So Delicious #savemysummer Winner and more…

So Delicious Save My Summer Contest Winner
I won a HUGE ‪#‎prize‬ from So Delicious Dairy Free in their ‪#‎savemysummer‬ ‪#‎contest‬ a few weeks ago! Just arrived full of ‪#‎coupons‬, two Contigo water bottles, plates, silerware, a cookbook AND 2 packs of the new cococcino products (plain latte and mocha)! All in a super nice wicker and leather basket that closes at the top! I am so excited to try the cococcino latte and find some new products to try with the ‪#‎dairyfree‬ #coupons… Especially now that their products are almost all carrageenan free!! Check out the message below from So Delicious!
So Delicious Save My Summer Contest Winner
MESSAGE FROM SO DELICIOUS

“Hi Customer,
We are currently in the process of removing carrageenan from all of our products. We always like to remind our wonderful fans that we do have quite a few carrageenan free products already. Please visit Carrageenan Free to see a full list. Our goal is to offer a complete line of dairy-free products that are all carrageenan free. We will also be launching several exciting new products in 2014, and we’re happy to announce that from now on, every new product we release will be carrageenan-free. As a reminder, all of our products are Non-GMO Project Verified, often made with organic ingredients and never have artificial flavors or sweeteners. We work hard to make foods that you can be proud to serve. If you have any further questions, please don’t hesitate to contact us at info@sodeliciousdairyfree.com.”

This is GREAT news for those of us avoiding carrageenan. For many people with celiac or gluten intolerances, carrageenan can cause similar symptoms as gluten when it enters the body. It is also linked to cancer!! Read more about it from the amazing Food Babe!
So Delicious Save My Summer Contest Winner

Even my kitty, Buddha, approves of the prize and the company! 🙂

Vegan Chai Chia Pudding

Vegan Chai Chia Pudding

First of all I need to apologize for being MIA recently! Those of you who follow me on Facebook and Twitter are probably sick of me on the other hand!

I have been keeping up with social media and have been cooking up a storm but have not have two minutes to get on here and write up a blog post and edit pictures and type out the recipe to share with you all! I am so sorry for teasing you with yummy pictures on Facebook and Twitter and not getting around to posting the full recipes on here. I promise I am working on it and will get each and every delicious meal, snack and dessert to you very soon!

So naturally, despite having about ten recipes worth of photos to share with you guys from the last few weeks. I decided tonight I wanted to share this scrumptious belly warming pudding I made last night and have since consumed all of: dessert last night, breakfast this am (2 servings) and dessert tonight. It super duper healthy and just sweet enough to help with the ice cream cravings. *I am making an attempt over the next few days to drastically reduce my dairy intake and then going to  go dairy free completely for a week to see if it helps improve a few symptoms I have been experiencing lately. It is common for people to become dairy intolerant after going gluten free. As their intestines and guts begin to heal, the body becomes more sensitive to foods that it probably had issues with in the past but were secondary to which ever major intolerance first arose… for  me that was gluten. When this happens, many of your initial symptoms return and/or new ones arise and you have to work on eliminating each potential culprit to figure out which food is your trouble area. For me, I have a strong feeling it is dairy. But to be completely honest, while I want to feel better, I am really hoping I am wrong! I love me some coconut or almond or soy ice cream, but I will miss all the amazing flavors and options in the non-dairy free section!!*

Vegan Chai Chia Pudding

Vegan Chai Chia PuddingMy ideas for this recipe came from this recipe for tapioca pudding. I have been a little obsessed with Chai Tea lately… it has been the first thing I have had every morning the last week! I know it’s summer and 80 degrees out but when I wake up to my chilly condo after getting out of my nice warm cozy bed, tea just hits the spot! Especially Chai! I love the combination of vanilla and cardamon and cinnamon and ginger in one delicious warm cup of heaven! This recent obsession started when I found this amazing box of Good Earth Vanilla Chai Tea at Big Lots for super cheap!

Vegan Chai Chia Pudding

This recipe combines the amazing superfood nutrition of Chia Seeds with the heavenly flavors of Chai and the soothing creaminess of pudding. It is so simple to make and can be chilled for several days and eaten cold or warm. Try adding fresh chopped berries or banana for an extra special twist! Be sure to sub the honey out if you want this to be vegan!

Vegan Chai Chia Pudding

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 cups

Serving Size: 1 cup

Calories per serving: 123; Fiber 4.5 grams

Fat per serving: 5.7; Protein 3.9 grams

Vegan Chai Chia Pudding

You can prep/make this multiple different ways. You can soak the chia seeds over night. You can chill the pudding overnight for a thicker texture. You can serve warm like oatmeal. And you can add any mix ins your heart desires. You can also leave the oats out if you wish, but I recommend adding more chia seeds at the end if you decide to do this since the oats absorb the extra liquid and help thicken the pudding.

Ingredients

Instructions

  1. Soak chia in cup of water till saturated and they have swelled to about ten times their original size. You can also soak these overnight the night before you make your pudding.
  2. Bring almond milk and chopped ginger to a boil and tie off the chai tea bag to the pot so it can begin brewing in the milk.
  3. Once boiling, reduce milk to a simmer and add cinnamon, vanilla and honey (or sweetener of choice!)
  4. NOTE: Honey is NOT vegan! Use agave, maple syrup or sweetener of choice for a completely vegan pudding!
  5. Simmer for 20 minutes until flavors are well combined. Add more spices at this point if you so desire.
  6. Remove from heat and stir milk tea mixture, the chia seed gel and your oats together.
  7. Eat warm or let chill over night for a thicker pudding consistency as the oats and chia seeds continue to absorb more liquid. Try adding strawberries or bananas chopped on top for an extra special twist!

