My DairyFree GlutenFree Life

Clean Living Eating Plant Based Foods

Chocolate Chip Scones Gluten and Dairy Free, Paleo

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Chocolate Chip Scones Gluten and Dairy Free, Paleo

Scones are such a unique baked product, not really a cake or a biscuit, not really a cookie or a pastry, but yummy non the less!  We have a delicious, scrumptious recipe for Chocolate Chip Scones to share!  And you don’t even have to buy a special scone pan!!  These are so easy to make and use almond flour.  We love Enjoy Life non dairy chocolate chips for all baking.  These scones are gluten, dairy free and paleo.

You will find photos below of putting these Chocolate Chip Scones together. Now excuse me as I go and grab one to eat with a cup of milk, almond of course!   Recipes follows.  Enjoy.

 

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Paleo Chocolate Chip Scones

Prep Time45 minutes
Cook Time30 minutes
Total Time1 hour 15 minutes
Course: Breakfast, Dessert, Snacks
Cuisine: Dairy Free, Gluten Free, Paleo
Servings:
Calories: 395kcal
Author: My Dairy Free Gluten Free Life

Ingredients

Ingredients

  • 3 cups of blanched Almond Flour
  • 1 teaspoon of Baking Soda
  • A pinch of Salt
  • 1 teaspoon of Vanilla Extract
  • ¼ cup of Maple Syrup
  • ¼ of Coconut Oil softened
  • 2 Eggs
  • 1 cup of Dairy free Mini Chocolate Chips Enjoy Life Brand

Instructions

Instructions

  • Preheat the oven to 325 F and line a large baking sheet with parchment or silicone liner.
  • In a large bowl shift together the almond flour, baking soda and a pinch of salt.
  • In a separate bowl, combine the eggs, vanilla extract, maple syrup and the coconut oil. Whisk it well.
  • Add the wet mix in to the dry shifted flour.
  • Mix it well with a spatula, using gentle strokes. Make sure there are no dry spots.
  • Fold in the mini chocolate chips.
  • Dump the sticky dough into a silicone liner or parchment paper lined baking tray.
  • With wet hand gently form it into a large disk of at least ½ inch thickness. Let it chill for 30 minutes.
  • Cut the chilled disk into 8 equal triangles.
  • Separate the triangles and place it in another baking sheet, lined with parchment or silicone liner.
  • Bake for 20 minutes, or until the tops are golden.
  • Cool on a wire rack and store the leftovers in an air tight container in the fridge.
  • Serve with tea or coffee or milk.

Notes

Notes The coconut oil should not be melted, just softened. There will be specs of solid white coconut oil pieces and it is fine. It will melt in the baking process and give a nice flaky crumbliness to the scones. . To refresh the scones, wrap the cold scone in a damp paper towel and microwave it for 20 to 45 seconds, depending on the power of the microwave. It would be “oven-fresh”.

Nutrition

Calories: 395kcal | Carbohydrates: 29g | Protein: 11g | Fat: 29g | Saturated Fat: 6g | Cholesterol: 40mg | Sodium: 153mg | Potassium: 37mg | Fiber: 5g | Sugar: 18g | Vitamin A: 60IU | Calcium: 135mg | Iron: 3.4mg

Easy Vegan Chili Recipe

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Easy Vegan Chili Recipe

This Easy Vegan Chili Recipe is good topped with non dairy sour cream or avocados! Chili is something I love in the fall!  I love having a mixture of beans in my Chili.  This chili has no animal protein. The beans are the protein for this meal and what makes it so easy is using organic canned beans. Registered dietitian Nicole Hopsecger, RD, LD,  shares that “One serving (1/2 cup cooked) of beans provides about 7 grams of protein, the same as 1 ounce of meat.”

Children need protein to grow and adults need it to maintain and repair body tissue among many other health reasons. A diet that’s high in protein can help lower blood pressure, decrease your risk of developing diabetes, help you lose weight and build muscle. The many types of beans are an excellent way to get your protein being vegan.

Sometimes you just want a quick easy meal.  I wash my beans off under cool running water to get any additives off the beans. Then just add some homemade cornbread made with plant milk and you have lots of hearty comfort food for dinner!

