Looking for some easy, healthy-ish recipes?
For my top recipes that are gluten free, dairy free, and bladder friendly, check out my favourites that I have personally tried, below:
Turkey Meatballs with Quinoa and Kale
Gluten Free + Dairy Free. Tia Mowry's Cookbook, Whole New You
- 1/2 cup gluten free oats not quick cooking
- 1/2 cup unsweetened almond milk
- 2-3 tbsp extra virgin olive oil
- 1 egg lightly beaten
- 2 cloves garlic grated
- 1/2 tsp black pepper
- 1 tsp salt
- any of your preferred spices
- Add the milk and oats to a small pot over medium heat. Cook until the milk is hot, but not boiling. Reduce the heat to a simmer, continuing to cook until the mixture gets thick. Set aside and let cool.
- Preheat oven to 450°F then drizzle oil on baking sheet. Set aside.
- In a large bowl combine the turkey, spices, egg, parmesan (if including), garlic, salt, pepper and oatmeal mixture. Stir until the ingredients are completely combined.
- Form the meatballs into equally sized balls and then place them on the cooking sheet.
- Bake for 25-30 minutes, turning half way, until the meatballs are nicely brown all around. Serve with cooked quinoa and sautéed kale.
Easy Gluten Free Pumpkin Muffins
These gluten free pumpkin muffins taste amazing and are also sugar free, oil free, soy free & dairy free!
- 2.5 cups gluten free oats (toasted & ground)
- 3/4 cups gluten free oats NOT ground (toasted, 2 Tbsp reserved for muffin tops)
- 1 1/8 cup pumpkin puree
- 2 large eggs lightly beaten
- 1/3 cup honey
- 3/4 cup coconut milk OR almond milk
- 2 tbsp real maple syrup
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3 1/2 tsps pumpkin spice
- 1/2 cup walnuts, cranberries, chocolate chips Optional (Cranberry w/ IC, ouch!)
- Preheat oven to 325. Place all oats on a baking sheet and toast until lightly browned, stirring once (about 4 to 6 minutes). Let cool to room temperature. (If you are in a hurry you can skip this step and use plain old fashioned oats, however the toasting adds flavour.)
- Place 2.5 cups of oats in a food processor and blend/pulse until they reach a rough, flour like consistency.
- Combine pumpkin puree, eggs, honey, milk, maple syrup and vanilla. Mix to combine.
- Add both ground and unground oats to wet ingredients and allow to sit for 10-20 minutes (this allows the oats to soak and soften).
- Add the rest of the ingredients and mix until just incorporated. (The batter will be very thick.)
- Optional: Fold in approximately 1/2 c walnuts, raisins, chocolate chips, or dried cranberries.
- Scoop batter into muffin tin, lined with muffin wrappers (makes 12-14 muffins). Fill the muffin tins 7/8 full.
- Bake at 350 for about 23 – 25 minutes, a toothpick inserted in the centre of a muffin should come out clean and the top of the muffin should feel firm.
Use parchment muffin liners or lightly spray liners lightly with oil to make the baked muffins easier to remove. (I thought using any liner was okay, but I was mistaken! lol) No pumpkin spice? Substitute 2 tsp cinnamon, 1 tsp ground ginger, 1/8 tsp allspice, 1/8 tsp ground cloves, and 1/4 ground nutmeg.
Crispy Rice Treats
You may like these even more than the average rice crispy! Tia Mowry's Cookbook, Whole New You
- 1 cup brown rice syrup
- 4 cups brown rice cereal gluten free
- 1/2 cup of your favourite nut butter peanut or almond
- pinch sea salt
- healthy dash pur vanilla extract
- chocolate chips, nuts, cinnamon optional
- On medium heat, heat brown rice syrup, nut butter, vanilla (and optional cinnamon), stirring constantly until the mixture is smooth, thinned out, and bubbling a little. Reduce heat and let simmer for 3 minutes, stirring constantly.
- Pour cereal into a mixing bowl. Add the Syrup mixture to it and blend it well with a wooden spoon. Add additional options, if using. If adding chocolate, wait until mixture has cooled a little so they don't melt.
- Pour into a square pan and flatten. Let cool. Slice and serve.