I was pumped to try out some of the non-raw recipes from our Book of the Month, Feel the Lean by Loni Jane, and this dish did not disappoint. Flavourful and filling, this would make an amazing potluck dish that is also vegan, dairy-free AND gluten-free.
I paired mine with some salsa and avocado, Loni went with an amazing looking salad, but I could also see it with a yummy tomato sauce as a healthier/vegan friendly arancini (Italian rice ball) alternative. My mouths watering just thinking of that… can’t wait to make these again!
Pizza has always been one of my top favourite things to eat! But until recently, my type of pizza didn’t look like what you see above. I wanted my pizza to be piled high with pepperoni and lots of melted cheese (plus some garlic dipping sauce never hurt), and I looked forward to eating that pizza every weekend. This came to a halt when my holistic nutritionist told me that it looked like I probably had a dairy sensitivity, and that I should cut it out of my diet for a few months. A few MONTHS!? Months without PIZZA!?
Well as you can imagine I was sad thinking that I had lost my beloved pizza nights, but then Sasha introduced me to the vegan pizza that is made at Whole Foods, and it was SO good! In fact, it was so good that it took me a while to believe her that it was actually dairy free. It fully satisfied my pizza cravings, and soon became one of my regular dairy-free treats. BUT THEN… after taking a blood test, I found out that I was quite sensitive to dairy AND wheat, and I was advised to stay away from both of them for at least 6 months. This meant no more vegan pizza from Whole Foods, as they do not have a gluten free crust 😦
So for the past couple of months I had been looking for a new way to enjoy pizza, trying out cauliflower crust and gluten free pita bread; both were good, but didn’t fully satisfy my pizza cravings. I wasn’t feeling hopeful about finding an awesome gluten free substitution… but then I found THIS, my new love!
Contestant #1 Rice flour banana bread from the book, YOU WON’T BELIEVE IT’S GLUTEN-FREE
Contestant #2: Buckwheat flour banana bread from the blog of our March Book Club, JOYOUS HEALTH
Banana bread is one of my all time favourite things to eat! I recently found out that I am sensitive to dairy and wheat, so I have been on the hunt for some gluten and dairy free versions of my favourite food. I was so happy when I found a gluten and dairy free loaf of banana bread at the supermarket, but that happiness was short lived because it was disgusting – it had a very weird chalky taste and texture. I felt deflated, thinking this was a nasty preview of my gluten-free future… but then my gluten-free fairy godmother invited me to bake with her, and these magical loaves were born!
I felt like having pancakes for dinner, and I wanted to try out a new recipe from our book of the month, Joyous Health, so I decided to give her Coconut Flour Banana Pancakes a try – only problem was, I didn’t have any coconut flour! I did however have almond flour… I had no clue if the two could be substituted for each other, but I decided to give it a try.
I saw a recipe for beet brownies on Move Nourish Believe so Erin and I decided to try baking… which is kind of a stretch for us. Trust me, we LOVE baked goods, but I personally don’t always enjoy following recipes and measurements closely. So here went nothing!