Notes

You can prep/make this multiple different ways. You can soak the chia seeds over night. You can chill the pudding overnight for a thicker texture. You can serve warm like oatmeal. And you can add any mix ins your heart desires. You can also leave the oats out if you wish, but I recommend adding more chia seeds at the end if you decide to do this since the oats absorb the extra liquid and help thicken the pudding.

http://www.andasideoficecream.com/2014/06/03/vegan-chai-chia-pudding/

Vegan Chai Chia Pudding

I’m a little proud of this recipe! It is seriously delicious and super nutritious thanks to the Chia Seeds! Even my boyfriend who, isn’t Gluten Free or Dairy Free or Vegetarian, gave i his tamp of approval! He had never had chia before and doesn’t love almond milk so I take that as a pretty big ringing endorsement!

Reader Response:

  • I would love feedback on how many of my readers are gluten free! Are you diagnosed Celiac or gluten intolerant?
  • If you are gluten free, did other intolerance develop over time as you began to heal?
  • What were your symptoms? TIA
  • And last but not least, what is your favorite way to use chia?

Gluten Free on the Go: Survival of the fittest… Or at least the most prepared!

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Go Gluten Free on the Go

Sometimes surviving the “hangery” phase requires creative thinking and planning ahead!

Check out a few of these recipes for perfect on the go snacks:
24 Calorie Banana Cocoa Nut Bites

24 Calorie Banana Cocoa Nut Bites

Black Bean Zucchini Brownies

Black Bean Zucchini Brownies

Chewy Chocolate Banana Flax Muffins

Chewy Chocolate Banana Flax Muffins

I hope these tips make your holiday weekend a little easier! Happy Memorial Day!

Ridiculously Healthy Veggie Fettuccine (Vegan & GF)

Ridiculously Healthy Veggie Fettuccine Gluten Free

Have you heard of Nasoya Pasta Zero!?! I just recently discovered these noodles at Publix in the produce section with the vegan cheeses and tofu products! I admit I was super skeptical of any product that looks like pasta, comes in a watery liquid AND has a claim to fame for it’s insanely low calorie count! 15 Calories! That’s it! You can eat the entire bag for 30 calories, which is a HUGE serving!
The equivalent amount of regular wheat, corn or rice pasta would be approximately 23o calories!

Nasoya Shirataki Nutrition Facts
Ingredients:
water, konjac flour, chickpea flour, potato starch, calcium hydroxide, reduced iron, folic acid

Pasta Zero FAQs

What are Shirataki Noodles?Ridiculously Healthy Veggie Fettuccine (Vegan & Gluten Free)
A traditional Japanese noodle made from the Konjac plant root. Shirataki noodles have little flavor but absorbs the delicious flavors you cook with. They can be used just like regular pasta but will save you a boat load in calories and carbs!

Why do Pasta Zero Shirataki Noodles have a unique smell?
Actually, all shirataki noodles have a slight fishy smell thanks to the Konjac plant root, which is used to make the noodles. It’s completely safe and is a natural smell which will decrease as the noodles are rinsed and cooked.

Are Pasta Zero Shirataki Noodles Gluten Free and Vegan?Ridiculously Healthy Veggie Fettuccine (Vegan & Gluten Free)
Yes

How do I cook with Pasta Zero Shirataki Noodles?
Be sure to drain and rinse the noodles under warm water for a couple minutes before using them.

Are Pasta Zero Shirataki Noodles made with non-GMO ingredients?
Yes, all Nasoya products are made using non-GMO ingredients.

Pasta Zero All Natural Shirataki Fettuccine Noodles

  • All Natural
  • Non-GMO
  • Fat Free
  • Vegan
  • Gluten Free
  • Low Calorie
  • Low Carb
  • Fortified with Iron

 

These noodles are similar to tofu in that they take on the flavor that you cook them with. They had a slightly chewier texture than normal pasta but it was so satisfying to have such a huge bowl of food for such low caloric intake! Enjoy and let me know what ingredients you decide to add! The recipe below is how I gobbled them up!

Ridiculously Healthy Veggie Fettuccine (Vegan & GF)

Rating: 51

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 2 large servings

Serving Size: 1/2 recipe

Calories per serving: 118; Fiber 5.5 grams

Fat per serving: 1.4; Protein 3 grams

Ridiculously Healthy Veggie Fettuccine (Vegan & GF)

Ingredients

Instructions

  1. Drain and rinse the noodles VERY well under warm water for a couple minutes before using them.
  2. Heat pan over medium heat with 1/2 tbsp of unrefined coconut oil.
  3. Chop bell pepper, mushrooms and tomatoes into large chunks.
  4. Drain and rinse corn. Set aside 1/3 of the can.
  5. Add all veggies to the hot pan and saute until heated through and cooked to your liking. I prefer to leave a little crunch to mine!
  6. Add noodles for the last three minutes of cooking and toss in seasonings of your choice. The noodles with loose their slightly funky smell while they are being cooked and will begin to take on the flavors you choose.
  7. Split into two large servings and enjoy your ridiculously low calorie and healthy meal!
http://www.andasideoficecream.com/2014/05/16/ridiculously-healthy-veggie-fettuccine-vegan-gluten-free/

Ridiculously Healthy Veggie Fettuccine (Vegan & Gluten Free)

Reader Response:

  • Can you get past the funky smell or look of certain foods pre-cooked?
  • Is a slightly chewy texture worth the 200 less calories to you!?
  • What ingredients would you like to try with these noodles? I am thinking about trying a vegan cheese sauce!

