Pina Colada Smoothie

Gluten Free Dairy Free Pina Colada Smoothie –
makes 2 servings
1/2 mango, peeled and cubed OR 6 oz can crushed unsweetened pineapple (including juice)
3/4 cup canned, unsweetened pineapple juice
¾ cup coconut milk
1/2 tablespoon sugar, honey or other sweetener
3/4 cup ice cubes
Place all ingredients in a blender.  Cover and blend ingredients until smooth. You can adjust the consistency by adding more ice if it’s too thin or more liquid if it’s too thick.  Pour in glasses.

Mediterranean Seven Layer Dip


One can of white or Northern beansGluten-Free Mediterranean Seven Layer Dip
1 clove garlic
Olive oil
½ cup of basil leaves finely chopped
2 roma tomatoes
1 can sliced olives
1 cup shredded mozzarella*
1 roasted pepper – chopped
¼  cup of pine nuts

Box of Blue Diamond Smokehouse Nut Thin Crackers or Gluten-free crackers of your choice


Drain and rinse beans. Puree with garlic and olive oil.

In a serving dish, spread and layer the following ingredients in concentric smaller circles:

1. Bean puree
2. Cheese
3. Chopped peppers
4. Chopped basil
5. Tomatoes
6. Olives
7. Pine Nuts

Serve with Smokehouse Nut Thin Crackers or Gluten-free cracker of your choice.

*For a Vegan version:  use Vegan mozzarella shreds

By Blue Diamond

Grilled Thai Salmon

Prep Time: 5 minutes

Cook Time: 16 minutes
Makes 6 servings.


2 tbsp. Thai Kitchen Roasted Red Chili Paste
1 tbsp. vegetable oil
2 tsp. minced lemon grass (optional)
1 1/2 lb. salmon fillets


MIX Chili Paste, oil and lemon grass in small bowl until well blended. Place salmon in glass dish. Spread chili paste mixture on both sides of salmon.

GRILL over medium heat 6 to 8 minutes per side or until fish flakes easily with a fork.

Banana Carob Snack Cakes

Makes (20) 2-inch snack cakes

Ingredients:Banana Carob Snack Cake

1 1/2 cups fork mashed, ripe banana (about 3 medium bananas)
1/3 cup palm sugar
1/4 cup canola or grapeseed oil
1/4 cup 1% milk
2 large eggs
1 tablespoon vanilla extract
1 3/4 cups sorghum-garfava flour blend (see below)
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon xanthan gum
1/4 teaspoon kosher salt
3/4 cup unsweetened carob chips

Sorghum-Garfava Blend
1 cup sorghum flour
1 cup garbanzo fava bean flour
1/2 cup potato starch
1/3 cup tapioca starch

Mix well. Store in an airtight container in the refrigerator.


Preheat oven to 350F. Lightly spray a 9×13 inch baking dish with cooking spray.

In a medium mixing bowl, whisk together mashed banana, palm sugar, oil, milk, eggs and vanilla extract. In a separate bowl, whisk together the flour blend, baking soda, cinnamon, xanthan gum and salt. Dump dry ingredients onto wet ingredients and mix until combined. Stir in carob chips.

Pour batter into the prepared pan. Bake for 15-18 minutes until snack cake is firm and a toothpick tests clean.  Let cool completely in baking pan on a wire rack before slicing. Freeze individual pieces for an easy snack for lunches, enjoy with a cup of afternoon tea or serve as a breakfast cake.

From Amy Green, of Simply Sugar and Gluten-Free

Chick’n and Baby Bok Choy Stir Fry

Chik'n and Baby Bok Choy Stir Fry 1

I found a delicious looking recipe on Real Simple for their Chicken and Bok Choy Stir-Fry and had just recently found 3 heads of baby bok choy at my local Asian market for $3.50, so I decided I MUST give it a try.  However, being vegan I had to make some alterations.

I decided to use Gardein’s Teriyaki Chick’n Strips and cover two bases at once.  I’ve swapped the chicken and used the teriyaki sauce packet in place of the soy sauce.  I also didn’t have scallions on hand, so I used a yellow onion from my pantry.  I had some microwavable brown rice on hand, so I used that as the soft bed with which to cradle this delicious dish.