This Vegan Chili Recipe starts with onions that you saute’ with spices.  Add the tomatoes and canned beans and let it simmer for at least 30 minutes.  The longer you simmer them the more the spice flavors emerge.   Check out the photos below, recipe follows.  Enjoy.

Vegan Chili Recipe

Vegan Chili Recipe

 

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Easy Vegan Chili

Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Dinner
Cuisine: Gluten Free, Vegan
Servings:
Calories: 58kcal
Author: My Dairy Free Gluten Free Life

Ingredients

Ingredients

  • 3 cans Mixed Chili Beans 
 I like kidney, pinto and small red
  • 1 large can Diced Tomatoes
  • 1 large onion
  • ½ cup hot water mixed with 2 tablespoons instant coffee
  • 2 tsp olive oil
  • 1 tablespoon chili powder
  • 1 tsp cayenne
  • pepper
  • ¼ tsp 
paprika
  • 1/4 tsp sea salt
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp 
dry thyme

Instructions

  • Instructions
  • Saute' the onions in the oil with all seasonings until golden brown.

  • Add in beans and tomatoes and stir well.
  • Allow the chili to simmer for at least 30 minutes, the longer it simmers the more the flavors will come together. 
  • We enjoyed this with ripe avocado and plain cashew yogurt.

Nutrition

Calories: 58kcal | Carbohydrates: 8g | Protein: 1g | Fat: 2g | Sodium: 328mg | Potassium: 290mg | Fiber: 2g | Sugar: 3g | Vitamin A: 900IU | Vitamin C: 12mg | Calcium: 45mg | Iron: 1.5mg

Vegan Chili

Vegan Frittatas

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Vegan Frittatas

I think of a Frittata like an open omelette.  You could use a bit of Daiya vegan cheese to melt over the top of these Vegan Frittatas to make them extra yummy.  These Vegan Frittatas use Black Salt, also known as Rock Salt which is a blackish-pink salt that is rich in sulfur and gives these vegan ‘frittatas’ their distinctive ‘eggy’ smell. It is easily found in any Indian store, both in powder and in crystal form. If unable to find, Himalayan pink salt can be a close substitute, though not exactly the same. If you are not particularly fond of an ‘eggy’ smell, go ahead and use regular table, kosher or sea salt.

Instead of mushroom and asparagus, you could use any vegetable you prefer. Just make sure they are quick cooking veggies. Bell peppers in assorted colors, spinach or red onions are all good options. And adding ¼ cup of vegan cheese or nutritional yeast to the batter, if you prefer, really adds a cheesy flavor to the frittatas.

The photo below is of the ingredients you will need to make these frittatas.   Then the photos that follow show putting it all together.   Just saute’ the veggies so they are mostly cooked.  Then mix the besan flour and dry ingredients with the plant milk to make the frittata, put the veggies you want on an almost done frittata.  Flip to cook slightly and serve.  Recipe follows photos.  Enjoy!

 

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Vegan Frittata

Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: Gluten Free, Vegan
Servings:
Calories: 117kcal
Author: My Dairy Free Gluten Free Life

Ingredients

Ingredients

  • 1 cup of Chickpea/Garbanzo bean Flour also known as Besan Flour
  • 1 teaspoon of Baking Powder
  • 1 teaspoon of Garlic Powder
  • 1 teaspoon of Onion Powder
  • ¼ teaspoon of ground Turmeric
  • ½ teaspoon of Black Salt also known as Rock Salt or Kala Namak
  • ½ teaspoon of ground Black Pepper
  • 1½ cup of Almond Milk
  • 4 oz. half a box of Cremini Mushrooms, sliced
  • ¼ cup of chopped Asparagus
  • ¼ cup of diced Green Onion both white and green parts
  • 1 tablespoon of Olive Oil + 2 teaspoon of Olive Oil for each ‘Frittata’.

