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Get Up & Go Banana Peanut Butter Smoothie

I make these after my runs when I’m in a rush in the mornings. I have this process down to 2 minutes, throw it in my travel mug and then take off for work. No effort required!image

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Throw all of this into a blender and BLITZ!

  • 1 cup chopped bananas – fresh or frozen
  • 2 cups ice
  • 150 ml milk of your choice – rice, soy, almond or cow’s
  • 2-4 tbsp peanut butter – depending on how much you love PB!
  • 2 tsp ground flax seeds
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Quinoa Protein Bars

Protein-bars

Mmmmm

My first quinoa experiment was with GF Choc PB Balls and they turned out great. The sad part is, they didn’t last long!

Ingredients:

  • 1/3 cup quinoa, pre-rinsed
  • 2/3 cup water
  • 16 whole (pitted) dates, no sugar added
  • 1/2 cup raw almonds with skin
  • 1/3 cup Skippy crunchy peanut butter (almond butter is an option)
  • 1/4 cup Hershey’s semi sweet chocolate chips (make sure they are made in the USA)
  • 1 tablespoon honey (optional)

Directions:

TIP: Make this recipe into 20 Quinoa Protein Bites at about 1″ each, and you’ve got a snack that’s under 100 calories!

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  1. Add quinoa and water to a small sauce, cover and bring to a boil, reduce heat to a simmer and cook approximately 15 minutes or until all water has been absorbed. Cool to room temperature and refrigerate at least 2 hours. Overnight will is ok too.
  2. Using a food processor, add dates and pulse until they form a ball. Remove dates and place in a medium mixing bowl.
  3. Add almonds to the food processor and pulse until finely minced. Be careful not to turn the almonds into mill.
  4. Add dates, almonds, peanut butter and cold quinoa to the food processor and pulse until ingredients are well combined.
  5. Return ingredients to the mixing bowl, shape into 6 – 2″ x 1″ bars, about 1″ thickness. Place on a dish, refrigerate until chocolate is set.
  6. In a small saucepan, add chocolate chips and honey. Melt over low heat or in a double-boiler. Evenly spread a thin layer of chocolate over the top of each protein bar, return to the refrigerator and allow chocolate to harden.
  7. Bars can be stored in an airtight container for several days.

**Optional, omit the honey and add chocolate chips to the food processor when adding the quinoa.

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GF PB & Choc Balls

I would end my life if someone told me I could never have peanut butter

I would end my life if someone told me I could never have peanut butter

Last Saturday, I bought a bag of quinoa. I am a quinoa virgin. Ok, well I have had it in stuff, like Amy’s Sonoma Veggie Burgers. But I have never cooked it. However, I am a confident person and an acceptable chef. So I know I can deal with this protein packed little grain.

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A vegetarian’s friend

Since I eat lots of GABA rice and tofu, I wanted something that was healthy, but also a little bit of a treat. Say, at 2.30pm, when I am looking at the clock thinking Only 45 minutes left of my school day, a pick me up like peanut butter and chocolate might make that time more bearable. 

This recipe is very easy and idiot proof: Puffed Quinoa Peanut Butter Balls. Please note that you can buy quinoa already puffed, or you can pioneer through it (like me) following these instructions. No oven required 🙂

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Weekly Gluten Free Shopping Basket

My friends are often curious about what I buy week to week. They always exclaim that my lunches look healthy, the morning muffins are delicious and that I am snacking all the time.

Just because I have Celiac disease does not mean I don’t eat!

Sure, I went through a phase of eating nothing but fruit and rice due to an overwhelming paranoia of getting sick. But that was short lived and ridiculous.

I tend to make my own salsa and guacamole as Tostitos, Doritos etc. cannot confirm their salsas are gluten free.

Since most cheese is imported from the US, I trust Kraft and Sargento cheeses as are they are gluten free.

Here are the things I buy regularly (at Villa or Topps in Bangkok):

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It’s important to buy the imported stock cubes as the Thai ones are NOT gluten free!!

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Guilty pleasure!

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Great with cream cheese and smoked salmon

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Another indulgence… I only buy these for travel now

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Weekly staple. Look for the Beanz imported from the UK or Australia.

Growing up on the farm, we used to mix flax seed into the horses’ food. Now, twenty years later, I’m eating it for my mane too!

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Gluten Free Peanut Butter Cookies

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Ingredients:

  • 1 cup natural peanut butter, smooth or crunchy (you could also use PB2 for less sugar, less fat)
  • 1 cup sugar (you can use stevia instead of sugar, and it’s healthier!)
  • 1 large egg, lightly beaten
  • 1 teaspoon vanilla extract

Instructions:

Preheat the oven to 350 degrees F. and line a large baking sheet with parchment paper.

Using a hand or stand mixer, mix the peanut butter, sugar, egg and vanilla on low speed until well combined.

Using a medium cookie scoop, scoop about 1 1/2 tablespoons of dough 1 1/2-inches apart onto the baking sheet. If you don’t have a cookie scoop, drop the dough with a spoon.

Flatten the dough balls the tines of a fork, making a cross pattern on the cookies.

Bake the cookies for 10-12 minutes until they are golden around the edges. Allow the cookies to rest on the counter for 2 minutes before transferring them to a cooling rack.

(Stolen from Facebook High Protein Foods, which I realize has many other interesting recipes!)