Category: Recipes

No-Bake Gluten Free, Egg Free, Lactose Free Cheesecake

Alas, the long awaited cheesecake recipe.

I’ve posted photos of my favorite dessert many times on Instagram {@breezygfreezy} and continually get the comment: “Recipe please!”

Well, I’m finally getting around to it.

I’ve always loved cheesecake– my mom has a famous recipe and made it for many special occasions when I was growing up.

Her recipe morphed into a perfect GF cheesecake that I enjoyed for years, but when I was slammed with a severe egg intolerance, everything cheesecake came to a screeching HALT.

How could we re-make Brianna’s favorite dessert {again} so it’s safe?!

Well, folks. We did it– thanks to my mom’s ingenuity, some recipe tweaking {okay, a lot}, and some of my favorite products. This recipe/post is not sponsored– I’m simply sharing it because it’s:

a. absolutely delicious

b. the perfect breakfast, lunch, dinner, snack, and midnight treat

c. only possible because of the brands I’ve found and fallen in love with over many years

No Bake Cheesecake GF/EF/LF

Without further ado…

No-Bake Gluten Free/Egg Free/Lactose Free Cheesecake

Yield: 12

No-Bake Gluten Free/Egg Free/Lactose Free Cheesecake

Ingredients

Instructions

  1. Put cookies into food processor and pulse until crumb texture.
  2. Add melted butter and mix.
  3. Press cookie-butter mixture into 9 inch springform pan.
  4. In a stand mixer/using hand mixer, beat cream cheese, sugar, and vanilla until smooth.
  5. Remove from mixer and gently fold in the Cool Whip.
  6. Fill crust with filling.
  7. In a small pot, melt Smucker's Sugar Free Jelly over low heat until liquid consistency.
  8. Slice strawberries and arrange as desired.
  9. Drizzle warm jelly liquid over the top.
  10. Chill in fridge 2-3 hours or longer before serving.
http://adifferentsurvivalguide.com/2017/08/no-bake-gluten-free-egg-free-lactose-free-cheesecake/

Take it easy, but take it.

Brianna

Looking for a quick tummy fix?

Okay, it’s no secret that my GI system wages war against me frequently. Despite the fact that I am the “most careful celiac” physicians have ever seen, have eliminated another 3 foods/food groups that I identified make me feel miserable, and am endlessly careful about overloading my stomach with lactose/dairy, I’ve got issues.

Recently I went through another round of tests and scopes to see if a new doctor could find the answer to my nausea and bathroom-running woes, but nada. Nothing. All “looks good.”

Well, okay then.

As I continue to deal with periods of misery and some periods of near-perfection, I’ve learned a few tricks about putting together at-home tummy fixes that are agreeable, budget-friendly, and quick.

Last week, I grabbed a few Imodium from my medicine box, a Powerade Zero from my emergency stash {yes, I have one}, and filled my hot water bottle {I prefer it over a heating pad–the weight seems to be helpful! My mom has been giving it to me since I was little}. Dinner hour was creeping up and food was not sounding appealing.

So, I wanted to share what I made. Here’s everything you need:

Alright, folks. These are pantry staples. Not hard to keep things that are frozen or shelf-stable around for these in-a-pinch situations.

I heated the chicken in the microwave, added the frozen onion for a quick zap, poured the bone broth over and heated it for another couple minutes. I toasted my Bloomfield Farms GF Vegan Loaf bread on the side and all set. A balanced meal with healing bone broth that can be put together in under 5 minutes using things that don’t require slaving in the kitchen when your stomach is cramping.

Bone Broth Quick Soup

Take it easy, but take it. + feel good!

Brianna

Frozen Yogurt Parfait Popsicles {GF, Top 8 Free Optional}

Though summer months scream for ice-cold goodies, I’m a fan of frozen recipes all year!

What if I told you I have a low carb, gluten free, top 8 free {optional} new recipe that could transform your breakfast with 3 simple ingredients and 6 steps?

Introducing Frozen Yogurt Parfait Popsicles!

Frozen Yogurt Parfait Popsicles

Stop by your local Target, Dollar Store, Walmart, etc. and grab some inexpensive popsicle molds, then head on over to your local grocery store for one container of your favorite berries, a bag of your go-to granola, and 2 personal icups of your typical yogurt.

These healthy day-starters were made with So Delicious vanilla coconut yogurt, which not only makes this a beautiful top 8 free recipe but also does not have an overwhelming coconut taste {which can be a palate turn-off for some, including me!}

And though I made these for breakfast, you can change out the granola for something like Enjoy Life Foods Mini Chips to make these bad boys for a grabbable evening treat!

Check out the recipe below and give them a try!

Take it easy, but take it.

Brianna

 

Frozen Yogurt Breakfast Parfait Popsicles
5 from 1 vote
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Frozen Yogurt Parfait Popsicles

A frozen tasty treat to start your day that is low carb, gluten free, and top 8 free optional!

