Category: Gluten Free & Or Dairy Free!

Low Fodmap Adventures

Published on by KatLeave a comment

Found out my body can’t process fructose, lactose, fructooligosaccharides, galactooligosaccharides, sorbitol, mannitol, xylitol, and maltitol.

This means my favorite food Artichoke, is no more. No more sugar-free cinnamon gum, watermelon, peaches, persimmons, dairy, gluten, onion, garlic, some coffee, pizza (even gluten-free), salsa, Italian dressing, plus many other things.

Plus side I have not felt sick after eating for the past 24 hours.

I have to eat Low Fodmap forever and ever but today I made low fodmap approved vanilla cupcakes with a low fodmap frosting that tastes better than any frosting I’ve ever had! I so got this! Just another bump in Kat’s crazy stomach and intestine journey.

Low Fodmap Vanilla Cupcake Goodness
Best frosting ever!
Yum!!

The Best Gluten Free Dairy Free Peanut Butter Cookie…Ever

Published on by KatLeave a comment

Feast your eyes on the recipe for the best Peanut Butter cookie EVER…OK, so my kids really enjoy it and if you have to live gluten and or dairy free then you may also think they’re the best peanut butter cookie ever and so simple to make!

Ingredients

1 Cup Natural Peanut Butter (Creamy)
1/2 Cup Granulated Sugar
1/2 Cup Lightly Packed Brown Sugar
1 Tsp Organic Vanilla Extract
1 Egg (I used the equivalent in egg whites & you can use applesauce if you don’t eat eggs)

Preheat oven to 350 degrees.

Mix all ingredients in a bowl.

Once fully combined roll into little balls and place across a cookie sheet.

Take a fork and press down the cookies to make a X on the cookies.

Bake for 10 minutes, let cool, and enjoy.

Simply the best cookie ever and next time I plan on using Carob chips.

Enjoy!!

20130903-052136.jpg

Quinoa Enchilada Casserole ~ Day 3

Published on by KatLeave a comment

Today I bring you a vegetarian dish on my path to a more plant based diet.

Quinoa Enchilada Casserole

Ingredients:

2 cups cooked Quinoa

1 can black beans rinsed

2 cans green enchilada sauce (10 oz cans)

1 can roasted corn kernels

3 oz chopped green chili’s

1.5 cups of cheddar and mozzarella (1/2 in mixture and 1/2 on top)

How to:

Put all ingredients into a cooking pan and bake at 375 for 15 minutes or until the cheese is well melted on top.

Enjoy & save some for lunches throughout the week.