Tag Archives: soy-free

  1. Winter Spiced Dark Chocolate Bark with Smoked Sea Salt

    Winter Spiced Dark Chocolate Bark with Smoked Sea Salt

    Winter Spiced Dark Chocolate Bark with Smoked Sea Salt

    For those of you that follow me on social media, you likely see that I spend a fair amount of time at the Terranea Resort here in the LA area. (Full disclosure, I was selected as one of 5 influencers to be a 2016 Terranea Resort Social Media Ambassador, but my love for this place runs deep and far beyond that title.) I truly feel that Terranea is one of Southern California’s best kept secrets, yet it really shouldn’t be. Terranea sits on the coast in Rancho Palos Verdes, about 15 miles from our front door in Long Beach. The 102-acre private peninsula paradise, is like stepping into a whole new world – minutes from the bustle of Los Angeles. Surrounded by the tranquil waves of the Pacific, the coastal setting of Terranea embraces the California lifestyle and it’s Mediterranean heritage. Regardless if you are a guest at the resort the sprawling land is all open to the public, so you are free to walk the ocean-side trails, dine at the many restaurants, plan a spa day or just enjoy the views.

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  2. Gluten-free Mediterranean Flatbread

    Gluten-free Mediterranean Flatbread

    Gluten-free Mediterranean Flatbread

    Did you know that May is Celiac Awareness Month? I shared the following over on my Instagram account but I thought it was worth mentioning here, as well.

    While I discovered my own severe gluten intolerance over 11 years ago, I was actually never properly tested for Celiac (until it was too late) and now as many years later, as additional health issues have shown up to the party, many of which you guys have read about right here on the website – I now certainly suspect Celiac to be the underlying cause. (Though I denied this truth for many years)

    That said, frankly speaking, my 11 year journey of eating 100% gluten-free and guiding others on their path, no matter the need, it has always been about celebrating food, exploring ingredients and hopefully encouraging others to get excited to be in the kitchen and create. Fresh, seasonal, nutrient-dense whole foods – to me it’s all about the amazing things that are naturally gluten-free, rather than supplementing with overly processed substitutes.

    That said, given the nature of my work and the fact that not everyone has the ability to work from home, cook all three meals a day completely from scratch and that many of you have a whole family to feed – I am also always on the look out for gluten-free products that will make life easier, while not being loaded with terrifying ingredients. Read the rest of this entry »

  3. Edible Earth Day: Cookies and Milk, the Healthy Way

    Edible Earth Day: Cookies and Milk, the Healthy Way

    For many of us, eating and living consciously is already part of our everyday life; eating clean foods, using clean or homemade beauty and household products, incorporating yoga and meditation. But, beyond an awareness of what we consume, it’s also important that we think of the far reach of our consumption. The results of our actions and our purchases, the energy needed to produce what we consume, our waste and what we are leaving behind.

    Post image for Edible Earth Day: Cookies and Milk, the Healthy Way

    I personally choose to make as much as I can at home for myself, not only because I prefer to know what exactly is in the foods and products that I consume, but I also love the idea of creating less waste, fewer things to throw away or recycle. As much as I can, I try to remove the worry about packages and boxes, cartons or wrapping. To me, the ripples and reach of my actions carries a heavy weight. Buying one box of almond milk, isn’t just about the actual almond milk inside, it’s the carton, the plastic top, the energy needed to produce and of course, all of the unnecessary ingredients being added.

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  4. Roasted Baby Bok Choy with Lemon Garlic Cashew Cream

    Roasted Baby Bok Choy with Lemon Garlic Cashew Cream

    I know it’s been a quiet week here on TY. I was away in Northern California for the long weekend, for our women’s empowerment retreat RISE and it’s actually taken me more than a few days for me to come down from it all. Wow! What a weekend. I am still riding high on the incredible energy and vibes from the beautiful women that I had the pleasure of sharing space with for those 4 days. I plan to write up a whole post in review of the weekend, sharing photos, thanking brands and all of that good stuff, so look for that some time next week. For now, I am still buzzing and processing all of the amazingness that happened and slowly getting back into the routines of my regular living. Gosh this has actually been quite a challenge, this retreat changed me and it’s been hard to just jump back into life, as if nothing has happened.

    Since I have returned I have slowly been getting back into my everyday routines, yoga, exploring recipes in the kitchen and I am actually finding more time for myself. I am making more time to write and to meditate and using the extra hours in the day to read and just unplug, as much as I can.

    Roasted Baby Bok Choy with Lemon Garlic Cashew Cream

    Wednesday of this week, our organic produce box from Beachgreens arrived at our front door, loaded with organic produce – it was like Christmas morning to me. Nothing fills me up the way cooking in my own kitchen does. After two weeks of traveling and lots of going, I was happy to see my own personal stash of goodies. This is the stuff that gets me excited to eat and keeps me going. I sincerely adore vegetables and most meals in our home are based solely around what vegetable I want to cook with. These beautiful Shanghai Bok Choy immediately had me excited. I typically go with Asian-inspired flavors, making stir-fries or serving alongside a ginger soy-glazed fish of some sort.

