Easy Gluten Free Oatmeal Pancakes

Easy Gluten Free Oatmeal Pancakes

Easy Gluten Free Oatmeal Pancakes. A dairy-free and refined sugar free recipe made with simple ingredients. Perfect for picky eaters and busy mornings. 

Stuck on breakfast ideas? Yup, us too. Carolina asked for mac-n-cheese every morning this week (insert eye-roll) I try to get creative/think of new recipes but let’s be honest, who really has time for creativity at 7am? I definitely don’t.

I remembered the recipe for these pancakes and made a double batch to have for the week. The recipe calls for simple ingredients; gluten-free oat flour, eggs, cinnamon and nutmeg. There is no refined sugar or processed flour, just simple and good-for-you ingredients that are filling, satisfying and help keep us energized throughout the morning.

I switch it up by adding a drizzle of honey or maple syrup. Sometimes I spread Apple Butter (this is our new favorite, btw) and top with fresh fruit. Anything goes!

Here are 3 fun facts about gluten-free oat flour

1. It is loaded with soluble and dietary fiber which are great for the digestive system

2. Consuming oats can help prevent sugar spikes in the blood

3. Oats are a great source of complex carbs and can help improve energy levels

We hope you love this recipe as much as we do. Don’t forget to tag us on INSTRAGRAM when you make them and add the hashtag #ourflipsidelife

Ingredients

2 ½ cups gluten free oat flour

1 tsp nutmeg

1 tsp ground cinnamon

2 tbsp baking powder

2 eggs

2 cups unsweetened almond milk (or dairy-free milk of choice)

Pinch of salt

Ghee for frying

Instructions

1. Add all the ingredients in the blender and blend until smooth.

2. Place a griddle or frying pan over medium-high heat and melt the ghee. Pour or scoop the batter onto the griddle and cook until pancakes are golden brown on each side.

3. Serve and top with honey, maple syrup or fresh fruit (optional).

Enjoy!

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Easy Gluten Free Oatmeal Pancakes
Servings
Ingredients
  • 2 1/2 cups gluten free oat flower
  • 1 tsp nutmeg
  • 1 tbsp ground cinnamon
  • 2 tbsp baking powder
  • 2 cups unsweetened almond milk or dairy-free milk of choice
  • Pinch of salt
  • Ghee for frying
Servings
Ingredients
  • 2 1/2 cups gluten free oat flower
  • 1 tsp nutmeg
  • 1 tbsp ground cinnamon
  • 2 tbsp baking powder
  • 2 cups unsweetened almond milk or dairy-free milk of choice
  • Pinch of salt
  • Ghee for frying
Instructions
  1. Add all the ingredients in the blender and blend until smooth.
  2. Place a griddle or frying pan over medium-high heat and melt the ghee. Pour or scoop the batter onto the griddle and cook until pancakes are golden brown on each side.
  3. Serve and top with honey, maple syrup or fresh fruit (optional).
  4. Enjoy!

Vegetarian Pad Thai

Vegetarian Pad Thai

Vegetarian Pad Thai! Made with fresh vegetables, herbs and chopped peanuts. A healthy version of the famous take out dish made with gluten-free rice noodles, healthy fats and protein.

We look forward to Take-Out Friday’s, as we like to call it. That’s the day Joe and I take a break from the kitchen and order dinner from our favorite neighborhood restaurants. I love Thai food, Joe loves Mexican. We try to keep our take out meal as clean as possible by skipping fried, unhealthy dishes and filliping it for a side of steamed veggies or a fresh salad, for example (although I treat myself to the spring roll from time to time, because balance is important too).

But no matter how “healthy” we try to order take-out, it’s never as clean as we would make it at home. That’s why we decided to make our own version of the traditional Thai dish, Vegetable Pad Thai, by flipping unhealthy ingredients for healthy ones. We used organic veggies and herbs, gluten-free rice noodles, liquid aminos instead of soy sauce and coconut palm sugar instead of refined sugar. All fresh ingredients that were continently delivered to our door by our friends at Fresh Direct!

We hope you enjoy the recipe and don’t forget to tag your photos with the hashtag #OurFlipSideLife on Instagram.

Before I leave you with the recipe I wanted to share that I started a Health Coach training course at the Institute Of Integrative Nutrition. Through the pursuit of optimizing my health and my family’s health, I developed a passion for wellness and the mind-body connection that ties it all together. I’m excited for this new chapter and can’t wait to share it with you through new recipes, health tips and so much more.

Now, let’s get cooking!

