Categories
Dessert Favorites Kid-Friendly Snacks

Dairy-Free Chocolate Pudding

Dairy-Free Chocolate Pudding

Dairy-Free Chocolate Pudding (made with Aquafaba). A delicious low calorie, dairy-free dessert recipe made with melted dark chocolate and oat milk. Aquafaba is the water or brine found in canned chickpeas or white beans. It’s popular amongst vegan desserts due to its ability to mimic the function of egg whites in cooking. Aquafaba can also be used to make dairy-free meringue recipes, low-calorie macarons, delicious nougat, fluffy icing, dairy-free ice cream, low-fat fudge, and marshmallows.  

What is Aquafaba?

Aquafaba is composed of carbohydrates, proteins, and other soluble plant solids which have migrated from the seeds to the water during the cooking process. The combination of ingredients gives it a variety of blendingfrothingbinding, gelatinizing and thickening properties.

It is recommended to use 2 tablespoons of aquafaba to replace one medium egg white in a recipe, or 3 tablespoons for one medium whole egg.

Where to use it

Aquafaba works well in recipes where a direct substitution for egg whites is required for example; desserts as mentioned above or savory recipes like mayonnaisecheese substitutesbatters and cocktails cocktails.

In my opinion, the best aquafaba comes from chickpeas and white beans. You are able to use other legumes (peas, soy beans, lentils, kidney, and black beans) but they have slightly different compositions than chickpea and white bean aquafaba and may require you to play with the concentration to work well. 

I’ve been fascinated with the concept since learning about it. It’s interesting to learn ways to substitute traditional recipes for a healthier alternatives – it’s like a fun science experiment you get to eat afterwards. I truly love “geeking out” on these things and will continue to share more with you as I learn.

Here’s an easy, fun and delicious way to try cooking with aquafaba. But before I leave you with the recipe I have some fun announcements to share with you:

1. We added a 2 new section to the blog: “My Favorite Things” and “Events”

My Favorite Things: here you can shop some of our favorites from kitchen staples, to supplements and healthy ingredients.

Events: here you can find information on upcoming events like the Woman’s Summit (more on this below) and FlipBox Pop-Up Classes we are hosting throughout NYC and the Hamptons.

You can find both sections on the upper right-hand side of this page next to “recipes”.

 

2. If you’re following us on Instagram and Facebook you know I’m co-hosting a Woman’s Summit tomorrow (March 9th) at Hub Seventeen in NYC. It’s going to be an amazing event and I invite all you kick a** ladies to join us. We have experiences (essential oil consultations, chair massages, a braid bar, etc) guest speakers, healthy food, music, and other fun surprises. To learn more and to purchase tickets click here.

Ingredients

 

1 cup chickpea water

¼ teaspoon cream of tartar

¼ teaspoon salt

1 cup dairy-free chocolate chips, melted (I like this brand)

1/3 cup oat milk

Instructions

1. Add the chickpea water, cream of tartar and salt to a mixing bowl and beat with an electric mixer, 5-7min or until desired thickness is reached (take your time and don’t be discouraged if it takes a little longer to reach stiff peaks).

2. Once ready set aside.

3. Using a double boiler melt the chocolate and milk.

4. Once melted remove from heat and set aside to cool, 2-3min.

5. Fold the whipped aquafaba into the cooled chocolate mixture and distribute evenly into small ramekins.

6. Cover and place in the fridge to set for 2hrs or overnight. Serve and enjoy!

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Categories
Dessert Kid-Friendly Snacks

Chocolate Muffins With Dairy-Free Caramel Sauce

Chocolate Muffins With Dairy-Free Caramel Sauce

Chocolate Muffins With Dairy-Free Caramel Sauce, a simple and delicious dessert recipe made with gluten-free brown rice flour, organic cocoa powder, and other clean, healthy ingredients. A must-try recipe! 😉  

The holidays are finally here and they’re filled with lots of fun activities, family get-together and, of course, food. I love sharing healthy dessert options like these muffins with dairy-free caramel sauce. They’re a delicious alternative to unhealthy holiday treats that help keep up with your healthy eating habits. Plus they’re:
 
Moist 
Tender On The Inside
Perfectly Chocolaty
Not Too Sweet
 
I promise you everyone will love them! 
Are you guys baking for the holidays? What are some of your favorite holiday desserts? 

