Thai Night!.... Gluten Free Spicy Steak Pad Thai

 

Whenever someone says they've never had Thai food before I feel incredibly sorry for them...they have no idea what they are missing... I must fix this! 

I usually do this with zucchini noodles and chicken, but I had some friends to demonstrate the beautiful deliciousness of Thai food to! Soooo...I decided to chill the f out, accept that it doesn't always have to be as healthy as possible, and buy two pounds of steak! 😉😂  

Needless to say, they are now totally convinced Thai food lovers...mission accomplished!

Spicy Steak Pad Thai

1 box rice noodles

2 T EVOO

2 lbs skirt steak- cut into pieces

2 zucchini sliced

1 red onion

1 C sliced mushrooms

5 cloves garlic- minced

1 C sliced mini sweet peppers 

1 C broccoli slaw mix

2 eggs- beaten

1/2 t crushed red pepper flakes

4 green onions- sliced

Cilantro and lime for garnish 

Sauce:

2/3 C soy sauce- make sure it's GF!

1 inch fresh ginger- minced

4 T brown sugar

2 T sriracha 

1 T red chili paste (Thai kitchen)

1 T fish sauce

 

Bring water to a boil in a large pot.  Meanwhile whisk together the sauce ingredients and set aside.  Heat the EVOO in a wok.  Add the steak and cook.  Remove steak to a plate and add the eggs and red pepper flakes to the wok until cooked.  Remove to the plate. Once the water is boiling add your rice noodles and remove from heat.  Let them sit for about 10 minutes while you cook the veggies.  Add the zucchini, peppers, onion, garlic, broccoli slaw, and mushrooms to the wok.  Cook for a few minutes.   Add the steak and eggs back to the wok with the veggies, pour the sauce over and stir.  Stir in the noodles when they are ready.  Serve and garnish with cilantro, green onions, lime, and extra sriracha if you're spicy like me! Enjoy! 

Per request of the new Thai lovers Moscow mules were on the side! Thai night is always a great night! 😉

Better and healthier than Reese's to die for peanut butter cup brownies (gluten & dairy free)

I LOVE Halloween!  But it can be a bit rough for a gutsy girl, especially one that is not only gluten free, but dairy free too!  

I always want to prevent a semi meltdown and make sure to have some chocolaty goodness that I can eat so I'm not depressed watching everyone else enjoy their treats.  

The candy I miss most is Reese's Peanut Butter Cups.  Thanks to this recipe they aren't my kryptonite (like Ritz crackers, which I find irreplaceable) because I can do them better and healthier than Reese's can!

 

Better and Healthier than Reese's Gluten Free, Dairy Free Peanut Butter Cup Brownies

1 batch of your fave brownies- I like these

1/4 C natural peanut butter

1/4 C softened butter- Earth Balance- 

1 C powdered sugar- I didn't say these were totally healthy :)

1 t coconut milk

1 C dark chocolate chips- Enjoy Life

1/4 coconut oil- melted

Bake your brownies accordingly.  Let cool completely.  Mix the butter, peanut butter, powdered sugar, and coconut milk until smooth and creamy.  Spread over the cooled brownies.  Melt the coconut oil.  Add the chocolate chips and stir.  Microwave at 30 second increments until the chocolate is melted and it is smooth.  Pour over top of the peanut butter and let it harden.  Keep refrigerated until serving.

The inspiration came from this recipe, which I LOVE, but I was trying to make them a bit less sinful!

Gluten Free & Vegan Double Chocolate Banana Bread

I love having bananas I need to do something with.  You can't waste good potassium!  This bread didn't last long at my house!

 

Gluten Free & Vegan Double Chocolate Banana Bread

1¼ C GF flour blend- I always use Sarah's

½ C unsweetened cocoa powder

1 t baking soda

½ t baking powder

½ t salt

1 C coconut sugar

⅓ C coconut oil 

2 very ripe bananas- mash em up

1 t vanilla

1 t apple cider vinegar

6 T water

1/2 C Chocolate Chips

Preheat the oven to 350 degrees. Line a loaf pan with parchment paper.  Place the dry ingredients in a bowl and whisk together.  Place the bananas in a separate bowl and mash with a fork. Add the  coconut oil, vanilla, apple cider vinegar, and water. Stir well.  Pour the dry ingredients into the wet as you stir until combined.  Stir in the chocolate chips.  Pour the batter into the prepared pan. Bake at 350 degrees for 40-45 minutes, or until a toothpick inserted in the middle comes out clean.  Let cool completely in the pan before using the parchment paper to remove the loaf for slicing.

The original recipe is here.

My Favorite Gluten Free & Vegan Soft Chocolate Chip Cookies

 

🍪Oh these cookies... they demand a kick ass #yoga session and a blog post! #canteatjustone #canteatjustthree 😱😉😂 #glutenfree #dairyfree #vegan #coconutoil #enjoylife #gutsygirl #celiac #apennyformyglutenfreethoughts #thisrecipeneedstobeshared #chocolatechipcookies #myfoodcanstilltasteamazing

Sometimes you just need the comfort of a soft gooey fresh out of the oven chocolate chip cookie...  

But for some of us (shout out to all my gutsy girls!) that comfort seems pretty elusive.

I can help!

I'm telling you guys, these cookies WILL. MELT. YOU! 

Gluten Free & Vegan Soft Chocolate Chip Cookies 

2 1/3 C *Gluten Free Flour Blend (Sarah's)

1 t Baking Powder

1/2 t Baking Soda

1/2 t Sea Salt

3/4 C Organic Brown Sugar

1/2 C Organic Cane Sugar

1/2 C Coconut Oil- softened

2 T Pure Maple Syrup- room temp

2 t Pure Vanilla

1/4 C Unsweetened Coconut Milk- room temp

1 C Chocolate Chips- I LOVE Enjoy Life

Preheat oven to 350 and line a baking sheet with parchment paper.  In a medium bowl sift together the flour, powder, soda, and salt.  In a large bowl cream the coconut oil with the sugars.  Add the syrup, vanilla, and milk, and stir.  Add the flour mixture and chips and stir until combined.  Place tablespoon sized balls an inch apart on your baking sheet.  Slightly flatten with a spoon, they won't spread while baking so keep that in mind.  Bake for 8-10 minutes... don't overbake, they are meant to be soft and gooey!  Cool on the pan for a few minutes before transferring to a cooking rack to cool completely.

For all my friends that are just interested in this recipe because it is vegan but they don't need to worry about gluten (lucky bitches 😂😘)... comment below to let the rest of you lucky peeps know how the recipe works subbing regular all purpose flour.  I obviously don't know and am not about to attempt to find out..That shit ain't allowed in my kitchen!😂 😉

I can't take all the credit for this recipe... head over here for the original recipe and all sorts of fabulous gfness including more info on this flour blend that I can't live without!...

*Sarah Bakes Gluten Free Flour Blend*

2 C Brown Rice Flour

1 C Sweet White Sorghum Flour

1 C Potato Starch

1/2 C Tapioca Flour/Starch

2 1/2 t Xanthan Gum

Sift everything together really, really well! Store in an airtight container (I use a giant mason jar) and use for EVERYTHING!

This is how I make this... check the link for other options! 😉