Hummus

It took me a while to find the right balance of ingredients, so I encourage you to experiment for yourself with the amount of lemon and garlic you add. I also make my own tahini to save on costs, but store-bought is fine! I find seeds in the bulk section at Winco if you do want to give it a try.

Ingredients

• 1 can of chick peas
• 1/3 cup tahini*
• up to 3 TBSP olive oil
• 1/2 tsp salt
• 4 TBSP lemon juice (2 small lemons)
• 1 TBSP garlic minced or roasted
• 1/4 tsp paprika (optional)

• *First, to make tahini yourself: take 1/3 cup of sesame seeds and spread them in a flat pan on medium heat. The pan should be large enough to spread them all out. Gently shake the pan every minute to stir until they begin to turn golden, about 4 minutes total. Be careful not to leave them too long or your hummus may taste slightly burnt. Add the hot seeds straight into a high speed blender and blend until smooth. Then, once the seeds are finely ground, add 1 TBSP olive oil and a pinch of salt, blending again until smooth.
• Add all the ingredients to a blender or food processor and puree until smooth. Adjust lemon, garlic, salt, and paprika to taste. I like extra garlic in mine!
• Store in the fridge in a sealed container.

You can use powdered garlic if you prefer, or even omit the lemon juice. Cumin will strengthen the roast flavor and tumeric will brighten the color.

My favorite variations:

-Add half of a roasted red bell pepper. You can do this in a pan, grill, or oven.

-Add two large handfuls of fresh cilantro and a jalepano. No need to chop! I do not use the stems.

My recipe may not be authentic, but it sure is tasty! And you can save the liquid from the can of chick peas to use as an egg substitute called aquafaba.

Share you own hummus variations below!

Leah’s Gluten Free Cornbread

This recipe is one I’m most proud of! I made lots of modifications to keep it allergy friendly, and non-gluten free friends still rave about it. I’ll even include my secret to popping them out of the pan easily without sticking.

Suggestions for more modifications below.

Serves 12

Ingredients

• Dry:
• 1 cup cornmeal (not grits)
• 1 cup gluten free flour (any white blend, I use Bob’s Mill)**
• 1/2 cup almond flour (can be subbed for more cornmeal or cashew flour)
• 1/3 cup sugar
• 1/4 tsp salt
• 1 TBSP baking powder
• 1 TBSP corn starch (sub any starch)
• 1/2 tsp cinnamon (optional)
• Wet:
• 1 TBSP honey (adds flavor)
• 1 TBSP vinegar (I use white)
• 1 cup canned creamed corn
• 1/2 cup melted vegan butter or ghee (sub applesauce, 1/3 c veggie or coconut oil)
• 3/4 cup milk (any nut milk works)
• 2 eggs worth substitute (I use Bob’s Mill egg replacer)

*You can use gluten and dairy and eggs, but the consistency will change, so you may need less flour and can omit the extra starch and vinegar. I have not tried this version myself because I have allergies.

1. Before you begin, grease a 9×9 or 8×12 pan as follows: the best way is to use crisco, but you could use any solid fat like butter, or in a pinch, a cooking oil. I scoop some up with a corner of paper towel and lightly coat the inside of the pan. Then, take some of the same gluten free flour you used and sprinkle it over the pan. Shake and tilt the pan until the flour is sticking to all the grease. Dump out any access flour that doesn’t stick. You don’t need a thick layer for this to work.
2. Preheat the oven to 425 degrees so it’s ready to go.
3. Add the vinegar to your milk and let sit while you work.
4. Combine all the dry ingredients in a mixing bowl and stir together.
5. Add egg replacer to the dry mix. If using a wet substitute, you’ll add that to wet ingredients. Check out my post on egg substitutes for ideas.
6. Add the melted butter or substitute to the milk along with the creamed corn and honey. Mix all liquids together.
7. Pour the wet ingredients into the dry and mix until just combined. If you need to let it sit while the oven heats up, pour it into the pan before letting it sit. This helps build a slight crust on top and allows the batter ingredients to react for a rise without bursting the air bubbles. (You can also use the batter for muffins. Grease the same way and you don’t need a liner!)
8. Place the pan in the center of the middle rack in the oven. Bake for 20 minutes on 425, or until a small knife or toothpick inserted in the middle comes out clean. *This is one recipe you don’t want to undercook as they will taste slightly bitter when raw. The top should be golden or even slightly brown around the edges.
9. You can slice and eat them as soon as they’re cool enough to handle! I recommend honey and butter while they’re hot and using the leftovers to top spicy stew or chili.