Ingredients

Pad Thai

8 oz (1/2 a pack) Pad Thai rice noodles prepared according to package instructions (I like this brand)

Olive oil

1 yellow zucchini, spiralized

1 green zucchini, spiralized

1 green pepper, spiralized

1 red pepper, spiralized

½ red onion, spiralized or chopped

1 egg, beaten

¼ cup peanuts, chopped

½ cup fresh herbs, chopped (cilantro, green onions)

 

Sauce

3 tablespoons fish sauce (you can substitute for tamari sauce)

3 tablespoons vegetable broth

2 tablespoons coconut palm sugar

2 tablespoons rice vinegar

1 tablespoon liquid aminos (or soy sauce)

1 tsp chili oil  

Instructions

1. In a bowl, whisk together the sauce ingredients and set aside.

2. Heat one tablespoon of olive oil in a pan. Once hot, add the spiralized veggies including the red onion and stir-fry using tongs until tender and crisp, 2-3min. Remove from heat and set aside.

3. Drain the rice noodles and add them into the hot pan you used to stir-fry the veggies. Add the sauce and toss using tongs, 1-2min or until the sauce has coated the noodles. The sauce will start to thicken and stick to the noodles.

4. Pour the egg over the noodles and toss to combine, 1-2min. You will notice all the ingredients coming together and getting sticky.

5. Add the veggies, fresh herbs and chopped peanuts and toss to combine one last time.

6. Remove from heat, plate and serve! Enjoy!

Print Recipe
Print Recipe
Vegetarian Pad Thai!
Vegetarian Pad Thai! Made with fresh vegetables, herbs and chopped peanuts. A healthy version of the famous take out dish.
Servings
Ingredients
Pad Thai
  • 1 yellow zucchini spiralized
  • 1 green zucchini spiralized
  • 1 green pepper spiralized
  • 1 red pepper spiralized
  • 1/2 red onion spiralized or chopped
  • 1 egg beaten
  • 1/4 cup peanuts chopped
  • 1/2 cup fresh herbs chopped (cilantro, green onions)
Sauce
  • 3 tbsp fish sauce (you can substitute for tamari sauce)
  • 3 tbsp vegetable broth
  • 2 tbsp coconut palm sugar
  • 2 tbsp rice vinegar
  • 1 tbsp liquid aminos (or soy sauce)
  • 1 tsp chili oil
Servings
Ingredients
Pad Thai
  • 1 yellow zucchini spiralized
  • 1 green zucchini spiralized
  • 1 green pepper spiralized
  • 1 red pepper spiralized
  • 1/2 red onion spiralized or chopped
  • 1 egg beaten
  • 1/4 cup peanuts chopped
  • 1/2 cup fresh herbs chopped (cilantro, green onions)
Sauce
  • 3 tbsp fish sauce (you can substitute for tamari sauce)
  • 3 tbsp vegetable broth
  • 2 tbsp coconut palm sugar
  • 2 tbsp rice vinegar
  • 1 tbsp liquid aminos (or soy sauce)
  • 1 tsp chili oil
Instructions
  1. In a bowl, whisk together the sauce ingredients and set aside.
  2. 2. Heat one tablespoon of olive oil in a pan. Once hot, add the spiralized veggies including the red onion and stir-fry using tongs until tender and crisp, 2-3min. Remove from heat and set aside.
  3. 3. Drain the rice noodles and add them into the hot pan you used to stir-fry the veggies. Add the sauce and toss using tongs, 1-2min or until the sauce has coated the noodles. The sauce will start to thicken and stick to the noodles.
  4. Pour the egg over the noodles and toss to combine, 1-2min. You will notice all the ingredients coming together and getting sticky.
  5. Add the veggies, fresh herbs and chopped peanuts and toss to combine one last time.
  6. Remove from heat, plate and serve! Enjoy!
Black Bean Brownies

Black Bean Brownies

Black Bean Brownies! A healthy dessert recipe that is gluten-free and grain-free too. An alternative to traditional brownies that is just as delicious and as always, good for you too!

If you go on Pinterest for recipe inspiration (like I often do), I’m sure you’ve seen some version of a chocolate dessert that substitutes flour for black beans. Then, like I often do, thought to yourself “gross, this can’t be good”! Yup, I did too – more than once, actually!

Then one day I decided to give this healthy, protein packed flip a try. I used my go-to Brownie Recipe and substituted the flour for 1 (15 oz) can of black beans and it worked. The beans blend well into the mix without funky smells, texture or taste!

Bonus: I added all the ingredients into the food processor (in two batches) and processed all the ingredients until smooth. Less mess in the kitchen which leads to more time enjoying these healthy brownies with Joe and Carolina!