    Roasted Baby Bok Choy with Lemon Garlic Cashew Cream

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  5. Cauliflower Sloppy Joes

    Cauliflower Sloppy Joes

    Hey all, Happy Monday to you! I am going to start off this post asking you to bear with me today as I get a bit off topic. Of course, you can always just feel free to just skip ahead to the recipe, while I rant. I have just had so much on my mind these past few weeks as I work my way through this elimination diet, as well as the several other transitional journeys I have found myself embarking on.

    Something that has been weighing heavily on me is the idea of identifying yourself with certain traits or the things that you think make you, who you are. What we think people see when they look at us. Our ego. We all have many traits that we identify with. Maybe it’s your job or career path, maybe you are always the funny one in a group, maybe it’s you identifying with being quiet and shy or eating a certain way – whatever. With my diagnosis late last year of IgA Nephropathy, an autoimmune form of kidney disease and now being in the first rounds of this elimination diet, these together have caused me to challenge much of what I have always identified with.

    Although I have had the restriction of gluten on my diet for over 10 years, I have still always identified with being a non-picky eater. For the most part I would try anything once (as long as it was safe), I was continuously up for checking out new restaurants and I was always happy to go with the flow of whatever food situation I was in, hanging with vegans, being around paleo folks and so on. I had gotten into a nice routine of knowing what was safe for me and how to communicate what I needed in a very clear and quiet way. Without passing judgement, I always truly felt bad for those that have a laundry list of restrictions (self imposed or otherwise), where going out to a restaurant or someone’s home becomes a hassle and every meal, a massive challenge. I have always been so grateful that beside the many, fairly simple, self-imposed restrictions I’ve put on my diet and of course, gluten – I would never ruin other people’s experience, I felt like I could keep it to myself and I could always find something I could eat, almost anywhere.

    Cauliflower Sloppy Joes

    This elimination diet for me, which currently is no gluten (duh), meat, dairy, eggs and legumes, will continue to change and evolve as we work towards finding what might be affecting my kidneys. I now find myself having to have full blown interrogative-style conversations with servers at restaurants, grilling them about every single ingredient. Rather than a democracy, I basically  have to tell whoever I am going out to eat with, where we are going, because my options are so limited. I walk the aisles of stores having to rethink what I used to buy and I now have to look at meal planning in a whole new way and sadly my husband is collateral damage to all of this. Though I have certainly been here before and for now, the extremity of the situation for me, is theoretically temporary, I also know for many of you this is normal, every day life! So, I hope you don’t confuse this as a complaint against dietary restrictions, but more I hope you take away the challenge in changing what we know, breaking habits and being forced to look beyond the outward of what we cling to.

    Throughout this process, I have also found myself feeling vulnerable and weak, it took me forever to even be able to tell people about my diagnosis. I feel like people expect for me to be the picture of health, I am so careful and mindful about every single thing I consume, I talk a big game about how important it is to know where your food comes from, avoiding processed foods, opting to make things yourself and taking control of your health with your diet. Now somehow, here I am, the one diagnosed with kidney disease and battling a slew of random symptoms from taking a few rounds of pharmaceuticals. I have always prided myself on taking control of my health and avoiding crazy treatments or drugs and those closest to me could see the changes in my health from where it was before, to where it was after years of eating mindfully. So, you can imagine the discouragement I felt with this diagnosis. I truly felt like I had lost a sense of who I was.

    Cauliflower Sloppy Joes

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  6. Roasted Potato, White Carrot and Garlic Soup

    Roasted Potato, White Carrot and Garlic Soup

    Hey guys! Happy New Year! I hope your holidays were perfect and amazing. After a busy final few months of the year, I decided to take the holiday time away from all the work and projects and simply enjoy my husband and our life. Really relish in the magic of the holidays, one of my favorite times of the year. We went to Palm Springs for a few days, went on hikes, to the beach, lots of walks and bike rides in the neighborhood and all that good stuff. It was a break I needed very much and I was happy to get grounded in what really matters this time of year.

    I came back to it all yesterday feeling refreshed and excited for this new year ahead. I had time to get organized and focus on what my goals are for this new year. It always feels good to step away and bring an awareness and clarity to the important things in life.

    Roasted Potato, White Carrot and Garlic Soup

    I made lots of comforting and healthy food during the break, with just a little indulging here and there. We worked our way through all of our CSA (Community Supported Agriculture) goodies from our box from Beachgreens. With these beautiful organic Russian banana fingerlings potatoes and the unique organic white carrots, I was simply going to roast them, one of my favorite ways to enjoy veggies this time of year, but with the cooler weather a bowl of comforting soup was calling my name. I had some chicken bone broth in the freezer from one of the chickens we got from our farmer a while back, so it was perfect.

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  7. How-to Make Chocolate Bark

    Tutorial Tuesdays // Tasty YummiesHo-to Make Chocolate Bark

    Homemade holiday gifts are one of my very favorite things. I love thoughtful, personalized gifts that are truly made with love! Homemade chocolate bark is probably one of my most favorite edible homemade gifts to make. Whether it’s a gift for a hostess of a holiday party or your dish to share, homemade chocolate bark is super simple to make and you can customize it to no end.

