Vegan Pho soup! So amazingly delicious, healthy and a lot easier to make than you would think. Pho is comfort food at its finest, packed with fresh, healthy ingredients and tasty rice noodles. Nothing beats a steaming hot bowl of pho! A fabulous Whole Food Plant Based soup, no oil, no sugar, no highly processed ingredients, and gluten free.
Prep time: Cook time: Total time:
Yield: 6 Servings
Ingredients: 1 large yellow onion, quartered 1 celery stalk (1 stick/rib), cut in pieces 1 large carrot, cut in pieces 6 white button mushrooms, cut in half 4 garlic cloves, crushed 1 inch ginger root, peeled and cut into pieces (+/- to taste) 8 cups water 2 cups Pacific Organic Vegetable Stock * 1 teaspoon whole peppercorns 1 Tablespoon San J Gluten Free Soy Sauce (reduced sodium)
Instructions:
In a large ceramic/enamel lined Dutch oven/pot or similarly large stockpot, add all the Pho Soup Base ingredients, bring to a boil, then reduce to a simmer. Cover and simmer for 20 minutes.
In the meantime, prepare and prep all your additional ingredients and add-in topping ingredients. Set aside.
After the Pho Soup base has simmered for 20 minutes, remove from heat and strain the stock through a fine mesh sieve into a large bowl. Then rinse out your soup pot, rinse out the fine mesh sieve, and strain the broth again back into the soup pot. In other words, double strained through a fine mesh sieve. Discard the strained vegetables (or refrigerate and save for later).
Paleo Whole30 Sausage Gravy By realfoodwithjessica.com
This Paleo Whole30 Sausage Gravy is so easy to make and packed with flavor. Creamy, thick, and so delicious!
Yield: 3 Servings
Ingredients: 1 pound breakfast sausage make sure there is no added sugar 1 teaspoon dried sage 1 teaspoon fennel seed 3 tablespoons fat of choice if needed 1 tablespoon almond flour 2 tablespoons tapioca flour 2 1/2-3 cups almond milk 4 medium organic russet potatoes diced and pan fried etc etc
Instructions:
In a large skillet brown breakfast sausage over medium heat. Add the sage and fennel while it's cooking. Once it's cooked, transfer it to a plate or bowl.
Add some fat to the pan if there isn't already any left from the sausage. You'll want about 3 tablespoons total. You can use coconut oil, ghee, bacon grease, or whatever your preferred fat is.
Stir in the almond and tapioca flour and mix it well with the fat- still on medium heat.
Ingredients: 240g/2 cups unroasted, unsalted cashews, soaked in water for 3 hours or more (I soak mine overnight) 1 large, whole lemon's juice (3 tbsp) 2 medium garlic cloves, crushed or finely chopped ¾ tsp salt ½ tsp freshly ground black pepper ½ whole cucumber, finely chopped (it will seem like too much, but is not) 2 packed handfuls fresh mint leaves, finely chopped (=15g) etc etc etc
Instructions:
Drain the cashews and rinse them well. Put them in a powerful smoothie maker/blender with 120ml/½ cup water and blitz to a fine, smooth, creamy consistency. You can use a food processor or stick blender, but the result won't be as smooth.
Add the lemon juice, garlic, salt and pepper and blitz to a smooth puree. It should have a thick, yoghurty consistency. Add a little more water if it is too thick. Bear in mind it will thicken in the fridge.
Transfer to a mixing bowl, or a bowl you'd like to serve it in. Add the cucumber and mint and stir through. Now refrigerate for at least 30 minutes before serving.
Cinnamon Bun Bread (optionally Gluten-Free, Vegan & Lower Sugar) By godairyfree.org
This Sunday brunch-worthy bread can be enjoyed as a full on indulgence or with the lower sugar options.
Prep time: Cook time: Total time:
Yield: 9 Servings
Ingredients: ⅔ cup plain or unsweetened dairy-free milk beverage (warmed to 110ºF) 4 teaspoons rapid rise yeast 1 cup white rice flour* ½ cups gluten-free all-purpose flour* 2 tablespoons raw sugar** ¼ teaspoon baking powder ¼ teaspoon salt ¼ cup applesauce ¼ cup egg whites or 1 large egg or 1 tablespoons flaxmeal mixed with 3 tablespoons hot water ¼ teaspoon apple cider vinegar (can swap in white vinegar)
Instructions:
Lightly grease an 8×8-inch square baking pan.