If you’re not vegan, you can always follow their original recipe, but if you’re adventurous you should give the vegan version a try.  My meat-eating family members love the meals I cook and always comment that they wouldn’t know it wasn’t real meat.  So why not give it a try?  You may be pleasantly surprised.

Chick’n and Baby Bok Choy Stir Fry


  • 1 pkg Gardein Teriyaki Chick’n Strips (found in the frozen vegetarian foods)
  • 1 medium yellow onion, halved and sliced
  • 3 heads baby bok choy, quartered (found in most local grocery stores or in Asian markets)
  • 2 Tbsp extra virgin olive oil
  • 1/4 cup store-bought (or homemade) vegan barbecue sauce
  • 1/4 cup water
  • Salt and pepper


  1. Heat oil in non-stick skillet over medium heat.
  2. Add onions to hot oil and cook until just tender.  Add chick’n strips, salt and pepper to skillet, and cook until browned and heated through.  Transfer chick’n and onions to a plate.
  3. Add bok choy and water to skillet.  Cover and cook until just tender, about 3 or 4 minutes.
  4. In the mean time, combine teriyaki sauce packet and barbecue sauce.
  5. Remove cover from skillet, add sauce and bring to a boil.
  6. Add chick’n and onions, and toss to coat.  Cook until heated through.
  7. Serve over cooked brown or white rice.

*For a gluten-free version of this recipe, follow the original recipe at the link provided, use Tyson’s Grilled & Ready chicken strips, replace the soy sauce with gluten-free tamari sauce, and use a gluten-free barbecue sauce like Sweet Baby Ray’s Original.

Cold Thai Broccoli Salad

Prep Time:  10 minutes
Cook Time:  5 minutes
Refrigerate:  1 hour

8 cups water
4 cups broccoli florets
1/4 cup Thai Kitchen® Sweet Red Chili Sauce
1 tablespoon lime juice
1/2 teaspoon salt
1/2 cup shredded carrot

water to boil in medium saucepan.  Add broccoli; cook 1 1/2 minutes or until tender-crisp.  Rinse under cold water; drain well.

MIX chili sauce, lime juice and salt in large bowl with wire whisk until well blended.  Add broccoli and carrots; toss to coat well.  Cover.

REFRIGERATE at least 1 hour or until ready to serve.

Makes 4 servings.

Nutrition Information Per Serving: 60 Calories, Fat 0g, Protein 2g, Carbohydrates 13g, Cholesterol 0mg, Sodium 542mg, Fiber 3g

Courtesy of Thai Kitchen

Roasted Chickpea Croutons

Roasted Chickpea CroutonsI was looking for a recipe for vegan Caesar salad dressing and came across a post over on Oh She Glows for her Crowd-Pleasing Vegan Caesar Salad which included the directions on how to make these tiny little morsels of goodness.  What a find!

I made them with canned garbanzo beans, but you could probably save even more money by buying dried garbanzo beans and cooking them yourself.  After they are cooked, you would just follow these same directions below.  Also, the basic ingredients are things you most likely already have in your pantry.  If you don’t have olive oil, any oil will do.  You only need a little so they’re fairly healthy, too.

These are delicious on salads, in wraps, or even just a quick snack.  And you can adjust and play around with the seasonings to fit your own personal tastes.    Give them a try – I promise they won’t disappoint.

1 (15-oz) can chickpeas (or 1.5 cups cooked)
1/2 teaspoon extra virgin olive oil (or vegetable or canola oil)
1/2 teaspoon fine grain sea salt (or kosher salt)
1/2 teaspoon garlic powder


Preheat oven to 400F.

Drain and rinse chickpeas.

Place chickpeas on one half of a tea towel, cover with the other half, and gently rub dry.  This will loosen the skins and they will begin to come off.  This is perfectly fine.  You can remove them if you wish, but it is not necessary.

Place onto large rimmed baking sheet and drizzle on oil, garlic powder and salt, and toss to coat.  You can add a sprinkle of cayenne pepper if you like it spicy.

Roast for 20 minutes at 400F, then gently roll the chickpeas around in the baking sheet.  Roast for another 10-15 minutes, until lightly golden. They will firm up as they cool.