Blueberry Muffins (GF, Naturally Sweet)

Blueberry Muffins (GF, Naturally Sweet)

It’s incredible how fast the summer came and went, no? We had an action-packed summer. We took Caro to Sesame Place (bless your heart if you’ve gone more than once, btw), Philly, the Coney Island Aquarium, she was all over the place. She had so much fun you’d think she’d reward us with NO MORE TEMPER TANTRUMS, right? Nope…still happening!

Anyway, NYC Schools start classes today and we want to wish all the littles (and not so littles) a happy and successful year! GOOD LUCK!

Joe is dropping Caro off at school today. Unfortunately, I have to miss her first day and head to work. Huge *sigh* #thestrugglesofworkingparents – it’s days like today that I wish I had more flexibility in my schedule but those days will come!

Don’t worry this isn’t turning into a sad post, HA! It’s quite the opposite – it’s a happy post b/c I get to share this AMAZING recipe with you! 🙂

I made these DE-LICIOUS Gluten-Free BlueBerry Muffins over the weekend and froze them. Thawed them out yesterday and boom…they were fresher than fresh this AM! I packed one in Caro’s lunch box, Joe had a few and I took some to work – everybody wins!

They are the perfect amount of sweet without being too sweet, healthy and most importantly, easy to make! We hope you like them.

BTW – how did you guys like our last post? Were the recipes helpful? Have you made them? if so, don’t forget to share your thoughts, comments, and pictures if you have them by tagging us on INSTAGRAM or FACEBOOK 

Ok – here’s the recipe! Happy Baking, guys!

Ingredients

2 ripe bananas, mashed
¼ cup maple syrup
2 large eggs
2 teaspoons vanilla extract
½ teaspoon salt
¼ cup applesauce
1 teaspoon baking powder
2 cups gluten-free oat flour
1 cup fresh blueberries

Instructions

  1. Preheat the oven to 400°F. Line a muffin tin with 12 muffin liners and spray with coconut oil cooking spray.
  2. In a large bowl, whisk the eggs. Add the mashed bananas, maple syrup, vanilla extract, salt, and applesauce and combine. Then mix in the baking powder and oat flour.
  3. Gently fold in blueberries, then scoop spoonfuls of the batter evenly into the prepared muffin liners.
  4. Bake for 5 minutes at 400°, then turn the heat down to 350° and bake for an additional 18 minutes.
  5. Let cool before serving.
  6. Enjoy!
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White Bean Dip (vegan, gf)
White Bean Dip, gluten free, vegan, plant based, healthy
Servings
Ingredients
  • 1 15oz can cannellini beans drained and rinsed
  • 2 garlic cloves minced
  • 1/4 cup onion chopped
  • 1/4 cup olive oil
  • 1/4 cup fresh cilantro chopped
  • salt and pepper to taste
Servings
Ingredients
  • 1 15oz can cannellini beans drained and rinsed
  • 2 garlic cloves minced
  • 1/4 cup onion chopped
  • 1/4 cup olive oil
  • 1/4 cup fresh cilantro chopped
  • salt and pepper to taste
White Bean Dip, gluten free, vegan, plant based, healthy
Instructions
  1. Place the beans in a food processor and puree until smooth. Set aside.
  2. Heat a pan over medium heat. Once hot, add the olive oil, garlic, and onions and sauté until the garlic is golden brown and the onions are translucent
  3. Add the bean puree and chopped cilantro into the pan stirring frequently for 1-2min until all the ingredients are combined. Season with salt and pepper
  4. Remove from heat and transfer to a serving bowl
  5. Top with chopped veggies and more cilantro (optional)
  6. Serve hot (or at room temp) with crackers, assorted vegetables, tortilla chips, or toasted GF bread!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

Get 10% off your first order of FlipBox when you sign up for our mailing list!

Featured On:

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Contact Us   |   Updated January 2018

4 Breakfast Flips For Back to School

4 Breakfast Flips For Back to School

Raise your hand if you’re fresh out of ideas on what to make for breakfast before the littles head back to school next week! I totally hear you and came to help! Because let’s face it, we are all on the same boat!

Real TALK! Depending on Caro’s mood (she’s moody now, guys) she’ll either have an impressive bowl of lentils, veggies, and rice or dairy free chocolate chips and a yogurt…NOTHING ELSE! There’s no in between and because there is no in-between I need to make sure she has a healthy, hearty breakfast that keeps her full and alert just in case lunch isn’t as successful as I planned.

