This Chia Seed Pudding with Tahini Caramel recipe is quick, easy, and delicious. It’s perfect as a healthy breakfast, snack, or dessert. This recipe closely resembles my Vegan Caramel Chia Pod recipe but with slight variations. What is Chia Seed Pudding? When you combine chia …
Tag: gluten free recipe
Gluten-Free Buckwheat Coffee Cake This gluten-free buckwheat coffee cake is easy and delicious. Coffee cake is one of my favorite treats so I knew I had to honor it with this recipe. Why I love buckwheat I love buckwheat because it’s gluten-free and thus, buckwheat …
Peanut butter is always a crowd favorite. It’s one of my favorite forms of protein making because it’s so accessible and affordable. It’s the perfect star of these gluten-free peanut butter protein balls.
Why I love peanut butter
- It’s an affordable source of protein with a whopping 8 grams per serving
- It’s versatile (you can use it in sauces, on sandwiches, in baking recipes, and more)
- It’s delicious – most people love it.
- It’s a decent source of all 3 macronutrients (carbs, protein, and fat) making it super filling
All of these things are what make this gluten-free peanut butter protein balls amazing. Not to mention this recipe has buckwheat flour in it, a source of complete plant-based protein and also a grain-free flour. Meaning this recipe is not only gluten-free but also grain-free.
Protein Balls are Perfect for Meal-Prep
These energy balls are also perfect to meal-prep for the week, or even the month. The last up to 1 week in the fridge and upwards of 3 months in an air-tight container in the freezer. If you’re feeling super motivated to meal-prep, consider making a large batch for the month.
Here are some other energy bite recipes to check out too:
- Maca Raisin Energy Bite Recipe
- Raw Grain-Free Apple Pie Bliss Bites
- Gluten-Free Cake Batter Bliss Bites
- Almond Joy Bliss Bites
Gluten-Free Peanut Butter Protein Balls
- 1 cup peanut butter (creamy)
- 2 tbsp agave syrup
- 1/4 cup grass-fed collagen powder
- 1/2 cup buckwheat flour
- Add all ingredients into a mixing bowls
- Mix ingredients until well combined and doughy
- Roll the peanut butter protein bite dough into balls
- Chill in the fridge and enjoy!
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.
I am a sucker for chips and salsa. I’d rather eat chips and salsa over any gluten-free sweet treat. So you can see why I was so excited when it dawned on me that I could have them for breakfast. Insert my gluten-free free and vegan Breakfast Nachos recipe! Guys, it’s truly amazing!
Now I know what you might be thinking, “Tayler, nachos for breakfast? Come on!” and to that I say, ANYTHING can be made into breakfast food! Open up your mind to the endless possibilities! Free yourself from meal-time stereotypes and eat intuitively! My body the other morning told me it wanted nachos so I listened and gave my body a healthy plate of loaded vegan breakfast nachos.
If you have been following my website for a while, you know that this is a huge part of my food philosophy. Living gluten-free means that a lot of foods I used to enjoy aren’t as available so I’ve learned to break meal-time stereotypes and enjoy all safe gluten-free foods all day long. I also eat intuitively because staying in tune with your body and what it’s telling you is a key component to how I make sure I’m treating it well and nourishing it with safe foods.
Let’s Talk About the Ingredients in these Vegan Breakfast Nachos
These key to making these Vegan Breakfast Nachos amazing without cheese is making sure you have flavorful toppings. By loading these puppies up with flavor-packed foods, you won’t even miss the cheese, believe me.
If you’re trying to make these Vegan Breakfast Nachos gluten-free or even celiac friendly, make sure you buy certified gluten-free corn chips. In addition to that, make sure that there are no animal products (like butter or milk) in the chips too. It’s highly unlikely that they would be but double check for good measure to make sure these breakfast nachos stay vegan-friendly too.
Kale and Tomatoes
I am all about throwing in vegetables anywhere I can in recipes. The kale and the tomatoes make awesome toppings. You might question the kale but trust me, it’s totally amazing on these Vegan Breakfast Nachos. Not to mention, the more Kale you add the more calcium-rich this breakfast becomes.
PRO-TIP: For extra flavor and deliciousness, massage your kale with a little bit of olive oil and lemon juice and let it sit in the fridge for at-least 2 hours before using. This is a great way to make your kale last and taste amazing. I do this in my weekly meal-prep so I have delicious and easy to chew kale throughout the week.
These bean add flavor, texture, protein, and calcium to these Vegan Breakfast Nachos. Not to mention the combination of beans and corn creates a “complete protein” as they have complementary proteins. Making sure you’re sourcing all of the essential amino acids in a vegan lifestyle is important and you can make sure you do that by eating foods with complementary proteins.
Pickled Jalapeno & Red Onion
The pickled jalapeño and pickled red onion are what give these nachos a flavor boost. Trust me on this, you want to add these to your nachos!
