Hi, I'm Lindsay Cotter - Nutrition Specialist for Gluten Free eating. I'm here to FUEL you with EASY and DELICIOUS gluten free recipes and share proper nutrition tips/tricks. Maker of healthy bites and Gluten Free Recipes.
Clean eating gluten free meals that are made with seasonal ingredients, are refined sugar free, and of course, delicious! The recipes in this CLEAN EATING gluten free meal plan will give you a boost of nutrients from real food while also limiting extra sugars. A reset for the body as we transition into another season.
I know, I know! I said it. The phrase… “Clean Eating.” Did you cringe? You know I am not a fan of that term, but you have to hear me out on this. This gluten free meal plan is a fun take on the phrase “SPRING CLEAN.” We are cleaning up the ingredients in our diet to feel better. We are also SPRINGING in to SPRING with seasonal vegetables. Get it? So that means this clean eating meal plan will not only be more nutrient dense, but it will be budget friendly, delicious, simple, and vibrant! I think we can all get on board with those types of meals, correct?
These superfood smoothies are packed with nutrient dense ingredients to boost energy, stamina, and vitality! With hidden veggies, silky smooth almond coconut milk, and tropical fruits, they’re a healthy, wholesome, paleo, and vegan friendly drink!
A healthy breakfast bar recipe made in less than 35 minutes!Fresh blueberry, granola, carrot, and spices! Made withgluten free ingredients, natural sugars, and a little extra protein boost. Be sure to opt for the honey versus coconut sugar to keep these “extra clean.”
The perfect way to utilize leftover veggies! A stir fried “carrot rice” mixed with egg and sausage. An Indonesian style breakfast that’s paleo friendly, flavorful, and packed full of protein and veggies!
A satisfying ZIPPY kale salad packed with delicious ingredients and a light honey dressing. Just like your favorite restaurant style salad, but easy to make make fresh at home all in one bowl. Just toss and go!
This Asian inspired, paleo zucchini noodle soup is light yet rich in anti-inflammatory properties. A gluten free clean eating, nutritious soup with vegetarian and vegan options, so come now, get healthy!
These gluten free clean eating Deconstructed Stuffed Bell Pepper Bowls are family friendly, easy to make, easy to clean up and easy to devour! The combo of lean beef and bell peppers make for one iron-boosting and antioxidant-rich bowl. Dairy free friendly and option for vegetarians included!
This vegetable pan roast is packed with seasonal leeks, potatoes, and steamed spinach greens. Delicious alone, or add chickpeas or chicken for a complete meal. A paleo and vegan spring recipe, perfect for any gathering. Whole 30 friendly!
This butterless bulletproof coffee latte is just one of 3 delicious ways to use MCT oil. Learn about the health benefits and get the other recipes, too! No added sugar needed.
HOPE YOU FOUND THIS MONTH’S CLEAN EATING GLUTEN-FREE MEAL PLAN AND RECIPE IDEAS HELPFUL!
Please let me know if you have any questions. Everyone’s planning system works differently, so take that in mind. All in all, you can’t go wrong with taking time to make and enjoy REAL FOOD that helps you feel so fresh and so clean clean! Shall we jump the grocery list and start planning?
Your new and improved printable gluten free meal plan grocery list is below!
Please see my SHOP page for MANY of my favorite pantry staples and other kitchen tools to use.
If you have any questions, feel free to comment or email me. Would love feed back or more ideas for future meal plans!
Quick Homemade Vegan ranch dressing (aka “Rancher’s Dressing”) is a tasty dressing that can be slathered on salad, served as a veggie dip, or dunked in your favorite spicy foods. Vegan, and paleo friendly, this creamy dairy-free ranch dressing is made from blended cashews, nut milk, herbs, and oil. We’re serving it up in a veggie packed snack platter that’s perfect for any occasion. Super quick, super tasty!
Hi ya! Guess what? We’re spending the next few weeks celebrating cookbooks (well, besides mine. And they all come from my amazingly talented friends who just happen to be a wealth of knowledge with all things health and food allergy intolerances. With that being said, let’s jump into this EASY Vegan ranch dressing and all things DAIRY FREE!
The first thing that caught my eye, besides the beautiful images, was the vegan ranch dressing. Vegans should not be denied a good crudité plate or Dip for that matter, and those who are dairy-free should be able to dip wings in dairy-free ranch with abandon, am I right? So I whipped up a batch of vegan/paleo/whole 30 friendly ranch and… it was super delicious!! Kinda like my vegan green goddess dressing, once you make it, you will devour it. In this case, I could not stop dipping, which is not a bad thing when a bunch of veggies are involved, Haha!
The sauce is made from blended cashews, nut milk, herbs, and oil, and that means only good things, especially when it comes to nutrition.
But here’s the amazing thing. Yes, you can soak the cashews to help with breaking down the phytates (better nutrition absorption).
You can do what Alisa recommends, just blend and go!
DANG! That’s some majorly quick creamy vegan ranch dressing goodness! Oh and paleo, whole 30 friendly. Yup, just went there.
With a dose of healthy fats and plant-based protein from the nuts, this homemade dressing is a nutritious way to add a creamy texture that seems impossible to replicate in dairy-free foods. Now go make some for yourself and get ready for your MIND TO BE BLOWN!
