that they originated as an ersatz peanut product, similar to how the hazelnut was used as a filler with which to cut chocolate products during a cocoa scarcity in Italy during WWII. (More talk about hazelnut spreads below!) Whatever the case, this homemade recipe is on scale! :) Okay, so back to business.

Acquiring circus peanuts in quarantine was a bit harder than expected. Every store I visited was sold out: Fleet Farm, Walgreens, Kwik Trip—all out! Alas, toilet paper wasn’t the only thing people were snatching up! Curse you, omnivores! (Side note: lest we forget this pandemic would have never happened had the world been vegan. I don’t think it’s wrong of me to suggest that everyone who consumes animal products from factory farms should have to pay the unemployed vegans an extra $600 a month. Why should I, a humble plant eater, pay for the mess of the omnivores yet again? Stop eating meat, y’all! Factually stated, 41% of all land in the United States is used for livestock! What a fuckin’ waste! And excusez mon français!)

So instead of continuing on a wild goose chase to find these golden eggs, I decided to take a radical approach and make my own circus peanuts. (Plus, I found out after Googling around that circus peanuts aren’t even vegan! For shame!) This is where things start to get a little tricky. You see, I’m a bit of a health nut. Well, maybe a little more than a bit of one... I may be a full-on health peanut! Peanuts like me would never eat something so processed anyway... But who’s to say I can’t have a taste of the circus in a healthy, vegan way? Why not make homemade circus peanut peanut butter? And better yet, why not use duckweed as a base instead of circus peanuts? You get all the goodness of the circus but in a spreadable way with all the health benefits of the most nutrient dense plant known to humanity. For yumzeez! :)

World’s healthiest food

For those who only know duckweed from smelly retention ponds, duckweed (also known as water lentils) is actually a great food for humans. It has more protein than soy, has many antioxidants, and is a natural source of B12. Get this, the bacteria that make B12 grow in a symbiotic relationship with the plant! Question: How neat is that? Answer: That’s pretty neat! And by the way, omnis, B12 comes from bacteria in the dirt that vegan animals eat. Given that most cows and chickens eat feed that’s been washed, these animals too have to be given vitamins—the meat you eat is trash :) 

So I finnicked for a long time to get the duckweed circus peanut peanut butter spread consistency right (we’ll save that process for a different post!), bought some peanut-shaped molds from eBay, found some food coloring in the back of the cabinet, and I was off to the races! Err, Circus! I had done it! I had made circus peanut peanut butter! Granted, it tasted more like an artificially flavored banana salad than candy, but it’s the thought that counts!

So… days go by and I get tested and find out I don’t have the coronavirus. Yipee! Time to see my folks! ...But I couldn’t serve that to my family. They’d think I’d lost my marbles! So instead, I came up with a more palatable, albeit less healthy, option. Instead of duckweed, I would use Trader Joe’s brand vegan marshmallows, dye them to the proper color, and mold them in shape. Then I could serve my folks organic, gluten free, non-GMO circus peanuts, or I could blend them to make totally delicious circus peanut peanut butter. Then maybe make a circus-y themed fluffernutter? Mmmmm!

And there’s even an option for the omnis among us: get real circus peanuts and follow the same procedure. (Just know if you do that, the gelatin you’ll be consuming will be from the bones, skin, and hooves of dozens of different cows or pigs.) For simplicity’s sake and also because I am collaborating with an omni for this post, we ended up going with regular circus peanuts. She had already purchased the circus peanuts before I could alert her that it had to be vegan. My bad! :^O “’Tis better to use the food you have than to let it go to waste.” Plus, they were Spangler brand, the classic choice for circus peanuts!

Aforementioned, I called in the big guns: food stylist, chef, event planner, and artist, Kendal Kulley. Check her out on Instagram! She assisted me as we made her favorite sandwich with the addition of my favorite ingredient: the Circus Peanut Peanut Butter and Pudding and Chocolate Peanut Butter Sandwich! First, take lightly toasted Whole Wheat bread (100% whole wheat works best). Then, slather a thick layer of homemade circus peanut peanut butter followed by a smathering of lemon pudding (Snack pack brand is my favorite, lemon is her favorite flavor (within the Snack pack brand family)). Next, add a sprinkling of hemp hearts for a bit of protein and roughage—not to mention polyunsaturated fats!

After that, Kendal likes to add a squidge of chocolate flavored peanut butter or hazelnut spread to thicken the whole thing up. Please note that I do not condone the use of most flavored peanut butters or products like Nutella as they often contain palm oil, a cash crop leading to rainforest deforestation. The same goes for cocoa. Instead, I propose we continue to advocate that the UN apportion monies to residents of poorer rainforested countries so they can live comfortably and keep our biggest source of oxygen intact. I’m happy pitching in a handful of dollars every year if it means I can keep breathing clean air :)

Then, simply close it up and enjoy! Buuuuuuut, if you’re feeling really ambitious like we are, you can make… wait for it… a TRIPLE DECKER! Just repeat the process over again with a third slice and add it on top! YUM. Cut it in half and there you have it! A perfect guilt-free (provided you followed the vegan duckweed version and omitted the peanut butter and used a more hearty bread) lunch item! Bon appétit!

I hope you enjoy this recipe and let me know in the comments how it turned out! It shouldn’t take any more than five minutes if doing the omni method (grrrr!) and about one hour for the healthy vegan method. It makes one jar worth and will last three to five days in the refrigerator—but it never lasts that long! Oh, and if you do end up having sandwich leftovers, it works great for a morning hash! But again, I, for one, almost never have leftovers! :)

Peace!

Peter 

Omnivore version (unhealthy):

Ingredients:

1 package Spangler brand circus peanuts

4 tbsp water

If making chunky, set aside one circus peanut to mince in a food processor or with a knife. In a large bowl, add the circus peanuts and water. Microwave for two minutes on high or until the circus peanuts have expanded to twice their size. Serve immediately or add to an airtight container.

Vegan version (unhealthy):

Ingredients:

1 package Trader Joe’s brand vegan marshmallows

4 tbsp water

2 drops natural banana flavor

4 drops orange food coloring

In a large bowl, add the marshmallows and water. Microwave for two minutes on high or until the marshmallows have expanded and softened. Mix in the food coloring and natural flavor and microwave for another minute. Add to mold and set sit until at room temperature. When fully set, add to Vitamix and blend until desired peanut butter consistency is achieved. Serve immediately or add to an airtight container.

Vegan version (healthy):

Ingredients:

6 cups fresh duckweed

4 tbsp flaxseed meal.

4 drops natural banana flavor

12-18 drops orange food coloring

If making homemade duckweed, follow these instructions and skip the next step. If collecting from a pond, read on. Preheat the oven to 300 degrees. In an Instant Pot or lesser pressure cooker, steam the duckweed for one minute on high pressure with the valve set to sealing. Do five minutes of natural pressure release. Blend in the Vitamix with food coloring, flaxseed meal, and banana flavor until it becomes a fine mush. Put in peanut mold. Place in the oven for 10 minutes, or until the peanuts have mostly dried out. Put back in the Vitamix and blend until you have the desired level of consistency. Serve immediately or add to an airtight container. 