I rounded up four of her favorite breakfast recipes, recipes I know she loves and gets excited about and gave them a tweak! BOOM – one less thing to worry about during the most stressful week of the year!

These recipes are my go-to and I’m here to SHARE them with YOU!

Remember to plan ahead, and if time allows, get them excited to help you in the kitchen.

Good luck, guys! We GOT THIS!

 

 

1.Vegan Banana Chocolate Chip Bars

Guys! This recipe is F (yup I dropped the F bomb) amazing. I always share it with my co-workers, my friends, my neighbors. People ask me for this recipe all the time. It’s GOOD and FILLING! Best part? It’s dairy FREE! Store leftovers in an airtight container and save them for afternoon snacks later in the week, or take some to work if you haven’t already inhaled ½ the batch! 🙂

You can also add nuts (if the school isn’t a NUT free school, super important) or ¼ cup hemp or chia seeds if your kids tolerate chia seeds. Use this recipe to sneak in some seeds or healthy fats!

2. Gluten Free Double Chocolate Pancakes

Holy Moly THESE pancakes are EVERYTHING! Light, fluffy, moist, not too sweet, PERFECTION! Not gonna lie, these take a little more time than the other recipes on this list but not by very much. I suggest making them on a Sunday and saving 1/2 the batter for Monday or saving this recipe for a morning when you have a little more time (if that’s even possible?)

These pancakes are the perfect example of how eating healthy CAN be delicious! Can’t wait for you to try!

 

 

3. Fluffy Gluten Free Pancakes

If it ain’t broke DON’T FIX IT. Aka – don’t spend hours searching new recipes when you can add fun ingredients to recipes you already know they love. I’ve shared a few versions of this recipe and each time I added a new ingredient. My goal is to get Carolina excited about a healthy breakfast that will give the energy she needs to go on with her business (whatever important business 3-year-olds have these days)

Ok, so here I added ¼ cup dye-free sprinkles to the mix before cooking, then a few more sprinkles before serving and done! You can also add dairy-free chocolate chips. Note: I tend to skip the maple syrup when I add chocolate chips or add fewer chocolate chips if they MUST have the syrup. Chopped berries? Hemp seeds? Anything goes. This recipe is almost impossible to mess up. Try it!

4. Dairy-Free Oatmeal Bars

This recipe is loosely adapted from Bob’s Red Mill (HEY, BOB!). I love it and share it with you because it’s a great breakfast idea for the entire family. It’s basically a bowl of oatmeal on-the-go because let’s face it, hot oatmeal is great and everything but gets boring, who’s with me?

Don’t care or like preserve? Skip it, we don’t judge! Drizzle a little honey instead. Here’s the recipe:

Ingredients
1/2 cup ghee, melted
1 tsp vanilla extract
1 cup gluten-free oat flour
1 cup gluten-free rolled oats
1/2 cup coconut palm sugar
1 tsp arrowroot powder
1 tsp baking powder
1 tsp lemon zest
1/2 tsp Sea Salt
2/3 cup naturally sweetened preserve (optional)

Instructions
Preheat oven to 375°F. Grease an 8x8-inch baking pan. In a medium bowl, combine ghee and vanilla extract. Stir in flour, oats, sugar, arrowroot powder, baking powder, lemon zest and salt until combined. Press mixture into bottom of baking pan. Evenly spread homemade preserve on top and bake, 20-25 min. Let cool before cutting into bars and serving.

Note: Refrigerate for up to 2hrs for a firmer consistency.

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

OurFlipSideLife is excited to present FlipBox!

Healthy baking kits that encourage a family friendly experience. Each Flipbox includes an easy to follow recipe card, pre-measured dry and mostly organic ingredients, to make our Chocolate Frosted Vanilla Cake Bar plus mini baking supplies that add to the fun!

Get 10% off your first order of FlipBox when you sign up for our mailing list!

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Vegan Banana Chocolate Chip Bars

Vegan Banana Chocolate Chip Bars

This is definitely one of my favorite recipes and a recipe I love making for others. Made with gluten-free flour, dairy-free milk, and other simple ingredients, it’s the perfect example of how something healthy and nutritious can also be delicious. It’s also a perfectly quick and easy recipe to make with your little ones – because who doesn’t love mashing bananas and playing with chocolate chips 🙂 We hope you like it!