Homemade Vegan Ranch Dressing & Snack Platter
Quick Homemade Vegan ranch dressing (aka "Rancher's Dressing") is a tasty dressing that can be slathered on salad, served as a veggie dip, or dunked in your favorite spicy foods. Vegan and paleo, this creamy dairy-free ranch dressing is made from blended cashews, nut milk, herbs, and oil.
¾ cup unsweetened plain dairy-free milk beverage, plus additional as needed (I used almond milk)
½ cup olive oil, avocado oil, or grapeseed oil
4 teaspoons lemon juice
2 teaspoons apple cider vinegar
Optional 1 teaspoon maple syrup or honey if not vegan (can substitute agave nectar) - Omit for Whole 30 option
1 teaspoon sea salt
½ teaspoon ground mustard
½ teaspoon onion powder
¼ to ½ teaspoon garlic powder
¼ teaspoon black pepper
2 teaspoons dried parsley or 1/4 cup chopped fresh parsley (I used fresh)
For the platter:
Vegetables of choice, sliced. Ex: Carrots, celery, broccoli, grape tomatoes, etc.
Herbs and lemon slices to garnish
Optional gluten free or paleo friendly crackers
1. Put the cashews in your spice grinder or small food processor and whiz until powdered, about 30 to 60 seconds.
2. Put the cashew powder, milk beverage, oil, lemon juice, vinegar, honey or maple syrup, salt, mustard, onion powder, garlic powder, and pepper in your blender and blend for 2 minutes. It should emulsify and thicken slightly. Stir in the parsley.
3. Pour the dressing into an airtight bottle or container, cover, and refrigerator for at least 30 minutes to thicken and let the flavors develop.
4. Store in the refrigerator for up to 1 week. Shake or whisk the dressing before each use. Makes 1 1/2 cups.
Arrange your snack platter:
Place 1/2 cup to 2/3 cup of vegan ranch in a small bowl. Place on large serving plate and then add fresh vegetables and/or crackers around it.
Garnish with lemon slices and herbs. Cracked pepper on top of ranch if desired.
See notes for Nut Free option.
Substitute sunflower seeds for the cashews. The seeds have a more pronounced flavor and produce a thinner result but still make for a delightful dressing.
Let me know if you try this recipe! I'd love to see it and share it!" Tag me on IG @cottercrunchor hashtag #cottercrunch
Back to my friend Alisa and her dairy-free cookbook, Eat Dairy Free. Did I mention the stunning food images and delicious dairy-free recipes? Yeah, I thought so, but there’s so much good stuff packed in, I can’t resist gushing. Along with a variety of dairy-free recipes, she also has gluten-free substitutions, which more than a few of us here totally love. If you’re new to dairy free and don’t know where to start, this book is a gold mine of quick dairy free alternatives. She also includes simple tricks to make things dairy free, like a homemade nut milk that takes 10 minutes, homemade dressings, frostings, etc. all dairy free and made with simple ingredients.
Orange Cream Mini Paleo Upside Down Cake! So perfect for spring, right?! These mini orange paleo upside cake recipe is simple and quick to make. Topped with fluffy whipped coconut cream frosting and orange zest, they are SERIOUSLY good! Healthy, light, and refreshing.
Friends..Family… Comrades! It’s time to celebrate Spring and the official LAUNCH of Nourishing Superfoods Cookbook. I know, I’m still on the cookbook promo kick, but can you blame me? This was my whole life for over a year. I gotta take the time to celebrate small victories. Will you join in on the celebration with these little “celebration” cakes? Made with wholesome ingredients so you can have your cake and eat it too!
Think Paleo Upside Down Cake in MINI form with a burst of sweet flavor from orange juice! Some might call this a “sunshine cake”, we’re just missing the pineapple. Still, it’s simple, light, and perfectly sweet, these easy-to-make orange sunshine cakes bring a little happy to your table! Gah… and these truly make me happy!
So let’s do it! Let’s bring a little more celebration and sunshine into the world, y’all! A recipe to brighten your day, and it’s healthy enough to sneak in a few pieces, or even serve for breakfast, and you already know I’m guilty of cake for breakfast, haha!
Now back to this AMAZING mini cake recipe. My first try was abysmal, I mean a total flop. I love living in Utah, don’t get me wrong, but high attitude baking is frustrating to dial in, and I’m still learning to adjust. The science geek in me LOVES the challenge, and it was soooo worth the extra effort to get these right, plus I made it easier for you!
The recipe is simple, light, and perfect for Spring. You don’t even need that much sweetener, since the orange juice delivers just the right burst of sweetness. It’s really good y’all, and I plan on making it for Easter as well! Maybe you should too, mmm k?
So here’s my paleo cake baking trick!
All you’re gonna do is make these in muffin form first, with the orange slices at the bottom. Then we will cut of the tops of the muffin and add whipped coconut cream with honey and orange zest. The last tip and trick is that broiled orange slices. Yep, just thinly slice a mandarin or small orange, toss with coconut sugar (optional), and broil!
Now you know I can’t resist talking about the health benefits of this cake, because shouldn’t we ALL be eating more cake with health benefits? Yes, I think we can agree on that!!
