Strawberry Banana Smoothie (gluten-free recipe)
The warmer weather and increased outdoor activity always inspires me to eat healthier. I whipped up a homemade Strawberry Banana Smoothie this morning before work which I wanted to share because it turned out pretty tasty! Like any smoothie recipe, omit/ add in additional ingredients as you wish. Also, I don’t like using ice in my smoothies as I feel it waters it down and makes it too cold to drink immediately which I love to do!
Note: all measurements are approximate
- 8 strawberries, sliced in half
- 1 medium to large banana, sliced in medium pieces
- 3/4 cup vanilla soy milk (or use any milk i.e. rice, coconut, regular cow’s milk)
- 1 scoop vanilla protein powder
- 1 1/2 tablespoons peanut butter
- 2-3 tablespoons gluten-free oats (I love Bob’s Red Mill!)
1. Put all ingredients in a blender, and blend for 30 seconds to 1 minutes or until thoroughly mixed.
2. Serve in a glass & enjoy!
Next time I’ll be sure to add in some blueberries and/or raspberries (my other favorite berries!).
Marshmallow Chocolate Chip Cookies (gluten-free)
The King Arthur Flour Gluten-Free Cookie Mix is basically a cookie base where you add in 1-3 cups of whatever you want (if you want to!). I had some mini-marshmallows and chocolate chips (my fav) in the pantry, so that’s what I used. Next time I’ll use walnuts instead of marshmallows because the marshmallows made the cookies really sticky (thankfully I always use Sil-Pats and the like on my cookie sheets, so I was able to get them off the sheets easily).
So the recipe…super easy since it’s a mix!
All you need is:
- 1/2 cup soft butter
- 1 large egg
- 2 tablespoons water
- 1 to 3 cups of add-ins (i.e. chocolate chips) - this is optional
1. Preheat oven to 350º F.
2. Put 1/2 the cookie mix in a bowl, then mix in the butter.
3. Add the egg and water, and beat until fluffy.
4. Beat in the other 1/2 of the cookie mix, scraping the sides and bottom of the bowl. *I use this scraper blade on my Kitchenaid that continually scrapes the sides/ bottom of the bowl.
5. Add in 1 to 3 cups of add-ins i.e. chocolate chips, nuts, dried fruit, etc. (optional!).
6. Drop batter by heaping spoonfuls onto baking sheets with 2” between cookies. Flatten cookies to 1/2” thick (I used the spoon to do this!).
7. Bake cookies until browned, 10 to 12 minutes. *I live at 5,500 ft. so I had to add on a few minutes of baking time (total baking time: 16 minutes).
8. Remove cookies from oven, and let them cool on the pan for a few minutes, then transfer to a cooling rack. Eat while still warm to enjoy the melted chocolate goodness!
The cookies taste like their “glutenful” counterparts, and are very chewy and delicious. Also, I love the simplicity of this recipe, and will definitely be making it again soon with walnuts and chocolate chips!
What’s a girl to do with 4 organic apples that have been hanging out in her fridge for a week?! Eat them individually? No. Make them into a simple n’ tasty dessert? Yes!
I used the crumble recipe I made a month ago and used apples instead of berries. I’d add a little juice or cider next time because it was a tad dry. Topped it with my fav vanilla ice cream. Enjoy!
- 4 large apples (cored, peeled, & sliced)
- 1/4 cup apple juice or cider
- 1 cup GF flour (I used my fav - Bob’s Red Mill GF AP Flour)
- 1/2 brown sugar (or more if you’d like)
- 1 tsp cinnamon (or more if you prefer)
- 1/3 cup butter or margarine
- 1/2 tsp xanthan gum (optional since the flour mixture doesn’t need to rise)
- Preheat oven to 350 F.
- Prep an 8x8 inch baking dish with nonstick cooking spray.
- Core, peel, and slice the apples. Then pour into the baking dish, top with apple juice and set aside.
- In a medium bowl, mix GF flour with brown sugar and cinnamon. Add the butter or margarine, and rub between your fingers until the mixture becomes crumbly.
- Pour this mixture over the apples in the baking dish.
- Bake for 30-35 minutes, until the topping turns golden brown.
- Let cool for 5-10 minutes, then serve warm with vanilla ice cream &/or whipped cream.
You can make this dessert with other fruits including:
- Blueberries: 3 cups fresh or frozen (thawed & drained)
- Cranberries: 3 cups fresh or frozen (thawed & drained) + 1/2 cup of sugar mixed in because they’re so tart
- Strawberries: 3 cups fresh (hulled & cut into pieces) or frozen (thawed & drained)
- Pears: 5-6 medium size (cored, peeled, & sliced)
- Raspberries -or- Blackberries: 3 cups fresh, rinsed & drained *frozen won’t work because when thawed, they get very mushy