 

Gluten-Free Chocolate Muffins

Ingredients

1/3 cup warm water

½ cup unsweetened cocoa powder

1/3 cup ghee, melted

1 egg

1 teaspoons vanilla extract

1 cups coconut palm sugar

½ cup brown rice flour

½ cup tapioca flour

½  teaspoon xanthan gum

1 teaspoons baking powder

¼  teaspoon ground coffee

Pinch of sea salt

 

Dairy-Free Salted Caramel Sauce

Ingredients

1 can (13.5 oz) full-fat coconut milk

½ cup coconut palm sugar

½ teaspoon tapioca starch

½ teaspoon sea salt

1 teaspoon coconut oil

1 teaspoon vanilla extract

 

Muffin Instructions

  1. Preheat oven to 350 degrees F. Line a standard muffin tin with 12 mini paper liners and spray with cooking spray.
  2. Add the warm water and cocoa powder to a small bowl and whisk to combine. Set aside.
  3. In a large bowl, combine sugar, brown rice flour, tapioca flour, xanthan gum, baking powder, coffee, and salt.
  4. Add the melted ghee, egg and vanilla extract to the cocoa mix and whisk thoroughly to combine.
  5. Add the cocoa mixture to the flour mixture and combine.
  6. Using a spoon, evenly distribute brownie batter among muffin tins and bake, 25-30min or until edges begin to crisp and a toothpick inserted comes out mostly clean.
  7. Allow cooling completely then coat with a generous amount of caramel sauce.
  8. Serve and enjoy!

Caramel Sauce Instructions:

  1. Place a saucepan over medium heat.
  2. Combine the coconut milk, coconut palm sugar, tapioca flour, and salt and bring to a boil.
  3. Reduce the heat to a simmer and let cook, stirring occasionally until the sauce turns a dark amber color, 30-40min.
  4. Remove from heat. Add the coconut oil and vanilla extract and combine.
  5. Transfer to a glass jar and let cool.
  6. Drizzle over your favorite dessert.

The sauce will stay fresh in the refrigerator for up to a week.

We can’t wait to hear what you think of this recipe. Don’t forget to tag us on INSTAGRAM and FACEBOOK with the #OurFlipSideLife

Also, our FlipBox Holiday Sale is live through Dec 25th! Make sure to get your orders in! You can order directly through the SHOP NOW link below! 🙂 

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

[instagram-feed]

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

Categories
Breakfast Dessert Favorites Kid-Friendly

Gluten-Free Pancakes With Homemade Apple Jam

Gluten-Free Pancakes With Homemade Apple Jam

The recipe for these yummy Gluten-Free Pancakes With Homemade Apple Jam is a fall favorite in our house and Apple Jam is a delicious, easy and healthy way to use the apples from the Orchard, because, let’s face it If you went apple picking you have enough overpriced apples to feed the entire neighborhood! Am I right? 🙂
This recipe is low in sugar and made with simple ingredients like cinnamon and vanilla so you can skip the unhealthy ingredients of store bought jam and still enjoy a deliciously sweet and flavorful apple jam!
For the blog post, I added an easy Gluten-Free Pancake recipe that goes really well with the jam but feel free to enjoy it with crackers, gf bread, and desserts! This year I doubled the ingredients and made an extra batch to share with friends and keep in the fridge for later.
Joe and I like to add Apple Jam to our cheese plates! A little sweetness goes great with sharp cheese! Have you guys tried it?
Anyway, go get those apples ready for some homemade apple jam! The recipe is below. xo

Ingredients

Apple Jam

3 lbs of organic apples, peeled, cored and sliced

1 ½ cup water

3 cups coconut palm sugar ¾ tsp cinnamon

¼ tsp ground cloves

 

Gluten-Free Pancakes

1 1/3 cup gluten-free all-purpose flour

1 tbsp monk fruit sweetener

1 tsp baking powder

½ tsp baking soda

¼ tsp cinnamon

1/8 tsp Himalayan salt

½ tsp vanilla extract

2 tbsp ghee, melted

2 eggs

Apple Jam – In a large sauce pan over medium heat, combine the apples and water and bring to a boil. Reduce heat and let apples simmer until soft, 20-30min. Carefully transfer the cooked apples to a blender and puree. Add pureed apples, sugar, cinnamon and cloves to a clean sauce pan over medium heat and bring to a boil stirring consistently until the mix thickens. Remove from heat and let cool.

