White Bean Mac and Cheese! Dairy-Free, Gluten-Free

White Bean Mac and Cheese! Dairy-Free, Gluten-Free

Like most of us, I find it hard to believe that dairy-free Mac and cheese can taste good. For me, if it’s not the real thing why even bother, right? All that changed when I saw a recipe for Mac and Cheese made with sweet potatoes. Mac and Cheese has to be creamy and it makes total sense that sweet potatoes would give it that creamy consistency – but I wasn’t sold on “sweet” Mac and Cheese. Well, here’s a recipe for dairy-free Mac and Cheese made with WHITE BEANS that taste so delicious you won’t miss the real thing. In fact, my Mom, who was just in NYC to watch me run the Brooklyn Half Marathon (more on that in a sec) was pleasantly surprised when she tried our healthy Mac and Cheese. The consistency is perfect, and the taste is spot on! You’ll have to trust me on this one. Best part, I separated the mix into small ramekins, perfect for meal-prep. Simply re-heat a few ramekins at a time and pair with a side salad or sauteed veggies. Dinner is served!
Ok, so the Brooklyn Half Marathon was my first official run. 13.1 miles through Brooklyn and the weather did not cooperate. I ran a slow and steady race (12min miles) that felt good from start to finish. Completing a Half Marathon has been my goal for a long time and I finally had the opportunity to do it – and I IT FELT SO GOOD! I shared a picture of me at the finish line.
Anyway, hope you guys like this healthy Mac and Cheese recipe and if you do please don’t forget to share your pictures on Facebook and Instagram by tagging us @ourflipsidelife

Pasta

10oz gluten-free pasta

 

Sauce

½ white onion, chopped

2 garlic cloves, minced

1 tbsp olive oil

1 can Great Northern Beans, drained and rinsed

1 ½ cup unsweetened almond milk

1 tsp fresh lemon juice

½ cup Daiya dairy-free mozzarella cheese (find it here)

Salt and pepper to taste

 

Toppings (optional)

Gluten-free Breadcrumbs

Instructions

  1. Prepare pasta according to package instructions. Drain and set aside
  2. In a skillet over medium heat, heat the olive oil
  3. Add the onions and garlic and sauté until onions become translucent and garlic is fragrant
  4. Transfer the onions and garlic into a high-speed blender. Add the white beans, milk, and lemon juice and blend on high until creamy and smooth
  5. Carefully transfer the sauce back to the skillet and heat over medium-low heat. Add the vegan cheese stirring frequently until cheese is completely melted, 2-3min
  6. Add the cooked pasta to the cheese mixture, toss to combine and season with salt and pepper
  7. Pour the pasta mixture into small ramekins, top with breadcrumbs and broil on medium, 1-3min watching carefully until golden
  8. Enjoy hot. Cool leftovers and store in the fridge up to 2-3 days.
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White Bean Mac and Cheese! Dairy-Free, Gluten-Free
A creamy, healthy, and guilt-free recipe that is easy to make and So delicious!
White Bean Mac and Cheese! Vegan, GF
Servings
Ingredients
  • Pasta
  • 10 oz gluten-free pasta
  • Sauce
  • 1/2 white onion chopped
  • 2 garlic cloves minced
  • 1 tbsp olive oil
  • 1 can Great Northern Beans drained and rinsed
  • 1 1/2 cup unsweetened almond milk
  • 1 tsp fresh lemon juice
  • 1/2 Daiya dairy-free mozzarella cheese
  • salt and pepper to taste
  • Toppings (optional)
  • Gluten-free Breadcrumbs
Servings
Ingredients
  • Pasta
  • 10 oz gluten-free pasta
  • Sauce
  • 1/2 white onion chopped
  • 2 garlic cloves minced
  • 1 tbsp olive oil
  • 1 can Great Northern Beans drained and rinsed
  • 1 1/2 cup unsweetened almond milk
  • 1 tsp fresh lemon juice
  • 1/2 Daiya dairy-free mozzarella cheese
  • salt and pepper to taste
  • Toppings (optional)
  • Gluten-free Breadcrumbs
White Bean Mac and Cheese! Vegan, GF
Instructions
  1. Prepare pasta according to package instructions. Drain and set aside.
  2. In a skillet over medium heat, heat the olive oil
  3. Add the onions and garlic and sauté until onions become translucent and garlic is fragrant.
  4. Transfer the onions and garlic into a high-speed blender. Add the white beans, milk, and lemon juice and blend on high until creamy and smooth
  5. Carefully transfer the sauce back to the skillet and heat over medium-low heat. Add the vegan cheese stirring frequently until cheese is completely melted, 2-3min
  6. Add the cooked pasta to the cheese mixture, toss to combine and season with salt and pepper
  7. Pour the pasta mixture into small ramekins, top with breadcrumbs and broil on medium, 1-3min watching carefully until golden.
  8. Enjoy hot. Cool leftovers and store in the fridge up to 2-3 days.
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Mexican Street Corn Salad