Captions:

Oh look! An ant wanted to join us! Hello, little ant!

Comments:

Feel free to email me your comments and I will add them below :)

OMG this looks so goooood!

Thanks for the post, Peter! I just wanna say that I too used to go to the circus with my family every year and loved it! I will try this recipe ASAP.

[foodreceipe]

In times of great uncertainty, knowing how to make your own bread and thereby feed your family, is palpably reassuring. The very act of kneading dough is calming, like Play-Doh for adults. So, of course, newbie bakers are all over social media, obsessing about “bubbling mothers” (AKA sourdough starters).

 Look a little closer, though, and they’re not very happy. “We are all baking bread and some of us are not so good at it,” tweeted  one journalist, dejectedly. That’s because sourdough is high-maintenance baking. People write memoirs about mastering the technique. By contrast, watching Noji Gaylard making South African steamed bread (see below) is like hugging a baby. Three minutes and 30 seconds of pure calm. Her recipe, alongside the others included in our 10 basic breads, is easy enough for even the most inexperienced baker.

 But first a note about yeast.  As Adrian Chiles has noted, it was stockpiled right off all the shelves earlier this year. So, if you do have any, set aside a portion of whatever leavened dough you make to leaven the next (variously called  old dough and  pâte fermentée; you’ll find plenty of instructions for this online). And, if you don’t, you could try making your own yeast. Lisa Bedford, the self-styled Survival Mom,  has written a really thorough how-to. I appreciate that making your own yeast somewhat negates the premise of this piece, but you’ve got to admit it’s awesome that you can.

 Also, reserve any pasta or potato cooking water for your bread baking. As  Nigella tweeted: “It will help the bread’s texture and rise.”

Flatbreads

 At its simplest, a flatbread is flour and water mixed into a dough, rolled into balls, rested, flattened and griddled. Dan Lepard  tweeted the basic ratio: 500g of any wheat flour (white, wholemeal, self-raising, plain) to 300g cold water. Add some form of oil to the mix, and you get everything from  chapatis and rotis (  Meera Sodha fills hers with coconut, raisins and almonds) to  tortillas and  lavash.  Jamie Oliver switches things up a bit, using yoghurt, self-raising flour and a little baking powder, and cooks with griddle pan over a high heat. Elsewhere, his  coconut flatbreads are made with just coconut milk and self-raising flour and fried in butter.

Quick Bread

 AKA batter bread, this is the base recipe used in such things as apple bread, banana bread and the French  savoury cake studded with everything from bacon and olives. You mix dry ingredients (flour, baking powder, salt) with wet ingredients (milk/buttermilk/yoghurt, oil and eggs) and flavour it any way you like.  Kristin “Baker Bettie” Hoffmann gives you every option thinkable: sweet, savoury, gluten-free, dairy-free, vegan and without baking powder (she separates the eggs, and whips the whites to get the rise needed). Texture-wise, this is more on the muffin/cake side of things, so if that’s not what you’re after, read on.

Soda Bread

 The original no-kneader, and  as Chiles put it last week, a gift to the yeastless. The rise comes from bicarb, so that ingredient is a must, but flour-wise it’s flexible:  wholemeal, oatmeal,  rolled oats,  plain,  self-raising,  rye or whatever mixture you can manage. Liquid-wise, milk, yoghurt, buttermilk, Nigella’s pasta water: they’ll all work, too. You’ll want a dollop of salt and sweetness (honey, soft brown sugar); Chiles flavours his with treacle and Marmite, and nothing has ever endeared a columnist to me more. And there’s nothing to say you can’t jazz it up further: Oliver puts  dark chocolate and hazelnuts in his.

No-Knead Crusty Loaf

 The New York Times calls  this the world’s easiest yeasted loaf; a step-up from the already groundbreaking  easy method devised by Jim Lahey (if you’re a budding bread person, I recommend his books). You mix plain flour with yeast, salt and lukewarm water into a loose dough, cover and let rise for two to five hours. Then you shape it and bake it. The crustiness comes from having a broiling panful of water – or a few ice cubes – in the bottom of the oven to steam the loaf while it cooks.

Pitta

 Putting yeast in a wheaten flatbread essentially means it can puff up while baking, to create those soft pockets so perfect for picnics. Yotam Ottolenghi puts  sugar in his dough and seven spices in his chicken filling, and, well, what more could you want? Although it is technically possible to make them completely lean,  Felicity Cloake doesn’t recommend it: the fat contributes to flavour and shelf-life.

Hard Dough Bread

 A  Jamaican speciality, this is a plain-flour yeasted dough, enriched with butter and sugar. It takes a short knead (you want the dough nice and elastic) and a 45-minute rest. You then roll it out flat with a rolling pin and – to give it that moist, dense crumb – roll it right back up again into a tight log, tucking the ends in (DaJen Eat’s Jen and her grandmother Cynthia  will show you how). Then, after a short rest, it is baked golden brown in a loaf pan.

Steamed Bread

 The one loaf you don’t need an oven for. This South African beauty involves mixing a very sticky batter of plain flour, salt, sugar, yeast (no oil) and lukewarm water in a bowl with a wooden spoon. (  Gaylard’s demo is quite possibly the most mesmerising cooking video I’ve ever come across. It’s now my lockdown backdrop.) Cover with a lid to let it rest, then beat it once more and let it rest again. Pour into a buttered bowl and place in a large pot for which you have a lid, with enough boiling water to come halfway up the side of your bowl, adding water when necessary to keep the steam going. It is cooked when, as with a cake, a knife stuck into the centre comes out clean.

Maple Oat Breakfast Bread

This takes a couple more ingredients (maple syrup and rolled oats) and an overnight rest (eight hours or more), but it makes,  as Food52 notes,  darn good toast. Much like in soda bread, the oats impart a welcome  bite. As with the no-knead crusty loaf, you’ll need an oven-safe  heavy-based pot with a lid to achieve consistent, high heat and a good  seal so the moisture doesn’t escape.

Focaccia

Nigel Slater once said that he thought focaccia was the bread to attempt first, before any trad white loaf. “A batch rarely fails.” Now most recipes will ask for strong white bread flour and/or 00 flour (used for making pasta). But  Marcella Hazan makes hers with plain flour, and she’s not someone to mess with. You’ll need a good amount of olive oil (  River Cottage uses 150ml), some flaky salt and something like a baking stone – a heavy cookie sheet will do.