**The flours here are not very absorbent, so you can alter the quantities slightly if needed according to what you have. Regular flour is more absorbent, so reduce the quantity. Rice flour and doubling the starch could replace the gluten free blend, but avoid strong flours like coconut or buckwheat since they will change the flavor.

You can substitute a liquid sugar like honey, but you will need to reduce the milk to compensate or it will take longer to bake.

The creamed corn can also be left out if you don’t have it on hand. Some people like to add canned jalepanos for a kick or top with cheese!

What’s your favorite way to serve cornbread?

Substitutions: 7 Egg Replacers

With research and practice, I’ve learned that there are a number of ways to substitute for eggs in any given recipe. However, it’s important to take the type of recipe into consideration when choosing the substitute. Not all egg replacements work for all recipes. Here’s a quick guide of what I’ve learned:

1. Chia Seeds
2. Ground Flax
3. Aquafaba (chick pea juice)
4. Psyllium Husk
5. Starches (corn, tapioca, potato, arrowroot…)
6. Egg Replacer (store-bought)
7. Gelatin

*Applesauce is an oil substitute, not an egg substitute. I have to remind myself of this a lot. It’s a great way to cut down on calories and fat when baking. I use 1/2 oil and 1/2 applesauce in cakes when I want to do this-or if I’m out of oil. It won’t be as heavy or as moist as oil, however.

Chia Seeds

Chia seeds are a high-protein substitute for eggs that provide 2 unique qualities. 1) They have a crunch in baked goods. 2) When moistened, the outer lining plumps up into a gel that is good for restoring gut lining.

Since chia seeds have a noticeable texture and the outer lining acts like an egg white, these are best used in baked goods such as cakes and breads. They also make a good “pudding” snack and can even soak up extra liquid in something like a syrup or raw jam. I sometimes add them to smoothies for a little protein.

• 1 TBSP chia seeds (dry, whole)
• 2.5 TBSP water (room temp or cold)

Mix and allow to sit for about 5 min OR add the chia to dry ingredients and use 2.5 TBSP extra liquid in your recipe. Let sit 5 min after combined. If the mixture doesn’t thicken, your seeds are too dehydrated. You’ll need new seeds.

Ground Flax

Flax “eggs” are best for baked goods and breads. They have a slightly gritty texture, so combining with whole grains or heavier flours can disguise the flax completely. Flax is smoother than chia seeds.

• 1 TBSP ground flax seeds
• 3 TBSP water

Combine and let sit for 5 min, OR add flax to dry ingredients and use more liquid in your recipe. Allow to sit 5 min after combining. Mixture should become very thick.

*I buy whole flax seeds in bulk at Winco and grind them myself in a Magic Bullet. A food processor will not work, but a coffee grinder should if you choose to take the time to be this cheap, like me.

Aquafaba

When you open a can of chick peas, also known as garbanzo beans, the liquid inside is aquafaba, meaning “bean water.” This liquid looks like egg whites and it acts well as a substitute. You can use it in baking, but I’ve also heard you can use it for merengues just like an egg white. My sister successfully did so. It’s my favorite for cakes. (For puddings, sauces, and custards, I would use starches before trying aquafaba.)

• 3 TBSP of aquafaba = 1 whole egg
• 2 TBSP = 1 large egg white

Prepare recipe as usual. If making choux pastry, add the aquafaba after cooking on the stove, or so I’ve heard!

Psyllium Husk

This is basically ground up plant husk, and it absorbs liquid really well. It’s a fiber that your body won’t absorb, but small amounts like this won’t be noticeable passing through. Though it’s insoluble, it is healthy to digest. Psyllium also works best for baked goods, and it’s my favorite for non-yeasted breads and waffles. If you want to try gluten free vegan flat bread, psyllium husk will be the best binding agent to use.

Typically, 3 TBSP give or take is enough to get the job done when baking bread (3) or making waffles (1). I haven’t experimented enough to give you better proportions, so I’d recommend researching recipes like the one you want to make to figure out how much is needed. I’m still learning about this one, so feel free to share your expertise!

Starches (corn, potato, tapioca, arrowroot)

These vary in texture slightly, but all do a great job of thickening sauces. They can be combined with baking soda to replace eggs in baked goods, but I typically buy the pre-mixed egg substitute to save time when I do that.

Make sure you mix these into cold liquid, or they will clump irreversibly.

• Tapioca is more like mucus, very soft, best for ice cream.
• Corn starch thickens most like flour, so I use it whenever I can in gravy and creamy sauces. If you use a lot, it will harden much like jello. This is the firmest of the starches I listed.
• Potato starch binds less than the above, but it can also prevent homemade fries from sticking to the pan. I use it to moisten GF baked goods.
• Arrowroot will remain translucent as it thickens, making it ideal for artistic creations. It will also thicken more like jello when cooked and cooled.

