#glutenfree

Soyrizo-Stuffed Mushrooms with Guacamole

Pin it for later

with the cooler months approaching and autumn in full swing, there is nothing i get more excited about that warm soup… except for warm bread to pair with my soup.
have i got a treat for you.
i had the pleasure of enjoying the most delicious pea and ham(bacon) soup last night, married with a warm crunchy on the outside soft on the inside dinner roll.

pea and bacon w a side of bread (p, gf)

for the soup

2 tbsp ghee, divided
1 onion, coarsely chopped
1 carrot, coarsely chopped
¼ cup white wine
2 cups of beef stock (i used momo’s organic beef stock) 
bag frozen peas (depending on how thick you like your soup)
500g bacon
thyme to taste
salt and pepper to taste

method

1. In a saucepan, melt 1 tbsp of the ghee over medium heat for a minute, then add the onion and carrot. Sauté until softened, about 6 minutes, stirring often. Pour in the white wine and reduce until the wine is almost evaporated, about 4 minutes.

2. Stir in the beef stock and bring to a simmer. Simmer for 4 minutes to allow the flavors to marry, then add in the peas. Return to a simmer and continue to cook until the peas are tender but before they turn dark green, about 7 minutes.

3. As the peas cook, brown your bacon a little. Melt the remaining 1 tbsp of butter in a skillet over medium heat, then add the bacon. Sauté until browned and crispy, turning every couple of minutes, about 6 minutes altogether. Remove from heat.

4. Once the peas are soft, transfer the soup to a blender/or stick mix and blend until smooth.

5. Finally, return the soup to the saucepan and add all but a small handful of the bacon; add salt and pepper and thyme to taste. The amount of salt you add will depend on on the saltiness of your broth and the bacon. Once the soup tastes delicious, divide the soup into bowls and top with the remaining bacon bits, then serve.

now for the fun stuff

the roll. (p,gf, v)

ingredients

2c tapioca/arrowroot flour
¹/₂c coconut flour
1tbl coconut flour
¹/₂ tsp baking soda
¹/4 tsp baking powder  
2tsp sea salt, finely ground
1c water, warm
¹/₂c coconut oil, liquid
3 large eggs, separated

sunflower seeds for sprinkling

method

1. Preheat the oven to 180c.
2. In a large bowl, combine the tapioca/arrowroot and ½ cup of coconut flour. Add the sea salt, baking soda and baking powder, and briefly stir.
3. Add the liquid coconut oil and the warm water and stir gently with a spoon or spatula.
4. Take the egg whites and whisk or beat until they start to get fluffy. 
5. Whisk the egg yolks. Add both together to the mixture and stir a few times, until well mixed. 
6. The dough should be somewhat sticky. If it has too much liquid, add an extra tablespoon of coconut flour and stir until it reaches a more doughy consistency. Keep adding coconut flower until a doughy consistency forms.
7. Coating your hands in arrowroot, separate the dough into 8 balls.
8. Sprinkle sunflower seeds or whatever seeds on top
9. Place the dough balls on a baking sheet lined with parchment paper and bake for 30-40 minutes or until rolls are golden brown on the outside and soft and fluffy on the inside.

these rolls pair beautifully with soups, they have the consistency of a bread roll, crunchy on the outside, warm and chewy on the inside.

the next morning i toasted one and enjoyed it with butter and jam, almost like a scone.

its easter, and just like mince pies during christmas you cant go past hot cross buns over easter. 

these hot cross buns are delish, although not soft and fluffy like the conventional bun, the flavor still packs a punch. 

the easter bun (gf, p, v)

ingredients

• 200 g (2 cups) almond meal
  
• 85 g (2/3 cup) tapioca flour
  
• 85 g (2/3 cup) arrowroot flour
  
• 1 teaspoon gluten-free baking powder
  
• 1 teaspoon ground cinnamon
  
• ½ teaspoon ground allspice
  
• ½ teaspoon ground cloves
  
• ½ teaspoon ground nutmeg
  
• pinch of salt flakes
  
• 80 g (½ cup) raisins
  
• zest of 1 orange (optional)
  
• 3 eggs
  
• 125 ml (½ cup) coconut oil, melted
  
• 90 g (¼ cup) honey (or maple syrup or coconut nectar) butter, coconut nectar, honey and ground cinnamon, to serve
  
• Piping mix for crosses
  
• 60 ml (¼ cup) coconut oil melted
  
• 2 tablespoons maple syrup (or honey or coconut nectar)
  
• 2 tablespoons coconut flour
  
• 1 egg white
  

method

1. Preheat the oven to 180C.
   
2. Grease a 6-hole muffin tray with coconut oil.
   
3. In a bowl, mix together all the dry ingredients. Add the raisins and orange zest (if using), eggs, coconut oil and honey and mix to form a batter. Mix the batter together really well, making sure there are no lumpy bits, then spoon it into the prepared muffin tray.
   
