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Tag: gluten free

Chocolate Almond N’ice Cream Recipe

N’ice cream (alternative to ice cream) doesn’t contain dairy (highly inflammatory) or added sugars since it’s sweetened with banana. A delicious treat when you are craving ice cream that can also be made in just a few minutes!

Plant-based, gluten-free, anti-inflammatory, vegan

Serves 2

Ingredients:

2 bananas, chopped and frozen

1 tbsp cacao powder, unsweetened

2 tbsp almond butter, unsweetened

Directions:
  1. Add chopped frozen bananas to a food processor. Pulse or lightly blend until almost smooth.
  2. Add cocoa powder and nut butter. Pulse or lightly blend until mixed.
  3. Serve immediately & enjoy!

Tip: Try different nut and/or seed butter. Or instead of cocoa powder and/or seed butter, use just the bananas with a ½ cup of frozen berries. The recipe combinations are endless.

Did you try this Chocolate Almond N’ice Cream? Tag me in a pic on IG here.

Looking for more delicious recipes? Click here.

Please see the Disclaimer here.

Pumpkin Spice Latte

Pumpkin Spice Latte

pumpkin spice latte

This pumpkin spice latte recipe is sure to warm you up during this cool fall season.

Did you know that pumpkin contains many vitamins and minerals that are important for health (and helpful for reducing pain) as well as being high in fibre?

Pumpkins are high in vitamin A, C, and K, as well as as iron and manganese.

There’s even a tiny bit of protein!

You can use whatever you have on hand, whether that’s canned or fresh pumpkin. I like to keep cans around all year round instead of just during the fall because pumpkin is so good for you but a real (& healthier) version of the famous PSL can also be made using your fresh pumpkin when carving out your Halloween Jack-o-lantern. No food shall go to waste!

Vegan, plant-based, gluten free, dairy free

Serves 1

3 tbsp coconut milk or any other plant based milk (coconut will make it the most creamy and luxurious)

1 ½ tsp pumpkin pie spice (pre-made or homemade – whatever you prefer. I use my Trader Joes spice mix)

¼ tsp vanilla extract (optional but it adds a whole new level of flavour)

1 tbsp pumpkin puree (canned or fresh roasted – organic is always better)

½ tsp maple syrup or sweetener of choice (optional)

1 cup coffee (decaf if preferred)

Instructions

Add all ingredients to blender and blend until creamy.

Alternatively, you could heat them up in a saucepan until frothy. I use my fave milk frother from Breville (not sponsored but I am obsessed with this thing)!

Serve & enjoy!

Tip: You can use tea instead of coffee if you prefer a tea latte with less caffeine.

P.S…Looking for more delicious recipes? Click here!

Double Chocolate Cookie Bars

These cookie bars are great for your holiday parties!

These cookie bars are: Gluten-Free and Vegan

Is anyone else also obsessed with cookies like I am? They are my fave go-to dessert to bake. Not only are these bars so easy to make, but they are also great for when you want something with as few steps as possible. Perfect for those late-night cravings or when you end up stress-baking!

This recipe uses mostly whole foods ingredients and is much better for you than your average cookie bar full of inflammatory oils, saturated fats, and processed sugar.

Now, these still do contain sugar so please enjoy in moderation! I try to keep my sweets to less than 10% of my diet, but you do you.

Recipe

Ingredients:

1 tbsp flax seeds
2 tbsp non-dairy milk (I used soy milk)
1 tbsp avocado oil
1 cup almond flour
¼ cup maple syrup
1 tbsp almond butter
1 tsp vanilla
Pinch salt
3 tbsp cacao powder
½ cup coconut sugar
¼ cup dark chocolate chips

Directions:

  1. Mix ground flax seeds and non-dairy milk in a medium bowl and let it sit for 10 minutes.
  2. Mix in wet ingredients and stir together with a fork.
  3. Add dry ingredients and mix until combined.
  4. Line a 8×8 square baking pan with parchment paper and coat with oil or vegan butter.
  5. Bake! Let them cool before cutting into squares and enjoy.

Bake at 350 degrees for about 25 minutes

If you make these cookie bars, tag me on Instagram here: @dr.dainapatel

For more delicious recipes, check out the Recipes page.

Mochaccino Brownies

My vegan and gluten-free mochaccino brownies are super rich and chocolatey with just the right amount of sweetness. I came up with this recipe while experimenting and they turned out better than I expected so I had to share the recipe (but also so I can make these again lol).

Bonus: they also contain a little extra protein compared to a regular brownie!

Vegan, dairy-free, egg-free, gluten-free

Ingredients

1 tbsp ground flax seed + 3 tbsp water (this is your flax egg)
1/3 cup + 2 tbsp coconut sugar
1/3 cup Natur-a Cappuccino Organic Soy Milk* (if you don’t have this, try a combination of cold coffee or espresso and dairy-free milk – I haven’t tried this so results may vary)
2 tbsp avocado oil
2 tbsp tahini
1/4 cup coconut flour
1/2 cup almond flour
1/3 cup raw cacao powder
1 tsp baking powder
2 tbsp arrowroot starch
pinch of salt
1/2 tsp vanilla
1/4 cup Enjoy Life mini chocolate chips
*note: the soy milk contains sugar

mochaccino brownies

Directions

Line a loaf pan (8.5×4.5×2″) with parchment paper.
Preheat oven to 350 degrees F.

  1. In a large bowl, mix flax seeds and water to create a flax egg. Set aside for about 10 minutes to thicken.
  2. Add sugar, cappuccino soy milk, avocado oil, tahini into the bowl and whisk until combined.
  3. Fold in coconut flour, almond flour, cacao powder, baking powder, arrowroot starch, and salt in until combined.
  4. Add in vanilla and chocolate chips and fold just until combined.
  5. Batter should be thick and slightly sticky. Pour into the loaf pan and flatten the top with a spatula.
  6. Bake on middle rack of the oven for about 25 minutes. Insert a toothpick into the middle and if it’s mostly clean, the brownies are done. Keep in mind the chocolate chips will be melted and will cause the toothpick to come out unclean.
  7. Allow to cool at least 20 minutes before slicing and serving.

These brownies DO contain some caffeine (from the cacao powder) so if you are sensitive, avoid eating these before bed.

If you happen to make these mochaccino brownies, tag me on Instagram @dr.dainapatel

HAPPY BAKING!

*Disclaimer: All products are bought with my own money and I am not affiliated with any of the companies nor am I sponsored by them. Some of the links in this post are affiliate links. This just means I earn a small commission if you purchase a product. This does not cost you anything and it just helps me run my website. Nothing in this post is considered medical advice. Please speak to your health care practitioner when implementing a lifestyle or diet change. See Disclaimer.

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