Rule of thumb: Use corn starch if you have it. If you don’t, use tapioca. If it’s pudding, it will taste much better chilled when using tapioca. I use potato when I don’t need it to be a sauce. I’ve yet to use arrowroot outside of baking gluten free.

• 1 TBSP starch per 1 cup liquid for pudding consistency, slightly less for gravy served hot.

1. First, whisk the starch into a small amount of cold liquid from your recipe, just enough to whisk. Now, you can add it to the rest of the liquid and cook.
2. This mixture needs to come to a full, rolling boil in order to thicken. Once it starts to get hot, start stirring every minute or so. Scrape the bottom; it should be thick. This is normal, just stir it up. It will continue to thicken as it cools. It’s safe to boil a minute or more here, but you will need to continually scrape the bottom and lower the heat to avoid burning and clumping.
3. For gravy, do not add more if you see it fail to thicken! After it boils, simply cool it down and see if it thickens. Refrigerated leftovers will be quite thick and will remain thicker than when boiled.

If you mix these into hot liquids because you forgot to do it in order, here’s what to do:

Start over. If you can’t start over, strain the mixture and add some starch to cold water. Slowly pour in while stirring. If you can’t do that, you’ll just have to live with a few tiny clumps. It won’t ruin the flavor, it’ll just be a little gummy and you may need a little extra to compensate.

Egg Replacer (store-bought)

This is the fastest way to replace eggs in baked goods, but not meringue or sauces. Follow the directions, OR add to dry ingredients and increase the liquid in your recipe to compensate. It will turn out the same.

Gelatin

Gelatin works much the same as a starch, except it firms up into a wobbly solid when cooled. Excess amounts of gelatin can make homemade gummies, if you don’t mind that the texture is a little different. Use this in place of eggs or eggs yolks in pudding.

The amount here will be similar to starches, but may vary according to the type you buy. Jell-o sells unflavored gelatin, and there are other brands. Many people like the benefit of beef bone broth gelatin, which is the stuff that makes homemade soup thicken as it chills. It’s also very good for the lining of your gut. It is also, however, more expensive.

I haven’t used this as often, but I can tell you that the texture is softer than gummy bears and harder than jell-o mix, so be careful not to add too much.

*Gelatin is not vegan unless stated. It comes from animal bone marrow.

Share your most creative egg substitute below! I’d love to hear.

How to Make Free Broth

A long time ago, I read an idea online that has saved me lots of money-and filled up my freezer! Use produce scraps to make your own broth.

There are two ways to make broth, and one is to boil bones, the other is to use vegetables. I’ll include the way I make bone broth below, but I mainly want to focus on veggie broth since this method is an amazing way to recycle while saving money. It also practically ensures you always have enough on hand for soups or flavoring rice.

Veggie Broth

Essentially, freeze all your produce scraps until you have enough to make a broth. Boil for 2-4 hours, strain, and freeze in glass or recycled plastic jars.*I know plastic is bad for you, but I do recycle old containers. We all do what we can, when we can. Our best is enough! We’re only human, last I checked.

Ingredients

• 1 gallon sized bag full of produce scraps (amount varies)
• 10-14 cups of water, approx.
• Desired seasonings (dry is best)
• Jars for storing

1. Any time you slice, chop, or peel a vegetable, save the scraps! Store them in the freezer. I keep a gallon bag in the freezer for scraps. I would avoid using lemon or citrus peels as they will turn your broth bitter. Add lemon juice at the very end instead.
2. Once you have a full bag, the more variety the better, place them directly into a large pot. You can do this while they are still frozen, or take fresh scraps and boil them straight away.
3. Add dry seasonings like thyme, pepper, salt, rosemary, bay leaves, or sage. Or all of the above! These are my go-to’s for broth. I use about a teaspoon of each for a batch this size. You can also wait and flavor while cooking later.
4. Cover with water. For a gallon sized bag of scraps, I use around 10 cups of water. You can use more or less, depending on how strong you want the flavor. You can always boil it strong and water it down when you make soup, this way you’ll take up less space in the freezer. I like to mix chicken stock and veggie broth for some soups to round out the flavor.
5. Boil for 2+ hours. You can boil these all afternoon, but eventually it will effect the flavor. I usually boil between 2-4 hours on low. If the veggies turn dark and mushy, that’s a sign it’s done or overdone. A good rule of thumb is tase.
6. Strain into a pasta strainer and throw away scraps, or use in a compost. I don’t have one, yet, but these will have fewer nutrients than fresh scraps; be advised. Chickens would love these too.
7. Next, run through a finer mesh strainer to get out any seeds or tiny pieces. The broth may look cloudy. That’s fine; it just means you cooked it long enough for the veggies to break down. These will eventually settle to the bottom and you can avoid them if you like. Now is also a good time to use salt to taste.
8. Store in glass jars. My veggie broth lasts at least a week in the fridge, but I freeze it if I’m not using it that same week. Make sure to leave about 2 inches of space at the top of the jar to make room for the broth expanding as it freezes. If you don’t, it will explode.
9. Tip: use jars that do not narrow near the top and have wide mouths. Mason jars and leftover pasta sauce jars work the best for me. Letting the broth cool before freezing also helps prevent the glass breaking.

