Tag: easy recipe

Probiotic Pickled Red Onion Recipe

Probiotic Pickled Red Onion Recipe

Pickled Red Onion Recipe Last week I posted my favorite Quick Pickled Cucumber recipe and now I’m posting my favorite Probiotic Pickled Red Onion recipe. Can you tell that I love pickled foods? Not only is this Probiotic Pickled Red Onion recipe quick to make 

Orange Roasted Winter Squash with Cranberries and Goat Cheese

Orange Roasted Winter Squash with Cranberries and Goat Cheese

Ingredients:
1 whole butternut squash
2 tbsp orange juice
Garlic salt TT
1/4 cup crumbled goat cheese
1/4 cup dried cranberries
1 tbsp fresh chopped parsley

Gluten-Free Carrot Cake Muffins

Gluten-Free Carrot Cake Muffins

Gluten-Free Carrot Cake Muffins - Tayler Silfverduk - #glutenfree #glutenfri #glutenfreemuffin #carrotcake #glutenfreecarrotcake ##glutenfreerecipe #cinnamonraisin #celiacfriendly #celiacrecipe #glutenfreecarrotcake #rd2be #recipe #easyrecipe #glutenfreefood #carrot #carrots #carrotrecipe


Gluten-Free Carrot Cake Muffins

There is a lot of talk about sneaking vegetables into people’s diets.

Whether it be you, your partner, or your kids. It seems like someone always has a trick up their sleeve when it comes to eating more vegetables.

Throw a handful of spinach into your smoothie, they say.

Or bake with pumpkin and zucchini, they suggest.

What’s up with “hiding” these veggies in your food? Why do they have to be hidden?

Vegetables don’t have to taste bad.

Why are we suppressing their flavors? Why aren’t we letting them be the stars that they were always meant to be?

Don’t get me wrong, I am all for getting in enough vegetables but I can’t help but think this whole idea of hiding them in our foods is playing into the widely accepted (but not true) view that vegetables are gross.

I’m taking us back to the basics with these Gluten-Free Carrot Cake Muffins. Not only do is it feature carrots, a hearty and beta carotene-rich vegetable, but this recipe allows carrots to do what they were meant to do.

Be the star of the show!

There’s no need to sneak vegetables into these muffins. The carrots in this recipe are welcomed with wide open arms as their flavor is complemented by the raisins and cinnamon also found in these muffins!

Looking for a good quick and easy fall-themed breakfast for when you’re in a rush? Look no further than these Gluten-Free Carrot Cake Muffins!


Gluten-Free Carrot Cake Muffins

Course: Breakfast, dessert
Cuisine: Dairy-Free, Gluten-Free
Servings: 9 muffins

Ingredients

  • 1 + 1/2 cups all-purpose gluten-free flour
  • 1/3 cup cane sugar
  • 1/2 cup raisins
  • 1 tsp baking powder
  • 1 pinch of salt
  • 1 tsp cinnamon
  • 1 cup shredded carrot
  • 2 eggs
  • 1/3 extra virgin olive oil
  • 2 tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees F
  • Combine dry ingredients in to a mixing bowl
  • In another bowl combine the wet ingredients (including the shredded carrots)
  • Slowly combine the wet ingredients into the dry ingredients (batter will be very thick)
  • Portion out 1/3 cup amounts of batter into lined muffin tray
  • Bake for 19 minutes (or until a toothpick comes out clean)
  • Allow to cool and enjoy!

Notes

Lasts for up to a week when stored in an airtight container in the fridge.
Pro Tip: DO NOT over mix these bad boys or else they will become super dense! Do yourself a favor and hold back the urge to keep mixing!
Optional: Pecans, walnuts, shredded coconut, and cranberries all make for great add-ins if you have them on hand and want to sub them for something else!
Garlic Beet Hummus

Garlic Beet Hummus

1 can beets
1 can chickpeas
2 tbsp garlic powder
1 tsp cumin
1/2 tsp smoked paprika
1/4 cup lemon juice
1/4 cup tahini
2 tbsp extra virgin olive oil

Gluten-Free Honey Orange Chicken

Gluten-Free Honey Orange Chicken

For the Chicken:
2 lb chicken thighs
3/4 cup gluten-free all-purpose flour
1 tsp salt
1/4 tsp ground black pepper

For the Sauce:
1 + 1/2 cups orange juice

Gluten-Free Lemon Glaze Banana Cupcakes

Gluten-Free Lemon Glaze Banana Cupcakes

Gluten-Free Lemon Glaze Banana Cupcakes - Tayler Silfverduk - Have ripe bananas needing to be used? Want to make something other than banana bread? Try out this simple sweet and sour dairy-free cupcake recipe!


Gluten-Free Lemon Glaze Banana Cupcakes

I am always stuck with overripe bananas at the end of the week whenever I buy them.

Why? Because my stomach and raw bananas don’t always get along (what can a girl do?). However, they are nice to keep around in case I am in the mood for a smoothie.

But think about the poor bananas that aren’t chosen to be added to my smoothies end up over-ripening on my counter.

So, week after week, I am left with a few over-ripe bananas.

You might say, “Tayler, why don’t you just buy fewer bananas?”.