4. To make the cross mixture, in a separate bowl mix together the coconut oil, maple syrup, coconut fl our and egg white. Pour this mixture into a piping bag (or a plastic zip-lock bag with one corner snipped off) then pipe a cross on top of each bun.
   
5. Pop the tray into the oven and bake for 20 minutes until the buns are risen and slightly golden. Enjoy the buns with some organic butter. Or if you’re feeling really indulgent, toast them and top with organic butter, coconut nectar or honey and a pinch of cinnamon. Warning – they’re dangerously addictive!
   

*makes 6 hot cross buns

My favorite clean snack = @emmysorganics vegan, GF organic coconut cookies This is a vanilla cookie topped with almond butter (mixed with @earthlychoice flaxseed for extra fiber), pomegranate seeds, @navitasorganics cacao nibs, @foodsalive crushed almonds and @manitobaharvest hemp seeds. What are your favorite clean snacks?
.
.
.
#emmyscoconutcookies #cleancookies #cleaneating #cleaneats #eatclean #healthy #healthyfood #healthyeating #healthyrecipes #plantbased #veganrecipes #vegan #veganfood #vegancommunity #veganfoodshare #glutenfree #healthysnack #worldwideveganfood #veganfoodspot #vegansnack #vegansofig #realfood #eatrealfood #feedfeedvegan #thrivemags (at Boston, Massachusetts)

Happy munching kicking off November to a good start, the main barrier will be keeping up with it. Goals for November are to eat a more natural diet with no dairy, gluten, & more importantly minimally processed foods! Some other goals are to incorporate stretching & working out into my daily routine and continuing with my natural remedies and hacks. Let’s kick ass this month

Lunch: grilled chicken (w/ lemon pepper, Himalayan salt, oregano, and garlic), diy garden salad with lemon and pepper as a dressing, and a homemade corn salsa with avacado, tomatoes, and onions.

Eating clean is easier done than said

#pcosdiet #pcos #pcosgirl #pcoslife #pcosucks #pcosfighter #pcosmeals #pcosweightloss #pcosawareness #healthyfood #healthyeats #healthydiet #healthyeating #dairyfree #glutenfree #recipe #healthylifestyle

Happy Sunday I’ve been cooking up a storm this weekend and have been focusing on dishes that are #whole30 friendly, not every single dish I’ve made is for the whole 30 diet but I know I want to get a step closer to taking the challenge, because there is nothing better for your body than good natural food. This week I’m challenging myself to dedicate 5 days to no processed foods ❤️ tonight’s dinner kick started the week with Greek style chicken & sautéed veggies What are your goals this week?
#pcosgirl #pcosdiet #pcossupport #pcosfighter #pcos #pcosweightloss #pcosawareness #pcosweightlossjourney #paleo #glutenfree #dairyfree #healthyeats #healthyfood #healthydiet #healthyeating #weightlossjourney

Happy Sunday so one thing I want to focus more on incorporating in my diet is healthy fats which are rich in omega 3s which are super good for inflammation, high cholesterol, depression, anxiety, IBD, and symptoms of pcos salmon is one of the best foods to get your omega 3 from and is absolutely delicious. Today’s dish I made a mango avacado habanero salsa, which I had with sautéed kale, smoked salmon, and a poached egg happy brunching!
#healthybreakfast #brunch #sundaybrunch #pcos #pcosdiet #pcossupport #pcosfighter #pcosdiaries #pcosweightloss #pcosawareness #pcosgirl #weightloss #healthyeats #healthyfood #healthydiet #omega3 #glutenfree

3 ingredient vegan + gluten free cookies seriously all you need is ripe bananas, almond milk, & GF oats! But since I’m a chocolate addict, I added some vegan chocolate chips & dried pomegranate to make it more of a “junk food” cookie recipe: mash 4 ripe bananas, add 2 cups oats, and ¼ milk of your choice and then add whatever other things you want, throw in the oven at 350 for 25-30 mins! (Make sure the pan is greased well) let me know if you try this recipe ☝️ #pcossupport #pcos #healthyeats #healthyfood #healthydiet #healthyeating #pcos #pcosdiet #pcosfighter #pcosweightloss #cravingsatisfied #cravingsolved #weightlossjourney #vegan #glutenfree #dairyfree

First time making Indian dal, & forgot how much I miss how much I love home cooked Indian food this is great just as a soup or with some grains ☺️ #pcos #pcosdiet #pcossupport #pcosfighter #pcosdiaries #pcosweightloss #pcosgirl #healthyeats #indianfood #glutenfree #dairyfree #vegan #weightlossjourney

Lunch today was one of my FAVORITE lunches in awhile and was completely gluten & dairy free plus who doesn’t love Vietnamese food?
This bowl consisted of:
- GF/DF rice noodles
- lemon grass chicken
- cucumbers
- carrots
- bean sprouts
- scallions
- & gluten free soy sauce
I try my best to avoid soy due to pcos but overall this was super yummy & healthy
#healthyfood #healthyeats #healthydiet #glutenfree #dairyfree #pcos #pcosnutrition #pcosmotivation #pcosjourney #pcosweightloss #weightlossjourney