Bagels

 Surprisingly easy to make at home,  as Jennifer Garner demos in episode 15 of her aptly named Pretend Cooking show. Sure, there is the extra step of poaching before you bake, but you can use  plain flour and honey for the dough (or  strong bread flour and malt syrup, if you want to be fancy). Food52’s Kenzi Wilbur says the hardest part is waiting an excruciating 30 minutes once you have removed them from the oven. But I’ve never known anyone able to resist freshly baked anything, so why would you even attempt to do that here? Butter at the ready …

Dale Berning Sawa is a French-South-African freelance writer based in London, covering culture, food, health, tech and work.

https://getpocket.com/explore/item/forget-sourdough-how-to-make-10-of-the-world-s-easiest-breads?utm_source=pocket-newtab

[vitabiolabs]

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[mitchamsocialuser]

Top 5 Gluten Free Snacks

If you’re looking for a snack that’s both tasty and healthy, you can’t go wrong with a gluten-free snack. These options range from healthy fruit leather to Guacamole, and even peanut butter cookies. The list goes on! You’ll find something that will please everyone. What are your favorite gluten free snacks? Read on to find out! And don’t forget to stock up on your favorite gluten free snacks!

Apple oatmeal bars are a gluten-free snack

When you’re looking for a gluten-free, vegan snack, look no further than the apple oatmeal bar. Made from oats, applesauce, and baking powder, this healthy snack is both delicious and healthy. They’re also low in fat and contain no refined sugar. The texture is similar to that of baked oatmeal, but has a more fluffier consistency. This is because applesauce is used instead of milk.

To make your own apple oatmeal bar, follow the directions below. They’re easy to make, take only ten minutes to prepare, and are great for on-the-go snacking. They’re packed with apples, cinnamon, and oats, and are a gluten-free snack that’s great for you. They can also be frozen for future use. Simply place them in airtight plastic bags or glass bowls and store them in the fridge.

Fruit leather is a refreshing snack option

A refreshing gluten free snack option, fruit leather can be made from almost any berry or fruit. Some people even make veggie leather. You can use dried vegetable leather to make a flour-free, gluten-free wrap. While the fruit leather recipe below uses apples, pears, and bananas, you can use just about any fruit or vegetable for your snack. The main benefit to making your own fruit leather is the fact that it’s completely free of any additives.

Fruit leathers are a great gluten-free, vegan, and raw snack option. These all-natural snacks are easy to make, with only four ingredients. The first thing you need is a food processor, although a blender will work just fine. The other tools you’ll need are measuring spoons or cups. You can also buy a food processor if you don’t have one. Using a food processor is the best tool for making fruit leathers, but you can also use a blender if you have one.

Guacamole is a savory snack option

If you’re looking for a quick, healthy snack, guacamole is a delicious option. Traditionally made from avocados, guacamole is an excellent option. You can make it at home using fresh avocados. Just make sure to use ripe avocados. Add some chopped tomatoes and red onion for a little extra zing. You can even add garlic if you’d like!

To make guacamole, mix all ingredients together using a fork. Mash until you reach the desired consistency. Season to taste. Serve immediately, or store in the refrigerator for a few days. You can also layer guacamole in a wine glass or mason jar for easy portability. This snack is a great alternative to regular chips, and you can make it at home, too!

Peanut butter cookies are a sweet snack option

If you’re looking for a delicious, guilt-free treat, look no further than peanut butter cookies. They’re naturally gluten free and grain-free, which means you don’t have to worry about added sugar or carbs. Plus, they’re low-glycemic, making them an excellent choice for people with celiac disease or lactose intolerance. Just follow these simple steps to make these delicious treats.

To make gluten-free peanut butter cookies, you can use a chia egg, flax egg, or coconut oil instead of eggs. These substitutes will change the flavor of the cookie, but they will keep the consistency. You can also use unsweetened cocoa powder or chocolate chips if you’re trying to cut down on carbohydrates. And since peanut butter contains no wheat, you can also make these cookies with coconut oil.

Protein bars are a good source of fiber

These bars are great for gluten free snacking. Many are made with a blend of plant proteins and have a good amount of fiber. These bars are often vegan and contain about 12 grams of protein, 4 grams of fiber, and 25 to 30 grams of carbohydrates. While they may not have the same nutrition content as dairy-free bars, they still have plenty of fiber and nutrients to make a satisfying gluten-free snack.

Fiber is essential for digestion. Fiber should be included in each meal and should be a major part of your daily diet. Fiber should be at least 35 grams per day. To get the recommended amount, you should consume protein bars with a minimum of 3 grams per serving. You should also make sure to choose protein bars made with real fiber instead of synthetic fiber. The latter type of fiber is often absorbed by the body and can cause bloating, gas, and abdominal pain.

Popcorn is a natural gluten-free snack

Most people have heard of popcorn as a healthy gluten-free snack, but what makes it gluten-free? It’s actually a whole grain, and is difficult to digest. Its seeds and texture also make it difficult for people with certain digestive problems to eat. But that’s not to say that you can’t enjoy the savory treat. Popcorn is also one of the few whole grains that can fill your stomach without triggering your hunger. This makes it a great snack for people on a gluten-free diet.

A simple way to ensure that popcorn you buy is gluten-free is to look for the ingredient list and make sure that it doesn’t include wheat, barley, rye, or malt. You can also make your own healthy popcorn by popping plain kernels in a microwave or stove. Try using butter and salt as toppings, since they’re both natural gluten-free and delicious. But if you’re looking for a quick and healthy snack, you can buy gluten-free popcorn at the grocery store.

[healthylifestylenetworkthings]

What Is Teff Flour, and Does It Have Benefits?

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Teff is a traditional grain in Ethiopia and one of the country’s staple foods. It’s highly nutritious and naturally gluten-free.

It’s also commonly made into a flour for cooking and baking.

As gluten-free alternatives to wheat are growing in popularity, you may want to know more about teff flour, such as its benefits and uses.

This article tells you everything you need to know about teff flour.

?w=1155&h=1528″/> What is teff?

Teff is a tropical grain crop belonging to the grass family,

Poaceae

. It’s grown primarily in Ethiopia and Eritrea, where it’s thought to have originated thousands of years ago

Resistant to drought, it can grow in a range of environmental conditions and comes in both darker and lighter varieties, the most popular being brown and ivory

It’s also the world’s smallest grain, measuring just 1/100 the size of a wheat kernel.

Teff has an earthy, nutty flavor. Light varieties tend to be slightly sweet as well.

Much of its recent popularity in the West is because it’s gluten-free.

summary

Teff is a tiny grain grown primarily in Ethiopia that has an earthy, sweet taste. It naturally contains no gluten.

How is teff flour used?

Because it’s so small, teff is usually prepared and eaten as a whole grain rather than being split into the germ, bran, and kernel, as is the case with wheat processing

Teff can also be ground and used as a whole grain, gluten-free flour.

In Ethiopia, teff flour is fermented with yeast that lives on the surface of the grain and used to make a traditional sourdough flatbread called injera.

This spongy, soft bread usually serves as the base for Ethiopian meals. It’s made by pouring fermented teff flour batter onto a hot griddle.