*I like to include some apple or pear cores, even strawberry scraps, to sweeten the broth a bit since peels can be bitter.

I also bought a couple huge plastic containers with wide mouths from the dollar store for big batches. They freeze just fine and don’t carry the danger of cracking.

Best Combinations: It’s tastiest to include something from each family, like a root (starch), nightshade, morning glory, green, and herb. If you like the flavor of the veggie, the broth with taste the same. Combine flavors you normally like to eat. This is also a good way to avoid wasting food about to go bad that you know you won’t eat in time. Pop it in the freezer for broth.

Do Use:

• Peels (potato, eggplant, cucumber, onion, garlic…)
• Stems (kale, tomatoes, spinach, broccoli…)
• Wilted greens (frozen lettuce from the cold spot in the fridge)
• Seeds (bell peppers, tomato…)
• Ends I affectionately named “veggie butts” (zucchini, carrots, celery, cauliflower…)
• Squash (even the cooked leftovers work here!)
• Herbs (as long as it isn’t slimy)
• Fruit cores (apple, pears, peaches, berry stems…)
• Other produce scraps

Do Not Use:

• Citrus peels! (lemon, lime…)
• Cooked food (small amounts are fine if produce only)
• Bread crusts
• Leftover sauces
• Lots of apple seeds (not good for you)
• Squash seeds (bake them for a snack instead!)
• Non-food items

Easy Bone Broth

The key to bone broth is to boil it long enough for the insides of the bones to come out into the water, adding what helps our digestion calm down and heal when we’re sick. Adding some veggies can give it more flavor, and I have some go-to herbs I like to use as well.

**Boiling chicken or turkey broth is different from ham broth and beef broth. You’ll need to buy specific ingredients for those, so they won’t be included in this post.

Ingredients

• chicken carcass (bones from rotisserie chicken are perfect)
• Uncooked chicken or turkey bones
• Seasonings (dry works best: thyme, pepper, salt, rosemary, bay leaves, or sage. Red pepper flakes or ginger for a kick, star anise and cinnamon for an eastern feel, cumin to make it extra savory)
• Salt
• 10-14 cups filtered water

1. Place the carcass in a large pot once all the meat has been removed. Keep the skin unless you’re on a low-fat eating protocol. (You can also skim fat off the top after it cooks and cools.) Fill with water until the bird is fully submerged.
2. Add any additional seasoning for flavor. This can also be done later when cooking a recipe. A couple teaspoons of dry herbs goes a long way. For fresh, you’ll need to use more and wait until the end to add them.
3. Heat on medium until boiling. Boil for 2-6 hours.
4. You can leave chicken or turkey bones in all day if you want, but may need to add more water as it evaporates. After about 4 hours, all the marrow should be sucked out. You’ll notice the bones look dryer and more hollow and there will be a lot of fat on the surface of the water.
5. Strain and discard scraps.
6. Keep the broth in glass jars. Leave about 2 inches of space at the top if freezing to allow for expansion. Do not freeze when hot or you run the risk of the jar cracking. I still do this, and certain jars always crack. Mason and straight pasta sauce jars see to work best. Curved jars can’t handle to increased pressure.

That’s it!

I also like to boil both the bones and veggie scraps together for better flavor. Give it a try! It really is as easy as it sounds, as long as you don’t let the pot boil over. Keep the temp as low as you can once it boils, it only needs to simmer. (I leave the lid off because I always walk away.)

Do you have any kitchen tricks you’ve been using for a while that you want to share?

Brine: The Secret to Moist Poultry

I recently learned the best way to ensure your chicken and turkey come out moist every time-and it’s easy! The key is brine!

What is brine?