Paleo Upside Down Cake with help perks. Let’s discuss!
First, it’s gluten free and paleo, made with almond flour. If you’ve never tried almond and orange together, you’re missing out on an INCREDIBLE flavor combo! The almond flour and almond butter give it a dose of plant-based protein, so you can actually indulge post-workout without guilt!
I am LOVING that this sunshine cake is low in sugar! It’s got a small amount of coconut sugar, but most of the sweetness comes from mashed banana and orange juice, so you won’t get the sugar highs and lows that you would from a regular sugary cake.
Preheat oven to 350F. If you are using coconut cream, be sure it has chilled 24 Hrs. Or see notes for quick version.
Place dry ingredients in a large bowl and mix until combined. Set aside.
In another bowl, beat your eggs, juice, almond butter, banana, coconut sugar, and extracts in another bowl for about 1-2 minutes, until creamy. You can do this with a stand mixer or hand held mixer.
Add your dry ingredients to the wet egg banana batter. Mix again until smooth.
Grease the bottom of a muffin pan. Place thinly sliced orange slices at the bottom of a large muffin pan, pour the batter on top of each, filling to 2/3 full. Max 3/4 full.
Place in oven for 15-16 minutes. Check to see if muffins are cooked with tooth pick. It should come out clean if they are done.
Let cool completely.
While cooling, make your orange cream coconut whip.
Place Chilled cream or coconut cream (solid portion of 1 can), 1/4 cup honey, 1 tsp vanilla, splash of fresh orange juice, in a large bowl. Beat until fluffy. Place in fridge until ready to serve. (see notes for quick version)
While muffins are cooling, you can also make your broiled orange topping. quarter a small orange or mandarain. slice thin so that you have 10-12 strips. Place on baking sheet with parchmenet paper. Sprinkle coconut sugar on top.
Place oven on broil and brood orange slices. Slice/quarter oranges or tangerines with a little melted coconut oil or butter. Just a tsp.
Broil for 3-5 minutes or until orange slices are slightly browned. Remove and set aside.
Once muffins have cooled, remove and flip them over. You will then want to cut off the TOP PART of the muffin, creating an even bottom. Think of it a s mini upside-down cake.
Place muffins on cake stand or large plate, with the bottom of the muffin up (it should have the orange cooked on top).
With a spoon, or pipping bag, spoon 2 tbsp of whipped coconut cream top of each cake. right above the orange slice that was cooked with it.
Place the broiled orange slice on top. Drizzle with orange zest and a touch of honey if desired. Repeat for all upside down muffin/cakes.
Keeps well in fridge for up to 3-5 days. Keep in fridge before serving.
If you are using coconut cream, be sure to chill it first for 24 hours. Here’s my coconut frosting recipe to refer to.
If you are short on time, you can use any whipped topping of choice! It’s all delicious. I love this vegan whip. Not paleo? Heavy whipping cream works well too.
These gluten free Deconstructed Stuffed Bell Pepper Bowls are family friendly, easy to make, easy to clean up and easy to devour! The combo of lean beef and bell peppers make for one iron-boosting and antioxidant-rich bowl. Dairy free friendly and option for vegetarians included!
Here we go here we go. A second sneak peek recipe into Nourishing Superfood Bowls Cookbook Recipe! We’re talking Family Style Bowls with these Deconstructed Stuffed Bell Pepper Bowls! Easy to clean up and easy to devour! But just in case you missed the first one, click back to the sneak peak post here and you’ll find the Sticky Date Cake Yogurt Bowls recipe. Oh and a chance to win 3 copies. Shameless plug.
You know what still sounds weird? Saying “my cookbook.” Because, let’s face it. It truly is OUR cookbook! You all and my family are 90% of the reason why I have a cookbook out today. True inspiration! How’s that for some corniness?
So ya, we have 3 day… 3 DAYS!! Count them; Sunday, Monday, Tuesday until the cookbook is sold nationwide .
Am I freaking out? Just a bit. *I mean a lot*
Putting everything into print that you worked RELIGIOUSLY ON is crazy scary. And I can’t just go “update” it, ya know? But, I did my best, and just hope that everyone enjoys it. Or at least 80% of the people there. Can’t please them all.
Now let’s focus on the sneak peek Saturday recipe.
This has to be one of my favorite family style bowls. It comes together so quickly and contains the the perfect synergy of nutrition.
You’ll get a boost of iron, vitamin C, protein, plant-based iron, vitamin K, fiber, the whole schbang! All in a bowl and ready to serve with your family.
SUPERFOOD SYNERGY TIP!
Iron is more readily available and absorbed when you eat it with vitamin C rich foods. Bell peppers and tomatoes are a great source of vitamin C. Now combine that with lean meat, spinach, and plant-based iron from the quinoa, and you’ve got yourself one heck of a nourishing bowl. Hence the name of my cookbook. LOL. See what I did there?
Now, I will confess, I always loved stuffed peppers but thought the whole process took too long, and they were hard to eat. That’s why I made this Deconstructed Stuffed Bell Pepper Bowl family friendly and super easy to make, eat, devour!