Gluten-Free Pancakes – In a large mixing bowl combine flour, monk fruit sweetener, baking powder, baking soda, cinnamon and salt. In another mixing bowl combine vanilla extract, melted ghee and eggs. Add the dry ingredients to the wet ingredients and mix using an electric mixer. Pour small amounts of batter onto a greased skillet over medium heat. Cook 2-3 minutes on each side or until golden brown. Repeat steps with remaining batter. Spread a generous amount of apple jam onto the pancakes and top with fresh apple slices and cinnamon (optional). Serve and enjoy!

Print Recipe

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Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

[instagram-feed]

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

Categories
Dessert Kid-Friendly Snacks Uncategorized

Healthy No Bake Granola Bars (Gluten-Free, Dairy-Free)

Healthy No Bake Granola Bars (Gluten-Free, Dairy-Free)

I love me some easy, no-bake dessert recipes like these Healthy No Bake Granola Bars.

They are ready in minutes and require no baking time which means less time in the kitchen and more time with Caro and Joe.

Made with gluten-free oatmeal, organic puffed brown rice and sweetened with maple syrup, and coconut palm sugar, these bars are a delicious and healthy alternative to store bought granola bars which can be loaded with tons of preservatives and other unhealthy ingredients. No Bueno!

Per Caro’s request, we added dairy-free chocolate chips but you can feel free to add seeds, shredded coconut, hemp seeds – whatever you like the most. Dried fruit would work too. I keep them in the freezer for up to a week and don’t mind eating them frozen – so yummy! Give them a try and let us know what you think.

 

 

Ingredients

3 cups organic puffed brown rice cereal
2 cups gluten-free quick oats
1 cup maple syrup
¼ cup coconut palm sugar
1 cup creamy nut butter (or seed butter)
1½ teaspoons vanilla extract
½ cup dairy-free chocolate chips

Instructions

1. Grease a 9 × 13-inch baking dish (I use coconut oil cooking spray)
2. In a large bowl, mix the puffed rice cereal and quick oats
3. Add the maple syrup and coconut palm sugar into a small sauce pan over medium heat and bring to a boil. As soon as it boils remove it from the heat
4. Add the nut butter and vanilla to the hot mixture and whisk until the ingredients are well combined and smooth
5. Pour the nut butter mixture over the rice and cereal mix and combine
6. Fold in the chocolate chips
7. Transfer the mixture into the prepared baking dish and distribute evenly by pressing down firmly with your hands
8. Place the bars in the freezer for 20 minutes
9. Remove from freezer, cut into bars and enjoy!

**They keep in the freezer or fridge for up to a week.

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Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

[instagram-feed]

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

Categories
Breakfast Dessert Kid-Friendly Snacks Uncategorized

Sweet Potato Muffins (Grain-Free, Naturally Sweet)

Sweet Potato Muffins (Grain-Free, Naturally Sweet)

If you follow us on INSTAGRAM you know all about these Sweet Potato Muffins. The recipe is simple to make and requires a short list of ingredients including almond flour making it a grain-free alternative.

Wait! It gets better – skip the mixing bowls and all the ingredients into a blender! Yes, blender! Why spend extra time in the kitchen when you don’t have too!

My goal with this blog (and FlipBox) is to share healthy recipes that are simple to make and require minimal time in the kitchen. So if there is a way to cut corners and save me some time, you better believe I’m gonna do it! Wouldn’t you?

We hope you enjoy these moist, tender, not too sweet and oh so delicious muffins! Let us know what you think!

Btw – we are now live on Pinterest! Make sure to follow us, comment and upload your best FlipSide recipe photos!