Instructions

Instructions

  • In a sauté pan, heat up a tablespoon of oil and sauté the sliced mushroom, chopped asparagus and the white part of the green onions, till soft and slightly brown. About 3 to 4 minutes. Keep aside to cool.
  • In a large bowl, combine the chickpea /garbanzo bean flour, baking powder, garlic powder, onion powder, turmeric, and black salt and black pepper. Mix it well.
  • Slowly add the almond milk and keep whisking till you get a lump free batter. Keep undisturbed for 2 minutes to let it thicken a bit. The batter should have the consistency of a pancake batter. So add more milk if it too thick or keep adding in increment of 1 teaspoon of chickpea /garbanzo bean flour, if the batter is too thin.
  • Place an 8-inch frying pan over medium heat and add 1 teaspoon of oil. Let it warm up for a minute.
  • Pour 1/3 cup of better and swirl the pan slightly to coat the entire diameter of the pan.
  • Sprinkle about the tablespoon of the sautéed vegetables and a bit of the green parts of the green onions.
  • Cover and let it cook for one full minute.
  • Drizzle the remaining 1 teaspoon oil on to the ‘Frittata’ and flip immediately to cook the other side. Cook it for 30 to 45 seconds.
  • Transfer to a serving plate and repeat with the remaining batter. You should get about 6 ‘Frittatas’.
  • Serve hot with tomatoes/avocados/ salsas and or a light salad and your favorite morning tea or coffee.

Nutrition

Calories: 117kcal | Carbohydrates: 14g | Protein: 5g | Fat: 4g | Sodium: 291mg | Potassium: 349mg | Fiber: 2g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 1.1mg | Calcium: 119mg | Iron: 1.3mg

How to Make Instant Pot (IP) Coconut Rice

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Instant Pot (IP) Coconut Rice

Rice has been a staple in my diet since I was a child.  My mom had a rice cooker and we had rice for most every meal.  I still have and love my rice cooker.  But I thought I would share with you how to make Coconut Rice in an Instant Pot.  This recipe is for Instant Pot (IP) Coconut Rice.  It is a quick and delicious rice that you will want to have available often.

Below are pictures of how you put the ingredients..which there aren’t many..into the IP.   You will need 2 cans of coconut milk refrigerated overnight, jasmine rice and water! Recipe follows!  Check out my Instant Pot Review.

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Instant Pot Coconut Rice

Calories: 2393kcal

Ingredients

Ingredients

  • 2 cups jasmine rice
  • 2 14 oz cans of coconut milk full fat
  • ½ cup water
  • 1 teaspoon quality salt

Instructions

Instructions

  • Pour and scoop the coconut cream into the instant pot (the hard white part of the canned milk) , to help speed things up a little bit you can use the sauté setting to heat the cream while you do the other steps.  
  • When the hard white cream is melted, add the rest of the coconut milk into the instant pot along with the water.
    Rinse the rice off with cold water, being careful to drain off as much water as possible. Stir rice into the coconut cream, add the salt and stir for 30 seconds or so to help make sure everything is well incorporated.
  • Twist on the locking lid and cancel the sauté setting and then select the Rice setting. This will automatically set a time of 12 minutes (I’ve found this 12 minutes works well for up to 4 cups of dry rice, just let it natural pressure release for 2 additional minutes, total of 12 instead of 10).
  • When the pot has finished cooking for those 12 minutes let everything natural pressure release for an additional 10 minutes before releasing any leftover pressure and opening the lid.
  • The rice will need to be stirred well, depending on the brand of coconut cream you use, you may find that some of the rice is stuck/browned to the bottom of the inner pot, this can happen randomly depending on how much natural sugar was in the coconut milk. This has only happened to us once, but it did not burn or affect the flavor of the rest of the rice.

Nutrition

Calories: 2393kcal | Carbohydrates: 320g | Protein: 36g | Fat: 110g | Saturated Fat: 96g | Sodium: 2418mg | Potassium: 1618mg | Fiber: 14g | Sugar: 15g | Vitamin C: 12.7mg | Calcium: 176mg | Iron: 10.4mg

Gourmia Sous Vide Giveaway

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Can we tell you a secret? Sous vide. It’s how the best chefs in the world get the most moist, mouth-watering dishes- every single time. And now you can too!