Belated RSS: A Day in the Life of Me… with a SWEET SURPRISE!

The events of today may seem insignificant to some, however I found them note worthy enough to give you the full run down!

Gluten Free Cupcakes

  • 1 am: Get home from a super fun wedding! (Yes on a Monday! It was Cinco de Mayo themed and totally gluten free!)
  • 1:30 am: Share a late night snack of left over salad, chopped apple and granola with my love. (lol yes thats what a vegetarian does when they are hungry in the middle of the night and out of ice cream!)
  • 2 am: Finally crawl into bed with alarm set for the days adventures with my best friend!
  • 9:30 am – 11:30 am: Get up and jump in the shower, do the laundry, feed Buddha, have a quick smoothie (keep this in mind for my afternoon!! ;)), kiss my handsome boyfriend and jump in the car with Allyson.
  • 12 pm: Have a yummy salad at Picasso’s in #Jacksonville.
  • 1 pm: Excitedly arrive at Whole Foods with my #coupons for Mamma Chia (I am newly OBSESSED with their Green Magic Vitality Squeeze), Enjoy Life (did someone say #glutenfree S’MORES!?!), and Beyond Meat (I finally found the Beef Crumbles!)

ibotta-app.png

SAVE ON THESE PRODUCTS WITH THE Ibotta App RIGHT FROM YOUR HOME!
  • 1-2 pm: Wander around the sea of heavenly #healthy products that exist in Whole Foods while trying to not spend my entire bank account on all the amazing gluten free products at my finger tips and eagerly sampling as many items as possible, including:
    • Tiramisu Gelato!
    • Brown Rice and Quinoa California Roll!
    • Watermelon!
    • Adora Dark Chocolate Gluten Free Calcium Supplements! (yes you read that right! I swear it tasted like a Dove Chocolate!)
    • Tangerine!
    • Seriously a store that has all those things to sample is a winner in my book no matter how expensive it is!

    Mamma Chia

  • 2 pm: Left with so many yummy goodies including lots of Mamma Chia and a delicious #dairyfree latte made with almond milk!
  • 2:15 pm: Find a “big red barn on the side of the road” haha that’s what Allyson told me to look for while we were trying to find our next destination. Well she wasn’t kidding! In that barn, aka Freshfields Farm, was what every grocery store should be. Well I would scratch the meat aspect, but for carnivores this place would be heaven as well… and it was nice to be able to get my boyfriend all natural, local and organic “cow” lol yes that is what I told him I got him. I had to have the butcher help me pick something out because I was TOTALLY lost! I have been a vegetarian since long before I was doing my own grocery shopping. I know ZILCH about buying meat! The things we do for love ;)!
  • 2:15-3:00 pm: Drool over admire the beautiful colors of all the fresh, local and organic fruits & veggies! Not only did  everything look delicious it was also soooo AFFORDABLE! I could not believe how much I got for less than $20, including organic:Freshfields Farm
    • Golden Beets!
    • Ginger!
    • Mango!
    • Kale!
    • Portobello Mushrooms!
    • Grape Tomatoes!
    • Cilantro!
    • london broil?… ribeye?… cow
  • 3:30 pm: Get home and show my man all my awesome goodies! I can’t wait to go again so I can share the awesomeness with him and do a more thorough shopping trip! We are going to be crazy busy the next two week so I didn’t want to get too many fresh things. Next time I go though… GAME ON!!
  • 4 pm: Share my goodies on Twitter and Facebook for all you guys to check out while enjoying my first Mamma Chia as a pre-#bikram pick me up! 🙂
  • 5 pm: Just minutes before walking into class at Bikram Yoga St. Augustine I check my email to discover this!

Brothers All Natural Smoothie Contest Winner

  • Teeki Leggings5:30-7 pm: I had an AMAZING kick ass butt yoga class and bought some adorable new Teeki leggings to celebrate! They are so freaking adorable and I can’t wait to wear them tomorrow!
  • 8 pm: After a long hot shower and a few phone calls to share my excitement about winning the Smoothie Contest I finally sit down with a giant plate of veggies from my shopping adventures to continue sharing my excitement on Twitter and Facebook.
  • 1:18am: Finally finishing the masterpiece, that is this post, to share with you guys! About to climb in bed for an early morning bikram class, a few hours of work at the studio and then coming home to get ready to see PRESTON POHL sing the National Anthem before the JAKE OWEN Military Appreciation Night at THE PLAYERS Championship!!!!
  • GOOD NIGHT!!! 🙂 🙂 🙂 🙂

Hope this glimpse of my day gave you as much joy and happiness as it gave me!
HOW WAS YOUR DAY?!

Black Bean Zucchini Brownies (Vegan & Gluten Free)

Healthy Black Bean Zucchini Brownies

I got so excited when I decided to make this recipe I completelyyyy forgot to take pictures until the batter was mixed! I am so sorry! I promise you didn’t miss much. The exciting part is that this insane list of recipes come to together to look AND taste like brownie batter! And it’s completely vegan so eat away! Hey, screw the baking step if you want and just put it straight in the fridge and use it to dip apples or strawberries or oranges or whatever fruit you like!

