Living Life Balanced Blog

Buffalo Cauliflower Wings

2/12/2019

I had a request for a recipe that involves buffalo sauce but not with wings because she didn't like the texture of meat. I thought about what I could make and I landed on cauliflower since it is a pretty neutral, yet hearty vegetable. I lightly breaded the cauliflower, tossed it in the buffalo sauce and baked it. This is a great recipe for vegans, vegetarians, or really just anyone who likes buffalo sauce and vegetables! I have served it with a salad and baked potato chunks to make it a meal but also love making it as an appetizer with a vegan ranch or onion dip for a party!

Buffalo Cauliflower Wings: Gluten free and dairy free recipes by Elena McCown, LLC a health coach in Franklin, TN

Servings: 2
Prep/Total Time: 30 minutes

Ingredients:

1 head cauliflower, cut into bite-sized pieces
1/2 cup oat flour
1/2 cup water
dash of salt and pepper
1/4 cup buffalo sauce

Directions:

Preheat oven to 450 F.
Mix together the oat flour, water, salt and pepper in a bowl.
Dip the cauliflower pieces in the batter until evenly coated. Lay them out on a parchment lined cookie sheet. Bake for 15 minutes.
Once the cauliflower pieces are done baking, brush them with the buffalo sauce mixture and bake again for about 5-10 minutes and then broil for 1-2 minutes.
Remove from oven and brush with remaining buffalo sauce mixture to taste. Serve immediately.

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Vegan Spinach Artichoke Dip

1/31/2019

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This is my new go-to for a quick, healthy, cheap, super tasty dip to bring to a party! It is sooooo easy to throw together! It looks and tastes indulgent but it is just full of veggies and beans! I have another version that uses avocado and is great, but that one is more like a hybrid spinach artichoke dip/guacamole. This one tastes like the real deal and no one will believe it is vegan! Make this before your next party, I promise it will be a hit!

Vegan Spinach Artichoke Dip: Gluten free and dairy free recipes by Elena McCown, LLC a health coach in Franklin, TN

Servings: 8
Prep/Total Time: 10 min

Ingredients:

1 10 oz box of frozen spinach
1 14 oz can of artichoke hearts, drained and rinsed, chopped
1 Tbsp garlic, minced
1 10 oz container classic hummus
1 tsp onion powder
black pepper, to taste
1/4 cup shredded vegan mozzarella cheese
1/4 tsp paprika

Directions:

Cook the spinach over medium heat until completely warmed through and liquid is absorbed.
Add the artichoke, garlic and hummus and cook until everything is hot.
Add onion powder, black pepper and mix until cheese is melted.
Serve hot. Sprinkle with paprika right before serving. Tastes great with tortilla chips!

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Carrot Cake Quinoa Bars

1/23/2019

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I like creating recipes and using ingredients that are a little surprising or unique. I think it is fun and important to be willing to try new things. You never know what you might like! These bars are a fun way to eat quinoa, vegetables and fruit in bar form for breakfast, a snack or dessert! Plus, they are only sweetened with fruit, not sugar! I always like making recipes that sneak in as many vegetables or fruit as possible. You could easily replace the carrot with zucchini for a zucchini bread bar or omit the veggies and add chocolate chips or just include more raisins for a sweeter treat since as the recipe is, they aren't super sweet. Play around with the ingredients and see which combination you like best. While I used an egg, these could quickly be made vegan by subbing in a flax egg (1 Tbsp ground flaxseed meal mixed with 3 Tbsp water). Make these on the weekend and freeze them in individual baggies for a quick grab-and-go breakfast or snack/dessert during the week!

Carrot Cake Quinoa Bars: Gluten-free and dairy-free recipes by Elena McCown, LLC a health coach in Franklin, TN

Servings: 12
Prep/Total Time: 40 min

Ingredients:
Bars

1 cup uncooked quinoa, cooked according to package directions
2 ripe bananas, chopped
1/4 cup unsweetened applesauce
1/4 cup peanut butter
1 Tbsp vanilla extract
1 egg
1 cup carrots, finely shredded
1 cup old fashioned oats
1 tsp baking powder
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
dash of salt
1/4 cup raisins
1/4 cup pumpkin seeds

Frosting

4 oz banana puree baby food
3 Tbsp peanut butter
1 tsp vanilla
dash of cinnamon
dash of nutmeg
dash of ginger
dash of salt

Directions:
Bars

Preheat the oven to 350 F while the quinoa is cooking.
Add the bananas, applesauce and peanut butter to a large bowl and mash everything together with a fork and then use a hand mixer to blend on high speed until smooth.
Add in the vanilla and egg and blend until thoroughly combined.
Add the oats, baking powder, salt, cinnamon, nutmeg, and ginger to the bowl and mix well.
When the quinoa is ready and slightly cooled, add in with the rest of the ingredients.
Fold in the raisins and pumpkin seeds.
Line a 9x11 baking sheet (with edges) with parchment paper and dump the mixture on the pan and smooth it out.
Bake for 35 minutes or until slightly brown and edges are starting to peel away from the sides.
Let cool on the pan for 5 minutes and then finish on a cooling rack until completely cool to touch before cutting into bars.

Frosting

While the bars are cooling, make the frosting (if you want). They also taste great without it, too!
Combine the banana baby food, peanut butter, vanilla, cinnamon, nutmeg, ginger and salt and mix on high until everything is incorporated and smooth. Add more peanut butter if it looks like it needs to be a little thicker. Add frosting to a piping bag or baggie with the tip cut off and drizzle over the bars before serving.

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Avocado Egg Toast

1/18/2019

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While it might be a pretty simple breakfast idea, it keeps you satisfied until lunchtime plus is tastes delicious! Try this avocado egg toast as a quick breakfast during the week or as a lazy Sunday brunch. Feel free to add more veggies - like spinach or tomato - if you want to get fancy!

Avocado Egg Toast: Gluten-free and dairy-free recipes by Elena McCown, LLC a health coach in Franklin, TN

Servings: 1
Prep/Total Time: 5 minutes

Ingredients:

2 slices gluten-free whole-grain bread
1/2 avocado, sliced
1 egg
dash of Tabasco sauce
dash of salt and pepper
1/2 cup blueberries

Directions:

Toast your bread.
While your bread is toasting, scramble an egg over medium heat on the stove.
Top your toast slices with the egg, avocado, Tabasco sauce and a dash of salt and pepper.
Serve with a 1/2 cup of blueberries for a well-rounded meal.

Like this recipe? Check out more of my recipes and meal plans + thousands of others with the Prepear app!

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Chopped Salad

1/4/2019

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You might be surprised to find out...I normally am not a salad person. I never have been. There is just something about chewing crunchy vegetables that I don't like, lol! I eat a ton of veggies daily but I like them better cooked or raw but mixed in with something else (like rice or on a sandwich). When I eat salad, I especially don't like when it is just the greens. I like a hearty "stuff" to lettuce ratio. When that ratio is right, I do actually enjoy my salads. This is one of those salads that has a lot going on, keeps you full, provides you with a bunch of veggies AND tastes great! It is quick and easy to throw together when you don't have time to cook.