Oatmeal Bars (Gluten/Dairy Free)

I know it is not even mid August yet but it is already starting to feel like fall around here. The winds have changed and the need to bake begins!

I have been torn however since I have not done much baking since going gluten free. Baking without flour (I refuse to buy anything labeled “gluten free”) seems tricky!

So I started playing around with oats! Let me tell you, these oatmeal bars are delicious and just as satisfying as anything else laced with wheat! I made them for a pot luck party and they went over so well that I had to make another whole batch for myself!


OATMEAL BARS

  • 2 medium bananas
  • 1 3/4 cups oats
  • 1 egg
  • 1/2 cup peanut butter
  • 3 tbsp maple syrup
  • 1 tsp baking powder
  • 1/4 cup dark chocolate
  • 1/8 tsp salt

Preheat oven to 350c and grease a 9×9 pan. Mix all ingredients together (try microwaving the peanut butter first to make it easier) and bake for 20 minutes.


It really couldn’t be easier and I love this recipe since I always have the ingredients on hand. Perfect for a fast dessert, healthy enough for breakfast and delicious enough for a party!

Good Morning Muffins (Sugar Free / Gluten Free)

I am not a breakfast lover. Well not until around 11am, then I could eat just about everything! But when I get up, it’s all about the coffee and that’s about it! Mmmm…coffee!

I know eating breakfast is important and the healthy and responsible choice, but I just don’t think about it.  About once a month, I make a pact with myself that I am going to eat breakfast everyday from now on. This pact lasts about 2 days and I forget again!

So I came up with a little healthy little breakfast muffin that goes so well with coffee, I look forward to them just as much or more than my coffee! The Good Morning Muffin!

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Sugar free, gluten free goodness! It is so healthy, I don’t feel so bad about putting sugar and cream in my coffee! I like to make them bite size so I can eat more of them!!

GOOD MORNING MUFFINS

Makes 12 regular or 24 bite sized muffins

  • 1 large yellow plantain
  • 3 eggs
  • 1/2 tsp baking soda
  • 1/4 salt
  • 2 tbsp oil
  • 1/2 cup rice flour
  • Cinnamon to taste

Make sure your plantain is yellow, even with some black spots. When plantains ripped, they get sweeter! Chop up the plantain in the food processor and then add the rest of the ingredients until well blended. Scrap the edges of the processor to make sure there is no chunks of plantain in there.

I always use muffin liners (mainly because I hate scrubbing anything and muffin tins are THE WORST!) Bake at 325c. for 18-20 minutes for bite size or 20-25 minutes for regular size muffins. You can test by lightly pressing with your finger for a slight spongy feeling.

I like to sprinkle extra cinnamon on top! They have a slight banana taste and are perfect with your morning coffee!

Now I wake up saying Mmmmm….muffins! I feel good about eating breakfast. Like a healthy, responsible person!

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Coconut Shrimp Curry

It was a really hard weekend at our house. Friday we had to put our little 13 year old Border Collie down because of cancer, and both of us just walked around in a cloudy haze all weekend not sure what to do with ourselves. By Sunday night, I figured we needed something to get our minds off of the pain and we decided to make a nice dinner together! 

It was nothing romantic, we actually ate in front of the TV, but just the act of slicing, dicing and frying together in the kitchen brought some “normal” back into our house.

A couple weeks ago I had picked up some authentic Indian curry powder from the market and I was just itching to try it! I had some frozen shrimp in the freezer and the snow peas are in full harvest right now, so coconut shrimp curry was a no brainer!


Jack shelled and deveined the shrimp while I chopped the veggies, and once that curry powder hit the hot oil, the house seemed to come alive! It is amazing how food can do that, change your mood with just one smell!

The curry  turned out amazing and made enough for leftovers today! 

COCONUT SHRIMP CURRY

  • 16-24 Raw shrimp, deveined and shelled 
  • 1 can coconut milk
  • 1 tbsp olive or coconut oil 
  • 2 tbsp curry powder
  • 1 tsp cumin
  • 1 tsp tumeric
  • 1/2 onion, diced
  • 2 cloves garlic, diced
  • 1 tbsp diced fresh ginger
  • Carrots, sliced 
  • Snow peas
  • Red and yellow pepper, sliced
  • White or brown rice (optional)

Prepare rice as per the package. Devein and shell thawed shrimp and cut veggies. I never add amounts for veggies to a recipe. I figure everyone has a different opinion of how much they want and “too many” vegetables isn’t usually a problem! I used 3 small carrots, 2 cups of peas and 2 peppers, but more or less can be used!

With any curry, you want the spices to hit the oil, so heat oil and add onions and garlic for 3-5 minutes until soft. Add spices and let cook for another couple of minutes. Your kitchen will immediately smell incredible!

Add shrimp and carrots until shrimp is no long translucent, then turn down heat, add peas, carrots and coconut milk. Let simmer for 10-15 minutes. It will thicken slightly, but this recipe is thin so it can make its way through the rice and veggies!! 

The flavours were beautiful, the aroma was lovely and the feeling of being “normal” again was priceless! 