Additionally, teff flour makes a great gluten-free alternative to wheat flour for baking bread or manufacturing packaged foods like pasta. What’s more, it commonly serves as a nutritional boost to wheat-containing products

How to add it to your diet

You can use teff flour in place of wheat flour in numerous dishes, such as pancakes, cookies, cakes, muffins, and bread, as well as gluten-free egg noodles

Gluten-free recipes call only for teff flour and other gluten-free options, but if you’re not strictly gluten-free, you can use teff in addition to wheat flour

Keep in mind that teff products, which lack gluten, may not be as chewy as those made from wheat.

summary

Teff can be cooked and eaten as a whole grain or ground into flour and used to make baked goods, breads, pastas, and traditional Ethiopian injera.

Nutrition facts of teff flour

Teff is highly nutritious. Just 3.5 ounces (100 grams) of teff flour provide ():

Calories: 366

Protein: 12.2 grams

Fat: 3.7 grams

Carbs: 70.7 grams

Fiber: 12.2 grams

Iron: 37% of the Daily Value (DV)

Calcium: 11% of the DV

It’s important to note that teff’s nutrient composition appears to vary significantly depending on the variety, growing area, and brand

Still, compared with other grains, teff is a good source of copper, magnesium, potassium, phosphorus, manganese, zinc, and selenium

Additionally, it’s an excellent source of protein, boasting all the essential amino acids, which are the building blocks of protein in your body

It’s particularly high in lysine, an amino acid that’s often lacking in other grains. Essential for the production of proteins, hormones, enzymes, collagen, and elastin, lysine also supports calcium absorption, energy production, and immune function (, 6).

However, some of the nutrients in teff flour may be poorly absorbed, as they’re bound to antinutrients like phytic acid. You can reduce the effects of these compounds through lacto-fermentation

To ferment teff flour, mix it with water and leave it at room temperature for a few days. Naturally occurring or added lactic acid bacteria and yeasts then break down the sugars and some of the phytic acid.

summary

Teff flour is a rich source of protein and numerous minerals. Fermentation may reduce some of its antinutrients.

Health benefits of teff flour

Teff flour has several advantages that may make it a great addition to your diet.

Naturally gluten-free

Gluten is a group of proteins in wheat and several other grains that gives dough its elastic texture.

However, some people cannot eat gluten due to an autoimmune condition called celiac disease.

Celiac disease causes your body’s immune system to attack the lining of your small intestine. This can impair nutrient absorption, leading to anemia, weight loss, diarrhea, constipation, fatigue, and bloating.

Additionally, some people without celiac disease may find gluten difficult to digest and prefer to avoid it

As teff flour naturally contains no gluten, it’s a perfect gluten-free alternative to wheat flour

High in dietary fiber

Teff is higher in fiber than many other grains

Teff flour packs up to 12.2 grams of dietary fiber per 3.5 ounces (100 grams). In comparison, wheat and rice flour contain only 2.4 grams, while the same size serving of oat flour has 6.5 grams (, , , ).

Women and men are generally advised to eat 25 and 38 grams of fiber per day, respectively. This can be made up of both insoluble and soluble fibers. While some studies claim that most of teff flour’s fiber is insoluble, others have found a more even mix

Insoluble fiber passes through your gut mostly undigested. It increases stool volume and aids bowel movements

On the other hand, soluble fiber draws water into your gut to softens stools. It also feeds the healthy bacteria in your gut and is involved in carb and fat metabolism

A high fiber diet is associated with a lower risk of heart disease, diabetes, stroke, high blood pressure, bowel disease, and constipation

Rich in iron

Teff is said to be extremely high in iron, an essential mineral that carries oxygen throughout your body via red blood cells

In fact, intake of this grain is linked to decreased rates of anemia in pregnant women and may help certain people avoid iron deficiency (, , ).

Incredibly, some research reports iron values as high as 80 mg in 3.5 ounces (100 grams) of teff, or 444% of the DV. However, recent studies show that these astonishing numbers are likely due to contamination with iron-rich soil – not from the grain itself

Additionally, teff’s high phytic acid content means that your body probably doesn’t absorb all of its iron

Nonetheless, even conservative estimates make teff a better source of iron than many other grains. For example, 3.5 ounces (100 grams) of one brand of teff flour provides 37% of the DV for iron – while the same amount of wheat flour offers just 5%

That said, wheat flour in the United States is usually enriched with iron. Check the nutrient label to find out precisely how much iron is in a particular product.

Lower glycemic index than wheat products

The glycemic index (GI) indicates how much a food raises blood sugar. Foods above 70 are considered high, which means they raise blood sugar more quickly, while those below 55 are deemed low. Anything in between is moderate

A low GI diet can be an effective way for people with diabetes to control their blood sugar (, , ).

Whole, cooked teff has a relatively low GI compared with many grains, with a moderate GI of 57 (25).

This lower GI is likely due to it being eaten as whole grain. Thus, it has more fiber, which can help prevent blood sugar spikes

However, the GI changes based on how it’s prepared.

For example, the GI of traditional injera ranges from 79-99 and that of teff porridge from 94-137 – making both high GI foods. This is due to water gelatinizing the starch, which makes it quicker to absorb and digest

On the other hand, bread made from teff flour has a GI of 74, which – while still high – is lower than bread made from wheat, quinoa, or buckwheat and similar to that of oat or sorghum bread

Although teff may have a lower GI than most grain products, remember that it’s still moderate to high GI. Anyone with diabetes should still carefully control their portion sizes and keep carb content in mind.

summary

Teff flour is gluten-free, making it ideal for people with celiac disease. It’s also rich in fiber and iron.

Does teff flour have any downsides?

Given that the production of teff flour is currently limited, it’s more expensive than other gluten-free flours.

Cheaper gluten-free flours include rice, oat, amaranth, sorghum, corn, millet, and buckwheat flours.

Some restaurants and manufacturers may add wheat flour to teff products like bread or pasta to make them more economical or enhance texture. As such, these products are unsuitable for people on a gluten-free diet

If you have celiac disease, you should ensure that pure teff is used without any gluten-containing products. Always look for a gluten-free certification on any teff products.

summary

Teff flour is relatively expensive compared with other gluten-free flours. Some teff products are mixed with wheat flour, making them inappropriate for anyone who avoids gluten.

The bottom line

Teff is a traditional Ethiopian grain that’s rich in fiber, protein, and minerals. Its flour is quickly becoming a popular gluten-free alternative to wheat flour.

It’s not as widely available as other gluten-free flours and may be more expensive. All the same, it’s a great addition to breads and other baked goods – and if you’re feeling adventurous, you can try your hand at making injera.

Shop for teff flour online.

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[benjamingarden]

Weekending

It was a beautiful weekend in our neck of the woods.  I hope it was in yours as well.  Yard clean-up was top of the list.  I wanted to get the yard tidied up so I can start working in the garden this week.  We had hoped to have mulch delivered so I could tackle that as well but it seems we are a bit early on our planning and it can't be delivered until this week or next week.  That's ok, I'll get it going on the next decent day. We have to make a trip to the grocery store this week.  Not something I'm looking forward to.  I'm hoping to get in, find what we need, and get out.  We've completely run out of fresh veggies (we still have frozen) and are almost out of fruit.  We also want to stock back up on a few pantry items, a bit more meat for Jay and some dairy & non-dairy too.