Ingredients

3 ripe bananas

1 teaspoon vanilla extract

1/4 cup unsweetened dairy-free milk

1 teaspoon apple cider vinegar

1/2 cup organic coconut oil

3/4 cup organic coconut palm sugar

2 cups gluten-free oat flour

3/4 teaspoon baking soda

1/4 teaspoon Himalayan salt

1 cup dairy-free chocolate chips

 

Instructions

  1. Pre-heat the oven to 350° F. Grease a 9 x 9 baking pan using coconut oil cooking spray
  2. In a large mixing bowl mash the bananas. Add vanilla extract, milk, apple cider vinegar and coconut oil and combine
  3. In another large mixing bowl combine the coconut palm sugar, oat flour, baking soda and salt
  4. Add the flour blend to the wet ingredients and combine
  5. Using a spatula, fold in the chocolate chips and pour the batter into the baking pan
  6. Bake 40-50min or until edges are golden and a toothpick inserted comes out mostly clean
  7. All to cool 10-15min before serving
  8. Cut into squares, serve and enjoy!
Print Recipe
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Vegan Banana Chocolate Chip Bars
A deliciously tender and perfectly sweet recipe that everyone can enjoy. Plus it's gluten-free and refined sugar-free. Yum!
Vegan Banana Chocolate Chip Bread
Servings
Ingredients
  • 3 ripe bananas
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened dairy-free milk
  • 1 teaspoon apple cider vinegar
  • 1/2 cup organic coconut oil
  • 3/4 cup organic coconut palm sugar
  • 2 cups gluten-free oat flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon Himalayan salt
  • 1 cup dairy-free chocolate chips
Servings
Ingredients
  • 3 ripe bananas
  • 1 teaspoon vanilla extract
  • 1/4 cup unsweetened dairy-free milk
  • 1 teaspoon apple cider vinegar
  • 1/2 cup organic coconut oil
  • 3/4 cup organic coconut palm sugar
  • 2 cups gluten-free oat flour
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon Himalayan salt
  • 1 cup dairy-free chocolate chips
Vegan Banana Chocolate Chip Bread
Instructions
  1. Pre-heat the oven to 350° F. Grease a 9 x 9 baking pan using coconut oil cooking spray
  2. In a large mixing bowl mash the bananas. Add vanilla extract, milk, apple cider vinegar and coconut oil and combine
  3. In another large mixing bowl combine the coconut palm sugar, oat flour, baking soda and salt
  4. Add the flour blend to the wet ingredients and combine
  5. Using a spatula, fold in the chocolate chips and pour the batter into the baking pan
  6. Bake 40-50min or until edges are golden and a toothpick inserted comes out mostly clean
  7. All to cool 10-15min before serving
  8. Cut into squares, serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Gluten-Free Double Chocolate Pancakes

Gluten-Free Double Chocolate Pancakes

Happy Wednesday! Joe and I are back from the most amazing trip to Devon, the English countryside where our friends Katie and Craig got married. We stayed in a beautiful hotel – Hotel Endsleigh – just 2.5hrs south of London by train. The hotel is set in 100 acres and has the most beautiful gardens and views of the river, it was magical and an experience we will never forget.

The bride and groom served healthy meal options to meet all dietary needs complete with an assortment of tea served in antique silver teapots, gluten-free sandwiches, dairy-free desserts and vegan entrees. It was like living in a dream and it was fabulous.

The only way I can top the amazingness of our trip is with these Gluten-Free Double Chocolate Pancakes made with Bob’s Red Mill Paleo Baking Flour and Enjoy Life Dairy-Free Chocolate Chips. They are moist, satisfying and not too sweet. It’s like having a healthy breakfast that taste like dessert. We hope you enjoy the recipe plus a picture of us at the wedding. And yes, I wore a fascinator! 🙂

Ingredients

2 cups gluten-free Paleo Baking Flour

½ cup dairy-free chocolate chips

½ coconut palm sugar

3 tablespoons cocoa powder

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon sea salt

4 eggs

1 ½ cup dairy-free milk

1 tablespoon vanilla extract

1 tablespoon ghee, melted (more for frying)