Peanut Butter and Jelly Bites

Raw, gluten free and vegan…how can you go wrong? These Peanut Butter and Jelly Bites only have 4 ingredients and take about 4 minutes to make and 30 minutes to chill before you can dive in and start eating them!

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I often get super carb cravings that I used to satisfy with cookies or bread. Since going gluten free, I have been looking for something healthy curb that craving! This recipe is perfect for lunches, snacks or for breakfast. I keep a container of them in the fridge at all times!


Peanut Butter and Jelly Bites

Makes approximately 12 x 2 inch balls.

Mix everything together. If it is too wet, add more oats, too dry, more peanut butter.


Once rolled, put in the fridge for 30 minutes to set! That’s it! No seriously, that is all there is to it!

Hope you enjoy 🙂

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Tomato Pesto Pizza

How I have never thought to do this before is beyond me! I mean I have been cooking and creating recipes for 25 years and I NEVER thought of putting pesto on a pizza. I am a little ashamed, I’m not going to lie!

It all started last week when I made Garlic Scape Pesto from the garden! It was so delicious, I started brainstorming recipes that I could use it with. I had just picked up some juicy tomatoes at the farmers market and I had mozzarella in the fridge. The light bulb went off!

I made this recipe with a Oat Pizza Crust because I am gluten free, but this recipe is super simple and will work with any crust or pesto recipe you have (or you can just use mine, that is ok too!)

PESTO TOMATO PIZZA

  • 1 x Pizza Crust

  • 1 x Jar of Pesto

  • 3 x cups shredded mozzarella

  • 2 x Tomatoes, thinly sliced

  • Salt and Pepper to Taste

  • Fresh basil leaves (optional)

Spread your pesto on your crust in a thin (or thick, depending on your taste!) layer. Add your shredded cheese and tomato slices. Pop in the over for 20-25 minutes at 350 degrees. Let sit for 5 minutes, slice and eat!

Gluten Free Pulled Pork Tacos

I love pulled pork!! I love tacos!!! Do you see where I am going here? 

Trying to eat healthier doesn’t mean you have to eat boring! Portion control, good balance and listening to what your body tells you are key to healthy eating. My body (and my mental health) doesn’t like wheat. Some peoples bodies don’t like meat, or dairy. Eating healthy will mean something different to everyone! 

So just because my body doesn’t like wheat, that isn’t going to stop me from eating tacos! Or stuffing tacos with pulled pork! 

Making homemade corn tortillas is pretty simple and cost efficient. I wrote an article that may help you make the perfect tortillas for your pulled pork tacos. Read the article Tricks to Making Homemade Corn Tortillas


Now that you have your warm, homemade tortillas, we can stuff them with delicious and savoury pulled pork! I like to buy pork shoulders when they go on sale and make pulled pork using this recipe – Savoury Pulled Pork in the Slow Cooker. It freezes really well, so I usually portion it into freezer bags for a quick dinner. You can even drop the frozen pulled pork right back into the slow cooker to reheat.


Now all you have to do it put the pulled pork on the corn tortillas, top with tomato, lettuce, avocado, cheese or whatever you crave!

I topped mine with lettuce, tomato and low fat blue cheese!! 


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Oat Pizza Crust Review

I have been craving pizza lately….really bad! I still refuse to buy gluten free flour (or anything that is marketed as gluten free for that matter), so I have been looking at recipes using regular ingredients that I would usually use. It is amazing what people will make pizza dough out of 😆

I ended up using this Oat Flour Pizza Crust recipe from Deliciously Fit. It looked interesting and I had all of the ingredients already in the house. 

I was really curious what the texture would be like and if it would taste like eating a pizza on top of a bowl of oatmeal! The answer was….yes, that is exactly what it tasted like! But I liked it! The taste was amazing and although the texture was not like regular dough, I thought it worked perfectly!

The process was really simple and fast, which was a bonus for me. I used to make dough all the time, and the kneading and rising was sometimes painful when you just wanted to eat pizza! With this Oat Crust, I had the finished pizza on the table in 30 minutes!

One of the great things about this recipe is I was able to prepare the dough all in the food processor! I used regular oats and blended them into flour, then just added the other ingredients and zipped it all together! 


A word of warning here: this is not like regular pizza dough! You will have the urge to add more oats to make it more doughy, but trust me, DON’T DO IT! It will just turn out dry and crumbly. Stick to the measurements on the recipe. It will resemble the texture of cookie dough. 


Once mixed, I plopped it on some parchment paper (I hate scrubbing pans, so I use parchment for everything!) Spread it out to whatever shape and thickness you like! 

Next time I make this, and there will definitely be a next time, I will make it thinner to cover the whole tray. Some parts of my pizza were a little thick and chewy. 

That’s it! Bake, top with pizza goodness and bake again! 


In conclusion, this Oat Pizza Crust was delicious! I really loved the taste of the oats and spices, and found that it brought a whole new level to my Pesto Tomato Pizza (that recipe is coming soon). My pizza lovin’ husband approved, so that means this recipe gets two thumbs up! 

If you try it, make sure to let Deliciously Fit know what you think!