I certainly hope this finds you and your family doing well.  It's a scary time for everyone that I think will make an impact on us all for the remainder of our lives.  All we can do is to try and make that a positive impact.  Find some lessons to learn from this difficult time that may make our lives a bit better. The links I'm sharing at the end of this post are all food related in hopes to provide you ideas or recipes you may need during our shelter-in-place.

do you see those piles in the yard past the coop?  those are our raking piles.  we haven't loaded them into the truck yet.

Coop Girls - they are doing really well.  They love this time of the year because the snow is (finally) gone and they can dig and scratch and forage to their hearts content.  Egg production remains high so we've been giving them away for free to our community while we are not attending the market.  We've been told that eggs can be hard to get (not surprising) right now, so our hope is that those who need them can enjoy them.

did you know that Ollie does yoga?

Oliver - Ollie is doing good.  We haven't been taking him to the park because the last time we went it was absolutely packed so we didn't walk.  It's hard because everyone just wants to get out and there's only so many places to walk.  We'll wait until the quarantine is over.  Because his stomach is so sensitive and I've only been successful in finding one food he can eat I stocked up on it.  So I find comfort in knowing he's good for another 2 months.

Jack - oh brother.  He's been something else.  His naughty pants are at an all-time high again.  He is back to posturing and lunging at Oliver anytime I'm not right by his side.  He's such a brat.  Jack is very very funny but very very annoying.  Oliver sleeps in a pack & play in our bedroom at night.  Jack was going through a phase of jumping in it in the middle of the night and getting in Oliver's face and scaring him.  So we went through trying to keep Jack out of our bedroom (he shook the door and cried all night) and eventually the trauma of it all made him stop. Now Jack is jumping into Oliver's pack & play during the day.  (mind you, he has boxes, blankets, teepees and beds, that are his, throughout the whole house...) The problem, is that I'm afraid he will do this overnight as well because he loves it so much.  So, I've found a way to stop him.  I call it my "Jack trap" and let me tell you, it is funny.  I took a piece of netting that we use to keep the birds away from our fruit trees and clamp it onto the frame of the pack & play once we get up in the morning.  As you know, Jack isn't the brightest lamp in the park so he continues to try to jump into the pack & play throughout the day and freaks out when he hits the netting.  His hair goes straight up, his ears go back, and he shakes his head like "whoa....what was THAT????"  Sometimes he tries it a second time (again, not bright....) and eventually settles for our bed.  But he keeps on trying!  He really is something else.

Cooking - Hopefully you're taking this opportunity to cook and bake your way through your pantry.  Using up any ingredients you purchased for a recipe that you never made, or because it looked good, or even because it was on sale or really cheap.  I had some items in each of these categories ( I'm talking to you quinoa flour, xanthan gum, umeboshi plums, and harissa paste).  A cleaned out pantry will be the perfect space for, at some point, stocking up on only our true pantry essentials. On that same note, it's also a good opportunity, I realized, to go thru kitchen gadgets and purge.  If you aren't using it while you're making so much from scratch, do you really need to keep it?  I found some items that are going to be relocated once we can donate them. I'm grateful that I already had enough flour and yeast in the pantry and freezer.  We don't use either a lot so I know we are set for some time.  I've had a small bag of Einkorn flour in the freezer for a few months that I've been meaning to work with.  This past week I decided it was time to try some recipes.  The first Einkorn bread recipe I tried was a no-knead one and it was not good.  It was fairly flat, dense and crumbly.  Disappointing.  Next I went to Jovial's website (something I should have done from the beginning) and found their Einkorn Sandwich bread and hit upon a winner.  I would purchase more of this flour to create this bread recipe again and would like to try it in sourdough too. I've been trying to keep my schedule of meal prep on Saturdays.  This usually is cutting up any veggies, making a big pot of beans I'll use that week (this week it was pintos), making quinoa for salads, making bread or bread dough, and anything else that helps out for meals.  I made a batch of vegan meatballs (recipe from Minimalist Baker) that turned out really good.  Crispy on the outside and soft on the inside.  I used a few last night and put the rest in the freezer for use later.

Business - We've significantly slowed down our manufacturing for 3 reasons really: our sales are slower since they are online only (quite busy, but slower than normal); we have no idea when things will pick back up to "normal" again or, alternatively, what our new normal might be and we don't want shelves of stock just sitting there; which brings us to the third reason, practicing judicial money management to get through this.   We are fine (and will be fine), but it's the responsible and prudent thing to do for us and for the business. Anywhoo, this has allowed us extra time to get other things done.  We've been checking off some "to do" items on our list, jumping into spring projects early, and actually getting to things we've held on each of our "someday" mental lists.  One for me is to make vegan cheese.  I know, I know, just the thought likely makes you squeam, but for those of us who can't eat dairy, it's all we've got.  I've found a couple of store-bought cheeses that are good, but they contain way too much oil and some have suspect ingredients.  So, I'm hoping our shopping trip this week will score me some of the ingredients required to try fermenting for the purposes of making my own vegan cheese. It's the little things.....isn't it? Hoping you had a wonderful weekend and that you and your family stay safe and healthy. Link Love: A few recipes on this blog: No Knead Artisan Bread, SUPER easy and includes recipes for white, wheat, and gluten flour Freezer Breakfast Burritos 16 Homemade Spice & Seasoning Blends The BEST Deviled Eggs Secret Ingredient Potato Salad Homemade Enchilada Sauce Quick & Easy Skillet Spaghetti And a few from other blogs: 20+ Sourdough Recipes, including how to create and maintain a starter (Farmhouse on Boone) 100 Cheap & Easy Pantry Meals (Prudent Penny Pincher) Food Storage Tips, to help your food last longer (Cookie & Kate) 50 Pantry Recipes & Substitutions (Cookie & Kate) Healthy Homemade Easter Candy (Chocolate Covered Katie) 14 Easy Eggless Desserts (Living On A Dime) 10 Cheap Chicken Dinners (Living On A Dime) Honey Beer Bread, we made this last weekend and it was very good.  Great recipe if you don't have any yeast on hand. (Gimme Some Oven) 50 Best Beans Recipes (A Couple Cooks) Easy Garlic Naan (A Couple Cooks) 10 Homemade Pantry Staples (One Good Thing By Jillee) 100+ Easy Pantry Recipes (Gimme Some Oven) How To Make Oat Milk, because I have not been successful in finding oat milk locally and think maybe you are struggling to find it too. (Downshiftology) 16 Of The Best Chicken Thigh Recipes (What's Gaby Cooking) Extra Small Batch Chocolatey Brownies (I Am A Food Blog) I hope these links help you find some new winning dishes!

Weekending was originally posted by My Favorite Chicken Blogs(benjamingardening)

[consulting-celiac-in-the-tardis]

21 Cozy Gluten Free Soups and Stews for Fall

New blog post! As the temperatures drop, my cravings for some hearty gluten free soup and stew recipes increase. I mean, what’s a better way to warm up after a cold day of work than diving into a cozy bowl of gluten free mushroom, potato or tomato soup?