We hope you love them as much we do and when you bake them don’t forget to tag us on INSTRAGRAM with the hashtag #Ourflipsidelife

Before we move on to the recipe I wanted to share some fun news. Joe and I have partnered with Fresh Direct as Ambassadors. We are huge fans and loyal customers of the online grocer that delivers to residences and offices in NYC. The food comes straight from local farmers and skilled artisans and is delivered to our door within days.

The best part – we get to try a variety of seasonal products and share new with you. If you’re in NYC and looking for high quality grocers that guarantee freshness and convenience we invite you to try Fresh Direct.

Ingredients

1 (15oz) can black beans, rinsed and dried

½ cup maple syrup

2 eggs

½  tbsp ground coffee

3 tbsp olive oil

1 tsp vanilla extract

¾ cup cocoa powder

2/3 cup coconut palm sugar

2 tbsp arrow root powder

1 tsp baking powder

½ tsp salt

Peanut butter Swirl (optional)

3/4 cup smooth peanut butter

1 tbsp coconut palm sugar

1 tsp vanilla extract

Instructions

1. Preheat oven to 350 degrees F. Grease a 9×9 baking pan and set aside.

2. Add the beans, maple syrup, eggs, coffee, olive oil and vanilla extract into a food processor and process until the ingredients are combined and the mixture is smooth, about 2-3 min.

3. In a large bowl combine the cocoa power, coconut palm sugar, arrowroot powder and salt. Add the dry ingredient mix into the food processor and process together with the black bean mixture, 5-10 seconds until all the ingredients are mixed together and a brownie batter is formed.

4. Add about an inch of water into a small saucepan and bring to a simmer. Set a glass bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl. Add the peanut butter and stir occasionally as it softens, 1-2 min. Once soft, remove from heat.

5. Add coconut palm sugar and vanilla extract to the melted peanut butter and mix well until the ingredients blend together. Then set aside.

6. Pour the brownie batter into the greased pan.

7. Drop big spoonfuls of peanut butter mix onto the brownie batter.

8. Using a butter knife, gently swirl the peanut butter mix into the brownie mix running the knife lengthwise and cross wise.

9. Bake 20-25min or until a toothpick inserted down the middle comes out mostly clean. Remove from oven and let cool.

10. Once cooled cut into squares, serve and enjoy.

Print Recipe

Print Recipe
Black Bean Brownies
Servings
Ingredients
  • 1 (15oz) can black beans rinsed and dried
  • 1/2 cup maple syrup
  • 2 eggs
  • 1/2 tbsp ground coffee
  • 3 tbsp olive oil
  • 1 tsp vanilla extract
  • 3/4 cup cocoa powder
  • 2/3 cup coconut palm sugar
  • 2 tbsp arrowroot powder
  • 1 tsp baking powder
  • 1/2 tsp salt
Peanut Butter Swirl
  • 3/4 cup smooth peanut butter
  • 1 tbsp coconut palm suger
  • 1 tsp vanilla extract
Servings
Ingredients
  • 1 (15oz) can black beans rinsed and dried
  • 1/2 cup maple syrup
  • 2 eggs
  • 1/2 tbsp ground coffee
  • 3 tbsp olive oil
  • 1 tsp vanilla extract
  • 3/4 cup cocoa powder
  • 2/3 cup coconut palm sugar
  • 2 tbsp arrowroot powder
  • 1 tsp baking powder
  • 1/2 tsp salt
Peanut Butter Swirl
  • 3/4 cup smooth peanut butter
  • 1 tbsp coconut palm suger
  • 1 tsp vanilla extract
Instructions
  1. Preheat oven to 350 degrees F. Grease a 9x9 baking pan and set aside.
  2. Add the beans, maple syrup, eggs, coffee, olive oil and vanilla extract into a food processor and process until the ingredients are combined and the mixture is smooth, about 2-3 min.
  3. In a large bowl combine the cocoa power, coconut palm sugar, arrowroot powder and salt. Add the dry ingredient mix into the food processor and process together with the black bean mixture, 5-10 seconds until all the ingredients are mixed together and a brownie batter is formed.
  4. Add about an inch of water into a small saucepan and bring to a simmer. Set a glass bowl in the mouth of the pot, making sure the water doesn’t touch the bottom of the bowl. Add the peanut butter and stir occasionally as it softens, 1-2 min. Once soft, remove from heat.
  5. Add coconut palm sugar and vanilla extract to the melted peanut butter and mix well until the ingredients blend together. Then set aside.
  6. Pour the brownie batter into the greased pan.
  7. Drop big spoonfuls of peanut butter mix onto the brownie batter.
  8. Using a butter knife, gently swirl the peanut butter mix into the brownie mix running the knife lengthwise and cross wise.
  9. Bake 20-25min or until a toothpick inserted down the middle comes out mostly clean. Remove from oven and let cool.
  10. Once cooled cut into squares, serve and enjoy.