Dissolve the yeast in the warmed milk beverage, and let sit to proof. It should foam a bit. If it doesn't your yeast may be inactive.
In a large bowl, combine the flours, sugar, baking powder, and salt.
Cilantro Lime Chicken Bowl (Paleo, Whole30 + Dairy-Free) By realsimplegood.com
Don't you just want to eat everything in a bowl, like this cilantro lime chicken bowl?! I do. It's funny because when Justin and I first started dating I remember we were exchanging food photos over text...
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 2 tbsp avocado or olive oil 1 lime - the zest and juice 2 tbsp fresh cilantro - chopped and more for garnish 1/4 tsp each: salt and pepper 2 lbs chicken breast 1 avocado 1 lime - just the juice 2 tbsp avocado or olive oil 1 tsp garlic powder Salt and pepper - to
Instructions:
First make the marinade for your chicken. In a large ziplock, combine your avocado or olive oil, lime zest and juice, chopped cilantro, salt, and pepper.
Then, place your chicken breasts between two sheets of parchment paper or plastic wrap and use a meat mallet or rolling pin to flatten your chicken so that the pieces are even in thickness. Then, add your chicken to the ziplock with the marinade and mix everything around so the chicken is fully coated. Place in the fridge to marinate for at least 15 minutes. I let ours marinate for about an hour and it was great!
While the chicken is marinating, make your avocado cream. Place all of the avocado cream ingredients in a blender or food processor and blend until smooth and creamy. Start with one tablespoon of water. You may need to add more water to get the consistency thinner depending on the size of avocado used. It should be like a thick and creamy salad dressing.
Iced Coconut Matcha Latte is the perfect antioxidant-rich drink that will make your mornings so much better. It's packed with amazing coconut flavor, creamy and cooling, incredibly healthy and completely ADDED SUGAR-FREE. Vegan. Dairy free. All natural SUPER DRINK.
Prep time: Total time:
Yield: 1 Servings
Ingredients: 1/4 cup water hot 2 teaspoon matcha green tea powder sifted 3/4 cup coconut milk warmed 1 teaspoon virgin coconut oil 1/2 teaspoon vanilla exctract 1 tablespoon pure maple syrup or honey, optional Ice cubes etc etc etc
Instructions:
If using a matcha set: Sift the matcha powder into the bowl using a fine mesh strainer or sifter. Add the hot water and whisk with the bamboo whisk in a "w" shape until frothy and well mixed.
If using a shaker: Place matcha powder in a shaker. Add the hot water, close the lid and shake it until frothy and well mixed.
Put warm coconut milk in a glass jar with lid. Add coconut oil, vanilla and honey or syrup if using. Shake well.
This dairy free sour cream is clean, simple and tastes great! Made with cashews and coconut milk.
Prep time: Total time:
Yield: 12 Servings
Ingredients: 1 cup raw cashews 2/3 cup coconut milk 3 Tablespoons fresh lemon juice 2 small garlic cloves 1 teaspoon onion powder 1/2 teaspoon salt etc etc etc etc
Instructions:
Add all ingredients to high speed blender or food processor and blend until smooth.
Dairy-Free No-Bake Chocolate Peanut Butter Cookies By livingwellmom.com
This easy dairy-free, gluten-free recipe is so delicious, kids and adults alike will gobble up these cookies!
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Yield: 18 Servings
Ingredients: ⅔ cup coconut oil 1 cup coconut sugar ¼ cup cocoa powder, unsweetened ¼ cup almond or coconut milk (or your favorite non-dairy milk) 1 cup peanut butter (we use this brand) 1 Tbsp vanilla extract 2 cups gluten-free quick-cooking oats (we use this brand) etc etc etc
Instructions:
Melt the coconut oil in a large saucepan over low-medium heat.
Add the coconut sugar, cocoa powder, and almond milk.
Increase the heat to medium-high and bring to a rolling boil, stirring frequently. When the mixture is boiling, stir constantly for 1 minute.
Coconut Chicken Curry By http://paleodietandfitness.co.uk
Chicken curry has never been easier to prepare. Full of flavour and freshness from the herbs this is a perfect mid-week dinner that the whole family will love. Plus leftovers can be taken to work the next day for packed lunches.