Vegans and vegetarian Notes:
Not to worry. You can easily replace the meat with ground Tempeh or even black beans! Both contain a great source of plant-based iron fiber and protein. Easy to substitute, same great taste.
All right, are you ready to rock ‘n’ roll this family-style BOWL meal? It will be perfect for Sunday dinner. Just saying.
These gluten free Deconstructed Stuffed Bell Pepper Bowls are family friendly, easy to make, easy to clean up and easy to devour! The combo of lean beef and bell peppers make for one iron-boosting and antioxidant-rich bowl. Dairy free friendly and option for vegetarians included!
For the BEEF (or Turkey) – See notes for Vegetarian Option
1 tsp olive oil
1 lb (455 g) lean ground beef or turkey
2 tsp (7 g) minced garlic
1 cup (150 g) chopped onion
1 cup (150 g) chopped bell pepper
½ to 1 tsp red pepper flakes or Italian seasoning
Fine sea salt or kosher salt, to taste Pepper, to taste
8 oz (230 g) tomato sauce or BBQ sauce
2 tsp (10 ml) gluten-free Worcestershire sauce or tamari
For the BOWLS
3 cups (485 g) cooked quinoa
3 cups (540 g) lightly steamed spinach
1 bell pepper, sliced thin
Handful of fresh torn cilantro
1 green onion, chopped
Handful of sliced cherry tomato
OPTIONAL yogurt cheese or sour cream, for topping
Red pepper flakes,
Hot sauce or Tabasco, optional, for topping
Lemon slices, for garnish
To make the meat, heat the oil in a large skillet over medium heat. Add the ground meat and cook until no longer pink, about xx minutes. Drain off any extra fat.
Add the garlic and onion, cooking for 2-3 minutes until fragrant. Add the chopped bell pepper, red pepper flakes, salt and pepper, cooking for 5 minutes. Add the tomato sauce (or BBQ sauce) and Worcestershire sauce, and cook until bubbly, about 5 more minutes.
For the bowl, spoon the quinoa into a large bowl, followed by the spinach. Add in the ground meat mixture, and top with the sliced bell pepper, cilantro, green onion and cherry tomatoes.
Season with salt and pepper to taste.
Toppings: Optional sour cream or yogurt cheese and red pepper flakes, if desired, and garnish with sliced lemon.
For Vegetarian Option:
Omit beef and replace with ground tempeh or cooked beans (black beans, chickpeas, or pinto beans work best).
That’s it my friends. Not gonna lie, I’m pretty tired from an emotional week. But all is good. I hope you really enjoy these sneak peak bowls from the cookbook. And please, free to email me with any questions.
The giveaway for the three cookbooks will end in one week. If you signed up for my email list, just reply to this post in the email and I will send you another free recipe from the cookbook. How does that sound? Oh yes, I feel like Oprah. I’m just going to give stuff away!
A sneak peak into the new Gluten Free Nourishing Superfoods Bowls Cookbook! Our favorite dessert bowl recipe, details, the inside scoop, and a giveaway! I think you’ll truly love this quick Sticky Date Cake Yogurt Bowl too! I may be bias…
They say writing a cookbook is like having a baby. For almost a year you’re an emotional wreck. A roller coaster of hormones. You are sleep deprived. You worry you’re going to screw everything up. You put every ounce of energy into “creating” a representation of you, from scratch. You cry, you swear, you laugh, you go through pain, you want to give up, and then when it’s all done you want another. Um, ya, that sounds about right. Although now I’m more scared to actually have children. Haha! That’s a story for another day, and no, I’m not pregnant. Far from it.
In order to celebrate the “birthing” of my first cookbook, I’ve got some goodies to share and giveaway below.
BUT FIRST! Can I tell you all about it? The birthing story per se. Oh gosh, that’s a bit much, but you get my corniness by now, right?
So friends, lets talk Nourishing Superfoods Bowls!
You all know I love cooking with nutritious, real foods, and I tried to reflect that focus with each bowl recipe in the cookbook. Food as fuel, food as medicine, food as a way to THRIVE!
In a way, this cookbook made me realize that I, myself, needed to refocus on that. HEALING, THRIVING, and FUELING life with the most nourishing ingredients (food or just my values in general). Which leads me to this book. My awakening to life and what it really means to PURSUE a passion.
Is this book fancy or perfect? Of course not, but it is a reflection of my love and absolute JOY for nourishment and gluten free living. And maybe just a wee bit of my love for photography! Okay maybe a lot of love there too. Can you blame me? Bowl recipes are so fun to shoot and style!
Here’s a breakdown of what is inside this book
Over 75 bowl recipes made with love and real food focus. These bowl meals are coveted for their convenient portability and are a clever way to mix your favorite ingredients.
All recipes are gluten-free, with a ton of vegan, paleo, and grain-free options.
There is a family style serving section for those who are looking to feed more than 2! A plant based chapter, dessert and small treat chapter, a light lunch (low carb or quick to make) chapter, and of course a breakfast chapter.
With each recipe you’ll find also find a little “superfood” for the brain. Meaning, you’ll learn how to use the bowl or what nutrients really shine to make it, well.. SUPERFOOD and NOURISHING. My hope is to educate and encourage the reader to try new combinations!
Now that you know what’s in it, let’s get to the goodies and freebie recipe!