Course Breakfast
Servings 1 tray

Ingredients

  • 1 tray popsicle molds
  • 1 package berries {any kind, but I used strawberries!}
  • 2 containers yogurt {any flavor, but I used vanilla!}
  • 1 cup granola {choose your favorite!}

Instructions

  1. Wash berries and slice into thin pieces {blue/black/raspberries in half, strawberries in thirds}

  2. Fill popsicle molds halfway with yogurt.

  3. Add 3-4 pieces of fruit, aligning to outside edge of mold.

  4. Fill until mold is 3/4 full with yogurt.

  5. Add granola on top until mold is full and push granola slightly into yogurt.

  6. Add cap/stick to the molds and freeze for 6 hours or overnight.

Recipe Notes

Take out popsicles about 10 minutes ahead of serving so you can pop them out easily!

*This post is an entry to the So Delicious + Go Dairy Free Frozen Fridays Recipe Contest*

Food Freedom + A Perfect BBQ Side Dish!

*This post has been sponsored by Enjoy Life Foods for their Food Freedom campaign; all opinions are my own.*

Veggie Platter

When people hear about my food restrictions– waiters, new friends, program staff– I’m often met with a “wow, I could never do that.” Heck, it’s the basis of this very blog. And I get it– imagining a diet that is strictly gluten free, low carb, and free from peanuts, shellfish, soybean oil, eggs, and lactose sounds overwhelming. And sometimes– it is.

However, after decades of learning from my fearless mom and with the introduction of brands like Enjoy Life Foods that take away the need to read yet another label, I can proudly celebrate American freedom this week alongside some semblance of personal food freedom.

Whether it’s a Seed and Fruit Mix snack pack for a low blood sugar, a snack pack of chocolate morsels, or the only gluten free, egg free brownies that not only hold up–but taste delicious– Enjoy Life has given me many things to celebrate.

I want to share a bit of wisdom my mom always shares with me: though it’s easy to feel the presence of darkness, there is always light and you must simply put yourself in it.

Though hefty food restrictions can cast a dark shadow, there are beautiful brands like Enjoy Life Foods that bring a beam of light.

If you can believe it, there are now seven Plentils® flavors to enjoy! I grabbed a bag of Thai Chili Lime to create this fun, new recipe for your BBQs this summer: Plentil®-Seasoned Roasted Veggies!

All you need is a bag of your favorite flavor chip, a coarse grinder {can dump out any spices inside–they usually unscrew!}, olive oil, salt, and veggies of your choosing.

Plentil Grinder

 

Plentil®-Seasoned Roasted Veggies

Prep Time: 1 hour

Cook Time: 35 minutes

Total Time: 1 hour, 35 minutes

Category: Side Dish

Yield: As desired

Plentil®-Seasoned Roasted Veggies

Use your favorite chips to perfectly season roasted veggies!

Ingredients

  • - Veggies {choose any veggies you love-- I used onion, peppers, yellow squash, zucchini, corn, and carrots! Quantity depends on intended number of servings}
  • - 1/2 c. olive oil
  • - 2 tbsp. coarse Kosher salt
  • - 1/4-1/2 tsp. Cayenne
  • - 1 bag Plentils®, flavor of choice
  • - 1 coarse grinder {can remove spices inside} or large plastic bag

Instructions

  1. Slice veggies and soak corn in water bath for 10-15m, if including.
  2. Put in large bowl with 1/4 c. olive oil and Kosher salt; toss to coat evenly.
  3. Heat grill to medium-high.
  4. Put Plentils® in grinder {or in plastic bag and crush with back of measuring cup} and add cayenne.
  5. Cook veggies on grill until grill marks appear {if cooking carrots, create foil pack}-- 5m for peppers/zucchinis/squash, 15m for corn/onion, 20m for carrots from raw. Brush with remaining olive oil while cooking and grind Plentils® over veggies while on grill.
  6. Remove from heat and add more Plentils® seasoning on top.
  7. Plate and serve hot or room temp!
http://adifferentsurvivalguide.com/2017/07/roasted-veggies-chip-seasoning/

 

Take it easy, but take it.

Brianna

Creating a Beautiful Family Meal for under $50 at Jewel-Osco!

*Jewel-Osco sponsored this review by providing a $50 gift card to their store in exchange for recipe development using items available at their locations*

Jewel-Osco put me on a mission: create a gluten-free meal (enough to feed 4) using products from their stores. Oh, and it was not to exceed $50 for everything, including a dessert item.

As you all know, I’m not the blogger who creates recipes weekly–though I cannot be more grateful to all the GF bloggers that do, as they’ve given me inspiration for years!

Well, I took a stab at it– and I made the meal TOP 8 FREE.

Yep, that’s right. Top 8 free, under $50, enough for at least 4 people {though definitely could be 5-6!}–which means, for all you college and young professional readers, tons of leftovers.

