Tag Archives: gluten free

Gluten Free, Dairy-Free Kale Lasagna


lasagnaThis lasagna dish is one of my favorite dinners to make. Now, unlike my other blogs, I’m not going to write a whole paragraph about how healthy lasagna is for you…haha! I will say though, that this recipe is 100 times healthier for you than most other lasagna recipes. I find such enjoyment in life by re-creating typical unhealthy meals, substituting all the junk out for nutritious super-foods! So, that’s what this meal is….a healthy meal that is filled with vitamins, yummy flavor, and you might even want to serve it the next time your guests come over.

Here’s What You’ll Need:lasagna

1 box of Del Boles GF Rice Lasagna
1 bag of Daiya Dairy-Free Mozzerella Cheese
2 jars of Organicville Organic Marinara Pasta Sauce
2 large garlic cloves (minced)
1/2 tspn crushed red pepper flakes
1/2 tspn garlic salt
dash of salt and pepper
(OPTIONAL) 1 lb. organic, grass-fed beef (browned)
3 Large (elephant) Kale Leaves
Dairy Free Ricotta Cheese (See Below for the Ingredients to make)

Here’s What You’ll Need to make your own Dairy Free Ricotta Cheese (found this great recipe from… http://cassidyscraveablecreations.com/2012/09/ricotta-cheese-dairy-soy-nut-free.html

  • 2 Cups So Delicious Coconut Milk Creamer (Original)
  • ½ Tsp. Lemon Juice
  • 1 Tsp. Extra Virgin Olive Oil or Grapeseed Oil
  • Pinch Of Salt
  •  2TBSP of Agar Flakes or 1 1/2 tsp of Agar Powder      
Instructions for Dairy Free Ricotta Cheese
  1. In a medium-sized saucepan, mix together all of the ingredients above.
  2. Very slowly bring mixture to a boil, stirring occasionally.
  3. Reduce heat to low and allow to simmer 5 minutes or until agar is dissolved. Stir occasionally.
  4. Remove from heat and cool 10 minutes. Then, transfer to a sealed container and place in fridge until set, a few hours.
  5. Transfer mixture to a food processor and pulse until you get the desired consistency.

Directions to make this YUMMY Lasagna- it’s just a layering game… here’s the order…

sauce, garlic, noodles, sauce, dairy-free ricotta cheese, beef, chopped kale, garlic, sauce, noodles, beef, sauce, kale, Daiya CHZ

1. If you are choosing to add ground beef to this lasagna, cook that first in a separate pan.
2. In a 13X9 glass baking dish, coat a thin layer of tomato sauce
3. Sprinkle 1/2 tspn of the minced garlic into the sauce evenly.
4. Layer your first layer of lasagna noodles. Make sure there are no open spaces. You can break some of the noodles apart to make them all fit, if needed.
5. Then, Add another layer more tomato sauce. Make sure you cover all parts of the noodles.
6. Spread a thick layer of the ricotta cheese over top of the sauce.
7. Add a layer of the ground beef.
8. Using scissors, cut up small pieces of kale over top of the beef, until there is an even layer covering the beef.
9. Add the remaining amount of minced garlic (FRESH GARLIC)
10. Pour more sauce over top, to cover all other ingredients evenly.
11. Add your next layer of noodles. Overlap open spaces if needed.
12. Add the remaining beef
13. Pour more sauce over top of the beef
14. Finish by adding the chopped kale and the entire bag of Diaya cheese over top.
15. Sprinkle the garlic salt, chopped red peppers, salt and pepper over top.
16. Cover with tin-foil <– VERY IMPORTANT
17. Bake at 350 degree for 1 hour.
18. Then, for a finishing touch, I turn the broiler on and remove the tin foil, to allow the cheese to come to a golden crisp.
19. Let it cool for 10 minutes before serving.





<>< Kaitlin



Healthy Gluten-Free Breakfast Wrap



This egg wrap is gluten free, dairy-free, and chemical-free! I promise you that it is easy to make, and very delicious….

Have you ever stopped to read the ingredients in a typical egg wrap from McDonalds? If you answered no, then let me take a  minute to enlighten you!!

mcdonalds-Sausage-Burrito<– This McDonald’s egg wrap looks fake doesn’t it? Well, that’s because it is!!!!!!