    Ho-to Make Chocolate Bark

    The possibilities for flavors and toppings is endless and you can really create something super special for whoever will receive it. It is super easy to make your chocolate bark allergen friendly, too. Easy to make gluten-free, vegan, nut-free, soy-free and so on. You can add dried fruit, nuts, seeds, your favorite cookies or candy, dried botanicals, spices or herbs. Some of my personal favorite flavor combos include sea salt or smoked sea salt. I also love a sprinkle of cinnamon, chili powder or cayenne to bring a little heat. Gluten-free pretzels or mini peanut butter cups are both amazing and fun toppings. The list could go on and on.

    Read the rest of this entry »

  8. Creamy Kale Salad w/ Cracked Pepper Polenta Croutons – Gluten-free and Vegan

    I so happy to have Sherrie of With Food + Love  joining us today as our guest blogger, with an incredible, super-yummy looking gluten-free and vegan creamy kale salad with polenta croutons. Sherrie has been an absolute godsend this month while I am away at Yoga Teacher Training, helping me with all kinds of Tasty Yummies related tasks each day. So thank you, thank you, thank you Sherrie!! 


    Creamy Kale Salad w/ Cracked Pepper Polenta Croutons - Gluten-free + Vegan

    Hey guys – I’m Sherrie the girl behind the fresh vegetarian + naturally gluten-free food blog, With Food + Love. I’m both honored + excited to be guest posting today on Tasty Yummies. Beth is one of my most fave bloggers – like, ever, and I’m a pretty lucky to girl to call her both my colleague and my friend. Her style is simple, clean + honest; just the way I like it.

    Creamy Kale Salad w/ Cracked Pepper Polenta Croutons - Gluten-free + Vegan

  9. Pomegranate Chocolate Chip Oatmeal Cookies (Gluten-Free and Vegan)

    Pomegranate Chocolate Chip Oatmeal Cookies (Gluten-Free and Vegan)

    Can you even believe that Christmas is less than one week away already? Where did the time go? Are you all ready?

    Pomegranate Chocolate Chip Oatmeal Cookies (Gluten-Free and Vegan)

    I had to get in one last special cookie recipe for the season!! For as much as I enjoy traditional holiday cookies, I also get so excited about creating fun new flavor combinations. These cookies make me both happy, because of how great they taste, and bummed, because I haven’t been pairing pomegranates with chocolate up until now. What an amazing combo! You have to try it.

    Pomegranate Chocolate Chip Oatmeal Cookies (Gluten-Free and Vegan)
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  10. 99 Gluten-free Thanksgiving Recipes

    99 Gluten-free Thanksgiving Recipes

    For even MORE gluten-free Thanksgiving recipes, be sure to check out the follow-up post to this
    99 MORE Gluten-free Thanksgiving Recipes.

    Thanksgiving is a time to reflect on our gratitude. To take time to appreciate all that we have. This month I have been participating in a 21-Day Gratitude Meditation Series. Each morning I wake up and I dedicate a set amount of time before I start my day, to reflect on the gratitude I have for my life and those that are a part of it. It has been a wonderful journey and I don’t let a day pass by that I don’t recognize what a gift each and every moment truly is.

    OK but let’s be really real and totally honest, Thanksgiving is also ALL about FOOD! Delicious, yummy, satisfying, comforting food! Rather than share a bunch of new recipes throughout this month, I thought I would take some time to pull together some of my all-time favorite Thanksgiving recipes, from here on TY and from some of my favorite bloggers. Some I have made before, some are on my menu for this year and some on my fantasy menu (if only I could have a skilled team of chefs to help me prepare an 11-course meal)!

    Here is a list of some great gluten-free Thanksgiving recipes, sure to please everyone at your celebration. There is a little bit on something for all. Some of the traditional classics you’ve come to know at your holiday feasts, some lightened up and extra healthy dishes.  Some covered in cheese, some are literally just vegetables. Whatever your preferences are, I do hope that this list of Gluten-free recipes will help you plan your best Thanksgiving, yet!

    Whether you are gluten-free yourself, or hosting a guest who is gluten-free this Thanksgiving, check out my tips on entertaining – How to be an Accommodating Host and a Gracious Guest. And please, if this is your first holiday season gluten-free, be sure to check out my Quick Guide to Gluten-Free, so you can be mindful and aware of all the unsuspecting places gluten could be hiding.

    And now the good stuff – I’ve got 99 Recipes and Gluten Ain’t One. (sorry had to)

    99 Gluten-free Thanksgiving Recipes


    Dietary Legend
    of the below recipes are gluten-free! Some are vegan, some paleo, some dairy-free, etc.
    Use this key to easily select the recipes that will work for you:

    V – Vegan

    Veg – Vegetarian

    P – Paleo

    DF – Dairy-free

    NF – Nut-free

    SF – Sugar-free*

    RSF – Refined Sugar-free*

    * So it wasn’t repetitive and redundant, I only used these on the recipes where you could expect to find sugar or sweeteners. Read the rest of this entry »

  11. Chicken and White Bean Chili – (Gluten-free + Dairy-free)

    Chicken and White Bean Chili - (Gluten-free + Dairy-free)

    Some people may think it’s weird to make your own birthday dinner. For me, I enjoy it, it’s the best way to make sure you get what you want to eat, exactly how you want it on your special day. Plus I just love cooking, it makes me happy! This Wednesday I celebrated my birthday! Rather than going out to a restaurant, we decided after having house-guests the past two weekends and eating many meals out, we were both sick of it and we were looking forward to a meal at home.