Mexican Street Corn Salad

I’m pretty sure I can have Mexican food every single day – I mean who couldn’t, right? I love everything from veggie fajitas to guacamole and I ESPECIALLY love Mexican Street Corn. On the cob or as a salad, this dish never disappoints. It’s sweet, spicy, creamy and all sorts of delicious. However, the bazillion calories and unhealthy fat in traditional street corn dishes keep us from ordering too much.
*
Last weekend Joe and I played around with a healthy flip for Mexican Street Corn Salad. We substituted traditional mayo for eggless mayo and ditched the cheese (gasp!). We even roasted our own jalapeños…fancy! The flavors came together nicely and we didn’t miss the not-so-healthy calories. Saved those for margaritas. 🙂
*
Here’s the recipe for you to enjoy!

Ingredients

2 (15oz) cans organic corn, whole kernels

1 tablespoon vegan butter (I like Earth Balance)

2 garlic cloves, minced

1 jalapeño pepper, roasted and chopped (seeds removed) *see notes below*

1/2 cup red onion, chopped

3 tablespoons EGGLESS mayo (I like Sir Kensington’s Eggless Mayo)

Juice from 2 limes

1/2 cup fresh cilantro, chopped, more for garnish

½ teaspoon smoked paprika

Salt and pepper to taste

Instructions

  1. Place a skillet over medium heat. Add vegan butter and melt
  2. Add garlic and corn and sauté until kernels start to brown, 5-7min. Remove from heat and transfer corn mixture into a large mixing bowl
  3. Add roasted jalapeño pepper, red onion, mayo, lime juice, cilantro, smoked paprika and combine with corn mixture
  4. Season with salt and pepper
  5. Separate into small serving bowls and garnish with more cilantro and lime wedges (optional)
  6. Serve and enjoy.

*Roasting jalapeño peppers on a gas stove. Turn your gas stove flame on medium. Hold pepper over flame, 60-90 second or until skin on one side chars and blisters. Turn the pepper and let the other side roast for another 60-90 seconds. Carefully remove from heat and place in a paper bag and seal, 5-10min. Remove from paper bag and peel the charred skin from the pepper. Remove the seeds, chop and enjoy!*

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Mexican Street Corn Salad
A healthy flip on a not-so-healthy (yet) delicious dish! Dairy-Free, gluten-free and SO delicious!
Healthy Mexican Street Corn Salad
Servings
Ingredients
  • 2 cans organic corn whole kernels, 15oz
  • 1 tablespoon vegan butter I like Earth Balance
  • 2 garlic cloves minced
  • 1 jalapeño pepper roasted and chopped (seeds removed) *see notes below*
  • 1/2 cup red onion chopped
  • 3 tablespoons EGGLESS mayo I like Sir Kensington’s Eggless Mayo
  • Juice from 2 limes
  • 1/2 cup fresh cilantro chopped, more for garnish
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste
Servings
Ingredients
  • 2 cans organic corn whole kernels, 15oz
  • 1 tablespoon vegan butter I like Earth Balance
  • 2 garlic cloves minced
  • 1 jalapeño pepper roasted and chopped (seeds removed) *see notes below*
  • 1/2 cup red onion chopped
  • 3 tablespoons EGGLESS mayo I like Sir Kensington’s Eggless Mayo
  • Juice from 2 limes
  • 1/2 cup fresh cilantro chopped, more for garnish
  • 1/2 teaspoon smoked paprika
  • salt and pepper to taste
Healthy Mexican Street Corn Salad
Instructions
  1. Place a skillet over medium heat. Add vegan butter and melt
  2. Add garlic and corn and sauté until kernels start to brown, 5-7min. Remove from heat and transfer corn mixture into a large mixing bowl
  3. Add roasted jalapeño pepper, red onion, mayo, lime juice, cilantro, smoked paprika and combine with corn mixture
  4. Season with salt and pepper
  5. Separate into small serving bowls and garnish with more cilantro and lime wedges (optional)
  6. Serve and enjoy.
Recipe Notes