 

Ingredients

2 cups almond flour

½ cup coconut palm sugar

1 tbsp baking powder

1 tsp cinnamon

1/8 tsp salt

1 cup mashed sweet potato

½  cup dairy free milk

½  cup unsweetened applesauce

½  cup coconut oil, melted

2 eggs

1 tsp vanilla extract

Instructions

  1. Preheat the oven to 350°F. Line a muffin tin with 12 muffin liners and spray with coconut oil cooking spray
  2. Add all the ingredients into a blender and blend until a batter is formed
  3. Scoop spoonful’s of the batter evenly into the prepared muffin liners
  4. Bake 25-30min or until a toothpick inserted comes out mostly clean
  5. Remove from the oven and allow to cool in muffin tin for 10 minutes, before transferring to a wire rack to cool completely
  6. Serve and enjoy!

These muffins are freezer friendly! Make an extra batch and save for later. 🙂

Print Recipe

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Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

[instagram-feed]

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

Categories
Breakfast Favorites Kid-Friendly Snacks

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 8×8-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

[instagram-feed]

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

Categories
Dessert Favorites Kid-Friendly Snacks Uncategorized

Light, Cakey Brownies (GF)

Light, Cakey Brownies (GF)

Do you prefer a Fudgy Brownie or a Light, Cakey Brownie? I choose cakey and Joe LOVES Fudgy with…wait for it….walnuts (if you follow me on Instagram I talk about Joe’s walnut obsession quite a bit).

Brownies are cool and all but sometimes it’s just too much – too dense and too much chocolate. I know, I know most people will think I’m crazy but it’s how I feel, mmk? 🙂
SOOO I developed the recipe for these Light and Cakey Brownies hoping Joe would change his mind and it worked. He said “these are delicious but you know what’s missing…WALNUTS!” *sigh! Noted for next time, Joe!
Made with natural ingredients like cassava flour (a gluten-free alternative to all-purpose flour) and coconut palm sugar, these little gems make the perfect dessert or snack. Plus they’re better-for-you and insanely delicious.

Ingredients

1 stick grass-fed unsalted butter

1 cup coconut palm sugar

3 eggs

½ cup cocoa powder

1 tsp instant coffee

½  tsp baking powder

½ cup semi-sweet dark chocolate chips, melted

¾  cup cassava flour

¼  tsp xanthan gum

¼ tsp sea salt

Instructions

  1. Preheat the oven to 350 ºF and grease a brownie pan with cooking spray.
  2. In a saucepan over medium heat, melt the butter until butter starts bubbling. Remove from heat and transfer to a mixing bowl.
  3. Combine the melted butter with coconut palm sugar and mix using a hand mixer until well combined. Set aside.
  4. In a large mixing bowl, whisk the eggs. Add cocoa powder, coffee, and baking powder to the egg mixture and combine. Add the melted chocolate and combine.
  5. Add the butter mixture to the egg mixture and combine until you get a smooth batter.
  6. Sift together the cassava flour, xanthan gum, and salt and fold into the batter.
  7. Transfer batter to brownie pan and bake, 20 -25min or until a toothpick inserted comes out mostly clean.
  8. Remove from the oven and let cool before serving.
  9. Cut into squares and enjoy!

So now tell me, are you Fudgy? Or Cakey? 🙂

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

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

Categories
Favorites FlipBox Kid-Friendly Press

This Is My Journey!

This Is My Journey!

I realized that some of you might not know why I started this blog or why I started our company, FLIPBOX. So today I’m going to take a break from sharing recipe FLIPS to share a little bit about me, my journey and how this all came about. Please take a moment to read it through and if you feel it resonates with you or someone you know feel free to share it.

This was me 3 1/2 years ago. A new mom, new life, unhealthy and totally lost.

 

Before pregnancy, my life consisted of long work hours, strenuous gym classes (that had me slimmer and more fit), juice cleanses, happy hours in the city and teeny tiny blue dresses! Then I met Joe, fell in love and life took us on an unexpected roller coaster of adventures and new beginnings.

One of those new beginnings? A baby! Nine months + 80lbs later, Carolina was born. We uprooted our life from Manhattan to Brooklyn to begin our new chapter as a family of three. Joe was quickly back at work, leaving me alone with a newborn and no manual. I was overwhelmed and scared.  I spent most days alone with Caro, fighting the baby blues while trying to get my life back to “normal”. I was trying to make sense of my emotions and I did that by overeating. I was picking up unhealthy eating habits that weren’t making me feel better.