Look at the INSANE list of toxic ingredients below:

FLOUR TORTILLA: Ingredients: Enriched Flour (Bleached Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Shortening (Interesterified Soybean Oil and/or Hydrogenated Soybean Oil and/or Soybean Oil and/or Hydrogenated Cottonseed Oil), Contains 2% or Less of: Sugar, Leavening (May Contain One or More of: Baking Soda, Sodium Aluminum Sulfate, Corn Starch, Sodium Acid Pyrophosphate, Calcium Sulfate, Monocalcium Phosphate), Salt, Wheat Gluten, Dough Conditioners (Sodium Metabisulfite [Contains Sulfites], Distilled Monoglycerides). SAUSAGE & SCRAMBLED EGG MIX Ingredients: Pre-Cooked Egg Product (Whole Eggs, Nonfat Milk, Soybean Oil, Modified Food Starch, Salt, Black Pepper Flavor [Corn Starch, Spices, Mixed Triglycerides, Flavors, Silicon Dioxide, Gelatin, Carboxymethyl Cellulose, Sodium Benzoate, Citric Acid, Gum Acacia], Extractives of Black Pepper, Xanthan Gum, Citric Acid, Butter {Cream}, Lipolized Butter Oil, Flavors, Artificial Flavors]), Pre-Cooked Sausage Crumbles (Pork, Water, Salt, Dextrose, Spices, Corn Syrup Solids, Sugar, BHA, Propyl Gallate, Citric Acid [Added To Help Protect Flavor]), Vegetables (Tomatoes, Green Chiles, Onions, Calcium Chloride, Citric Acid).b PASTEURIZED PROCESS AMERICAN CHEESE Ingredients: Milk, Cream, Water, Cheese Culture, Sodium Citrate, Contains 2% or Less of:  Salt, Citric Acid, Sodium Phosphate, Sorbic Acid (Preservative), Lactic Acid, Acetic Acid, Enzymes, Sodium Pyrophosphate, Natural Flavor (Dairy Source), Color Added, Soy Lecithin (Added for Slice Separation).

ARE YOU FLIPPING KIDDING ME?????????????????????? Does this outrage you as much as it does me>>? Why is there not a poison label that comes on the outer package of this “WRAP” ???? poison

 EATKLEAN’s Healthy, NO-TOXINS, Gluten Free, Delicious Breakfast Wrap

wrap1Okay, so now that I  hopefully convinced you to never eat at McDonald’s again, or any fast food chain for that matter, let me give you an easy recipe to make your own yummy, healthy wrap.

wrap10wrap9 wrap8  wrap11wrap6 wrap4wrap7wrap5    blog3

Here’s What You’ll Need:

GoodBye Gluten Multigrain Wraps
3 Organic large eggs
Daiya Mozzerella Cheese
Earth Balance Soy Free Butter
Avacado oil
Organic brown rice
1 can of organic black beans
Cayenne pepper, salt, pepper
Chopped tomatoes and lettuce (optional)
6 organic, red potatoes
Organic hot sauce (optional)


1. Prepare  the rice first, since it will take the longest. You can use frozen rice or microwaveable rice if you want it to be quicker. Just put the rice in a pan on the stove, do not actually use the microwave to cook it. Mix in desired amount of black beans.
2. Put the oven on broil. In a small pan, chop up the potatoes into small cubes, and pour 2tbsp of avocado oil over top. Sprinkle with salt and pepper and cook in the oven on broil for 20 minutes, or until golden crisp. 🙂
3. Crack 3 eggs and place in a bowl. Add 1 tbsp. of avocado oil to the egg mixture, and 2 tbsp. of Daiya cheese. Mix it all together in the bowl, and then pour into a pan on LOW heat. The trick to getting perfect scrambled eggs is cooking on LOW heat the entire time and stirring constantly.
4. When all the ingredients are fully cooked, prepare the wrap, by scooping out the rice and layering it onto the wrap first. You can add in some chopped tomatoes and lettuce also.
5. Then, chop 1/2 of the potatoes into small, tiny chunks to place inside the wrap. The other potatoes will serve as a side dish. I drizzled truffle oil on top of mine. 🙂 So yummy!
6. Lastly, add the scrambled eggs, and drizzle hot sauce over top.
7. Fold it up and place it inside the oven on warm for 1 minute. Make sure the oven is NOT on broil or it will get crispy. You want it to remain soft. 🙂



<>< Kaitlin

Almond CRUNCH Flax-Cakes


alm1 I have a MAJOR weakness for making pancakes on Saturday mornings. I CANNOT enjoy them if they are filled with junk. Aunt Jemima and I have SERIOUS problems! I will never buy that bottle of junk! (LOL) Most of the pancake mixes in the store are also filled with GMO’s, white, bleached flour, and tons of empty calories. These pancakes are filled with nutrition and very satisfying!

alm2 I always make my pancakes using a blender. It makes the clean-up super easy, and they end up being the perfect consistency.