Gluten-Free, Dairy-Free Cauliflower Chowder

Gluten-Free, Dairy-Free Cauliflower Chowder

 Gluten-Free, Dairy-Free Cauliflower Chowder

Gluten-Free, Dairy-Free Cauliflower Chowder. A creamy, low carb, hearty and simple recipe perfect for the entire family. 

 

Happy New Year, guys! I hope everyone had a nice (and somewhat healthy) holiday season. It’s hard to believe that it’s over, right? We didn’t travel this year – instead, we celebrated with Joe’s family here in NYC. I missed seeing my family who is scattered across the country but it was nice to relax, wake up without an alarm clock, not workout in a rush and catch up our favorite shows (The Marvelous Mrs. Maisle being my favorite!). I also took the time to organize and clean our apartment which is, in my opinion, a great way to start the New Year. 

 

Anyways, it was also nice to eat at home. Joe and I cooked a ton and only indulged a few times while visiting family on Christmas and New Year’s. While at home, we made tons of easy, healthy meals that I will be sharing over the coming weeks. 

 

One of my favorites is this Gluten-Free, Dairy-Free Cauliflower Chowder made with fresh veggies and roasted garlic. It was my first time roasting a head of garlic. The flavor is mild enough to spread on toast/crackers and incredibly delicious as part of a hearty soup. It’s the star ingredient in this dish! 

 

I hope you like the recipe as much as we did and when you try making it, let us know! Leave a comment, and don’t forget to tag a photo #OurFlipSideLife on Instagram!

 Gluten-Free, Dairy-Free Cauliflower Chowder

Ingredients

4 cups vegetable broth

1 head of garlic

Olive oil

1 head of cauliflower, chopped

1 sweet potato, chopped

2 shallots, chopped

2 tsp fresh thyme

Salt and Pepper to taste

Method

1. Preheat the oven to 425F and line two baking sheets.

2. Slice off the top of each head of garlic to expose some of the cloves inside and place the heads on a piece of foil. Drizzle with olive oil, wrap in the foil and place on the baking sheet.

3. Add the chopped cauliflower, sweet potato and shallots alongside the garlic and onto the second baking sheet. Drizzle the veggies with olive and season with salt and pepper.

4. Place both baking sheets in the oven to roast, 30-35 min or until tender. Remove the veggies from the oven and let cool, 5-7 min.

5. Remove the roasted head of garlic from the foil and gently squeeze each clove casing onto a dish (you should now have a deliciously fragrant garlic paste).

6. Add the vegetable broth, garlic paste and roasted veggies to a saucepan over medium heat. Let the veggies cook in the broth, 10-12 min or until the flavors are combined.

7. Using an immersion blender blend the veggies until smooth and season with salt, pepper and thyme.

8. Plate and garnish with a drizzle of olive oil, more thyme, gluten-free croutons, pumpkin seeds and cauliflower (toppings are optional). Enjoy!

 Gluten-Free, Dairy-Free Cauliflower Chowder
Print Recipe

Print Recipe
Gluten-Free, Dairy-Free Cauliflower Chowder
healthy dinner recipes
Servings
Ingredients
  • 4 cups vegetable broth
  • 1 head garlic
  • olive oil
  • 1 head cauliflower chopped
  • 1 sweet potato chopped
  • 2 shallots chopped
  • 2 tsp fresh thyme
  • Salt and pepper to t
Servings
Ingredients
  • 4 cups vegetable broth
  • 1 head garlic
  • olive oil
  • 1 head cauliflower chopped
  • 1 sweet potato chopped
  • 2 shallots chopped
  • 2 tsp fresh thyme
  • Salt and pepper to t
healthy dinner recipes
Instructions
  1. Preheat the oven to 425F and line two baking sheets.
  2. Slice off the top of each head of garlic to expose some of the cloves inside and place the heads on a piece of foil. Drizzle with olive oil, wrap in the foil and place on the baking sheet.
  3. Add the chopped cauliflower, sweet potato and shallots alongside the garlic and onto the second baking sheet. Drizzle the veggies with olive and season with salt and pepper.
  4. Place both baking sheets in the oven to roast, 30-35 min or until tender. Remove the veggies from the oven and let cool, 5-7 min.
  5. Remove the roasted head of garlic from the foil and gently squeeze each clove casing onto a dish (you should now have a deliciously fragrant garlic paste).
  6. Add the vegetable broth, garlic paste and roasted veggies to a saucepan over medium heat. Let the veggies cook in the broth, 10-12 min or until the flavors are combined.
  7. Using an immersion blender blend the veggies until smooth and season with salt, pepper and thyme.
  8. Plate and garnish with a drizzle of olive oil, more thyme, gluten-free croutons, pumpkin seeds and cauliflower (toppings are optional). Enjoy!