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It’s small enough to stick in a drawer- but don’t let the size fool you. This sous vide boasts 1200 watts of precise, hands-free cooking power. Simply clip on to your (heat safe) pot, pan, or bucket, and rotate the time/temperature wheel to easily adjust your preferred cooking settings. Then drop in your bags of food, and walk away!

The bright, LCD panel features a hyper accurate thermostat display for easy monitoring. The pod will circulate constantly to maintain an even and gentle water temperature- cooking food to moist perfection while allowing rich, deep, flavor saturation.

Check out the free recipe book for some of our favorite sous vide recipes, like butter-poached beet salad with pecans, turkey breast with cranberry chutney, and white chocolate creme brule!

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Sweet Potato Black Bean Burgers

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Sweet Potato Black Bean Burgers

I love veggie burgers and these Sweet Potato Black Bean Burgers are served up here over a salad.  You could put it with buns, but I love them this way.  Black Beans are healthy and using sweet potatoes in burgers are a great way to get their health benefits listed below.  I know I can use all the healthy fiber I can eat.

  • Sweet potatoes may help maintain a healthy blood pressure and protect against cancer.
  • The high fiber content of sweet potatoes helps prevent constipation.
  • One medium, baked sweet potato with skin contains just 103 calories.
  • The fastest way to prepare a sweet potato is in the microwave.
  • Although there is much confusion, sweet potatoes are not related to yams.

Below is what you will need to make these scrumptious Sweet Potato Black Bean Burgers!   Mix up the ingredients in the first bowl and add to the 2nd bowl and mix, then form patties and fry them up.   Recipe follows.

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Sweet Potato Black Bean Burgers

Servings:
Calories: 149kcal

Ingredients

Ingredients

  • For the Burger Patties
  • 2 largish Sweet Potatoes cooked, peeled and chopped in big chunks
  • 1 15 oz. can of Black Beans, drained
  • 1 cup of cooked Brown Rice
  • 1 teaspoon of Curry Powder
  • 1 teaspoon of Paprika
  • ¼ cup of finely chopped Onions
  • ½ cup of chopped Cilantro
  • ¼ cup of light Olive Oil for frying
  • Salt and pepper to taste
  • For the Salad
  • 1 6 oz. box of baby Arugula
  • ½ of an 8oz. box of Grape Tomatoes halved
  • Juice of half a Lemon
  • 2 tablespoon of Olive Oil
  • Salt and pepper to taste
  • Garnish
  • Avocado slices
  • Cilantro

Instructions

Instructions

  • For the Burger Patties
  • In a large bowl, combine the cooked sweet potatoes, cooked rice and the drained black beans. Using a fork or a potato masher, mash everything into a coarse paste.
  • Add the finely chopped onion and cilantro, curry powder and paprika, salt and pepper. Mix everything well. Taste and adjust the seasoning accordingly.
  • Form into 8 equal patties. If the patties keep breaking, add ½ cup of cooked rice. Mash it well and try forming the patties again.
  • Chill in the fridge for 30 minutes.
  • Heat the oil in a non-stick or a cast iron pan over medium high heat.
  • Add 2 or 3 patties in the hot oil and pan sear the patties for about 3 to 5 minutes each side, over medium heat. Keep the fried patties on a kitchen towel lined plate to absorb excess oil.
  • For the Salad
  • In a large bowl combine, the baby arugula and the halved cherry tomatoes.
  • In a small bowl add the olive oil, lemon juice, salt and pepper. Whisk it well.
  • Pour the dressing over the arugula and tomatoes salad. Toss it well.
  • To Serve
  • Divide the arugula salad among the serving plates.
  • Arrange the sweet potato- black bean burger patty on top.
  • Add avocado slices on top the patty and garnish with cilantro. You may drizzle some of the dressing on top of the avocado slices.
  • For a bun-less burger style presentation, in a large serving platter, arrange the sweet potato- black bean burger patties.
  • Top with a handful of arugula salad. Layer a thick tomato slices and an onion slice on top of the salad.
  • Arrange the avocado slices on top of the onion slice and garnish with cilantro.
  • Notes
  • To cook the sweet potatoes, either wrap each sweet potato in plastic wrap and microwave on high for 5 minutes. Or wrap them in tin foil and bake in a 400 F oven for 45 minutes. Whichever way you cook, let it cool for 15 minutes before handling. Peel the skin and chop in big chunks.
  • To cook the brown rice, combine 2 cups of water and 1 cup of washed and rinsed dry brown rice. Bring it to a boil over medium high heat. Once it boils, reduce the heat to low. Cover and let it cook for 20 minutes. Switch off the heat and keep covered for another 15 minute. Remove the cover and fluff with a fork. This makes more than 1 cup. Refrigerate the leftover, or use in some other recipe.