Add in the fact that I’m scheduled for dental surgery the day before Thanksgiving and will be on a soft foods diet for five days afterward, and I need some yummy gluten free soup recipes now more than ever! 

Thankfully, there are tons of healthy soup and stew recipes out there, and my friends on the blogosphere have been kind enough to share some of their favorite gluten free recipes. Whether you’re looking for paleo chicken soup, a scrumptious vegan vegetable soup or gluten free comfort food in a bowl, this gluten free soup and stew roundup has a delicious dinner recipe for you! Keep reading to discover which of these 21 gluten free soup recipes need to land on your weekly menu ASAP! 

1. Vegan Curried Sweet Potato Soup with Apples and Cider (Vegan) - Abbey's Kitchen

No meat, no dairy, no problem! Sweet potatoes have never tasted so creamy - and if you've never used apple cider in a savory recipe, this a great place to start.

2. Tummy Healing Soup (Vegan) - Strength and Sunshine

You know this college celiac is allll about recipes that are good for gut health, and this vegan soup recipe is no exception.

3. Tomato Soup with Gluten Free Rosemary Savory Biscuits - Gluten Free With Emily

Because the only thing better than a delicious bowl of gluten free tomato soup is vegan tomato soup with gluten free biscuits for dipping!

Like this post? Tweet me some love by clicking here: "Warm up w/ these 21 #glutenfree (plus many #vegan & #paleo) soup and stew #recipes via @collegeceliackc! #healthyfood http://bit.ly/2lmncfM"

4. 7-Ingredient Coconut Curry Seafood Soup - Healthy Helper

Love seafood? Love curry? Then prepare to fall in love with this blend of both delicious worlds!

5. Low Carb Chicken Soup (Paleo) - Wholesome Yum

What soup recipe round up couldn't include at least one gluten free chicken soup recipe?!? Cozy comfort in a bowl!

6. Creamy Carrot Cauliflower Soup - Amy Gorin Nutrition

If you're looking for a vegetable soup that's super thick and creamy, this gluten free soup recipe is exactly what you need.

7. Roasted Cauliflower Soup with Chili Oil and Toasted Pepitas (Dairy Free) - Tasting Page

Even if you don't like cauliflower, this cozy dairy free soup will convert you. Roasted cauliflower + coconut milk = creamy heaven.

8. Curried Red Lentil Soup (Vegan) - Grain Changer

What's better than a delicious gluten free and vegan soup recipe? One that looks as stunning as this vibrant red lentil soup, of course!

9. 30 Minute Chicken Tortilla Soup (Dairy Free Option) - My Gluten-Free Kitchen

This gluten free chicken soup is guaranteed to make your taste buds throw a fiesta.

10. HCLF Vegan Cheddar Broccoli Soup - Healthy Helper

Vegans rejoice! Now, you can enjoy some "authentic" cheddar broccoli soup without eating a drop of dairy.

11. Kale and Quinoa Chili - There is Life After Wheat

This gluten free chili is easy to make, easy to personalize and even easier to eat.

Like this post? Tweet me some love by clicking here: "Warm up w/ these 21 #glutenfree (plus many #vegan & #paleo) soup and stew #recipes via @collegeceliackc! #healthyfood http://bit.ly/2lmncfM"

12. Cheeseburger Soup - My Gluten-Free Kitchen

A cheeseburger...in soup form...do I really need to say anything else?

13. Smoky Pumpkin Quinoa Chili (Dairy Free, Egg Free, Bean Free) - The Fit Cookie 

What is more fitting for fall than a healthy chili recipe that features pumpkin puree?

14. The Easiest Gluten Free Green Veggie Soup - Casey the College Celiac (Square)

If it's a cold, fall night and you want a healthy gluten free dinner in a hurry, there's nothing easier than throwing together this vegetable soup - especially if you have leftovers you want to use up!

15. Lemon Chicken and Rice Soup - The Heritage Cook 

Lemon and chicken is a classic combination, and these flavors turn a super simple recipe into your new favorite dinner.

16. Quick and Easy Lentil Bacon Soup - Fearless Dining 

Need a simple gluten free dinner for busy weeknights? Whip up this lentil bacon soup ahead of time and store it in the freezer until you're ready to dig in!

17. Fresh Tomato Apple Soup (Vegan) - Natalie's Food and Health

There's something cozy about a big bowl of vegan tomato soup, and the inclusion of apples puts a deliciously fall-inspired twist on classic tomato soup.

Like this post? Tweet me some love by clicking here: "Warm up w/ these 21 #glutenfree (plus many #vegan & #paleo) soup and stew #recipes via @collegeceliackc! #healthyfood http://bit.ly/2lmncfM"

18. Gluten Free Spicy Black Bean Soup - Gluten Free Palate 

If you love food with a little bit of a kick to it, this spicy gluten free soup recipe needs to land on your weekly menu ASAP.

19. Slow Cooker Creamy Chicken Chili (Bean Free) - The Fit Cookie

If you haven't already tried this gluten free chili recipe after seeing it in my gluten free slow cooker dinners round up, here's your second reminder to add it to your meal plan ASAP.

20. Thai Curry Soup "Indian Style" Recipe (Top 8 Allergen Free) - Gluten Free with Emily

The photos of this vegan vegetable soup recipe are so stunning, I think they speak for themselves. All I have to say? YUM!

21. Creamy Squash and Apple (Paleo, Low Carb) - Raia's Recipes 

Butternut squash gets a delicious upgrade with this creamy veggie-packed soup. I never would've thought to use apple in a savory soup, but this gluten free soup recipe is just crazy enough to be your new favorite dinner.

Whether you’re craving gluten free chicken soup, vegan bean soup or a healthy lentil soup, there’s no wrong way to add a delicious soup or stew to your weekly menu. In fact, these recipes are so scrumptious, my five-day-soft-foods diet isn’t sounding quite so bad.

Like this post? Tweet me some love by clicking here: "Warm up w/ these 21 #glutenfree (plus many #vegan & #paleo) soup and stew #recipes via @collegeceliackc! #healthyfood http://bit.ly/2lmncfM"

After all, nothing says cozy comfort food like a gluten free dinner that warms you from the inside out! What's your favorite comfort food during cold weather? Which of these recipes do you want to try first? Tell me in the comments!

via Blogger http://ift.tt/2igkaoL

[cannonisland9-blog]

Pumpkin Banana Bread

It happened. Two weeks ago. I became the teeniest, tiniest bit excited about fall. I’m not ready to bust out the boots and don my flannel, but I’m ready to dabble in pumpkin. Pumpkin Banana Bread, specifically.

I’m normally a hold-onto-summer-kick-and-screaming kind of girl.

Thus, while I’m not ready to launch into full-on pumpkin bread baking mode with all-in autumn recipes like Healthy Pumpkin Bread, Pumpkin Chocolate Chip Bread, and Paleo Pumpkin Bread, I’m feeling a little flirty.

