gluten free blogger

Vegan & Gluten-Free Kids.

My kids and I currently follow a vegan diet 100% of the time and a gluten-free diet 99% of the time.

*My kids are not technically vegan because I don’t have any control over what they eat at their dads but when they are with me they eat my way.

People ask me all the time how I get them to eat vegan food.

The answer to that is that I make familiar food just veganized.

They don't miss anything when they are with me because they get everything just without animal products and gluten.  

My kids are pretty young, and Serena is in that 3-year-old picky phase, but for most meals, they eat their food like it’s nothing different. 

So I was thinking I would start posting recipes for the foods that I cook for us.

I thought it would be cool and would help anyone who was thinking about switching their family to a more plant-based diet..

I have so many meals I want to share and I’m going to be doing a mix of text posts and videos. 

So if your interested like this post so I know. 

I’m planning on posting my first recipe sometime next weekend. (assuming everything goes as planned. lol) 

100 ml almond milk (a little less than ½ cup)
100g sweet potato (a little less than ½ cup)
¼ cup gluten free oat flour
1 tbsp quinoa flour
1 tbsp almond flour
1 tbsp coconut flour
1 tbsp chia flour
1 tsp baking powder

In a high speed blender, blend all the ingredients into a thick batter. Over low heat, pour a small thin amount of batter onto a lightly oiled pan. Let cook on one side for about ten minutes, turn and then let cook on the other side for another ten minutes.

•Because these pancakes don’t contain the basic building blocks of baking (eggs, milk, butter, gluten containing flour etc.) they aren’t going to cook like a traditional pancake. Cooking on a low temperature and making the pancakes thin will also help to prevent from cooking the outside too fast while leaving the inside raw.

•A super easy way to make these flours without having to buy them is to just use your nutribullet to mill the whole ingredient (quinoa, almonds etc.) into flour.

fact: you can never have too many loaded oat bowls. 

{1/3 cup @traderjoeslist gluten free ancient grain + seed oatmeal made with 2/3 cup unsweetened vanilla almond milk. topped with organic honeycrisp 🍎, banana 🍌, raw mixed nuts, drizzle of CT maple syrup 🍁 and shredded coconut}


chai isn’t just for tea anymore

chai + persimmon coconut panna cotta
cooking time: 10 mins
prep time: 10 minutes
chilling time: 6 hours

2 ½ tsp powdered gelatin
3 tbsp water

1 - 15 oz can coconut milk + 2 tbsp coconut milk
¼ cup coconut sugar
2 pinches cardamom
2 pinches ground cloves
½ tsp cinnamon
¼ tsp ginger
3 inch piece of vanilla bean, scraped

2 large ripe fuyu persimmons

3 tsp coconut flakes

1.divide water into 2 bowls: 2 tbsp in 1 bowl, 1 tbsp in the other
2. sprinkle 1 ¾ tsp gelatin in the bowl with 2 tbsp water + stir. sprinkle remaining ¾ tsp gelatin into bowl with 1 tbsp water + set both aside. gelatin will clump up + this is ok
3. in a small pan, heat the coconut milk, sugar, spices + vanilla
4. remove milk mixture from stove + strain into a mixing bowl
5. whisk in the 2 tbsp of gelatin mixture into the milk so that the gelatin melts
6. fill desired jars or bowls ¾ of the way full with milk mixture. place in fridge to solidify for at least 3 hours
7. after coconut mixture is set, start making persimmon topping by pureeing the persimmons with 2 tbsp of coconut milk until smooth
8. move persimmon mixture to a small pan + bring to a boil. remove from heat + whisk in remaining gelatin mixture until it melts
9. spoon persimmon mixture into set coconut milk containers + place back in fridge to set for at least 3 hours
10. when you are ready to serve, toast coconut flakes in a skillet on the stove for 2 - 3 minutes, stirring frequently to ensure the flakes do not burn
11. sprinkle the toasted coconut flakes on the panna cottas
12. drizzle with honey + serve

**** if you do not like coconut, you can substitue almond milk