*Roasting jalapeño peppers on a gas stove. Turn your gas stove flame on medium. Hold pepper over flame, 60-90 second or until skin on one side chars and blisters. Turn the pepper and let the other side roast for another 60-90 seconds. Carefully remove from heat and place in a paper bag and seal, 5-10min. Remove from paper bag and peel the charred skin from the pepper. Remove the seeds, chop 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

Parmesan Cauliflower “Steaks”

Parmesan Cauliflower “Steaks”

We are using the grill as much as possible now that the weather is nicer. Joe and I both agree that everything tastes better on the grill plus its less mess to clean up, don’t you agree? 🙂
Here’s a new recipe you can easily make on the grill. It’s easy and delicious (plus healthy) and we can almost guarantee it will become your summer to-go!
HELLO! Parmesan Cauliflower “Steaks”! Yes, veggie, meaty “steaks” grilled to perfection, topped with marinara sauce and dairy-free (or not) mozzarella cheese! GIVE ME MORE!
We hope you like them as much as we do – we’ve made them so many times – the recipe keeps getting better and better!

Ingredients

1 large head cauliflower, sliced lengthwise through the core into 3 “steaks”

1/4 cup olive oil

3/4 cup marinara sauce

1/2 cup dairy-free mozzarella cheese

salt and ground pepper to taste

Fresh basil, chopped (optional)

 

 

 

 

Instructions

  1. Heat a grill to medium (about 350 degrees F). Line a baking sheet with parchment paper and set aside
  2. Season cauliflower steaks with olive oil, salt, pepper and place on hot grill. Cover and cook, 15min on each side
  3. Remove cauliflower steaks from grill and place on baking sheet
  4. Distribute marinara sauce evenly over each cauliflower steak and top with dairy-free cheese
  5. Place back on the grill and cook until cheese is melted, 3-5 min (less if using real cheese)
  6. Remove from grill and garnish with fresh basil
  7. Plate and enjoy!
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Parmesan Cauliflower “Steaks”
Veggie, meaty cauliflower “steaks” grilled to perfection, topped with marinara sauce and dairy-free (or not) mozzarella cheese!
Parmesan Cauliflower "Steaks"
Servings
Ingredients
  • 1 large head cauliflower sliced lengthwise through the core into 3 “steaks”
  • 1/4 cup olive oil
  • 3/4 cup marinara sauce
  • 1/2 cup dairy-free mozzarella cheese
  • salt and ground pepper to taste
  • Fresh basil chopped (optional)
Servings
Ingredients
  • 1 large head cauliflower sliced lengthwise through the core into 3 “steaks”
  • 1/4 cup olive oil
  • 3/4 cup marinara sauce
  • 1/2 cup dairy-free mozzarella cheese
  • salt and ground pepper to taste
  • Fresh basil chopped (optional)
Parmesan Cauliflower "Steaks"
Instructions
  1. Heat a grill to medium (about 350 degrees F). Line a baking sheet with parchment paper and set aside
  2. Season cauliflower steaks with olive oil, salt, pepper and place on hot grill. Cover and cook, 15min on each side
  3. Remove cauliflower steaks from grill and place on baking sheet
  4. Distribute marinara sauce evenly over each cauliflower steak and top with dairy-free cheese
  5. Place back on the grill and cook until cheese is melted, 3-5 min (less if using real cheese)
  6. Remove from grill and garnish with fresh basil
  7. Plate 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

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!
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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

Grain-Free Tabbouleh with Tahini Dressing

Grain-Free Tabbouleh with Tahini Dressing

Temperatures are warming up which means we can finally enjoy dinners on the patio. Joe loves to grill and I’m usually in charge of the sides. First up, this easy Grain-Free Tabbouleh Salad made with cauliflower, juicy tomatoes, crunchy cucumber, onions, fresh parsley, mint and dressed in a light Tahini Dressing. It’s the perfect addition to any Spring/Summer menu and a recipe everyone will enjoy!