Here’s a sneak peak of one of the dessert bowls. Actually, my favorite dessert yogurt bowl.
STICKY DATE CAKE YOGURT BOWLS, which you can make in about 5 minutes!
And last but not least…
I’d love to giveaway 3 copies of Nourishing Superfood Bowls Cookbook and another other super secret giveaway items to one of the 3 chosen.
Yep, I’m all about those birthing gifts. Ha ha! Are you up for it?
If so, here’s all you need to do:
Just go check out the video posted above on Facebook! Like, Share (bonus), and/or Comment letting me that you would love a free copy.
Or sign up for my and let me know that you did by commenting here. I will email you another free recipe (of choice) from the cookbook! You see, MAJOR PERKS are on the horizon for my email-listers, and if you sign up now, you will be the first to know! Plus you will get more sneak peak cookbook recipes and more. Sound good?
BONUS – DO ALL OF THE ABOVE and please let me know if you do! I want to give all the bonus points out I can.
One more thing. *Group hug*
THANK YOU! FROM THE BOTTOM OF MY HEART, THANK YOU! Thank you for allowing me to pursue my passion, to support my (our dreams), to put up with my corniness, and following us on our long journey. Now let’s PUSH and get this cookbook launch growing strong!
Cheers to facing fears and chasing dreams!
If you have ANY questions about the recipes or cookbook in general, please don’t hesitate to reach out. My email is Lindsay (at) cottercrunch.com
One pot Bacon Braised Lamb Stew! A paleo friendly Lamb stew full of wholesome vegetables and hearty flavor! Minimal ingredients and easy to make. Let’s just say the bacon and lamb combo together do wonders. Great for family dinners, freezer friendly, and whole 30 option.
Just letting you know this One pot Bacon Braised Lamb Stew recipe was originally made a few years ago. When life was SOO different. . I retested, rephotographed, updated OUR LIFE happenings within the post. It’s crazy how much has changed in just 2 to 3 years. But I wanted to share that update and why I specifically remade this stew. Thank you for following Cotter Crunch Y’all!.
I think you all would agree that stew is one of the best comfort foods, right? That and soup, especially this flu buster soup. But braised lamb stew would be my cozy stew of choice. And there is a reason for this. Like A BIG CORNY COTTER reason.
You see, Lamb stew is one of my husband’s favorite dishes! He’s from New Zealand and misses eating lamb on a regular basis! So whenever I make this, it reminds him of home. Which makes me happy because he’s happy. Ya know?
But here’s where I get corny and a little personal. Yes, I’m realizing you all would like me to be more personal.
Right now, at this very moment, my husband is very much jet lagged. He spent the last two and a half weeks visiting family and such in New Zealand. Let’s just say he needed a break from current some job dilemmas (again). PLus we are ALWAYS exploring ways to eventually MOVE there, so off he went. It’s all up in the air right now, and of course, nothing is concrete. It won’t be for another month, but still…. there is game plan to get back to New Zealand in 4-5 years. Life in the land of KIWI fruit and all things LORD OF THE RINGS. You know I had to go there.
Anyways, this past year took us for one heck of a ride. New career, new city, new state, new everything, new hardships (work, marriage, health, etc). But in all seriousness, our true identities were really shown through. We were a husband and wife team starting over. In all areas. On another (new) path. A path that was still quite unclear.
And as I mentioned in my January’s ONE THING post, life needed a REFOCUS! A focus on health, our marriage, and purposeful living.
So here I am today with a desire to nurture that one thing with lamb stew. Why? Because it reminds my husband that home is where we are, even if we can’t be in New Zealand.
Because it nurtures our bodies and souls (enter corniness) with real food. Whole 30 and paleo friendly food! Because through the whole bacon braising and lamb stewing process is like nurturing your senses. It helps you slow down and savor all the things. The smell of bacon tends to do that to me, you know… ponder life (end corniness).
Darn, I should have photographed a picture of us with our nose smelling the stew. Just kidding! But I digress. Keep looking at the stew.. ohh.. ahh, yum!
Back to my point…. while slow cooking (braising) this lamb stew, I rediscovered the wife who LOVES being a wife, and taking the time to actually BE one. Whether that be cooking a favorite meal or supporting ANY and ALL dreams and plans!
So here you go. Bacon Braised Paleo Lamb Stew. A stew to feed a hungry man or your clan. A stew that will nourish you and keep you warm.
Here’s what you need to make this “lamb stew for the soul.”
Fresh veggies: Potatoes, celery, onion.
Herbs like bay leaf & thyme.
Uncured Bacon and lamb stew meat
Pepper, Sea salt, and garlic.
Optional white wine.
That’s about it! And trust me, it’s easier to make than it looks! So go stew away and make some good memories.
Oh and while you’re at it, make some egg free gluten free homemade buttermilk biscuits and serve this for St. Patrick Day! It will bring you extra luck. Just sayin…
I might have gone overboard on the corniness.. but hey, we all need a big hug sometimes, right?!
Quick Asian Zoodle Flu Buster Soup! This Asian inspired paleo zucchini noodle soup is light yet rich in anti-inflammatory properties. A soothing delicious and nutritious soup. Vegetarian and Vegan options! Come now, get healthy!
