Double Chocolate Hot Cocoa (Gluten Free, Low Fodmaps, High Protein)

Double Chocolate Hot Cocoa (Gluten Free, Low Fodmaps, High Protein)

Craving a sweet, chocolate treat but want it to be a little healthier? Here’s a recipe I’ve created to give myself some added protein while giving my sweet tooth what it craves — all without going over my daily calorie or sugar goals! A note on honey: I’ve added honey to this recipe for a couple of reasons: 1) it adds just enough sweetness to satisfy my sweet tooth; 2) it really helps soothe my throat during flu season, allergy season, or whenever I feel like I’m catching a cold. Which can be frequent because, you know, immune deficiency… That being said, if you are vegan or low FODMAPS or if you have an allergy (or any other issue with honey) you’ll obviously want to omit the honey completely OR use a sweetener that works better for you. A note about chocolate: For those of us who are on Low FODMAPS diets, there is conflicting information out there about whether or not chocolate is “safe.” Despite recent studies, it is generally considered safe in low quantities. More information can be found here. However, if it is a trigger food for you; if you are allergic to chocolate; if you are vegan; or if you are lactose intolerant… PLEASE listen to your body. Omit the chocolate or use an alternative. Okay? Okay. All right, enough about that… Let’s get on with the good stuff! Ingredients 1 Tbsp of chocolate protein powder (I’m hooked on Perfect Fit Protein Powder by Tone It Up because it’s Gluten Free, Vegan, Low FODMAPS, and has 15g of protein with only 80 calories per serving…...

Butternut Squash Spaghetti Sauce & Zucchini Noodles

So this was my first attempt at homemade butternut squash spaghetti sauce and veggie spaghetti noodles. After successfully making an absolutely mouth watering batch of butternut squash soup (perfecto on the FIRST TRY, folks!) I had a lot of leftovers. Since I’m allergic to tomato, onion and garlic (and am now on the low FODMAPS diet, which prevents me from eating onion and garlic anyway) I naturally started wondering what the soup would taste like when thickened up as a spaghetti sauce. Full Disclaimer: The original version of this recipe called for butternut squash spaghetti noodles, too. I currently recommend zucchini noodles instead. For starters, they are MUCH easier to cut into the thin noodle form than a butternut squash. And of course, with a butternut squash sauce, the butternut squash noodles were just overkill. The sauce has a rich enough flavor and the zucchini makes for a less overpowering dish. Butternut Squash Spaghetti Sauce Recipe Just follow the butternut squash soup recipe instructions here, but thicken the soup to your desired thickness so that it works nicely as a sauce. Follow the instructions on this page to make modifications or substitutions for your specific dietary needs. Zucchini Spaghetti Noodles Recipe (Paleo) Again, I recommend using zucchini for your spaghetti noodles — although I’ve used butternut squash for the noodles in the past. I followed this recipe but there are several out there to choose from. Simply cook the sauce, set aside, cut and cook your noodles, and then serve together immediately. Can also be stored for leftovers. This was a slightly harder and more tedious recipe but mmmm,...

Strawberry Spinach Salad with Quinoa

This is a tasty summer recipe that has a light and fresh flavor and is packed with protein. You don’t have to be vegetarian to love this salad! It’s low in calories, has no added gluten, is suitable for vegetarians and vegans (just substitute vegan “cheese” for the dairy), and the number one selling point in my opinion: it’s SUPER EASY to prepare and to make. Can’t cook? I don’t wanna hear it. This is one of the easiest recipes on this website. Update (January 2014): As I’m now on a low FODMAPS diet, I’ve updated this recipe to reflect that particular diet. Please substitute any ingredients to your personal preference or diet. Ingredients Quinoa, cooked Fresh spinach leaves Fresh strawberries, chopped Goat cheese (or vegan cheese, for those who are vegan, on a low FODMAPS diet, or have a dairy allergy / intolerance) 1 Tbsp Olive Oil Water One pinch of kosher salt 2 Tbsp Honey (omit if vegan or if on low FODMAPS diet) Zest and juice of 1/2 lemon Strawberry Spinach Salad with Quinoa and Cheese 1) Cook the quinoa 2) Mix the following ingredients together in a bowl: Lettuce Fresh spinach leaves Fresh strawberries, chopped Goat cheese (or vegan cheese, for those who are vegan or have a dairy allergy / intolerance) 3) Add the quinoa on top and mix in with the cheese and other ingredients 4) To create the dressing, mix the following together: 1 Tbsp Olive Oil Water A pinch of kosher salt 2 Tbsp Honey (omit if vegan) Zest and juice of 1/2 lemon If the dressing is too thick or...

Roasted Chickpea & Quinoa Salad (Gluten-Free, Low Fodmaps)

So I signed up for Plated** recently at the suggestion of a friend. Plated is an innovative new service that takes the hassle out of cooking by delivering fresh ingredients along with recipe instructions directly to your door. You can choose from a variety of recipes, including (but not limited to) vegan / vegetarian and even gluten-free options. All the recipes are capable of being made in 30 minutes or less, although the difficulty levels vary. I’ve been recovering from multiple surgeries for the past couple of months, and I currently have a sinus infection (again!) so I have felt too weak, sick and tired to even think about going to get groceries or trying to cook for myself. However, Plated sounded simple enough so I decided to give it a try. I received my first meal packages tonight (one is for a lasagna dish that I aim to try this weekend; the other is for a roasted salad). Plated lets you specify the number of servings you want, so I chose two servings of each recipe. This gives me enough food to literally be eating for days. Since I’m sick, I made the easier of the two recipes tonight: the salad. The original recipe had several ingredients that I am allergic to, but I was able to modify the recipe to create something that tasted so good, my meat-loving boyfriend even approved (and he generally hates my cooking as a rule). I was impressed because I never would have thought to blend these types of ingredients together on my own. I’d never had harissa (a spicy-yet-smoky North African...

Butternut Squash Soup

A good friend (meet Kirin Knapp, y’all!) bought me some Kay’s Naturals gluten-free Cinnamon Almond protein cookies. She swears by them and was convinced that I’d be converted into a fan if I just tried them, so she had some shipped all the way from Florida to my front door in Kentucky. And you know what? Um… she was RIGHT!! I am obsessed now. After snacking on them every day for a week to boost my protein levels and curb my sweet tooth (with a low suger, gluten-free snack), I found myself checking out their official website to see what other products they offer. All of their meal plans are currently sold out but they do have some fabulous recipes that I highly recommend checking out. My boyfriend, who is a picky eater (and who LOVES his meats and his sugars and his glutens) even admitted that he’s enjoyed everything I’ve given him from Kay’s Naturals so far. This modified version of their Butternut Squash Soup recipe was so delicious (and relatively easy to make) that I’m saving the leftovers for another recipe tomorrow (I’m attempting to turn the leftover soup into a sauce and make “noodles” out of the remaining fresh squash… wish me luck!) Without further ado, here’s my modified recipe: Butternut Squash Soup Ingredients: 1 large fresh butternut squash 1/2 cup fresh parmesan cheese, grated (use subsitute if allergic, lactose intolerant, or on a low FODMAPS or vegan diet) 3-4 slices Havarti cheese (fresh) (use subsitute if allergic, lactose intolerant, or on a low FODMAPS or vegan diet) 3/4 Tbsp sage 3 Tbsp olive or coconut...