My boyfriend and I were literally sitting on the couch after dinner and both looked at each other and laughed. We know the look of “Holy crap I need something sweet and NOW!” He said his mouth was watering for brownies and ice cream or something equally sinful! Naturally I thought that sounded divine! My light bulb went off and I grabbed my computer to find the 20+ flourless brownie recipes I had pinned over the last several weeks that I had been wanting to try making them! I would tell you which recipes I referenced, but there were soooo many I looked at and they each were totally different and my recipe is unlike ANY of them that it would be pointless because naturally I think mine is best 😉

Healthy Black Bean Zucchini Brownies

I knew I wanted them to have black beans because… well… that’s what all the cool kids are doing! I also knew I wanted them to have as little sugar as possible and preferably have them be vegan. Most of the recipes I could find called for coffee, or cayenne, or balsamic vinegar?! Yikes! I am up for just about any flavor combo but I wanted to keep it simple. I know baking can be super finicky with amounts of each ingredient, especially when going gluten free, but to be perfectly honest: I didn’t care if these didn’t rise! And I didn’t care if they were dense and fudgey. And I didn’t care if I had to chill them to get them to set completely. Chocolate is chocolate and in my opinion, as long as they tasted like heaven and were freakishly good for me at the same time…. I was sold!

Healthy Black Bean Zucchini Brownies

So the adventure started. I pulled my black beans and cocoa powder out. Those were literally the only things that I knew for sure that I wanted in them. The rest was based on what I had in the house/my desire to make them vegan and low fat! I have sen a bunch of recipes for zucchini chocolate banana bread so I decided to add zucchini into the mix. If you brownies have two veggies in them they can be eaten for breakfast right? ok ok how about lunch?!

Healthy Black Bean Zucchini Brownies

The rest of the ingredients were substitutions and necessities for baking. I used unsweetened natural applesauce for the eggs AND the oil (like I said, I wasn’t worried about them not rising and being dense and fudgey). I used extra baking powder because I read that you can use applesauce as an egg sub if you add extra baking powder. I had flax and chia on hand but was nervous about them giving a flavor to the brownies and to be honest I REALLY wanted to just taste the chocolate. In my experience, applesauce has pretty much no flavor when used in baking. Lastly, I added a mix of Splenda Brown Sugar Blend and Domino Light Brown Sugar as well as, of course, vanilla extract.

 Healthy Black Bean Zucchini Brownies

I also swirled in my favorite creamy peanut butter, Crazy Richard’s 100% All Natural, as a surprise for my boyfriend. If you are new to my blog then you missed the stories about his favorite food “groups”… Parmesan cheese, hot sauce and peanut butter haha not all together but he loves them all and puts them on anything he can! You could also add chocolate chunks or chopped nuts or shredded coconut or anything your heart desires!

Healthy Black Bean Zucchini Brownies Healthy Black Bean Zucchini Brownies

The only important thing about this recipe is getting all of the ingredients completely mixed together! There are only three steps in the whole process.

  1. Shred the zucchini and squeeze out the extra liquid (I used my food processor. It is going to be going back in there anyways so that works just fine).
  2. Mix zucchini, beans, applesauce, cocoa powder, brown sugar, baking powder and vanilla together in a bowl and add to food processor; mix on high until smooth and creamy like brownie batter (It’s totally fine if there are chunks, but of course they will be in the brownies. Up to you).
  3. Bake (below is a pic of it half way through the baking)!

Healthy Black Bean Zucchini Brownies

If you count cooling and waiting to taste them for at least five minutes, so you don’t burn your fingers, then I guess there are four step 😉

Healthy Black Bean Zucchini Brownies

Black Bean Zucchini Brownies (Vegan & Gluten Free)

Rating: 51

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: 15 brownies

Serving Size: 1 brownie

Calories per serving: 61, Fiber 2.8 grams

Fat per serving: 1.4; Protein 2.8 grams

Black Bean Zucchini Brownies (Vegan & Gluten Free)

These will be very soft in the center still but the edges should be sturdy. These are 100% edible totally raw so don't worry if they aren't completely done. They are also pretty hard to burn so cooking a little too long shouldn't hurt either.

Ingredients

Instructions

  1. Preheat oven to 350F
  2. Spray an 8 x 8 brownie pan (or a 9 x 11 if you're like me and don't own a square one!) with cooking spray and set a side.
  3. In a food processor or blender add all the ingredients, except the peanut butter. You can do this in two batches if you cant fit it all, but make sure that both are equally mixed and smooth!
  4. Heat your peanut butter in a small microwave safe dish until it is warm and a little drippy but not boiling.
  5. Pour batter into prepared pan and gently swirl the peanut butter in on top... feel free to add chocolate chips (these one are Vegan!, nuts or more peanut butter if you want!
  6. Bake for 45-50 minutes, insert a toothpick, if it comes out cleanish, brownies are done (the center will probably never allow for a totally clean toothpick. The edges might).
  7. Leave in pan to cool before cutting. If you can wait... SEE NOTES!!

Notes

These will be very soft in the center still but the edges should be sturdy. These are 100% edible totally raw so don't worry if they aren't completely done. They are also pretty hard to burn so cooking a little too long shouldn't hurt either.

I suggest chilling them completely in the fridge before cutting. Other wise you might end up having to eat them with a spoon! I could think of worse things that eating healthy brownie batter with a spoon! 😉

http://www.andasideoficecream.com/2014/05/03/black-bean-zucchini-brownies-vegan-gluten-free/

Healthy Black Bean Zucchini Brownies

Reader Response:

  • What are the craziest things you have added to healthy treats?
  • Do you tell your friends and family when you sneak fruits & vegetables into their snacks?
  • Do you like the denseness of these? I am thinking of making them again with coconut flour! What do you think?

The Best Gluten Free Pizza Crust Ever!