This is one of those recipes I selfishly made for me. Plus it was an excuse to come up with a fun recipe title. Asian Zoodle Flu Buster Soup! NO FLU or BUST! I hope you will thank me for it later, selfishly. Haha! You see, food is medicine (healing) and I so needed the extra meds these past few weeks. I *might have* overworked myself. But the two snow storms that randomly passed through Utah also didn’t help.
Therefore, it was time. Time for something warm, spicy, and soothing to help me (us) thrive during cold and flu season! You feeling it? Of course you are!
I get really excited every time I create a recipe that serves two purposes. To heal and to taste AMAZING! This Asian Zoodle Flu Buster Soup is just that, and it involves some of my favorite flavor combos. Cilantro and fresh ginger AND spicy peppers? Yes please!
Guys, it’s winter! Our immune systems are working over-time (or in my case, under-working), and if you’re like me, you get anxious every time you sneeze or feel a slight tickle in your throat. I start echoing in my head “I will not get sick, I am not sick, I must not get sick.” Hey, sometimes it works, right? Either way, I’m determined to do everything I can to take better care of myself this year, which is why I love this Flu Buster Soup. Buster, it should be my new word for 2018. Haha!
But I digress… let’s talk about the Asian Zoodle part, mmm k?
It’s both flavorful and comforting, and I’m a little obsessed with the crunch of the cabbage and cashews combined with the tang of lime juice and ginger. Most importantly, it’s filled with delicious ingredients like fresh Asian peppers and cilantro— foods known to boost your immune system, reduce inflammation, and keep you healthy and strong all winter long.
Inspired by traditional soups from Malaysia with heart-healthy updates like low-carb zucchini noodles, sinus-soothing peppers, and infection-fighting cabbage, this truly is the perfect flu-buster recipe. Added bonus, it’s quick and simple to make, and your kitchen will smell amazing the entire time you cook.
How can one soup do so much good? It’s all in the real food ingredients:
An arsenal of healing spices: anise seed, cumin, and five-spice powder: If you’re unfamiliar with five-spice, it’s a spice blend common in Southeast Asian food and combines the five flavor properties: sweet, sour, bitter, salty, and savory. Aside from the enormous flavor boost, five-spice is also full of antioxidants that help strengthen the immune system. (PS, if you’re cooking in a hurry and don’t have five-spice on hand, cinnamon is a great substitute with many of the same health benefits, so keep your cooking fun and stress-free.)
Spiralized zucchini and yellow squash: did you both know zucchini and yellow squash contains both antioxidants and healing properties that help reduce inflammation? It’s not just low-carb, it’s also a great digestion aid, and a good source of energy-boosting B vitamins.
Freshly grated ginger: I’m in a long-term relationship with ginger, it’s easy to incorporate into almost any soup, and adds that sweet and sour tang we all love in Asian-inspired recipes. Added bonus? Ginger is scientifically proven to help fight colds, reduce nausea, and reduce joint pain.
Purple and/or Red cabbage: protects the body from infection and acts as another flu-busting anti-inflammatory. I also love the pop of color it adds to this soup, proving once again that healthy food can taste great and look pretty.
Asian or jalapeño peppers (I’ve used both!): A powerful natural antioxidant with plenty of Vitamin C to help the body absorb iron. The added spice doesn’t just taste good, peppers are also an energy-boosting source of B6!
Cilantro: helps remove toxins, improves digestion, and protects against heart disease. Staying healthy never tasted so good.
BONUS –> Black sesame seed. An excellent source of minerals, B Vitamins, and fiber.
The edible flowers? Well, those are just pretty but I bet they have some health perks.
Alright, now that I’ve justified my “food as medicine” FLU BUSTER SOUP, shall we make it? It’s easy. I pinky promise. Sipping on broth alone will make you feel better. Just sayin…
What’s your favorite flu buster soup? I’ll gladly take more recipes!
Super easy 3 Step Paleo Baklava Bars! These vegan and paleo friendly “baklava” flavored bars are full of sweet nutty flavor and healthy fats. Lower in carbs, sugar, and great for snacks or breakfast on the go. Totally tastes like that nutty rich dessert, but of course, WAY better for you! ENJOY!
Yep! MORE RECIPE VIDEOS FOR YA!
This Paleo Baklava Bars recipe was originally published in early 2016. I retested, rephotographed, and added a HOW TO RECIPE VIDEO below. Now I am republishing it for you today. Hope you ENJOY!
Hey there! Yes, the snack bar queen has returned! And I am claiming these paleo “baklava” bars the snack fo the Gods, Greek Gods. Ha ha! Totally makes sense because these bars are Greekish, right? . Okay they might not be the real deal baklava, but these sweet and nutty Paleo Baklava bars have been our latest obsession! A snack bar obsession means they are 110% worth sharing with the world!
Let’s discuss the baklava flavor bar obsession, shall we?
Reason for baklava bar obsession number one…. they are super duper yummy. And two…… they are paleo, lower carb, and vegan friendly. Which makes them another great FUEL source for many. For those of you allergic to nuts, I’m sorry I left you out. Forgive me. But you can make these no bake vegan protein bars instead. Mmm k? Lastly, reason number 3…. they make for a nice change in what we call, the bar stash.