Essentially, brine is a a mixture of salt and water used to soak the uncooked meat. The high salt content causes the meat to pull in moisture as it pulls in salt. I won’t bore you with the science of osmosis, but here’s how to do it:

Whole Bird

To brine an entire chicken or turkey, you’ll use more salt than when brining cuts. This is because there is less surface area, so it takes longer for the salty water to work its way into the whole bird.

For a 6 pound chicken or turkey, I use:

• 10 cups filtered water
• 1/2 cup salt (any)
• 1/2 sugar (optional for more flavor)
• Additional seasoning (peppercorns, rosemary, thyme, lemon wedge)
• Pot that fits in fridge OR brining bag

*The ratio is a little less than 2 1/2 teaspoons of salt per cup of water. This will stay the same even if you use a larger bird, like a holiday turkey. (It saved me last Thanksgiving!)

**I like to start with two cups of freshly boiled water, add in the salt until dissolved, and then pour in the rest of the water. This helps the salt dissolve quickly, then drops the temperature so the bird doesn’t accidentally start to cook. However, you can use room temperature water and prepare to stir it longer until the salt dissolves.

1. Start with one or two cups of hot or boiling water in a pot large enough to fit the bird but small enough to fit in the fridge, then add the salt and sugar, (if using). Stir until dissolved. This is the time to add any additional seasonings you might use. **Some people like to boil at this step, but I usually don’t have the patience.
2. Add the remainder of the water, making sure it’s room temp or colder. The water needs to cool off before adding the chicken, or turkey, so it doesn’t accidentally cook.
3. Add the entire bird to the pot and cover with lid. Alternatively, you could pour the liquid into a bag specifically designed for brining. This is the best option for larger birds, like a Thanksgiving turkey. Grocery stores sell bags specifically for this purpose, but they are costly. You could use a clean trash bag instead, just keep the tied opening high enough not to accidentally leak in the fridge. When using a bag, I suggest putting the bird in first, then adding the brine.
4. Keep the bird in the fridge for 24 hours. You could leave it longer, but it may become too salty. I’ve done 48 hours and it was slightly too salty.
5. Tip for baking: For a 6 pound chicken, I pre-heat the oven to 450, then drop it to 350 degrees when I put in the chicken. I also start the chicken upside down, turning it about 30 minutes in the keep the juices from flowing out the bottom. It’s done in almost exactly 2 hours! Add any marinade, oils, or extra seasoning right before putting in the oven. Don’t add any more salt! It will already be salty from the brine.

Drumsticks or Cuts

Since more surface area is exposed when using smaller pieces of chicken or turkey, like breasts, drumsticks, and tenders, you need to cut the amount of salt in half. I learned this the hard way. Also, I suggest hiding the salt shaker so you don’t add more on top as it goes in the oven or grill-you don’t need any more!

• 4 cups filtered water
• 2 TBSP salt
• 2 TBSP sugar (optional-skip if marinating)
• Additional seasoning (not marinade)
• Ziploc bag or casserole dish

1. Start with half a cup of hot water and add salt and sugar to dissolve quickly. Add seasonings if using.
2. Add the reset of the water, using a few ice cubes to cool if too hot.
3. Pour into closable plastic bag or deep casserole dish. Add the drumsticks or cuts. Seal tightly. If using a pan and lid, just make sure all the meat is fully submerged. It does not have to be sealed, but you might want the insurance against leaks or spills.
4. Keep in fridge for up to 24 hours. Smaller pieces brine faster!
5. For drumsticks, I like to bake them at 425 for 35 minutes, turning halfway through unless using marinade. When I last used a marinade, it partially submerged the meat and kept it from overcooking on top so I did not need to turn it. The effect was more of a boil than bake. So, turn only if needed, but always check on it halfway through. Remember, do not add any salt to your marinade or chicken after brining as it will be plenty salty.

*If using a marinade, add this once brining is done. I usually rinse the meat in cold water to reduce the salt on the surface. Marinate as usual, but without any additional salt.

That’s it! Brining is just soaking meat in salty water in the fridge for a day before cooking like usual, just be careful not to add too much salt for smaller pieces of meat. Another great thing about this trick is that it can help keep meat fresh longer, so I’ll often brine meat just to give myself another day to cook it!

I promise your leftovers will stay moist longer than ever before.

Let me know if you try it!

Healthy Dark Chocolate Waffles (GF, V)

Hello!

I came up with these waffles using a friend’s family recipe for the base. They have a similar taste and texture to muffins and have no dairy, eggs, or gluten.

This mixture is quite flexible, but much more complex than a store bought waffle mixture. I recommend practicing on a more basic version if this is your first time making waffles. If you have allergies or preferences, you can substitute your own sweeteners, flours, milk, and leavening. I provide tips on that at the end of the recipe on how to do that.