We’ve had some cooler mornings and earlier sunsets, and all of the back to school sales remind me that fall has nearly arrived. After avoiding its glances for the last few weeks, I finally fell for the can of pumpkin that’s been winking at me from our pantry shelf.

Had I known how delicious this Pumpkin Banana Bread would turn out to be, I would have cracked the can sooner!

If you’re ready to dabble too, this healthy Pumpkin Banana Bread is the ideal way to begin. It’s not completely committal, but it hints at the plaid shirts, boots, and pumpkin spice lattes (and pumpkin spice everything else) to come.

Healthy Pumpkin Banana Bread — The Best of Both Worlds

Considering my laundry list of healthy pumpkin bread recipes is rivaled only by my collection of healthy banana bread recipes (ahem, classic Healthy Banana Bread, Paleo Banana Bread, Cream Cheese Banana Bread…), it was only a matter of time before the two got together to create a tasty Pumpkin Banana Bread baby.

This Pumpkin Banana Bread is lightly sweet but not overly so, and the majority of the sweetness comes from the natural sugars in the banana itself.

This Pumpkin Banana Bread recipe also receives mega marks in the texture department. Both pumpkin and banana are fabulous at keeping baked goods moist and tender, so with the two joining forces, this is one of the most melt-in-your-mouth bread recipes you’ll ever bake.

As written, this healthy Pumpkin Banana Bread is 100% whole wheat but doesn’t taste it at all thanks to white whole wheat flour, which is mild and tastes like regular white all-purpose flour in this recipe.

If you’d like Pumpkin Banana Bread gluten free, you can use the same amount of a 1:1 gluten free baking blend like this one. To make the Pumpkin Banana Bread vegan is trickier. Because this bread is already so moist, I fear using flax eggs in place the regular eggs is risky. I’d suggest scratching your pumpkin itch with these Vegan Pumpkin Muffins instead.

I haven’t yet tried this recipe as Pumpkin Banana Bread muffins, but I think that would work nicely and have a suggested baking time in the recipe below.

So which are you: Team Endless Summer or Team Early Fall? Fortunately, with this Pumpkin Banana Bread, you can play both sides of the season!

Recommended Tools to Bake This Pumpkin Banana Bread

8×4 inch loaf pan (I am a diehard fan of this pan and this brand’s entire line of bakeware)

Pumpkin Banana Bread

Moist, healthy Pumpkin Banana Bread. An easy, one-bowl pumpkin that’s the perfect treat for fall (or all year round!). Whole grain and sweetened with honey.

Yield: 1 loaf

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 2 hours 30 minutes

Ingredients:

1/2 cup pecan halves or walnut halves (optional; you can also swap other mix-ins of choice such as golden raisins, cranberries, or chocolate chips)

1 cup mashed banana, the riper the better (about 2 large bananas)

4 tablespoons unsalted butter, at room temperature

1/4 cup coconut sugar or light brown sugar

2 tablespoons nonfat plain Greek yogurt

1/3 cup honey

2 large eggs, at room temperature

1 cup pure pumpkin puree (NOT pumpkin pie filling)

1 teaspoon vanilla extract

1 1/2 teaspoons pumpkin pie spice (or 1 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and a pinch of ground cloves)

1 teaspoon baking soda

1/2 teaspoon salt

1/4 teaspoon baking powder

1 1/2 cups white whole wheat flour

Directions:

Preheat the oven to 350 degrees F. If using nuts for the mix-ins, spread them onto a single layer on an ungreased baking sheet. Bake until toasted and fragrant, about 8 to 12 minutes depending upon the size of the nuts. Do not walk away during the last few minutes of baking (this is when nuts love to burn). Immediately transfer to a cutting board. Let cool a few minutes, then roughly chop. Lightly coat an 8 1/2 x 4 1/2-inch loaf pan with nonstick spray.

In a small bowl, mash the bananas measure them out to ensure that you have 1 cup. In the bowl of a standing mixer fitted with the paddle attachment or a mixing bowl, beat together the butter and coconut sugar until smooth and combined. Beat in the measured banana, Greek yogurt, honey, eggs, pumpkin (feel free to reuse the measuring cup you used for the banana to measure the pumpkin), and vanilla. Sprinkle the pumpkin pie spice, baking soda, baking powder, and salt over the top. Sprinkle the flour over the top, then with a rubber spatula or wooden spoon, stir by hand, just until the flour disappears. Fold in the pecans or another mix-ins.

Scrape the batter into the prepared pan and let rest uncovered at room temperature for 15 minutes (Don’t skip this step! Resting helps the flour absorb the wet ingredients and will give you a better texture and flavor).

Bake the bread for 55 minutes to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean. Another quick check is to see if the bread reaches 190 to 200 F degrees F on an instant read thermometer. The bread may Place the pan on a wire rack and let cool completely, then wrap the bread tightly in plastic and refrigerate for at least 1 hour, or even better, overnight (I know this step sounds odd but it works and makes the bread taste incredible).

This bread recipe works well when doubled! For the pumpkin, use the full (15-ounce) can. It will be a scant 1 cup of pumpkin per loaf, but the recipe will turn out fine.

Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. I like to cut the cooled bread into slices, then wrap and freeze them individually and pull them out as I need/want/CRAVE them.

To bake as muffins (not yet tested but based on my best judgment): Line a muffin pan with paper liners or lightly coat with baking spray. Fill the muffin cups 3/4 or so of the way to the top. Bake at 375 degrees F for 22 to 27 minutes, until a toothpick inserted in the center of a muffin comes out clean.

All images and text ©Erin Clarke/Well Plated.

Nutrition Information

Serving Size: 1 slice (of 10)

Amount Per Serving:

Calories: 230 Calories

Total Fat: 10g

Saturated Fat: 4g

Cholesterol: 50mg

Carbohydrates: 32g

Fiber: 3g

Sugar: 18g

Protein: 5g

This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.

Source: https://www.wellplated.com/pumpkin-banana-bread/

[recentanimenews]

Where to Chow Down Around Crunchyroll Expo

Cosplay, anime, and Hime. Oh my! It's almost time for the Crunchyroll Expo! And while there will be lots to do at the San Jose McEnery Convention Center, you're bound to want to get out and see more of the city, and of course, taste some of the delicious dishes San Jose has to offer!

    Are you a pizza fan? A steak and potatoes kind of eater? Are you ready for some Asian cuisine or a rustic Italian dish? Whatever you're in the mood for, there's something on this list for everyone, including those who have specific dietary restrictions. Below you'll find a list of ten restaurants near the convention center, each of which can be found on this handy map. We have chosen specialty places, though if you've got the urge for some fast food, we've also got you covered. Estimated price ranges are listed whenever available, along with a quick overview of the main types of food available at each location. The most and least expensive main dishes are listed for each location, along with specialty menus, serving times, and dietary options (like vegetarian, gluten-free, and soy sensitive menus).