    Mark offered to take me out, but I insisted that I wanted to cook something myself, a dish that has been on my mind for a while now. We had a 4-lb pasture-raised chicken in the freezer from a local farmer and rather than our usual grilled or roasted whole chicken, I wanted to do something a little bit different. I thought a delicious white chili was the perfect way to enjoy the chicken and get the most out of it.

    Chicken and White Bean Chili - (Gluten-free + Dairy-free)

    When I told Mark I was making a chicken chili, he was really excited about it, but when he saw this “white chili” as I was serving it, he got confused and I think he was a tad worried it wasn’t going to be good since, it looked so much different then the chili I usually make. Just a few bites in, he asked if I could make a badge for my site to put on certain recipes that reads “This is Mark Approved”. Not a bad idea. He loved this one and immediately decided it’s better than the traditional “red” chili of mine, that he loves so much.

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  12. Salted Dark Chocolate Nut Bites

    Salted Dark Chocolate Nut Bites: The Paleo Chocolate Lover's Cookbook Review & Giveaway

    A true test of how much I love one of the many cookbooks in my collection, is how messy and “used” the book appears. If there are oil stains, melted chocolate fingerprints, bookmarked pages, etc – you know it’s one of my favorites. I haven’t had Kelly from The Spunky Coconut’s new cookbook in my collection for even a month yet and it already has quite a few of those things. If you pulled it off my shelf right now, you’d swear I have had it over a year. It looks that used, already.

    Salted Dark Chocolate Nut Bites: The Paleo Chocolate Lover's Cookbook Review & Giveaway

    The Paleo Chocolate Lover’s Cookbook features 80 gluten-free treats for breakfast and dessert and it will have you drooling just a few pages in. I know you guys know this already, but I don’t go crazy over all sweets and baked goods. I am just not wired that way. But, if you were to set something in front of me that has been dipped in some melted high-quality dark chocolate, it almost doesn’t matter what it is. I will eat every last bit of it. I don’t need heavy rich desserts, I rarely crave sugary, sweetness, but when I do – just a little something chocolatey usually does the trick for me. Sometimes just a small square of cold dark chocolate is all I need. Satisfying and comforting.

    Salted Dark Chocolate Nut Bites: The Paleo Chocolate Lover's Cookbook Review & Giveaway

    Making healthy, gluten-free chocolate treats that aren’t loaded with refined sugars and grains is just so gratifying and you can still enjoy the rich goodness without the guilt. I am so excited to now have a healthy chocolate “bible” of sorts, to refer to for the perfect chocolate treats whenever I want. An entire book filled with recipes, every single one safe for me and my way of eating. There are breakfast options, cakes, cookies, pies, ice cream, candy and so much more. There is even a section of savory recipes including stews, salads and other dinner-time meals. Besides all of the recipe goodness, Kelly explains some basic tips on getting started with a Paleo lifestyle, going in depth about specific ingredients and techniques. Plus she shares the science, history and ethics of chocolate and some of her favorite brands of store-bought chocolate. It is an incredibly comprehensive book about one of the most yummy topics you can think of! Read the rest of this entry »

  13. Creamy Avocado Dressing – Gluten-free + Dairy-free w/ Vegan Option

    Creamy Avocado Dressing - Gluten-free + Dairy-free w/ Vegan Option

    I am not going to lie, one of my absolute favorite things about living in Southern California are the inexpensive avocados. I always have a few on the counter just waiting to get added to a salad, made into guacamole or just spread fresh onto toast or crackers.

    When we lived in New York, it was always the painful part of my grocery shopping trip. Seeing the price tag on the avocados and deciding how much they were worth to me. Did I HAVE to have them? Usually I did, but some weeks I just couldn’t stomach the cost. Plus let’s be honest, they weren’t all that fresh, not compared to the ones out here.

    Photo Fun Day Friday

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  14. Chocolate Peanut Butter Road Trip Energy Bars – Gluten-free, Vegan + Refined Sugar-Free

    Chocolate Peanut Butter Road Trip Energy Bars - Gluten-free, Vegan + Refined Sugar-Free

    Some of you may recall seeing this recipe before, I shared it in the spring of last year during one of our busiest travel seasons. After sharing my tips for traveling with a restricted diet last week on the Free People Blog BLDG 25, I thought it would be great to share one of my favorite recipes for traveling with the readers over there. These Road Trip Energy Bars are one of my go-to treats to make and bring along on every trip. They travel well and they are super simple to make. Read the rest of this entry »

  15. Spring Cleanse: Warm Lentil Salad – Gluten-free + Vegan

    Spring Cleanse

    YAY!!! Today is Day 7 of my 7-Day Spring Cleanse. Tomorrow is the Spring Equinox and I made it. I feel incredible and I am ready to start the new season feeling refreshed, energized, cleansed and invigorated!! I am so happy I did this, it is exactly what my body and my mind needed right now.

    Spring Cleanse Day 7

    In celebration of Day 7, I took a 2-mile run this morning at the beach, then came home and did 30 minutes of yoga. For breakfast I made a super delicious fresh juice of pink grapefruit, ginger, carrot, strawberry and Persian cucumber. Such a perfect way to celebrate the final day of this cleanse!