If you’re adventurous, try your own variation! The sky is the limit. And if you have a dog, he’ll be happy regardless of the finished product. *wink*

This batter would work as pancakes too. I recommend slightly more more liquid unless you prefer thick pancakes. Steam coming out the sides during cooking is a sign these are too wet for waffles.

*Tip: try lowing the cooking temperature and keeping them in longer if steam becomes a problem. Or add flour to the batter.

Makes 6 Belgian waffles, 6 servings

• 1/3 c. cocoa powder
• 1/2 c. cornstarch*
• 1 c. buckwheat flour (GF)
• 2 TBSP psyllium husk
• 2 TBSP hemp powder (optional)
• 5 TBSP sweetener of choice
• 1/2 TBSP vinegar or lemon juice
• 1 TBSP baking powder
• 1/3 oil
• 6 TBSP aquafaba** or egg replacer
• 1 3/4 c. milk (any kind)
• 1/2 tsp vanilla
• pinch salt & cinnamon (optional)

Ingredients

1. First, mix the milk and vinegar to create an effect like buttermilk. I used nutmilk and white vinegar, but you could also use apple cider vinegar or lemon juice in any type of milk. If you use buttermilk, omit the vinegar. I put these right into a 2 c. capacity measuring cup. If you don’t have vinegar or lemon juice, just leave it out! You may get a slightly more dense waffle, but it will taste the same.
2. Add the rest of your liquids to the milk mixture. Instead of aquafaba, the liquid in canned chick peas, you can use 2 eggs or another substitute**. You can also omit or increase the vanilla. (Adding peppermint extract instead could be a nice twist!)
3. Now mix all the dry ingredients together in the bowl you wish to use for the batter. I usually use white sugar for waffles/pancakes, but I used honey for this one. You can cut it down to 3 TBSP for less sugar, but I wouldn’t leave out sweetener altogether or it may be slightly bitter from the coco and baking soda.
4. Combine until smooth. Let sit 2minutes to allow the psyllium husk to thicken.
5. Pour into waffle maker!

If adding chocolate chips, add these directly to the batter once it is mixed, but beware that some will likely stick to the inside of the waffle maker. This is why I add them on top as soon as I pop the waffles out. Less mess!

My flour mixture above can be switched up in a number of ways: For lighter waffles, use any gluten free flour and leave out the buckwheat.

Reduce cocoa powder for a lighter chocolate flavor, adjusting other flour accordingly.

If you want to use regular all-purpose flour, I recommend 1 2/3 cups, adjusting until it is the consistency of cake batter. This is thick enough to stay where it falls when dropped, thin enough to stir easily.

You can use 2 c. of flour without the cocoa powder, reduce sweetener to 3 TBSP, and you’ll get delicious regular waffles! The key is to keep the total flours to 2 cups.

*You can use potato starch, arrowroot, or tapioca here. Psyllium husk can be replaced with starch. It is non-essential, but I find that it helps bind ingredients when I’m not using eggs.

**Instead of eggs, you can use chia seeds, flax eggs, or an egg replacer if you don’t want to use aquafaba, the liquid found around canned chick peas.

Final note: The best thing about these waffles, or baking in general, is that you really can experiment with them depending on your taste and on-hand ingredients. The key is proportions. You want roughly 1 c. flour, slightly less or equal milk, 1 egg (or replacement), 1/2 TBSP baking powder (or 1/2 tsp baking soda), 1 TBSP sweetener. Cinnamon, vanilla, and even vinegar are all extras that are not essential if you want to quickly whip up pancakes. If you stick to that sort of ratio, you can double it, swap ingredients, and even add extras like chocolate chips or spices. To make pancakes, you can thicken or thin the batter according to your preference.

Practical recipes are my favorite! To win some awards, you’ll definitely want to practice until you get your combination of ingredients just right, but I always encourage experimentation!

To decorate like mine, top with chocolate chips, then sprinkle on powdered sugar, and place quartered strawberries in the middle on top. The key to making food look great is color and the order you add ingredients. Bananas would work great here too!

Simple Brown Bread (GF, DF, V)

I adapted this recipe from Ela Vegan last week, and in truth, I haven’t actually tried her version. I had to see if the bread was too good to be true, but I didn’t have the exact ingredients on hand. The bread was as wonderful as promised, and quite adaptable! Tips below if you want to use different flours.