And to that, I’d say “you’d think that I’d have learned my lesson by now right?”.

Wrong.

Because I have so many left-over bananas, it means I am always on the lookout for ways to creatively use over-ripe bananas.

One of the ways I have been enjoying is making over-ripe bananas into Gluten-Free Lemon Glaze Banana Cupcakes!

I hope that this recipe wins your heart like it did mine (want more of a bread from traditional banana bread? Check this recipe out!)


Gluten-Free Lemon Glaze Banana Cupcakes

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast, dessert
Cuisine: Dairy-Free, Gluten-Free
Servings: 14 cupcakes

Ingredients

Banana Cupcakes

  • 2 eggs
  • 2-3 ripe bananas
  • 1 + 3/4 cup all-purpose gluten-free flour
  • 1/4 cup coconut oil melted
  • 2 tsp baking powder
  • 1 pinch salt

Lemon Glaze

  • 1/2 cup powdered sugar (I used homemade)
  • 1 tbsp Lemon Juice

Instructions

For the Cupcakes

  • Pre-heat the oven to 325°C
  • Combine wet ingredients (eggs, bananas and 1/4 cup melted coconut oil) together in a blender
  • In a bowl whisk together the gluten-free all purpose flour, sugar, baking powder, and salt for the muffins
  • While blending the wet ingredients, slowly add in the combined dr ingredients for the muffins
  • Once well combined, pour 1/4 cup of batter into a lined muffin tray
  • Bake for 40-50 minutes until a toothpick comes out clean
  • Let cupcakes cool completely and then begin to make the glaze/frosting

For the Lemon Glaze

  • In a bowl mix the powdered sugar and lemon juice together until a paste forms
  • Spread the paste/lemon glaze over the cupcakes evenly
  • Enjoy!
Creamy Vegan Garlic Celery Soup

Creamy Vegan Garlic Celery Soup

4 cups diced celery
1/2 cup diced onions
2 tbsp avocado oil
1 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/2 cup fresh cilantro

Fermented Pickled Carrot Sticks

Fermented Pickled Carrot Sticks

Wild Fermented Pickled Carrot Sticks A foolproof recipe that will help you easily ferment your own crunchy, refreshing and probiotic fermented pickled carrot sticks. No Starter Cultures Needed Wild fermentation is a method of fermenting that does not use starter cultures. Instead, wild fermenting involves 

Adaptogenic Lemon Matcha Bliss Bites

Adaptogenic Lemon Matcha Bliss Bites

Adaptogenic Lemon Matcha Bliss Bites - Tayler Silfverduk - This is a matcha made in heaven! Looking for easy ways to incorporate adaptogens into your diet? Want an extra boost from your snacks? Try these bliss bites! #blissbites #blissballs #energybite #energyballs #adaptogenic #adaptogens #recipe #glutenfree #vegan #plantbased #celiacfriendly #adaptogenicrecipe #dietetics #rd2be #healthfood @foursigmatic


Adaptogenic Lemon Matcha Bliss Bites

After last weeks bombardment of adaptogenic latte recipes, you’d think I’d have adapted to steer away from adaptogenic recipes for a second. Right?

WRONG!

I can’t get enough of adaptogens guys! They are an amazing way to boost the amazing abilities of your body!

New to the adaptogen scene? Let me quickly catch you up to speed. Basically, adaptogens are plant chemicals that help the body more efficiently adapt to stressors.

That means that these Adaptogenic Lemon Matcha Bliss Bites will not only satisfy your hunger but they will also give you a much-needed boost to keep you powering through your day (like the boss that you are!).

Not to mention the flavor combination of the matcha tea plus the lemon is a matcha made in heaven!

You know who else I am a fan of? Four Sigmatic Products. Disclaimer: This is not a sponsored post (though I wish it were), I just seriously love their products and concepts.

This recipe uses their Adaptogenic Matcha Tea Powder to make a delicious and filling portable snack!

Perfect for on the go, bliss and energy bites are the best snack ever.

You probably can tell that I am a huge advocate of energy bites based off of the fact I’ve posted 3 (this makes 4) different recipes on them.

Check out my Strawberry Shortcake, Lemon Square, or my other Adaptogenic Maca Energy bite recipes!


Adaptogenic Lemon Matcha Bliss Bites

Prep Time15 mins
Total Time15 mins
Course: Breakfast, dessert, Snacks
Cuisine: Dairy-Free, Gluten-Free, Vegan / Plantbased
Servings: 10 balls (depending on how small you make them)

Ingredients

  • 1 cup coconut flakes
  • 1/4 tbsp almond flour or any kind of flour
  • 2 tbsp honey
  • 1 tbsp coconut oil
  • 1 tsp four stigmatic matcha powder (this is what makes this adaptogenic)
  • 1 tbsp Lemon Juice

Instructions

  • Add all ingredients (including the Four Sigmatic Matcha Tea Powder) into a food processor and process until dough forms
  • Roll dough into balls
  • Place in airtight container and keep in the fridge for up to a week
  • Enjoy!

Notes

Affiliate Disclosure: This post may contain affiliate links, which means I may receive a small commission, at no cost to you, if you make a purchase through a link.