    Spring Cleanse: Warm Lentil Salad - Gluten-free + Vegan

    For lunch today, I made this humble and simple-to-make warm lentil salad. It has become my favorite thing this week. I have made it a couple times and I have a feeling it is going to be on regular rotation around here for lunch.

    It is so quick to make and it is loaded with flavors, colors and it is so satisfying. I like to barely wilt the baby spinach to take the chill off and so it isn’t totally raw, but I like it to retain some of it’s crunch. Feel free to leave it totally raw if you wish. I rarely add onion powder to things, but the spinach was just screaming for a little something special to give it just a hint of flavor on it’s own.

    The salad has so many great textures and flavors from all of the different vegetables and the lentils make it really hearty. By serving this salad warm, I have found it to be a  really comforting meal. Recently, I have fallen in love with the white balsamic vinegar from Trader Joes, on my friend Kathleen’s suggestion, so I have been using it a lot this week. It was the perfect way to finish this dish. If you don’t have that, regular balsamic would work nicely as would rice wine vinegar, champagne vinegar, etc.

    If you have been following along with this cleanse, whether you are on day 7 or day 1, how are you feeling? I hope everyone has enjoyed following along with me on this cleanse, I hope I didn’t annoy folks too much on my Facebook or Instagram feeds, but it has been great for me to stay aware and honest with myself by sharing what I was eating. It was also so encouraging to see how so many people were inspired to do a cleanse of their own in honor of the changing season. It really is the perfect time for it. Thanks for following along. Happy Spring Everyone!!

    Spring Cleanse: Warm Lentil Salad - Gluten-free + Vegan

    [print_this]Warm Lentil Salad – Gluten-free + Vegan
    makes one fairly large entree-sized portion (and then some) or 2-4 smaller servings

    1 tablespoon olive oil
    2 1/2 cups organic baby spinach, washed
    1/4 teaspoon onion powder
    1/2 organic onion, diced
    1/2 organic red bell pepper, diced
    2 organic celery stalks, diced
    2 cloves garlic, minced
    1 1/2 cups organic mushrooms, sliced
    1 teaspoon fresh thyme, chopped
    1/4 teaspoon dried red pepper flakes
    1 cup cooked lentils
    2-3 teaspoons white balsamic vinegar (regular balsamic will work just fine too)
    Salt and pepper, to taste

    In a large pan over a medium-high heat, heat just 1-2 teaspoons of the olive oil. Add the baby spinach and onion powder and stir around till it is coated and cook just 2-3 minutes, for the spinach to just barely wilt. You want it to retain some of the crunch, just to soften it a tad. Add the spinach to your serving bowl.

    Add the remainder of the oil, once heated add the onion, bell pepper and celery. Cook for about 3 minutes until they begin to get tender, add the mushrooms, garlic and the spices. Add a little salt and pepper to taste. Stir and cook until the mushrooms are cooked through, maybe another 3-5 minutes, stirring frequently. When the mushrooms are close to being cooked, add the cooked lentils and toss it all around together and cook only long enough for the lentils to be heated up (if they aren’t already). You don’t want them to overcook and get mushy and smashed up.

    Pour the lentil mixture over the wilted spinach and drizzle the vinegar over top. Use as much as you would like. Salt and pepper, to taste and serve warm. [/print_this]

  16. Spring Cleanse – Creamy Green Smoothie – Gluten-free, Vegan + Sugar-free

    Spring Cleanse

    Spring Cleanse - Creamy Green Smoothie - Gluten-free, Vegan + Sugar-free

    Today is day 3 of my 7-day Spring Cleanse and I have to be honest that the second half of yesterday just kinda sucked. I had a terrible pounding headache, that started out not so bad and just got worse as the day went on, then my tummy got involved a little, too. I just felt crazy worn out. Oh yeh, and there has definitely been an excess of mucus. (sorry, gross I know, but I am all about sharing) However, hubby and I decided to take advantage of the beautiful weather here in Long Beach last night and we took 2+ mile walk around out new neighborhood, down to 2nd Street and I got myself an iced herbal tea unsweetened. It feel great to get out and move and I needed that, but boy when I got home was I ready to hit the hay. I was in bed and ready for sleep before 10pm. I didn’t sleep super great since I was dealing with the headache, but when I woke today at 6am I was feeling a lot better.

    Since we took that long walk last night, I decided to skip a morning workout today to give my body the rest I think it is craving right now. I may try to get a run in later today depending on my energy level. Cleansing and detoxing is a lot for your body to go through and you have to read your body’s cues on what it is craving (besides the sweets and salty snacks). This morning I was craving rest and something very green! With St Patrick’s Day just two days away, I found myself inspired to make the first smoothie of the cleanse, this creamy green smoothie! Since I am consuming most of my fruits and vegetables cooked, the only time I will eat raw is first thing in the morning, when I feel like my digestion hasn’t been taxed yet and can take on the task of breaking it all down. Since a smoothie basically does a lot of that for you, I felt like that was an even better way to enjoy some raw.

    From what I know of cleansing and what I have personally been through, I know that once (if) you can get past day 3, the worst is over. Your body will have detoxed from many things by the end of 72 hours and you shouldn’t be going through withdrawals or any of that sort of thing. So hopefully today is a little easier than yesterday.