What you’ll need to make 6 pancakes:

1. 1 cup of Pamela’s Gluten Free Baking and Pancake Mix
2. 1 1/4 cup of water
3. 1 tspn. vanilla extract
4. 1 egg
5. 1 tbsp. of oil (I use safflower oil for baking) This is a healthy cold-pressed oil
6. 1 tbsp. of raw cocoa powder
7. 1 tbsp. of ground flax seed
8. 1/2 cup of organic oats
9. Coconut oil (for the pan) and coconut nectar instead of maple syrup
10. 1/2 cup of almond slices (for putting on top of the pancakes, after you pour into the pan)




Add all of the above ingredients into the blender, EXCEPT for the almond slices, coconut oil, and coconut nectar.
Coat the pan with coconut oil, in between each pancake. After you pour the batter in to the pan, sprinkle a handful of sliced almonds over top of each pancake. Then, flip them and keep in the oven to remain hot, while you cook the rest.

Drizzle coconut nectar over top before you serve. This replaces maple syrup.




alm7 ENJOY these SUPER yummy flax-cakes. 🙂 They will do your body good! 🙂

Raw Almond Butter Protein Balls


Vegan, raw, almond butter protein balls that will rock your world!


I was so excited to make these, I had my good friend Brigitte come and help me. 🙂 These protein balls are so delicious, and good for you! I have adapted this recipe from another paleo website. I hope you will enjoy these. They are rich too! You will be satisfied with just one! 🙂 They are extremely high in protein, raw, vegan, gluten free, have a low glycemic index, and are filled with super nutrients. 🙂 I specifically chose the ingredients in here because they are all low in sugar. Carob chips, coconut nectar, and unsweetened cocoa powder all offer a delicious, nutritious alternative to the junk filled in most protein bars. They’re such a delicious treat and even healthy enough to eat for breakfast! 🙂

Ingredients to serve 20:briNi

1 cup of almond butter
1.5 cups of unsweetened shredded coconut (and another 1/4 cup to garnish later)
2 scoops of chocolate Life’s Basics Plant Protein powder.
10 dried black figs, stems removed
1/2 cup of carob chips (less sugar & fat than chocolate, and higher in vitamins)
1/4 cup of ground flax seed
1 tbsp. chia seeds
2 tbsp. coconut nectar (has a low glycemic index)
2 tbsp. raw honey (or you could use 4 tbps. of honey instead of coconut nectar)
2 tbsp. unsweetened organic cocoa powder
1 tspn. vanilla extract
A pinch of salt


Put the figs, shredded coconut, and almond butter in a food processor first.
Let all the ingredients blend until smooth.
In another bowl, add all of the other dry ingredients.
Then, pour the moist mixture into the bowl with all the dry ingredients.
Mix everything together until smooth.

balls2 balls3


balls4  balls6

Form little circular shapes with the mixture, and then roll in a bowl of shredded coconut.
Lay the protein balls onto a cookie sheet with parchment paper.
Refrigerate for one hour.
Then, ENJOY!!!


balls8 balls7 IMG_0193 IMG_0194



<>< Kaitlin

Protein Breakfast Bars



I have been struggling to find a way to eat a healthy, nutritious breakfast when I am rushing out the door at 7:00 am. I juice every morning, but by 9:00 I am hungry and normally craving some type of yummy bar to eat with my coffee. I have yet to find a protein bar that tastes INCREDIBLE, has very low sugar, high protein, is gluten free, low carb, and all completely organic…. without it costing an insane amount. This is the reason I decided to make my own. You may have seen a few variations of this recipe, but I have changed it to my own liking. I have made my version higher in protein and lower in sugar. I AM OBSESSED WITH THESE BARS NOW!!!! You can also use egg replacement if you want to very easily make these completely vegan.


What you’ll need to make 6 bars-

  • 1/2 c chickpea flour
  • 1 c cooked quinoa
  • 1 c oats
  • 1/2 c sliced almonds
  • 1/2 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 Tbsp chia seeds
  • 1 Tbsp ground flax seeds
  • 1/2 c peanut butter or almond butter if you have peanut allergies
  • 1/4 c of coconut nectar
  • 1/4 c vanilla protein powder
  • 1 egg
  • 1/2 c applesauce (or mashed banana)
  • 1/2 tsp vanilla
  • 1/2 c craisins

bb7 bb4


1. Combine applesauce, vanilla, egg, peanut butter and coconut nectar in a small bowl and mix well. 2. Add the remaining ingredients and stir until just mixed. 3. Spread onto a greased 8×8 pan or a cookie sheet if you doubled the recipe….bb3 and bake at 375 for 20 min or until golden brown. I use coconut oil to grease my pans. 4. Let cool and cut into 6 bars. 5. Wrap individually if you prefer, and store in the refrigerator.

I doubled the recipe to make it worth my time. 🙂 🙂 🙂


These are ready to go, and easy to grab first thing in the morning. PS: These pair perfectly with some yummy iced coffee.



Kaitlin <><