gluten free

Go-To Granola

Ingredients:

  • 2 cups raw, organic old fashioned rolled oats
  • 1 cup raw nuts, whole or chopped based on preference
  • 1/2 cup raw pumpkin seeds
  • ¾ cup shredded coconut
  • ½ cup unsweetened dried fruit, chopped (optional)
  • 2-3 tablespoons maple syrup 2 tablespoons virgin coconut oil or ghee (or a combo of both)
  • 1 teaspoon vanilla extract or almond extract
  • 1 large pinch coarse sea salt
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Directions:

  1. Preheat oven to 325 degrees
  2. Combine all ingredients in a mixing bowl. Use your clean hands to mix well and toss to coat; don’t be afraid to get your hands dirty
  3. Spread the mixture in a thin layer on a baking sheet lined with parchment paper and bake for 20-30 minutes, stirring every 10 until toasted. Watch the granola carefully towards the end as it can burn quite easily.
  4. Cool before serving or storing.
  5. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks.

Enjoy!

Gut-Friendly Gummies

Author: Stephanie Selinger

Prep time: 15 minutes

Yield: 6-8 servings

Ingredients:

  • 1 heaping cup of your choice of blueberries or raspberries or a blend of the two
  • 4 lemons (or 2/3 cup lemon juice)
  • 1/4 cup of unflavored, grass fed gelatin
  • 1-3 tablespoons raw honey or maple syrup (depends on if you want tart or slightly sweet gummies; can be omitted entirely)
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Directions:

  1. Place berries into small saucepan and heat over medium until berries pump up and liquid is bubbling (around 8 minutes).
  2. Let the mixture cool slightly and move to blender.  Add the juice of all four lemons and honey or sweetner if using.
  3. Blend until smooth; add the gelatin and blend again.
  4. Pour into silicone candy molds or a 9x9 baking dish and refrigerate for at least 45 minutes.  Once they are set you can remove from the molds or cut up into squares. They will store in the refrigerator for up to 5 days. 

Fall Kale Salad

Author: Stephanie Selinger

Prep time: 15 minutes

Yield: 4 servings

Ingredients:

  • 1 cup quinoa, cooked*
  • 2 bunches (medium-sized) lacinato (dino) kale, washed, dried and chopped into small (one inch or so) pieces
  • 1 large ripe pear, washed, stemmed and cored, sliced thin
  • 1 cup cooked chick peas, rinsed and drained (if canned)*
  • 4 tablespoons fresh parsley, chopped
  • 1/4 cup pecans or walnuts, chopped
  • 1/3 cup extra virgin olive oil
  • 1/8 cup balsamic vinegar
  • 1-2 Tablespoons pure maple syrup
  • Sea salt and fresh ground pepper, to taste
Pears

Directions:

  1. Cook quinoa as directed. This step can be done ahead of time, but I like to prepare this salad when the quinoa is warm.
  2. Place cooked quinoa in a large salad bowl. Add the kale, pear, chick peas, nuts and parsley and toss to combine.  
  3. In a small bowl, whisk together the oil, vinegar, and maple syrup, adding salt and pepper to taste; pour it over the salad and toss gently to coat.

Can be served immediately or saved for later.  This salad will hold well in the refrigerator for a few days.

*Omit the quinoa and/or chick peas if you are grain free or do not tolerate these items, feel free to add another protein of choice!

No-Bake Energy Bites

Energy Bites

Author: Stephanie Selinger

Prep time: 15 minutes

Yield: 8-10 servings

Ingredients:

  • 1 cup organic, gluten-free rolled oats
  • 1/2 cup raw nut or seed butter of choice
  • 1/3 cup raw honey or maple syrup
  • 1 tablespoon chia seeds
  • 1 tablespoon almond flour (or other gluten free or paleo flour)
  • 1 teaspoon vanilla extract

Optional additional ingredients (add one to two):

  • 1/4 cup hemp seeds, ground flaxseed
  • 1 scoop protein powder (I like to add collagen peptides)
  • 1/2 cup chocolate chips
  • 1/4 cup cacao nibs
  • 1/2 cup raisins or dried cranberries
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 2 tablespoons maca powder
  • 2 tablespoons raw cacao powder

Directions:

  1. Mix all ingredients together in a bowl including your optional ingredients. If the batter comes out too dry, add additional nut butter until you obtain a good consistency.
  2. Place bowl in refrigerator for about a half an hour.
  3. Roll into approximately one inch diameter balls with your hands.
  4. Place in airtight container and enjoy for up to one week.