Grilled Peanut butter and chocolate sandwich

Who doesn't love chocolate and peanut butter together? Want a quick treat that you and the kiddos will love?

Two pieces of bread, spread out the peanut butter and sprinkle on some dark chocolate chips (90% coco typically is dairy free)

melt some dairy free margarine or butter into a pan and lightly brown on both sides (Like a grilled cheese sandwich)

cut in half and serve up! also good with some whipped cream to dunk into.

Dairy Free Rice Pudding

Tonight for dinner we had stir fry using my left over Terriyaki Sauce from last weeks post and I had a couple cups of rice left over. I knew tomorrow morning was going to be hectic and thought, "hmm it would be so easy if breakfast was all ready to go in the morning.." So I decided to wing it and recreate my mom's rice pudding she use to make when I was a kid. I love homemade rice pudding! But of course I can't have dairy and my husband and kiddos can't do cinnamon so this recipe is with a twist and is very delicious!

You have to love it when you wing it and it turns out to be a winner =D

Things you need:

1 cup Original coconut milk

2 eggs

1 cup packed brown sugar

1 1/2- 2 cups cooked rice (brown or white are both good)

1/2 Tsp of nutmeg

Foil

Preheat the oven to 350 degrees Fahrenheit

In a blender/magic bullet whip the coconut milk, eggs, brown sugar and nutmeg until evenly incorporated.  Scoop the cooked rice into a pie dish and level out (don't pack it down). Pour the egg mixture over the rice.

Cover with foil and bake for 35-45 minutes until the center is firm.

Once the rice pudding is out of the oven remove the foil and allow to cool for about 30 minutes, you can enjoy while still warm or put in the fridge and enjoy cool for breakfast or as an after dinner treat.

This is so delicious, with the nutmeg and sweetness from the coconut milk I don't even miss the cinnamon.

15 minute Chocolate Chip Pancakes (Dairy Free)

Pancakes are one of the few food items I could eat anytime of the day and over and over... well and waffles.

One of these days I will make my own pancake batter from scratch but for now I have a super simple, super delicious recipe that fits the bill! Sorry folks this one is not gluten free although you could just sub out the pancake mix for some of Bob's Red Mill Gluten Free Pancake Mix.

Things you will need:

1 cup of Bisquick

1 egg

1/2 cup unsweetened coconut milk

Semi Sweet Chocolate chips (careful! Nestle has dairy in it!)

Canola oil

Let's get started!

If you've been following my blog you know I have a love affair with my Magic Bullet, I use it for everything that doesn't require my Kitchen Aid mixer. If you don't have one then just mix the ingredients in your blender or whisk really fast! 

Throw all your Bisquick, egg and coconut milk into the Magic Bullet and blend away until it's all evenly incoroporated. You'll notice the volume increases a little with all the delightful little air pockets that make these pancakes so fluffy! 

Heat your skillet and grease with the canola oil (I like using the Smart Balance Omega3)

Pour in your batter and sprinkle in the chocolate chips right before flipping. The key is to wait until the first side is nice and golden (you'll see several air bubbles rise and pop on the surface) then flip. You should only need to brown the 2nd side for a few seconds which means the chocolate doesn't burn.

Your first two may take a little practice with timing but then it's easy! From start to eating I can make enough to feed my family of 4 in 15 minutes. 

Enjoy!

Gluten Free Dairy Free Waffles!

Who doesn't love Waffles? 

Do you ever get into a rut for breakfast? For us it's always a banana and cereal or an apple and handful of nuts. Sometimes you just want a nice filling and hot start to the day but that doesn't take too long to make. I have the yummiest gluten free/dairy free waffles that make for a hearty breakfast.

Things you will need:

Waffle Iron

1 package of Bob's Gluten free cornbread mix

2 cups unsweetened coconut milk or soy milk

2 medium sized eggs

1/3 cup canola oil

Mix all the ingredients together so it is evenly incorporated, the mixture will be a little on the dense side.  Spoon the batter into the waffle iron on medium/high heat. Don't touch that lid once it's dropped until after the steam has stopped escaping. Our iron has a handy little light that tells you when it's done, this would be great but really it depends on how crispy you prefer your waffles to be. I leave mine in a good minute after the "done" light turns on.

I've had these waffles paired with everything from fried chicken to fruit  and peanut butter! They are delicious and versatile!