  China Chen

      China Chen serves Asian food all day, making this establishment an option for breakfast, lunch, or dinner. The restaurant advertises their Shrimp Wonton Egg Noodle Soup as a "fan favorite" and the best in the universe! They're also quite proud of their flour cakes, which they promise will be made fresh on a daily basis.

  Highlights:

Combination Chow Fun $12.50 Pan-fried rice noodles with a medley of meats and vegetables.

Fried Flour Cake Delight $8.50 Flour cake with eggs, onions, pickles, and dipping sauce.

Options include soups, noodles, and rice dishes.

    Dakao

    Dakao is a great option for anyone needing a quick bite on the go. The restaurant offers sandwiches and fast food that you can nosh while you're out and about. Those who want a traditional dining experience can still take advantage of this establishment's fare, too. Desserts and catering options make this a great choice for parties and celebrations.

  Highlights:

  Sandwiches $3.50

Croissant sandwich $4.50

Noodles, rice, soup, pho, fish, rolls, and more are available.

Pork, chicken, fish, vegetarian options, and more!

    Iguanas

    Obviously, a place advertising something called the "Burritozilla" dabbles in burritos. But Iguanas goes a bit further than that. The restaurant serves an enormous monster of a burrito dubbed, you guessed it, the Burritozilla! Fans of Mexican food will also be happy with the wide variety of dishes available.

  Highlights:

  5-pound 18-inch Burritozilla $32.50

Mini burrito $7.50

Happy Hour: Monday-Friday from 2-4 PM, offering a $9 meal with a medium soft drink.

Chicken, beef, carne asada, and more options available to choose from.

Lard-free beans.

Flour, wheat, or spinach tortillas are available.

Tacos, bowls, salads, nachos, and vegetable options are served, including veggie tacos and burritos.

    La Victoria Taqueria

    La Victoria, or LaVic's, as they are called in the area, advertises their popular tacos, breakfast burritos, and carne asada. But where they really shine is with their much-loved orange sauce. The orange sauce recipe is a secret, but LaVic's promises the concoction is safe for vegans and vegetarians.

  Highlights:

  Burritos, tacos, enchiladas, quesadillas, and more!

They also offer meat and veggie options for most types of meals.

Breakfast served between 7-11 AM.

    McCormick & Schmick's Seafood & Steaks

  McCormick & Schmick's is proud of their popular bar area known for its award-winning foods. Perhaps an even bigger draw for convention-goers is the convenience factor. M&S is a short walk from the convention center and allows easy sight-seeing access to anyone looking to check out the nearby Museum of Art and Civic Auditorium. Burgers and steaks are available, but the seafood is the big draw. Chef Flores recommends the Hawaiian Bigeye Ahi Tuna, which should pair quite nicely with the establishment's oyster bar.

  Highlights

  Lunch Offerings:

Pan-Seared Alaska Halibut $40

Bangkok Pan Noodles $12.50

  Dinner Offerings:

Twin North Atlantic Lobster Tails $46

American Kobe Style Burger $19

  Happy Hour: Monday-Friday from 4-6:30 PM; meal options can range between $3.50-$9.50 with other side items available.

Soups, salads, and oyster bar also available. McCormick & Schmick's supports local and sustainable institutions such as ranches, fisheries, farms, and breweries. 

    Morton's The Steakhouse

    Morton's The Steakhouse also boasts a convenient walking distance from many nearby attractions. The steakhouse offers a variety of ways to enjoy its popular meat dishes, including a bar, patio, and private dining areas. Morton's offers a three-course lunch selection allowing diners to choose a soup or salad, a main dish, and a dessert. Dinner options include a mixed grill allowing for a variety of meats and seafoods in a single dish.

  Highlights:

Morton's Prime Burger

Shrimp Scampi Capellini

Porterhouse Steak

Steak, soups, salads, steaks, chicken, and various seafood options to choose from.

Offers gluten and soy sensitive lunch and dinner menus.

  Original Joe's

    Original Joe's is proud to have been one of the first restaurants based in San Francisco to branch out into San Jose. They boast worldwide recognition, and with multiple travelers' awards and recognition from the Zagat guide, it's not hard to see why. Original Joe's promises an Italian twist on most available dishes. The restaurant offers a different dinner special each night of the week, along with a Joe's Special as part of the breakfast menu.

  Highlights:

  Steak sandwich $25.95

Turkey burger $14.95

Breakfast, sandwiches, burgers, salads, and more, all with an Italian spin like ciabatta bread or Italian spices and sauces!

    Pizza My Heart

    Another Zagat guide recommendation, Pizza My Heart is perfect for travelers looking for both a great meal and a souvenir. This establishment offers a wide variety of pizza options, including vegetarian varieties, along with exclusive collectible T-shirts that change each year!

  Highlights:

  12", 14", 18" pizzas. Prices vary by size and topping options, pizza prices range between $13-$34.75.

Create your own pizza with cheese, 1-4 toppings.

Specialty, award-winning pizzas are also offered.

Vegetarian pizza options.

Appetizers, salads, and pizza by the slice available.

    Scott's Seafood

    Scott's Seafood offers brunch, lunch, and dinner with a wonderful view. Patrons can take advantage of unique dining experiences like the private banquet area complete with a cozy fireplace and the rooftop patio boasting another fireplace and an LED-lit bar. Scott's is a surf and turf inspired restaurant offering a wide variety of seafood featuring everything from shrimp to crab-stuffed sustainable salmon along with various cuts of meats like filet mignon and rib-eye. Omelets, crepes, and a chilled shellfish bar are available on the brunch menu.

Highlights:

  Brunch: Served on Sundays between 10:30 AM - 2:00 PM.

  Lunch:

Filet Mignon $38

Grilled Chicken Club $14

  Dinner:

USDA Prime 18oz Bone-In Rib Eye $49

Chicken Marsala $27

  Happy Hour: Monday-Friday from 3:30-6:30 PM. Happy Hour prices top out at $11.

    Taurinus Brazilian Steak House

    Taurinus is not your average steak house. The restaurant offers what they call a Rodizio style of serving, meaning the customer pays one price for their meal and are brought a variety of options throughout their experience. Taurinus offers over a dozen different kinds of meats for diners to try and employs a "traditional gaucho" cooking method involving an open fire pit.

  Highlights:

  Buffet style eating, until full, one price for the entire meal. Prices vary from weekdays to weekends and from lunch to dinner.

Kids 5 and under eat free. Child prices range from $18.95-$25.95.

Adult prices range from $29.95-$55.95.

Salad bar prices range from $21.95-$$39.95.

  If you find yourself in need of refueling while exploring the Crunchyroll Expo, you'll have a hard time deciding what type of fare to chow down on; so many options are convenient and offer amazing new dining experiences! Seafood, steakhouses, pizza, and foreign cuisine... okay, now we're hungry and willing to bet you are too! So get out there and nosh to your heart's content! Nom nom nom.

  Jonesing to check out one of these restaurants? Tell us which one in the comments!

  ----

Carolyn Burke also writes for Bunny Ears and Cracked. Follow her on Twitter and Instagram.

By: news+feed@crunchyroll.com