I realized I had two choices- dwell on being overweight and unhappy or make a lifestyle change. I chose happiness – and that meant changing my lifestyle, beginning with my eating habits. I knew that this kind of change and behavior started with me, and if I wanted to set an example for my daughter and my family I had to change.

Inspired by healthy food blogs, cookbooks, and cooking class, I changed my diet, began to exercise again and the weight started to come off. Shortly after I started the blog as an outlet. I also picked up some self-help books and learned to use meditation to calm my anxiety. I gradually made small changes to my life that I knew would work for me. Everyone’s journey is different; but, it always begins with baby steps.

 

 

 

 

Fast forward to my NEW normal, which is still a work in progress. Joe, Caro, the blog, and FLIPBOX make up this new chapter of my life and my heart is full. I went from not setting foot in the kitchen to cooking and sharing healthy meals that are both delicious and time-efficient for busy families like us.

I also developed a kid-friendly dessert kit, FLIPBOX, that encourages families to come together and bake something yummy, fun, and healthy.

I’m not a doctor or a nutritionist; I’m a mom on a mission to make healthy eating easier and fun for families! 

I’ll be honest, it was not easy for me to share these photos, but I did it because I want other mamas to know they are not alone. Look around you- there are mamas right next to you fighting that good fight, and trying to be the best version of themselves. It’s okay to feel overwhelmed sometimes. Life changes, but with change come different opportunities to be better and to be wiser! One thing I’ve learned so far on this crazy journey of growth and self-discovery is to follow your passion. When you do what you love, doors will open organically and your soul will be fed.  Live in gratitude. Take a minute to say ‘thank you’ to that higher power and spread gratitude to others. Lastly, pay it forward. Help others along the way.

Oh, and that teeny tiny blue dress? I finally took it out of my closet and donated it. It’s a size 2 which isn’t my size. I’m a HEALTHY and HAPPY size 8 and I am Loving it. Here’s to loving who we are at every stage in life and living our truth!

Karla

 

 

 

 

 

Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

[instagram-feed]

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

Categories
Breakfast Dessert Favorites Kid-Friendly

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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[ultimate-recipe id=”1051″ template=”95″]
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

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Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018

Categories
Dessert Favorites Kid-Friendly Snacks

Hazelnut Chocolate Chip Cookies

Hazelnut Chocolate Chip Cookies

I promise you these Hazelnut Chocolate Chip Cookies will win the family over. They’re perfect for dunking in (non-diary) milk, making ice ‘cream’ sandwiches or by themselves – honestly, anything goes.They’re also VEGAN, gluten-free, refined sugar-free and perfect for baking with smaller kids because all you really need is ONE mixing bowl and a few simple ingredients. Have fun with the recipe and let us know how you like it. Happy baking!

Ingredients

1 ¼ cup coconut palm sugar

1 teaspoon sea salt

½ cup coconut oil, melted

¼ cup almond milk (any nut milk works)

1 teaspoon vanilla extract

1 ½ cup gluten-free oat flour

½ teaspoon baking soda

1/3 cup toasted hazelnuts

1 cup dairy-free chocolate chips

Instructions

 

  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
  2. In a large mixing bowl, whisk together the sugar, salt, and coconut oil.
  3. Add the almond milk and vanilla and whisk until the sugar has dissolved and the batter is smooth.
  4. Sift in the oat flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  5. Fold in the chocolate chips and toasted hazelnuts.
  6. Cover the cookie batter and chill for 30 minutes.
  7. Scoop the cookie batter and place on cookie sheets with about 1-inch gaps in between each cookie to allow for spreading.
  8. Bake 12-15 minutes or until cookies begin to brown.
  9. Cool completely before serving. Enjoy!

PS – Check out the “Print Recipe” button below. Now you can print our recipes or save them to your mobile device. 🙂

Print Recipe
[ultimate-recipe id=”919″ template=”95″]
Karla A Salinari

Karla A Salinari

Wife, mother, creator of OurFlipSideLife
and FlipBox

Instagram Posts

[instagram-feed]

Featured On:

OurFlipSideLife™ 2018

Contact Us   |   Updated January 2018