I had all the dry spices I needed in my cabinet, so I didn’t have to account for those in my total–feel free to swap for your available spices to save on the $$$!

Jewel-Osco is my go-to grocery store in Chicago– between it’s gluten free section, gorgeous produce, and great prices, I’m always set after a Jewel run. I couldn’t be more thrilled to create these recipes on their behalf.

This entire meal was created for $48.82!

Without further ado, Moroccan Chicken {with a vegan garlic sauce} + Sweet Corn Succotash + Mixed Berry Crisp!

 

[recipe title=”Moroccan Chicken with Vegan Garlic Sauce” servings=”4-6″ time=”2hr 45mins” difficulty=”easy”]

[recipe-ingredients]
– 4-5 pounds bone-in chicken
– 4 garlic cloves, minced
– 1 cup chopped chives
– 4 tsp. ground cumin
– 4 tsp. paprika
– 1/2 tsp. cayenne pepper
– 4 tbs. canola oil
– 2 tsp. salt

– 1/3 cup EVOO {SAUCE}
– 1 garlic clove, minced {SAUCE}
– 2 tb. apple cider vinegar {SAUCE}
– 1 tsp. honey {SAUCE}
– 2 tbs. apple juice {SAUCE}
– 1 tsp. mustard {SAUCE}
– 1 tsp. basil {SAUCE}
– 1/4 tsp. salt {SAUCE}
[/recipe-ingredients]

[recipe-directions]
1. In a large bowl, toss together garlic, cumin, paprika, cayenne pepper, canola oil, salt, and chicken until combined.
2.Refrigerate chicken (covered) for at least 2 hours
3. While in refrigerator, blend EVOO, garlic, apple cider vinegar, honey, apple juice, mustard, basil, and salt in a food processor. Set aside.
4. After 2 hours, preheat BBQ to medium-high heat. Grill chicken until cooked through, beginning on high heat to char outside, then lowered to medium heat–turn every few minutes!
5. Remove from grill and drizzle garlic sauce over top. Serve hot!
[/recipe-directions]

[/recipe]

img_3381
Preparation…
img_3394
Final Product!

[recipe title=”Sweet Corn Succotash” servings=”4-6″ time=”30mins” difficulty=”easy”]

[recipe-notes]
You can use tomatoes instead of peppers, though we have a tomato allergy in our house! Also, all veggies can be frozen–cheaper and easy!
[/recipe-notes]

[recipe-ingredients]
– 2 tbs. EVOO
– 1 large garlic clove, minced
– 1 1/2 cups chopped onion
– 3 cups chopped red pepper
– 2 1/2 cups corn kernels (white and yellow combined, if possible)
– 2 cups frozen baby lima beans
– Coarse kosher salt
– 3 tbs. basil, thinly sliced
[/recipe-ingredients]

[recipe-directions]
1. Heat oil in large skillet or pot (prevents splatter and major clean up!)
2. Add onion and sprinkle with salt; cook until translucent (5 minutes)
3. Add garlic and cook until fragrant (1 minute)
4. Add peppers, corn, and lima beans.
5. Reduce heat to medium/medium-low and cover.
6. Stir occasionally for about 20 minutes, or until veggies are soft.
7. Sprinkle with salt and pepper, as desired.
8. Let cool; I think it’s best served room temp!
9. Sprinkle basil over top before serving!
[/recipe-directions]

[/recipe]

 

img_3382
Preparation…
img_3390
Final Product!

[recipe title=”Top 8 Free Mixed Berry Crisp” servings=”12″ time=”1 hour” difficulty=”easy”]

[recipe-notes]
You can use any flour blend/products you feel safe using. I used GFJules All-Purpose Flour, Melt Spread, and Enjoy Life Mixed Berry Bars.
[/recipe-notes]

[recipe-ingredients]
– 1 package Enjoy Life Foods Mixed Berry Bars
– 4 cups of berries (your choice!)
– 1/4 cup allergy friendly margarine
– 1/4 cup light brown sugar
– 1/2 cup allergy friendly all-purpose flour
– Pinch of cinnamon, salt, and nutmeg
[/recipe-ingredients]

[recipe-directions]
1. Unwrap ELF bars and flatten them by hand. Cut each in half.
2. Line 12 muffin tins with papers, coat with non-stick spray, and place the half-bars in bottom of each tin.
3. Place small handful of washed berries in each cup.
4. In separate bowl, combine sugar, margarine, and flour. Mix until combined.
5. Crumble over top, or turn into little shapes as I did!
6. Bake at 350 degrees for ~25 minutes, or until fruit is bubbling.
7. Serve warm!
[/recipe-directions]

[/recipe]

img_3385
Preparation step 1…
img_3391
Preparation step 2…

 

 

 

 

 

 

 

 

 

img_3400
Final Product!

 

Take it easy, but take it.

Brianna