    Spring Cleanse - Creamy Green Smoothie - Gluten-free, Vegan + Sugar-free

    Feel free to change this up however you’d like. Any apple type will do, but please only include the skin if you are using a certified organic apple. And please still wash it well. You could also use kale in place of the spinach if you wish. Also, I included ground flaxseeds to help with the thickness of the smoothie but also for their many benefits, like omega-3 essential fatty acids and fiber. If you don’t care for avocado, go with 1/2 banana instead. Have fun with the recipe and make it your own.

    If you have been joining me on this cleanse, how are YOU feeling? Experiencing any detox side effects? Hope you have all been following along on my Facebook page, where I have been sharing what I am eating for each meal.

    Spring Cleanse - Creamy Green Smoothie - Gluten-free, Vegan + Sugar-free

    [print_this]Creamy Green Smoothie – Gluten-free, Vegan + Sugar-free
    makes 1 large serving or 2 small

    • 1 cup organic unsweetened non-dairy milk or water (I used almond milk)
    • 1 cup organic spinach
    • 2 organic Medjool dates
    • 1 organic medium apple – cored, skin can be left on, if organic
    • 1/2 organic avocado
    • 2-inch organic piece ginger, peeled and chopped
    • 1 tablespoon ground flaxseed (optional)
    • 1/2 teaspoon ground cinnamon
    • 3 or 4 ice cubes

    Add all of the ingredients to your blender (in the order above) and process until smooth and creamy. Serve with an apple slice and a sprinkle of cinnamon or a cinnamon stick to get real fancy!

    * I know it is repetitive on the “organic”, but it is especially important to consume organic produce when cleansing. All of my ingredients, included the flax and cinnamon were all organic.


  17. Butternut Squash Chai Smoothie – Gluten-free, Vegan + Sugar-free

    Butternut Squash Chai Smoothie - Gluten-free, Vegan + Sugar-free

    For my final recipe as part of my vegetarian Thanksgiving series this month with Free People, it just didn’t seem right to share another side dish for the feast or a sweet dessert, I thought it appropriate to share a recipe that is not only healthy and delicious, but also one that uses up some of the leftovers from the big day.

    This smoothie is simple to make, perfectly sweet without any refined sugar and it has the most beautiful autumn-inspired hue. The spices are just perfect and you can feel free to adjust accordingly to your own taste. Plus, this smoothie makes the perfect quick and easy breakfast as you are heading out the door to Christmas shop for the day!

    If you don’t have any leftover butternut squash puree, feel free to just sub in some unsweetened pumpkin puree. Canned or fresh will work.

    Hope everyone had a great Thanksgiving surrounded by the people they love and delicious foods! My day was absolutely perfect!!

    Butternut Squash Chai Smoothie - Gluten-free, Vegan + Sugar-free

    This recipe was originally shared on the Free People Blog BLDG 25.

    [print_this]Butternut Squash Chai Smoothie – Gluten-free + Vegan
    makes 1 large serving or two smaller servings

    • 1 1/2 cups unsweetened non-dairy milk (I used 1 cup of almond milk and 1/2 cup of coconut milk)
    • 1 cup butternut squash purée (or pumpkin)
    • 4 Medjool dates, pitted (soaked if they are very dry)
    • 1 tablespoon ground flaxseed
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground cardamom
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • Pinch ground cloves
    • Pinch of ground pepper
    • 1 teaspoon vanilla extract
    • A couple of ice cubes

    Add everything to your blender, blend until smooth and creamy. Serve topped with a sprinkle of cinnamon and/or nutmeg, and enjoy![/print_this]


  18. Raw Butternut Squash and Kale Salad – Gluten-free + Vegan

    A Very Tasty Thanksgiving

    Today I am sharing a recipe as part of both our Very Tasty Thanksgiving series as well as my ongoing vegetarian Thanksgiving series I am doing with Free People this month. This colorful raw squash and kale salad is so simple to make, full of delicious seasonal flavors and doesn’t require any cooking or baking, which is a huge bonus on Thanksgiving, when the oven and stove are in high demand. Enjoy.

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    Raw Butternut Squash and Kale Salad - Gluten-free + Vegan

    I shared this recipe previously when I made it last year for Thanksgiving. It was such a hit, so easy to make, I couldn’t let it get passed by this year. Anything raw and this healthy should be celebrated on a day of indulgences.

    Raw Butternut Squash and Kale Salad - Gluten-free + Vegan
    This vibrant and bright salad is crunchy, sweet and so satisfying. It would be a welcome side dish at any Thanksgiving feast and it is a wonderfully unique option for everyone, especially for those who are gluten-free, vegan and/or vegetarian. Plus, I personally love the idea of any Thanksgiving sides that aren’t heavy and carb loaded and more importantly, that don’t require the use of the oven that is always far too crowded on Thanksgiving.  Head over to the Free People blog BLDG 25 now to get both recipes.

  19. Salted Caramel Cheesecake – Gluten-free, Vegan + Sugar-free {Guest Post by Spabettie)

    A Very Tasty Thanksgiving - COMING SOON to Tasty-Yummies.com

    This next post in our Thanksgiving series comes from one of my favorite bloggers, Kristina of spabettie. I am not sure how, but every single time I open my google reader, there always promises to be at least one, if not more, amazing new recipes from spabettie. Every one looking even better than the last. I don’t know how she does it. Kristina’s recipes are always so delicious, healthy and totally approachable, plus you can tell she really has fun creating all of it. This recipe for Salted Caramel Cheesecake is definitely no exception and would make the perfect Thanksgiving dessert instead of all of the sugar and dairy-filled usual suspects. Enjoy.