Nutrition

Calories: 149kcal | Carbohydrates: 13g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Sodium: 20mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4810IU | Vitamin C: 1.4mg | Calcium: 12mg | Iron: 0.5mg

 

 

 

Instant Pot Mac n Cheese Dairy and Gluten Free

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Who doesn’t like Mac n Cheeze?  This dairy free, gluten free recipe uses Miyoko’s Creamery Aged English Sharp Farmhouse vegan cheese wheel for the velvety cheezy flavor in this Instant Pot Mac n Cheeze.   As I sit here putting this recipe together I am eating crackers with Miyoko’s Double Cream Chive Vegan cheese wheel!   If you haven’t experienced Miyoko’s yet, you must try this dairy free option!  They are Vegan, organic, nonGMO and of course dairy free!

This photo shows what you will need to make this Instant Pot Mac n Cheeze, with photos of putting it together in the Instant Pot.  If you eat plant based, just substitute the chicken broth with vegetable broth.   Recipe follows.  Enjoy.

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Instant Pot Mac n Cheese

Calories: 1794kcal

Ingredients

Ingredients

  • 1 pound of gluten free pasta
  • ½ cup vegan cheese
  • 2 cups chicken or vegetable stock
  • 3 cups water or 5 total cups liquid stock or water
  • 1 teaspoon quality salt
  • 1 cup chopped fresh tomatoes
  • fresh basil

Instructions

  • Instruction
  • Add all of the ingredients to the Instant Pot inner pot and stir well for a minute or so. 
Twist on the locking lid and select the Manual setting.
    I cooked this exact pasta for 4 minutes-you will want to cook your pasta for HALF of the time listed on YOUR pasta packaging. For example, if it says to cook it for 8 to 10 minutes, you might choose to set the pot for 4 or 5 minutes total. 


    When the cook time has ended and the pot beeps, let it rest and natural pressure release for 2 minutes before carefully covering the vent with a damp cloth and releasing the rest of the pressure. 
     *waiting those two minutes will help reduce the amount of starchy liquid that sometimes comes out of the vent when releasing the pressure. Carefully covering with a cloth is also an important step to prevent that possible spray from injuring anyone and making a mess.


    Remove the lid once it unlocks and stir the pasta (removing the separated tomato skins if you want). The sauce will thicken after resting for a few minutes. 

Top with a bit of fresh basil and tomato. 

Nutrition

Calories: 1794kcal | Carbohydrates: 355g | Protein: 44g | Fat: 24g | Saturated Fat: 8g | Sodium: 5059mg | Potassium: 353mg | Fiber: 12g | Sugar: 7g | Vitamin A: 2240IU | Vitamin C: 20.4mg | Calcium: 77mg | Iron: 6.8mg

Mushroom Sofritas Taco

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Mushroom Sofritas Taco

Tacos are such a great easy meal with fresh yummy ingredients.  Check out our vegan, gluten free, dairy free Mushroom Sofritas Taco Recipe!  Eating plant based can be very tasty!

Mushrooms have wonderful health benefits.  They appear to decrease the risk of obesity, cancer, diabetes, heart disease and overall mortality!  I love the flavor of mushrooms, especially Shiitake and Maitake!   WebMD credits Maitake Mushrooms with containing chemicals which might help fight tumors and stimulate the immune system. There is some evidence that they can lower blood pressure, improve cholesterol levels, lower blood sugar levels.   I have been eating them like crazy, stir fried they are good with anything.  So if you haven’t tried the variety of mushrooms available, branch out and taste them. They are so good for you.

