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These Salmon Cucumber Sushi Cups come together faster than you can boil rice for real sushi. They are grain-free and gluten-free (so trendy I know!).
I love sushi but I don’t love rolling it. That’s right, I said it. Unless I’m buying it at the store or from a restaurant (which I’m cheap so this happens not even once a year) – I’m all about getting my sushi flavor fix without the annoyance of rolling nori (seaweed paper).
Sometimes that means I’ll make sushi salad bowls, sushi bowls, or I’ll settle for eating sushi burrito style (because cutting sushi sucks too – but maybe my knives are just too dull – or maybe I’m just really bad at making sushi – probably both…). Other times it means I settle for sushi alternatives like these Salmon Cucumber Sushi Cups.
These Salmon Cucumber Sushi Cups give me all of the sushi feels without all of the work real sushi requires. I don’t know about you, but I call that a win.
Real quick – let’s talk ingredients! Sometimes balsamic vinegar, fish sauce, and rice vinegar can all have gluten in them, so be sure when using these ingredients that they are gluten-free (if you are gluten-free).
Let’s dive into this super easy recipe (it’s so easy it’s almost shameful that I’m calling it a recipe haha).
Salmon Cucumber Sushi Cups
- 1 cucumber
- 1/4 cup salmon (wild-caught, canned)
- 1/4 cup chickpeas canned
- 1 tsp rice vinegar (gluten-free)
- 1 tsp fish sauce (gluten-free)
- 2 tbsp balsamic vinegar (gluten-free)
- Cut cucumbers into sushi slice sizes
- Scoop out the center of the cucumber slices but leave a bit at the bottom to hold the filling in
- In a bowl, mash together the salmon, chickpeas, rice vinegar, fish sauce, and balsamic vinegar
- Once well-combine, spoon the salmon/chickpea mixture into the sushi cups
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Soy-Free Tofu Recipe
This soy-free tofu recipe is easy to make and delicious. Not being able to tolerate soy can make it hard to follow a gluten-free and vegan diet.Which is why I worked hard to find a suitable soy-free tofu alternative.
about this Soy-Free Tofu Recipe
This soy-free tofu is also known as Burmese tofu. It’s a chickpea based tofu made with water and chickpea flour.
Season this tofu as you’d like to make it flavorful or plain as needed. Add more or less water to make it firmer or softer as needed.
Use this chickpea tofu as you would soy-based tofu.
Soy-Free Tofu Recipe
- 1 cup chickpea flour (also known as besan)
- 2 cups water
- 1/2 - 1 tbsp adobo seasoning (optional)
- salt (to taste)
- Whisk until well combined (you can also use a blender to ensure a creamy consistency)
- In a small pot, add 1 cup water and bring to a rolling boil
- Working quickly, pour in the chickpea/water/spice mixture and stir with a spatula quickly (making sure the tofu mixture doesn't stick to the pot)
- Keep stirring until a thick cake like batter forms
- After a cake like batter forms, remove from heat and transfer to a lined container
- Let cool, cover, and let sit in the fridge for at least an hour to thicken
- When ready to use, cut into cubes and cook as you would tofu
SeasoningsYou can use seasonings other than adobo to flavor your tofu depending on what you're using it for. For Thanksgiving, I used an Italian spice seasoning to give my tofu a more appropriate feel.
To make scrambled eggsCombine 2 cups of water into the pot while cooking instead of 1 cup. This will form a more eggy and soft feel in your tofu.
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During the holidays, when it seems like everyone has a chocolate in hand, it can be hard to maintain a healthy lifestyle.
Not just that, but it can seem like you have an insatiable craving for chocolate.
A craving that just keeps crawling back, no matter how much chocolate you eat
(It’s probably because, like I mentioned earlier, everywhere you look, there’s somebody making chocolate look like it’s the best thing on earth… and it might arguably be… but that’s for another time).
This adaptogenic dark cherry mousse is vegan, gluten-free, and dairy-free recipe. It’s also quite possibly could be the solution to your insatiable chocolate craving.
It’s the perfect decadent treat to curb your chocolate cravings and leave you feeling full. Trust me, its rich taste and creamy texture will not disappoint.
Not to mention the cherries add a nice balance to the rich and decadent flavors of the coconut cream and dark chocolate. It’s a perfect balance. Trust me.
Why should you care that it’s adaptogenic? Well adaptogens are powerful plant-based compounds that help the body adapt to stress in a more efficient manner. Why wouldn’t you be trying to get more of them in your diet?
Want to learn more about adaptogens? Click here!
Adaptogenic Dark Chocolate Cherry Mousse
- 3/4 cup cherries (pitted)
- 1 tsp coconut sugar (or sweetner of choice)
- splash of water
- 3/4 cup vegan chocolate chips
- 2 cups coconut cream
- 2 tbsp coconut oil
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- 2 tbsp cacao powder
- 1-2 tsp four sigmatic instant coffee powder
- Add pitted cherries to saucepan with 1 tsp coconut sugar and splash of water
- Heat on medium heat until cherries soften
- Set cherries aside and add chocolate chips to a bowl
- Heat coconut cream, coconut oil, maple syrup, and vanilla in the microwave until it starts to bubble slightly (you could also use a pan)
- Pour the warm mixture over the chocolate and let sit to allow the chocolate to melt
- Stir well to combine chocolate and coconut cream mixture. Add in raw cacao and Four Sigmatic Mushroom Coffee
- Now fold in the cherries
- Spoon mixture into serving cups and let them sit in the fridge for around 4 hours to firm up