350 degrees Fahrenheit for 55-60 minutes

Makes 1 loaf

Ingredients

• 1 c. buckwheat flour
• 1/4 c. hemp seed powder
• 1/2 c. sorghum flour
• 3/4 c. millet flour
• 5 TBSP tapioca flour (or cornstarch)
• 3 TBSP psyllium husk powder
• 1 TBSP vinegar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 2 c. water or milk
• 2 TBSP seeds (optional) like pumpkin or sunflower
• 2 TBSP sugar (optional)

1. Add the vinegar to the water or milk. I put it straight into my kitchen aid bowl so I can use the dough hook later. Use either apple cider (best flavor) or white vinegar. If you use milk or nut milk, the vinegar will give the effect of buttermilk. Whisk in psyllium powder and let sit 5 minutes.
2. In a separate bowl, combine all the dry ingredients. I forgot to add salt and it turned out fine since buckwheat is a little salty, but you can add more. The important thing here is to use a total of 1.5 cups of gluten free flour.**
3. Add the dry ingredients to the psyllium gel and knead until well mixed, or use a dough hook on medium speed for about 5 minutes. Put the seeds in right before you finish. I used half sunflower and half pumpkins seeds. Any nut chopped nut would also work! You’ll know it’s the right consistency because the dough will look like play-dough and no longer stick to the sides. If you can’t get the surface completely smooth, it’s too dry. All cracks should disappear when kneaded/mixed. Add liquid or flour to adjust until the texture is right.
4. I coated my hands in tapioca flour to keep them from sticking and lightly powdered the dough to keep it from sticking to my loaf pan. Since the dough holds it’s shape fairly well, you could simply put it on a flat sheet pan. I recommend flour on the bottom or parchment paper.
5. You can sprinkle nuts or seeds on top before it goes into the oven just for looks. About half of these will fall off if you’ve dusted with tapioca flour. The scoring on the top is made with a sharp, smooth knife right before it bakes.
6. Bake on the medium rack in the pan of your choosing for 55-60 minutes at 350 degrees. I didn’t open the door and took mine out right at 60 min, but it could’ve come out a minute or two sooner.

Store in a ziplock or wrapped in plastic wrap. Mine lasted about two days until the cat knocked it off the counter. *It will crumble if you cat knocks it off the counter. I had my last salvaged piece at the end of the week after storing it in the fridge. Since it’s pretty naturally dry, I added nut butter or honey and slightly warmed it to compensate.

**I made my own millet flour by simply blending dry millet in a Magic Bullet. I buy in the bulk aisle at Winco, so I don’t have to purchase large bags online. You could do this with amaranth, or even oats. Coconut flour requires 3x the amount of moisture, so adjust your quantity if you go that route. Any gluten-free flour should work in this recipe, and you can adjust the amounts of each if you use more than one. However, you may need to adjust the flour to milk ratio to get the best texture. Buckwheat also has a strong flavor, so omitting it will change the flavor drastically. Adding honey helps to balance the buckwheat, but you will need to adjust the flour to compensate for the moisture. Plain sugar is optional, but helps smooth out the flavor without adding moisture.

Please share your own variations in the comments below!

To get this look, scoop the dough with tapioca (any starch or fine flour) covered hands, shape, and place in pan or on baking stone. It will hold its shape. Press seeds onto the top and gently run a knife across to give the surface paper cut like slashes. The deeper the slash, the wider your bread will spread when baking. Too much flour will keep the seeds from sticking, as you see in my photo.

Savory Lentil Soup

I just made this soup! Usually, I make it will lemon for a lighter flavor, but I had ham broth base on hand. This version is versatile, and really did take me an hour from start to finish.

Serves 4

Ingredients

• 2 celery stalks
• 1.5 c. chopped leeks (or onion)
• 1.5 c. chopped carrots
• 1.5 c. red lentils
• 6 c. broth
• 1 TBSP olive oil, bacon grease, or butter
• 1 TBSP dried rosemary
• 1 tsp dried rubbed sage (optional)
• 1/2 tsp salt & pepper to taste
• 1 tsp ham broth base

1. Finely chop the leeks (or onion), celery, and carrots. *Tip: buy shredded carrots for quick chopping OR use a food processor for all the produce.
2. Melt your tablespoon of fat in a large pot. (I use bacon grease for flavor and to keep it dairy free.) On medium heat, add the chopped veggies and seasonings. Cook for about 5 minutes, stirring 2-3 times. This enhances the flavor. If you have any additional spices you want to use, now is the time to add them.
3. Once the mix becomes aromatic, add the broth. I used veggie this time, but you could use chicken or ham broth. Add ham base, if you’re using it, and lentils. Simmer for about 40 minutes. You can simmer shorter or longer, but I like the consistency here.

That’s it! Some ways you can modify the recipe: add ham, sausage, or root vegetables. 1 can of sweet corn is popular.