The photo below is what you will need to make these Mushroom Sofritas Taco.  Photos show how they are put together and the recipe will follow below.

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Mushroom Sofritas Taco

Servings:
Calories: 411kcal

Ingredients

Ingredients

  • 1 box 8oz. of baby portabella or cremini Mushrooms
  • ½ a medium sized Red Bell Peppers or 5 to6 mini Red Peppers
  • ¾ of a medium sized Red Onion
  • 1 15 oz. can of Black Beans, drained and rinsed
  • 1 15 oz. can of Yellow Corn, drained and rinsed
  • 2 tablespoon of Olive Oil
  • Corn Tortillas
  • Sofrita Sauce
  • 1 cup of Fired Roasted Diced Tomatoes
  • 1 Chipotle Pepper + 1 teaspoon of Adobo Sauce from the can
  • 3 fat cloves of Garlic
  • ¼ of a medium sized Red Onion
  • 1 teaspoon of ground Cumin
  • 1 teaspoon of Oregano
  • 1 teaspoon of Sea Salt
  • 1 teaspoon of Black Pepper
  • ½ cup of Water
  • Garnish
  • Jalapeno slices
  • Chopped White Onions
  • Chopped Roma Tomatoes
  • Diced Avocado
  • Lime wedges
  • Fresh Cilantro

Instructions

Instructions

  • Dice the mushrooms into large chunks. Dice the red peppers and ¾ of the red onion. Keep aside.
  • Make the Sofrita Sauce: In a blender combine the fire roasted diced tomatoes, chipotle pepper, adobo sauce, garlic the remaining ¼ of the onion, ground cumin, oregano, salt and pepper. Blend into a smooth puree.
  • In a large pan, heat the olive oil over medium high heat. Add the diced mushroom, red peppers and the onions. Sauté till the vegetables are slightly soft. About 3 to 4 minutes.
  • Add the black bean, corn and the prepared sofrita sauce and about ½ cup of water. Let everting come to a boil and the let it simmer for 20 minutes. Chen and adjust the seasoning.
  • The sauce should be thick and should coat the mushrooms and the beans.
  • Let it cool for 10 minutes.
  • Meanwhile lightly warm the corn tortillas. Grilling on a cast iron grill pan, for 1 minutes a side, gives them a lovely grill mark and a slightly crispy texture.
  • To assemble: Add about 2 heaped tablespoon of the mushroom sofrita on each corn tortilla. Top with diced white onion, tomatoes, jalapeno slices, avocado and finish with a squeeze of lime juice.
  • Serve immediately.

Notes

Notes You get “Chipotle Peppers in Adobo Sauce”, in the any grocery store. The Chipotle Peppers gives a wonderful smoky flavor and a light kick to the Mushroom Sofrita. If you cannot find the Chipotle Peppers in Adobo Sauce or not too fond of heat, use 1 teaspoon of Smoked Paprika instead.

Nutrition

Calories: 411kcal | Carbohydrates: 34g | Protein: 5g | Fat: 29g | Saturated Fat: 4g | Sodium: 3000mg | Potassium: 447mg | Fiber: 6g | Sugar: 14g | Vitamin A: 3160IU | Vitamin C: 93.1mg | Calcium: 164mg | Iron: 4.2mg

Instant Pot (IP) Steel Cut Oats, Gluten Free Dairy Free

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Instant Pot (IP) Steel Cut Oats

I love oatmeal for breakfast, and this recipe for Instant Pot (IP) Steel Cut Oats is so easy and healthy!  Of course we use gluten free oats and plant milk so this is dairy free.  We include flax meal and chia seed!  And we add a touch of hemp hearts for extra garnish and flavor! (heating hemp hearts reduces their benefits so save those for the end just to sprinkle on after you have dished up the cooked oats).
  I tend to use a combination of almond and coconut milk, but I’ve yet to find a plant milk that isn’t super tasty in this!  This is a fantastic make ahead meal and freezes quite well!