A creamy and delicious topping that balances everything out. If you don’t like avocado or you want to try something different, you can try subbing it out for tahini and lemon juice.
Adds a fresh flavor that perfectly balances everything else out. If you don’t like cilantro, parsley is perfectly fine as well. If you don’t like either, try some fresh squeezed lime juice.
Let’s be real, this is the real hero of this dish, at least for me because I love salsa. Salsa is my favorite condiment on earth. I put it on all of my savory dishes. Eggs, rice bowls, meat, vegetables, you name it. I used this salsa (it’s my favorite) but your favorite salsa should suffice.
Let’s dive into this Vegan Breakfast Nachos Recipe!
Vegan Breakfast Nachos
- 2 cups corn chips (gluten-free)
- 1/4 cup salsa of choice more or less – depending on your preferences
- 1 tbsp pickled jalapeno
- 1/2 cup canned cannellini beans (rinsed/drained)
- 1 tbsp cilantro (freshly chopped)
- 1 tomato (diced or cut into wedges)
- 1/2 cup kale (torn leaves)
- 1/2 avocado (sliced)
- 2 tbsp pickled red onion
- Place your corn chips on a microwave-safe plate and spread them out so they cover most of the plate
- Cover your corn chips with all ingredients EXCEPT the avocado and pickled red onion (hot avocado isn’t good and if you’re using my probiotic red onions, cooking them will kill the probiotics)
- Microwave your chip for 30-60 seconds
- Remove from microwave, top with fresh sliced avocado and pickled red onions and enjoy!
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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 …
I should disclose that I am not vegan but I do appreciate a plant-based diet. Thus, I appreciate plant-based alternatives, like the vegan caramel topping in this Vegan Caramel Chia Pod recipe. This post was paid for by Drizzilicious but all thoughts and reviews on …
Butternut Squash Pasta Sauce recipe
This nightshade-free Butternut Squash Pasta Sauce Recipe is also gluten-free and vegan. Meaning it’s good for mixed company (though if your friends are gluten-free, make sure you’re serving gluten-free pasta along with it).
Why Nightshade-Free PAsta Sauces?
What’s the big deal about this Butternut Squash Pasta Sauce Recipe being nightshade free? Nightshade-free recipes are beneficial to those who are sensitive or trying to figure out if they are sensitive to nightshades. Some people with celiac disease may find living nightshade-free and gluten-free can help with lingering symptoms.
To figure out if you need to avoid nightshades, talk to your dietitian about an elimination diet to help you identify your trigger foods. (Need a dietitian, I help people with this 1:1 all the time! I’d be happy to help!)
About The Pasta Sauce Ingredients
This recipe calls for butternut squash, coconut milk, garlic powder, salt, and black pepper. That’s right, it only calls for 5-ingredients but those 5-ingredients pack a ton a flavor!
If you don’t have any butternut squash to use in this pasta sauce recipe, you can substitute it for other squash. And, if you’re feeling more flavor than the salt, pepper, and garlic, feel free to add in any spice. This recipe is fairly easy to adapt to any of your cravings.
How to use this Butternut Squash Pasta Sauce
Don’t let this easy 5-ingredient nightshade free butternut squash pasta sauce recipe fool you, it is extremely versatile. While it’s the true star of any pasta dish, it can be used in many other ways, such as:
- casserole dishes
- soup bases
- curry bases
- grain bowl sauces
Lastly, this butternut squash pasta sauce recipe is sweet yet savory and has room for customization to your hearts intent. However, trust me, this nightshade free pasta sauce recipe is flavorful enough as written.
Looking for more nightshade free recipes? Try out my Nightshade-Free Curry Soup!
5-Ingredient Butternut Squash Pasta Sauce Recipe
- 1/2 medium butternut squash (a little bit bigger than an American Football)
- 1 can coconut milk
- 1 tbsp garlic powder
- 1 tsp salt (or salt to taste)
- 1/4 tsp black pepper
- Pre-heat your oven to 400 degrees
- Slice your butternut squash in half (long ways) and place on a parchment paper lined pan
- Coat the faces of the butternut squash (the flesh parts) with coconut oil
- Roast the butternut squash face up until soft (takes 45-60 minutes)
- Once your butternut squash is soft, remove from heat, take out the seeds, and flip over on the pan
- Let the flipped butternut squash to cool for 5-10 minutes (otherwise it will be to hot to work with)
- Once your butternut squash has cooled enough that you can work with it, peel of the skins (the should just pull right off)
- After removing the skins, place the roasted butternut squash in a blender with the spices and coconut milk (I used this coconut milk, it can be found at whole foods)
- Blend the Butternut Squash Pasta Sauce ingredients until smooth and well-combined
- Store in an air-tight container in the fridge for up to 7 days
- When ready to use, just heat up on the stove top and mix in with cooked pasta (bonus if you add in some veggies like broccoli or cauliflower!)