I'm on a mission to cook more for myself in order to save money, eat healthier, and reduce packaging. Now that I'm a gluten, soy, & sugar free diet I have to be more creative. Last night I put together a great dish with 3 elements - it was flavorful, satisfying, and extremely healthy.


Minted Quinoa with Pine Nuts, adapted from Whole Foods recipe:

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I rarely drink soy milk for a couple of reasons:
  1. I don't drink/use it fast enough and most of it goes bad
  2. I try to avoid soy
Instead of soy, I like almond, rice, hemp, or coconut milks; but I rarely buy those either because of the 1st reason.
 
However, occasionally I'll make a recipe that calls for a nut milk, so instead of going to the store and buying it, I make my own. Believe it or not, making almond milk is very easy and fast. It requires a little planning because you need to soak the almonds (you can skip this step but it won't turn out as well).
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I recently bought millet to cook with for the first time, and this dish was a perfect introduction. I love lentils and wanted to make something without gluten, soy, sugar, and oil - I succeeded. This easy and quick recipe has been adapted from The Way of Happy Woman.

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I recently bought a frozen gluten-free crust by Nature's Hilights from Whole Foods and decided to give it a try today. Unfortunately it is not organic, but it was the only pre-made option there (I'm going to make my own soon, which will also save on packaging). However, it only has 2 ingredients (brown rice and potato) and is pretty tasty - thin and crunchy.
 
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This yummy treat is free of gluten, soy, oil, and sugar: ants on a log! This childhood favorite is incredibly satisfying and easy to make - a great summer treat. In case you need a reminder of how to make it:

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Thursday, 04 August 2011 19:04

Banana Mint Chip (Almost) Ice Cream


I should probably call this recipe Banana Mint Chip Chilly Cream, since it's not very icy. It doesnt really matter though - the consistency isn't what makes this dessert worth whipping up (literally), it's all about the flavors. Easy, quick, inexpensive, and guilt-free.
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This salad can go in so many directions, depending on what you have on hand. It can be saltier, spicier, crunchier, and tarter - really up to what you're craving.
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Thursday, 09 June 2011 05:08

Finger-licking French Toast

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Daiya cheese has become an even bigger part of my life since I went gluten-free and mostly soy-free. However, I'm not a chef and I'm running out of recipe ideas. When I made this I had a box of pasta and a container of Daiya, but didn't want to do the usual throw-cheese-on-top-and-mix-it-in, so I went on a search for a new macaroni and cheese recipe - and boy did I find one.

A blog called West Coast Vegan has a fantastic recipe, which I modified a little to take out the soy. This mac & cheese is so creamy and flavorful! I wish my pictures did it justice, but I was too excited about eating it that I couldn't focus on the photography!
 
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