Gluten/Dairy Free Pumpkin Crepes

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These are not the most beautiful thing I have ever made, but boy oh boy are they good! 💥

 

I keep seeing people with pumpkin scones everywhere! But I am avoiding those babies like the plague! 🙈

 

When I was pregnant with our first, I gained 65lbs, and I stress ate through my whole pregnancy. Almost every day on my break I would walk over to Starbucks from my office and eat a pumpkin spice latte and a pumpkin scone. 😕

 

As you can imagine I gained quite a bit of weight quickly, and gave myself an awful stomachache! Back then I didn't understand that my body couldn't tolerate wheat or dairy. I just blamed everything on my IBS! 😳

 

Anyways the long and short of it is I still wanted something "pumpkin" 🎃

 

So today on a whim I made our family gluten/ dairy free crepes for dinner with a pumpkin filling! Yup, sometimes you need dessert for dinner! 😝

 

Crepes

1 cup all purpose gluten free flour (I use Bob's red Mill all-purpose baking flour)

2 cups unsweetened almond milk

1 Tbls sugar (omit if making savoury crepes)

2 eggs

2 Tbls melted coconut oil (room temp)

 

Mix all together very well with an electric mixer. Batter should be very thin.

 

Filling

 

1/2 cup of organic pumpkin purée

1/4 cup of coconut milk (from a can)

2 Tbls Maple syrup

1 tsp cinnamon

1/2 tsp pumpkin pie spice

 

Mix all together in a saucepan and heat over low heat on the stove

 

Drizzle

 

1/4 cup canned coconut milk (I scraped the thick stuff off the top

1/2 tsp maple syrup

1/8 tsp cinnamon

 

Mix all together in a small bowl. Set aside

 

Pre Heat a large skillet on low/med heat.

Use a tiny bit of coconut oil (maybe 1/4 tsp) to cook each crepe. Should make 8 med size crepes.

 

Add a scoop of filling to each crepe. Roll em' up, cut in 1/2. Add a little bit extra filling on the top and then drizzle with the coconut cream. Serve and enjoy!

 

FIX APPROVED PINA COLADA

Who doesn’t love a refreshing cocktail on a hot summer’s day? I certainly do! And I LOVE me some coconut water! Coconut water is very hydrating on a hot day. So why not combine it with one of my fave treats...coconut rum! Can you say...

M A L I B U ? Hehe ! 


This tasty treat is right out of Fixate, and I’m so happy I discovered it! I can’t have dairy, so enjoying this treat dairy free is AWESOME! 

 

 

INGREDIENTS:
¼ cup coconut water
½ cup cubed fresh pinapple
1oz. Coconut flavoured rum
1 cup crushed ice
Fresh pineapple wedge for garnish
 
METHOD: Place your coconut water, pineapple, rum, and ice in blender; cover.Blend until smooth. Pour into serving glasses, garnish with your pineapple wedge! 

*Fixate portions : 1 yellow
 

SPINACH. MANGO, BASIL SALAD

This recipe is a play off one of my old faves from Padme Lakshme. She makes hers with plumbs, but I like things a little sweeter. Plus I usually serve this salad with some kind of barbecued meat with an asian inspired sauce. So this salad really works well with that smokey flavor! I love mixing sweet with smoky!  This is a perfect summer salad when you don’t want a rich dressing! 
 
Ingredients
-2 tablespoons extra-virgin olive oil
-2 tablespoons fresh lemon juice
-2 tablespoons fresh orange juice
-1 tablespoon balsamic vinegar
-1 teaspoon grated orange zest
-1 teaspoon grated lime zest
-Pink Himalayan Sea salt
-Coarsely crushed black pepper
-6 cups baby spinach
-2 cups basil leaves, torn
-2 large mangos (slightly less ripe ones) 

METHOD: 
In a small bowl, whisk the olive oil with the lemon and orange juices, the vinegar and the orange and lime zests. Season lightly with sea salt and black pepper.
On a large platter, layer the spinach, basil and mango. Add the dressing and toss well. Sprinkle with sea salt and black pepper and serve right away.


*Fix Portions - for 1/6th of the salad, 1 purple, 1 green, and 1 tsp
 

Indonesian Beef Satay

Indonesian Beef Satay

Years ago when I first started cooking ( like we are talking a long long time ago. Like back when dinosaurs roamed... haha), One of the first cookbooks I ever bought was called "best of bridge". They had a series of cookbooks and a lot of them were very homestyle cooking casseroles and such. Not really my jam anymore. But Out of those cookbooks came one of my favourite recipes. It was for a Pork Satay.

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