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    Salted Caramel Cheesecake – Gluten-free, Vegan + Sugar-free

    I am always honored when asked to appear on another website – especially when asked by someone like Beth – who shares the same ideals, is wonderfully creative, who is a bright spot in my days! I am thrilled to be a part of Beth’s Thanksgiving Series – I so love the holidays.

    The dessert I created for Beth is a classic spabettie recipe – free of many ingredients but still insanely delicious! There are three layers and several steps, but this is a straightforward and simple recipe that is a proven crowd-pleaser!

    Salted Caramel Cheesecake – Gluten-free, Vegan + Sugar-free

    [print_this]salted caramel cheesecake – dairy, egg, oil, soy, gluten and sugar free, vegan, raw
    makes one 9 inch cheesecake

    raw pecan crust

    • 1 cup pecans
    • 1 1/2 cups Medjool dates

    Line a 9 inch spring-form pan with parchment. In food processor, pulse hazelnuts to a fine crumb. Add dates, process until combined completely. Press into spring-form pan.

    salted caramel cream sauce

    • 1/2 cup raw cashews
    • 3/4 cup water*
    • 1 1/2 cups Medjool dates, soaked
    • raw sea salt, to taste (Moroccan Atlantic raw coarse sea salt)

    *add more water for a more liquid sauce; for this recipe I wanted a thick salted caramel layer

    In food processor, combine cashews and water to make a cashew cream. Add dates and raw salt, process to a creamy smooth sauce. Set aside (this will be used as the cheesecake sweetener and the top layer).

    cheesecake layer

    • 2 cups cashews, soaked several hours
    • juice of two lemons
    • 1/2 cup salted caramel cream sauce (see recipe above)
    • 1/2 cup Irish moss paste (see instructions here)

    Process cashews in food processor, add lemon juice and blend until creamy. Add caramel sauce and Irish moss, blending until incorporated and mixture is smooth. Spread in an even layer over crust. Pour / spoon salted caramel cream over cheesecake layer, smooth in an even layer. Place in refrigerator to set. [/print_this]

    Salted Caramel Cheesecake – Gluten-free, Vegan + Sugar-free

    Thank you, Beth – and thank you all for reading – Happy Holidays!

    spabettie focuses on (mostly!) healthy recipes with vibrant fresh foods – choosing clean and organic, while leaving room for indulgence. Kristina enjoys the challenge of making a ‘regular’ recipe vegan and or gluten free, and creating unique recipes from scratch. 

    Visit Kristina’s blog spabettie

    You can also follow Kristina on:

    Twitter: @spabettie
    Instagram: @spabettie
    Facebook: facebook.com/SpabettiePage
    Pinterest: @spabettie

  20. Clementine Ginger Almond Rice – Vegan, Gluten-free + Soy-free {Guest Post by Bring Joy}

    A Very Tasty Thanksgiving - COMING SOON to Tasty-Yummies.com

    Next up in our Thanksgiving series is a post from the very sweet and lovely Janae from bring joy. I found Janae’s blog not too long ago and I can’t even recall right now how I stumbled upon it. I was immediately excited as all of Janae’s recipes are both gluten-free and vegan AND she also has four kids. I find cooking something both my myself and my husband will equally enjoy, to be a challenging feat at times, the fact that Janae creates such beautiful meals and is feeding so many mouths at the same time is so impressive and admirable! Janae’s photos always make me want to reach through the screen and take a quick bite and on top of all of this, her posts are always so real, honest and from the heart, which I very much appreciate. Today Janae is sharing her recipe for Clementine Ginger Almond Rice with us. Enjoy. 

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    Clementine Ginger Almond Rice - vegan, gluten-free, soy-free

    Growing up, Thanksgiving was a somewhat chaotic affair since I have six brothers & sisters.  As you might imagine, things were loud.  Things were never dull.

    Now that I have four kids of my own, loud & chaotic Thanksgivings prevail, only difference is, now my Thanksgivings are meat & dairy-free (& gluten-free).

    Clementine Ginger Almond Rice - vegan, gluten-free, soy-free

    For many vegans, grain meats, such as tofurky or seitan are an vegetarian-friendly alternative to turkey.  However, as a gluten-free vegan these grain meats aren’t an option.   Which makes it even more important for me to have a variety of dishes to choose from that offer plenty of satisfying texture & flavor.

    Clementine Ginger Almond Rice - vegan, gluten-free, soy-free

    I’ve been vegan for going on 7 years now (gluten-free for almost a year), & this makes it my 7th meat-free Thanksgiving.  In my pre-vegan days I was always more of a side-dish eater anyway, &  taking out the turkey from the meal just makes room for traditional delicious side dishes, like this one, to take prominence.

    This dish is a bit more sweet than savory, but there’s no added sugars, only the sweetness that comes from the cranberries & clementine juice.