If you’re like us, you probably have a huge stash of bars in your pantry. Right? Not just one kind, like SEVERAL kind. Protein bars, oat bars, fruit/nut bars, savory bars, vegan or paleo bars, chocolate bars, etc. etc. etc. You get my point. Bars are handy and convenient. But then there are times when just wanted something a little nutty and sweet but without all the dried fruit. Ya know?
Which is why I totally made these Paleo Baklava Bars. They are lighter is sugar and carbs (like these bars) but not lacking superfood nutrition! A paleo nut bar that is super moist (hate that word) and super delicious. Made with SUPER SIMPLE ingredients. Oh and of course vegan friendly if you want to use maple syrup. Always an option there.
You see where I’m going with this, right.? Simple REAL FOOD ingredients make for the best snackage.. that’s a word.
Chopped nuts, almond butter or tahini, honey (or maple syrup), spices, coconut oil, and almond meal. Yep. SIMPLE to the max!
I bet now you are wondering. .. um… “Lindsay, how are these even relevant to Baklava?”
Oh oh but they are!
You see, baklava is a “rich, sweet pastry made of layers of filo/phyllo dough filled with chopped nuts and sweetened and held together with syrup or honey. ” Wikipedia
And while I might not have the filo dough in this recipe, I do have a flour like texture that makes them stick together. The almond meal and a touch of coconut flour. Think of these Paleo Baklava bars as deconstructed baklava all toasted and sliced. The foodie in me approves of that thought process!
If you are Greek, I’m sorry, I just butchered your beloved baklava dessert, but it might be totally worth it if you give these a try. Just sayin…
Did I mention these bars can be made in 3 little steps? JUST 3!
Step 1 involves pan toasting
Step 2 involves mixing and pressing
Step 3 involves refrigerating then slicing.
No eggs needed, no refined sugars, no oven required, just a skillet to toast the nuts with coconut oil. Which is key because then your house will smell heavenly.
Excuse the fabulous fragmented grammar. I’m focusing in on this slice below!
Now let’s put it all together in the recipe!
Now, since I know most of you all love a good bar recipe, please let me know if you try this or need substitutions. We made several batches and kept them in freezer until ready to eat or place in cooler. The only downfall (minor) that comes with these paleo baklava bars is that they will get soft in the heat due to the coconut oil. So be sure to keep in fridge or cooler when traveling. Trust me though, so worth it.
Favorite homemade bar recipe?
Ever tried baklava? I should really add that to my list to attempt to make gluten free…
This flavorful Tortilla Chicken Verde Chili is made easy in the instant pot or stove top! A delicious chicken chili packed with wholesome gluten free ingredients and a crunchy tortilla chip topping! You’ll love this healthier twist on a classic Mexican inspired Chili! No beans required.
Hey hey! It’s National Chili day! We’ve partnered with Garden of Eatin’® to bring you this Instant Pot (or Stove Top) Tortilla Chicken Verde Chili made with their new Organic Corn Chips! We are thankful for their wonderful gluten free products handled exclusively in a dedicated gluten free facility. And thank you all for allowing me to continue to share gluten free recipes!
Ok, I need to know something. Who creates National Food Holidays? Because I want that job! You see, I just found out a few weeks ago that today is National Chili Day. Um, hence the Chicken Verde Chili recipe. I know, so clever of me, but it’s such a scrumptious and cozy chili. Trust me!
In all honestly, I do WANT TO KNOW who is in charge of these food holidays so I can pass along my two cents. Like say, a National Tortilla Chip Day to proceed National Chili Day. And then maybe a national Jalapeño on Everything Day after that. Can you tell that I have warming foods on my mind? Yep, old man winter is stickin around these days.
Alright, let’s bring our focus back into this deliciousness we got going on right here. My friends, this is a stovetop and instant pot (aka Insta-Pot) Chicken Verde Chili that will literally blow your mind! No matter the Food Holiday.
Here’s the recipe back-story and all the details. You know you love me more for it. Wink Wink.
You see, every winter mom makes this AMAZING White Bean Chicken Chili. It’s a go-to recipe for family dinners, football watching parties, Christmas, etc. In fact, it’s the number one used recipe in our family cookbook. Haha, yes, we have a family cookbook.
Anyways, I do love this recipe but I wanted to find a way to make it beanless, yet still hearty and flavorful. Now, don’t get me wrong. We love legumes (such as beans), but I like to use them in rotation or when properly prepared. You feel me? Good!
Chef hat and thinking cap went on, and BAM, I came up with a solution. Well, let’s just say it was a solution inspired by Garden of Eatin’® new Organic Corn Chips.
For this Chili recipe, I wanted something quick, delicious, fresh, and yet still hearty in texture. Yep, you got that right. We replaced beans with Organic Non-GMO Corn chips and gluten free tortillas.
They come in 3 flavors; Yellow Corn and Sea Salt, Blue Corn and Sea Salt, and BBQ Black Bean. ALL YUM!
Their organic corn chips are made USDA Organic ingredients and are Non-GMO Project verified. YEA!
