Category: Recipes

Fudge-Striped Turkey Cookies — GF/EF/PF

*This post was sponsored by Goodie Girl Cookies; all opinions are my own, as always*

Whether you were diagnosed celiac or with a food allergy/intolerance, I guarantee you can imagine the Keebler Fudge Stripe Cookies. Remember them?

I always wondered: why are gluten free, allergy friendly cookies as cute as their gluten counterparts?

Well, thanks to Goodie Girl, now they are! They recently released their fudge striped cookies which are gluten free, egg free, and peanut free {they contain dairy and soy, but not soybean oil– so they’re safe for me}.

Goodie Girl Fudge Striped Cookies

And they’ve made the commitment to purity protocol oats for their oat flour in the Fudge Striped {and the rest of their cookies!}. Hallelujah.

According to Alyssa, their social media coordinator:

“Yes, our supplier uses Purity Protocol.  Avena Foods has documentation on how they practice Purity Protocol when growing, milling and transporting the oats used in our products.”

For those interested in the ingredients:

Goodie Girl Fudge Striped Cookie Ingredients

So, I set out to make an adorable, 3-dimensional treat for a Friendsgiving I recently attended. Everyone exploded with smiles– the best part of sharing a meal.

Gluten Free Fudge-Striped Turkey Cookies

Alright, here’s your to-do list:

  1. See below for the simple recipe {always check ingredients for the other parts of the recipe!}
  2. Stop by your local Walmart to snag these bad boys…ahem girls…or order them online where they’re 15% off until November 30th!
  3. + as always, I’m running a giveaway over on Instagram so you can create some holiday treats! Perhaps some melted snowmen cookies or reindeer or menorahs? Get creative!

Take it easy, but take it.

Fudge-Striped Turkey Cookies — Gluten Free/Egg Free/Peanut Free

Yield: ~20

Fudge-Striped Turkey Cookies — Gluten Free/Egg Free/Peanut Free

Ingredients

  • 1 box Goodie Girl Fudge Striped Cookies
  • 1 box Cella's Chocolate Cherries {or any turkey body you like!}
  • Melted baking chocolate of choice
  • Candy Corn
  • White + Black frosting pens

Instructions

  1. Slice off bottom of each cookie to make a flat edge.
  2. Use melted chocolate to adhere Cella's candy body, align to center of flat edge.
  3. Use melted chocolate to adhere candy corn, point side toward flat edge {hold in place until dry!!}
  4. Put in fridge for 30 minutes to cool.
  5. Remove from fridge and dot white, then black, at top of candy corn for eyes.
  6. Keep in fridge until serving!
http://adifferentsurvivalguide.com/2017/11/gluten-free-fudge-striped-turkey-cookies/

 

Paleo/Vegan/GF Fall Pancakes

Disclaimer: I now serve as a Barney Butter Ambassador. BB provides me with product only, in exchange for use in my daily life. You all know I’ve been obsessed with BB for years, so I’m excited to begin my ambassadorship with them!

Okay, for someone who has to eat gluten free, egg free, and low carb, pancakes are far from the simplest breakfast option. FAR FROM.

However, when BB sent me their almond flour to play with this quarter, I knew one of my first attempts would have to be delicious fall pancakes that are not only GF/EF, but also don’t have any added fruit purees that wreck havoc on my morning BGs.

And folks, I’m proud to say I’ve done it.

My family has a tradition of pancakes on Thanksgiving morning while we watch the parade. For the last couple years, I haven’t found anything worth eating or sharing. This year, I’ll be stacking these high and reigniting our tradition.

Paleo/Vegan/GF Pancakes

Paleo/Vegan/GF Fall Pancakes

Yield: 3-4

Paleo/Vegan/GF Fall Pancakes

Ingredients

  • 1 cup almond flour {I used Barney Butter Almond Flour, made in a peanut-free facility!}
  • 1/2 cup cassava flour {I used Otto's}
  • 1 1/4 cup almond milk {I used Califia Farms}
  • 2 tbsp. almond butter {I used Barney Butter Smooth}
  • 1 tsp. honey
  • 1 tsp. cinnamon
  • 1/8 tsp. baking soda
  • Ingredient of choice to continually grease the pan
  • Berries, or topping of choice

Instructions

  1. Combine flours.
  2. Add remaining ingredients + baking soda and stir until well combined.
  3. Grease the pan well + drop pancakes when hot {it took me 3 batches in my pan to use all batter}
  4. Flip when edges turn brown {don't wait for it to bubble, because it may not!}
http://adifferentsurvivalguide.com/2017/10/paleo_vegan_gf_fall_pancakes/

Take it easy, but take it.

Brianna

PS- These are delicious with some maple syrup for that fall flavor {Cary’s makes a great sugar free syrup!}

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
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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*