The Best Gluten Free Pizza Crust Ever
I got home from yoga last night around 7pm. I WAS STARVING! I went straight to the kitchen, covered in sweat and all my yoga glory, just to discover our fridge was about as empty as I have ever seen it. Our fruit and veggie drawers are usually so full that they overflow onto the bottom shelf. I grabbed the 85% empty cottage cheese container and scarfed it down while trying to figure out what the heck to make for dinner. Even my go to giant everything but the kitchen sink salad was out due to lack of… well everything but the kitchen sink. The one thing I did have was a little spaghetti squash. It seemed to be staring up at me sadly next to the 1/2 a zucchini and 1/2 an onion (I am not exaggerating… all of the toppings for this creation were left overs besides the olives that had been sitting unused in my pantry for months).

While browsing Pinterest the other day for gluten free recipes I saw a post for spaghetti squash pizza crust. More than a little intrigued, I read through a few recipes but all of them ended by saying that you could only eat this with a fork and they were still trying to find the magic ingredients to get it to stay together like a pizza. They also all included mass amounts of cheese for a binding agent…

So there I am… in my kitchen… mostly naked… in my yoga clothes… covered in now dry sweat… with an empty container of cottage cheese, a spoon andddd… a spaghetti squash. I am pretty sure my cat thought I was crazy and was wondering why the heck I was in the kitchen for so long and he hadn’t been fed. I decided I was going to attempt the pizza crust, which I swear to you I was positive was going to be a huge flop based on what I had at my finger tips (going to the store was out of the question at this point, I would have settled on ice cream for dinner before I got my butt back out the door). I could not believe how insanely good this ended up! Even my pizza loving, Italian boyfriend, LOVED it! When he got home later from being out with friends he devoured half! He couldn’t believe how healthy it was and how delicious it was! I actually think I am pretty lucky there was even one slice left for me for lunch today!

I have made cauliflower pizza crust before, which I now need to try again based on how well this recipe came out, but it crumbled when you picked it up. It tasted yummy but was almost more like an omelet with pizza toppings. Hard to explain but that was the flavor/texture I kept being reminded of. This however… I still can’t believe it was made with spaghetti squash. You would think it would be stringy and have a weird texture or flavor, but it sliced perfectly, browned lightly on the bottom and even got crunchy on the edges! ahhh I am tempted to make this again tonight! lol

WARNING: I took way too many pictures! I am going to try and narrow it down on here but just to put it in perspective… I started with 253. I am going to blame the difficulties I was having getting a good shot in my fluorescent lit kitchen. I really wish you could just switch on natural light. That would be pretty amazing.

Let’s get started with the Homemade Pizza Sauce

Spaghetti Squash Pizza Crust
Note: This sauce was WAYYYY more delicious than I expected. As I mentioned earlier, the ingredients in this entire pizza are literally the only things I had in my fridge and pantry. I know basil is more typical for pizza sauce but cilantro is one of my favorite herbs and this sauce turned out phenomenal! The cilantro gave it a light flavor that I loved!
Spaghetti Squash Pizza Crust Spaghetti Squash Pizza Crust
The finished product was very garlicky but soo soo good! If you follow the instructions below, your will not be as garlicky because you will not rush and skip the browning of the garlic step. This will make the sauce infinitely better!
Spaghetti Squash Pizza Crust

Onto the Toppings

Spaghetti Squash Pizza Crust Spaghetti Squash Pizza Crust Spaghetti Squash Pizza Crust
This section is going to be short and brief for two reasons. First, those three pics are all of the toppings on the whole pizza. If you know anything about me you know I LOVE toppings! Pizza toppings. Salad toppings. Sandwich toppings. And naturally Ice Cream toppings! Normally this pizza would have been piled high with every fresh veggie I could find. Unfortunately… this is all I could find :/ The second reason is that you could put absolutely any toppings you wanted on this! Keep it simple with sauce and cheese or add some or that carnivore stuff if that’s how you roll or plan ahead, unlike me, and go to the farmer’s market BEFORE you start this instead of the morning after.

Next up… THE CRUST Pre-Baking!

Roasted Spaghetti Squash
I am not going to delve into how to roast your spaghetti squash in this post but you can read all about how to do it in my post: Caramelized Roasted Spaghetti Squash (GF, DF, Vegan!) It is super easy! Mine roasted while I was in the shower. I do suggest for this specific recipe roasting it ahead of time though and letting it cool completely or at least most of the way.
Spaghetti Squash Pizza Crust Spaghetti Squash Pizza Crust
If you don’t do and/or if you skip the step about squeezing out the extra water (like I did… you live, you learn right?) the images above are what your crust will look like. I solved the issue by absorbing all that extra liquid with paper towels, but I felt super wasteful doing that and am pretty positive it would have been even better if I had gotten more of the liquid out.
Spaghetti Squash Pizza Crust
This is essentially what your crust will look like pre-baking, except hopefully a little less watery. Rest assured it will still come out awesome if there is extra liquid in the pan. You won’t be able to get all of it and it will evaporate as it is cooking. So DO NOT WORRY what it looks like before you bake it!

Onto the THE CRUST in all it’s baked up glory!

Spaghetti Squash Pizza Crust
These pictures do this crust absolutely no justice! I will leave you with the fact that the edges should be lightly browned and the whole top should be firm to the touch (15-18 minutes). I soooo badly wanted to take a bite at this point but knew I had to keep it pretty for the final pics! You’re welcome! 😉
Spaghetti Squash Pizza Crust

And then we put it all together!

Spaghetti Squash Pizza Crust
This is the part you get to have fun with! I was surprised how good this combination of flavors was! Try it out if it looks good to you! But feel free to add anything you like! And then let me know in the comments what you added and/or modified for you pizza! I really want to figure out how to make this vegan so if someone does please let me know!
Spaghetti Squash Pizza Crust
Now put this baby in the oven and let the magic happen!

and the BEST Gluten Free Pizza Ever (IMHO)!