Instructions

  1. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  2. In a small bowl, mix together the eggs, milk, vanilla, and ghee.
  3. Combine egg mixture with the flour blend in the large bowl.
  4. Add chocolate chips and mix in.
  5. Place a griddle or frying pan over low-medium heat and melt the ghee.
  6. Pour about 1/4 cup of batter into the pan and cook 3-4 minutes until bubbles start to appear on the surface. Flip and cook for another 2 minutes.
  7. Repeat the process with remaining batter.
  8. Separate into plates and add a drizzle of maple syrup and a sprinkle of chocolate chips.
  9. Serve and enjoy!
Print Recipe
Print Recipe
Gluten-Free Double Chocolate Pancakes
Deliciously satisfying and never too sweet. This pancake recipe makes a healthy breakfast taste like dessert.
Gluten-Free Double Chocolate Pancakes
Servings
Ingredients
  • 2 cups gluten-free Paleo Baking Flour
  • 1/2 cup dairy-free chocolate chips
  • 1/2 cup coconut palm sugar
  • 3 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 eggs
  • 1 1/2 cup dairy-free milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon ghee melted (more for frying)
Servings
Ingredients
  • 2 cups gluten-free Paleo Baking Flour
  • 1/2 cup dairy-free chocolate chips
  • 1/2 cup coconut palm sugar
  • 3 tablespoons cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 4 eggs
  • 1 1/2 cup dairy-free milk
  • 1 tablespoon vanilla extract
  • 1 tablespoon ghee melted (more for frying)
Gluten-Free Double Chocolate Pancakes
Instructions
  1. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda and salt.
  2. In a small bowl, mix together the eggs, milk, vanilla and ghee.
  3. Combine egg mixture with the flour blend in the large bowl.
  4. Add chocolate chips and mix in.
  5. Place a griddle or frying pan over low-medium heat and melt the ghee.
  6. Pour about 1/4 cup of batter into the pan and cook 3-4 minutes until bubbles start to appear on the surface. Flip and cook for another 2 minutes.
  7. Repeat the process with remaining batter.
  8. Separate into plates and add a drizzle of maple syrup and a sprinkle of chocolate chips.
  9. Serve and enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Garlic and Chive Almond Pulp Crackers

Garlic and Chive Almond Pulp Crackers

We all know that homemade almond milk is easy to make and healthier than store-bought almond milk. Every few weeks I make a fresh batch and catch myself throwing out a ton of almond pulp – a waste of money and healthy nutrients, right? Well after browsing the internet for ideas, I found, tested and tweaked a few recipes. One of my favorite things to make with leftover almond pulp, these Garlic and Chive Almond Pulp Crackers. They’re light, crisp and pair well with dairy-free cheese or grass-fed butter or ghee. Give them and try and tell us what you think.

 

Ingredients

1 cup wet almond pulp
3 tbsp olive oil
1 egg
1/4 tsp salt
2 tbsp fresh chives (works with any herb)
1 garlic clove, minced

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a large mixing bowl, combine all the ingredients. If the dough looks dry, add water one tablespoon at a time, just until it can easily be pressed together between your fingers.
  3. Transfer the mixture to a sheet of parchment paper and place another sheet of parchment paper on top. Use a rolling pin to roll the cracker mixture about ⅛-inch thick. (the thinner, the crispier).
  4. Use a large knife to score the rolled dough into square shapes.
  5. Bake for 20 min, then flip each cracker and bake until they are crisp and golden, about 15 to 20 min more. Let cool completely before serving. Enjoy!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Fluffy Gluten-Free Pancakes

Fluffy Gluten-Free Pancakes

When your husband and toddler ask for these pancakes two days in a row you know you nailed the recipe – BOOM! These glute-free pancakes are fluffy, packed with healthy protein, and free of refined sugar. Top with Monk Fruit Maple Syrup or raw honey for extra sweetness and watch them DIG IN!

Ingredients

3 eggs

2 tablespoons coconut oil, melted

1 tablespoon coconut palm sugar

¼ cup unsweetened nut milk

½ teaspoon vanilla extract

¼ cup organic coconut flour

1/8 teaspoon baking soda

Pinch of sea salt

Ghee or grass-fed butter for frying

Instructions

  1. Add eggs, coconut oil, coconut palm sugar, nut milk and vanilla extract in a large mixing bowl and whisk to combine.
  2. Slowly add the coconut flour, baking soda, and salt and mix until you reach a creamy consistency.
  3. Melt ghee or grass-fed butter in a skillet over medium heat.
  4. Scoop pancake batter onto the skillet and cook until sides begin to dry, 3-4min on each side*.
  5. Remove from heat, drizzle with sweetener of choice, serve and enjoy.

*with coconut flour pancakes, you aren’t likely to see bubbles forming on the top, so carefully check before flipping.

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018