Want to enjoy the delicious flavor of mac and cheese without gaining weight???
Try my Homemade Gluten Free Vegan recipe for Healthy Mac and Cheese!
This recipe contains literally NO CHEESE, NO OIL, NO MARGARINE and NO BUTTER. Seriously, You have to try this!
Step 1: Cook 8oz package of brown rice macaroni as directed on package.
Step 2: Mix the following ingredients in a small mixing bowl:
1 cup raw cashews, ground into a powder
1/2 cup nutritional yeast
2 tbsp dried basil
2tsp ground mustard
salt and pepper to taste
Step 3: Strain the macaroni and rinse with cool water. Place into large mixing bowl.
Step 4: Add 1/4 cup original unsweetened coconut milk (make sure it is not vanilla flavored) + Add 1/4 cup of the dried powder mixture from step 2 and whip together with the pasta! Set aside extra powder to save for your next batch! Dig in and eat your Healthy Mac & Cheese!
In this video, a gluten free vegan trainer who coaches clients online to eat gluten free vegan will walk you through how to make a gluten free vegan pizza with just the basics. You don’t need any baking experience to be able to follow along and try the recipe that I am showing you. Although I am using alot of ingredients to make the dough, it’s quite a simple process actually. I encourage you to give it a try, you won’t regret it! This is truly a spectacular gluten free vegan pizza with wonderful flavors. If you aren’t too keen on all the added effort of making the dough, feel free to just skip ahead to the sauce and toppings… anyone with a few minutes on their hands and an appetite can make this delicious pizza with ready-made-crust. Enjoy!
What you’ll need:
Preheated oven at 450F
measuring spoons & cups
one medium sized bowl
Gluten Free Pizza Dough:
Glutino Pizza Crust Mix
1/6th cup olive oil
2Tbsp ground flaxseed + 6TBSP water
1/2 tbsp maple syrup
1/8 tsp himalayan salt
1/8 tsp black pepper
Cashew Garlic Sauce:
1/2 cup soaked cashews
1/2 TBSP fresh garlic
1/4 cup plain almond milk
1/4 tsp sage
1/4 tsp basil
1/2 can black olives
1 medium tomato
3 green onions
Instructions: Bake for 10-12 minutes or until crust is firm…. Now you have a Spectacular Gluten Free Vegan Pizza !
Video by Kelly Gibson | Gluten Free Vegan Trainer and Online Vegan Coach | on July 30, 2014
It doesn’t get much easier than this, folks. Trader Joe’s sells a vegan pumpkin muffin mix, so all you have to add is water, oil, and … eggs? Actually, you can use a plant-based egg substitute to keep it vegan & delicious! Alternatively, you can find a gluten-free muffin mix and add 1 tsp pumpkin pie spice to give it pumpkin flavor 🙂
Mini Vegan Pumpkin Muffins
Here’s the 3-step instructions to make Vegan Pumpkin Muffins: 1. Preheat oven to 400F and use cupcake liners in a mini cupcake tin. 2. Add 1 tsp pumpkin pie spice to the dry mix if you have a plain muffin mix. Mix the muffin mix flour with 1 cup water, 1/2 cup coconut oil, and 2 servings of Ener-G Egg Replacer. Then, Spread batter into the tin. 3. Bake in the oven for 18-20 minutes. Cool and serve 🙂
You won’t be disappointed. These are the best vegan pumpkin muffins you could possibly have.
Candida Yeast feeds on sugar, so it’s an important first step in a candida elimination diet to remove all sugar from your diet. Gluten can also impact your digestive system and make candida worse. And finally, coconut oil contains caprylic acid which has anti-fungal properties. Peanut Butter can contain mold, so I recommend using an alternative for your recipes (like almond butter or sunflower seed butter). Combined we have a need for gluten-free sugar-free peanut-free meals with the addition of an anti-fungal. Here is a fantastic yeast-fighting recipe that is quick and easy to make, and is one of my recipes to promote candida die-off. For making 4 pancakes, here’s what you’ll need:
*1/2 cup Gluten-Free Pancake Mix (I recommend The Pure Pantry as pictured above)
*1 serving Ener-G Egg Replacer
*1TBSP Coconut oil
*3/4 cup Unsweetened WestSoy Soy Milk
Combine all ingredients in a small bowl and mix with a fork until smoothe. Scoop 1/4 cup onto a pan per pancake, and cook over low-medium heat for 2 minutes. Flip and cook for 1 more minute. Top with Sunflower seed butter or Almond Butter instead of Syrup 🙂 It’s really delicious and unlike any other pancake its truly healthy! IF you’d like more gluten-free vegan recipes to promote candida die-off please subscribe to my blog or set up a Nutrition Evaluation to get started on a candida-fighting diet today!
Contact Me for More Info:
Kelly Gibson is a plant-based Personal Trainer in Tempe, AZ who specializes in weight loss, muscle toning, and nutrition for vegan, vegetarian, and gluten-free diets. Kelly has personal experience with fighting off candida and after 2 years of effort, candida is gone!