Spaghetti Squash Crust Pizza
The last ten minutes of this whole process combine all the flavors perfectly! The cheese melts into gooey goodness and the sauteed veggies become sweeter and yummier and all those non-professional words that describe delicious vegetarian meals!
Spaghetti Squash Pizza Crust
Despite having taken 253 photos, I really wish these photos were better. Actually I wish there was a way to photograph flavor. How awesome would that be?! Wasn’t there a technology discussed a few years ago that would allow scents to come from your tv?! I don’t know if that is insanely awesome or creepy. Maybe they should work on a scratch and sniff app for the iPhone. I would like to note that on 4/24/2014 I thought of this idea and all you can back me up if the inventor makes millions lol Maybe I should copyright this idea 🙂
Spaghetti Squash Pizza Crust
The best part of this recipe… the crust is actual crust! It holds together! You can pick it up! OMG success! I am soo happy!
Spaghetti Squash Pizza Crust
So if your mouth isn’t watering you should probably stop scrolling, but since I can’t imagine how it wouldn’t be… here is the recipe! Can’t wait to hear your thoughts!

The Best Gluten Free Pizza Crust Ever!

Rating: 51

Prep Time: 1 hour, 30 minutes

Cook Time: 40 minutes

Total Time: 2 hours, 10 minutes

Yield: 6 large slices

Serving Size: 1 slice (good luck not going for 2nds!)

Calories per serving: Crust only: 85, With Toppings: 124

Fat per serving: Crust only: 2.9, With Toppings: 4.2

The Best Gluten Free Pizza Crust Ever!

Prep and total times include the time to cook the squash and prep the ingredients for the sauce and toppings! Cook time only includes the cooking of the crust and toppings!

Ingredients

    Crust:
  • 1 small spaghetti squash (about 1.5lbs) roasted click here to read how to roast the squash
  • 1 large egg
  • 2 egg whites
  • 1/3 cup grated Parmesan cheese (I used Kraft)
  • 1 T Bob's Red Mill Brown Rice Flour
  • 1/2 t black pepper
  • 1/2 t salt
  • 1/4 t basil
  • dash red pepper flakes (if you want a little kick)
  • Spray olive oil
  • Sauce:
  • 1 can (1.5 cups) Muir Glen Organic Diced Fire Roasted Tomatoes
  • 1/2 small bunch fresh cilantro
  • 4-8 cloves garlic, chopped
  • 1/2 t black pepper
  • 1/2 t salt
  • Spray olive oil
  • Toppings (can use anything you like but this is what I used... and only because they are the ONLY things I had in my fridge!):
  • 1/2 large zucchini, chopped
  • 1/4 large yellow, chopped
  • 12 large pitted black olives, sliced
  • 1 T Shredded Parmesan & Romano cheese (feel free to add more if you like!)
  • Spray olive oil
  • Helpful but not a necessity:
  • Food Processor to chop garlic and blend the tomatoes and cilantro together
  • I have an even older version of this little guy and he did the trick so don't be discouraged if you have a not so amazing piece of equipment

Instructions

  1. Preheat oven to 400 degrees.
  2. Roasting the Spaghetti Squash:
  3. Check out my post on different ways to roast your squash
  4. You want this done or almost done when you start your sauce so it can cool for the crust making
  5. Homemade Tomato Sauce:
  6. Peel 4-8 cloves of garlic depending on your preference and size of the cloves and chop them in your food processor or by hand
  7. Add chopped garlic to a sauce pan on medium with a spritz of olive oil to brown and bring out the flavor (about 5 minutes)
  8. Add your can of diced tomatoes (1.5 cups) (Any kind will work but the fire roasted organic ones were super yummy! You could also dice fresh tomatoes!), cilantro, salt and pepper to your food processor and blend on high till the chunkiness level is to your liking. You could easily just chop the tomatoes and cilantro to your liking and mix by hand in a large bowl with the salt and pepper... the food processor definitely simplifies this though.
  9. Add tomato mixture to the pan with the garlic and simmer on low heat while you work on your pizza crust (about ten minutes until heated through and flavors are combined)
  10. Pizza Crust (this is the insanely amazing part):
  11. Add egg, eggs whites, grated Parmesan, rice flour, salt, pepper, basil and red pepper flakes to a large bowl and mix thoroughly with a large fork or whisk (Do not beat the eggs too too much!)
  12. Scrap the cooled spaghetti squash into a separate bowl and squeeze out as much moisture as possible. You can use a cheese cloth or paper towels. It does not need to be bone dry but not super watery either.
  13. WARNING: If you do not let the squash cool and remove the moisture first it the dough will be watery... AND that's what happened to me. I ended up using paper towels to absorb most of it off the pan as it seeped from the mixture so it turned out fine but I think it would have held up even better if I had done the step above!
  14. Add spaghetti squash to the egg mixture and mix thoroughly again. This time you will definitely want a fork not a whisk since the "spaghetti" will be stringy.
  15. Spray a large baking sheet with oil or cover in parchment paper (I haven't tried this but most pizza crust recipes recommend it).
  16. Scoop your crust mix into the center of the pan and use a fork to pat it down as evenly as possible. You want it to be a little more than a 1/4 inch thick. To thin and it will probably burn. To thick and it will stay to wet in the center and start burning on the sides.
  17. Place crust in the oven at 400 degrees for 15-18 minutes. Check it at least once during the time. The edges should be brown and the crust should be fairly solid.
  18. Work on your toppings while this is baking.
  19. Toppings (Get creative! This is literally ALL I had in the fridge!)
  20. Chop you onion and zucchini and saute on medium heat until lightly browned and transparent (5-7 minutes) I did these separate but you can do them together if you like. I like my onions extra caramelized and a little burnt 🙂
  21. Slice your olives... or be smart and buy the pre-sliced ones at the store... oops!
  22. Set aside toppings in small bowls along with the shredded cheese
  23. Putting it all together:
  24. Remove your crust from the oven.
  25. Scoop your sauce into the center of your crust and spread evenly, leaving room for crust!
  26. Add your zucchini, onions, olives and cheese evenly over the pizza.
  27. Place back in oven for 7-10 minutes. You want the cheese to be melted and all the toppings to be heated through without burning the crust.
  28. Remove from the oven and let cool for at least 5 minutes so the cheese that is IN the crust can start to harden just a tiny bit so the slices will be able to be picked up. I can not tell you how excited I was that the crust came out so delicious and that I could actually eat it like a real pizza without all the flour and gluten and yuckiness!
  29. LAST STEP: Try not to eat the whole thing! You will want to! 🙂 But seriously, half of this pizza is only 372 calories so if this is your whole dinner you should probably just find a friend and dig into this and a yummy salad!