Ingredients

2 cups cauliflower (1/2 a head)

1 cup fresh parsley, chopped

1 cup cherry tomatoes, chopped

½ cup cucumber, chopped

1/3 cup yellow onion, chopped

¼ cup fresh mint, chopped

1 garlic clove, crushed

2-3 tablespoons, Tahini Dressing

¼ teaspoon red pepper flakes

Sea salt and red pepper flakes to taste

 

Tahini Dressing

Ingredients

¼ cup tahini

¼ cup fresh lemon juice

¼ teaspoon lemon zest

¼ cup extra virgin olive oil

1 garlic clove, crushed

Sea salt and pepper to taste

Tahini Dressing Instructions: Wisk or blend all dressing ingredients together. Drizzle over salads or roasted veggies. The dressing will keep 5-6 days in the refrigerator.

Salad Instructions

  1. Using a grater, grate the cauliflower into grain-sized pieces.
  2. In a large mixing bowl combine the grated cauliflower, parsley, tomatoes, cucumber, onion, mint, and garlic. Toss to combine.
  3. Drizzle with tahini dressing. Season with salt and red pepper flakes.
  4. Separate into bowls and enjoy!
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Half-Baked Key Lime "Cheesecake"
Happy Wednesday, guys. We’re getting more snow today…. again! *Sigh* I don’t know about you but I’m over winter and ready for warmer weather. So, if you need us we’ll be at home dreaming of summer and this delicious Half – Baked Key Lime “Cheesecake”. A healthy, creamy (without being too sweet) alternative to traditional cheesecake. We hope you enjoy it!
Servings
Ingredients
Crust Ingredients
  • 6 Medjool dates pitted and chopped
  • 1 tbsp vegan butter melted (can substitute for coconut oil)
  • 1/2 tsp vanilla extract
  • 1/8 tsp Pink Himalayan salt
Filling Ingredients
  • 1 cup ½raw cashews soaked 3-4 hrs
  • 1/2 cup unsweetened almond milk
  • 3 tbsp coconut oil melted
  • 1 tbsp monk fruit sweetener can substitute for maple syrup
  • 6-7 cup key limes 1 tbsp zest + ½juice
  • 1 tbsp nutritional yeast
  • 1 tsp vanilla extract
  • 1/4 tsp Pink Himalayan salt
Servings
Ingredients
Crust Ingredients
  • 6 Medjool dates pitted and chopped
  • 1 tbsp vegan butter melted (can substitute for coconut oil)
  • 1/2 tsp vanilla extract
  • 1/8 tsp Pink Himalayan salt
Filling Ingredients
  • 1 cup ½raw cashews soaked 3-4 hrs
  • 1/2 cup unsweetened almond milk
  • 3 tbsp coconut oil melted
  • 1 tbsp monk fruit sweetener can substitute for maple syrup
  • 6-7 cup key limes 1 tbsp zest + ½juice
  • 1 tbsp nutritional yeast
  • 1 tsp vanilla extract
  • 1/4 tsp Pink Himalayan salt
Instructions
Crust
  1. Preheat oven to 375 degrees F. In a food processor, pulse hazelnuts until partially broken. Add dates, butter, vanilla extract and salt and process until a dough is formed. Transfer to a 7.75-inch mold and press to form an even layer. Transfer mold to preheated oven and bake for 10-12 min or until golden brown. Remove and let cool.
Filling
  1. Rinse and drain cashews. Blend all filling ingredients on high until smooth and creamy. Pour filling over base of crust, cover and freeze for at least 3hrs. One hour before serving, remove from mold and place into the refrigerator. Garnish with fresh key lime zest, 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!
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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