Instead of ham base, use chicken or veggie broth and add a couple tablespoons of lemon juice to taste for a summer variation.

Try incorporating jalapeños, red pepper flakes, or paprika for some spice.

*Note: It really doesn’t matter what kind of broth or stock you use. You can use less for a thicker soup, but make sure you have at least a 1:3 lentils to broth ratio or there won’t be enough liquid to cook the lentils. This one is just thick enough to call a soup and pour over some rice!

Healthy Chocolate Chia Pudding

This chia pudding is chilled in the fridge to thicken and works nicely with sugar-free sweeteners like stevia.

Serves 1

Ingredients

• 2 TBSP chia seeds
• 1 TBSP cocoa powder
• 1 packet stevia**
• 3/4 c. milk*
• 1/2 tsp vanilla

1. First, pour milk (I use dairy-free) into a glass jar, cup, or bowl. Adding wet before dry ingredients prevents lumping on the bottom.
2. Add cocoa, chia seeds, vanilla, and sweetener. Whisk until thoroughly combined. A fork just won’t cut it with coco powder, but you can omit the coco and use a fork.
3. Let it sit for 2-3 minutes, then stir again to prevent plumping chia from becoming a single chunk on the bottom. I use a lid and shake the jar for this step.
4. Let sit for 15 minutes minimum to thicken. If you aren’t going to eat it right away, put it in the fridge with a covering. The pudding will continue to thicken up to about 4 hours. Safe to leave in the fridge for 2 days. After that, it may change in consistency.

*Any type of dairy-free milk will work in this recipe. Bear in mind that coconut will flavor your pudding coconut, and thicker milk creates thicker pudding. This recipe makes a thick pudding, so you can increase the milk as you like. Using 1 c. of milk per serving makes it easy to double the recipe.

You can leave out the coco powder or substitute other powders like macha if that’s your thing.

**I recommend 1 tsp of granulated or liquid sugar if you are substituting. To make sure granulated sugar dissolves, you can either create a simple syrup or slightly warm your milk before adding ingredients, then stir in sugar (before other ingredients) until fully dissolved.

Simple syrup: mix equal parts very hot water and sugar. Stir until dissolved.

Disclaimer: If you use sugar, the pudding will not be as healthy for you, but you will still reap the benefits of chia seeds. Did you know the slimy coating is good for your gut? It helps rebuild the intestinal wall.

Easy Berry Pie (GF, V)

This is my husband’s favorite dessert. I like it because it’s made on the stovetop and doesn’t require any rinsing or cutting fruit to prep. It’s a little tart, so we often add a scoop of vanilla ice cream to the top. The pie can be served warm or cold, but needs to set before you eat it either way!

Easy Berry Pie

Serves 6

*Use double recipe for homemade pie crusts or deep dish.

Ingredients

• 5 cups frozen berries, OR 5 c. fresh berries
• 2/3 c. sugar**
• 1 TBSP lemon juice (optional)
• 3 TBSP corn starch
• 1 pre-baked pie crust

Preparations: I like to thaw my berries ahead of time, but you can start with frozen berries if you’re short on time. Make sure to put them in a bowl or ziplock while they thaw because they will leak red juice.

Bake your crust ahead of time. It can be any temperature when you pour in the berries. *You can use any crust here, but graham cracker tends to get too mushy for this pie, especially gluten-free. Homemade gluten-free crusts work well too.

1. Place berries and juices in a pot or pan with tall sides at medium or lower heat.
2. While the berries heat up, mix lemon juice and corn starch until smooth. You can use the juice from the berries if you prefer, but make sure the liquid is cold or the starch will stay in clumps.
3. Add the cornstarch mixture and sugar to the pot before it comes to a boil. I recommend reducing the sugar for strawberries and increasing it for raspberries.
4. Stir occasionally, scraping the bottom, until filling comes to a boil.
5. Cook about 1 minute. Time can vary as long as the sauce thickens, but overcooking will result in mushed berries. Pour straight into the pie crust while hot.
6. Set in fridge until completely cool. About 4 hours, or overnight*. Store in fridge or freezer.

Makes 1 regular sized pie.

*You will want to chill the pie before serving, even if you serve it hot, so that the corn starch can fully thicken. Once it has been chilled, you can reheat it to serve. If you skip this step, your pie will be a tasty mess that will not hold shape.

**I use white sugar in mine, but you can substitute for any sweetener. Quantities may vary. If using liquid sweetener, drain the berries before adding the cornstarch mixture and sugar. Brown sugar is made with molasses, so keep in mind that will alter the flavor.

Share your pictures, tips, and questions below! I would love to hear your variations.