Notes

I wish I could give this recipe more than five stars! Get creative with your own pizza and let me know what kind of sauce changes or toppings you added! I love to hear about modifications 🙂

Ps. Like any good pizza... this is DELICIOUS cold! Not that I had some after dessert or anything 😉

http://www.andasideoficecream.com/2014/04/24/the-best-gluten-free-pizza-crust-ever/

Spaghetti Squash Pizza Crust

Reader Response:

  • What is your favorite gluten free pizza crust.. besides this one of course?
  • Any ideas on how to make this vegan? Of course I know the many ways to replace eggs but I have a bad feeling about using cheese substitutes for something that requires melting and binding.
  • Most importantly… what did you top your pizza with?!

Vanilla Coffee Chocolate Chunk Ice Cream (Secretly Healthy!!)

Vanilla Coffee Chocolate Chunk Ice Cream

So it’s almost 10:30pm on a rainy Tuesday night and I was sitting on the couch watching Shark Tank OnDemand and filling out my planner for the next few weeks when my sweet tooth hit with a vengeance!!

Naturally my freezer has three containers of frozen yogurt at the moment, but I had already eaten a bunch earlier and was attempting to avoid my third serving of the day.

The gluten free granola my mom sent me in a care package took care of need for a crunch earlier, but I needed chocolate and cold creaminess and desperately wanted something healthy. I’ve also been fighting the urge for a giant Starbucks latte for days now.

The answer: Vanilla Coffee Chocolate Chunk Ice Cream.

That’s what you guessed though, right?!

I could have just been lazy and made the World’s Healthiest Ice Cream… but I was feeling creative.Worlds Healthiest Ice Cream

Within seven minutes my mouth was the beyond happy and my belly was just a little bit too full! This barely even qualifies as a recipe because it was SOOOO easy! I only snapped one quick picture on my phone of the main ingredients and the finished product in my favorite Talenti container!

I am pretty positive the ingredients speak for themselves this time!

frozen bananas

Usually I give you tons of pictures to make you understand how amazing the end product is and explain the full process but this one was so easy and delicious and full of yummy products ANDDD to be completely honest I wasn’t even planning on posting it, but it was too good not to share with you guys!

Sooo here it goes! I’m off to bed aka making a pit stop at the freezer with my spoon and then curling up with a new episode of Revenge before passing out!

YOU’RE WELCOME!! (I know you will be thanking me so I am saying you’re welcome in advance)

Good night!! 🙂

Vanilla Coffee Chocolate Chunk Ice Cream (SCERETLY HEALTHY)

Rating: 51

Prep Time: 3 hours

Cook Time: 7 minutes

Total Time: 7 minutes

Yield: 4 1/2 cups

Serving Size: 1/2 cup

Calories per serving: 108

Fat per serving: 1.9

Vanilla Coffee Chocolate Chunk Ice Cream (SCERETLY HEALTHY)

Ingredients

Instructions

  1. Chop banana into 1/4 - 1/2 inch chunks. don't try to skip the cutting up of the banana stage... trust me on this... your food processor will not be happy!
  2. Lay on a plate or baking pan.
  3. Place in freezer for minimum 3 hours... the results better if you can wait over night though.
  4. Once frozen, remove tray from freezer.
  5. Place all banana chunks, 1/4 cup of the coconut milk and the vanilla extract
  6. in a food processor.
  7. Now for the easiest and the hardest step: BLEND! I suggest doing this on high and scrapping it down every 30 seconds or so. Depending on your food processor this will take any where for two - six minutes, give or take a minute or two. Don't give up when it looks like you are getting no where. I promise that the stage of chopped up banana to ice cream happens quickly!
  8. When the banana mixture is thick and creamy like ice cream, add the instant coffee and the other 1/4 cup coconut milk. Blend till mixed.
  9. Add chocolate chunks until they are chopped till your liking (longer for smaller chunks).
  10. Scoop into a bowl and enjoy! (or just stick your spoon in the food processor AFTER you unplug it!!!!) YOU'RE WELCOME!!

Notes

Place leftover in a Tupperware container and save it in the freezer for later. Depending on how long you refreeze it, you may want to let it thaw for a few minutes before enjoying again but this certainly is not necessary... or easy to do!

SUBSTITUTIONS You could easily make this vegan by subbing the Nestle Chunks for Enjoy Life Chocolate Chips like these and using an instant coffee that does not include any dairy product!