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

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Contact Us   |   Updated January 2018

Gluten-Free Apple Pie Bread Made With FlipBox

Gluten-Free Apple Pie Bread Made With FlipBox

Healthy Gluten-Free Apple Pie Bread Made With FlipBox Cake Mix.

Made with fresh Gala apples, FlipBox cake mix and other simple ingredients, it’s a perfectly delicious fall recipe that the entire family can enjoy!

If you follow me on Instagram you’ve seen how I use the dry cake mix that comes in FlipBox to bake other healthy desserts. The mix is similar to vanilla boxed cake. It’s versatile, easy to work with and combines well with most dessert recipes. The best part is it’s made with simple and clean ingredients that not only taste good but are good for you too. #WinWin!

I prepare FlipBox cake mix according to package instructions, combine other ingredients to make healthy dessert alternatives. As easy as 1,2,3 🙂

Here’s how I used the cake mix to make Apple Pie Bread. Check out those crispy edges, soft middle and dairy-free ice “cream” on top! Trust me when I tell you it didn’t last very long in our house!

Gluten-Free Apple Pie Bread

Ingredients

1 package FlipBox Cake Mix, prepared according to package instructions
2 tsp apple spice
2 Gala apples, peeled cored and cubed

Toppings
Dairy-Free Vanilla ice “cream” (optional)

Instructions

1. Preheat your oven to 325 degrees F. Grease a 9×9 baking pan with coconut oil cooking spray
2. In a medium-sized bowl, combine FlipBox Cake Mix ingredients according to package instructions
3. Add apple spice and combine, then gently fold in the apples
4. Transfer the batter into the greased baking pan and place in preheated oven
5. Bake 30-35 min or until edges are golden brown and a toothpick inserted down the middle comes out mostly clean
6. Let cool before serving
7. Plate and top with your favorite dairy-free ice “cream”!
Insterested in ordering our cake mix? Send us a note at info@ourflipsidelife.com

If you try this recipe, let us know! Leave a comment, and don’t forget to tag a photo #OurFlipSideLife on Instagram!

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife and FlipBox

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Contact Us   |   Updated January 2018

Healthy Halloween Snack Ideas

Healthy Halloween Snack Ideas

I know Healthy Halloween Snack Ideas doesn’t go together but we’ve gotta get these kids away from so much junk – don’t you agree? One way to do it is by adding healthier alternatives to the mix. Stores like Whole Foods, Amazon and Trader Joes are making it easier to buy better-for-you options that are just as yummy and fun to eat. Here are My Top 5 Healthy Halloween Snack Ideas tested and approved by Carolina and Joe! We do the test tasting so you can focus on cute Halloween costumes. 🙂
Caro can’t decide what she’s wearing this year – it’s a toss-up between Winter Else (cape and all) and a fairy with wings. I’m loving every minute of her excitement this year. I hear her singing “Trick or Treat Smell My Feet!”! She’s just too cute and I’ll have to share photos with you guys but in the meantime, you can also follow us on INSTAGRAM to see live stories of us on Halloween.
What are your little ones dressing up as? I can’t wait to see all the pictures. Happy (healthy) Halloween, guys!!!
My Top 5 Healthy Halloween Snack Ideas
Caro and I made these cute Ghost Donuts with FlipBox. We skipped the sprinkles and added candy eyes for a SPOOKY and healthy way Halloween treat that is gluten-free and refined sugar-free!! Readers of OurFlipSideLife get 10% off all orders of FlipBox with promo code LOVE2BAKE 
I promise they taste just like traditional candy corn and gummy fruits + they’re gluten-free, allergy-friendly and made with clean ingredients!
A favorite in our house. Carolina loves her bunnies and these are just too cute! Made with Whole Grain and no artificial ingredients.
 Say no to high-fructose corn syrup! These yummy snacks are made with natural fruit flavors and other good-for-you ingredients.
Not pictured because I got them late last night but holy moly (!) these are sooo good! Real milk chocolate and colored with veggies! These are the perfect addition to our Healthy Halloween Candy Dish!
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

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