Livestrong states this about the superiority of Steel Cut Oats “Steel cut oats could be considered a ‘power food’ because they are an excellent source of protein, soluble and insoluble fiber. The benefits of steel cut oats exceed the benefits of rolled oats because of the way they are processed.  Get that IP out and try this yummy Instant Pot (IP) Steel Cut Oats recipe!    Here is what you will need, check out our recipe below.

 

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Instant Pot Steel Cut Oats

Prep Time5 minutes
Cook Time10 minutes
Total Time25 minutes
Calories: 1512kcal

Ingredients

  • Ingredients
  • 1 cup steel cut oats organic
  • ¼ cup chia seeds organic
  • ½ cup flax meal organic
  • 4 cups plant milk of choice Almond Milk
  • Tablespoon or more 
hemp hearts to top
  • fresh raspberries organic
  • 1 tablespoon coconut oil organic

Instructions

Instructions

  • Set the Instant Pot to the sauté setting on high and melt the coconut oil.
  • Add in the steel cut oats and stir almost constantly for 2-3 minutes or until they start to smell nutty.
  • Add the chia seeds and flax meal.
  • Pour in the liquid and stir well for a full minute to ensure nothing is stuck to the bottom or clumped together..
  • Twist on the locking lid. Cancel the sauté setting and select manual for 10 minutes high pressure.
  • When the pot beeps indicating it is done cooking, let it slowly natural pressure release for an additional 10 minutes before switching to a quick release.
  • When you open the lid there will be quite a bit of liquid on top and it may not look quite done, give everything a thorough stir and then let it rest for just a few minutes while it thickens. This works perfectly for us every time without sticking or burning to the bottom.
Spoon the hot cereal into your favorite bowl and then top with raspberries and the hemp hearts.

Nutrition

Calories: 1512kcal | Carbohydrates: 150g | Protein: 52g | Fat: 83g | Saturated Fat: 18g | Sodium: 1330mg | Potassium: 823mg | Fiber: 57g | Sugar: 2g | Calcium: 1752mg | Iron: 14.5mg

Instant Pot (IP) Steel Cut Oats

Pina Colada Smoothie, Dairy & Gluten Free, Paleo

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Pina Colada Smoothie, Dairy & Gluten Free, Paleo

Looking for an easy drink for summer?  Lucky you, that means its warm where you live!  Here in Alaska we are still using our wood burning stove every morning to take the chill out of the house!    Well I haven’t forgot most of everyone else who has summer and is enjoying it.  Here is a delicious recipe for a Paleo, Dairy & Gluten Free Pina Colada Smoothie!

A good Pina Colada is my favorite blended summer drink and if you throw a little rum into the blender, that makes it all that much better!  Do you have a favorite summer drink?  I’d love to know what it is.

Here is what you will need to make the refreshing non alcoholic Pina Colada Smoothie and then just blend it up, recipe follows.

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Pina Colada Smoothie

Prep Time15 minutes
Total Time15 minutes
Cuisine: Dairy Free, Gluten Free, Paleo
Servings:
Calories: 845kcal
Author: My Dairy Free Gluten Free Life

Ingredients

Ingredients

  • 2 cups of frozen or fresh Pineapple chunks
  • 2 cup of Coconut Milk canned
  • 2 tablespoon Maple Syrup Pure
  • Juice and zest of half a large Lime
  • ½ cup of unsweetened shredded Coconut
  • ½ cup of ice if using fresh pineapple
  • 2 scoops of Vanilla Protein powder optional

Instructions

Instructions

  • In a blender, combine the coconut milk, pineapple chunks, shredded coconuts, maple syrup, lime zest and juice and the protein powder (if using).
  • Blend on high till smooth.
  • Add the ice cubes if using fresh pineapple and blend well. You don’t need ice cubes, if using frozen pineapples.
  • Pour it into serving glasses.
  • Sprinkle more shredded coconut in each glass and serve immediately.

Nutrition

Calories: 845kcal | Carbohydrates: 54g | Protein: 8g | Fat: 72g | Saturated Fat: 64g | Cholesterol: 2mg | Sodium: 50mg | Potassium: 982mg | Fiber: 11g | Sugar: 38g | Vitamin A: 95IU | Vitamin C: 85.6mg | Calcium: 93mg | Iron: 5.2mg