OR

On the other hand, if allergies or dietary needs don't require you to go dairy free, you could use regular milk in place of the coconut milk.

OR

If coffee isn't your style you could substitute the instant coffee with unsweetened cocoa powder... or leave it out all together!

http://www.andasideoficecream.com/2014/04/15/vanilla-coffee-chocolate-chunk-ice-cream-secretly-healthy/

Reader Response:

  • Want even more banana ice cream fun?? What would you add in this ice cream?
  • MY IDEAS: -peanut butter -cocoa powder -jam -berries (fresh or frozen) -cinnamon -chopped nuts
  • Have you seen my recipe for the World’s Healthiest Ice Cream??

Vegan Power House Soup with Quinoa and Veggies

Vegan Power House Soup with Quinoa and Veggies
Well this recipe might not have been the winner when I took the vote to Facebook on whether you all wanted to see this recipe or my Vegan Lentil Soup recipe first, but what I didn’t tell you is that this one was actually my favorite! While I loved the lentil soup and all it’s hearty yet fat free goodness, I felt like this Vegan Power House Quinoa and Veggie Soup was much more my style for a year round, go to, quick and easy recipe.

If you read my last post, then you got all the fun details about my trip to visit my sister and and my adorable nephew and my week long lack of my amazing Canon Rebel. If you didn’t then I am here to warn you these photos are definitely not the best quality. I apologize in advance that they were all snapped quickly on my iPhone. “Having dinner/lunch/breakfast ready for the family and spending time with Harper and my sis took priority. #sorryimnotsorry

Vegan Power House Soup with Quinoa and Veggies Vegan Power House Soup with Quinoa and Veggies

This recipe is actually based on a recipe my sister’s midwife gave her for added nutrition after the birth of her baby boy. The abundance of protein and vitamins in this super low calorie recipe is not only amazing for a new mama but also for the new baby via breast milk. Any recipe that is new mother and baby approved sounds good to me!
There are very few times that nutrition is of more importance than this point in a woman’s life, so if a professional recommended this soup for my sister then I figured it would be wonderful for all of us! We ended up eating this soup three times in the next four days! So yummy!

Vegan Power House Soup with Quinoa and Veggies

Like I mentioned in the Lentil Soup post, my sis has the best knives ever: the brand is Shun and I want a whole set! Cooking with sharp knives is a whole different ball game… A MUCH BETTER ONE! What knives do you use? Let me know in the comments! While I was chopping the carrots, summer squash and zucchini for the soup, I brought 4 quarts Pacific Natural Foods Organic Vegetable Broth to a boil in her SECOND giant pot: a Calphalon 8 qt pot!

 

So some how in my 27 years on earth, many of which I have spent cooking on some level or another, I never figured out that carrots sink and/or maybe I never realized that zucchini and summer squash float! This is what happened when I added them all to the boiling broth.

Vegan Power House Soup with Quinoa and Veggies

As soon as the quinoa was finished… about 15 minutes… I added it to the simmering broth and the now tender veggies.

Vegan Power House Soup with Quinoa and Veggies

Depending on how you time this with the cooking of the quinoa and the broth, you will want to let the quinoa absorb the broth flavor for a few minutes and then add the fresh spinach to the simmering broth and cover until fully wilted.

Vegan Power House Soup with Quinoa and Veggies

And that’s it. Seriously! THREE EASY STEPS!!

  1. Cook quinoa.
  2. Chop Veggies.
  3. Combine in broth.

DONE!!

Your turn! 🙂 ENJOY!

Vegan Power House Soup with Quinoa and Veggies

Rating: 51

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: 28 cups

Serving Size: 1 cup

Calories per serving: 54

Fat per serving: .6

Vegan Power House Soup with Quinoa and Veggies

Ingredients

  • 2 medium zucchini, chopped
  • 2 medium summer squash, chopped
  • 4 medium carrots (or a little more than 1/2 a small bag of baby carrots), chopped
  • 1 large bag spinach
  • 4 32oz cartons Vegetable Broth.. or the equivalent amount of broth made from bullion. You do not have to use veggie broth, I did based on our dietary needs. (I used Pacific Natural Foods Organic Veggie Broth)
  • 1.5 cups dry quinoa (I used Arrowhead Mills Organic Quinoa)
  • Sea Salt to taste (will depend on the sodium level of your broth)
  • OPTIONS:
  • You could sub rice, barley, pasta or any grain you would like for the quinoa, but quinoa and barley are probably the most nutritious out of those options. Feel free to play around with the carb you decide to use based on your dietary needs and wants!

Instructions

  1. In a medium pot, begin cooking quinoa based on the package directions.
  2. In a large pot like this one bring your Veggie Broth to a boil.
  3. Chop your zucchini, summer squash and carrots into small to medium chunks and add to your broth.
  4. Lower heat to the slowest possible simmer and cook, partially covered, for 30 minutes.
  5. Check on your quinoa and add to cooking veggies as soon as it is done.
  6. Stir occasionally until your veggies are tender.
  7. Add spinach at the very end and cover until fully wilted.
  8. Serve this soup in a large bowl while it is nice and hot.
  9. Enjoy every delicious and nutritious bite!

Notes

I am sure this would be delicious with grated cheese or a nice chunk of bread... preferably gluten free 😉

http://www.andasideoficecream.com/2014/04/14/vegan-power-house-soup-quinoa-veggies/

Reader Response:

  • Have you guys tried couponing yet?
  • CHECK OUT THIS BLOG POST: Couponing 101
  • What stores do you shop at? I am curious because I want to provide the bet coupon knowledge for my readers specifically!
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