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
- 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
- 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.
Crispy Rice Treats
- 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.