    Clementine Ginger Almond Rice - vegan, gluten-free, soy-free
    [print_this]Clementine Ginger Almond Rice – vegan, gluten-free, soy-free
    Serves 8

    This rice has a subtle mixture of several flavors.  Infused with ginger, clementine, & a hint of cinnamon, the cranberries add texture & sweetness while the toasted almonds add a nutty crunch.  A relatively easy dish to throw together, this rice compliments other Thanksgiving-themed dishes.  I’m thinking squash would pair especially well.

    Toasting the rice & almonds brings out the nutty flavors of both foods, adding another layer of flavor & depth to this humble dish.  When you makes this for Thanksgiving dinner, your relatives may very well take one look at it & think, “oh, rice.”  But once they have a bite, they’ll realize it’s much more flavor-packed than assumed.

    {My kids actually ate this for breakfast one morning, topped with soy milk.  My son said it “tastes like cake!”  I suppose the subtle sweetness of the rice combined with the sweet nature of soy milk made for a cake-like experience.}

    • 2 c. organic short-grain brown rice
    • 3 1/2 c. water
    • 1/4 tsp. cinnamon
    • good pinch of salt
    • 2 strips of peeled, fresh ginger (about 1 inch)
    • juice of 2 clementines
    • peel of 1 clementine, grated
    • 1/2 c. sliced almonds
    • 3/4 c. dried cranberries
    • 1/2 tsp. grated fresh ginger

    1.  In a large cast-iron skillet on medium-high heat, toast brown rice.  Stir periodically for 4-5  minutes, or until brown rice becomes aromatic & is visibly toasted (lower heat to avoid burning if your pan gets too hot).
    2.   Add water, cinnamon, salt, & ginger.  Turn heat up to high & get water to a boil.  Cover rice & turn heat down to medium-low.  Cook for 50 minutes (& don’t go peeking under that lid–but you already knew that, didn’t you?).
    3.  While rice is cooking, boil 2 cups water.  Place dried cranberries in a small bowl.  Once water has reached a boil, pour water over cranberries & cover.  Let sit for 20-30 minutes (or until cranberries are reconstituted).  Drain excess water.
    4.  You’ll also want to toast your almonds.  It’s super easy, don’t worry.  Preheat your oven to 300 F.  Spread almonds on baking sheet.  Bake for 3-5 minutes (be careful not to burn).  Remove from oven & let cool.
    5.  Grate ginger, &  peel of one clementine (or grate peels of both clementines).
    6.  Once rice is cooked, remove from heat, fluff with a fork & let sit for 5 minutes.
    7.  Place rice in medium bowl & add cranberries, almonds, grated ginger, clementine peel & juice.  Toss gently.  Garnish with clementine slices. [/print_this]
    Clementine Ginger Almond Rice - vegan, gluten-free, soy-free

    Janae Wise is an Air Force wife, mother of 4 & is passionate about sharing with others ways in which to bring more joy to living.  She is also a vegan & gluten-free recipe developer, writer, & yoga teacher/fitness instructor.

    She is the founder of bring joy, where she shares her love for creating wholesome, fresh & simple food.  Janae also writes about insights into family & home life, as well as occasionally shares fitness tips & videos.  You can read more about Janae, here, & more about her family, here.

    You can also find bring joy on facebooktwitter, & pinterest.

  21. Pumpkin Pie Chia Pudding – Gluten-free, Vegan, Sugar-free

    Pumpkin Pie Chia Pudding - Gluten-free, Vegan, Sugar-free
    I will spare you the details of my obsession with pumpkin, I know you are all well aware. Let’s just say I cannot get enough and I am constantly trying to come up with new recipes to sneak it into. This quick and simple chia pudding recipe is a great way to indulge in all of the wonderful pumpkin pie flavors and aromatic spicy scents, but without any of the guilt. It is sugar-free so technically you can even eat it for breakfast and not feel bad about it, which is what I do. Make it the night before, let it set up in the fridge overnight and you have a perfect treat for a crisp, cool fall morning.

    Pumpkin Pie Chia Pudding - Gluten-free, Vegan, Sugar-free

    This chia pudding is really great with a dollop of freshly whipped coconut cream on top, too. This pumpkin pie inspired treat was a wonderful way to finish off my September series of gluten-free recipes with Free People. This post was originally shared on the Free People blog, BLDG 25.


    [print_this]Pumpkin Pie Chia Pudding (gluten-free, vegan, sugar-free)

    serves 2-4 – makes approximately 3 cups

    • 1 cup  coconut milk (the canned kind – lite or full-fat)
    • 1 cup unsweetened almond milk (or other non-dairy milk of your choice)
    • 1 cup pumpkin puree (here’s how to make it yourself)
    • 2 teaspoons vanilla
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1/4 teaspoon ground ginger
    • pinch of ground cloves
    • 5 medjool dates, pits removed
    • 3 tablespoons chia seeds

    Puree everything but the chia seeds in a blender until smooth, combined and thick. You may see a few little bits of the dates still, it’s OK. Pour the mixture into a glass bowl or a mason jar, stir in the chia seeds. Make sure to stir well to combine. Cover the bowl or put the lid on the jar. Keep in the refrigerator overnight or for at least 4 hours.

    Spoon or pour into bowls, top with a sprinkle of cinnamon and maybe even some fresh whipped coconut cream, if you wish. Serve cool or room temperature.[/print_this]


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