Certified gluten-free and kosher
Made with expeller pressed oil
Amazing texture, quality, and crispness for topping, snacking, or cooking with!
The yellow corn chips are cooked in the chili and are used as a topping! I love that it gives this chili that golden glow too!
See, inspiration at it’s finest! Just sayin..
Think of this Chili flavor this way —> Spicy Chicken Verde Chili meets Tortilla Soup meets Chilaquiles. If you don’t know what Chilaquiles are, be prepared to drool! A Mexican Breakfast dish with crispy tortilla chips, pulled chicken (or eggs), salsa, and cheese. OMG!
So ya, I kinda took Tortilla Chicken Verde Chili to the next level, but in a delicious way!
You ready to celebrate National Chili Day like it’s going out of style? Ya you are!
Before you begin, here are a few CHILI recipe notes –> This Tortilla Chicken Verde Chili is made quick and easy in the instant pot but you can also easily make it on the stove top. Both versions take less than an 40 minutes to make. The instant pot being the quickest at 20 minutes.
All you need are gluten free corn chips (Garden of Eatin’® ), gluten free tortillas or corn tortillas, chicken (boneless, skinless to shred), salsa verde, broth, a can of green chiles, bell peppers, and Mexican spices! Cilantro, lime, jalapeños, and more Non-Gmo corn chips to top!
It’s time my friends, time to grab a bowl and fully embrace the National Food Holidays!
Oh we are spicin’ things up today! This Thai Curry Spiced Slow Cooker snack mix is the perfect salty sweet gluten-free snack that’s packed with flavor and superfood nutrition! Something easy to make that’s healthy and great for snacks, appetizers, and on the go! The nuts and seeds are slow cooked in an addictive coating full of curry spices, unrefined sugar, gluten free Tamari (gluten free soy sauce), then tossed with more superfood ingredients like goji berries and dried pineapple. See, perfectly sweet and spicy! Oh, and it’s also paleo friendly and vegan friendly. A bonus for sure!
Hello from the artic. No really. It’s a blizzard in Utah. Yesterday it was 60F. Then bam winter storm and I’m stuck inside with 10 feet snow and 11F. WHAT the WHAT? Ya, we may moved to SLC a year ago but snow storms still blow my mind (and freak me out). Haha! I digress. Let’s move on toward the real focus here. Something that is gonna warm you inner soul and nourish your appetite.
THAI SLOW COOKER SNACK MIX YO!
By now you can probably tell I love trail mix and slow cookers, two things you wouldn’t think go together, but seriously, they do! If you don’t believe me you should try my Pumpkin Spice Trail Mix or my Crock Pot Chunky Monkey Trail Mix. Totally AMAZING, even if you’re not going for a hike or running to work like my crazy husband. Sometimes just taking pictures of food is enough of an excuse for a snack and stay warm inside. Hence the name snack mix versus trail mix today. Get it?
Seriously though, a handful of snack mix (aka trail mix) is so much more nourishing than a plateful of cookies or brownies, right? Well, maybe not all cookies or these brownies. Just sayin…
Want to know what else goes together like gluten-free bread and vegan butter? LOL! Tamari sauce and coconut sugar. Something magical happens when these two are combined, and adding Thai curry spices takes it to a whole new level of Asian spiced deliciousness. When my spice cabinet beckons, I listen! Maybe I’m biased, but this Thai curry spice snack mix is AMAZING! Gah, the combo of salty sweet and spicy is so good!
As a SHERPA WIFE I keep this on hand to fuel the spicy-snack loving husband, but I secretly keep it around for myself too. Haha! It travels easily in a purse, in a backpack, stashed in a pocket (in a baggie), for airport/airplane snackage… I can go on and on but I’ll stop there. Just trust me, this SALTY SWEET SPICY mix is soooo good to have on hand!
Are y’all ready for some nerdy nutrition? You know I wasn’t going to leave you hangin.
SUPER FOOD Powers for this Thai Curry Spiced Slow Cooker Snack Mix:
1) NUTS: It contains brazil nuts which are a great source of selenium and mood booster. And since we’re not quite out of the home stretch of winter, we can all use a good mood booster! And nuts pack a huge amount of plant-based protein and healthy fats, perfect for post-workout or snacking. You can use any mix of your favorite nuts and it will still taste amazing!
2) SEEDS: This recipe calls for a cup of pumpkin seeds, full of good nutrients like zinc and magnesium. Zinc is KEY for boosting immunity. And did y’all know that magnesium has a calming effect on the nervous system? Excuse me while I go grab a handful of trail mix!
3) SPICES: And the spices (red curry powder, red chili powder, paprika, and black pepper) are chock full of anti-inflammatory powers. How could you possibly not want to snack now?
4) SWEET MIX-INS: I also added in goji berries (after cooking) for some phytonutrients, vitamins and trace minerals! Plus a boost in potassium. Chopped dried pineapple is optional, but it’s great for quick energy and contains bromelain, an anti-inflammatory compound.
This is one heck of a tasty and healthy snack mix! Now go make some, mmm k!
Okay chime on a few things please.
What’s your favorite snack mix? Leave a comment. Let’s see if we can find a way to make it more flavorful in a slow cooker. While we are at it, let’s also make it healthier (paleo, vegan, whatev!)