Prep time: Cook time: Total time:
Yield: 2 Servings
Ingredients: 1 onion, chopped 1 inch ginger, peeled and finely chopped 1 green chilli, chopped (inc seeds) 2 garlic cloves, crushed 1 tsp ground cumin 1 tsp ground coriander 1.5 tsp turmeric 3 tbsp extra virgin olive oil etc etc
Instructions:
Place all the paste ingredients (except the olive oil) into a blender and blitz until combined. Add the oil and mix again. You should now have a good paste consistency (will look like a thick puree). Add in a bit more oil if needed.
Heat a large frying pan over a medium heat and add the paste. Leave the paste to cook for a few minutes and the aromas will start to release.
Add the chicken to the paste along with the lemon juice and stir until combined. Cook for around 5 minutes to seal the chicken.
Dairy-Free Chocolate Avocado Buttercream By alldayidreamaboutfood.com
A truly creamy dairy-free low carb frosting made with avocado. You won't believe how rich and chocolatey this healthy buttercream recipe is.
Cook time: Total time:
Yield: 12 Servings
Ingredients: 2 ounces sugar-free dark chocolate chopped 2 ripe California Avocados 3/4 cup powdered Swerve Sweetener 1/4 cup cocoa powder 1 tsp vanilla extract 3 to 4 tbsp water etc etc etc etc
Instructions:
In a bowl set over a pan of barely simmering water, melt the chocolate, stirring until smooth. Set aside.
In a food processor, combine the avocados, sweetener, cocoa powder, and vanilla extract. Process on high until combined. Add water, 1 tablespoon at a time, until all avocado chunks are blended and the mixture is smooth and creamy.
Drizzle with the melted chocolate and process again until smooth.
Slow Cooker Teriyaki Chicken By joyfoodsunshine.com
This Slow Cooker Teriyaki Chicken is an easy recipe perfect for busy weeknights! Serve with stir-fried veggies and you have a delicious and healthy dinner!
Prep time: Cook time: Total time:
Yield: 4 Servings
Ingredients: 3 pounds boneless skinless chicken breasts ½ cup honey ¾ cup soy sauce* 2 TBS rice vinegar ¼ cup mirin ½ tsp powdered ginger ½ tsp garlic powder ½ tsp onion powder ¼ tsp freshly ground black pepper 1 tsp sesame oil
Instructions:
Grease the container of your large slow cooker.
Add all the sauce ingredients in the order listed into the prepared container of your slow cooker and whisk to combine. DO NOT ADD the cornstarch and water mixture!
Place chicken breasts into the slow cooker/sauce mixture and spoon sauce over them.
Ground Turkey Sweet Potato Skillet By lifeloveliz.com
This Ground Turkey Sweet Potato Skillet is a healthy gluten free meal that is full of flavour and perfect to feed your family quickly on busy weeknights!
Cook time: Total time:
Yield: 4 Servings
Ingredients: 3 small or 2 large sweet potatoes, peeled and diced (about 3 cups) 1 pound ground turkey 1 yellow bell pepper 1 cup onion, diced ½ cup mozzarella, shredded ½ cup water ¼ cup cilantro, chopped 2 tablespoons olive oil 1.5 tablespoons ground cumin 1 tablespoon garlic, minced
Instructions:
In a large cast iron skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute and then add ground turkey. Use a wooden spoon to break apart meat and continue cooking approximately 8 minutes until browned.
Add cumin, chili powder, salt and pepper. Stir well to incorporate.
Add onion and bell pepper, and cook for 3-4 minutes. Add diced sweet potato and water. Stir and cover with a lid for approximately 6-8 minutes until the sweet potatoes soften. Add additional water during this process if needed to keep the meat from drying out.
The Best Gluten Free Pizza Crust- Vegan Egg Free By petiteallergytreats.com
The BEST gluten free pizza crust (vegan egg free) recipe ever! A soft, chewy, Dairy free vegan pizza crust that won't fall apart. Copycat restuarant pizza.
Yield: 2 Servings
Ingredients: 2 1/2 cup gluten free all purpose hybrid flour 1 3/4 cup water or milk of choice 1 packet or 2 1/2 tsp of dry active rapid rise yeast 1 tsp sugar 2 T oil 1 tsp salt 3 tsp guar or xanthan gum 3 tsp powdered pectin etc etc
Instructions:
Heat liquid to 110 degrees. Add yeast and sugar. Allow to sit for at least 5 minutes to start foaming.
In a separate bowl, combine all dry ingredients. Mix thoroughly
Pour all wet ingredients. Mix by hand for 2 minutes (or use a stand mixer if you own one)
